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

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

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

Why You’ll Love This Recipe

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

Ingredient you Need

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

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

How to make Sarson ka Saag

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

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

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

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

8. Add the greens mixture to the onion tomato paste

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

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

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

11. Serve hot with makki ki rotis

Richa’s Top Tips

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

Storage Tips

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

Customisation Tips

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

Serving Ideas

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

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

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

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Punjabi Style Sarson ka Saag

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

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

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

Other Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article has been researched and written by Urvi Dalal

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

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New Spicy Potato with Cilantro and Ginger

This is a very simple, yet flavorful potato dish made with just a few ingredients, lots of fresh cilantro, ginger, and a little spice. It’s one of those everyday recipes I make often in my kitchen. You can enjoy it as a side dish, have it as a snack, or even roll it up in a roti for a quick and satisfying meal. Easy home cooking doesn’t have to be complicated, just fresh ingredients and comforting flavors. Simple ingredients, easy cooking, and so much flavor.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 4

Ingredients

• 2 cups boiled, peeled potatoes (aloo), sliced lengthwise (Potatoes should be firm—do not overcook)
• 2 tbsp oil
• 1 tbsp cumin seeds (jeera)
• ¼ tbsp asafetida (hing)
• 2 tbsp thinly sliced ginger (adrak)
• 2 green chilies, thinly sliced lengthwise
• 1 tbsp salt
• 1 tbsp lemon juice
• ½ cup chopped fresh cilantro (hara dhania)

Instructions

• Heat the oil in a wide, flat frying pan over medium heat.
• Add the cumin seeds; they should crackle right away.
• Add the asafetida and stir briefly.
• Add the potatoes and spread them out evenly in the pan. Sprinkle the salt
• over the potatoes.
• Roast the potatoes until they start picking up a light golden color.
• Add the ginger and green chilies, spreading them evenly. Cook for a few
• more minutes, gently turning the potatoes so they don’t break.
• Once the potatoes look slightly crispy, add the cilantro and mix gently. Cook
• for 2–3 minutes, until the cilantro softens and coats the potatoes.
• Finally, sprinkle the lemon juice and give it a gentle mix.

Notes

• Potatoes should be boiled just until tender and still firm. Overcooked potatoes may break while stirring.
• Use a wide, flat pan so the potatoes roast evenly and get a light golden color.
• Adjust green chilies according to your spice preference.
• Fresh cilantro and ginger are key to the flavor-do not skip or reduce them.
• This dish pairs well with roti, paratha, or can be enjoyed as a light snack.

Frequently Asked Questions (FAQs)

1. Can I use leftover boiled potatoes for this recipe?

Yes, leftover boiled potatoes work well as long as they are firm and not mushy. Slice them gently before cooking.

2. Can I skip asafetida (hing)?

You can skip hing if needed, but it adds a subtle flavor. If you are gluten-sensitive, make sure to use gluten-free hing or omit it.

3. How spicy is this dish?

This dish is mildly spicy. You can reduce or increase the number of green chilies based on your taste.

4. Can I make this dish ahead of time?

It tastes best when served fresh, but you can prepare it a few hours ahead and gently reheat it in a pan before serving.

5. Can I use dried cilantro instead of fresh?

Fresh cilantro is highly recommended for the best flavor. Dried cilantro will not give the same freshness.

6. How can I serve this dish?

You can serve it as a side dish, enjoy it as a snack, or roll it into a roti for a quick and satisfying meal.

The post New Spicy Potato with Cilantro and Ginger appeared first on Manjula's Kitchen.

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Quick & Easy Creamy Ricotta Pie (Indian Mithai Style)

Sometimes you want to make a dessert that feels special but doesn’t take hours in the kitchen. This creamy ricotta pie is one of those recipes. I am making this pie with a store-bought pie crust and simple ingredients; it has a soft, lightly grainy texture that reminds me of Indian mithai. My granddaughter says it reminds me of Kulfi.

The gentle flavor of cardamom and the crunch of nuts on top make it both comforting and festive at the same time. Best of all, it’s a no-fuss recipe—mix, fill, bake, and chill.

I am using Store bought pie crest use shallow pie crest not deep crest.

