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!

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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.

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!

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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.

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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.

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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.

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.

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.

This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s delicious and unforgettable!  

If there’s one chicken curry that never fails to impress me, it’s this Chettinad Chicken Curry. When you make this at home, there’s something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.

This recipe has strong spicy flavors but it’s also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry that’s perfect for when you want something hearty and deeply satisfying. 

Chicken Chettinad Curry Ingredients

• Chicken: We have used boneless thigh chicken pieces as they remain juicy through the cooking process. You can use bone-in chicken, however I would not recommend using breast pieces.  
• Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly. 
• Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
• Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
• Tomato puree: To bring slight sweetness and tang.
• Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
• For finishing: Chopped coriander leaves and a final handful of curry leaves.

Richa’s Top Tips

• Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour. 
• Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
• Avoid chicken breast: Chicken breast pieces cannot withstand the longer cook time of this chicken curry and tend to become dry and stringy. 
• Don’t rush the simmer: Once everything’s in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.

Frequently Asked Questions

Storage Tips

• Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
• Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if it’s thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
• Tip: If you’ve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.

Serving Ideas

This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:

• Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
• With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
• With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
• With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
• Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
• With Idiyappam (String Hoppers): A classic Chettinad-style pairing that soaks up all the delicious gravy.
• With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.

Customisation Ideas

• Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version that’s perfect for special occasions.
• Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
• Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation that’s just as flavourful.
• Swap the protein: If you’re not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.

Did You know?

Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. It’s one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.

Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!

This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.

Once you make it from scratch, you’ll see why people love this curry so much. Don’t forget to tag @my_foodstory on Instagram when you try it!!

Watch Chettinad Chicken Curry Recipe Video

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Chettinad Chicken Curry

Chettinad Chicken Curry is made with whole ground spices, is fragrant, fiery hot and a popular Tamil Chicken recipe.

Course Main Course

Cuisine Indian, South Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 401kcal

Author Richa

Ingredients

• 500 grams chicken boneless thigh, cut into 3/4th inch cubes
• ½ teaspoon turmeric powder
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• ½ teaspoon fennel seeds or saunf
• 3 – 4 sprigs curry leaves divided
• 25 sambar onions approx. ¾ cup thinly sliced
• 1 green chilli slit
• 1 red chilli whole
• 1 teaspoon ginger garlic paste
• ¼ cup tomato puree
• ¾ teaspoon salt
• 1 – 1 ¼ cup water divided
• 1 tablespoon chopped coriander leaves

spice paste

• 1 tablespoon cumin seeds or jeera
• 1 tablespoon coriander seeds or dhaniya
• 6 byadgi or kashmiri red chillies dry
• 1 teaspoon black pepper whole or kali mirch
• ½ teaspoon fennel seeds or saunf
• 1 inch cinnamon
• 4 green cardamoms
• ¼ cup grated coconut
• ¼ – ½ cup water

Instructions

• Marinate chicken with turmeric powder and set aside.
  500 grams chicken, ½ teaspoon turmeric powder
• Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.
  1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
• in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.
  2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
• Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.
  1 – 1 ¼ cup water, ¾ teaspoon salt
• garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.
  1 tablespoon chopped coriander leaves

Video

Notes

1. I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
2. Feel free to increase or reduce the number on chillies based on your preference
3. We have used boneless chicken pieces, but bone-in chicken pieces would work equally well. 

Nutrition

Calories: 401kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 557mg | Potassium: 1083mg | Fiber: 10g | Sugar: 18g | Vitamin A: 982IU | Vitamin C: 146mg | Calcium: 130mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Chettinad Chicken Curry appeared first on My Food Story.

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

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

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

Bang Bang Chicken Skewers Ingredients

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

Richa’s Top Tips

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

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Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

Watch Bang Bang Chicken Recipe Video

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Bang Bang Chicken Skewers

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

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 334kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

sauce mix

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

other

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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

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.

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!

Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋

There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!

I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!

Ingredients for One Pot Pav Bhaji

Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.

Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!

Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.

Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.

Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works. 

Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.

Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here. 

Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.

Steps To Make Pressure Cooker Pav Bhaji

Prepare the Base

• Heat butter + oil in a pressure cooker or Instant Pot.
• Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.

Add Spices and Veggies

• Stir in pav bhaji masala, chilli powder,  turmeric, coriander powder and salt. 
• Add tomatoes and cook until they soften and the oil begins to separate.
• Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules) 
• Pour in water, mix, and pressure cook until the veggies are soft.

Mash the Bhaji

• Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji. 
• Add a little tadka of butter and spices to elevate the flavors even more. 

Toast the Pav

• Heat butter on a flat tawa or pan.
• Slice pavs horizontally, place on the pan, and toast until golden.

Serve

• Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
• Serve with the buttery toasted pavs.

Richa’s Top Tips

• Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
• For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
• If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
• Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
• You can easily make this recipe vegan by replacing butter with oil.
• You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.

Frequently Asked Questions

Serving Ideas

• Always top with extra butter (the more, the better!).
• Garnish with raw chopped onions and lemon wedges.
• Serve with papad, salad, or pickles for a fuller spread.

Storage Tips

• Store in an airtight container in the fridge for up to 2 days. 
• You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh. 

One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory! 

Watch One Pot Pav Bhaji Recipe Video

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One Pot Pav Bhaji | Pressure Cooker Pav Bhaji

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Tastes delicious with fresh laadi pavs, a dollop of butter, and crunchy onions!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 677kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 ½ tablespoons sunflower oil or any neutral cooking oil
• 80 grams butter divided
• ½ teaspoon cumin seeds jeera
• 2 teaspoons finely chopped garlic
• 1 cup thinly sliced onions approx 120 grams
• 3 green chillies finely chopped
• 1 tablespoon kashmiri red chilli powder divided
• 2 teaspoons coriander powder
• ¼ teaspoon turmeric powder
• 1 tablespoon + 1 teaspoon pav bhaji masala
• 1 ¾ teaspoon salt
• 1 cup finely chopped tomatoes 240 gms
• 2 large potatoes peeled and cubed, approx 330 gms
• 1 green capsicum cubed, approx 65 grams
• 1 ⅓ carrots peeled & roughly chopped, approx 70 grams
• ⅓ beetroot peeled & chopped into ¼ inch cubes, approx 60 grams
• ⅓ cup fresh or frozen green peas approx 85 grams
• ½ cup soya granules hydrated, refer note 1
• 1 teaspoon garlic paste
• ⅔ teaspoon kasuri methi
• ½ lemon juice
• 2 – 2 ½ cups water divided
• 2 tablespoons finely chopped coriander leaves

For serving

• 10 – 12 pav
• ½ cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves
• 8 lemon wedges

