Shahi kathal or jackfruit korma. A lipsmackingly delicious and aromatic Mughlai style jackfruit curry with rich creamy gravy. A delectable shahi korma recipe for vegetarian people.
I have served this delicious kathal korma with jeera rice, roti, salad, raita and Mango chutney.
Here are some more korma and Mughlai recipes from this blog. Try these recipes to enjoy the scrumptious taste.
To make the gravy rich creamy and thick I have used cashew nuts, almond, poppy seeds and coconut. These ingredients also made the curry super tasty. Sauteed and ground onion garlic tomato and whole spices will make your curry smooth and perfectly creamy. Aromatic whole and powder spices and Kewra water made the curry extremely flavorful.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe video of this delicious korma. Please subscribe the channel to get more recipes.
Recipe
Jackfruit or kathal – 3 cup, peeled and cubed
Onion – 1, chopped
Garlic – 3 cloves
Ginger – 1 inch piece, peeled and chopped
Green chilli – 2, chopped
Tomato – 2 medium, chopped
Green cardamom – 3
Cloves – 3
Cinnamon – 1 inch piece
Bay leaf – 1
Cashew nuts – 2 tablespoon
Almond – 2 tablespoon
Poppy seeds or khas khas – 2 teaspoon
Fresh coconut – 1/4 cup, grated
Salt to taste
Curd or yogurt – 3 tablespoon
Nutmeg or jaiphal powder – 1/8 teaspoon
Mace or javitri powder – 1/8 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Oil – 3 – 4 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 cup
Sugar – 1/2 teaspoon
Cardamom powder – 1/4 teaspoon
Kewra water – 1 teaspoon
Method
1. Rinse the jackfruit cubes well and drain the water completely. Fry the jackfruit pieces in oil and keep aside.
2. In the same oil add bay leaf, green cardamom, cloves and cinnamon. Add chopped onion, garlic, ginger and green chilli. Fry till onion becomes light brown. Add chopped tomato. Saute till tomato becomes mushy.
3. Transfer the mixture in a grinder jar and let it cool down. Discard the bay leaf, add 4 tablespoon water and grind into a smooth paste.
4. Soak the almond in hot water and peel when cool. Grind cashew nuts and poppy seeds into a fine powder. Add peeled almond and grated coconut and grind again.
5. Add curd, nutmeg powder,,mace powder, 3 tablespoon water and blend to make smooth paste.
6. Mix ghee or clarified butter with oil and heat. Add ground onion garlic tomato mixture, cumin powder, coriander powder, Kashmiri red chilli powder and turmeric powder. Saute for 1-2 minutes. Or till oil leaves the sides. Keep the flame low medium.
7. Now add ground cashew nuts, almond and poppy seeds mixture and saute till oil separates.
8. Add fried jackfruit pieces, salt and mix. Saute for 2 minutes more. Stir to avoid sticking to the bottom.
9. Add water and mix. Cover and let it cook till Jackfruit pieces becomes tender and you get your desired consistency. If you need more gravy add little more water. But don’t make runny. Gravy should be thick and creamy.
10. Add sugar and cook for a minute. Taste and adjust salt if required. Add 1/4 teaspoon Cardamom powder and 1 teaspoon Kewra water. Mix and remove from heat.
11. Give a standing time. Let it covered for 5-6 minutes before serving. Garnish with cilantro or coriander leaves and serve with naan, butter naan, roti, rumali roti, paratha, jeera rice, steamed rice or pulao.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Lemon potato with sesame seeds. This tangy spicy lemon flavoured dry potato curry can be served as a side dish or also as a snack. Very simple ingredients and easy to cook but taste is scrumptious. Serve as teatime snack with toothpick.
Do you know that potatoes are highly nutritious vegetable.
Potatoes are a versatile root vegetable and a staple food in many households. Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging. Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings. All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone. To read more about health benefits of Potato click here.
You may like some more potato recipes from this blog.
Recipe is very simple and easy. If you want to make it gluten free skip hing or asafoetida. I used hing as tempering or tadka with cumin seeds and dry red chilli. Use only cumin seeds and dry red chilli if you want. Lemon juice, lemon zest and little curd or yogurt made this dish perfectly tangy and tasty. This lemon potato is in one word chatpata or lipsmackingly delicious and absolutely flavorful because of cumin powder, mint and cilantro or coriander leaves. These potatoes can be also served as snacks. Serve with toothpick with tea or coffee. Or simply enjoy your munching time.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Potato- 14 small, boiled
Sesame seeds – 1&1/2 tablespoon
Cumin seeds – 1/2 teaspoon
Hing or asafoetida – 1/4 teaspoon
Dry red chilli – 1
Ginger – 1/2 inch piece, grated
Green chilli – 2, finely chopped
Oil – 2 tablespoon
Salt to taste
Curd or yogurt – 2 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon, chopped
1. Dry roast the sesame seeds till light brown. Transfer the seeds on a plate.
2. Peel and cut the boiled potatoes into half. If you have too small potatoes then use whole potatoes. Just prick the potatoes with a fork. Or you can also use cubed large size boiled potatoes.
