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

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

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

Why You’ll Love This Recipe

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

Ingredient you Need

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

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

How to make Sarson ka Saag

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

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

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

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

8. Add the greens mixture to the onion tomato paste

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

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

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

11. Serve hot with makki ki rotis

Richa’s Top Tips

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

Storage Tips

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

Customisation Tips

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

Serving Ideas

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

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

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

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Punjabi Style Sarson ka Saag

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

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

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

Other Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article has been researched and written by Urvi Dalal

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

Crypto investing in 2026 feels very different from just a few years ago. The wild west phase is largely behind us. The market has matured, institutional money is deeper in the system, and regulations — while still imperfect — are clearer. Infrastructure is stronger, security is better, and data is easier to analyze.

But that also means the easy days of chasing hype and getting lucky on early trends are mostly gone. Today, building a smart crypto portfolio takes structure, patience, and a strong filter for what really matters.

This isn’t financial advice — just a framework I’ve found helpful to navigate an increasingly complex and competitive market.

How Crypto Investing Has Changed

Back in the earlier market cycles, success was often about being early, moving fast, and catching whatever narrative was flying. You could ride momentum, exit before the crash, and do pretty well.

That game doesn’t work so reliably anymore.

As the market has grown, value creation is shifting toward projects that have real adoption, viable business models, engaged developer ecosystems, and scalable infrastructure. Price action still matters, of course — but fundamentals, execution, and positioning now drive the winners.

Crypto is slowly morphing into something that looks a lot more like venture or infrastructure investing than gambling on memes. The people who succeed now are the ones who treat it that way.

How I Evaluate Crypto Projects in 2026

I’ve learned to ignore the noise and focus on a few key signals. My framework for evaluating projects in 2026 boils down to five main dimensions:

• Architecture & Scalability — Does the network actually solve performance bottlenecks, and can it scale without compromising security or decentralization?
• Developer Adoption — Are people building here? Strong tooling, good docs, and an active developer community are long-term survival traits.
• Real Usage & On-Chain Metrics — I care more about real transactions, active wallets, and protocol revenue than flashy marketing.
• Liquidity & Market Infrastructure — Deep liquidity and reliable exchanges reduce risk and make price discovery more natural over time.
• Regulatory Positioning — Projects that engage with regulators early usually have a smoother path to institutional adoption.

This approach keeps me grounded when narratives go wild and helps me stay patient during quieter market phases.

Key Sectors I’m Watching in 2026

Instead of betting on individual tokens, I think in terms of themes and structural growth areas — sectors that seem destined to matter in the long run.

• High-Performance Layer-1 Blockchains — The biggest gains will still come from infrastructure that can power real consumer-scale apps. Velocity and low fees matter.
• Modular & Rollup Ecosystems — Layer-2 scaling and modular architecture are shaping blockchain’s backbone, giving developers flexibility and throughput.
• AI + Blockchain Infrastructure — The intersection of AI and decentralization is getting real: think compute markets, on-chain data feeds, and trust-minimized inference.
• Real-World Asset Tokenization (RWA) — Tokenized bonds, property, and commodities are no longer pure theory. They’re quietly becoming a bridge between TradFi and DeFi.
• Consumer Web3 Applications — Gaming, digital identity, and creator tools are onboarding new users — even if the hype has cooled.

These are the areas where capital, developers, and usage are converging.

Risk Management: The Real Alpha

In my experience, risk management — not token selection — is what separates long-term winners from the rest.

A few principles guide how I size and balance positions:

• Stay diversified across sectors rather than overexposed to single tokens.
• Size positions based on volatility, not conviction.
• Keep some stablecoin exposure for opportunistic rebalancing.
• Accumulate gradually — don’t FOMO in.

This structure helps me avoid emotional decisions and keeps me liquid when others panic.

Final Thoughts

Building a crypto portfolio in 2026 is about discipline, not prediction. The best investors now focus less on “what’s next to 10x” and more on where fundamentals are quietly taking hold.

If you treat crypto like a long-term technology play rather than a casino, the opportunities are still massive. But the edge comes from structure, patience, and clarity — not luck.

How are you approaching crypto investing this year? Which sectors or metrics are shaping your thesis?

— Azalea ❤

How to Build a Smart Crypto Portfolio in 2026 was originally published in Coinmonks on Medium, where people are continuing the conversation by highlighting and responding to this story.

Rokid has launched its AI Glasses Style at $299, positioning them as a lighter, screenless, and more affordable alternative to Meta Ray-Ban glasses while focusing on voice-first AI features like translation and assistance.

The post Rokid’s AI glasses offer a more affordable route to wearables than Meta Ray-Ban appeared first on Digital Trends.

Looking to keep your home clean without having to vacuum and mop every day, pick up dirt, the dinner your child threw on the floor or your furry friend’s endless pet hair? Join the club. Smart home gadgets have come a long way over the years, and that includes robot vacuums. With newer technology including voice controls, object detection and more automation features, investing in a robot vacuum cleaner makes more sense now than ever before. Some of the best robot vacuum cleaners even have mopping capabilities, roller brush options and self-emptying bases, too, and there are plenty that don't cost a fortune either. If you’re ready to adopt a less hands-on approach and let a robot vacuum cleaner do the hard work for you, consider our recommendations below.

