Nashville fried chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version keeps the boldness intact while making it far more doable for regular cooking.

If you have never tried Nashville Fried Chicken before, consider this your sign to make it ASAP. Traditionally, chicken pieces are marinated and then coated in flour and egg wash before being deep fried. Which makes it feel pretty heavy.

But this air fryer version of Nashville hot chicken is wayyy lighter. Instead of flour and egg wash, we coat the chicken in cornflakes and then air fry it with just a light brushing of oil. The result? Perfectly crispy yet healthy pieces of chicken that are ready in no time. And of course the quick Nasvhille-style chilli oil is the star of the show!

I love eating this chicken as a burger with some cooling homemade ranch, and crisp lettuce for a meal that’s spicy, creamy, crunchy, and satisfying. It’s lighter but just as delicious as the original version! 

Nashville Chicken Burger Ingredients

Chicken marinade

• Chicken thighs – stay juicy and tender even with the high cooking temperature. You can use chicken breast, but be sure to reduce cooking time
• Greek yogurt – tenderises the chicken and adds moisture. Feel free to use hung curd in its place 
• Vinegar – balances richness and helps tenderise; lemon juice works too
• Red chilli powder – adds heat and colour; reduce or replace with paprika for a milder version
• Garlic paste – for aroma and flavor. Fresh minced garlic works as well
• Sriracha – adds heat and tang
• Cornflour – helps the marinade cling and keeps the chicken crisp
• Salt – to season 
• Crushed pepper – adds mild heat and flavor

Chicken coating

• Crushed cornflakes – creates a crunchy, fried-style coating without deep frying. Can be replaced with panko breadcrumbs

Nashville oil

• Garlic paste – adds flavor and aroma
• Chilli oil – for that signature Nashville heat and flavor. I have used my homemade chilli oil, but store-bought works as well 
• Red chilli powder – for heat and colour 
• Salt – for seasoning and balance
• Honey – adds subtle sweetness to round off the heat; can be replaced with sugar or maple syrup
• Hot water – thins the oil for easy brushing and even coating.
• Butter – adds richness and shine 

Ranch sauce

• Greek yogurt – forms a the creamy base
• Garlic paste – adds flavour and aroma
• Pepper – adds gentle heat 
• Honey – adds a subtle sweetness and softens the tang 
• Spring onion greens – finely chopped to add freshness and texture

Serving

• Lettuce leaves – shredded, to add crunch and freshness. I have used iceberg, but Romanian works too 
• Burger buns – brioche or whole wheat buns both work well

Frequently Asked Questions

Richa’s Top Tips

• I would highly recommend using chicken thighs as it stays juicier in the air fryer and can handle the spicy coating better
• Be sure to crush the cornflakes unevenly (a mix of fine crumbs and larger flakes) for better texture
• A light brush of oil over the chicken is enough to achieve crispy results. Overdoing it can lead to a soggy, unappetising mess. 
• Adjust heat gradually: Taste the Nashville oil before brushing and tweak chilli levels if needed.
• If you have the time, marinate the chicken for longer. Anywhere 3 to up to 24 hours will deliver more flavorful results 
• Do not overcrowd the air fryer basket if making a larger batch. Air frying the chicken in batches will give you much crispier results 

Storage Tips

• Allow any leftover Nashville fried chicken to cool down completely and then transfer to an air tight container. Store this in the fridge for up to 3 days. 

Tip: Place a paper towel in between each piece to absorb any moisture and keep things fresh and crispy longer. 

• This one’s also pretty freezer friendly. Once the chicken cools down completely, wrap it tightly in cling foil or parchment paper and transfer to freezer safe bags. It stays good for up to a month. 
• To reheat, simply air fry or bake for a couple minutes until it heats through and regains some of that crispiness. 

Serving Ideas

• My favorite way to eat this is in the form of a burger. The crispiness of the chicken, the creaminess of the ranch sauce, and the crunch and freshness from lettuce make it into a delicious meal. 
• You can also turn it into wraps with your favorite sauces and veggies. 
• Serve it some baked potatoes or sweet potato fries 
• A simple cucumber salad or coleslaw helps cut down on the heat and makes the dish more wholesome 

Customisation Ideas

• Swap cornflakes with panko breadcrumbs for a finer crunch
• Add pickles or pickled onions for extra tang
• Make it extra indulgent with a slice of cheese melted onto the hot chicken
• Use plain mayo instead of ranch dressing for a different flavor profile 

This air fryer Nashville fried chicken burger delivers all the bold, spicy flavours of the classic while keeping things lighter and easier to make at home. It’s crunchy, juicy, and perfectly balanced with a cooling ranch and fresh lettuce. Whether you’re cooking for a weekend treat or a casual get-together, this is a burger that doesn’t feel like a compromise at all.

If you try this Nashville fried chicken recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory. 

Watch Air Fryer Nashville Fried Chicken Burger Recipe Video

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Nashville Chicken Burger (Air Fryer)

Nashville chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version is healthier and just as delicious!

Course Main Course

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 3 servings

Calories 889kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

marination

• 3 chicken thighs 240 gms
• 2 tablespoons greek yoghurt / hung curd
• ½ teaspoon vinegar
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons garlic paste
• 1 tablespoon sriracha
• 2 teaspoons cornflour
• ½ teaspoon salt
• ½ teaspoon crushed pepper

Chicken crumbs

• 1 ½ cups crushed cornflakes

Nashville oil for coating

• ½ teaspoon garlic paste
• 2 teaspoons chilli oil
• 1 teaspoon red chilli powder
• ¼ teaspoon salt
• ½ teaspoon honey
• ¼ cup hot water
• 1 teaspoon butter

Ranch sauce

• ½ cup greek yoghurt / hung curd
• ½ teaspoon garlic paste
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon honey
• 2-3 tablespoons chopped spring onion greens

For serving

• 3-4 lettuce leaves shredded
• 3 burger buns

Instructions

• Take all the ingredients for marination in a bowl, mix well. Add chicken thighs, toss well and set aside for 30 minutes.
  3 chicken thighs, 2 tablespoons greek yoghurt / hung curd, ½ teaspoon vinegar, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons garlic paste, 1 tablespoon sriracha, 2 teaspoons cornflour, ½ teaspoon salt, ½ teaspoon crushed pepper
• Take cornflakes on a plate, dredge each chicken thigh to coat well.
  1 ½ cups crushed cornflakes
• Pre heat air fryer to 200C and brush the basket with oil. Add coated chicken thighs and air fry for 8-10 minutes at 200C.
• Heat oil in a pan, add all ingredients listed for nashville oil and once it comes to a boil, simmer for 3-4 minutes. Brush on the air fried chicken thighs so its coated well.
  ½ teaspoon garlic paste, 2 teaspoons chilli oil, 1 teaspoon red chilli powder, ¼ teaspoon salt, ½ teaspoon honey, ¼ cup hot water, 1 teaspoon butter
• Take all ingredients for ranch sauce in a bowl, mix well. Mix ¼ cup of ranch sauce with shredded lettuce and set aside.
  ½ cup greek yoghurt / hung curd, ½ teaspoon garlic paste, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon honey, 2-3 tablespoons chopped spring onion greens
• Take a burger bun, split into half, spread lettuce slaw on one of the sides, place roasted chicken, spread ranch sauce on the other side of the bun and use this to cover the burger and serve.
  3-4 lettuce leaves, 3 burger buns

Video

Nutrition

Calories: 889kcal | Carbohydrates: 131g | Protein: 37g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 2115mg | Potassium: 662mg | Fiber: 6g | Sugar: 20g | Vitamin A: 4564IU | Vitamin C: 35mg | Calcium: 154mg | Iron: 37mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Nashville Fried Chicken Burger appeared first on My Food Story.

Fresh methi in winter is hard to resist. This methi aloo is simple, homely, and exactly the kind of thing you want to cook when methi is at its best.

Methi aloo is a simple, everyday sabzi that lets fresh methi do most of the work. Fresh fenugreek brings a gentle earthiness, the potatoes add comfort, and when cooked right, the dish stays balanced without turning bitter.

Alongside recipes like methi thepla, this is another easy way to use fresh methi through the winter. Simple ingredients that need easy quick steps, it will fit easily into your home meals without feeling heavy or complicated to cook.

Ingredients for Methi Aloo

• Methi (Fenugreek Leaves): Fresh methi is the heart of this dish and adds earthiness and a slight bitterness 
• Potatoes: Add comfort and balance, and soften the bitterness of the methi
• Aromatics: Ginger, garlic, green chilli, cumin seeds, and dried red chilli for warmth and flavor 
• Spices & Seasoning: Coriander powder, cumin powder, turmeric, amchur, salt, and a small amount of asafoetida keep the flavours balanced and prevent bitterness 
• Tomatoes: Add mild acidity and help bring the sabzi together
• Cooking Oil: Groundnut oil or any neutral oil works for this dish

Why You’ll Love This Sabzi

Potatoes are often paired with methi for a reason. Their natural starch balances methi’s sharpness, making the dish feel more rounded and comforting. Fresh methi is rich in fibre, iron, and antioxidants, which support digestion and overall gut health, while potatoes provide energy and help make the meal more filling. Together, they create a simple, well-balanced sabzi that’s nourishing without being heavy, especially suited to winter meals.

Frequently Asked Questions

Richa’s Top Tips

• Soak the methi first: Soaking methi in salted water and squeezing it well is key to reducing bitterness without losing flavour. Don’t skip this step.
• Cut potatoes evenly: Small, evenly sized cubes cook faster and ensure the potatoes soften properly before the methi goes in.
• Cook methi uncovered: Once added, cook the methi without covering the pan so excess moisture evaporates and the sabzi doesn’t turn soggy.
• Keep the spices gentle: Aloo methi sabji works best when the spices support the methi instead of overpowering it, so measure lightly and avoid over-roasting.

Storage Tips

• In the fridge: Store cooled methi aloo sabji in an airtight container for up to 2 days. 
• At room temperature: This sabzi is best eaten fresh and should not be left out for more than a few hours, especially in warm weather.
• Freezing: Freezing is not recommended, as methi tends to lose texture and develop bitterness once thawed.
• Reheating tip: Reheat on low heat and stir occasionally. If the sabzi feels dry, add a small splash of water while reheating.

Serving Ideas

Aloo methi is comforting on its own, but pairs easily with a few staples to make a satisfying meal.

• With Roti or Phulka: Soft rotis are the most natural pairing that let flavours of the sabzi shine without distraction.
• With Paratha: A plain paratha adds a little richness and makes the meal feel more filling, especially for lunch.
• With Dal and Rice: Serve methi aloo alongside a simple dal and steamed rice for a complete, homely meal.
• With Curd or Raita: A spoon of plain curd or a light raita balances the warmth of the methi and keeps the meal light.
• With Cucumber Salad: You can also add fresh onion and tomato salad for a crunchy and fresh bite.

Customisation Ideas

• Add a garlic finish: Lightly crush and sauté an extra clove of garlic at the end and mix it in for a stronger, more rustic garlic flavour.
• Turn it into a one-pan meal: Add the potatoes a little earlier and let them brown slightly before adding the rest. This gives the sabzi more depth and makes it hearty enough to eat on its own.
• Finish with ghee instead of oil: Swapping the final bit of oil for ghee adds a subtle richness that works especially well for winter meals.

This is everyday food at its best, easy to cook, easy to enjoy, and perfect for winter. If you give it a go, share it with me on Instagram @my_foodstory, I always love seeing your home-style meals.

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Methi Aloo

The best way to use fresh winter methi, this methi aloo sabzi is a warm, delicious, homestyle dish that's best served with hot rotis.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 234kcal

Author Richa

Ingredients

• 3 ½ cups methi 140 grams
• 3 cups water
• 2 teaspoons salt divided
• 1 tablespoon groundnut or any neutral flavored oil
• ½ teaspoon cumin seeds
• ⅛ teaspoon asafoetida hing
• 1 red chilli broken into 2
• 2 potatoes 220 grams/1 cup, chopped into ¼ inch cubes
• ½ teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 green chilli finely chopped
• 1 large tomato finely chopped, ¼ cup + 2 tablespoons, 100 gms
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon amchur powder

Instructions

• Take 3 cups of water & 1 ½ teaspoons of salt in a bowl and soak methi for 30 minutes. After 30 minutes, squeeze water from the leaves and finely chop them. This will reduce the bitterness of methi leaves.
  3 ½ cups methi, 3 cups water, 2 teaspoons salt
• Heat oil in a pan or kadai, add jeera and after it crackles, add hing & red chilli and saute till fragrant. Add potato cubes and cook on low for 7-8 minutes till they are 75% cooked.
  1 tablespoon groundnut or any neutral flavored oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1 red chilli, 2 potatoes
• Add ginger, garlic and saute till fragrant. Add tomatoes, spice powders, ½ teaspoon salt and cook covered for 3-4 minutes until tomatoes turn mushy.
  ½ teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 green chilli, 1 large tomato, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon amchur powder
• Add chopped methi and cook without covering for 5-7 minutes till they get roasted well. Serve.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1219mg | Potassium: 578mg | Fiber: 6g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Methi Aloo appeared first on My Food Story.

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce that’s perfect for vegetarians! Goes best with hakka noodles and fried rice.

I have to be honest, I can eat Chinese for breakfast, lunch and dinner. Especially Indian Chinese, which is always packed with flavor and so easy to make! I tried these soya hara bhara kebabs which were such a hit. That’s when I thought about combining my two loves – soya chunks and manchurian to make this soya manchurian! And the result is this dish we’ve been having on repeat at least twice a month!

What I love about this recipe is that the soya chunks add a nice, meaty texture which is sometimes even better than vegetarian manchurian balls.

Why You’ll Love This Dish

• A quick and easy vegetarian starter that’s as delicious as it’s healthy
• Perfect for when you want a protein-packed meal, but with an Indo-Chinese flavor
• Requires very little prep time, since you don’t have to chop veggies and make the manchurian balls
• The entire dish is ready in under 30 minutes

Benefits of Eating Soya Chunks

Have you ever calculated your protein intake for the day? Recently the Indian Dietician Association (IDA) has revealed that the Indian diet has 50% inadequate protein pattern. Which should be an eye opener, as a protein deficiency can lead to some other health issues. Soya is one of the highest sources of protein (higher than even eggs, dal and paneer), and can really help you meet your protein intake. Here are some more benefits of eating soya:

1. Supports heart health: Apart from being high in protein, soya chunks are also high in fiber and omega 6 fatty acids, while being low fat. All of this things help keep your heart younger and healthier.
2. Aids digestion: Soya chunks are a rich source of dietary fiber to help strengthen your gut. It reduces constipation, promotes regular bowel movement, and improves the growth of good bacteria to keep the digestive system healthy.
3. Reduces inflammation: The high fiber content, coupled with the presence of Omega 6 fatty acids, calcium, essential vitamins and nutrients helps soya chunks in reducing inflammation.
4. Aids in weight loss: The protein helps you full longer, while the fiber boosts healthy digestion, making soya chunks a great addition to a weight loss diet.

Frequently Asked Questions

1. What are soya chunks made of?

Soya chunks are made up of soy flour, and is a by product of the soy oil extraction process. They have a similar protein content as well as a slightly chewy meat-like texture, making it an excellent source of vegetarian protein.

Can I make this recipe vegan?

Yes, it’s naturally vegan as long as you use plant-based sauces.

Is soya manchurian healthy?

It can be. Using less oil, adding vegetables, and opting for air-frying or shallow-frying makes it a more balanced dish.

Can I make soya manchurian ahead of time?

You can prep and fry the soya chunks in advance, but toss them in the sauce just before serving to keep them from turning soggy.

Richa’s Top Tips

• You can make this dish even more wholesome by adding in a few more veggies like red and yellow bell peppers, mushrooms and cabbage.
• I use my homemade tomato ketchup to help add a slight sweetness to the dish. You can easily swap it with a store-bought one.
• Make sure to thoroughly squeeze all the excess water from the soya chunks before you cook them to maintain the texture and flavor of the dish.

Storage Tips

• Store leftover soya manchurian in an airtight container in the refrigerator for up to 2 days.
• If possible, store the fried soya chunks and the sauce separately to retain texture and prevent a soggy dish.
• Reheat gently in a pan over low heat, adding a splash of water if needed to loosen the sauce. Avoid reheating multiple times as it affects both taste and texture.
• Freezing is not recommended once the dish is fully assembled, as the sauce can change texture. However, you can freeze the fried soya chunks alone and use them later in a fresh batch of sauce.

Customisation Ideas

• Make it drier or saucier: Prefer a starter-style dish? Keep the sauce minimal and let it coat the soya chunks lightly. For a main-course version, add a little water or stock and simmer for a few minutes to get a thicker gravy.
• Adjust the spice level: Increase or decrease the amount of green chillies depending on your spice tolerance.
• Add more vegetables: Finely chopped capsicum, spring onions, carrots, or even mushrooms work really well and add extra texture and nutrition.
• Try different proteins: Not a fan of soya chunks? You can use cauliflower florets, paneer cubes, or mushrooms and follow the same sauce base.

Serving Ideas

• My favorite way to eat soya manchurian is with fried rice or hakka noodles. You can even pair it with egg fried rice for an extra boost of flavor and protein.
• Enjoy the gravy version with steamed rice for a comforting, fuss-free lunch or dinner.
• Turn leftovers into a wrap or roll, stuffing them into rotis or parathas with some crunchy onions and a little extra sauce.

I’m serving this soya manchurian with some egg fried rice because I have a strong love for egg fried rice that no noodles can beat. But feel free to serve these with both noodles and rice if that’s what you like. In fact, if you prefer your manchurian slightly dry, you can even tweak the gravy a little bit to make it less runny. Use this recipe as a guide and make this soya manchurian your own!

Watch Soya Manchurian Recipe Video

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Soya Manchurian

Soya Manchurian is a delicious Asian recipe where soya chunks are tossed in a sweet and spicy Chinese sauce. Goes best with hakka noodles and fried rice.

Course Main Course

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 282kcal

Author Richa

Ingredients

• 2 cups Soya Chunks
• 2 tablespoons Oil
• 1 teaspoon Garlic minced
• 1 teaspoon Ginger minced
• 3 Green Chillies slit in half
• 1 Onion cubed (large)
• 1 Bell Pepper cubed
• 3 tablespoons Corn Flour divided
• 3 tablespoons Light Soy Sauce
• 1 tablespoon Chilli Sauce / hot sauce
• 2 tablespoons Tomato Ketchup
• Chopped green onions for topping

Instructions

• Soak soya chunks in enough hot water to cover them and set aside for 15 minutes. Once soaked for 15 minutes, drain and squeeze excess water.
• Toss the soya chunks in a tablespoon of corn flour.
• Heat a tablespoon oil in a large pan and add the soya chunks. Fry them on all sides for 3-4 minutes and remove from pan. In the same pan, add remaining oil and stir fry garlic, ginger, green chillies and onion on high heat for 2-3 minutes.
• Add the bell peppers and soya chunks in the pan and toss well.
• In a bowl, whisk together soy sauce, chilli sauce, ketchup, remaining cornflour and 3/4th cup water and add this mixture to the pan. Keep stirring till the sauce comes to a boil and thickens. Turn off the flame, top with sliced green onions and serve hot.

