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Showing posts with label Vegetable Gravies/ Subjis. Show all posts
Showing posts with label Vegetable Gravies/ Subjis. Show all posts

Sep 1, 2017

496: Achari Bhindi Masala/ Spicy Ladies Finger Masala

Most people do not like to eat okra or bhindi because it is squishy. However, if you pick the right bhindi recipe, you can have this vegetable in a crispy way.  In this recipe, Bhindi is made with lots of red chillies and tomatoes making it look red hot and spicy, which is how an Indian curry is supposed to look.

Preparation Time  :     10 Minutes
Cooking Time       :     25 Minutes
Cuisine                :     North Indian
Serves                 ;    4


Fresh Bhindi  / Okra ( chopped)              250gms
Tomatoes             (Sliced )                     3 Nos
Green Chilies    ( Slit)                            2 Nos.
Ginger Paste                                        1 Teaspoon
Salt                                                    To Taste

Masala Powders

Red chili  Powder                                  1 Teaspoon
Amchur Powder  / Dry Mango powder    1 Teaspoon
Chat Masala Powder                            ½ Teaspoon
Turmeric Powder                                ¼ Teaspoon
Coriander Powder                               1 Teaspoon   

For Tadka/Seasoning

Oil                                                    2 Tablespoon
Fennel seeds/Sombhu                       1 Teaspoon
Cumin seeds                                     ½ Teaspoon


  • Mix all masala powders. Keep aside.
  • Chop the Bhindi into 1 inch piece and marinate with this masala for 10-15 minutes
  • Heat oil in a pan and season it with fennel seeds, and cumin seeds.
  • Then add the marinated bhindi to the pan. Stir regularly and sauté on low flame for 5-7 minutes.
  • Add the ginger- paste and green chillies  to the pan and blend it in. Cook for 2-3 minutes on low flame.
  • Add the chopped tomatoes and sprinkle salt. Mix it well; cover and cook on low flame for 5 minutes.
  • Your  Achari Bhindi Bhaji is ready to serve.
  •  Acharibhindi masala can be enjoyed with steamed basmati rice or rotis.
  • It is a superb treat for the Bhindi Lovers and vegans!    

Feb 17, 2017

486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)

This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins
Servings   :              4 People
Cooking Time:         30 Mins  
Recipe Category:     Vegetable Sabzis
Recipe Cuisine    :    North Indian


Fresh Spinach/ Palak   -      3 Cups
Boiled Potato              -      4 Nos.
Oil   for fry Potatoes           2 Tablespoons
Salt                                    To Taste
Sugar                                 1 Teaspoon

Fresh Cabbage                    1 cup
Tomato Puree                     ½ cup
Coconut Paste                     3 Tablespoon
Red Chili Powder                 1 Teaspoon
Coriander Powder                1 Tablespoon
Garam Masala Pow               1 Teaspoon
Ghee                                   2 Teaspoon
Cumin Seeds                        1 Teaspoon

For Decoration
Cream                                 1 Tablespoon (Optional)

For Spinach Puree: 
  • Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.

 For Cabbage Paste:  ,
  •  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    
  •  Grind the fresh coconut with 1 table spoon of water . Keep aside.

Fry Potatoes:   
  • Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

  • Assemble ingredients for the gravy.

  • Heat ghee in a pan, add cumin seeds.

  • Add cabbage paste, tomato paste and cook for a minute.

  • Mix in spices and cook for another minute.

  • Add coconut paste and cook for 1 minute until oil starts to separate.
  • Mix it well.

  • Pour in coarsely grounded palak.

  • Mix it Well.

  • Add the fried potatoes.

  • Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

  • Feel free to add cream on top.

Serve immediately with Chapati, Nan 

See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.

May 10, 2015

434 : Sarson Ka saag / Mustard Greens Gravy

Sarson Ka saag is a popular vegetable dish in the Punjab region of India and Pakistan made from mustard leaves and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. Punjabis love e this served with Makki ki roti(Cornmeal bread) – each is incomplete without other.


