Kadhi or karhi is a dish originating from the Indian subcontinent mostly every where it has it own version and method of preparation, I have made a North Indian most famous and common home made dish Punjabi Kadhi which is rich with tangy flavor and loved by everyone at home. Kadhi consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.

Ingredients for making the Punjabi Kadhi.

for kadhi mixture

• 1.5 cups full fat sour curd or khatta dahi or yogurt or 375 gram sour curd
• 3 cups water
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 generous pinch of asafoetida(hing)
• Salt to taste
• 40 grams of besan
• mustard oil for shallow frying or deep frying pakoras

Making of onion pakoras

• 150 gms of onions
• 1 cup besan (gram flour)
• ½ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon ajwain (carom seeds)
• ⅔ to ¾ teaspoon salt or add as required
• ¼ cup water or add as required

Making of punjabi kadhi

• 1 small to medium onion or ⅓ cup chopped onions
• 1 tablespoon chopped ginger
• ¾ to 1 tablespoon chopped garlic
• 8 to 10 fenugreek seeds (methi seeds)
• 2 green chillies, chopped
• 2 red chillies, broken
• 1 teaspoon cumin seeds
• a generous pinch of asafoetida(hing)
• 8 to 10 curry leaves or 1 sprig curry leaves
• 2 tablespoons mustard oil

Method of making the Punjabi Kadhi

making curd mixture

• In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth
• Add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
• Stir and mix everything again, Add 3 cups water and stir well to avoid lumps.

Making of onion pakoras for punjabi kadhi

• Take the 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.
• Add 1 cup thinly sliced onions, Mix everything well and keep aside covered for 30 minutes.
• This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about to moist.
• Then accordingly add water as required to make a thick batter. I added ¼ cup water.
• Heat oil for deep frying in a kadai. And one by one fry the pakoras on a medium flame.fry till the pakoras becomes golden brown.
• Remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakoras in batches this way. When done keep all of them aside.

Making of Punjabi kadhi

• In a kadhai heat oil then, Add 3 to 4 pieces of broken red chilly cook a little without burning it then add 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color, Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.
• Then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.
• Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). Stir and saute for a minute on a low flame.
• Then add the curd mixture and Stir very well. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook the kadhi will be around 14 to 16 minutes.
• After the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken.
• If the kadhi becomes too thick, then add some hot water.
• Now add the onion pakoras in the kadhi. Stir gently, Cover with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes, sprinkle some garam masala powder on the punjabi kadhi.
• Serve the punjabi kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with rotis or parathas.

Please Note: Punjabi Kadhi best goes along with Steam rice. It’s my personnel favorite dish from the childhood.

Dan Dan noodles are the archetypal Chengdu street snack. Their name comes from the bamboo shoulder pole that street vendor traditionally use to transport their wares: the verb ‘Dan’ means to carry on a shoulder pole. Elderly residents of the city still remember the days when the cries of the noodles sellers- ‘Dan dan mian ! Dan Dan mian!

• 200 gms dried Chinese flour and water for noodles
• For the meat toppings
• 1 tbspPeanut oil
• 3 Sichuanese dried red chilies, snipped in half and seed should be discarded
• 1/2 tsp whole Sichuan pepper
• 25 gms Tiajin preserved vegetables
• 100 gms minced beef
• 2 tsp light soy sauce
• Salt to taste
• For the sauce
• 1/2 tsp ground roasted Sichuan pepper
• 2 tbsp sesame paste
• 3 tbsp light soy sauce
• 4 tbsp chilli oil with chilli sediment
• Salt as desired

Method of making the Dan Dan Noodels

• Heat 1 tbsp of peanut oil in a wok over the moderate heat. When the oil is hot but not yet smoking, add the chilies and Sichuan pepper and stir fry briefly until the oil is spicy and fragrant. Take care Not to burnt the spices. Add the ya cai or preserves vegetables and continue to stir fry until hot and fragrant. Add the meat, splash in soy sauce and stir fry until the meat is brown and a little crisp, but not too dry.
• Season with salt to taste. When the meat is cooked remove the mixture from the wok and set aside.
• Divide the sauce ingredients among the serving bowls and mix togeather.
• Cook the noodles according to the instructions on the packet. Drain them and add the portion to the sauce in each serving bowl. Sprinkle each bowl with the mixture and serve immediately.
• Before eating give the noodles a good stir until the sauce and meat are evenly distributed.

