side dish Archives - Love to stay home

Green Chicken Curry

May 19, 2022 No Comments

Simple Green chicken curry is one of those no-fuss recipes where you grind a whole lot of ingredients and make the curry. No chopping required! Most recipes have a red curry or gravy, so this is something different.

Even if you are busy, you can certainly make this green chicken curry in a hurry!! I am always looking for and trying recipes that are quick and easy. This is not my recipe, but I wanted to share it as it turned out really good.

This recipe is by Chef Varun Inamdar from the YouTube channel Get Curried. You can find the recipe video here. I love this particular chef’s recipes, they are always simple and delicious.

It has been a while since I shared a recipe on my blog. From now onwards, I have decided to only share recipes that turn out so delicious that I cannot help but share them with everyone! So, you know this is a great recipe!

I adjusted the original recipe to suit my family’s taste. This is how I made it for my family.

What are the ingredients required for this Green Chicken Curry?

Chicken thighs

Turmeric powder

Oil

To grind:

Green chilies

Ginger

Garlic

Mint leaves

Cilantro

Yogurt

Onion

Curry leaves

Lime juice

Garam masala powder

Salt to taste

The exact measurements that I used will be in the recipe card below.

These are my Amazon Kitchen Picks for this recipe:

STAINLESS STEEL PAN WITH LID

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this Green Masala Chicken??

Make the masala paste first, in a grinder jar add all the ingredients for the masala. Grind it well into a smooth paste. Keep this paste aside

Heat some oil in a pan. Add the chicken along with turmeric powder and salt. Fry it for about 5 minutes, stirring it so it does not stick to the pan.

Add the green masala paste to the chicken, and mix well for a few minutes. Cover and cook till chicken is fully cooked about 15 minutes.

Add garam masala and salt to taste.

When it’s done garnish with mint leaves and thinly sliced ginger.

That’s it! Your delicious green chicken curry is ready!

Serve with peas rice, plain rice, naan, roti, or paratha.

Print

Green Chicken Curry

An easy and delicious green chicken curry that gets its green color from mint leaves, cilantro, and green chilies.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

4 Chicken thighs, cut in half 8 pieces in total
1/2 tsp Turmeric powder
1/2 tsp Salt

Green masala ingredients

1 onion
20 Mint leaves
1/2 Bunch of Cilantro
4 Garlic cloves
1 inch Ginger
2 Green chilies
1 Sprig of Curry leaves
1 tsp Lime juice
2 tbsps Yogurt

To garnish

A few mint leaves
Few slivers of ginger
½ tsp Garam masala

Instructions

Add all the ingredients for the green masala paste to the grinder/mixer and make it into a paste. Set this aside.
Heat oil in a wide pan. When hot, add the chicken pieces, turmeric, and salt. Keep stirring and let the chicken cook for about 5 minutes.
Add the green masala paste prepared earlier. Mix it well. Add a little water (about ¼ cup) to the mixer jar and add that masala water to the chicken.
Cover and cook for about 15 minutes. The chicken should be cooked well.
Lastly, add salt to taste and garam masala.
Garnish with chopped mint leaves and thin slivers of ginger
Enjoy this green masala chicken with rice, quinoa, naan, roti or paratha!

Notes:

You can adjust the spice by adding more or less green chilies. In the original recipe, Chef Inamdar adds 6-8 green chilies, but I just added 2 as my family prefers less spice. I also left out the green chilies in the garnish.

If you like it spicy, do follow the original recipe.

Use chicken thighs for the best taste. But you can use chicken breasts or chicken legs too.

Other options that you can use are eggs or mutton( goat meat).

Substitute paneer, tofu, or vegetables for a vegetarian version.

For the masala paste, I added a small-sized onion and 4 big cloves of garlic. If you get small garlic cloves, you will have to add more.

You can add potatoes too. I always love adding potatoes to any curry as they absorb the flavors and taste good.

Do try this recipe, you will not be disappointed. Please leave a comment below if you try it out., I would love to hear from you! Or you can share a picture on Facebook or Instagram @lovetostayhomeblog

Check out my other easy Chicken recipes:

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for reading! Hope to see you back here soon!

Lovetostayhome is on Pinterest, Facebook, and Instagram, Please follow me to know when I post something new.

Have a wonderful day!

