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. 

Paneer Chowmein

Paneer chowmein is spicy stir fried indo chinese style noodles tossed with whole green chillies, colorful peppers and lightly browned paneer batons in a sauce made with soy, ginger and spices. These slippery savory noddles with mix of milky softness of paneer and kick from fresh green chilies are just heavenly.

If you go to Delhi, you will find how paneer strangely finds its way into almost everything! There could not be a better example of how we can create mouthwatering recipes with paneer. There are many indo chinese dishes popular with paneer – from chilli paneer to machurian and these chowmein are lip smackingly good!

I studied at Delhi College of Engineering in the campus located in the outskirts of Delhi. When you live away from main hub, the eateries around the campus become a huge part of your student life. This chowmein was the star dish at this place called Apsara restaurant,strangely so I vividly remember the seating, neon walls, huge wall decals and layout of the place even after more than two decades. It was the coolest place with fun milkshakes, ice creams, chaat, street food and some bomb indo chinese. We thronged it often and paneer chowemin with serious amounts of green chilies was my favorite thing to order.

Any good chowmein needs to have a great sauce, vegetables cut in a certain way and in my opinion, the quality of noodles matters the most. The noodles have to be thick enough to crisp during stir frying but not too doughy. Here are few of my pointers to keep in mind when you make these:-

Type of Noodles:- Go for Chings Hakka Noodles or choose chowmein noodles at the asian or american stores. You can also use ramen noodles but whichever kind you choose, make sure the noodles are neither though thin or thick.You want them to crisp up when stir fried on high heat .

Vegetables – I like to add just colorful bell peppers, but cabbage, carrot sticks would be great too. The way you cut the vegetables for the stir fried noodles make a huge difference, do no cut the vegetables in chunks. Try to thinly slice them lengthwise at an angle. This also makes sure that the vegetables don’t over or under cook. The ultimate thing in this chowmein are whole green chilies, use lots of them and you can slit them too if you want!

Sauce– This sweet sticky sauce with dark soy sauce, sweet chilli sauce, green chilli sauce, honey, maggi hot and sweet and touch of coriander is the soul of this recipe. I always say this and repeating again that indo-chinese food gets its taste from indian condiments, many times substitutes great work but the taste is worth a visit to Indian store.

Other Indo Chinese recipes to try :-

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Paneer Chowmein

Paneer chowmein is spicy stir fried indo chinese style noodles tossed with whole green chillies, peppers and soft lightly browned paneer batons in a sauce made with soy, ginger, chilli sauce and spices. These slippery savory noddles with mix of milky softness of paneer and kick from fresh green chilies are just heavenly. 
Course Main Course
Cuisine Chinese, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 200 g hakka noodles
  • 3 tbsp oil
  • 2 tbsp garlic, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1/3 cup onion, finely chopped
  • 3 scallion, white & green parts chopped separately
  • 4-5 whole Thai bird green chillies,
  • 1/2 cup bell peppers, thinly sliced lengthwise
  • 100 g Paneer, cut into small batons
  • Salt

For the Sauce

  • 1.5 tbsp Chings dark soy sauce
  • 1 tbsp Sweet chilli sauce
  • 1/2 tbsp Chings green chili sauce
  • 1.5 tbsp Maggi Hot & Sweet Sauce
  • 1/2 tbsp honey
  • 1/3 tsp coriander powder
  • 1/2 tsp fresh ground black pepper
  • 1 tsp white vinegar

Instructions

  • Add all the sauce ingredients to a bowl and mix well. Set aside.
  • Cook noodles as per package instructions. Drain, massage with little oil and keep ready.
  • In a large wok, add oil and heat up. Add onions, ginger, garilc, scallion white part and green chillies all at once to the wok.Stir fry on high heat for about 2 minutes. Don't brown too much.
  • Next add the peppers and paneer to the wok, sprinkle a pinch of salt and stir fry on high heat just for a couple minutes. We dont want to overcook them but the paneer should brown lightly.
  • Next add the noodles to the wok.Pour over the sauce that we prepared.
  • Using tongs or chopsticks or two forks, toss everything together until the noodles are coated in the sauce and everything is heated through. Let stir fry for about 2 minutes so that the noddles crisp up.
  • Remove from heat and add the green part of scallions. Serve immediately.

Singapore Street Noodles

Singapore Street Noodles. Easy noodles stir fried with a good dose of protein (chicken + shrimp+ eggs), vegetables, shallots, garlic, ginger and curry powder in a really hot wok. Spicy, umami, smoky all in one. It’s hard to find anyone who won’t like these delicious noodles (actually rice sticks(or vermicelli), these are our favorite dish to order at PF Chang’s.

