Indian Curry/Stew

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.
Prep Time8 hrs
Cook Time1 hr
Total Time9 hrs
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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


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)
Indian Curry/Stew

Sukha Matar Aloo

Sukha matar aloo is one of the most delicious preparation with fresh peas and potatoes. I make it a few ways and this one is without any tomatoes and cooked in iron kadai(Indian wok). The beautiful intense flavors of tempering of hing (asafetida), cumin in mustard oil and amchoor at the end make it flavorful. Serve with paratha, poori or dal chawal for a comforting meal.

Aloo(potatoes) and matar(fresh peas) is a classic combination in North Indian cuisine. Be it the curry made with these two vegetables or this dry sabzi, it makes for a delicious meal anytime. Indian homestyle food is much simpler than the 5-6 stereotype dishes which define the cuisine outside of the country. Everyday food does not need a long list of ingredients and the taste is familiar of home. Like this sabzi, which was packed in our lunch boxes with paratha and a knob of aam ka achar. Or served for dinners accompanying a pile of warm daal and chawal.

I get fresh peas from Trader Joes and use those to make the recipe. Avoid using frozen peas since frozen peas are blanched and unless the potatoes and raw peas cook long enough together with spices, the true texture and the taste does not come through. At the end of cooking, I simple smush some of the potatoes and peas and bhuno(sauté) the sabzi on high heat. The crispy “kurchan” of potatoes my favorite part.

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Sukha Matar Aloo

Sukha matar aloo is one of the most delicious north indian preparation with fresh peas and potatoes along with spices. It can be eaten with parathas or lentils & rice.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • Iron Kadai(indian wok)


  • 3-4 tbsp mustard oil
  • 1/4 tsp hing
  • 1.5 tsp cumin seeds
  • 1/2 tbsp minced fresh ginger
  • 1 medium onion, thinly sliced
  • 1 lb shelled fresh peas
  • 2 large potatoes,peeled and cubed
  • 2 tsp coriander powder
  • 1 tsp hot red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1/2 scant tsp amchoor(dry mango powder)
  • 1/2 tsp garam masala
  • 2 tbsp chopped cilantro


  • Add the oil to a wide and heavy iron kadai and let heat up till its a bit smoky.
  • Temper the oil with hing and cumin seeds and let crackle. Add the ginger and saute for 30 seconds.
  • Add the sliced onions and on low medium heat cook the onion till they are browned.
  • Add the peas and potatoes together, mix and saute with the onions for about 3-4 minutes stirring regularly.
  • Sprinkle the spice powders (except amchoor & garam masala) and add salt. Mix well and cover the wok and let peas and potatoes cook on low heat for about 6-8 minutes. Open and stir halfway once to make sure nothing is sticking to the bottom of the kadai, if so add a light splash of water, cover and let cook again until the poatoes and peas are soft.
  • Uncover and add the amchoor and garam masala and on high heat, saute the sabzi for about 3 minutes stirring regularly. You will see that the peas are shiny and the potatoes are falling apart, that makes this sabzi super delicious.
  • Garnish with chopped cilantro and serve warm. If you are planning to serve later, make sure that you transfer the sabzi to another dish and store.
Indian Curry/Stew

Tamatar Sev Sabji

This delicious and easy tomato dish is full of textures. The ginger and curry leaves laced tomato gravy is mixed and topped with sev (chickpea flour noodles which are very popular in India) just before serving. Super easy and quick to make, this dish needs very basic ingredients from your pantry. Summer time is best for tomatoes and I like to preserve the sweet tangy taste of in season tomatoes with minimal use of spices.

This dish is very popular in western states of Rajasthan and Gujurat and though I didn’t grow up eating it at home, we enjoyed it on our road trips to Jaipur or at food stalls in the cultural hub of Delhi, the Delhi Haat.

It is upto you how pulpy you like the tomato gravy, I personally like it full of texture so I do not cook down the tomatoes a lot. The tomato base is gets the heat from green chilies, sweet from jaggery and smokiness from garam masala. The thick ratlami sev are a good choice because they don’t get mushy easily, are quite spicy and impart a lovely texture to this dish.

