Aloo Palak Ki Sukhi Sabji is a simple, comforting, and everyday Indian dish made with potatoes, spinach, and basic spices. This dry-style sabji is easy to prepare, full of flavor, and pairs beautifully with roti, paratha, or dal-rice. It is perfect for lunchboxes, quick weekday meals, or light home-style dinners. If you love simple vegetarian recipes, this aloo palak ki sukhi sabji is a must-try in your kitchen.

Ingredients

Aloo (potato) – 3-4 small (peeled and diced)
Palak (spinach) – 100grams (washed and chopped)
Mustard oil – 1 tablespoon
Haldi (turmeric powder) – 1/4th teaspoon
Kashmiri red chilli powder – 1/4th teaspoon
Dhaniya powder (coriander powder) – 1/2 teaspoon
Ginger paste – 1/4th teaspoon
Salt – as needed
Garam masala – 1/2 teaspoon
Phoran
Jeera (cumin seeds) – 1/2 teaspoon
Dry red chili – 1
Asafoetida – a big pinch

How to Make Dry Aloo Palak Sabji

1. Prepare the potatoes

Peel and dice the potatoes into small cubes. Wash the spinach well and chop it roughly.

2. Cook the base

Heat oil in a pan. Add cumin seeds, reddry chili and asafoetida and let them crackle. Add the diced potatoes and mix well with the spices. Cover and cook on low to medium heat until the potatoes are almost tender. Stir occasionally so they do not stick.

3. Add spices

Add turmeric powder, red chili powder, coriander powder, and 1 tablespoon water. Mix it well. after few second add ginger paste and cook well.

4. Add spinach

Now add the chopped spinach and salt. Mix everything well. The spinach will release water, so cook uncovered until the moisture dries and the sabji becomes dry.

5. Serve

Serve hot with roti, paratha, or dal and rice.

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Q1. What if karela (bitter gourd) tastes too bitter?
Rub the slices with salt, rest for 15–20 minutes, then squeeze and rinse once. After that, fry it a little longer in oil to reduce bitterness and improve taste.

Q2. Is it necessary to fry potatoes first?
No, it’s not necessary. However, lightly frying the potatoes first gives a better texture and a more flavorful, less mushy finish.

Q3. When should I add amchur (dry mango powder)?
Add amchur at the end of cooking. If you add it early, the sabzi can turn darker and the flavor may become dull.

Serving & Storage Tips
Karela Aloo ki Bhaji tastes best when served hot with phulka, paratha, or dal-chawal. For an extra balanced plate, pair it with plain curd and sliced onions. If you have leftovers, store the sabzi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on low heat with 1–2 teaspoons of oil to bring back the dry texture and fresh flavor.

Other delicious recipes can also be tried: Kachche Kele ke Pakode, Mirch Pakoda, Karela Aloo ki Bhaji

Ingredients

• Karela (bitter gourd) – 2 medium
• Aloo (potato) – 2 medium (sliced and wash)
• Black salt – 1/2 teaspoon
• Salt – as needed
• Haldi – ½ teaspoon
• Kashmiri red chilli powder – 1/4th teaspoon
• Oil – 2 tablespoons
• Green chilli – 1

Method 1 (Quick):

Wash karela, scrape lightly.Heat oil in a kadhai. Add green chili.
Add karela and potato slices. Fry on low heat 8–10 min until slightly soft.
Add haldi, chilli and salt. Mix, cover and cook on low-medium heat 12–15 min, stirring in between.
When aloo is soft and karela looks cooked, Cook uncovered 2–3 min for a dry finish.

Taste Tip (Dhaba-style)

Add ½ tsp sugar or jaggery at the end—it balances the bitterness beautifully (optional). However, I’m not using this tip in this recipe because it’s a Bihari-style karela bhujia. I use this tip only when I make karela curry, spicy masala karela, or bharwan karela.

