Everyone loves rice, and these rice recipes range from quick everyday meals to show-stopping dishes. Whether you’re looking for a side or a main, there’s something here for every occasion.

Rice has the ability to become an instant comfort food or a fragrant bowl of something that you just want to inhale. No matter what the occasion or the amount of effort you want to put in, I’ve got something on this list for everyone. From main rice dishes to fried rice, biryanis, pulaos, and even desserts, these are the only rice recipes you will ever need.

The thing with rice dishes is how easy they’re to serve. So, you can eat them with delicious sides such as curries, raitas or dals for meals that the entire family will love!

This round up also contains plenty of rice meal ideas and one-pot rice dishes for lazy days or pack a punch without putting in too much effort. Plus, the best the thing about making rice is that you can easily double or trip the quantity

Biryani Recipes

Non-veg biryanis

4.84 from 6 votes

Boneless Chicken Biryani | Meghana Style

If you love biryani and fried chicken, this Boneless Chicken Biryani from the famous Meghana's In Bangalore will blow your mind! Super flavorful and layered to perfection, this biryani will become a Sunday ritual!

View Recipe

Dindigul Style Mutton Biryani

Aromatic and flavor, this dindigul mutton biryani with it's freshly made masala and jeera samba rice makes for a hearty Sunday lunch!

View Recipe

4.80 from 5 votes

Instant Pot Chicken Biryani

A simple one-pot chicken biryani that doesn't need you to cook the rice and chicken separately! This method is simple and will give you a quick biryani without compromising on the flavour.

View Recipe

Kerala Style Egg Biryani

This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It's really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won't miss the meat.

View Recipe

5 from 16 votes

Mutton Biryani

My Mutton Biryani recipe will give you fantastic results every single time. It needs a little time and effort but you'll be rewarded with juicy, flavourful, tender pieces of meat and really fragrant rice.

View Recipe

4.90 from 154 votes

The Best Chicken Biryani (Step by step video recipe)

Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.

View Recipe

Vegetarian biryanis

4.86 from 14 votes

Restaurant Style Veg Biryani

Insanely delicious veg biryani is a great alternative for vegetarians. This recipe is so good that even meat lovers will be impressed! It's the perfect family style meal. My tips and tricks will make sure you have the perfect vegetarian biryani every single time.

View Recipe

5 from 3 votes

Paneer Makhani Biryani

This Paneer Biryani with Makhani gravy is a unique twist on a vegetarian biryani that combines my love for paneer makhani and biryani! It's got layers of paneer makhani, fragrant basmati rice, mint, coriander and fried onions and every bite is super tasty.

View Recipe

Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

View Recipe

Veg Potli Biryani | Veg Potlam Biryani

Wrapped in a banana leaf and steamed until done, this veg potli biryani is the vegetarian version of parda biryani. It's layered, flavorful, and one of the best veg biryani recipes ever!

View Recipe

Lal Paneer Biryani

This lal paneer biryani is one of the BEST vegetarian biryanis out there! It’s spicy, garlick-y, rich, and creamy, and just absolutely delicious ❤️‍🔥

View Recipe

Gobi 65 biryani

For this recipe, we have recreated Bangalore's famous gobi 65 in a veg biryani format. It's crispy, spicy, and full of texture!

View Recipe

Veg Soya Keema Biryani

This Veg Soya Keema Biryani is a rich, layered, packed with flavor, high-protein veg biryani that's 100% vegetarian! Serve with raita and laccha onions for the perfect Sunday meal!

View Recipe

5 from 2 votes

Jackfruit Biryani | Kathal Biryani

This jackfruit biryani packs a punch with juicy jackfruit and big, comforting flavors – mimicking the texture and flavors of meat, but in a 100% vegetarian biryani.

View Recipe

Fried Rice Recipes

Vegetarian recipes

Thecha Paneer Fried Rice

View Recipe

Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

View Recipe

5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

View Recipe

4 from 1 vote

Veg Fried Rice

This 10-minute veg fried rice recipe is a lifesaver when you have only bits and bobs in the fridge. It's a fantastic fridge cleaning meal and a great way to use leftover rice too. Add a fried egg and you've got yourself a fast, easy-winner dinner!

View Recipe

5 from 6 votes

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.