Instructions

• Add vegetable oil and 40 grams of butter to a pressure cooker and allow to heat on medium heat. Add cumin seeds and let it splutter. Add garlic and saute for a few seconds on medium until fragrant.
  1 ½ tablespoons sunflower oil or any neutral cooking oil, 80 grams butter, ½ teaspoon cumin seeds, 2 teaspoons finely chopped garlic
• Add onions and fry on medium for 3-4 minutes till translucent. Add green chillies and saute for a few seconds.
  1 cup thinly sliced onions, 3 green chillies
• Add 2 teaspoons of kashmiri chilli powder, coriander powder, turmeric powder, pav bhaji masala, 1 teaspoon of salt and chopped tomatoes, stir to combine, cover and cook on low for 5-6 minutes or until tomatoes are softened.
  1 tablespoon kashmiri red chilli powder, 2 teaspoons coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon + 1 teaspoon pav bhaji masala, 1 ¾ teaspoon salt, 1 cup finely chopped tomatoes
• Add potatoes, capsicum, carrots, beetroot, green peas and soya granules. Stir to combine. Add 1 ½ cups of water, mix well and pressure cook for 3-4 whistles or 12 minutes after the 1st whistle.Allow the cooker to depressurise by itself and then open the lid.
  2 large potatoes, 1 green capsicum, 1 ⅓ carrots, ⅓ beetroot, ⅓ cup fresh or frozen green peas, ½ cup soya granules, 2 – 2 ½ cups water
• Mash the cooked veggies well using a potato masher. add ½ to 1 cup of water to adjust the consistency of the bhaji. Heat the cooker uncovered for 2-3 minutes on low for the veggies to absorb all the flavours and take off the heat. Add lemon juice and mix well.
  2 – 2 ½ cups water, ½ lemon juice
• Heat the remaining 40 grams of butter in a small (or tadka) pan. Add 1 teaspoon garlic paste & fry for a few seconds. Add the remaining 1 teaspoon of kashmiri chilli powder, stir for a few seconds, add kasuri methi, 2 tablespoons of chopped coriander leaves, add the tadka to the pav bhaji and mix.
  80 grams butter, 1 tablespoon kashmiri red chilli powder, 1 teaspoon garlic paste, ⅔ teaspoon kasuri methi, 2 tablespoons finely chopped coriander leaves
• To serve, top pav bhaji with chopped onion, coriander leaves and serve with lemon wedges and hot toasted pav.
  10 – 12 pav, ½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves, 8 lemon wedges

Video

Notes

1. To hydrate soya granules: Soak the soya granules in 1 cup of boiling water for 10-15 minutes, drain & squeeze out water & use.

Nutrition

Calories: 677kcal | Carbohydrates: 91g | Protein: 17g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1940mg | Potassium: 1067mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5047IU | Vitamin C: 87mg | Calcium: 274mg | Iron: 7mg

This article was researched and written by Navya Khetarpal.

The post One Pot Pav Bhaji | Pressure Cooker Pav Bhaji appeared first on My Food Story.

• They are one pot so much less effort.
• The starchier sweetness improves your baking adding a ton more cozy feeling.
• When I bake my kitchen is warm at the same time.
• It is a recipe that you can do as a big batch with minimal prep and have all week long in the fridge.
• It pairs well with pasta, rice or any grains,can be rolled as wraps or made into a salad.

Ingredients for baked root vegetables.

The vegetables: the baked vegetable tray is one recipe that allows you so much flexibility in terms of what you can have. You can make it as colourful as you like or as monochrome as you prefer. Here is a list of vegetables I like to throw into the tray.

• Sweet potatoes
• Carrot
• Turnip
• Potato
• Radish
• Swedes
• Beetroot

For roasting: Olive oil, salt and herbs are the ones that work. The herbs I have chosen is rosemary and oregano. You can use thyme or basil as well. 

Lets make baked root vegetables

The baked vegetables is the best use of a roasting tray.

Prep the vegetables: choose starchy tough vegetables to start with. Wash thoroughly. Cut them into big chunks or dices as you prefer. Keep the beets separately. The carrots, potato sweet potato, radish, parsnip, swedes, turnip can all go together.

Coat them in flavours. Since the vegetables are going to be soft and bland, it is best to coat them with flavours. Sprinkle salt, pepper abd drizzle oil and toss them well. For flavours I prefer to add fresh study herbs that just dont burn away. Rosemary, oregano and thyme are my first choice. Go with what feels natural to you. You can replace the pepper with chilli flakes if you like the heat. Lets the vegetable mix sit while you preheat the oven
Ensure that the beets are coated and kept separate.

Bake: preheat the oven at 180 degrees for 10 minutes. Place the vegetables on a roasting tray. Spread them out evenly. Poke in pieces of beets into the gaps so they cook along. Roast the vegetables for 35 to 40 minutes at 180 degrees Celsius on heat both from up and down. Half way through the time, flip the vegetables over to ensure even roasting. After about 35 minutes the vegetables will be ready and fork tender. Remove from heat and direct to the table. Or cool and proceed for storage.

Meal prep and storage

The baked root vegetables are wonderful to add bulk to any meal or in the lunch box.

Is this a vegan recipe?

Baked root vegetable is an excellent vegan platter. It is filling, a mix of good healthy fibre and carbs and perfect for any vegan meal.

How to make baked root vegetables into a salad?

Once you have the baked veggies in meal prep you can have a hearty salad with it. For the dressing I prepare a generous mix of lemon and lime juice with some pepper and salt. Then you need some freshness. Chop up some tomatoes, a cucumber and handful of oregano, mint and parsley. Add all this into the mixing bowl with double the quantity of baked vegetables. Pour the dressing over it. Toss well and serve immediately. They are great sides to meals and double up as salads. You can add a bunch to your breakfasts to as hash.

How do you ensure the beets don’t leech the colour all over?

There are a couple of ways you can achieve this. If you peel chop and place the beets separately, then place them on the tray to bake it will have zero leaching.
Another method is to ensure you add the beets right at the end, a quick toss in the oil and salt and straight into the oven.

Other baked recipes from us that make a good mealprep

Baked whole cauliflower

Dried peas nuggets

Baked veggie sheek kebabs

Paneer puffs

Stay connected

Hope you enjoy making this batch of low effort baked root vegetables. When you make your batch using this recipe, do share your thoughts and improvements in the comments below.
Pin this for later.
Stay subscribed see you in the next post. 

If you love biryani and fried chicken, this Boneles Chicken Biryani will blow your mind! It’s a super flavorful, layered biryani that’s a Sunday ritual for every Bangalorean household (and now it can become YOURS too!).

My Bangalore readers know that there’s nothing like Meghana’s Boneless Chicken Biryani. I mean, fried chicken in biryani is genius 🤌and everyone deserves to know what this biryani tastes like. So here is how to make the city’s favorite biryani right at home!! Make this once, and you’ll be making it every Sunday 😉 

I love taking inspiration from Bangalore when I’m testing recipes, like my favorite Donne Biryani Style Chicken Pulao and Kavitha Aunty’s Rice Bath. We’ve been big fans of the chicken biryani at Meghana for years now and it was about time it made it to the blog! 

What exactly IS Meghana Biryani?

This Meghana biryani isn’t like your average biryani. It’s got spiced masala rice that’s layered with a rich, herby tomato gravy and topped with the most delicious fried chicken gravy. There’s a homemade spice mix involved, a little saffron, some cream, and all sorts of whole spices galore that make this preparation truly unique. It’s indulgent, bold, and absolutely perfect for special days or whenever you’re in the mood to treat yourself!

Boneless Chicken Biryani Ingredients

Special Spice Powder: magical things happen when you bring together nutmeg, star anise, cinnamon, cloves and cardamom

Chicken Marinade: boneless chicken, turmeric powder, cumin powder, salt, chilli powder, and thethen that special spice powder from above, along with ginger garlic paste and green chilli sauce to add some depth. We also add and egg, curd, corn flour, and maida so that the chicken is perfectly crispy when fried

Biryani Rice: basmati rice, water, and salt along with but we also add bay leaves, cinnamon, cardamom and cloves forhere to add another layer of flavor 

Chicken Gravy: curry leaves, green chillies, onions, ginger garlic paste, turmeric powder, chilli powder, tomato puree, salt, water, more of our special spice powder, garam masala, cardamom powder, fresh cream and coriander seeds. Each step of the way we keep adding spices – that’s what makes this biryani so unique!