3. In a bowl mix thick curd or yogurt with cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder. Whisk everything well and keep aside.
4. Heat oil in a pan. Add cumin seeds, hing or asafoetida and dry red chilli. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Fry till ginger starts to change it’s colour.
5. Add potatoes and salt. Saute till potatoes becomes light golden brown. Keep stirring to avoid sticking to the bottom.
6. Reduce the heat and add spices mixed curd or yogurt, water, chopped cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Reserve some sesame seeds for garnishing.
7. Also add 1-2 slit green chilli if using. Saute till everything about to dried up. Keep stirring and cook on simmer to avoid curdling the yogurt.
8. Add lemon juice and lemon zest. Mix well. When potatoes dried up completely add roasted spice powder. Get the Recipe of roasted spice powder here.
9. Mix well and remove from heat. Taste and adjust salt if required. Your spicy chatpata delicious lemon sesame potatoes are ready to serve.
10. Garnish with cilantro or coriander leaves, mint leaves and dry roasted sesame seeds. Serve with any bread, puri, paratha or dal chawal. Or you can serve this as a snack. To serve as teatime snack or starter serve with some toothpick.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric. Taste and flavour is completely different from our regular chhole. This spicy tasty curry can be served with any bread or rice dishes. You can make this curry dry or with gravy both. Choice is your.
I have used red cabbage in this curry. Red cabbage also called purple cabbage because of it’s dark purple colour.
Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers. This vegetable is also incredibly versatile and one of the most cost-efficient ways to add beneficial antioxidants to your diet. Healthline
I have also use pumpkin seeds with almond in this curry to make the curry creamy and tasty.
Pumpkin seeds may be small, but they’re packed full of valuable nutrients.Eating only a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.Because of this, pumpkin seeds have been associated with several health benefits.These include improved heart health, prostate health and protection against certain cancers. To read more about health benefits of Pumpkin seeds click here.
You can also make this chickpea curry without red or purple cabbage. Taste and flavour will be great but taste and colour will be differ from with red cabbage. I also sometimes make it without red cabbage with same recipe. Here is a picture for you. You can see the difference in colour.
Red or purple cabbage gives a beautiful colour to the curry. Here are some different types of chickpea recipes from this blog.
This curry is rich creamy flavorful and delicious. You have to grind two different types of spices for this curry. First almond, pumpkin seeds, fresh grated coconut, mint leaves and peeled and chopped raw mango with 1/4 cup water. Paste should be smooth. And second make a paste of ginger, garlic, tomato, chopped raw turmeric and soaked dry red chilli with it’s water. Make a smooth paste. Ground nuts, seeds, coconut and spices will make your curry rich creamy and delicious. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe video of this red cabbage chickpea curry
Recipe
Chickpea- 1/2 cup
Red cabbage – 2 cup, shredded
Raw turmeric – 1/2 inch piece, peeled and chopped
Onion- 1, finely chopped
Garlic- 3-4 cloves
Ginger- 1 inch piece, peeled and chopped
Tomato – 1, chopped
Dry red chilli- 2
Cumin powder- 1 teaspoon
Coriander powder- 1 teaspoon
Fennel seeds or sounf powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon
Mint leaves- 2 tablespoon
Raw mango – 1/4 cup, peeled and chopped into small pieces
Pumpkin seeds- 2 tablespoon
Almond – 2 tablespoon
Grated fresh coconut- 1/4 cup
Bay leaf- 1
Cumin seeds- 1/2 teaspoon
Fenugreek seeds or methi- 1/8 teaspoon
Mustard seeds- 1/4 teaspoon
Oil- 2-3 tablespoon
Salt to taste
Sugar- 1/2 teaspoon, optional
Water – 1&1/2 cup
Method
1. Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.
2. Soak the dry red chilli in 1/8 cup water.
3. Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.
4. Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.
5. Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.
6. Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
7. Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.
8. Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.
9. Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.
10. Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.
Notes
1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry.
2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.
Blogger group
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. This month Mango Mania theme suggested by Mayuri Patel. I recently bookmarked her Curried chickpea stuffed sweet potato to try. This month my partner is Renu Agrawal Dongre. Renu has a wonderful blog. I have to try her No churn coffee almond icecream. Sounds interesting isn’t it?
Renu gave me turmeric and mint and I made this red cabbage chickpea curry with a different taste and flavour. I gave her oil and milk as secret ingredient. Renu shared delicious mango cake with these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Cauliflower in microwave or Fulkopi bhapa. A very easy to make yet lipsmackingly delicious no onion garlic curry made with lightly fried cauliflower, fresh coconut and some spices. Just mix everything and microwave for 10 minutes. A perfect side dish to serve with steamed rice.
Here are some sweet and savoury microwave recipes from this blog.
You may also like to try a wonderful Microwave recipe from the blog of my friend Sasmita.
