Saag Paneer is a classic North Indian dish made with pureed spinach (saag) and soft paneer (Indian cottage cheese), infused with aromatic spices. This comforting and nutrient-rich dish pairs beautifully with naan, roti, or jeera rice.

Ingredients

For the Saag (Spinach Gravy)

• 2 bunches fresh spinach (palak), washed and chopped
• 1/2 cup fenugreek leaves (methi) (optional)
• 2 green chilies
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, minced
• 1 tomato, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water (adjust as needed)
• Salt to taste
• 2 tbsp fresh cream (optional, for richness)

For the Paneer

• 200g paneer, cut into cubes
• 1 tbsp ghee or butter
• 1/4 tsp salt
• 1/4 tsp red chili powder

Step-by-Step Cooking Method

Step 1: Blanching the Spinach

1. Boil water in a deep pot and add the chopped spinach and fenugreek leaves.
2. Let them cook for 2-3 minutes until wilted.
3. Immediately transfer to ice-cold water to retain the green color.
4. Blend into a smooth puree using a little water and keep it aside.

Step 2: Preparing the Paneer

1. Heat 1 tbsp ghee or butter in a pan.
2. Add paneer cubes, sprinkle a pinch of salt and red chili powder, and lightly sauté until golden brown.
3. Remove and keep aside.

Step 3: Making the Saag Base

1. Heat ghee or oil in a pan, add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden.
3. Stir in ginger, garlic, and green chilies, and cook until fragrant.
4. Add chopped tomatoes and cook until soft.
5. Mix in turmeric, coriander powder, and salt; cook for a minute.

Step 4: Combining the Saag and Paneer

1. Pour the spinach puree into the pan and stir well.
2. Add water as needed to adjust the consistency.
3. Let it simmer for 5 minutes, then add garam masala and cream.
4. Gently mix in the sautéed paneer cubes and cook for another 2 minutes.

Step 5: Garnishing and Serving

• Garnish with fresh cream or butter for a rich finish.
• Serve hot with naan, roti, or jeera rice.

(FAQ's) 

1. Can I use frozen spinach?

Yes! Thaw it first, squeeze out excess water, and blend.

2. How do I make it vegan?

Replace paneer with tofu and use coconut milk instead of cream.

3. Why is my saag paneer not bright green?

Make sure to blanch the spinach and immediately transfer it to ice water to lock in the vibrant color.

4. Can I make it ahead of time?

Yes! Store in the fridge for 2-3 days and reheat before serving.

Cabbage Veg Manchurian is a delicious Indo-Chinese dish featuring crispy fried cabbage balls tossed in a tangy, spicy, and savory Manchurian sauce. This dish is perfect as an appetizer or a side dish with fried rice or noodles. The crispy texture of the Manchurian balls, combined with the flavorful sauce, makes it a favorite among street food lovers and Indo-Chinese cuisine fans.

Ingredients

For the Manchurian Balls:

• Cabbage (2 cups, finely shredded) – The main ingredient that gives crispiness and structure to the balls.
• Carrot (½ cup, grated, optional) – Adds a slight sweetness and extra texture.
• All-Purpose Flour (2 tbsp) – Helps bind the mixture.
• Corn Flour (2 tbsp) – Adds crispiness to the fried balls.
• Ginger-Garlic Paste (1 tsp) – Enhances the flavor with a mild pungency.
• Green Chili (1 small, finely chopped) – For a spicy kick.
• Black Pepper Powder (½ tsp) – Adds heat and depth of flavor.
• Soy Sauce (½ tsp) – Gives an umami taste.
• Salt (as per taste) – Enhances all the flavors.
• Oil (for deep frying) – Used to fry the Manchurian balls until golden and crispy.

For the Manchurian Sauce:

• Oil (2 tbsp) – Used to sauté the aromatics.
• Garlic (1 tbsp, finely chopped) – A key flavor enhancer.
• Ginger (1 tbsp, finely chopped) – Adds warmth and depth.
• Green Chilies (2, finely chopped) – Brings heat to the sauce.
• Onions (½ cup, finely chopped) – Adds texture and sweetness.
• Capsicum (½ cup, finely chopped) – Adds crunch and freshness.
• Soy Sauce (1 tbsp) – Provides umami richness.
• Red Chili Sauce (1 tbsp) – Adds spiciness and color.
• Tomato Ketchup (1 tbsp) – Balances the flavors with sweetness.
• Vinegar (1 tsp) – Brings tanginess to the dish.
• Black Pepper Powder (1 tsp) – Adds heat.
• Sugar (1 tsp, optional) – Balances the flavors.
• Corn Flour Slurry (1 tbsp corn flour mixed with ¼ cup water) – Thickens the sauce.
• Water (½ cup, adjust as needed) – Used to adjust the consistency of the sauce.
• Salt (to taste) – Adjusts the seasoning.
• Spring Onions (2 tbsp, chopped, for garnish) – Adds freshness and color.

