north indian

A savory recipe with amazing flavours, Achari Jingha is a must try recipe made with prawns, tomato, onion and melange of spices. Try this easy curry recipe ideal to serve with boiled rice, perfect for occasions like dinners and buffets.

Achari Jingha Recipe

prawns

tomato

Numbers onion

garlic paste

ginger paste

vegetable oil

mustard seeds

nigella seeds

fennel seeds

cumin seeds

fenugreek seeds

Numbers green chilli de seeded

turmeric powdered

coriander powder

black pepper

lemon juice

salt

water

coriander leaves

Toast the nigella seeds, fennel seeds, cumin seeds, mustard seeds and fenugreek seeds till fragrant and the color changes a little (approx. for 2 minutes) and crush coarsely.

In a blender, puree the tomatoes. Finely chop the onions. Slit the green chilies lengthwise and deseed the chilies.

Heat the oil in a non-stick saucepan and gently fry the seeds for 30 seconds.

Add the onion and fry for about 10 minutes on low flame, until lightly golden in color. Add the garlic and ginger pastes and the chillies. Saute for 1 minute, then add the turmeric, coriander and salt.

Pour in the pureed tomatoes and simmer until the oil rises to the surface - about 10 minutes.

Add the prawns and the water. Bring to the boil and then reduce the heat to a slow simmer. Cover and simmer for 3-4 minutes, until the prawns are nearly cooked.

Remove the cover and stir over a high heat until the sauce thickens. Stir in the remaining ingredients: pepper, lemon juice and fresh coriander. Serve hot.

Delicious, rich &amp; creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Restaurant-Style Shahi Paneer

paneer

cashews ((30 grams))

almonds (skins removed (30 grams))

mango

tbsp butter, ghee

coriander seeds

cloves

cinnamon stick

green cardamoms (cracked)

black cardamom

bay leaf

red chillies (slit lengthways (use 1 if you prefer mild head))

tsp turmeric

onions

garlic (crushed)

ginger (grated)

turmeric

saffron (8-10 threads)

tomatoes

butter

ginger (julienned)

tsp Kashmiri chilli powder

ml cream

tsp kasoori methi (crushed)

green cardamom pods (seeds finely ground)

tbsp chopped coriander leaves

Saffron strands, dried rose petals, chopped coriander leaves and cream (to garnish)

Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.

Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.

Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.

In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.

Switch the heat off and stir in the cream, kasoori methi and ground cardamom.

Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

https://www.youtube.com/watch?v=V9r9Q2r0LtM

Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

✏️ FULL RECIPE & TIPS: https://www.sanjanafeasts.co.uk/blog/2020/01/restaurant-style-shahi-paneer/

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#curry #vegetarian

SHAHI PANEER - RESTAURANT-STYLE VEGETARIAN CURRY | Sanjana.Feasts

Aloo Gobhi Adraki is a North Indian recipe prepared in almost every kitchen. This easy-to-make dish is prepared using fresh potatoes and cauliflower and tossed in some aromatic spices. The dish is perfect for the main dish. The dish can be well served on occasions like anniversary, potluck, kitty parties or any special get-togethers. It can be well complemented with any regular meal and can be paired up with cooked rice or even hot chapattis. Try this easy and scrumptious recipe and surprise your guests with your amazing culinary skills. Try this simple aloo gobhi adraki recipe for your next house party and enjoy with your loved ones!Recipe: Chef Izzat Hussain

Aloo Gobhi Adraki Recipe

potato

cauliflower

ginger

red chilli powder

tomato puree

onion

Slice the potatoes into finger shapes. After this, fry it in a medium-sized pan along with cauliflower. Take another pan, add all the ingredient and mix it well until it turns golden brown. Now, add the fried gobhi and aloo.

Chop the ginger and coriander leaves in a bowl. Now, add chopped ginger to the pan and mix well with the rest of the ingredients. Garnish it with chopped coriander leaves, and serve hot!

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

The Ultimate Saag Paneer

mustard greens (washed, roots trimmed)

spinach leaves (washed)

garlic (peeled)

baking soda

tbsp fine cornmeal

g butter

tsp salt

tsp garam masala

ml single cream

450 g shop-bought

tsp oil

black cardamom (whole)

onion (finely sliced)

green chillies (chopped)

garlic (finely sliced)

Red onions (finely sliced)

chillies

Paratha (makki ki roti

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).

While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.

Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.

Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

Chicken Shashlik is a delicious appetizer recipe often served in restaurants. It is served on a bed of rice usually or sometimes with noodles and is a complete meal in itself. If you want to make Chicken Shashlik at home you can try the following recipe given in easy and simple steps. You can make this simple recipe with easily available ingredients at home. Ensure that you use fresh chicken or best results. It is important to marinate this dish with spices or sometime for best results.

