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

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

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

Why You’ll Love This Recipe

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

Ingredient you Need

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

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

How to make Sarson ka Saag

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

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

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

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

8. Add the greens mixture to the onion tomato paste

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

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

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

11. Serve hot with makki ki rotis

Richa’s Top Tips

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

Storage Tips

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

Customisation Tips

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

Serving Ideas

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

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

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

Watch Sarson Ka Saag Recipe Video

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Punjabi Style Sarson ka Saag

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

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

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

Other Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article has been researched and written by Urvi Dalal

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

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.

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!

Watch Veg Manchurian Recipe Video

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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.

 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!

Watch Garlic Naan Recipe Video

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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.

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

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Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 497kcal

Author Richa

Ingredients

marination

• 4 packets mushrooms halved, 800 gms
• 1 teaspoon ginger garlic paste
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons biryani masala I like using Shaan biryani masala
• ½ cup curds whisked

For the biryani

• 2 tablespoons oil
• 1 teaspoon cumin seeds jeera
• 1 black cardamom
• 3-4 green cardamoms
• 4-5 cloves
• 2 inches dalchini
• 1 blade mace
• 2 bay leaves
• 1 ½ cup thinly sliced onions 140 gms
• 2 tablespoons ginger garlic paste
• 1 tomato cut into ½ inch cubes
• 1 pinch of saffron soaked in 3 tablespoons warm milk
• 2 tablespoons finely chopped mint leaves / pudina divided
• 2 tablespoons finely chopped coriander leaves divided
• 2 teaspoons ghee

For cooking rice

• 1 ½ cups basmati rice 265 gms
• 8 cups water
• 2 tablespoons salt
• 2 dalchini
• 2 green cardamoms
• 1 tablespoon groundnut oil

Instructions

• Wash & soak rice in water for 30 minutes.
  1 ½ cups basmati rice
• Marinate mushrooms with ginger garlic paste, red chilli powder, coriander powder, garam masala, biryani masala & curds for 10- 15 minutes.
  4 packets mushrooms, 1 teaspoon ginger garlic paste, ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, 2 tablespoons biryani masala, ½ cup curds
• Heat oil in a kadai or biryani handi, add sliced onions and saute on low for 10-12 minutes till they turn golden brown. Remove approx. ¼ cup of roasted onions(birista) and set aside. Move the roasted onions to the side of the biryani handi, add cumin seeds, once they crackle, add bay leaf, black & green cardamoms, cinnamon, cloves, mace & saute for a few seconds till they sizzle. Add ginger garlic paste and saute for a few seconds till fragrant, add tomatoes, mix with roasted onions and aromatics and saute for 2-3 minutes till they soften. Add marinated mushrooms, saute for 10-12 minutes on low till mushrooms are cooked and the gravy thickens. Sprinkle 3 tablespoons of birista, 1 tablespoon each of chopped mint & coriander leaves.
  2 tablespoons oil, 1 teaspoon cumin seeds, 1 black cardamom, 3-4 green cardamoms, 4-5 cloves, 2 inches dalchini, 1 blade mace, 2 bay leaves, 1 ½ cup thinly sliced onions, 2 tablespoons ginger garlic paste, 1 tomato, 2 tablespoons finely chopped mint leaves / pudina, 2 tablespoons finely chopped coriander leaves
• Boil water with dalchini, cardamoms, salt, oil, lemon juice, add rice & cook for 5-6 minutes until it is 75% cooked. Drain immediately & add the rice to the biryani handi. Spread the rice to form a layer on top of the mushroom gravy. Sprinkle remaining 1 tablespoon of birista, saffron milk, ghee, remaining 1 tablespoon of chopped mint & coriander leaves.
  1 pinch of saffron soaked in 3 tablespoons warm milk, 2 teaspoons ghee, 8 cups water, 2 tablespoons salt, 2 dalchini, 2 green cardamoms, 1 tablespoon groundnut oil
• Place the layered biryani pot on a heated tawa and steam on low for 20-25 minutes, rest for 30 minutes and serve.

