Methi Murgh

Methi Murgh (Chicken) is a delicious and simple dish of chicken in a sauce made with fresh fenugreek leaves, yogurt and spices. This dish pairs well with rotis or rice for a flavorful meal.

Methi leaves are very popular greens in India, especially when they are in season during the autumn/winter months. Methi leaves have a unique, bitter sweet aroma which is quite addictive. During the summer months, when methi leaves aren’t that easy to find, you can still make this dish by using kausri methi which is basically dried fenugreek leaves that are commonly used to flavor a ton of Indian curries.

How to make methi chicken?

Start by plucking the methi leaves off the stems. The task of cleaning methi leaves is a bit tedious but that is the only thing which is hard in this recipe. Rest of the curry is simple to make and comes together quickly. Once the methi leaves are ready, wash them 3-4 times to remove all the dirt (this is important) and then let them air dry for a couple of hours. Once dry, chop the methi leaves and use them to flavor the onion tomato masala and cook the chicken in the masala.

Few things to be kept in mind when making Methi Murgh:-

  • Let the methi leaves air dry for a few hours before chopping them. Adding wet methi leaves will make the curry watery.
  • Methi Leaves :-Always taste a few different stalks of your methi bunch. Sometimes the leaves are too bitter especially if its desi methi and you cannot use them to make the curry. Second thing to keep in mind is that never use the stems of methi, they are usually more bitter and fibrous so they will spoil the texture of your dish.
  • I make this dish with boneless chicken thighs but you can use bone in chicken easily. Just adjust the time of cooking as noted in the recipe.
  • I don’t like using a lot of whole spices in my recipe since they overpower the taste of methi. Just a pod of black cardamom and bay leaf is more than enough.
  • Yogurt :- Taste the yogurt before you use it. It should not be too sour else the curry becomes too tangy. Use thick plain homemade yogurt or greek yogurt which isn’t too sour.
  • Tomatoes :- Using tomatoes is optional. Again don’t use very sour tomatoes.
  • Bitter Taste of Methi :- Cooking the dish a couple hours before you are going to serve and resting it not only enhances the flavor of the dish but also brings down the bitterness of the dish. However sometimes the methi is just too bitter and there is hardly anything you can do to save it, so as I mentioned before, taste the methi a few times before using it.
  • Mustard Oil:- In my opinion, the taste of this dish is best when cooked in mustard oil, however you can use avocado or grapeseed oil instead.
  • Heat :- I don’t add red chili powder in this recipe. In fact, if you ask me this dish is not hot rather it has a pleasant bitterness from methi leaves. However, I do add a few green chilies for the flavor goes really well with the methi.
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Methi Chicken

Chicken in a pleasantly bitter sweet gravy made with fresh fenugreek leaves, yogurt and spices. Serve with rice or roti for a delicious meal.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1.5 lb (700g) boneless skinless chicken thighs, cut in 2 inch pieces
  • 1/2 tsp black pepper powder
  • 1/3 cup plain full fat yogurt
  • 1 tsp kausuri methi , crushed between palms
  • 1/3 tsp roasted cumin powder
  • 3 tbsp mustard oil (or avocado/grapeseed oil)
  • 1 black cardamom
  • 1 large bay leaf
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1.5 tbsp ginger garlic paste (simply pound together 3 cloves garlic and 1 inch ginger in mortar pestle)
  • 2-3 thai bird green chilies, slit
  • 1 large (about 3/4 cup) thinly sliced onions
  • pinch turmeric powder
  • 1/2 tsp coriander powder
  • 1 large (about 1/2 cup) tomato, grated or crushed in a food processor
  • 1/2 tsp salt (adjust to taste)
  • 1 to 1.5 cup fresh methi leaves
  • 1 tsp garam masala
  • 1- 2 tbsp heavy cream, optional

Instructions

  • Add chicken to a bowl. Sprinkle the black pepper powder and little salt over it. Mix well to coat the chicken. Let stand while you start making the masala.
  • In a small bowl, beat together the yogurt, cumin and kasuri methi. Keep near.
  • Add oil to a heavy wide kadai or pan. Warm up the oil till its slightly smoky. Add cardamom, methi dana & bay leaf and sauté for 10 seconds. You will see that the cardamom swells up.
  • Add the ginger garlic paste and green chillies. Sauté for 10 seconds till you smell a nice aroma.
  • Add the onions next and brown them till light golden in color on medium heat. Takes about 3-4 minutes.
  • Once the onions are browned, add 2 tbsp water to the kadai, they will splutter a bit. Immediately add the chicken. Sprinkle the turmeric and coriander. Toss around the chicken for 3-4 minutes with onions till you see that the chicken is starting to turn white. Don't brown or cook too much.
  • Next add the crushed tomatoes. Fry the tomatoes with chicken for 3-5 minutes on medium heat till you start seeing tiny oil bubbles. If you are using bone in chicken, cover the kadai and let the chicken cooks in its own and juices from tomatoes.
  • When the chicken is tender, reduce the heat to low and add the beaten yogurt, Immediately mix continuouslyfor 2-3 minutes once you add yogurt to avoid curdling.
  • Let the chicken cook for another 4-5 minutes with the yogurt. You will see a thick gravy will form. Let the chicken cook completely in yogurt. You will see that the oil will start releasing.
  • Add the chopped methi leaves along with garam masala. Mix well and cook everything till the methi has completely wilted. About 3 minutes.
  • Add the heavy cream (if using), mix and turn off the stove after 1 minute. Let rest for a couple hours if possible. Reheat and serve warm.

Notes

  • Let the methi leaves air dry for a few hours before chopping them. Adding wet methi leaves will make the curry watery.
  • Methi Leaves :-Always taste a few different stalks of your methi bunch. Sometimes the leaves are too bitter especially if its desi methi and you cannot use them to make the curry. Second thing to keep in mind is that never use the stems of methi, they are usually more bitter and fibrous so they will spoil the texture of your dish.
  • I make this dish with boneless chicken thighs but you can use bone in chicken easily. Just adjust the time of cooking as noted in the recipe.
  • I don’t like using a lot of whole spices in my recipe since they overpower the taste of methi. Just a few pods of black cardamom and bay leaf is more than enough. 
  • Yogurt :- Taste the yogurt before you use it. It should not be too sour else the curry becomes too tangy. Use thick plain homemade yogurt or greek yogurt which isn’t too sour.
  • Tomatoes :- Using tomatoes is optional. Again don’t use very sour tomatoes.
  • Bitter Taste of Methi :- Cooking the dish a couple hours before you are going to serve and resting it not only enhances the flavor of the dish but also brings down the bitterness of the dish. However sometimes the methi is just too bitter and there is hardly anything you can do to save it, so as I mentioned before, taste the methi a few times before using it.
  • Mustard Oil:- In my opinion, the taste of this dish is best when cooked in mustard oil, however you can use avocado or grapeseed oil instead.
  • Heat :- I don’t add red chili powder in this recipe. In fact, if you ask me this dish is not hot rather it has a pleasant bitterness from methi leaves. However, I do add a few green chilies for the flavor goes really well with the methi.

