north indian recipes

Sabut Masoor Dal is a delicious &amp; wholesome Indian stew made from whole brown lentils cooked in a Punjabi onion tomato gravy. It is a healthy dish that goes really well with Rice or Rotis.

Sabut Masoor Dal Recipe | Whole Masoor Dal

Cup Sabut/Whole Masoor Dal (Indian Brown Lentils)

Medium Sized Onion

Large Tomatoes

Cloves

Inch Piece of Ginger

Green Chillies

Teaspoon Cumin Seeds (Jeera)

Teaspoon Asafoetida (Heeng)

1.5 Teaspoon Coriander Powder (Dhania Powder)

Teaspoon Garam Masala

Teaspoon Turmeric Powder (Haldi)

Teaspoon Red Chilli Powder

Teaspoon Salt,

Coriander

Wash and rinse whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into pressure cooker.

Add 2-3 cups of water in it along with Haldi (turmeric powder) and salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for the pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.

Heat some oil in a pan on medium heat. Add cumin seeds and let them splutter. Also put a pinch of heeng (asafoetida) in the pan.

Then add one medium sized chopped onion. Roast the onions for a couple of minutes.

Add ginger, garlic paste and green chilli to the mixture. Cook till mixture becomes golden brown in color which indicates that onions have been thoroughly cooked.

Add pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good color.

Add red chilli powder, coriander powder, garam masala and heeng (asafoetida). Salt and turmeric powder (haldi) was already added to the dal, so no need to add it again.

Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now.

Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste.

Garnish Sabut Masoor dal with kasuri methi or chopped coriander leaves. Dal is ready to be served with rice dish or rotis.

Aloo Tamatar Ki Sabzi is a popular, comforting, tangy and easy to make  North Indian dish

Aloo Tamatar Ki Sabzi Recipe | Potato & Tomato Curry

Medium Sized Potatoes

Medium Sized Tomatoes

Teaspoon Black Mustard Seeds (Rai)

Teaspoon Coriander Powder (Dhania Powder)

(Namak)

Inch Ginger (Adrak)

Chili

5-6 Curry Tree Leaves (Curry Patta leaves)

Teaspoon Dried Fenugreek Leaves (Kasuri Methi)

8-10 Fresh Coriander Leaves (Hara Dhaniya)

Tablespoon Cooking Oil

Water

Heat some oil in a small pressure cooker (optionally, you can also use a pan with a lid if you are using boiled potatoes). Add mustard seeds (rai) to the cooker. When they start to crackle, add cumin seeds (jeera). Fry the cumin seeds for a few seconds till they start to splutter. Add a pinch of asafoetida (hing).

Turn the flame to low and add turmeric powder (haldi), red chilli Powder and coriander powder (dhania powder), garam masala and salt. Make sure that the flame is low as these spices will otherwise get burnt in hot oil.

Also add a few curry leaves (curry patta) along with finely chopped pieces of ginger (adrak) and green chilies (hari mirch).

Now add chopped pieces of Tomato or tomato puree.

Sauté till the tomato pieces become soft and you can see oil leaving the sides.

Add chopped potatoes (about one inch size) followed by 1 1/2 cup or 1 glass of water. Mix well and cook till you get one whistle of pressure cooker. Allow some time to cool so that steam escapes from the pressure cooker and the lid can be safely opened.

Add dried fenugreek leaves (kasuri methi) and also garnish with fresh coriander leaves (hara dhaniya). Optionally a teaspoon of milk cream can be added to give a rich look to the curry. Aloo Tamatar Ki Sabzi is ready. Serve it hot with roti, paratha or pooris.

Arbi ki sabji is a crispy &amp; spicy Indian dry curry made by stir frying arbi (taro roots) along with a unique combination of spices.

Arbi Ki Sabji Recipe | Sookhi Arbi Masala Sabzi

200 gm Arbi (Taro Root)

Tablespoons Coriander Leaves (Dhania)

Teaspoon Ajwain (Carom Seeds)

Lemon

Tablespoons Oil

Wash the arbi and add them to pressure cooker along with water. Pressure cook them till you get 1 whistle. After that cook for 1 more minute on lowest heat setting.

When the steam from the pressure cooker is gone, remove the arbi from the cooker and let them cool down. Then remove the peel from the arbi.

Cut the arbi into large pieces.

Heat oil in a pan and add ajwain (carom seeds) and chopped green chillies in the pan.

Then add the chopped arbi to the pan.

Add turmeric powder (haldi), red chilli powder, coriander powder (dhania) and salt to the pan.

Mix well and cook the arbi for 2-3 minutes on medium flame.

Flip the arbi and cook from all sides till crispy.