Video

Nutrition

Calories: 497kcal | Carbohydrates: 69g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 3623mg | Potassium: 387mg | Fiber: 6g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 2mg

The post Mushroom Biryani appeared first on My Food Story.

Crispy Honey Chilli Potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking clean!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.

If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any  skeptic into a fan. 

Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also love Sweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.

Kung Pao Tofu Ingredients 

Here’s everything you need to bring this bold, spicy-sweet tofu dish together:

• Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
• Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
• Rice Vinegar: Adds a hint of sourness to the dish 
• Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian 
• Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
• Corn flour: To coat the tofu evenly and make it crisp
• Salt and sugar: For balance and seasoning
• Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe  
• Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick 
• Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma 
• Roastes peanuts: For some added crunch and texture 
• To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.

Richa’s Top Tips

• Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
• Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
• Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
• Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
• Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days. 
• Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
• Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.

Serving Ideas

Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:

• Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
• Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
• Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.

• Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
• Honey Chilli Potatoes: The sweet heat of these pairs perfectly with the tangy tofu.

Customisation Ideas

• Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
• Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
• Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
• Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.

Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).

If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!

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Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Rest Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

To prep tofu

• 500 gms tofu cut into ½ inch cubes
• 4 cups water
• 1 ¼ teaspoon salt

Tofu marinade

• 1 tablespoon + 1 teaspoon light soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons honey
• ½ teaspoon crushed pepper
• ¼ cup corn flour

Kung pao sauce

• 2 teaspoons vinegar
• 1 tablespoon + 1 teaspoon sugar
• 2 tablespoons light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons oyster sauce

Kung pao stir fry

• 2 tablespoons sunflower oil or any neutral flavoured oil
• 1 teaspoon toasted sesame oil
• 4 dried red chillies broken into 2
• 1 tablespoon + 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped ginger
• 4 spring onion whites thinly sliced
• 1 teaspoon sichuan pepper crushed
• ¼ cup groundnuts roasted and de-skinned

Other

• 1 teaspoon cornflour mixed in ¾ cup water to make a slurry
• 1 tablespoon cooking oil additional ¼ cup cooking oil if deep frying
• ¼ cup finely chopped spring onion greens

Instructions

Prepping tofu

• Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
  500 gms tofu, 4 cups water, 1 ¼ teaspoon salt

Marinating tofu

• Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
  1 tablespoon + 1 teaspoon light soy sauce, 1 teaspoon rice vinegar, 2 teaspoons honey, ½ teaspoon crushed pepper, ¼ cup corn flour

Air frying tofu

• Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
  1 tablespoon cooking oil

Deep Frying tofu

• Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
  1 tablespoon cooking oil

Kung pao sauce

• Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
  2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce

Kung pao stir fry

• Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
  2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens

Video

Notes

1. Tofu is prepped in this way to season them well, so do not skip it. 
2. Cornflour slurry forms lumps if it is not stirred continuously.

Nutrition

Calories: 345kcal | Carbohydrates: 23g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 1755mg | Potassium: 197mg | Fiber: 3g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Kung Pao Tofu (Air Fryer) appeared first on My Food Story.

If comfort had a flavor, it would taste like Dal Tadka. Creamy lentils, a smoky tadka, and flavours that instantly make any meal or day better.

Who doesn’t love a warm bowl of dal with rice? It’s every Indian’s comfort food – simple, satisfying, and something you can never really go wrong with. Dal Tadka is that familiar, homely dish that’s a staple in every Indian household, whether it’s a busy weekday dinner or a Sunday lunch. 

If you’ve never tried making it yourself, this dal tadka recipe is the perfect place to start. The process is simple and easy to follow. With a handful of basic ingredients, some slow simmering, and a final sizzle of ghee and spices, you can recreate this dish that always feels like a big hug.

