Sarson ka Saag is not just a North Indian winter dish, it is an emotion. Made with fresh winter greens this curry is bursting with warm, rustic flavours and nutrition. Serve it with a generous dollop of homemade butter, hot makki roti and jaggery for a heart-warming meal.

Come winters, making sarson da saag and makki roti is an absolute must. But traditionally, making sarson ka saag is quite a lengthy process that involves cooking the leafy greens in a large earthen pot until they’re soft and mushy. It is then ground to a coarse paste using a wooden whisk, before finally tempering it with ghee, onions, tomatoes and a few spices.

But my sarson ka saag recipe is simpler and a whole lot quicker. We use a pressure cooker to cook the greens a lot faster, before tempering it as usual. But don’t worry, using a pressure cooker doesn’t affect the taste or texture in way.

Why You’ll Love This Recipe

• By pressure cooking the greens, the cooking time is reduced to nearly half and the entire dish comes together in less than an hour. 
• It is the perfect way to include greens and other fresh winter produce in your family’s diet. 
• Despite its long list of ingredients, this dish is surprisingly easy to make.
• Can be made in a large batch and frozen for future use.
• Can be made ahead as this dish tastes a lot better the next day.
• The combination of leafy greens makes this dish a rich source of fibre, antioxidants and vitamins.
• This recipe is naturally gluten free and can be easily made vegan by excluding ghee and curd. 

Ingredient you Need

Here are the main ingredients you’ll need to make some delicious sarson ka saag this winter:

• Sarson/mustard leaves: Sarson or mustard leaves have a dark green colour and a sharp, pungent taste. This winter produce is the star ingredient of this recipe. While it is best to use fresh leaves, you can easily replace them with pre-cut, cleaned and even frozen mustard leaves.
• Other greens: This recipe uses spinach and bathua leaves to balance out the sharp taste of sarson and add a dash of earthiness. If you don’t have access to bathua, you can easily replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.
• Radish and radish greens: Radish and radish greens enhance the flavour of mustard.
• Ginger and garlic: For flavour, balance and aroma
• Green garlic: Optional but adding a dash of green garlic when cooking the greens makes this more garlicky
• Makki atta: Makki atta or maize flour is used to thicken and make the saag creamy
• Ghee: Ghee is used along with mustard oil in the tempering process
• White butter: A must in my opinion for a well rounded flavour

How to make Sarson ka Saag

1. Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
2. Let the steam escape completely before opening the pressure cooker
3. Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker.
4. I prefer using a stick blender so I can control the blending. The consistency should be coarse and it should look like the greens were chopped finely. If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds

5. Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste.

6. Saute for a minute and add onions. Cook till translucent

7. Add tomatoes, chilli powder and salt and cook till mushy.

8. Add the greens mixture to the onion tomato paste

8. Also add the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.

9. Whisk together curd and makki atta and add the mixture along with jaggery to the pan. Bring this to a quick boil while stirring continuously to avoid any lumps.

10. Once it starts boiling; reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Add a big dollop of makhan on top.

11. Serve hot with makki ki rotis

Richa’s Top Tips

• Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
• Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk to mash the greens, make sure to finely chop all the greens before adding them to the pressure cooker.
• Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time. 
• If you don’t have a stick blender, pulse the mixture in a mixture grinder and check every few seconds.
• This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.

Storage Tips

• If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days.
• It’s also very freezer-friendly and can be frozen for up to a month. 

Customisation Tips

• For a more wholesome dish, you can always add paneer or chicken to the saag. Check out my recipes for authentic saag paneer and saag chicken for some inspiration.
• If you don’t have access to any greens mentioned in the recipe (except sarson), feel free to replace it with methi (fresh fenugreek leaves), kale, collard greens or arugula.

Serving Ideas

• Serve hot sarson ka saag with makki di roti and a generous dollop of white butter or homemade makhan on top.
• Pair it with steamed basmati rice for a comforting, everyday meal.
• Add a side of jaggery or gur to balance the earthy bitterness of the greens.
• Serve alongside cucumber raita and sliced onions with lemon and green chillies for freshness and crunch.
• Turn leftovers into a fuller spread by pairing the saag with plain parathas or rotis for an easy next-day lunch.

Sarson ka saag is the perfect dish to celebrate winters and the bountiful fresh produce. The creamy texture and the garlic-y rustic flavours are sure to leave you craving for more.

If you make this recipe, don’t forget to tag me on stories and send me your recreations over in my DMs @my_foodstory.

Watch Sarson Ka Saag Recipe Video

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Punjabi Style Sarson ka Saag

Make the most amazing creamy, spicy sarson ka saag that hits all the right notes when eaten with makki di roti and a big dollop of makhan or white butter. This recipe is bursting with flavour and really celebrates winter greens!