Serving Suggestions

• With roti/paratha, dal-chawal, or khichdi

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Parwal ki Sabji | Easy Aloo Parwal Recipe, also known as Potato and Pointed Gourd Curry, is one of the most loved everyday dishes in North Indian households. This wholesome curry is prepared using parwal (pointed gourd), potatoes, onions, tomatoes, and a combination of simple spices. Despite its humble ingredients, the curry delivers a hearty and flavorful meal that is both comforting and satisfying. Its beauty lies in its simplicity—it does not demand any complicated cooking skills or rare ingredients. Therefore, it manages to capture the true essence of traditional home-style Indian cooking.

Parwal, also known as pointed gourd, is a seasonal vegetable that enjoys wide popularity in different regions of India. It is called Parwal in Hindi, Kovakkai in Tamil, Thonde Kayi in Kannada, Potol in Assamese, Odia, Bengali, and Sanskrit, and Parora in Bhojpuri, Urdu, and Awadhi. Moreover, despite the many names it goes by, its mild taste and versatility make it a kitchen favorite across states. From festive dishes to quick stir-fries, parwal adapts beautifully to a variety of recipes.

When paired with potatoes and simmered in a spiced onion-tomato gravy, parwal transforms into a curry that is not only wholesome but also deeply flavourful. In addition, the ghee tempering at the end elevates the aroma and taste, making it irresistible. Served with roti, paratha, or steamed rice, this curry is a delightful representation of simple, everyday Indian cooking—nourishing, aromatic, and endlessly satisfying.

Beyond its culinary uses, parwal is also celebrated for its health benefits. It is naturally rich in dietary fiber, which aids digestion and supports gut health. As a result, it is often recommended as part of a healthy diet.

Try our other recipes: Aloo Badi curry recipe, All recipes are here

Health Benefits of Parwal (Pointed Gourd).

Parwal is rich in vitamins A, B, and C, along with magnesium and potassium. In addition, its dietary fiber supports digestion and gut health. It is low in calories, making it suitable for weight management. Moreover, antioxidants and vitamins help strengthen the immune system. Potassium regulates blood pressure and supports cardiovascular health. According to Ayurveda, parwal is also considered cooling, making it excellent for summer meals.

FAQs about Aloo Parwal Curry

• Is parwal healthy?
• Yes, it’s rich in fiber, vitamins, and minerals, aids digestion, boosts immunity, and supports heart health.
• Can I make it without onion and garlic?
• Yes, use tomatoes, ginger, and green chilies for a vrat-friendly version.
• What to serve with it?
• It pairs well with roti, paratha, puri, or rice.
• Can I prepare it in advance?
• Yes, it can be made ahead and reheated; flavors improve with time.
• How to store leftovers?
• Keep in an airtight container in the fridge for 2 days and reheat before serving.

Ingredients

• Parwal (pointed gourd) – 7
• Potatoes (big, diced) – 1
• Onion, finely chopped – 1 large
• Turmeric powder – ½ teaspoon
• Kashmiri Red chili powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Garam Masala – ¼ teaspoon
• Mustard oil – 3 tablespoons
• Salt – to taste

For Spice Paste

• Green chilies – as per your taste
• Ginger – ½ inch
• Garlic – 6 cloves
• Tomato – 1
• Onion – 1 tablespoon

For Phoran (Tempering)

• Cumin seeds – 1 teaspoon
• Dry red chili – 1

Other

• Clarified butter (ghee) – 1 tablespoon
• Fresh coriander leaves – for garnish

Instructions

• First, the parwal should be washed thoroughly and the ends trimmed. The skin is scraped lightly with a knife, then the parwal is cut lengthwise into halves. If needed, it is halved again and any large seeds are removed. Finally, the parwal is cut into cubes. The potato is peeled and diced into even 2 cm chunks so that it cooks uniformly.
• Next, 1½ tablespoons of mustard oil are heated in a pan. The diced potatoes are fried until golden brown and then removed. The parwal pieces are fried in the same oil until slightly golden and kept aside.
• After that, the remaining oil is added to the same pan. Cumin seeds and a dry red chili are added for tempering. As soon as they crackle, finely chopped onions are added and sautéed until golden brown.
• Then, turmeric powder, coriander powder, Kashmiri red chili powder, gram masala and salt are added. The mixture is stirred well to coat the onions with the spices.
• The prepared spice paste of tomato, onion, ginger, garlic, and green chilies is added next. It is cooked for 2–3 minutes until the raw aroma disappears and oil begins to separate from the masala.
• The fried potatoes and parwal are returned to the pan. They are mixed thoroughly so that the vegetables are well-coated with the masala.
• One cup of hot water is poured in, the pan is covered, and the curry is simmered until the vegetables become tender.
• Meanwhile, clarified butter (ghee) is heated in a small pan. Once hot, it is poured over fresh coriander leaves and immediately covered to trap the smoky aroma. Finally, after resting for 5 minutes, the infused coriander leaves are used to garnish the curry. Serve with roti, paratha, or rice.

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Introduction

Raw Banana Fritters | Kachche Kele ke Pakode or Bhajiya are a crispy Indian snack loved across households. Made with raw bananas, gram flour, and spices, these golden fritters are crunchy on the outside and soft inside. Raw Banana Fritters are simple, delicious, and perfect as a tea-time snack or a side dish with dal-rice. This recipe is quick, budget-friendly, and one of the best ways to enjoy raw bananas in Indian cooking.”

In Indian kitchens, Kachche Kele ke Pakode are often made as a versatile substitute for potato pakoras because of their starchy texture and neutral flavour. This makes raw banana fritters a wonderful ingredient for creating snacks that are both filling and wholesome. When sliced, coated in a spiced batter, and fried until crisp, these fritters take on a delicious crunch while remaining soft inside – the perfect balance for an evening snack.
Try our other delicious recipes: Agastya Phool / Bokful Pakoda Recipe,  Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode, Mirch Pakoda Recipe

Youtube: Kachche kele ka Bhaja, Aglio e Olio Pasta, How to cut Jackfruit at home, Masala Chawal Recipe, Aloo Palak ki Sukhi Sabji, Sukhi Lahsun ki Chutney

Why You’ll Love This

• Quick and easy to make with everyday ingredients
• Crispy, golden texture with soft, flavorful insides
• Doubles up as a snack or a side dish
• Vegetarian, family-friendly, and budget-friendly

Ingredients

• Raw bananas (kachche kele) – 2
• Gram flour (besan) – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon
• Salt – to taste
• Water – as needed (to sprinkle on bananas)
• Oil – 3 tablespoons (for shallow frying)

Step-by-Step Instructions

1. Prepare the Bananas

• Peel the raw bananas and cut them into three equal parts.
• Slice each part into 3–4 pieces, about ¼ inch thick.
• Soak the slices in curd water for 5 minutes to prevent darkening.

2. Coat the Bananas with Gram Flour and Spices

• In a bowl, add the banana slices along with gram flour, red chili powder, turmeric powder, and salt.
• Sprinkle a little water and mix well so the bananas are evenly coated with the spiced batter.

3. Fry the Fritters until Golden and Crispy

• Heat oil in a pan or on an iron tawa over medium flame.
• Place the banana slices gently into the hot oil.
• Fry on both sides until golden brown and crispy.

4. Serve

• Remove onto a plate, sprinkle black salt over the fritters, and serve hot with dal-rice or enjoy as an evening snack with tea or coffee.

Tips & Tricks

• Add 1 tablespoon rice flour to the batter for extra crispiness.
• A pinch of ajwain (carom seeds) or hing (asafoetida) improves flavor and digestion.
• Fry on medium heat to ensure the fritters cook evenly and don’t turn soggy.
• Sprinkle chaat masala on top before serving for a zesty twist.

Health Benefits

• Rich in dietary fiber, aiding digestion and gut health.
• High in potassium, good for heart health.
• Low in sugar compared to ripe bananas, making them suitable for diabetics.
• A healthy alternative to potato snacks with a similar starchy texture.

Serving Suggestions

• As a crunchy side with dal-rice for a wholesome meal.
• With green chutney or tamarind chutney as an evening tea-time snack.
• Perfect for rainy days or festive gatherings paired with masala chai.
• Serve as a party appetizer with spicy dips.

Storage & Reheating Tips

• Best enjoyed fresh for maximum crispiness.
• Can be stored at room temperature for up to 4 hours.
• To reheat, air-fry or bake at 180°C for 5 minutes to restore crispiness.

Printable Recipe Card

Raw Banana Fritters (Kachche Kele ke Pakode)

Ingredients:

• Raw bananas – 2
• Gram flour – 2 tbsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Salt – to taste
• Water – as needed
• Oil – 3 tbsp

Instructions:

1. Peel and slice bananas into ¼ inch pieces. Soak in curd water for 5 minutes.
2. Mix with gram flour, turmeric, chili powder, and salt. Sprinkle water and coat well.
3. Heat oil, fry banana slices on both sides until golden and crispy.
4. Remove, sprinkle black salt, and serve hot with dal-rice or tea.

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Looking for a wholesome, flavorful, and easy-to-make dish that brings warmth and nostalgia to your plate? If so, Bihari Kadhi Badi/Kadhi Pakora is exactly what you need! More than just a dish, it’s a bowl of comfort and tradition that instantly feels like home.

This tangy, yogurt-based curry, originating from the heart of Bihar, is slow-cooked with gram flour (besan) and fragrant spices. As a result, it develops a silky-smooth texture that simply melts in your mouth. Traditionally served with steaming hot rice (Kadhi Chawal), this dish transforms a simple meal into a soul-satisfying experience.

Light, flavourful, and incredibly soothing, Bihari Kadhi is a summer favorite. Thanks to its cooling yogurt and mild spices, it provides a refreshing escape from the heat. Not only that, but each family has its own treasured recipe, lovingly passed down through generations. Because of this, every version holds a unique charm and special touch. Whether enjoyed on a lazy afternoon or prepared as a festive treat during fasting, this dish remains a timeless symbol of Bihar’s rich culinary heritage.

And if you’re making it for a fasting meal, simply skip the garlic—you won’t miss a thing! Even without it, the flavors remain just as divine, proving that true taste comes from tradition, love, and the perfect blend of spices.

Try our other delicious recipes: Authentic Punjabi Kadhi Recipe, Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Why You’ll Love This Bihari Kadhi

Rich & Creamy Texture – Slow cooking brings out a smooth, velvety consistency.
Bursting with Flavour – A perfect balance of tanginess from yogurt and earthiness from besan.
Light & Digestible – Easy on the stomach, making it great for summer meals.
Versatile & Festive-Friendly – Skip the garlic, and it’s perfect for fasting days!
Easy to Make – No fancy ingredients, just simple pantry staples.

Ingredients for Pakoras (Fritters):

• Besan (gram flour) – 1 cup
• Garlic paste – 1/2 teaspoon
• Salt – ½ tsp or as per your taste
• Red chili powder – ½ teaspoon
• Turmeric powder – ¼ teaspoon
• Curd – 1 tablespoon
• Water (as needed)
• Mustard Oil (for frying)

Ingredients for Kadhi (Gravy):

• Whisked curd – 1 cup
• Besan – 2 tablespoon
• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1 teaspoon
• Garlic Paste – 1 teaspoon
• Salt to taste
• 3 cups water
• Mustard oil – 1 tablespoon

Phoran for Kadhi Badi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon
• Bay leaf – 1

Final Tempering for Kadhi Badi Recipe

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Instruction

Prepare the Batter and Pakoras

• To begin, in a mixing bowl, combine besan, garlic paste, salt, red chili powder, turmeric, and curd. Then, gradually add water while whisking to form a thick yet light batter—no lumps allowed, or your kadhi will rebel! At this stage, the batter should be smooth and airy, ensuring soft pakoras.
• After that, heat oil in a deep pan over medium heat. Once the oil is sufficiently hot, drop small portions of the batter into the pan, shaping them into bite-sized fritters. As they fry, watch for a light brown color. When they are golden and crisp, carefully remove them with a slotted spoon. Next, drain the excess oil by placing them on a paper towel. Set them aside while you prepare the kadhi.

Prepare the Kadhi

• Meanwhile, in a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, garlic paste, salt, and water until smooth. Make sure to stir well to avoid lumps, then, set the mixture aside.
• At the same time, heat oil in a deep pan. Once it is hot, add dry red chili, bay leaf, cumin seeds, mustard seeds, and fenugreek seeds. Let the spices splutter, releasing their aromatic flavors. After a few seconds, pour in the gram flour-yogurt mixture while stirring continuously. This step is crucial, as it prevents curdling and ensures a creamy consistency. Then, add the fried pakoras and stir well.
• Next, increase the flame to medium and bring the kadhi to a boil. Once it starts bubbling, reduce the heat. The kadhi should simmer on medium heat for 25 minutes, stirring occasionally and thickening gradually, ensuring it continues to bubble gently. Be sure to stir occasionally to prevent sticking. As it continues to cook, the flavors blend beautifully, creating a rich and creamy texture. Meanwhile, the pakoras absorb the tangy kadhi, becoming soft and flavourful.

Prepare the Tempering

• When the kadhi reaches the desired consistency, turn off the heat. Meanwhile, in a small pan, heat clarified butter (ghee). Once the ghee is hot, add a dry red chili and fresh coriander leaves, then, sauté for a few seconds. After that, lower the heat and quickly mix in red chili powder along with a tablespoon of water. Make sure to stir well, ensuring the spices bloom without burning.
• Now, pour this flavourful tempering over the kadhi, then immediately cover the pan to trap the smoky aroma. Let it sit undisturbed for 5 minutes, allowing the flavors to infuse. Finally, garnish with fresh coriander leaves for a burst of color and freshness.

Serving Suggestions

For the best experience, serve the hot kadhi badi with steamed rice or soft chapati. To further enhance the meal, enjoy this comforting dish with a side of pickles or papad for an extra crunch!

The post Kadhi Badi / Kadhi Pakora Recipe appeared first on FoodFlavor.in.

Master the art of creating a flavorful Arbi Spice Mix in your own kitchen. This recipe is simple and accessible, perfect for home cooks of all skill levels. Whether you’re a novice or a seasoned chef, this easy-to-follow guide empowers you to bring authentic Indian flavors to your table.

The Arbi Spice Mix is a carefully balanced blend of bold, essential spices, with cumin, coriander, and amchur (dried mango) powder as the stars. Cumin provides a warm, earthy foundation, coriander adds a fresh, citrusy brightness, and amchur delivers a tangy, slightly sour note, all combining to create a mix that’s true to the authentic taste of Arbi Masala.

This versatile spice blend is not only ideal for Arbi Masala but also enhances a wide range of dishes. Sprinkle it over roasted vegetables, mix it into marinades for grilled meats, or stir it into soups and stews for added depth. Its robust flavor will quickly make it a staple in your cooking routine.

By adding this homemade Arbi Spice Mix to your culinary toolkit, you’ll unlock the rich, complex flavors of Indian cuisine whenever you like. Its ability to transform simple dishes into extraordinary meals makes it an essential spice mix for anyone passionate about cooking.

Try our: Sukhi Lahsun ki Chutney

Ingredients for Arbi Spice Mix Recipe

• Cumin seeds – 3 teaspoons
• Carom seeds (Ajwain) – 2 teaspoons
• Black pepper – 2 teaspoons
• Dry red chilies – 8
• Coriander seeds – 2 tablespoons
• Dried mango powder – 1 teaspoon

Methods

Dry Roast the Spices for Arbi Spice Mix Recipe

First, clean all the spices except the dried mango powder. Heat a pan on low flame, then add all the spices except the dried mango powder, and dry roast them on low heat. When the spices release their aroma, turn off the heat.

Cool and Grind

Remove the spices from the pan and let them cool down. Once cooled, transfer the spices to a small grinder jar and close the lid. Pulse the spices until you achieve a coarse powder. Your Arbi dry spice powder is now ready to use.

Store:

Store the Arbi dry spice powder in an airtight container. It can be used to enhance the flavour of various Arbi dishes.

The post Arbi Spice Mix Recipe appeared first on FoodFlavor.in.

Embark on a culinary journey to North India with Aloo Badi curry recipe, a soul-soothing curry that marries tender, melt-in-your-mouth potatoes with the irresistible crunch of golden-fried badi (lentil dumplings). This vibrant, vegan dish is a symphony of flavors, perfectly complemented by soft, warm roti or fragrant steamed rice. Every bite tells a story steeped in tradition, making this classic recipe not just a meal, but an experience. Elevate your dining table with a touch of Indian heritage and savor the authentic taste of Aloo Badi ki sabji.

Try our: Sukhi Lahsun ki Chutney || Dry Garlic Chutney

Ingredients for Aloo Badi Curry Recipe

• Small potatoes – 160 grams (peeled and thick sliced)
• Badi (dried lentil dumplings) – 60 grams
• Mustard Oil – 1 tablespoons
• Onion – 100 grams (finely chopped)
• Garlic paste – 1 teaspoon

Tempering

• Cumin seeds – 1/2 teaspoon
• Dry red chili – 1
• Bay leaf – 1

Paste for Aloo Badi Curry Recipe

• Tomatoes – 100 grams pureed
• Ginger – 5 grams
• Fresh Red chilies – 4 grams
• Onion – 50 grams

Dry spices for Aloo Badi Curry Recipe

• Turmeric powder – 1/2 teaspoon
• Kashmiri red chili powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Garam masala – 1/2 teaspoon
• Salt to taste
• Mustard oil – 3 tablespoons

Method for Aloo Badi Curry Recipe

Fry the Badi:

First, heat 1 tablespoon of oil in a pan. Once the oil is hot, add the badi and fry until they turn golden brown. After frying, remove the badi from the pan and set them aside.

Prepare the Base:

Next, in the same pan, add the remaining oil. Then, toss in the cumin seeds, dry red chili, and bay leaf, letting them splutter for a few seconds. After that, add the chopped onions, diced potatoes, and a pinch of salt. Sauté this mixture until the onions and potatoes are golden brown. Now, stir in the turmeric, red chili powder, and coriander powder, mixing well to coat the vegetables. Let it cook for 2 to 4 minutes, allowing the spices to blend.

Add the Garlic and Tomato Mixture:

Following this, add the garlic paste and the tomato mixture paste to the pan. Sprinkle in some salt, and cook the mixture until the oil separates and the raw smell of the garlic and tomatoes disappears.

Cook with Badi:

Now, add the fried badi to the pan and cook them with the spices for about a minute. Pour in 2 cups of water and bring the curry to a boil. Once boiling, cover the pan and let it simmer on low heat until the potatoes are tender and the flavors have melded beautifully.

Finally, serve the Aloo Badi Curry hot with soft roti or fragrant rice, and enjoy the delicious taste of this traditional dish.

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Embark on a culinary journey with our delectable drumstick curry! Infused with fresh drumsticks and aromatic spices, this dish beautifully harmonizes flavor and health. As you explore our delicious drumstick curry, crafted with fresh drumsticks and aromatic spices, you’ll discover a perfect balance between flavour and health.

Ingredients

• Fresh drumsticks – 200 grams (cleaned and chopped)
• Potato – 1 (Sliced)
• Onion – 1/2 (Sliced)
• Mustard Oil – 2 tablespoons

Paste For Curry

• Onion – 1/2
• Tomatoes – 1/2
• Green chilies – 3
• Garlic cloves – 7
• Ginger – 1/2 inch

For Dry Masala

• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Salt to taste

For Tempering

• Panch Phoran – 1/2 teaspoon

Method

• Heat oil in a pan over medium heat. Add panch phoran. Let them splutter.

