Mushroom Muttor Masala

A restaurant style preparation with mushrooms and green peas, flavored with cashew paste and dried fenugreek leaves, gives an exquisite taste and still light and guilt free. A highly suggested dish for all , even to those who don’t like consuming mushrooms.

What You Need:


1 Button Mushroom 250 grams cut into medium size
2 Green Peas 50 grams
3 Onion 1 big chopped
4 Tomato Puree 3 big tomatoes
5 Ginger Garlic Paste 2 tsp
6 Oil 2 tsp
7 Cumin seeds 1 tsp
8 Coriander Powder 1 tsp
9 Turmeric Powder 1 tsp
10 Red Chili Powder 1 tsp
11 Garam Masala 1 tsp
12 Kasuri Methi 1 tsp crushed
13 Kaju Paste 1/2 cup
14 Coriander Leaves For Garnishing
15 Salt to taste
16 Sugar 1/2 tsp
17 Green Chili Slit 2


Steps to Make:

Heat oil in a pan.
Add cumin seeds . Once it starts spluttering, add green chillies and chopped onions.
Add ginger garlic paste and cook till onion turns brown.
Add tomato puree, turmeric powder, coriander poweder and red chilli powder.
Cover and cook for 5 min on low flame.
Add green peas, garam masala. Cover and cook for 4-5 minutes more.
Add chopped mushrooms, salt, sugar , garam masala and kasuri methi.
Cover and cook till mushrooms and well cooked. They will reduce considerable in size.
Add kaju paste. Add water if you think the gravy is too thick.
Cover and cook for 2-3 minutes more.
Serve hot with chapattis

Punjabi Aloo Gobi

Cauliflower and Potatoes cooked in North Indian Style is a very common dish and favourite of many people. Learn here how to make that peferct aloo gobhi, with the authentic taste you will get in the kitchen of a Punjabi Family.

What You Need:


1 Cauliflower 1 big cut into medium size florets
2 Potatoes 4 medium size, peeled and cut into 8 pieces
3 Onions 3 chopped
4 Tomatoes 3 chopped
5 Ginger 1 inch crushed
6 Garlic 5-6 crushed
7 Green Chili 2 chopped
8 Mustard Oil 2 tbsp
9 Cumin seeds 1 tsp
10 turmeric powder 1 tsp
11 red chili powder 1 tsp
12 coriander powder 1 tsp
13 garam masala powder 1 tsp
14 Salt To taste
15 Coriander leaves 2 tbsp chopped

Steps To Make:

Heat Mustard Oil on high in kadai till smoking point. Lower heat.
Add cumin seeds . Allow it to splutter.
Add chopped onions , crushed ginger and garlic,allow it to cook on medium till it turns brown.
Add tomatoes and cook for 2-3 min.
Add all dry masala : coriander, turmeric, red chili & garam gasala (most preferred is everest garam masal). Mix it well.
Add cauliflower florets & Potato pieces and mix gently.
Cook for 10-12 minutes with lid of the kadai on.
Open the lid in between and gently mix the vegetables to prevent spices to stick to the bottom.
Add salt, coriander leaves at last and cook for 2 min more..
Serve with phulka, roti or chapatti.

Creamy Whole Masoor Daal


Cauliflower and Potatoes cooked in North Indian Style is a very common dish and favourite of many people. Learn here how to make that peferct aloo gobhi, with the authentic taste you will get in the kitchen of a Punjabi Family.

What You Need:


1 Cauliflower 1 big cut into medium size florets
2 Potatoes 4 medium size, peeled and cut into 8 pieces
3 Onions 3 chopped
4 Tomatoes 3 chopped
5 Ginger 1 inch crushed
6 Garlic 5-6 crushed
7 Green Chili 2 chopped
8 Mustard Oil 2 tbsp
9 Cumin seeds 1 tsp
10 turmeric powder 1 tsp
11 red chili powder 1 tsp
12 coriander powder 1 tsp
13 garam masala powder 1 tsp
14 Salt To taste
15 Coriander leaves 2 tbsp chopped

Steps To Make:
Heat Mustard Oil on high in kadai till smoking point. Lower heat.
Add cumin seeds . Allow it to splutter.
Add chopped onions , crushed ginger and garlic,allow it to cook on medium till it turns brown.
Add tomatoes and cook for 2-3 min.
Add all dry masala : coriander, turmeric, red chili & garam gasala (most preferred is everest garam masal). Mix it well.
Add cauliflower florets & Potato pieces and mix gently.
Cook for 10-12 minutes with lid of the kadai on.
Open the lid in between and gently mix the vegetables to prevent spices to stick to the bottom.
Add salt, coriander leaves at last and cook for 2 min more..
Serve with phulka, roti or chapatti.