Veg Manchurian is a really popular Indo Chinese dish thats ready in 35 minutes, where fried vegetable balls are dunked and simmered in Manchurian sauce. The result is a sweet, sour, spicy dish thats saucy and full of umami!

Veg Manchurian or Veg balls in Manchurian sauce is probably on every Indian restaurants menu! And for good reason! Deep fried vegetable balls that are crunchy and packed with flavour are simmered in an intense, spicy, sour, tangy, umami rich, aromatic sauce till they soak up all that flavour and become even better!

Traditionally, manchurian balls are deep fried. But in this recipe, I am showing you how to make this dish healthier manchurian balls in the air fryer, so they’re healthier and lighter, but still as crispy and delicious as it’s deep fried counterpart.

Who invented Manchurian?

Like a lot of Indian Chinese dishes, manchurian originated in Kolkata in the 1970’s and was born in Indo Chinese restaurants there. It is inspired by dishes in Manchuria, which is a region in North East China. Originally it was made with chicken in manchurian sauce, but since India has so many vegetarians, this vegetarian manchurian was born!

Manchurian is heavy on soy sauce and usually has a deep brown colour. The Indian influence added things like green chillies and coriander, which weren’t originally added to the dish. But we aren’t complaining because this Indianised version is so so good!

Now we have a ton of variations to this recipe like gobi manchurian, soya manchurian, paneer manchurian and even mushroom manchurian.

There are generally two ways Manchurian is made:

• Veg Manchurian with gravy usually served with fried rice or hakka noodles
• Veg Manchurian dry which is usually served as an appetizer: To make veg manchurian dry, follow all the steps in this recipe as mentioned, but only add 1/4 cup water while making the sauce. The result will be a sauce that just coats the veg balls and you’ll have a tasty veg manchurian dry

Ingredients for Manchurian Balls

Here’s what you’ll need for the veg balls:

Finely chopped vegetables: Finely chopped vegetables such as cabbage, carrots, onions, celery, spring onions are used to make the balls. Use a food processor or chopper for best results. I do not like to use vegetables like capsicum because they leave too much water and make the mixture too wet and gluggy

Ginger Garlic Paste: Ginger garlic paste is simple, ginger and garlic minced together or ground into a paste. Add flavour and a punch. You can also grate equal amounts of each and use

Green Chillies: Not traditional, but adds a nice heat and flavour to the balls. If living outside India, use serrano peppers. Skip if you don’t want extra heat

All Purpose Flour and Cornflour: Binding agents mixed with vegetables to form the balls and keep the shape intact as they fry

Ingredients for Manchurian Gravy

Here’s what you’ll need for the manchurian gravy or sauce:

Aromatics: The sauce starts with stir frying all the aromatics – garlic, ginger, green chillies, celery and onions on high heat. All finely chopped to add punchiness and spiciness to the gravy

Sauces: Only dark soy sauce and vinegar. The gravy for this manchurian is soy sauce heavy but has a perfect balance of sweet, sour, spicy and umami when all the other ingredients

Cornflour: For thickening. You can replace it with potato starch.

Herbs: Non traditional again, but herbs such as spring onions (white and green part) and coriander bring freshness and flavour. Add them right towards the end.

How to Make Manchurian Balls – Deep Fried

1. Add all the ingredients for the veg balls to a bowl
2. Mix them together till it comes together. Don’t knead or overmix or the balls can become dense and gluggy. There is not need to add water either as the vegetables will release enough water
3. Shape them into gooseberry sized balls. You can add a little oil or water to your palm to help you shape them
4. Deep fry in medium hot oil. It’s important that the oil is not too hot or the balls will only become golden from outside and will not cook from the inside
5. Once evenly golden brown on all sides, remove them with a perforated or slotted spoon on a tissue lined plate to absorb any extra oil. Set these aside

How to Make Manchurian in Air Fryer

1. Preheat the airfryer at 180C and brush the airfryer basket with oil.
2. Place the manchurian balls and brush some oil over them. Avoid overcrowding and make sure that there is some gap between the balls.
3. Air fry the balls for 7 minutes at 180C, brush with oil and air fry for 7 more minutes.
4. Air fry for 2 minutes at 200 C for them to turn golden and crisp. They need to cool a bit before they can be removed from the airfryer as they stick to the basket & break, if forced out. Transfer them to a plate and set aside. Repeat the same for all the remaining balls. 

How to Make Manchurian Sauce

Once you’re done frying the manchurian balls, it’s time to make the manchurian sauce and finish the gravy. Don’t forget to keep all the ingredients prepped and ready because all the cooking will be done on high heat, and the dish comes together in a few minutes.