Step-by-Step Cooking Instructions

Step 1: Preparing the Manchurian Balls

1. Prepare the Mixture – In a mixing bowl, combine shredded cabbage, grated carrot, all-purpose flour, corn flour, ginger-garlic paste, chopped green chili, black pepper, soy sauce, and salt. Mix well.
2. Rest the Mixture – Let it sit for 5 minutes so the cabbage releases moisture, making it easier to bind. If the mixture feels too dry, sprinkle a little water; if too wet, add some more flour.
3. Shape into Balls – Take small portions of the mixture and roll them into bite-sized balls.
4. Deep Fry Until Golden and Crisp – Heat oil in a deep pan and fry the balls on medium heat until they turn golden brown and crispy. Stir occasionally for even frying.
5. Drain Excess Oil – Remove the fried balls and place them on a paper towel to absorb extra oil.

Step 2: Making the Manchurian Sauce

1. Heat Oil in a Wok – Add 2 tbsp of oil to a pan or wok and heat on medium flame.
2. Sauté Garlic, Ginger, and Green Chilies – Stir-fry them for a few seconds until fragrant.
3. Add Onions and Capsicum – Sauté for 1-2 minutes on high heat to retain their crunch.
4. Add the Sauces – Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper powder, sugar, and salt. Mix well.
5. Adjust the Consistency – Add ½ cup water and let the sauce simmer for a minute.
6. Thicken with Corn Flour Slurry – Stir the corn flour slurry (corn flour mixed with water) into the sauce. Keep stirring until it thickens and gets a glossy texture.

Step 3: Combining the Manchurian Balls with the Sauce

1. Toss the Fried Balls into the Sauce – Add the crispy Manchurian balls to the prepared sauce. Mix gently so they are well coated.
2. Simmer for a Few Seconds – Cook for a minute to allow the balls to absorb the flavors.
3. Garnish and Serve – Sprinkle freshly chopped spring onions on top and serve hot.

Serving Suggestions

• Serve dry Manchurian as an appetizer or snack with toothpicks or skewers.
• Pair gravy Manchurian with Veg Fried Rice, Hakka Noodles, or plain steamed rice for a complete meal.
• Garnish with extra spring onions, sesame seeds, or chopped cilantro for added freshness.

Enjoy your Cabbage Veg Manchurian – a crispy, flavorful dish that’s perfect for any Indo-Chinese feast! 😊

(FAQ's)

1. Can I make Cabbage Veg Manchurian without deep frying?

Yes! You can bake or air-fry the Manchurian balls for a healthier version. Bake at 200°C (390°F) for 20-25 minutes, flipping halfway, or air-fry at 180°C (350°F) for 15-18 minutes until golden and crispy.

2. How do I prevent the Manchurian balls from falling apart?

Make sure the mixture has enough binding agents like all-purpose flour and corn flour. If the mixture is too dry, let it rest for a few minutes to release moisture. If too wet, add more flour gradually.

3. Can I use only cabbage for Manchurian balls?

Yes, cabbage alone is enough to make Manchurian balls. However, adding grated carrots, capsicum, or finely chopped beans can enhance the taste and texture.

4. How do I make Manchurian sauce spicier?

To increase the spice level, you can:

• Add extra green chilies or red chili sauce.
• Use schezwan sauce for an extra kick.
• Sprinkle red chili flakes for additional heat.

5. What type of soy sauce should I use?

Use dark soy sauce for a richer color and depth of flavor. If you prefer a lighter taste, opt for light soy sauce. Avoid sweetened or flavored soy sauces.

6. Can I make Manchurian without soy sauce?

Yes! You can substitute soy sauce with:

• Tamari sauce (gluten-free alternative).
• Coconut aminos (for a milder, slightly sweet taste).
• A mix of vinegar and salt (though it won’t have the same umami flavor).

7. How do I make the sauce thicker or thinner?

• To thicken the sauce, add more corn flour slurry (corn flour mixed with water).
• To make it thinner, add extra water or vegetable broth.

8. Can I store Cabbage Manchurian for later?

Yes, but for best texture:

• Store the fried Manchurian balls separately in an airtight container for up to 2 days.
• Reheat in an air fryer or oven to make them crispy again before tossing them in the sauce.
• The sauce can be refrigerated for 2-3 days and reheated when needed.

9. Can I make Manchurian without corn flour?

Yes, but the texture might be slightly different. You can replace corn flour with:

• Rice flour – for crispiness.
• Arrowroot powder – as a thickening agent for the sauce.
• Potato starch – a good alternative for binding and sauce thickening.