Mustard Greens (Sarson leaves)        1 Bunch      
Mustard Greens
Spinach ( Palak)                               1 Bunch
 Chopped Fenugreek Leaves              ½ cup
Finely grated Ginger                          2 Tbsp.
Finely chopped Green chilies              5 no.
Finely chopped tomatoes                   ½ cup
Ghee/ Oil                                          1 Tbsp.
Maize flour                                        2 Tbsp.
Salt                                                  To Taste
Butter                                                1 Tbsp.  
Cilantro for Garnish        


  • Chop and clean all the greens. Wash really well, especially the mustard greens well to get rid of the mud or soil clinging to the stems.
  • Combine mustard leaves, spinach, green chilies, and ginger with 1½ cups of water in a pan and cook on medium flame till the greens get cooked.
  • Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
  • Blend the saag with tomatoes to a coarse paste in a mixer. Keep aside.
  • Add maize flour in it and mix it well. The maize flour helps in making the saag smooth as well as thickening it and does imparts its flavor to the saag.
  • Now pour the greens puree in a deep pan. i used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.
  • Add the reserved water to adjust the consistency if necessary.
  • Add the salt and cook for 7 minutes in simmer, while stirring continuously. or until well blended.
  • Serve hot garnished with a dollop of white butter and cilantro.
  • Serve the hot sarson Ka saag straight with makki di roti or Paratha and steamed rice.
  • The best is to serve with makki di roti. Nothing beats this combination. 

Mar 1, 2015

425: Paneer Pasanda

Vegetarian cooking look and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.  Paneer not only look good, but tastes delicious also. Paneer Pasanda is a rich paneer delicacy.  Normally Paneer sandwiches filled with mashed paneer filling and  paneer sandwiches are deep fried and served in rich curry. But I slightly modified the recipe like, Paneer cubes are deep fried in oil and cooked in rich gravy masala. I omitted the sandwich part and made the recipe as simple.


Homemade OR Store Bought Paneer             400 gms
Green Capsicum                                          1 No
Salt                                                            To Taste
Pureed Big Tomatoes                                   2 No.
Ginger Paste                                               1 Tsp.
Green Chilies finely chopped                        2 no.
Ghee                                                         1 Tbsp.
Cooking Oil                                                 for Deep Frying 
Masala Powder
Red Chili Powder                                        1 Tsp.
Garam Masala Powder                                1 Tsp.
Coriander powder                                       ½ Tsp.
Fresh Cream                                               2 Tbsp.
For Paste
Cashew nuts                                               2 Tbsp.
Poppy Seed (Khus Khus)                             1 Tbsp.
Green Cardamon                                        2 no.
For Seasoning:
Cinnamon Stick                                        ½ no.
Bay Leaves                                               1 no.
Raisins                                                      1 Tbsp.


  • Cut the Paneer into cubes, deep fry in oil till golden brown and drain and put into the cold water.

  • Soak cashew nuts, poppy seeds and cardamom in half a cup of warm water for 20 minutes. When cashew nuts are soft, make a fine paste in the blender. Keep aside.
  • Heat the ghee, add all seasonings. Now add the ginger paste, capsicum and green chilies. Fry it for 3 minutes in medium flame.
  • Now add the paste and all masala powders and fry for a minute.
  • Now add the tomato puree and cook till the oil separates and gravy become thick
  • Now add sugar, Fresh cream and salt and mix it well.
  • Now add 1 cup of water and salt. Boil the curry for 5 minutes.
  • Now add fried paneer and cook for a couple of minutes.
  • Paneer Pasanda is ready. Garnish with chopped coriander leaves.
  • Delicious paneer Pasanda is ready to serve. Serve with Chapatti, Pulka and Nan.

  • Note
Method of preparation to make the sandwiches
  •  Keep about 50 gms paneer aside. This is for the filling.
  •  Cut paneer into one and a half inch squares. The paneer pieces should not be more than a quarter inch thick.
  •  Now cut each square into two triangles 
  •  finely chop the green chilies.
  •  Now in the mashed paneer add salt, green chilies, chopped coriander leaves, raisins, finely chopped cashew nuts, and chaat masala. Mix them well.
  • paneer squares cut into 2 triangles filling for paneer pasanda
  • Now keep about 2 tsp filling evenly on one of the paneer triangles and cover with the other paneer triangle. Press gently . Repeat with all the paneer pieces.
  •  Take all purpose flour, salt, and chopped coriander leaves in a bowl. Add a little water at a time to make semi liquid batter.
  •  Heat oil in a wok on medium heat; dip the paneer sandwiches in the flour paste and deep fry on medium heat until paneer is reddish brown. Drain and keep into kitchen paper.
  • Now paneer sandwiches ready for Pasanda

Dec 20, 2014

417: Potato Masala/ Poori Bhaji


 Poori Potato Bhaji is a classic south Indian Breakfast combo. This masala is nothing but mashed potato with Indian tadka. This potato masala is one of the easiest masalas that can be made.


