1.Paneer Butter Masala
Heat butter in a pan. Add and sauté bay leaves, red chillies, cloves, half crushed coriander seeds and cinnamon. Add onion and ginger-garlic paste and stir fry. Add tomatoes, coriander powder, and red chilli powder. Cook it till the spices leaves oil. Puree the mixture and cook in for 2 minutes. Add paneer and salt. Then add half cup of water and cook it for few minutes. Sprinkle kasoori methi. Switch off the flame and mix few spoons of cream. Serve hot and garnish with coriander leaves.
Dal makhani is one of the most famous Punjabi recipes. It is served everywhere be it marriages, parties, engagements or any other occasion. It is made from red kidney beans and lentils. It is usually topped with lots of butter or white cream. It goes well with naan, rotis or rice.
Soak rajma and whole urad overnight. Boil rajma and whole urad with salt, red chilli powder and ginger. Make sure rajma is soft. Heat butter in a pan and add cumin seeds. Saute it. Then add onion galic, ginger and sauté till golden brown in colour. Add tomatoes; slit green chillis and sauté on high flame. Add red chilli powder and cook it till tomatoes leaves oil. Add cooked rajma and urad dal. Add water if the mixture is thick. Add some fresh cream or milk. Add garam masala powder and salt. Cook it on low heat flame till the dal is soft and blended properly. Serve hot.
3.Sarson ka Saag
Sarson ka Saag is a famous Punjabi dish. Sarson means mustard and saag mean greens. It is full of nutrients. It is mostly served during winters. Sarson ka saag is topped with home made white butter and served with makki ki roti.
Boil spinach and mustard leaves in water for 10 minutes and then strain it. Reserve the stock. Put the boiled leaves in a bowl and mash it with a masher. Heat ghee in a pan and add dried red chillies and saute till their seeds crackle. Add ginger-garlic paste and green chilli paste. Mix it properly and cook it for a while. Add mashed green leaves and saute well. Cook it for sometime and mix the reserved stock little by little and add salt as per your taste. Dry the roast gram flour in a pan on low heat till fragrant. Then mix it with some water and add it into the mixture and mix it properly. Cook it for another 5 minutes and serve it hot with makki ki roti.
Malai kofta are fried paneer dumplings. It is mixed into tomato based gravy to make a main course vegetable. Paneer koftas are made and stuffed with dried cashew nuts and raisins. It is swirled with fresh cream. It is served with naan, chapatis or steamed rice.
Chop tomatoes roughly and put it into a pressure cooker with melon seeds, poppy seeds, cashewnuts, green cardamoms, red chilli powder, ginger, salt and 1 tablespoon of oil and mix it properly. Then add yogurt and 1 cup of water, mix it properly and close the cooker with the lid. Cook it under pressure till 4 whistles. Grate paneer into a bowl and add salt, maida, green cardamom powder and mix it well. Make koftas out of the mixture and deep-fry these koftas till golden brown. Now blend the pressure cooker mixture smoothly. Now heat this gravy mixture in a pan. Add garam masala powder and little cream and mix it properly. Arrange the koftas in a serving bowl, pour the gravy over it, add a little cream for garnishing and serve it hot.
5.Kashmiri dum aloo
It is a deep fried potato vegetable cooked with Kashmiri red chilli paste, yogurt, cardamom powder and fennel seed powder.
Prick the boiled baby potatoes all over with the help of a fork. Heat oil in a pan and deep-fry the potatoes on medium sim flame till golden brown. Whisk the yogurt with green cardamom powder, fennel powder, Kashmiri red chilli paste and dry ginger powder. Heat the mustard oil in a pan and add asafoetida and the clove powder. Add the yogurt mixture, half a cup of water and salt as per taste and stir the mixture continuously and bring it to boil. Add the fried potatoes and cook it till the potatoes absorb the gravy. Sprinkle roasted cumin powder and garam masala powder, and serve hot.
It is a popular north Indian dish. It is basically made using red kidney beans. It is cooked on slow fire and simmered for hours till they are blended properly and seasoned with spices. It tastes best with steamed rice.
Grind onion, ginger and garlic together with some water into a smooth paste. Heat oil in a pressure cooker and the onion-ginger-garlic prepared paste, mix it well properly and cook for 5-6 minutes. Then add tomato puree with salt and cook it till it starts leaving oil. Once it is cooked add corainder powder, chilli powder, turmeric powder, cumin powder and salt, mix it well properly. Now add the overnight soaked kidney beans and some water and mix well. Cover the pressure cook on high sim flame for 5-6 whistles. Reduce heat and again cook it till 3-4 whistles. Serve hot garnished with coriander leaves.
7.Besan ka halwa
Besan ka halwa is a delicious Indian dessert. It is very easy to prepare. It is made with besan, ghee, sugar and dry fruits. Besan is prepared from grounded chickpeas, so it is gluten free and has lots of nutritional properties too.
Take ghee in a non-stick pan and roast besan into it, till besan becomes golden brown and nice aroma starts coming from it. Once besan gets desired result, add sugar, saffron and cardamom powder. Add water and stir it continuously so that it doesn’t form any lumps. Stir it till the halwa gets the desired consistency. Add sliced almonds and pistachio. Serve the hot halwa and garnish it with nuts.
Bhindi is one of the favourite regular vegetable at home. It can be prepared in many ways. It can be served with phulkas or roti or as a side dish with rice-dal.
Take a pan and add chopped onions, fry it till it is translucent. Then add ginger- garlic paste and cook it till the aroma goes away. Add chopped tomatoes and cook it till it is soft and mushy. After this add some red chilli powder and coriander powder. Now add bhindi and cook it till it becomes soft. One can even add some water and salt as per taste and mix it properly. Stir it for 5-10 minutes and serve it with rotis and phulkas.
The roasted mashed brinjal dish is one of the simplest things to eat along with paranthas. It is roasted in an open flame and mixed with onions, tomatoes and spices.
Roast the brinjal over open flame in a cooking gas, until the skin of the brinjal scorches and starts peeling off. Peel off the skin and mash the pulp completely. Take oil in a pan and add cumin seeds, ginger and green chillies. Then add red chilli powder and mashed roasted brinjal and mix it properly and cook it for sometime. Add salt as per taste. At last add tomatoes and cook on medium flame, sim till it leaves oil. Garnish it with coriander leaves and serve it hot.
10.Chole Chana Dal Recipe
Chole chana dal is a spicy dish. It is prepared using Bengal gram, chickpeas with onion and tomato gravy
Pressure cook bengal gram and chickpeas with turmeric powder and salt in water for 8-10 whistles. Heat oil in a pan; add asafoetida, cumin seeds, garlic and green chillies. Then add onion and cook till it turns golden brown. After this add red chilli powder, fenugreek powder, coriander powder, dried mango powder and chole masala, mix it and add water and cook it for sometime. Then add the cooked Bengal gram and chickpeas. Mix it properly and mash it with ladle. Add garam masala powder and cook it till the moisture is absorbed. Garnish it with ginger julienne and coriander leaves and serve hot.
Vegetable jalfrezi is a spicy and mix vegetable dish. The best thing about this vegetable is you can add any seasonal vegetable and relish the taste.
Take all the seasonal vegetables like cauliflower, carrot, french beans, peas and blanch them to soften them. Also cut onions, tomato, cabbage and capsicum, garlic, ginger and green chilly. Take oil in a pan and fry onion until it is transparent.Then add ginger-garlic-chilly paste. Now add tomato puree and cook it till it leaves oil. Add red chilly powder, corainder powder, turmeric powder salt and vinegar. Add all the blanched vegetables and cook at high sim flame for 5-7 minutes. Now add tomatoes, capsicum, and cabbage. Mix it properly.Then add corn flour paste with water and cook the vegetable till all water evaporates and the gravy thickens. Add some cream and garnish it with ginger julienne and coriander leaves. Serve hot with chapatis.
As the name suggests navratan, it means 9 varieties of vegetables are used to prepare this irresistible dish. It is a mildly sweet vegetable.
Take oil in a pan and cook onions and ginger-garlic paste till golden brown. Then add salt, turmeric powder, red chilli powder, coriander powder, garam masala and mix it properly. Next add tomato puree and roasted dry fruits and cook it till tomato leaves oil. Then add milk (use water alternatively) and bring it to boil till gravy starts thickening. Now add all the vegetables to the gravy and mix it thoroughly, and cook it for sometime till vegetable softens. Garnish it with fresh cream and coriander leaves. Serve hot with rotis, naan or chapatis.
13.Marwari Gatta Kadhi
It is one of the famous rajasthani foods. It is mildly spicy. Rajasthani food has its unique flavour.
Take besan with turmeric powder, red chilli powder, baking powder and salt, Mix it properly and make dough out of it. Then roll the dough in thin cylindrical shape and boil it in salted water to cook. Remove and cut into pieces. Deep-fry these pieces. Take besan with curd and mix it thoroughly. Heat oil and add curry leaves, coriander seeds, cumin seeds, green chillies. Now add besan and curd mixture, red chilli powder, turmeric powder and stir it continuously. Add water and salt and cook it till it boils and gets a thicker consistency. Then add gattas and garnish it with coriander leaves. Serve it with rice or rotis.
As the name suggest it is a royal paneer dish – creamy, aromatic and mildly sweet.
Take a pan and add onions and cashewnuts and saute. Add tomatoes; cook it till it is soft. Then add red chilli powder, coriander powder, turmeric powder and salt. Mix it properly. Grind the mixture. Cook the mixture with some butter into it for 10-12 minutes. Then add paneer, kasoori methi powder, garam masala powder, green cardamom powder and mix it throughly. Garnish it with fresh cream and serve it hot.
15. Mushroom Masala
Mushroom masala is a dry recipe. It is served with roti, naan and chapatti.
Heat oil in a pan and add cloves and cinnamon. Then add onions and cook it till golden brown. Add garlic paste, red chili powder, cumin powder, and turmeric powder and salt. Mix it properly and add little water. Then add tomatoes and cook it till leaves oil. Now add diced mushrooms and cook on low sim flame for sometime. Garnish with dried crushed fenugreek leaves. Serve with chapattis or puri.
Kadhai paneer is a most popular paneer dish. It is a semi gravy vegetable. This recipe is easy to prepare and is a little spicy.
These were some of the most famous Indian food recipes. They are easy to prepare and tastes amazingly well. Just try out these recipes at your home, and add some taste to your daily food.