Category: Curry (page 1 of 2)

Lobia Masala Recipe (Black eyed pea /Chawla recipe)

Lobia masala is one of the famous punjabi recipe. It is also known as chawla or chawli in hindi, english name for this protein rich lentil is black-eyed beans or goat pea. You can serve this recipe with hot chapati or plain paratha, if prepared with gravy it goes well with plain rice also.

Lobia Masala Recipe

Lobia Masala Recipe

Continue reading

Dal Makhani (kidney beans and whole black lentils rich gravy)

Dal Makhani is a traditional north Indian dish. It is a rich and buttery gravy of red kidney beans (rajma) and whole black lentils (urad). Dal makhani can be served with tandoori butter naan or jeera rice. Dal makhani is a main course recipe which can be served for lunch or dinner. Other name for this dish is Maa di daal.

Dal Makhani

Dal Makhani

Continue reading

Masala Urad Dal Recipe (Split Black Gram Lentil Recipe)

Masala Urad Dal is a best lunch or dinner dish. Urad dal just like other lentils is a protein packed lentil. Serve urad dal with hot chapatis and pickle. This recipe is simple and prepared in pressure cooker. If you love urad dal do try this recipe.

Masala Urad Dal

Masala Urad Dal

Continue reading

Dahi Wale Aloo (Potatoes cooked in curd gravy)

Hi friends ! Today’s recipe is ‘Dahi Wale Aloo’. In this recipe potatoes are cooked in curd and gram flour gravy. This recipe gives you nice change from simple Aloo Tamatar ki Sabzi. I prepare this dish in pressure cooker, if not preparing in cooker then please use boiled potatoes in your dish. This dish can be served as side dish along with chapati/paratha / poori.

Curry of this dish tastes like kadhi, main difference is that in this dish potatoes replaces pakodis. This dish is no garlic no onion recipe.

Dahi Wale Aloo

Dahi Wale Aloo

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

For more potato/aloo recipes you can check Aloo Tamatar Ki Sabzi (Potatao and tomato gravy) , Aloo Egg Pattice (potato egg pattice)Dilli Style Aloo Chaat (Tangy potatoes) , Aloo Shimla Mirch Do Pyaza , Aloo Vada (Potato dumpling/ Batata vada) , Aloo Namkeen (Spicy Potato Strips) , Aloo Kasoori Methi Sabzi (Potato n Dried Fenugreek) .

Serves: 4

Duration: 30 mins

Ingredients for Dahi Wale Aloo

Curd /Yogurt/Dahi1 cup
Water1/2 cup
Potato (cubed)200 gms
Gram flour / Besan1 tsp
Red chilli powder /Lal mirch powder1 tsp (or as per taste)
Coriander powder / Dhania powder1/2 tsp
Turmeric / Haldi powder1/4 tsp
Oil 1 tbsp
Cumin seeds /Jeera1/4 tsp
Mustard seeds / Rai1/4 tsp
Salt as per taste
Curry leaves /Kari patta (chopped)4-5
Coriander leaves / dhania patti (chopped)for garnishing

Procedure for Dahi Wale Aloo

  • Peel and wash potatoes.

dsc02804

  • Cut potatoes in small size cubes.

dsc02805

  •  In the pressure heat oil. Add cumin seeds and mustard seeds.

dsc02806

  • When cumin and mustard seeds start crackling, add potatoes.

dsc02807

  • Add red chilli powder, turmeric, coriander powder, curry leaves and salt. Mix well and cook for 5 minutes.

dsc02808

  • In a bowl, add gramflour, curd and water (mix should be of thin consistency). Mix well.

dsc02809

  • Add above mix in the cooker. Close the lid and cook potatoes for 5 mins on high heat and for next 5 mins on medium heat.
  • Let the pressure drop on its own. Check whether potatoes are done.

dsc02812

  • Garnish the dish with chopped coriander leaves.

da

Hyderabadi Bagara Baingan (Spicy Aubergine Curry)

Today’s recipe is ‘Hyderabadi Bagara Baingan’. It is a delicious and a very popular south-indian dish. In Hyderabad this dish is served as a side dish along with Hyderabadi Biryani. You can also serve it with roti/chapati/plain rice/paratha.  This recipe which I am sharing today is again my mother’s recipe.