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 1 Store-bought pie crust
• 16 oz 2 cups whole milk ricotta
• 1/2 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• 1 tbsp cornstarch (important for setting)
• 2 tsp chopped pistachios and almonds

Instructions

• Mix ricotta, sugar, cardamom, and cornstarch
• Fill the pie crust evenly
• Bake at 350°F (190°C) for 30–35 minutes
• Cool completely before slicing
• After baking for 20 minutes sprinkle the nuts and bake again.
• Pie should have a light brown color on the top
• Slice the pie after it is chill Served chill

  Texture: soft, lightly grainy, like kalakand Indian mithai

  This creamy ricotta pie looks amazingly delicious, and my kitchen is filled with the sweet aroma of cardamom. I hope you enjoy making it as much as I did. Stay healthy and stay safe.

Notes

• Use a shallow store-bought pie crust, not a deep-dish crust, for best results.
• Cornstarch is essential—it helps the pie set properly while keeping the texture soft and creamy.
• Sprinkle chopped nuts after 20 minutes of baking to prevent them from burning.
• Best served chilled for a rich, dessert-like experience
.

RicottaPie #EasyDessert #IndianFusionDessert #MithaiStyle QuickDessert #BakedSweet #CardamomDessert

Air Fry the Pie

• Place the pie in the air fryer basket.
• Cook at 320–330°F (160–165°C) for 15–20 minutes, checking halfway through. The pie should be set but still slightly wobbly in the center.
• If the top starts browning too quickly, loosely cover it with foil.

Frequently Asked Questions (FAQs)

1. Can I use low-fat ricotta instead of whole milk ricotta?

Whole milk ricotta is recommended for a creamy, rich texture. Low-fat ricotta can make the pie drier and less smooth.

2. Can I reduce the sugar?

Yes, you can adjust the sugar to your taste. If you prefer a mildly sweet dessert, start with 1/3 cup and increase if needed.

3. Why is my pie still slightly wobbly in the center?

This is completely normal. The pie continues to set as it cools and will firm up fully after chilling in the refrigerator.

4. Can I make this pie ahead of time?

Yes. This pie actually tastes better the next day. You can make it in advance and store it covered in the refrigerator for up to 3 days.

5. Can I skip the nuts on top?

Yes, the nuts are optional and mainly add texture. You can replace them with raisins or skip the topping altogether.

6. How do I air-fry the pie safely?

Place the pie in the air fryer basket and cook at 320–330°F (160–165°C) for 15–20 minutes, checking halfway through. If the top browns too quickly, loosely cover it with foil.

The post Quick & Easy Creamy Ricotta Pie (Indian Mithai Style) appeared first on Manjula's Kitchen.

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Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower

I am truly excited! Stuffed parathas sound difficult to make and time consuming and

honestly, they are. They’re one of the most loved Indian breads, but making the dough

and rolling the parathas is the part that creates the most work, the most mess, and the

most cleanup.

That’s why I’ve been experimenting with easier ways to make them while keeping the

taste true to the original. You can even call it semi-homemade because I’m using store-

bought uncooked rotis. I was so happy and surprised when I came up with this quick,

simple method. In the end, your own finishing touch makes all the difference!

Today, I am sharing recipes for two different parathas:

Aloo (Potato) Paratha — my favorite classic

Gobhi (Cauliflower) Paratha — my husband’s favorite

This recipe will make 2 parathas — one of each.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 parathas

Ingredients

Aloo Paratha

Ingredients

2 Uncooked Rotis (available at Indian stores)

For filling

• ½ cup boiled and mashed potatoes
• ¼ teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely grated ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil to cook the paratha

Gobhi (cauliflower) Paratha

Ingredients

• 2 Uncooked Rotis (available at Indian stores)
• ½ cup grated cauliflower (Gobhi)
• 2 tablespoons of boiled mashed potatoes (to help hold the filling)
• ½ teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¼ teaspoon dry mango powder

A pinch of asafetida

• ¼ teaspoon salt
• ¼ teaspoon finely chopped ginger
• ½ teaspoon finely chopped green chili (adjust to taste), or ¼ teaspoon red chili powder
• 1 tablespoon finely chopped cilantro
• 2 teaspoons oil

Instructions

• Prepare the filling:
• Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Place them on a plate.
• Assemble the paratha:
• On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.

  Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.

  They taste best when served hot!

Gobhi (cauliflower) Paratha

• Prepare the filling:
• Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
• Mix in all remaining ingredients. Taste and adjust the salt.
• If filling seems too dry add 1 spoon of water
• Lightly cook the rotis:
• Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.

  Remove and set aside.
• Assemble the paratha:
• Place one roti on a plate with the cooked side facing up.