Big Potatoes             -         3 nos.
Turmeric Powder                ¼ Tsp.
Green Chilies                       3 no.
Grated Ginger                     1 Tbsp.
Ground Chutney dal             1 Tbsp. (Pottukadalai)
Water                                  1½  Cups
Salt                                     To Taste
For Seasoning
Oil                                       1 Tsp.
Mustard seeds                  ½ Tsp
Cumin seed                         1/2 Tsp
Fennel seeds                      ½ Tsp.
Curry leaves                        few
Asafetida                             a pinch

For Garnishing
 Chopped Coriander leaves         1 Tbsp.
  • Boil the potatoes in a cooker. Once cooked remove from heat  and  peel off the skin. Mash it using potato masher or spatula.
  • Chop the chilies, curry leaves finely.
  • Heat oil in a pan, add all above seasonings and allow to splutter.
  • Add the chopped chilies, curry leaves, grated ginger. Sauté well.
  • Add the mashed potato and turmeric powder and sauté for a minute.
  • Now add the water, chutney dhal powder and salt. Mix well till it blends with the masala.
  • Let it boil for 7 minutes in a medium flame.
  • Garnish with chopped coriander leaves and transfer to serving bowl.
  • Serve hot with Poori.

Nov 7, 2014

414: Kadappa


This is a special dish around Kumbakonam/Tanjore areas. Potatoes cooked in fennel and coconut gravy. A perfect side dish for idly / Dosa and Idiyappam.


Boiled Big Potatoes                    3 Nos. (Peeled and Crumbled)
Moong dhal                                 ¼ cup
Chopped Green Chilies               2 no.
Chopped Curry leaves               2 Strings
Grated Ginger                           1 Tbsp.
Lemon Juice                              1 Tbsp.
Coriander leaves                       For Garnishing

For Grinding
 Grated Coconut                      1/2 cup
Fried Gram/Pottukadalai        3 Tbsp.
Green chilies                           2 no.            
Fennel seeds                           1 Tbsp.
Poppy seeds                             1 tsp.

For Tadka
 Oil                                           1 Tbsp.
Mustard seeds                        1/4 Tsp.
Bay Leaves                              2 No.
Cinnamon stick                        1 no.
Cloves                                     2 no.
Turmeric powder                   ¼ Tsp.


  • Boil potato and crumble them well.
  • Cook moong dal in a pressure cooker and mash it well. Keep aside.
  • Grind all the ingredients mentioned under "to grind" with little water into a smooth coconut paste. Keep it aside
  • Heat oil in a kadai, add all tadka items, fry for a minute, add chopped green chilies, grated ginger and curry leaves. Sauté them for a minute.
  • Now add the grounded paste and mix well and sauté them until the raw smell goes off, around 5 minutes. Reduce the stove heat.
  • Then add the cooked potatoes and dhal and add some water to dilute it and allow simmering for 5 to 7 minutes boil together. 
  • Transfer to the serving bowl and garnish it with coriander leaves and squeeze the lemon juice over it.

Jul 13, 2014

Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.


Paneer                        1/2 pound (250 gms)                    
Fat Free Cream            ¼ tin (optional)
Oil                              for shallow fry paneer
Oil                               2 tsp.
Water                          ½ cup
Salt                              to taste
Sugar                           1  tsp.
Carrot                          1 no. (Cut into small cubes)
Capsicum                     1 no ( Cut into small cubes)
Tomato                        1 no ( Cut into slices)

For Grinding
Grated Ginger                1 tbsp
Tomatoes                      4 no.
Green chilies                  2 no
Cashew nuts                  3 tbsp.

Dry Masalas     
Gram Masala Powder       1 tbsp.
Coriander Powder            1 tbsp.
Fresh Cardamom powder  1 tsp.
Kashmiri chili powder       1 tsp.


  • Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
  • Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy
  • Soak the cashew nut in hot water for 30 minutes.
  • Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
  • Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
  • Add water into it and boil for few minutes.