10. What can I serve with Cabbage Manchurian?

Cabbage Manchurian pairs well with:

• Veg Fried Rice
• Hakka Noodles
• Schezwan Rice
• Steamed Rice with Garlic Sauce

Anda Korma is a delicious, rich, and aromatic Mughlai-style egg curry cooked in a creamy, spiced gravy. The combination of hard-boiled eggs with a flavorful korma base makes it a perfect dish to enjoy with naan, roti, or rice.

Ingredients:

• 6 boiled eggs (peeled and slightly slit)

• 2 onions, finely sliced

• 2 tomatoes, pureed

• 1/2 cup yogurt (curd)

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit

• 1/2 cup cashew paste

• 1/4 cup fresh cream (optional)

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 teaspoon nutmeg powder

• 1/2 teaspoon black pepper powder

• 1/2 teaspoon cardamom powder

• 1 bay leaf

• 2 cloves

• 2 tablespoons oil or ghee

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

Prep the Eggs

Take your boiled eggs and make small slits or gently poke them with a fork. This helps them soak up all the delicious flavors. Heat a little oil in a pan and lightly fry the eggs until they turn golden brown. Once done, set them aside.

Build the Base

In the same pan, heat some oil or ghee. Toss in cumin seeds, cardamom pods, a bay leaf, and a small piece of cinnamon. Let them sizzle and release their aromatic magic.

Sauté the Onions

Add finely chopped onions and cook them on medium heat until they turn golden brown. Keep stirring to get an even color—this step adds depth to the gravy.

Add Spices and Aromatics

Now, mix in ginger-garlic paste and sauté until the raw smell disappears. Then, sprinkle in turmeric, red chili, and coriander powders. Stir well to coat the onions in the fragrant spice blend.

Create the Rich Gravy

Pour in the pureed tomatoes and cook until the oil starts to separate. This means the tomatoes are fully cooked. Now, gradually add whisked yogurt while stirring continuously. This ensures a creamy texture without curdling.

Simmer with the Eggs

Gently add the fried eggs to the simmering gravy. Stir them in so they soak up all the flavors. Let them cook for a few minutes to absorb the richness of the masala.

The Creamy Finish

If you're using coconut milk, pour it in now. Adjust the salt and let everything simmer for a few more minutes, so the flavors meld together beautifully.

Garnish and Serve

Finally, sprinkle garam masala and some freshly chopped coriander leaves for that perfect finishing touch. Serve your delicious Anda Korma hot with naan, roti, or a bowl of steaming basmati rice.

Tips for the Best Anda Korma:

• Frying the eggs slightly gives them a better texture and taste.

• Slow-cooking the korma enhances the depth of flavors.

• For an extra creamy taste, add a little coconut milk along with the fresh cream.

• Serve with butter naan or jeera rice for an authentic experience.

(FAQ's)

1. Can I use store-bought korma paste?
   Yes, but homemade masala gives a richer, fresher taste.

2. How do I make the gravy smoother?
   Blend the fried onions and tomato puree for a silkier texture.

3. Is Anda Korma spicy?
   It has a mild to moderate spice level. Adjust chilies to taste.

4. Can I store leftover Anda Korma?
   Yes, refrigerate in an airtight container for up to 2 days. Reheat on low flame.

5. What can I serve with Anda Korma?
   It pairs well with butter naan, paratha, jeera rice, or plain steamed rice.

Degi Matar Masala is a rich, flavorful North Indian dish made with green peas cooked in a spicy, aromatic tomato-based gravy. This recipe is perfect for those who love bold and authentic flavors, as it uses special Degi masala to enhance the taste.

Ingredients

- 2 cups green peas (fresh or frozen)

- 2 medium-sized onions, finely chopped

- 2 medium-sized tomatoes, finely chopped

- 2 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 2-3 bay leaves

- 2-3 cloves

- 1-inch cinnamon stick

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1/2 teaspoon kasuri methi (dried fenugreek leaves)

- 2 tablespoons oil or ghee

- Salt to taste

- Fresh coriander leaves for garnish

Instructions

1.   Preparation

   - If using fresh peas, boil them until tender. If using frozen peas, thaw them and set aside.

2.  Tempering the spices

   - Heat oil or ghee in a pan over medium heat.

   - Add cumin seeds, bay leaves, cloves, and the cinnamon stick. Sauté until the spices release their aroma.

3.   Cooking the base

   - Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

   - Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

   - Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

4.   Adding the spices

   - Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

5.   Cooking the peas

   - Add the green peas to the pan and mix well with the masala. Cook for a few minutes, stirring occasionally.