  Spread the cauliflower-potato filling evenly in a thin layer.

  Place the second roti on top with the cooked side facing down.
• Cook the paratha:
• Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
• Cook both sides using about 1 teaspoon oil per side.
• Press lightly with a spatula and cook until both sides are golden brown and crisp.
• These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!

Notes

• Keep the filling layer thin to prevent tearing.
• Prick the paratha lightly while cooking to avoid puffing and separation.
• Always cook on medium to medium-high heat for even browning.
• These parathas stay crisp and reheat well on a skillet.

I like to serve paratha spiced yogurt or pickle or just enjoy, with hot cup of tea.
Thank you! Enjoy!

Frequently Asked Questions (FAQs)

1. Can I use frozen rotis?

Yes. Thaw them completely before cooking to ensure even heating and proper texture.

2. Why add potatoes to gobhi filling?

Cauliflower releases moisture while cooking. Adding potatoes helps bind the filling and prevents the paratha from separating.

3. Can I make these ahead of time?

Yes. Cook them slightly less if you plan to reheat later on a skillet.

4. Can I make them oil-free?

A small amount of oil helps create a crisp texture, but you can reduce the quantity if needed.

5. What can I serve with parathas?

Parathas pair well with spiced yogurt, pickle, butter, or simply enjoy them with a hot cup of tea.

The post Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower appeared first on Manjula's Kitchen.

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.

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

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

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

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

Methi Matar Malai Ingredients

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

Frequently Asked Questions

Richa’s Top Tips 

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

Watch How To Make Methi Matar Malai

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Methi Matar Malai (White Gravy)

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 365kcal

Author Richa

Ingredients

For onion cashew paste

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

For cooking peas

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

For malai gravy

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

Instructions

Sauteeing methi and matar

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

Making onion cashew paste

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

Making gravy

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

Video

Notes

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

Nutrition

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

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

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.

When winter vegetables are at their peak, all Gujarati kitchens turn to the classic undhiyu. And this shortcut version brings together all those familiar winter flavours without needing hours in the kitchen.

As soon as winter vegetables start filling the markets, this is the kind of dish I want to cook at home. It’s packed with seasonal produce and slow, comforting flavours.,This Surti-style shortcut version keeps the essence of a traditional Gujarati undhiyu intact, but makes it far more doable for regular cooking, especially when you don’t want to spend the entire day in the kitchen.

I know undhiyu can feel a little overwhelming to make though. With so many vegetables and steps involved, it’s often reserved for special occasions or big family meals. But if you already enjoy cooking winter favourites like Methi Thepla, this will feel just as familiar. 

Ingredients for Undhiyu

• Winter Vegetables: raw banana, shakarkand (sweet potatoes), baby potatoes, and brinjal  bring a mix of earthy, sweet, and soft textures that define a good Gujarati undhiyu.
• Papdi Beans: a key ingredient in Surti undhiyo, surti papdi along with their tender green outer parts add freshness and texture. Soaking them helps keep them green and cook evenly.
• Fresh Pigeon Peas (Tuvar / Lilva): Add sweetness and softness, making the undhiyo more seasonal and traditional.
• Fresh (Coriander): finely chopped coriander forms the backbone of the green masala. It adds freshness and ties all the vegetables together.
• Fresh Grated Coconut: adds richness, texture, and nuttiness that softens the  spices 
• Green Garlic:adds a unique pungent freshness that’s typical to authentic undhiyu. You can use garlic pods if that’s more easily available. 
• Green Chillies: For heat. Feel free to adjust according to your tolerance. 
• Ginger: for aroma and flavor 
• Powdered  spices: Turmeric, coriander powder, ajwain, hing and cumin powder for flavor and color. 
• Sugar & Lemon Juice: Used in small amounts for freshness and brightness 
• Cooking Oil: I have used groundnut oil, but sesame oil works beautifully too. 
• Salt: for seasoning and balance. 

Richa’s Top Tips

• Cook vegetables in stages: Roasting the root vegetables first and cooking brinjals separately helps everything cook evenly and keeps the textures intact in the final dish.
• Don’t rush the green masala: Mixing the dhaniya, coconut, and spices well ensures the flavours are evenly distributed when everything comes together.
• Check doneness before combining: Pierce the vegetables with a fork to make sure it’s roasted through before adding it back to the kadhai.
• Mix gently at the end: Once all the vegetables are combined, stir carefully to avoid breaking them and to keep the undhiyu well-textured and balanced.