This Fulkopi bhapa or steamed cauliflower is very easy to make. Just marinate everything and microwave for 10 minutes. A delicious side dish without any mess. If you don’t have microwave, then you can also make it on stove top. Place the marinated cauliflower in a covered container and steam. To steam on stove top heat water in a pot or steamer basket. Place the covered container with marinated cauliflower over the pot and steam. For me microwave cooking is much easy and hassle free.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Cauliflower- 1
Mustard powder- 1&1/2 tablespoon
Poppy seeds or khas khas- 2&1/2 tablespoon
Kashmiri red chilli powder- 1&1/2 teaspoon
Turmeric powder- 1/2 teaspoon
Green chilli- 2-3 or to taste
Coconut- 2 tablespoon
Salt to taste
Mustard oil- 3 teaspoon
Curd or yogurt – 1/4 cup
Water-1 cup + 3 tablespoon to soak Mustard powder, turmeric powder and Kashmiri red chilli powder. And 3-4 tablespoon to grind the spices
Method
1. Cut the cauliflower into medium size florets. Rinse and drain the water.
2. Soak mustard powder in 3 tablespoon water. Add turmeric powder and Kashmiri red chilli powder with mustard powder mix well.
3. Heat 2 tablespoon mustard oil in a pan. Add cauliflower florets and fry till cauliflower florets becomes light brown. Remove from heat and keep aside.
4. Grind the poppy seeds or khas khas into fine powder. You can also soak the poppy seeds in hot water and grind to make smooth paste when cool. After grinding the poppy seeds add chopped green chilli and grated coconut and grind altogether with 2-3 tablespoon water. Add green chilli more or less according to your taste. Make a smooth paste of poppy seeds, green chilli and coconut. You can use 1-2 tablespoon more water to grind if require.
5. Now add curd or yogurt and blend with the paste. You can whisk the curd separately if you want. Curd should be blend really well.
6. In a microwavable glass bowl pour the ground paste with curd, soaked mustard powder with turmeric and Kashmiri red chilli powder and salt. Mix everything well.
7. Add fried cauliflower and mix again. Add 1-2 tablespoon mustard oil and 2 tablespoon chopped cilantro or coriander leaves. You can also add 2-3 slit green chili.
8. Cover the bowl loosely and microwave on high power for 10 minutes. Switch off the oven and keep it in microwave for 5-6 minutes.
9. After 5-6 minutes take out the cauliflower from oven and garnish with cilantro or coriander leaves. Serve hot with steamed rice.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Chicken keema kali mirch or black pepper chicken mince. A spicy delicious dry curry with minced chicken, black pepper, cashew nuts and aromatic spices. Easy and simple recipe but taste is scrumptious. Best accompany with any Indian flatbread.
This chicken keema kali mirch is one of my daughter’s favorite dish which she loves to enjoy in restaurant. When I was planning to make this dish she asked me to let her cook this restaurant style dish. Earlier she sometimes clicked my food pictures. But first time she made the dish and clicked. And its made me really happy. I amazed after tasting the dish. Taste is just awesome.
You may like some more chicken dishes from this blog.
This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this group every month one of the members decide the theme. And members paired to give two secret ingredients each other. Best part is we paired every month with different bloggers so that we can interact each other. Sometimes we become very good friend. And after preparing the dish members share a picture of the dish and other members have to guess the ingredients. Fun game isn’t it?
Theme of this month is Restaurant Style Food suggested by Aruna who blog at Vasusvegkitchen. Aruna has a wonderful blog. I have to try her Pepper rice
This month my partner is Mayuri who blog at Mayuris Jikoni. I love her collection of restaurants style dishes. Recently bookmarked her Momo soup to try. Mayuri gave me Kasuri methi and lemon. I am sharing this chicken keema recipe using these ingredients. And I gave her ginger and ketchup as secret ingredients. Mayuri shared Kenyan style masala chips.
Recipe is very easy to make. For better taste cook on low flame. For ground spices with cashew nuts boil everything till soft or microwave for 10 minutes. Then grind into a smooth paste. Don’t skip freshly crushed black pepper. It will give lovely taste and strong flavour of black pepper. At last taste and adjust salt and lemon juice if required. If you want your dish more spicy add more green chilli and black pepper. And if you are making for kids reduce the amount of green chilli and black pepper.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
For marination
Chicken keema – 1/2 kg
Cumin powder – 3 teaspoon
Coriander powder – 3 teaspoon
Salt – 1 teaspoon
Black pepper powder – 1 teaspoon
To grind
Onion – 3 large, chopped
Cashew nuts – 20
Peppercorn – 1 teaspoon
Cardamom – 4
Cloves – 5
Cinnamon – 1 inch piece
Green chilli – 3-4
For gravy
Mustard oil – 4 tablespoon
Salt to taste
Sugar – 1 teaspoon
Ginger garlic paste – 2 tablespoon
Curd or yogurt – 1/4 cup
Black pepper powder – 2 teaspoon
Lemon – 1
Kasuri methi – 1 teaspoon
Garam masala – 1 teaspoon
Fresh cream – 1 tablespoon + to garnish
Rose essence or rose water – 1/2 teaspoon
Freshly crushed black pepper – 2 teaspoon
Method
1. Rinse the chicken keema well. Drain the water completely and marinate with cumin powder, coriander powder, salt and black pepper powder. Mix everything well. Cover and aside for 15-30 minutes.
2. Boil chopped onion, cashew nuts, peppercorn, cloves, cardamom, cinnamon and green chilli with water. Or microwave everything on high power for 10 minutes. Let it cool down. Grind everything into a smooth paste.
3. Heat a pan or wok. Add 4 tablespoon Mustard oil. Add the above ground paste. Saute for 2 minutes. Add 1 teaspoon Sugar and saute for 1 minute again.
4. Add 2 tablespoon Ginger garlic paste. Cook on low flame for 10 minutes. Keep stirring.
5..Add marinated chicken and mix well. Cover and cook for 20 minutes on simmer. Check and stir in regular interval to avoid sticking to the bottom.
6..Add 1/4 cup well beaten curd, mix and cook for 5 minutes. Keep stirring. Add 2 teaspoon Black pepper powder and salt as required. Cook for 5 minutes again.
7. Taste and adjust the seasoning. Add juice of one lemon, 1 teaspoon Kasuri methi and 1 teaspoon Garam masala. Stir for a minute and remove from heat.
8. Now add 1 tablespoon cream, 2 teaspoon freshly crushed Black pepper and 1/2 teaspoon Rose essence or rose water. Mix and cover the pan. Let it covered for 5-6 minutes. You can use more freshly crushed black pepper if you want.
9. Garnish with fresh cream and cilantro or coriander leaves. Serve hot with roti, paratha, naan, puri or any flatbread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Shahi Kamal Kakdi or lotus stem korma. Fried lotus stem slices in spicy aromatic silky smooth thick gravy with fresh or raw turmeric/kachchi haldi made this korma lipsmackingly delicious. If you like lotus stem and bored of usual kofta, curry like usual recipe then its perfect for you. You can also serve this flavorful and delectable shahi korma as a party side dish.
What is korma
Korma or qorma (Hindi: क़ोरमा; Urdu: قورمہ; Bengali: কোরমা) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. Korma has its roots in the Mughlai cuisine[1] of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens. Wikipedia
And Shahi refers to royal. Cashew nuts, almond, fresh cream, and coconut made this korma perfectly shahi or royal. If you love the taste of lotus stem then you can also try Lotus stem biryani.
You may also like to try Shahi paneer matar from the blog of my friend Priya Iyer.
You can serve this shahi korma with any bread or rice dishes. This korma is one of my daughter’s favourite curry and her suggestion is its best to serve with Malabar paratha or puri. Now choice is yours 😊 Today I served it with a thali of steamed rice, roti, dhania aloo, pumpkin fry and chicken curry.
Ingredients used to make this shahi korma
1. Lotus stem or kamal kakdi – Main ingredient is this Lotus stem. You have to rinse the stem well. Rinse before and after peeling and also after cutting. Then follow the steps as given below in recipe. Here are the pictures of before and after peeling lotus stem.
The lotus plant has been eaten as a food for 7,000 years in Asia. Its stem and roots are often added to soups and stir-fries, but its leaves, flowers, and seeds are also used in cooking. Additionally, its stems, seeds, leaves, and flowers have long been used in traditional medicine preparations. Lotus was used to treat diarrhea, infection, cough, high blood pressure, and fever, among other ailments The lotus plant has a long history of use in Asian cuisine and traditional medicine. It contains many compounds that exhibit health benefits, including antioxidant and antibacterial effects. Healthline
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis. Source
Cashew nuts – Ground cashew nuts or Kaju used to make the gravy smooth creamy and tasty.
Almond – Almond or badam paste used to give a nutty taste and make the gravy creamy.
Melon seeds – Melon seeds or charmagaz are also use to make the gravy thick and smooth like other nuts.
Poppy seeds or khas khas – Soaked and ground poppy seeds will give a nutty flavour and make the gravy thick and smooth. To get some recipes with poppy seeds click here.
Fresh coconut – Fresh ground coconut will give a wonderful flavour and mildly sweet taste.
Garlic – Used Garlic to enhance the taste and flavour. Garlic has numerous health benefits including boosting immunity.
Tomato – Tomato with onion garlic and other spices not only give a wonderful taste and flavour but also give a lovely colour to the gravy.
Sugar – Sugar used to enhance the taste. Little sugar usually used to balance out the flavour and taste. And when adding while frying spices sugar caramelized and gives a lovely colour.
Salt – Salt used to enhance the taste.
Green chilli – Green chilli used to give a spicy kick and for flavour.
Dry red chilli – Soaked in hot water and ground dry red chilli also gives a nice aroma and colour to the gravy. Use less or more according to your spice tolerance.
Onion – Onion used to thickened the gravy and enhance the taste and flavour. Fried and ground onion will give a nice taste and flavour.
Cumin powder – Cumin or jeera powder used for a wonderful aroma and taste.