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

• 2 bunches Mustard Leaves approx 200g, washed and stems removed
• 1 packed cup Bathua leaves approx 65g, washed and stems removed
• 1 packed cup Spinach Leaves approx 50g, washed and stems removed
• 1 packed cup Radish Leaves leaves for 1-2 radishes
• 1 small Radish diced, approx 70g
• 10 g Green Garlic Scapes if unavailable use 1 tablespoon chopped Garlic instead
• 1 tablespoon chopped Ginger
• 2 Green Chillies

Other Ingredients

• 1/4 cup Mustard Oil
• 2 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 2 tablespoons finely chopped Garlic
• 1 teaspoon chopped Ginger
• 1 teaspoon Green Chilli Paste
• 3/4 cup chopped Onions approx 90g
• 1 cup chopped Tomatoes
• 1 teaspoon Chilli Powder or paprika
• 1-1.5 tsp Salt
• 1/2 cup Curds or yoghurt
• 3 tablespoons Makki Atta
• 1/4 cup grated Jaggery
• 2-3 tablespoons White Butter for serving

Instructions

• Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
• Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker. I prefer using a stick blender so I can control the blending
• Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
• Meanwhile, whisk together yoghurt and makki atta and keep aside.
• Add the greens mixture to the onion tomato paste along with the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
• Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis

Video

Notes

• Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
• Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk, make sure to finely chop all the greens before adding them to the pressure cooker.
• Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time. 
• This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.
• If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days and can be frozen for up to a month.

Nutrition

Calories: 289kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 609mg | Potassium: 283mg | Fiber: 3g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 1mg

This article has been researched and written by Urvi Dalal

The post Sarson ka Saag – Punjabi Style appeared first on My Food Story.

When I ask this question in my cookery classes, people often laugh first — and then admit their worries. I recognise those fears, because although I grew up with Indian food, I didn’t grow up Read More ...

The post What People Are Afraid Of When Cooking Indian Food first appeared on Give Me Some Spice!.

Rich and creamy, this methi matar malai is the dish of the winter season! Fresh methi leaves, plump green peas, and a creamy onion cashew paste ensure every bite is bursting with flavor! 

Come winters, I really start to crave my green sabzis like palak paneer, sarson ka saag, and this Methi Matar Malai. It’s a luscious, white gravy curry that’s loaded with flavor and texture, and is the best way to eat all the fresh methi of the season. 

A lot of people either make it too sweet or are wary of trying methi malai matar because they think it’s going to be too bitter. But I am here to tell you that you can achieve a perfectly balanced and delicious dish with a simple trick – sauteeing the methi leaves first.

The result is a rich, creamy, and flavorful dish that’s neither sweet nor bitter – it’s simply delicious! Serve it with some lachha paratha for a meal you’ll be craving very often this winter! So let’s find out how to make methi matar malai…  

Methi Matar Malai Ingredients

• Methi & Peas: Fresh methi leaves and green peas form the heart of the dish, bringing earthy bitterness and natural sweetness together.
• Aromatics: Onions, ginger, garlic, green chillies, add lots of flavor and aroma. 
• Cashews: Blended in to give the gravy its rich, silky texture.
• Cooking Oil: A mix of butter and a neutral-flavored oil add flavor and richness 
• Whole Spices: Cumin seeds, green and black cardamom, cinnamon, and peppercorns add aroma, warmth, flavor. 
•  Ground Spices: Coriander powder, roasted cumin powder, and garam masala for flavor and balance 
• Curd (Yogurt): Adds a light tang and keeps the gravy smooth and rich.
• Fresh Cream: Stirred in at the end for that classic malai finish.
• Kasuri Methi: Boosts aroma, deepens flavor, and adds that perfect finishing touch. A little goes a long way. 
• Salt & Sugar: For seasoning and balance. 

Frequently Asked Questions

Richa’s Top Tips 

• I have used fresh green peas for this recipe as it’s in season in India. But you can easily use frozen matar as well. 
• Don’t skip sauteeing the methi leaves in some butter and oil. This helps to cut down on the bitterness and add balance of flavor in every bite. 
• You can use almonds instead of cashews for this recipe, but this will change the flavor slightly. 
• You can adjust the quantity of methi according to your preference. 

Storage Tips

• At room temperature: This dish is best enjoyed fresh and should not be left out for more than 2 hours, especially because it contains dairy.
• In the fridge: Store cooled methi matar malai in an airtight container for up to 2 days. Reheat gently on low heat, stirring in a splash of water or milk to loosen the gravy.
• In the freezer: You can freeze the curry for a maximum of 2 weeks. Thaw overnight in the fridge and reheat slowly to maintain the creamy texture.
• Reheating tip: Always reheat on low heat and avoid boiling, as the curd and cream can split if overheated.

Serving Ideas

Methi Matar Malai is rich yet mild, which makes it incredibly versatile to serve across meals. Here are some easy and comforting ways to enjoy it:

• With Lachha Paratha: Soft, flaky parathas are a classic pairing and perfect for scooping up the creamy white gravy.
• With Butter Naan: The slightly crisp, buttery naan balances the richness of the dish beautifully.
• With Steamed Basmati Rice: A simple bowl of rice lets the flavours of the gravy shine without overpowering them.
• With Jeera Rice: Lightly spiced cumin rice adds warmth and makes the meal feel a little more special.
• With Dal Tadka: Pairing it with a simple dal creates a well-rounded, comforting Indian meal. 

Customisation Ideas

• Boost the richness: Add a tablespoon of melon seeds (magaz) or extra cashews to the paste for a more luxurious, restaurant-style gravy.
• Make it lighter: Swap fresh cream with a little milk or low-fat cream to keep the gravy creamy but less heavy.
• Turn up the warmth: Add a pinch of nutmeg or mace (javitri) along with garam masala for deeper, wintery flavours.
• Add more veggies: Stir in lightly sautéed mushrooms or blanched cauliflower florets to make the dish more hearty and filling.

With the season of fresh leafy greens here, you need to make this methi matar malai ASAP. Believe me, it’s super easy and you’ll love the warming, hearty flavors. 