PANEER MOTI PULAO

Fragrant and delicately spiced basmati rice adorned with fried paneer kofta(balls) that are covered in edible silver & gold warq(leaf) to resemble ‘moti‘ or pearls. This pulao is easy to make and tastes of green cardamom & cloves with a tang of yogurt in every bite.

Pulao/Pilaf is easy one pot comfort food for anytime. They are quick to make and can be served on their own or with curries and lentils. In indian cuisine, there are hundreds of ways to make and serve pulao. From weeknights to weekend pulao to pulao recipes for special occasions, we have it all. Pulao is less labor intensive than layered rice dishes like biryani and that makes it really handy for anytime.

What is Moti Pulao?

Moti translates to pearl in Hindi and originally small, melt in the mouth ground meat kofta (balls) are added to pulao along with birista (browned onions), cashews and dry fruits. To make the meat balls resemble shiny pearls, the kofta are coated in edible silver or gold after cooking. This recipe comes from the kitchens of the nawabs where the royal cooks arduously spent hours to come up with culinary masterpieces to please their king. If you happen to look at the nawabi/awadhi cuisine, you will find luxirious and delicate flavors in the dishes. Not a lot of strong spices (masalas) are used- many of the dishes use lot of nut pastes, ghee, yogurt, mik sweet smelling spices like cinnamon and cinnamon and mild kashmiri chilies. The same theme is carried forward in this dish. There are not strong spices or any fresh ground masalas, the rice cooks to be mellow and is served as one of the dishes among many.

How to make Moti pulao?

I take inspiration from the traditional nawabi technique and make a vegetarian version with paneer koftas. In order to make moti pulao, the first step is to the make the birista or fried browned onions which form an important component of its taste profile unless you decide to use store bought fried onions(which is totally fine!) Once the browned onions are ready and while they cool down,I move on to making the pulao, which basically begins by tempering the ghee with few whole spices, followed by more onions & garlic, green chilies and them making a base of plain yogurt and then cooking the rice in it. While the rice cooks, you can work on the paneer kofta – deep fry or air fry them and then add them on the fluffed pulao.Finish the pulao with saffron, and serve. If you go with a little planning, the different steps of this recipe can be done methodically and you will be really efficient in the kitchen. Read the recipe to understand how I go about it. You can serve moti pulao with any spiced curry. It goes well with green chutney and salad as well.

Few things to keep in mind when cooking Moti Pulao

  • If you want, make the kofta with minced chicken or mutton/lamb keema.
  • Don’t go overboard with spices. I dot use powdered spices at all. Just a few whole spices are enough to season the rice, its not supposed to be too masaledaar.
  • If you want color to your rice, use a little red chilli powder for reddish hue.
  • Dont skimp on the ghee. The pulao will be sticky.
  • Always use a wide and heavy pan to cook the pulao. The thinner the layer of rice as it boils in rice, the grains won’t break and fluffier the rice will cook. I use my 12 inch pan with lid.
  • You can make mixed vegetables koftas or add a few vegetables like peas or carrots for a variation.

A few questions that I can think of :-

Can I use any other rice than basmati rice? – Yes definitely. However, this is such a royal dish and if you making it for special occasions like Diwali, I would go for basmati rice only.

Can I avoid deep frying the paneer kofta? You can air fry or shallow/pan fry the paneer kofta. I would go for latter since I feel that air frying makes them dry.

My rice sticks, why do you think? There could be two main reasons for rice to stick or break. First is that you used less oil/ghee. Pulao needs a proper amount of fat to cook fluffy. If you skim on ghee, the pulao will be sticky and taste like steamed rice. Second reason could be that you did not let the rice rest after cooking. It is super important, fluff the rice attest 15-20 minutes after it has rested.

I don’t like biting into a whole spices, can I tie them in a bag? Ofcourse. But make sure that you use muslin to tie the spices so that they flavors can permeate properly into the rice.

Other pulao recipes to check from blog :-

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Paneer Moti Pulao

Fragrant and delicately spiced basmati rice adorned with fried paneer kofta(balls) that are covered in edible silver & gold warq(leaf) to resemble 'moti' or pearls. This pulao is easy to make and tastes of green cardamom & cloves with a tang of yogurt in every bite.Serve with green chutney and/or spiced curry.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

For the Birista (Fried Onions)

  • 2 large onions, halved and sliced (not too thick or thin)
  • Oil for deep frying

For the Pulao

  • 3/4 cup basmati rice
  • 1 +1/4 cup water (adjust depending on rice quality)
  • 4 tbsp ghee
  • 4 green cardamom
  • 1 bay leaf
  • 3-5 cloves
  • 1.5 tsp cumin seeds
  • 6-8 black peppercorns, whole
  • 2-3 Thai bird green chillies, slit
  • 1 small onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1/3 cup whole raw cashews
  • 1/2 cup plain yogurt, beaten
  • 1/4 tsp sugar
  • 1 tsp salt
  • 10 strands saffron, soaked in 2 tbsp milk
  • Pomegranate arils, fresh mint, cilantro etc for garnish

For the Paneer Kofta

  • 1 cup crumbled paneer
  • 1/2 cup grated boiled potato
  • 1.5 tbsp cornstarch (see notes)
  • 1 tsp chopped ginger
  • 1-2 thai bird green chilies, finely chopped
  • 1/4 tsp cardamom powder
  • 1 tbsp coarse powdered cashews
  • 3/4 tsp salt
  • Edible silver or gold leaves
  • Oil for frying (same that you used for frying onions)

Instructions

Make the Birista (Fried Onions)

  • In a heavy kadai or wide skillet, heat oil on medium hit and deep fry the onions till they are light brown in color. Fry on ow heat so that the onions are crisp. Drain on a paper towel and spread them. Let cool. They will crisp up more as they cool. Set aside.