View Recipe

4.75 from 4 votes

Burnt Garlic Mushroom Fried Rice

True mushroom lover food – this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

View Recipe

5 from 3 votes

Chilli Garlic Fried Rice

The best way to turn leftover rice into something special. Key is the chilli garlic paste that's made from scratch – very low effort but it really adds smokiness and that distinct spicy, chilli flavour to the fried rice.

View Recipe

5 from 2 votes

Schezwan Fried Rice from Leftover Rice

This is the best chinese schezwan fried rice you’ll make – loaded with vegetables, spicy and super easy! Made with sichuan sauce, it’s the best way to use leftover rice.

View Recipe

5 from 1 vote

Rainbow Rice

This kid-friendly recipe is simple stir-fry rice that has light flavours making it an amazing addition to your child's lunch box!

View Recipe

Non-veg fried rice

5 from 6 votes

Egg Fried Rice – Same restaurant style taste!

A few simple tricks and easily available ingredients are all you need to make restaurant style egg fried rice at home!

View Recipe

Side Rice Recipes

4.85 from 52 votes

Perfect Jeera Rice (Indian Cumin Rice)

This recipe for jeera rice (Indian steamed cumin rice) will never fail you! You don’t need a rice cooker or fancy equipment to make this. Just a few ingredients and a pot and you’ll have fluffy, flavorful jeera rice ready in under 10 minutes.

View Recipe

4.75 from 4 votes

How to make Ghee Rice

Ghee Rice is a simple recipe that takes less than twenty minutes to make. Its flavorful, aromatic and a great way to elevate steamed rice if you want something extra on the table!

View Recipe

4.94 from 15 votes

How to cook Basmati Rice 3 ways

Learn how to cook Basmati Rice with my tried and tested methods. This is more like a guide to basmati rice where you can choose from three methods – stovetop, instant pot and traditional pressure cooker.

View Recipe

4.50 from 2 votes

Coconut Rice

Watch the Recipe Video above. This easy coconut rice is a fantastic side to curries, roasted veggies and meats. In India, it’s even had for breakfast because it really fuels you up. Also a great way to use leftover rice! Its naturally vegan, gluten free and vegetarian.

View Recipe

Mango Rice

Tangy, spicy, vegan one pot mango recipe, made healthier. Great as an accompaniment to curries or stews or can be had just by itself.

View Recipe

5 from 1 vote

Raw Mango Rice

Make the most of mango season with raw mango and turmeric rice. Use brown rice for a healthier alternative to Maavinakayi Chitranna/ Mangai sadham as it is locally called.

View Recipe

5 from 4 votes

Curd Rice – Summer Special

This curd rice recipe is a must make during hot summer months. Creamy, tangy and so refreshing, curd rice will make summer lunches infinitely better. Easy, comfort food.

View Recipe

Pulao Recipes

Veg Pulao Recipes

5 from 1 vote

Kabuli Chana Pulao

Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.

View Recipe

5 from 5 votes

Pressure Cooker Veg Pulao (Rice Pilaf)

This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish. Watch Video ABOVE.

View Recipe

Non-veg pulao recipes

Chicken Pulao with Leftover Rice

This chicken pulao recipe is quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for a comforting and wholesome meal.

View Recipe

4.77 from 13 votes

Easy Chicken Pulao

Inspired by the Donne Biryani and made with green masala, this Chicken Pulao Recipe will become a favourite! Spicy, aromatic, this is no regular pulao.

View Recipe

Rice Meals

Veg rice meals

5 from 2 votes

Kavitha Aunty’s Rice Bath

Rice bath is a typical Karnataka rice dish that has south Indian flavours and the rice is cooked in a green masala with veggies. This is a one pot meal thats easy to put together and is bursting with flavours. Perfect for weeknight dinners!

View Recipe

Claypot Rice with Mushroom

This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.

View Recipe

4.77 from 13 votes

The Khichdi Recipe that’s actually tasty!

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

View Recipe

4.67 from 3 votes

Instant Pot Mexican Rice with Corn and Bell Peppers

This Instant Pot Mexican Rice is incredibly flavorful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!

View Recipe

5 from 1 vote

Patra Rice

Patra rice is an aromatic spiced rice along with a tangy masala enclosed in a banana leaf and cooked to perfection!

View Recipe

5 from 2 votes

Tahari

Tahari, a beloved rice dish in Uttar Pradesh, is a go-to for vegetarians. This one-pot wonder combines rice with winter veggies like potatoes, green peas, and cauliflower. It's a delightful, comforting dish, ideal for those days when you crave something easy yet satisfying!

View Recipe

4.75 from 8 votes

Healthy Cauliflower Rice Broccoli Casserole

Healthy Cauliflower Rice Broccoli Casserole is a baked casserole dish that is gluten free, keto friendly and has loads of flavor. It’s super cheesy and perfect when you want a complete meal for dinner. This can double up as a side dish or a main dish.

View Recipe

5 from 2 votes

Easy Lemon Rice (Yellow Rice)

A really simple lemon rice recipe – it’s flavored with lime juice and zest so that the rice really packs a punch and is full of flavor. Made all in one pot from start to finish, this yellow rice is easy to put together and is excellent with raita on the side.

View Recipe

One-Pot Sambar Rice | Sambar Sadam

One Pot Sambar Rice is a quick and easy rice, lentil and veggie dish from South India. It's spicy, tangy, nutritious, and absolutely yummy and comforting.

View Recipe

Non-veg rice meals

5 from 1 vote

Claypot Chicken & Rice with Mushrooms (Asian Style)

Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!

View Recipe

5 from 6 votes

One Pot Mexican Rice and Sausages

One Pot Mexican Rice and Sausages makes for a quick meal which is full of smokey and mexican flavors. You can substitute the sausages with tofu/paneer and add in as many veggies as you want!

View Recipe

Rice Desserts

Festive Chocolate Rice Kheer (Pudding)

Super easy recipe for a festive chocolate rice kheer pudding made without condensed milk but still really creamy. Perfect for your Diwali dessert table or any other Indian festival. Actually you won’t need a reason to make this one!

View Recipe

Gulab Phirni Recipe / Rose flavored Rice Pudding

Rich rice pudding or phirni flavored with rose petals for that perfect make ahead dessert to wow your guests with.

View Recipe

5 from 4 votes

Rice Kheer

This easy rice kheer or chawal ki kheer is probably the most popular Indian dessert there is. Made with long grained basmati rice and sweetened with condensed milk, it’s simple enough that you can make it often, and elegant enough to serve to guests!

View Recipe

The post 48+ amazing Rice Recipes for every mood appeared first on My Food Story.

This Amritsari paneer bhurji is the creamiest bhurji I’ve ever made, and there’s not a drop of cream in it. The secret is roasted besan and curd, and once you try it, regular bhurji just won’t feel the same.

This Amritsari paneer bhurji is the kind of bhurji you get at old dhabas in Punjab where the paneer is soft, the masala is rich, and you end up ordering another plate before you’ve finished the first. That’s exactly how it tastes when you make it at home, and it takes about 40 minutes with ingredients you already have in your kitchen.

If you’ve been making our paneer bhurji at home, you know how good a simple bhurji can be. But this Amritsari version is a richer, more flavourful bhurji that feels like proper Punjabi food. If you have the time, making it with homemade paneer is really worth it because the fresh paneer stays so soft and absorbs every bit of that masala.

Ingredients for Amritsari Paneer Bhurji

Paneer: Grated for an even, creamy texture. Homemade paneer works best as it’s softer and absorbs the masala better, but store-bought is fine too.

Curd Masala Mix: Whisked curds mixed with turmeric, red chilli, coriander, garam masala, pav bhaji masala, amchur powder, and salt. This spiced curd base is what gives the bhurji its unique flavour.

Besan Mix: Besan or chickpea flour roasted in oil with kasuri methi and kashmiri chilli powder. This, mixed with spiced curd, is the secret behind the creaminess.

Aromatics: Green chillies, ginger, and garlic cooked in mustard oil and butter.

Onions & Tomatoes: Finely chopped to form the base of the bhurji.

Milk: For extra creaminess. Don’t skip this.

Mustard Oil & Butter: I’ve used mustard oil for its authentic Amritsari flavour, but any cooking oil works.

Coriander Leaves: Freshly chopped, for garnish.

Frequently Asked Questions

Richa’s Top Tips

• Roast the besan properly until the raw smell completely goes. This takes about 3-4 minutes on low heat. If the besan isn’t roasted enough, the bhurji will have a raw, floury taste that ruins the whole dish.
• Take the pan off the heat before adding the curd-besan mix. Adding it on heat can cause the curd to split and make the masala grainy. Off the heat, it blends in smoothly and cooks evenly when you put it back on.
• Use mustard oil if you can. It adds a sharpness and authenticity that regular cooking oil doesn’t have. If you don’t like the strong flavour of mustard oil, you can use half mustard oil and half regular oil.
• Don’t skip the milk. It’s what gives the bhurji its creamy, luscious texture. Without it, the bhurji will be drier, and the masala won’t coat the paneer as well.
• Use fresh, soft paneer and don’t overcook it. Paneer only needs 5-7 minutes in the masala to absorb the flavours. Any longer and it starts turning rubbery and chewy, especially if you’re using store-bought.
• Skip pav bhaji masala if you don’t have it. Pav bhaji masala adds depth and a lovely street-style flavor to the paneer bhurji. But feel free to skip it, or replace it with Kitchen King masala or curry masala if you want.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The flavours develop nicely overnight. Add a splash of milk when reheating to bring back the creamy texture.
• Freezing: Not recommended. Paneer changes texture when frozen and becomes rubbery, and the curd-besan masala can split once thawed.
• Reheating tip: Warm gently on the stove on low heat with a little milk. Stir frequently so the masala doesn’t stick to the bottom. It comes back to life really well on the stove. Avoid the microwave if you can as the paneer tends to harden.

Serving Ideas

This Amritsari paneer bhurji works for breakfast, lunch, dinner, and everything in between. Here are a few ways we enjoy it:

• With Ladi Pav: Buttered pav with hot paneer bhurji is a match made in heaven. Toast the pav with a little butter on the tawa and you’re sorted.
• With Lachha Paratha: The flaky layers with this creamy, rich bhurji is one of the best combinations you can put on a plate.
• With No Yeast Naan: Tear, scoop, eat. Simple and satisfying.
• In a sandwich: Spread the bhurji between two buttered slices and toast on the tawa. Makes for a really filling breakfast or snack.
• With Jeera Rice and Dal Tadka: If you want to turn it into a proper thali-style meal, jeera rice with dal and this bhurji on the side is comfort food at its best.

Customisation Ideas

• Make it with tofu: Crumble firm tofu and use it in place of paneer for a vegan version. Squeeze out the excess water first so it absorbs the masala properly. The besan-curd base gives it plenty of flavour.
• Add veggies: Finely chopped capsicum, peas, or corn mixed in with the paneer adds colour and crunch without changing the flavour much.
• Make it with eggs: Skip the paneer and scramble eggs directly into the besan-curd masala for an Amritsari style egg bhurji. The roasted besan trick works just as well with eggs.
• Add cheese: A handful of grated mozzarella or cheddar stirred in right at the end makes it even more indulgent. It melts into the bhurji and adds a lovely stretch.
• Make it drier for rolls or sandwiches: Cook the bhurji a few minutes longer until most of the moisture evaporates. The drier version holds together better inside a paratha roll or a toasted sandwich.

If you take one thing away from this recipe, let it be the roasted besan and curd technique. It works in this bhurji, but honestly you can use it in so many other dishes to add creaminess without cream. Try this Amritsari paneer bhurji recipe first, though, and I promise you’ll see what I mean. When you make it, find me on Instagram @my_foodstory and let me know what you think.

Watch Amritsari Paneer Bhurji Recipe Video

Print

Amritsari Paneer Bhurji

This Amritsari Paneer Bhurji is a creamier, softer, and more indulgent version of the regular bhurji. It uses milk, a spiced curd mix, and a roasted besan mix for the most delicious paneer bhurji recipe ever!

Course Main Course

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 678kcal

Author Richa

Ingredients

For curds masala mix

• 1 cup curds whisked
• ½ teaspoon turmeric powder
• 1 ½ teaspoons red chilli powder
• 1 ½ teaspoons coriander powder
• ¾ teaspoon garam masala powder
• ¾ teaspoon salt
• 1 tablespoon pav bhaji masala
• 1 teaspoon amchur powder

For besan mix

• 3 tablespoons cooking oil
• 2 tablespoons besan
• 1 ½ teaspoons kasuri methi
• ¾ teaspoon kashmiri red chilli powder

For bhurji

• 500 gms paneer crumbled
• 1 tablespoon mustard oil
• 1 tablespoon butter
• 3 green chillies finely chopped
• 1 tablespoon finely chopped ginger
• 1 tablespoon minced garlic
• 1 cup finely chopped onions
• 2 ¼ cup finely chopped tomatoes
• ¾ teaspoon salt
• 1 ½ cup milk
• 2 tablespoons finely chopped coriander leaves

Instructions

Curds mix

• Take all the ingredients for curds masala mix in a bowl, mix it well and set aside.
  1 cup curds, ½ teaspoon turmeric powder, 1 ½ teaspoons red chilli powder, 1 ½ teaspoons coriander powder, ¾ teaspoon garam masala powder, ¾ teaspoon salt, 1 tablespoon pav bhaji masala, 1 teaspoon amchur powder, ¾ teaspoon salt

Besan mix

• Heat oil in a pan, add besan, kasuri methi, Kashmiri red chilli powder and fry for 3-4 minutes till the raw smell of besan goes. Once it cools, add it to the curd masala, mix them well and set aside.
  3 tablespoons cooking oil, 2 tablespoons besan, 1 ½ teaspoons kasuri methi, ¾ teaspoon kashmiri red chilli powder

Making of bhurji

• Heat oil and butter in a pan, add chopped green chillies, ginger and garlic & saute on low for 1-2 minutes till they turn light golden
  1 tablespoon mustard oil, 1 tablespoon butter, 3 green chillies, 1 tablespoon finely chopped ginger, 1 tablespoon minced garlic
• Add onions and fry for 4-5 minutes on medium till they turn golden brown.
  1 cup finely chopped onions
• Add tomatoes & salt and fry for 5-6 minutes till the tomatoes are cooked well and turn mushy.
  2 ¼ cup finely chopped tomatoes
• Take off the heat, add the curd-besan mix, give a good mix and cook the mixture for 8-10 minutes till oil leaves the sides of the pan.
• Add grated paneer & milk, give it a good mix and cook for 5-7 minutes till the paneer absorbs all the masalas.
  500 gms paneer, 1 ½ cup milk
• Garnish with coriander leaves and serve.
  2 tablespoons finely chopped coriander leaves

Video

Notes

1. Mustard oil is used in this recipe for its authentic taste, which may be replaced with any cooking oil of your choice.
2. Adding milk gives it the creamy texture and so do not skip it.

Nutrition

Calories: 678kcal | Carbohydrates: 25g | Protein: 25g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1130mg | Potassium: 578mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1345IU | Vitamin C: 20mg | Calcium: 825mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Amritsari Paneer Bhurji appeared first on My Food Story.

Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture. 

This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.

If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!

Paneer Do Pyaza Ingredients

Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.

Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish

Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish

Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly

Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish

Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite

Ginger garlic paste: Adds aroma and flavor to the gravy

Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it

Salt: for seasoning

Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor

Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch

Frequently Asked Questions

Richa’s Top Tips

• Use homemade paneer: If you have 15 extra minutes, I highly recommend making paneer at home. It turns out incredibly soft and adds an unbeatable flavor and richness to the dish. It’s really easy to make but adds the most amazing flavor.
• Make it vegan: You can easily make this recipe vegan by only using oil instead of ghee and butter and replacing paneer with either tofu or veggies of your choice.
• Add veggies: You can add veggies like capsicum, bell peppers, babycorn, sweet corn, mushrooms, cauliflower and carrots for more texture and nutrition.

Serving Ideas

• With bread: This paneer curry pairs beautifully with almost any Indian bread. Serve it with butter naan, garlic naan, tandoori roti, laccha paratha, or simple rotis for a comforting meal.
• Rice: It also tastes great with steamed basmati rice, jeera rice, or peas pulao if you’re serving it as part of a larger spread.
• Some accompaniments: Round out the meal with sliced onions, lemon wedges, papad, cucumber raita, or a simple salad for some freshness alongside the rich curry.

Storage Tips

Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 2 days.
• Reheat gently: Warm it over low heat on the stovetop or in the microwave until heated through. If the gravy has thickened in the fridge, add a splash of water to loosen it.
• Freeze the gravy: If you’d like to freeze it, it’s best to freeze only the gravy for up to 2 months. Add freshly cooked paneer and onion petals after thawing for the best texture and flavor.
• Avoid repeated reheating: Reheat only the portion you plan to eat, as repeatedly heating paneer can make it firm and rubbery.

You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!

