Events · Indian Cuisine · peas · Potato · Subzi

Mixed Vegetable Kurma

This wednesday brings us back to Blog Hopping and this week i am on Anusha’s blog Tomato Blues. She has become one of my gmail chat buddies and it is alwayz fun to have a chat with her. She has a lovely blog and love the name of the blog. I also love the way she takes close up pics of her recipes, You will get to learn something new from each and every blog. 

Mixed Vegetable Kurma is the recipe i planned on making after reading most of her post, Have to try her marshmallows Cheese Cake, but after eating so many sweets for Diwali had to postpone that. I have prepared Kurma earlier as well but mine was always a bit off white in color but loved the green color of this and it tasted awesome as well.(Much better than my version). I have followed her recipe to the max with a couple of changes.

Mixed vegetable Kurma


Mixed Veggies ( I used Potato, beans, Carrot and Peas) 2 cups

Oil 1 tbsp

Jeera 1 tsp

Cloves 3

Cinnamon 1/2 “

Onion 1 Medium finely chopped

Haldi 1/4 tsp

Salt to taste

1 1/2 cup water

Make A Paste

Coriander leaves 1 Bunch (Cleaned and Washed)

Garlic Cloves

Ginger 1″

Coconut 3 tbsp

Sesame Seeds 1 tbsp

G.chillies 4 (+ or – acc to ur taste)


Grind all the ingredients mentioned under “make a paste header” add little to make a fine paste.

Heat oil in a cooker, add jeera,cloves and chopped onion. 

Saute till the onions are translucent andd all the chopped veggies.

Saute the veggies for 2 mins,  add the paste, salt, and haldi and give a nice mix.

Add  water and pressure cook for 2 whistles.

The veggies will be soft by this time.

Transfer to a bowl and serve it with Hot chappatis like i did or with hot poori’s as Anusha did(A Much Better combo 🙂 )


Veggies can be substituted according to your taste.

The original recipe calls for the addition of Poppy seeds(which was not there), saunf and split chickpeas(which i forgot)

Substituting cashews with coconut will also be a good option.

Do check the other Blog Hoppers for the cooking and love you radhika for the lovely event and keeping it going for so many weeks.

Punjabi · Subzi

Paneer in a creamy Tomato Gravy

Paneer is one of the most preferred gravy i order in a restaurant from palak panner to paneer butter masala or paneer makhani as well. Naan with Paneer in a gravy is a best combo which is a regular feature for Sunday lunch. This is a flavorful dish with paneer cooked in a creamy tomato gravy with the addition of cream of cashews to get the creamy texture. It is called with different names from paneer butter masala to panner makhani to shahi paneer.

Paneer in a creamy Tomato Gravy


Paneer 1 slab diced into cubes

Onion 1 big chopped

Ginger 1″

Garlic 2 cloves

Tomatoes 3 medium No’s

8 cashews soaked in 4 tbsp milk

Milk 1/4 cup

Cream or Malai 1/4 cup

Butter 2 tbsp

Oil 1\2 tbsp

R.chilli Powder 1 tbsp

Coriander Powder 1 tsp

Kitchen king masala 1 tbsp

salt to taste

Coriander leaves and kasuri methi to garnish.


Heat 1/2 tbsp oil in a pan add onion ginger and garlic and saute till onions are nicely browned but noit burnt. Let cool and make it into a fine paste.

Make a puree of tomatoes along with cashews soaked in milk.

Heat butter in a pan,  and add the onion paste and cook for a min.

Then add the tomato puree, R.chilli powder, Dhaniya powder and half of Kitchen king masala.

Cook nicley till the raw smell of tomatoes is gone and u can see a slight coat of grease on the top.

Add milk , 1/2 cup hot water and  and cook for 5 mins.

Whisk malai nicley and add along with panner cubes and salt.

Let it simmer on a slow flame for 5 mins.

Lastly add the remaining masala kasuri methi and coriander leave

Best served hot with naan and jeera rice.

Legumes · Subzi

Chawla\ Black Eyed Beans Gravy

A Simple Curry to kick-start this month…….I had planned to prepare something for the Indian Cuisine Series I have started but things have been a bit busy here so maybe the next post will be linked to that. The Last some days i have thought a lot about the reason for me to start blogging, I have been following many food blogs from quiet some time, and always wanted to have a food blog of mine and finally do have one but after posting some recipes I was struck,I had to stop myself and think about it, like I wanted my blog to reflect me and it does in a sense but i wanted more from it. Sometimes I am a very lazy cook and hate the thought of entering the kitchen and cooking something……so the blog was a challenge for me to enter the kitchen to stir up new recipes and share it with you all. The Idea behind the Indian Cuisine Series was that, I wanted to push myself to try up new recipes which I have never heard of or have prepared it in my kitchen. Hope that I do succeed in that.

Lets go to the recipe i am sharing with u all 2day, at home we call it as chawla ki subzi, it is also called as black-eyed beams or Lobia.

Chawla\ Black Eyed Peas Gravy


Chawla\Black Eyed Beans 1cup

Oil 2 tbsp

Jeera 1tsp

Hing a pinch

Onion 1 finely Chopped

Haldi 1/4 tsp

R.Chilli Powder 1 Tbsp

Dhaniya Jeera Powder 1tsp

Salt To taste

To make a paste

Tomatoes 2 Big ones

2 Cloves Garlic

Fresh Grated Coconut 2tbsp( Even 2 Tbsp of malai will do)

Kitchen King Masala 1 tsp

A fer sprigs of Coriander leaves


1.Soak Chawla overnight or if  in a hurry soak it in hot water for an hour.(I Usually forget to soak them at night so hot water is my trick)

2. Heat Oil In a pressure cooker, add Jeera, hing and then add chopped onions,  saute them till they turn a bit light brown in color.