If you enjoy this recipe, be sure to leave me a comment below. Don’t forget to send pictures of your recreations over on my IG @myfoodstory.

Watch How To Make Methi Matar Malai

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Methi Matar Malai (White Gravy)

Creamy, rich, delicious, and a total textural delight – this methi matar malai is the dish you need to try this winter!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 365kcal

Author Richa

Ingredients

For onion cashew paste

• 2 ½ cups water divided
• 3 medium onions cut into large cubes approx 1 cup
• 2 green chillies
• 1 tablespoon roughly chopped ginger
• 1 tablespoon roughly chopped garlic
• ⅛ cup broken cashew nuts 8 whole cashew nuts

For cooking peas

• 1 cup green peas 150 gms
• 1 cup water
• ½ teaspoon salt
• ½ teaspoon sugar

For malai gravy

• 1 ½ tablespoon cooking oil divided
• 1 ½ tablespoons butter divided
• ½ teaspoon cumin seeds
• 1 black cardamom
• 4 green cardamoms
• 1 inch cinnamon
• 10 peppercorns
• 2 teaspoons coriander powder
• 1/4 teaspoon jeera powder roasted cumin powder
• ¾ cup whisked curds sub with greek yogurt
• ¾ teaspoon salt
• 1 cup water
• 2 cups fresh methi leaves only, stems removed approx 50 gms
• ½ teaspoon garam masala
• 2 tablespoons fresh cream
• 1 tablespoon kasuri methi roasted

Instructions

Sauteeing methi and matar

• Wash & rinse methi leaves well to remove any dirt. Squeeze out water, finely chop and set aside.
  2 cups fresh methi leaves only, stems removed
• Boil 1 cup of water with ½ teaspoon salt & sugar, add matar and cook for 10 minutes. Drain and set aside.
  1 cup water, ½ teaspoon salt, ½ teaspoon sugar, 1 cup green peas
• Heat ½ tablespoon oil & butter, add the chopped methi leaves and matar with ¼ teaspoon salt and fry for 3 minutes on low heat just until they are dry & coated with oil & butter. Take care that they do not get browned.
  1 ½ tablespoon cooking oil, 1 ½ tablespoons butter

Making onion cashew paste

• Boil 2 cups of water, add onions, green chillies, ginger, garlic, cashew nuts and cook for 20-25 minutes till the onions and cashews turn soft.
  2 ½ cups water, 3 medium onions cut into large cubes, 2 green chillies, 1 tablespoon roughly chopped ginger, 1 tablespoon roughly chopped garlic, ⅛ cup broken cashew nuts
• Strain the mixture, discard any liquid, and set aside to cool. Once cool, add the ingredients to a mixie & grind to a smooth paste.

Making gravy

• Heat 1 tablespoon of oil & butter in a pan, add cumin seeds, black & green cardamoms, cinnamon, peppercorns and let them sizzle for 30 seconds.
  ½ teaspoon cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon, 10 peppercorns
• Add the onion cashew paste and curds and cook it for 10 minutes, stirring occasionally till oil separates from the sides of the pan or floats on top. Add coriander powder, cumin powder and salt and saute for a minute.
  2 teaspoons coriander powder, 1/4 teaspoon jeera powder
• Add 1 to 1 1/2 cups water, sauteed methi & matar & cook for 5 minutes.
  1 cup water
• Stir in the fresh cream, garam masala, kasuri methi, bring it to a quick boil and turn off the flame.
  ½ teaspoon garam masala, 2 tablespoons fresh cream, 1 tablespoon kasuri methi

Video

Notes

1. Fresh or frozen matar works equally well in this recipe.
2. Any cooking oil may be used as per your preference. 
3. Make sure to use the freshest methi or fenugreek leaves available to you for the best flavour

Nutrition

Calories: 365kcal | Carbohydrates: 28g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 995mg | Potassium: 312mg | Fiber: 7g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 25mg | Calcium: 693mg | Iron: 4mg

The post Creamy Methi Matar Malai Recipe(White Gravy) appeared first on My Food Story.

This Mutton Nihari is one of those classic recipes that are comforting, wholesome, and delicious. It’s rich without being heavy, and fills the kitchen with the most comforting aromas while it cooks away slowly.

This mutton Nihari is one of those of dishes I make when I am hosting and need to cook for a crowd. It’s a one-pot recipe with a long cook time, but don’t let that intimidate you. Once you marinate the mutton and fry your onions, this dish basically cooks itself. But the resulting flavors carry so much depth, it’s insane!

Another thing I love about nalli nihari is that it’s a make-ahead dish. It should ideally be rested for a couple hours before serving, but I love making this the previous day to allow the flavors to really develop. My favorite way to eat this nihari recipe is with some soft and fluffy kulcha along with lemon wedges and onion rings. But this recipe tastes just as good with naan, roti, or even steamed rice.

