Deliciouszest

Rabdi is a traditional Indian dessert which is made during the festivals or on other special occasions. But this rabdi is different from another ordinary rabdi because I have added custard apple in this. In Hindi custard apple means Sitahal. Custard Apple Rabdi is one of those desserts that instantly makes you slow down and enjoy the moment. It brings together the richness of traditional rabdi with the fresh, velvety sweetness of custard apple and in this recipe what makes this dessert special is its creamy texture and the burst of natural fruity flavor that you just don’t get in regular rabdi

This process is very simple so anyone can make this special dessert. Custard Apple Rabdi is especially popular during the winter season when custard apple is at its best. It is the kind of desert you can serve during the festive gatherings. But the part is that you need few ingredients, but the final taste makes it feel like a gourmet treat.

Custard apple is rich in vitamin C. It contains a good amount of dietary fiber, which helps prevent constipation, improves bowel movement and supports overall gut health. It helps slow down aging, boosts collagen and keeps the skin glowing and hair healthy. It contains magnesium and potassium, which helps regulate blood pressure and relax the heart muscles. Its natural sugars provide quick and sustained energy. Overall it is a very healthy and tasty fruit.

I guarantee you that this dessert will win you and your family hearts. So, try and enjoy with your family.

Ingredients

• 1 ltr milk
• 2 custard apples
• 15-20 saffron strings
• 1/2 tsp  pistachios powder
• 1 tsp green cardamom powder
• Sugar as required

Recipe

• To began custard apple rabdi first de-seed the custard apples with the help of stainer and collect the pulp in bowl and keep aside.

• Soaked the saffron strings in warm milk enhance richness and to give a beautiful color and keep aside.

• Pour the milk in a heavy botoom pan or kadhai and bring it to the rolling boil.

• Low the heat and let it simmer till a thick layer of cream forms on its surface and collect the cream on the sides of the pan or kadhai and simmer the milk further.

• Pour saffron milk on it.

• Now add sugar and mix well.

• Then add cardamom powder and mix it.

• Once you collect all the thick layer of the cream, switch off the heat and transfer the collected cream to a big bowl and let it cool completely.

• Now add custard apple pulp and mix properly.

• Refrigerate for 1-2 hrs for chill.

• Serve it.

• Preparation Time – 20 mins
• Cooking Time – 45 mins

• Cuisine – North Indian
• Serving – 4
  

Important Tips

• Remove all the seeds carefully before adding custard apple pulp to the rabdi.
• Make sure no black membrane from the seeds gets into the pulp otherwise this can give a bitter taste.

Nutritional Values

• Calories – 650 kcal
• Protein – 15 gm
• Fat – 14 gm
• Sugar – 19 gm
• Iron – 4 gm
• Fiber – 10 gm

This Sweet Corn Masala sabzi is very healthy and tasty. If you are looking for a simple, healthy and absolutely tasty dish, this is the perfect dish for you. It is made simply with basic ingredients. It is the perfect blend of simple basic spices that will surely be the star of your meal.

I do not use extra spices on it so that everyone can enjoy this super tasty dish. I assure you that this dish can make your lunch and dinner perfect, and everyone will be happy to eat this corn sabzi.

This sweet corn is a popular food that is considered both a vegetable and whole grain. It can be eaten whole as sweetcorn or popcorn or processed into chips, oil and syrup. Everyone at my home likes this dish very much. It is a very tasty dish.

As we all know, sweet corn is very healthy. One of the main nutritional benefits of its high fiber content. Fibers are so important for our bodies as they can protect us from many diseases. There are a lot of benefits of sweet corn that is high in dietary fiber, which is necessary for maintaining a healthy lifestyle. We can even add sweet corn in our daily diet because it is good for weight loss. Sweetcorn is usually gluten free, so it is good for diabetic patients also. It is a starchy vegetable. It is also relatively low in fat and protein. It is loaded with plant compounds that are linked to lower risk of eye disease. Even more provide a number of health issues of diverticular disease.

Serve it with roti, paratha or dal chawal and enjoy it.

