Aloo Rasedar is a naturally vegan Indian curry made with tender potatoes simmered in a rich, tangy tomato gravy and served with fluffy, golden puris. What makes this Aloo Poori special is a homemade spice blend that layers deep, aromatic flavors without using onion or garlic. Ready in just 40 minutes using the Instant Pot, […]
Masaledar Paneer Bhurji is the ultimate North Indian vegetarian comfort dish! Scrambled paneer is cooked in a fragrant onion-tomato masala with aromatic spices. Ready in under 45 minutes, this creamy Amritsari Paneer Bhurji is ideal for busy weeknights or relaxed breakfasts. It's simple, pantry-friendly, gluten-free and protein-rich - the perfect go-to for a wholesome, flavor-packed […]
READ:Amritsari Paneer Bhurji Recipe – Dhaba-Style Scrambled Paneer
Instant Pot Chickpeas and potato curry is a simple satisfying & flavorful vegan recipe that can be made in 30 minutes. Try this tasty and creamy chickpea recipe today!
Traditional Gujarati Kadhi With Mango (Fajeto) is a comforting and flavorful Indian delicacy that’s both sweet and mildly spiced. This summer favorite is made with creamy yogurt, besan (chickpea flour), ripe mango pulp, and a handful of everyday Indian spices. Ready in just 30 minutes, this vegetarian and gluten-free dish pairs beautifully with steamed rice—or […]
If you are interested in trying various mutton curry recipes using mutton or goat meat, check out our long list of recipes with various curry recipes using mutton or Indian goat meat. The list has mutton recipes from all across India, from North India to South India, and regional mutton dishes from less spicy to […]
The post 18 Mutton Curry Recipes (Indian goat recipes) appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.
Indian coconut chicken curry in an instant pot is a quick and easy recipe cooked in the form of gravy using coconut milk or paste to serve with rice and tastes creamy. It uses several ingredients and almost tastes like a korma with mild flavors and less spice. Serving it with paratha, steamed rice, or […]
The post Indian Coconut Chicken Curry (with coconut milk) appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.
Here is a list of chicken breast recipes from the Indian region, mostly made using boneless chicken. Chicken breast is a section that is entirely boneless and easy to eat. Often we struggle to eat with the bone in, but it is not the case; using chicken breast is the healthiest part of the chicken, […]
The post 21 Chicken Breast Recipes Indian Style (Boneless) appeared first on Yummy Indian Kitchen - Healthy and diet-friendly recipes.
If you're looking for a flavorful, tangy, and comforting South Indian curry, Thakkali Kuzhambu is the perfect dish for you! This rich and aromatic tomato-based gravy is infused with roasted spices, coconut, and tamarind, creating a delicious balance of heat and tanginess. Whether paired with soft idlis, crispy dosas, or even steamed rice, this Tomato Kurma is sure to become a family favorite. Keep reading to discover the secret to making the most flavorful and authentic Thakkali Kuzhambu right at home!
Thakkali Kuzhambu is a staple in South Indian households and is enjoyed year-round. However, it is especially popular during the monsoon and winter seasons, as its tangy and spicy flavors provide warmth and comfort. It is also a go-to dish when fresh vegetables are scarce, as it relies primarily on pantry staples like tomatoes, tamarind, and spices.
This was inspired by my other recipe on this site, and it can be paired with Idli, Dosa or even Rice.
[feast_advanced_jump_to]A well-prepared Thakkali Kuzhambu starts with the right blend of ingredients, each adding depth and richness to the dish. Ripe tomatoes form the base, giving the gravy its signature tangy flavor. Tamarind enhances the tartness, balancing the spice and sweetness naturally present in the tomatoes. Onions add a subtle sweetness and savory depth, while a blend of cumin, fennel, black pepper, and coriander seeds provides warm, earthy notes. Dried red chilies and red chili powder contribute heat, which can be adjusted to taste. Roasted channa dal helps thicken the gravy, while grated coconut adds a creamy texture. Mustard seeds and curry leaves temper the dish with their bold, aromatic flavors, and a final touch of gingelly (sesame) oil enhances its authenticity. Together, these ingredients create a well-balanced, flavorful Thakkali Kuzhambu that pairs beautifully with idli, dosa, or rice.