Nihari Ingredients

• Mutton – bone-in leg or shoulder mutton pieces add depth of flavor and body. You can use boneless pieces, but make sure to adjust the cooking time as boneless mutton cooks much faster

• Salt and turmeric – used in the marinate to flavor, color, and tenderize the meat
• Oil – I have used sunflower oil, but any neutral-flavored oil will work here
• Onions – thinly sliced, fried until golden and then ground into a paste to create the backbone of the gravy
• Aromatics – ginger and garlic for flavor, sharpness, aroma, and depth
• Masala – I have used Shan’s Nihari Masala for an authentic flavor. You can use any brand that’s available to you, or even make your own spice mix at home.
• Besan and wheat flour – help thicken the gravy and add body to the dish.
• Garnishes – julienned ginger, coriander leaves add freshness

Frequently Asked Questions

Richa’s Top Tips

• Be patient while frying onions as they take a while to brown but also tend to burn very quickly. Fry them in batches to make sure everything is cooked evenly
• Stir continuously while roasting the flours to prevent them from burning
• Always cook Nihari slowly on low heat. Rushing the cook time will affect both texture and flavor

Serving Ideas

• We love eating this with kulcha, but it tastes just as good with naan or roti
• Pair with plain steamed rice if you prefer something lighter.
• Always serve with ginger juliennes, lemon wedges, and onions on the side so everyone can adjust to taste.

Customisation Ideas

• Add a little extra water if you prefer a thinner, more broth-like nihari.
• Increase ginger garnish if you like a sharper, fresher finish.
• Replace part of the oil with ghee for a richer, more traditional flavour.
• Replace mutton with chicken or another protein of your choice. Just make sure to adjust the cook time according to what you’re using.

Storage Ideas

• Refrigeration: Store cooled nihari in an airtight container for up to 2 days.
• Freezing: Nihari freezes well for up to 1 month; thaw overnight in the fridge.
• Reheating: Reheat gently on low heat, adding a little water to loosen the gravy if needed.
• Flavour note: Like most slow-cooked dishes, it often tastes even better the next day.

This mutton nihari is slow, indulgent, and deeply satisfying. It’s the kind of dish that reminds you why some recipes are meant to take their time. It’s rich without excess, comforting without being heavy, and best enjoyed hot, fresh, and unhurried.

Watch Nihari Recipe Video

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Mutton Nihari

This Mutton Nihari is a delicious, warming curry that's perfect for winters. Serve with kulcha, naan, or steamed rice for a satisfying and unforgettable meal.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 721kcal

Author Richa

Ingredients

• 2 kilograms bone-in mutton leg / shoulder
• 1 ½ teaspoon salt divided
• 1 teaspoon turmeric powder
• 1 cup sunflower or any neutral flavoured cooking oil
• 8 onions thinly sliced, 500 gms
• 1 ½ inch ginger roughly chopped, 65 gms
• 40 garlic cloves 35 gms
• 12 ½ cups water
• 1 ½ packets Shan nihari masala 90 gms
• ½ cup besan gram flour
• ½ cup atta wheat flour
• 1 ½ inches ginger julienned
• 2 tablespoons roughly chopped coriander leaves
• 2-3 onion rings
• 2-3 lemon wedges

Instructions

• Take mutton, 1 teaspoon of salt, 1 teaspoon of turmeric powder in a bowl, mix well and set aside to marinate for 30 minutes.
  2 kilograms bone-in mutton leg / shoulder, 1 ½ teaspoon salt, 1 teaspoon turmeric powder
• Heat oil in a deep kadai or pan, add ⅓ portion of sliced onions and fry on low till they turn golden brown. Drain oil well and transfer the fried onions to a plate. Repeat the same process for the rest of the onions. Add fried onions, ginger & garlic to a mixer grinder with ½ cup of water and grind to a paste.
  1 cup sunflower or any neutral flavoured cooking oil, 8 onions, 1 ½ inch ginger, 40 garlic cloves, 12 ½ cups water
• Take ¾ cup of the oil used for frying onions in a kadai, add marinated mutton and saute of medium for 2-3 minutes till they get lightly roasted.
• Add brown onion paste and saute for 3-4 minutes on low till the rawness goes.
• Mix nihari masala in 1 cup of water, add to the kadai, mix well. Add 9 cups of water, cover and cook for 1 hour 30 minutes till the mutton is cooked well and the meat falls off the bone.
  1 ½ packets Shan nihari masala
• While the meat is cooking, take besan and atta in a kadai and roast on low for 3-4 minutes till the rawness goes. Stir continuously while roasting so they do not turn brown.
  ½ cup besan, ½ cup atta
• Once the meat is cooked, mix the roasted flours in 2 cups of water so that there are no lumps formed, add to the kadai, mix continuously till it starts boiling and cook on low for 7-8 minutes until the oil floats on top. Scoop out the oil/rogan floating on top of the gravy and transfer to a bowl.
• For serving, pour 2-3 ladles of hot nihari mutton gravy to a bowl, add 2 tablespoons of hot rogan, 2-3 ginger juliennes and coriander leaves. 2-3 onion rings and a lemon wedge to be served on the side.
  1 ½ inches ginger, 2 tablespoons roughly chopped coriander leaves, 2-3 onion rings, 2-3 lemon wedges

Video

Notes

1. Onions are fried in batches to ensure optimum use of oil.
2. Nihari tastes the best after resting for 2-3 hours.

Nutrition

Calories: 721kcal | Carbohydrates: 19g | Protein: 31g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Cholesterol: 122mg | Sodium: 410mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Mutton Nihari | Nalli Nihari appeared first on My Food Story.

Make restaurant-style Palak Paneer easily at home with a few secret tips and tricks. It’s quicker and easier than you’d think but has the same richness and flavor like the one from your favorite restaurant!

Palak paneer is a house favourite and I’ve been improving my recipe for years. I’m talking about a creamy, mildly flavoured herby green gravy that doesn’t have any bitterness from spinach or is heavy on spices. This is an easy recipe which means that there are no complicated steps, no long list of masalas, no major prep work. And the flavors are so restaurant style that I might almost stop ordering palak paneer outside.

This right here is a gem! Every bite will make you close your eyes and want more. Dip some garlic naan or scoop it up with some jeera rice, either way this palak paneer recipe is a winner!

Palak Paneer Ingredients

Greens and fresh herbs: I have used a mix of fresh spinach and coriander leaves for vibrant, herby flavors. Spinach delivers an earthy flavor and that bright green color while coriander adds freshness and helps reduce any bitterness.

Paneer: I have used homemade paneer as it delivers the softest, creamiest results for this recipe. Even though store-bought paneer works, I would highly recommend making paneer from scratch if you have 15 extra minutes. It really enhances this already amazing recipe.

Aromatics and base flavors: onion, garlic, green chillies, and tomatoes form the base of this paneer and spinach curry.

Whole spices: a gentle tempering of bayleaf, green cardamom, and cloves infuses the gravy with aroma and depth

Powdered spices: coriander powder, jeera (cumin) powder, garam masala for warmth, flavor, and balance

Cream: helps make the gravy richer and creamier. You can replace it with soaked cashew paste for a vegan version

Kasuri methi: just a pinch right at the end adds a hint of smokiness and that restaurant-style aroma. a little goes a long way.

For the tadka/tempering: This step truly elevates your palak paneer. Ghee (replace with oil if you’re vegan), garlic (smashed with skin on), whole dried red chillies, jeera, and a sprinkle of red chilli powder for that final garlicky kick and color contrast.

Frequently Asked Questions

Richa’s Top Tips

1. Preparing Spinach: If you want a truly creamy gravy, remove the hardy stems of spinach and only use the leaves. The stems are nutritious but make the gravy more fibrous
2. Use only Green Chillies: For a natural bright green colour in palak paneer, use only green chillies for heat. Don’t add any red chilli powder because that’s one sure shot way of making the gravy brownish. Plus we have more chilli powder in the tadka that goes on top but doesn’t affect the colour in any way
3. Mild Spices: Stick to the recipe and don’t go heavy on the spices. This recipe really doesn’t need it. Let the beautiful flavour of palak or spinach really shine
4. Coriander: Don’t skip the coriander in the recipe because it helps keep that green intact and also cuts the bitterness out of the dish
5. Don’t overcook: Palak paneer becomes brownish when you over cook the spinach puree. At both times – first when sauteeing the spinach with onions, and later after you add the pureed spinach to the pan, cook for only 1-2 minutes. Bring the puree to a gentle boil and turn off the flame, because the longer you cook, the more oxidisation will take place and you’ll leave that naturally beautiful bright green colour.
6. Don’t skip the cream: We are not using much – just 2 tablespoons of cream in the entire recipe which serves four. It adds volume to the gravy and makes it rich and luxurious.
7. Vegan Palak Paneer: Palak paneer is easily made into a vegan recipe. Swap the paneer for tofu, the cream for coconut cream and the ghee for oil.

Serving Ideas

There are so many easy ways to enjoy Palak Paneer, and it fits beautifully into both weekday meals and special menus.

• Classic Indian style: Soak up that creamy, spinach gravy with roti, naan, or paratha
• With rice: Try it with jeera rice, basmati rice, or ghee rice for a wholesome option.
• Combo meal ideas: Pair with dal tadka or dal fry, a small bowl of raita, and papad for a comforting, balanced meal.
• Creative twist: Use leftovers as a filling for wraps or stuffed in puff pastry for a clever breakfast or snack idea.

Customisation Tips

• Make it vegan: Swap out ghee and cream for vegetable oil and coconut cream or cashew cream to keep it creamy without dairy
• Play with spice: Add more green chillies or red chilli powder for heat, or balance with a dash of lime juice if you prefer a lighter, tangier flavor
• Protein boost: Crumble up tofu instead of paneer for a vegan-friendly, protein-rich version.
• Spinach + bonus greens: Mix in a handful of methi (fenugreek leaves), amaranth, or kale with the spinach for extra depth and nutrients.
• Texture upgrade: Add a few roasted cashews or a spoon of almond paste while blending for a richer, nutty base.

Storage Tips

Reheating: Warm it gently on the stovetop or in the microwave. Add a splash of milk or water if the gravy has thickened to make it come back to its creamy best.

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen with time, making next-day palak paneer even better.

Freezing: You can freeze the spinach gravy (without paneer) for up to 2 months. Just thaw and reheat before adding fresh paneer to maintain the texture.

Palak paneer hits that perfect balance between wholesome and indulgent with it’s creamy, mildly spiced, and full of earthy flavor. It’s one of those dishes that reminds you how simple making restaurant-style dishes at home can be.

If you make this recipe, don’t forget to tag me on your stories or DM me in your pictures @my_foodstory.

Watch Palak Paneer Recipe Video

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Easy Palak Paneer Recipe

This is the easiest recipe you'll find for Palak Paneer. No blanching spinach, no heavy spices and the result is a luxurious, creamy restaurant style dish that takes only 30 minutes to make.