Ingredients

• 2 cup boiled sweetcorn
• 1 large chopped onion
• 1 inch chopped ginger
• 4 chopped garlic cloves
• 1 large chopped tomato
• 1 chopped green chili
• 1/2  tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• Salt to taste
• Oil to cook

Recipe

• Take a pan and put the oil on it.

• Once the oil is heat then add cumin seeds.

• After this add chopped garlic on it and sauté till golden brown.

• Add chopped ginger and cook for 1 min.

• Then add chopped onion and cook for 2 mins or until it becomes pink.

• Now add chopped tomato and mix well.

• Put chopped green chili.

• Add all the spices like turmeric powder, kashmiri red chilli powder, coriander powder, and salt then give a nice mix.

• Put boiled sweetcorn and mix well and cover the pan and let it cook for some time

• Sprinkle chopped coriander leaves and mix well.

• Serve it with roti and paratha and enjoy with your family.

• Serving – 4
• Cuisine – North Indian

• Preparation Time – 5 mins
• Cooking Time – 10 mins

Important Tips

• Before boiling the sweet corns, please wash properly to remove stickiness and dirtiness.
• Sweetcorn should not be over boiled because it can be flat and the taste can be spoiled.
• Put the sweetcorn only on hot water.
• You can use cane sweet cons.

Nutrition Values

• Calories – 500 kcal
• Protein – 6 gm
• Fat – 8 gm
• Sugar – 5 gm
• Iron – 2 gm
• Fiber – 6 gm

This is one of the most popular and healthy recipe. Moong dal in English yellow split lentils. It is full of flavors and easy to prepare. Even it cooks quicker when compared to other dals. This is my mom’s recipe, and she cooks this dish so well. It is made with some basic spices no extra fancy ingredients. Everyone will love this dish once u cook for your family. This Sookhi Moong Dal recipe is also lunch box recipe. Kids will love this. Even you can enjoy this as a side dish or main course.

As most of the lentils or dal recipes are soupy or gravy like, this yellow moong dal recipe is made without any gravy or soupy and hence also known by other names like sookhi moong dal. This Sookhi Moong Dal is comforting hearty, flavorful and super tasty. It is natural gluten free. This moong dal is one of the most favored lentils in the traditional Indian cuisine, which is based on the age-old Ayurveda principles. According To Ayurveda, moong lentils are believed to be Tridoshic, meaning they are capable of balancing any disturbances in the body etc. vata, pitta and kapha. This also means anyone can eat these.

This moong dal is one of the most favored lentils in the traditional Indian cuisine, which is based on the age-old Ayurveda principles. According To Ayurveda, moong lentils are believed to be Tridoshic, meaning they are capable of balancing any disturbances in the body etc. vata, pitta and kapha. This also means anyone can eat these.

As we all know about moong dal health benefits. It is an excellent source of plant-based protein and provides essential vitamins and minerals like iron, magnesium and potassium. The dietary fiber in moong dal, especially soluble five like pectin, promotes regular bowels movements and prevents constipations. It is easy to digest and good for weight management. Even it is good for heart health by helping to regulate blood pressure and cholesterol. It is good for blood sugar.
Serve it with your family.

Ingredients

• 1 1/2 cup moong dal
• 2 chopped onions
• 1 chopped tomato
• 1 chopped green chili
• 1 inch chopped ginger
• 1 tsp chopped fresh coriander
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 pinch asafetida
• Water as required
• Salt to taste
• Oil to cook

Recipe

• First wash moong dal under running cold water till water runs clear then soak in enough water for at least 2 hours.

• Drain the dal and keep aside.

• Then take a kadhai and put some oil on it.

• Add 2 pinch asafoetida.

• Put the cumin seeds and let them splutter.

• Now add chopped ginger and saute.

• After that add sliced onions and cook for 2 mins.

• Then add chopped green chili and cook for some time.

• Now add chopped tomato and give a nice mix.

• Now add all the spices like red chili powder, turmeric powder, coriander powder and salt and give a nice mix and cook properly.

• Add soaked moong dal and mix well.