Dal Tadka Ingredients

• Lentils (Dal): Toor dal is the classic choice here, but you can also use moong dal or a mix of both for a different texture.
• Aromatics: Onion, tomato, garlic, and ginger form the base and add flavor and aroma. 
• Spices: A simple mix of turmeric, red chilli powder, cumin seeds, garam masala, and salt is all you’ll need.
• For the Tadka (Tempering): Ghee or oil, mustard seeds, dried red chillies, asafoetida (hing), and curry leaves make the sizzling mix that brings the dish to life.
• Finishing Touches: Fresh coriander leaves for garnish, a squeeze of lemon for brightness, and an optional spoon of ghee on top for that rich, homely touch.

How to Make the Dal

Start by pressure cooking the lentils (dal) with turmeric and salt. Once cooked, mash it slightly and add oil, aromatics and spices and cooked until the dal is smooth and creamy. Keep the dal warm while you make the tadka.

For the Tadka

1. Heat ghee or oil in a small pan on medium heat.
2. Add mustard seeds and let them pop.
3. Stir in cumin seeds, dried red chillies, curry leaves, and hing. The spices will sizzle and release their aroma in seconds.
4. Swirl the pan gently to keep everything from burning, the colour should turn golden, not dark.
5. Pour the tadka over the hot dal and listen to that satisfying sizzle! Mix gently, garnish with coriander, and serve immediately.

Richa’s Top Tips for Tastiest Dal Tadka

• Use enough water for soaking: Lentils absorb a lot of water as they cook. Start with a good amount and add more as needed to get that thick-yet-pourable consistency.
• Don’t rush the simmering: Dal tastes best when it’s allowed to simmer slowly.
• Get the tadka right: The tadka is where all the magic happens. Make sure the oil or ghee is hot before adding mustard and cumin seeds,  they should crackle and release their aroma instantly.
• Adjust spice to your liking: If you prefer mild flavours, reduce the red chilli or skip the green chillies in the tadka. You can always add more later.
• For creamier dal: Mash a small portion of cooked dal with the back of your spoon and mix it in, it instantly makes the dal richer and smoother.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover dal tadka in an airtight glass container for up to 3 days. Reheat on the stove with a splash of water to bring back the creamy texture and if you have a few extra minutes, add a quick fresh tadka before serving for that just-made aroma.
• Freezer: Dal freezes beautifully! Portion it into freezer-safe containers and store for up to a month. Thaw overnight in the fridge and reheat gently on low heat while stirring.
• Room Temperature: Since dal contains cooked lentils, avoid leaving it out for more than 2 hours, especially in warm weather.

Serving Ideas

Dal Tadka is that dish that instantly makes a meal feel complete. Here are a few easy, comforting ways to serve it:

• With Jeera Rice: The most classic combination, soft, fluffy rice that soaks up every bit of that spiced dal goodness.
• With Chapati or Phulka: Light, homemade rotis are perfect for scooping up creamy dal.
• With Garlic Naan: For a little indulgence, pair it with Homemade Garlic Naan, restaurant-style comfort at home.
• As a Bowl Meal: Spoon it over rice, top with onions, coriander, and a squeeze of lemon, your quick, wholesome meal is ready.
• With Vegetable Sides: Try it alongside Aloo Gobi or Bhindi Masala for a full North Indian-style spread.

Customisation Ideas

• Smoky Dhaba-Style Twist: For that signature restaurant-style smokiness, add a piece of hot charcoal to the cooked dal, drizzle ghee over it, cover with a lid for a minute, and let the smoky aroma infuse through.
• Vegan-Friendly Swap: Stick to sunflower or coconut oil and skip the ghee entirely. You’ll still get that beautiful flavor and aroma.
• Mix of Dals: Try combining toor dal and moong dal in equal parts for a creamier texture and more depth of flavor.

A comforting bowl of dal will never get old or boring. So whether you’re cooking for one or feeding a crowd, this recipe will always bring people to the table. Serve it fresh with rice or roti, and don’t forget that drizzle of ghee or squeeze of lemon before you dig in.

