As always, the first preference for the kids happens to be paneer and I was delighted when my partner gave me flour and paneer as the two secret ingredients for this month
I made this recipe with rich onion tomato and cashewnut gravy with matar and paneer as the main ingredients and is purely a veg recipe commonly eaten with naan, chapati, phulka or any flat bread
I cannot wind up without the mention of capsicum here. Capsicum which is simply roasted in pan for few seconds and topped over the kurma is absolutely delicious
A simple step by step recipe with no complications for making Bhindi masala, which is a tempting semi dry gravy that goes very well with chapatis, phulkas, Rotis, Naan and Jeera Rice
Then add the chopped capsicum along with finely chopped ginger and slit green chilli. Tawa paneer masala recipe – a quick and easy North Indian style paneer recipe
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Blogging Marathon,Gravy/Side dish 15 minutes Cooking time. Vellai Kurma is a popular Chettinadu delicacy made with mixed vegetable,potato or chicken and mutton
I have added some chana daal/bengal gram in it to add some gravy and body to the curry but it is optional ,you can also make it withour adding chanan daal
Share if you Care5000. Friday, Friday, Fridayyyyyyyy. The day where we are all trying to slow down while also keeping up with our ambitions, dreams and responsibilities and just trying to get our lives together and be happy
Chop paneer, onion and capsicum/pepper in cubes. Green Bell pepper/capsicum. Its a two step preparation, first is to prepare paneer tikka and next is to prepare masala/gravy and then mix and cook for a minute
Learn how to make Achari Aloo ~ Tangy and spicy baby potato roast with pickling spices. I was staring at the blinking curser on my laptop for the past ten minutes, desperately hoping for some words to come flooding from my mind to tip of my fingers
We like soy chunks at home, it's a good source of protein in a vegetarian diet, usually I add it to kurmas, briyani and I have also made parathas with it too
Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits
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