Course Main Course

Cuisine North Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 336kcal

Author Richa

Ingredients

• 2 tablespoons Ghee divided
• 6 Garlic Cloves chopped
• 1/2 inch Ginger finely chopped
• 1-2 Green Chilli chopped
• 1 Onion sliced
• 150 grams chopped Palak (spinach), stems and roots removed – approximately one bunch
• 10 grams fresh Coriander stems and roots removed – approximately 1/4 cup
• 1 Bayleaf
• 2 Cardamom Pods
• 2 Cloves
• 1 large Tomato, approx 1/2 cup finely chopped
• ½ teaspoon Jeera Powder
• ½ teaspoon Coriander Powder
• ¼ teaspoon Garam Masala Powder
• 1 teaspoon Salt
• 1/2 cup water
• 1 teaspoon Kasuri Methi roasted and crushed into a powder
• 2 tablespoon Cream
• 200 grams Paneer cut into cubes

For the Tadka/Tempering

• 1.5 tablespoons Ghee
• 5 Garlic Cloves smashed with skin on
• 2-3 whole dried Red Chillies
• 1 teaspoon Jeera
• 1 teaspoon Red Chilli Powder

Instructions

• Heat a tablespoon of ghee in a pan and saute garlic for 30 seconds. Add sliced onions and green chillies and saute till the onion is just starting to become light brown. Add the palak (spinach) and coriander leaves and saute for a minute. Then turn off the heat and cover and let the leaves wilt for another 2-3 minutes. Set this aside to cool and then blend to a paste.
  2 tablespoons Ghee, 6 Garlic Cloves, 1-2 Green Chilli, 1 Onion, 150 grams chopped Palak, 10 grams fresh Coriander
• In a bowl, add paneer and cover this with hot water. Let this sit for 10 minutes. This step is optional, but it helps soften the paneer.
  200 grams Paneer
• In the same pan, heat ghee and saute bayleaf, cardamom and cloves for a minute. Add ginger, sautee for a few seconds, add tomatoes, jeera powder, coriander powder and salt and cook the tomatoes for 4-5 minutes till soft. Add kasuri methi and garam masala and cook for another minute.
  1/2 inch Ginger, 1 Bayleaf, 2 Cardamom Pods, 2 Cloves, 1 large Tomato, approx 1/2 cup, ½ teaspoon Jeera Powder, ½ teaspoon Coriander Powder, ¼ teaspoon Garam Masala Powder, 1 teaspoon Salt, 1 teaspoon Kasuri Methi
• Add the pureed spinach, water, and bring this to a gentle boil. Then turn off the heat, add the cream and paneer and let the paneer warm up in the hot gravy. If you haven’t soaked your paneer in hot water earlier, then let the paneer simmer in the gravy for a minute.
  1/2 cup water, 2 tablespoon Cream
• Finally make the tadka by add ghee and garlic to a small pan. Cook the garlic till its a golden brown. Then add whole red chillies and jeera. Once the jeera starts spluttering, turn off the flame and add chilli powder.
  1.5 tablespoons Ghee, 5 Garlic Cloves, 2-3 whole dried Red Chillies, 1 teaspoon Jeera, 1 teaspoon Red Chilli Powder
• Pour this tadka on the palak paneer for an extra garlicky kick! Serve hot.

Video

Notes

1. Use fresh tender spinach leaves. You can discard the stems or use them for any other dish. Tender stems however, can be used. 
2. I only use paneer for this dish. However, it is super versatile. You can add your favourite vegetables like mushrooms, bell peppers, potato etc., or even proteins like shrimp, chicken or mutton. The cook time will vary accordingly.
3. To make this dish vegan, you can substitute fresh cream with coconut cream. You can also skip the cream if required.  
4. If the spinach tastes bitter, you can add half a teaspoon of sugar and adjust it to your liking. 

Nutrition

Calories: 336kcal | Carbohydrates: 12g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 680mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4279IU | Vitamin C: 22mg | Calcium: 326mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Palak Paneer – Restaurant Style appeared first on My Food Story.

If there’s one dish that instantly reminds me of simple, satisfying, everyday Indian cooking, it’s aloo matar. Soft potatoes, sweet green peas, a tomato-based masala that comes together in minutes, this one’s pure comfort food!

This aloo matar recipe is the kind of sabzi you make when you want something quick, hearty, and reassuring without too much effort. It’s also a classic for a reason: minimal ingredients, pantry-friendly, and it pairs beautifully with everything from roti and paratha to jeera rice.

This is such a common Indian recipe that every house has their own version, and here’s mine. A simple, fuss-free aloo mutter recipe that’s cooked entirely in the pressure cooker, yet tastes like something straight out of your mum’s kitchen. You need to try it ASAP ❤️

Aloo Matar Ingredients 

Potatoes: Gold and Russet potatoes, cut into small cubes. If you’re in India, try to use new potatoes as they have a lower starch content that works better for this recipe. 

Peas: I have used fresh peas here as they’re in season, but frozen work just as well

Tomatoes: finely chopped to form the base of this potato peas curry. 

Whole spices: cumin seeds, mustard seeds, kalonji (nigella seeds) add a subtle nutty warmth and aroma.

Powdered spices: turmeric, coriander, cumin, and red chilli powder for flavor and color. 

Aromatics: finely chopped ginger and green chillies deliver flavor, aroma, and subtle heat.

Oil: I have used groundnut oil, but any neutral-flavored oil such as vegetable, canola, rice bran, etc. will work. 

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

• Dice potatoes to the same size so they cook nice and even without breaking down
• Use ripe, juicy tomatoes for the best flavor and natural sweetness. You can even blend them if you prefer a smoother gravy
• Add a touch more water if you want a runnier matar aloo; keep it less for a thicker sabzi that pairs with rotis.
• Let the pressure drop naturally. This extra few minutes helps the potatoes soften perfectly without turning mushy.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: You can freeze aloo matar for up to 2 months. Let it cool completely and store in portioned containers.
• Reheating: Reheat gently on the stovetop or microwave. Add a tablespoon of water if it looks too thick to freshen it up.

Customisation Ideas

• Make it without a pressure cooker: Simply cook covered in a kadai. It takes a bit longer, but the result is just as delicious.
• Add onions: I have grown up eating this curry without onions and garlic, but if you prefer an onion-tomato base, sauté finely chopped onions before the tomatoes.
• Make it richer: I love adding a splash of cream or a spoonful of cashew paste at the end when I want something a little more indulgent. 

Serving Ideas

• With rotis: The classic combo. A simple roti + warm aloo matar is the kind of everyday meal that just hits the spot.
• Pair with jeera rice or plain steamed rice: The light gravy from the potato peas curry coats each grain beautifully and makes for a cozy, no-fuss lunch.
• As part of a full Indian thali: Add dal, rice, a quick salad, papad, and some achar. Aloo mutter fits effortlessly into any thali-style meal.
• With pooris on weekends: This is a nostalgic favourite. Hot puffed pooris and matar aloo is a combination that never disappoints.
• Alongside raita: Whether it’s boondi raita, onion raita, or plain curd with some chaat masala, the creamy coolness balances the warmth of the sabzi really well.

Aloo matar is one of those dishes that proves how comforting simple food can be. With just a handful of everyday ingredients, you get a warm, homely curry that works for quick weeknight dinners, lunchbox days, and everything in between.

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Aloo Matar | Potato Peas Curry

Homely and delicious, this aloo matar recipe is epitome of simple, everyday Indian cooking. This version is without onion, garlic and comes together quickly in the pressure cooker.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 152kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 tablespoon groundnut oil or any neutral flavoured oil
• ¼ teaspoon cumin seeds jeera
• ¼ teaspoon mustard seeds rai
• ¼ teaspoon kalonji nigella seeds
• 1 tablespoon finely chopped ginger
• 2 green chillies finely chopped
• 1 cup chopped tomatoes 2 large / 200 gms
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 2 potatoes / aloo cut into ¼ inch cubes, 220 gms
• ½ cup green peas / matar
• ½ – ¾ teaspoon salt
• 1 cup water
• 2 tablespoons finely chopped coriander leaves

Instructions

• Heat oil in a pressure cooker, add cumin, mustard, nigella seeds and once they splutter, add ginger, green chillies and saute for a few seconds till fragrant.
  1 tablespoon groundnut oil or any neutral flavoured oil, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon kalonji, 1 tablespoon finely chopped ginger, 2 green chillies
• Add tomatoes and spice powders – turmeric, coriander, cumin, red chilli, saute for 2 minutes. Cook covered with the lid for 5 minutes till the tomatoes turn mushy.
  1 cup chopped tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder
• Add potato cubes, green peas, salt, stir well, add water and close the lid of the pressure cooker. cook on high till the first whistle and on low for 3 whistles till the potatoes and peas are cooked well. Let the cooker depressurize by itself, add coriander leaves, mix and serve.
  2 potatoes / aloo, ½ cup green peas / matar, ½ – ¾ teaspoon salt, 1 cup water, 2 tablespoons finely chopped coriander leaves

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 646mg | Fiber: 5g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Aloo Matar | Potato Peas Curry appeared first on My Food Story.

If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling. 

When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas. 

The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.

Ingredients for Hariyali Chicken

• Chicken: Bone-in or boneless, both work well. The curd marinade helps keep it tender and juicy.
• Curd (Yogurt): Adds creaminess and gently tenderises the chicken while giving the gravy a balanced tang.
• Basic Seasoning: Turmeric and salt form the simple base flavour for the marinade.
• Green Herbs: Coriander, mint, and a few palak (spinach) leaves come together into a  bright green splash of colour and fresh, herby flavour.
• Green Chillies: Brings about the heat so you can adjust depending on how spicy you like it. 
• Cashews: Blended in to give the gravy a naturally rich, creamy texture without using cream.
• Ice Cubes: Helps the green paste stay vibrant by keeping the herbs cool while grinding.
• Whole Spices: Green cardamom, cloves, and cinnamon add warmth and aroma right at the start of cooking.
• Aromatics: Finely chopped onions plus ginger–garlic paste build the savoury base of the gravy.
• Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi round out the flavours and balance the dish beautifully.

Richa’s Top Tips

• Keep the greens bright: Grind the coriander, mint, and palak with ice cubes. This little trick keeps the colour fresh and green instead of dulling while cooking.
• Don’t skip the marinade: Even 20–30 minutes makes a huge difference. The curd softens the chicken and helps the flavours cling better.
• Roast the chicken briefly: When you add the marinated chicken to the pan, roast it on high heat for a minute or two. This helps seal in juices and gives the gravy a deeper flavour.
• Adjust water wisely: Add water little by little so the gravy turns out to be thick, not watery

Frequently Asked Questions

Storage Tips

• Fridge: Hariyali Chicken stays well in an airtight container for up to 2 days. Reheat it on low heat with a splash of water or milk so the gravy stays soft and creamy.
• Freezer: You can freeze it for up to a month. Thaw overnight in the fridge and warm gently on the stove. The colour may darken slightly but the flavour stays great.
• Storing the green paste: If you want to prep ahead, make the green paste and freeze it in small portions. It stays fresh for 2–3 weeks and makes cooking much quicker.
• Avoid boiling after reheating: Overheating can dull the green colour and make the chicken tough. Keep the heat low and slow.

Serving Ideas

Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:

Perfect with Indian Breads

• Garlic Naan: soft, buttery, and great for scooping up that green gravy.
• Lachha Paratha: flaky layers that taste amazing with creamy chicken curries.

Great with Rice

• Jeera Rice: light and aromatic, perfect for balancing the herbs and spices.
• Vegetable Pulao: adds a bit more colour and texture to your meal.

For a Bigger Spread

• Dal Tadka: for a cozy, comforting combo.
• Indian Raita: a simple, homely side dish that pairs beautifully with fresh herb-based curries.
• Kachumber Salad: fresh, crunchy, and helps brighten the meal.

Customisation Ideas

• Swap the protein: Use paneer, mushrooms, tofu, prawns, or even soya chunks for a vegetarian or lighter version, the green marinade tastes amazing on all of them.
• Turn it into a grill recipe: Use the same marinade and grill the chicken (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
• Make it creamy: Add 1–2 tablespoons of cashew cream or coconut milk toward the end for a richer, restaurant-style gravy without changing the flavour too much.
• Dry version option: Cook off the water and finish with a squeeze of lemon to turn this into a dry, starter-style Hariyali Chicken which is great for wraps or platters.

Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!

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Hariyali Chicken

This Hariyali Chicken is juicy, flavorful, and cooks up quickly, making it perfect for weeknight dinners as well as special occasions.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 334kcal

Author Richa

Ingredients

For marination

• 500 grams bone-in or boneless chicken
• 3 tablespoons curds whisked
• ¼ teaspoon turmeric powder
• ½ teaspoon salt

Green paste

• 1 cup coriander leaves 70 gms
• ½ cup mint leaves 10 gms
• 3 palak leaves
• 3-4 green chillies
• 1 tablespoon cashews soaked in water
• 4-5 ice cubes

For gravy

• 3 tablespoons oil
• 3 green cardamoms
• 2 cloves
• 1 inch dalchini
• ½ cup finely chopped onions
• 1 tablespoon ginger garlic paste
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper crushed
• ¼ teaspoon garam masala powder
• ¼ teaspoon roasted & crushed kasuri methi

Instructions

Chicken marination:

• Add all ingredients listed for Marination to a bowl, give a good toss and set aside to marinate for 20-30 minutes.
  500 grams bone-in or boneless chicken, 3 tablespoons curds, ¼ teaspoon turmeric powder, ½ teaspoon salt

Green paste:

• Add all the ingredients for the green paste to a mixer grinder and grind to a smooth paste.
  1 cup coriander leaves, ½ cup mint leaves, 3 palak leaves, 3-4 green chillies, 1 tablespoon cashews, 4-5 ice cubes

Hariyali gravy:

• Heat oil in a kadai or pan, add whole spices – cardamoms, cloves, dalchini and saute on low for a few seconds. Add chopped onions and heat fry for 2-3 minutes on low till they turn translucent. Add ginger garlic paste and fry on low till they golden brown.
  3 tablespoons oil, 3 green cardamoms, 2 cloves, 1 inch dalchini, ½ cup finely chopped onions, 1 tablespoon ginger garlic paste
• Add marinated chicken and roast on high for 1-2 minutes till the chicken gets coated with the aromatics.
• Add ground green paste and saute for 1-2 minutes. Add water, salt, pepper and cook on low for 20-25 minutes till the chicken is cooked well. Add garam masala powder, kasuri methi, cook for 5 minutes and serve.
  ½ cup water, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garam masala powder, ¼ teaspoon roasted & crushed kasuri methi

Video

Nutrition

Calories: 334kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 834mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Hariyali Chicken appeared first on My Food Story.

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.

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

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.

OMORTEX Kitchen Tools Combo 8 pcs Color Measuring Cups and Spoon Set and Spatula and Brush for Kitchen

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

Amazon Brand – Solimo Stainless Steel Induction Bottom Steamer/Modak/Momo Maker with Glass Lid (2 litres)

Cello Prima Induction Base Non-Stick Aluminium Cookware Set, 3-Pieces, Cherry

Home Decorise Melamine Soup Serving Bowls, Bowls for Noodles, Pasta, Salad and Ice Cream (Set of 2, Matt Black)

Larah by BOROSIL Opalware Solid Mixing Bowl – 500ml, 750ml, Set of 3, White

Mirakii Microwave Safe Handmade Ceramic Blue Mughal Arts Printed Serving and Baking, Home and Kitchen Decoration Bowl Set of 3,Size 650ml, 350ml, 250ml,

HS HINDUSTANI SAUDAGAR Hand Painted Ceramic Serving/Snacks/Dessert Multi Purpose Bowl (Set of 3) Yellow Microwave/Dishwasher Safe 300ML

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

CarvingCraft Platters – Food Serving – Food Presentation – Set of Four – Wooden Platters

DECORNT Acrylic Matte Finish Serving Platter and Chat Snack Plate – Set of 4 | Black (Serving Platter -2 Pieces – Rectangular and Chat Plate – 2Pieces – Square Shape)

M VILLA Colorful Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (750 ml, Set – 4 pcs)

Home Tech Plastic Mixing Bowl Set for Kitchen | Plastic Soup Bowls | Microwave Safe, Freezer Safe Great for Cooking Serving Salads, Snack, Fruits- Multicolor (800 ml, Set – 3 pcs)

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 

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