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.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

  • 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

Instructions

  • 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 Spiced Chicken Avocado Burgers

If you love spiced burgers,then this recipe is for you. These chicken patty burgers are juicy and tender and loaded with spices (but they aren’t hot). Homemade chicken burgers dont have to be boring. These are full of lot of textures and flavors throughout.

I skip the cheese altogether but ofcourse you can add cheese slices if you want. Instead I rely on the naturally fatty and creamy avocados and add them two ways. There is garlicky mashed avocado spread on the bottom brioche bun which is topped which a flavorful ground chicken patty and then for extra texture I add onions, pickles and lemony diced creamy avocados.You won’t miss the cheese I promise.

Whenever you are choosing ground chicken for making burgers, always avoid ground chicken breast – it cannot stand the high heat of cooking and becomes very chewy. I go for a dark meat ground chicken which I get from my butcher but of course I have seen variety of ground chicken in the super stores. You can use ground turkey as well. Coming to avocados, the only thing to be kept in mind is to cover them in lime or lemon juice immediately.

Burgers are very easy to make. Really! These burgers are a huge hit with the kids. They are lunchbox friendly as well. If you add right amount of lemon juice to the avocados and wrap them well, they are good for a 3-4 hours. I like adding micro greens but you can add lettuce as well.

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Indian Spiced Chicken & Avocado Burgers

Super Flavorful Indian Spiced Chicken Burgers packed with onions, tomatoes and avocados on a buttery brioche bun.
Course Main Course
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 burgers

Ingredients

For The Chicken Patties

  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 inch fresh ginger,finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2-3 thai bird green chilies, adjust to tolerance
  • 1 tsp garam masala powder
  • 1 lb (450gms) ground chicken, room temperature (dont use ground chicken breast)
  • 3 tbsp cilantro, finely chopped
  • 3-4 leaves fresh mint leaves
  • 1.25 tsp salt

For Avocado Mash

  • 1 large ripe avocado
  • 1 fat garlic clove, minced
  • 1 tbsp very finely chopped scallions
  • 1 tbsp lemon juice
  • 1/4 tsp salt

For the Burgers

  • 4 to 6 brioche buns
  • 1 large ripe avocado, diced
  • Onions, tomatoes, dill pickles, micro greens

Instructions

Making Chicken Patties

  • Heat up 1 tbsp oil in a skillet. Add onions, garlic, ginger, chillies, spice powders all at once to the oil. Saute for 4-5 minutes on low medium heat until you see that there is no moisture in the skillet. Take off the stove and cool down slightly.
  • In a large bowl add the ground chicken, cilantro, mint, salt and the cooked onions and spices. Using a spatula or your hands, gently mix everything together. Cover and let stand for 10 minutes.

Make the Avocado Spread

  • Peel and de seed 1 large avocado. Place it in a wide bowl, add the garlic, salt, lemon jucie and scallion. Using a fork mash the avocado.
  • Dice the second avocado and toss it with some salt and lemon juice. Keep ready.
  • Prepare the onions, tomatoes etc while the ground chicken is resting. Also brush the broiche buns on the inside with melted butter. Keep ready.

Make the Burgers

  • Divide the ground chicken mixture into 6 equal portions. Oil your hands lightly and roll the portions into a ball. Pat the balls using your palms and fingers to make an evenly thick patty. Repeat till all the patties are formed. Do not make very thick patties to start with since these swell up while cooking.
  • Heat up a grill or cast iron pan and oil it liberally.You can use a nonstick pan as well. Place the chicken patties 3 at a time on the pan and let cook. Cook for 3-4 minutes each side on low medium heat. Cover them for a minute or so towards the last minute to make sure that the chicken is cooked through. Adjust the time depending on how thick or thin your chicken patties are or the quality of your ground chicken.
  • Side by Side toast the brioche buns on the skilllet.
  • To build the burger place the botton bun on a board and spread the avocado mash on it. Next place the onion and tomato slices. Place the cooked chicken patty on top and add a few pickles. Add a few spoon fuls of diced avocados followed by micro greens. Place the top bun. Assemble all the burgers in the same fashion. Serve with french fries and beer.Enjoy!

Chana Dal & Sweet Potato Tikki

Chana Dal & Sweet Potato Tikki. These crisp outside and soft on the inside tikkis (patties) are made with chana dal (bengal gram lentils) and sweet potatoes. These are fragrantly spiced with cumin, cloves and ground garam masala. The sweet potato does not make them sweet at all, rather gives them an earthly bite. I paired these skillet fried tikks with a simple paneer & kale pulao, spinach raita (yogurt), micro greens and raw vegetables to make a colorful indian super food bowl.

Having grown up in my grandmother’s vegetarian household, lentils were used a dozen ways from sweet to savory dishes and these tikkis appeared on special occasions. The lentils were ground on sil-batta (stone) with spices to which finely chopped onions, raisins and herbs were added. Sweet potatoes were not used rather grated regular potatoes and a handful of boiled lentils went in for texture in each bite. These tikkis are great with parathas & green chutney or pulao & raita alike. They can be tucked inside burger buns for a vegetarian sandwich or served over a bed of greens.

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

  • When making tikkis with lentils, the most important thing is the water quantity when you cook them. More water will turn them mushy while less water with leave the lentils dry and chewy. Please refer to the water quantity in the recipe.
  • Its best to use your hands to mix. Unless you are using a sil batta (stone grinder), leave out the blender or processor. If the lentils are cooked properly, you will be able to a make a soft tikki mixture very easily. And the texture of hand mixed is absolutely unmatched.
  • Since onions and chopped cilantro etc go in the recipe, keep in mind that after sitting for a half and hour or so, the mix will loosen a bit since the raw vegetables will release their moisture due to salt. So if the tikki mix feels a bit dry in the beginning, don’t worry.
  • These tikkis have texture, they are soft to bite into but you will taste whole lentils grains here and there.
  • I add roasted besan to the tikki mix. Not for binding or anything, these don’t need a binder because the starches in the lentils are enough. Roasted besan(chickpea flour) lends a nice smoky taste and does make this recipe fool proof.Plus its delicious.
  • There is no need for a coating of any flour etc when you skillet fry them. Fry them patiently, that’s all. If your tikki mix is right, they will not fall apart or anything.
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Chana Dal (Bengal Gram Lentils) & Sweet Potato Tikki

Delicious skillet fried tikkis (patties) made with sweet potatoes and chana dal(bengal gram lentils)
Course Appetizer, Side Dish, Snack
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 tikkis

Ingredients

For Boiling the Lentils

  • 1 +1/3 cup chana dal (bengal gram lentils)
  • 1 tsp cumin seeds
  • 1 small bay leaf
  • 2 cloves
  • 1 small whole black cardamom (skip if not available)
  • 1/2 tsp salt
  • 1/2 cup water

For the Tikki Mix

  • 200 g sweet potato(boiled, peeled and cut into small chunks)
  • 1.5 tbsp ginger garlic paste (or simply add 5 garlic cloves and 1 inch piece of ginger to a mortar & pestle and pound to a paste)
  • 1/2 cup finely chopped onions
  • 2 thai bird green chilies or 1 serrano (adjust to taste) ,see notes
  • 1/4 cup finely chopped cilantro
  • 1/2 tbsp finely chopped ginger
  • 1 tbsp finely chopped golden raisins (optional)
  • 1 tbsp garam masala (used homemade or store bought, make sure its not more than 3 months old)
  • 2-3 tbsp roasted besan (gram flour)
  • 1 tsp salt
  • Oil or ghee for pan frying

Instructions

Prepare/Boil The Lentils

  • Wash the lentils 2-3 times under a running stream of water and soak for 2-3 hours.
  • Drain and discard the water in which you soaked the lentils.Add the soaked lentils to a pressure cooker, add cumin, bay leaf, cloves and black cardamom along with salt and 1/2 cup water.
  • Close the lid of the pressure cooker and place it on stove. Let the stove be on high till the first whistle. After that, reduce the stove to low medium and cook for additional 2-3 whistles. After total 3-4 whistles, switch off the stove and let the pressure release naturally.
  • Open the lid, do not mix at once while the lentils are hot, they will turn into a mush. Take 1-2 lentil grains and press between your thumb and finger, if the grain is pressed easily and dosent feel hard, the lentils are cooked. If not, add 2-3 tbsp water and cook for one more whistle.
  • The lentils should not disintegrate, they shoud be cooked through but retain their shape after boiling. Pick out and discard the bay leaf, clove and cardamom, Cover the cooker and let the lentils cool down for a bit, dont let them become cold. We want to make the mix while the lentils are still warm.

Make the Tikki Mix

  • In a wide dish(avoid a deep bowl), add the cooked warm lentils and boiled sweet potato. Mix gently breaking the lentils and poatoes for about 2-3 minutes. Mix in the ginger and garlic, onions, green chilies, raisins, ginger and garam masala.
  • Gently using your hands start squishing to combine everything together. Gently mix for about 3-4 minutes, if some lentils remain whole, thats okay.
  • Once mixed, add the salt and 2 tbsp of roasted besan. Mix again, you will be able to make a soft ball with the mix. If you feel its too wet, add another tablespoon of besan but dont add more than 3 tbsp total. Cover and let the tikki mix rest for 20 minutes.

Shape & skillet fry tikkis

  • Oil your hands and divide the tikki mix into 10 or 12 equal portions.
  • Roll the portions into a balls, flatten the balls slightly and shape them using your palm and fingers into well rounded patties.
  • Make all the tikkis this way and place on a plate. At this point you can refrigerate them for up to 3 days. Or place them on a single layer on a parchment lined cookie sheet and freeze them for 6 hours. After they are frozen, place in a zip lock and store frozen for one month.
  • Warm up a 12 inch heavy cast iron wide skillet or griddle on medium. When nicely hot (not too hot) add 1-2 tbsp oil or ghee and place 3-4 tikkis at a time, don't overcrowd. Let tikkis crisp up for 5-6 minutes on one side. Don't add a lot of oil in the begnning,they will break. Once they are crisped on one side, drizzle 1-2 tbsp of oil or ghee on (uncooked) top and flip to crisp on second side.
  • Pan fry the tikkis with patience. Its takes 7-8 minutes to fry a batch on both sides.

Notes

  • When making tikkis with lentils, the most important thing is the water quantity when you cook them. More water will turn them mushy while less water with leave the lentils dry and chewy. Please refer to the water quantity in the recipe.
  • Its best to use your hands to mix. Unless you are using a sil batta (stone grinder), leave out the blender or processor. If the lentils are cooked properly, you will be able to a make a soft tikki mixture very easily. And the texture of hand mixed is absolutely unmatched.
  • Dont leave out the green chillies, this is the only heat in this recipe. Garam masala adds a warmth, but do add at least one sharp green chili for heat. 
  • Since onions and chopped cilantro etc go in the recipe, keep in mind that after sitting for a half and hour or so, the mix will loosen a bit since the raw vegetables will release their moisture due to salt. So if the tikki mix feels a bit dry in the beginning, don’t worry.
  • These tikkis have texture, they are soft to bite into but you will taste whole lentils grains here and there.
  • I add roasted besan to the tikki mix. Not for binding or anything, these don’t need a binder because the starches in the lentils are enough. Roasted besan(chickpea flour) lends a nice smoky taste. Plus its delicious.
  • There is no need for a coating of any flour etc when you skillet fry them. Fry them patiently, that’s all. If your tikki mix is right, they will not fall apart or anything.

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. Whatâ€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.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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!

Mango Royale

Mango Royale or Mango Icebox cake is a Fillipino layered dessert made with graham crackers, fresh mango and sweetened whipped cream. Its an incredibly easy dessert to make and perfect for summer. In my version, I use coconut biscuits(cookies) instead of graham crackers and add a little desiccated coconut to keep the mango-coconut theme going. Cloud like whipped cream scented with ground green cardamom and bites of luscious ripe mango make this easy peasy dessert so delightful.

What are Ice box cakes? Icebox cakes are simply cookies and whipped cream layered together with nuts, chocolate or seasonal fruit and chilled for a long time or frozen overnight. The cookies get soft after absorbing the moisture from whipped cream and the cake can be cut into neat slices. They are a fun thing to make with kids since no baking is involved. You can add fresh fruits or any kind of cookies or flavors to create the profile you like.

These cakes are rich and decadent but very delicious. They are messy to eat and I think thats how they are supposed to be enjoyed. These cakes need a handful of ingredients and are really a fun dessert to put together with kids. You can freeze them like a an ice-cream, slice and serve or chill them till the cookies are set and soften.

Use saffron to flavor the whipped cream, it pairs very well with mango. You can use marie or digestives as well in place of coconut biscuits. Th only thing to keep in mind is to not overly whip the cream. It should be whipped to soft peak consistency.

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Mango IceBox cake

A layered coconut coockies, whiped cream amd fresh mango dessert.
Course Dessert
Cuisine Fillipino, Indian
Prep Time 20 minutes
Servings 6 servings

Ingredients

  • 1.5 cup heavy whipping cream, very cold
  • 1/2 cup condensed milk, cold
  • 1/2 tsp ground green cardamom
  • 18-20 Nice Coconut Cookies (or 10 full graham cracker sheets)
  • 2 cup diced ripe mangoes
  • 2-3 tbsp dessicayed coconut, lightly toasted

Instructions

  • In a large bowl add the whipped cream amd whip it on low for 3 minutes.
  • Add cardamom powder and slowly start adding condensed milk in parts and whipping at the same time till very soft peaks are formed. Takes about 3-4 minutes on low medium speed of hand beater. If you feel that the cream is getting warm, immediately refrigerate it for 30 minutes and continue again. More chilled the cream, better it whips.
  • Line the container in which you want to make the cake. I used a 7 inch by 7 inch (4.75 cup) glass container. Use ny kind of baking tray or cake pan, rectangular is better since then you wont have to break the cookies to fit.
  • Add a layer of cover to cover the base, followed by 1 inch layer of whipped cream smoothen out with a spatula or back of spoon, sprinkle some desiccated coconut and then add about 1/2 cup diced mangoes. Repeat to form 3 or 4 layers depending on how thick you like the cake finsihing with cream layer on top.
  • Cover with a cling film amd chill the cake for atleast 6 hours. You can freeze it as well overnight. I like chilled version more, its softer, if you like to freeze it, peel away the parchment, slice off using a sharp knife and then let it thaw for 10 minutes since that makes it melt in the mouth 🙂
  • Slice and serve. Enjoy!

Saffron-Pineapple Halwa (Semolina Pineapple Pudding)

For Vasant Panchami (spring festival) yesterday, I made this saffron pineapple halwa. Describable as velvety, rich and melt in the mouth, this halwa is quite different from the regular sooji(semolina) halwa. The semolina is very lightly roasted in ghee,it isn’t very sweet and has a lovely flavor of fresh pineapple in every bite.

To enhance the color and flavor, I used ground saffron which gave this halwa an exciting exotic flair and its golden color. Halwa in north indian homes is considered the quickest dessert ever. My grandmother made halwa almost everyday to offer as prashad. Usually made with semolina, chickpea flour or with whole wheat flour, a bowl of warm halwa is deemed auspicious enough to offer to deity, as a means of celebration or a perfect way to satisfying sweet cravings.

This pineapple halwa recipe is one of my most loved. Its not as simple as folding some pineapple bits at the end when halwa finishes cooking. I infuse the intense pineapple flavor by flavoring the sugar syrup by cooking fruit in it first. Then, while the semolina cooks in the syrup, I add pineapple and infuse it further. As the semolina slowly absorbs the syrup, the pineapple chunks get a bit softer and release their juices.

A couple things to be kept in mind when making Pineapple Halwa.

  1. Try and use fine semolina in this recipe. It makes a huge difference in the texture and consistency.
  2. Avoid using canned pineapple. Go for firm (not overripe) pineapple. If the pineapple is too ripe, it will fall apart when you cook it. It is best to use little tangy, not overly sweet fresh pineapple.
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Pineapple Halwa

A rich and velvelty semolina pudding made with fresh pineapple and flavored with saffron.
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings

Equipment

  • Cooking Pot, Kadhai/Wide Pan

Ingredients

  • 1/2 cup granulated sugar
  • 1.25 cup water
  • 1 cup fresh pineapple chunks (small squares)
  • 10 saffron strands
  • 1 tbsp warm milk
  • 1/3 cup melted ghee, divided
  • 1/2 cup fine semolina
  • 2 tbsp raw whole cashews
  • 2 tbsp raw pistachios plus more for garnish

Instructions

  • Add the sugar and water to a medium pot and set on the stove to boil.There is no need to stir. Just when all the sugar has melted. no need to cook it further, add the pineapple chunks to hot syrup and switch off the stove. Let sit for 10-12 minutes
  • In the meantime, add the saffron strands to a mortar, add a pinch of sugar and grind to a fine powder. Add warm milk and mix. Let stand to infuse.
  • Set a heavy kadhai/wide pan on low medium stove, add 1 tbsp of ghee and saute the nuts for a minutes stirring continously. Brown the nuts a little taking care that they dont burn. Take out in a bowl.
  • Add another tablespoon of ghee to the kadhai and add the semolina. On low medium stove, toast the semolina in ghee for 3-5 minutes until the grains appear to be swelled but do not change color. Keep stirring continously using a cooking spoon and dont let the color of semolina change.
  • Once toasted, reduce the flame to low. Grab a spatula in one hand and add the sugar syrup along with pinapple to the semolina with other. There will be a bit of splutter so be careful. Gently but quicky start mixing the semolina with the syrup using the spatula. It will swell and the halwa will start to thicken in no time. This happens very quickly and spatula is the right tool to stir with. Dont let any lump form and keep stirring continously. The halwa might feel a bit sticky but its okay.
  • Once all the syrup is absorbed, add the remaining 1/4 cup ghee to the kadhai and keep mixing and stirring to combine well. Slowly ghee will be absorbed (about 2-3 minutes) in the halwa and you will see its no more sticky rather shiny and grainy.
  • Add the browned nuts and saffron mix to the halwa and again mix well. Cook for about 2 minutes and then switch off the stove. It will thicken a bit as it sits.
  • Serve garnished with more nuts and few saffron threads. Best served warm.

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.