Video

Nutrition

Calories: 282kcal | Carbohydrates: 28g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Sodium: 1027mg | Potassium: 155mg | Fiber: 10g | Sugar: 11g | Vitamin A: 970IU | Vitamin C: 47mg | Calcium: 158mg | Iron: 6mg

This article was researched and written by Urvi Dalal.

The post Soya Manchurian appeared first on My Food Story.

This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.

Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.

If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it. 

Why You’ll Love This Soup 

This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.

Ingredients for Spicy Noodle Soup

• Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
• Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor. 
• Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
• Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
• Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it. 
• Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance. 
• Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.

Storage Tips

• In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
• Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
• Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
• Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.

Serving Ideas

This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations: 

• With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
• With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
• With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
• With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.

Customisation Ideas

• Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
• Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
• Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
• Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
• Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.

Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.

Watch Spicy Noodle Soup Recipe Video

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Spicy Noodle Soup

This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.

Course Main Course, Soups

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 457kcal

Author Richa

Ingredients

• 1 ½ tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped spring onion whites
• 2 tablespoons finely chopped onions
• 2 teaspoons gochugaru korean chilli powder or red chilli flakes
• ¼ cup shredded cabbage
• ¼ cup quartered mushrooms
• ¼ cup julienned carrots
• ⅓ teaspoon five spice powder refer note 1
• 4 cups water
• ¼ teaspoon sugar
• ¾ – 1 teaspoon salt
• ½ teaspoon white pepper powder
• ½ cup cubed tofu chopped into ½ inch cubes
• 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
• 4-6 teaspoons chilli oil mfs link, divided
• 2-3 tablespoons finely chopped spring onion greens divided

Instructions

• Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.
  1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
• Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
  2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
• Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
  4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
• For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
  300 gms cooked noodles, 4-6 teaspoons chilli oil

Video

Notes

1. Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
2. Heat the soup to a piping hot just before serving for the best flavour. 
3. Can be stored for 2-3 days when refrigerated in an air-tight container.

Nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 2149mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

This article was researched and written by Harita Odedra.

The post Spicy Noodle Soup appeared first on My Food Story.

Gond ke Laddu, a cozy and nourishing treat, is a traditional winter staple in a lot of Indian homes. These wholesome and delicious laddoos are loaded with immunity boosting and warming properties. 

There’s something special and nostalgic about making Gond ke Laddu at home. Growing up, my mum and granny would make it and now I make it for my kids. For those of you who don’t know, gond ke laddu is a traditional Indian winter sweet made using gond (edible gum), jaggery, nuts, and whole wheat flour. It’s a simple little treat but one that’s packed with a lot of benefits. 

These laddoos are called by a lot of names – gond ke laddu, pinni, dinkache laddu, etc. – depending on the state. This gond laddu recipe is from North India, and it’s the one I have grown up eating. And it’s an absolute must-have winter recipe for me right along with gajar halwa and methi matar malai.  

What is gond and how is it helpful 

Gond is one of the oldest natural superfoods in Indian cooking. It’s extracted from the sap of the babool tree and is amazing for generating warmth in the body, boosting stamina, and supporting postpartum recovery. Traditional Indian households have relied on gond for centuries during winter because it helps keep joints strong, improves immunity, and provides slow, steady energy when the weather gets cold.

Ingredients for Gond Ke Laddu

• Gond (Edible Gum): The star ingredient that gives these laddoos their signature crunch and strength-boosting benefits.
• Ghee: Used for frying the gond and roasting the flour. It adds warmth, flavour, and richness to the laddus.
• Nuts & Seeds: A mix of cashews, almonds, melon seeds, and khus khus for crunch, nutrition, and that classic laddoo texture.
• Copra (Dried Coconut): Adds sweetness and a lovely nutty aroma when lightly roasted.
• Atta (Whole Wheat Flour): Gives the laddus body and helps bind everything together once roasted.
• Jaggery: The natural sweetener that melts into a sticky syrup and brings all the ingredients together.

Richa’s Top Tips

• Fry gond on low heat: It should puff up slowly, not brown too fast. This keeps it light and crunchy instead of hard and chewy.
• Roast everything separately: Nuts, atta, and copra all roast at different speeds. Doing them one by one keeps each ingredient perfectly golden and prevents burning.
• Jaggery just needs to melt: No string consistency needed. As soon as it melts, turn off the heat so the laddoos stay soft and easy to shape.
• Shape the laddus while warm: Once the mixture cools too much, it becomes harder to bind. If that happens, warm it slightly to loosen it again.
• Use good-quality ghee: Since ghee is the main flavour here, I prefer to use fresh, homemade ghee as it makes a huge difference to the flavor and texture.. 

Frequently Asked Questions

Storage Tips

• Room Temperature: Store in an airtight container for 2 to 3 weeks as we roast everything well so it stays fresh quite easily.
• Fridge: Not necessary, but you can refrigerate them in very warm climates. Bring to room temperature before eating so the ghee softens.
• Freezer: They freeze well for up to 2 months. Thaw a few laddus overnight on the counter and they’ll taste just as good.
• Avoid Moisture: Always use a dry spoon or dry hands to pick them up. Any moisture shortens shelf life.

Serving Ideas

These laddus pair beautifully with other warming winter dishes. Here are some great serving combinations:

• Alongside Halwa: Perfect for a cozy, old-school Indian sweet platter.
• After a bowl of Sarson Ka Saag & Roti: The ideal finishing touch to a winter Punjabi meal.
• With Masala Chai + Mathri: For a warming evening snack platter.

Customisation Ideas

Here are some fun, actually useful ways to switch things up:

• Add edible gum varieties: If you find Babul gond or Mahua gond, mix a small portion with the regular gond for added texture and different health benefits.
• Make a chocolate version: Add 1 tablespoon unsweetened cocoa powder to the roasted atta for a kid-friendly twist.
• Spice it up: A pinch of nutmeg or dry ginger powder makes these laddus even more warming during winter.
• Add seeds for crunch: Toss in toasted flaxseeds, sunflower seeds, or chia to make the laddus even more nutritious.
• Make mini laddus: Roll bite-sized ones for gifting or festive platters. They stay neater and are great for portion control.

Gond ke Laddu is like winter wrapped up in a small bite. It’s warm, nutty, wholesome, and familiar in the best way. Whether you’re making them for the season, for someone who needs the extra strength, or simply because you love homemade sweets, this recipe will always hit the spot. 

If you end up making a batch, tag me on Instagram @my_foodstory, I’d love to see your winter kitchen magic!

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Gond Ke Laddu

An Indian winter staple, Gond ke Laddu is a cozy and nourishing treat loaded with immunity-boosting and warming properties.

Course Desserts

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 18 laddus

Calories 151kcal

Author Richa

Ingredients

• ½ cup +1 tsp ghee divided
• ⅔ cup gond 50 gms
• ½ cup + 2 tablespoons chopped cashews 50 gms
• ¼ cup + 1 tablespoon chopped almonds 50 gms
• ¼ cup + 2 tablespoons melon seeds 50 gms
• 1 cup atta / wheat flour
• 1 tablespoon khus khus
• ¼ cup grated khopra 25 gms
• 1 cup jaggery 180 gms
• 2 tablespoons water

Instructions

• Take 3 tablespoons of ghee in a kadai, add gond in small batches & fry on low till they puff up. Transfer to a plate.
  ½ cup +1 tsp ghee, ⅔ cup gond
• To the same kadai, add cashews and fry on low for 2-3 minutes till they turn light golden and transfer to the plate. Add melon seeds and fry for 1-2 minutes till they turn light golden. Add almonds and fry for a few seconds till golden and transfer to the plate. Crush the fried gond lightly with hand or using a pestle.
  ½ cup + 2 tablespoons chopped cashews, ¼ cup + 1 tablespoon chopped almonds, ¼ cup + 2 tablespoons melon seeds
• Add the remaining 1 tablespoon of ghee, atta and fry on low for 3-4 minutes till it’s well roasted and golden brown. Fry khuskhus, khopra, mix well and roast for a minute. Add to the plate and give it a good toss to mix with fried dry fruits, gond etc.
  1 cup atta / wheat flour, 1 tablespoon khus khus, ¼ cup grated khopra
• Add 1 teaspoon of ghee to the kadai, add jaggery with 2 tablespoons of water and once it melts, add to the rest of the ingredients. Mix, make lemon size laddoos and serve. This will yield approx. 16-18 laddoos.
  1 cup jaggery, 2 tablespoons water

Video

Notes

• The nutrition information below does not include the caloric count for gond and melon seeds, but it will be approximately 30-50 kcal. 

Nutrition

Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 1mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Gond Ke Laddu | Pinni | Dink Laddu appeared first on My Food Story.

Ever want a meal that feels complete without needing anything on the side? This dal dhokli recipe is exactly that. Soft, wheat dhoklis simmered in a gently spiced dal, this one pot dish from Gujarat is filling and so comforting.

In many Gujarati homes, dal dhokli is cooked as a full meal rather than part of a larger spread. It’s usually made on regular days, especially when you want something filling and balanced without thinking too hard about what else to cook.

If you enjoy simple, home-style Gujarati meals like kadhi or khichdi, dal dhokli will feel instantly familiar. It comes together quickly, uses everyday ingredients, and works well for lunch or dinner when you want something wholesome and comforting.

