1. Aloo sabji
Aloo Sabji is a simple and comforting Indian potato curry that is commonly prepared in everyday meals. It pairs perfectly with roti, paratha, or rice.
👩🍳 Step-by-Step Cooking Method:
1️⃣ Preparation
Wash, peel, and cut the potatoes into small cubes. Keep them in water until ready to cook to prevent discoloration.
2️⃣ Start with Tempering
Heat oil in a pan or kadhai. Add cumin seeds and allow them to crackle. This releases a nice aroma and forms the base flavor of the sabji.
3️⃣ Cook the Base
Add finely chopped onions and sauté until they turn light golden brown.
Add ginger-garlic paste and cook briefly.
Then add chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.
4️⃣ Add Spices
Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for a minute so the spices blend properly with the onion-tomato mixture.
5️⃣ Add Potatoes
Drain the potatoes and add them to the pan. Mix well so they are coated with the masala.
Add some water depending on whether you want dry or gravy sabji. Cover the pan and cook on medium flame for about 12–15 minutes, stirring occasionally.
6️⃣ Final Touch
Once the potatoes are soft and fully cooked, sprinkle garam masala and mix gently.
Cook for another 1–2 minutes.
Garnish with fresh coriander leaves.
🍽️ Serving Suggestion
Serve hot with roti, poori, paratha, or steamed rice. It is also great as a side dish in lunch boxes.
2.🍲Yellow Dal Tadka – Detailed Method
Yellow Dal Tadka is a popular North Indian lentil dish known for its rich flavor and aromatic tempering. It is commonly served with rice or roti in everyday Indian meals.
👩🍳 Step-by-Step Cooking Method:
1️⃣ Cooking the Dal
First, rinse the lentils thoroughly under running water.
Cook them in a pressure cooker or deep pot with enough water until they become soft and fully cooked. The texture should be smooth but slightly thick. Lightly mash the dal for a creamy consistency.
2️⃣ Preparing the Masala Base
Heat oil or ghee in a pan.
Add cumin seeds and let them crackle.
Add finely chopped onions and sauté until golden brown.
Then add ginger-garlic paste and cook briefly until the raw smell disappears.
Add chopped tomatoes and cook until they soften and the mixture becomes thick and slightly oily.
3️⃣ Adding Spices
Add turmeric, red chili powder, coriander powder, and salt.
Cook the masala on low heat until the spices blend well and release aroma.
4️⃣ Mixing Dal with Masala
Pour the cooked dal into the pan and mix well with the prepared masala.
Adjust the consistency by adding water if required.
Let it simmer for 5–10 minutes so the flavors combine properly.
5️⃣ Preparing the Tadka (Tempering)
In a small pan, heat ghee or oil.
Add cumin seeds and allow them to crackle.
Add dried red chilies and sliced garlic.
Sauté until garlic turns light golden and aromatic.
You can also add a pinch of red chili powder for extra color.
Immediately pour this hot tempering over the simmering dal.
6️⃣ Final Touch
Mix gently and garnish with freshly chopped coriander leaves.
Serve hot.
🍽️ Serving Suggestions
Dal Tadka tastes best with steamed rice, jeera rice, roti, naan, or even paratha. It is a comforting everyday Indian dish.
3. Kadhi – Detailed Method
Kadhi is a traditional Indian dish made with a yogurt-based gravy that is slow-cooked and flavored with aromatic tempering. It is commonly enjoyed with steamed rice and is a comforting everyday meal in many Indian homes.
👩🍳 Step-by-Step Cooking Method:
1️⃣ Preparing the Base
Take fresh yogurt in a bowl and whisk it until smooth.
Add gram flour and mix well to avoid lumps.
Gradually add water while stirring continuously to create a smooth, flowing mixture.
2️⃣ Cooking the Kadhi
Pour the prepared mixture into a deep pan or kadhai.
Cook on medium flame while stirring continuously to prevent curdling or sticking at the bottom.
Once it begins to boil, reduce the flame and let it simmer gently.
Allow it to cook for 20–30 minutes so the raw taste disappears and the flavors develop properly. The consistency should become slightly thick and creamy.
3️⃣ Preparing Pakoras (Optional but Traditional)
Prepare a thick batter and drop small portions into hot oil.
Fry until golden and crisp.
Once ready, place them into the simmering kadhi and let them soak so they become soft and absorb the flavors.
4️⃣ Preparing the Tadka (Tempering)
Heat ghee or oil in a small pan.
Add cumin seeds and allow them to crackle.
Add dried red chilies and sliced garlic.
You may also add curry leaves and a pinch of red chili powder for extra aroma and color.
Pour this hot tempering directly over the cooked kadhi.
5️⃣ Final Touch
Let the kadhi simmer for a few more minutes after adding the tempering.
Garnish with freshly chopped coriander leaves.
🍽️ Serving Suggestions
Kadhi tastes best when served hot with steamed rice (Kadhi Chawal). It can also be enjoyed with jeera rice or plain roti.
4. Paneer Masala – Detailed Method
Paneer Masala is a rich and flavorful North Indian curry made with soft paneer cubes cooked in a spiced onion-tomato gravy. It is a popular dish in everyday meals as well as special occasions, known for its creamy texture and aromatic taste.
👩🍳 Step-by-Step Cooking Method
1️⃣ Preparing the Base
Heat oil, butter, or ghee in a deep pan or kadhai.
Add finely chopped onions and sauté on medium flame until they turn light golden brown. This step builds the main flavor base of the curry.
2️⃣ Cooking the Masala
Add ginger-garlic paste and sauté briefly until the raw aroma disappears.
Next, add chopped or pureed tomatoes and cook until the mixture thickens and oil begins to separate from the sides.
This stage is important to develop a rich and well-cooked masala.
3️⃣ Adding the Spices
Add turmeric powder, red chili powder, coriander powder, and salt.
Cook the masala on low flame so the spices blend properly and release their aroma. Stir continuously to prevent burning.
4️⃣ Preparing the Gravy
Add a little water to adjust the consistency of the gravy.
Let the mixture simmer for a few minutes until it becomes smooth and slightly thick.
For a richer taste, you may blend the masala before simmering to achieve a creamy texture.
5️⃣ Adding the Paneer
Cut paneer into medium-sized cubes.
Gently add them into the simmering gravy and mix carefully so they do not break.
Allow it to cook for 5–7 minutes so the paneer absorbs the flavors of the masala.
6️⃣ Final Touch
Sprinkle garam masala and mix lightly.
For a restaurant-style richness, you may add fresh cream or a small amount of butter.
Let it simmer for another 1–2 minutes.
7️⃣ Garnishing
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot.
🍽️ Serving Suggestions
Paneer Masala tastes best with:
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Butter naan
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Roti or chapati
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Paratha
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Jeera rice