For vegetables
  •  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
  • Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
  • Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
  • Now add the cream and mix well and switch off the stove heat.
  • Serve hot with Chapatti , Nan, Rice.

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Jul 1, 2014

White Peas Masala

Dry white peas masala is just like Ragada Patties masala. I had taken this peas masala in Thane , Bombay. I would never forget the taste. This warming vegetarian lentil dish is easy to make and perfect served with chapatti.

Ingredients For boilng Peas
Dry White Peas

Dry white peas                              1 cup
Water                                           2 cup
Soda salt                                       ¼ tsp.
Salt                                                ¼ tsp.

Ingredients for adding after peas are boiled

Ghee                                             1 tbsp.
Chili powder                                    1 tsp.
Coriander powder                            ¾ tsp.
Garam masala powder                     ½ tsp.
Amuchur powder                              ½ tsp.
Chopped Tomatoes                          ¾ cup
Ginger paste                                   1 tbsp.
Green chilies sliced                           2 no.
Curd                                                1 tbsp.
Water                                               1 -1 ½ cup.
Salt                                                  to taste
For Seasoning
Butter                                             1 tsp.
Cummin seeds                                 ½ tsp.
Bay leaves                                         1 no
For Garnishing
Finely chopped Cilantro                     few
Wedges of lime                              ½ no.
Tomato slice                                   1 no.
Chopped green chili slices                few

  • Soak peas overnight with 1/8 teaspoon of soda bi carb. Next day drain the soda water and use fresh water and pressure cook the peas after adding little salt.
  • Take a heavy bottomed vessel, add butter, splutter all seasonings and stir fry for few seconds.
  • Then add chopped tomatoes, ginger paste,green chilies and fry.
  • Now add all chili powder, amchur powder, garam masala powder, coriander powder and turmeric powder and fry again.
  • When masalas are cooked ,add curd and cook till raw smells goes away.
  • Add 3 cups of water and let it boil.10. Add the boiled peas when it starts boiling.
  • Let it boil for about four to five minutes on low medium flame. Ensure that the curry is thick.
  • Turn off the heat and Garnish with all above garnish ingredients.
  • Serve hot with chapati, phulka, batura, bread.

Jun 23, 2014

Chidambaram Gosthu

Chidambaram is very famous for its own popular dish “Gosthu”.  It is main dish for every marriage takes place in Chidambaram. This Gosthu is a main Prasadam in Chidambaram Nataraja Temple. They serve this Gosthu with Samba Sadam (Rice).

Tender small Brinjals        8  no.
Tamarind                        small lemon size
Turmeric powder              ¼ Tsp
Curry leaves                    few
Jaggery                          1 Tbsp.
Oil                                2 Tbsp.
Salt                               to taste.

For  Gosthu Powder

Oil                               1 Tsp.                                         
Grated Coconut              2 Tbsp
Coriander seeds             1 Tsp.
Chenna dal                    1 tsp
Urad dal                       1/2 tsp
Cumin seed                   ½ Tsp.
Red chilies                    3 no. 
Fenugreek seeds            a pinch.
 Asafetida powder            ½ Tsp.

  • Heat the pan and Fry the above in little oil till good smell comes cool it and make a powder.

For Seasonings
Ghee                             1 Tsp.
Mustard seeds                ½ Tsp.
Chenna dal                    ½ Tsp.
Urdh dal                         ½ Tsp.
Red chili                        1 no.    
Curry leaves                   few

  • Soak the tamarind in hot water and extract the pulp.
  • Wash and cut the Brinjals into lengthwise. Keep aside.
  • Heat a oil in a pan,  add  curry leaves and chopped Brinjals and fry till its shrinks. Pour the tamarind extract and sprinkle 3-4 tsp of Gosthu podi.
  • Add salt, turmeric powder, Asafetida powder into it  and boil it till the tamarind raw smell goes away. Gently smash the cooked Brinjals.
  • At this stage check the salt and spices, Add more if you need. 
  •  Lower the stove heat ,Add jaggery powder  and cook it for few more minutes.
  • Cook till oil floating on the top. Turn off the stove .
  • Heat a ghee in a pan, add all seasonings and fry it for a minute and pour it into the Gosthu.
  • Gosthu is best served with Arisi Upma, Dosa , Samba Rice and Pongal. 

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