• Pour water to cover the dal then low the flame and cover with the lid and cook until dal cook.

• Once the dal is cooked, remove the lid and sauté the dal until it is completely dry but be careful not to overcook the dal then add garam masala powder and mix well.

• Then add fresh coriander leaves to give some freshness.

• Serve it.

• Preparation Time – 3 hrs
• Cooking Time – 25 mins

• Serving – 4
• Cuisine – North Indian

Instructions

• To make this dish, the water: dal ratio has to be perfect and cooking time has to be proper but if not then you may end with mushy dal.
• If you want some tangy flavor so you can lemon juice on it.
• You can use oil by your choice.
• I did not use lemon juice on it but if you want some tangy flavor so you can put some lemon juice on it.
• Make sure the flame should be low while cooking the dal.
• I choose the preparation time with soaking time.
• You can use garlic as well but I did not use this.

Nutritional Values

• Calories – 350 kcal
• Protein – 9 gm
• Fat – 5 gm
• Sugar – 1 gm
• Iron – 3 gm
• Fiber – 4 gm

Shahi Paneer is one of the most popular dish. This is everyone’s favorite dish. This is a very delicious North Indian curry made with paneer. This is the traditional recipe that has been followed by the generation and has been main stay preparation in the North Indian dish since the time of the Mughals. This is a royal recipe. Shahi paneer consists of thick rich gravy which is deliciously creamy. I have shared this recipe step by step in an easy way so that you can try very well. This recipe is pure authentic restaurant style even better than that. Even after making this Shahi paneer recipe, you will get so many compliments from your loved ones. I have shared this recipe with some methods so that anyone can cook this easily.

In this recipe I have used tomatoes and onions to prepare a creamy sauce. Some prefer to use just onions and skip tomatoes to get the light-yellow color, but I have used both to get the orange color. This is silky smooth and creamy gravy. This recipe is naturally gluten free as I have not used sugar on it.

This is the best dish to serve on any occasion. It is more flavorful than other paneer recipes, but this is not much spicy. It is not hot or fiery like other paneer dishes. It is one of the most popular vegetarian curry and can be eaten with roti and naan. This gravy is prepared by slight variations.

This recipe will show you an exactly perfect Shahi Paneer recipe. So, with these simple steps, you can easily make this restaurant worthy Shahi Paneer at home. You do not need any Shahi Paneer masala or any other specific ingredients to make this dish.

There are so many benefits of paneer. It is rich in calcium, which is important for maintaining strong bones and teeth, as well as supporting heart and muscle function. It is made from milk, which contains healthy fats including omega -3 fatty acids. These facts are important for brain function, health and reducing inflammation in the body. It is high in protein and a good source of vitamin B. So overall is very healthy for our body.

It is a must try recipe guys so cook and enjoy this super tasty dish with your family and friends.

Ingredients

• 350 gm paneer
• 2 diced chopped onions
• 4 diced tomatoes
• 4 green chilies
• 2 small pieces ginger
• 8-9 chopped garlic cloves
• 1 tsp chopped coriander leaves
• 7-8 coriander stems
• 2 tbsp curd
• 1 tsp fresh cream
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 clove
• 1 black cardamom
• 4 green cardamoms
• 2 tsp kashmiri red chilli powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 2 tbsp butter
• Salt to taste
• Oil to cook
• Water as required

Recipe

• First take a pan and put the oil on it.

• Add butter but it is completely optional.

• Add all the whole spices like cumin seeds, bay leaf, cinnamon sticks, clove, black cardamom, green cardamom and cook for 1 min.

• Now add roughly chopped onions and sauté for 1 min.

• Then add chopped garlic.

• Add chopped ginger.

• Now add roughly chopped tomatoes.

• Please add green chilies if you want some spicy taste otherwise you can skip it.

• Add coriander stems.

• Then add cashews for a rich and creamy texture.

• Put salt and keep stirring for some time.

• Now pour the water as required and cover with the lid then cook for 10 mins on a medium flame.

• Transfer the cooled mixture into the blender and blend to the smooth paste.