Photo by Hello I’m Nik on Unsplash

Recipes

Air-Fryer Cauliflower Manchurian

January 6, 2022 2 Comments

Air-Fryer Cauliflower Manchurian is a healthier version of the world-famous Cauliflower Manchurian or Gobi Manchurian as it is known in India. It is my most favorite way to eat cauliflower! Trust me once you try it you will agree as well!

Though I love this dish, most times I tend to stay away from it as the cauliflower is deep-fried.

But air fryer to the rescue!! I cannot tell you how much I love my air fryer! It really is a genius invention!

So here is my version of air-fried cauliflower Manchurian which tastes very much like the deep-fried version.

I have to mention the cauliflower is air fried but the rest of the dish is finished on the stovetop.

So let’s get straight to it!

What are the ingredients for Air-Fryer Cauliflower Manchurian?

For the air fried cauliflower:

Cauliflower

Flour

Cornflour

Salt and pepper to taste

Turmeric powder

Buttermilk ( I used milk with vinegar)

For the Manchurian:

Onions

Garlic

Ginger

Green chilies

Scallions

Red onions

Green bell pepper

For the sauce:

Soya sauce

Sriracha sauce or chili sauce

Tomato ketchup

Vinegar

Sugar

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this Air Fryer Cauliflower Manchurian?

Wash the cauliflower florets. Microwave for 2 minutes with water and turmeric powder. Drain and keep them aside.

Whisk the dry ingredients in a bowl.

In another bowl put your buttermilk. If you do not have buttermilk, you can mix 1 cup milk with 1 tbsp of white vinegar.

Now dip the cauliflower florets in the buttermilk and then toss them in the flour mixture. They should be nicely coated. Do the same for all the florets.

Drizzle oil on them and put in the air fryer at 375 for 8 minutes, and 400 for 2 minutes.

Air fry all the florets and keep them aside.

The cauliflower florets dipped in buttermilk and then coated in the flour mixture.

To make the Manchurian sauce:

Chop the onions, ginger, garlic, green chilies, and scallions if using.

Mix the ingredients for the sauce and keep it ready.

Heat oil in a pan, when hot, add the onions, ginger-garlic, and green chilies. Fry on a high flame stirring constantly. Add the red onions and green bell pepper. Cook for a minute.

Add the sauce and mix.

Add in the cauliflower florets and toss to coat.

Lastly, add the chopped scallions and cilantro to garnish.

Your delicious cauliflower Manchurian is ready! Enjoy it with some Fried Rice or Noodles!

I also have a recipe for Eggplant and Paneer Manchurian.

Print

Air-Fryer Cauliflower Manchurian

Cauliflower florets air-fried and tossed in a spicy Manchurian sauce.

Course Appetizer, Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 20

Total Time 25

Ingredients

15 Cauliflower florets (half a cauliflower)
½ Onion chopped
5 garlic cloves chopped
1 inch ginger chopped
2 green chilies chopped
½ red onion quartered
½ green bell pepper cut into squares
5 stalks Cilantro chopped
5 Scallions or green onions chopped(optional)
Salt to taste (if required)

For the Sauce

¼ cup Soya sauce
1 tbsp Sriracha or Chili sauce
1 tsp White vinegar
2 tbsp tomato ketchup
1 tsp sugar

For the air-fried cauliflower

1 cup buttermilk
½ cup all-purpose flour
2 tbsp cornstarch (cornflour)
½ tsp salt
¼ tsp pepper

Instructions

Microwave the cauliflower florets for 2 minutes with a little water and a pinch of turmeric powder. Once done, drain and set them aside.
In a bowl, whisk the flour, cornstarch, salt, and pepper.
Pour the buttermilk into another bowl. (Mix 1 cup milk and 1 tbsp. vinegar to make buttermilk)
Dip the cauliflower florets in the buttermilk, then put them into the flour mixture and toss them around till they are coated. Remove them onto a plate. Do the same until all the florets are coated.
Drizzle oil on the cauliflower florets.
Preheat your air fryer to 375°F. Put the cauliflower florets in a single layer, and air fry till crispy. It should take about 8 minutes. After that, turn up your air fryer to 400°F and air fry for 2 minutes more.
Repeat with a second batch till all the florets are air fried. Keep them aside.