3.Now add Haldi, R.chilli and dhaniya Jeera powder, add saute for some seconds on a low flame.

4. Add the Tomato Paste and cook nicely till the oil separates.

5. Add the soaked Chawla, salt and mix it nicely.

6. Add about 2 cups of water and pressure cook for 4 whistles.

7. When the cooker has cooled down check the consistency of the gravy,It should be semi thick and garnish with coriander leaves and kasuri methi.

Serve Hot with Roti\Rice\Bread(My personal choice)


Add the masalas depending upon the spice level u prefer.

Instead of coconut u can also add 2 tbsp of malai for the creaminess.

I do it in the cooker as it is quick way of doing it and I also feel when done like this the Chawla absorbs all the flavor of the masalas.

Happy Cooking to u all!!


Kandyacha patichi Bhaji (Spring Onion Subzi)

I come from a humble Jain background and married to a Marathi,  so I cook both these cuisines on a daily basis at home. Not very good at speaking Marathi but can understand it quiet well. After marriage my cooking knowledge was very less, I hardly use to cook anything at home. So learning it was a huge task and thanx to many recipe books i learnt good recipes.  After some time when the interest in cooking started kicking up, i learnt some of the Marathi dishes from a cookery show to cook the same for hubby, but understanding all the ingredients was a problem so i used to write down all the words in a book and then when he was back home would ask him to translate the same for me.

They are 2 important ingredients when cooking Marathi food at home, one is the kala Marsala and other is roasted peanut powder. Maybe different regions have different masalas, but the one i have learnt has these 2 core ingredients. so lets cook this subzi now.

Kandyacha Patichi Bhaji

2 Bunches of Spring Onion

1 Tbsp oil

1 tsp Mustard Seeds

2 tbsp Moong Dal

1 Tbsp of Kala masala

2 Tbsp of Roasted Peanut Powder

Salt To taste

1/4 Cup water


Clean and wash the leaves nicely (This is a huge chore) and chop them.

Heat Oil in a pan, add moong dal and when lightly browned add Mustard Seeds.

Add chopped spring onion (The white and the green part as well) and saute for 2 mins.

Then add all the remaining ingredients and 1/4 cup water and mix nicely.

Cover with a lid and cook for 5 mins.

Serve Hot with Roti or Rice. (Typically I have seen hubby’s family having it with Jowar Roti but we both are not fond of it so the regular roti is what we make at home)

Subzi · Vegetables

Doodhi Koftha In Tomato Gravy

This is a subzi which for some reason I don’t know have not prepares very often. I must have prepared this some years ago but had written down the recipe in my diary.I don’t get doodhi very often at home, it has a very bland taste and only get to prepare muthias(will post recipe later) or sometimes to prepare a simple subzi for my daughter. Yesterday when i was going through my diary i came upon this recipe and thought of preparing it again. Even in my recipe book i write comments as to the outcome of the recipe and for this recipe the comment was that it came out nicely and we all at home had liked it.

I love Kofta’s in a subzi and have tried many versions with different gravy. The most common gravy you will find is Tomato Gravy, Cashew white gravy and green gravy with different type of koftha’s.

The recipe today is a doodhi koftha cooked in a mild tomato gravy. So do try this out and you will all like the final result.

Doodhi Koftha In Tomato Gravy


Grated Doodhi 1 cup

Grated Potato – 1 Big one

Besan 4-5 Tbsp

Salt to taste

1 Tsp haldi

3 Tbsp R.Chilli Powder

2 Tbsp Dhaniya Jeera Powder

1 Tbsp Kitchen King Masala

Oil 2 Tbsp

Oil for frying

Onion 1 Finely Chopped

Tomato Puree (4 Tomatoes)

1 tbsp ginger garlic paste

1 tsp jeera

3 tbsp Malai

Kasuri Methi 1 tsp

coriander leaves


To Prepare Koftha’s

Boil grated doodhi and grated potato in salted water for 2-3 mins.Drain the excess water and press nicely with a spoon so that all the water is drained nicely.

In a bowl mix doodhi,4 tbsp besan, salt. 1/2 tsp haldi, 1/2 tbsp R.chilli, 1 tbsp Dhaniya Jeera, 1/4 tbsp Kitchen King masala and coriander leaves.

Mix nicely and prepare small balls ( You can grease your hands before doing this so that mixture wont stick on your hands)

After preparing the balls i placed them in the fridge for some time and took out only at the time of frying.

In a plate spread the remaining 1 tbsp besan and roll the doodhi balls in the besan so that you have a light coating on the top. Repeat for the remaining.

Heat oil in a frying pan and deep fry the kofthas on a medium flame for 2-3 mins. It is good to fry on a medium flame coz the koftha’s will get cooked nicely from the inside as well.

When nicely browned from outside keep it in a plate till further use.

Tomato Gravy

Heat oil in a pan, add jeera when it start to splutter add onion and ginger garlic paste.

Add the remaining masalas and cook for a min. Then add tomato puree and cook for 4-5 mins till the raw smell of the tomato goes away. Add malai and further cook for 2-3 mins.

Add 1/2 cup water and salt and let boil on a medium flame for 10 mins. I like my gravies to be a bit on the thicker side so 1/2 cup was sufficient. Sprinkle kasuri methi and coriander leaves.

While serving place the koftha’s  in a bowl and pour the gravy on the top and serve .

Garnish with coriander leaves and a dash of lime juice. It’s best had with hot roti’s or Naan’s.


Add the koftha’s to the gravy only at the time of serving or if added earlier they will start to disintegrate.