Coriander powder – Coriander or dhania powder widely used in Indian curries to give a nutty aroma.
Curd or yogurt – I used homemade curd. Thick curd used to give a buttery flavour and slightly tangy taste.
Cilantro or coriander leaves – Cilantro or coriander leaves used to enhance the taste and flavour.
Cardamom, cinnamon, cloves, mace, nutmeg Kasuri methi and ghee or clarified butter used for a lovely aroma and enhance the taste of the gravy.
Fresh cream – Well beaten fresh cream or malai used to give a creaminess to the gravy and mildly sweet taste.
Oil – I used sunflower oil here but you can use any oil of your choice.
Try to prepare all the soaked and ground nuts and spices ready before cooking. You can chop and boil the lotus stem in advance and store in refrigerator for easy and quick cooking. If you don’t have fresh or raw turmeric, use 1/2 teaspoon turmeric powder instead. You can also grind 1 teaspoon soaked raisins with cashew nuts almond, poppy seeds and melon seeds if you like.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Lotus stem or kamal kakdi- 2
Cashew nuts or Kaju – 1 tablespoon
Almond or badam – 1 tablespoon
Melon seeds or charmagaz – 1 tablespoon
Poppy seeds or khas khas – 2 tablespoon
Grated Coconut – 2 tablespoon
Ginger – 1/2 inch piece
Garlic – 2 cloves
Tomato – 2
Salt to taste
Fresh turmeric or kachchi haldi- 1 teaspoon, grated
Sugar – 1/2 teaspoon
Green chilli – 1-2 or to taste
Dry red chilli – 3
Cilantro or coriander leaves – 2 tablespoon
Onion – 1, sliced
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Thick curd or yogurt – 3 tablespoon
Green cardamom or ilaichi – 2
Cloves or laung – 3
Cinnamon or darchini – 1/2 inch piece
Kashmiri red chilli powder – 2 teaspoon
Mace or javitri powder – 1/8 teaspoon
Jaiphal or nutmeg powder – 1/8 teaspoon
Kasuri methi – 1 teaspoon
Fresh cream – 3 tablespoon
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Method
1. Wash the lotus stem or kamal kakdi well. Peel and cut the both tips. Wash again under running tap water. Check if it properly clean from inside. Slice the lotus stem.
2. Rinse well and soak in sufficient water for 15-20 minutes. Drain the water and pressure cook with water for 3 whistle. Or after 1 whistle reduce the flame. Cook on simmer for 2 whistle. Immediately remove from heat after 2 whistle. Let the pressure settle down on its own .drain the water and keep aside.
3. Soak almond in hot water. Peel the almond when cool. Soak cashew nuts, melon seeds and poppy seeds in hot water. Or you can microwave for 1 minutes. Also Soak the dry red chilli in 3-4 tablespoon hot water.
4. Grind soaked and peeled almond, cashew nuts, poppy seeds, melon seeds,green cardamom, cloves and dry red chilli altogether with 3-4 tablespoon water. Grind into a smooth paste.
5. Whisk the curd with cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg powder and mace powder.
6.. Heat oil in a pan. Fry the lotus stem slices till golden brown from all the sides. Don’t over crowd, frý in 2-3 batches and remove from oil and transfer to a plate.
7. In the same oil fry slied onion till brown. Let it cool down.
8. Grind the fried onion with green chilli, garlic, ginger, grated fresh turmeric and tomato. Make a smooth paste. Don’t add water.
9. Heat remaining oil of fried onion and add ghee. You can add little more oil if required. Add onion, green chilli, tomato paste and sugar. Saute till oil leaves the sides.
10. Add poppy seeds,coconut and nuts paste. Saute again till everything dried up and oil separates.
11. Reduce the heat and add spices mixed well beaten curd. Also add chopped cilantro or coriander leaves. Saute till dried up and oil leaves the sides. Add fried lotus stem and salt. Reserve 4-5 fried lotus stem slices for garnishing. Mix well.
12. Add 1&1/4 cup water and mix. When it starts to boil reduce the heat. Cover and cook on simmer for 10 minutes. Don’t leave unattended. Check and stir in-between. You can add little more water if required to get your desired consistency. But don’t make it runny. Gravy should be thick.
13. Add remaining fresh cream and stir. Add cardamom powder and Kasuri methi. Crush the Kasuri methi with your palm before adding.
14. Mix and remove from heat. Taste and adjust the seasoning. You can add little more hot water if gravy becomes too thick. Garnish with fresh cream fried lotus stem slices and cilantro or coriander leaves.
15. Serve with roti, paratha, puri, naan, pulao, fried rice or steamed rice. This shahi korma is also great to serve with Malabar paratha.
Notes
1. If you want your korma less spicy use 1-2 red chilli. Use chilli according to your taste.
2. If you don’t have fresh or raw turmeric/kachchi haldi then you can use 1/2 teaspoon turmeric powder instead.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Spinach egg curry and spinach paneer or cottage cheese curry. Yes, you can make this delicious side dish with egg or paneer or you can also use grated paneer and egg both. And best part is that you can use boiled or sauteed spinach or palak to make this curry. This spinach curry is taste great with both ways. So here is a recipe with four different ways and with different taste. Try this delectable curry as per your convenience and serve with any Indian flatbread or crisp toast.
Got this recipe idea from Vishal Amin. Earlier shared his delicious Broccoli almond cheese soup here. Vishal shared a video on his Instagram and Facebook profile. Tried this recipe with some changes. And every time it was a super hit in my family. Scroll down to see all the different ways to make this nutritious side dish with scrumptious taste. And its my humble suggestion that try all the method and enjoy the different taste.
Its not only taste great but also nutritious. Spinach is extremely healthy and linked to numerous health benefits. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Spinach is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Source – Healthline
Eggs are one of the few foods that should be classified as “superfoods.” They are loaded with nutrients, some of which are rare in the modern diet. Eggs are among the most nutritious foods on the planet. A single large boiled egg contains :
• Vitamin A: 6% of the RDA
• Folate: 5% of the RDA
• Vitamin B5: 7% of the RDA
• Vitamin B12: 9% of the RDA
• Vitamin B2: 15% of the RDA
• Phosphorus: 9% of the RDA
• Selenium: 22% of the RDA
• Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc To read about 10 health benefits of eggs that have been confirmed in human studies click here.
You can get 13 different egg dishes on this blog. Click on the link below to get all the recipes in one post.
Not only nutritious but its very easy to make. As I mentioned above that you can use boiled spinach or sauteed spinach to make this curry. And also use egg or paneer or both. I make it so often and love the taste with all the method. Every time make some changes. Sauteed spinach and boiled spinach taste little different but both taste too good. Make it with egg or paneer or use both, you will get different and absolutely mouthwatering taste in all the ways. I suggest you to try all the different ways to get different taste every time. Vegetation people can enjoy it with only paneer.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Egg – 3-4
Or
Grated paneer or cottage cheese – 1/2 cup
Onion – 2 finely chopped
Butter or oil – 1&1/2 tablespoon
Spinach leaves – 200 gram
Oil – 1 teaspoon
Cilantro or coriander leaves – 1 cup, chopped
Garlic – 3-4 cloves
Ginger – 1 inch piece
Green chilli – 2 or to taste
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Kasuri Methi – 1 teaspoon
Water – 1 cup
Method
1. Rinse the spinach leaves well and chop roughly.
2..Heat 1 teaspoon oil in a pan. Add cleaned, washed and chopped spinach leaves and saute till moisture evaporate and spinach dried up. Remove from heat and let it cool down. You can also use boiled spinach leaves instead of sauteed if you want.
3. Grind sauteed or boiled spinach leaves, chopped cilantro or coriander leaves, ginger, garlic and green chilli. Make a smooth paste.
4. Heat oil or butter in a pan. You can use half oil and half butter. If you are using only butter, add 1 teaspoon oil with butter to prevent burning the butter. Add finely chopped onion and fry till onion starts to change it’s colour.
5. Now add the green paste and saute till raw smell of garlic goes away.
6. Add half cup water and let it boil. Grate the boiled eggs and add. Or add grated paneer or cottage cheese. Or you can use 1/4 cup grated paneer with grated eggs. I sometimes do so.
7. Mix and cook on simmer for 5-6 minutes or till you get your desired consistency.
8. Crush the Kasuri methi with your palm and add in the curry. Mix and remove from heat. Serve with any Indian flatbread or toasted bread.
Notes
1. Vegetarian people can use paneer to cottage cheese instead of eggs.
2. You can use less or more eggs as per your convenience.
3. Use chilli according to your spice tolerance. You can use more green chilli if you want your curry more spicy.
4. Olive oil can be used instead of butter.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Mor Kulambu or buttermilk Kuzhambu from Tamil cuisine. A no onion garlic spicy tangy and lipsmackingly delicious curry made with curd or buttermilk. Similar to kadhi but without besan or chickpea flour. A perfect side dish to serve with steamed rice.
This yogurt based curry is usually made with okra/ladyfingers/bhindi, ash gourd or other vegetables but I am sharing the recipe of curry only because I love it without vegetables but you can use okra, winter melon, ash gourd, colocasia or any vegetable of your choice. Vegetables should be cooked till tender before adding in the ground paste of coconut and spices.
Here are some more South Indian style recipes on this blog.
You may also like to try Mor kootu recipe from the blog of Priya Vijaykrishnan.
According to Wikipedia Buttermilk Kuzhambu or Moru Curry(Malayalam) Mor Kuzhambu(Tamil) is a commonly prepared dish in Kerala and Tamil Nadu. This is a liquid curry recipe which is served with white or boiled rice, pancake made of lentils / mixed gram dosa. Traditionally, it includes vegetables like okra, winter melon or ash gourd, colocasia, etc. The taste is a bit sour, and it is a dish of Tamil Nadu. It is widely prepared on festivals as a special dish. It is often served with hot steamed rice and potato fries.