• Add sliced onions and sauté for 2 minutes. Then add potatoes and sauté until golden brown. Add chopped drumsticks and season with salt to taste. Mix well until the drumsticks are coated with the ingredients.

• Next, add turmeric powder, coriander powder, and red chili powder, ensuring the drumsticks are thoroughly coated with the flavourful spices. Add onion-tomato paste and sauté for 5 minutes. Cover the pan.

• Pour in enough water to cover the drumsticks. Cover and cook on low heat, simmering for 10-15 minutes until the drumsticks become tender, stirring occasionally to prevent sticking.

• Once the drumsticks are cooked, turn off the heat.

• Serve hot with steamed rice or roti.

The post Delicious Drumstick Curry | Indian Drumstick Masala Curry appeared first on FoodFlavor.in.

This dish is not just food; it’s an experience. Perfect for those yearning for a taste of India’s culinary heritage, our Matar Ki Ghugni is a crowd-pleaser that transcends boundaries. The addition of ginger paste elevates the flavors, infusing the ghugni with a depth that is both comforting and invigorating and The green peas, or ‘matar,’ take center stage, providing a natural sweetness and a satisfying bite. Try it today, and let your taste buds embark on a journey that will elevate your culinary experience to new heights.

Enjoy our other recipe: Crispy Roasted Chivda Recipe

Ingredients

• Green peas (hara matar) – 150 grams
• Tomato – 1
• Turmeric powder – 1/2 teaspoon
• Red chili – 1/2 teaspoon
• Ginger paste – 1/2 teaspoon
• Green chilies – 2 (chopped)
• Salt to taste
• Asafoetida – a pinch
• Mastard oil – 2 tablespoons
• Cumin seeds – 1/2
• Dry red chilies – 2
• Coriander leaves – 2 tablespoons

Method

• Heat oil in a pan, add cumin seeds, Asafoetida and dry red chilies, and let them splutter.

• Add green peas (hara matar) and mix well. Now we will cover and cook until softened.

• Add turmeric powder, red chili powder garlic paste, chopped green chilies and sauté until the raw smell disappears. Stir in the chopped tomatoes and 1 tablespoon coriander leaves, cook until they become soft and oil starts to separate. Turn off the gas.

• Garnish with fresh coriander leaves and serve hot. Enjoy the authentic taste of Matar Ki Ghugni Recipe with your favorite bread, roasted dry chivda or as a standalone snack.

The post Matar Ki Ghugni Recipe – A Flavourful Indian Snack appeared first on FoodFlavor.in.

Delight your senses with the exquisite taste of traditional Baigan ka Bharta Recipe | Smoky Roasted Eggplant, a beloved Indian dish celebrated for its rich flavors and smoky essence. Our step-by-step recipe unveils the secrets to creating this culinary masterpiece. Begin by roasting large eggplants to perfection, imparting a tempting smokiness to the dish. The charred skin gives way to a creamy, flavourful pulp that forms the heart of this delectable delight, followed by the addition of finely chopped onions, green chilies, mustard oil, and coriander leaves. These ingredients join forces, creating a fragrant base for the bharta.

Enjoy our other bharta recipes: Aloo ka Bharta, Suran ka Bharta & Kumro Bhorta.

Ingredients

• Eggplants (baigan) – 1
• Onion – 1 (small and finely chopped)
• Green chilies – 2 (finely chopped)
• Garlic cloves – 5-6
• Mustard oil – 1 tablespoon
• Salt to taste
• Fresh coriander leaves for garnish

Method

• Cut the baigan on four sides. then prick the eggplants with a knife and then insert garlic cloves into the punctures.

• Roast them on an open flame or in an oven until the skin is charred. Let them cool, then peel the baigan and mash the pulp with garlic cloves.

• Now add salt, mustard oil, chopped onions, green chilies and coriander leaves. Mix it well.

• Serve Baigan ka Bharta hot with litti, khichdi.

The post Baigan ka Bharta Recipe | Smoky Roasted Eggplant Delight appeared first on FoodFlavor.in.