Best robot vacuums 2026

Latest robot vacuum news

CES is typically a time for robovac manufacturers to unveil new innovations and this year was no different. Companies like Eufy announced new models, many of which are on the higher end of the price spectrum. Those flagship announcements are often paired with more minor ones that usher in mildly upgraded versions of midrange and entry-level machines.

Now that robot vacuums are ubiquitous, the new models that make headlines tend to have some sort of gimmick like a built-in arm for picking up clothes, or offer (supposedly) top-tier suction power and a slew of extras. They also tend to be super expensive. However, most people will be served just fine with a robot vacuum that doesn’t choke at the first sign of dust bunnies or pet hair, and maybe has mopping capabilities if you want a machine that can tackle hard floors in addition to carpet. Those other innovations are nice-to-haves, not necessities.

Arguably even bigger than CES announcements is the fact that iRobot, a name synonymous with smart cleaning robots, filed for Chapter 11 bankruptcy at the end of 2025. What does that mean for Roomba owners? Not too much immediately, as the company stated that it will continue to operate with “no anticipated disruption to its app functionality, customer programs, global partners, supply chain relationships or ongoing product support." However, this also means that buying a new Roomba in 2026 is a questionable decision.

What to look for in the best robot vacuums

TLDR

Despite companies coming out with gimmicky extras and new software perks in their robot vacuum lineups, the core competency of these devices have remained the same for years: sucking up dirt without needing your attention. You want a robot vacuum with the strongest suction power you can afford. Those with tile and hardwood floors can consider robovacs with mopping capabilities, and those who want peak convenience should opt for a model with a self-emptying base. However, both of those extra features will cost extra.

Floor type

First and foremost, we recommend considering the floors in your home: Do you have carpet throughout, or tile and hardwood floors, or a mix? Robots with stronger suction power will do a better job picking up dirt on carpets as they can get into high piles more easily. Some machines have “max” modes as well, which ups suction power, but also typically eats battery life faster than the “normal” floor cleaning mode.

Vacuum suction

Suction power is an important factor to consider. Unfortunately, there isn’t a standard power scale that all robovacs adhere to, so it’s difficult to compare among a bunch of devices. Some companies provide Pascal (Pa) levels and generally the higher the Pa, the stronger the vacuum cleaner will be. But other companies don’t rely on Pa and simply say their robots have X-times more suction than other robots. If you’re looking for the best vacuum for your needs, it’s helpful to pay attention to real-world testing and how well the machine can pick up fine dust, crumbs and pet hair in an environment similar to that of your home.

Wi-Fi connectivity

Wi-Fi connectivity is a key feature for most robot vacuums. Some of the affordable devices aren’t Wi-Fi connected, so it’s best to double check before you buy something on the low end of affordable. Wi-Fi lets a robot vacuum cleaner do things like communicate with a mobile app, which then allows you to control the device from your phone.

Mapping features and object detection

Past a certain price threshold, you’ll find advanced perks like home mapping features and improved object detection. Home mapping is exactly what it sounds like: The vacuum uses sensors to map your home’s layout as it cleans, allowing you to send it to particular rooms or avoid no-go zones where you don’t want it to roam.

Most robo-vacs have object detection, but some will be better than others at actually avoiding things like chair legs and children’s toys. High-end models even go so far as to promise obstacle avoidance to steer clear of things like pet poop that can potentially ruin your machine.

Mopping capabilities

Mopping features are much more common now in robot vacuums than they were just five years ago. Machines that support this will have a water tank either built into the robot’s chassis, the auto-empty bin or as a separate piece that you swap in for the dustbin when you want to mop your floors. It makes the robo-vac more useful if you have hard floors in your home that you like to keep squeaky clean, but it does require more work on your part.

Filling and emptying the reservoir remains a human’s job for the most part (except on the most expensive machines), as does adding cleaning solutions if the mopping robot comes with this feature to ensure it uses clean water for every cycle.

Self-empty station inclusion

Finally, for peak convenience, consider a robot vacuum that comes with a self-empty station. These are basically garbage bins attached to the machine’s docking station. At the end of each job, the robo-vac automatically empties its small dustbin into the large clean base – that means you won’t have to empty the dustbin yourself and you’ll only have to tend to the base once every few weeks.

Just keep in mind that many self-emptying bins require proprietary garbage bags – another long-term expense you’ll have to factor in (look for mentions of “bagless” to avoid this all together). Also, any vac-and-mop robot with a water tank will not dump its dirty water into the clean base, so you’ll still have to clean up that yourself.