This buttermilk Kuzhambu or Mor Kulambu is very easy to make. Just don’t forget to blend the curd or yogurt well. Without blending curd will curdle and texture will differ. And ground spices should be a smooth paste. Colour of the curry should be pale yellow so don’t use turmeric powder more than 1/4 teaspoon. I have made this curry without vegetables but if you want to use ladyfingers/okra or bhindi or ash gourd or any other vegetable, chop and cook them with one teaspoon oil before adding in the curry. Try this delicious yogurt curry and let me know how you like it.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Curd or thick yogurt – 1 cup
Turmeric powder – 1/4 teaspoon
Salt to taste
Ginger – 1/2 inch piece
Green chilli – 3-4 or to taste
Coconut – 1/4 cup, grated or finely chopped
Curry leaves – 4-5
Cumin seeds – 1 teaspoon
Coriander seeds – 1 teaspoon
Arhar dal or toor dal/ split pigeon peas – 1 tablespoon
Rice – 1/2 teaspoon
Water – 1 cup
For tempering
Oil – 1 tablespoon
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1/4 teaspoon
Methi or fenugreek seeds – 1/4 teaspoon
Dry red chilli – 2
Curry leaves – 10-12
Hing or asafoetida – 1/4 teaspoon
Method
1..Wash dal and rice well. Soak in 3-4 tablespoon hot water for 30 minutes.
2. Grind cumin seeds, coriander seeds, ginger, green chilli and coconut. Drain the water of soaked rice and dal or split pigeon peas lentil. Add in the grinder with cumin, coriander, ginger chilli and coconut paste. Add 3 tablespoon water and make a smooth paste.
3. Take out the ground mixture in a pan or wok. Add 1/4 teaspoon turmeric powder, salt and 1 cup water. Also add the cooked vegetables if using. See notes for more options.
4. Mix well and let it boil on medium heat for 6-7 minutes. Stir in between to avoid sticking to the bottom.
5. In the meantime blend the curd or yogurt. You can use your mixer grinder or hand blender to blend. Curd should be blend really well.
6. After 6-7 minutes reduce the heat to lowest. Add blended curd and mix. Cook on simmer for two minutes or until it starts to boil and becomes frothy. Keep stirring to avoid curdling the yogurt or curd. Remove from heat. Don’t boil for a long time.
7. Now heat oil in a small pan. Add cumin seeds, mustard seeds, fenugreek seeds, dry red chilli, curry leaves and hing or asafoetida. When seeds starts to splutter remove the pan from heat and mix in cooked curd or yogurt mixture. Mix well and cover for a few minutes.
8. Serve hot with steamed rice and potato fries.
Notes
1. Never use yogurt or curd without blending well.
2. You can use ash gourd, okra/ladyfingers/ bhindi or any other vegetables. Even you can use udad dal or black lentil pakoda or vada in this yogurt coconut curry if you want. If you are using vegetables, cook them with one teaspoon oil till tender before adding in the curry.
3. Use green chilli according to your spice tolerance.
4. Use thick yogurt or curd for perfect taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Peanut egg curry. Spicy delicious egg curry in peanut gravy. Grated eggs and ground peanut made this curry rich creamy and mouthwatering. Perfect side dish to pair with any Indian flatbread, jeera rice, pulao or fried rice.
Taste is completely different from the egg curry we usually make. You can make this as a side dish for your lunch or dinner. This tasty and flavorful curry is also great as party side dish. You may like some more egg curries with different taste and flavour on this blog. Click on the name below to get the recipe.
To make this curry you have to grate the hard boiled eggs. Grated eggs and ground peanut will give your curry a rich creamy texture. Peeling soaked peanut is very easy. Just rub the peanut lightly with your finger tips to peel the red skin. I have ground the cardamom, cinnamon and cloves with onion garlic to make a smooth gravy. You can use these whole spices for tempering or tadka before adding onion ginger garlic paste. But these will come in mouth while eating so better to grind into a smooth paste.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Egg – 3-4, hard boiled
Peanut – 1/2 cup
Onion – 1 large, chopped
Garlic – 3-4 cloves
Ginger – 1/2 inch piece
Green chilli – 1-2
Green cardamom – 2
Cloves – 3
Cinnamon – 1/2 Inch piece
Tomato – 2, medium
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Cilantro or coriander leaves – 1-2 tablespoon, chopped, optional
Kasuri methi – 1 teaspoon
Oil – 3 tablespoon
Water – 1&1/4 cup
Method
1. Wash and soak the peanut in sufficient water overnight. Next day drain the water and wash again. Peel the red skin of peanut. Rub the peanut gently with your fingers to remove the red skin.
2. Peel and grate the boiled eggs and keep aside.
3. Grind onion, garlic, ginger, green chilli, green cardamom, cloves and cinnamon into a smooth paste.
4. Grind the soaked and peeled peanut. Add chopped tomato and grind again. Make a smooth paste of peanut and tomatoes.
5. Heat oil in a pan. Add onion garlic, chilli, cardamom, cloves and cinnamon paste. Fry till oil leaves the sides.
6. Add tomato and peanut paste. Mix well. Add cumin powder, coriander powder, turmeric powder and Kashmiri red chilli powder and mix. Saute till spices dried up completely and oil separated.