Please Note: Sichuan pepper is very hot and fiery sichuaneas herb/pepper which may make your tongue numb. Please be care ful while adding this heavenly pepper which is full of aroma and peppery taste.

Eggs are the best source of proteins and is one of the popular choice for those who do not eat non-vegetarian food. There are a number of people who happen to be eggetarian but cannot eat meat and for them egg is one of the prominent sources of protein. Like potato, egg is also a versatile ingredient with which you can make anything. Eggs are the only product which have variety of recipes which kids love to have at any point of time. So let’s start with this exotic recipe of Egg Curry.

Ingredients for making the Egg Curry or Anda Curry

• 2 boiled egg
• 1 chopped tomato
• 1 onion
• 3 green chilli
• 2 tablespoon melon seeds
• 1 tablespoon cashew nut paste
• 1 1/2 tablespoon red chilli powder
• 1/2 teaspoon sugar
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon kasoori methi powder
• 5 cashews
• 2 tablespoon fresh cream
• Salt to taste
• 1 handful chopped coriander leaves

Method of making Egg Curry/ Anda Curry

First of all Boil the Eggs

1. To prepare this mouth-watering Spicy Egg Curry, boil eggs in a pan. Once done, keep aside without peeling them.

2. Sauté onions and tomatoes then grind together 1/3 of tomato, 1 tbsp melon seeds and cashew paste.

3. Transfer this paste in a bowl and grind 1/3 onion with melon seeds. Transfer this paste in a bowl.

4. Now, put a pan over medium flame and add oil in it. When the oil is hot enough, add 1 tbsp onion, 1 tbsp tomato, 3 slit green chillies. Saute for 2 minutes.

5. Once Gravy is ready then, Add Eggs In The gravy and just give another boil

6. Next, add the onion-melon seeds paste and tomato-cashew and melon seeds paste in it. Cook for 2 minutes and then add red chilli powder, salt, sugar, cumin powder, garam masala, kasoori methi powder, chopped cashews and coriander leaves.

7. Simmer for 2-3 minutes and then add fresh cream. Cook for 1 minute and meanwhile peel and halve the eggs.

8. Add in the gravy and cook for 2 minutes. Garnish with coriander leaves and serve hot with steam rice, paratha or roti.

Please Note: Egg Curry is very famous and best option to prepare at any time during the day or night. This is very healthy options and as you know eggs are the best source of proteins. So keep trying something different every time when you have eggs. enjoy your Sunday with your family with his delicious yummy Egg Curry !!😃😃👌

India is not just a country it has wide range of different province and different culture with different cuisine/ food their are so many variations of cooking the egg curry . But Chettinad egg Curry is my personal favorite dish this recipe with coconut made freshly with home ground chettinad masala. Chettinad cuisine is famous for its spicy and pungent flavored food. A number of spices and aromatics are used to cook this Tamil cuisine. Which is very nutritious and have so many benefits of health in the coastal religion.

Ingredients for making the Chettinad Masala

(For Chettinad Masala)

• 1 teaspoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Carom Seeds
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Black Pepper
• 1/2 Cinnamon Stick
• 1 Star anise
• 2-3 Cardamom
• 1 teaspoon Poppy Seeds
• 3-4 Red Chili

Ingredients for making the Egg Curry

• 6 Eggs
• 1 Bay Leaf
• 1 Onion Chopped
• 1 Red Chili
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• Salt to taste
• 1 Tomato Chopped
• 1 teaspoon Chettinad Masala
• 1 tablespoon Coconut Paste
• Sprig of curry leaves
• Water or stock

Method of making the Egg Chettinad Curry

• To make Chettinad egg curry, the first step is to fry the eggs.
• Heat oil in a pan and add soft boiled eggs in it. Turn the eggs and fry them from both sides.
• When the eggs are golden brown carefully take them out in a plate.
• Now, in the same pan add a bay leaf, chopped onions, and a red chili. Cook the onions till they are golden brown and then add the spices.
• Add a teaspoon of turmeric powder, red chili powder, and salt.
• Cook the spices until they are well roasted and fragrant, then add tomatoes in it.
• When the tomatoes are soft and mushy, add a teaspoon of Chettinad Masala and coconut paste in the masala.
• Add a sprig of curry leaves in it. Roast the masala well and when the oil starts to leave the masala to add water in it.
• Pierce the eggs with a knife or fork and add them in the gravy. This way the eggs will be able to soak the gravy. Cover it with a lid and cook for another 4-5 minutes.
• Serve egg Chettinad garnish with fried Curry leaves, enjoy this delicacy with Steam rice, Tamarind rice,lemon rice,fried rice, Chapati or best way to enjoy it fully with Malabar paratha my personnel favorite.

Please Note: please prepare your on Chettinad Masala to get the real taste of this heavenly coastal dish, similarly you can make so many different items along with this Masala. E.g Chicken Chettinad, fish and prawns delicacies.

Their is one another mouth watering delicacy is an Indian cottage cheese/Paneer curry made using pickling spices. Slightly tangy and full of flavors, most of the time this unique Curry is made with the mixed of achari Masala which every chef has his on tactics to make it, I have mentioned the mix of Achari Masala for your refrence. In this recipe.

Method of making the Achari Masala at home?

Ingredients for making the Achari Masala

• 16-18 Kashmiri Dry Red Chillies
• 2 tbsp Coriander Seeds
• 2 tsp Onion Seeds
• 6 tbsp Fennel Seeds
• 4 tbsp Mustard Seeds
• 1 tsp Fenugreek Seeds
• 6 tbsp Cumin Seeds
• 4 tbsp Salt
• 1 tsp Turmeric Powder
• 1 tsp Hing
• 4 tsp Dry Mango Powder

Method of making the Achari Paneer Masala

1. In a heavy bottomed pan add dry red chillies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant. Cool for 5 minutes.

2. Blend in a blender with the rest of the ingredients to make a coarse powder.

3. Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.

4. You can add this powder in curries, dal and can make various starters.

Ingredients for making the Achari Paneer Masala

• 1/4 cup Mustard oil
• 1 cup Onion Finely Chopped
• 2 tsp Ginger Garlic Paste
• 2 to 3 Green chilli Slit into halves
• 1/2 cup Tomato Grated
• 1/2 cup Yogurt Whisked with 1 tbsp maida
• 2 tbsp Achari Masala
• 2 tsp Coriander Seeds Crushed
• 2 tsp Kashmiri Red Chilli Powder
• 2 tsp Dry Mango Powder
• Salt to taste
• 400 g Paneer Cut into cubes
• 1/2 cup Peas
• 1/2 cup Capsicum Cubed
• 2 tbsp Mango Pickle Masala with Oil
• 2 tbsp Kasuri Methi
• 2 tbsp Lemon Juice

Method of making the Achari Paneer Masala

1. Heat mustard oil in a heavy bottomed pan.
2. When the oil is hot, add onion and fry until slightly browned.
3. Add ginger garlic paste and green chilli and fry until onion turns nicely brown.
4. Add tomato and cook for 3-4 minutes.
5. Now add yogurt whisked with maida and cook for another 2-3 minutes.
6. Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
7. Add 1 cup of water and bring the curry to a boil.
8. Now add paneer, peas and capsicum and cook for 4-5 minutes.
9. Add mango pickle masala with oil, kasuri methi and lemon juice and mix well.
10. Serve this mouthwatering delicacy garnished with kauri methi powder, this dish goes well with Naan, Roti, Paratha any sort of steam rice and pulao. One of the most delightful dish of Indian sub continent. Surprised your guests by this dish during any social gathering in the family.👍👍❤️❤️

Please Note

You can use this Masala in making of so many different kind of dishes as per your liking and preferences. just change the main content like paneer with any other dairy, poultry or meat items.

Ingredients for making the Paneer Butter Masala

Making of cashew paste

• 25 to 30 pcs of whole cashewsnuts
• ⅓ cup hot water for soaking cashews

Making of tomato puree

• 2 cups diced tomatoes or 300 grams tomatoes or 4 to 5 medium size – pureed

Making of paneer butter masala

• 2 tablespoons butter
• 1 tej patta (indian bay leaf)
• 1 inch ginger and 3 to 4 garlic
• ½ to 1 teaspoon kashmiri red chili powder or deghi mirch
• 1.5 cups water
• 1 inch ginger julienne
• 1 or 2 green chili – slit
• 200 to 250 grams paneer (cottage cheese) – dices
• 1 teaspoon kasuri methi (dry fenugreek leaves) powder
• ½ to 1 teaspoon garam masala
• 2 to 3 tablespoons low-fat cream
• ¼ to 1 teaspoon sugar, and 1 tsp honey
• salt to taste

for garnishing

• 1 to 2 tablespoons chopped coriander leaves and kasuri methinlowder
• ginger julienne
• 1 tablespoon low fat cream
• 1 to 2 teaspoons butter –

Method of making Paneer Butter Masala

• Soak 18 to 20 cashews in a hot water for 20 to 30 minutes. Then make the paste of cashew nuts.
• Chopped the tomatoes, cut the even size of paneer dices.
• In the same blender add 2 cups of diced or roughly chopped tomatoes. No need to blanch the tomatoes before blending.
• Blend to a smooth tomato puree. Keep aside. Don’t add any water while blending the tomatoes.

Making of makhani gravy

• In a heavy bottom pan Melt butter on a low flame. Add bay leaf and fry till the oil become fragrant.
• Add ginger-garlic paste and saute for 2 to 3 minutes till the raw aroma disappears. And onions become transparent.
• Add the tomato puree and stir well. Cook for10 to 12 minutes. Then add kashmiri red chili powder and stir again. Continue to saute till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together on the top.
• Then add cashew paste and stir well. Saute the cashew paste for a few minutes till the oil begins to leave the sides of the pan.
• The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep stirring so the paste will not stick on the base of the pan.

• Add water and mix very well. Simmer on a low flame.
• The curry will come to a boil.
• After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.
• Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.
• After 3 to 4 minutes, add 1 or 2 slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar/honey
• You can add sugar from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.
• Mix very well and simmer for a minute.
• After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. i keep the gravy to a medium consistency.
• After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the flame.

Serving of paneer butter masala

• Garnish it with coriander leaves and ginger julienne.
• You can even dot the gravy with some butter or drizzle some cream.
• Serve paneer butter masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.
• Side accompaniments can be green salad and some pickle along with lemon wedges and papad. Enjoy this special dish rich with lots of vitamins and a complete source of energy along with family and friends. Most popular dish make on every special occasion in India mostly in the North India.

Please Note

1. Butter: use good quality butter. You can add both unsalted or salted butter. Also both yellow butter or white butter can be added.
2. Tomatoes: it is best to use fresh, ripe red tomatoes. Add tomatoes which have sweet-tangy taste.
3. Tomato puree: blend the tomatoes to a smooth puree. If you want you can strain the tomato puree also. Or you can use tomato purée tin or both.
4. Paneer: best to use homemade soft paneer or a good quality fresh paneer from the sweet shop.
5. You can steam the paneer also before adding it to the dish to make it more soft, it’s a chef secret.

Paneer/cottage cheese is very healthy and nutritious dairy product famous around the world. In the delicacy paneer is simmered along with onion tomato and spinach gravy. This palak paneer is one of the best which you can make at home. During at any occasion Serve palak paneer with plain or flavored rice, pulao, Naan, roti or paratha. Kids are very much fond of these kind of healthy dishes of that would cook it in the right way or method.👍

Ingredients for making the Palak Paneer

• 1¼ cup Paneer (150 grams)
• 2 cups palak/spinach (100 grams)
• 2 tablespoons Oil/butter as needed
• 2 to 3 green chilies (deseeded)
• ¾ cup onions (fine chopped) (2 medium)
• 1 teaspoon ginger, garlic (fine chopped)
• ½ cup tomatoes (deseeded & chopped)
• salt to taste
• 8 to 10 cashewnuts paste
• 1 tbsp almonds paste
• 3 tbsps cream
• ½ to ¾ teaspoon Garam Masala
• ½ teaspoon kasuri methi (dried fenugreek leaves) optional to just give the punch.

To make dish more fragrant add Whole spices for palak paneer

• 1/8 teaspoon cumin (jeera)
• 2 green cardamoms (elaichi)
• 1 inch cinnamon (dalchini)
• 2 cloves (laung)

Method of making the Palak Paneer

Preparation for palak paneer

• Pluck only the young & tender palak leaves and discard the stems as they may leave a bitter taste.
• Add them to a large pot of water. Rinse them well for few minutes & drain to a colander.
• In a heavy bottom pan heat 1 tsp oil, Fry green chilies and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away.
• Second option is to blanch the palak/Spinach in 4 cups of hot water with ¼ tsp of salt for 2 mins. Then immerse in ice cold water. Drain off completely.
• Cool this mixture and Blend along with cashews to make a smooth purée.
• For paneer you cut into 1/2 inch cubes and use weather you fry them or just pan fried with little butter to make it fragrant.

Method of making palak paneer

• Again in a heavy bottom pan heat 1.5 tbsp oil and fry cinnamon, cardamoms, cloves & cumin until they start sizzling and become aromatic.
• Then add onions and fry till they becomes golden brown.
• Next fry ginger garlic paste until the raw smell goes away.
• Then fry tomatoes with some salt until they break down and turn mushy. Then add cashew and almond paste.
• Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan.
• Pour half cup water and cook until the mixture thickens.
• Lower the flame, add the pureed spinach.
• Mix well and cook until it begins to bubble for about 2 to 3 mins.
• Avoid overcooking. Add paneer & mix well. Adjust the seasoning then,
• Add cream and butter and Switch off the gas. Your exotic recipe of palak paneer is ready.
• Serve hot garnished with cream accompanied with Butter naan/roti or paratha. This really a awesome healthy preparation which every one will love.

Palak Chicken is a healthy Chicken delicacy where chicken is firstly marinated and then cooked in spinach gravy. It is a healthy Chicken preparation which you can serve with Tawa Paratha, Latcha paratha, Butter Naan. Along with choice of salad and Raita.

Ingredients for making the Palak Chicken

• 350 grams Chicken breasts , cut into pieces
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Lemon juice
• 1 teaspoon Green Chilli Paste
• 300 grams Spinach roughly chopped
• 2 Sliced onions
• 2 teaspoon ginger garlic paste
• 3 teaspoon Sunflower Oil
• 20 gms butter
• 10 gms Cream
• 1 teaspoon Ajwain (Carom seeds)
• 2 Cardamom Powder (Elaichi)
• 5 Cloves (Laung)
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon Lemon juice
• 1/4 teaspoon Chaat Masala Powder
• 2 teaspoon Fresh cream to garnish
• Salt to taste

Method of making the Palak Chicken Curry – Spinach Chicken

1. To start with the Palak Chicken, first of all clean, wash the chicken breast and cut into small to medium sized pieces. As per your preferences (sliced or diced)
2. Take a medium bowl and add chicken pieces, 1 teaspoon oil, lemon juice, green chilli paste, salt, pepper, and red chilli powder. Mix everything properly, cover and refrigerate for 20 minutes or overnight.
3. Clean and wash the spinach leaves and blanch the leaves to enhance the color along with little salt.
4. Once the spinach leaves would be blanched statin the water and cool the leaves in the ice water to retain the color.
5. Once the spinach cools, place it in a mixer grinder and make a puree. Keep the palak aside. Or you can roughly chopped the spinach leaves whatever you like.
6. Heat a heavy bottomed pan with oil, add shahi jeera, cloves and saute it for about 10 seconds.
7. Add onions and cook till they become soft and translucent. Once they are soft add the ginger garlic paste and let it cook for about 2 to 3 minutes so that the raw smell of the paste goes away.
8. After 2 to 3 minutes, add in the tomatoes and the marinated chicken with masala. Let it cook for about a minute or two.
9. Next, add cardamom powder, red chilli powder and salt to taste. Give it a mix, cover the pan and allow the chicken to cook completely.
10. Finally, pour the spinach puree, mix everything well and let the Palak Chicken simmer for 4 to 5 minutes until the gravy thickened and then add little cream and butter to make it more nutritious.
11. Once the Palak Chicken is done, add lemon juice, give it a mix and it is ready served it accompanied with choice of your bread, salad or Raita enjoy this healthy delicacy with your family and friends or you can showcase your skill during any special Occassion, I am sure your friends will surly praised your this new creations.

Parwal/Tendli/Ivy Gourd is a vegetable that is not so loved by all, but it has got so many health benefits, I am not guaranteed everyone but when I make it in my own way then even the kids are also start asking what is this ! However, I personally think that this vegetable is highly underrated. It is so versatile and can be used in many cuisines with other lots of different names, but trust me you try it out this recipe in which I assured you will fell in love with it. Other ingredients like, Mawa, cashew paste, coconut powder or milk or Masala preparation will entice you to cook this forest veggies.

Ingredients for making the Shahi Parwal

• 1 large onion finely chopped
• 2-3 tomatoes
• 1/2 cup cashews
• 2-3 tbsp poppy seeds
• 3 cups sliced parwal
• 1 tsp mustard seeds
• 1 tsp Shahi caraway seeds
• 2 bay leaves
• 3 cloves
• 1 cinnamon stick
• 1 tsp turmeric powder
• 1 tbsp chilly powder
• 1 tsp garam masala
• 1 tbsp ghee
• 2 tbsp heavy cream
• 2 tbsp mawa
• 1 sprig mace
• 5 to 6 whole black pepper corn
• Oil for frying
• Salt to taste
• 1 tbsp oil

Method of making Shahi Parwal

• In a pan boil onions and tomatoes with water and little salt for a while approx for 5 minutes, then Strain and let it cool down. Add them to the mixer grinder along with cashews and poppy seeds and splitz to a smooth paste. Wash the parwal and slit them in halves.
• Heat oil in frying pan and fry the sliced parwal till they turn light golden brown. Take it out on a paper towel to soak the excess oil. In another pan, heat oil. Temper mustard seeds and then add the whole spices like bay leaf, cloves and cinnamon. Fry for a minute. Then add the ground paste and saute for 3-4 minutes, till the raw smell goes or the oil comes on the top.
• Now add the dry spice powders like turmeric powder and chilly powder. Next add the fried parwal and salt. Mix it all together and let it cook for another 3-4 minutes. Once it done add ghee and cream mixed well, so here you Devine dish is ready to serve. Enjoy this dish with garlic naan, paratha or home made tawa chapati.

This is a lightly spiced, creamy and a delicious Punjabi curry made with kidney beans, onions, tomatoes and spices. This is my grand mother way of making this famous and truly Punjabi rajma masala. Which will leave you speechless about it’s fabulous taste.

Ingredients for making Rajma Masala

for pressure cooking rajma

• 1 cup rajma (kidney beans) – any variety best is chitra
• 3.5 to 4 cups water for pressure cooking
• enough water for soaking rajma

for rajma masala curry

• 150 grams onions finely chopped onions
• 250 grams tomatoes finely chopped
• 3 to 4 medium garlic,
• 1 inch ginger
• 1 to 2 green chilies
• 5 gms ginger garlic paste
• 1 teaspoon coriander powder(ground coriander)
• ¼ to ½ teaspoon red chili powderor cayenne pepper or hot paprika
• ¼ teaspoon turmeric powder(ground turmeric)
• 1 pinch asafoetida (hing) – optional
• ¼ to ½ teaspoon garam masala powder
• ½ teaspoon cumin seeds
• 1 teaspoon crushed kasuri methi(dry fenugreek leaves)
• 2 tablespoon butter and 1 tablespoon oil or 3 tablespoon butter
• 2 to 3 tablespoon cream
• 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) or plain water for the curry
• salt to taste

Method of making Rajma

soaking and pressure cooking rajma

• Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours.
• Next day, discard the water and rinse the beans again in fresh water.
• In a pressure cooker, take both the rajma and 4 cups water.
• Pressure cook on a medium to high flame for 15 to 20 minutes.
• When the rajma is cooking, you can chop the onions and tomatoes.
• When the pressure settles down on its own, open the lid,
• Check if the rajma is cooked or not by taking a bite or pressing a bean.
• If the rajma are not cooked completely, then pressure cook again adding some water if required for some minutes.

Cooking of Rajma

• Heat oil and butter in another pot or pan. Add cumin first and let them crackle & get browned.
• Then add onions and saute them till they caramelized or golden browned.
• Keep on stirring the onions while sauteing them, for uniform cooking and also so that they don’t get burnt.
• Add the ginger-garlic-chili paste. Stir and saute for 5-10 seconds on a low flame.
• Add the tomatoes. Saute for 2 to 3 minutes till the tomatoes become soft.
• Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, asafoetida (hing) and garam masala powder.
• Stir and saute the whole masala mixture till the fat starts leaving the masala.
• Use a slotted spoon or a strainer and remove the beans and add them to the masala.
• You can also strain the rajma first and keep it aside.
• Keep the stock also aside. Stir and saute for a minute.

Cooking of rajma curry

• Take 1.5 to 2 cups from the stock and add to the rajma.
• Add salt and stir the whole curry mixture.
• Simmer without a lid for 10-12 minutes or more till the curry thickens slightly.
• Mash a few rajma beans with the spoon. This helps to thicken the curry.
• When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi and cream.
• Stir & simmer for 30 seconds to 1 minute. Switch off the fire.
• Serve rajma masala hot garnished with chopped coriander, accompanied with steamed basmati rice, jeera rice or naan. You can have the salad of your choice, this is very healthy and full of proteins. Enjoy this simple but exotic recipe when ever you wish to have.
• Their are so many different varieties of this splendid beans, you choose the right one as per your preferences.