Robot vacuum maintenance tips

First and foremost, always empty your robot vacuum’s dustbin after every cleaning job. If you have a model with a self-emptying base, there’s less work for you to do yourself. If not, simply detach and empty the dustbin as soon as the robot is done cleaning. It’s also a good idea to take a dry cloth to the inside of the dustbin every once in a while to remove any small dust and dirt particles clinging to the insides.

In addition, you’ll want to regularly examine the machine’s brush roll to see if any hair has wrapped around them, or if any large debris is preventing them from working properly. Some brushes are better than others at not succumbing to tangled hair, but it’s a good idea to check your robot’s brushes regardless — both their main brush and any smaller roller brushes or corner brushes they have. These parts are often easy to pop off of the machine (because they do require replacements eventually) so we recommend removing each brush entirely, getting rid of any tangled hair or other debris attached to them and reinstalling them afterwards.

Robot vacuums also have filters that need replacing every couple of months. Check your machine’s user manual or the manufacturer’s website to see how long they recommend going in between filter replacements. Most of the time, these filters cannot be washed, so you will need to buy new ones either directly from the manufacturer or from other retailers like Amazon or Walmart.

How we test robot vacuums

We primarily test robot vacuums by using them as they are intended to be used: in a home, across different types of flooring and in the face of all sorts of messes including pet hair, spilt coffee grounds and other food debris, dust bunnies, stairs (gasp) and more. We set up all robot vacuums according to their provided instructions and run multiple cleaning jobs during a testing period of at least one to two weeks per machine.

If the robot has mopping capabilities, we also test those as well on hardwood and tile flooring. For models with self-emptying bases, we rely on those built-in trash cans for all post-job cleaning, and we make sure to test the robot vacuum's mobile app for usability and convenience. As we're testing, we make note of things like how loud the robot and its components are, how much human attention the robot needs on a regular basis, how the robot handles large messes and big dust bunnies, if the robot gets stuck on rugs, doormats or other furniture and more.

Robot vacuum FAQs

Are robot vacuums worth it?

We tackled this question when we reviewed budget robot vacuums and the answer is yes, especially if vacuuming is one of your least favorite chores. Robots take the hard work out of cleaning your floors – just turn the thing on and watch it go. Any robot vacuum cleaner worth buying is semi-autonomous in that it will suck up dirt around your home until its battery is low and then make its way back to its charging dock. Unlike a regular vacuum, you should only have to interact with it to turn it on, empty its dustbin and untangle it if it were to get stuck somewhere.

That’s not to say robot vacuums are perfect. They’re almost always less powerful and less flexible than traditional vacuums. Since most robo-vacs are much smaller than traditional models, they often don’t have the same level of suction you’ll get in an upright machine. Plus, their dustbins are smaller, so they will need to be emptied more frequently. While Wi-Fi-connected robot vacuums give you the flexibility to start a cleaning job from anywhere using an app, targeting a small area of your home can be more complicated. Some robo-vacs have spot-cleaning features that focus the machine’s attention on a specific area, which almost – but not quite – mimics the spot-cleaning you’d be able to do yourself with a regular or cordless vacuum.

How long do robot vacuums last?

Robot vacuums can last many years, if you take care of them properly. Check out our recommendations for robot vacuum maintenance above, but in a nutshell, you should make sure that you're emptying the machine's bin after every job and periodically cleaning the interior of the bin and the brushes. It's also a good idea to check the user manual to see how often your robot vacuum's filter needs changing.

Do robot vacuums work better than handheld vacuums?

There's no straight answer to this question. Robot vacuums offer more convenience than handheld vacuums, so for those who are looking to automate a chore, that could mean one of these devices works better for them than a standard vacuum. However, handheld vacuum cleaners often have stronger suction power, and they give the user a bit more control. It ultimately depends on how you intend to use your main vacuum cleaner and what you want to prioritize most.

How often do you have to clean a robot vacuum?

Cleaning a robot vacuum isn’t too much of a chore, but you’ll want to give it a little TLC every few weeks or so, depending on how often you’re running it and how much dirt it’s picking up. The dustbin usually needs to be emptied after each cleaning run, especially if you have pets or lots of carpet where dirt can hide. Many newer models have self-emptying docks, which means you won’t have to empty the dustbin yourself after every use, but the main bin will still need a good clean once a month or so. Also, it’s a good idea to check the side brushes and main brush for any hair tangles or debris every couple of weeks to keep things running smoothly.

What are the negatives of robot vacuums?

Robot vacuums won’t work for everyone. One of the biggest drawbacks is that they usually don’t have the same suction power as a full-sized upright vacuum or even a cordless stick vacuum, so they might struggle with deep-cleaning thick carpets. They’re also designed for floors only, so if you’re looking to clean furniture, stairs or other tricky spots, you’ll still need a traditional vacuum to do that. Plus, they can sometimes get stuck or miss spots, especially if you’ve got a lot of furniture or obstacles in the way. While their sensors help, they might still bump into things or need a little help getting out of tight spots. And while most have decent dirt detection features, they’re best for keeping things tidy rather than doing heavy-duty cleaning.

Check out more from our spring cleaning guide.

Having fewer ports makes laptops and tablets lighter and more affordable — but that also cuts down on your connectivity options. If you’ve got a MacBook Air, a slim Chromebook or a tablet you’d like to get more utility out of, a USB-C hub can help. Using just a single port on your device, these multiport adapters will let you hook up screens, tap into Ethernet cables, connect mice and keyboards, and transfer data to drives and memory cards. Most also give you a way to power your device through the hub to maximize port availability. We tested over a dozen models to come up with picks for every budget. Here are the best USB-C hubs, according to our tests.

Table of contents

• Best USB-C hubs for 2026

• What to look for in a USB-C hub

• How we test USB-C hubs

• Other hubs we tested 

• Recent updates

Best USB-C hubs for 2026

What to look for in a USB-C hub

Hub vs docking station

The first thing to decide is whether you need a USB-C hub or a USB-C docking station. There’s no set standard for what differentiates the two, but docking stations tend to have more ports, offer a separate DC power adapter and cost more, with some reaching upwards of $400. We have a separate guide to the best docking stations to check out if you’re looking for something bigger than what we’re discussing here. USB-C hubs, in contrast, have between four and 10 ports, can support pass-through charging and typically cost between $30 and $150.

Hubs, sometimes also called dongles or even multiport adapters, make more sense for smaller setups with just a few peripherals, such as a monitor, a wired keyboard and mouse, and the occasional external drive. They’re also more portable, since they’re small and require no dedicated power. That could be useful if you change work locations but want to bring your accessories with you, or if you want to replace your laptop with a more powerful tablet. A docking station or Thunderbolt dock makes more sense for someone who needs a robust setup for their laptop, including multiple external monitors, webcams, stream decks, microphones and so on.

Both docks and hubs make it easy to grab your laptop off your desk for a meeting or other brief relocation and when you get back, you only need to plug in one cable to get all your accessories reconnected. Of course, if you just need to plug in one peripheral, you may not need a hub or a dock, a simple USB-C adapter, like HDMI to USB-C or USB-A to USB-C, may do the trick.

Ports

For a USB-C hub to work, it needs to connect to a port on your laptop or tablet that supports video, data and power — all of which is covered by anything listed as USB 3.0 or better, including USB4 and Thunderbolt 3 and Thunderbolt 4. The port, of course, needs to be Type-C as well. The sea of laptops out there is vast, so it’s hard to make generalizations, but modern laptops, including Windows and Apple models, should have at least one USB-C port that will suffice, and indeed, every one of our top picks for the best laptops do — including our top pick, the M4 MacBook Air.

Next, it’s a matter of finding a good USB-C hub that has the right connections for your needs. Most hubs offer some combo of HDMI, USB, SD card reader, Ethernet and 3.5 mm ports. If you have a 4K monitor and would like at least a 60Hz refresh rate, you’ll need a hub with an HDMI 2.0 port — HDMI 1.4 only goes up to 30Hz. HDMI 2.1 will handle 4K at up to 120Hz, but hubs that have adopted that standard aren’t as common just yet. Keep in mind that a low refresh rate can cause your screen to feel laggy, making your mouse appear glitchy and your webcam movements to look delayed.

Additional USB ports on these accessories are usually USB Type-A or USB Type-C. They can support data with different transfer rates, typically 5Gbps or 10Gbps. Some ports only handle passthrough power and no data, and some can do data, power and video, so it’s best to check the spec list to make sure you’re getting the support you need. Keep in mind that a hub may bill itself as a 7-in-1, but one of those ports may not be usable for anything other than charging.

Standard SD and microSD cards are useful for transferring data from cameras and the like or for offloading files from your hard drive, and many hubs have those slots. Ethernet ports may deliver faster internet speeds than your Wi-Fi and a hub with a 3.5mm jack can bring back the wired headphone connection that some laptops have ditched.

Power delivery

Nearly all of the USB-C hubs I tested support passthrough charging. That means if your laptop or tablet only charges via USB, you don’t have to take up another port on your laptop to keep everything topped up. Unlike a docking station, powering a hub is optional. The one exception is if you want to close the lid on your laptop while you work on an external monitor. Most computers will go into sleep mode if the lid is closed without power, so either the laptop or the hub will need to be plugged into the wall to prevent that from happening.

Many of the newer hubs include a 100W USB-C power delivery (PD) port, with a healthy 80 to 85 watts going to your Mac, PC, iPad or Android tablet (the hubs take a little of the juice for themselves, hence the 15-watt or so difference). In my tests, a powered USB hub ran hotter than when it wasn't passing the charge through, so I prefer to power the computer directly using its own charger. But for tablets or other devices with no extra ports, that PD option is important.

Some PD ports are also data ports — which is both good and bad. On one hand, it feels wasteful to use a perfectly good data port just for boring old electricity. But on the other hand, USB-C connections that only carry a charge are less versatile, and it makes it seem like it has more accessory hookups than it actually does.

Design

There’s surprisingly little design variation among hubs. Most look like a flat slab, a little smaller than a smartphone, and have an attached Type-C host cable. The hues range from a silvery black to a silvery gray. Some are thinner than others, some have all ports on one edge and some have ports on both sides. All of this is just to say that aesthetics probably won’t make or break your buying decision.

One variation that could tip the scales is the length of the cable. A longer one will give you more freedom as you arrange the hub on your desk, potentially even letting you hide it behind your laptop. Or you may prefer a shorter one to keep the hub neatly set beside your laptop.

How we test USB-C hubs

Before we test anything, we take a look at what’s available and how they’ve been received by shoppers, forum-goers and other publications. I became familiar with a few reputable brands when I was testing docking stations, so I looked into hubs from those companies as well. I focused on items that would help with an average day of productivity — not high-end setups or demanding gaming situations. Once I settled on a dozen or so that would make good candidates, I had them shipped to my humble office in the desert and started testing them out over the course of a few weeks.

I used an M1 MacBook Pro running MacOS Sonoma as the host computer and plugged in accessories that include a 4K Dell monitor, a ZSA USB-C ergo keyboard, a Logitech USB-A gaming mouse, an Elgato USB-C 4K webcam, a Logitech streaming light, a USB-A 3.0 Sandisk thumb drive, a USB-C Samsung T7 Shield external drive and a pair of wired headphones I got for free on an airplane (I should probably invest in some wired headphones, but the cord dangling on my chest drives me nutty so all my earbuds are wireless). I used high-end HDMI and USB-C cables to ensure that any data or connectivity issues weren’t related to my equipment.

Then I put each USB-C hub through a gamut of basic tests. I looked at what could be plugged in at once, the resolution on the monitor, data transfer speeds, the overall build quality of the hub and general usability factors, like the placement of the ports and the length of the cords. And, finally, the price-to-value ratio helped determine the best ones for a few different use cases.

Other hubs we tested

HyperDrive Next 10 Port USB-C Hub

There’s a lot to like about HyperDrive’s Next 10 Port USB-C Hub. The tethered cable is a lavish 13 inches long, the HDMI 2.0 port outputs clear and crisp 4K visuals at 60Hz and the high-speed data transfers are great. It has the coveted two USB-C data ports plus a PD port, and there’s even a headphone jack. The only thing that holds back a full-throated endorsement is the way our unit handled a streaming light. Having it on at full brightness made the webcam flicker every time. The issue went away at 75 percent brightness, but the same problem didn’t happen on any other hub I tested.

Anker 341 USB-C Hub (7-in-1)

There’s nothing wrong with the Anker 341 USB-C hub. In fact it’s a current recommendation in our iPad accessories guide and it comes at a great $35 price. It gives you two USB-A ports as well as SD slots. But at this point, a 1.4 HDMI connection, which only supports 4K resolution at 30Hz feels a little retro. There’s also just a single USB-C downstream port and the data transfer tests proved to be a touch slower than the other hubs. But if you’ve got a lower resolution monitor and don’t need more than one USB-C, you won’t be disappointed with it.

Anker 555 8-in-1

It was a tough call between the UGreen Revodoc Pro 109 and the Anker 555 8-in-1 for our top recommendation. Both have a similar port array with an HDMI, Ethernet, two USB Type A, a PD USB-C and a USB-C 3.2 on the 555. And the Anker USB-C hub is $15 cheaper. We went with the UGreen hub for its more premium build, extra USB-A port and longer cord that gives you two extra inches to work with. But if you want to save a few bucks this hub is a worthwhile pick. 

Startech 4-Port USB-C Hub (data only)

I only became aware of Startech when I started researching for this guide. The quality is decent and the yellow accents are a welcome bit of color in the otherwise very gray world of hubs. The performance is solid, with no hiccups that I encountered. The brand’s 4-Port USB-C Hub has a long cord that wraps around the hub itself, which is unique. It doesn’t bother with power delivery, which isn’t an issue if you can power your computer directly. But the four USB ports (three Type-A and one Type-C) max out at 5Gbps and there’s no HDMI connector. It goes for $46, and unfortunately for it, there are cheaper ways to get a few more USB ports for your setup.

Recent updates

January 2026: Added an honorable mention from Satechi. 

With the dominance of smart TVs, streaming sticks and boxes may seem redundant — but if your smart set is slow or has a frustrating user interface, a streaming device will let you bypass your TV’s built-in OS and use Google TV, Fire TV, Apple TV or something else instead. There are a lot of streaming gadgets out there, all with different operating systems, memory capacities, video resolutions and bonus features, such as headphone connections and ambient modes that fill your screen with stills when you’re not watching. We tested options from the major brands and broke down exactly what each device gives you so you can pick the best streaming device for your TV.

Table of contents

• The best TV streaming devices for 2026

• What to look for in a TV streaming device

• How we tested and picked the best streaming devices

Best streaming devices for 2026

What to look for in a TV streaming device

Operating system and interface

Google’s TV Streamer, the Apple TV 4K, Amazon’s Fire TV Sticks and Roku devices are the most popular players in the space. Three of those brands also come built into TVs, such as Fire, Google and Roku TVs, but the Apple TV 4K doesn't come pre-loaded on any set. Each one has a unique operating system and interface. This may be the biggest deciding factor for many people, as it determines how the home entertainment you want to watch is arranged and presented. We go into detail for each platform below, but all of them come with home screens that, to varying degrees, gather your apps in one place, present the movies and TV shows you’re currently watching and give you suggestions of other media streaming options.

Nearly all streaming devices come with a remote that lets you search and do other operations using your voice, eliminating the need to hunt and peck at on-screen keyboards. They all offer “universal search,” in which searching for a title takes you to whichever app has it available. If you want to watch Wicked but don’t know where it’s playing, just push the voice button on the remote and say "Wicked.” (We found simply saying the title or the genre you want sometimes works better than saying “Show me…” or “Search for…”) From the search results, hit the play button and the correct app will open and start playing — assuming you’ve previously logged into that app and, in most cases, have an active subscription.

Connectivity

Most streaming sticks connect to the internet via Wi-Fi, with the majority of them supporting Wi-Fi 5 or 6 protocols. Set-top boxes can also have Ethernet ports, so you can hardwire your internet connection to the device, which is typically faster than wireless. Streaming media players connect to your TV through an HDMI port, and most sticks hide behind the screen, while set-top boxes sit on a surface nearby. Nearly all units also plug into an AC outlet for power. Some sticks used to work by pulling power from a USB port on the TV, but increasingly, these devices are designed to plug into the wall.

Video and audio features

If your home theater setup has a screen that can display 4K content with Dolby Vision and HDR10, you’ll want a streaming device that supports those high-end formats. Of course, even the most top-shelf streamer can’t make a 1080p TV stream 4K. The series or movie also has to be transmitted in 4K and, increasingly, companies restrict higher-quality streaming to more expensive subscription plans. In short, every element needs to support the video or audio feature, otherwise the highest quality you’ll get will be the lowest of any component in the chain.

Remotes

Most remotes that come with streaming devices will allow you to control the power and volume of your TV. Some of the less expensive devices, however, don't have that feature, so you'll need to use your TV's remote control to turn it on, then use the streaming remote to navigate the streamer's interface. If your streamer's remote does offer power and volume controls, the setup process will usually calibrate your remote to your TV. If you want to use a soundbar, such as from Sonos or other brands, for audio you may also have to take the additional step of pairing your remote to the speaker.

Voice control

In addition to helping you find stuff to watch, streaming devices from Apple, Google and Amazon can answer questions about the weather, sports scores and general facts using built-in voice assistants. They can also act as smart home controllers to turn off connected smart bulbs or plugs and show feeds from smart cameras. Just remember, as with all smart home devices, compatibility is key. Fire TV devices work with Alexa-enabled smart home equipment; the Google TV Streamer lets you control Google Home devices; and Apple TV 4Ks play nice with HomeKit and other Apple devices. Rokus grant power over Roku’s smart home products, but also work with the other ecosystems.

How we tested and picked the best streaming devices

Like every gadget we test, we start by researching what’s worthy of reviewing. Then we get a hold of the devices ourselves and see how well they work. We don’t have a central Engadget lab; we test things in our own living rooms, on our own TV sets. We also figure that’s a better approximation of your own TV experience anyway.

We began testing streaming devices as far back as 2007 with the first Apple TV device. Since then, we’ve tried out most of the major new releases to come along — from the Roku Stick back in 2014 to the 2024 Google TV Streamer 4K. A few years ago, we decided to compile the streaming devices we reviewed into this guide. Since then, we’ve updated our top picks using verdicts from our reviews, as well the testing we perform just for this guide. As new devices come out, we try them and, if something is worthy, we add it to our top picks on this list.

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

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

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

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

Methi Matar Malai Ingredients

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

Frequently Asked Questions

Richa’s Top Tips 

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

Watch How To Make Methi Matar Malai

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Methi Matar Malai (White Gravy)

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 365kcal

Author Richa

Ingredients

For onion cashew paste

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

For cooking peas

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

For malai gravy

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

Instructions

Sauteeing methi and matar

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

Making onion cashew paste

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

Making gravy

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

Video

Notes

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

Nutrition

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

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

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

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

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

Who invented Manchurian?

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

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

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

There are generally two ways Manchurian is made:

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

Ingredients for Manchurian Balls

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

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

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

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

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

Ingredients for Manchurian Gravy

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

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

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

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

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

How to Make Manchurian Balls – Deep Fried

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

How to Make Manchurian in Air Fryer

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

How to Make Manchurian Sauce

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

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

5. Add manchurian balls to the sauce

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

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

8. Serve immediately with fried rice or noodles

Richa’s Top Tips & Notes

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

Serving Ideas

Veg Manchurian gravy tastes fantastic with

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

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

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

Watch Veg Manchurian Recipe Video

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Veg Manchurian Recipe

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

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

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

Manchurian Gravy

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

Instructions

Vegetable Balls

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

Manchurian Gravy

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

The post Veg Manchurian | Air Fried & Deep Fried appeared first on My Food Story.

Your January 2026 horoscopes are here! January opens the year with a sense of fresh beginnings as the stars encourage reflection.

The post Star signs and cannabis strains: January 2026 horoscopes appeared first on Leafly.

Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.

This dish is very common for breakfast or evening tiffin in lot of South Indian homes and small hotels. You will mostly see it in the menu along with idli, dosa, pongal. It tastes the best when both vada and sambar are hot and fresh. Even leftover vadas works nicely for this. Just pour hot sambar and add onion on top, it will feel like a new dish again.

About Sambar Vada

Sambar Vada is basically a simple tiffin where medu vadas are soaked in hot sambar till they turn soft and absorb all that flavor. These vadas are made with urad dal batter mixed with onion, curry leaves and pepper, then shaped in the center and fried till golden. They soak the sambar, and becomes soft, juicy and very comforting to eat.

The nice thing here is the mix of textures. You get the soft soaked vada, a slightly thick sambar and that crunchy bite from raw onions. A small spoon of ghee or some coriander gives a good aroma also. For this recipe, hotel style sambar works well because the flavor is a bit stronger. It should not be very thick or very thin, so it coats the vadas nicely.

You can soak the vadas first in thin sambar and then pour little thick sambar on top if you want more. You can add grated carrot, coconut or little ghee also if you like richer taste. If you want very soft vadas, soak a bit longer. If you want them slightly firm, soak less time and serve quickly.

I usually make Sambar Vada on weekends when I get time to soak and grind the dal properly. It becomes a filling meal so no need for too many sides also. It is simple but tastes really homely.

Usually in hotels they use leftover medhu vadai(they make for morning breakfast) for making sambar vadai.I love sambar vadai only in selected hotels, amma loves sambar vadai so thought of trying it at home when I made hotel sambar.It is very easy to make ,so do try this at home and enjoy!

Sambar Vada Ingredients

• Urad dal - I soak it for a few hours and grind it smooth. It gives the fluffy texture for vadas. Whole or split urad without skin both work.
• Big onion - I add finely chopped onion in batter for mild sweetness. Small onions give stronger flavor, so you can use that too.
• Curry leaves - I tear them slightly so the aroma spreads well in the batter. Use fresh ones for better taste.
• Whole pepper - I add whole pepper for tiny crunchy bites. Sometimes I crush lightly if I don't want full peppercorns.
• Hotel sambar - I use slightly thin hotel-style sambar for soaking and little thick sambar for topping.
• Onion - I add raw chopped onions for crunch. Rinsing once makes the sharpness less.
• Coriander leaves - I add lots of fresh coriander for color and that herby taste.

Why This Recipe Works

• This recipe uses basic pantry ingredients but gives hotel-style taste.
• Vadas turn soft and absorb sambar beautifully.
• It's a perfect way to use leftover vadas.
• It has fresh onions and coriander, add nice crunch.
• You can adjust spice, thickness and soaking time easily accordingly.

Similar Recipes

• Sambar
• Arachuvitta Sambar
• Medhu Vadai
• Idli Sambar
• Hotel Sambar

How to make Sambar Vada Step by Step

1.Rinse urad dal twice, then soak for 2 to 3 hours at least.

2.Then add it to wet grinder. Grind it with very little water. Grind it to a thick batter. Scrap the sides every now and then.Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.

3.Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper, Mix well. Add required salt.

4.Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.

5.Heat oil, add the vadai into the oil.Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.Prepare all the vadais similarly and make it ready.

6.Now take ¼ cup sambar in a bowl, add little hot water and dilute it.

7.Now add the prepared vadais into the diluted sambar, soak it for 2 minutes,then take it out and place it in the serving plate.

8.Now pour thick hot sambar over it. Add chopped onion, sprinkle chopped coriander leaves.

Serve hot!

Expert Tips

• Soaking - I just soak the urad dal for 2-3 hours and grind with very little water. Batter should be fluffy, helps vadas puff nicely.
• Batter consistency - I keep the batter thick. If you drop a small bit in water and it floats, it's correct.
• Shaping the vadas - I wet my hands slightly before shaping. Makes it easier to form the hole and slide into oil.
• Frying - Don't fry on high flame, it browns outside but stays raw inside. Medium heat gives even color.
• Sambar thickness - I keep soaking sambar little thin and topping sambar slightly thick. Always pour hot sambar so vadas absorb well.

Serving and Storage

Serve hot for breakfast, brunch or evening tiffin with coffee or tea. For guests, keep vadas ready and just heat sambar before serving. Leftover vadas can be stored in airtight box and reheated on tawa or oven. Once soaked, better to finish the dish the same day.

FAQS

1.Can I use leftover vadas?

Yes, just warm them slightly and soak in hot sambar.

2.Can I make this without onions?

Yes, skip onions in both batter and garnish. Curry leaves and pepper give enough flavor.

3.What if my batter becomes runny?

Add a little rice flour or rava, but don't add too much. Next time grind with less water.

4.Can I use any sambar?

Yes, regular sambar works. Keep it not too thick so vadas absorb better.

5.How long should I soak the vadas?

Usually 2-3 minutes is enough. If you want softer vadas, soak a bit longer.

If you have any more questions about this Sambar Vada Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sambar Vada Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sambar Vada Recipe

Sambar Vada is nothing but medhu vadai dunked in hot sambar with chopped raw onion and coriander leaves. Sambar Vada is recipe made with basic ingredients. It's just crispy medu vadas soaked in hot sambar till they turn all soft and juicy. The vadas soak up sambar for few minutes, it turns soft inside but still holds a tiny bite outside makes it so tasty.

Course Breakfast, Snack

Cuisine Indian

Keyword hotel sambar recipe, idli sambar, idli sambar recipe, sambar, sambar recipes, snack recipes, Vada

Prep Time 3 hours hours

Cook Time 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 3 plates

Calories 276kcal

Author Sharmilee J

Ingredients

• ½ cup urad dal
• 2 tablespoon big onion finely chopped
• 1 tablespoon curry leaves finely chopped
• 1 teaspoon whole pepper
• 1 cup hotel sambar
• salt to taste

FOR GARNISH:

• 2 tablespoon big onion finely chopped
• 2 teaspoon coriander leaves finely chopped

Instructions

• Rinse urad dal twice, then soak for 2 to 3 hours at least.
• Then add it to wet grinder & grind it with very little water to a thick batter. Scrap the sides every now and then.
• Grind it for at least 30 minutes. When you take a pinch of the batter and put it in water, it should float that's the right consistency. The batter should be more like butter very smooth and light.
• Now transfer the batter to a mixing bowl, add chopped onion, curry leaves and whole pepper. Mix well. Add required salt.
• Now take a lemon sized ball, using your thumb finger make a small hole in the center like shown.
• Heat oil, add the vadai into the oil. Similarly make other vadais too. As I used my small kadai I fried only 2 vadais at a time. Fry till golden.
• Prepare all the vadais similarly and make it ready.
• Now take ¼ cup sambar in a bowl, add little hot water and dilute it.
• Now add the prepared vadais into the diluted sambar, soak it for 2 minutes, then take it out and place it in the serving plate.
• Now pour thick hot sambar over it.
• Add chopped onion, sprinkle chopped coriander leaves.
• Serve Sambar Vada hot!

Notes

• Soaking - I just soak the urad dal for 2-3 hours and grind with very little water. Batter should be fluffy, helps vadas puff nicely.
• Batter consistency - I keep the batter thick. If you drop a small bit in water and it floats, it's correct.
• Shaping the vadas - I wet my hands slightly before shaping. Makes it easier to form the hole and slide into oil.
• Frying - Don't fry on high flame, it browns outside but stays raw inside. Medium heat gives even color.
• Sambar thickness - I keep soaking sambar little thin and topping sambar slightly thick. Always pour hot sambar so vadas absorb well.

Nutrition

Serving: 75g | Calories: 276kcal | Carbohydrates: 49g | Protein: 19g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 43mg | Potassium: 39mg | Fiber: 16g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 200mg | Calcium: 97mg | Iron: 4mg

The post Sambar Vada appeared first on Sharmis Passions.

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

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

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

Ingredients for Garlic Naan

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Did You Know?

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

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

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

Watch Garlic Naan Recipe Video

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Garlic Naan

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

Course Side Dishes

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 Portions

Calories 167kcal

Author Richa

Ingredients

For naan

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

Other

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

The post Easy Butter Garlic Naan appeared first on My Food Story.

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

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

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

Mushroom Biryani Ingredients

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

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

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

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

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

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

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

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

Richa’s Top Tips

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

Storage Tips

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

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

Customisation Ideas

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

Frequently Asked Questions

Serving Ideas

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

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

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

Watch Mushroom Biryani Recipe Video

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Mushroom Biryani

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

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 portions

Calories 497kcal

Author Richa

Ingredients

marination

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

For the biryani

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

For cooking rice

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

Instructions

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

Video

Nutrition

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

The post Mushroom Biryani appeared first on My Food Story.

Your December 2025 horoscopes are here! The holiday season always kicks off with the sun in Sagittarius and it just makes sense.

The post Star signs and cannabis strains: December 2025 horoscopes appeared first on Leafly.

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

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

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

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

The Secret To Crispy Potatoes

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

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

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

Ingredients for Chilli Potatoes

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

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

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

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

Richa’s Top Tips

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

Serving Ideas

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

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

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

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

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

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

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

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

First Coating:

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

Second Coating:

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

For the Sauce:

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

Instructions

Prepping

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

First coating

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

First frying of potato fingers

For deep frying

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

For air frying

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

For second coating

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

Second frying of potato fingers

For deep frying

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

For air frying

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

Honey chilli stir fry

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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