Hyderabadi Bagare Baingan

Hyderabadi Bagare Baingan

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 5

Duration:  20 mins (prep time) + 40 mins (cook time) = 1 hour (total time)

Ingredients for Hyderabadi Bagara Baingan

Baingan/Egg Plant/Aubergine1/2 kg
Tomato (medium sized)2
Onion (small sized, chopped)3
Garlic2 tbsp
Curry Leaves10-15
Tamarind (for pulp)2 tbsp
Coconut (roughly chopped)2 tbsp
Poppy seeds/Khus khus2 tsp
Red chilli powder2 tsp or as per taste
Turmeric1/2 tsp
Saltas per taste
Green chilli5-6 nos.
Peanuts1/2 cup
Sesame seeds2 tsp
Cumin seeds/Jeera1 tsp
Black peppercorn1 tsp
Cloves8-10
Coriander powder3 tsp
Oil4 tbsp
Water1/2 cup

Procedure for Hyderabadi Bagara Baingan

  • Wash all the vegetables and soak tamarind in water for 10 minutes. Slit baingan in quarter, do not cut through. Make tamarind pulp and keep it aside.

DSC02145

  • Dry roast chopped coconut, peanuts, cumin seeds, sesame seeds, and poppy seeds.

DSC02146 DSC02147

  • Add water and make a paste of above roasted ingredients.
  • Make a paste of tomato and onion.

DSC02149

  • In kadhai/deep pan heat oil. Add black peppercorn, cloves, green chillies, curry leaves and garlic. Cook for 2-3 mins.

DSC02150

  • Add egg-plant/ baingan / aubergine. Cook till color changes from purple to brownish purple.

DSC02151DSC02153

  • In the above mix add tomato and onion paste. Cook till separates and baingan are cooked completely.

DSC02155

  •  Add all the remaining spices in the above mix.

DSC02157

  • Mix everything nicely. Add coconut paste in the kadhai.

DSC02158

  • Add water and tamarind pulp.

DSC02159

  • Cook till gravy starts boiling.

DSC02160

  • Serve it hot with chapati/rice/paratha. You can garnish it with coriander leaves or desiccated coconut.

bgb

Malai Kofta (Stuffed cottage cheese balls in gravy)

Today’s recipe is ‘Malai Kofta’. This is my auntie’s recipe, trust me when I say it can beat even restaurant made malai kofta. For this recipe gravy is adjusted according to my family’s taste. There are many variations of malai kofta recipe, for this dish you just need to follow exactly same ratio as mentioned in the ingredients table. Malai kofta can be best served with hot chapati/roti/naan/lachcha paratha.

Malai Kofta

Malai Kofta

This recipe is for 10-12 koftas to serve 4 people. Malai kofta is a heavy main course, so plan your meal accordingly whether you want to have as your dinner or lunch. You can find Lauki kofta recipe here .

For more paneer recipes, you can check Jhatpat Shahi Paneer (Quick royal cottage cheese) ,  Paneer Baida Roti (cottage cheese & egg parcel) , Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum) Paneer Paratha (Cottage cheese stuffed paratha) .

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serve: 4

Duration: 50 mins

Ingredients for Malai Kofta

For kofta:

Paneer                                                                                                               250 gms

All purpose flour (Maida)                                                                      2 tsp (levelled)

Baking soda                                                                                                   a pinch

Salt                                                                                                                     1/2 tsp

Oil                                                                                                                        for deep frying

Stuffing for kofta:

Raisins                                                                                                              6-7

Almonds or cashew nuts                                                                       4

Coconut  powder                                                                                       2 tsp

Cardamom powder                                                                                 1/4 tsp

For standard gravy:

Tomato                                                                                                              3 tomatoes

Onion                                                                                                                 250 gms or 3 medium

Garlic                                                                                                                  1 whole

Ginger                                                                                                                1″

Red chilli powder                                                                                         1 tsp

Turmeric                                                                                                            1/4 tsp

Garam Masala                                                                                                1/2 tsp

Salt                                                                                                                        1 tsp or as per taste

Cashew nuts                                                                                                    5

Khus khus                                                                                                          2 tsp

Green cardamom                                                                                          5

Charmagaz                                                                                                        1 tbsp

Almonds                                                                                                              5

Oil                                                                                                                            2 tbsp

Coriander leaves chopped                                                                       1 tsp

Cream                                                                                                                   1 tsp

Procedure for Malai Kofta

For Kofta:

  • To prepare dough for kofta, crumble paneer with baking soda and all purpose flour (maida).

DSC02261

  • Mix everything uniformly and make a crack less dough.

DSC02262

  • Prepare stuffing for kofta, make a coarse mix of everything that are listed under stuffing.

DSC02254

DSC02260

  • Now make small equal sized  stuffed kofta balls.