Make the Pulao (Start while the onions are frying)

  • Wash the rice 2-3 times in running water and soak them in 1.5 cup of water. Keep near.
  • In a heavy pot with lid, add the ghee and let it heat up. Make sure that the ghee is not too hot or smoky. Temper with all the whole spices – cardamom, peppercorns, cloves, bay leaf and cumin seeds. Saute for 30 seconds and add the green chilies and cashews.
  • Fry the cashews for a minute or so till they are pale brown and then add the onions. Cook onions for 3-4 minutes til they soften a bit but aren't not browned.
  • Lower the heat to low and add the yogurt to the pot. Immediately whisk for a minute or so else the yogurt will curdle. Add sugar and salt and cook the yogurt masala for about 2 minutes till you see small bubbles of fat appearing but don't cook for too long.
  • Add the soaked rice along with water to the pot, stir to combine everything. Taste and adjust the salt of the water to make sure that its sharp salty, this ensures that rice will be well seasoned.
  • Bring to a boil, cover and turn the stove to low for about 12-14 minutes for rice to cook and absorb the flavors. While the rice cooks, you can proceed to make the paneer kofta (recipe below).
  • Onde95 percent of the water is aborbed, open the lid of the pot and drizzle the soaked saffron. Don't mix. Immediately cover and let the rice cook completely for another 5 minutes.
  • Take off stove and let the rice sit undisturbed for about 15 minutes. Fluff with a fork, plate and decorated with warm paneer kofta, fried onions, extra nuts, fresh herbs etc. Serve.

Make the Paneer Kofta (Moti)

  • You can use the same oil that you used for frying onions to fry the paneer kofta. Just make sure to strain the oil once to get rid of any burnt onions particles. Heat up the oil on medium.
  • In a large bowl, add all the listed ingredients except the silver/gold leaf.
  • Using your hands, squish and mix everything nicely to form a smooth dough. Take a smallD portion, roll into a ball and add to oil, if its not spreading, procee and make small koftas.
    If the kofta spreads, add another tablespoon of cornstarch, mix and then form the koftas.
  • Fry up all the koftas on medium heat until golden on all sides.
  • Drain on a paper towel and once cool to touch, cover the koftas in gold or silver warq. Add to the pulao as mentioned the instructions above.

Brownie Burfi Bites

Eggless brownie topped with a layer of milky creamy kesar (saffron) scented burfi (indian sweet). Chocolatey, milky and fudge with hints of saffron, these bites are one divine dessert to make anytime and enjoy! The combination of saffron and chocolate is heavenly to bite into. This flavor profile is not new to me, I did a similar combination a while back with these brownie saffron cheesecake bites.

You need just a few ingredients for the eggless brownies. They are scented with green cardamom and gooey(but not falling apart). While the brownies bake in the oven you can work on the burfi layer which is simply made with milk powder, milk, ghee and sugar. My kids really enjoy fusion mithai so I like to create recipes from time to time to give them a taste of indian flavors while still keeping the appeal of the desserts they know.

What is Milk Burfi?

Milk Burfi is a super popular, easy and delicious mithai which can be prepared with 4 to 5 ingredients like milk, milk powder or mawa, sugar and ghee. You can make it for indian festivals like Holi, Diwali, Vavratri or a batch to snack on. There are many ways to flavor burfi and here I have used saffron for the beautiful color and aroma it imparts.

How to make Burfi?

Traditionally burfi is made with khoya or mawa which are basically milk solids that have been separated after cooking the milk long enough so that its moisture evaporates. If you are not able to find good quality mawa, the same milky and creamy burfi can be made with milk powder.

How to make eggless brownies?

Brownies are usually made with eggs which impart them a unique gooeiness while taking care of the structure while they bake. However, by making a few swaps, brownies can be easily made eggless and they still taste indulgent, rich, dense and chewy. This one bowl recipe is crazy easy to whip up . You are going to need simple ingredients like butter, sugar, yogurt, chocolate, all purpose flour, cocoa power, soda and hot water.

Start by preparing your pan and preheating the oven. While the oven is heating, you can melt the chocolate over a double boiler. Once the melted chocolate has cooled down slightly, its time to mix everything together, add to the baking dish and bake. While the brownies bake – make the burfi layer and save time.

Few tips to keep in mind when making these bites :-

  1. Line the baking pan with parchment paper with an overhang. This is super important because this will help you to lift the whole thing without sticking.
  2. Let the brownie layer cool down before adding the burfi layer. Prepare the burfi layer accordingly so that it doesn’t dry out either. I usually start working on the burfi layer about 10 minutes after pitting the brownies in the oven.
  3. Don’t mix the brownie batter too much.
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Brownie Burfi Bites

A fun indian fusion dessert made with eggless brownie layer topped with a layer of creamy kesar (saffron) scented burfi (indian mithai). Chocolatey, milky and fudge with hints of saffron, this is one divine dessert to make on festivals or anytime and enjoy! 
Course Dessert
Cuisine American, Indian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 12 servings

Ingredients

For the Eggless Brownie Layer

  • 8 tbsp butter
  • 130 g dark cooking chocolate (70%), chopped
  • 1/4 cup cocoa powder
  • 1/3 cup hot water
  • 1 cup white granulated sugar
  • 1/3 tsp cardamom
  • 1/3 cup thick plain yogurt, full fat
  • 3/4 cup +2 tbsp all purpose flour
  • 3 tbsp cornstarch
  • 1/4 cup chocolate chips

For the Burfi Layer

  • 12-15 strands saffron, grind with a pinch of sugar in a mortar pestle
  • 1 tbsp warm milk
  • 1/4 cup +1 tbsp ghee, melted
  • 3/4 cup whole milk
  • 2.5 cup milk powder, I use Nido brand
  • 1/2 cup granulated sugar
  • Sliced pistachios to garnish

Instructions

Brownie Layer

  • Preheat oven to 350F. Line an 8 inch square baking dish with parchment or wax paper with an overhang.
  • In a heat proof bowl, add the butter, chocolate and cocoa powder. Place the bowl on a boiling pot of water making sure that the bottom of bowl is not touching the water. In about a minute you will see that the butter and chocolate start to melt, using a spatula stir gently a few times to mix. In about 4-5 minutes you will see that everything as melted, if some lumps of chocolate remain, they will melt in the residual heat. Take off the stove and set aside to cool.
  • In another large mixing bowl, add the sugar along with hot water. Using a whisk, combine so that the sugar is dissolved. Add the chocolate mix and whisk well to make a runny smooth mixture. Don'tmix a lot as the chocolate might start thickening.
  • Add the cardamom powder and yogurt next, and whisk to combine until smooth.
  • Place a sieve/colander over the bowl and sift the flour and cornstarch over the wet ingredients.
  • Very gently with the help of a spatula, mix everything together until the whole mixture is wet and you cannot see any white specks. Fold in the chocolate chips.
  • Transfer to the prepared baking dish and bake for 30-35 minutes until you see a crust forming at the top. If you insert a skewer, it should not come out clean but should have wet batter stuck on it either.
  • Allow the baked brownie layer to cool completely(about 20-25 minutes). Don't take out from the baking dish. Proceed to the burfi layer below.

Burfil Layer (Make while the brownies are baking)

  • Soak the saffron in warm milk. Let stand.
  • Take a heavy bottom wide kadai (non stick is better) and add ghee, sugar, milk powder and milk to it. Using a wooden spoon or rubber spatula, mix everything to form a milky slurry.
  • Place the kadai on low medium heat and begin cooking the mixture. Stir continuously that no lumps are formed and the mixture does not stick to the bottom of the kadai.
  • After about 5-6 minutes you will see that the milk mixture will start thickening. Continue to cook on low heat with regular stirring. At about 10 minutes, you will see that the mixture starts clumping around the spatula or wooden spoon and you will be able to fold it over itself. Also, t won't stick to the kadai at all.
  • Add the saffron mix to the mixture and cook for 1-2 minutes, so that the mixture is very well scented with saffron. Don't cook too long else the burfi will be dry.
  • Take off the stove, wait for 2-3 minutes and while still warm add the burfi mixture on top of the brownie mixture. Using a spatula smoothen and spread it out to have uniform thickness as well as cover the entire surface of the brownie layer.
  • Once smooth, press down the pistachios on the burfi top. Allow to set for 2-3 hours.
  • Carefully, lift the brownie out of the baking dish. It will be heavy. Using a sharp knife cut into desired size shape. Enjoy!
  • Store in fridge upto 5 days.

Palak Chole

Palak chole is a delicious North Indian curry made with fresh spinach leaves and chickpeas. It is hearty, vegan, gluten-free and very nutritious. Palak chole is very similar to palak paneer, however I don’t add any dairy to it. With autumn on its way, with a warm bowl of cumin rice or rotes, it makes for a warming dinner.

During winters, a ton of greens were harvested from the vegetable garden at my grandma and I grew up eating palak paneer or palak rotis every other day. Spinach sauces are my favorite and when my kids were babies, I started making them often for their high nutritious value. Palak chole wasn’t a frequent from my childhood years but since both my kids love the spinach sauce, I add different proteins other than paneer to change up the taste.

Making palak chole is really simple and you can prepare ahead like boiling the chickpeas or blanching and pureeing the spinach a day ahead. And yes! you can totally use canned chickpeas! For the curry, simply make a onion-tomato- ginger masala base with a few whole spices and cook the spinach and chickpeas in it.

How to make Palak Chole?

The process starts with making spinach puree and boiling the chickpeas. Thereafter make a masala base and cook the spinach and chickpeas together for about 20-30 minutes.

1- Spinach:- For making palak chole, I choose cooking spinach variety. The leaves of cooking spinach are much broader and thick as compared to baby spinach. It is easily available in the greens aisle of the store and is usually sold as a bunch.(I have seen bagged ones too) You can choose baby spinach as well but I personally feel that the thicker stems and the large cooking spinach leaves are much flavorful and can stand up to the sautéing.

2- Chickpeas:– Soaking and boiling the raw chickpeas gives the best broth which makes this curry so delicious, however if you want, you can used canned chickpeas as well.

3:- Masala Base:- The curry uses a simple North Indian onion tomato masala base with a few whole spices thrown in, similar how what I have shared many times in recipes on the blog. Most North Indian curries have a starting point as onion-tomato-ginger-garlic base comparable to a sofrito. In this recipe I add, cinnamon, cloves and few pods of green cardamom to add warmth to the spinach sauce.

4:- The secret ingredient :- A few florets of broccoli. I like adding a few, just 3 or4 florets of broccoli to the spinach sauce, you won’t taste it, I promise. You can boil the broccoli along with the spinach and puree them together. I feel it adds a very nice texture and robustness to the sauce. Again it is optional and you can skip broccoli.

5. Consistency :- The stock from boiling the chickpeas is very delicious and I use it up for blending the spinach as well as to thin out the sauce. You can make the sauce as runny or thick as you like.

6. Green color of Spinach Sauce :- Over the years, I have seen many discussions about the color of spinach sauce and read many articles on how to preserve it etc etc. If you ask me, there is no right or wrong. The color of the sauce is simply dependent on how long you sauté the spinach puree with the masala base. I personally like the sauce to be well sautéed and even though it loses the bright green color in the process, I love the deep smoky flavor that comes along.

This is a healthy and nutritious dish due to combination of spinach greens and chickpeas and with rice or rotis, it is an enjoyable dinner. As with most curries, the spinach sauce tastes very good next day because the flavors get a chance to absorb as the curry rests overnight. Since I keep the consistency of palak chole curry on a thick side, it can be used to make wraps or easily packed in lunch boxes.

Other Spinach Recipes to check out :-

Palak Paneer

Spinach Chicken /Murgh Saagwala

Tandoori Palak Roti

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Palak Chole

North Indian spinach and chickpeas curry made with whole spices, tomatoes, onions ginger and garlic.
Course Main Course
Cuisine Indian
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings 4

Ingredients

  • 1/3 cup raw chickpeas
  • 8 oz organic spinach
  • 4-5 small broccoli florets , optional
  • 2 cups water
  • 2 clove
  • 4 tbsp mustard oil (or cooking oil)
  • 1/2 cup finely chopped onions
  • 1/4 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2 green cardamom cloves
  • 3 garlic cloves, smashed in mortar pestle
  • 1/2 tbsp ginger julinnes
  • 3/4 cup tomatoes, finely chopped
  • 1/4 tsp sugar
  • 1 tsp coriander powder
  • 2-3 Thai green chillies (adjust to tolerance) , slit
  • 1 tsp kasuri methi (dried fenugreek leaves, optional but recommended)
  • 1/4 tsp garam masala (optional)
  • 1 tsp salt

Instructions

Prepare the Spinach & Chickpeas. This can be a done a day in advance.