Biryani Rice Gravy: ghee, cardamom, cloves, cinnamon, kapok bud, black cardamom, star anise, blade mace, onions, ginger garlic paste, green chillies, coriander leaves, spice powders, tomato puree, curd, kasuri methi, shahi jeera, cow milk, lemon juice 

Other: we’ll also need cooking oil to fry our chicken, along with some hot water, saffron and ghee for the topping 

Frequently Asked Questions

Serving Ideas

• Pair this delicious fried chicken biryani with Onion Raita
• Top it with salan to take the heat up
• Serve with a side of kachumber salad or even crispy papad 

Storage Tips

• You can store this biryani in an airtight container in the refrigerator for up to 2 days 

Life has been significantly better since I’ve started making this Meghana Boneless Chicken Biryani – and I’ll let the biryani speak for itself! You neeed to try this one, it’s worth all the effort and is truly a recipe that everyone will be requesting more of. I

f you give it a try, do share your pictures over on my IG @my_foodstory! Love biryani? Also check out my classic Chicken Biryani and Mutton Biryani recipes ❤️

Watch Boneless Chicken Biryani Recipe Video

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Boneless Chicken Biryani | Meghana Style

If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 691kcal

Author Richa

Ingredients

special spice powder

• ½ nutmeg
• 1 star anise
• 1 inch cinnamon
• 5 cloves
• 5 green cardamoms

chicken marination

• 750 gms boneless chicken cut into 1 ½ inch cubes
• ⅛ teaspoon turmeric powder
• ¾ teaspoon salt
• ½ teaspoon cumin powder
• 1 tablespoon kashmiri chilli powder
• 1 ½ teaspoons special spice powder
• 1 tablespoon ginger garlic paste
• 1 tablespoon green chilli sauce
• 1 egg
• 2 ½ tablespoons curds whisked
• ¼ + ⅛ teaspoon black pepper powder
• 3 tablespoons corn flour
• 3 tablespoons maida

Biryani rice

• 2 cups basmati rice 340 gms, washed & soaked for 1 hour
• 2 ¼ litres water
• 2 tablespoons salt
• 2 bay leaves
• 1 inch cinnamon
• 3 cardamoms
• 3 cloves

Other

• ¼ cup + 2 tablespoons cooking oil divided (additional 2 tablespoons cooking oil for deep frying)
• 2 tablespoons hot water
• 1 pinch saffron
• 2 teaspoons ghee

For chicken gravy

• 2 sprigs curry leaves
• 3 green chillies finely chopped
• ¾ cup finely chopped onions
• 1 ½ teaspoons ginger garlic paste
• ¼ + ⅛ teaspoon turmeric powder
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons kashmiri chilli powder
• ¾ cup tomato puree
• ¾ teaspoon salt
• ¼ cup + 2 tablespoons water
• ¾ teaspoon special ground masala
• ¼ + ⅛ teaspoon garam masala
• ⅛ teaspoon cardamom powder
• 2 ¼ tablespoons fresh cream
• 3 tablespoons finely chopped coriander leaves

For biryani rice gravy

• 2 teaspoons ghee
• 4 cardamoms
• 4 cloves
• 1 ½ inch cinnamon
• 1 kapok bud / marathi moggu
• 1 black cardamom
• 1 star anise
• 1 blade mace
• 1 cup thinly sliced onions
• 2 teaspoons ginger garlic paste
• 2 green chillies slit
• 20 mint leaves
• 2 tablespoons finely chopped coriander leaves
• ¼ teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder
• ¾ teaspoon salt
• ¾ cup tomato puree
• 2 ½ tablespoons curds whisked
• ¼ teaspoon garam masala
• ⅛ teaspoon cardamom powder
• 1 teaspoon kasuri methi
• ½ teaspoon shahjeera
• ¼ cup buffalo milk or cow milk
• Juice of ½ lemon

Instructions

special spice powder

• Add all the ingredients listed to a mortar & using the pestle grind to a fine powder and set aside. This will yield approx. 2 ¼ teaspoons.
  ½ nutmeg, 1 star anise, 1 inch cinnamon, 5 cloves, 5 green cardamoms

Chicken marination

• Take all the ingredients listed for marination in a bowl, mix well and set aside for 30 minutes.
  750 gms boneless chicken, ⅛ teaspoon turmeric powder, ¾ teaspoon salt, ½ teaspoon cumin powder, 1 tablespoon kashmiri chilli powder, 1 ½ teaspoons special spice powder, 1 tablespoon ginger garlic paste, 1 tablespoon green chilli sauce, 1 egg, 2 ½ tablespoons curds, ¼ + ⅛ teaspoon black pepper powder, 3 tablespoons corn flour, 3 tablespoons maida

Biryani rice

• heat water in a pot, add salt and whole spices. Once it boils, add soaked rice & boil on high for 3-4 minutes. Drain immediately and set aside. by this time rice is 90% cooked
  2 cups basmati rice, 2 ¼ litres water, 2 bay leaves, 1 inch cinnamon, 3 cardamoms, 3 cloves, 2 tablespoons salt

Frying chicken

• heat oil in a kadai or pan, add marinated chicken into the oil and fry for 4-5 minutes on medium flame until chicken is cooked from the inside & crisp from the outside. Do not overcrowd the pan and fry in batches. Set aside.
  ¼ cup + 2 tablespoons cooking oil

saffron water

• add a pinch of saffron to hot water or cooked rice water, mix and set aside to soak for 10 minutes.
  2 tablespoons hot water, 1 pinch saffron

Fried chicken gravy

• Heat 3 tablespoons of fried chicken oil in a pan or kadai, add curry leaves, green chillies, saute for a few seconds on high till fragrant.
  2 sprigs curry leaves, 3 green chillies
• Add chopped onions and fry for 2 minutes on medium till they turn light golden. Add ginger garlic paste and fry for a minute on low. Add turmeric powder, red chilli powder and saute for a few seconds. Add tomato puree, salt and cook on low for 3-4 minutes till the tomatoes are cooked well and oil appears at the sides of the pan. Add ¼ cup water and boil for a minute. Add the remaining ½ teaspoon of special spice powder, garam masala, cardamom powder and mix well.
  ¾ cup finely chopped onions, 1 ½ teaspoons ginger garlic paste, ¼ + ⅛ teaspoon turmeric powder, 1 ½ teaspoons red chilli powder, ¾ cup tomato puree, ¾ teaspoon salt, ¼ cup + 2 tablespoons water, ¾ teaspoon special ground masala, ¼ + ⅛ teaspoon garam masala, ⅛ teaspoon cardamom powder
• Add fried chicken pieces and saute for 2-3 minutes on low flame. Add 1 ½ tablespoons of fresh cream, cook for a minute, garnish with coriander leaves and take off the heat.
  2 ¼ tablespoons fresh cream, 3 tablespoons finely chopped coriander leaves

Biryani rice gravy

• Take 3 tablespoons of fried chicken oil & 2 teaspoons ghee preferably in a wide pan or kadai, add the whole spices – cardamoms, cloves, cinnamon, kapok bud, black cardamom, star anise, mace and saute for a few seconds till they are fragrant.
  2 teaspoons ghee, 4 cardamoms, 4 cloves, 1 ½ inch cinnamon, 1 kapok bud / marathi moggu, 1 black cardamom, 1 star anise, 1 blade mace
• Add onions, salt and saute of medium for 2-3 minutes till they turn light golden. Add ginger garlic paste and saute for a minute. Add slit green chillies, mint & coriander leaves and cook for a minute. Add turmeric powder, kashmiri chilli powder, salt and saute for a minute.
  1 cup thinly sliced onions, 2 teaspoons ginger garlic paste, 2 green chillies, 20 mint leaves, 2 tablespoons finely chopped coriander leaves, ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, ¾ teaspoon salt
• Add tomato puree and cook on low for 3-4 minutes till the tomatoes are cooked well and oil appears at the sides of the pan. Add curds and cook for 2 minutes till the rawness goes & oil separates from the masala. Add garam masala, cardamom powder, kasuri methi, shah jeera, milk and cook for 2 minutes. Add lemon juice and take off the heat. Take out ¼ cup of the gravy and set aside separately.
  ¾ cup tomato puree, 2 ½ tablespoons curds, ¼ teaspoon garam masala, ⅛ teaspoon cardamom powder, 1 teaspoon kasuri methi, ½ teaspoon shahjeera, ¼ cup buffalo milk or cow milk, Juice of ½ lemon

Layering biryani

• spread cooked basmati rice evenly on top of the gravy. Add ¼ cup of gravy that was set aside and cover with rice, so the flavour stays within. Sprinkle ghee and cover with a lid. Heat a tawa and place the biryani kadai on top of it and steam for 10 minutes on low and rest for half an hour before serving.
• Serving biryani: fluff up the biryani rice and add 1 ½ cups of it to a serving bowl. Spread approx. 1 ladle of fried chicken gravy on top and serve.