• Take a bowl and add curd on it.

• Add all the spices like kashmiri red chilli powder, coriander powder, turmeric powder and cumin powder then make a smooth batter.

• Heat the oil on the same pan but I have washed the pan because I want the best result.

• Please add butter but this is completely optional but use for better taste.

• Then add ginger julians.

• Add chopped green chilies if you do not like much spicy then skip it.

• Now at this stage pour curd puree and keep stirring otherwise it can be curdled but make sure flame should be low.

• Now add kashmiri red chili powder to give a nice color and cook for some time.

• Strain the paste on a strainer to give a silky and creamy texture, this is a very important step so cannot be avoided.

• Now add some water as required and cook for 5 mins.

• Then add paneer pieces and mix gently.

• Now add kasuri methi to give a beautiful taste and aroma.

• Pour some cream to give an extra creamy texture and give more taste to the gravy.

• Add some chopped coriander leaves to give freshness.

• Serve it.

• Preparation Time – 10 mins
• Cooking Time – 25 mins

• Cuisine – Mughlai
• Serving – 4

Important Tips

• I did not use garam masala if you want so you can use it at last.
• You can use sugar or honey for some sweetness.
• Adjust the quantity according to your choice.
• This Shahi Paneer recipe uses uncooked paneer however you can deep fry the paneer until light brown and add into the curry for variations.
• You can even use melon seeds instead of cashews.
• I have soaked the cashews for some time, but you can use directly.
• Make sure curd should not be sour.

Nutrition Values

• Calories – 500 kcal
• Protein – 14 gm
• Fat – 9 gm
• Sugar – 4 gm
• Iron – 7 gm
• Fiber – 6 gm

Rajma is one of my most favorite dish. Even everyone loves to eat rajma chawal at my home. This rajma recipe makes for a perfect one pot wholesome lunch or dinner that’s flavor packed and yummiest. In English Rajma called Kidney Beans. Rajma Masala is a staple in North Indian homes and is one of the heavy hitters at Dhabas and restaurants. This is my mom’s recipe, and it is very simple enough for a beginner to make a home-style dish, even after you try it I bet you that it becomes one at yours too favorite dish. This dish is a lightly spiced, creamy and delicious Punjabi style curry. It goes with chawal.

There are so many varieties of kidney beans available in the Indian market. From the deep dark maroon, red rajma to the lovely to look at streaked colored bean, the small white colored kidney beans and the unique black rajma. The size of these beans also comes in different sizes. But I usually make rajma recipe with the Chitra Rajma variety. You can choose any variety of rajma that is available to you but make sure cook them perfectly as the cooking time will vary with the variety and kind of beans you use. But let me tell you one thing that the red colored rajma works well, but my experience with this variety of rajma is that take long time to cook and sometimes simply do not become perfectly tender and soft.

This rajma recipe follows the traditional method. So long as you follow the recipe with step by step then there is no chance anything will go wrong with this simple and delectable dish.

Kidney Beans offer many health benefits. Even this is the completely plant based. It is rich in protein, which aids in weight management and muscles health. It is also rich in fiber, supporting digestion and helping to manage blood sugar levels and lower cholesterol. It is high in calcium, iron, potassium and magnesium which contribute to bone health, immune function, and heart health.

Ingredients

• 1 1/2 cup of rajma
• 5 onions
• 4 tomatoes
• 1 tbsp chopped fresh coriander leaves
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp coriander powder
• 1 tsp kashmiri red chili powder
• 1 tsp turmeric powder
• 1/ 2 tsp garam masala
• 1 tsp kasuri methi
• Salt to taste

Recipe

• First soak the rajma at least 5-6 hours in or overnight plenty of water then wash gently. Soaking properly helps them cook faster and the beans digest easily.

• Transfer soaked rajma to a pressure cooker and pour 3 glasses of water on it.

• Add salt as required so that rajma can cook the rajma till, they are completely soft. this took 25 mins in the pressure cooker.

• Take another pan and put the oil on it.

• Add cumin seeds and bay leaf on it then saute for 1 min.

• First grind the onions and make puree add then put them on the pan and cook for 2 mins.

• At this stage add ginger garlic paste and cook till golden brown.

• Pour some water while cooking onion masala so that it does not stick or burn.

• Pour the tomatoes puree and give a nice mix.

• Add all the spices like coriander powder, turmeric powder, red chili powder, kashmiri red chili powder and garam masala and mix well then cook at least 5 mins.

• Now add the soft, cooked rajma along with the stock. You can pour more hot water if required but i don’t need it. Then mash some beans with the backside of a spoon to thicken the gravy and improve taste and texture.

• Now add kasuri methi to give a nice aroma and taste.

• Sprinkle fresh chopped coriander leaves to give a nice fresh aroma.

• Serve it with your loved once.

• Preparation Time – 15 mins
• Cooking Time – 45 mins

• Cuisine – North Indian
• Serve – 4

Important Suggestions

• It is necessary to soak the rajma because dried beans when soaked become more easy to digest as soaking reduces the phytic acid in them.
• Also rinse them well after soaking and change the water at least once if soaking for longer time.
• Gravy would thicken more as it cools down, so do not cook until it turns very thick.
• Taste for the salt at this stage and add more if required but i did not add more salt.
• Please drain or discard the soaking water.
• I did not use green chili but if you want so you can use it.

Nutritional Values

• Calories – 500 kcal
• Protein – 12 gm
• Fat – 9 gm
• Iron – 3 gm
• Sugar – 2 gm
• Fiber – 5 gm

Lemon Rice is very tasty and easy to make. This south indian rice is so healthy and tasty.It has delicate flavors of fresh lemon juice and nutty aroma of the tempered ingredients. It is also called Chitran. If you love to cook for yourself then this is one of the best South Indian recipes to begin with, even you don’t need anything on the side with this lemon rice since. It is tangy, crunchy easy to make and flavorful dish.

Many people make lemon rice with leftover rice, but I always use fresh cooked rice. Lemon rice is the best option to make when you are in hurry, as you can make it with leftover rice if you don’t have time to cook fresh rice. It is quick, hassle free and also makes a great lunch box. This is the best for summer.

Some people skip turmeric powder, but it gives this rice a beautiful golden color. The rice grains need to be fluffy, and soggy rice does not work for this recipe. Typically, this recipe is made with short-grain rice, but I used basmati rice for this recipe.

The lemon rice recipe has many different versions. I have used the typical South Indian way of preparing the dish. even some south Indian people use coconut, but this is completely option.

Lemon rice is very healthy. Lemons are an excellent source of vitamin C, which is an important antioxidant. It has lot of herbs and spices which is very good for our digestive system. It has good amount of potassium and sodium. Overall, this one pot recipe is super healthy.

a must try recipe. this is one pot recipe so enjoy with your family.

Ingredients

• 10-15 curry leaves
• 2 tsp lemon juice
• 1 cup rice
• 1/2 cup row peanuts.
• 2 green chilies
• 2 whole red chillies
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• Salt to taste
• Oil to cook

Recipe

• First take 1 cup of rice then wash and soak for 15 mins.

• Cook the rice properly.

• Drain the excess water.

• Heat the oil on a pan.

• Now mustard seeds to this and let it crack this.

• Add urad dal and sauté.

• Add chana dal and fry until it turns golden but do not let it burn.

• Then add peanuts to it and sauté a bit.

• Use curry leaves to give a beautiful aroma, you can skip this but this is the important step to the recipe.

• Then add red chilies.

• Add green chilies.

• Add cashews but this is completely optional, you can skip this step as well.

• Now add all the spices like turmeric powder and salt then mix well, but at this step switch off the gas or sim the gas on low flame.

• Pour lemon juice for a tangy flavor.      

• Once masala is cooked then add rice.

• Mix rice with masala and cover with the lid for 2 mins only.

• Serve this tasty dish with your family and friends.