1. To start making the manchurian sauce, saute ginger, garlic, celery and green chillies in hot oil in a wok
2. Add onions and saute on high heat again till onions are translucent
3. Add all the sauces and give this a quick mix
4. Once the sauce starts bubbling, add cornflour slurry to thicken the sauce

5. Add manchurian balls to the sauce

6. Simmer for 2-3 minutes to help the manchurian balls absorb the sauce

7. Finally add herbs like spring onions (green and white) and chopped coriander and give it a mix

8. Serve immediately with fried rice or noodles

Richa’s Top Tips & Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even prep
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Serving Ideas

Veg Manchurian gravy tastes fantastic with

• egg fried rice, burnt garlic mushroom fried rice, schezwan fried rice – the medley of flavors and textures is truly incredible
• You can also serve it with hakka noodles and chicken chow mein for a delicious street-style Indo-Chinese meal.
• If you don’t want to take the extra effort, just serve it with steamed rice because the flavours in the gravy are big and bold and the rice will just soak them all up!

This veg manchurian gravy is the true essence of the Indo-Chinese cuisine. It’s one of those recipes that look complicated but are actually quite easy to make. And now thanks to the air fryer, you can also make it a whole lot healthier!

If you do try this recipe, don’t forget to DM the pictures over on my Instagram @my_foodstory. I love seeing your recreations!

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Veg Manchurian Recipe

Veg Manchurian is an easy indo chinese recipe that's saucy, spicy, sour, tangy and full of umami. It's a popular indo chinese recipe that goes really well with fried rice or hakka noodles.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

• ½ Cup Grated Carrot
• ½ Cup finely chopped Cabbage or shredded
• ¼ Cup finely chopped Spring Onion green part only
• ¼ Cup finely chopped Onion
• ¼ Cup finely chopped Green Beans
• 1 Teaspoon Ginger Garlic Paste
• 1 Teaspoon Green Chilli Paste green chillies ground to a paste
• ½ – ¾ Teaspoon Salt
• 3 Tablespoons Corn Flour
• 3 Tablespoons All Purpose Flour
• 1/4 cup Oil for frying

Manchurian Gravy

• 2 Tablespoons Oil
• 1 ½ Tablespoons finely chopped Ginger or minced
• 3 Tablespoons finely chopped Garlic or minced
• 1 ½ Tablespoons finely chopped Celery
• ¼ Cup finely chopped Onion
• 2-3 Green Chillies finely chopped
• 2 ½ – 3 Cups Vegetable Stock or Water hot
• 1 ½ Tablespoons Soy Sauce
• 1 ½ Teaspoons Vinegar
• 1 – 1 ½ Teaspoons Salt
• 2 Tablespoons Corn Flour
• 3 Tablespoons Water
• 2 Tablespoons Chopped Coriander
• 2 Tablespoons Chopped Spring Onion white and green parts

Instructions

Vegetable Balls

• Add all the ingredients into a bowl. Mix to combine all the ingredients, being careful to mix just enough to bring them together. Don't add any extra water – the vegetables will release enough water. Shape into small balls (approx 1-1 ½ tablespoons per ball). Keep aside.
• Heat 1.5 inches oil in a kadai or a deep frying pan. Once the oil is hot, carefully add the balls into it one at a time. Fry on medium high heat for 4-5 minutes or until golden brown.
• Remove the vegetable balls using a skimmer and transfer to a kitchen towel lined plate. Keep aside.

Manchurian Gravy

• Heat oil in a wok. Add chopped garlic and ginger and sauté until fragrant. Add celery, onions and green chilli and sauté for 1 – 2 minutes on high flame.
• Add water/stock, soy sauce, vinegar and salt. Mix well to combine. Allow to simmer.
• Combine corn flour and water in a small bowl and add it to the wok. Stir continuously to ensure the sauce does not become lumpy. Simmer till the sauce thickens and has a glossy look
• Once thickened, add the fried vegetable balls and stir to combine. Add chopped coriander, spring onion greens and whites. Serve hot along with fried rice or hakka noodles.

Video

Notes

• Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
• Use a chopper or food processor to chop all your vegetables for fast, even chopping. If the vegetables are too big in size, the balls will not hold shape well and can also take longer to cook
• Don’t add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
• If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
• Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
• For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
• To make veg manchurian dry, only add 1/4 cup water while making the sauce. All the other steps remain the same
• To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Nutrition

Calories: 193kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1495mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1899IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Veg Manchurian | Air Fried & Deep Fried 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.

Spicy Korean Chicken Thighs in Gochujang Sauce is an intensely flavored chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

This Korean Chicken Wings with Gochujang sauce is one of those recipes I come back to when I want big flavour but without too much effort. It’s spicy, sticky, slightly sweet, and deeply comforting, the kind of dish that feels indulgent but still very doable on a regular day. Everything happens in one pan, and most of the work is done by the marinade.

This is the kind of food I make when I want something bold and satisfying. These Korean chicken wings are great for a relaxed dinner, sharing with friends, or even meal-prepping when you’re craving something with a little attitude. It’s comforting, flavour-packed, and always a crowd-pleaser.

Korean Chicken Wings Ingredients

• Chicken – skin-on, bone-in thigh pieces work best as they stay juicy through the high temperatures
• Light soy sauce – adds umami and saltiness
• Gochujang sauce – the heart of the dish that’s responsible for the adding heat, richness, and depth of flavor
• Honey – balances out the heat, and adds a subtle sweetness
• Ginger garlic paste – for flavor and aroma
• Rice vinegar – helps add some bright, tangy flavors to balance out the heat
• Oil – I have used vegetable oil, but any neutral-flavored works
• Seasoning – salt and pepper
• Garnish – Toasted sesame seeds and green onions added a lovely nutty texture and freshness
• Chilli flakes – for extra heat. Feel free to skip if you have a low spice tolerance

Frequently Asked Questions

Richa’s Top Tips

• If you want a more sauce-y consistency, add in a little water to the pan
• Be careful while adding salt as gochujang and soy sauce already contain a fair amount of salt
• Sear on high, then cook low and slow to keep the chicken juicy
• Marinating the chicken overnight gives the best results. But if you are in a hurry, 2 hours should also do the trick

Serving Ideas

• I love serving this with candied bacon and sautéed green beans for a wholesome meal.
• You can also serve it on a bed of mashed potatoes along with stir-fried veggies for a holiday party meal
• Shred leftovers and use them in wraps or rice bowls.
• Serve it with fried rice or noodles

Storage Ideas

• Make-ahead: The chicken tastes even better the next day as the flavours deepen.
• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce.

This spicy Korean chicken is bold, comforting, and deeply satisfying. It’s the kind of recipe you want to make again and again and again. Rich sauce, tender chicken, and just the right amount of heat make it one you’ll want to keep in regular rotation.

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Spicy Korean Chicken Thighs in Gochujang Sauce

Spicy Korean Chicken Thighs in Gochujang Sauce – an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

Course Main Course

Cuisine Asian, Korean

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 5 portions

Calories 327kcal

Author Richa

Ingredients

• 6 Chicken Thighs skin on, bone in
• 1 1/2 tablespoons Vegetable Oil
• Toasted Sesame Seeds and Green Onions for topping

For the Marinade:

• 1/4 cup light Soy Sauce
• 2 tablespoons Gochujang spicy Korean chili paste
• 3 tablespoons Honey
• 1 tablespoon Garlic Paste
• 1 teaspoon Ginger Paste
• 2 tablespoons Rice Vinegar
• 1/2 teaspoon Chili Flakes optional
• Salt and Pepper to taste

Instructions

• Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
• Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
• Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you’d like more sauce and simmer.
• Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

Notes

1. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water. 
2. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer.
3. The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste.  It can be substituted with Sriracha or Thai red chilli paste. 
4. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!

Nutrition

Calories: 327kcal | Carbohydrates: 12g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 632mg | Potassium: 282mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

 This article was researched and written by Urvi Dalal.

The post Spicy Korean Chicken Thighs in Gochujang Sauce 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.

Watch Drumstick Soup Recipe Video

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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.

Watch Palak Paneer Recipe Video

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Easy Palak Paneer Recipe

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

Course Main Course

Cuisine North Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 336kcal

Author Richa

Ingredients

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

For the Tadka/Tempering

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Aloo Matar Ingredients 

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

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

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

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

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

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

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

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Customisation Ideas

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

Serving Ideas

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

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

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Aloo Matar | Potato Peas Curry

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 152kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Chickpea and Spinach Curry

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Why You’ll Love This Curry  

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

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

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

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

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

Cooking chana:

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

Making palak puree:

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

Making chole palak:

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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

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

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

Ingredients for Matar Paneer Pulao

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

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

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

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

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 portions

Calories 432kcal

Author Richa

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

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Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 1 ½ tablespoons cooking oil
• 1 tablespoon finely chopped garlic
• ¼ cup very finely chopped carrots
• ¼ cup very finely chopped baby corn
• 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
• 1 cup fresh basil leaves julienned
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

• Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
  1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
• Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
  ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
• Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
  2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

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

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

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

Chilli Paneer Ingredients

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

Watch Paneer Chilli Recipe Video

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Street Style Chilli Paneer

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

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 308kcal

Author Richa

Ingredients

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

Sauce Mixture

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

For the Stir Fry

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

Instructions

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

Video

Notes

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

Nutrition

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

This article is researched and written by Harita Odedra.

The post Chilli Paneer – Street Style appeared first on My Food Story.

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

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

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

Ingredients for South Indian Egg Curry

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

How to make South Indian Egg Curry

Richa’s Top Tips 

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

Also Try – North Indian Style Egg Curry

More South Indian Recipes:

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

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

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South Indian Style Egg Curry

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

Course Main Course, Side Dishes

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 Portions

Calories 333kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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