As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!

Watch Paneer Do Pyaza Recipe Video

Print

Paneer Do Pyaza

Rich, spicy, tangy, and loaded with texture, this paneer do pyaza is a classic restaurant style dish that tastes incredible with some naan!

Course Main Course

Cuisine Indian, North Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 persons

Calories 586kcal

Author Richa

Ingredients

For the onion-cashew-tomato paste

• 2 tablespoons cooking oil
• 1 cup sliced onions
• 4 tablespoons broken or whole cashew nuts
• 6 medium tomatoes roughly chopped approx. 2 ½ cups 210 grams
• ¾ teaspoon salt

For do pyaza gravy

• 400 grams paneer cut into 1 inch cubes
• 2 tablespoons ghee see note 3
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 black cardamoms
• 8 cloves
• ½ cup finely chopped onions
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chilli powder
• 2 teaspoons kashmiri red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon salt
• 2 cups onions cut into petals see note 4
• 2 tablespoons tomato ketchup
• 2 cups + 2 tablespoons water divided
• 1 teaspoon kasuri methi roasted & crushed
• ½ teaspoon garam masala powder
• 3 tablespoons chopped coriander leaves

Instructions

Making onion-cashew-tomato paste

• Heat 1 tablespoon of oil in the same pan or kadai & fry sliced onions till they turn translucent. Add soaked cashews & saute for a minute. Add tomatoes, salt and cook covered for 4-5 minutes on low till they turn mushy.
  2 tablespoons cooking oil, 1 cup sliced onions, 4 tablespoons broken or whole cashew nuts, 6 medium tomatoes roughly chopped approx. 2 ½ cups, ¾ teaspoon salt
• Set aside to cool down, grind it to a smooth paste (you may add 2 tablespoons of water for ease of grinding, if needed)

Making do pyaza gravy

• Heat ghee in a pan or kadai, add cumin seeds, bay leaf, black cardamom & cloves & saute. Add finely chopped onions & fry till they turn golden brown.
  2 tablespoons ghee, 1 teaspoon cumin seeds, 2 bay leaves, 2 black cardamoms, 8 cloves, ½ cup finely chopped onions
• Add ginger garlic paste and fry for a minute.
  2 teaspoons ginger garlic paste
• Add all spice powders and fry for about 30 secs.
  1 teaspoon red chilli powder, 2 teaspoons kashmiri red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon salt
• Add the onion petals and fry on high for 30 secs. Add 2 tablespoons of water to mix everything & cook for only a minute. Do not over cook.
  2 cups onions cut into petals, 2 cups + 2 tablespoons water
• Add the onion-cashew-tomato paste and boil on low for 3-4 minutes.
• Add tomato ketchup and mix well.
  2 tablespoons tomato ketchup
• Add the remaining 2 cups of water & bring to a boil.
• Add paneer cubes along with kasuri methi, garam masala powder, boil for a minute or two, garnish with chopped coriander leaves and serve.
  1 teaspoon kasuri methi, ½ teaspoon garam masala powder, 3 tablespoons chopped coriander leaves

Video

Notes

 

1. Any cooking oil may be used in the recipe.
2. Ghee is used for the authentic taste of the gravy which may be replaced with oil, if you prefer.
3. To make onion petals: cut onions into 1 inch cubes, separate each layer of onion to form the petals.
4. Leftovers will stay good for 3 days when refrigerated in an airtight container.

Nutrition

Calories: 586kcal | Carbohydrates: 30g | Protein: 20g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 871mg | Potassium: 807mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2060IU | Vitamin C: 37mg | Calcium: 570mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.

This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.

This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.

If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner. 

Ingredients for Thai Eggplant

Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.

Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.

Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.

Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.

Thai Red Chillies: Thinly sliced, added at the end for heat and colour.

Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.

Sesame Seeds: Sprinkled on top for a nutty finish.

Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
• Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
• Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
• Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
• Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.

Storage Tips

• In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
• Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
• Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.

Serving Ideas

This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:

• As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
• With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
• With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
• As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
• On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else. 

Customisation Ideas

• Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
• Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
• Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
• Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
• Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.

Did You Know?

Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders. 

If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant. 

Watch Thai Eggplant Recipe Video

Print

Air Fryer Thai Eggplant

The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.