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Tamatar Sev Sabji

This delicious and easy tomato dish is full of textures. The ginger and curry leaves laced tomato gravy is mixed and topped with ratlami sev (chickpea flour noodles which are very popular in India) just before serving. So amazing for a quick meal.
Prep Time15 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4


  • 4-5 ripe & firm large tomatoes
  • 3 tbsp ghee, divided
  • 1 tsp black mustard seeds
  • 1/4 tsp hing
  • 1 tsp cumin seeds
  • 1/2 tbsp finely chopped ginger
  • 8-10 curry leaves
  • 2 green chillies, roughly chopped or slit
  • 1/4 tsp tumeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp hot red chili powder
  • 1 tsp jaggery
  • 1/2 tsp garam masala
  • 1 tsp salt
  • 1/3 cup ratlami sev or any thick sev
  • Cilantro to garnish


  • Chop the tomatoes into small pieces.
  • Heat up 2 tbsp ghee in a pan on low medium heat. Crackle the mustard and cumin seeds followed by hing.
  • Next, add the ginger, curry leaves and green chillies. Saute for 10-15 seconds.
  • Add the tomatoes next and sprinkle salt, coriandr, red chilli and tumeric powder. Mix and saute the tomatoes for a couple minutes untill you see that they are warmed up.
  • Cover the pan and let the tomatoes cook doen for 6-8 minutes on low medium heat until they are squishy but still have a lot of texture.
  • Let the tomatoes bubble and add jaggery, 1 tbsp ghee and garam masala. Mix and let cook for about 2-3 minutes.
  • Switch off the stove and mix in the sev and chopped cilantro. Serve immediately with extra sev. Enjoy!
Indian Curry/Stew · Uncategorized

Aloo Paneer Ki Sabzi

An easy, homestyle gravy based dish made with paneer and potatoes. The combo of potatoes and paneer is pure love. With rotis or rice and salad, it makes for a delicious weeknight meal. This sabzi uses everyday ingredients from your pantry and is pretty straightforward.

We love paneer, especially my kids and its a great source of vegetarian protein. The popular paneer curries use ton of nuts and cream and while I absolutely love them, those are reserved for special occasions in our home. Everyday curries are fuss free and I make this paneer sabzi every other week.

I love making paneer curries in ghee but you can use mustard or olive or any cooking oil that you normally use. Here I also use a few whole spices but you can just use the powdered spices. Summer tomatoes are great right now and they enhance the taste of sabzi a lot. If you want, you can use crushed canned whole tomatoes as well.

Other paneer recipes to check out.

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Aloo Paneer ki Sabzi

Everyday homestyle paneer and poato curry which pairs well with rice, rotis and salad.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings


  • 1 large potato
  • 8 oz paneer
  • 1/4 cup ghee
  • 1 large bayleaf
  • 3 green cardamom cloves
  • 1 tsp cumin seeds
  • 3/4 cup finely chopped onion
  • 1 inch fresh ginger, pounded in mortar pestle
  • 3 fat garlic cloves, pounded in mortar pestle
  • 1.5 cup finely chopped tomatoes
  • 1/2 tsp sugar
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp hot red chilli powder
  • 1 tsp salt (or to taste)
  • 1 tsp kasuri methi, optional
  • 1/2 tsp roasted cumin powder
  • 1 tsp garam masala
  • 2 tbsp chopped cilantro, garnish


  • Peel and cut the potato into 6-8 pieces. Keep soaked in water. Cut paneer into triangles or squares, as you wish, do not cut too thick or too thin.
  • Heat ghee on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds and then add the onions.Cook onions till they brown evenly.
  • Add the ginger, garlic and cook for a minute or so till you smell a nice aroma.Then add the powdwered spices – coriander, turmeric, red chilli powder. Cook for 2 minutes in oil until you smell a toasty aroma. If you feel that the spices are getting dry, add a splash of water.
  • Next add the tomatoes,sugar and salt to the potCook for 5-6 minutes till you see oil seperating on the sides and the tomatoes are pulpy. Add the potatoes and mix well. Saute the potatoes for 3-4 minutes with the masala.
  • Add 1 cup hot water, mix.Taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the stove to medium low and cover the pot. Let cook on medium heat for 6-8 minutes or until the potatoes are 95 percent cooked.
  • Once the potatoes are fork tender, add the paneer, kasuri methi, cumin powder and garam masala. Mix and cover again and let cook for another 5-8 minutes until poatoes are cooked through and the paneer has softened.
  • Let rest for 20 minutes before serving. Serve garnished with chopped cilantro.
Indian Curry/Stew