The traditional version uses char siu pork(BBQ pork) but I use eggs, chicken & shrimp. You can skip or add any kind of protein your family likes. This is a super weeknight friendly recipe. For the vegetables I use snap peas and red bell pepper, however bean sprouts and bok choy can be used as well. Like any asian or indo chinese recipe, these do need you to prepare the ingredients before hand- chopping the vegetables, preparing the protein, softening the rice sticks etc , I would say about 20-25 minutes worth of preparation, but once you are done, from there these noodles come together in hardly 6-8 minutes.

What makes these noodles unique is the use of curry powder, the taste of the spices along with asian sauces cooked on high heat lends these noodles their signature color and flavor. That said, I don’t stock curry powder, lets just say, it is not one of my favorite things. But that won’t stop me from making these and neither it should stop you. You don’t have to buy a jar of curry powder which, if you are like me will never get used up after this dish. The secret is to make your own curry blend by mixing coriander powder +turmeric + garam masala(easily available spices in an indian pantry, see measurement in the recipe), works beautifully for that traditional flavor!

These noodles are pretty easy to make and can fit restrictive dietary needs very easily as well. Keep the following things in mind when you make these:-

  • Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  • Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  • Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  • Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  • Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  • You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  • Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.

Other Noodle Recipes that you can check out on the blog

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Singapore Street Noodles

Rice vermecelli stir fried with chicken, shrimp, eggs and vegetables and a curry spices flavored sauce. Can be easily made glutenfree or vegan.
Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the Sauce

  • 1.5 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp shaoxing wine (chinese cooking wine, if you dont want to use alcohol, simply use chicken broth)
  • 1 tsp garam masala ,see notes (1)
  • 1/2 tsp coriander powder ,see notes (1)
  • 1/4 tsp turmeric powder ,see notes (1)
  • 1.5 tsp sugar
  • 1/2 tsp salt

For the Noodles

  • 200 g rice sticks(vermecelli), I use Dynasty Brand
  • 5 tbsp cooking oil, divided
  • 2 large eggs, whisked with a pinch of salt
  • 1, 6oz chicken thigh, cut into thin strips
  • 10-12 shrimp, tail on, cleaned & deveined
  • 1 shallot, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 Thai bird green chillies, finely chopped skip or adjust quantity to tolerance, see notes(2)
  • 12-15 snap peas
  • 1/2 red bell pepper, thinly sliced
  • Chopped cilantro, chopped scallion green parts, Lime wedges to serve

Instructions

  • Add all the sauce ingredients to a bowl and mix well. Set aside.
  • Add the rice sticks to a large bowl and cover with enough hot water. Soak for 5-8 minutes Once they are soft, drain using a colander and keep ready. TIP – Once the rice noodles are soft, use kitchen scissors to cut the noodles short, makes tossing and eating easy.
  • In a large wok, add 1 tbsp of oil and heat up. Add the whisked eggs and scramble the eggs untill they are soft cooked. Remove on a plate. Using a fork, break the egg into small pieces.
  • Add 1 tbsp of oil next, add the chicken to the wok. Sprinkle salt and pepper and stir fry the chicken on high heat until cooked through. Remove the chicken and all the drippings on the same plate as the eggs.
  • Next add another tbsp of oil and add the shrimp, sprinkle pinch of salt. Stir fry the shrimp for a couple minutes until they are opaque and turn orange. Remove on the same plate as the eggs & chicken.
  • Make sure that the wok is screaming hot. It will go fast from here. Add the remaining 2 tbsp oil to the wok.
  • Add shallots, ginger, garilc and green chillies all at once to the wok.Stir fry on high heat for about 2-3 minutes. Don't brown too much.
  • Next add the snap peas and bell pepper to the wok, sprinkle a pinch of salt and stir fry the vegetables on higt heat just for a couple minutes. We dont want to overcook them.
  • Next add the rice noodles to the wok along with shrimp, chicken and eggs. Pour over the sauce that we prepared.
  • Using tongs or chopsticks or two forks, toss everything together until the noodles and the protein are well coated in the sauce and everything is heated through. This part is a little messy since these noodles do not seperate easily but work your way through.
  • Remove from heat and add the cilantro and scallions. Serve immediately with lime wedges.

Notes

  1. If you stock curry powder at home, use 1.5 – 2tsp curry powder instead of garam masala, coriander and turmeric. If using medium or hot curry powder, skip the green chilli. 
  2. Even a single thai bird chili makes these hot, if you want to make these mild, skip it. 
  3. Season with a pinch of salt every step of the way. It helps so much with the taste of the final dish. 
  4. Keep all the ingredients ready before you start stir frying the noodles. This includes preparing the sauce, chopping the vegetables and soaking the rice noodles. This is super important and makes your work flow so easy!
  5. Stir fry on high heat. The right smokiness and taste only comes when the spices hit the hot wok.
  6. Use a larger wok than you think. If you don’t have a wok, use a wide large 12 inch pan. That way the noodles will not get soggy and will crisp up nicely.
  7. Don’t skimp on the oil. Noodles need oil to not get sticky and when the oil quantity is right, they get that charred taste instead of tasting boiled.
  8. Since rice noodles are very delicate and thin, you want to keep those textures going forward, hence cut the chicken into small strips, no one wants to bite into a chunk of protein. Use fork to break the soft scrambled eggs into small pieces or make a thin omelette and use kitchen shears to cut it into small strips. Use medium size shrimp, or cut then into small bites if you have jumbo or extra large at home.
  9. You can use wheat tempeh strips or tofu in this recipe to make it vegan friendly.
  10. Use coconut aminos or tamari instead of soy sauce to make it gluten free friendly.

Gochujang Noodles

How do you like your noodles? I love them spicy, tangy and a bit sweet! These noodles with a balanced kick from gochujang (fermented korean chili paste), mild sweet notes from coconut palm sugar and tang from fresh lime juice are perfect for anytime you crave noodles- be it light summer lunches or weeknights.

Gochujang Noodles with Shrimp & Zucchini

It takes less than 30 minutes to make these and they are sought after in my house during summers. I use juicy summer zucchini and light protein such as shrimp to make them more hearty. I simply love the combination of shrimp and zucchini together! You can spiral the zucchini if you wish, in fact if you want you can make them just with zucchini spirals(noodles) for a light, low carb meal.

Gochujang is made by slowly fermenting gochugaru chili flakes and the long process of fermentation makes the chile develop a savory umami taste. It is subtly sweet and depending on the brand, the heat levels can vary- it is definitely not fiery, rather an unbelievably versatile condiment in my kitchen to pep up almost anything!

Why I love these noodles so much besides the fact that they are noodles 🙂

  • You can adjust the sour, spicy or sweet levels to your liking.
  • It can be easily made vegetarian using extra firm tofu strips or mushrooms.
  • Takes less than 30 minutes to make, even lesser if you use fresh noodles like I do.
  • Its a balanced meal – carbs, protein and vegetables all in one.

Below are the substitutions you can do to make this recipe fit different dietary needs.

  • For gluten-free version- use flat rice noddles instead of the wheat ones. Many gochujang pastes available in the market are GF, check label before buying. Use tamari instead of soy sauce.
  • Use any kinds of vegetables instead of zucchini. Broccoli, napa cabbage, mushrooms all work great.
  • Instead of soy sauce use tamari or liquid aminos.
  • Use thinly sliced chicken breast strips if you don’t want to use seafood.
  • Use tofu or mushrooms for a meat free version.
  • Instead of coconut sugar, add maple or agave for a more smoky taste.
  • If you dont have shallots at home, use thinly sliced red onions.
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Gochujang Noodles

Delicious noodles with balanced spicy, sweet sour flavors tossed with shrimp and juicy zucchini fo ra quick & simple weeknight meal.
Course Main Course
Cuisine Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 12 oz fresh noodles, cooked per packet instructions or use any dried noodles that you normally use
  • 1/2 tbsp soy sauce
  • 2-3 tbsp gochujang paste, adjust to tolerance
  • 2 tsp coconut sugar
  • 2 tbsp fresh lime juice
  • 4 tbsp cooking oil, divided
  • 6 oz extra large shrimp, cleaned
  • 2 shallots, thinly sliced
  • 3 stalks scallions, white and green parts seperate
  • 4 garlic cloves, thinly sliced
  • 1 medium zucchini, sliced
  • Salt
  • Garnish – toasted sesame seeds, cilantro etc

Instructions

  • Set the noodles to boil while you prep the sauce and vegetables. Cook as per package instructions, drain once cooked, reserve 1/2 cup noodle water and massage drained noodles with a little oil after to avoid them sticking.
  • In a small bowl, mix the soy, gochujang, sugar and lemon juice. Thin out with 2-4 tbsp noodle water since gochujang is quite thick and sticky. Taste the sauce and adjust the ingredients if needed as per your liking. At this point it should taste bold and salty. Keep ready.
  • In a 12 inch pan, heat up 1 tbsp oil on medium.Layer the shrimp, sprinkle some salt and sear/cook them for 2-3 minutes each side depending on the size of your shrimp. Take out in a plate.
  • Add another tbsp of oil and add the sliced zucchini next,sprinkle pinch of salt and quickly saute on high for 2-3 minutes so as to not overcook it. Transfer in the same plate as shrimp.
  • Add the rest of the oil to the pan and heat up on high. Add the shallots and white scallion parts for 2 minutes till they are soft. Work quickly now and next add the sliced garlic and saute for 30 minutes. Add the sauce mix that we prepped now and cook it for a minute or so with shallots and garlic till the sauce starts bubbling.Keep a close eye since the sugar caramalizes fast.
  • Add the noodles next along with shrimp & zucchini and toss everything very well so that its coated in sauce. Taste and adjust the salt. Cook for 3-4 minutes and you can use reserved noodle water (add slowly) if you feel that everything is a bit thick.
  • Sprinkle toasted sesame seeds and green scallion parts and serve immediately.

