Pyaz Pakora Recipe

Call it pyaz pakora, onion pakora or simply pyazoo, it is a wonderful snack item made commonly and likened by a majority of people in India. The light brown pakoras win people’s heart for its crispness and delicious taste. Here is a recipe to make deep-fried pyaz pakora at home.

Ingredients

• Onion: 4 (medium size)
• Besan: 1 cup
• Ajwain (carom seeds): ½ teaspoon
• Asafetida: 1 pinch
• Red Chili Powder: ½ teaspoon
• Cumin Powder: ½ teaspoon
• Water: ½ cup
• Salt: to taste
• Oil: for deep frying

Method

1. Take besan in a bowl and add chili powder, asafetida, cumin powder, carom seed and salt. Mix all these ingredients well.
2. Wash and cut onions into thin slices.
3. Add onions to the besan mixture. Add water and knead to make a thick dough-like mixture.
4. Heat the oil in a frying pan. Check whether it is ready for deep frying by putting a small ball of besan dough. If it begins to fry immediately, the oil is hot enough to initiate the next step.
5. Pick up a small portion of besan dough and drop it in the hot oil. The pakora will automatically take a flat shape.
6. Take another portion of besan dough and do the same. Fry all pokoras in the similar fashion.
7. Keep turning the pakoras with a spatula while frying. Fry them until they are golden brown.
8. When fried take them out of the oil and place them in a plate. Use a napkin to absorb extra oil.
9. Relish the hot crispy onion pakoras with green coriander chutney.

Kadai Paneer Recipe

Kadai Paneer tastes altogether differently from Shahi Paneer, the more popular paneer recipe. However, those addicted to spicy food will definitely prefer the former to the latter. The tangy taste of kadai paneer makes it more favorable than somewhat sweeter shahi paneer for people with a spicy taste. Here is a recipe to make Kadai Paneer at home.

Ingredients

• Paneer: 300 grams
• Capsicum: 3 in number
• Tomatoes: 3 in number
• Onion: 1 or 2 in number
• Green chilies: 2 in number
• Ginger: 1 inch long
• Ghee: 2 tablespoons
• Cumin Seeds: ½ teaspoons
• Turmeric Powder: ¼ teaspoons
• Coriander Powder: 1 teaspoon
• Red Chili: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Salt: to taste
• Coriander Leaves: 1 tablespoon (chopped)

Method

1. Make rectangular pieces of paneer.
2. Remove seeds from capsicum and cut it into small pieces.
3. Cut tomatoes into small pieces.
4. Finely chop green chilies.
5. Make fine slices of onions.
6. Peel ginger and grate or cut into small pieces.
7. Heat the ghee in a frying pan. Fry cumin seeds and add fine slices of onions. Fry till light brown.
8. Add turmeric powder, coriander powder, tomato pieces, green chilies and ginger. Stir and fry for a minute.
9. Cover with a lid and cook for 3 minutes. Open the lid and break tomatoes with a spoon.
10. Now add capsicum, cover the lid and cook until they become soft.
11. Add the pieces of paneer along with red chili, garam masala, salt and 2 tablespoons of water. Cook for two minutes.
12. Kadai Paneer is ready now. Garnish it with chopped coriander leaves and serve it with chapatti, paratha or naan.

Dal Makhani Recipe

Dal (pulses) is among the main staple food in India. And if you are talking about dal, no discussion can complete without a mention of Dal Makhani, the favorite dish of Punjabis. Extremely delicious, the dish has become a common household name in most of North India. Here is how you can make Dal Makhani (also spelled as Dal Makhni) at home.

Ingredient

• Urad Dal (Whole Black Lentil): 100 gram
• Rajma: 50 gram
• Baking Soda: ½ teaspoon
• Tomatoes: 4 in number
• Onions: 2 in number
• Garlic: 4 cloves
• Green Chilies: 3 in number
• Cream: 2 tablespoons
• Ginger: 2 inches long
• Butter: 2 tablespoons
• Asafetida: 2 pinches
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ¼ teaspoon
• Red Chili Powder: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Salt: To taste
• Coriander Leaves (chopped): 2 tablespoon 

Method

1. Let the pulses and rajma soak in water for at least 8 hours.
2. Boil the pulses and rajma in a cooker after mixing in them baking powder and salt.
3. Grind tomatoes, onions, garlic cloves, green chilies and half of the ginger in a mixer grinder.
4. Heat the butter in a frying pan. Put asafetida and cumin seeds. Then add the remainder of ginger (grated), turmeric powder, coriander powder and red chili powder. Stir the mixture.
5. Add the paste of tomatoes and onions. Also add cream. Stir to fry.
6. Mix the pulses and rajma in the fried spices. Add water and boil.
7. Cook for 4 more minutes and add garam masala.
8. Dal Makhani is ready. Garnish it with chopped coriander leaves and butter. Serve it with chapatti, naan, parathe or rice.

Shahi Paneer Recipe

A royal dish, Shahi Paneer is the pride of any party or marriage function. A super delicious vegetable, it is commonly made at home on special occasions. You can’t think of a party in India with the aromatic shahi paneer. So, here is a recipe for the same.

Ingredient

• Paneer: ½ kg
• Tomatoes: 5 in number
• Onion: 2 in number
• Garlic: 4 cloves
• Green Chilies: 2 in number
• Ginger: 1 inch long
• Oil: 2 tablespoons
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ¼ teaspoon
• Coriander Powder: 1 teaspoon
• Red Chili: ¼ teaspoon
• Cashew Nuts: 25 in number
• Cream: 100 gram
• Garam Masala: ¼ teaspoon
• Salt: To taste
• Coriander Leaves (chopped): 1 tablespoon 

Paneer in quadrangular pieces

Method

1. Let cashew nuts soak in water for half an hour and grind them finely to make a paste.
2. Cut and grind tomatoes, onions, garlic cloves, ginger and green chilies in a mixer grinder. Make a paste.
3. Whip cream in the mixer grinder.
4. Heat the oil in a frying pan. Put cumin seeds and roast them till they are brown.
5. Add turmeric powder and coriander powder. Fry a little, and then add tomato paste. Stir and fry.
6. Now add the paste of cashew nuts and whipped cream. Stir and fry until you see the oil floating over the spices.
7. Add water in the spices. Also add salt and red chili, and let the gravy boil.
8. Cut paneer in quadrangle pieces and put them in the gravy when it boils. Cover the lid and cook in low heat for 4 minutes.
9. Shahi Paneer is ready. Sprinkle garam masala and garnish it with chopped coriander leaves. Serve it with chapatti, naan or rice.

Veg Pulao Recipe

If you like outdoor eating, you must have tasted veg pulao, an important dish in most restaurants in India serving veg food. Why not try it at home? Though generally made at special occasions, it can easily be made on normal days also. Here is the Veg Pulao Recipe to try at home.

Ingredient

• Basmati Rice: 200 gram
• Peas (peeled seeds): ½ cup
• Capsicum: 1
• Ghee: 2 tablespoon
• Coriander Leaves: 100 gram
• Green Chilies: 2
• Ginger: 1 inch long
• Cloves: 4
• Black Pepper: 8
• Cardamom: 3
• Cinnamon: 1 piece
• Salt: To taste

Method

1. Wash rice and let it soak for half an hour in water.
2. Cut capsicum in small pieces and remove the seeds.
3. Chop coriander leaves and grind them with green chilies in a mixer. Use water to grind them finely to make a paste.
4. Take out the seeds from cardamom. Batter cardamom seeds, black pepper and cinnamon.
5. Heat the ghee in a cooker. Put battered spices in it and fry a little.
6. Now add peas, capsicum and ginger. Fry the mixture for 2 minutes.
7. Now add rice and the paste of coriander and green chilies. Stir and fry for 3 more minutes.
8. Add water and salt. Cover the lid of the cooker and let the ingredients boil.
9. Turn off the gas burner after the first whistle. Let the rice cook under pressure.
10. Open the lid after about 10 minutes and breathe in the sweet aroma of veg pulao.

Chole Bhature Recipe

If you are to select one dish that represents Punjab, chances are that it would be Chole Bhature. The favorite cuisine of Punjabis has now become a common household name across all states in North India. Though heavy in cholesterol, Chhole Bhature entices people with its strong pungent taste. Even if you avoid oily food, it is worth a try at least once in a life. What follows next is a very general Chole Bhature Recipe used in common household.

Ingredients

For Bhature

• Maida: 400 gram
• Suji: 50 gram
• Curd: 100 gram
• Sugar: 1 teaspoon
• Baking Soda: 1 teaspoon
• Salt: to taste
• Oil: for frying

For Chole

• Chole: 250 gram
• Baking Soda: ½ teaspoon
• T-Bag: 2
• Tomatoes: 5
• Green Chilies: 2
• Ginger: 1 inch long
• Refined Oil: 2 tablespoon
• Cumin Seeds: ½ teaspoon
• Asafetida: 2 pinches
• Pomegranate Powder: 1 teaspoon
• Coriander Powder: 2 teaspoons
• Red Chili Powder: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Salt: To taste
• Coriander Leaves (chopped): half bowl

Method

For Bhature

1. Sieve Maida and Suji separately. Mix baking soda, curd, sugar, oil (2 tablespoon) and salt with maida and suji and make soft dough using lukewarm water.
2. Cover the dough and put it in a closed space for 2 hours.
3. Heat the oil in a frying pan.
4. Make small balls from the dough. Use these balls to make bhature.
5. To make bhature, you can either use a rolling pin or your own hands. Note that a bhature is thicker than a chapatti or puri.
6. Put the bhature in hot oil for frying. Stir it and press it from the both sides using a scoop. Fry till it becomes light brown. Make all bhature in this way.

For Chole

1. Preparation should start a day before in advance. Let the chole soak in water for a full night.
2. Wash chole in clean water and boil it in a pressure cooker with a glass of water, salt, baking soda and t-bags.
3. Take tomatoes, green chilies and ginger, ad mix them well in a mixer.
4. Heat the oil in a frying pan. Put asafetida, cumin seeds and pomegranate powder. Add coriander powder and red chili powder, and stir with a spoon.
5. Fry the spices until they are adequately cooked. Put a glass of water and salt.
6. Let the gravy boil and then add the boiled chole. Don’t forget to throw away the used t-bags. Stir chole to mix it well.
7. Cook chole until it boils again. Let it cook for 2 more minutes and add garam masala. The chole is ready now.
8. Garnish Chole with coriander leaves. Serve it hot with Bhature and enjoy.

Malai Kofta Recipe

The main ingredient of Malai Kofta is paneer, so it can also be called paneer kofta. Like any kofta recipe, you need to make ball of the main ingredient mixed with spices, and dip the same in creamy gravy. The recipe is not so tough, and the dish is quite delicious in taste. It is an important cuisine of North India.

Ingredients

For Kofta

• Paneer (cottage cheese dumplings): 250 gram
• Potatoes: 2 in number
• Cashew Nuts: 6 to 7 in number
• Raisins: 15 to 20 in number
• Salt: to taste
• Arrowroot: 2 tablespoon
• Oil: for frying

For Gravy

• Curd: 1 cup
• Tomatoes: 4 in number
• Green Chilies: 2 in number
• Ginger: 1 inch long
• Oil: 2 tablespoon
• Asafetida: 1 pinch
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Coriander Powder: 1 teaspoon
• Kashmiri Red Pepper: ¼ teaspoon
• Cream: ½ cup
• Garam Masala: ¼ teaspoon
• Coriander Leaves: 1 tablespoon