   - Add a little water to achieve the desired consistency and bring it to a boil.

   - Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.

6.   Finishing touches

   - Add garam masala and kasuri methi to the curry. Mix well and cook for another 2-3 minutes.

   - Garnish with fresh coriander leaves before serving.

Serving

Degi Matar Masala pairs wonderfully with rice, roti, or naan. Enjoy this hearty and aromatic dish with your favorite sides!

Tips for the Best Degi Matar Masala

• Use fresh green peas for the best taste, but frozen peas work well too.

• Adjust spice levels according to your preference.

• For a richer texture, add a little cream at the end.

• Serve with a side of onion salad and lemon wedges for extra zest.

(FAQ's)

1. What is Degi mirch, and can I substitute it?
   Degi mirch is a special red chili powder that gives color and mild heat. You can use Kashmiri red chili powder as a substitute.

2. Can I make this recipe without curd?
   Yes, you can skip curd and use a bit of fresh cream or coconut milk for a different texture.

3. How can I make Degi Matar Masala more flavorful?
   Slow-cooking the masala and using kasuri methi enhances the flavor significantly.

4. Is this dish vegan?
   To make it vegan, replace curd with coconut yogurt or skip it altogether.

5. Can I prepare this in advance?
   Yes! Degi Matar Masala tastes even better the next day as flavors develop over time.

I hope you enjoy making and savoring this delectable curry! If you have any questions or need more recipes, feel free to ask. 🍛

Gajar ka halwa also known as carrot halwa, is a rich and delicious Indian dessert made with grated carrots, milk, sugar, and ghee. It is a popular sweet dish, especially during winters, and is often prepared for festive occasions and celebrations. The slow-cooked process enhances the natural sweetness of carrots, making this dessert truly irresistible.

Why Gajar Ka Halwa?

This traditional sweet is loved for its creamy texture and rich flavors. Made with simple ingredients, it is a comforting dessert that brings warmth and nostalgia. The addition of ghee and dry fruits makes it even more indulgent and perfect for special occasions.

Ingredients 

To make authentic Gajar ka Halwa, you need:

• 4 cups grated carrots
• 2 cups full-fat milk
• ½ cup sugar (adjust as per taste)
• 3 tablespoons ghee
• ½ teaspoon cardamom powder
• 10-12 cashews
• 10-12 almonds (sliced)
• 10-12 raisins
• ¼ cup khoya (optional, for richness)

Cooking Method

1.   Preparation

   

- Wash, peel, and grate the carrots. It's best to use a fine grater for a smoother texture.

2.   Cooking the carrots

   - In a large heavy-bottomed pan, add the grated carrots and milk.

   - Cook on medium heat until the milk comes to a boil. Stir occasionally.

   - Reduce the heat and let it simmer, stirring frequently, until the milk is completely absorbed by the carrots.

3.   Adding the sugar and ghee

   - Once the milk is absorbed, add the sugar and stir well.

   - Continue cooking on low heat, stirring occasionally.

   - Add the ghee and mix thoroughly.

   - Cook until the ghee starts to separate from the halwa and the mixture thickens.

4.  Garnishing 

   - In a separate small pan, heat 1 tablespoon of ghee.

   - Add the cashew nuts, almonds, and raisins. Fry until they are golden brown.

   - Add these to the halwa along with cardamom powder and mix well.

5.  Serving

   - Serve hot, garnished with a few more nuts on top if desired.

Health Benefits of Gajar Ka Halwa

• Rich in Vitamin A: Carrots improve vision and skin health.
• Good Source of Energy: Contains healthy fats and carbohydrates.
• Calcium-Rich: Milk and khoya provide essential nutrients.
• Festive Favorite: A guilt-free indulgence when made with moderate sugar and ghee.

Serving Suggestions

Gajar ka halwa is best enjoyed:

• Warm or chilled
• With a scoop of vanilla ice cream
• As a festive dessert for celebrations

Final Thoughts

Gajar ka halwa is a timeless Indian dessert that brings joy and sweetness to any occasion. Whether it's a festival or a family gathering, this rich and flavorful treat is always a hit!

(FAQ's)

1. Can I make Gajar Ka Halwa without milk?
   Yes, you can use almond or coconut milk for a dairy-free version.

2. How do I make Gajar Ka Halwa quickly?
   Use a pressure cooker or instant pot to reduce cooking time.

3. Can I freeze Gajar Ka Halwa?
   Yes, store it in an airtight container and freeze for up to a month.

4. What type of carrots are best for halwa?
   Red, juicy carrots (Delhi carrots) are ideal for authentic taste and texture.

5. Can I use condensed milk instead of sugar?
   Yes, condensed milk adds sweetness and creaminess while reducing cooking time.