  • Soak the chickpeas overnight. Next morning, add to a pressure cooker with 1.5 cup water, 1/2 tsp oil and 1/4 tsp salt. Pressure cook for 4-5 whistles until soft. Reserve the stock and place the boiled chickpeas in a separate bowl.
    1/3 cup raw chickpeas
  • In a large pot, add cloves to 2 cups water and set on stove to boil. Thoroughly wash the spinach leaves. Roughly chop the stems and leaves if they are too big. If you feel that few stems are too stringy, discard.Once the water is boiling, add spinach and broccoli florets to it. Let cook for 3-4 minutes until the spinach has wilted and the broccoli is dark green in color.
    8 oz organic spinach, 4-5 small broccoli florets, 2 cups water, 2 clove
  • Drain the vegetables and add to a food processor. Put in the cloves too. Pulse. I do not like to make a smooth puree however you can blend to desired texture/consistency. If needed, the reserved chickpea liquid be used liquid while blending.Set the blended spinach aside.

Cook Palak Chole

  • Heat up oil on high in a kadai or medium heavy bottomed pot.Once the oil is smoky, reduce the heat to medium & wait for 1-2 minutes. Add the chopped onions to it along with fennel & cumin seeds and whole spices (in that order) and sauté  till the onions start to lightly brown.
    4 tbsp mustard oil (or cooking oil), 1/2 cup finely chopped onions, 1/4 tsp fennel seeds, 1 tsp cumin seeds, 2 green cardamom cloves, 1 inch cinnamon stick
  • Next add the garlic, chopped tomatoes, coriander powder, green chillies and sugar, to the onions and keep on cooking on medium low heat till you see oil separating on the sides of the pot. The tomatoes will soften and turn mushy.This may take 5-8 minutes. 
    3 garlic cloves, smashed in mortar pestle, 3/4 cup tomatoes, finely chopped, 1/4 tsp sugar, 1 tsp coriander powder, 2-3 Thai green chillies (adjust to tolerance)
  • Add the spinach, ginger, and chickpeas along with salt to the and mix well. Sauté with masala for 5-7 minutes until you see that the spinach is bubbly.
    1/3 cup raw chickpeas, 8 oz organic spinach, 1/2 tbsp ginger julinnes, 4-5 small broccoli florets
  • Reduce the heat to low, add the reserved chickpea stock depending on the consistency of the sauce you like (I add about 1/2 cup). Mix well. Taste and adjust the salt if needed. Cover and let the sauce cook for 20-25 minutes on low heat.
    1 tsp salt
  • Check once or twice in between. The spinach will bubble a lot during cooking and you will need to stir it in between to avoid sticking to bottom. Also the spinach will change color to dull green and you will start seeing glisten on the sides of the pot. If you feel that the sauce is getting dry, add 1/4 cup stock.
  • Finish with kasuri methi and 1/4 tsp garam masala(optional). Let sit for 30 minutes before serving. Serve warm.
    1 tsp kasuri methi (dried fenugreek leaves, optional but recommended), 1/4 tsp garam masala (optional)

Rasedaar Baigan Aloo

Rasedaar baigan aloo is a warming punjabi north indian curry made with eggplants and potatoes. I always love September for the overlap of produce it brings – the summer bounty is still in the markets but the autumn produce can be spotted as well on the stands. Eggplant season is at its best during late summer and right now the eggplants are sweet, fleshy and don’t have plenty of seeds. I love to cook lot of eggplant dishes during this time. If you prefer a dryish aloo baigan, do take a look at this recipe I shared many years ago.

Rasedaar aloo baigan can be served with rotis (flatbread) or plain steamed rice. I always admire how this delicious vegetable absorbs any kind of goodness thrown into it.Here the base is a simple onion tomato ginger garlic masala which forms the starting point for many north indian curries. This curry is a quick and easy option for weeknights and tastes better the next day so do plan leftovers.

There are numerous versions of aloo baigan all over India and this the one I grew up eating. The combination of juicy eggplants and starchy potatoes in a masala base has contrasting textures and unique flavors. The list of ingredients may look a bit long but truly these are everyday spices.

How I make rasedaar aloo baigan?

I start by prepping the vegetables. No store bought ginger garlic paste or canned tomatoes! Hand grate the onions, it takes extra 5 minutes but the taste is so much better than blending or chopping it in the food processor. If you can find campari tomatoes-those are one of the best choice for curries, chop them fine and hand pound the ginger and garlic. Cut eggplants in batons and the potatoes similarly but slightly smaller than eggplants – that way none of the vegetables overcook. You can make the curry much soupy but I like to keep it on the thicker side. Keep in mind that eggplant has a lot of water content so it won’t taste that good if you make a very soupy curry.

Keep these tips and tricks in mind when you make this sabzi:-

  • Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won’t absorb a lot of oil while cooking.
  • Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
  • Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
  • Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
  • Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.
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Rasedaar Baigan Aloo

Rasedaar baigan aloo is a warming punjabi north indian curry made with eggplants and potatoes. powdered spices in a onion tomato base. Its a delicous weeknight vegan curry which pairs well with rotis or steamed rice.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 (about 400 g) medium size Italian Eggplant
  • 2 medium potatoes
  • 1 medium onion
  • 3 garlic cloves
  • 1.5 inch fresh ginger
  • 2-3 small tomatoes
  • 1/4 cup mustard oil (or grapeseed/avocado oil)
  • 1.5 tsp cumin seeds
  • 1/2 tsp hing
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri red chili powder (or paprika)
  • Hot red chili powder , to taste
  • 1/2 tsp sugar
  • 1/2 tsp garam masala
  • 1/2 tsp amchoor (dry mango powder)
  • 1.5 tsp kasuri methi
  • 1 tsp salt (or to taste)
  • chopped cilantro

Instructions

  • Wash the eggplant. Cut it in 2 to 2.5 inch batons. Soak in water while you prepare other ingredients.
  • Peel the potatoes and cut them lengthwise. Cut them a little smaller than eggplant.Soak in water while you prepare other ingredients.
  • Peel and grate the onion, you should have about 1/2 cup of grated onion. Chop the tomatoes. Pound the ginger and garlic into a thick paste using your mortar and pestle.
  • In a heavy bottom pot, warm up the mustard oil on medium low heat till its a bit smoky. Crackle the cumin seeds and hing for 10 seconds in hot oil.
  • Add the onions and brown the onions in oil for about 5 minutes until they are light golden. Do not brown too dark else the color and taste of curry changes.
  • Add the ginger garlic paste and saute for 15 seconds. Next add all the powdered spices – corinader, turmeric,chili powders. Add a tablespoon or two of water and brown the spices for 30 seconds or so.
  • Next add the tomatoes, sugar and salt. Mix and cook the tomatoes for about 2-3 minutes on medium low heat till they start to soften. Add the drained potatoes now, mix and cook the masala for another 4-5 minutes until you see oil seperating on sides.
  • Drain as much water as possibe and add the eggplant to the pot next. Mix around so that eggplant batons are coated well in the masala. Keep stirring around and cook the eggplant with masala for about 2 minutes.
  • Next add about 1.5 cup hot water. Mix, taste and adjust the salt. Bring to a slow boil and cover the pot. Let cook for about 8-10 minutes on medium low heat until the potatoes are fork tender and eggplant is cooked through.
  • Once the vegetables are cooked, switch off the stove and finish with the amchoor, garam masala and kasuri methi while still warm. Mix very gently. Cover and let the curry rest for atleast 20 minutes.
  • Garnish with chopped cilantro. Serve with rotis or rice.

Notes

  • Soak the eggplant for 8-10 minutes after cutting them into batons. That way they won’t absorb a lot of oil while cooking.
  • Try to keep the size of potatoes and eggplants as uniform as possible. I add the potatoes a little earlier when sautéing the masala so that they start cooking a few minutes earlier than eggplant and finish cooking together.
  • Do not use a lot of tomatoes since that takes away the taste of the eggplant. I like to finish with amchoor (dry mango powder) for added sour taste.
  • Saute the powdered spices in oil with onion, ginger and garlic for better aroma. You can add a little water to avoid them from getting burnt.
  • Let the curry rest for half and hour before serving. Eggplant has a spongy texture and resting really enhances the taste.

Gajar (Carrot) Ladoo

Soft and mildly sweet, melt in the mouth ladoos made with shredded carrots and stuffed with nuts and mawa. These ladoos are easy to make and need just a few ingredients. Ladoo are sweet dumplings which are a very popular sweet (mithai) in India. Ladoos are made with variety of grains, nuts, fruits, flour, ghee and sweetened with sugar, jaggery, dates etc, they are flavored with cardamom, saffron or rose water. There are number of ways in which ladoos can be made and they are a must on festivals.

These gajar (carrot) ladoos are made with fresh grated carrots, ghee, sugar, coconut and mawa.These are gluten and grain free and can be easily made nut free. Since the carrots are naturally sweet, I did not need add a lot of sugar. This a small batch recipe which makes about 6 to 8 ladoos depending on how big you roll them. Mithai made with gajar(carrots) is a huge hit with my kids since they both love carrots. The aroma of fresh ground cardamom and ghee is aroma of festivals for me.

This recipe is quite similar to how gajar ka halwa is made in north indian homes. Gajar halwa is a dessert made with grated carrots and its absolutely delightful when made the traditional slow cooked way. However, these ladoos do not take that long. They come together much faster. You can also make them without the mawa stuffing, they are still quite delicious.

How to make carrot ladoos?

Step 1 :- We will start by grating the carrots. Use a box grater or any grater that you normally use in your kitchen and use the side which will result in thin & small carrot shreds.This is important for the soft texture of the ladoos. And it shortens the cooking time as well.

Step 2: Once the carrots are cooked in whole milk or half and half we are going to add desiccated coconut and sugar. As soon as sugar is added you will notice that the carrot mixture becomes loose like a slurry. This is because of the moisture of the sugar. However don’t worry, it cooks out fast.

Step 3: At the last, once the carrot sugar mixture has dried out, we are going to saute it with ghee and mix in the milk powder (or add grated fresh mawa). Once the mixture is cool, roll ladoos by stuffing mawa in them.

Here are a few things to keep in mind:-

  • Use organic carrots and peel them. Select in season carrots for naturally added sweetness.
  • The recipe uses 1/3 cup sugar and these ladoos were mildly sweet. You can add upto 1/2 cup sugar but remember in that case you will have to cook the carrots a little longer for the moisture to dry out.
  • Don’t use non fat milk powder. Use whole milk powder if possible. I used Nido brand.
  • You can add more ghee if you want. I added total 5 tablespoons up but it can go up to 7 tablespoons.
  • You can flavor the mawa with saffron, this will make the stuffing nice yellow color.
  • These ladoos are pretty easy to make and take about 45 minutes total start to finish.
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Gajar (Carrot) Ladoo

These gajar (carrot) ladoos are made with fresh grated carrots, ghee, sugar, coconut and stuffed with mawa.These are gluten and grain free and can be easily made nut free. 
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 ladoos

Ingredients

For the ladoo

  • 1 cup thinly grated carrots, tightly packed (about 3-5 carrots)
  • 5 tbsp melted ghee, divided
  • 1/2 cup half & half (or whole milk)
  • 1/3 cup dried dessicated coconut
  • 1/3 cup granulated sugar
  • 1/3 cup milk powder
  • 1/2 tsp ground cardamom powder

For the Mawa stuffing

  • 1/2 cup mawa
  • 1-2 tbsp chopped pistachios
  • 1/4 tsp cardamom powder
  • 1 tbsp sugar

Instructions

  • Heat up 2 tbsp ghee in a heavy pan or kadhai. On low medium heat, add the grated carrots to ghee. Saute the carrots stirring continously for 3-4 minutes till they are shiny.
  • Add the half and half (or milk) next and mix to combine with the carrots. When you see that the milk is bubbling, reduce heat to low and cover. Let the carrots cook covered for about 7 minutes.
  • In the mean time, you can mix the mawa for the stuffing. If your mawa is a solid block, just warm it up lightly in another pan until soft. Transfer to a plate and once little cool, mix in the cardamom, pistachios and sugar. Set aside.
  • Uncover the carrots, they would be soft by now and you will see that the liquid has almost evaporated and carrots are little sticky but cooked through.
  • Add the sugar and coconut to the carrots and mix. You will see that again there will be liquid in the kadai. Keep sauteeing for another 5-6 minutes stirring regularly until all the mositure has evaporated.
  • Add the 2 tbsp ghee next along with the milk powder. Mix and continue to cook for about 3-4 minutes till you see that the mixture starts to clump around the mixing spoon. You should be able to fold it over itself.
  • Remove from heat. Transfer carrot mixture to a plate and mix the cardamom. Let sit and cool down.
  • When the mixture is cool enough to touch, spread som ghee in your palm and take a lime size portion of the carrot mix. Flatten it on the palm of your hand and in the center, spoon over 1/2 tbsp or the mawa mixture that we made.
  • Bring the carrot mixtue together to cover and encase the mawa mixture and roll the ladoo between your palms to make a smooth round.
  • Repeat till all the carrot mix is exhausted. Ladoos are ready, decorate as you wish.
  • Store refrigerated for 4-5 days.

Paneer Tawa Pulao

Tawa pulao could essentially be indian equivalent of asian fried rice. Leftover rice sautéed on high heat with vegetables, protein and spices, what’s not to love! Tawa pulao is a popular street food in western parts of India(Mumbai) and its one of the best ways to use up leftover rice in my opinion. Together with green chilies, fresh herbs, vegetables and pav bhaji masala, it makes for one delicious and quick weeknight dinner especially if you have cooked rice ready to go.

As the name suggests, tawa pulao is made on tawa -a flat round pan which is popular in indian cooking for making rotis, shallow frying, making savory cheelas and roasting as well. Indian tawa are heavy and usually made of iron but you can use your cast iron skillet for this recipe. If you have a wide mouthed, heavy iron kadai that will work perfectly as well. We are sort of tossing everything similar to fried rice so a wide & heavy pan and pre prepared ingredients are the key. The idea is to cook on a constant high heat- similar to how we stir fry in asian cooking and a non wide skillet or wok won’t do the job properly.

All you need is leftover rice, some blanched or steamed vegetables and protein for this recipe. My husband said, I added by Delhi touch by adding paneer :), but if you have leftover chicken tandoori or tikka, you can use those as well. You can leave out the protein altogether and make these just with vegetables.

I like to spice up the pulao with pav bhaji masala, however you can use any spice blend that you like – dry tandoori masala (my recipe here), sambar powder or garam masala can be perfectly used. The use of a spices along with a paste of ginger, garlic and green chilies lends a smoky umami flavor to these rice and with creamy, milky soft chunks of paneer they taste super delicious. Cooking on super hot tawa lends the rice slightly crispy, vegetables are charred and the spices get smoky. All and all a super flavorful dish which is perfect for quick family dinners. Serve the pulao with raita, green chutney and achar.

How to make Tawa Pulao?

You will need a heavy tawa. I like using my 12 inch cast iron griddle but you can simply use iron tawa or wide iron kadai (one that’s heavy). Making tawa pulao is very much like making fried rice. You have to work fast once you start so make sure that the ingredients are ready to go. Prepare the blanched vegetables, shallow fry the paneer, keep the chopped onion, garlic, ginger and chilies ready. We will add everything step by step (as outlined in the recipe) and add the rice at the last and stir fry on high heat.High heat is important to make sure that the rice does not turn mushy. Few of the rice grain might break but that’s okay. It is important to start with cold rice so that they do not stick to each other. I start by making a quick masala of onions, tomatoes, ginger garlic and green chillies. Then I sauté the paneer and vegetables for a bit to warm them up before adding the rice and pav bhaji masala and tossing it up all together.

A few things to be kept in mind when you make tawa pulao:-

  • Always use cold rice. You can use leftover rice or if you are cooking fresh, let them cool down completely and refrigerate for at least 1 hour before using.
  • Use a wide and heavy tawa. This ensure that the rice crisp and don’t get mushy. Heavy tawa ensures that heat is constant. I usually avoid non stick pans because they change the texture of rice.
  • Keep the vegetables and all other ingredients ready. These pulao takes about 10-12 minutes start to finish and having everything ready to go makes sure that we get the right texture without overcooking anything. Don’t use raw vegetables except those which cook quickly or can be eaten crisp (like peppers or corn). Blanch the carrots, peas(if using fresh) or green beans if using.
  • Shallow fry the paneer chunks before adding or use them as it is. One good tip is to cut the paneer and vegetables to roughly the same size.
  • You can use leftover chicken tikka or shredded tandoori chicken as well in this recipe. It tastes amazing.
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Paneer Tawa Pulao

Popular indian street food style rice pilaf/pulao cooked on a hot skillet or tawa with vegetables, paneer chunks and spiced with pav bhaji masala.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3 tbsp oil
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 1/3 cup chopped onion
  • 2-3 green chilies, roughly chopped , adjust to taste
  • 3 garlic cloves, roughly chopped
  • 1 inch fresh ginger, roughly chopped
  • 1.5 cup vegetables (use vegtables that you like, I used blanched carrots & green beans, peas, bell peppers)
  • 5-6 tbsp tomato puree(simply blitz 2 small tomatoes in a processor) or use 1/4 cup store bought tomato puree
  • 1/4 tsp sugar
  • 1/2 cup paneer chunks, shallow fried if you like
  • 1 tbsp pav bhaji masala , adjust to how strong you like the spices
  • 1/2 tsp hot red chili powder , adjust to taste
  • 1 tsp salt
  • 2 cups cooked rice, cold
  • Chopped cilantro

Instructions

  • Keep all ingredients ready. Using your mortar and pestle, piund the ginger, garlic and green chilies to a coarse paste.
  • In a heavy bottom cast iron skillet or tawa, on medium high, heat up oil, crackle cumin and add the green chillies, ginger and garlic paste and cook for 30 seconds.
  • Add the onions next and cook for 2-3 minutes till onions begin to brown.
  • Then, add all the chopped vegetables at once and sauté them around till you see them starting to char. On medium high heat it takes about 2-4 mins.
  • Then add the tomato purée & sugar. Cook for about 3 minutes untill ou see oil starting to seperate but dont saute too much.Add the cubed paneer. Add turmeric, red chili and pav bhaji powder as well and cook everything for another 1 to 2 minutes.
  • Add the cold rice, sprinkle salt and stir fry the rice with everything else for 3-4 minutes. Finish with chopped cilantro. Serve.

Notes

  • Always use cold rice. You can use leftover rice or if you are cooking fresh, let them cool down completely and refrigerate for at least 1 hour before using.
  • Use a wide and heavy tawa. This ensure that the rice crisp and don’t get mushy. Heavy tawa ensures that heat is constant. I usually avoid non stick pans because they change the texture of rice.
  • Keep the vegetables and all other ingredients ready. This pulao take about 10-12 minutes start to finish and having everything ready to go makes sure that we get the right texture without overcooking anything. Don’t use raw vegetables except those which cook quickly or can be eaten crisp (like peppers or corn). Blanch the carrots, peas(if using fresh) or green beans if using.
  • Shallow fry the paneer chunks before adding or use them as it is. One good tip is to cut the paneer and vegetables to roughly the same size.
  • You can use leftover chicken tikka or shredded tandoori chicken as well in this recipe. It tastes amazing.

Tandoori Salmon & Pineapple Tikka

Its September and fall is in the air but here in Las Vegas we are still in the middle of three digit temperatures and summer cookouts are very much happening. Tandoori tikka could be one of the most popular appetizer from indian subcontinent. The term tikka refers to a chunk of meat/fish etc which is coated in spices and grilled/roated on high heat for a smoky charred taste. Tandoori tikka gets its name from being cooked in the hot tandoor or clay ovens where the meat is skewered on long metal rods and cooked on high heat.

I already have a tandoori chicken recipe here on the blog, link is here. It has been tried by many of you guys. However, in addition to the wet yogurt based tandoori marinade, I also like to make dry tandoori masala similar to a dry rub and use it for quick tikka with fish or shrimp. You can grind this tandoori masala and keep it for a few weeks. Its stays fresh for 4-5 weeks.

The first time I tried tandoori pineapple at the great kabab factory back in Delhi many moons ago, I feel in love. The sweet acidity of pineapple along with the the kick of spices is to die for. I am all out flavors that have a punch and here these tandoori tikka with fatty salmon chunks combined with sweet & spicy pineapple are just so delicious!

This tandoori rub is faster way to get the same flavors as you would get from overnight marination. Use good quality spices and store it in an air tight container for freshness. You can use this rub for chicken, shrimp, paneer and vegetables as well. I like serving it with a fresh relish of onions, cucumbers etc and naan. Keep the below few things in mind when you make these tikka:-

  • Cut the salmon and pineapple about the same size and do not cut salmon too small else it starts falling off while cooking.
  • Use firm yet ripe pineapple. Don’t select too ripe pineapple.
  • The tandoori rub has a nice flavor of ginger and garlic, however I like using fresh ginger and garlic whenever making tikka. You can skip it if you don’t like strong GG flavor.
  • I like to keep the skin on because we like crisped skin. If you do not like salmon skin, I suggest peeling it off after the tikka has cooked, it does help in keeping the salmon intact.
  • You can add red onion and red bell peppers as well to the skewer, they taste quite good.
  • Don’t be bogged down by the long list of spices, these are easy to find in indian homes or just visit an indian store.
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Tandoori Salmon & Pineapple Tikka

Salmon and pinapple rubbed with scratch made dry tandoori masala and grilled on high heat. These skewers tikka are easy to make and taste amazing for any meal.
Course Appetizer, Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Tandoori Masala

  • 2 black cardamom, seeds only (skip if not available)
  • 3 tbsp coriander seeds
  • 20 black peppercorns
  • 3 green cardamom
  • 1 small whole mace (or 1 tsp mace powder)
  • Half nutmeg (or 1 tsp fresh grated nutmeg powder)
  • 2 tbsp cumin seeds
  • 2 cloves
  • 3 sticks cinnamom
  • 1.5 tbsp kasuri methi (dried fenugreek leaves), crushed fine between palms
  • 2 tsp Kashmiri Chili Powder or Paprika
  • 2 tsp garlic powder
  • 2 tsp dry ginger powder
  • 1/4 tsp turmeric powder
  • 1 tsp hot chili powder (adjust to taste)
  • 1.5 tsp chaat masala
  • Red food color (if you like,I dont use)

For the Salmon & Pineaapple Tanddori Tikka

  • 3 ,6oz Salmon fillets, cut into 2 inch chunks
  • 1.5 tbsp fresh grated ginger & garlic, (grate 3 cloves of garlic and a knob of fresh ginegr shoot)
  • Half Lemon, juiced (about 2 tbsp)
  • 12-15 fresh firm pineapple chunks (about half a pineapple)
  • 2-3 tbsp tandoori masala (recipe below)
  • 1.5 tbsp oil
  • 1 tsp salt (or to taste)
  • Oil or oil spray for cooking the tikka

Instructions

Make Tandoori Masala (Makes about 3/4 cup)

  • In a medium heavy pan, on slow heat, dry roast the corinader, cumin, black and green cardamom, cinnamon, nutmeg, mace, pepercorns and cloves for 3-4 minutes stirring constantly. Take care not to let the spices burn or brown too much, the taste of the masala will change. We only want to jump start the oils of the whole spices.
  • Once roasted, let the spices cool down. Add to a spice blender and grind to a powder. The powder should not be too coarse or too fine.
  • Transfer the ground spices to a bowl and mix the rest of the powdered spices listed. Mix very well and store teh masala in an air tight, dry container. Use as needed.

Make the Salmon & Pineapple Tikka

  • Add salmon to a bowl and add the lemon, oil, 2 tbsp tandoori masala, salt and ginger garlic. Mix well so that all the salmon is coated. Let marinate for 15 minutes.
  • In a seperate bowl add the pinapple and add lemon juice, 1-2 tbsp tandoori masala and salt. Mix well to coat and keep ready.
  • Switch on your grill or heat a grill pan on high. Skewer salmon and pineapple on metal or water soaked wooden skewers.
  • Spray oil on the pan and grill the tikka for 4-5 minutes per side, turn to cook all the sides and to get nice grill marks.
  • Serve with fresh vegetables, yogurt dips, relish, naan etc.

Notes

  • Cut the salmon and pineapple about the same size and do not cut salmon too small else it starts falling off while cooking.
  • Use firm yet ripe pineapple. Don’t select a very ripe pineapple.
  • The tandoori rub has a nice flavor of ginger and garlic, however I like using fresh ginger and garlic whenever making tikka. You can skip it if you don’t like strong GG flavor.
  • I like to keep the skin on on salmon because we like crisped skin. If you do not like salmon skin, I suggest peeling it off after the tikka has cooked, it does help in keeping the salmon intact and the flavor.
  • You can add red onion and red bell peppers as well to the skewer, they taste quite good.
  • Use tandoori masala for any kind of meat, chicken, paneer or vegetable. It stresses well for 3-5 weeks in air tight containers.