Method

1. Grind Paneer. Boil potatoes, peel and smash.
2. Mix paneer, potatoes and arrowroot. Make dough by mixing them well.
3. Make small balls (the size of a lemon) from the dough. You can fill each ball with raisins and pieces of cashew nuts.
4. Heat the oil in the frying pan. Fry the paneer balls till they become brown. Now your kofta are ready.
5. Wash tomatoes and cut them in large pieces.
6. Mix tomatoes, green chilies and ginger in a mixer grinder and make a paste.
7. Heat the oil in a frying pan. Put asafetida and cumin seeds, and then turmeric powder, coriander powder, chili powder and the tomato paste.
8. Fry all these for 3 minutes and add curd. Stir and fry until the spices boil. Now add cream and fry the ingredients until you see a layer of oil above the surface of spices.
9. Add a cup or two water, stir and let the gravy boil. Add garam masala and salt. The gravy in now ready.
10. Dip Kofta in the gravy and cover the lid. Heat for just a minute, but keep it covered for at least five minutes.
11. Malai Kofta is ready now. Garnish it with coriander leaves and serve it with chapatti, naan or paranthe.

Stuffed Capsicum Recipe

Capsicum is a popular vegetable. It is quite big, so you can easily stuff it with different ingredients to increase its taste, texture and aroma. Though a number of things can be used for stuffing, this recipe uses potatoes for stuffing. Here is a recipe for stuffed capsicum with potatoes.

Ingredients

• Capsicum: 5 or 6
• Potato: 300 grams
• Oil: 4 tablespoons
• Asafetida: 1 or 2 pinches
• Cumin Seeds: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Coriander Powder: 1 teaspoon
• Red Chili Powder: a quarter teaspoon
• Garam Masala: a quarter teaspoon
• Amchur Powder: a quarter teaspoon
• Salt: To taste

Method

1. Wash capsicums. Make a cut and remove seeds from the inside.
2. Boil potatoes, peel and mash them.
3. Heat 1 tablespoon of oil in a frying pan. Put asafetida and cumin seeds. Then add turmeric powder, coriander powder, chili powder, garam masala and amchur powder. Fry all these for half a minute.
4. Add mashed potatoes and salt in the spices and stir them to fry for 2 or 3 minutes.
5. When the stuffing is cold enough to be touched by hand, use it to fill the capsicums. Cap the capsicums with the parts you cut from them.
6. Now heat the remaining oil in the frying pan. Put the stuffed capsicums in the frying pan and cover it with a lid. After cooking for 2 or 3 minutes, open the lid and flip over the capsicums.
7. Open the lid every 2 or 3 minutes to check if capsicums are cooked from all sides. If not flip them over to bring the uncooked part directly in contact with the pan.
8. Stuffed capsicum is ready now. Serve it with paranthe, chapatti or naan.

If you want to make stuffed capsicum in microwave, then here is a recipe to do so.

Stuffed Tomatoes with Paneer and Potatoes

Stuffed tomatoes are great when you wish to eat something different. They are delicious as a wide variety of things can be used as fillers. Some of these may include rice, egg, fish, chicken, paneer, spinach and potatoes. The following recipe of stuffed tomatoes uses paneer and potatoes as fillers.

Ingredients

• Tomato: 8 to 10 of medium size
• Paneer: 100 gram
• Potato: 2
• Green Chilies: 1 (finely chopped)
• Ginger: 1 inch long piece
• Salt: to taste
• Red Chili: ¼ teaspoon
• Garam Masala: ¼ teaspoon
• Cashew Nuts: 10 to 12
• Raisins: 15 to 20
• Coriander Leaves: 2 tablespoon
• Cumin Seeds: ¼ teaspoon
• Oil: 2 tablespoons