Ingredients for Dal Dhokli

• Whole Wheat Flour (Atta): Used to make the dhoklis
• Spices for Dhokli Dough: Turmeric, coriander powder, jeera powder, red chilli powder, and a little oil to season the dough lightly so the dhoklis have flavour of their own
• Toor Dal (Arhar Dal or split pigeon peas): The base of the dish. Pressure cooked until soft and mashed while hot
• Whole Spices: Mustard seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, and dried red chillies form the tempering and add warmth and depth to the dal
• Aromatics: Crushed ginger, garlic, green chilli, and curry leaves for depth of flavor and aroma 
• Tomatoes: Chopped and cooked down to add mild tang, texture, and balance
• Spice Powders: Basic Indian spices like coriander, jeera, turmeric, Kashmiri red chilli powders, and salt for flavor, color, and seasoning 
• Tamarind Pulp: Adds gentle tanginess that keeps the dal bright and balanced
• Jaggery: Just a small amount to bring that subtle Gujarati sweetness and round out the flavours
• Fresh Coriander Leaves: Used as garnish for freshness 

Richa’s Top Tips

• Rest the dough: Let the dhokli dough rest for 10–15 minutes before rolling. This relaxes the gluten and makes the dhoklis easier to roll and cut without shrinking back.
• Roll evenly, not too thin: Keep the dhoklis neither paper-thin nor too thick. Even thickness helps them cook through and prevents them from turning mushy or staying raw in the centre.
• Mash the dal while hot: Always mash the cooked toor dal while it’s still hot. This gives you a smoother, more cohesive dal and prevents lumps later.
• Add dhoklis to boiling dal: Make sure the dal is gently boiling before adding the dhoklis. This helps them cook evenly and stops them from sticking together.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover dal dhokli in an airtight container for up to 2 days. It thickens as it sits, which is normal for this dish.
• Reheating: Reheat gently on the stovetop with a splash of water to loosen the consistency. Stir carefully while warming so the dhoklis don’t break. Microwave reheating works too, but stir once halfway through for even heating.
• Freezing: Dal dhokli isn’t ideal for freezing. The dhoklis tend to soften too much once thawed, which changes the texture of the dish.

Serving Ideas

Dal dhokli is a filling meal on its own, but adding a simple side or two can round your plates nicely. Here are combinations that work without overpowering the dish:

• With Cucumber Raita: A plain cucumber raita or boondi raita adds a cool, creamy contrast to the warm, spiced dal and balances the slight sweetness beautifully.
• With Kachumber Salad: A fresh onion, tomato, and cucumber salad with lemon juice and salt adds crunch and freshness, and keeps the meal light.
• With Chaas (Buttermilk): A glass of lightly spiced chaas on the side makes the meal feel complete, especially on warmer days. It also helps cut through the richness of the dal.
• With Papad: Roasted or fried papad adds that much-needed crunch and texture alongside the soft dhoklis and dal.

Customisation Ideas

• Use ghee for the tempering: Swapping oil for ghee gives the dal a deeper, rounder flavour and makes the dish feel richer without changing anything else.
• Add roasted peanuts: Stir in a small handful at the end for crunch and a nutty contrast to the soft dhoklis.
• Add sesame seeds to the tadka: A pinch of white sesame seeds in the tempering adds subtle nuttiness and works especially well with the slight sweetness of the dal.
• Make it extra garlicky: Lightly fry a few sliced garlic cloves separately in ghee and spoon them over the dal dhokli before serving for added depth.

Why You’ll Love This Curry  

Dal dhokli is a well-balanced meal in a very literal sense. Toor dal provides plant-based protein and fibre, while the whole wheat dhoklis add complex carbohydrates that digest slowly and keep you full for longer. Traditionally, this dish was meant to be eaten on its own, which is why the dal is seasoned with jaggery and tamarind to cover sweet, sour, and savoury notes in one pot. It’s practical food built around nutrition and balance.

Dal dhokli will fit easily into your everyday meals because it’s reliable, satisfying, and made from ingredients you probably already have. It works just as well for a lunch fix as it does for an easy dinner, and often tastes even better as the flavours settle. If you do make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!

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Dal Dhokli

Dal Dhokli is a Gujarati one-pot dish that's easy to make, filling, and very comforting. Serve as is or with papad and salad and on the side for extra texture.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 201kcal

Author Richa

Ingredients

For dhokli (approx. 45 dhoklis)

• ½ cup atta
• A pinch of turmeric
• ½ teaspoon coriander powder
• ¼ teaspoon red chilli powder
• ¼ teaspoon salt
• 1 teaspoon oil
• 2-3 tablespoons water

For cooking dal

• ½ cup tur dal
• ¼ teaspoon turmeric powder
• 1 ½ cups water

For dal dhokli

• 1 ½ tablespoons cooking oil
• ½ teaspoon mustard seeds rai
• ½ teaspoon cumin seeds jeera
• ¼ teaspoon fenugreek seeds methi
• ½ inch dalchini
• 4 cloves
• 2 dry red chillies whole
• ½ teaspoon asafoetida hing
• 1 green chilli crushed
• 1 teaspoon ginger crushed
• 6-7 garlic cloves crushed
• 15-20 curry leaves
• ½ cup chopped tomatoes
• ½ teaspoon coriander powder
• ¼ teaspoon jeera powder
• ⅛ teaspoon turmeric powder
• 1 teaspoon kashmiri chilli powder
• ¾ teaspoon salt
• 2 ½ – 3 cups water divided
• 2 tablespoons roasted peanuts
• 1 tablespoon tamarind pulp
• 1 teaspoon jaggery
• 1 tablespoon coriander leaves

Instructions

dhokli

• Add all the ingredients to a bowl & mix everything well. add water as required to make a semi-soft dough, the dough should be of the same stiffness as a chapati dough. Cover with a damp cloth & set aside for 10-15 minutes.
  ½ cup atta, A pinch of turmeric, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, ¼ teaspoon salt, 1 teaspoon oil, 2-3 tablespoons water
• Divide the dough into 3 portions & form round balls. coat one ball with dry flour & roll into a large chapati/roti, it shouldn’t be too thick nor too thin. Cut the chapati into squares, diamonds or strips using a knife (I have cut them into diamonds). Set aside on a plate covered with a damp cloth to avoid drying.
• Repeat the same for rest of the dough.

dal dhokli

• Wash the toor dal & soak it in water for 30 minutes. Once soaked, add dal into a pressure cooker with 1 ½ cups of water & cook dal for 3-4 whistles or approx. 10 minutes and let it de-pressurize by itself. Open the cooker lid & while the dal is still hot, mash well and set aside.
  ½ cup tur dal, ¼ teaspoon turmeric powder, 1 ½ cups water
• Heat oil in a kadai or pan, add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida and saute for a few seconds. Add crushed green chilli, ginger & garlic, curry leaves and saute for a minute on medium. Add tomatoes, spice powders – coriander, cumin, turmeric, kashmiri chilli & salt, stir & cook over medium flame for 2-3 minutes till the tomatoes get slightly mushy.
  1 ½ tablespoons cooking oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ inch dalchini, 4 cloves, 2 dry red chillies, ½ teaspoon asafoetida, 1 green chilli, 1 teaspoon ginger, 6-7 garlic cloves, 15-20 curry leaves, ½ cup chopped tomatoes, ½ teaspoon coriander powder, ¼ teaspoon jeera powder, ⅛ teaspoon turmeric powder, 1 teaspoon kashmiri chilli powder, ¾ teaspoon salt
• Add cooked dal, 2 ½ cups of water to adjust the consistency of the dal. Add jaggery & tamarind pulp, stir well & boil for a minute. While the dal is boiling, add the dhoklis & gently stir them. Cook for 12-14 minutes on low till the dhoklis are cooked while stirring gently 2-3 times in between to ensure the dal does not stick to the bottom of the kadai. If the dal gets too thick, you may add ¼ – ½ cup of water to adjust the consistency to be that of soup. Garnish with coriander leaves and serve.
  2 ½ – 3 cups water, 2 tablespoons roasted peanuts, 1 tablespoon tamarind pulp, 1 teaspoon jaggery, 1 tablespoon coriander leaves

Video

Notes

1. Dal has to be mashed while it is still hot to get a smooth consistency.
2. Keep dhoklis covered with a damp kitchen towel till using as they dry out. 
3. After adding dhoklis, stir gently as they tend to break.
4. While serving, dal dhokli should be of the consistency of a soup.

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 706mg | Potassium: 282mg | Fiber: 5g | Sugar: 4g | Vitamin A: 444IU | Vitamin C: 81mg | Calcium: 81mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Dal Dhokli appeared first on My Food Story.

This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.

I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.

What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.

Drumstick Soup Ingredients

Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour

Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup

Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup

Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty

Coriander leaves: Used as a garnish to add a little freshness

Frequently Asked Questions

Richa’s Top Tips

• Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
• Cook drumsticks till just tender as overcooking can dull the flavour.
• Strain thoroughly after grinding to get a smooth, fibre-free soup.
• Let the soup rest covered for a few minutes before serving so flavours settle.

Storage Ideas

• Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
• Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
• Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
• Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.

Serving Ideas

• Serve hot as a light meal or starter, especially during cooler weather.
• Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
• Crusty garlic bread also makes for an excellent side with this drumstick soup.

Customisation Ideas

• Add a pinch of turmeric while cooking for extra warmth and colour.
• Swap pepper with crushed black peppercorns for a more rustic texture.
• Stir in a little coconut milk for a richer, creamier version.
• Make it thinner and sip-able by adding more hot water while reheating.

This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.

You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.

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Drumstick Soup | Moringa Soup

Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.