DSC02265

  • Heat oil in a deep pan. Fry kofta on medium  flame carefully.

DSC02266

  • Remove kofta on a tissue paper. Keep it aside.

DSC02267(1)

For standard tomato gravy:

  • Make a paste of onion, ginger, and garlic, keep it aside.
  • Prepare puree of tomatoes.
  • Make powder of cashew nuts, almonds, charmagaz, khus khus, green cardomoms.

DSC02251

  • Heat a deep pan and saute onion puree. Cook till raw smell goes away and paste change its color, it will take at least 20 minutes.

DSC02268

DSC02269

  • Add tomato puree and dry fruits powder. Saute for 3-4 minutes more.

DSC02270

  • Add red chilli powder, turmeric, garam masala and salt. Mix well.

DSC02271

DSC02272

  • Cook till oil separates, add half cup water let it boil. Your standard gravy is ready .
  • Add koftas in the gravy. Garnish it with cream and coriander leaves.

DSC02273

  • Malai Kofta is ready to serve !
Malai Kofta

Malai Kofta

 Note:

Serve immediately, if you have added your koftas in the gravy. If not serving immediately do not add koftas, otherwise your kofta starts melting.

Lauki Kofta (Lauki kofta curry/ Bottle gourd dumpling curry)

Hi everyone ! Today’s recipe is ‘Lauki Kofta’. This dish is a nice change from your usual lauki ki sabzi. Lauki is also famous by these names – bottle gourd, calabash, opo squash, dhudhi, and ghia. In this recipe small dumplings are prepared out of grated lauki, gram flour and few spices. It is an easy recipe and you can have it in your main course. It can be served with chapati/nan/paratha.

lk

You can prepare koftas for this recipe one day in advance, this way even if you are short of time you can prepare this dish for your family within no time.

Few health benefits of bottle gourd/ lauki:

  1. Bottle gourd is rich in dietary fibre. It is very easy to digest.
  2. It helps in weight loss.
  3. Fat and calorie content of lauki is very low.
  4. Bottle gourd is a suitable vegetable for people with dietary problems and diabetics.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.   

Serve: 4

Duration: 30-40 minutes

Ingredients for Lauki Kofta

For kofta 
Lauki/Bottle Gourd (grated) 250gms (without seeds)
Gram flour/Besan 4 tbsp
Ajwain/Carrom seeds ¼ tsp
Salt ½ tsp
Red chilli powder ½ tsp
Cumin seeds½ tsp
Turmeric¼ tsp
Coriander powder½ tsp
Coriander leaves chopped1 tsp
Green chilli1 chopped
Oil for deep fry
For Curry/Gravy
Tomato 1
Onion
(chopped)
1
Garlic8 cloves
Ginger1 inch
Salt ½ tsp
Red chilli powder½ tsp
Coriander powder 1 tsp
Turmeric¼ tsp
Cumin seeds½ tsp
Asafoetidaa pinch
Cashew paste

1 tsp
Oil ½ cup

Procedure for Lauki Kofta

For kofta:

  • Wash, peel and grate lauki.

  • Add besan and all the ingredients of kofta in the grated lauki.

DSC02094

DSC02095

  • Mix everything nicely.

DSC02096

  • Start making kofta in your desired shapes.

DSC02097

  • Heat oil in a deep pan. Fry kofta on medium flame.

DSC02098DSC02099

  • On a tissue paper place all the kofta and it keep aside.

DSC02104

For Curry/gravy:

  • In a pan heat oil, add cumin seeds and hing, let cumin seed crackle.

DSC02127

  • Add onion and cook till it turns translucent. Add green chilli and cook for 1-2 mins.

DSC02129 DSC02130

  • In a grinder make paste of garlic, ginger and tomato.

DSC02128

  • Add this paste in the pan and cook with chopped onion. Cook till oil start separating.

DSC02131

  • In the pan add all the remaining dry ingredients.DSC02133
  • Cook until oil starts separating from the mix.
  • Add cashew paste and koftas, cook for few minutes.

DSC02132

DSC02135

  • Add water if you want thin consistency. If this gravy is of your desired consistency then your gravy is ready to be served.

DSC02137

  • Garnish lauki kofta with chopped coriander. Your curry is ready !
Lauki kofta curry

Lauki kofta curry

Note:

  • To prepare cashew paste, all you need to do is soak cashew nuts in lukewarm water for at least 20 mins. After 20 mins, in a mixer make paste.

DSC02125DSC02126

Older posts

© 2017 Rasoi Recipe

© Copyright RasoiRecipeUp ↑