Method

1. Wash tomatoes and make cuts so as to remove the top. Using knife, take out the pulp to make each tomato hollow from inside. Put aside all these pulps along with the tops you have removed from the tomatoes in a separate plate.
2. Boil potatoes, peel and mash them. Grind Paneer. Mix potatoes and paneer and add into the mixture salt, red chili, garam masala, cashew nuts, raisins and a tablespoon of finely chopped coriander leaves.
3. Heat the oil in a frying pan. Roast cumin seeds till brown. Add green chilies, ginger and tomato pulps. Add the mixture paneer and potatoes when the pulps get thickened. Cook a little. The fillers are ready now.
4. Take each hollow tomato and fill it with the ingredients you have just made. After filling it properly, cap it with the top you removed from it in the beginning.
5. Now you can cook the stuffed tomatoes either in a microwave or in a pan with a heavy base. Carefully arrange tomatoes in the vessel and add a pinch of salt and a tablespoon of oil. Cover the vessel with lid and cook for 5 minutes at low flame.
6. Stuffed tomatoes with paneer and potatoes are ready. Garnish them with coriander leaves and serve with chapatti, rice or naan.

Punjabi Kadhi Recipe

Though originally from Punjab, the Kadhi is loved by all in North India. Subsequently, it has become a common household cuisine that people like to eat on normal days as well as on special occasions. Though it is almost always eaten with rice, you can enjoy the taste of Punjabi Kadhi with chapatti and naan also. Here is a recipe to make this delicious recipe of Punjab, which is usually made of besan pakoda.

Ingredient

• Besan: 200 grams
• Sour Curd: 400 grams
• Oil: 1 tablespoon
• Asafetida: a pinch or two
• Cumin Seeds: ½ teaspoon
• Methi Seeds: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Red Chili Powder: ¼ teaspoon
• Salt: to taste
• Green Chilies: 2 or 3 (finely chopped)
• Coriander Leaves: 1 tablespoon (chopped)

Method

1. Sieve besan and make a solution by adding water. Beat it well and divide the solution in two equal parts.
2. Heat the oil in a frying pan. Use one part of the besan solution for making pakoda.
3. Take a little besan solution on a spoon and put the same in the heated oil to make pakoda. You can fry 5 or 6 pakoda at one time depending upon the size of your frying pan. Fry the pakodas till they become brown and put them in a plate.
4. Churn the curd and mix it in the second part of the besan solution. Add water as per the desirable thickness.
5. Now heat the oil again in a frying pan. Put asafetida, methi (fenugreek) and cumin seeds in the heated oil. Fry them till they become brown and then add turmeric powder, red chili powder and green chilies.
6. Now add the solution of churned curd and besan and stir the mixture till it boils and becomes thick.
7. After a boil in the solution, you can put pakodas into it and stir till there is a second boil.
8. Add salt and mix it well. Stop stirring and let the kadhi cook for 12 to 15 minutes at low burner.
9. Keep stirring the kadhi every two or three minutes until it is cooked.
10. Punjabi Kadhi is ready now. Garnish it with coriander leaves and serve it hot with either rice or chapatti. 

Veg Bhurji Recipe

Though Paneer Bhurji is more popular and widely known in North India, Veg Bhurji can be a good alternative to this, especially in winter when the market is filled with fresh new vegetables. Cauliflower, cabbage, green peas and capsicum are some of the vegetables that make this dish truly unique and relishing. Here is how you can make Veg Bhurji at home.

Ingredients

• Cauliflower: 400 grams
• Cabbage: 200 grams
• Peas: 1 cup (peeled)
• Capsicum: 2 pieces
• Cheese: 200 grams
• Tomatoes: 2 or 3
• Green chilies: 1 or 2
• Ginger: one inch long
• Yogurt: 100 grams
• Oil: 4 tablespoons
• Cumin: ½ teaspoons
• Black pepper: 10
• Cardamom: 2
• Cloves: 4
• Cinnamon: a small piece
• Turmeric Powder: ½ teaspoons
• Coriander Powder: 1 teaspoon
• Red Chili Powder: ¼ teaspoon
• Salt: to taste
• Cashew Nut: 15
• Raisins: 25
• Coriander Leaves: 1 tablespoon (finely chopped)