Course Snacks & Appetisers, Soups

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 244kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 teaspoons groundnut or any neutral flavored oil
• ½ teaspoon jeera
• 4 garlic cloves
• ½ cup curry leaves
• ½ cup sliced onions
• ½ cup sliced tomatoes
• ½ teaspoon salt
• 4 drumsticks cut into 2 ½ inch long pieces, 230 grams
• 2 tablespoons moong dal soaked for 30 minutes
• 3 ½ cups water
• ½ teaspoon pepper ground
• 1 drumstick cut into 2 ½ inch long pieces, for garnish (optional)
• 2 sprigs of coriander leaves

Instructions

• Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
  2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
• Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
  ½ cup curry leaves, ½ cup sliced onions
• Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
  ½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
• Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
  3 ½ cups water, 1 drumstick
• Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
  ½ teaspoon pepper, 2 sprigs of coriander leaves
• To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.

Video

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 405mg | Potassium: 309mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2522IU | Vitamin C: 1188mg | Calcium: 280mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Drumstick Soup (Moringa Soup) appeared first on My Food Story.

This creamy veg canapés recipe is my go-to when I need something that looks fancy but is actually very easy to pull together. These look great on the holiday party food table, but are just as delicious and easy for those random snack cravings.

If there’s one thing I always want at a party, it’s snacks that look impressive but don’t leave me stressed in the kitchen. These creamy Veg Canapés are exactly that kind of recipe. They feel special enough for festive tables and get-togethers, but are insanely easy to put together. This is definitely a canapes recipe worth trying.

I love that this filling is packed with vegetables, held together by a soft, garlicky, creamy sauce that’s a total flavorbomb. You can make the mixture ahead of time, tweak the veggies based on what’s in your fridge, and assemble everything right before serving. It’s the kind of canapes recipe you make once and then quietly keep coming back to whenever you need an easy win.

Ingredients for Veg Canapés

Butter: Adds richness and creaminess to the filling; can be replaced with olive oil or a neutral nut butter for a vegan version.

Aromatics: Garlic and onions builds a sweet-savoury, aromatic base

Veggies: Carrots, beans, mushrooms, and broccoli for flavor, texture, and nutrition

Milk: Helps create that creamy sauce; you can use any unsweetened plant-based milk if you’re vegan

Salt: For seasoning

Italian seasoning: Adds a herby, well-rounded flavour. You can experiment and use any seasoning you like. Oregano, mixed herbs, chilli flakes, also taste great. mixed dried herbs or oregano alone work too

Mustard paste: Brings a slight heat and sharpness of flavor. A little goes a long way

Cream cheese: Makes the filling rich and smooth. Feel free to replace with hung curd for a lighter version

Canapé shells – Provide the crisp base for the filling

Black olive slices – Add a salty finish and visual contrast

Customisation Ideas

• Change the veggies: Swap broccoli for corn, baby spinach, or zucchini. Just make sure everything is finely chopped so the filling stays creamy.
• Make it cheesier: Add grated mozzarella, cheddar, or parmesan along with the cream cheese for a richer filling. This makes the canapes recipe even more indulgent.
• Add a kick: Stir in chilli flakes, cracked black pepper, or a little paprika for gentle heat.
• Herb twist: Fresh parsley, chives, or basil stirred in at the end add a lovely fresh note.
• Make it vegan: Use olive oil instead of butter, plant-based milk, and vegan cream cheese for a vegan version.

Assemble these veg canapés right before serving to make sure they stay crisp until the end. This tip is a critical part of any canapes recipe.

If you try this recipe, be sure to send me pictures over on my IG @my_foodstory.com.

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Veg Canapés

Crisp canapé shells filled with a soft, garlicky vegetable mixture make these Veg Canapés perfect for parties, festive spreads, or last-minute entertaining.

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 154kcal

Author Richa

Ingredients

• 1 ½ tablespoons butter
• 1 tablespoon finely chopped garlic
• ½ cup chopped onions
• ½ cup chopped carrots ¼ inch cubes
• ½ cup chopped beans ¼ inch pieces
• 200 gms mushrooms quartered
• ½ cup tiny broccoli florets
• 1 tablespoon all purpose flour maida
• 1 cup milk
• ¼ teaspoon salt
• 1 teaspoon italian seasoning
• 1 teaspoon mustard paste
• 1 tablespoon cream cheese
• 15-20 canape shells
• 15-20 black olive slices

Instructions

• Heat butter in a wide pan, add garlic and onions and saute for 2 minutes on low till they turn translucent. Add carrots, beans, mushrooms, mix well and cook covered on low for 3 minutes till they are cooked to tender but not mushy. Add broccoli & saute for only a minute just until they are tender.
  1 ½ tablespoons butter, 1 tablespoon finely chopped garlic, ½ cup chopped onions, ½ cup chopped carrots, ½ cup chopped beans, 200 gms mushrooms, ½ cup tiny broccoli florets
• Add all purpose flour and saute for 2-3 minutes on low till the flour is cooked and smells slightly nutty. Add milk in parts and keep whisking into flour till it thickens, adding more milk as you go. This prevents the sauce from getting lumpy. Simmer on low whisking frequently for 2-3 minutes till the sauce thickens.
  1 tablespoon all purpose flour, 1 cup milk
• Season with salt, italian seasoning, mustard paste, mix well and cook for a minute. Add cream cheese, mix well and take off the heat. Transfer to a bowl and let it cool down.
  ¼ teaspoon salt, 1 teaspoon italian seasoning, 1 teaspoon mustard paste, 1 tablespoon cream cheese
• At the time of serving, fill 1 ½ tablespoons of the veggie mix in each canape shell, place an olive slice on top and serve immediately.
  15-20 black olive slices

Notes

1. Assemble the canapes just before serving to ensure they stay crisp.
2. The nutritional info below is for the filling only because different canape shells have different nutritional values. 

Nutrition

Calories: 154kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 481mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3184IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Canapés Recipe appeared first on My Food Story.

These Instant Pot Garlic Mashed Potatoes are super creamy, take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes, because they are THAT good!

You are just 20 minutes from the most amazingly soft and creamy mashed potatoes of your life! My goal was to make these the easiest garlic mashed potatoes you will ever make, and I think I have totally nailed the brief! Mess free, one pot and ready in 30 minutes; these Instant Pot Garlic Mashed Potatoes is the only recipe you’ll ever use once you try it.

If you have never tried to cook mashed potatoes in an instant pot or pressure cooker, you’re missing out! The double action of steam and high pressure makes sure the potatoes cook evenly and give you a fantastic texture and great tasting potatoes.

Why Make Mashed Potatoes In An Instant Pot

• Everything is one pot so you have only one pot to clean
• It takes 30 minutes from start to finish when you are cooking with 1 kg/2 pounds potatoes including the prep time to peel and chop potatoes
• The garlic cooks with the potatoes, infuses them and becomes really soft so that it gets mashed easily
• No fancy ingredients – just simple staples that are available in your pantry

Don’t have an Instant Pot? Try these Slow Cooker Mashed Potatoes or Stovetop Garlic Mashed Potatoes

Ingredients for Garlic Mashed Potatoes

Here’s what you’ll need. Really short ingredient list I promise!

Potatoes: Yukon Gold is the best choice for mashed potatoes thanks to their creamy texture and lower starch content, but russet potatoes work too. However, since they’re not easily available in India, you can opt for older potatoes. Avoid using new potatoes as they leave more water and don’t cook evenly, which also makes them harder to mash.

Seasoning: Salt, freshly ground pepper, and garlic add lots of flavor.

Butter and milk: For richness, flavor, and that silky smooth mashed potato texture

Cream cheese and sour cream: Cream cheese adds body and a rich, slightly tangy creaminess that help make mashed potatoes extra smooth and luxurious, while sour cream brings a lighter tang that balances the starch and keeps the mash soft and moist.

Water: To add to the instant pot or pressure cooker

How to Make Instant Pot Mashed Potatoes – Step by Step

This is the quickest mashed potatoes you’ll ever make and you’ll never go back.

1. In the inner pot of the Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter.

2. Put the lid on, turn the valve to sealing and cook on high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to ‘vent’, and open the lid once the pressure is released.

3. Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes.

4. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese.

5. Mix well while the potatoes are still steaming hot.

6. Pour in 1/4 cup hot milk. Don’t worry if it looks like too much – the potatoes will just soak it up

7. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.

8. This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

The One Pot Mashed Potato Technique

The technique that we are using with these instant pot garlic mashed potatoes may seem a bit weird, because we are adding only 1/2 cup water to about 1 kilogram/ 2 pounds potatoes and then mashing the potatoes with a potato masher right in there with the remaining water, without draining them. We like our potatoes really creamy and smooth which is why this works really well for us. In the beginning, things may look a bit runny, but just keep going and as you finish mashing, the consistency will thicken and everything comes together. Add the sour cream, cream cheese, milk and butter and you have potatoes that are the perfect creamy consistency and almost feel like soft pillows of whipped cream.

Mashed Potatoes Customisation & Toppings

We like keeping things simple with just some more butter and chopped chives but here are some ideas for other toppings that can take any mashed potatoes to superstar levels:

• Add-ins such as cheddar, ranch and parmesan can add a lot of subtle flavors to mashed potatoes. For cheese, mix in 1/4 cup while the potatoes are still hot. For ranch, mix in a teaspoon or two
• Herbs like rosemary and thyme or even sage add more earthiness and bold flavors
• You can also top your mashed potatoes with cooked chicken, steamed broccoli, bacon or if you feel super fancy – some browned butter

Serving Ideas

• Serve alongside comforting mains like this Chicken in Mushroom Sauce, Bacon & Chicken Roulade, or a hearty Lentil Stew.
• Pair with roasted sides such as Honey Roasted Carrots, Brussel Sprouts, or Roasted Vegetables for an easy, cosy meal.
• Add a generous ladle of Vegetarian Gravy, Mushroom Gravy, or Onion Gravy to make it extra comforting.

I have now tried these garlic mashed potatoes multiple ways – by infusing the garlic in oil and mixing it in, by roasting the garlic in the oven and then mixing it in and by just straight up adding them to the Instant Pot. Also always with my favourite Roast Chicken with Crispy Skin or if I’m in a hurry a Spatchcock Chicken Roast

I hope you enjoyed this handy dandy post which seems to have become a tutorial on how to make mashed potatoes in an Instant Pot/ Pressure cooker and trust me, the day you attempt these – you will never look back!

Watch Instant Pot Garlic Mashed Potatoes Recipe Video

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Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe)

These Instant Pot Garlic Mashed Potatoes are super creamy and take 30 minutes and one electric pressure cooker from start to finish. They should be called melt-in-your-mouth mashed potatoes because they are sooo good! Watch recipe video ABOVE

Course Side Dishes

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 454kcal

Author Richa

Ingredients

• 1 kg Potatoes peeled and cut into even 1 inch pieces
• 6 Garlic Cloves peeled and smashed
• 2/3 cup Water or Chicken Stock with no added salt
• 3/4 teaspoon Salt
• 3 tablespoons Butter divided
• 1/4 cup Sour Cream
• 1/4 cup Cream Cheese
• 1/4 cup Hot Milk
• More butter and chopped chives for topping

Instructions

• In an Instant Pot add potatoes, garlic, water, salt and one and a half tablespoons butter. Put the lid on, turn the valve to sealing and cook on manual high pressure for 8 minutes. (My Instant Pot took 10 minutes to come to pressure, so the total time taken was 18 minutes). Release pressure immediately by turning the knob to 'vent', and open the lid once the pressure is released.
• Using a potato masher, mash the potatoes in the Instant Pot for really creamy potatoes. For fluffier mashed potatoes, you can drain the water and then mash the potatoes. Once the potatoes are mashed, mix in the remaining butter, sour cream and cream cheese. Mix well while the potatoes are still steaming hot. Taste and add more salt if required. Top with more butter and chives and serve.
• Pour in 1/4 cup hot milk. Don't worry if it looks like too much – the potatoes will just soak it up. Mix well again – taste and add more salt if required. Top with more butter and chives and serve.
• This is an optional step – if you see lumps in your mashed potatoes, you can run them through a sieve for really smooth and creamy mashed potatoes

Video

Notes

1. For fluffier potatoes use starchy potatoes like Russet or Yukon Gold. Those are not available here in India though but these mashed potatoes are still awesome!
2. To prep potatoes in advance, you can peel and cut them and keep them soaked in water for a couple of hours in the refrigerator. This helps avoid oxidization and keeps them from turning brown.
3. You can also substitute with baby potatoes, in which case you don’t need to cut them. You can also avoid peeling them, if you are okay with the texture, but make sure you wash them really well.
4. Chicken Stock or even bone broth adds a ton of flavour to mashed potatoes so feel free to use that instead of water. It’s important to use stock/broth that doesn’t have any added salt or you may need to adjust the amount of salt used in the recipe.
5. Feel free to add any of your favourite herbs like rosemary or thyme. You can sprinkle dry herbs right on top once the dish is ready to serve. 

Nutrition

Calories: 454kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 681mg | Potassium: 1456mg | Fiber: 7g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 67mg | Calcium: 103mg | Iron: 3mg

gluten-free

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The post Instant Pot Garlic Mashed Potatoes (Pressure Cooker Recipe) 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 you grew up eating thepla on road trips or with a hot cup of chai, this methi thepla recipe will bring back that same comfort warmly wrapped in love. 

Methi Thepla is one of those things everyone has eaten somewhere, at a friend’s house, during a trip, or packed lovingly by someone’s mom. But if you’ve never tried making it at home, this is your sign to change that! 

This is a surprisingly easy recipe and you only need a few ingredients to make pillow-y soft and flavorful theplas. If you’ve enjoyed dishes like Kasuri Methi Parathas or Aloo Paratha before, this recipe will feel instantly familiar. Theplas are lighter, stay soft for hours, are travel-friendly,  and have that comforting, earthy flavour that makes you want to reach for just one more. 

Ingredients for Methi Thepla

• Flours: A mix of whole wheat flour and besan makes theplas soft, and helps it stay tender for hours.
• Fresh Methi (Fenugreek Leaves): The hero of the recipe. It adds aroma, flavour, and a slight pleasant bitterness that makes thepla what it is.
• Spices: Turmeric, red chilli powder, coriander powder, and cumin seeds add warmth and colour without making the thepla heavy.
• Yogurt: Adds moisture and softness, keeping the thepla pliable even after cooling.
• Oil: Helps bind the dough and keeps the thepla soft. You’ll use a little more while cooking.
• Ginger & Green Chilli: Bring freshness and a gentle kick that balances the methi beautifully.
• Salt & Sugar: Sugar is optional but helps round out the methi’s bitterness.

How to Reduce Bitterness from Methi

Fresh methi can sometimes taste a little sharp because of its natural alkaloids, but you can mellow that bitterness easily. The most effective way is to chop the leaves, sprinkle a little salt, mix, and let them sit for 10-15 minutes – they’ll release water, and squeezing this out removes most of the bitterness without affecting the flavour. 

Using tender, younger leaves also makes a big difference, since they’re naturally milder. These small steps help you keep all the nutrition methi is loved for like iron, fibre, folate, and antioxidants, while making thepla soft, flavourful, and perfectly balanced.

Frequently Asked Questions

Richa’s Top Tips

• Chop the methi finely: Big pieces can tear the dough and make rolling difficult. A fine chop distributes flavour evenly and keeps thepla smooth.
• Don’t add all the yogurt at once: Add little by little while kneading. Thepla dough should be soft but not sticky.
• Give the dough 10–15 minutes of rest: This small pause makes the dough more elastic, which means easier rolling and softer thepla.
• Cook on medium heat: Low heat dries out the thepla, and high heat burns it. Medium heat gives you those perfect golden spots.
• Press gently while cooking: Use a spatula to lightly press the edges so the thepla cooks evenly without turning crisp.
• Brush with oil after cooking: A tiny bit of oil keeps them soft for hours, especially helpful if you’re packing them for lunchboxes and travel.

Storage Tips

• At room temperature: Methi theplas stay soft for up to 8–10 hours, which makes them great for travel or busy days. Just cool them completely before packing so they don’t turn soggy.
• In the fridge: Store cooled theplas in an airtight container or wrap them in foil. They stay good for 3–4 days. Reheat on a tawa with a few drops of oil or ghee to bring back that fresh softness.
• In the freezer: Freeze them between parchment sheets in an airtight box for up to 1 month. Warm them on a hot tawa (no need to thaw fully) for perfect results.
• Travel-friendly tip: Brush each thepla with a tiny amount of oil after cooking. This keeps them soft longer and prevents drying out in lunchboxes or while travelling.

Serving Ideas

Methi Thepla is one of the most versatile items from the Gujarati cuisine and makes for a wonderful base to any meal. Here are some delicious ways to enjoy it:

• With Mango Chutney: the classic Gujarati combo that’s sweet, tangy, and unbeatable.
• With Aloo Sabzi: a simple, homely potato sabzi makes this a complete meal.
• With Masala Dahi: mix curd with roasted jeera, chilli powder, and salt for a quick side.
• With Pickle: try it with Mangalorean Prawn Pickle or Green Chilli Pickle for a spicy kick.
• With Egg Bhurji: if you want to add protein and make it a breakfast-style meal.
• With Paneer Bhurji: pairs beautifully with the earthy flavour of methi.
• With Any Dal: make a sweet-spicy dal that balances the mild bitterness of methi.
• With Dry Sabzis: like Aloo Gobi, Bhindi Fry etc
• As a wrap: stuff with cooked chicken, paneer, or veggies for a quick lunch roll.

Customisation Ideas

• Boost the flavour with herbs: Add chopped coriander or a handful of fresh dill (suva). Dill pairs surprisingly well with methi and gives the thepla a lighter, fresher taste.
• Make it higher-protein: Mix in 2–3 tablespoons of roasted besan or soya flour. It gives theplas a nutty flavour and keeps you full longer.
• Add veggies for softness: Grated zucchini, lauki, or carrots make the dough softer and keep the theplas moist for hours. Great for travel days.
• Spice it up: Stir in crushed black pepper, ajwain, or a pinch of saunf. Each one adds a different aroma without overpowering the methi.
• Make a multi-grain version: Swap a small portion of wheat flour with ragi, jowar, or bajra flour. These add fibre and make the theplas more nutritious while still keeping them soft if mixed in small amounts.

Let this be your next lunch fix, and make extras so you can have some the next day as well & I hope this recipe becomes a regular at your breakfast table. If you make it, I’d love to see how it turns out, don’t forget to tag me on Instagram @my_foodstory!

Watch Methi Thepla Recipe Video

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Thepla Recipe | Methi Thepla

Warming and fragrant, methi thepla is a popular flatbread from Gujarat, India. It's easy to make, travel-friendly, and extremely versatile!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 portions

Calories 409kcal

Author Richa

Ingredients

• 1 ½ cups methi leaves 70 gms
• 2 cups whole wheat flour atta
• ¼ cup gram flour besan
• 1 tablespoon ginger garlic paste
• 2 green chillies crushed
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 ½ tablespoons sesame seeds
• 1 teaspoon salt
• ¼ teaspoon sugar
• ½ teaspoon ajwain
• ¼ teaspoon asafoetida hing
• 2 tablespoons mustard oil
• ½ cup + ⅛ cup water
• 1 tablespoon ghee or groundnut oil or any neutral cooking oil

Instructions

• Add all the ingredients except water to a wide bowl or plate. Give a good toss to incorporate all the ingredients. Add water 2-3 tablespoons at a time and start kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes till you get a soft, pliable dough. Keep the dough covered with a kitchen towel so it does not dry out.
  1 ½ cups methi leaves, 2 cups whole wheat flour, ¼ cup gram flour, 1 tablespoon ginger garlic paste, 2 green chillies, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder, 1 ½ tablespoons sesame seeds, 1 teaspoon salt, ¼ teaspoon sugar, ½ teaspoon ajwain, ¼ teaspoon asafoetida, 2 tablespoons mustard oil, ½ cup + ⅛ cup water
• Heat a tava, take a large lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen into a ball between your palms. Place on a rolling board or kitchen counter and using a rolling pin, gently roll into a thepla/roti. If thepla feels sticky while rolling, dust with dry flour. Evenly roll till its approx. 5 – 5.5 inches in diameter.
• Heat tawa on medium. Place the thepla in the centre of the tawa & cook on medium. Once tiny bubbles appear on the surface, flip the thepla, apply a few drops of ghee or oil & flip again and apply ghee on the other side. Fry on low until golden spots appear on both the sides. Transfer to a plate, repeat the same for making rest of the theplas. Stack them one on top of the other so they stay soft & do not dry out. Serve hot.
  1 tablespoon ghee or groundnut oil or any neutral cooking oil

Video

Notes

1. While kneading, water required may vary slightly, as it depends on the wheat flour that you use. The dough has to be soft & pliable.
2. Mustard oil is used as it adds an authentic flavour to the theplas.

Nutrition

Calories: 409kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 333mg | Fiber: 10g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 5mg

This article was researched and written by Harita Odedra.

The post Methi Thepla Recipe 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!

Watch Hariyali Chicken Recipe Video

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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.

Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.

This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.

If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes. 

Ingredients for Matar Paneer Pulao

• Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.  
• Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape.  If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
• Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
• Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
• Aromatics: A slit green chilli for gentle heat and brightness.
• Fats: Sunflower oil and ghee for richness and a fragrant finish.
• Seasoning: Salt and a splash of lemon juice for balance.
• Fresh Herbs: Chopped coriander leaves to garnish.

Richa’s Top Tips

• Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
• Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
• Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
• Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
• Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.

Frequently Asked Questions

Storage Tips

• Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
• Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
• Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
• Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.

Serving Ideas

For a quick and light meal, matar pulao pairs well with simple sides like:

• Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment. 
• Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures. 
• Asian Slaw: another super light and fresh side fix for a healthy addition to your plate. 
• Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry. 

Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 portions

Calories 432kcal

Author Richa

Ingredients

• 2 cups basmati rice soaked for 30 minutes
• 400 grams paneer cut into 1 ½ inch cubes
• 2 tablespoons cornflour
• 3 tablespoons sunflower oil
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• ½ inch cinnamon
• 2 bay leaves
• 2 green cardamoms
• 1 black cardamom
• 5 black peppercorns
• 5 cloves
• 1 green chilli slit
• 2 onions thinly sliced, 1 cup
• 1 cup green peas
• 4 cups water
• 1 ½ teapoon salt
• 1 teapoon lemon juice
• 1 tablespoon finely chopped coriander leaves

Instructions

• add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
  400 grams paneer, 2 tablespoons cornflour
• Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
  3 tablespoons sunflower oil
• Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
  2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves

Video

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 479mg | Potassium: 154mg | Fiber: 3g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 275mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Matar Paneer Pulao appeared first on My Food Story.

Chicken Lollipops are everyone’s favourite party starter for a reason. And making them at home is so much easier than you think!

If there’s one appetiser that never lets you down, it’s Chicken Lollipop. Crispy edges, juicy meat, and that hint of spice that hits just right. There’s a reason you will find it at every celebration, from family get-togethers to late-night takeout orders. 

With this recipe you can bring that crunchy, flavourful magic straight to your kitchen. I usually serve this with my homemade schezwan sauce, or Thai sweet chilli sauce, but it tastes really good with ketchup, mayo, or any other dip of your choice. 

Chicken Lollipop Ingredients

• Chicken Lollipops: These are the middle segments of chicken wings that are trimmed into a “lollipop” shape.
• Marinade: A mix of soy sauce, red chilli sauce, vinegar, tomato ketchup, chilli powder, garlic paste, and salt.
• Batter: Cornflour, all-purpose flour, and rice flour make a light, crisp coating. 
• Egg: Helps the batter stick to the chicken while frying.
• Oil: Use any neutral oil with a high smoke point, like sunflower or vegetable oil, for frying.
• Ginger Paste: Adds warmth and a sharp kick. 

Frequently Asked Questions

Richa’s Top Tips

• Marinate long enough: Even 30 minutes makes a difference, but if you have time, let the chicken rest in the fridge for a few hours. The flavours go deeper, and the meat stays juicier after frying.
• Use rice flour for crunch: Don’t skip it! It’s the secret to that light, crispy texture that stays crunchy even after a few minutes.
• Keep the oil hot but steady: Around 175–180°C is perfect. Too hot and the coating burns before the chicken cooks; too low and the lollipops turn soggy.
• Double fry for extra crispiness: If you’re making these ahead for a party, fry them once to cook through, and again for a minute just before serving. 

Storage Tips

• Fridge: Store leftover chicken lollipops in an airtight container for up to 2 days. Reheat them in an air fryer or oven at 180°C for 4–5 minutes to bring back some of the crispiness.
• Freezer: You can freeze marinated or fried (but un-sauced) lollipops for up to a month. To reheat, let them thaw in the fridge overnight and air fry or deep fry for a few minutes before serving.
• Room Temperature: If you’re serving them later the same day, keep them loosely covered on the counter for no more than 2 hours to maintain their texture.

Serving Ideas

Chicken Lollipops fit right into any setting, from game nights to festive dinners. Here are a few delicious ways to serve them:

• With Schezwan Sauce: The classic combo that never fails, spicy, tangy, and just the right amount of heat.
• With Fried Rice: Pair your lollipops with something like Egg Fried Rice or Chilli Garlic Fried Rice for a complete Indo-Chinese meal.
• With Noodles: Serve alongside Hakka Noodles for that restaurant-style experience right at home.
• With Drinks: They pair beautifully with chilled drinks, mocktails, soft drinks, or even iced tea, balancing out the spice with a bit of freshness.

Customisation Ideas

• Turn it saucy: Instead of serving them dry, coat the fried lollipops in a quick honey–garlic glaze or toss them in a sweet chilli sauce for a sticky, glossy finish.
• Make it cheesy: Add a little grated mozzarella or processed cheese to the batter for a melty surprise once you bite in.
• Try a fusion twist: Swap the usual Indo-Chinese flavour with peri-peri or tandoori masala for something new but equally addictive.
• Experiment with the coating: Use crushed cornflakes or breadcrumbs in the batter for an extra layer of crunch that holds up longer.

And there you have it, crispy, juicy Chicken Lollipops that taste just like your favourite restaurant ones, maybe even better. Once you nail this recipe, it’ll easily become your go-to for parties, weekends, or those days when you’re craving a little indulgence.

If you give this a try, tag @my_foodstory on Instagram, I’d love to see how they turn out in your kitchen!

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Chicken Lollipop made at home – so easy!

Make chicken lollipop at home with this detailed, easy to follow recipe. These lollipops are crunchy, juicy and taste just as good as takeout! Plus when you make them at home, no more soggy lollipops.

Course Snacks & Appetizers

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 People

Calories 169kcal

Author Richa

Ingredients

• 500 grams Chicken lollipop
• 2 tablespoons Soy sauce
• 2 teaspoon Red chilli sauce
• 1 tablespoons Vinegar
• 1 tablespoons Tomato ketchup
• 1 tablespoons Red chilli powder
• 1 tablespoons Garlic paste
• 1/4 tablespoons Salt
• 1/4 cup Cornflour
• 2 tablespoons All purpose flour
• 2 tablespoons Rice flour
• 1 Egg
• 1 tablespoons Ginger paste
• Oil for frying

Instructions

• Whisk together soy sauce, red chilli sauce, vinegar, tomato ketchup, red chilli powder, garlic paste, salt in a bowl and toss the chicken lollipops in it. Marinade for half an hour.
• In the same bowl, add cornflour, all purpose flour, rice flour, egg and ginger paste and mix well to create a thick batter and coat the lollipops in it.
• Heat about two inches oil in a wok or kadhai to 350F/ 176C. Add the battered lollipops one by one to the oil in such a way that the meat is at the bottom and the bone is on top (watch the video to see how I do it). Fry these on medium high heat till golden brown – approx 3-4 minutes.
• Take these out on a tissue paper to blot out any excess oil and serve hot with schezwan sauce.

Video

Notes

1. Cutting chicken lollipop: Chicken lollipops are prepared using the middle segment of the chicken wing. You can watch this video to learn how to do this at home or just buy them pre-prepared from the store.
2. Marinade: marinade for at least 30 minutes. For the best results, marinate the chicken in the refrigerator overnight. Remove the chicken from the refrigerator 10 minutes prior to frying.  
3. Oil temperature: Ensure the oil is at 350F/ 176C for frying the chicken. This temperature is ideal for perfectly cooked crispy chicken. 
4. Make these in advance: You can also make these ahead by frying them once and storing them for a couple of hours. When ready to serve, heat the oil to about 400F/204C and flash fry the lollipops for the second time for just a minute. This will give it a super crispy coating and you’ll have hot chicken lollipops ready to go.