Chicken Shashlik Recipe

chicken boneless

capsicum (green pepper)

yoghurt (curd)

garlic

tomato pureed

red chilli powdered

Chop the onion, tomato and capsicum and keep aside. Make a paste of ginger and garlic. Take a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, salt and tomato puree. Add the boneless chicken pieces and mix well, coating all the pieces in the marinade properly. Add the vegetables. Cover and refrigerate for 2-3 hours.

Thread the chicken onto the skewers, alternating it with chunks of onion, tomato and capsicum. Brush with butter, then grill until chicken is cooked through and is golden brown. You can also pan grill the chicken. In this case, just ensure that you keep the flame low and keep turning the chicken pieces. You may have to alternately cover and uncover the pan and keep adding butter. Then, place the chicken skewers on a heated iron plate for sizzling effect and splash a few drops of water and oil on it. Serve immediately with mint chutney. You can also serve it on a bed of rice or noodles and it would become a complete meal.

Are you craving for some delicious pulao? If yes, then here's a scrumptious Egg Pulao recipe for you which is loaded with the goodness of eggs and surely satiate all your pulao cravings. Egg Pulao is a North Indian recipe which is made using a melange of Indian spices. This pulao recipe is ideal for occasions like anniversaries and formal lunches. You can also make this pulao as a Sunday brunch when your entire family is at home and demanding something lavish and tasty. This egg pulao recipe tastes best when served with raita and mirchi ka saalan. Egg Pulao can easily be packed in tiffin. Try out this quick and easy to make pulao recipe.

Egg Pulao Recipe

Numbers egg

basmati rice boiled

green chilli

ghee

refined oil

To make this easy Egg Pulao recipe, take a pan and add ghee in it. Heat it over moderate flame. Once the ghee is sufficiently hot, add the green chili paste and fry it for 30 seconds. Then add in the ginger-garlic paste to the green chilli paste and stir-fry for 1 minute on moderate flame.

Then add the chopped onions and salt to the mixture. Saute the onions till they turn slightly pinkish in hue. Once this is done, break the eggs into the same pan and mix well. Meanwhile, reduce the flame to low-medium.

Add the cooked rice in the pan and mix well until all ingredients are well combined. Cover the pan with a lid and cook for 5 minutes. Once the pulao is properly cooked, transfer it to a serving bowl and garnish it with coriander leaves and serve hot with green chutney or yoghurt. You can also pair it with Mirchi ka Saalan. Enjoy this Egg Pulao recipe with family and friends.

Looking for some snack options to include in your Holi party menu? We bring to you one of the most scrumptious potato recipes that will woo your taste buds with its burst of flavours. If you are a potato lover, then you need to try this recipe for sure. Golden brown and crispy potatoes, seasoned with a variety of spices and serve with some creamy garlic mayonnaise and sev on top is indeed a delight to savour. To make this yummy Aloo Chaat, you just need a handful of ingredients. If you love to try out new recipes at home, then do bookmark this recipe. You can serve this dish to your guests during a party, a family get together, serve it with tea or even have it for dinner when you don't feel like preparing anything lavish. Potatoes in this recipe are pre-boiled, so you need not cook them much. Just fry them a bit to give a crispy exterior. Be it kids or adults, everyone will love this recipe for sure. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!Recipe by: Chef Rishi Bhardwaj, Head Innovation and New Product Development, Del Monte.

Crispy Aloo Chaat Recipe

pomegranate seeds

green chilli chopped

mango powder

chaat masala

garlic mayonnaise

0 As required salt

Heat some oil in a pan. And add jeera, green chillies and let them splutter. Then add potatoes and shallow fry till they turn golden brown in colour and crisp in texture.

Add red chilli powder, dry mango powder, coriander powder, chaat masala and salt. Give a good mix.

Take out the chaat in a bowl. Garnish with pomegranate, coriander leaves, sev and garlic mayo. Give a toss and serve.

Make lip-licking naans that are thin, tender and chewy, with perfectly-puffy blisters, just like in Indian restaurants. The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal — you won’t believe they aren’t from a restaurant!

Quick Buttermilk Naan

400 g plain flour (plus more for rolling out)

buttermilk

tsp sugar

tsp baking powder (not baking soda)

100 ml flavourless oil

tsp kalonji (nigella seeds) (optional)

Water (for sprinkling on the surface of the naan)

Butter

In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, sugar and optional kalonji seeds. Give it a quick stir and then add the oil and buttermilk. Mix to form a wet, shaggy dough.

Now, either by hand or using the dough hook attachment of your stand mixer, knead the dough until soft and smooth. This will take 6-7 minutes by hand or 3 minutes in the stand mixer running at medium speed. Cover the dough with a damp cloth or tea towel and allow to rest for 10 minutes.

For the naan dough:

Divide the dough into 10 equal portions and roll into balls.

