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

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

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

Why You’ll Love This Recipe

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

Ingredient you Need

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

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

How to make Sarson ka Saag

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

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

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

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

8. Add the greens mixture to the onion tomato paste

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

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

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

11. Serve hot with makki ki rotis

Richa’s Top Tips

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

Storage Tips

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

Customisation Tips

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

Serving Ideas

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

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

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

Watch Sarson Ka Saag Recipe Video

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Punjabi Style Sarson ka Saag

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

Course Main Course

Cuisine North Indian, Punjabi

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 289kcal

Author Richa

Equipment

• Pressure Cooker

Ingredients

Pressure Cook

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

Other Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article has been researched and written by Urvi Dalal

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

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The post AI resurrection can turn your grief into “spectral labor” appeared first on Digital Trends.

Nashville fried chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version keeps the boldness intact while making it far more doable for regular cooking.

If you have never tried Nashville Fried Chicken before, consider this your sign to make it ASAP. Traditionally, chicken pieces are marinated and then coated in flour and egg wash before being deep fried. Which makes it feel pretty heavy.

But this air fryer version of Nashville hot chicken is wayyy lighter. Instead of flour and egg wash, we coat the chicken in cornflakes and then air fry it with just a light brushing of oil. The result? Perfectly crispy yet healthy pieces of chicken that are ready in no time. And of course the quick Nasvhille-style chilli oil is the star of the show!

I love eating this chicken as a burger with some cooling homemade ranch, and crisp lettuce for a meal that’s spicy, creamy, crunchy, and satisfying. It’s lighter but just as delicious as the original version! 

Nashville Chicken Burger Ingredients

Chicken marinade

• Chicken thighs – stay juicy and tender even with the high cooking temperature. You can use chicken breast, but be sure to reduce cooking time
• Greek yogurt – tenderises the chicken and adds moisture. Feel free to use hung curd in its place 
• Vinegar – balances richness and helps tenderise; lemon juice works too
• Red chilli powder – adds heat and colour; reduce or replace with paprika for a milder version
• Garlic paste – for aroma and flavor. Fresh minced garlic works as well
• Sriracha – adds heat and tang
• Cornflour – helps the marinade cling and keeps the chicken crisp
• Salt – to season 
• Crushed pepper – adds mild heat and flavor

Chicken coating

• Crushed cornflakes – creates a crunchy, fried-style coating without deep frying. Can be replaced with panko breadcrumbs

Nashville oil

• Garlic paste – adds flavor and aroma
• Chilli oil – for that signature Nashville heat and flavor. I have used my homemade chilli oil, but store-bought works as well 
• Red chilli powder – for heat and colour 
• Salt – for seasoning and balance
• Honey – adds subtle sweetness to round off the heat; can be replaced with sugar or maple syrup
• Hot water – thins the oil for easy brushing and even coating.
• Butter – adds richness and shine 

Ranch sauce

• Greek yogurt – forms a the creamy base
• Garlic paste – adds flavour and aroma
• Pepper – adds gentle heat 
• Honey – adds a subtle sweetness and softens the tang 
• Spring onion greens – finely chopped to add freshness and texture

Serving

• Lettuce leaves – shredded, to add crunch and freshness. I have used iceberg, but Romanian works too 
• Burger buns – brioche or whole wheat buns both work well

Frequently Asked Questions

Richa’s Top Tips

• I would highly recommend using chicken thighs as it stays juicier in the air fryer and can handle the spicy coating better
• Be sure to crush the cornflakes unevenly (a mix of fine crumbs and larger flakes) for better texture
• A light brush of oil over the chicken is enough to achieve crispy results. Overdoing it can lead to a soggy, unappetising mess. 
• Adjust heat gradually: Taste the Nashville oil before brushing and tweak chilli levels if needed.
• If you have the time, marinate the chicken for longer. Anywhere 3 to up to 24 hours will deliver more flavorful results 
• Do not overcrowd the air fryer basket if making a larger batch. Air frying the chicken in batches will give you much crispier results 

Storage Tips

• Allow any leftover Nashville fried chicken to cool down completely and then transfer to an air tight container. Store this in the fridge for up to 3 days. 

Tip: Place a paper towel in between each piece to absorb any moisture and keep things fresh and crispy longer. 

• This one’s also pretty freezer friendly. Once the chicken cools down completely, wrap it tightly in cling foil or parchment paper and transfer to freezer safe bags. It stays good for up to a month. 
• To reheat, simply air fry or bake for a couple minutes until it heats through and regains some of that crispiness. 

Serving Ideas

• My favorite way to eat this is in the form of a burger. The crispiness of the chicken, the creaminess of the ranch sauce, and the crunch and freshness from lettuce make it into a delicious meal. 
• You can also turn it into wraps with your favorite sauces and veggies. 
• Serve it some baked potatoes or sweet potato fries 
• A simple cucumber salad or coleslaw helps cut down on the heat and makes the dish more wholesome 

Customisation Ideas

• Swap cornflakes with panko breadcrumbs for a finer crunch
• Add pickles or pickled onions for extra tang
• Make it extra indulgent with a slice of cheese melted onto the hot chicken
• Use plain mayo instead of ranch dressing for a different flavor profile 

This air fryer Nashville fried chicken burger delivers all the bold, spicy flavours of the classic while keeping things lighter and easier to make at home. It’s crunchy, juicy, and perfectly balanced with a cooling ranch and fresh lettuce. Whether you’re cooking for a weekend treat or a casual get-together, this is a burger that doesn’t feel like a compromise at all.

If you try this Nashville fried chicken recipe at home then send me pictures of your recreations over in my Instagram DMs @my_foodstory. 

Watch Air Fryer Nashville Fried Chicken Burger Recipe Video

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Nashville Chicken Burger (Air Fryer)

Nashville chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version is healthier and just as delicious!

Course Main Course

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 3 servings

Calories 889kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

marination

• 3 chicken thighs 240 gms
• 2 tablespoons greek yoghurt / hung curd
• ½ teaspoon vinegar
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons garlic paste
• 1 tablespoon sriracha
• 2 teaspoons cornflour
• ½ teaspoon salt
• ½ teaspoon crushed pepper

Chicken crumbs

• 1 ½ cups crushed cornflakes

Nashville oil for coating

• ½ teaspoon garlic paste
• 2 teaspoons chilli oil
• 1 teaspoon red chilli powder
• ¼ teaspoon salt
• ½ teaspoon honey
• ¼ cup hot water
• 1 teaspoon butter

Ranch sauce

• ½ cup greek yoghurt / hung curd
• ½ teaspoon garlic paste
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon honey
• 2-3 tablespoons chopped spring onion greens

For serving

• 3-4 lettuce leaves shredded
• 3 burger buns

Instructions

• Take all the ingredients for marination in a bowl, mix well. Add chicken thighs, toss well and set aside for 30 minutes.
  3 chicken thighs, 2 tablespoons greek yoghurt / hung curd, ½ teaspoon vinegar, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons garlic paste, 1 tablespoon sriracha, 2 teaspoons cornflour, ½ teaspoon salt, ½ teaspoon crushed pepper
• Take cornflakes on a plate, dredge each chicken thigh to coat well.
  1 ½ cups crushed cornflakes
• Pre heat air fryer to 200C and brush the basket with oil. Add coated chicken thighs and air fry for 8-10 minutes at 200C.
• Heat oil in a pan, add all ingredients listed for nashville oil and once it comes to a boil, simmer for 3-4 minutes. Brush on the air fried chicken thighs so its coated well.
  ½ teaspoon garlic paste, 2 teaspoons chilli oil, 1 teaspoon red chilli powder, ¼ teaspoon salt, ½ teaspoon honey, ¼ cup hot water, 1 teaspoon butter
• Take all ingredients for ranch sauce in a bowl, mix well. Mix ¼ cup of ranch sauce with shredded lettuce and set aside.
  ½ cup greek yoghurt / hung curd, ½ teaspoon garlic paste, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon honey, 2-3 tablespoons chopped spring onion greens
• Take a burger bun, split into half, spread lettuce slaw on one of the sides, place roasted chicken, spread ranch sauce on the other side of the bun and use this to cover the burger and serve.
  3-4 lettuce leaves, 3 burger buns

Video

Nutrition

Calories: 889kcal | Carbohydrates: 131g | Protein: 37g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 2115mg | Potassium: 662mg | Fiber: 6g | Sugar: 20g | Vitamin A: 4564IU | Vitamin C: 35mg | Calcium: 154mg | Iron: 37mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Nashville Fried Chicken Burger appeared first on My Food Story.

If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup  should be next on your list.

This is a very easy soup to fall in love with, and if you like Thai flavours, this recipe is a no-brainer. Lemongrass and coconut broth do most of the work, the chicken stays tender, and the whole thing tastes incredibly special. It’s warm, fragrant, and exactly the kind of soup you want to eat when it’s chilly outside.

If you’re someone who enjoys a simple, brothy soup that feels complete on its own, this soup will be your next best friend. You just make it, sit down, and enjoy a really good bowl of soup that feels like exactly what you wanted.

Ingredients for Lemongrass Chicken in Coconut Soup

• Chicken: Boneless chicken thighs work best as they stay tender, juicy, and flavourful. 
• Aromatics: Lemongrass, ginger, garlic, green chillies, spring onion whites, and kaffir lime leaves form the base of the soup and give it that unmistakable Thai-style fragrance.
• Seasoning & Marinade: Soy sauce, red chilli sauce, chilli flakes, pepper, honey, lemon juice, oyster sauce, and a touch of chilli oil add depth, gentle heat, and balance to the chicken.
• Broth: Water and coconut milk come together to create a light, flavourful coconut broth that’s super rich in flavour. 
• Cooking Fat: A neutral oil like peanut, canola, sunflower, rice bran, etc. is used to roast the chicken.
• For Serving: Steamed rice makes the soup filling and turns it into a complete one-bowl meal, finished with spring onion greens for freshness.

Richa’s Top Tips

• Use chicken thighs if you can: They stay juicier than breast meat and hold up better in the soup without drying out.
• Don’t rush the flavour base: Let the lemongrass, ginger, and chillies warm gently in the oil so the broth picks up flavour without turning sharp.
• Keep the broth balanced: Coconut milk should soften the flavours, not overpower them, so avoid boiling the soup hard once it’s added.
• Assemble just before serving: Add the rice and pour the hot soup over it at the end to keep the texture right and the bowl feeling fresh.

Frequently Asked Questions

Storage Tips

• In the fridge: You can store the soup without rice in an airtight container for about 2 days. 
• Store rice separately: Keep the cooked rice separately so it doesn’t soak up the broth & turn mushy.
• Freezing: Freezing is not recommended, since coconut milk can split and go bad. 
• Reheating tip: If you want to reheat the soup, do it at on low heat and avoid boiling. Add rice first, then pour the hot soup over it just before serving.

Serving Ideas

This lemongrass chicken in coconut soup is meant to be enjoyed as a complete bowl on its own. But if you want to add something small on the side, you can:

• Cucumber salad: Cool, lightly sweet-sour, and crisp. It balances the warmth of the soup really well and keeps the meal feeling fresh.
• Grilled chicken or tofu skewers: Lightly marinated and grilled, these work well if you’re serving the soup as part of a bigger table.
• With Vegetable Spring Rolls or Egg Rolls: Something crisp on the side adds contrast and makes the meal feel more complete without much extra effort.

Customisation Ideas

• Swap rice for noodles: Turn this into a noodle soup by replacing the rice with cooked rice noodles, egg noodles, or flat wheat noodles. The coconut broth works just as well with noodles and gives the soup a completely different feel.
• Use prawns instead of chicken: Replace the chicken with prawns and skip the marination. Add the prawns directly to the simmering coconut broth and cook just until they turn pink. The lemongrass and coconut pair really well with seafood and make the soup lighter

With colder days around, this lemongrass chicken in coconut soup is a really nice one to have in your rotation. If you end up making it, do share it with me on Instagram  @my_foodstory. I always love seeing these recipes come to life in your kitchens. 

Watch Lemongrass Chicken in Coconut Soup Recipe Video

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Lemongrass Chicken with Coconut Soup

If you like soups that feel like a full meal without being heavy, this lemongrass chicken with coconut soup should be next on your list.

Course Main Course, Soups

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 398kcal

Author Richa

Ingredients

Marination

• 250 gms boneless chicken thighs
• ¼ teaspoon pepper crushed
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger
• 4 roots lemon grass grated
• ½ teaspoon chilli oil
• 1 teaspoon soy sauce
• 1 teaspoon red chilli sauce
• ½ teaspoon lemon juice
• 1 teaspoon honey
• 1 teaspoon oyster sauce
• 1 teaspoon red chilli flakes

For broth

• 1 tablespoon sunflower or any neutral flavored oil
• ¾ cup onion petals
• 1 ½ inch ginger thinly sliced
• 3 green chillies slit
• ¼ cup + 2 tablespoons spring onion whites
• 4 kafir lime leaves
• 3 lemon grass roots crushed
• 3 lemon grass greens roughly chopped
• 4 ½ cups water
• 1 ½ cups coconut milk
• ¾ teaspoon salt
• 1 ½ teaspoons lemon juice

For serving

• 3-4 cups cooked rice
• 1-2 tablespoons Spring onion greens

Instructions

Chicken marination & roasting

• Add all the ingredients for marination to a bowl, give a good mix and marinate for 30 minutes. Heat oil in a pan, add chicken & roast on low flame for 5-6 minutes on each side. They should be cooked well and roasted to a golden brown. Transfer the chicken to a plate and set aside.
  250 gms boneless chicken thighs, ¼ teaspoon pepper, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 4 roots lemon grass, ½ teaspoon chilli oil, 1 teaspoon soy sauce, 1 teaspoon red chilli sauce, ½ teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon oyster sauce, 1 teaspoon red chilli flakes, 1 tablespoon sunflower or any neutral flavored oil

Making of broth

• To the same pan, add onion petals, ginger, green chillies and saute for 1-2 minutes. Add spring onions and saute on low for a few seconds till fragrant. Add lime leaves, lemon grass roots and greens, saute for a few seconds, add coconut milk, water, salt and cook for 10 minutes till the broth gets the flavour from the aromatics. Take off the heat, add lemon juice and mix well.
  ¾ cup onion petals, 1 ½ inch ginger, 3 green chillies, ¼ cup + 2 tablespoons spring onion whites, 4 kafir lime leaves, 3 lemon grass roots, 3 lemon grass greens, 4 ½ cups water, 1 ½ cups coconut milk, ¾ teaspoon salt, 1 ½ teaspoons lemon juice

Serving

• take rice in a serving bowl, place roasted chicken on top, add broth around the rice and serve.
  3-4 cups cooked rice, 1-2 tablespoons Spring onion greens

Video

Notes

1. Boneless chicken thighs are used in the recipe as they are tender & juicy which may be replaced with chicken breast.

Nutrition

Calories: 398kcal | Carbohydrates: 55g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 793mg | Potassium: 455mg | Fiber: 4g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Lemongrass Chicken with Coconut Soup appeared first on My Food Story.

Fresh methi in winter is hard to resist. This methi aloo is simple, homely, and exactly the kind of thing you want to cook when methi is at its best.

Methi aloo is a simple, everyday sabzi that lets fresh methi do most of the work. Fresh fenugreek brings a gentle earthiness, the potatoes add comfort, and when cooked right, the dish stays balanced without turning bitter.

Alongside recipes like methi thepla, this is another easy way to use fresh methi through the winter. Simple ingredients that need easy quick steps, it will fit easily into your home meals without feeling heavy or complicated to cook.

Ingredients for Methi Aloo

• Methi (Fenugreek Leaves): Fresh methi is the heart of this dish and adds earthiness and a slight bitterness 
• Potatoes: Add comfort and balance, and soften the bitterness of the methi
• Aromatics: Ginger, garlic, green chilli, cumin seeds, and dried red chilli for warmth and flavor 
• Spices & Seasoning: Coriander powder, cumin powder, turmeric, amchur, salt, and a small amount of asafoetida keep the flavours balanced and prevent bitterness 
• Tomatoes: Add mild acidity and help bring the sabzi together
• Cooking Oil: Groundnut oil or any neutral oil works for this dish

Why You’ll Love This Sabzi

Potatoes are often paired with methi for a reason. Their natural starch balances methi’s sharpness, making the dish feel more rounded and comforting. Fresh methi is rich in fibre, iron, and antioxidants, which support digestion and overall gut health, while potatoes provide energy and help make the meal more filling. Together, they create a simple, well-balanced sabzi that’s nourishing without being heavy, especially suited to winter meals.

Frequently Asked Questions

Richa’s Top Tips

• Soak the methi first: Soaking methi in salted water and squeezing it well is key to reducing bitterness without losing flavour. Don’t skip this step.
• Cut potatoes evenly: Small, evenly sized cubes cook faster and ensure the potatoes soften properly before the methi goes in.
• Cook methi uncovered: Once added, cook the methi without covering the pan so excess moisture evaporates and the sabzi doesn’t turn soggy.
• Keep the spices gentle: Aloo methi sabji works best when the spices support the methi instead of overpowering it, so measure lightly and avoid over-roasting.

Storage Tips

• In the fridge: Store cooled methi aloo sabji in an airtight container for up to 2 days. 
• At room temperature: This sabzi is best eaten fresh and should not be left out for more than a few hours, especially in warm weather.
• Freezing: Freezing is not recommended, as methi tends to lose texture and develop bitterness once thawed.
• Reheating tip: Reheat on low heat and stir occasionally. If the sabzi feels dry, add a small splash of water while reheating.

Serving Ideas

Aloo methi is comforting on its own, but pairs easily with a few staples to make a satisfying meal.

• With Roti or Phulka: Soft rotis are the most natural pairing that let flavours of the sabzi shine without distraction.
• With Paratha: A plain paratha adds a little richness and makes the meal feel more filling, especially for lunch.
• With Dal and Rice: Serve methi aloo alongside a simple dal and steamed rice for a complete, homely meal.
• With Curd or Raita: A spoon of plain curd or a light raita balances the warmth of the methi and keeps the meal light.
• With Cucumber Salad: You can also add fresh onion and tomato salad for a crunchy and fresh bite.

Customisation Ideas

• Add a garlic finish: Lightly crush and sauté an extra clove of garlic at the end and mix it in for a stronger, more rustic garlic flavour.
• Turn it into a one-pan meal: Add the potatoes a little earlier and let them brown slightly before adding the rest. This gives the sabzi more depth and makes it hearty enough to eat on its own.
• Finish with ghee instead of oil: Swapping the final bit of oil for ghee adds a subtle richness that works especially well for winter meals.

This is everyday food at its best, easy to cook, easy to enjoy, and perfect for winter. If you give it a go, share it with me on Instagram @my_foodstory, I always love seeing your home-style meals.

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Methi Aloo

The best way to use fresh winter methi, this methi aloo sabzi is a warm, delicious, homestyle dish that's best served with hot rotis.

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 234kcal

Author Richa

Ingredients

• 3 ½ cups methi 140 grams
• 3 cups water
• 2 teaspoons salt divided
• 1 tablespoon groundnut or any neutral flavored oil
• ½ teaspoon cumin seeds
• ⅛ teaspoon asafoetida hing
• 1 red chilli broken into 2
• 2 potatoes 220 grams/1 cup, chopped into ¼ inch cubes
• ½ teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 green chilli finely chopped
• 1 large tomato finely chopped, ¼ cup + 2 tablespoons, 100 gms
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon amchur powder

Instructions

• Take 3 cups of water & 1 ½ teaspoons of salt in a bowl and soak methi for 30 minutes. After 30 minutes, squeeze water from the leaves and finely chop them. This will reduce the bitterness of methi leaves.
  3 ½ cups methi, 3 cups water, 2 teaspoons salt
• Heat oil in a pan or kadai, add jeera and after it crackles, add hing & red chilli and saute till fragrant. Add potato cubes and cook on low for 7-8 minutes till they are 75% cooked.
  1 tablespoon groundnut or any neutral flavored oil, ½ teaspoon cumin seeds, ⅛ teaspoon asafoetida, 1 red chilli, 2 potatoes
• Add ginger, garlic and saute till fragrant. Add tomatoes, spice powders, ½ teaspoon salt and cook covered for 3-4 minutes until tomatoes turn mushy.
  ½ teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 green chilli, 1 large tomato, 1 teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, ½ teaspoon amchur powder
• Add chopped methi and cook without covering for 5-7 minutes till they get roasted well. Serve.

Nutrition

Calories: 234kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1219mg | Potassium: 578mg | Fiber: 6g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 43mg | Calcium: 33mg | Iron: 6mg

This article was researched and written by Harita Odedra.

The post Methi Aloo appeared first on My Food Story.

This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.

Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.

If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it. 

Why You’ll Love This Soup 

This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.

Ingredients for Spicy Noodle Soup

• Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
• Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor. 
• Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
• Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
• Finishing Touches: Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.

Frequently Asked Questions

Richa’s Top Tips

• Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it. 
• Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance. 
• Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.

Storage Tips

• In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
• Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
• Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
• Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.

Serving Ideas

This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations: 

• With Burnt Garlic Fried Rice: If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
• With Chilli Paneer (Dry): A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
• With Vegetable Spring Rolls: Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
• With Stir-Fried Vegetables or Mushrooms: A quick veggie stir-fry keeps things light while adding variety and crunch to the meal.

Customisation Ideas

• Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
• Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
• Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
• Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
• Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.

Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.

Watch Spicy Noodle Soup Recipe Video

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Spicy Noodle Soup

This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.

Course Main Course, Soups

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 457kcal

Author Richa

Ingredients

• 1 ½ tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped spring onion whites
• 2 tablespoons finely chopped onions
• 2 teaspoons gochugaru korean chilli powder or red chilli flakes
• ¼ cup shredded cabbage
• ¼ cup quartered mushrooms
• ¼ cup julienned carrots
• ⅓ teaspoon five spice powder refer note 1
• 4 cups water
• ¼ teaspoon sugar
• ¾ – 1 teaspoon salt
• ½ teaspoon white pepper powder
• ½ cup cubed tofu chopped into ½ inch cubes
• 300 gms cooked noodles approx. 3 cups, hakka or any, approx. raw noodles (200 gms)
• 4-6 teaspoons chilli oil mfs link, divided
• 2-3 tablespoons finely chopped spring onion greens divided

Instructions

• Heat oil in a wok or pan, add garlic, ginger celery, spring onion whites, onions & saute on medium for 1-2 minutes until the onions turn translucent.
  1 ½ tablespoon oil, 2 tablespoons finely chopped garlic, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped spring onion whites, 2 tablespoons finely chopped onions
• Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
  2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
• Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
  4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
• For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
  300 gms cooked noodles, 4-6 teaspoons chilli oil

Video

Notes

1. Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
2. Heat the soup to a piping hot just before serving for the best flavour. 
3. Can be stored for 2-3 days when refrigerated in an air-tight container.

Nutrition

Calories: 457kcal | Carbohydrates: 53g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 2149mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1711IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 4mg

This article was researched and written by Harita Odedra.

The post Spicy Noodle Soup appeared first on My Food Story.

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

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

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

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

Methi Matar Malai Ingredients

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

Frequently Asked Questions

Richa’s Top Tips 

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

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

Watch How To Make Methi Matar Malai

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Methi Matar Malai (White Gravy)

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 365kcal

Author Richa

Ingredients

For onion cashew paste

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

For cooking peas

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

For malai gravy

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

Instructions

Sauteeing methi and matar

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

Making onion cashew paste

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

Making gravy

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

Video

Notes

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

Nutrition

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

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

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

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

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

Who invented Manchurian?

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

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

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

There are generally two ways Manchurian is made:

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

Ingredients for Manchurian Balls

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

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

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

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

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

Ingredients for Manchurian Gravy

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

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

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

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

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

How to Make Manchurian Balls – Deep Fried

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

How to Make Manchurian in Air Fryer

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

How to Make Manchurian Sauce

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

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

5. Add manchurian balls to the sauce

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

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

8. Serve immediately with fried rice or noodles

Richa’s Top Tips & Notes

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

Serving Ideas

Veg Manchurian gravy tastes fantastic with

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

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

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

Watch Veg Manchurian Recipe Video

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Veg Manchurian Recipe

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

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

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

Manchurian Gravy

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

Instructions

Vegetable Balls

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

Manchurian Gravy

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

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

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

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

Ingredients for Undhiyu

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

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

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

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Shortcut Undhiyu

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

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 918kcal

Author Richa

Ingredients

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

Coriander mix

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

The post Shortcut Undhiyu appeared first on My Food Story.

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

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

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

Nihari Ingredients

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

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

Frequently Asked Questions

Richa’s Top Tips

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

Serving Ideas

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

Customisation Ideas

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

Storage Ideas

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

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

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Mutton Nihari

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

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Calories 721kcal

Author Richa

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

This whole roasted herb garlic roast chicken has the perfect crispy chicken skin and tons of flavour from herbs, garlic and butter. This post includes detailed instructions on how to roast chicken, make a flavorful herb garlic butter, a delicious jus, as well as tips to prep and carve a chicken.

If there’s one recipe my family always requests I make every Christmas, it’s this Herb Garlic Roasted Chicken. It makes for such a delicious meal; super satisfying and has all the Christmas-y vibes. This is a complete meal with roasted veggies and gravy made from the leftover meat juices, which means you don’t have to cook separate dishes when hosting and nothing goes to waste!

This recipe and it’s steps might feel long and complicated, but don’t let that intimidate you. I’ve explained each and every step in detail so that it’s simple to follow. You can also take a look at the video below!

Herb Garlic Roast Chicken Ingredients

Chicken

• Chicken – Whole, with giblets and neck removed
• Lemon – halved and placed inside the cavity to add freshness and aroma
• Rosemary sprig – tucked inside the chicken for subtle herbal flavor
• Olive oil – to brush the chicken for a golden, crisp roast

Marinade

• Butter – adds a really nice flavor and aroma
• Garlic – minced, to infuse the chicken with a deep, savory flavor
• Herbs – finely chopped sage, rosemary, and thyme add a lovely earthy aroma and flavor
• Paprika and pepper – for a hint of spicy kick and seasoning
• Lemon zest and juice – for brightness and tanginess

Vegetables

• Onions and potatoes – for flavor and texture
• Garlic head – halved
• Chicken stock – poured into the pan to keep the roast juicy and form the base for the gravy. I don’t recommend replacing this with water

Gravy

• Flour – to thicken the pan juices after roasting, turning them into a rich, savory gravy

How to Make Herb Garlic Butter

The herbs we have used are thyme and sage, and some people also like to add parsley. They are not overpowering and they beautifully complement each other. We’ve added some paprika and ground pepper for some heat. My favourite and most underrated ingredient is lemon for some citrusy zing! Everything is mixed with butter – this is such a simple marinade with clean flavours.

We use this herb butter under and on the skin which is how this roast chicken recipe is packed with flavour.

Three Important Steps For The Best Crispy Skin Roast Chicken

1. Loosening chicken skin: The key to getting that crispy skin on the roast chicken is to loosen the skin of the chicken before marinating it. The skin on the chicken traps all the juices of the herb garlic butter and allows the meat to absorb flavours really well. It makes the chicken really succulent and also gives a nice crispy skin on top. Be as careful as possible so you don’t tear the skin. Don’t skip this step, otherwise you’ll end up with a fab looking chicken on the outside but with bland meat on the inside.

2. Marinating the chicken: The advantage of having loosened the skin of the chicken is that you can not only put the herb garlic butter over the chicken, but also under the skin and inside the cavity! This actually creates a double whammy of flavours! We recommend marinating the stuffed chicken overnight in the fridge for max flavour!

3. Trussing the chicken: Trussing is basically when you tie up the wings and legs of a chicken, or any bird, before roasting it. For this roast chicken, we haven’t trussed the bird like it is traditionally done. We’ve just tied the legs to make it more presentable! Tuck the wings of the chicken behind the neck. This prevents the wing tips from burning as the chicken roasts.

How To Cook A Whole Chicken

I like to use a cast iron skillet to roast the chicken and veggies, but any roasting pan will do. Elevate the chicken (breast side up) by placing it on top of the veggies – this way the meat juices will easily drip down into the pan. A drizzle of olive oil on top ensures it gets that golden colour. With me so far? Great job! We’ve added chicken stock and a few sprigs of rosemary to the pan. And we’ll use these reduced juices to make a delicious jus. Yum yum!

Richa’s Top Tips

• If your chicken was refrigerated, take it out of the fridge 60 minutes before you are ready to roast it to bring it to room temperature. This will ensure even cooking.
• Preheat the oven at 200 degrees C. Preheating helps to cook the meat evenly.
• Bake the chicken at 200 degrees C for about 25-30 minutes
• The cooking time will differ based on the size of the chicken. The general rule is 25 minutes cook time for 500 grams of chicken. Our 1 kg whole roast chicken took about 50 minutes to cook. 
• After baking for 30 minutes, baste the chicken – with the rendered fat and juices of the chicken and veggies in the bottom of the pan. After basting it, put the chicken back in the oven for another 20 minutes.
• At this point, if the skin is browning up too quickly, place another tray on the rack above the chicken. This will prevent the heat from hitting the chicken skin directly.
• When the oven temperature hits 75C or 165F, OR when you see those meat juices running clear, that’s when you know that the chicken is done.
• Rest for 10-15 minutes before carving

How to Carve Chicken

Now it’s carving time! Cut off and remove the twine completely. Use a fork and a meat knife and cut between the joints of the leg and body. If your chicken is cooked perfectly, it should cut right through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat off the carcass. The carcass is perfect to make stock. 

Roast Chicken Gravy

Usually the gravy is made with a roux of flour and butter and the meat juices. We’ve taken a shortcut by directly whisking in flour. (Just saving you and me a couple of extra steps!) The jus will turn out to be a nice golden brown and saucy. It’s my favourite part of the dish coz it’s like all components of this dish rolled into one! Plus we don’t want to waste a single bit of flavour in that pan. Serve this jus in an elegant piece of crockery, and pour it onto the chicken pieces in front of your guests. How’s that for presentation?

Frequently Asked Questions

Serving Ideas

• Serve the carved herb garlic roast chicken with the roasted onions, sweet potatoes, and garlic from the pan, plus a generous drizzle of the lemony pan gravy.
• Pair with simple sides like mashed potatoes, buttered green beans, steamed veggies, or a fresh green salad to balance the richness.
• For a more casual meal, serve with crusty bread or garlic bread to mop up all the buttery, herby juices.

Customisation ideas

• Swap sweet potatoes with carrots, regular potatoes, or parsnips for a different roast veggie mix.
• Change up the herbs by using Italian seasoning or adding oregano and parsley if you do not have sage or thyme.
• Add a touch of heat with chilli flakes or cayenne in the marinade, or a bit of honey for a sweeter, caramelised finish on the skin.

This herb garlic roast chicken is the kind of recipe you can come back to on special occasions, but it is comforting enough to make for cozy weekends too. With crisp skin, juicy meat, and plenty of roasted veggies and gravy on the side, it is simple enough for everyday cooking but impressive enough for guests.

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

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Whole Roast Chicken

Classic roast chicken made scrumptious with our very own herb garlic marinade. This detailed foolproof recipe will help you make the perfect homemade roast chicken.

Course Main Course

Cuisine American, American Italian, Continental

Diet Gluten Free

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 15 minutes minutes

Servings 6 portions

Calories 494kcal

Author Richa

Ingredients

• 1 kg whole chicken at room temperature giblets and neck removed from cavity
• 1 Lemon halved
• 1 sprig Rosemary
• Olive Oil for brushing

Marinade

• ½ cup Salted Butter
• 2 tablespoon Garlic minced
• ½ teaspoon Sage chopped
• ½ teaspoon Rosemary chopped
• ½ teaspoon Thyme chopped
• 1 tablespoon Paprika
• 1 ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 Lemon Zested
• 1 tablespoon Lemon Juice

Vegetables

• 3 Onion quartered
• 2 Sweet Potato chunks
• 1 head Garlic halved
• ½ cup Chicken Stock + ¼ cup extra

Gravy

• 1 tablespoon flour

Instructions

• Add all the marinade ingredients to a mixing bowl and whisk together to combine. Use the back of a spoon to gently loosen the skin. Turn over the chicken and repeat the process using the other end of the spoon. Use the spoon to insert marinade underneath the chicken skin. Massage the chicken and spread the marinade evenly. Remember to add butter in the cavity as well. Rub the remaining marinade all over the chicken. Cover the chicken and rest for 2-3 hours or overnight.
• Stuff the rosemary sprig into the chicken cavity along with half a lemon. Tie legs together with kitchen string.
• Lightly grease a roasting pan. Mix the sweet potato, onion, and garlic in a bowl. Place some of the vegetables in the center of the roasting pan. Place breast-side up on top of the vegetables in the middle. Place the remaining vegetables on the sides of the pan. Tuck the wings underneath the chicken as they cook faster and we do not want to overcook them. Rub the chicken with some olive oil and drizzle some over the vegetables as well. Add half a cup of chicken stock to the pan.
• Preheat the oven to 200C. Roast in the oven for 45-50 minutes. baste using the pan juices half way through cooking time. Remember when cooked, juices run clear when chicken thigh is pierced with a skewer. Internal temperature should read 75C.
• Remove from the oven and allow it to stand for 10 minutes before serving. To carve the chicken, first cut out the legs. Then proceed to cut the breast out carefully, seperate the wing tips and then remove the meat from the cavity area.
• Remove the vegetables from the roasting pan and move it to a serving platter. Add 1 tablespoons of flour to the pan and whisk it with the pan juices. Bring this mixture to a boil over low heat till the liquid thickens up to make a gravy. Add up to an additional quarter cup of stock if necessary. Serve hot along with the chicken and vegetables!

Video

Notes

1. The chicken I used was approximately 1.2 kgs. This took 90 minutes at 220C. The time may vary depending on your oven’s capacity and the size of the chicken. 
2. Use chicken with skin on as the skin gives it that crispy roast texture. 
3. Remember to marinade the chicken well. Apply the marinade in between the skin and meat. These pockets can hold ample amounts of marinade and help get the flavour all the way into the meat. 
4. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue. 
5. Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
6. Getting rid of juices Tip 2: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.

Nutrition

Calories: 494kcal | Carbohydrates: 29g | Protein: 19g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 848mg | Potassium: 612mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11847IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Herb Garlic Roast Chicken appeared first on My Food Story.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

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

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

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

Aloo Matar Ingredients 

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

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

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

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

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

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

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

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

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

Storage Tips

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

Customisation Ideas

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

Serving Ideas

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

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

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Aloo Matar | Potato Peas Curry

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

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 152kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

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

Nutrition

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

This article was researched and written by Urvi Dalal.

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

If you grew up eating thepla on road trips or with a hot cup of chai, this methi thepla recipe will bring back that same comfort warmly wrapped in love. 

Methi Thepla is one of those things everyone has eaten somewhere, at a friend’s house, during a trip, or packed lovingly by someone’s mom. But if you’ve never tried making it at home, this is your sign to change that! 

This is a surprisingly easy recipe and you only need a few ingredients to make pillow-y soft and flavorful theplas. If you’ve enjoyed dishes like Kasuri Methi Parathas or Aloo Paratha before, this recipe will feel instantly familiar. Theplas are lighter, stay soft for hours, are travel-friendly,  and have that comforting, earthy flavour that makes you want to reach for just one more. 

Ingredients for Methi Thepla

• Flours: A mix of whole wheat flour and besan makes theplas soft, and helps it stay tender for hours.
• Fresh Methi (Fenugreek Leaves): The hero of the recipe. It adds aroma, flavour, and a slight pleasant bitterness that makes thepla what it is.
• Spices: Turmeric, red chilli powder, coriander powder, and cumin seeds add warmth and colour without making the thepla heavy.
• Yogurt: Adds moisture and softness, keeping the thepla pliable even after cooling.
• Oil: Helps bind the dough and keeps the thepla soft. You’ll use a little more while cooking.
• Ginger & Green Chilli: Bring freshness and a gentle kick that balances the methi beautifully.
• Salt & Sugar: Sugar is optional but helps round out the methi’s bitterness.

How to Reduce Bitterness from Methi

Fresh methi can sometimes taste a little sharp because of its natural alkaloids, but you can mellow that bitterness easily. The most effective way is to chop the leaves, sprinkle a little salt, mix, and let them sit for 10-15 minutes – they’ll release water, and squeezing this out removes most of the bitterness without affecting the flavour. 

Using tender, younger leaves also makes a big difference, since they’re naturally milder. These small steps help you keep all the nutrition methi is loved for like iron, fibre, folate, and antioxidants, while making thepla soft, flavourful, and perfectly balanced.

Frequently Asked Questions

Richa’s Top Tips

• Chop the methi finely: Big pieces can tear the dough and make rolling difficult. A fine chop distributes flavour evenly and keeps thepla smooth.
• Don’t add all the yogurt at once: Add little by little while kneading. Thepla dough should be soft but not sticky.
• Give the dough 10–15 minutes of rest: This small pause makes the dough more elastic, which means easier rolling and softer thepla.
• Cook on medium heat: Low heat dries out the thepla, and high heat burns it. Medium heat gives you those perfect golden spots.
• Press gently while cooking: Use a spatula to lightly press the edges so the thepla cooks evenly without turning crisp.
• Brush with oil after cooking: A tiny bit of oil keeps them soft for hours, especially helpful if you’re packing them for lunchboxes and travel.

Storage Tips

• At room temperature: Methi theplas stay soft for up to 8–10 hours, which makes them great for travel or busy days. Just cool them completely before packing so they don’t turn soggy.
• In the fridge: Store cooled theplas in an airtight container or wrap them in foil. They stay good for 3–4 days. Reheat on a tawa with a few drops of oil or ghee to bring back that fresh softness.
• In the freezer: Freeze them between parchment sheets in an airtight box for up to 1 month. Warm them on a hot tawa (no need to thaw fully) for perfect results.
• Travel-friendly tip: Brush each thepla with a tiny amount of oil after cooking. This keeps them soft longer and prevents drying out in lunchboxes or while travelling.

Serving Ideas

Methi Thepla is one of the most versatile items from the Gujarati cuisine and makes for a wonderful base to any meal. Here are some delicious ways to enjoy it:

• With Mango Chutney: the classic Gujarati combo that’s sweet, tangy, and unbeatable.
• With Aloo Sabzi: a simple, homely potato sabzi makes this a complete meal.
• With Masala Dahi: mix curd with roasted jeera, chilli powder, and salt for a quick side.
• With Pickle: try it with Mangalorean Prawn Pickle or Green Chilli Pickle for a spicy kick.
• With Egg Bhurji: if you want to add protein and make it a breakfast-style meal.
• With Paneer Bhurji: pairs beautifully with the earthy flavour of methi.
• With Any Dal: make a sweet-spicy dal that balances the mild bitterness of methi.
• With Dry Sabzis: like Aloo Gobi, Bhindi Fry etc
• As a wrap: stuff with cooked chicken, paneer, or veggies for a quick lunch roll.

Customisation Ideas

• Boost the flavour with herbs: Add chopped coriander or a handful of fresh dill (suva). Dill pairs surprisingly well with methi and gives the thepla a lighter, fresher taste.
• Make it higher-protein: Mix in 2–3 tablespoons of roasted besan or soya flour. It gives theplas a nutty flavour and keeps you full longer.
• Add veggies for softness: Grated zucchini, lauki, or carrots make the dough softer and keep the theplas moist for hours. Great for travel days.
• Spice it up: Stir in crushed black pepper, ajwain, or a pinch of saunf. Each one adds a different aroma without overpowering the methi.
• Make a multi-grain version: Swap a small portion of wheat flour with ragi, jowar, or bajra flour. These add fibre and make the theplas more nutritious while still keeping them soft if mixed in small amounts.

Let this be your next lunch fix, and make extras so you can have some the next day as well & I hope this recipe becomes a regular at your breakfast table. If you make it, I’d love to see how it turns out, don’t forget to tag me on Instagram @my_foodstory!

Watch Methi Thepla Recipe Video

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Thepla Recipe | Methi Thepla

Warming and fragrant, methi thepla is a popular flatbread from Gujarat, India. It's easy to make, travel-friendly, and extremely versatile!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 portions

Calories 409kcal

Author Richa

Ingredients

• 1 ½ cups methi leaves 70 gms
• 2 cups whole wheat flour atta
• ¼ cup gram flour besan
• 1 tablespoon ginger garlic paste
• 2 green chillies crushed
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 ½ tablespoons sesame seeds
• 1 teaspoon salt
• ¼ teaspoon sugar
• ½ teaspoon ajwain
• ¼ teaspoon asafoetida hing
• 2 tablespoons mustard oil
• ½ cup + ⅛ cup water
• 1 tablespoon ghee or groundnut oil or any neutral cooking oil

Instructions

• Add all the ingredients except water to a wide bowl or plate. Give a good toss to incorporate all the ingredients. Add water 2-3 tablespoons at a time and start kneading the dough, alternating between your palms and knuckles. Knead for 2-3 minutes till you get a soft, pliable dough. Keep the dough covered with a kitchen towel so it does not dry out.
  1 ½ cups methi leaves, 2 cups whole wheat flour, ¼ cup gram flour, 1 tablespoon ginger garlic paste, 2 green chillies, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder, 1 ½ tablespoons sesame seeds, 1 teaspoon salt, ¼ teaspoon sugar, ½ teaspoon ajwain, ¼ teaspoon asafoetida, 2 tablespoons mustard oil, ½ cup + ⅛ cup water
• Heat a tava, take a large lemon sized piece (approx. 2-3 tablespoons) of dough and smoothen into a ball between your palms. Place on a rolling board or kitchen counter and using a rolling pin, gently roll into a thepla/roti. If thepla feels sticky while rolling, dust with dry flour. Evenly roll till its approx. 5 – 5.5 inches in diameter.
• Heat tawa on medium. Place the thepla in the centre of the tawa & cook on medium. Once tiny bubbles appear on the surface, flip the thepla, apply a few drops of ghee or oil & flip again and apply ghee on the other side. Fry on low until golden spots appear on both the sides. Transfer to a plate, repeat the same for making rest of the theplas. Stack them one on top of the other so they stay soft & do not dry out. Serve hot.
  1 tablespoon ghee or groundnut oil or any neutral cooking oil

Video

Notes

1. While kneading, water required may vary slightly, as it depends on the wheat flour that you use. The dough has to be soft & pliable.
2. Mustard oil is used as it adds an authentic flavour to the theplas.

Nutrition

Calories: 409kcal | Carbohydrates: 57g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 675mg | Potassium: 333mg | Fiber: 10g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 5mg

This article was researched and written by Harita Odedra.

The post Methi Thepla Recipe appeared first on My Food Story.

If green chutney is a star ingredient in your kitchen, you’re going to love this recipe. It’s juicy, flavorful, and cooks up quickly, making it perfect for both weeknight dinners and weekend grilling. 

When the weather starts to get chilly, this is the kind of chicken you actually feel like eating. Reminding us of our favorite street food stalls, it’s warm, fresh, and unlike them, not loaded with those heavy masalas. 

The coriander and mint give it such a clean flavour, and the whole thing cooks quickly, which is always a plus. And the colour? It just makes the plate look happy. If you’ve tried simple recipes like our Chicken Curry, this has that same comfort but with a lighter, greener twist.

Ingredients for Hariyali Chicken

• Chicken: Bone-in or boneless, both work well. The curd marinade helps keep it tender and juicy.
• Curd (Yogurt): Adds creaminess and gently tenderises the chicken while giving the gravy a balanced tang.
• Basic Seasoning: Turmeric and salt form the simple base flavour for the marinade.
• Green Herbs: Coriander, mint, and a few palak (spinach) leaves come together into a  bright green splash of colour and fresh, herby flavour.
• Green Chillies: Brings about the heat so you can adjust depending on how spicy you like it. 
• Cashews: Blended in to give the gravy a naturally rich, creamy texture without using cream.
• Ice Cubes: Helps the green paste stay vibrant by keeping the herbs cool while grinding.
• Whole Spices: Green cardamom, cloves, and cinnamon add warmth and aroma right at the start of cooking.
• Aromatics: Finely chopped onions plus ginger–garlic paste build the savoury base of the gravy.
• Seasonings: Water, salt, crushed pepper, garam masala, and kasuri methi round out the flavours and balance the dish beautifully.

Richa’s Top Tips

• Keep the greens bright: Grind the coriander, mint, and palak with ice cubes. This little trick keeps the colour fresh and green instead of dulling while cooking.
• Don’t skip the marinade: Even 20–30 minutes makes a huge difference. The curd softens the chicken and helps the flavours cling better.
• Roast the chicken briefly: When you add the marinated chicken to the pan, roast it on high heat for a minute or two. This helps seal in juices and gives the gravy a deeper flavour.
• Adjust water wisely: Add water little by little so the gravy turns out to be thick, not watery

Frequently Asked Questions

Storage Tips

• Fridge: Hariyali Chicken stays well in an airtight container for up to 2 days. Reheat it on low heat with a splash of water or milk so the gravy stays soft and creamy.
• Freezer: You can freeze it for up to a month. Thaw overnight in the fridge and warm gently on the stove. The colour may darken slightly but the flavour stays great.
• Storing the green paste: If you want to prep ahead, make the green paste and freeze it in small portions. It stays fresh for 2–3 weeks and makes cooking much quicker.
• Avoid boiling after reheating: Overheating can dull the green colour and make the chicken tough. Keep the heat low and slow.

Serving Ideas

Hariyali Chicken pairs beautifully with simple sides that let the herby flavour shine. Here are some recipes from the blog you can serve it with:

Perfect with Indian Breads

• Garlic Naan: soft, buttery, and great for scooping up that green gravy.
• Lachha Paratha: flaky layers that taste amazing with creamy chicken curries.

Great with Rice

• Jeera Rice: light and aromatic, perfect for balancing the herbs and spices.
• Vegetable Pulao: adds a bit more colour and texture to your meal.

For a Bigger Spread

• Dal Tadka: for a cozy, comforting combo.
• Indian Raita: a simple, homely side dish that pairs beautifully with fresh herb-based curries.
• Kachumber Salad: fresh, crunchy, and helps brighten the meal.

Customisation Ideas

• Swap the protein: Use paneer, mushrooms, tofu, prawns, or even soya chunks for a vegetarian or lighter version, the green marinade tastes amazing on all of them.
• Turn it into a grill recipe: Use the same marinade and grill the chicken (or paneer) on a grill pan or tandoor for a smoky, tikka-style twist.
• Make it creamy: Add 1–2 tablespoons of cashew cream or coconut milk toward the end for a richer, restaurant-style gravy without changing the flavour too much.
• Dry version option: Cook off the water and finish with a squeeze of lemon to turn this into a dry, starter-style Hariyali Chicken which is great for wraps or platters.

Now it’s over to you. Go ahead & try this at your home, don’t forget to tag me on Instagram @my_foodstory when you do. I’d love to see your Hariyali Chicken and how you make it your own!

Watch Hariyali Chicken Recipe Video

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Hariyali Chicken

This Hariyali Chicken is juicy, flavorful, and cooks up quickly, making it perfect for weeknight dinners as well as special occasions.

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 334kcal

Author Richa

Ingredients

For marination

• 500 grams bone-in or boneless chicken
• 3 tablespoons curds whisked
• ¼ teaspoon turmeric powder
• ½ teaspoon salt

Green paste

• 1 cup coriander leaves 70 gms
• ½ cup mint leaves 10 gms
• 3 palak leaves
• 3-4 green chillies
• 1 tablespoon cashews soaked in water
• 4-5 ice cubes

For gravy

• 3 tablespoons oil
• 3 green cardamoms
• 2 cloves
• 1 inch dalchini
• ½ cup finely chopped onions
• 1 tablespoon ginger garlic paste
• ½ cup water
• ½ teaspoon salt
• ¼ teaspoon pepper crushed
• ¼ teaspoon garam masala powder
• ¼ teaspoon roasted & crushed kasuri methi

Instructions

Chicken marination:

• Add all ingredients listed for Marination to a bowl, give a good toss and set aside to marinate for 20-30 minutes.
  500 grams bone-in or boneless chicken, 3 tablespoons curds, ¼ teaspoon turmeric powder, ½ teaspoon salt

Green paste:

• Add all the ingredients for the green paste to a mixer grinder and grind to a smooth paste.
  1 cup coriander leaves, ½ cup mint leaves, 3 palak leaves, 3-4 green chillies, 1 tablespoon cashews, 4-5 ice cubes

Hariyali gravy:

• Heat oil in a kadai or pan, add whole spices – cardamoms, cloves, dalchini and saute on low for a few seconds. Add chopped onions and heat fry for 2-3 minutes on low till they turn translucent. Add ginger garlic paste and fry on low till they golden brown.
  3 tablespoons oil, 3 green cardamoms, 2 cloves, 1 inch dalchini, ½ cup finely chopped onions, 1 tablespoon ginger garlic paste
• Add marinated chicken and roast on high for 1-2 minutes till the chicken gets coated with the aromatics.
• Add ground green paste and saute for 1-2 minutes. Add water, salt, pepper and cook on low for 20-25 minutes till the chicken is cooked well. Add garam masala powder, kasuri methi, cook for 5 minutes and serve.
  ½ cup water, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garam masala powder, ¼ teaspoon roasted & crushed kasuri methi

Video

Nutrition

Calories: 334kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 834mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Hariyali Chicken appeared first on My Food Story.

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

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

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

Ingredients for Chickpea and Spinach Curry

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

Customisation Ideas

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

Why You’ll Love This Curry  

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

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

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

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

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

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

Instructions

Cooking chana:

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

Making palak puree:

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

Making chole palak:

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

Video

Notes

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

Nutrition

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

This article was researched and written by Harita Odedra.

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

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.

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

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

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

Ingredients for Matar Paneer Pulao

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

Richa’s Top Tips

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

Frequently Asked Questions

Storage Tips

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

Serving Ideas

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

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

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

Watch Matar Paneer Pulao Recipe Video

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Matar Paneer Pulao

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

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 portions

Calories 432kcal

Author Richa

Ingredients

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

Instructions

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

Video

Nutrition

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

This article was researched and written by Harita Odedra.

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