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 737mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Chicken Lollipop made at home – so easy! appeared first on My Food Story.

If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. It’s saucy, crispy, and ready before your food delivery would even arrive.

If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. It’s coated in a sweet-chilli mayo sauce that’s bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.

This recipe will  fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, you’ll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.

Bang Bang Chicken Skewers Ingredients

• Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
• Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
• Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
• Oil: A light brush of oil helps the chicken crisp when air frying.
• Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
• Skewers: Optional but handy if you want an easy-to-handle presentation.

Richa’s Top Tips

• Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
• Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
• Keep pieces even – Uniformly sized chicken pieces cook evenly, so you don’t end up with a mix of dry edges and raw centers.
• Brush, don’t dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
• Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones. 

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Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180°C for 3–4 minutes to bring back the crispness.
• Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
• Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.

Serving Ideas

Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:

• With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
• With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
• With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
• With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
• With Sweet Corn Soup: A cozy starter that complements the spice of this dish.
• Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.

Customisation Ideas

• Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time,  shrimp cook faster, tofu a bit slower.
• Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
• Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
• Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.

Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesn’t need deep frying or fancy prep. It’s quick enough for weeknights and fun enough for weekends, especially when you’re cooking for friends.

If you give this recipe a try, tag @my_foodstory on Instagram, I’d love to see how it turns out in your kitchen!

Watch Bang Bang Chicken Recipe Video

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Bang Bang Chicken Skewers

Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 334kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

sauce mix

• 3 tablespoons mayonnaise
• 2 tablespoon chilli sauce
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce

other

• 450 grams chicken thighs cut into ¾ inch wide x 1 ¼ inch long pieces
• 1 tablespoon grated garlic
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• 1 tablespoon kashmiri chilli powder
• 4-5 skewers
• 1-2 teaspoons cooking oil for brushing
• 1 ½ teaspoons white sesame seeds
• 1-2 tablespoons finely chopped spring onion greens

Instructions

• Take all the ingredients for the sauce mix in a bowl, mix well & set aside.
  3 tablespoons mayonnaise, 2 tablespoon chilli sauce, 2 tablespoons sweet chilli sauce, 1 tablespoon soy sauce
• Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
  450 grams chicken thighs, 1 tablespoon grated garlic, ½ teaspoon salt, ½ teaspoon crushed pepper, 1 tablespoon kashmiri chilli powder
• Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
  4-5 skewers
• Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
  1-2 teaspoons cooking oil for brushing
• Garnish with sesame seeds & spring onion greens.
  1 ½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens

Video

Nutrition

Calories: 334kcal | Carbohydrates: 12g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 812mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Bang Bang Chicken Skewers appeared first on My Food Story.

Craving that spicy, tangy, street-style Chilli Paneer you get from your favorite Indo-Chinese joint? This version brings the same bold flavors home and that signature glossy sauce you can’t stop eating.

Chilli Paneer has that perfect balance of spice, crunch, and comfort that makes it everyone’s go-to Indo-Chinese dish. The soft paneer, crisp veggies, and glossy, flavourful sauce come together so beautifully that it’s hard to stop at just one bite. 

Making it at home is so much easier than you might think. You just need a handful of pantry staples and a hot wok to get those street-style flavours right. These go perfectly with dishes like Veg Hakka Noodles or Egg Fried Rice, to make up the perfect meal for a cosy night in with family & friends.

Chilli Paneer Ingredients

• Paneer: Use fresh, firm paneer so it holds shape when fried but stays soft inside.
• Coating Mix: A blend of cornflour, maida (all purpose flour), Kashmiri chilli powder, soy sauce, salt, and a splash of water to give the paneer a crisp outer layer.
• Aromatics: Ginger, garlic, and green chillies add that signature Indo-Chinese punch and depth of flavour.
• Veggies: Onion and capsicum (green bell pepper) for added texture 
• Sauces: Soy sauce, red chilli sauce, ketchup, vinegar, and a touch of cornflour creates the glossy, spicy-sweet base.
• Oil: For frying and stir-frying.
• Spring Onions: To garnish and add freshness.

Frequently Asked Questions

Richa’s Top Tips

• Use quality paneer: Good paneer will take on flavours really well and stay soft instead of becoming rubbery when deep fried. Store bought paneer will do, but if you’ve got that extra 15 minute window, try out my Homemade Paneer Recipe!
• Fry on high heat: Keeps the paneer crispy on the outside and prevents it from turning chewy.
• Keep the veggies crunchy: Onions and capsicum should be just cooked, still bright, crisp, and full of bite. That’s where the street-style texture comes from.
• Don’t skip the wok toss: Once you add the sauce, toss everything quickly on high heat to coat the paneer evenly and get that glossy finish.

Storage Tips

• Fridge: Store leftover Chilli Paneer in an airtight container for up to 2 days. The paneer might soften a bit, but it’ll still taste delicious.
• Freezer: It’s best to freeze just the sauce (without paneer) for up to 10 days. When ready to eat, thaw and toss with freshly fried paneer cubes.
• Reheating: Warm it up in a pan over low heat. Add a splash of water to loosen the sauce and keep it from drying out. Avoid microwaving too long, as paneer can turn rubbery.

Serving Ideas

This Chilli Paneer tastes amazing on its own, but if you’re putting together a full Indo-Chinese spread, here are some delicious pairings to try:

• With Schezwan Fried Rice – Double up on bold flavors with this fiery rice that complements the paneer perfectly.
• With Garlic Fried Rice – A milder option that balances the spice in the paneer.
• With Veg Manchurian – A saucy, veggie-filled side that pairs well with Chilli Paneer.
• With Spring Rolls – Crisp, flaky, and just the right amount of contrast to the saucy paneer.
• With Momos – Steamed or fried, both go perfectly with this spicy appetizer.
• With Soup – Serve alongside Hot and Sour Soup or Manchow Soup to start your meal right.

Customisation Ideas

• Make it saucier: Want that restaurant-style gravy version? Just add an extra half cup of water to the sauce and let it simmer till slightly thickened.
• Try it with tofu: Swap the paneer with firm tofu for a vegan-friendly version that’s just as satisfying.
• Add veggies: Toss in diced bell peppers, mushrooms, or baby corn for more texture and flavor.
• Use baked or air-fried paneer: Skip deep-frying for a lighter, equally tasty version that still has that crisp bite.
• Add crunch: Sprinkle toasted sesame seeds or crushed roasted peanuts on top just before serving for a fun twist.

And that’s your street-style Chilli Paneer, mouth watering crispiness, spicy, and full of flavor. You can trust it to always hit the right spot, whether you’re cooking for friends or just craving a quick fix for yourself. Every bite has that balance of heat and tang that makes you reach for another piece before you even realize it.

If you try this recipe, I’d love to see how it turns out! Share your version and tag @my_foodstory on Instagram, I can’t wait to see your kitchen magic.

Watch Paneer Chilli Recipe Video

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Street Style Chilli Paneer

Make street style chilli paneer easily with this recipe! Sweet, spicy, tangy with soft cubes of crispy paneer – this recipe is irresistable!

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 308kcal

Author Richa

Ingredients

• 200 grams Paneer cut into cubes
• 2 tablespoons Cornflour
• 1 tablespoon maida
• 1 teaspoon Kashmiri Chilli Powder
• 1 teaspoon soy sauce
• ½ teaspoon Salt
• A splash of water
• Oil for Frying approx half cup

Sauce Mixture

• 1 tablespoon Soy Sauce
• 2 teaspoons Red Chilli Sauce
• 1 tablespoon Ketchup
• ¼ teaspoon Kashmiri Chilli Powder or paprika
• ½ teaspoon Vinegar
• ¼ teaspoon Salt
• ½ teaspoon Cornflour
• ½ cup Water

For the Stir Fry

• 2 teaspoons chopped Ginger
• 2 teaspoons chopped Garlic
• 2-3 Green Chillies slit lengthwise
• 2 Onions cubed
• 1 Capsicum cubed
• 1 tablespoons chopped Spring Onions

Instructions

• Add cornflour, maida, kashmiri chilli powder, soy sauce, salt to a bowl. Add the paneer cubes and toss to coat. Sprinkle a little water just to get the coating to stick to the paneer. Toss and set aside.
• Heat oil in a wok or pan and add the paneer piece by piece to prevent them from sticking to each other. Fry them on high heat for 2-3 minutes, turning once or twice till they are golden brown. Take them out on a plate and set aside.
• Whisk together all the ingredients under sauce and set aside.
• Remove any excess oil from the wok, leaving behind 1.5 tbsp oil. Once the oil is hot, add ginger, garlic and green chillies. Saute for a minute or two and add onions and capsicum.
• Stir fry for 2-3 minutes on high heat and add the paneer cubes. Toss the paneer with the aromatics for a minute.
• Give the sauce a whisk and add it to the wok. Toss together on high heat for 2 minutes till the cornflour is cooked and the sauce takes on a thick, glossy finish and coats the paneer pieces. Add a little water if you want a little more sauce. Sprinkle with chopped spring onions and serve hot.

Video

Notes

1. Chilli Paneer Gravy: For saucier chilli paneer, add an extra half cup of water to the sauce
2. Vegan Chilli Paneer: You can easily substitute the paneer for tofu to make chilli tofu
3. You can substitute the store bought chilli sauce with homemade chilli garlic paste. I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
4. If using homemade chilli paste, once you add it to to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish. 

Nutrition

Calories: 308kcal | Carbohydrates: 17g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 850mg | Potassium: 191mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1152IU | Vitamin C: 46mg | Calcium: 264mg | Iron: 1mg