See recipe card for quantities.
Thakkali Kuzhambu is naturally vegetarian and gluten-free, making it a great choice for those with dietary restrictions. Since the recipe uses whole spices and fresh ingredients without any wheat-based thickeners, it fits well into a gluten-free diet. If you're vegan, simply ensure you're using plant-based oils like gingelly (sesame) oil instead of ghee or butter.
For those following a low-carb or keto diet, you can reduce the amount of onions and skip the roasted channa dal, which adds some carbohydrates. Instead, use a little extra coconut for thickness while keeping the flavors intact.
This dish is also adaptable for satvik (no onion & garlic) diets by omitting onions and garlic. The flavors remain deliciously rich by slightly increasing the amount of tomatoes and coconut for balance.
No matter your dietary preference, Thakkali Kuzhambu is a versatile and satisfying dish that can be enjoyed by everyone!
One of the best things about Thakkali Kuzhambu is its versatility! Whether you love bold spices, need a kid-friendly version, or want to add extra protein, this dish can be easily adapted to suit your preferences. Below are some creative ways to tweak this flavorful tomato-based curry:
See this Instant Pot Version of Thakkali Kurma on my website!
With these storage tips, you can enjoy Thakkali Kuzhambu fresh and flavorful anytime! 🍛✨
Here are some tips to make a delicious Thakkali Kuzhambu:
These tips will help you achieve a flavorful and authentic Thakkali Kuzhambu. Enjoy!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
The post Thakkali Kuzhambu | Tomato Kurma Recipe appeared first on Subbus Kitchen.
Looking for a wholesome, protein-packed meal that’s both nutritious and delicious? Dal Palak is the perfect combination of creamy lentils and fresh spinach, infused with aromatic spices for a comforting and flavorful dish. This easy-to-make recipe is not just healthy but also bursting with taste, making it a great choice for a hearty lunch or dinner. Whether paired with steamed rice or warm rotis, this dish is sure to become a family favorite. Keep reading to learn how to make this fan-freaking-fantastic dish in no time!
Dal Palak is a versatile dish that can be enjoyed year-round, but it becomes especially popular during the winter months when fresh spinach is in season. The combination of protein-rich lentils and iron-packed spinach makes it a nutritious choice for colder days, providing warmth and energy.
In Indian households, Dal Palak is a staple comfort food, often prepared as part of everyday meals rather than being reserved for special occasions. However, it is commonly made during festivals like Navratri and Ekadashi, when people opt for simple, sattvic (pure) vegetarian meals. Additionally, it is a favorite during fasting periods and post-festival detoxes, as it is light, easy to digest, and highly nutritious.
Whether enjoyed as a cozy winter dish, a nourishing meal during festive times, or simply as part of a balanced diet, Dal Palak remains a beloved classic in Indian cuisine!
This Dal Palak recipe was inspired by my other delicious dal variations on the Subbus Kitchen site, where I’ve explored different ways to bring out rich, comforting flavors in traditional Indian cooking. For a perfectly balanced meal, pair this with this amazing Jeera Aloo recipe—the combination will elevate your dining experience with complementary textures and flavors. Trust me, once you try this, it’s going to be a staple in your kitchen!
[feast_advanced_jump_to]A clear, well-organized shot of the ingredients for Dal Palak helps showcase the freshness and simplicity of this wholesome dish. Each ingredient plays a crucial role in balancing flavors, texture, and nutrition. Toor dal (pigeon pea lentils) is chosen for its creamy texture and mild flavor, perfectly complementing the fresh spinach (palak), which adds earthy richness and a boost of vitamins. Garlic and green chilies infuse a hint of spice and warmth, while cumin seeds and mustard seeds enhance the dish with their aromatic depth. Turmeric powder and hing (asafoetida) aid digestion and bring out the vibrant color. Finally, a drizzle of ghee at the end elevates the dish, adding a rich, comforting finish.
See recipe card for quantities.
Hint: For extra flavor, try adding a squeeze of fresh lemon juice just before serving. It will brighten up the dish and balance the richness of the dal.
Here are some delicious variations of Dal Palak you can try to add a twist to the traditional recipe:
These variations allow you to experiment and tailor the dish to your taste, while still keeping the essence of Dal Palak intact!
Here are some tips to help you make the perfect Dal Palak:
Follow these tips to make a perfectly flavorful and comforting Dal Palak every time!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
The post Dal Palak appeared first on Subbus Kitchen.
Kadhi Pakora is the ultimate comfort food, a beloved North Indian dish that combines crispy, golden pakoras (fritters) with a tangy and creamy yogurt-based curry. This dish is a perfect blend of flavors and textures—soft, melt-in-your-mouth pakoras swimming in a rich, spiced kadhi that is slow-cooked to perfection. Whether you're looking for a soul-satisfying meal on a cozy evening or a centerpiece dish for a special gathering, our recipe takes this classic to the next level. Packed with tips and tricks to ensure the perfect consistency and flavor, this Kadhi Pakora recipe is guaranteed to wow your taste buds and make you fall in love with its irresistible goodness. Read on to learn the secrets behind this fan-freaking-fantastic dish!
Kadhi Pakora is enjoyed year-round but holds special significance during certain times and occasions. It is often made during rainy seasons or cold weather, as the warm, creamy curry and crispy pakoras are perfect for cozy, comforting meals. In many households, it’s a go-to dish for weekends or family gatherings when something hearty and flavorful is desired.
While not tied to a specific festival, Kadhi Pakora is also popular during traditional fasting or ritual days in some regions, as it aligns with the satvik (pure) food practices observed on such occasions. Its versatility and universal appeal make it a cherished dish for both everyday meals and special gatherings.
To complete your meal, pair it with my deliciously fragrant Jeera Rice, which balances the tangy flavors of the kadhi beautifully. These dishes are a match made in culinary heaven, and including them both in your meal is a surefire way to impress your family and guests. Dive into the recipe to experience this flavorful combination for yourself!
[feast_advanced_jump_to]Each ingredient in Kadhi Pakora is chosen for its unique role in creating the perfect balance of flavors and textures.
Gram flour is the hero, serving as the base for both the crispy pakoras and the thick, creamy kadhi.
Yogurt lends the dish its signature tanginess, while turmeric and red chili powder add color and spice.
The aromatic spices like cumin, ajwain, and fenugreek seeds create a deep, earthy flavor, while curry leaves and green chilies infuse freshness and a slight kick.
The optional onions give the pakoras a touch of sweetness and texture. Mustard oil brings a distinct smokiness, but you can use any oil you prefer. Garnished with fresh coriander leaves, this dish is a celebration of bold, comforting flavors! See recipe card for quantities.
See below the recipe with step by step instructions along with pictures .
5. Next, add curry leaves and slit green chilies. Add the sliced onions and sauté them in the oil until they turn translucent.
6. Once the onions turn translucent, turn off the flame and pour the kadhi mixture into the pan. Turn the flame to low and continuously stir the kadhi mixture until it begins to boil. Continuous stirring is essential to prevent the curd from splitting.
7. When the kadhi mixture begins to boil, continue cooking it on low flame for at least 20 minutes, stirring occasionally. After 20 minutes, you will notice the oil separating from the kadhi. At this point, turn off the flame.
8. In a separate pan, heat a teaspoon of oil. Add cumin seeds and let them sputter. Then, add asafoetida, red chilies, and red chili powder, and give everything a quick stir. Turn off the flame and set this aside.