Add finely chopped coriander leaves to the arbi. Also sprinkle some lemon juice and mix well.

Arbi Ki Sabji is ready. Serve it hot with roti or naan.

Aloo Gobi is a very popular North Indian dish made up mainly of  potatoes and cauliflowers and flavored with traditional Indian spices.

Aloo Gobi Recipe | Cauliflower & Potato Curry

Medium Sized Cauliflower (Phool Gobi)

Inch Ginger, finely chopped

Chilies,

Teaspoon Jeera (Cumin Seeds)

Teaspoon Haldi (Turmeric Powder)

Teaspoon Red Chili Powder

Teaspoon Heeng (Asafoetida)

Cup Coriander Leaves

Take a cauliflower and cut it into medium sized florets. Wash and rinse them thoroughly and drain all the water in a colander.

Peel and dice potatoes into cubes.

Heat some oil in a pan. Add cumin seeds and fry them till they start to splutter. Add heeng (asafoetida).

Add finely chopped ginger and green chilies. Cook them for a few seconds.

Then add turmeric powder, red chilli powder and salt.

Add the diced potato & cauliflower florets to the pan.

Mix to coat the vegetables with the spices. Then cover the pan with a lid and cook the vegetables on low heat.

Stir occasionally till the potatoes turn soft, for about 15 minutes.

After the vegetables are cooked add garam masala powder.

Mix well and cook for another 2 minutes. Turn off the heat and and freshly chopped coriander leaves.

Aloo Gobi Curry is ready. Serve it hot with roti or paratha and boondi raita or with rice and dal.

A soft, chewy naan with a high-protein boost from cottage cheese &amp; bread flour—no yeast, no oven, ready in 30 minutes!

High-Protein Instant Stovetop Naan

bread flour (see FAQs & Notes + Variations)

low-fat plain cottage cheese (see FAQs & Notes + Variations)

1½ tsp baking powder

water

green chili,

cilantro/coriander leaves, minced

garlic, minced

butter

cast iron pan

In a medium mixing bowl, add the flour, cottage cheese, baking powder and salt (if using).

Mix with a spatula or wooden spoon until it forms large lumps.Add half the amount of water, about 2 tablespoons and knead the dough for until it comes together in a ball.

Add the remaining 2 tablespoons of water and knead for a few more minutes till it forms a soft ball of dough.

Let it rest till you prepare the toppings.

Preheat the cast iron pan over medium heat for about 8-10 minutes till it gets very hot and you see light smoke off its surface.

Preparing the Dough

Take a small bowl and fill it with some water.

Dump the  dough onto a lightly floured surface and knead for a few minutes until smooth.

Roll it into a log and divide it into 6 equal pieces. Shape each piece into a ball.

Using a small amount of flour to dust the surface and the rolling pin, roll each piece into a flat oval or circle, about 1/4″ thickness.

Using your fingers or a pastry brush, apply a thin layer of water to the top side of the rolled out dough.

Rolling the Naans

Place the rolled dough over the preheated cast iron pan, with the top side with the layer of water down.

Immediately press the herbs and garlic on the top side, using a wooden spatula.

Cook for about a minute, until you see large bubbles forming all over the top side.

Carefully lift the pan and turn it upside down over the flame to directly grill the top side of the naan (see FAQs &amp; Notes).

Grill over the direct flame for about a minute till the top side is lightly charred.

Once both the sides are grilled, the naan should come off the pan very easily.

Stovetop Grilling

Truly a game changing recipe. Definitely trying it. Will report back.

Just wanted to let you know that these naan turned out amazing! I followed the recipe and it worked out so well. Just that I have induction stove, so I roasted both sides on the pan itself, like you had mention in the notes section.

I have made your recipe over and over again! My review has been long overdue. These are 10/10. So so good!!

Made this multiple times now and always a hit with our family.
Naans are so quick to make and come out soft.

https://www.youtube.com/watch?v=muxYN1c0cok

Top 5 north indian recipes recipes from across the web

The most viewed north indian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sabut Masoor Dal Recipe | Whole Mas...

Aloo Tamatar Ki Sabzi Recipe | Pota...

Arbi Ki Sabji Recipe | Sookhi Arbi ...

Aloo Gobi Recipe | Cauliflower & Po...

High-Protein Instant Stovetop Naan

Top 5 north indian recipes recipes from across the web

The most viewed north indian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sabut Masoor Dal Recipe | Whole Mas...

Aloo Tamatar Ki Sabzi Recipe | Pota...

Arbi Ki Sabji Recipe | Sookhi Arbi ...

Aloo Gobi Recipe | Cauliflower & Po...

High-Protein Instant Stovetop Naan

The most viewed north indian recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine