This delicious Matar Mushroom Masala recipe is easy to make, naturally gluten-free, and full of the most gratifying curry flavors that are sure to warm you up. One of my favorite meals of the week? This quick, easy, and oh-so-comforting Matar Mushroom Curry. Serve it with chapati or jeera rice, either way, it tastes super good. So if you’re looking for a fancy and comforting meal to share with some important people in your life this week, this delicious Matar Mushroom Masala Curry could be your favorite pick. It does not require a list of lavish ingredients. The trick to getting it right is in perfectly and patiently sauteeing the masala. If you are seeking a restaurant like Matar Mushroom Curry then at each step fry the masala till it starts leaving the sides of the pan. That is the only not-so-secret trick to make a classic curry.
Adrak-Lehsun Ki Sabzi is one of the best gluten-free curry recipes we have come across. If you are somehow connected to a Punjabi household, then there this curry is known as Chitt (Ch-itt). It is no ordinary curry. I’m talking about the kind of curry that hits the perfect score when it comes to – easy cooking, minimal ingredients, soul comforting and robust flavors. We usually crave for chitt on a cold winter evening to dip Phulkas for dinner. There is not one single thing I don’t love about this type of simple, everyday curries. They are nutritious, quick, simple and comfort food to the max. I think there is no reason to not try this Adrak-Lehsun Ki Sabzi at home.
What a delicious, blissful Palak Anda Curry Recipe we’ve got going on, and just in time for the upcoming icy-cold winter days. The rustic spinach curry combined with boiled eggs is the answer to the question ‘What could be an alternative to traditional egg curry?’ Though I love the spicy, soup, old-school egg curry during any given day. But when there is an abundant supply of tender spinach leaves and the great need of robust curries to keep us warm. The idea of Palak Anda Curry sounds so much exciting! Just this curry and the piping hot phulkas straight from the gas stove onto the plate, together they provide a delightful meal on a cold winter afternoon.
Arhar Ki Dal is an everyday comfort food to which most us are hooked. Arhar Dal Fry is one lentil curry which without fail accompanies steamed rice or garam garam phulkas for lunch in most of the Indian households. My love affair with this humble lentil curry started at an early age. Anyone who is familiar with the Kumaoni food culture would understand my fondness for this dal. In most of the Kumaoni households, the lunch menu often consists of dal-bhaat (lentil-rice) and when we say dal, by default, we are referring to arhar ki dal. There is an unsaid, soul-satiating comfort in mopping up the piping hot arhar dal fry with steamed rice (bhaat) that too sans using any cutlery. And till date arhar ki dal with rice remains my favorite comfort food, no second thought about it.
Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? But many of us fear the grisly Biryani making process, which is a test of one’s patience and perseverance. I’m the kind of person who is always in need of the cheat recipes for the lazy days. Whether it is my 30-Minute Butter Chicken Recipe or Leftover Chicken Biryani both comes handy on days when I am in no mood to spend hours in the kitchen. Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character . All that you can achieve in less than an hour. Trust me on this!!
Like many other curry recipes on the blog, Pakodi Ki Sabzi is too courtesy mom’s recipe book. But this one, in particular, she learnt from her bania (a business community in India) friend much later in life. A no onion/garlic eating regime is quite common in many Indian households but definitely not ours. We follow this kind of strict diet only during certain festivities or mourning, else we are very much in love with our onion and garlic masala. So this friend of mom’s is a pro in no onion/garlic cooking. There is a strong sulphur-rich aroma hanging in the air of her kitchen, maybe because she profoundly uses ghee, jeera and hing tadka for cooking most of the dishes. And we as a kid found that peculiar smell weirdly pleasant and tempting. So we were introduced to this Pakodi Ki Sabzi by this lady (mum’s friend). And much later, when I started exploring the intricacies of local food, found that Pakodi Ki Sabzi is quite a popular recipe in many parts of Northern India.
It’s almost end of August, and predictably the monsoon season is expected to last till mid of September. These days North India is damp and grey, the frogs are having a ball and I deal with it all by keeping myself busy in the kitchen. I love the thunderstorm, the lightning in between the clouds and the shades of grey during the day itself. I make myself a strong cup of coffee and flip the pages of cookbooks in search of new recipes. During this entire season, we are enchanted by the craving for spicy food, nice Indian dishes that go very well with the rain – Aloo Paani, Fulori and now Karonde Mirch Ki Sabzi. Yesterday morning I went to the market and came home with beautiful Karonde (natal plum) having natural vermillion shades. I had no special plans for them, they just were the most attractive looking thing at the vegetable stall. Without having any recipe in mind I got a full bag of Karonde. But there was no revelation. I still didn’t know what to cook. My mind kept asking “what goes well with rain?”
This year, it rained like never before. It poured cats and dogs. Waking up to the sound of water gushing down, no sunshine, is almost a routine for a month now. The rain in North India always seems more dramatic somehow than rain anywhere else I have been before. Largely, because when it rains for a while, the streets begin to flood with water in a most disgusting fashion; perhaps using boats and knee high boots seems like a sensible decision to reach your destination. Being house arrested due to rain for days we have ample time to read, cook, chatter and capture the mood of the season in digital frames. The sound of the rain, beating down heavily on the windowpanes – is enough to break the afternoon silence. I find myself oddly pleased in the midst of this raining chaos to continue the normal humdrum of life: cooking and writing. Hence, the weather is perfect to talk about this simple, unglamorous Pahadi Aloo Paani Recipe that makes me feel grounded, happy, contented and connected to my Kumaoni roots.