7. Now add the grated boiled eggs and salt. Also add chopped cilantro or coriander leaves if using. Mix well.
8. Add water and mix. When the curry starts to boil reduce the heat. Cook on simmer for 5-6 minutes.
9..Crush Kasuri methi with your palm and add in the curry. Remove from heat. Your peanut egg curry is ready.
10. Garnish with cilantro or coriander leaves. Serve hot with pulao, jeera rice, rumali roti, paratha, puri, roti, naan or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Shahi dum aloo. A no onion garlic rich creamy and delicious curry. Easy to make spicy and flavorful curry to paired with puri, paratha, roti, fried rice, jeera rice or pulao. A perfect side dish for this festive season.
On upcoming Navaratri which starts from 7th October this year, many people avoid onion garlic on these days. So here is a mouthwatering and easy recipe for you. You can also make it to serve as Bhog prasad with Luchi, Basanti pulao, Bhuni khichuri or Bengali pulao. I have served it with basanti pulao.
Potatoes are always comes to our resque when no other vegetables available for some reason. I always store potatoes when my vegetable vendor is on leave. Versatile potatoes are
• Packed With Nutrients.
• Contain Antioxidants. Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids
• May Improve Blood Sugar Control
• May Improve Digestive Health
• Naturally Gluten-Free
• Incredibly Filling
• Extremely Versatile
To read more about health benefits of potato click here.
Some fragrant spices are used to make this potato curry flavorful. I have used ground paste of these spices. You can also use these cardamom, cloves and cinnamon in tempering or tadka. If you are using in tempering don’t forget to crush the whole spices in a mortar pestle. But I like my gravy smooth and many people don’t like if these whole spices comes in mouth while eating. So to make the gravy smooth and creamy grind the spices into a smooth paste. And you can also add 1-2 tablespoon fresh cream at the end of cooking if you want.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Small potatoes – 500 gram
Tomato – 1 medium, chopped
Green chilli – 3-4 or to taste
Ginger – 1 inch piece
Cashew nuts – 10
Melon seeds – 1 tablespoon
Poppy seeds or khas khas – 1 tablespoon
Green cardamom – 3
Cinnamon – 1/2 Inch piece
Cloves – 3
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Curd or yogurt – 4 tablespoon
Mustard oil – 3 tablespoon
Salt to taste
Sugar – 1/2 teaspoon
Kasuri methi – 1 teaspoon
Water – 1&1/2 cup + 4 tablespoon
Ghee or clarified – 2 teaspoon
Cilantro or coriander leaves – to garnish
Method
1. Boil the potatoes in a pressure cooker for 2 whistle. Don’t make too soft because we will fry the potatoes. If you don’t have small potatoes then you can also use large size potatoes. Cut the boiled potatoes in large pieces before frying.
2. Let the cooker cool down. Take out the potatoes and peel them. Prick the potatoes with a fork and keep aside.
3. Dry grind poppy seeds, melon seeds and cashew nuts. Add 3-4 tablespoon water and grind again. Make a smooth paste. Pour the paste into a bowl. Mix well beaten curd or yogurt with the mixture and keep aside.
4. In the same grinder grind tomato, ginger, 1-2 green chilli, cinnamon, green cardamom and cloves. You can use green cardamom, cinnamon and cloves for tempering or tadka but I recommend to grind everything into a smooth paste to get creamy smooth gravy. And the whole spices will not come in mouth while eating.
5. Heat oil in a pan. Add potatoes and salt. Fry till potatoes becomes golden brown.
6. Add tomato, ginger, green chilli, cardamom, cinnamon and cloves paste. Mix well. Add cumin powder, turmeric powder, coriander powder and Kashmiri red chilli powder. Saute till oil leaves the sides.
7. Reduce the heat and add cashew nuts, melon seeds and poppy seeds paste mixed with curd or yogurt. Saute till everything dried up and oil leaves the sides. Don’t increase the heat. Cook on simmer to avoid curdling the yogurt.
8. Add 1 & 1/2 cup water, sugar, 2-3 green chilli and little salt. Remember we have added salt in potatoes.
9. Increase the flame. When the gravy starts to rolling boil reduce the heat. Cook on simmer for 10-15 minutes. Or till you get your desired consistency.
10. Crush Kasuri methi with your palm and add in potatoes. Taste and adjust the salt if required. Add a dollop of ghee or clarified butter and remove from heat. You can add 1-2 tablespoon fresh cream if you like. I didn’t.
11. Garnish with chopped cilantro or coriander leaves. Serve with any pulao, steamed rice, puri, luchi, naan, paratha or any Indian flatbread.
Notes
1. You can use almond instead of cashew nuts.
2. Use chilli according to your spice tolerance.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Batter Up With Sujata 