Method

1. Wash cauliflowers and cut into large pieces. Put these pieces into salted warm water for 5 minutes and then wash again. Grate these pieces into fine pieces.
2. Wash cabbage and grate it into fine pieces. Peel green peas and wash the pods. Wash capsicum and cut into fine pieces.
3. Grind tomatoes, green chilies and ginger finely. Add yogurt and mix these again. Beat pepper, cardamom, cloves and cinnamon to make them fine grains.
4. Heat the oil in a frying pan. Fry the peeled peas. Keep the fried peas in a plate.
5. Now fry cabbage and capsicum and keep them in a plate.
6. Now add more oil in the frying pan. Fry cumin till it becomes brown. Add grains of pepper, cardamom, cloves and cinnamon. Fry a little and add turmeric powder, coriander powder and the paste of tomatoes, green chilies, ginger and yogurt. Stir all these spices and fry them until they are appropriately cooked.
7. Now add grated cauliflower, mix it with the other ingredients and cover the pan with lid. Cook for 2 minutes, then open the lid and add peas, cabbage and capsicum. Also add salt, cashew nut, raisins and chopped coriander leaves. Now cook the vegetable for 5 more minutes or until the water evaporates.
8. Veg Bhurji is ready now. Serve it with chapatti, parantha or rice.

Tamatar ka Salan Recipe

For a change, you can try tamatar ka salan (Tomato Gravy), which can tantalize your nostrils with its aromatic Indian spices. Its flavor can spread far and wide, emitting out from your house, to give invitation to people and cause them to come to you and relish the cuisine made by you. 

Besides the typical North Indian way of cooking Tamatar ka Salan, there also exists a Hyderabadi tamatar ka salan recipe, which is flavored with the aromatic herbs and spices of the Telengana region. However, the present recipe is the typical way how North Indians cook tamatar ka salan.

Cooking Time: 40 Minutes

Ingredients

• Tomatoes: 500 grams

For Gravy

• Tomatoes: 3 (medium sized)
• Green chilies: 2
• Ginger: 1 inch long piece
• Cashew nut: 2 tbsp
• Cream: 2 tbsp
• Black pepper (whole): 7 to 8
• Cloves: 4
• Cinnamon: 1 inch long piece
• Cardamom: 2
• Methi seeds: ½ tsp
• Rie: ½ tsp
• Cumin: ½ tsp
• Oil/Ghee: 2 to 3 tbsp
• Turmeric powder: ½ tsp
• Coriander powder: 1 tsp
• Red chili powder: ¼ tsp
• Salt: to taste
• Coriander Leaves - 1 tbsp (finely chopped)

Method

1. Wash tomatoes and boil water in a utensil.
2. Put tomatoes in the water when it boils and heat it for 5 more minutes after the second boil.
3. Remove hot waters from the tomatoes and let these cool by putting some cold water instead.
4. Peel tomatoes and make four cuts so that they do not separate from each other. The bottom of each tomato should remain intact to keep all the four parts together.
5. Now take another set of tomatoes to prepare gravy. Wash them and cut into pieces.
6. Mix green chilies, ginger and tomatoes in a mixture grinder and make a paste.
7. Roast cumin, rie, methi, black pepper, cinnamon and cloves and grind them finely. Also grind peeled cardamom and cashew nut.
8. Heat the oil or ghee in a frying pan. Add turmeric and coriander powder. Also add tomato paste you have already made. Fry until all these ingredients cooked.
9. Now add into it the roasted spices, cardamom and cashew nut. Also add cream and heat the ingredients for 4 more minutes.
10. Add water and let gravy boil. Cook for 2 more minutes.
11. Now the gravy is ready. Put into it the boiled tomatoes and heat for about a minute.
12. Garnish tamatar ka salan with coriander leaves and serve it with hot with puri, paranthe, chapatti, naan or rice.

Kaddu Kofta Recipe

Kaddu Kofta (Pumpkin Balls) is significantly different in taste from the simple pumpkin vegetable that you make at home. Even if you don’t like pumpkin, you will appreciate the tantalizing taste of Kaddu Kofta. Here is a recipe to prepare the dish at home.

