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Tag: indian

  • Smoky Baingan Bharta the Easy Way

    Smoky Baingan Bharta the Easy Way

    About this recipe

    Baingan bharta is smoky, rustic, and comforting, and this easy recipe shows how to make it step by step at home with no stress.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Serves: 3

    Ingredients

    • 1 large eggplant
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, finely chopped
    • 2 tomatoes, chopped
    • 1 tablespoon ginger-garlic paste
    • 1 green chili, chopped
    • 1/2 teaspoon turmeric
    • 1 teaspoon coriander powder
    • Salt to taste
    • 2 tablespoons coriander

    Step-by-step method

    1. Roast the eggplant directly on a flame or in the oven until the skin is charred and the inside is soft.
    2. Cool it slightly, peel the skin, and mash the flesh roughly.
    3. Heat oil in a pan. Add cumin seeds, onion, ginger-garlic paste, and green chili.
    4. Add tomatoes and spices. Cook until the masala is thick and well blended.
    5. Mix in the mashed eggplant, cook for a few minutes, and garnish with coriander.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Simple Rajma Masala with Rice-Style Gravy

    Simple Rajma Masala with Rice-Style Gravy

    About this recipe

    This rajma masala has a comforting, home-style gravy and soft kidney beans that make it perfect for an easy lunch plate.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Serves: 3

    Ingredients

    • 1½ cups rajma, soaked overnight
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, finely chopped
    • 2 tomatoes, pureed
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon rajma masala
    • 1/2 teaspoon turmeric
    • Salt to taste
    • Coriander for garnish

    Step-by-step method

    1. Pressure cook the soaked rajma until soft. Keep the stock aside.
    2. Heat oil in a pan and add cumin seeds. Once they crackle, add onion and cook until golden.
    3. Add ginger-garlic paste and tomato puree. Cook until the masala turns thick and glossy.
    4. Add the powders, cooked rajma, and a little stock. Simmer gently for 15 minutes.
    5. Finish with coriander and serve with rice, jeera rice, or roti.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Paneer Stuffed Paratha for a Hearty Breakfast

    Paneer Stuffed Paratha for a Hearty Breakfast

    About this recipe

    This paneer paratha is soft, filling, and beginner-friendly, with a tasty spiced stuffing that cooks beautifully on a tawa.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 2

    Ingredients

    • 2 cups whole wheat flour
    • 1 cup grated paneer
    • 1 small onion, finely chopped
    • 2 tablespoons coriander
    • 1 green chili, chopped
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon carom seeds
    • Salt to taste
    • Water as needed
    • Ghee for roasting

    Step-by-step method

    1. Mix flour with salt and enough water to make a soft dough. Cover and rest it for 10 minutes.
    2. Combine paneer, onion, coriander, chili, garam masala, carom seeds, and salt to make the filling.
    3. Divide the dough into balls. Roll one ball, place the filling in the center, and seal it carefully.
    4. Roll again gently into a paratha. Roast it on a hot tawa with ghee on both sides.
    5. Cook until golden spots appear. Serve hot with curd, pickle, or butter.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Classic Kanda Poha with Peanuts

    Classic Kanda Poha with Peanuts

    About this recipe

    A light, savory poha recipe with onions, peanuts, and lemon that comes together fast and tastes fresh, bright, and comforting.

    Time & yield

    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Serves: 2

    Ingredients

    • 1½ cups thick poha (flattened rice)
    • 2 tablespoons peanuts
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • 1 medium onion, finely chopped
    • 1 green chili, chopped
    • 8 to 10 curry leaves
    • 1/4 teaspoon turmeric
    • Salt to taste
    • 1 teaspoon sugar
    • 1 tablespoon lemon juice
    • 2 tablespoons chopped coriander

    Step-by-step method

    1. Rinse the poha in a colander with water for 10 to 15 seconds. Let it sit for 5 minutes so it softens without turning mushy.
    2. Heat oil in a pan. Add peanuts and fry until crisp. Remove and keep aside.
    3. In the same pan, add mustard seeds, cumin seeds, curry leaves, and green chili. Once they splutter, add onion and cook until soft.
    4. Add turmeric, salt, and sugar. Mix in the softened poha gently so the grains stay separate.
    5. Turn off the heat. Add lemon juice, coriander, and fried peanuts. Serve warm.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.