fascinatingfoodworld

Dal makhani as we all know is a famous Punjabi dish made with black urad dal and kidney beans. It's a slow cooked dal and gets its name "makhani" because its cooked in ghee, butter and finished with cream or milk. When I was in school, Mom made this dal often and I absolutely loved eating it with Matar paneer and home-made naan. It was my and my brother's favourite meal cooked by Mom. As a matter of fact, till today, it is one of our favourite meal. While this slow cooked dal is usually made with urad dal, Mom always made it sans onion/garlic with kali masoor dal (Brown lentil) and it always turned out delicious, flavourful and unbelievably creamy. Sure you can add onion and garlic if you want but I think it tastes really good as it is too! Since it takes just about 30 minutes to get ready, I call it my Mom's instant version. Didn't you all have some favourite dishes which you thought of while getting back from school and wished for those dishes t...

Rajma masala is a punjabi dish cooked in tomato-onion based gravy along with other aromatic Indian spices. It's an extremely simple dish which if made well turns out very delicious and satisfying. It's healthy, flavourful and packed with proteins. Rajma masala is something I eat when I am craving for something comforting which is delicious yet healthy.  Just like Mocha Banana shake , Ultimate eggless chocolate cake , Matar Paneer and Rose Masala spritzer , this dish too is my childhood favourite. Give me a bowl of rajma chawal and I am a happy girl! It tastes best with rice or jeera rice but tastes equally good with hot chapatis or crisp paranthas. What I love about rajma masala is how delicious it tastes next day, somehow flavours develop more overnight. Whenever I have some leftover rajma in fridge, I devour it with toasted bread, tastes super delicious! Healthy, delicious, flavourful and comforting Indian curry- Rajma masala Diet: Vegan Type: Main c...

Shabnam curry is a restaurant style Indian dish of mixed vegetables simmered in tomato and yoghurt based gravy which makes this dish rich and creamy. Addition of nigella seeds and dried fenugreek makes this dish super fragrant which explains the distinctive name of this curry. This vibrant curry is saucy, spicy, tangy and mildly sweet all at the same time. Such a flavour bomb! And so so easy to make. Perfect for weekday meals when you are craving for something different but at the same time doesn't require too much effort and time to cook. I often make Matar Paneer , Chana masala and Dal mooli too for weekday meals to break the monotony of regular sabzis. This curry goes well with chapati, naan and tandoori roti. It tastes equally good with rice too. What I love abut this dish is you can add whichever vegetables you have in your fridge. I have added corn, carrots, cauliflower and peas. You can go ahead and add other veggies like broccoli, peas, mushrooms, babycorn, bel...

Matar paneer is a delicious Indian curry prepared with cottage cheese and peas which are usually simmered in tomato and onion based gravy. This curry tastes equally good when its made with tomato based gravy minus onion/garlic. Cashews make this dish super creamy and also balance tangy tomatoes with its sweetness. It pairs really well with flatbreads like chapatis, naan, tandorri roti, parantha and rice. I love eating it next day with bread. I feel it tastes even better the next day, somehow flavour develops more. Its hearty, healthy, flavourful and perfect for weekday meals. Matar Paneer is one of my favourite Indian curries. As a kid, I was kinda fussy when it came to eating roti sabzi but I would always get excited at the sight of matar paneer. This creamy matar paneer made with tomato and cashew based gravy is a regular in our house specially during festivals like Diwali, Holi, Sankarat and Navratri when we avoid using onion and garlic in kitchen. Since Navratri is...