Food Recipes

Lamb Curry

## Lamb Curry Recipe

### Description

Lamb Curry is a rich, aromatic dish made with tender pieces of lamb slow-cooked in a spiced onion-tomato gravy. It is popular in South Asian, Middle Eastern, and Caribbean cuisines, with variations depending on region and spice levels.

---

## Ingredients

### Main Ingredients

* 1 kg lamb (bone-in or boneless, cut into medium pieces)
* 3 tablespoons cooking oil or ghee
* 2 large onions, finely sliced
* 2 medium tomatoes, finely chopped (or 1 cup tomato purée)
* 1 cup plain yogurt (whisked)
* 1 tablespoon ginger paste
* 1 tablespoon garlic paste
* 2 green chilies, slit (adjust to taste)
* Salt to taste
* Fresh coriander leaves for garnish

### Whole Spices

* 2 bay leaves
* 4 green cardamom pods
* 4 cloves
* 1 cinnamon stick (about 2 inches)
* 1 teaspoon cumin seeds

### Ground Spices

* 1 teaspoon turmeric powder
* 2 teaspoons coriander powder
* 1½ teaspoons red chili powder (adjust to taste)
* 1½ teaspoons garam masala powder
* 1 teaspoon cumin powder

### Liquid

* 1½ to 2 cups water (adjust for desired gravy consistency)

---

## Instructions

1. **Prepare the Lamb**
   Wash the lamb thoroughly and drain excess water. Keep aside at room temperature for 10–15 minutes.

2. **Heat Oil and Add Whole Spices**
   Heat oil or ghee in a heavy-bottomed pot over medium heat. Add bay leaves, cardamom, cloves, cinnamon, and cumin seeds. Sauté until fragrant.

3. **Cook the Onions**
   Add sliced onions and cook until golden brown, stirring frequently. This step is important for developing deep flavor.

4. **Add Ginger, Garlic, and Chilies**
   Add ginger paste, garlic paste, and green chilies. Sauté for 1–2 minutes until the raw aroma disappears.

5. **Add Tomatoes**
   Stir in chopped tomatoes or tomato purée. Cook until oil begins to separate from the masala.

6. **Add Ground Spices**
   Add turmeric, coriander powder, red chili powder, cumin powder, and salt. Mix well and cook for another 1–2 minutes.

7. **Add Yogurt**
   Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the mixture thickens and oil separates again.

8. **Add Lamb**
   Add the lamb pieces and stir well to coat them evenly with the masala. Cook for 8–10 minutes on medium heat until the lamb begins to brown.

9. **Add Water and Simmer**
   Pour in water, mix, and bring to a boil. Cover and cook on low heat for 45–60 minutes, or until the lamb is tender. Stir occasionally.

10. **Finish with Garam Masala**
    Once the lamb is tender and the gravy reaches desired consistency, sprinkle garam masala and simmer uncovered for 5 minutes.

11. **Garnish and Serve**
    Garnish with fresh coriander leaves. Serve hot.

---

## Serving Suggestions

* Serve with steamed basmati rice, naan, roti, or paratha.
* Accompany with raita, salad, or pickles.

---

## Food Categories

Main Course, Curry, Meat Dish, Traditional Dish, Spicy Food

---

## Meal Category (Time of Day)

Lunch, Dinner

---

## Meal Type

Non-Vegetarian

---

Paneer Pulao

## Paneer Pulao Recipe

### Description

Paneer Pulao is a fragrant Indian rice dish made with basmati rice, soft paneer cubes, whole spices, and vegetables. It is mildly spiced, aromatic, and rich in flavor, making it suitable for both everyday meals and special occasions.

---

## Ingredients

### Main Ingredients

* Basmati rice – 1 cup
* Paneer (cottage cheese), cubed – 200 grams
* Water – 2 cups
* Ghee or oil – 2 tablespoons
* Onion, thinly sliced – 1 medium
* Green peas – ½ cup
* Carrot, diced – 1 small
* Green chili, slit – 1 (optional)
* Ginger-garlic paste – 1 teaspoon

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Garam masala – ½ teaspoon

### Garnishing & Flavoring

* Fresh coriander leaves, chopped – 2 tablespoons
* Mint leaves (optional) – 1 tablespoon
* Lemon juice – 1 teaspoon
* Salt – to taste

---

## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes.
3. Drain the water completely and keep the rice aside.

### Step 2: Lightly Fry the Paneer

1. Heat 1 tablespoon of ghee or oil in a pan.
2. Lightly sauté the paneer cubes until they turn pale golden on the sides.
3. Remove and keep aside. (This step is optional but helps keep paneer firm.)

### Step 3: Temper the Spices

1. In a heavy-bottomed pot or pressure cooker, heat the remaining ghee or oil.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.

### Step 4: Cook the Base

1. Add sliced onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chili. Cook for 1–2 minutes until the raw smell disappears.
3. Add carrots and green peas. Sauté for another 2 minutes.

### Step 5: Add Rice and Spices

1. Add soaked and drained rice to the pot.
2. Gently stir for 1–2 minutes so the rice grains are coated with spices.
3. Add turmeric powder, red chili powder, garam masala, and salt. Mix gently.

### Step 6: Cook the Pulao

1. Add water and bring it to a boil.
2. Lower the heat, cover the pot, and cook for 12–15 minutes until the rice is tender and water is absorbed.

* If using a pressure cooker, cook for 1 whistle on medium heat and let pressure release naturally.

### Step 7: Add Paneer and Finish

1. Gently fold in the sautéed paneer cubes.
2. Cover and let it rest for 5 minutes.
3. Garnish with chopped coriander and mint leaves.
4. Drizzle lemon juice before serving.

---

## Serving Suggestions

* Serve hot with **raita**, **plain yogurt**, or **green salad**.
* Can also be paired with **pickle** or **papad**.

---

## Food Categories (Comma-Separated)

Indian Cuisine, Vegetarian Dish, Rice Dish, Paneer Recipe, Main Course, One-Pot Meal, North Indian Food

---

## Meal Category

Lunch, Dinner

---

## Meal Type

Main Course

---

Paneer Sandwich

## Paneer Sandwich Recipe

### Food Categories

Vegetarian, Indian Cuisine, Sandwich, Quick Snack, Street Food, Breakfast, Lunch, Light Dinner

### Meal Type

Breakfast, Snack, Lunch, Light Dinner

---

## Ingredients

### For the Paneer Filling

* Paneer (cottage cheese) – 200 grams, grated or finely crumbled
* Onion – 1 small, finely chopped
* Tomato – 1 small, finely chopped (seeds removed)
* Green capsicum – 1 small, finely chopped
* Green chili – 1, finely chopped (optional)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Ginger – ½ teaspoon, grated

### Spices and Seasoning

* Salt – to taste
* Black pepper powder – ½ teaspoon
* Red chili powder – ½ teaspoon (optional)
* Garam masala – ¼ teaspoon
* Chaat masala – ½ teaspoon (optional)

### Other Ingredients

* Butter – as needed
* Bread slices – 6 to 8 (white, brown, or whole wheat)
* Cheese slices or grated cheese – optional

---

## Instructions

### Step 1: Prepare the Paneer Filling

1. In a mixing bowl, add grated or crumbled paneer.
2. Add chopped onion, tomato, capsicum, green chili, coriander leaves, and grated ginger.
3. Sprinkle salt, black pepper powder, red chili powder, garam masala, and chaat masala.
4. Mix everything well until all ingredients are evenly combined. Taste and adjust seasoning if required.

---

### Step 2: Assemble the Sandwich

1. Take two bread slices and spread butter evenly on one side of each slice.
2. Place a generous portion of the paneer filling on the buttered side of one bread slice.
3. Add a cheese slice or some grated cheese if using.
4. Cover with the second bread slice, buttered side facing down.

---

### Step 3: Toast the Sandwich

**Using a Pan:**

1. Heat a pan or tawa on medium flame.
2. Place the prepared sandwich on the pan.
3. Toast until golden brown from one side, then flip and toast the other side.
4. Press gently with a spatula for even cooking.

**Using a Sandwich Toaster:**

1. Preheat the sandwich toaster.
2. Place the sandwich inside and toast until crisp and golden.

---

### Step 4: Serve

1. Remove the sandwich from heat and cut diagonally or into halves.
2. Serve hot with green chutney, tomato ketchup, or mint mayo.

---

## Serving Suggestions

* Pair with tea or coffee for breakfast
* Serve with salad or soup for a light lunch
* Enjoy as an evening snack or quick dinner option

---

Tehri

## Tehri Recipe (Traditional North Indian Style)

### Description

**Tehri** is a flavorful one-pot rice dish from North India, especially Uttar Pradesh. It is similar to vegetable pulao but cooked with potatoes and seasonal vegetables, infused with aromatic spices and mild heat. Traditionally vegetarian, it is wholesome, comforting, and easy to prepare.

---

## Ingredients

### Main Ingredients

* Basmati rice – 1½ cups
* Potatoes – 2 medium, peeled and diced
* Green peas – ½ cup
* Carrot – 1 medium, chopped
* Green beans – 8–10, chopped
* Onion – 2 medium, thinly sliced
* Tomato – 1 medium, finely chopped
* Green chilies – 2, slit
* Ginger – 1 tablespoon, crushed or grated
* Garlic – 1 tablespoon, minced

### Whole Spices

* Bay leaf – 1
* Cumin seeds – 1 teaspoon
* Cloves – 4
* Green cardamom – 3
* Black cardamom – 1 (optional)
* Cinnamon – 1 small stick

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – ½ teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – 1 teaspoon

### Other Ingredients

* Mustard oil or ghee – 3 tablespoons
* Salt – to taste
* Water – 3 cups
* Fresh coriander leaves – for garnish
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly until the water runs clear.
2. Soak the rice in water for 20–30 minutes. Drain and set aside.

### Step 2: Sauté the Spices

1. Heat mustard oil or ghee in a heavy-bottomed pot or pressure cooker.
2. Add cumin seeds and let them crackle.
3. Add bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.

### Step 3: Cook the Base

1. Add sliced onions and sauté until golden brown.
2. Add ginger, garlic, and green chilies. Cook for 1–2 minutes until raw smell disappears.
3. Add chopped tomatoes and cook until soft and oil starts separating.

### Step 4: Add Vegetables & Spices

1. Add potatoes, carrots, peas, and beans. Mix well.
2. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3. Cook for 3–4 minutes, stirring occasionally.

### Step 5: Add Rice & Water

1. Add the soaked and drained rice. Gently mix so rice doesn’t break.
2. Pour in water and bring to a boil.
3. Taste and adjust salt if needed.

### Step 6: Cook the Tehri

* **Pressure Cooker Method:**
  Close the lid and cook for 2 whistles on medium heat. Turn off heat and let pressure release naturally.

* **Pot Method:**
  Cover and cook on low heat for 15–18 minutes until rice is fluffy and water absorbed.

### Step 7: Final Touch

1. Gently fluff the rice with a fork.
2. Garnish with fresh coriander leaves and sprinkle lemon juice if desired.

---

## Serving Suggestions

* Serve hot with plain yogurt, raita, pickle, or green chutney.
* Pairs well with papad or salad.

---

## Food Categories

Vegetarian, Indian Cuisine, North Indian, Rice Dish, One-Pot Meal, Comfort Food, Lunch, Dinner

---

## Meal Type

Main Course

---

Veg Biryani

## Veg Biryani Recipe

Veg Biryani is a flavorful and aromatic Indian rice dish made with basmati rice, mixed vegetables, herbs, and whole spices. It is a complete and satisfying one-pot meal.

---

### Ingredients

#### For Rice

* Basmati rice – 2 cups
* Water – 8 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

#### For Vegetables

* Carrot (chopped) – 1 medium
* Green beans (chopped) – ½ cup
* Green peas – ½ cup
* Potato (cubed) – 1 medium
* Cauliflower florets – 1 cup

#### For Biryani Masala Base

* Cooking oil or ghee – 3 tablespoons
* Onion (thinly sliced) – 2 large
* Ginger-garlic paste – 1 tablespoon
* Green chilies (slit) – 2
* Tomato (chopped) – 2 medium
* Yogurt (curd) – ½ cup
* Biryani masala powder – 2 teaspoons
* Red chili powder – 1 teaspoon
* Turmeric powder – ½ teaspoon
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste

#### Whole Spices

* Cumin seeds – 1 teaspoon
* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1 inch

#### Herbs & Garnish

* Fresh coriander leaves (chopped) – ¼ cup
* Fresh mint leaves (chopped) – ¼ cup
* Saffron – a few strands soaked in warm milk (optional)
* Fried onions – for garnish (optional)

---

### Instructions

#### Step 1: Prepare the Rice

1. Wash the basmati rice thoroughly and soak it in water for 30 minutes.
2. Boil water in a large pot, add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until it is 70–80% cooked.
4. Drain the rice and keep it aside.

#### Step 2: Prepare the Vegetable Masala

1. Heat oil or ghee in a deep pan or pressure cooker.
2. Add cumin seeds and whole spices; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté for 1–2 minutes.
5. Add chopped tomatoes and cook until soft and oil separates.
6. Add yogurt and mix well on low heat to avoid curdling.
7. Add turmeric powder, red chili powder, coriander powder, biryani masala, garam masala, and salt.
8. Add all vegetables, mix well, and cook for 5–7 minutes until partially tender.

#### Step 3: Layering the Biryani

1. Reduce heat to low.
2. Spread half of the cooked rice over the vegetable masala.
3. Sprinkle chopped mint, coriander leaves, and saffron milk.
4. Add the remaining rice as the top layer.
5. Garnish with fried onions and a little ghee if desired.

#### Step 4: Dum Cooking

1. Cover the pan tightly with a lid (seal edges with dough if possible).
2. Cook on very low heat for 20–25 minutes.
3. Turn off the heat and let it rest for 10 minutes.
4. Gently fluff the biryani before serving.

---

### Serving Suggestions

Serve hot Veg Biryani with:

* Raita (yogurt dip)
* Salad
* Papad
* Lemon wedges

---

### Food Categories

Indian Cuisine, Vegetarian, Rice Dish, One-Pot Meal, Festive Food, Main Course

---

### Meal Category (Time of Day)

Lunch, Dinner

---

### Meal Type

Main Course

---

Spinach Omelette Recipe (Palak omelet)

## Spinach Omelette Recipe (Palak Omelette)

### Description

Spinach Omelette, also known as **Palak Omelette**, is a nutritious and protein-rich dish made with fresh spinach, eggs, and mild spices. It is quick to prepare, healthy, and perfect for a wholesome meal at any time of the day, especially breakfast.

---

## Ingredients

* Eggs – 2 large
* Fresh spinach (palak) – 1 cup, finely chopped
* Onion – 2 tablespoons, finely chopped (optional)
* Green chili – 1, finely chopped (adjust to taste)
* Garlic – 1 small clove, finely minced (optional)
* Salt – to taste
* Black pepper powder – ¼ teaspoon
* Red chili powder – a pinch (optional)
* Turmeric powder – a pinch (optional)
* Oil or butter – 1 teaspoon

---

## Instructions

1. **Prepare the Spinach**

* Wash the spinach thoroughly under running water.
   * Finely chop it and set aside.

2. **Beat the Eggs**

* Crack the eggs into a mixing bowl.
   * Add salt, black pepper, red chili powder, and turmeric (if using).
   * Beat well until the mixture becomes light and slightly frothy.

3. **Add Vegetables**

* Add chopped spinach, onion, green chili, and garlic to the beaten eggs.
   * Mix everything evenly so the spinach is well coated with the egg mixture.

4. **Heat the Pan**

* Heat a non-stick pan on medium flame.
   * Add oil or butter and spread it evenly.

5. **Cook the Omelette**

* Pour the egg and spinach mixture into the pan.
   * Spread gently and let it cook on medium-low heat for 1–2 minutes.

6. **Flip and Finish**

* When the base is set and lightly golden, carefully flip the omelette.
   * Cook the other side for another 1 minute until fully cooked.

7. **Serve Hot**

* Transfer to a plate and serve immediately with toast, bread, or salad.

---

## Food Categories

Breakfast, Quick & Easy, Healthy Recipe, High-Protein, Indian Cuisine, Non-Vegetarian

---

## Meal Timing Category

Breakfast, Brunch, Light Lunch, Dinner

---

## Meal Type

Non-Vegetarian, Egg-Based Dish, Protein-Rich Meal

---

Kothu Parotta

## Kothu Parotta – Detailed Recipe

### Food Categories

Street Food, South Indian Cuisine, Tamil Nadu Special, Non-Vegetarian (or Vegetarian), Comfort Food

### Suitable For

Lunch, Dinner (also commonly eaten as late-night food)

### Meal Type

Main Course

---

## Ingredients

### For Kothu Parotta Base

* Parotta – 4 to 5 (preferably leftover, chopped finely)
* Oil – 2 to 3 tablespoons
* Onion – 2 medium, finely chopped
* Green chilies – 2, finely chopped
* Ginger-garlic paste – 1 tablespoon
* Curry leaves – 1 sprig
* Tomato – 1 medium, finely chopped

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste
* Pepper powder – ½ teaspoon (optional, for extra flavor)

### Protein Options (choose one)

* Egg – 2 to 3, beaten
  **or**
* Cooked chicken (boneless, shredded) – 1 cup
  **or**
* Mixed vegetables (carrot, beans, cabbage, peas) – 1 cup

### Additional Ingredients

* Kothu parotta salna / kurma / chicken gravy – ½ to 1 cup (important for authentic flavor)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Parotta

1. Stack the parottas and chop them into small bite-sized pieces using a sharp knife.
2. Set aside. Slightly dry parottas work best as they absorb flavors well.

### Step 2: Sauté the Base

1. Heat oil in a wide, heavy-bottomed pan or kadai on medium heat.
2. Add curry leaves and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add green chilies and ginger-garlic paste. Cook until the raw smell disappears.

### Step 3: Add Vegetables or Chicken

* **For chicken**: Add shredded cooked chicken and sauté for 2–3 minutes.
* **For vegetables**: Add mixed vegetables and cook until soft.
  Stir well to combine with the onion mixture.

### Step 4: Spice It Up

1. Add turmeric powder, red chili powder, coriander powder, garam masala, pepper powder, and salt.
2. Mix well and cook for 1–2 minutes until the spices release aroma.

### Step 5: Add Tomato

1. Add chopped tomatoes and cook until they turn soft and slightly mushy.
2. The mixture should look well-blended and slightly oily.

### Step 6: Scramble the Eggs (if using)

1. Pour beaten eggs into the pan.
2. Stir continuously and scramble until the eggs are fully cooked and mixed with the masala.

### Step 7: Add Parotta and Gravy

1. Add the chopped parotta to the pan.
2. Pour in salna or gravy gradually while mixing.
3. Using a spatula, keep chopping and mixing the parotta with the masala until everything is well combined and moist.

### Step 8: Final Touch

1. Cook on medium-low heat for 3–5 minutes, stirring constantly.
2. Add lemon juice if desired and mix well.
3. Garnish with fresh coriander leaves.

---

## Serving Suggestions

* Serve hot with extra salna, raita, or plain onion salad.
* Best enjoyed fresh, straight from the pan, for authentic street-style taste.

Chicken Bhuna Masala

## Chicken Bhuna Masala Recipe

### Description

Chicken Bhuna Masala is a rich, thick, and intensely flavored Indian dish where chicken is slow-cooked in a reduced onion-tomato masala with aromatic spices. The term *“bhuna”* refers to the cooking technique of sautéing spices and meat until the masala becomes thick, glossy, and coats the chicken beautifully.

---

## Ingredients

### Main Ingredients

* Chicken (bone-in preferred) – 750 grams
* Onions (finely chopped) – 3 medium
* Tomatoes (finely chopped or pureed) – 3 medium
* Ginger-garlic paste – 2 tablespoons
* Green chilies (slit) – 2
* Fresh coriander leaves (chopped) – 2 tablespoons
* Cooking oil or ghee – 4 tablespoons

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 inch
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Garam masala powder – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste

### Optional (for enhanced flavor)

* Yogurt (whisked) – 2 tablespoons
* Kasuri methi (dried fenugreek leaves, crushed) – 1 teaspoon

---

## Instructions

### Step 1: Heat the Oil

Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Add bay leaf, cinnamon, cardamom, and cloves. Sauté for a few seconds until aromatic.

### Step 2: Cook the Onions

Add finely chopped onions and sauté until they turn golden brown. This step is crucial for deep flavor, so take your time and stir frequently.

### Step 3: Add Ginger-Garlic and Chilies

Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears and oil begins to separate slightly.

### Step 4: Add Tomatoes

Add chopped or pureed tomatoes and cook until the mixture thickens, darkens in color, and oil starts releasing from the sides. This is the *bhuna* stage and can take 8–10 minutes.

### Step 5: Add Spices

Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and black pepper. Mix well and sauté for 1–2 minutes to roast the spices.

### Step 6: Add Chicken

Add chicken pieces and mix thoroughly so the masala coats the chicken evenly. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the chicken begins to release moisture.

### Step 7: Slow Bhuna Cooking

Reduce heat, cover the pan, and let the chicken cook in its own juices for 15–20 minutes. Stir occasionally to prevent sticking. The masala should become thick and cling to the chicken.

### Step 8: Final Flavoring

Add yogurt (if using), garam masala, and crushed kasuri methi. Mix well and cook uncovered for 3–5 minutes until the masala is rich and glossy.

### Step 9: Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves. Serve hot.

---

## Serving Suggestions

* Serve with naan, tandoori roti, paratha, or steamed basmati rice
* Pairs well with onion salad and lemon wedges

---

## Food Categories

Indian Cuisine, North Indian, Non-Vegetarian, Chicken Curry, Spicy Dish, Traditional Recipe, Home-Style Cooking

---

## Meal Category (Time of Day)

Lunch, Dinner

---

## Meal Type

Main Course

---

Veg Soya Chaap Korma

## Veg Soya Chaap Korma Recipe

### Description

Veg Soya Chaap Korma is a rich, creamy North Indian curry made with tender soya chaap pieces cooked in a mildly spiced, aromatic gravy of onions, yogurt, nuts, and whole spices. This dish is known for its royal texture and balanced flavors, making it perfect for special meals or festive occasions.

---

## Ingredients

### Main Ingredients

* Soya Chaap sticks – 6 to 8 (cut into medium pieces)
* Oil – 2 tablespoons
* Ghee – 1 tablespoon
* Onions – 2 medium (thinly sliced)
* Ginger-garlic paste – 1 tablespoon
* Green chilies – 2 (slit)
* Fresh curd (yogurt) – ½ cup (whisked)
* Cashew nuts – 10 to 12 (soaked and ground into paste)
* Water – as required
* Salt – to taste
* Sugar – ½ teaspoon (optional)
* Fresh coriander leaves – for garnish

### Whole Spices

* Bay leaf – 1
* Green cardamom – 3
* Cloves – 4
* Cinnamon – 1-inch stick
* Cumin seeds – 1 teaspoon

### Ground Spices

* Coriander powder – 2 teaspoons
* Red chili powder – 1 teaspoon (adjust to taste)
* Turmeric powder – ½ teaspoon
* Garam masala – 1 teaspoon
* Kashmiri red chili powder – 1 teaspoon (for color, optional)

---

## Instructions

### Step 1: Prepare the Soya Chaap

1. If using packed soya chaap, rinse thoroughly under running water to remove excess brine.
2. Boil water in a pan, add a pinch of salt, and blanch the soya chaap pieces for 3–4 minutes.
3. Drain the water, squeeze gently, and keep aside.

### Step 2: Fry the Soya Chaap

1. Heat 1 tablespoon oil in a pan.
2. Lightly shallow-fry the soya chaap pieces until golden from all sides.
3. Remove and keep aside. This step enhances flavor and texture.

### Step 3: Prepare the Korma Base

1. Heat remaining oil and ghee in a heavy-bottom pan.
2. Add cumin seeds and whole spices (bay leaf, cardamom, cloves, cinnamon). Sauté until aromatic.
3. Add sliced onions and cook on medium heat until golden brown.
4. Add ginger-garlic paste and green chilies. Sauté until raw smell disappears.