Notes

  • For gluten-free version- use flat rice noddles instead of the wheat ones.
  • Use any kinds of vegetables instead of zucchini. Broccoli, napa cabbage, mushrooms all work great.
  • Instead of soy sauce use tamari or liquid aminos.
  • Use thinly sliced chicken breast strips if you don’t want to use seafood. Cook them earlier like how we cooked shrimp in this recipe. 
  • Use tofu or mushrooms for a meat free version.
  • Instead of coconut sugar, add maple or agave for a more smoky taste.
  • If you dont have shallots at home, use thinly sliced red onions.

Dilli Aloo Ki Chaat

Aloo chaat from streets of Delhi is one of the best things. Shallow fried potatoes in ghee tossed with powdered spices, drizzled with chutney and served warm with a little bit of grated mooli (daikon)or onions. The chaat stalls selling this chaat can be spotted from a mile away thanks to the aroma of frying potatoes. If you take a stroll in neighborhoods of Delhi particularly in the evening, you will find a chaat corner frying this chaat on every other block.

Traditionally, they fry the potatoes in ghee and hence the aroma is so amazing. Sweet, spicy, sour and deep fried- this is one amazing chaat recipe which can be quickly whipped to satiate your cravings. It can be a quick snack for any time. Just cut up the potatoes, mix the spices and go for it.

I used a mixture of different potato varieties I could find in store. Sweet potatoes(orange & purple) and regular russet/gold and red potatoes. The naturally sweet potatoes really added so much taste to this chaat, they were my favorite, to to forget the beautiful natural colors they added.

A few things to be kept in mind when making this Chaat:-

Soaking the Potatoes:- Even though I say that this is a quick snack for anytime and really you can cut up potato chunks and make this any time, I suggest planning a bit and soaking the potatoes for at least 3-4 hours. Slice or cut potatoes in chunks , I leave the skin on because it adds a nice flavor, and soak the potatoes in sharp salty water for good 3-4 hours. The water will pull out the starches since starches are water soluble and the salt will season the potatoes in the process leading to a super flavorful potato for frying. Soaking also helps in making the potatoes crispy as the quantity of starches goes down.

Fried potatoes are the key. Shallow fried potatoes usually fried to order in the center of a large heavy tawa(griddle) in ghee give the best flavor. However, if you don’t want to use just ghee, 100% ghee, use a neutral oil like grape seed or sunflower and add a tablespoon of ghee for that particular aroma. Shallow fry on both sides with golden crispy edges for the best taste.

Kind of potatoes. Avoid using a high starch content potato like Russet. In India, usually the winter crop potatoes are the best choice since they are waxy and have a good starch to moisture ratio. Here I used a mix of potatoes- sweet potatoes, purple yams, red potatoes, idaho yellow potatoes and a few slices of russet for a great balance of flavors and textures. Bonus point being that it made the chaat super colorful with multitude of natural colors.

Spices and Chutneys– The best time of add the spices is right after the potatoes come out of the oil.The oil helps in sticking the spices to the potatoes and makes them super flavorful. As for the chutneys, you can add any kind but on the streets, they add tamarind chutney. I add the tamarind chutney, lot of it and instead of green chutney, I add a lot of fresh herbs like cilantro & mint and green chilli slices. Biting into leafy herbs gives the chaat another layer of taste.

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Dilli Wali Aloo Chaat

A spicy sweet sour potato chaat from streets of Delhi. Made with multi color potatoes.
Course Appetizer, Snack
Cuisine Indian
Prep Time 3 hours 20 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • Griddel, Cutting board, knifes, bowls and spoons

Ingredients

  • 3 large size potatoes (1 russet + 1 gold potato+ 1 red potato)
  • 1 medium sweet potato
  • 1 medium purple yam
  • Ghee for frying ,substitute with oil+ghee
  • 2 tsp chaat masala
  • 1 tsp hot chilli powder
  • 1 tsp crushed anardana (dry pomegranate seeds) ,optional
  • 1.5 tsp roasted cumin powder
  • 1/2 tsp Black salt
  • Salt to taste
  • 2-3 tbsp Tamarind Chutney
  • 2 tbsp nylon sev
  • Grated Daikon, Sliced Onions,Green Chillies, Cilantro & Mint leaves, Pomegranate Arils

Instructions

  • Thoroughly wash the poatoes. You can peel off the skin if you wish, I dont. Cut into slices (about 1/4th inch). You can cut in chunks as well.
  • Take a large bowl. Place the potatoes and sprinke 1/2 tbsp of salt. Add enough water to the bowl to cover the poatoes. Soak the potatoes for 3 hours.
  • Drain and discard the water and using a kitchen towl dry out the potatoes thorougly.
  • In a cast iron skillet heat up 2 inches of oil. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on medium heat till you see ripples on the surface.
  • Add the poatoes in a single layer in the ghee. Dont overcrowd the pan, fry in 2 or more batches if needed. Fry on medium high heat till you see that potatoes are nicley browned and are crispy. Use a fork to make sure that they are tender and cooked. Dont overfry, The poatatoes should have a soft inside and crispy outside.
  • Take out the potatoes, dont drain the extra oil. Add the spices powders and chutney immediately. Or you can arranged the potatoes on a plate and sprinkle the spices and chutney.
  • Add herbs, cut up chillies, onions and daikon. Scatter some pomergrante arils and serve warm.