Frequently Asked Questions

Storage Tips

• At room temperature: Undhiyo is best eaten fresh and should not be left out for more than 2 hours, especially in warmer weather.
• In the fridge: Store cooled undhiyu in an airtight container for up to 2 days. Reheat gently in a pan on low heat, stirring carefully so the vegetables don’t break.
• In the freezer: Freezing is not recommended, as the vegetables tend to lose their texture once thawed.
• Reheating tip: Reheat slowly on low heat and avoid excessive stirring to keep the vegetables intact and the flavours balanced.

Serving Ideas

Surti undhiyo is hearty and full of flavour, which makes it perfect to build a simple winter meal around. Here are a few traditional and comforting ways to enjoy it:

• With Poori: This is the classic pairing, where the soft, puffed pooris soak up all the flavours of the undhiyo beautifully.
• With Gujarati Kadhi: The light sweetness and tang of kadhi balances the richness of the vegetables.
• With Rotli: Soft rotlis keep the meal simple and let the flavours of the undhiyo shine.
• As part of a Gujarati thali: Pair it with rice, dal, shrikhand, and a salad for a festive, well-rounded meal.

Customisation Ideas

• Add more winter vegetables: If available, include purple yam (kand) or extra surti papdi to make the undhiyu more seasonal and traditional.
• Adjust the sweetness: Increase or reduce the sugar slightly depending on how sweet your shakarkand is and your personal preference.
• Make it spicier: Add extra green chillies or a pinch of crushed black pepper for more heat without overpowering the vegetables.
• Richer flavour finish: Drizzle a little groundnut oil or add a spoon of extra grated coconut at the end to enhance aroma and depth.

With winter vegetables at their peak, this shortcut surti-style undhiyo is a lovely dish to add to your seasonal cooking.

I hope you give it a try and enjoy making it at home as much as I do. If you do, don’t forget to share your creations with me on Instagram @my_foodstory. I’d love to see how your undhiyo turns out!

Watch Shortcut Undhiyu Recipe Video

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Shortcut Undhiyu

This shortcut undhiyu recipe is the quickest, easiest way to enjoy fresh winter produce without spending hours in the kitchen. Serve with kadhi and hot puris for a satisfying meal.

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 918kcal

Author Richa

Ingredients

• 5 – 6 tablespoons sesame or groundnut oil
• 2 raw bananas peeled & cut into 1 ½ inch cubes
• 2 sweet potatoes peeled & cut into 1 ½ inch cubes
• 6 baby potatoes peeled
• 6 small brinjals / baby egg plants halved
• 1 teaspoon ajwain
• ½ teaspoon hing asafoetida
• 200 gms surti papdi / hyacinth beans de-string, wash and soak in 1 cup of water +½ teaspoon baking soda refer note 1
• ½ cup fresh pigeon peas / fresh tuvar lilva, parboiled for 4-5 minutes
• 1-2 tablespoons water

Coriander mix

• 1 ½ cups finely chopped coriander leaves
• 1 cup grated coconut
• 1 ½ tablespoons coriander powder
• 2 teaspoons cumin powder
• 1 ½ – 2 teaspoons salt
• Juice of 1 lemon
• 1 ½ teaspoons sugar
• 1 teaspoon turmeric powder
• 2 inches ginger crushed
• 8 green chillies crushed
• ¼ cup finely chopped green garlic shoots or 6 finely chopped garlic cloves

Instructions

• Take all the ingredients for Coriander mix in a bowl, mix well and set aside.
  1 ½ cups finely chopped coriander leaves, 1 cup grated coconut, 1 ½ tablespoons coriander powder, 2 teaspoons cumin powder, 1 ½ – 2 teaspoons salt, Juice of 1 lemon, 1 ½ teaspoons sugar, 1 teaspoon turmeric powder, 2 inches ginger, 8 green chillies, ¼ cup finely chopped green garlic shoots or 6 finely chopped garlic cloves
• Heat oil in a pan or kadai, add raw bananas, sweet potatoes, baby potatoes and roast for 3 minutes on low. Cook covered with a lid for 8-10 minutes just until they are tender but not mushy. Transfer them to a plate.
  5 – 6 tablespoons sesame or groundnut oil, 2 raw bananas, 2 sweet potatoes, 6 baby potatoes
• To the same oil in kadai, add halved brinjals, roast on low for 2-3 minutes till they are tender and transfer to the plate.
  6 small brinjals / baby egg plants
• Add ajwain to the oil in the kadai and once it sizzles for a few seconds, add hing, papdi and saute for 5 minutes till they are tender. Add pigeon peas, roasted veggies – banana, potatoes, brinjals, coriander mix to the kadai. mix everything well and cook covered for 15-20 minutes. gently mix 2-3 times in between to ensure it does not stick to the bottom of the pan. You may also sprinkle a few drops of water if it gets too dry. Take off the heat and serve.
  1 teaspoon ajwain, ½ teaspoon hing, 200 gms surti papdi / hyacinth beans, ½ cup fresh pigeon peas / fresh tuvar, 1-2 tablespoons water

Video

Notes

1. This ensures the papdi stays green & crisp and hence do not skip this step.
2. 100 gms purple yam or kand may also be added along with potatoes, if you prefer.
3. Only a few drops of water is added while cooking undhiyo to make sure that it cooks in its own juices which enhances the taste of the dish.

Nutrition

Calories: 918kcal | Carbohydrates: 150g | Protein: 21g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 999mg | Potassium: 3622mg | Fiber: 45g | Sugar: 61g | Vitamin A: 19519IU | Vitamin C: 102mg | Calcium: 276mg | Iron: 9mg

This article was researched and written by Harita Odedra.

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

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

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

Nihari Ingredients

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Serving Ideas

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

Customisation Ideas

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

Storage Ideas

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

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

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Mutton Nihari

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

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 721kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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.

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.

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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!

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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!

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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.

 If you’ve ever wished you could make restaurant-style Garlic Naan at home without any stress, you’re going to love this recipe!

Making restaurant-style garlic naan at home is easier than you’d think. All you need is a few pantry staple ingredients and 30 minutes to recreate the best, homemade garlic naan. Since this is a no-yeast recipe, the dough needs almost no resting time, which means you can whip up a batch whenever the craving for it hits. 

This recipe keeps things really easy, even if you’re new to making naan. And once you get the hang of it, you can switch things up to add a little chilli to turn it into a chilli-garlic naan, or try our no-yeast naan variation when you want something even quicker.  can get the same restaurant-style charred bits and a smokey flavour on the stovetop.  

Ingredients for Garlic Naan

• Dry Ingredients: Maida, salt, sugar (helps tenderize, brown and balance flavors), and baking powder (for that signature naan fluffiness)make up the base of this naan.
• Wet Ingredients: Milk and water help bring the dough together, and a little oil keeps it smooth and easy to roll.
• Garlic Topping: Finely chopped garlic and coriander for that classic flavour.
• Finishing: Melted butter brushed on top once the naan is cooked to give it that glossy, restaurant-style finish.

Richa’s Top Tips

• Make sure the pan is hot enough, but not smoking before placing the rolled dough, or it won’t stick properly. 
• Once you make dough balls, leave them to rest on a greased plate or baking tray to prevent them from sticking to the plate or each other. Rest the dough properly: Those 30 minutes of resting time make a huge difference. The dough relaxes, becomes easier to roll, and cooks softer.
• Roll it evenly (and not too thick): A thin, even naan puffs better on the tawa and cooks without turning chewy.
• Use water to help it stick: Brushing the non-garlic side with water before placing it on the tawa ensures the naan sticks well and won’t fall off when you flip the pan.
• Cook on medium heat: Too high and the naan burns before it cooks through, too low and it dries out. Medium heat gives the perfect puff and colour.
• Press the garlic in gently: Lightly pressing the garlic onto the dough helps it stay put while cooking instead of falling off on the tawa.

Frequently Asked Questions

Storage Tips

• Fridge: Keep leftover naan wrapped in foil or in an airtight container for 2 days. Warm it on a tawa with a little butter to bring back the softness.
• Freezer: Garlic naan freezes really well. Cool completely, stack with butter paper between each piece, wrap tightly, and freeze for up to a month.
• Reheating: Heat on a tawa for 1–2 minutes until soft. Avoid the microwave for too long because it can make the naan chewy.

Serving Ideas

Garlic Naan goes with almost any creamy curry or sabzi, but here are some tried-and-loved pairings that turn it into a full, comforting meal:

• With Restaurant-Style Paneer Butter Masala: The soft naan soaks up that creamy, rich gravy beautifully.
• With Amritsari Dal: A cozy, earthy combo that tastes like proper North Indian comfort food.
• With Slow Cooker Chicken Curry: Perfect for days when you want something hearty but hands-off.
• With South Indian Style Egg Curry: If you want something spicy, comforting, and quick.
• With Easy One Pot Mutton (Lamb) Kofta Curry: For a fuller, more indulgent meal.
• With Chana Masala: A classic vegetarian pairing that never disappoints.
• With Dal Tadka: Simple, wholesome, and perfect when you want something light but satisfying.

Customisation Ideas

• Extra-Garlic Lover’s Naan: Mix grated garlic directly into the dough and brush the naan with garlic butter at the end for a double-hit of flavour.
• Cheesy Garlic Naan: Right after flipping the naan and letting it puff, sprinkle shredded mozzarella or cheddar on the cooked side. It melts instantly and tastes like restaurant-style cheese naan.
• Chilli-Garlic Twist: Mix finely chopped green chillies into the garlic topping before pressing it onto the dough. Adds heat without changing the recipe structure.
• Herb Explosion: Swap coriander for fresh chives or parsley if you want a milder, fresher flavour profile.

Did You Know?

The word “naan” comes from the Persian word nān, which simply means “bread.” The earliest mentions of naan date back to 1300 AD in the writings of Indo-Persian poet Amir Khusrau. It was originally baked in royal Mughal kitchens—making naan the original food of emperors.

Now it’s over to you! Make a fresh, cozy, homemade garlic naan without special equipment using simple ingredients for that amazing restaurant-style flavour. Serve it hot, share it around, and watch how quickly it becomes a favourite. 

Don’t forget to tag me on Instagram @my_foodstory when you make it. I’d love to see your fluffy naans!

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Garlic Naan

Learn how to make delicious crispy butter garlic naan at home without using yeast or a tandoor!

Course Side Dishes

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 167kcal

Author Richa

Ingredients

For naan

• 3 tablespoons milk
• 3 tablespoons water
• 1 pinch salt
• 1 pinch sugar
• 1 ½ + ⅛ teaspoon baking powder
• 1 cup maida
• 2 teaspoons sunflower oil divided

Other

• 2 tablespoons water
• 1 tablespoon finely chopped garlic
• 1 tablespoons finely chopped coriander leaves
• 1 tablespoons butter melted

Instructions

• Add all dry ingredients, maida, salt, sugar, baking powder in a bowl and mix well. Add 1 teaspoon oil, milk & water and knead for 7-8 minutes till you get a soft, smooth dough. Add oil on the surface of the dough & keep covered to rest for 30 minutes.
  3 tablespoons milk, 1 pinch salt, 1 pinch sugar, 1 ½ + ⅛ teaspoon baking powder, 1 cup maida, 2 teaspoons sunflower oil, 3 tablespoons water
• Herb butter: Take melted butter in a bowl, add coriander leaves. Mix and set aside.
  1 tablespoons butter, 1 tablespoons finely chopped coriander leaves
• Heat tawa on medium.
• Divide the dough into 3-4 balls. Take a ball of dough, place it on a rolling platform and roll into a round or oval shaped naan, about 6 inches long and ⅛ inch thick. Sprinkle chopped garlic and gently press with fingers.
  1 tablespoon finely chopped garlic
• Brush the non garlic side with water and place the water side on the hot tawa so that it sticks well to the tava (watch video for details). cook on high until bubbles form on top, about 1-2 minutes. Flip the tava over so that the naan is directly over the flames. Set the heat to medium and move the tava around till more bubbles form and naan is brown all over and charred around the edges.
  2 tablespoons water
• Alternatively, if the naan does not stick to the tava or slips out while frying, you may hold the naan with tongs and fry the naan over flames on either side till they turn brown.
• Transfer the naan on a plate, brush with the herb butter and serve. Repeat the same process of making naan with the rest of the dough.

Video

Notes

• If the dough is extremely sticky, add a teaspoon of flour at a time till it’s workable. The dough should be soft and pliable
• Roll the naan thin so that it puffs up better
• To make this in the oven, heat the oven to 220C or as high as your oven will go. Place the baking tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Brush the other side with water and place it water-side down on the hot baking tray, being careful not to burn yourself. Now place the baking tray back in the oven. After 3-4 minutes once you see the naan puff up and see bubbles on top, turn on the broil function (or only the top element) and cook it for another 2-3 minutes till it browns a bit. Then take it out and brush it with butter.

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Easy Butter Garlic Naan 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.

A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.

If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.

The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.

Ingredients for Prawn Pickle

• Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
• For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
• Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
• Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
• Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.

Frequently Asked Questions

Richa’s Top Tips

• Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
• Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
• Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
• Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
• Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.

Storage Tips

• Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
• Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
• Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
• Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.

Serving Ideas

A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :

• With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
• With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
• With Nadan Chicken Curry: Add a small spoonful on the side of Nadan Kozhi Curry for contrast.
• With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
• With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
• In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.

Customisation Ideas

• Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
• Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
• Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.

Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!

Watch Prawn Pickle Recipe Video

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Mangalorean Prawn Pickle

Tangy and spicy with authentic South Indian flavors, this prawn pickle is one of those recipes that feel comforting and zingy in the same bite!

Course Side Dishes

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 435kcal

Author Richa

Ingredients

Marination

• 500 gms prawns
• 1 teaspoon turmeric powder
• 1 ½ teaspoons salt

ground masala

• 30 byadgi chillies
• 1 teaspoon cumin seeds jeera
• 1 teaspoon black pepper whole
• 6 cloves
• 1 inch dalchini
• 12 fenugreek seeds methi
• 1 teaspoon turmeric powder
• ¾ cup + 2 tablespoons vinegar

For pickle

• ½ cup sesame oil
• 20 garlic cloves sliced into 2
• 2 inches ginger chopped into ⅛ inch cubes
• 4 green chillies chopped into ⅛ inch long pieces
• 3 sprigs curry leaves divided
• 1 ¼ teaspoon salt
• ½ cup + 2 tablespoons hot water
• 1 tablespoon coconut oil

Instructions

• Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
• Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
• Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
• Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
• Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
• Cool completely, store in an airtight glass container and refrigerate.

Video

Notes

1. Make sure you use only hot water to increase its shelf life.
2. Pickle stays good for 2-3 months in the refrigerator.
3. Glass container is ideal as its stored for a longer period.

Nutrition

Calories: 435kcal | Carbohydrates: 16g | Protein: 19g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 2469mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1260IU | Vitamin C: 27mg | Calcium: 123mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mangalorean Prawn Pickle appeared first on My Food Story.

If you thought there’s no such thing like veg biryani, then mushroom biryani will change your mind. It’s quicker and lighter, but carries the same depth of flavor as the classic non-vegetarian counterparts!

If you love biryani but want something lighter, quicker, and just as flavour-packed as the classic, this Mushroom Biryani is it! From caramelised onions in the base and biryani masala to perfectly cooked, fluffy basmati rice, this one’s got it all. And because mushrooms cook so fast, this biryani feels indulgent but comes together in a fraction of the time.

This is the kind of recipe you make on a Sunday and then wonder why you don’t cook it more often. If you have tried my makhani paneer biryani or jackfruit biryani, then you’d know just how delicious and fulfilling vegetarian biryanis can be. And if you haven’t, this is your sign to find out.

Mushroom Biryani Ingredients

• Mushrooms: The hero of this biryan. The meaty texture and earthy flavors of mushroom mimic meat in biryani, and it soaks up the marinades beautifully. I would recommend cutting mushrooms in half to keep their texture intact
• Curd + Spice Marinade: Curd, ginger-garlic paste, and powdered spices tenderize the mushrooms and give the gravy a creamy, spicy base. The biryani masala (I recommend Shan biryani masala) and fresh, homemade garam masala to depth and that classic biryani flavour
• Whole Spices: Cumin, cardamom, bay leaf, cinnamon, cloves, and mace are bloomed in hot oil to form the aromatic foundation of the biryani. These spices add warmth, fragrance, and that signature restaurant-style aroma
• Onions (Birista): Slow-cooked onions bring caramelized sweetness and richness. We add this to the gravy as well use it as a topping for flavor and texture
• Tomatoes: Adds just enough acidity to balance the spices and form a thick base masala base
• Fresh Herbs (Mint + Coriander): For freshness and to brighten the flavors
• Basmati Rice: Long-grain basmati ensures fluffy, separate grains. Par-boiling it with whole spices seasons the rice lightly before layering
• Saffron + Milk: Adds aroma and that lovely yellow color of biryani
• Ghee: A finishing drizzle that ties everything together with warmth and richness

How to Make Mushroom Biryani (Step-by-Step)

1. Soak the Rice: Start by washing and soaking the basmati rice for 30 minutes. This helps the grains stay long, fluffy, and separate.

2. Marinate the Mushrooms: Mix mushrooms with ginger garlic paste, curd, biryani masala, and some basic Indian spices. Let them marinate for 10–15 minutes — they absorb flavour quickly, so this short marination is enough.

3. Prepare the Biryani Base: Heat oil in a biryani handi or kadhai. Add sliced onions and sauté on low heat for 10–12 minutes until golden. Remove about ¼ cup and keep aside for later layering.
Push the remaining onions to one side of the pan. Add cumin seeds and let them splutter. Add bay leaf, black cardamom, green cardamoms, cinnamon, cloves, and mace, and sauté for a few seconds till aromatic.
Add ginger garlic paste and cook briefly till fragrant. Add tomatoes, mix with the onions and spices, and sauté for 2–3 minutes until soft.
Now add the marinated mushrooms and cook on low heat for 10–12 minutes until the mushrooms are tender and the gravy thickens. Sprinkle 3 tablespoons of the birista plus 1 tablespoon each of mint and coriander.

4. Cook the Rice: Heat water with cinnamon, cardamom, salt, oil, and lemon juice. Add the soaked rice and cook for 5–6 minutes until 75% done (the grains should be soft on the outside but firm inside). Drain immediately to stop further cooking.

5. Layer the Biryani: Layer the rice on top of the mushroom gravy. Sprinkle the remaining birista, saffron milk, ghee, and the leftover mint and coriander.

6. Dum (Steaming) Time: Place the biryani pot over a heated tawa and steam on low heat for 20–25 minutes.
Let the biryani rest for another 30 minutes before serving — this helps the flavours settle beautifully.

Richa’s Top Tips

• Don’t skip soaking rice: Soaked basmati rice cooks faster and stays perfectly fluffy.
• Roast the onions slowly: Frying the onions on low heat gives you golden birista without burning.
• Always marinate mushrooms: Even 10 minutes makes a big difference as mushrooms soak flavour very fast.
• Cook rice only till 75% done: It will finish cooking during dum, so don’t wait for it to soften fully.
• Use fresh mint and coriander: They brighten the biryani and add that restaurant-style aroma.
• Let it rest after steaming: This step is magic to make the biryani become fluffier and more aromatic.

Storage Tips

Leftover biryani tastes even better the next day as the spices have a chance to deepen and the flavours to settle.

• Refrigerator: Mushroom biryani stays perfectly fresh for up to 2 days. Add a splash of water or milk when reheating to bring some of the moisture back.
• Freezer: Biryani can be frozen for up to 1 month. Cool completely, portion it, and reheat covered in the microwave or on the stovetop

Customisation Ideas

• Add veggies: I love adding peas, potatoes, carrots, or cauliflower along with the mushrooms to for added texture and nutrition.
• Make it richer: To make this creamer and richer, layer in a splash of ghee or extra cream. It’s definitely indulgent, but sooo perfect for special occasions.
• Make it spicier: Add in a slit green chilli or two if you like it spicy! .
• Make birista in advance: I usually make a big batch of birista at home and store it in an airtight container. It stays good for up a month, and saves sooo much time when making biryani. However, you can always use store-bought birista in a pinch.
• Make it vegan: You can easily make this vegan by using plant-based yogurt and skipping the ghee and saffron milk.

Frequently Asked Questions

Serving Ideas

• Onion Raita – The classic combo that balances the spices perfectly.
• Boondi Raita – Adds a salty, crunchy contrast.
• Cucumber or Mixed Veg Raita – Light, cooling, and refreshing.
• Kachumber Salad – Fresh tomatoes, cucumbers, onions, lemon, and coriander for brightness.
• Pickled Onions – Adds tang and a bit of crunch.
• Green Chutney – Great if you like a spicy side.
• Papad – Roasted or fried for texture.
• Simple Dal (like Dal Tadka) – Makes the meal more wholesome without overpowering the biryani.
• A squeeze of lemon – Right before serving to lift all the flavours.

Mushroom Biryani is one of those dishes that feels comforting and indulgent without being complicated. It’s the kind of recipe that works for weeknights, weekends, or when you just want something special without too much effort.

If you try this recipe, don’t forget to send me your recreations over on my Instagram @my_foodstory. It’s always so special to hear from you!

Watch Mushroom Biryani Recipe Video