Bhindi Zunka /Besan Bhindi

Fleshy and sweet summer okra cooked in a masala of onion, garlic and spices and coated in roasted chickpea flour. This okra dish is so delicious as a side with daal– rice or with soft warm rotis and a bowl of yogurt. I love such simple and light meals during summer. The addition of besan(chickpea flour), one of my favorite flours, makes it taste so earthly and spices like mustard, fennel & cumin complement the combination of fresh vegetable and nutty flour.

Zunka is a Maharastrian (Western Indian) dish which is basically chickpea flour cooked in a tempering of mustard and cumin seeds along with fresh chilies and powdered spices. It is like a slurry or can be dryish. It is usually served with bhakri(flatbread bread) and pickle for a meal. It is a super light dish during summers and quite flavorful like anything made with chickpea flour is.

Here, I added fresh bhindi to the spiced chickpea flour. I also addd fennel seeds since I love the flavor with okra. Okra isn’t slimy at all once the dish finishes cooking, the dish is perfectly spiced and comes together very quickly. The is my version inspired by the iconic zunka dish, which is usually a slurry. I like this drier version with okra a lot. Here are a few things to be kept in mind while cooking okra and this dish. Keep these things in mind and your okra will never be slimy.

  1. Wash the okra at least 1-2 hours before beginning to cook and let air dry if possible. Quickly washing and wiping with paper or cloth table is okay but I recommend air drying. Do not cut okra until its completely dry else it will be super slimy.
  2. For this dish, cut the okra in longish pieces, don’t cut very thin discs.
  3. Don’t skimp on oil. Some vegetables like okra, eggplant etc cook better if the oil quantity is good. At the same time, besan(chickpea flour)also need extra oil for the right texture post cooking. Right quantity of oil also helps in reducing the slimy texture of okra since it dosent steam but stir fries well while cooking.
  4. Okra is a delicate vegetable and when fresh, it cooks quite fast. We don’t need to cover it for a long time else it loses its color, get overcooked and the texture isn’t right. Just cover for a few minutes in the beginning to get cooking started and then cook uncovered till its tender. Writing the method I follow in the recipe.
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Bhindi Zunka /Besan Bhindi (Okra Cooked in Chickpea flour)

A flavorful dish of summer okra coated in spiced chickpea flour. Pairs well with soft rotis or dal and rice.
Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian


  • 1 lb (400gms) okra
  • 1/2 cup besan (chickpea flour)
  • 5 tbsp mustard oil or any cooking oil you use
  • 1 tsp black mustard seeds
  • 1/4 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2-3 green or red chilies, finely chopped (adjust to taste)
  • 3/4 cup finely chopped onions
  • 4 garlic cloves,finely chopped
  • 2 tsp coriander powder
  • Red chilli powder to taste
  • Salt to taste
  • 1-3 tbsp water or as needed
  • 1/2 tsp amchoor (dry mango powder)(or to taste)
  • 1/2 tsp garam masala (or to taste)