Heat the frying pan or tawa over a medium heat. It should be scorching hot. It&#x27;s a good idea to open a window at this point.

On a very lightly floured surface, roll one of the dough portions into a round-ish shape. It doesn&#x27;t have to be perfectly round. You could also roll it into an oblong or teardrop shape. The choice is yours. The most important thing is that the surface is of an even thickness so it all cooks evenly. Aim for a thickness of about 1/2 cm.

Use your fingers to sprinkle and lightly spread water on the entire surface of the naan. Be gentle, you don&#x27;t want to tear the naan or rub it in.

To roll the naan:

Carefully, using two hands, pick the naan up and place it water-side down on the hot pan. It will sizzle and bubbles will quickly begin to appear on the naan. Allow to cook for 15-20 seconds.

Using a heatproof glove, grab the pan handle and carefully tip it upside down to cook the uncooked side directly over the open flame. It will take 20-25 seconds to puff up and blister.

Remove the naan from the head and use a metal spatula to carefully unstick and lift the naan from the pan. It should come away fairly easily and be nice and charred on the bottom. Wrap it in a dry tea towel to keep warm while you roll and cook the rest of the naans. Keep them together, wrapped in the tea towel until you&#x27;re ready to serve.

Brush the naans with melted butter before serving.

To cook the naan:

Cake is one dessert recipe that everyone loves. Try this interesting amalgamation of semolina (suji) and mango. This easy dessert recipe will be loved by everyone.Courtesy: www.betterbutter.in

Suji Mango Cake Recipe

semolina

mango pureed

sugar

milk

baking powder

almonds

cashews chopped

For making this easy dessert recipe, take suji, butter, sugar, baking soda and baking powder in a mixing bowl. Mix it well together.

Now add mango puree, milk and mix well them into a smooth batter. Set this aside for 10-15 mins.

Now grease a microwave safe bowl and pour the batter into it. Garnish with nuts of your choice.

Microwave for 3 mins. Start checking from 2 mins onwards.

Take it out from the microwave, let it cool down.

If you are bored with having paranthas with plain curd, then try this Cucumber raita recipe. Cucumber Lemon Raita is a North Indian recipe made using a delicious blend of cucumber, lemon, and mint leaves along with yogurt. These ingredients are readily available at home. You can add more veggies to it as per your choice. This yogurt recipe that will blow your mind with its amazing flavors and goes with almost every dish. Cucumber has a high water content which keeps the body hydrated and lemon is rich in Vitamin C. The tang of lemon juice makes this raita even more delectable. It can be prepared in a jiffy and without much effort. Raita is served alongside biryani or pulav and it enhances the flavor of these dishes. They feel incomplete without them and taste best when served with raitas. It forms an important part of most of the North Indian dishes. You can serve this raita at kitty parties, anniversaries and potlucks. This raita is a great option in place of serving a plain boondi one. So, wait no more and try this recipe now and serve it along with your favorite dishes.

Cucumber Lemon Raita Recipe

cucumber

cumin ground

mint leaves

To prepare this raita, start by peeling the cucumber and grate it properly.

In a large bowl, beat the yogurt for 2 minutes and then combine it with the grated cucumber.

Add the lemon juice, red chilli powder, cumin powder and salt as per your taste. Mix gently.

Transfer the raita in a serving bowl and garnish with the mint leaves. Serve.

Cook Doli ki roti in the comfort of your home with BetterButter. Tap to view the recipe!

Top 18 north indian recipes from across the web

The most viewed north indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Achari Jingha Recipe

Restaurant-Style Shahi Paneer

Aloo Gobhi Adraki Recipe

The Ultimate Saag Paneer

Chicken Shashlik Recipe

Egg Pulao Recipe

Crispy Aloo Chaat Recipe

Quick Buttermilk Naan

Suji Mango Cake Recipe

Cucumber Lemon Raita Recipe

Doli ki roti recipe by Aditi Bahl a...

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Bread Pakora Recipe | How to Make B...

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Top 18 north indian recipes from across the web

The most viewed north indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Achari Jingha Recipe

Restaurant-Style Shahi Paneer

Aloo Gobhi Adraki Recipe

The Ultimate Saag Paneer

Chicken Shashlik Recipe

Egg Pulao Recipe

Crispy Aloo Chaat Recipe

Quick Buttermilk Naan

Suji Mango Cake Recipe

Cucumber Lemon Raita Recipe

Doli ki roti recipe by Aditi Bahl a...

Biryani Masala Powder

Bread Pakora Recipe | How to Make B...

Baigan Bharta Recipe | How to Make ...

Mixed Vegetable Recipe

Cabbage Raita Recipe

Jackfruit Biryani: Easy Jackfruit B...

Grilled Chicken Recipe: How to Make...

The most viewed north indian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine