I bet you’ve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean! 

Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, it’s amazing how much flavor this curry packs in just 25 minutes! 

Save this for when you’re too tired to think, meal prep for the week ahead, or even when you want to feel like you’re eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, it’s time you give this variation a shot. 

Ingredients for Chickpea and Spinach Curry

• Chickpeas (Chana): The star of the dish. Soaked overnight or at least 8 hours 
• Oil: Any neutral oil works; sunflower, canola, or vegetable oil
• Whole Spices: Jeera (cumin seeds), bay leaf, black and green cardamoms, cinnamon, and cloves bring warmth and depth to the base. 
• Aromatics: Finely chopped ginger, garlic, onions, and green chilli add layers of flavour and that essential punch.
• Spice Powders: Coriander powder, cumin powder, turmeric, red chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
• Tomatoes: Finely chopped and cooked down until mushy, they add tanginess and body to the gravy.
• Spinach (Palak) and Coriander Leaves: Blanched and blended into a bright green puree that keeps the curry fresh, vibrant, and packed with nutrients.
• Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in at the end for an extra layer of aroma.

Richa’s Top Tips

• Soak your chickpeas properly: Overnight soaking is best, but if you’re short on time, at least give them 8 hours. Well-soaked chickpeas cook evenly and turn soft without falling apart.
• Don’t skip the ice bath for spinach: Blanching the spinach and immediately dunking it in ice water locks in that bright green colour. It’s the difference between a dull, brownish curry and one that looks as good as it tastes.
• Cook the masala well: Let the tomatoes break down completely and until the oil starts to separate from the spices before adding the chickpeas. This step builds the flavour base, so don’t rush it.
• Adjust the consistency at the end: The curry thickens as it sits, so add a splash of water if it looks too thick. You want a gravy that coats the back of a spoon but still flows nicely.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chickpea spinach curry in an airtight container for up to 3 days. The flavours actually deepen over time, so day-two chole palak often tastes even better than freshly made.
• Freezer: This curry freezes beautifully for up to 2 weeks. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You can also microwave it, but stovetop reheating keeps the texture better and lets you adjust the consistency as needed.

Serving Ideas

This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:

• With Jeera Rice: The mild, aromatic rice lets the curry take center stage and soaks up all that delicious gravy.
• With Rotis or Parathas: Perfect for mopping up every last bit of that spinach gravy. Nothing beats tearing off a piece of warm roti and scooping up the chole.
• With Naan: Soft, pillowy naan is great if you want something a little richer to go with the curry.
• With Pulao: A lightly spiced pulao complements the earthy, spiced flavours of the chole palak without overwhelming it.
• With Raita: A cooling cucumber or boondi raita on the side balances out the warmth of the spices.
• With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal experience.

Customisation Ideas

• Add paneer for extra protein: Toss in some cubed paneer at the end for a richer, more filling curry. It soaks up the gravy beautifully and adds a creamy texture.
• Make it creamier: Stir in a tablespoon or two of cream or coconut milk right before serving for a silkier, more indulgent gravy.
• Dial down the heat: Skip the green chilli or use less red chilli powder if you prefer a milder curry. You’ll still get all the flavour without the fire.
• Try it with other greens: Swap spinach for methi (fenugreek), amaranth, or even a mix of greens for a different flavour profile that’s just as delicious.

Why You’ll Love This Curry  

Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, it’s also working behind the scenes to nourish you in all the right ways.

This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• ½ cup white chick peas chana (soaked overnight or for 8 hours) (refer note.1)
• 3 tablespoons oil
• 1 teaspoon jeera
• 1 bay leaf
• 1 black cardamom
• 1 inch cinnamon dalchini
• 2 cloves
• 2 green cardamoms
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• ¾ cup finely chopped onions 2 medium onions
• 1 green chilli finely chopped
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon chole masala
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• ½ cup + 2 tablespoons finely chopped tomatoes 2 medium tomatoes
• 3 ¼ cups + 2 tablespoons water divided
• ½ teaspoon garam masala
• ½ teaspoon roasted & crushed kasuri methi
• 3 cups tightly packed palak 150 gms
• ½ cup coriander leaves & stems

Instructions

Cooking chana:

• Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
  3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
• Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
  2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 green chilli
• Add spice powders – coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
  1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon red chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
• Add soaked chick peas, give a good mix, add 1 ¼ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
  ½ cup white chick peas, 3 ¼ cups + 2 tablespoons water

Making palak puree:

• Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
  3 cups tightly packed palak, ½ cup coriander leaves & stems

Making chole palak:

• Open the pressure cooker, Add garam masala, kasuri methi, mix and cook for 2-3 minutes.
  ½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
• Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.

Video

Notes

1. ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
2. Leftovers will stay good for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 663mg | Potassium: 365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spinach and Chickpea Curry | Chole Palak appeared first on My Food Story.

This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s delicious and unforgettable!  

If there’s one chicken curry that never fails to impress me, it’s this Chettinad Chicken Curry. When you make this at home, there’s something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.

This recipe has strong spicy flavors but it’s also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry that’s perfect for when you want something hearty and deeply satisfying. 

Chicken Chettinad Curry Ingredients

• Chicken: We have used boneless thigh chicken pieces as they remain juicy through the cooking process. You can use bone-in chicken, however I would not recommend using breast pieces.  
• Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly. 
• Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
• Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
• Tomato puree: To bring slight sweetness and tang.
• Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
• For finishing: Chopped coriander leaves and a final handful of curry leaves.

Richa’s Top Tips

• Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour. 
• Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
• Avoid chicken breast: Chicken breast pieces cannot withstand the longer cook time of this chicken curry and tend to become dry and stringy. 
• Don’t rush the simmer: Once everything’s in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
• Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if it’s thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
• Tip: If you’ve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.

Serving Ideas

This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:

• Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
• With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
• With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
• With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
• Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
• With Idiyappam (String Hoppers): A classic Chettinad-style pairing that soaks up all the delicious gravy.
• With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.

Customisation Ideas

• Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version that’s perfect for special occasions.
• Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
• Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation that’s just as flavourful.
• Swap the protein: If you’re not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.

Did You know?

Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. It’s one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.

Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!

This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.

Once you make it from scratch, you’ll see why people love this curry so much. Don’t forget to tag @my_foodstory on Instagram when you try it!!

Watch Chettinad Chicken Curry Recipe Video

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Chettinad Chicken Curry

Chettinad Chicken Curry is made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe.

Course Main Course

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 401kcal

Author Richa

Ingredients

• 500 grams chicken boneless thigh, cut into 3/4th inch cubes
• ½ teaspoon turmeric powder
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• ½ teaspoon fennel seeds or saunf
• 3 – 4 sprigs curry leaves divided
• 25 sambar onions approx. ¾ cup thinly sliced
• 1 green chilli slit
• 1 red chilli whole
• 1 teaspoon ginger garlic paste
• ¼ cup tomato puree
• ¾ teaspoon salt
• 1 – 1 ¼ cup water divided
• 1 tablespoon chopped coriander leaves

spice paste

• 1 tablespoon cumin seeds or jeera
• 1 tablespoon coriander seeds or dhaniya
• 6 byadgi or kashmiri red chillies dry
• 1 teaspoon black pepper whole or kali mirch
• ½ teaspoon fennel seeds or saunf
• 1 inch cinnamon
• 4 green cardamoms
• ¼ cup grated coconut
• ¼ – ½ cup water

Instructions

• Marinate chicken with turmeric powder and set aside.
  500 grams chicken, ½ teaspoon turmeric powder
• Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.
  1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
• in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
  2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
• Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
  1 – 1 ¼ cup water, ¾ teaspoon salt
• garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
  1 tablespoon chopped coriander leaves

Video

Notes

1. I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
2. Feel free to increase or reduce the number on chillies based on your preference
3. We have used boneless chicken pieces, but bone-in chicken pieces would work equally well. 