To make the Manchurian

Chop all the ingredients and keep them ready.
Mix all the ingredients to make the sauce and keep it ready in a bowl.
Heat up a pan on medium-high heat, add oil, when the oil is hot, add the chopped onions, ginger, garlic, green chilies, and white scallions parts (if using). Fry them for a minute.
Add the sauce mixture and fry. Add the red onion and green bell peppers. Stir fry for a minute.
Next, add the air-fried cauliflower florets and toss to coat with the sauce. If needed add salt to taste.
Fry for a minute more and switch off the flame. Garnish with chopped cilantro and the green parts of the scallions.
Enjoy your delicious healthier version of Cauliflower Manchurian!

NOTES:

The same method can be used to make Manchurian with mushrooms, paneer, tofu, chicken, pork, etc

The cauliflower can be steamed or boiled on the stovetop as well, but whichever way you pre-cook it, make sure to undercook it and not overcook it. Because it will cook more in the air-fryer and in the sauce. I always do it in the microwave for 2 minutes, it turns out perfect every time.

If you find your sauce is too spicy in the end, you can add more tomato ketchup and mix it. If you prefer it spicier add extra green chilies or chili sauce.

To make buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar, that is how I make buttermilk for any recipe that calls for it.

I did not use Scallions as I did not have them, but if you have them I do recommend using them in this recipe.

If you do not have an Air Fryer, you can bake the cauliflower in an oven at 400F for about 8 to 10 minutes.

If you try this recipe out, please let me know what you think by leaving a comment below and rating the recipe.

I have more Air-Fryer recipes for you to try! Do check them out:

Air Fryer Okra Fries

Air Fryer Tortilla Samosas

Air-Fryer Potato Wedges

Air Fryer Salmon Fish Fry

Thank you for visiting my blog! I appreciate all my readers!

Lovetostayhome is on PINTEREST, FACEBOOK, AND INSTAGRAM. Please follow me @lovetostayhomeblog to know when I post any new content.

Wish all of you a Happy and Healthy New Year 2022!

Photo by Katarzyna Grabowska on Unsplash

Recipes

Green Masala Fish

December 28, 2021 2 Comments

Hello Everyone!

Hope all of you had a wonderful Christmas with your family.

It has been almost 2 months since I posted a recipe! Well to tell you the truth I have been so focused on opening my Etsy shop that cooking has taken a backseat! But hopefully, now that my shop is opened, that will change a little.
However, I have to mention that I have enjoyed posting about my crochet, macrame, and DIYs though! I do hope that you enjoyed reading about my different projects!

Thank you so much for your continued support of my little blog, I do appreciate your presence here! Sending lots of love to all of you!

Let’s get on with the recipe now! What is Green Masala fish fry?

This Green Masala Fish is a tasty recipe that is from the Mangalore Ladies Club cookbook. For those who don’t know Mangalore is a beautiful coastal town in South India. My grandmother lives there and has been there for most of her life. She is an excellent cook and has played a huge role in the Mangalore Ladies club including being the President of the club! They publish a cookbook every year that has amazing recipes.

Green masala fish fry is a baked version in the cookbook, but I just made it on the stovetop as I was too lazy to turn on my oven! The green color comes from cilantro and green chilies. You can make it as spicy as you want by adding more green chilies. But remember, the spice also comes from peppercorns. Do try out this different recipe using fish fillets.

WHAT ARE THE INGREDIENTS FOR THIS GREEN MASALA FISH?

Fish ( I used Tilapia)

Onion – I used a yellow onion

Ginger

Garlic

Green chilies

Vinegar – I used white vinegar but you can use any cooking vinegar

Tamarind paste – is available at any Indian grocery store.

Salt

Cumin seeds

Peppercorns

Turmeric powder

HOW DO MAKE THIS GREEN MASALA FISH?

Blend the cilantro, ginger, garlic, green chili, cumin seeds, peppercorns, turmeric powder, and vinegar to a paste. Keep this aside. ( I used only 1 green chili in the entire dish even though you do see 2 in the above picture)

Chop one onion.

Fry the onion in oil till slightly brown. Add the ground paste, tamarind, and salt. Fry till the raw smell goes away and the oil floats on top.

Add the fish pieces, put some of the green masala on top of the fish. Cover with a lid and cook.

After about 5 to 8 minutes the fish should be cooked. Drizzle some tomato ketchup on top or garnish with tomato slices and cilantro.

That’s it! Your delicious green masala fish is ready!

Print

Green Masala Fish

Fish Fillets cooked in a green masala paste and onions.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 Fish Fillets ( I used tilapia)
1 Onion (chopped)
½ tsp Tamarind paste
2 tbsp Olive Oil (any cooking oil)
Salt to taste
Tomato slices and cilantro for garnish

Green masala ingredients:

2 Garlic cloves
1 inch Ginger
1 Green chili (Can add more if you like it extra spicy)
A handful of cilantro leaves and stems
½ tsp turmeric powder
½ tsp peppercorns
1 tsp cumin seeds
1 tbsp Vinegar

Instructions

Blend all the ingredients to a paste using a little water if needed. Keep this green masala paste aside.
Heat up the oil in a pan. When hot, add in one chopped onion, fry the onion till slightly brown.
Add the ground paste, tamarind, and salt. Fry till the raw smell goes away and the oil floats on top, maybe around 10 minutes on low flame.
Put the pieces of fish in and cover them with a little masala. Cover with a lid and cook.
After 5 to 8 minutes the fish should be cooked. Drizzle some tomato ketchup on top or garnish with sliced tomatoes and cilantro. Serve hot with rice, bread, or paratha.

NOTES:

Any kind of fish can be used, but I suggest a fish with fewer bones or boneless filets.

The masala does not have to be smooth, it can be a little coarse. You can use a little water to grind it.

If you wish to make it like in the original recipe, make the masala on the stove-top, next in an oven-proof dish put 2 tablespoons of the masala, place the fish fillets on top. Add the rest of the masala on top, drizzle with tomato ketchup and oil, bake for 20 to 25 minutes at 350 degrees Fahrenheit.

This dish can be eaten with bread, rice, or paratha. Try it with my Instant Pot Peas Pulao or 2 ingredient Naan!

If you do try it out, let me know what you think, I will be happy to read your comments! Also, you can share a picture with me on Instagram or Facebook by tagging me @lovetostayhomeblog

Do check out some of my other easy recipes:

Tamarind Fish Curry

Air Fryer Salmon Fish Fry

Spicy Indian Chicken Fry

Paneer Masala

Simple Chicken Curry

Please follow me on PINTEREST, INSTAGRAM, and FACEBOOK @lovetostayhomeblog to know when I post something new on my blog!

Thank you as always for your love and support! I appreciate each and every one of you!

Photo by NeONBRAND on Unsplash

Recipes

Mixed Vegetable Cutlets

October 25, 2021 4 Comments

These Mixed Vegetable Cutlets are so tasty and easy to make. You could use any vegetables that you have, even crumbled paneer or tofu can be used if you wish.

These cutlets are basically spiced vegetables with mashed potatoes, coated with egg and breadcrumbs, pan-fried in oil till golden brown. Doesn’t that sound good?! Believe me it is, and it is all vegetables!

Do check out my beetroot cutlets recipe too, it is very similar but has a distinct beet red color!

To make these vegan, you can use a cornflour and water mix to dip your cutlets in before frying them.

WHAT INGREDIENTS DO YOU NEED FOR THESE MIXED VEGETABLE CUTLETS?

Mixed vegetables – I used a combination of mushrooms, carrots, peas, green bell peppers, and cauliflower.

Potatoes

Spice powders – turmeric, chili, cumin, coriander, garam masala, salt, and pepper.

Onion

Tomato

Ginger garlic paste

Cilantro

Breadcrumbs

Egg ( or cornflour paste)

HOW DO YOU MAKE THESE MIXED VEGETABLE CUTLETS?

Boil the potatoes. Mash them and keep them aside.
Heat oil in a pan. Add chopped onions, fry till translucent, add ginger garlic paste. Fry for a few minutes.
Next, add the tomatoes and spice powders.
Fry till tomatoes are soft. Add in the chopped mixed vegetables.
Mix them well, cover the pan, and cook them for about 10 minutes, mixing in between.
After 10 minutes, open the lid of the pan, turn the flame to high, and dry up the mixture. Switch off and add chopped cilantro.
Once this mixture cools down, add the mashed potatoes. Mix everything well. Taste it, add salt if needed.
Make cutlets in any shape you want, I usually make a round shape.
Dip the cutlets in beaten egg, and next into a plate of breadcrumbs.
Once you have made all the cutlets. Heat up a pan, add some oil to it. Add the cutlets and fry them on both sides till golden brown.
Take them out onto a paper towel-lined plate.
Enjoy your delicious Vegetable Cutlets with ketchup, green chutney, or as a side to your main meal. We enjoyed them with Rice and Dal.
If you do not eat eggs, you can use a cornflour slurry, that is cornflour and water mixed into a thin paste.
Just dip the cutlets in the cornflour slurry and fry them in a pan with hot oil.

Spiced Vegetables mixed with mashed potatoes, beaten egg and breadcrumbs.

Print

Mixed Vegetable Cutlets

Mixed vegetables cooked with spices, combined with mashed potatoes, and pan-fried till golden brown.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Prep Time 30

Cook Time 25

Total Time 55

Author Nandini

Ingredients

2 cups Mixed vegetables
½ Onion
1 Tomato
4 boiled potatoes
Cilantro
½ cup breadcrumbs
½ tsp ginger-garlic paste
1 Egg

Instructions

Boil the potatoes, mash them and keep them aside.
Heat oil in a pan. Add chopped onions fry till translucent.
Add the ginger-garlic paste, fry for a few minutes.
Next, add the tomatoes and spice powders
Fry till tomatoes are soft. Add in the mixed vegetables.
Mix them well, cover the pan and cook for about 10 minutes.
After 10 minutes, open the lid of the pan, turn the flame to high and dry up the mixture.
Switch off the stove. Add chopped cilantro.
Once the mixture cools down, add the mashed potatoes.
Mix everything well.
Taste the mixture and add salt if needed.
Make round balls using the mixture.
Flatten the ball, dip each in beaten egg, and roll in breadcrumbs.
Make all the cutlets the same way. (for a pure vegetarian option please see my notes)
To pan-fry the cutlets, heat some oil in a frying pan, fry the cutlets till golden brown on both sides.
Take the cutlets out of the pan onto a paper towel-lined plate.

NOTES:

Chop all the vegetables the same size so they cook at the same time.
I used homemade breadcrumbs, but store-bought is fine too. Homemade breadcrumbs are very easy to make. I just save all the end slices of the bread loaves, put them in the toaster oven to dry them out. Then grind them in the blender. Store them in a glass jar in your pantry. Lasts for more than a year or more.
I cooked the potatoes in the Instant Pot on high pressure for 8 minutes. It turns out perfect every time. Did you know that you can boil potatoes and store them in the fridge unpeeled to use during the week? That is a time-saver.
Substitute for egg: Use cornflour mixed with water to coat the cutlets. Just dip the cutlets in the mixture and fry them. If you would like your cutlets more crunchy, dip them in breadcrumbs after dipping them in the cornflour slurry.
I got about 22 cutlets from this recipe. These cutlets can be frozen( up to 3 months)and cooked at a later date. Just freeze them on a baking tray, put them in a freezer bag or freezer box. To cook them after freezing – Thaw overnight in the fridge and pan-fry them.

Hope you will try out this recipe. Let me know what you think by leaving a comment or rating the recipe down below.

Do check out my other easy Vegetarian recipes:

Lime/Lemon Quinoa

Eggplant and Paneer Manchurian

Easy and Tasty Chickpea Burgers

Air Fryer Tortilla Samosas

Fried Masala Mushrooms – Deep-fried Vs Air-Fried!

Air-Fryer Potato Wedges

Crispy Zucchini Fritters

Palak Paneer

Thanks for visiting my blog! I appreciate your presence here. Do follow me on PINTEREST, FACEBOOK & INSTAGRAM to know when I post new content.

Have a great day!

Photo by Brett Jordan on Unsplash

Recipes

Spicy Indian Chicken Fry

October 19, 2021 No Comments

This Spicy Indian Chicken fry is my mom’s recipe. I remember during my childhood having this chicken fry when we went out on our Sunday picnics. Chicken fry or Mutton fry with Lime rice was our picnic special! Those were the good old days!

Do check out my Lime rice and Lime/Lemon Quinoa recipes as well.

My mom made a special chili paste (using red chilies, some spices, and vinegar) which she used. Since I’m so far away from my mom, I had to make my own version of this chili paste.

As always I love to make things easy, so I made the paste by combining chili powder, cumin powder, turmeric powder, and vinegar – Instant Chili paste!!

So let’s get straight to what is needed and how it’s done. It’s really simple to make and it tastes so good with rice, paratha, roti or even bread.

WHAT ARE THE INGREDIENTS FOR THIS SPICY INDIAN CHICKEN FRY?

Chicken

Onions

Ginger garlic paste

Chili paste (Kashmiri chili powder, cumin powder, turmeric powder, salt, vinegar)

Curry leaves

Cinnamon stick

Oil

HOW DO YOU MAKE THIS SPICY INDIAN CHICKEN FRY?

Mix ingredients for the chili paste and set it aside.

Heat oil in a deep pan. When hot add the cinnamon stick. Next, add chopped onions, when slightly brown, put in the ginger garlic paste, and chili paste.

Add the chicken pieces.

Mix well, cover, and cook. After about 10 minutes the chicken should be cooked.

Turn the flame to medium-high and cook so the water dries up and the chicken is coated with a thick masala. Add curry leaves. Switch off the stove and serve the spicy chicken fry hot with rice, roti, paratha, or bread.

If you do try out this recipe, let me know if you liked it by leaving me a comment down below or rating the recipe. Thank you!

Print

Spicy Indian Chicken Fry

Chicken in a spicy onion chili masala

Course Side Dish

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

6 pieces Chicken (with or without bones)
1 tbsp Oil
1 sprig Curry leaves
1 tsp ginger garlic paste
1 inch Cinnamon stick

For chili paste

1½ tsp Kashmiri chili powder (add more for extra spicy!)
½ tsp Cumin powder
½ tsp Turmeric powder
1 tsp Salt
1 tbsp White Vinegar

Instructions

Mix all the ingredients for the chili paste and set it aside. (You can add a little water if it is too dry)
Heat oil in a pan. When the oil is hot add the cinnamon stick and chopped onions. Fry till the onions turn light brown.
Next, add the ginger-garlic paste. Fry for 2 minutes. Add the chili paste and mix well.
Add the chicken, mix well and cover the pan with a lid. Cook for about 10 minutes.
Take the lid off the pan, turn the flame a little higher and let the gravy dry up.
Once the masala coats the chicken well, add the curry leaves.
Your spicy chicken fry is ready!

NOTES:

You can make this same recipe using mutton or beef. Or if you are vegetarian you can make this with paneer or potatoes and cauliflower.

The chili paste is very versatile, use it to marinate fish or shrimp, and fry them in oil to have a delicious fish fry or shrimp fry.

I used chicken with bones, but you can use chicken thighs, drumsticks, or breasts.

The curry leaves give it a nice taste. It is highly recommended. But, if you do not have any, you could use chopped cilantro instead.

Here are some other chicken recipes you might like:

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Chicken Pulao

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Thank you for visiting my blog! I appreciate your presence here. Do come back for more simple recipes, DIY’s, crochet projects, and macrame projects. I post at least 3 times a week.

Follow me on PINTEREST, INSTAGRAM & FACEBOOK to get the latest posts. Also, please subscribe to my newsletter to get weekly updates.

Have a great week!

Photo by Hello I’m Nik on Unsplash

Recipes

Egg and Potato Curry

September 24, 2021 No Comments

This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.

The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes! I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.

So let’s get straight to it!

WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?

(Exact measurements are given in the recipe card below)

Boiled eggs

Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.

Onion masala

Onion (optional) finely chopped

Cumin seeds

Curry leaves

Cilantro for garnish

Oil

Spice powders:

Turmeric powder

Kashmiri Chili powder

Fennel seed powder

Cumin powder

Coriander powder

Salt

Garam masala powder

HOW DO YOU MAKE THIS EGG AND POTATO CURRY?

Boil your eggs and keep them aside.
Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.

Print

Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Author Nandini

Ingredients

6 Eggs (boiled)
4 Small Potatoes
2 cubes Onion masala (around 1/2 cup)
½ Onion (finely chopped)
2 tbsps Oil
5-6 Curry leaves
1 tsp Cumin seeds
Cilantro leaves for garnish (chopped)

Spices

½ tsp Turmeric powder
1 tsp Kashmiri chili powder
½ tsp Fennel powder
½ tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder

Instructions

Boil eggs and set them aside.
Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
Next, add onions and fry till brown.
Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
After that, add all the spice powders. Mix well and put in the peeled potatoes.
Add about ½ cup of water, cover, and cook till potatoes are done.
Add boiled eggs. Cover and bring to a boil.
Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.

NOTES:

The chopped onions that I added were just to give the curry some texture, but feel free to leave it out.

This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry! Check out this recipe on her blog – Instant Pot Royal Egg Korma

If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.

If you do not have curry leaves you can leave them out.

Do check out some of my other easy recipes:

Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!

Have a great day!

Photo by Toa Heftiba on Unsplash

Recipes

Potatoes and Dill Indian Style

June 19, 2021 No Comments

Potatoes and Dill Indian Style is an easy recipe. The combination of potatoes and dill is really like a match made in heaven! Have you ever paired the 2 together? I have heard of dill with potatoes in salad and have only cooked Dal (lentils)with dill before. I have never cooked them together this way with Indian Spices, until now.

That being said Dill is an acquired taste, not everyone likes it. So if you and your family like dill, make this simple dish and you will really enjoy it. This is a great article all about Dill and its benefits.

This dish is really easy to make with minimal ingredients. Sometimes the dishes with the least amount of ingredients are the tastiest!

Dill and Potatoes really prove it.

Ingredients required for Dill and Potatoes:

Potatoes – I used regular Idaho potatoes. But I’m pretty sure it would taste even better with baby potatoes.

Dill – Leaves, discard the woody stems. Dill has a very strong taste and flavor, so a little goes a long way.

Cumin seeds – give it a nice flavor.

Turmeric powder – gives it a nice color and it is very good for health too!

Kashmiri Chili Powder – Has a lovely red color and not as spicy as regular chili powder.

Salt to taste

Olive oil

That’s it!

How do you make Potatoes and Dill Indian style?

Heat up oil in a pan. When hot add cumin seeds, add potatoes, and mix well. Add all the spices except salt. Cover and cook till potatoes are done. Stir occasionally so it does not burn. When almost done, add chopped dill leaves. Mix it well and cook for a few more minutes adding salt to taste.

The potatoes should be tender and the dill leaves should not be cooked for too long as they lose their flavor.

Your potatoes and dill Indian style are ready!

Serve hot with rice and dal, roti, paratha, or peas rice.

Makes a great side to any meal.

Print

Potatoes and Dill Indian Style

Potatoes and Dill cooked with mild Indian Spices, a delicious combination!

Course Side Dish

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Author Nandini

Ingredients

1 large Russet Potato
1 handful Dill leaves
½ tsp Cumin Seeds
¼ tsp Turmeric powder
½ tsp Kashmiri Chili powder (use more if you like it spicy)
Salt to taste
2 tbsps Olive oil (any cooking oil)

Instructions

Chop the potatoes into small cubes, Make sure they are all more or less the same size.
Wash and chop the dill leaves.
Heat oil in a pan. When the oil is hot, add cumin seeds. Stir.
Add in the potatoes along with turmeric, and chili powder. Mix well, cover, and cook on low flame.
Stir in between so that it does not burn.
Once the potatoes are cooked, add the salt and chopped dill. Mix very well.
After 2 minutes take it off the fire and serve.
Your delicious Potatoes and Dill Indian Style are ready.

Notes:

This recipe is for 1 large Russet/Idaho potato, feel free to use small white or red potatoes.
You can also use a preboiled potato to make things quicker, the cooking time will be reduced.
Using too much dill can overpower the dish as dill has such a strong taste and flavor. Fresh dill is always great but if you do not have you could substitute it with powdered dill. I have not personally tried it but I think it could work.
You could skip the cumin seeds if you do not have them, but I do recommend using them.
This dish goes very well as a side to rice with dal(lentils), or it can be eaten with paratha, or with Instant Pot Peas Pulao.

Please do try out this simple side dish of Potatoes and Dill Indian Style. Let me what you think in the comments below. I am always happy to hear from you!

If you like potatoes, you can check out my other recipes using potatoes Air-Fryer Potato Wedges, Potato Masala

and Air Fryer Tortilla Samosas.

Thank you for visiting! Have a great day! Here is today’s inspiration:

Photo by Nick Fewings on Unsplash