Preparation Time: 40 minutes

Ingredients for Kofte (for four people)

• Pumpkin: 500 g
• Besan: 100 grams (½ cup)
• Salt: to taste (½ teaspoon)
• Green chilies: 2 (finely chopped)
• Ginger: 1 inch long piece (grated)
• Oil: for frying balls

Ingredients for Curry

• Tomatoes: 3 or 4 (Medium Size)
• Onions: 1 or 2
• Garlic: 3 or 4 cloves
• Green chilies: 2
• Ginger: 1 inch long piece
• Oil or Ghee: 2 tablespoon
• Cumin: ½ small spoons
• Turmeric powder: ½ small spoons
• Coriander powder: one teaspoon
• Cream: ½ cup
• Red chilies: ¼ small spoons
• Garam Masala: ¼ teaspoon
• Salt: to taste
• Coriander Leaves: 2 tablespoons (chopped)

Method

To Make Kaddu Kofta

1. Peel pumpkin, clear it from seeds and grate.
2. Mix besan, salt, ginger, chopped green chilies and salt with the pumpkin.
3. Make balls of the prepared mixture.
4. Heat the oil in a frying pan.
5. Put the pumpkin balls in the heated oil and fry until they become brown.
6. Keep all the pumpkin balls that you have just cooked in a plate.

To Make Kaddu Kofta Gravy

1. Grind tomatoes, onions, garlic, green chilies and ginger finely to make a thick paste.
2. Heat the oil in a frying pan. Put cumin, turmeric power and coriander powder in the hot oil and fry a little.
3. Add the paste of tomatoes, ginger and chilies and fry until they are adequately cooked.
4. Now mix cream in the ingredients and fry the mixture for two minutes.
5. Put water according to the intended thickness of gravy. Also add garam masala, red chilies and salt.
6. Let the mixture boil. Continue cooking for two or three minutes.
7. The gravy is ready. Put into it the pumpkin balls that you have already prepared and cover the lid for two minutes.
8. Kaddu Kofta is ready. Garnish it with coriander leaves and serve it with Paranthe, Naan or Rice.

Matar Paneer Recipe

A major dish popular in most households in North India, Matar Paneer is made of two main ingredients – matar (peas) and paneer (cheese). It is a delicious vegetable and one of the main items you can find in any festivals, functions and parties in India. If you like this vegetable or want to know how it tastes like, then here is the recipe to make Matar Paneer.

Ingredients

• Cheese: 250 grams
• Peas: ½ cup peeled seeds
• Tomatoes: 2 or 3
• Green chilies: 2
• Ginger: a piece of 1 inch
• Cream or Skimmed Milk made at home: half bowl
• Refined oil: 2 tablespoon
• Cumin seeds: ½ teaspoon
• Turmeric: ¼ teaspoon
• Coriander powder: 1 teaspoon
• Red Chili Powder: ¼ teaspoon
• Garam Masala: Less than a quarter teaspoon
• Salt: to taste
• Coriander Leaves: 2 tablespoon chopped

Method

1. Finely grind tomatoes, green chilies and ginger in a mixer grinder. Add cream to the paste and run the mixer again for a little while.
2. Cut cheese into square pieces and boil the peas in a ½ cup of water.
3. Heat the oil in a frying pan. Put cumin seeds in hot oil. Add turmeric powder, coriander powder and chili powder in the oil and stir it to fry.
4. Now mix the paste of tomatoes, green chilies, ginger and cream with the ingredients in the frying pan and let the spices fry until they are fully cooked.
5. Add water when the spices are ready. Add as much water as you want to thicken the gravy.
6. Now put the boiled peas into the gravy you have just prepared. Add salt to taste and let the gravy boil.
7. Now you can put the pieces of cheese in the gravy and let it boil for 3 or 4 more minutes.
8. The vegetable of matar paneer is ready now. Mix into it garam masala and garnish it with coriander leaves. Serve it hot with Paranthe, Naan or Chapati.