Nutrition

Calories: 401kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 557mg | Potassium: 1083mg | Fiber: 10g | Sugar: 18g | Vitamin A: 982IU | Vitamin C: 146mg | Calcium: 130mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Chettinad Chicken Curry appeared first on My Food Story.

Somewhere between the creaminess of coconut milk, sharpness of tamarind, and fragrance of curry leaves, this South Indian egg curry manages to make plain old boiled eggs taste like something special.

If you’re looking for a new way to eat boiled eggs or give your regular egg curry a delicious new twist, then it’s time to try this South Indian Style Egg Curry. It’s got a spicy, creamy base, brightness from tamarind, and  The creamy coconut milk wraps around the spices, the tamarind adds a bright kick, and that signature South Indian flavor from the curry leaves–all of which comes together to make an egg curry that’s delicious and comforting. 

I love how homely it feels, and if there is an egg curry recipe I love as much as my grandfather’s Dhaba style egg curry, it’s got to be this one. The whole thing comes together in one pot, and the eggssoak up all that flavour like little sponges. It’s the kind of curry that makes everyone go quiet for a few minutes at the table because they’re too busy eating. 

Ingredients for South Indian Egg Curry

• Hard-boiled eggs – The star of the dish. Follow the instructions in my How to Cook Hard-Boiled Eggs article for perfectly boiled eggs that soak up all the flavor!  
• Whole Spices: Mustard seeds, cinnamon stick, green and black cardamom, peppercorns form a warm, aromatic base
• Oil: I have used coconut oil for the authentic flavor, but sub it with a neutral-flavored oil in a pinch
• Aromatics: Finally chopped ginger, garlic, and green chillies for lots of flavor and aroma. 
• Onions and tomatoes: Finely chopped. These form the base of the curry
• Powdered Spices: turmeric, coriander, and red chilli powders add color, warmth, and flavor  
• Coconut Milk: This egg curry recipe calls for both thin and thick coconut milk for creaminess and that beautiful nutty flavor 
• Tamarind water: Adds a bright tanginess that lifts the whole curry
• Curry leaves – That final hit of sharp, herby aroma that makes it unmistakably South Indian.

How to make South Indian Egg Curry

Richa’s Top Tips 

• Sauté the spices well – Let the whole spices crackle and release their aroma before adding onions, this builds the base flavour for the curry.
• Use two kinds of coconut milk – Thin coconut milk is used to add flavor and creaminess to the dish, while thick coconut milk gives the gravy that luscious, silky finish. 
• Don’t overcook the eggs – Keep the yolks just set and still a bit creamy inside. Over-boiled eggs can turn rubbery and won’t soak up flavours as well.
• Balance tamarind carefully – Start with a little and taste, it should add brightness without making the curry too sour.
• Add curry leaves right at the end – Toss them in just before you switch off the heat so they stay fragrant and fresh.

Frequently Asked Questions

Storage Tips

• Fridge: Store the curry (without eggs) in an airtight container for 3–4 days. Add freshly boiled eggs when you reheat it.
• Freezer: The curry base freezes well for up to 2 months. Thaw overnight in the fridge, heat gently, and drop in boiled eggs just before serving.
• Leftovers with eggs: If you’ve already added eggs, refrigerate and eat within 24 hours, eggs can get rubbery if stored too long.
• Reheating: Warm gently on the stovetop, stirring often. Add a splash of water or coconut milk if the curry has thickened in the fridge.

Serving Ideas

A bowl of this curry is great on its own, but it really shines with the right sidekicks. Try one of these easy pairings to make it feel like a full South Indian-style feast:

• With Laccha Paratta – Their flaky layers are perfect for scooping up all that creamy curry.
• Over Steamed Rice – A simple bowl of basmati or sona masoori rice works beautifully with the rich gravy.
• With Coconut Stir-Fry Rice – Doubles up on the coconut flavour while adding texture.
• With Jeera Rice – The mild cumin pairs well with the bold, tangy notes of the curry.
• Alongside Lemon Rice – The bright citrusy rice balances the richness of the curry.
• With Idiyappam (String Hoppers) – A traditional South Indian combo that soaks up the gravy perfectly.
• With Ragi Dosa – For a crispy, light pairing that turns this into a brunch-style meal.

Customisation Ideas

• Fry the eggs first – Halve the boiled eggs and lightly pan-fry them till golden before adding them to the curry for a deeper, toasty flavour.
• Switch the cooking fat – Use ghee instead of coconut oil for a richer, festive taste, or sesame oil for a gentle nutty note.
• Swap the tang – Replace tamarind water with kokum or a splash of raw mango pulp for a brighter, fruitier sourness.
• Add some greens – Stir in spinach, amaranth, or drumstick leaves toward the end for a fresh, earthy lift.
• Top with crunch – Toast a few cashews or coconut slivers and sprinkle them on top right before serving for texture.

So go forth, and enjoy this. And if you are a crazy egg curry fan like me, here’s some spicy North Indian style egg curry which is almost as good!

Also Try – North Indian Style Egg Curry

More South Indian Recipes:

• Lemon Rice (Yellow Rice)
• Oats Upma
• Peanut Chutney
• Mangalorean Ripe Mango Curry

Watch South Indian style Egg Curry Recipe Video (Step by Step)

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South Indian Style Egg Curry

Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!

Course Main Course, Side Dishes

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 Portions

Calories 333kcal

Author Richa

Ingredients

• 5 Hard Boiled Eggs peeled
• 1 tablespoon Coconut Oil
• 1 teaspoon Mustard seeds
• 1 Cinnamon small stick
• 3 Cardamom pods
• 5 Peppercorns lightly smashed
• 2 – 3 Green Chillies slit lengthwise
• 1 teaspoon Ginger finely chopped or ginger paste
• 7 Garlic cloves smashed and roughly chopped or garlic paste
• 2 Onions finely chopped (medium)
• 3 Tomatoes finely chopped (large)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder Red
• 1/4 cup Tamarind Water See Note 2
• 1 cup Thin Coconut Milk See Note 3
• 1/2 cup Thick Coconut Milk
• 8 – 10 Curry Leaves
• Salt to taste

Instructions

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

Video

Notes

1. To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs. Bring it to a boil and switch off the flame. Cover and let it sit for 12 minutes. Transfer to a vessel and place in cold water for perfectly hard boiled eggs.
2. To make tamarind water, add a small, bite sized ball of tamarind to warm water and let it sit for 10 minutes. Mash with your hands and use the paste/water in the curry.
3. Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.
4. If storing this curry for later, do not add eggs. You can freeze the curry and reheat it when required. Use fresh hardboiled eggs when you reheat the curry. 

Nutrition

Calories: 333kcal | Carbohydrates: 19g | Protein: 10g | Fat: 26g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 233mg | Potassium: 505mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 94mg | Calcium: 86mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post South Indian Style Egg Curry appeared first on My Food Story.

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time! 

This Thai Curry Noodle Soup is like a hug in a bowl. It’s got that rich coconut milk base, a gentle kick from curry paste, and the kind of veggie goodness that makes you feel both indulgent and cozy at the same time. Plus, it comes together faster than you think.

Honestly, it’s one of those dishes I turn to when I’m craving something restaurant-style but also want to curl up on the couch with my blanket. Comforting, slightly spicy, wholesome, and totally slurp-worthy. 

Thai Curry Soup Ingredients 

• Thai curry paste – The hero! I have used a store-bought red Thai curry paste for ease and convenience.
• Aromatics: Shallots and garlic for lots of and aroma
• Coconut oil – for a subtle nutty depth, but can be subbed with a neutral-flavored oil in a pinch 
• Veggies: red capsicum, carrot, baby corn, mushrooms, bok choy add flavor, texture and nutrition to the dish. 
• Sauces: soy sauce and fish for umami notes that take this Thai curry soup to the next level!
• Jaggery – Just a pinch to balance out the spice and saltiness of this dish

• Coconut milk – Makes the soup rich, creamy, and hearty. 
• Rice noodles – The perfect addition to make the dish more wholesome. Can be subbed with any noodles of your choice. 
• Water – To adjust the consistency. 

• Coriander leaves – For garnish. Adds a fresh, herby finishing touch. 
• Thai red chillies (optional) – For those who like an extra fiery kick at the end.

Richa’s Top Tips 

• Don’t overcook the veggies: Cook veggies on high heat so they cook fast while still remaining crunchy. Overcooking will make them soggy, which is not ideal for this recipe. 
• Use full-fat coconut milk for the best, creamy texture. Light coconut milk tends to water down the flavor.
• Soak noodles separately instead of boiling them in the soup — this keeps the broth silky and not starchy.
• Fry the bok choy lightly: That char adds so much flavor!
• Add a protein of choice: Feel free to add poached chicken, pan-fried tofu, paneer, or even shrimp to make this dish more wholesome.  
• This dish can easily be made ahead in a big batch for quick and easy weeknight meals, as it’s both fridge and freeze-friendly (check storage instructions below)

Frequently Asked Questions 

Customisation Ideas

• Toss in some tofu cubes, prawns, or poached and shredded chicken for extra heartiness.
• Customise the veggies based on preference and whatever’s in your fridge — broccoli, zucchini, or snap peas work beautifully.
• Feel free to adjust the spice levels based on your tolerance. Thai curry paste comes in different levels of heat. Adjust according to your tolerance, and skip the chillies if you like it mild.
• Make it vegan: Simply omit the fish sauce and replace it with extra soy sauce. 

Storage Tips

• Refrigerate: Store the curry soup base (without the noodles) in the fridge for 2–3 days in an airtight container so the coconut milk doesn’t absorb other fridge smells.
• Freezing: The broth can also be frozen for up to a month. Coconut milk sometimes separates when thawed, but a quick whisk while reheating brings it back together.
• Reheating: Warm the soup on the stovetop over low heat (avoid high heat so the coconut milk doesn’t split). Then add the noodles and bok choy just before serving.

If you’re looking for a meal that’s equal parts comforting, flavorful, and a little exotic, this Thai Curry Noodle Soup is it. It’s quick enough for a weeknight, but special enough to serve when you’re having friends over. Slurp it up, and let the cozy vibes roll!

If you make this at home, don’t forget to send me your recreations over in my DMs @my_foodstory. I love hearing from you guys so much!!

Watch Thai Curry Soup Recipe Video

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Thai Curry Noodle Soup

A big, slurpy, comforting bowl of noodle soup is all I crave on some days, and this creamy, fragrant, and bursting with flavors Thai Curry Noodle Soup hits the spot each time!

Course Main Course

Cuisine international, Thai

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 portions

Calories 351kcal

Author Richa

Ingredients

• 1 tablespoon coconut oil or any neutral cooking oil divided
• 2 teaspoons finely chopped garlic
• 1 ½ tablespoons thai curry paste
• 5-6 shallots thinly sliced
• ½ red capsicum cut into broad sticks
• ½ medium carrot thinly sliced
• 5 baby corns sliced into 4
• 5 mushrooms halved
• 1 ½ teaspoon soy sauce
• ½ teaspoon fish sauce
• 1 teaspoon jaggery
• 1 cup thick coconut milk
• 1 bok choy sliced vertically into 2
• 100 grams rice noodles
• 5 cups water divided
• 2 tablespoons of coriander leaves
• 2 thai red chillies thinly sliced (for serving / optional)

Instructions

Making soup

• Heat 2 teaspoons of oil in a pan, add garlic & saute on high for a few seconds till fragrant. Add thai curry paste and saute for a minute on low. Add shallots & saute for a minute. Add capsicum, carrot, baby corns, mushrooms, saute for a minute on low. Add 2 cups of water and cook on low for 2-3 minutes till the veggies are just tender. Do not overcook as the veggies get soggy.

Cooking noodles

• Take noodles in a bowl, heat 2 cups of water and once it boils, add it to the bowl to soak the noodles for 1-2 minutes till they are cooked. Drain and set aside.

Frying bok choy

• Heat a teaspoon of oil in a pan, add bok choy and roast for 2 minutes on low on either sides till they are lightly browned and tender. Set aside on a plate.

Serving curry soup

• Add 3 ladles of soup to a bowl, add noodles, bok choy, garnish with coriander leaves and 2-3 slices of red chillies.

Video

Nutrition

Calories: 351kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 344mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12084IU | Vitamin C: 124mg | Calcium: 272mg | Iron: 4mg

This article has been researched and written by Urvi Dalal.

The post Thai Curry Soup with Noodles appeared first on My Food Story.

When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.

Some recipes just feel like home. And for me, dahi wale aloo tops that list, especially during fasting days. Soft baby potatoes, a tangy and lightly spiced yogurt gravy–every bite feels hearty and comforting, without being heavy.

It’s a no onion, no garlic recipe, and yet is full of delicate flavours that make vrat ka khana something you actually look forward to. Whether it’s Navratri, Ekadashi, or just one of those days when you want something light but comforting, this recipe is always a win.

Vrat Wale Aloo Ingredients

For the tempering:

• Oil – A couple of tablespoons to get everything going.
• Spcies: cumin seeds, mustard seeds, hing (asafoetida), and ginger and green chillies,  – For lots of flavors, nuttiness, and aroma. 

For the gravy:

• Rajgira atta (amaranth flour) or besan – Helps thicken the yogurt gravy, give it a nutty taste, and keep it fasting friendly. Can be replaced with besan. .
• Spice powders – Red chilli, turmeric, coriander, and salt to balance everything out.
• Buttermilk – The heart of the dish and responsible for tang flavors and creamy textures. 
• Water – Just enough to adjust the consistency of the curry.

The star:

• Baby potatoes – Boiled and peeled. You can swap with cubed regular potatoes too.

To finish:

• Dry mint leaves and fresh coriander leaves– For garnish and freshness 

Richa’s Top Tips For Vrat Wale Aloo

• Boil potatoes just right – Don’t overcook them or they’ll fall apart in the curry. They should be tender but still hold their shape.
• Use fresh buttermilk – It gives the curry a light tang. If it’s too sour, dilute with water before adding.
• Keep stirring after adding buttermilk – This prevents curd from splitting and keeps the gravy smooth.
• Simmer low and slow – The curry thickens best on gentle heat, letting all the flavours come together without curdling.
• Mint + coriander at the end – Always add them right before serving for the freshest aroma.

Frequently Asked Questions

Storage Tips

• Fridge: Store the curry in an airtight container for 2–3 days. Reheat gently on the stovetop and add a splash of water or buttermilk if it thickens.
• Freezer: This curry isn’t ideal for freezing since the yogurt can split on thawing. It’s best made fresh.
• Leftovers: If the potatoes have soaked up too much gravy, just loosen it with a little water or buttermilk while reheating. Make sure to taste and adjust the spices if needed. 
• Reheating: Warm slowly on low heat, stirring often. Avoid boiling too long after reheating or the curd may curdle.

Serving Ideas

This curry is simple, creamy, and versatile. Here are some delicious ways to enjoy it:

• With Pooris – A classic combo that never fails, especially when you’re craving a hearty meal.
• With Jeera Rice – On non-fasting days, this combo is simple, homely, and so comforting.
• With Samak Rice (Barnyard Millet) – Great if you’re observing a fast but still want a rice-like base.
• With Sabudana Khichdi – A lovely mix of textures; the curry adds tanginess to the soft sabudana.
• With Suji Halwa – Try the traditional halwa-poori experience but swap in vrat wale aloo for a festive touch.
• With Parathas – If not fasting, serve it with flaky parathas for a weekday dinner that feels special.

Customisation Ideas

• Switch the flour – Use singhare ka atta or kuttu ka atta instead of rajgira for a slightly different texture and flavour.
• Add a crunch – Toss in roasted makhana (fox nuts) along with the potatoes for extra bite.
• Try a sweeter note – A pinch of sugar or jaggery balances the tanginess of the yogurt beautifully.
• Play with spices – A little roasted cumin powder sprinkled at the end gives a warm, earthy finish.
• Change the potatoes – Use regular cubed potatoes or even sweet potatoes if baby potatoes aren’t handy.

Did You Know?

Rajgira atta (amaranth flour), used here as a thickener, isn’t just a vrat staple, it’s also one of the most protein-rich gluten-free flours around. In fact, amaranth was considered sacred by the Aztecs and has been used in traditional Indian fasting food for centuries. It’s packed with fiber, calcium, and iron, making this humble curry not only vrat-friendly but also surprisingly nutritious.

Vrat wale aloo prove that simple fasting food can still be full of flavour and comfort. The creamy yogurt gravy, soft potatoes, and light spices make this dish something you’ll want on repeat, whether you are fasting or not. Pair it with pooris, rotis, or even samak rice, and you’ve got a meal that feels hearty yet soothing.

If you try this recipe, don’t forget to tag me on Instagram @my_foodstory, I’d love to see how you’re serving it up at home!

Watch Vrat Wale Aloo Recipe Video

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Vrat Wale Aloo (No onion, no garlic) | Dahi Wale Aloo

When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 244kcal

Author Richa

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon hing
• 1 tablespoon finely chopped ginger
• 2 green chillies finely chopped
• 2 tablespoons rajgira atta or besan
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• ¾ teaspoon salt
• 500 grams baby potatoes boiled & peeled
• 1 ½ cups buttermilk
• ¼ – ½ cup water
• 1 teaspoon dry mint
• 2 tablespoons finely chopped coriander

Instructions

• Heat oil in a kadai or pan, add cumin & mustard seeds, once they splutter, add hing, ginger & green chillies and saute them for a few seconds until fragrant.
  2 tablespoons oil, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, ¼ teaspoon hing, 1 tablespoon finely chopped ginger, 2 green chillies
• Add rajgira atta and saute for 2 minutes till the rawness goes.
  2 tablespoons rajgira atta or besan
• Add spice powders – red chilli, coriander, turmeric, salt & saute for a few seconds.
  1 teaspoon red chilli powder, ½ teaspoon turmeric powder, 2 teaspoons coriander powder, ¾ teaspoon salt
• Add buttermilk, keep mixing on low heat till it boil & simmer for 5-7 minutes till it blends well with the spices. Add baby potatoes & cook on low for 8-10 minutes. If needed, you may add ¼ – ½ cup water to adjust the gravy to be of a pouring consistency
  500 grams baby potatoes, 1 ½ cups buttermilk, ¼ – ½ cup water
• Sprinkle dry mint, coriander leaves and serve.
  1 teaspoon dry mint, 2 tablespoons finely chopped coriander

Video

Notes

1. You may substitute baby potatoes with boiled & cubed potatoes which will work equally well.
2. Baby potatoes to be cooked in a pressure cooker for approx. 15 minutes or a pot for 20-22 minutes.
3. Rajgira atta is a gluten-free flour made from the seeds of the amaranth plant. (Used in India for both everyday cooking and during religious fasting periods when grains like wheat are traditionally avoided).
4. Rajgira atta may be replaced with besan which works equally well.

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 624mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 321IU | Vitamin C: 28mg | Calcium: 140mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Vrat Wale Aloo (No Onion, No Garlic) appeared first on My Food Story.

Craving butter chicken that actually tastes like the one you love eating out? This version is creamy, bold in flavour, and comes together without a fuss.

Butter chicken has a reputation for being tricky, but I am here to tell you it doesn’t have to be! This recipe keeps all the rich, smoky, restaurant-style flavour we love, without needing to spend hours in the kitchen or use buckets of cream and butter. The chicken stays juicy, the gravy turns out velvety, and you’ll probably want to wipe every last drop off the plate with some naan.

What makes it extra fun is how simple the process of making this murgh makhani actually is. A quick marinade, a good sear, and then everything simmers in that luscious tomato-cashew sauce until it’s deep, bold, and comforting. 

Jump to section: Butter Chicken

• Ingredients To Make Butter Chicken
• Origins of Butter Chicken
• Naturally orange gravy
• Richa’s Top Tips
• Frequently Asked Questions
• Storage Tips
• Serving Ideas
• Customisation Ideas
• Watch Butter Chicken Recipe Video

Ingredients To Make Butter Chicken

To start with, here’s what you’ll need to marinate chicken for the butter chicken masala:

• Chicken thighs (boneless, skinless) – Juicy and tender, perfect for holding flavour.
• Hung curd or Greek yogurt – Acts as a tenderiser and helps the spices stick.
• Spices – Kashmiri chilli powder (for colour, not too much heat), coriander powder, turmeric, and garam masala for warmth.
• Ginger-garlic paste – A classic base that adds depth.
• Salt – To season and balance everything.

• Oil + butter – The balance of richness and lightness in the base.
• Whole spices – Cinnamon, cardamom, and cloves for fragrance.
• Dried Kashmiri red chillies – Add colour and flavour without making it fiery.
• Garlic – For a savoury punch.
• Onion – Used sparingly to balance the sauce without overpowering.
• Tomatoes – The main body of the makhani gravy.
• Cashews – For natural creaminess without needing too much fat.
• Red chilli powder – A little heat and colour.
• Ketchup – A touch of sweet-tangy balance (trust me, it works).
• Kasuri methi (dried fenugreek leaves) – The magic ingredient that gives butter chicken its unique flavour.
• Salt – To taste.
• Fresh cream – Stirred in at the end for that luscious finish.

Recipe Tip

If you don’t have cashews, feel free to substitute with blanched almonds (almonds soaked in water and skin taken off). Cashews and almonds naturally add creaminess to the gravy. 

Origins of Butter Chicken

Butter Chicken is an ‘accidental’ dish. It was developed by Kundal Lal Gujral of the famous Moti Mahal restaurant in Delhi who wanted to make use of leftover tandoori chicken. So he would throw in tomatoes, spices and leftover shredded tandoori chicken in a pot and slowly this came to be called ‘butter chicken’ or chicken makhani or murgh makhani.

Now it’s one of the most popular and loved Indian dishes across the world. A restaurant favourite, but if you ask an Indian, it’s probably a ‘special occasion’ dish at home.

Step by Step Butter Chicken Recipe

Here’s a step by step breakdown of this easy chicken curry. It’s a really simple dish that actually doesn’t take too much time or effort to recreate at home.

Marinating Chicken

Start by mixing all the ingredients under marinade and adding the chicken to it.

Mix well, cover and set aside for 15-30 minutes while you make the gravy.

Making Gravy

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant.

Add onions and saute on high heat for 2-3 minutes till pink and translucent.

Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy. Switch off the flame. Let the mixture cool completely.

Once the mixture is cool, transfer to a blender or liquidiser, and blend till smooth.

Transfer the puree back to the pan. Add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes. The colour of gravy will change as it cooks and become a deep orange

Gently stir the gravy to incorporate all the masalas.

Skewer the marinated chicken and keep them ready to cook.

Cooking chicken

In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.

Or

Preheat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy.

Making Butter Chicken

Add the chicken pieces and simmer for 10 minutes.

Stir in the kasuri methi and fresh cream.

Smoking Butter Chicken

Naturally orange gravy

I have to forewarn you about this. If you’ve always had reddish butter chicken gravy, it’s because of food colour. The butter chicken gravy is naturally orange-ish because of the tomatoes and the spices. 

This recipe makes lots of sauce or gravy, so you can always reserve some for later. Use the same makhani gravy to add tofu, paneer, cauliflower etc. That butter chicken sauce is sooo good!

