Tag: curry (page 1 of 2)

Aloo Gosht | How to make aloo gosht

Today’s recipe is ‘Aloo Gosht’.  It is a dish, which can also be called as potato and lamb curry. I love mutton cooked with potatoes more than any other vegetable combination with mutton. This dish full of rich flavours of spices, yet very simple to prepare. I always prepare my dishes in a pressure cooker, as it reduces the time of cooking. You can enjoy this dish with rice/chapati/lachcha paratha.

Aloo Gosht

Aloo Gosht

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Rajasthani Pitod ki Sabji | Patod ki Sabji

Today’s recipe is ‘Rajasthani Pitod ki Sabji’. It is a popular traditional dish from Rajasthan. The speciality of Rajasthani cuisine is that you will get many options when you ran out of vegetables at home. You will find many dishes from this cuisine in which main ingredients are besan (gram flour) and dahi (curd). If you love dishes prepared from gram flour which is tangy and spicy in taste, I am sure you will love this dish too. You can enjoy pitod ki sabji with chapati/parathas during lunch and dinner as a main course dish.

Rajasthani pitod ki sabji

Rajasthani pitod ki sabji

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Boondi Ki Sabzi | How to make bundi ki sabzi

Today’s recipe is ‘Boondi Ki Sabzi ‘. It is tasty dry tangy side dish recipe. Try this recipe with hot chapati or paratha during lunch or dinner. You can also carry it in your lunch box, as it is dry dish. It is easy and quick recipe, you can prepare it when in hurry.

Boondi ki Sabzi

Boondi ki Sabzi

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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.


  • Cut potatoes in small size cubes.


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


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


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


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


  • 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.


  • Garnish the dish with chopped coriander leaves.


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

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Malai Kofta – How to make malai kofta recipe

Today’s recipe is ‘Malai Kofta’. Malai kofta is basically stuffed cottage cheese balls which are cooked in a delicious gravy. 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

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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.


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
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.



  • Mix everything nicely.


  • Start making kofta in your desired shapes.


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


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


For Curry/gravy:

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


  • 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.


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


  • 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.



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


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

Lauki kofta curry


  • 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.


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