  • Wash and air-dry the okra. Trim the ends and cut each okra into maximun of 3 pieces. Set aside.
  • Take a kadai or heavy pan with lid in which you want to cook and set it on stove. First, dry roast the chickpea flour on low heat stirring continously till you smell a nice aroma but it does get not browned a lot. Takes about 6-8 minutes. Keep an eye and stir continously. Once roasted, transfer to a plate or bowl and set aside.
  • Add the mustard oil (or cooking oil) to the kadai and heat up till a bit smoky. Temper the oil with mustard, fennel and cumin seeds. As soon as they crackle, add the fresh chilies and saute in oil for 30 seconds.
  • Next, on medium heat, add the onion and let the onions cook in oil till they are a nice shade of golden brown. Add the garlic next and saute for a minute till you smell a nice aroma.
  • Add the coriander and red chili powder next and saute in warm oil for a minute or so.
  • Add all the okra to the onion & spices now, sprinkle salt and mix well. Saute for 2-3 minutes with the masala. You will see that the okra will start to look deep green in color and little moist(its own juices if your okra is good quality and fresh). If you feel its not releasing its juices, add couple tablespoons of water, mix and set the stove to low medium and cover the pan with a lid.
  • Let the okra cook for 5-7 minutes covered without opening the lid in between. Remove the lid and you will see that okra is much softer, let it cook for another 6-7 minutes without the lid till its soft but not falling apart. The okra will be browned and you wont see the slime. Once okra is cooked properly, its slimy texture goes away.
  • Sprinke the besan a few tablespoons at a time and gently mix well. The besan will slowly absorb the mositure from okra and will appear sandy. Add all the besan and keep mixing. If you feel that the sabzi is looking dryish, add a tablespoon or so of water. I didnt need to add any extra water. Taste and adjust the salt.
  • Finish the dish with amchoor and garam masala.Mix well and serve warm.
Indian Curry/Stew

Yellow Curry Salmon Bowl

Disclaimer :-This post is sponsored by Bluehouse Salmon. I was sent over the salmon to try but the recipe, images and opinions are my own.

After Indian cuisine, my next favorite has to be Thai cuisine. What’s not to love! What I am drawn to the most is how the spices and herbs used in both cuisines bear resemblance to each other but the flavor profile of dishes is so unique.

No points for guessing that the myriad of Thai curries are my favorite! I love using seafood with fresh vegetables in the curries and this soupy yellow curry bowl is cooked often in our home. The moment I saw Bluehouse Salmon, I knew that the fresh fish would be so amazing in this week’s yellow curry.

Bluehouse salmon are land raised in Florida practicing sustanability. Think of Bluehouse like a greenhouse. In their land based Bluehouses, salmon farming is done observing ethical practices, as a result, we can feast while our oceans thrive. Their salmon is always fresh, never frozen, antibiotics & hormone free and has a super taste.

I only have good things to say about this salmon. Being a seafood lover to the core, I have tasted numerous kinds of salmon and trust me I can differentiate. The taste of this fish is clean and rich. You really feel like eating something that is good for your body and mind (cue all the omega acids).After cooking, the salmon turned out to be firm yet buttery. It was nicely moist and flaky and not dry at all. With different kinds of colorful vegetables and steamed jasmine rice, this soupy bowl of superfood salmon goodness is satiating, wholesome and delicious all at the same time. 

Making Thai curry bases from scratch can be time consuming especially on weeknights. So I use store bought yellow curry paste when I am in a hurry but I pep it up using shallots, a fresh pounded paste of ginger, garlic and fresh turmeric. While the curry base simmers, I prep the vegetables. The rice can also cook in the same time if you start them at the beginning of cooking. If you plan a bit and with little help from the store, this amazing meal can be prepared in 30-40 minutes. 

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Salmon Yellow Curry Bowl

Thai Yellow curry Salmon, vegetables and jasmine rice served in a soupy bowl.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Thai
Servings: 4


  • 4, 6oz Bluehouse Salmon Portions
  • 1/2 tsp turmeric powder
  • 2-3 tbsp tbsp cooking oil, divided
  • 1 shallot, finely chopped    
  • 1 tbsp garlic-ginger-turmeric paste (simply pound 2 garlic cloves, 1/2 inch knob of ginger and a tiny knob of fresh turmeric using mortar & pestle)
  • 2 Thai bird chilies, slit (adjust to taste)
  • 2-3 tbsp yellow curry paste, adjust depending on how strong you like the curry taste
  • Salt to taste
  • 1 cup water (adjust how you like the consistency)
  • 1 can unsweetened full fat coconut milk (400ml/14floz)
  • 2 tsp sugar, (adjust to taste)
  • 1 tbsp lime juice, or to taste

To plate

  • 1.5 cup blanched vegetables (I used asparagus, broccoli, sliced mushrooms, baby corn and red bell pepper)
  • Cooked Jasmine rice
  • Garnishes – Chopped cilantro, chilies etc, lime wedges


  • Rub the salmon with turmeric, salt and pepper. Add 1 tbsp oil to a heavy and wide pot, let heat and sear all the salmon portions carefully on both sides. Do not cook through. 2 minutes each side is good enough. Transfer to a plate and keep nearby. 
  • Add 2 tbsp oil to the pot. Once the oil is hot, add the shallots and chilies and cook for a minute or so. Add the ginger garlic turmeric paste next. Sauté for 30 seconds till you smell a nice aroma. 
  • Next, add the yellow curry paste and sauté in oil for 2 minutes, stirring regularly. Add the coconut milk next along with water.Add the salt and sugar as well. Bring to a very slow simmer, it should not boil. 
  • Once simmering enough, carefully add the seared salmon. Let simmer on low for 8-10 minutes (adjust time depending on how thick your fish portions are). Finish with limejuice and chopped cilantro. Switch off the stove and let the curry rest for 10 minutes. 
  • To Plate :- Take a wide bowl. Place salmon, scoop of rice and blanched vegetables. Pour over about 1 cup of warm yellow curry. Add a lime wedge, jalapeno slices and cilantro. Serve warm. Enjoy!
Indian Curry/Stew

Keema(Minced Meat) Bhari Mirch(Peppers)

Delicious peppers stuffed with minced meat. A delicious low carb dish which can be made with leftover keema or with a fresh cooked minced meat masala. The ground meat is stuffed in pasillo chllies and baked off, you can add a few shreds of cheese if you like. I serve them warm drizzled with a garlicky cumin yogurt slurry. A hearty indian meal which is a hit with family.

During summers, I am on a look out for light yet hearty lunches which are not necessarily salads and these peppers are just the right answer. Stuffed peppers are a classic comfort food in many cuisines and here instead of the bell peppers, I like using zesty pasilla chillies which are not hot but have lots of peppery flavor. You can cook the keema fresh and cook it a bit ahead as well and at the time of serving just stuff and bake in oven.

Some tips and variations to try in this recipe depending on how you like.

  • Choose long and firm peppers which are not wrinkled and have fresh stems. Look for dark green ones since they have better flavor.
  • Seasoning the peppers with a little bit of salt and oil and letting them stand for 10-15 minutes brings about good flavor in their flesh.
  • Protein – Use ground chicken or ground beef.
  • Vegetables- If you wish, you can add a few extra vegetables like bell peppers or peas to the ground meat. One small potato mashed with the mince tastes really good.
  • Grains- Mix some cooked rice or quinoa with the keema before stuffing.
  • Serve with a side of rotis for a full meal. They taste amazing with rotis.

Keema Bhari Mirch (Ground Meat stuffed peppers)

Tender pasillo chillies stuffed with indian spiced keema or ground meat filling. Serve with garlic mint yogurt or wamr rotis.
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian, Mexican
Servings 12 stuffed pepper halves


  • 6 pasillo chilies, sliced lengthwise and skin & seeds removed
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 small bay leaf
  • 1 black cardamom
  • 1 pound ground meat (choose chicken, lamb, or beef)
  • 1/2 cup chopped onions
  • 1.5 tbsp ginger garlic paste
  • Spice blend(recipe below)
  • 2 large tomatoes, finely chopped
  • Pinch of sugar
  • Salt to taste
  • 2 tbsp chopped cilantro & fresh mint
  • 1-2 tbsp shredded cheese (optional)
  • Oil for brushing or cooking spray

Spice Blend

  • 1/2 tbsp corinader powder
  • 2 tsp chilli flakes(adjust to taste)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala


  • In a small bowl, add all the powdered spices, mix well and keep ready.
  • Preheat the oven to 350F. Spray the insides of pepper with oil and sprinkle salt and pepper. Let stand.
  • In a heavy skillet/pan, warm up the oil and crackle the cumin seeds, bay leaf and cardamom. Add the chopped onions and cook them for 3-4 minutes till they are soften but not browned.
  • Add the ginger garlic paste and the spice blend we made. Saute for 30-40 seconds. Add the tomatoes & sugar next and cook them with the spices for 3-4 minutes on medium heat till you see oil seperating.
  • Add the ground meat, break it using a spatula and mix well with everythhing. Cover and cook for about 8 minutes till the meat is browned and has released its water. Open the lid, sprinkle the salt and then saute (bhuno) uncovered for another 8-10 minutes till all the liquid has evaporated. You will see that the meat is much deeper in color and the fat has started to release a bit. Dont dry the meat completely since it has to bake in the oven.
  • Take it off the heat, pic out the bay leaf and cardamo, mix with cilantro and mint. (At this point you can mix boiled potatoes or cooked rice) Taste and adjust the salt.
  • Divide the warm meat mixture evenly between the peppers. You might have some leftover meat.
  • Lay the peppers in a single layer on a baking sheet.Bake for 20-22 minutes. If you are using cheese, take out of the oven, top with cheese, return to the oven and bake for 5 more minutes till cheese has melted.
    These taste good if they have a slight bite. Dont overbake. Serve warm.
  • For the Yogurt Slurry – Mix 1 cup yogurt with 1/3 cup water. Grate 1-2 garlic cloves, 1/2 tsp roasted cumin powder, fresh lemom juice and 1 tbsp chopped fresh mint leaves and add to the yogurt. Mix well.


  1. This recipe makes 12 pepper halves which isn’t easy to finish in one go unless you are serving to a big family. I store the leftovers, they taste good for next 1-2 days. Reheat for 5 minutes in a toasted oven. 
  2. If you are topping with cheese, just top the ones you are going to consume right away. 
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Indian Curry/Stew

Bhuna Mushroom Masala

This mushroom masala is notch up than usual and made by simmering whole button mushrooms in a browned onion, yogurt and spiced sauce. Its an incredibly flavorful dish. You can serve this with a doughy bread like naan or rotis, its pairs well with pulao as well. I make a side of fresh kachumber (indian salad) and some chutney. If you are making this for entertaining, you can make it in ghee but for usual weeknight dinners at home I prefer using oil.

There are many ways to make masala in northern parts of india but essentially it is a onion and tomato base to which yogurt and nuts are added along with fragrant spiced. I love this version so much without dousing the vegetable in cream and milk. Its not heavy at all and very comforting.

Me and the little one are mushroom lovers in our home. However, my husband loved this dish so much though it will take more cajoling as far as the older ones goes 🙂 I like to choose the white button mushrooms for this sauce, I like their mild taste and how they carry forward the delicate flavor of the dish .There is no need to slice the mushrooms, keep the stems intact as well, however do remove any bruised end parts.

Try and purchase mushrooms a day before you plan to make this. I dont know what it is but I find that the fresher the mushrooms, they add of the taste of the dish than those lying around in the fridge.They absorb the scented sauce well and are so juicy after cooking. You can add cashew powder, I prefer the the taste of almonds in the sauce. It differs from family to family about the use of tomatoes and some people go to an extent of saying thats its not an authentic korma if tomatoes are used and they might be right as well. I decide whether to use or not depending on the kind of korma, for example lamb or chicken korma can do very well without tomato because they are so flavorful, however the vegetable korma dishes do need a little push as far as flavor goes.

Mushroom Masala

Mushrooms in a delicately scented sauce made with spiced ground onion, tomatoes and yogurt sauce.
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Prep Time 20 mins
Cook Time 35 mins
Course Main Course
Cuisine Indian
Servings 4


  • 8-10 oz (about 300 gms) white mushrooms, whole
  • 1/2 cup oil
  • 1.5 cups thinly sliced onions
  • 1 tsp shah jeera (caraway seeds)
  • Whole spices – 1 mace, 6 green cardamom, 1 bay leaf, 2 inch cinnamom, 3 cloves
  • 1-2 hot green chilli, sliced (adjust to taste)
  • 1 tbsp ginger garlic paste
  • 1 tsp hot red chilli powder(or to taste)
  • 1/3 cup whole milk yogurt
  • 2 large tomato (pureed)
  • 1 tsp kasuri methi (crushed between palms)
  • Salt to taste
  • 1/2 tsp garam masala
  • 1/2 tbsp ghee


