Easy to make, rajma packs a bunch of protein and makes a great meal served with jeera rice , raita and salad. It is quite a favorite dish with people of Punjab and they relish it for a leisurely Sunday lunch.
Curry
Bhuna Gosht
This medium hot semi dry preparation of meat epitomizes South Asian home cooking and comfort food. What makes this dish special is the ‘bhuna’ part where the meat is browned in oil first, then slow cooked with spices and little water in a covered pan till it is wonderfully coated in a delicious gravy. I used mutton but this recipe can be made with lamb, chicken, or beef as well.
It is best enjoyed with bajra or jowar roti but it would also be great served with plain chapati, naan or pulao with a side of onion salad and savory lassi.
Coconut Shrimp Curry
Just a handful of ingredients is all it takes to rustle up this easy and delicious coconut shrimp curry. It makes a great meal paired with rice and a side of vegetables.
Pav Bhaji (Mashed Veggies and Bread Rolls)
Pav bhaji is one of Mumbai’s famous street foods. It features two butter toasted buns served alongside a flavorful mash of spiced vegetables. It’s a great dish for picky vegetable eaters since there are no large pieces of vegetables to deal with, and you can modify it to your liking.
Instant Pot Palak Paneer
Palak paneer is a no fuss, healthy one pot dish with very simple flavors and without the complexity of spices. It comes together quickly entirely in instant pot.
Chicken Vindaloo
Chicken Vindaloo is the indian version of the Portuguese dish “carne de vinha d’alhos” which basically means meat marinated in wine and garlic. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. Vindaloo is known for being extremely hot. While it does use a fair amount of chilies, that’s not its dominant feature. It is in fact a well-rounded dish, with taste ranging from sour to spicy with sweet notes.
Indonesian Fish Curry
This deliciously fragrant Indonesian fish curry is very convenient to cook on a weeknight. Its big on flavor yet light and healthy. All you need to do is make some spice paste then use it for both the marinade and the coconut curry. It doubles up on flavor while keeping the cook time to a minimum.
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