Ingredient: garam masala

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters) is a typical Maharashtrian cuisine. It is a crispy fritters snack which is made with coriander leaves, gram flour spiced up with red chili and salt. In Maharashtra, Kothimbir Vadi serves as a side dish in a regular meal. Traditionally, Maharashtrian cuisine […]

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Eggplant Masala Curry/Brinjal Masala/Baigan Masala

Baigan Masala
Baigan Masala

Baigan masala curry is more popular Indian main course recipe. Most of the time in festival, wedding, Puja or some guest are coming in the home then we generally prefer to cook Baigan masala curry.

This recipe I have written because it’s so easy to make that anyone can prepare and so much tasty. I have learned this recipe from one of my friend which I usually went to her home for lunch. Suggesting, picking small, green, heavy brinjals. Avoid picking lightweight brinjals because it contains seeds which are not tastier. Follow the step by step procedure which you will help in better taste. This is simple steps where we do not to do any stuffing which is a very lengthy process.

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Eggplant Masala Curry/Brinjal Masala/Baigan Masala
Brinjal masala recipe - Do not worry about stuffing, no more extra masala. Ingredients which is available easily in the home.
Baigan Masala
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
For Paste
For Gravy
Baigan Masala
Instructions
Paste
  1. In the grinder jar, add garlic cloves, ginger, dried red chili, onion, tomato, coriander seeds, cumin seeds, desiccated coconut and make a smooth paste. Keep it aside.
Shallow Frying
  1. Firstly, rinse the brinjals and cut it the in halves and then again another half in"+" direction. Soak in water.
  2. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add these brinjals in it.
  3. Stir in medium-high flame. Simmer until half cooked. And remove it from the saucepan, keep it aside.
Gravy
  1. In the same saucepan add 2 tablespoon oil and add bay leaf, mustard seeds let them sizzle. Add asafetida and stir.
  2. Now add onion-tomato paste which we made earlier. Sauté till 5-6 minutes.
  3. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  4. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  5. If we found masala separating from oil and we can see oil spots then add fried brinjals.
  6. Now mix them gently and add 1 cup water, or as per required, cover it. Simmer for 5-6 minutes.
  7. Stir occasionally to avoid burning of masala.
  8. Cover it and cook till cooked completely. Stir in between if needed add more water.
  9. Now switch off the flame and sprinkle some chopped coriander.
  10. Masala Baigan is ready to serve. Enjoy with chapatti or rice.
Recipe Notes
  1. Do not overcooked brinjals for better taste.
  2. You can add peanut powder for a thicker gravy.
  3. You can add 1/2 cup of curd for masala curd brinjals.
Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha is made from flavored cauliflower and vegetables stuffed with wheat dough. Cauliflower paratha is the popular North Indian dish which makes for breakfast. Print Recipe Gobhi Paratha Gobhi paratha recipe – best recipe with few ingredients. paratha, and curd mouth-watering recipe. Course Breakfast […]

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi (Okra)

Crispy Masala Bhindi is a combination of tangy and spicy flavor. It can make with Indian spices which incorporate with Bhindi (Okra). Crispy Masala Bhendi is one of my favorite side dish which can eat with Chapatis, Paratha or Dal-rice. It’s a very time-saving recipe. […]

Jack-fruit Curry (Kathal Sabji)

Jack-fruit Curry (Kathal Sabji)

Jack-fruit Curry
Jack-fruit Curry

Jack-fruit curry is made with raw and tender jackfruit. It can serve with rice and chapati. It is a fresh, aromatic and vegetarian delicacy.

Jackfruit: – Jackfruit is very popular food item in the tropical regions of the world. Though its National fruit of Bangladesh, it is fou easily in India and most people like to eat it. It contains Vitamin B6, Vitamin C, and Potassium. Also, jackfruit has a sweet and fruity aroma.
Always choose small, young and tender jackfruit as it tastes great and easy to cut. Bigger jackfruit has taken more time to cook and required lots of patience. Most of the vegetarian people eat this curry as a nonveg and most of the nonvegetarian people eat this as it tastes like non-veg dish.

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Jack-fruit Curry (Kathal Sabji)
Jack-fruit curry recipe - it is spicy flavored with gravy.
Jack-fruit Curry
Course Main Course
Cuisine Indian
Prep Time 20
Cook Time 30
Passive Time 15
Servings
Ingredients
Course Main Course
Cuisine Indian
Prep Time 20
Cook Time 30
Passive Time 15
Servings
Ingredients
Jack-fruit Curry
Instructions
Shallow Frying
  1. Apply some oil to the knife and cut jackfruit into small or medium pieces. Suggesting, taking small unripe jackfruit so that it cooks easily and tastes nice.
  2. Heat 1 tablespoon oil in a saucepan. When oil turns hot, add chopped jackfruit in it.
  3. Stir in medium-high flame. Side by side you can do cuttings of onions, tomato, green chili and ginger garlic paste.
  4. Sauté until golden brown in color. It will take 8-10 minutes. Remove jackfruit from the saucepan and keep it aside.
Gravy
  1. In the same saucepan add 2 tablespoon oil and add bay leaf, cinnamon, cumin seeds let them sizzle. Add asafetida and stir.
  2. Now add onion and mix well. Sauté till becoming translucent.
  3. Now, all add dry spices, red chili powder, turmeric powder, salt, garam masala and stir well.
  4. After a couple of minutes add tomatoes and again stir well and mash them into it.
  5. If you can see, oil releasing its sides then mix it again and add ½ liter water, cover it.
  6. Once you see curry is simmering and some oil spots on top of gravy then add shallow fried jackfruit and mix well.
  7. Cover it and cook up to 10-15 minutes. Check and Stir in between if needed add more water.
  8. Now switch off the flame and sprinkle some chopped coriander.
  9. "Jackfruit Curry" is ready to serve hot. Enjoy with chapatti or rice.
Recipe Notes
  1. If you don't want to do shallow fry, then you can just pressure cook it. Add chopped jackfruit in cooker and 2 cups of water and pressure cook till 2-3 whistles.
  2. You can add pav bhaji masala instead of garam masala. I added pavbhaji masala it tastes very nice.
  3. You can add ½ cup of curd for tanginess.

Broccoli Paratha

Broccoli Paratha

Broccoli Paratha is made from spiced broccoli stuffed in the whole wheat dough. Who doesn’t like Parathas, everyone likes Parathas and that to that if its combination of nutrition then what say! Broccoli comes under cabbage family and its head is green in color. Broccoli […]

Cabbage Curry

Cabbage Curry

Cabbage curry is a side dish and it goes with chapatti or rice. It is made with cabbage and some Indian spices. Instead of traditionally, I made this curry in my own version and it turns very tasty. It saves your time as well as […]

Palak Paneer

Palak Paneer

Palak Paneer is made of soft paneer (cottage cheese) which is deep in palak (spinach) gravy.
Their Indian vegetarian dishes which can be eaten with Chapati, Naan, Poori or rice. Palak Paneer tastes very nice which can be made by Indian spices.

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Palak Paneer
Palak Paneer recipe - soft cottage cheese incorporate with green palak gravy and Indian spices.
Course Main Course
Cuisine North Indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Ingredients
For Palak Puree
For Gravy
Course Main Course
Cuisine North Indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Ingredients
For Palak Puree
For Gravy
Instructions
Palak Puree
  1. Rinse the fresh palak in tap water.
  2. Boil 2-3 cups of water in a pot. Add ½ teaspoon salt to the boiling water and switch of the flame.
  3. Then add Palak into boiling water and cover it with lid.
  4. After 5-10 minutes strain the water and put palak in normal water or cold water to maintain the color of palak, keep it up to 1-2 minutes and then drain the water.
  5. Take grinder jar, add palak, green chili, garlic, ginger and make a smooth paste.
  6. If required add 1-2 tablespoon water.
Gravy
  1. Take Paneer (cottage cheese) and cut it into 1-inch cubes.
  2. Shallow fry it in 2 tablespoons oil and removes it from oil and keeps it aside.
  3. In same Kadai or pan add 2 tablespoons of oil or ghee.
  4. Add ½ teaspoon of mustard seeds, let it crackles.
  5. Then add ½ teaspoon of cumin seeds, 1 bay leaf.
  6. Add ½ teaspoon crushed garlic and cook it for 4-5 seconds. Add onion sauté it till becomes translucent.
  7. Now add tomato and cook it to become soft.
  8. Once tomato becomes soft and if you can see, its leaving oil then adds all spices.
  9. Add 1 teaspoon red chili powder, ½ teaspoon turmeric powder, and ½ teaspoon garam masala and add 1-2 green small chilies, cook it 1-2 minutes.
  10. Now add Palak puree, if you required adding ½ cup water. Mix well and cover it with lid and allow cooking it for 6-7 minutes.
  11. Add ½ teaspoon salt or as per required. Now gravy may have become thick.
  12. Now add Paneer cubes into the gravy and stir gently. Seems Paneer are already cooked so you can add it for topping the gravy.
  13. Lastly, add 1-2 tablespoon fresh cream into the Palak Paneer and again stir gently. Now switch off the flame.
  14. Your "Green Palak Paneer" is ready to serve. Serve the hot Palak Paneer with Rotis, Poori, Naan or Rice.
Paneer 65

Paneer 65

Paneer 65 is made with paneer and some veggies. It’s spicy Indian starter, mainly prepared in India. It is made in different varieties. Chili paneer is also a variety of it. Print Recipe Paneer 65 Paneer 65, Indian starter which is seasoned with spices. Course […]