  • Clean the mushrooms by rubbing them with a dry cloth. Keep the stems but do remove any bruised parts. Add the cleaned mushrooms to a bowl and masage with 2 tsp oil and 1/2 tsp salt and red chilli powder. Let sit near while you make the sauce.
  • Heat oil on medium heat in a heavy bottom pot. Once oil is hot, add the sliced onions. Cook onions till they brown evenly. Strain the onions from the oil using a slotted spoon.You can take out 3 tbsp of oil from the pot after frying the onions. Reserve the oil and use in 1-2 days in any savory curry you make.
  • Reserve 1/3 cup of onions and add the rest to a small blender jar along with yogurt, red chilli powder. Blitz to make a smooth paste. Set aside.
  • To the remaining oil add the whole spices and crackle for 30 seconds. Add the green chillies and caraway seeds next and let crackle. Next, add the ginger garlic paste and cook for a minute or so till you smell a nice aroma.Then add the tomato puree and salt. Cook for 3-4 minutes till you see oil seperating on the sides.
  • Stiring continously, next add the yogurt onion paste and now and cook again on medium heart till oil starts separating.
  • Add the mushrooms now and saute with the masala for 2-3 minutes. Next add 1/2 cup hot water to the masala, taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the heat to low, cover and let cook for 8-10 minutes till the mushrooms are tender. Dont cook too much else the mushrroms will shrink and become chewy.
  • Finish with ghee,kasuri methi and garam masala. Mix gentle and take the pot off the stove. Let rest for 20 minutes before serving.
  • Serve garnished with reserved fried onions.
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Indian Curry/Stew

Chicken in Yogurt Cardamom Sauce

This tangy, cardamom scented chicken in yogurt sauce is perfect for a quick weeknight dinner. It can get pretty hot in Vegas during summers and I love a good yogurt based sauces, its light but still rich on warm evenings, that how this recipe came into being. You dont need to marinate chicken, if you can use bone in, the flavors come out amazing though this recipe will work for boneless dark meat chicken as well. Honestly, one cannot have enough chicken recipes on hand and this one is good change up from the red ones(though there still is bit of a tomato in here). With rice or rotis and a quick salad, this is a satisfying dinner. The sauce is chunky and thickish, it won’t win many laurels for the way it looks, its not one of your smooth creamy ones, rather delicately aromatic with hints of coconut and freshly ground cardamom in each bite.

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5 from 1 vote

Chicken In Yogurt Cardamom Sauce

A tangy and fragrant dish of chicken in yogurt sauce.
Prep Time20 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4


  • 5 tbsp oil
  • 8 green cardamom pods
  • 3 cloves
  • 1/2 tbsp cumin seeds
  • 1/2 cup thinly sliced onions
  • 1.5 tbsp ginger garlic green chilli paste ,simply pound 4 garlic cloves with a knob of ginger and 4-5 hot green chillies(adjust to taste, this is the only heat that goes in this masala)
  • 1/2 tbsp coriander powder
  • 1 tsp ground cumin
  • 1 medium tomato just grate flesh of tomato using a box grater and discard the skin.
  • 1.5 lb bone in chicken(preferably dark meat)
  • Salt
  • 1/2 cup whole milk thick yogurt, whisked
  • 1/4 cup fresh dessicated coconut
  • 1/4 tsp green cardamom powder
  • 1 tsp garam masala
  • Cilantro & mint leaves – chopped


  • Place a kadai or a shallow pot on the stove. Add oil and let it heat up on medium heat.
  • Add the cardamom and cloves to the oil and saute for 30 seconds, dont let burn. Next add the cumin and let crackle.
  • Next, add the onions to the oil and saute them on medium heat until they start to brown but dont let brown too much.
  • Add the ginger garlic chilli paste and saute for 15 seconds followed by coriander and cumim powder and saute the spices in oil for 30 seconds. Add the tomato pulp next and saute on medium heat till you see oil seperating.
  • Next add the chicken, sprinkle salt and mix well with the masala. On medium heat, saute the chicken for 5 minutes. You will see that the chicken will slowly release its juicies and the masala will become a bit runny.
  • Cover the pot with a lid and let the chicken cook for 10-12 minutes (time will depend on the size of chicken pieces so adjust accordingly). You will need to saute in between a few times so that chicken dosent stick to the bottom.
  • Open the lid, reduce the heat to low and while sauteing add the yogurt over the chicken. Also add the coconut. Mix well and cover again for 10 minutes. Avoid adding any water to the sauce. In 10 minutes you wil see the yogurt is warmed through, thr masala resembles a thick slurry and there are oily bubbles on the top.
  • Remove the lid and saute the chicken for another 5-8 minutes till you see that the color of sauce has deepened and a nice amount of oil is seperating.
  • Finish with cardamom powder and garam masala. Take off the heat and garnish with chopped cilantro and mint leaves.
  • Serve warm.
Indian Curry/Stew

Cashew Yogurt Tofu & Bell Pepper Masala (Vegan)

A super flavorful tofu and colored bell pepper curry that will please your tastebuds whether or not you are vegan. When I am entertaining, I try to have a few dishes in the menu keeping in mind speciality diets of few my guests and this tofu masala always appeals to everyone. The creamy texture of the curry along with satisfying plant protein from tofu is pleasantly satisfying.

It is super creamy due to use of the cashew yogurt and fine ground almonds, you can skip the powdered nuts though if you wish. Also,you can switch up to oat milk yogurt or any nut free yogurt in case of nut allergies. The spices in the masala are usual indian kitchen spices, you can deep fry the tofu before adding it to the base. The curry is super quick to make and pairs beautifully with rotis or rice.

If you don’t want to use tofu,you can add anything you like to it right from cauliflower to soy nuggets to potatoes to chickpeas. Sometimes its a good to experiment and experience the nuances of restrictive cooking and I really enjoyed creating this recipe for my vegan readers.

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5 from 1 vote

Cashew Yogurt Tofu & Bell Pepper Masala

A vegan curry in afresh tomato & cashew yogurt sauce with tofu and colored bell peppers.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 3 tbsp avocado oil or olive oil
  • Whole Spices – 1 bay leaf, 3 green cardamom, 2 cloves and 1 inch cinnamom stick
  • 1 cup thinly sliced onions
  • 2 tbsp ginger garlic paste (simply smash 6-7 garlic cloves with 1 inch ginger shoot in a mortar pestle)
  • 1/2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp tumeric powder
  • Red chilli powder to taste
  • 5-6 tomatoes blanched and pureed (about 2 cup thick puree)
  • 1/4 cup super fine ground almonds (or cashews)
  • 6 oz extra firm tofu, cubed
  • 1 cup colored bell pepper chunks
  • 2-3 tbsp cashew yogurt
  • Warm water to thin the curry, as needed
  • 1 tsp kasuri methi (crushed slightly)
  • 1.5 tsp garam masala (adjust to taste)
  • Salt to taste


  • In a large wide pot or slighly deep pan, heat up the oil on medium heat. Temper the oil with all the whole spices and saute for 10-12 seconds.
  • Add the onions next and saute on medium heat for 6-8 minutes untill soft and lightly browned. Dont darken.
  • Next add the ginger garlic paste and saute for 10-15 seconds till the raw smell goes away.
  • Add all the powdered spices next – cumin, coriander, tumeric and red chilli. Add 2-3 tbsp water and saute the spices in oil for a minute or so.
  • Add the tomato puree next and cook for 6-8 minutes untill you see oil bubbles seperating. If the masala is looking too dry, add a little warm water at this point.
  • Add the ground almond and bell peppers next and salt the curry. Let peppers cook in the tomato masala for about 2-3 minutes.
  • Next add the cashew yogurt and mix well with the masala.Check and adjust the salt. Let simmer for 2-3 minutes taking care that bell peppers dont soften too much.
  • Add the tofu cubes next and using a spatula, very carefully combine them with everything. At this point if you want, add warm water to adjust the consistency of the masala. Dont mix too much else tofu will break. Avoid cooking on high heat.
  • Let everything simmer for 5-6 minutes on low medium heat. Finish off with garam massala and kasuri methi. Combine gently. Switch off the flame. Let rest for 20 minutes before serving.