Richa’s Top Tips

• Don’t skip the marinade – It makes sure every piece of chicken is flavourful all the way through.
• Thighs over breasts – Chicken thighs stay juicy even after simmering in the sauce, unlike breasts which can dry out.
• Use cashews in the gravy – They add creaminess without needing heaps of butter or cream.
• Go slow with the tomatoes – Cooking them down well gives the gravy its natural sweetness and deep colour.
• Kasuri methi is a must – That little pinch of dried fenugreek is what makes it taste truly “restaurant-style.”

Frequently Asked Questions

Is butter chicken meant to be sweet or spicy?

Neither extreme, it’s all about balance. The tomatoes give natural sweetness, the spices add warmth, and kasuri methi ties it together. A good butter chicken should be creamy, savoury, and gently spiced, not overly sweet or fiery hot.

Can I make this vegetarian?

Yes! The sauce is so good you can swap the chicken for paneer, tofu, mushrooms, or even roasted cauliflower. Just cook the replacement separately and add it to the gravy the same way you’d add the chicken.

What can I add instead of cream?

You can use milk, half-and-half, or even coconut cream for a dairy-free twist. Cashews (already in the recipe) also help keep the sauce creamy, so you won’t miss out on that velvety texture.

Storage Tips

• Fridge: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove with a splash of water or cream to bring the sauce back to life.
• Freezer: The gravy (without cream) freezes beautifully for up to 3 months. Just thaw overnight, reheat, and stir in fresh cream before serving.
• Make ahead: You can marinate the chicken a day in advance and keep it in the fridge. The gravy can also be cooked and refrigerated for 2–3 days. Combine them when you’re ready to eat.

Serving Ideas

Butter chicken is all about that rich, velvety sauce, which means it deserves the perfect sides. Here are some recipes from the blog that go beautifully with it:

• Naan: Scoop up every bit with Butter Naan or Garlic Naan.
• Rotis and parathas: Keep it simple with Soft Rotis or Lachha Parathas.
• Rice: Pair with Jeera Rice or plain steamed rice for comfort in a bowl.
• Kulcha: Try Garlic Cheese Kulcha if you want a cheesy, indulgent twist.
• Salad on the side: Balance the richness with a fresh Asian Cucumber Salad with Tofu. 
• Party spread: Serve alongside Dal Tadka or Paneer Butter Masala for an Indian restaurant-style dinner at home.
• Quick snack hack: Use leftovers to make butter chicken rolls with Homemade Parathas.

Customisation Ideas

• Make it vegetarian – Swap the chicken for paneer, tofu, mushrooms, or cauliflower. The sauce is so good it works with anything.
• Dial up the spice – Add more chilli powder or a couple of fresh green chillies if you like it hot.
• Lighten it up – Use less butter and cream, or go with milk and cashews for a lighter version.
• Go dairy-free – Try coconut cream instead of fresh cream for a delicious twist.
• Smoky shortcut – If you don’t want to do the charcoal smoke step, use smoked paprika for a quick flavour boost.

Butter chicken is one of those dishes that feels fancy but is actually so doable at home. With a quick marinade, a creamy tomato-cashew gravy, and that little kasuri methi magic, you’ve got a curry that’s rich, comforting, and tastes just like your favourite restaurant version.

It’s versatile enough to be a weeknight dinner and impressive enough for a dinner party. Scoop it up with naan, pour it over rice, or sneak spoonfuls straight from the pan (no judgment).

Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your butter chicken bowls and spreads!

Watch Butter Chicken Recipe Video

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Easy Restaurant Style Butter Chicken Masala (Murgh Makhani)

Authentic flavour but really easy, this restaurant style butter chicken masala (murgh makhani) recipe takes under an hour to put together! It's no fuss and perfect when you want Indian curry in a hurry. You'll want to drive that butter chicken sauce so make extras.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 Portions

Calories 586kcal

Author Richa

Ingredients

• 1 kg Chicken Thighs skinless and boneless , cut into 1.5 inch pieces (or use bone-in Chicken pieces)
• 1 tablespoon Oil

For the Marinade

• 1/2 cup Hung Curd or Greek Yogurt
• 1 tablespoon Kashmiri Chilli Powder sub with 1/2 tbsp paprika + 1/2 tbsp cayenne
• 1 tablespoon Coriander Powder
• 1/2 teaspoon Turmeric
• 1 1/2 tablespoons Ginger Garlic Paste
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Salt

For the Gravy

• 1 tablespoon Oil
• 1 tablespoon Butter
• 1 inch Cinnamon
• 2 Green Cardamom Pods
• 3 Cloves
• 5 Kashmiri Red Chillies dried chillies
• 6 Garlic Cloves
• 1 Onion roughly chopped
• 1/4 cup Cashew Nuts
• 7 – 8 Tomatoes approx 500 grams, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)
• 1/2 teaspoon Red Chilli Powder
• 2 tablespoons Ketchup
• 1 tablespoons Kasuri Methi dried fenugreek leaves
• 1/2 teaspoon Salt taste and adjust
• 3-4 tablespoons Fresh Cream

Instructions

• Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
• For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
• Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
• In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
• OR
• Pre heat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy
• Transfer the puree back to the pan, add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You'll notice the colour of the gravy change to a deep orange.
• Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream.
• To smoke the chicken, place a small steel bowl (please don’t use plastic) in the middle of the butter chicken while it’s still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.

Video

Notes

1. Chicken: Boneless, skinless chicken pieces work best. The pieces should be cut into 1.5 inch size. You can also use skinless, bone-in chicken thats cut into medium sized pieces
2. Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use 1 1/2 cups Tomato Puree or Tomato Passata
3. Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
4. Butter: I love adding butter to this dish, but you can substitute it with ghee
5. Sweetness from Ketchup: I think a really mild sweetness in butter chicken is actually nice and it balances the sourness from tomatoes. But feel free to reduce or increase the amount of ketchup based on what you like.
6. History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. The dish became really famous. It is called Murgh Makhani on their menu. So if there is a debate, you know that butter chicken is definitely an Indian dish, unlike its counterpart Chicken Tikka Masala which was invented in the UK and is spicier and slightly different.

Nutrition

Calories: 586kcal | Carbohydrates: 24g | Protein: 35g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 174mg | Sodium: 615mg | Potassium: 1337mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3662IU | Vitamin C: 98mg | Calcium: 100mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Restaurant Style Butter Chicken Masala (Murgh Makhani) appeared first on My Food Story.

The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?

What is olan?

Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green  chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.

How is sadhya olan different from regular olan?

If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However  the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.

Ingredients to make olan

Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.

Mealprep this mild gourd stew

The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.

What pairs well with sadhya olan?

Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.

Lets make Sadhya Olan

Stay connected

Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you.  If you like to share or save this recipe, here is the pin link.

Sadhya olan pin for later.

See you in the next post.

Naga chicken curry is a naga traditional chicken recipe which is zero oil and prepared with a handful of ingredients with few simple cooking steps. In simple words it is a boil chicken recipe. The chicken is cooked with fermented bamboo shoot which is the key ingredient of the curry which makes the curry authentic and traditional. The ingredients used to make this naga style chicken curry are chicken, fermented bamboo shoot, potato (optional), green chillies, ginger, garlic, salt, water and local sichuan peppercorns ( a variety of sichuan peppercorn).

Naga chicken curry is yet another simple and classic dish from the Naga cuisine. Naga style chicken curry is a zero oil dish which means not a single amount of oil is used in cooking this chicken curry and that’s how we cook our dishes. Very tasty, flavorful, exotic and healthier as well. It is a simple and easy recipe with simple cooking process.

Chicken curry with fermented bamboo shoot is a common Naga speciality dish which is very famous and one of the most popular dish in Naga Cuisine. It is a traditional and authentic naga chicken recipe. This dish is savored in almost all Naga household.

Naga chicken curry is an absolutely favourite of the nagas. Infact it is loved by many north easterners. It is a very simple and super easy recipe. You have the ingredients in hand and you’ll master it in jiffy. It is a perfect curry with lovely flavors to have with piping hot steam rice. The unique and amazing aroma coming out of the fermented bamboo shoot and the magical sichuan peppercorns is just divine and to die for.

Naga cuisine uses bamboo shoot as a key ingredient in dishes cooked with fish, chicken, pork, beef or other meats and even in vegetarian dishes. Bamboo shoot enhances and intensifies the flavour of the dishes.

Here I have used the pounded fermented bamboo shoot. You can use the whole fermented bamboo shoot which has can be shredded with hand into long thin strips. This is a naga special fermented bamboo shoot. You can also use the bamboo shoot extract in this recipe. There is also a traditional recipe of chicken with dry bamboo shoot which is a perfect side dish to have with your piping hot steam rice.

Fermented bamboo shoot is a traditional Naga delicacy and a key ingredient in many naga dishes. Infact bamboo shoot is a delicacy for many North East states. It is adored by almost all north easterners. Most Naga dishes are cooked with bamboo shoot (fresh, fermented, extract or dried) as a souring agent to the dishes; be it vegetarian or non-vegetarian dishes.

Fermented food plays a crucial part in Naga Cuisine. Some of the fermented food are fermented bamboo shoot, fermented dry fish, fermented crab meat, fermented soya bean (axone), fermented mustard leaves, zutho (rice beer) etc.

If you think that Indian cuisine is all about spicy and oily food, then you are missing out some information. Indian cuisine consists of a wide variety of regional and traditional cuisine. Nagaland, one of the northeastern state of India, is known for simplicity and variety of food from different tribes of the state. Naga food is considered to be healthy as most of the food are either boiled or steamed. The use of oil is very minimum. We usually dont use the Indian spices in our kitchen. Infact fresh herbs are used in our daily cooking. 

It’s a known fact that Nagas love their food spicy and its true that most people find their food bland. This juxtaposition is often tackled by throwing in 1 or 2 raja mircha ka naga king chilly in any bland stew. The naga king chilly adds that extra zing in any dishes like meat, vegetables and chutneys. Though it is hot beyond words, raja mircha remains that one ingredient Nagas can’t do without.

INGREDIENTS FOR NAGA STYLE CHICKEN CURRY

● Chicken – I have used broiler chicken. Local/country chicken is best for this recipe. It takes the curry to another level and more healthier.
● Fermented bamboo Shoot – You can use shredded bamboo shoot or bamboo shoot extract/juice.
● Potato – You can add other vegetables like beans, carrot, cabbage or leafy vegetables. Again this may be optional
● Green chilly – Raja mircha ( naga king chilly) fans can add king chilly for the extra zing and hotness.
● Ginger
● Garlic
● Local sichuan peppercorns
● Salt
● Water

VARIATION OF NAGA CHICKEN CURRY

● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Use fermented bamboo shoot for authentic taste but if you can’t source it, you can use canned bamboo shoot or even tomatoes. Taste and flavor will differ but those are the substitute ingredients.

If you’re fond of naga food, then this is surely the one to go for! It is lip-smacking good. I hope you’ll try this simple and easy naga style chicken recipe and if you do, please do share your thoughts about the recipe with me here.

I made a simple recipe video of this hearty naga chicken curry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Chicken Curry Tutorial Video

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Chicken Leg Fry
● Crispy Fried Chicken
● Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Chicken Pakora
● Baked Whole Chicken Leg
● Pan Baked Chicken Leg
● Peri Peri Chicken
● Spiced Fried Chicken
● Coca Cola Chicken

FEW CHICKEN SIDE DISHES YOU’LL LOVE

● South Indian Masala Chicken Fry
● Chicken Liver & Gizzard Fry
● Chicken Masala Stir Fry
● Spicy Mango Chicken Wings
● Chicken & Banana Flower Stir Fry
● Steamed Chicken

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

MORE NAGA RECIPES YOU’LL LOVE > Naga Cuisine

YOU CAN CHECK OUT THE NORTH EAST INDIA CUISINE RECIPES HERE

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So let’s get started with the recipe.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients to make naga chicken curry:

500 gms chicken
2 tbsps fermented bamboo shoot
2 potatoes cubed
6-7 green chillies
2 inches ginger
8-10 garlic
1 tbsp local sichuan peppercorns roasted
Salt as per taste
Water as required

Step by step pictorial instructions to make naga chicken curry:

In a mortar pestle coarsely pound the green chillies. Remove and keep aside.

In the same mortar pestle coarsely pound the ginger & garlic and keep aside for later use.

Add the chicken in a pot. Add the pounded green chilly, fermented bamboo shoot and salt to taste. Add water immersing the chicken well. Turn on the flame. Cover the pot with lid and cook the chicken for about 10 minutes.

Add the potato chunks and continue to cook until the chicken and the potatoes are cooked completely approximately 15 minutes.  Cooking time will differ depending on the variety of chicken used.

Adjust the curry consistency as per your requirement.

Add the pounded ginger garlic and dry roasted and crushed sichuan peppercorns. Mix well and cook for 3-5 minutes and take off the flame.

NOTES:

● This dish taste best with country chicken/local chicken.
● Use chicken with bone.
● Raja Mircha fans can add 1 or 2 raja mircha or as per your heat preference level.
● You can totally skip the potato and sichuan peppercorns.
● You can add on others vegetables to the curry to make it more hearty and healthier. Mostly commonly used are squash (chow chow/chayote), beans, carrots, cabbage etc
● You can add green leafy vegetables like lai pata ( mustard greens), Mongmong tü (sichuan leaves) etc
● You can add coriander leaves, burmese coriander or fresh ginger leaves to the curry which enhances the flavor of the curry.
● Do not over cook the chicken.

Well, if you make this naga chicken curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!

Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!

If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!

The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!

Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.

INGREDIENTS USED TO MAKE PORK MASALA CURRY

For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.

This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.

VARIATIONS

This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.

Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.

You can add whole spices like cardamom, cinnamon, cloves etc.

You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.

HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER

Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.

Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.

Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.

Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.

Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.

I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

PORK MASALA CURRY RECIPE VIDEO TUTORIAL

THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork Recipes HERE

IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG

THE CURRY COLLECTION

• Kashmiri Rogan Josh
• Green Apple Currry
• Mixed Dal With Egg & Potato
• Black Pepper Chicken – Semi Gravy
• Crab Curry – Indian Style
• Chicken Kola Urundai Kuzhambu / Minced Chicken Balls Curry
• Easy Chicken Curry
• Rohu Fish Curry
• Pepper Chicken Gravy
• Butter Chicken
• Mutton Curry With Coriander Seeds
• Chettinad Mutton Curry
• Chickpea Soya Curry

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.

Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.

Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients to make pork masala curry:

500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required

Step by step pictorial recipe to make pork masala curry:

In a mortar pestle coarsely ground the ginger garlic.

In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.

Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.

Add in rhe chopped onions and saute for about 2 minutes.

Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.

Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.

Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.

Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.

Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.

Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.

NOTES:

● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.

● I have used mustard oil, you can use any other cooking oil.

● Adding potato is optional but I love this Curry with potatoes.

● Yoi can add some chopped coriander leaves at the end.

● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.

Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

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Rui Macher Kosha refers to Rohu Fish Curry in Bengali. This Bengali fish curry is an every day dish in the Bengali household. Fried golden brown pieces of succulent rui aka rohu (Indian carp) in a spicy and thick tomato based gravy is a truly delightful fish curry that all of us relish at home.

Rui macher rosha or rohu fish curry is a kind of spicy fish preparation with tomato base gravy. Here the rohu fish is marinated in turmeric powder and salt, then golden fried in mustard oil. The fried fish is then cooked in a spiced tomato onion based gravy. Thus, resulting in a tender fish having absorbed the wonderful flavors of the gravy. This fish curry is best served with a piping hot steamed rice.

Rohu or Rui is freshwater carp very popular in Bengal. There are many varieties of bengali fish curry using different kinds of fish. Amongst the many, this rohu fish curry is one of the simplest and common one.

In Bengali cuisine, curries are named differently based on the spices used and also based on the different veggies used in the curry. The term ‘Rosha’ refers to something that has a thick gravy base. Rosha is a spicy curry preparation that can be vegetarian or non-vegetarian. In the fish version of rosha potatoes are added and some even add cauliflower aka phool gobi along with the basic Bengali spices.

Like in most Bengali cooking, whether fish, meat or vegetables, this too is prepared in mustard oil. Mustard oil gives a lovely pungent flavor to any dish. If it’s not available near you or you don’t want to use it, you can use your choice of vegetable oil or any cooking oil instead.

When one is craving to have something spicy, then this is the perfect recipe. You can use ‘rohu fish’ or ‘katla fish’ or any other fresh water carp. You can make this curry in the same way with your other favourite fish too.

I love this dish because of its simplicity. To make this Bengali fish curry we dont need any fancy ingredients and techniques. It is prepared with basic and limited ingredients which we use in everyday cooking. Nevertheless the brilliant flavor and colour of the dish will amaze you and the taste is finger licking good and so delectable.

This rohu fish curry is one fish curry which we make back home whenever we feel like making something Indian style with masalas and spices and not the traditional naga fish dish. Little did I know that time that I am making a Bengali style fish curry. We nagas dont use much of these Indian spices. The dishes are mostly zero oil which may be steamed or boiled. The food are rarely fried and very rarely we use these spices in a naga kitchen.

This rui macher rosha recipe is moderately high on chillies as we prefer spicy food which is nicely counter balanced by the sourness of the tomatoes, as well as the sweetness from the onions. Nevertheless one can adjust the spice level as per their heat preference.

VARIATIONS

● You may even add potatoes and cauliflower to the gravy.

● You can add a dash of sugar or raisins to the recipe.

● Whole spices like cardamom, cinnamon, cloves etc can also be added to this fish curry.

● You can also use pureed the tomatoes. Just roughly chopped them and puree them in in a mixie or blender.

I made a simple recipe video of this lip-smacking authentic bengali fish curry for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

ROHU FISH CURRY VIDEO TUTORIAL

Looking for seafood recipes? Try this favourite and popular seafood recipes

● Tin Fish Curry

● Indian Crab Curry
● Crab Masala South Indian

● Spicy Carb Masala

● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Prawn 65
● Easy Pan Fried Fish
● Easy Fish Fry
● Restaurant Style Fish Fingers
● Fish With Bamboo Shoot
● Fish With Spinach (Zero Oil)
● Fish With Fermented Bamboo Shoot (Naga Fish)
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

This Bengali style fish curry is so rich in texture and absolutely flavorful to the taste buds. I bet this dish will never fail to impress you.I hope you’ll try this authentic bengali fish curry and do share your thoughts about the recipe with me here.

Here’s how I made the traditional bengali fish curry.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4-5

Ingredients to make rohu fish curry:

For marination:
500 gms rohu fish
½ tsp turmeric powder
1 tsp salt

For the gravy:
¼ cup mustard oil (4 tbsp)
½ tsp cumin/jeera seeds
1 bay leaf
2 dry red chillies broken
2 medium onion chopped
2 tsp ginger garlic paste
2 medium tomato chopped
Green chilly slits per taste (optional)
½ tsp turmeric powder
1 tsp red chilly powder
½ tsp cumin/jeera powder
1 tsp coriander powder
Salt to taste
½ tsp garam masala powder (optional)
1 cup warm water or as required
Few coriander leaves chopped
Juice of half lemon

Step by step pictorial instructions to make rohu fish curry:

Take the marination ingredients and rub the fish pieces with turmeric powder and salt well. Keep aside for few minutes while you make the ingredients ready for the curry.

Heat mustard oil in a pan. Add the fish and shallow fry the fish pieces in batches for 3-5 minutes. Remove from the pan and keep aside.

In the same oil add cumin seeds, bay leaf, dry red chillies. Allow to splutter.

Add onion and saute until it turns soft and translucent.

Add ginger garlic paste and stir until the raw smell of ginger and garlic goes off completely.

Add the tomatoes and saute until it turns soft and mushy.

Add the turmeric powder, coriander powder, cumin powder, red chilli powder and salt as required. Stir on low-medium flame and cook for 1 minute.

Add warm water and give a quick mix. Cover and cook the mixture on medium flame for about 2-3 minutes.

Add the fish pieces and give a gentle mix. Cover the pan with lid and cook on low to medium flame for about 5 minutes.

Add the garam masala powder at this stage if using. Give a quick gentle mix, cover the pan and let it cook for 1 minute and turn off the flame.

Sprinkle some chopped coriander leaves and add the slit green chilly.

Your rui macher rosha is ready to be served now.

Squeeze the lemon juice over the fish curry while serving.

Serve with piping hot steamed rice. Enjoy!

NOTES:

● You can use some other variety of fish or any fresh water carp.
● You can use Kashmiri red chilly powder instead of red chilly powder for mild spicy and also this will give a beautiful colour to the dish.
● Recommend to use mustard oil for authentic taste but if not available you can use other cooking oil.
● Garam masala powder is optional
● Squeeze lemon juice while serving the dish.
● You can add potato or cauliflower to the curry.
● Use the chilly powder and green chilly as per your heat preference.

Well, if you make this fish curry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Philips Viva Collection HD4928/01 2100-Watt Induction Cooktop (Black)

Pigeon by Stovekraft Basics Aluminium Non-stick Cookware Set, Set of 3 (With one lid), Pink

AJUNIL Popular Kitchen Combo – Double Layer Bowl + Measuring Spoon and Cups Set + Silicon Brush and Spatula Set – Kitchen Gadget and Tools – Kitchen Accessoires

SELTOS IKEA Polypropylene plastic Plate (Mixed Assorted Colours) – Set of 6 , 4 Pieces Spoon Free

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Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Recipe for easy egg roast, egg thokku recipe,  muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.

This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.

The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.

Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs  golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.

For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.

WHY THIS RECIPE WORKS

* Ready in under 30 minutes.
* Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available.
* Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders.
* An easy way to add more protein to the Indian diet.
* The same masala base can be used with vegetables and non-vegetarian food too.
*  It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.

INGREDIENTS TO MAKE EASY EGG ROAST

Hard boiled eggs
Oil
Onion 
Tomato
Garlic
Ginger
Green chillies
Curry leaves
Coriander leaves
Red chilli powder 
Coriander powder
Garam masala powder
Cumin powder
Black pepper powder
Turmeric powder
Salt as per taste
Water as required

HOW TO MAKE EASY EGG ROAST

This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

EASY EGG ROAST VIDEO TUTORIAL

STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST

In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.

In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.

Fry the eggs on both the sides until golden brown. Remove and keep aside.

In the same oil add in the ginger and garlic. Saute them for a minute.

Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft

Add in the tomatoes and cook until it turns soft and mushy.

Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.

Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).

Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.

Flip over the eggs and again cook for about 2 minutes in low flame.

Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

RECIPE NOTES

* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
* We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
* You can always adjust the chilli and red chilli powder as per your heat preference.
* The masalas can be adjusted as per your taste and availability.

RECIPE CARD

Print

Easy Egg Roast

Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.

Course Side Dish

Cuisine Indian

Keyword boiled egg roast, egg fry, egg roast, muttai thokku

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akum Raj Jamir

Equipment

• Frying pan
• Spatula

Ingredients

• 3 or 4 Pieces Egg
• 3 Tablespoon Oil
• 2 Medium Onion chopped
• 2 Medium Tomato chopped
• 3 Large Garlic cloves chopped
• 1 Inch Ginger chopped
• 3 Pieces Green chillies chopped
• 1 Sprig Curry leaves
• Few Sprigs Coriander leaves chopped (dhania)
• 2 Teaspoon Red chilli powder or as per your taste
• 1 Teaspoon Coriander powder (dhania powder)
• 1 Teaspoon Garam masala powder
• ½ Teaspoon Cumin powder (jeera powder)
• ½ Teaspoon Black pepper powder (kali mirch powder)
• ½ Teaspoon Turmeric powder (haldi powder)
• 1-2 Teaspoon Salt or as per your taste
• ¼ Cup Water

Instructions

• In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
• In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
• Fry the eggs on both the sides until golden brown. Remove and keep aside.
• In the same oil add in the ginger and garlic. Saute them for a minute.
• Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft 
• Add in the tomatoes and cook until it turns soft and mushy.
• Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
• Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
• Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
• Flip over the eggs and again cook for about 2 minutes in low flame.
• Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!

Video

Notes

1. Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
2. We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
3. You can always adjust the chilli and red chilli powder as per your heat preference.
4. The masalas can be adjusted as per your taste and availability.

SERVING SUGGESTION

SERVING SUGGESTIONS

An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!

We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!

It’s also a perfect appetizer or side for your favourite drinks.

MORE EGG RECIPES

Egg Curry
Egg Fried Rice
Spanish Omelette
Mixed Dal With Potato & Egg

Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum 

No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...

The post Beach Party Food Ideas: Snacks By The Sea first appeared on Give Me Some Spice!.

It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...

The post 6 Ideas to Create a Light and Nutritious Dinner first appeared on Give Me Some Spice!.

I should have made and shared this Kerala style raw mango prawn curry long back given my irresistible love for prawns, but somehow I became way too late on this! This is the best summer dish I could have ever asked for!

Indian summers are hot! Scorching hot! And that’s exactly what most parts of India is going through currently! Super strong sun with blazing heat!

But if there is one thing that’s best about Indian summers then that’s the availability of mangoes, the king of fruits! We Indians are crazy about mangoes and why shouldn't we!

Mangoes are available in so many shapes, varieties and types that you can’t taste all in a single season! Then there are raw mangoes and ripe mangoes! Options are simply endless!

I have already shared many mango recipes here using either ripe or raw mangoes and all of them became supremely popular which shows our undying love for this summer fruit!

Today's recipe of raw mango prawn curry is made with raw mango and is a dish for your main course! Being an avid prawn as well as mango lover, this recipe gives me the best of both worlds!

I earnestly urge you to not miss making this summer special prawn curry this summer season as I can guarantee you will love it as much as we did!

What is raw mango prawn curry?

I discovered this raw mango prawn curry while searching for raw mango chicken curry! And thank God I did!

This tangy prawn curry is a traditional recipe from the coastal state of Kerala and boasts all the heavenly goodness of classic Keralian cuisine - seafood, coconut and of course mango!

The gravy of this raw mango prawn curry is so addictive that you will polish it off in just no time and I can vouch for that! The silky smooth gravy made of creamy coconut milk is irresistibly tasty!

Being a prawn lover, this curry became another staple of mine in my meal plans! This is healthy, tasty and cooks very fast! What more do you want to maintain a healthy eating habit?

The post Raw Mango Prawn Curry Kerala Style | Mango & Prawn Curry with Coconut Milk first appeared on Flavor Quotient.

In my quest to look for new recipes that fit to my high protein meal plans, I made this air fryer roast chicken in a curry powder-yogurt marinade and it turned out to be the most hassle-free yet best tasting roast chicken ever!

After sharing a number of air fryer chicken recipes using all different types of marinades, this time I was a little confused about what to share next that will be different as well as exciting!

Air fryer has proved to be my savior so many times in the last 2 years that I have literally lost count of it. That’s why I keep searching for new & innovative air fryer recipes to keep my repertoire updated real time.

So here comes the air fryer roast chicken which is unlike any roast chicken recipe that I have shared till date! It is also a beginner-friendly recipe with just a handful of ingredients.

This air fryer roast chicken is a must-have for your collection as you can easily churn it out in under 40 minutes; a perfect weeknight dinner for the whole family!

What is Air Fryer Roast Chicken in Yogurt-Curry Marinade?

This roast chicken in yogurt-curry marinade is my successful attempt to bring together all the quintessential Indian flavors in an air fryer roast chicken recipe without the hassle of remembering a long list of spices!

I can absolutely understand that making Indian dishes can be confusing as most of the time it involves a host of ingredients. But not this one!

This air fryer roast chicken is a spot-on recipe for all Indian food lovers across the world who love our food but are intimidated by the length of the ingredient list!

The post High Protein Air Fryer Roast Chicken | Air Fryer Chicken Recipe for Weight Loss first appeared on Flavor Quotient.

Double beans spinach stir fry, Palak double beans dry subzi, and Healthy and delicious fresh double beans palak stir fry recipe with full video and step-by-step pictures.

I have seen fresh double beans in the market for the first time. Recently when I visited Chennai, I saw these fresh double beans. I have made sundal using dried double beans. I have tried Double beans kurma using dried ones. But for the first time excited to try these fresh ones. I got a bunch of these and made this palak double beans stir fry. I have tried this same recipe with chickpeas many years back. That recipe was published in a popular local magazine.

As we are getting fresh double beans in season, make the best use of winter produce. You can also replace fresh mochai, butter beans, edamame, green peas, or lima beans for this recipe. If you don’t get fresh beans, you can use chickpeas, dried double beans, dried mochai, dried peas, or rajma. Just soak this over night and pressure cook for 4-5 whistles and proceed with the recipe.

Also check out, Palak rajma, Palak paneer paratha, chana kurma, Mullangi curry

Print

Double beans spinach stir fry

Healthy and protein rich double beans

Course Accompaniments

Cuisine Indian

Keyword Dry curry, side dish for roti

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1.5 cup Double beans
• 3 tsp oil
• 1 onion finely chopped
• ½ tsp cumin seeds
• ½ tomato finely chopped
• 1 tsp ginger garlic paste
• 1.5 cups chopped spinach
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt as needed
• Water to cook

Instructions

• I used 1.5 cups fresh double beans
• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and little salt.
• Drain the water and keep it aside.
• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.
• Now add the ginger garlic paste and cook for a minute.
• Add the chopped tomato to this and cook for a minute.
• Now add the red chili powder, coriander powder, turmeric powder and little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.
• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and gets cooked easily.
• Now add the cooked double beans
• Mix well
• Cook for a minute, check for salt.
• Switch off the flame
• Double beans stir fry ready

Video

Notes

1. You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed. 

2. Instead of double beans you can use fresh mochai, butter beans, or peas too.

3. You can use Chickpeas or rajma too.

4. Double beans spinach stir fry pairs well with roti and rice too.

• I used 1.5 cups fresh double beans.

• Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and a little salt.
• Drain the water and keep it aside.

• In a pan add 3 tsp oil and add the cumin seeds.
• Once it crackles add the finely chopped onion and add little salt.
• Saute till translucent.

• Now add the ginger garlic paste and cook for a minute.

• Add the chopped tomato to this and cook for a minute.

• Now add the red chili powder, coriander powder, turmeric powder and a little salt to this.
• Mix well and add 2 tbsp water. Cook for a minute.

• Now add the 1.5 cup finely chopped spinach
• Cook for 2 minutes. The spinach will shrink and get cooked easily.

• Now add the cooked double beans

• Mix well.
• Cook for a minute, check for salt.
• Switch off the flame.

Notes:

• You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed
• Instead of double beans you can use fresh mochai, butter beans, or peas.
• You can use Chickpeas or rajma too.
• Double beans spinach stir fry pairs well with roti and rice too.

The post Double beans spinach stir fry appeared first on Jeyashri's Kitchen.

I’m re-visiting this recipe that I posted about 2 years ago. It features in most of Andhra bhojanams (feasts). I love it since I was little and still do. Here is how we make it: This is my entry to Cooking for Kids-Leafy Greens event. Send in your entries by the end of this month.

The post Kanda Bachali Curry | Malabar Spinach Curry appeared first on Cook's Hideout.