• Preparation Time – 5 mins        
• Cooking Time – 20 mins         

• Cuisine – South Indian
• Serving – 4

Important Suggestions

• I removed excess water but if you want so you can cook the rice with the measurement of water.
• You can use hing as well, but I didn’t use it
• I didn’t use water because the recipe is moist but if you require water then sprinkle some water on it.
• Make sure the rice should not be mushy and sticky while cooking.
• I have washed both the dals so that dust gets removed.

Nutrition Values

• Calories – 400 kcal
• Protein – 8 gm
• Fat – 9 gm
• Sugar – 3 gm
• Iron – 5 gm
• Fiber – 6 gm

Paneer jalfrezi is quick and easy to make. It is a good mix of protein and nutritious veggies. This tasty dish compliments any mains from flatbread to cooked grains. It is semi dry, and you won’t have tons of gravy. Paneer is called in English Cottage Cheese. The name jalfrezi comes from Bengal where jhal means spicy and frezy means stir fry. This dish is too tasty. This is one of those dishes I turn to when I want something flavorful, colorful and quick. It is a simple stir fry made with paneer and some veggies. This is a tangy, mold of paneer and cooked with healthy veggies.

This dish is quite popular and is commonly served in restaurants. There are many methods to make this dish. This is a vegetarian version with paneer being the hero ingredient.

Paneer Jalfrezi is a good mix of protein and nutritious veggies. When you combine this with a wholegrain main dish, it makes a balanced lunch or dinner meal. This tasty dish complements any mains from flattered to cooked grains. You can enjoy this dish with paratha or chapati. This is semi-dry and you won’t have tons of gravy. Even this also makes a great filling for your wrap and sandwiches. This is the most elaborate paneer recipe.

Even most of the restaurants jalfrezi recipes use a small amount of tomato paste or canned tomato puree for a tangy flavor. But if you want to avoid processed foods, use only fresh tomatoes or fresh tomato puree. This dish uses simple ingredients yet results in an extremely flavorful dish. In fact, you will be amazed at how bold and deep the flavors are considering it comes together so quickly.

This dish is considered the second most popular curry in the UK, the dish has a Bengal and colonial India origin story. Food historians believe that jalfrezi the original curry was born out to use leftover meat in the absence of refrigeration.

We all know about health benefits of paneer. It is rich in protein and boosts immunes system. It is good for bones and teeth. And reduce stress and anxiety. It is also good source of magnesium, zinc, fiber and calcium also. There are bell peppers in this recipe, and these are also very healthy They rich in antioxidants that may help protect from many diseases. So overall this recipe is very healthy.

Serve it with your loved once.

Ingredients

• 250 gm paneer
• 1 cup tomato puree
• 1 thinly sliced onion
• 1/2 thinly sliced green bell pepper
• 1/2 thinly sliced yellow bell pepper
• 1/2 thinly sliced red bell pepper
• 1 tsp chopped coriander leaves
• 1 chopped green chili
• 1 tsp kasuri methi
• 1 tsp tomato ketchup
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp kashmiri red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil to cook

Recipe

• Heat the oil on a kadhai or on heavy bottom pan.

• Then add cumin seeds and let them sizzle for some time until they become fragrant.

• Add chopped garlic and cook until it starts to turn lightly golden brown.

• Add chopped ginger and sauté until the raw aroma of the goes away.

• Now add sliced onions and sauté until it becomes translucent.

• Add chopped green chili but this is completely optional you can skip also.a

• Pour tomato puree and mix well even you can use chopped tomatoes as well.

• Then all the spices like garam masala, coriander powder, kashmiri red chili powder, turmeric powder, and salt and give a nice mix and cook for 2 mins.

• Add all the green, yellow and red bell peppers and mix and cover with the lid then cook for some time.

• Add paneer pieces and mix gently and make sure that paneer pieces should not be break and cover with the lid then cook for 2 mins.

• Use kasuri methi to give some extra aroma.

• Then add tomato ketchup to give sweet and tangy flavor but this is completely optional.

• Add fresh coriander leaves to give some freshness.

• Serve it.

• Preparation Time – 10 mins
• Cooking Time – 15 mins

• Cuisine – North Indian
• Serving – 4

Important Tips

• You can shallow fry the paneer and then use it in the recipe.
• Instead of using tomato puree, you can use finely chopped tomatoes for the gravy.
• Choose the spices according to your preferences.
• You can use sugar on it for more sweetness.
• If you don’t want any preservative ingredient so can avoid the tomato ketchup.
• Cook this recipe on medium to low flame.
• For the best paneer jalfrezi keep the veggies crunchy.

Nutritional Value

• Calories – 550 kcal
• Protein – 14 gm
• Fat – 7 gm
• Sugar – 6 gm
• Iron – 5 gm
• Fiber – 4 gm

Aloo Gobhi is one of the most simple and easiest dishes. In English, Gobhi is cauliflower and aloo means potato. The recipe I’m sharing is home style, simple and easy to make, flavor packed and healthy dish. You can serve with paratha and roti

There are many ways to make Aloo Gobhi but I’m sharing the very quick and simple recipe with some basic spices. I will say that this dish truly captures the essence of Indian home cooking. It is the most popular among Indian vegetable dishes. While the home style Punjabi Aloo Gobhi recipe is comforting.

One of the common complaints about this aloo Gobhi dish is that florets either turn mushy or bland. With my recipe, you will have perfectly cooked it seasonings seeped in and not mushy at all.

This is the super easy Aloo Gobhi where you do not have to cook potatoes beforehand or do any heavy prep work.

This cauliflower is very healthy to eat because it is rich in fiber. It is high in vitamin C and K. It has anti-inflammatory properties. It protects our skin from sun damage and improves collagen protection, which keep skin smooth and shiny. It also prevents diabetes. And we all know, about potatoes that decrease the risk of heart disease. It is high in potassium, an electrolyte that aids in the working on heart, muscles and nervous system.

This is the must try dish even anyone can make. It is a super easy and tasty recipe.

Ingredients

• 500 gm cauliflower
• 250 gm potatoes
• 1 large, chopped onion
• 1 large chopped tomato
• 3-4 chopped garlic cloves
• 1 small piece of chopped ginger
• 1/2 cup chopped coriander leaves
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp kashmiri red chili powder
• 1 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 glass of water
• Salt to taste
• Oil to cook

Recipe

• To make this recipe first wash the gobhi and aalu and cut into the pieces.

• Add cumin seeds and let it crack.

• After that put chopped garlic and saute for 1 min.

• Now add chopped ginger and cook until golden brown.

• Then put chopped onion and cook until light golden brown.

• Add this stage add green chili and cook for some time.

• Add chopped tomato and cook till mushy.

• Please add all the spices like coriander powder, kashmiri red chili powder, turmeric powder, garam masala and salt then give a nice mix.

• Then add cauliflower and fry for 2 mins.

• Now add potato pieces and keep stirring for some time.

• Use water to soften gobhi and cover with the lid and cook till sabzi gets softened on a low flame.

• After cooking the sabzi sprinkle some coriander leaves.

• Serve it.

• Preparation Time – 10 mins
• Cooking Time – 15 mins

• Cuisine – North Indian
• Serving – 4

Important Tips

• Make sure the flame should be medium to flame.
• Put aloo and gobhi separately on the kadhai
• You can fry gobhi and aloo if you want.
• Adjust the level of spices of your choice.
• If you want to avoid water so please make sure the flame should be low while making sabzi.

Nutrition Values

• Calories – 450 kcal
• Protein – 5 gm
• Fat – 9 gm
• Sugar – 3 gm
• Irom – 2 gm
• Fiber – 7 gm

In India many different types of sabzi are served as a main course or side dish depending on how people are prepared and which meal people are being served. Rich and creamy vegetable curry is usually served as a main dish with bread or rice. Hara pyaz means in english spring onion and aalu is potato. However, I cook dry vegetables as a side dish with dal. Sabzis add varieties, nutrients to all sorts of Indian meals.

Spring onions are easily available in the market in the winter and summer season. It has many properties. It is a very tasty and spicy flavor to your mouth.

This spring onions help in digestion. It is a great source of fibe that helps in digestion and ensure smooth bowel movements. It prevents low blood sugar and keeps the heart healthy. It boosts immunity and makes bones strong. As we all know the benefits of the potato. It has fiber and potassium. It may also improve digestive health and combat signs of  aging.

As always, I hope you found this recipe useful. So, I can say that this dish is tasty as well as healthy too. And it goes with everything.

Ingredients

• 250 gm spring onions
• 3-4 potatoes
• 1 tsp cumin seeds
• 1/2  tsp kashmiri red chili powder
• 1 tsp coriander powder
• 1 pinch hing
• Salt to taste
• Oil to cook

Recipe

• First wash and chopped spring onions and potatoes and keep aside separately. Then take a pan and put the oil on it.

• Add hing to give a nice aroma but you can skip also.

• Then put cumin seeds and crackle them for a nice aroma.

• Now add chopped potatoes and fry for 5 mins or til light golden pink color.

• Add chopped spring onions and give a nice mix.

• At this stage add all the spices like turmeric powder, red chili powder, coriander powder and salt then mix well.

• Cover the lid and cook for 10 mins.

• Serve it.

• Preparation Time – 10 mins
• Cooking Time – 15 mins

• Cuisine – North Indian
• Serving – 4

Important Suggestions

• Wash the spring onions and potatoes gently to remove the dirt properly.
• I choose mustard oil but you can choose the oil according to your preference.

Nutrition Values

• Calories – 350 gm
• Protein – 9 gm
• Fat – 7 gm
• Sugar – 4 gm
• Iron – 5 gm
• Fiber – 1 gm

This is super healthy and tasty. In English tinde called round gourd. This is popular in India and it comes in the summer season. A punjabi style tinde sabzi is a very flavorful side dish which is perfect for dinner and lunch. This is a very quick and simple dish. I cook this dish with some basic spices to give a simple taste and healthy too.

Many people don’t like tinda but I’m not that person who turns my nose up at the sight of Tinda because I love to eat green vegetables. You can even enjoy this with paratha, roti and of course dal chawal also. It is a comfort food for me.

There are many variations to cook even at my home my mother cooks this veggie in a different style. She cooks stuffed tinde, tinde with curry, dry masala tinde and tinde kofte.

Health Benefits

Health Benefits – This green veggie has been well-regarded for its significant medicinal value since ancient times and it’s widely documented Ayurvedic texts. This light veggie is super food and has numerous health benefits. Tinda consists of 94% of water. It is mild in flavor and soothing for the digestive system. It contains antioxidants like carotenoids and many inflammatory agents, which effectively control blood pressure, heart diseases and stroke. It is also to reduce the risk of cancer formation. Overall, this is the tasty and healthy dish.

Ingredients

• 500 gm tinde
• 1 large chopped onion
• 5-6 chopped corinder leaves
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1//2 tsp red chili powder
• 1/2 glass of water
• Salt to taste
• Oil to cook

Recipe

• First peel and wash the tinde and cut into pieces and if some of them have hard seeds then remove and discard, then put the oil on the pan.

• Add cumin seeds and crack them.

• Now add chopped garlic and saute.

• Then add chopped onion and cook till golden fry.

• Now add tinde and fry for some time.

• Then add all the spices like coriander powder, turmeric powder, red chili powder and salt then give a nice mix.

• Please pore half glass of water so that spices coat tinde well and cover the lid and cook for some time but make sure keep stirring occasionally.

• Sprinkle coriander leaves to give freshness.

Server it.

• Preparation Time – 10 mins
• Cooking Time – 15 mins

• Cuisine – North Indian
• Serving – 4

Important Tips

• The flame should be low while cooking the tinde.
• You can adjust the water according to your need.
• Remove the seeds if it’s hard.
• Make sure tinde should not be bitter.

Nutrition Values

• Calories – 120 kcal
• Protein – 4 gm
• Fat – 9 gm
• Iron – 3 gm
• Sugar – 1 gm
• Fiber – 5 gm