### Step 4: Add Spices and Yogurt

1. Lower the flame and add turmeric, coriander powder, red chili powder, and Kashmiri chili powder.
2. Mix well and add whisked curd gradually, stirring continuously to avoid curdling.
3. Cook until oil starts separating from the masala.

### Step 5: Add Cashew Paste and Soya Chaap

1. Add the prepared cashew paste and mix well.
2. Add fried soya chaap pieces and stir to coat them evenly with the gravy.
3. Add water as required to adjust consistency.

### Step 6: Final Cooking

1. Cover and cook on low flame for 10–12 minutes so the soya chaap absorbs the flavors.
2. Add salt and sugar (if using).
3. Sprinkle garam masala and mix gently.

### Step 7: Garnish and Serve

1. Turn off the heat and garnish with freshly chopped coriander leaves.
2. Serve hot.

---

## Serving Suggestions

* Serve Veg Soya Chaap Korma with **naan, butter roti, tandoori roti, paratha, or jeera rice**.
* Best enjoyed with a side of onion salad and lemon wedges.

---

## Food Categories (Comma-Separated)

Indian Cuisine, North Indian, Vegetarian, Curry, Korma, Protein-Rich, Festive Food, Main Course, Lunch, Dinner

---

## Meal Type

**Main Course**

---

Chicken biryani

## Chicken Biryani Recipe

### Description

Chicken Biryani is a classic South Asian rice dish made with fragrant basmati rice, marinated chicken, aromatic spices, and fresh herbs. It is known for its rich flavor, layered cooking method, and irresistible aroma.

---

## Ingredients

### For Chicken Marinade

* Chicken (bone-in preferred) – 1 kg
* Yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 1½ teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 2 tablespoons
* Salt – to taste
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup

### For Rice

* Basmati rice – 3 cups
* Water – as needed
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 4
* Cinnamon stick – 1 medium
* Salt – to taste

### For Biryani Masala & Layering

* Onions (thinly sliced) – 4 large
* Cooking oil or ghee – ½ cup
* Green chilies (slit) – 3 to 4
* Ginger juliennes – 1 tablespoon
* Saffron – a few strands soaked in warm milk (or rose water)
* Biryani masala powder – 1½ tablespoons
* Fried onions (optional, for garnish)

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, mint, and coriander leaves.
2. Mix well until the chicken is evenly coated.
3. Cover and marinate for **at least 1 hour** (overnight for best flavor).

---

### Step 2: Prepare the Rice

1. Wash basmati rice thoroughly and soak it for **30 minutes**.
2. Boil water in a large pot and add bay leaves, cardamom, cloves, cinnamon, and salt.
3. Add soaked rice and cook until **70% cooked** (rice should still have a bite).
4. Drain the rice and set aside.

---

### Step 3: Fry the Onions

1. Heat oil or ghee in a deep pan.
2. Add sliced onions and fry until **golden brown and crispy**.
3. Remove half the fried onions for garnishing.

---

### Step 4: Cook the Chicken

1. In the same pan, add green chilies and ginger juliennes.
2. Add the marinated chicken and cook on medium heat for **10–15 minutes** until the chicken is partially cooked and oil starts to separate.
3. Sprinkle biryani masala and mix gently.

---

### Step 5: Layer the Biryani

1. Lower the heat and spread a layer of cooked rice over the chicken.
2. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk.
3. Repeat layers if needed, ending with rice on top.

---

### Step 6: Dum (Slow Cooking)

1. Cover the pan tightly with a lid or seal with dough.
2. Cook on **very low heat for 20–25 minutes**.
3. Turn off the heat and let it rest for **10 minutes** before opening.

---

### Step 7: Serve

* Gently fluff the biryani before serving.
* Serve hot with **raita, salad, or boiled eggs**.

---

## Food Categories

Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food

---

## Meal Category

Lunch, Dinner

---

## Meal Type

Main Meal

---

Browser Not Supported

Recipes for "Salad"

Lamb Curry

Paneer Pulao

Paneer Sandwich

Tehri

Veg Biryani

Spinach Omelette Recipe (Palak omelet)

Kothu Parotta

Chicken Bhuna Masala

Veg Soya Chaap Korma

Chicken biryani