9. Take a serving bowl and place 4-5 pieces of pakoras in it. Pour the kadhi mixture over the pakoras. Finally, garnish with the prepared tempering for a flavorful finish.
10. Delicious Kadhi Pakora | Besan Ki Pakora is ready to be served with roti or hot, steaming rice.
Here are some ideas for variations to elevate your Kadhi Pakora and make it even more special for your dinner guests:
With these variations, you can tailor the Kadhi Pakora recipe to suit your preferences, add your personal flair, and make the dish even more memorable for every occasion. Enjoy experimenting with these ideas and creating a version of Kadhi Pakora that’s perfect for you and your loved ones!
Here’s a list of the equipment you’ll need:
With these simple yet essential tools, you'll be all set to make a delicious batch of Kadhi Pakora!
Kadhi Pakora is best enjoyed fresh, but if you need to store leftovers, here’s how you can keep them:
Storing the Kadhi:
Use Fresh Yogurt: Fresh, creamy yogurt is key to making a smooth, flavorful kadhi. Ensure the yogurt is not too sour for the best taste.
Avoid Lumps in the Kadhi: When mixing the besan (gram flour) with yogurt and water, whisk vigorously to ensure the mixture is smooth and free from lumps. Using a hand whisk or an electric mixer can make the process easier.
Consistency of Kadhi: The kadhi should be of pouring consistency. If it's too thick, add a little water. If it's too thin, cook it for a few more minutes to thicken.
Pakora Texture: The pakoras should be soft on the inside and crispy on the outside. Avoid overmixing the pakora batter; it should be thick but not too dense. The consistency of the batter is important for achieving the right texture.
Fry Pakoras on Medium Heat: Fry the pakoras on medium heat so they cook through without burning. If the oil is too hot, the pakoras will brown too quickly on the outside while remaining uncooked inside. If the oil is too cool, they will absorb excess oil.
Rest the Pakora Mixture: Let the pakora mixture rest for 10-15 minutes before frying. This helps the flavors meld and results in better texture and crispiness.
Temper the Kadhi: Don’t skip the tempering (tadka). It adds a burst of flavor to the kadhi and enhances the overall taste. Be sure to add cumin seeds, curry leaves, and dried red chilies to the hot oil for the perfect aroma.
Stir Continuously: Once you add the kadhi mixture to the pan, stir continuously to prevent the yogurt from curdling. This ensures a smooth and velvety texture.
Garnish Well: Fresh coriander leaves add a refreshing touch to the dish. You can also sprinkle a pinch of garam masala or a drizzle of ghee just before serving for extra richness and aroma.
Serve Immediately or Store Separately: To maintain the crispy texture of the pakoras, serve them immediately after adding the kadhi. If you must store them, keep the kadhi and pakoras separate and combine them just before serving.
By following these tips, you'll ensure that your Kadhi Pakora turns out deliciously smooth, perfectly spiced, and satisfying every time!
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Kadhi Pakora:
The post Kadhi Pakora | Besan Ki Kadhi appeared first on Subbus Kitchen.
Tofu Tikka Masala is a vegan spin-off of Chicken Tikka Masala. It's a healthy and delicious Indian curry made with marinated and fried tofu that's cooked in a delicious masala paste along with aromatic spices and flavors. This flavorful curry can be served with bread or rice. What is Tikka masala Tikka masala is a...
Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe. In this Masala, Paneer is cooked with Peas and tomato sauce. This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!
Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.
If you like this Matar Paneer , then you can also try other Gravy recipes
The post Matar Paneer | Paneer Matar Masala appeared first on Subbus Kitchen.
You've come to the right place if you like faster cooking and more flavorful chicken recipes. Nineteen of the best recipes for thinly sliced chicken breast have been compiled. Recipes for stir-fries, air fryers, and those that are keto-friendly. It will be challenging to decide which to try first. You've found the perfect meat if...
The post 19 Thinly sliced chicken breast recipes appeared first on Yummy Indian Kitchen - Indian and International Recipes.
Login
