INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Chana Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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Ramadan recipes


 

Happy Ramadan Kareem! May Almighty bless you and your family.

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Prepare for Ramadan with energising recipes to set you up for the day

Check amazing recipe here that everyone will enjoy.👇

https://pin.it/72f5wGF

Mini Plain Uttapam


Mini Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter or just a sprinkle red chilli powder.batter is made of a urad dal and rice .The dal and rice are  ground and fermented. The outer surface is crisp and the inner layers are like Soft Idli.Serve with Green Coconut Chutney & Peanut Chutney

Ingredients

2 cups  Rice

1/2 cup  Urad Dal (Split black lentils)

1/2 tsp fenugreek seeds

2 tsp salt

Red chilli powder 1/2 tsp (optional)

Method:

Wash & rinse rice and dal soak rice & dal along with fenugreek seeds.Grind to a smooth batter adding water gradually add salt and mix well using your hands.Allow the batter to ferment Overnight.

To prepare Uttapams:
Mix the batter well. If it is thick, add a little water.Heat a griddle.When it is hot, grease it with oil.take a ladle full of batter.Pour it in the centre.Do not spread it.Drizzle oil around the corners.After a minute, sprinkle red chilli powder & flipped it and cook the other side.Serve hot with chutney.

Tips :-If using non-stick pan no need to grease the pan. Tawa/griddle has to be hot. while making uttapams adjust the flame from low to high.before pouring the batter, reduce the flame to low.Cook on medium flame.

Paneer Magaz Masala


Paneer magaz  masala is a  vegetarian dish that combines paneer with a medium spicy and creamy gravy.Seeds of musk melon that are usually dried  used to add flavor to rich Indian dishes and desserts. A cream white shell with a soft oval kernel inside. Magaz is the Hindi name for Muskmelon seeds.Easily available at grocery store.It’s paste form, it adds to the consistency of gravies for curries and when mixed with Indian spices.

Ingredients

Paneer – 250 g

Onion- 1(large size) chopped

Tomato puree-150 grams

Ginger garlic paste – 1 tbsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Melon seeds 2 tbsp  soaked & grind

Kashmiri red chilli 1 tsp

Kasoori methi (dried fenugreek leaves) – 1 tsp

Oil – 1 tsp Butter – 1 tbsp

One small bay leaf

Green Cardamom – 1

Cinnamon stick – 1″

Fresh cream – 1 cup

Method

Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, cinnamon stick, and cardamom.Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder.Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more.Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.Add magaz paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.Serve with Roti/ Naan

Onion & Cabbage Pakora


Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

Sabudana Khichdi


Soaked Sago/tapioca cooked with boiled potatoes & roasted peanuts & seasoned.

Ingredients

Sago /sabudana -1/2 cups (soaked in 1/2 cup water or a little bit more)for 2-3 hrs so it absorb water & become fluffy.

Salt to taste

A pinch of turmeric optional

Red chilli powder 1/2 tsp

oil/ghee for cooking

Roasted peanut & coarsely grind 1tbsp

Cumin seeds 1 tsp

Lime juice 1 tsp

Few coriander sprigs chopped

Method

Heat a pan add oil then add cumin seeds once it crackled add turmeric powder red chilli powder ,add boiled potatoes mix properly ,Add soaked sago cook around 5-6 min or till it becomes translucent.add roasted peanut powder ,salt .Turn off heat then adding lime juice Garnish with coriander leaves & serve!!

Dahiwale Aloo


Boiled potatoes simmered in Yogurt gravy

ingredients

  • Boiled potatoes, 3 medium sized
  • Cumin seeds 1 tsp
  • Turmeric powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Red chillies (dry)- as per taste
  • Red chilli powder 1/2 tsp
  • Curd- 1 cup (whisked)
  • Salt to taste
  • Asafoetida a pinch
  • Oil 3 tsp

method

  1. Heat 2 -3 tsp oil in a pan, add the cumin seeds and then allow them to crackle. Then add the red dry chillies and allow them to crackle. Then add the boiled potato and saute for a minute.
  2. Next, remove the boiled potatoes and use the same pot to cook. Add oil to heat, then add the dry masalas ( now add coriander powder, turmeric,red chilli powder, asafoetida) and cook for a minute.
  3. Then add the whisked yogurt and keep stirring until all the spices are mixed well. Now add salt and water if it is too thick. Cook it for 5 minutes on a low flame. Keep the gravy consistency as per your choice.
  4. Serve it hot with chappati/poori /paratha.

Aloo Rassedar


Boiled Potatoes Cooked in tomato gravy

ingredients

  • Potatoes-boiled peeled & cut to chunks 500 gm
  • finely chopped ginger 1 tbsp
  • Asafoetida a pinch
  • 2-3 tomatoes chopped
  • 1 tsp fennel seeds -roasted and coarsely grounded
  • 1 tsp fenugreek seeds roasted and coarsely grounded
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • Salt to taste
  • Ghee 1 tbsp
  • Green coriander leaves for garnish
  • Water as required for gravy

Method

  1. Heat ghee, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the ghee. remove Potatoes & keep aside
  2. using same pan add chopped tomatoes &grated ginger & salt cook till it becomes soft & rest of dried powder. once u get nice aroma .Add potatoes & enough water to cover the potatoes, and bring to a boil.
  3. Simmer for 10-15 minutes.till u get desired consistency ,serve with hot poori

 

 

Bhareli Vangi


Stuffed Baby eggplant & cooked  with Indian spices.

ingredients

  • 10 baby brinjal
  • 10 tsp desiccated coconut
  • 8 tsp roasted & crushed peanut powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala/Goda masala
  • 2 tsp tamarind pulp
  • 2 tsp jaggery water
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 1 /2 tsp Mustard seeds
  • oil for cooking
  • water 1/2 cup for gravy

Method

  1. prepare stuffed in a bowl add turmeric powder ,red chilli powder,desiccated coconut ,crushed peanut powder,salt & Goda masala or garam masala.
  2. wash & dry brinjal. cut into four leaving them attached only at the stem. stuffed brinjal with masala .Heat oil in a pan adding mustard seeds & cumin seeds.once it crackled keep stuffed brinjal in a  pan .
  3. pour water & cover till it cooked & become soft.Now add tamarind and jaggery water. Add salt to taste(be careful as we add salt in stuffing too).Serve hot with rice or Chappati.

Paneer Butter Masala


Cottage cheese simmered In Makhani Gravy

Ingredients

  • Paneer – 250 g
  • Onion- 1(large size) chopped
  • Tomato puree-150 grams
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1/2 tsp
  • Cashewnuts 10-12 soaked & grind
  • Kashmiri red chilli 1 tsp
  • Kasoori methi (dried fenugreek leaves) – 1 tsp
  • Oil – 1 tsp Butter – 1 tbsp
  • One small bay leaf
  • Black cumin seeds – 1/2 tsp
  • Cardamom – 1
  • Cinnamon stick – 1″
  • Fresh cream – 1 cup

method

  1. Heat oil in a pan and saute onions until translucent. Remove from heat and let it cool. Grind it to a fine paste. Heat a tbsp of butter and add bay leaf, black cumin seeds, cinnamon stick, and cardamom.
  2. Add grind onion paste.Add ginger garlic paste and saute for 3 minutes over medium heat. Add chili powder, coriander powder, garam masala, salt & Kashmiri red chilli powder
  3. Stir everything together and let it cook for 5 minutes.Add half of the tomato puree & mix well. Add the rest of the paste little at a time, check for the right amount of sour taste and add more
  4. Cook this mixture until the raw smell of the spice and tomato disappears. It takes about 10 to 15 minutes.
  5. Add cashew paste cook for 2-3 min & cream to the onion tomato gravy and bring it to a boil.Finally, add paneer, crushed kasoori methi and a cup of water or more if required. Let it cook for 5 to 8 minutes and turn off the stove.

Matar Paneer


Cottage cheese & Green peas Cooked in Indian spices

Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.