If you make this, tag us on Instagram @myfoodstory, I’d love to see how your cozy bowl of dal turned out!

Watch Dal Tadka Recipe Video

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Dal Tadka

Quick, cozy, and comforting with a finishing tadka that adds the most perfect flavor bomb to an otherwise simple dish, this dal tadka recipe will make you fall in love with dal.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 148kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

For cooking dal

• ½ cup tur dal washed and soaked for 30 minutes
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder haldi
• ½ teaspoon groundnut oil or any neutral cooking oil
• 1 ½ cups water

For dal tadka

• 2 tablespoons groundnut oil or any neutral cooking oil
• ½ teaspoon cumin seeds jeera
• ⅛ teaspoon asafoetida hing
• 1½ teaspoons finely chopped garlic
• ½ teaspoon finely chopped ginger
• 1 green chilli finely chopped
• 1 medium onion finely chopped (¼ cup)
• 1 tomato finely chopped (½ cup)
• ¼ teaspoon salt
• ¼ teaspoon cumin powder
• ¼ teaspoon red chilli powder
• ½ teaspoon coriander powder
• 3 tablespoons finely chopped coriander leaves

For tempering

• 1 ½ teaspoons ghee
• ¼ teaspoon cumin seeds jeera
• 1 teaspoons finely chopped garlic
• 3 red chillies whole
• ¼ teaspoon red chilli powder

Instructions

• Add soaked dal to a pressure cooker with salt, turmeric powder, oil & water. Cook on high until the 1st whistle & on low till the 2nd whistle and take off the heat. If you prefer mushy dal, cook till the 3rd whistle. Let it depressurise by itself. Mash the dal using a whisk or ladle to get a smooth texture.
  ½ cup tur dal, ¼ teaspoon salt, ¼ teaspoon turmeric powder, 1 ½ cups water, 2 tablespoons groundnut oil or any neutral cooking oil
• Heat 2 tablespoons of oil in a pan or kadai, add cumin seeds and once they crackle, add asafoetida, garlic & saute on high for a few seconds till garlic is fragrant. Add ginger, green chilli and saute for a minute. Add onions & saute on low for 1-2 minutes till onions turn light golden. Add tomatoes & cook for 1-2 minutes till they soften. Add salt, cumin powder, red chilli powder, coriander powder & saute for a few seconds. Add the cooked dal, give a good mix and cook for 8-10 minutes till dal absorbs all the masalas. Take off the heat.
  ½ teaspoon groundnut oil or any neutral cooking oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1½ teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 1 green chilli, 1 medium onion, 1 tomato, ¼ teaspoon salt, ¼ teaspoon cumin powder, ¼ teaspoon red chilli powder, ½ teaspoon coriander powder
• While dal is hot, heat a tempering or tadka pan with ghee. Add cumin seeds and once they crackle, add garlic & fry for 1-2 minutes on low till the garlic is light golden. Add red chillies & let them roast for a few seconds till they turn deep red but not dark. Take the pan off the heat, add red chilli powder, mix well and pour the tadka on the hot dal. Garnish with coriander leaves and serve.
  1 ½ teaspoons ghee, ¼ teaspoon cumin seeds, 1 teaspoons finely chopped garlic, 3 red chillies, ¼ teaspoon red chilli powder, 3 tablespoons finely chopped coriander leaves

Video

Notes

1. Soaking dal before cooking, helps in cooking the lentils faster & helps to get smooth creamy consistency of the dal.
2. The tempering or tadka adds authentic flavour, so do not skip it.

Nutrition

Calories: 148kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 345mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 57mg | Calcium: 38mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Dal Tadka appeared first on My Food Story.

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

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

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

Chicken Lollipop Ingredients

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

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

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Chicken Lollipop made at home – so easy!

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

Course Snacks & Appetizers

Cuisine Chinese, Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 People

Calories 169kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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.

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