Notes

  1. You cam make this chaat with regular potatoes. 
  2. Feel free to add yogurt and green chutneys if you wish. 

Keema Pasta

One of the fusion pasta dishes which I make often for the kids. They absolutely love it. It is an indian fusion version of pasta in a meat sauce. Hearty and comforting, a bowl of keema pasta is a full meal which is a favorite for all age groups.

You can scratch cook the keema or repurpose leftover keema from dinner last night. A super simple pasta to make and has fresh made sauce. I do add a little smoked paprika for color and a tiny bit of fresh mint for that smokiness you expect from a well “bhunakeema. Its an absolute winner dish with them. You can add a little cream to finish at the end if you like especially if you are using chicken mince.

The keema base is traditional indian kind – a spicy & tangy sauce made with fresh chopped onions, fresh pounded ginger & garlic and fresh tomatoes (or you can use canned tomatoes if you wish). Then go in the ground cumin, coriander and paprika(or red chilli powder), make it as spicy as you like. You can add some dried herbs like oregano as well. Once the minced meat (or ground chicken) goes in, bhuno(saute) it on low medium heat with the masala base till the meat is smoky and attains a brownish color.

I use the pasta water to thin out the base, and if you want you can add some vegetables like carrots, peas or peppers depending on how your family will enjoy it. It is so exciting to see how the kids enjoy the taste of indian dishes presented this way, in a way that appeals to their senses without trying to “sneak” anything. Double up the recipe if you want a larger batch. Here I used GF brown rice pasta, however substitute with any shape or kind or flavor of pasta that your family likes.

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Keema Pasta

A indian-italian fusion pasta dish of spiced keema in a fresh sauce folded with fuisili pasta.
Course Main Course
Cuisine Indian, Italian
Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • pot & pans

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 1.5 tbsp ginger garlic simply pound 2 cloves of garlic & 1/2inch fresh ginger shoot using mortar pestle.
  • 1+1/4 cup chopped tomatoes substitute with canned tomatoes
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • Red chilli powder(to taste)
  • Pinch ground cinnamon
  • 4-5 chopped fresh mint leaves (or any herbs you like)
  • 150 gms ground lamb/beef/chicken (85-15 lean)
  • salt to taste
  • 1-2 tsp lemon juice to taste
  • 200 gms pasta of choice, I used fuisili ,cook according to package instructions, reserve 1/2 -3/4 cup of pasta water. Drain the pasta and keep ready.

Instructions

  • In a wide saute pan, heat up the olive oil on medium heat.
  • Once warm, add the chopped onions to the oil. Saute for 4-5 minutes till the onions start turning little brown, dont brown them too much.
  • Next add the pounded ginger and garlic and saute for 30 seconds. Add the ground spices next and saute for a minute so as to toast them in oil.
  • Add the tomatoes next and sprinkle some salt, reduce the stove to low medium and let the tomatoes cook down.The tomatoes will soften and become saucy, continue to cook them till you see that they thicken and tiny oil bubbles start appearing on the top. Dont dry out too much.
  • Add the ground meat now(I used ground lamb). Break down the meat using a wooden spoon and mix it with the masala. Cook the meat with the masala for good 8-10 minutes to low medium heat till you see that it has browned. Conitune sauteing the meat for another 5 minutes till you see that the oil is seperating.
  • Add the salt (keep in mind that the pasta water that we are going to add little later is salted too), chopped mint and lemon juice now. After the meat has finished bhuno(browning), thin out the meat sauce with the reserved pasta water. Dont add too much water at once, start with 1/3 cup water and then go up from there depending on how much you need. Let the sauce heat up once you add the water.
  • Once the sauce is warm, add the cooked pasta and fold gently with the meat. Add more water if you feel its dry. Check and adjust the salt as well.
  • Let everything cook for 2 minutes, dont stir too much since the pasta is soft and might break.
  • Switch off the stove, add some fresh cracked pepper(optional) and serve warm.

Notes

  1. Add 1/2 cup of frozen vegetables to the pasta. 
  2. Add 2 tbsp of cream to finish the sauce, highly recommend it if you are using ground chicken. 
  3. You can use the same recipe with vegetables. Just substitute the keema with equivalent amount of finely chopped vegetables and cook them down to soft before adding the pasta. 

Sambar (Indian Lentil & Vegetables Stew)

Sambar is an utterly popular slow cooked south indian lentil and vegetable stew which is served with idlis, dosa, vada or steamed rice. It is fragrant, nourishing and very comforting. Lentils form a huge part of indian cuisine and every region has its own speciality. Sambar is an everyday dish of the south indian region and over years because of its delicious taste and nutrient dense value, it has become one of the most popular dishes in India.

However, in our north indian family, south indian food was made once or twice a month. It was a special meal and the preparations started a couple days ahead with mom fermenting idli batter and making chutneys. Her sambar recipe is the best if you ask me. I dont claim it to be the authentic for it differs in the selection of vegetables and the way she tempered it. So unlike the drumsticks and squash loaded ones, I grew up on sambar in which went chunks of capsicum(green bell pepper) and green beans and sometimes okra or eggplant. It was a warming, soul satisfying and a beautiful medley of flavors of sambar powder and taste of vegetables.

I make sambar like mom, with the same selection of vegetables. Be it the contrasting sweetness of jaggery and sour of fresh squeezed tamarind pulp or the chewy pungency of black mustard seeds and a subtle citrus nuttiness of curry leaves, every single slurp rings comfort into my soul..

Mom used store bought sambar powder and I do the same. We have a few favorite brands and I stock up on those whenever I go to India or someone is visiting. I sometimes find it in our indian store as well, its a pretty easy thing to find. However, if you do not have ready to use sambar powder, leave a comment and I will write you a recipe.

Many people like to use a blend of lentils but I make mine with just arhar daal (toor/pigeon pea lentils). Sambar is a easy thing to make and tastes better next day or after resting if you are serving the same day. You can prep the vegetables and make tamarind pup while the lentils are cooking(I pressure cook them) and just temper everything and simmer it for about 10-12 minutes.

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Sambar

A flavorful,south indian pigeon pea lentil & vegetable stew. Best served with idlis, vada, dosa or steamed rice. Can be easily made vegan.
Course Main Course, Soup
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour

Equipment

  • Pressure Cooker, Cooking Pot

Ingredients

For Boiing The Daal

  • 1 cup arhar daal (toor daal/pigeon pea lentils)
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 2.5 cups water

Vegetables (substitute with your choice of vegetables)

  • 1 small capsicum/green bell pepper cut into bite size pieces
  • 12-15 green beans cut into 1 inch long pieces
  • 1 medium firm tomato quatered
  • 6-8 sambar onions/pearl onions peeled

Tempering The Sambar

  • 3 tbsp oil/ ghee I use avocado oil
  • 1 tsp black mustard seeds
  • 3/4 tsp chana daal (bengal gram lentils)
  • 3/4 tsp split urad lentils
  • 1/4 tsp hing
  • 2-3 dried red chilies
  • Pinch methi seeds
  • 12-15 fresh curry leaves
  • 2-3 tbsp thick tamarind pulp adjust to desired sourness
  • 2.5 tbsp sambar powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1 tbsp jaggery powder adjust to desired sweetness

Instructions

Boil The Daal

  • Wash the lentils throughly 2-3 times under a running stream of water.
  • Place in the pressure cooker. Add 2.5 cups water and turmeric. Soak for 20 minutes.
  • Once soaked, pressure cook the lentils in the same water for 3-5 whistles on medium heat. Switch off and let pressure release naturally. While the lentils are still hot, add salt and using a wooden masher or back of spoon mash the lentils well so that no grain is visible. Set aside.
  • While the lentils are cooking you can prepare the vegetables and tamarind pulp. Keep everthing ready.

Make the Sambar

  • In a heavy bottom pot,warm up the oil. Temper the oil with mustad seeds. Once they crackle, add the hing, chana & urad dal. Cook till the lentils are browned in color.
  • Add the dried chillies and methi seeds next. Saute fo r5-6 seconds till they swell a bit.
  • Add curry leaves to the oil, they will immediatley splutter so be careful. Saute for 2-3 seconds and add all the vegetables that you are using at once. Sprinkle a pinch of salt. Saute the vegeatble for a minute or so with the spices.
  • Next sprinkle the sambar powder and red chilli powder (if using) and saute for 20 seconds.
  • Add the cooked mashed lentils next and mix well. If you feel that they are thickish, add water to thin out as per desired consistency.
  • Mix well and let come to a slow boil on medium heat. Reduce the heat and add the tamarind and jaggery. Taste and adjust the salt. Mix well.
  • Let simmer for 10-12 minutes on low medium heat stirring a bit in between. Initially you will see that there is a layer of foam on the sambar but as it cooks out, the color will deepen so will the flavors. Rest for 30 mins and serve warm!

Extra Tempering (optional but recommmended)

  • Heat 1 tbsp oil or ghee in a pan and add 1/2 tsp mustrd seeds,pinch of hing, 1-2 dried chillies and 8-10 curry leaves. Add on top of the cooked sambar and mix well.

Paneer Makhani Pizza

Paneer pizzas are a huge favorite in our house and this one is no different. From scratch pizza with a pillowy dough, quick makhani sauce made out of fresh tomatoes and topped with juicy paneer tikka. To add some kick, I add pickled jalapeños. This pizza is a riot of flavors in every bite.

Until last year, before lockdown, I considered as pizza one of the most casual food. Pizza nights were either take outs or something put together with off the shelf items from Trader Joe’s. Quick pizzas did the job but I knew in my heart that I was missing out on something.

Last year, when everyone was struggling to find yeast last year, so was I. But I kept looking and looking and nearly after a month I found yeast online. Took over 20 days to deliver and then started my quest for homemade pizza dough. 

Right from how the house smells while pizza bakes to how the dough feels between my fingers, the entire process of making pizza from scratch can be so gratifying.. It swells my heart to see kids enjoying desi pizza- one filled with orange sauce and topped paneer, it’s their huge favorite.

Desi pizzas are a huge hit in our home, here I make a quick makhani sauce and paneer tikka. You can use chicken as well instead of paneer. You can make the dough, the sauce as well as marinate the tikka ahead of time and just assemble and pop into the oven or pizza oven (if you have one) anytime for a quick treat!

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Paneer Makhani Pizza

A fusion indo – italian pizza with homemade pizza dough topped with makhani sauce, juicy paneer tikka and lots of cheese.
Course Main Course, Snack
Cuisine Indian, Italian
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Servings 1 Pizza (12 inch)

Equipment

  • mixing bowls

Ingredients

Make the Pizza Dough

  • 2-2.5 cups all purpose flour (250-290gms)
  • 1 package active dry yeast (7gm)
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1.5 tbsp olive oil
  • 1/2 tsp garlic powder
  • 3/4 cup warm water

Quick Makhani Sauce (Makes about 2 cups)

  • 1 tbsp oil
  • 3 tbsp butter
  • 1 inch cinnamon stick
  • 4 green cardamom
  • 1 clove
  • 1/2 cup finely chopped onions
  • 1.5 tbsp ginger garlic paste
  • 2.5-3 cups tomato puree (Simply blanch 4-5 large fresh tomatoes and puree them in blender)
  • 1/2 tsp kashmiri chilli powder
  • 1 tsp sugar
  • 1.5 tsp garam masala
  • 1/2 tbsp kasuri methi
  • 2 tbsp heavy cream

Paneer Tikka

  • 150 gms paneer cut in cubes
  • 1 tbsp yogurt
  • 1 tbsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1/2 tsp hot chilli powder or to taste
  • 1/2 tbsp fresh lemom juice
  • 1 tsp kasuri methi
  • 1/2 tsp chaat masala
  • 1/2 tsp garam masala
  • 1 tbsp oil
  • Salt to taste

Pizza Toppings

  • Shredded low moisture mozarella cheese as much or as less you like
  • Sliced Onions as much or as less you like
  • Pickled Jalapenos as much or as less you like

Instructions

Make the pizza dough

  • In a small bowl, empty the yeast packet. Add 3 tbsp luke warm water (of the 3/4 cup), add sugar, give a gentle mix and let the yeast bloom for 5 minutes. You should see bubbles once bloomed else start over.
  • In a large bowl, add the 2 cups flour salt, olive oil and garlic powder. Using your fingers mix everthing well. You can add some dried herbs to the flour as well.
  • Pour the yeast mix over the flour. Add remaining water. Using your hand mixer attached with the dough hook, mix the dough for a minute on medium speed or so till it starts clumping around the hook into a ball.
  • On a floured surface, take out the dough ball and knead for 3-4 minutes until its smooth and springs back when you press it with a finger. Add a little flour if the dough feels wet at any point. Pizza dough should not be sticky but its a pretty soft dough.
  • Place the dough in a large oiled bowl. Rub the surface of the dough ball with some olive oil. Cover with a cloth or cling film and place in warm place to rise for 1-2 hours (depends on the tempetature of where you live). The dough should double in volume after the rise.

Make the Makhani Sauce

  • In a pan, warm up the butter and oil together. Add the whole spices – cloves, cardamom & cinnmaon and saute for 15 seconds. Add the onions to the pan and saute the onions till lightly browned for about 3 minutes.
  • Once the onions are browned, add the ginger garlic paste along with the powdered spices. Saute for 30 seconds.
  • Add the tomato puree next and mix well. Let the tomato puree cook down for about 5 minutes tll you see that the sauce is thick and oil is starting to seperate. Switch off the stove. Dont dry the tomatoes too much, add 1/4 cup water if needed to make a thick slurry like consistency sauce.
  • Strain the makhani sauce into a bowl and immediately mix in the cream, garam masala and kasuri methi. Mix well. Makhani sauce is ready to go.

Make the Paneer Tikka

  • In a bowl, add all the ingredints except paneer. Using a whisk, mix well to make a smooth paste.
  • Add the paneer cubes and mix well to coat using your fingers. Marinate for 15 minutes.
  • Once marinated you can cook the paneer on a heated tawa brushing oil on all sides. Alternatively, you can skewer the paneer, brush oil and broil in oven for 3-4 minutes each side. Dont cook the panner too much since it will cook with the pizza as well.

Assebmle and Bake Pizza

  • Preheat ypur oven to 475 F. I use my seasoned cast iron skillet to bake pizza. You can use your baking sheet lined with parchment paper or pizza steel (if you have one).
  • Punch down the risen dough and on a floured surface, using your hands in a circular motion shape it in a circle.
  • Place the shaped pizza dough into the cast iron griddle/baking sheet/pizza steel.
  • Laddle makhani sauce on top of the dough leaving a little space from the edges. Add the shredded cheese over the sauce.
  • Place the paneer tikka, onions and jalapenos on top of cheese. Drizzle with a little oil.
  • Bake the dough for 8-12 minutes untill the cheese has melted and the edges are golden.
  • Slice & Serve. Enjoy!

Notes

  1. Use chicken in this recipe instead of paneer to make chicken makkahi pizza.
  2. Use any kind of vegetables for topping.
  3. You make make all the elements 1-2 days in advance and assemble and bake the pizza. This dough rests well in the fridge for 2 days after proofing.  

Matar Kulcha (Delhi Style Matar)

Matar Kulcha is one of the most popular street foods from Delhi. Usually sold on carts in huge brass handis(pots), it is lip smacking vegetarian curry made with white dried peas and served with a flatbread(called kulcha). We used to call them ghanti vaale chole since the vendor came ringing a bell, handing them over in a dried leaf bowl (dona).

Safed or Sookhe matar are dried white peas and the same are used to make Mumbai street food ragda pattice. They are a dried version of the fresh green peas and gained popularity in dry parts of India as a way to preserve vegetables. A perfect meal for #meatlessmonday, the curry is not at all heavy and uses less amount of oil for cooking.

These dried matar are a great source of vegetarian protein and quite wholesome. They are very easily to make and just need a few steps. You need to start a little ahead and soak these overnight before boiling them next morning. The curry uses a fresh ground wet chutney paste and that is one the main flavor boost of the recipe. Pair with buttered kulcha or ladled over aloo tikkis or enjoy a warm bowl as it is garnished with onions, ginger, green chillies & chutney.

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Matar Kulcha

Famous Delhi street Food of dried peas usually served with kulcha (flatbread)
Prep Time 8 hours 15 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Pressure Cooker, Cooking Pot, Blender

Ingredients

Boiling the Matar

  • 1.5 cup matar (dried peas) soaked in enough cold water for 8 hours and drained
  • 1 black cardamom
  • 1 bay leaf
  • 1/2 tsp salt
  • 1 tsp oil

For the Matar Curry

  • 1 medium potato
  • 2-3 tbsp mustard oil/cooking oil
  • 1 tsp cumin seeds
  • 1/4 tsp hing
  • 2 tbsp finely chopped ginger
  • 2 green chillies, slit adjust to taste
  • 1/4 tsp tumeric powder
  • 1 tsp corinander powder
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala adjust to taste
  • Salt to taste

For the wet chutney paste

  • 1/2 bunch fresh cilantro leaves
  • 1 tbsp tamarind paste
  • 8-10 fresh mint leaves
  • 1/2 tsp cumin seeds
  • 1-2 green chillies adjust to taste
  • 1 inch fresh ginger

For Topping

  • ginger julinnes, chopped onions, tomatoes, cilantro etc

Instructions

Boil the Matar

  • In a pressure cooker, add everthing listed under "Boiling the Matar". Add 2-2.5 cups water and pressure cook on medium for 2-3 whistles until tender. These peas cook very fast so keep an eye. Let pressure release naturally. The peas should be soft when squeezed between your fingers.

Making the Matar

  • Peel the potatoes and cut them into small chunks. Set aside.
  • In a wet grinder- add everthing under "For the wet chutney paste" and make a fine paste. Add water if needed. Set aside.
  • Heat oil in a heavy pottom pot until a bit smoky.
  • Add the cumin seeds, hing, green chillies and ginger all at once and saute for a minute or so. Dont let burn.
  • Add the potato chunks next, add a bit of salt and saute the potatoes in oil for a few minutes to brown their edges.
  • Once the potatoes are slightly browned, immediately add the onions. Saute for a few minutes till the onions are transculent but dont brown them.
  • Add all the powdwered spices – corinader, turmeric, roasted cumin powder and chaat masala next. Add 2-3 tbsp of water and saute the spices with oil for a few minutes till you see little bubbles of oil seperating.
  • Add the boiled peas next along with all the liquid. Check and adjust the salt. Coved the lid and let the peas cook with everrthing for about 20 minutes on low medium heat till the poatoes are tender.
  • Once the poatoes have cooked, add the wet chutney paste, mix nicely, you can mash the peas a bit for a thicker consistency. Cover and let everything simmer for another 10 minutes.
  • Serve warm with kulchas. You can add chopped onions, tomatoes, green chiilies and fresh lemon juice on top.