Video

Nutrition

Calories: 691kcal | Carbohydrates: 76g | Protein: 36g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 3742mg | Potassium: 914mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1483IU | Vitamin C: 24mg | Calcium: 213mg | Iron: 5mg

This article was researched and written by Navya Khetarpal.

The post Boneless Chicken Biryani | Meghana Style appeared first on My Food Story.

Craving butter chicken that actually tastes like the one you love eating out? This version is creamy, bold in flavour, and comes together without a fuss.

Butter chicken has a reputation for being tricky, but I am here to tell you it doesn’t have to be! This recipe keeps all the rich, smoky, restaurant-style flavour we love, without needing to spend hours in the kitchen or use buckets of cream and butter. The chicken stays juicy, the gravy turns out velvety, and you’ll probably want to wipe every last drop off the plate with some naan.

What makes it extra fun is how simple the process of making this murgh makhani actually is. A quick marinade, a good sear, and then everything simmers in that luscious tomato-cashew sauce until it’s deep, bold, and comforting. 

Jump to section: Butter Chicken

• Ingredients To Make Butter Chicken
• Origins of Butter Chicken
• Naturally orange gravy
• Richa’s Top Tips
• Frequently Asked Questions
• Storage Tips
• Serving Ideas
• Customisation Ideas
• Watch Butter Chicken Recipe Video

Ingredients To Make Butter Chicken

To start with, here’s what you’ll need to marinate chicken for the butter chicken masala:

• Chicken thighs (boneless, skinless) – Juicy and tender, perfect for holding flavour.
• Hung curd or Greek yogurt – Acts as a tenderiser and helps the spices stick.
• Spices – Kashmiri chilli powder (for colour, not too much heat), coriander powder, turmeric, and garam masala for warmth.
• Ginger-garlic paste – A classic base that adds depth.
• Salt – To season and balance everything.

• Oil + butter – The balance of richness and lightness in the base.
• Whole spices – Cinnamon, cardamom, and cloves for fragrance.
• Dried Kashmiri red chillies – Add colour and flavour without making it fiery.
• Garlic – For a savoury punch.
• Onion – Used sparingly to balance the sauce without overpowering.
• Tomatoes – The main body of the makhani gravy.
• Cashews – For natural creaminess without needing too much fat.
• Red chilli powder – A little heat and colour.
• Ketchup – A touch of sweet-tangy balance (trust me, it works).
• Kasuri methi (dried fenugreek leaves) – The magic ingredient that gives butter chicken its unique flavour.
• Salt – To taste.
• Fresh cream – Stirred in at the end for that luscious finish.

Recipe Tip

If you don’t have cashews, feel free to substitute with blanched almonds (almonds soaked in water and skin taken off). Cashews and almonds naturally add creaminess to the gravy. 

Origins of Butter Chicken

Butter Chicken is an ‘accidental’ dish. It was developed by Kundal Lal Gujral of the famous Moti Mahal restaurant in Delhi who wanted to make use of leftover tandoori chicken. So he would throw in tomatoes, spices and leftover shredded tandoori chicken in a pot and slowly this came to be called ‘butter chicken’ or chicken makhani or murgh makhani.

Now it’s one of the most popular and loved Indian dishes across the world. A restaurant favourite, but if you ask an Indian, it’s probably a ‘special occasion’ dish at home.

Step by Step Butter Chicken Recipe

Here’s a step by step breakdown of this easy chicken curry. It’s a really simple dish that actually doesn’t take too much time or effort to recreate at home.

Marinating Chicken

Start by mixing all the ingredients under marinade and adding the chicken to it.

Mix well, cover and set aside for 15-30 minutes while you make the gravy.

Making Gravy

Heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant.

Add onions and saute on high heat for 2-3 minutes till pink and translucent.

Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy. Switch off the flame. Let the mixture cool completely.

Once the mixture is cool, transfer to a blender or liquidiser, and blend till smooth.

Transfer the puree back to the pan. Add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes. The colour of gravy will change as it cooks and become a deep orange

Gently stir the gravy to incorporate all the masalas.

Skewer the marinated chicken and keep them ready to cook.

Cooking chicken

In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.

Or

Preheat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy.

Making Butter Chicken

Add the chicken pieces and simmer for 10 minutes.

Stir in the kasuri methi and fresh cream.

Smoking Butter Chicken

Naturally orange gravy

I have to forewarn you about this. If you’ve always had reddish butter chicken gravy, it’s because of food colour. The butter chicken gravy is naturally orange-ish because of the tomatoes and the spices. 

This recipe makes lots of sauce or gravy, so you can always reserve some for later. Use the same makhani gravy to add tofu, paneer, cauliflower etc. That butter chicken sauce is sooo good!

Richa’s Top Tips

• Don’t skip the marinade – It makes sure every piece of chicken is flavourful all the way through.
• Thighs over breasts – Chicken thighs stay juicy even after simmering in the sauce, unlike breasts which can dry out.
• Use cashews in the gravy – They add creaminess without needing heaps of butter or cream.
• Go slow with the tomatoes – Cooking them down well gives the gravy its natural sweetness and deep colour.
• Kasuri methi is a must – That little pinch of dried fenugreek is what makes it taste truly “restaurant-style.”

Frequently Asked Questions

Is butter chicken meant to be sweet or spicy?

Neither extreme, it’s all about balance. The tomatoes give natural sweetness, the spices add warmth, and kasuri methi ties it together. A good butter chicken should be creamy, savoury, and gently spiced, not overly sweet or fiery hot.

Can I make this vegetarian?

Yes! The sauce is so good you can swap the chicken for paneer, tofu, mushrooms, or even roasted cauliflower. Just cook the replacement separately and add it to the gravy the same way you’d add the chicken.

What can I add instead of cream?

You can use milk, half-and-half, or even coconut cream for a dairy-free twist. Cashews (already in the recipe) also help keep the sauce creamy, so you won’t miss out on that velvety texture.

Storage Tips

• Fridge: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove with a splash of water or cream to bring the sauce back to life.
• Freezer: The gravy (without cream) freezes beautifully for up to 3 months. Just thaw overnight, reheat, and stir in fresh cream before serving.
• Make ahead: You can marinate the chicken a day in advance and keep it in the fridge. The gravy can also be cooked and refrigerated for 2–3 days. Combine them when you’re ready to eat.

Serving Ideas

Butter chicken is all about that rich, velvety sauce, which means it deserves the perfect sides. Here are some recipes from the blog that go beautifully with it:

• Naan: Scoop up every bit with Butter Naan or Garlic Naan.
• Rotis and parathas: Keep it simple with Soft Rotis or Lachha Parathas.
• Rice: Pair with Jeera Rice or plain steamed rice for comfort in a bowl.
• Kulcha: Try Garlic Cheese Kulcha if you want a cheesy, indulgent twist.
• Salad on the side: Balance the richness with a fresh Asian Cucumber Salad with Tofu. 
• Party spread: Serve alongside Dal Tadka or Paneer Butter Masala for an Indian restaurant-style dinner at home.
• Quick snack hack: Use leftovers to make butter chicken rolls with Homemade Parathas.

Customisation Ideas

• Make it vegetarian – Swap the chicken for paneer, tofu, mushrooms, or cauliflower. The sauce is so good it works with anything.
• Dial up the spice – Add more chilli powder or a couple of fresh green chillies if you like it hot.
• Lighten it up – Use less butter and cream, or go with milk and cashews for a lighter version.
• Go dairy-free – Try coconut cream instead of fresh cream for a delicious twist.
• Smoky shortcut – If you don’t want to do the charcoal smoke step, use smoked paprika for a quick flavour boost.

Butter chicken is one of those dishes that feels fancy but is actually so doable at home. With a quick marinade, a creamy tomato-cashew gravy, and that little kasuri methi magic, you’ve got a curry that’s rich, comforting, and tastes just like your favourite restaurant version.

It’s versatile enough to be a weeknight dinner and impressive enough for a dinner party. Scoop it up with naan, pour it over rice, or sneak spoonfuls straight from the pan (no judgment).

Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your butter chicken bowls and spreads!

Watch Butter Chicken Recipe Video

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Easy Restaurant Style Butter Chicken Masala (Murgh Makhani)

Authentic flavour but really easy, this restaurant style butter chicken masala (murgh makhani) recipe takes under an hour to put together! It's no fuss and perfect when you want Indian curry in a hurry. You'll want to drive that butter chicken sauce so make extras.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 Portions

Calories 586kcal

Author Richa

Ingredients

• 1 kg Chicken Thighs skinless and boneless , cut into 1.5 inch pieces (or use bone-in Chicken pieces)
• 1 tablespoon Oil

For the Marinade

• 1/2 cup Hung Curd or Greek Yogurt
• 1 tablespoon Kashmiri Chilli Powder sub with 1/2 tbsp paprika + 1/2 tbsp cayenne
• 1 tablespoon Coriander Powder
• 1/2 teaspoon Turmeric
• 1 1/2 tablespoons Ginger Garlic Paste
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Salt

For the Gravy

• 1 tablespoon Oil
• 1 tablespoon Butter
• 1 inch Cinnamon
• 2 Green Cardamom Pods
• 3 Cloves
• 5 Kashmiri Red Chillies dried chillies
• 6 Garlic Cloves
• 1 Onion roughly chopped
• 1/4 cup Cashew Nuts
• 7 – 8 Tomatoes approx 500 grams, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)
• 1/2 teaspoon Red Chilli Powder
• 2 tablespoons Ketchup
• 1 tablespoons Kasuri Methi dried fenugreek leaves
• 1/2 teaspoon Salt taste and adjust
• 3-4 tablespoons Fresh Cream

Instructions

• Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
• For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
• Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
• In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
• OR
• Pre heat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy
• Transfer the puree back to the pan, add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You'll notice the colour of the gravy change to a deep orange.
• Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream.
• To smoke the chicken, place a small steel bowl (please don’t use plastic) in the middle of the butter chicken while it’s still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.

Video

Notes

1. Chicken: Boneless, skinless chicken pieces work best. The pieces should be cut into 1.5 inch size. You can also use skinless, bone-in chicken thats cut into medium sized pieces
2. Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use 1 1/2 cups Tomato Puree or Tomato Passata
3. Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
4. Butter: I love adding butter to this dish, but you can substitute it with ghee
5. Sweetness from Ketchup: I think a really mild sweetness in butter chicken is actually nice and it balances the sourness from tomatoes. But feel free to reduce or increase the amount of ketchup based on what you like.
6. History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. The dish became really famous. It is called Murgh Makhani on their menu. So if there is a debate, you know that butter chicken is definitely an Indian dish, unlike its counterpart Chicken Tikka Masala which was invented in the UK and is spicier and slightly different.

Nutrition

Calories: 586kcal | Carbohydrates: 24g | Protein: 35g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 174mg | Sodium: 615mg | Potassium: 1337mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3662IU | Vitamin C: 98mg | Calcium: 100mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Restaurant Style Butter Chicken Masala (Murgh Makhani) appeared first on My Food Story.

The banana leaf sadhya made for Onam, Vishu or any of the Kerala festivals has an array of side dishes that are served on the top half of the leaf. Some of these we have posted earlier
Aviyal
Thoran
Pachadi
Kichadi
Erisherry
Mango pickle
However, the mildest, creamy yet simple olan is missed if it is not on the leaf. Have you made it?

What is olan?

Olan is a slow cooked stew made with gourds cooked in coconut milk. It is a mild creamy curry that predominantly uses ashgourd and pumpkins. Depending on regional variations you will find yard long green beans (payar) or cooked cowpeas added to it. It is flavoured gently with salt,curry leaves and slit green  chillies. Unlike a lot of Kerala dishes it doesn’t have a mustard tempering, rather a good tablespoon of pure coconut oil stirred in as soon as it is removed from the heat for that roundeness and fragrance you experience.

How is sadhya olan different from regular olan?

If you are familiar with Kerala recipes, you will know that olan is one that is probably the least made in most houses. This is because the regular olan is a runny curry with less complex flavours. However  the sadhya olan with the creaminess from the coconut milk and the cooked cowpeas is a thicker version which never runs. Though mild it has a well flavoured along with the semi mashed vegetables. The key to making the sadhya style olan is managing the liquid content.

Ingredients to make olan

Vegetables: since this is a mild stew with gourds and pumpkins, so they make the bulk of this recipe. the withte fleshed wintermelon ( elavan) is preferred over the giant ash gourds. The pumpkin adds a it of colour and sweetness. if you cant get the wintermelon, bottle gourd, watermelon peel or chayote work well too.
Bean: the creamy composition works because of the earthy flavours from the cooked cowpeas. Cowpeas have an earthy flavour and are perfect for this mild recipe.
Coconut milk: coconut milk is the cooking liquid here. At first the this cococnut milk is used to cook the gourds in. At the final stages, string the thick coconut milk or coconut cream. this ensures that the final result is thick olan and it is creamy.
Seasoning: Salt is the only seasoning here.
Spices: this is a mild stew and uses no spices. The single green chilli added is for fragrance, not heat. This is opional.
Oil: the final roundedness of the recipe comes from half tsp of coconut oil stirred in at the end. This is an optional step, but brings the flavour exactly like the one in the sadhya.

Mealprep this mild gourd stew

The gourd stew or olan is a great recipe to mealplan. It stays good for a few days under refrigeration. They do freeze good, but not great. The gourds do go a bit limp upon thawing the frozen one. So add it to your mealprep not much to your freezer list.

What pairs well with sadhya olan?

Sadhya olan is a great accompaniment to the banana leaf meal or a South Indian thali. It pairs well with idiyappam (string hoppers), steamed breads or chappathi. In a great rush week, Olan is perfect with some toasts or just as such warmed in a bowl resembling a chunky soup.

Lets make Sadhya Olan

Stay connected

Hope you had a great Onasadhya. If you are looking for the best organizational tips to make sadhya, do check out our post
Guide to Sadhya.
When you make this olan recipe, do share your thoughts in the discussion below. We would love to hear from you.  If you like to share or save this recipe, here is the pin link.

Sadhya olan pin for later.

See you in the next post.

A little herby, a little creamy, and full of spice, this Irani-style Green Kkeema might just become your new comfort food.

You know how regular keema is already good? This green keema masala just takes it up a notch. The fresh coriander, mint, and a little spinach give it a bright, herby twist that makes it taste lighter but still full of flavour.

What I love most is how low-effort it is!. The mince cooks in its own juices, so you don’t have to babysit the pan or drown it in water. By the time it’s done, the meat is tender, the masala is creamy, and it’s perfect with everything you’d like!

Green Keema Masala Ingredients

Green masala paste

• Coriander leaves – The main flavour and colour booster.
• Mint leaves – Adds freshness and a cooling note.
• Palak (spinach) leaves – Just a few for body and that vibrant green color.
• Green chillies – For heat; adjust depending on how spicy you like it.
• Tomato – A little tang to balance the greens.
• Coriander seeds – Adds a nNutty, earthy base flavour.
• Peppercorns – For aA touch of spice and warmth.
• Green cardamoms + black cardamom – For aroma and depth.
• Ice cubes – Keeps the paste bright green while blending.

For masala curd mix

• Curd (yogurt), whisked – Creamy and tangy base.
• Red chilli powder – Adds colour and heat.
• Coriander powder – For a rounded, earthy flavour.
• Jeera (cumin) powder – Adds warmth and depth.

To make keema

• Oil – Any neutral cooking oil works.
• Cumin seeds – The first crackle of flavour.
• Onions, finely chopped – Form the body of the masala.
• Green chillies, slit – Extra bite of heat.
• Ginger-garlic paste – The classic flavour foundation.
• Mutton keema (minced mutton) – The hero of the dish.
• Salt + turmeric powder – For seasoning and colour.
• Water (optional) – Only if needed; the mince releases enough moisture.
• Green peas – Sweetness and texture contrast.
• Dill leaves – Fresh, slightly sharp flavour that lifts the keema.
• Kasuri methi, roasted and crushed – Smoky, earthy notes.
• Garam masala powder – To finish with warmth.
• Butter – A touch of richness right at the end.
• Coriander leaves, chopped – For garnish and freshness.

Richa’s Top Tips For Green Keema Masala

• Blend with ice cubes – Keeps the green masala paste bright and fresh-looking.
• Whisk the curd well – Prevents it from splitting when it hits the hot pan.
• Pour the curd on a low flame – Always add whisked curd into the pan after lower the heat to prevent it from splitting. 
• Cook onions patiently – Let them turn golden for a deeper, sweeter flavour in the base.
• Let the keema cook in its own juices – The mince releases enough moisture, so you don’t need to add extra water.
• Add dill at the end – Keeps the flavour sharp and fresh instead of overpowering.
• Butter makes it better – Stirring in butter at the end gives the keema a rich finish.

Frequently Asked Questions

Storage Tips

• Fridge: Store the cooked keema in an airtight container in the fridge for up to 2–3 days. Reheat on the stove with a splash of water or stock to loosen it up.
• Freezer: Keema freezes well. Portion it into freezer-safe boxes and store for up to a month. Thaw overnight in the fridge before reheating.
• Meal prep: You can make the green masala paste in advance and refrigerate it for 2–3 days or freeze it in ice cube trays. Just pop a cube or two out when you’re ready to cook.
• Best freshness tip: Add dill leaves fresh if possible, if frozen with the curry, they tend to lose their sharp flavour.

Serving Ideas

Green keema masala is hearty, herby, and full of flavour, the kind of dish that deserves a good partner on the plate. Here are some recipes from the blog that go perfectly with it:

• With naan – Try it with Butter Naan or Garlic Naan for that classic keema-and-bread combo.
• Rolled into parathas – Serve with Lachha Paratha or Plain Parathas for a filling meal.
• Over rice – It pairs beautifully with Jeera Rice or Peas Pulao.
• With biryani sides – Add it to a spread with Vegetable Biryani for a rich, festive table.
• Simple comfort meal – Eat it with plain Steamed Rice and a side of Onion Raita when you want something homely.
• As stuffing – Use it inside Homemade Pav for a Mumbai-style keema pav experience.

Customisation Ideas

• Switch the protein – Swap mutton for chicken or even lamb; just adjust cooking time (chicken cooks faster).
• Make it vegetarian – Use soya granules, mushrooms, or finely chopped veggies for a hearty veg version.
• Dial up the heat – Add extra green chillies or a spoon of chilli powder if you like it spicier.
• Go lighter – Skip the butter at the end and use less oil if you want a leaner version.
• Add more greens – Throw in extra spinach or methi leaves for a healthier twist.
• Peas or no peas – Keep them for sweetness and texture, or leave them out if you prefer a smoother keema.

This keema is simple, fresh, and hearty all at once. It’s got enough flavour to stand out, but still feels like something you can happily eat any day of the week. Just add some pav, rice, or naan and you’ve got yourself a proper comfort meal.

Are you going to try it? Tag me on Instagram @my_foodstory, I’d love to see your keema creations!

Watch Green Keema Masala Recipe Video

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Green Keema Masala | Irani Keema

A little herby, a little creamy, and full of spice, this Irani-style Green Kkeema might just become your new comfort food.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 236kcal

Author Richa

Ingredients

For green masala paste

• ¾ cup coriander leaves
• 9-10 mint leaves
• 3-4 palak leaves
• 3 green chillies
• ½ tomato 20 gms
• ¾ tablespoon coriander seeds dhania
• 4 pepper corns
• 2 green cardamoms
• 1 black cardamom
• 2 ice cubes

Masala curd mix

• ¼ cup curds whisked
• 1 teaspoon red chilli powder
• 1 ½ tablespoons coriander powder
• ½ tablespoon jeera powder

Other

• 3 tablespoons oil
• ¾ teaspoon cumin seeds jeera
• 3 large onions finely chopped approx. 1 ¾ cup, 280 gms
• 2 green chillies slit
• 3 tablespoons ginger garlic paste
• ½ kg mutton keema
• ¼ teaspoon salt
• ¼ teaspoon turmeric powder
• ¼ – ½ cup water if needed
• ¼ cup green peas fresh or frozen
• ¼ cup dill leaves
• ½ tablespoon kasuri methi roasted and crushed
• ½ teaspoon garam masala powder
• 1 tablespoon butter
• 2 tablespoons finely chopped coriander leaves

Instructions

Making green masala paste

• Add all ingredients for green paste into a blender, grind to a smooth paste and set aside.
  ¾ cup coriander leaves, 9-10 mint leaves, 3-4 palak leaves, 3 green chillies, ½ tomato, ¾ tablespoon coriander seeds, 4 pepper corns, 2 green cardamoms, 1 black cardamom, 2 ice cubes

Making spice curd mix

• Take all ingredients in a bowl, combine to make a smooth mixture and set aside.
  ¼ cup curds, 1 teaspoon red chilli powder, 1 ½ tablespoons coriander powder, ½ tablespoon jeera powder

Making green keema masala

• Heat oil in a kadai or pan, add cumin seeds and once they splutter, add onions & fry for 5-6 minutes on low till onions turn golden. Add ginger garlic paste and saute for 1-2 minutes till fragrant.
  3 tablespoons oil, ¾ teaspoon cumin seeds, 3 large onions finely chopped, 3 tablespoons ginger garlic paste
• Add keema, turmeric powder, salt and saute on medium for 5-7 minutes till the keema is roasted well.
  ½ kg mutton keema, ¼ teaspoon salt, ¼ teaspoon turmeric powder
• Add the spice curd mix, green masala paste and saute for 3-4 minutes till the pastes are roasted well. Cook covered on low. As you cook, the mutton and curd will leave its own moisture, so there is no need to add extra water to it, let the mutton cook in its own water for next 15-18 minutes while stirring occasionally till the keema is tender. (See note 1)
• Add dill leaves, green chillies, green peas, garam masala and ¼ to ½ cup of water (see note 2) and cook for 5-7 minutes till the green peas are cooked well but not mushy. Add kasuri methi, butter and cook for 1-2 minutes.
  2 green chillies, ¼ – ½ cup water, ¼ cup green peas, ¼ cup dill leaves, ½ tablespoon kasuri methi, ½ teaspoon garam masala powder, 1 tablespoon butter
• Garnish with coriander leaves and serve.
  2 tablespoons finely chopped coriander leaves

Video

Notes

1. If the mutton mince is of a tougher quality, you may need to pressure cook at this stage. Add the contents of the pan to a pressure cooker with approx. ¼ cup of water and cook on low for 3-4 whistles or 8-10 minutes till the meat is tender.
2. Add ¼ to ½ cup of water, so the green peas get cooked.

Nutrition

Calories: 236kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 451mg | Potassium: 322mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Green Keema Masala | Irani Keema appeared first on My Food Story.

This Amritsari Dal is a deceptively simple recipe with BOLD flavours. It’s got the heavenly combination of cream, ghee, and butter – making this a rich and indulgent dish that’s just perfect for special occasions!

If you didn’t already guess from the very many dal recipes already on this blog, then let me start off by telling you how much I love dal. Be it my Langar Wali Dal (Maa ki Dal), Dhaba Dal Tadka with Double Tadka, Andhra Pappu or Dhaba Style Moong Dal, I think dals are nourishing, full of protein, and just so comforting!

And this Amritsari Dal is not exception. Made with simple ingredients that are cooked to perfection, the result is a dish that’s luxurious, aromatic, and absolutely delicious. It has got the most amazing dhaba style flavour and the most amazing creaminess. Making it ghee makes it super glossy and rich, and the texture is THICK – perfect for some garlic naan dipping action!

Ingredients for Amritsari Dal

Urad dal: We use whole black gram or kali dal to give this dal it’s signature creaminess

Aromatics: Lots and lots of onions, ginger, garlic, green chillies addd flavor and aroma

Tomatoes: Adds slight tanginess as well as balances out the flavor

Spices: Basic Indian spices like turmeric powder, red chilli powder, amchur (dry mango) powder, garam masala, coriander powder, and cumin powder add lots of flavor

Salt: For seasoning

Cream: For creaminess as well as to balance out the heat from the spices

Oil and Ghee: Use both oil (any neutral-flavored oil like vegetable, sunflower, canola, etc.) and ghee for that authentic flavor

Water: To pressure cook

How to make the Amritsari Dal

1. Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1 cup of onions, chopped ginger, salt, and 2 1/2 cups of water.

2. Pressure cook the dal mixture over medium flame for 15 to 20 minutes until the urad dal is cooked. Allow the pressure to release naturally before opening the lid.

3. Mash the cooked dal and add fresh cream.

4. Cook the dal on low flame for 10 minutes to thicken it. Set aside.

5. For tempering, heat oil and ghee in a small pan. Add the remaining onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and sauté for 3-4 minutes until the mixture starts releasing oil. Stir in the chilli powder, turmeric powder, amchur, coriander powder, cumin seed powder, garam masala, and salt. Sauté for 2-3 minutes.

6. Add the tempering mixture to the dal and simmer for 5 minutes. Adjust the consistency by adding ¼ to ½ cup of water as needed. Serve the dal garnished with fresh cream.

Frequently Asked Questions

Richa’s Top Tips

• Use lentils that are fresh for the best flavor. Older lentils tend to be harder to cook and change flavor over time
• Amritsari dal tends to thicken as it gets cold. So make sure to not thicken it too much when simmering
• Make sure to clean, wash, and soak the whole urad dal in water overnight. It makes the dal faster to cook and easier to digest. Texture is really important in this recipe so make sure you don’t skip this step.
• Mash the dal when it is cooked – this isn’t a common step when making most dals but we want this Amritsari Dal to be smooth and creamy. I just use a regular hand potato masher but you could use an immersion blender to do this as well.

Customisation Ideas

• Make this recipe vegan by simply omitting ghee and replace fresh cream with cashew cream. The flavors will differ slightly, but it will still taste amazing
• Although Dal Amritsari is authentically made with whole black gram, you can replace it with another lentil of your choice. Be sure to adjust the cooking time accordingly
• This recipe is not spicy, but feel free to increase or decrease the amount of chillies to suit your palette

Serving Ideas

• Warm butter garlic naan, fresh off the stove, and this creamy Amritsari Dal are a match made in heaven
• Same goes for a steaming plate of jeera rice–it’s comfort food at it’s best!
• Make a wholesome meal by serving this langar wali dal with some naan or roti, aloo ki sabzi, rice, and a simple green salad

If you’re hosting friends soon or looking to impress your family with a lip smacking meal – this creamy Amritsari Dal has got to be on your radar to make next! 

I love doing a whole spread of this dal, tandoori chicken, basmati rice, garlic naan, lachha paratha with some pickled pink onions, green chillies and green chutney on the side.

I’ll be posting a lot of dal recipes so be sure to check them out. Our humble lentils can really be so impressive. As always, if you make this be sure to tag me in your recreations on my Instagram  

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Amritsari Dal

Amritsari Dal is a thick, luxurious dal recipe that is tempered with spices and aromatics to create a dish that only needs some lachha paratha to mop it up.

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 173kcal

Author Richa

Ingredients

• 3/4 Cup Whole Urad Dal Black Lentils
• 1 Cup Chopped Onions divided
• 1 Teaspoon Chopped Ginger
• Salt To Taste
• 1 Tablespoon Oil
• 1/4 Cup Fresh Cream + extra for garnishing
• 1 Tablespoon Ghee
• 2 Teaspoon Finely Chopped Garlic
• 1 Teaspoon Finely Chopped Ginger
• 1 Teaspoon Finely Chopped Green Chillies
• 1/2 Cup Chopped Tomatoes
• 1/2 Teaspoon Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Amchur Dry Mango Powder
• 1/2 Teaspoon Coriander Powder
• 1/2 Teaspoon Cumin Seed Powder
• 1/2 Teaspoon Garam Masala
• 1/2 to 1 Cup Water

Instructions

• Clean, wash, and soak whole urad dal in water overnight. Drain the water. In a pressure cooker, add the soaked dal, 1/2 cup of onions, chopped ginger, salt, and 2 1/2 cups of water.
• Pressure cook the dal mixture over medium flame for 15 to 20 minutes until the urad dal is cooked. Allow the pressure to release naturally before opening the lid.
• Mash the cooked dal and add fresh cream. Cook the dal on low flame for 10 minutes to thicken it. Stir occasionally to ensure the bottom doesn't burn. Add more water if you feel the dal if too thick. Set aside.
• For tempering, heat oil and ghee in a small pan. Add the remaining 1/2 cup of onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent. Add the chopped tomatoes and sauté for 3-4 minutes until the mixture starts releasing oil.
• Stir in the chilli powder, turmeric powder, amchur, coriander powder, cumin seed powder, garam masala, and salt. Sauté for 2-3 minutes.
• Add the tempering mixture to the dal and simmer for 5 minutes. Adjust the consistency by adding ¼ to ½ cup of water as needed.
• Serve the dal garnished with fresh cream.

Video

Notes

1. Make sure to clean, wash, and soak the whole urad dal in water overnight. Texture is really important in this recipe so make sure you don’t skip this step.

2. Mash the dal when it is cooked – this isn’t a common step when making most dals but we want this Amritsari Dal to be smooth and creamy. I just use a regular hand potato masher but you could use an immersion blender to do this as well.

3. The dal will thicken up more when you cook it on low flame with the key – a little bit of patience will go a long way here!

 

Nutrition

Calories: 173kcal | Carbohydrates: 17g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 234mg | Potassium: 106mg | Fiber: 6g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Amritsari Dal appeared first on My Food Story.

The moment you place a plate of stuffed vegetables feel so much more special that just stir frying.
This is the magic of bharwan. It is not vegetable specific and can be seen in most dominant cuisine styles.
In Indian recipes as well you will come across a large number of vegetables served as roasted or curries with stuffed produce. Okra, capsicum, bottlegourd, eggplants, chillies, bittermelon, lemons,  mushrooms, you name it, there will be a lipsmacking stuffed version of it.
Thats when we got these baby brinjals!! That too farmfresh baby brinjal (eggplant) spotted in the market deserves a wholesome approach. Here is my version of the tastiest stuffed baby eggplant.

What is a brinjal?

Brinjal, eggplants and aubergine are all the same.

The fruits of Solanum melongena is a sturdy shrub that grows easily. The fruits come in various shapes and colours. Some are deep purple and large and used for roasting. Some green or varigated, some elongated like a zucchini and some round like a little ball. The flavor profile is nearly the same. All can be roasted, boiled or grilled and rarely eaten raw.

Here are some recipes we have previously tried with eggplants.
Kashmir doudh wagun
Kerala vazhuthananga mezhukkuperatti
Srilankan wambat moju
Chettinad kathrikka podi varuval

Ingredients to make this peanut masala stuffed brinjals

Unlike the popular dry masala stuffed baingan recipe, this is one that uses fresh ground pastes and roasted peanuts. This makes the eggplants succulent ans keeps the moisture as it roasts.

Brinjal: since eggplants come in various sizes for this recipe what you need is small baby oval or rounded eggplants. The colour or variety is up to you it can be purple, variegated or the white variety. While coosing the eggplants for this recipe, ensure that they are all even sized so you can get them cooked evenly.

Peanut: roasted peanuts form the bulk of the filling.this not only gives the nutty creaminess but also makes this recipe much more nutritious. You can use peeled peanuts of keep in the skin on. Peanut butter is not suitable becoz of the oil content. 

Onion: the red onion provides the base masala flavour.Usually I prefer this and a smooth paste so it is easier to stuff the eggplant. You can choose shallots or white onions to make the same. Shallots will be a bit sweeter.

Fresh masala base: the true flavour of the recipe comes from the fresh pastes that are made. This is a combination of fresh ginger root, garlic and green chillies. When made a paste together, they create fresh and robust flavour paste. This combined with the peanuts make the stuffing so tasty.

Lemon juice: the final splash of Lemon juice once the recipe is done provides a summery freshness to the recipe. You can have lime, lemon or tart orange juice to make this shine.

Lets make bharwan baingan

The recipe is a bit of work between prepping the brinjals and making the masala paste. However, once that part is completed, it is fairly a easy process. Check the notes below so you can actually make it in larger quantities for meal prep. 

Mealprep the stuffed brinjal

Stuffed brinjal stays good in the refrigertor for up to a week, so we highly recommend this recipe to add to your meal prep. Though it takes a bit of time, if you have a large quantity of eggplants, do not hesitate to make a big batch and freeze for later. Complete the roasting process and cool before freezing. In this way, eggplants wont leach and the result when you thaw it back up is as good as the fresh ones. Freeze as a single layer first and then store them in a container. This ensures they do not stick to each other. 

Collaboration

As bloggers we always draw inspiration and ideas from each other and support in the growth and enthusiasm. This time in the Shh cooking secretly group we are exploring stuffed vegetables recipes which have such a huge variety to offer.Check just one more, stuffed capsicum from The mad scientist kitchen.

Stay connected

Stuffed brinjal recipes are a favorite for us in our house. When you try this version of peanut filled, stuffed eggplants do let us know how you liked this recipe in the comments below. The recipe my sound similar to Bharali vangi, however is far different in flavour. 

We would love to hear from you in the comments below.

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See you in the next post.

The winter blustery nights should be renamed as stay at home curry nights.

I am talking about the curries that feel like home, not the greasy,masala heavy ones. The aloo curry, lauki ki sabji or the tofu curry, these are the ones that i seeing this group. There is one more that I love to make on the coldest nights,Andhra style dappalam. There is no particular explanation  why dappalm on winter nights other than comfort. If you havent tried this Indian curry, today is your day.

What is Dappalam?

Dappalam or mukkala pulusu is a tangy, stew made with pumpkin, sweet potato, moringa pods, eggplants, yams and ashgourds to be served with rice. This light and low calorie curry is from the andhra cuisine. It is a lentil free, gluten free and nut free stew.

Is dappalam same as sambhar?

Dappalam is very different from sambhar both in flavour and ingredients. Though the vegetables used and the tamarind feels the same,dappalam does not use any cooked dals to thicken it. It is thickened using rice flour.  Dappalam also doesn’t use any spice mix unlike sambhar which needs sambhar podi or the ground paste.

Ingredients to make dappalam

Vegetables: most vegetables that feature in Southindian curries can be used in this curry as well. Pumpkin, wintermelon, bottle gourd, ridge gourd, small eggplants, tomato, moringa pods all work well in this recipe. You can add spinach, moringa leaves, methi leaves can also be great additionally. The spiciness is added in two fold using green chillies and later on as chilli powder. Serrano peppers provide a good flavour here.

Tamarind: the tanginess is what keeps the curry interesting. Dry tamarind soaked and pulp extracted is the commonly added one. You can use storebought tamarind paste. If adding the paste ensure you stir in a little at a time as it is stronger in intensity than fresh pulp.

Spices: not much of whole spices or.spice mixes are made for this recipe.  What goes in is salt turmeric powder amd red chilli powder. Choose your red chilli powder based on the heat you prefer. It can be mild Kashmmiri chilli or sick thikat lal. You can also.vhoose between paprika or cayenne.

Jaggery: the balance of the heat from the chillies is well balanced by a bit of jaggery that is added.
Infact the jaggery also enhances the sourness from the tamarind.

Rice flour: rice flour thickens the gravy to a pouring consistency. This can be white or red rice flour..ensure it is a fine ground powder. Glutinous rice flour is not useful to make this as it will make the gravy a bit jelly like (not pleasant to have).

Lets make this mukkala pulusu

The mukkala pulusu is a easy curry eve  for beginners to master as you can  keep adjusting the spices as the curry boils.

• Wash peel and cut the vegetables chosen into chunks.
• Soak the tamarind in warm water and set it aside to extract the pulp.
• After 10 minutes , crush with hand and extract the tamarind pulp.
• Add the vegetables into a cooking pot with turmeric and salt.
• Add the tamarind pulp and mix well.
• Add just enough water to submerge the vegetables.and cook them on medium heat.
• Add red chilli powder and jaggery as the vegetables start to become soft.
• Cover and cook this till the vegetables are soft.
• Make  a slurry of the rice flour.
• Pour this into the curry while constantly stirring.
• Let this slow boil and thicken the curry
• When it is a pouring consistency and the curry appears glossy, it is ready.
• Remove from heat and serve. 

What pairs well with dappalam?

Dappalam with steaming hot cooked rice (white or red), lettuce veppudu and some sago vadam is our Sunday meal. Don’t forget the dollop of ghee on the hot rice to get the authentic flavour.  You can pair this with soft rotis, fluffy set dosa, string hoppers or idlies too.

Is dappalam a vegan recipe?

Yes Dappalam is a wonderful vegan stew recipe. It is loaded with vegetables and  is free from dairy  nuts and gluten.

When is Dappalam made in Andhra cuisine?

Dappalam is often made during the Sankranthi festival as a part of the elaborate meal. You can swap the sambhar out of a banana leaf meal to add this or in the south Indian thali. 

Other south indian curries

Thengarachukuzhambu
Kulith saar
Manga pachadi
Aviyal kuzhambu

Stay connected

Hope your curry nights will be easier with dappalam. Let us know in the comments how you served this curry.
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