Course Main Course

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 119kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 large egg plant approx.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
• ¾ teaspoon salt
• 4 tablespoons tapioca flour
• 1 tablespoon + 1 teaspoon light soy sauce
• 1 tablespoon + 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon water
• ½ teaspoon sugar
• 2 teaspoons sesame oil or any neutral cooking oil
• 4 garlic cloves thinly sliced
• 1 inch ginger julienned
• 8-10 basil leaves
• 2 thai red chillies thinly sliced
• 1 teaspoon sesame seeds

Instructions

Prepping egg plants

• Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.

Salting egg plants

• Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
• Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
• Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.

Air frying eggplants

• Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
• Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1085mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Thai Eggplant appeared first on My Food Story.

Making fish at home is easier and quicker than you’d think! Here are 14 incredibly easy, delicious, and varied fish recipes you need to add to your meal rotation.

As a North Indian, I started eating fish regularly after getting married to my South Indian husband. From a simple fish fry to a slightly more elaborate fish curry, my Mangalorean husband’s family find any meal without fish incomplete.

So naturally, I have tried many different types of fish recipes over the years. And that’s what I want to share with you today. From beautiful Indian fish curries and fish fries, to creamy salmon and pomfret, this is the only list you need to start making healthy, delicious, and easy fish dishes at home.

Indian Style Fish Recipes

Pomfret Fry

Spicy and zesty, every bite of this pomfret fry is addictive! That green masala is a simple concoction but loaded with flavor. Serve with a side of dal and rice for the most comforting Sunday lunch.

View Recipe

5 from 1 vote

Mangalorean Fish Fry

Spicy, tangy, and zest – this Mangalorean Fish Fry Recipe is a flavor bomb. Serve with neer dosa or appam for a comforting, memorable meal ❤️

View Recipe

Apollo Fish

Crispy, spicy, saucy, and packed with flavor, this Apollo Fish is the ultimate Indo-Chinese recipe with a South Indian twist that tastes amazing with fried rice or hakka noodles

View Recipe

Amritsari Fish Fry

This is healthier version of the crunchy, chatpata Amritsari Fish Fry that's made entirely in the Air Fryer. Quick, easy, and super delicious – just like the deep fried version!

View Recipe

4.86 from 7 votes

Raw Mango Fish Curry

This Raw Mango Fish Curry is also called Alleppey Fish Curry and is a recipe from Kerala. Its flavours are distinctly spicy, tangy and sour which makes this recipe a flavour bomb. Use any first white fish or an oily fish. Fish can also be substituted with squid or prawns. For a vegetarian version, use a fleshy, meaty vegetable like eggplant.

View Recipe

4.95 from 19 votes

Spicy Fish Curry with Coconut and Tamarind

An easy everyday Fish Curry with coconut and tamarind. This ones spicy, tangy, sour and bursting with flavour.

View Recipe

5 from 2 votes

Rava Pomfret Fish Fry (Mangalorean Style)

Mangalorean style rava or semolina crusted pomfret fish fry is an authentic spicy, crunchy coastal India recipe. It’s really easy to make, and will make you want to lick your fingers!

View Recipe

Mangalorean Chili, Salt and Vinegar Marinade + Fish Fry

Fish fry recipe, mangalorean style along with a quick and spicy marinade called Meet Mirsang which is used frequently in Mangalorean Cuisine.

View Recipe

International Recipes

5 from 1 vote

Thai Poached Fish in Coconut Milk

Creamy and refreshing, this Thai Poached fish in Coconut Milk is the perfect summer recipe. It calls for just a few ingredients and is ready in no time!

View Recipe

5 from 1 vote

Creamy Salmon Piccata with creamy Lemon Sauce

This 15-minute creamy salmon piccata is made entirely in a pan and simmered in a luscious creamy lemon sauce that’s super easy to make. The sauce is just five ingredients and you can substitute the salmon for chicken to make chicken piccata although cooking times will differ. This is an example of how easily salmon can be made at home to look and taste amazing!

View Recipe

Tilapia Fish Tacos with Pineapple Salsa

These tilapia fish tacos with pineapple salsa is just what you need when you want healthy dinner in 30 minutes! Topped with avocados and drizzled with a delicious yogurt and sour cream sauce, Taco Tuesday just became more delicious!

View Recipe

Healthy Oats Crusted Fish Tacos + Mango Salsa

This recipe for super easy, healthy oats crusted fish tacos takes ONLY 15 mins. Use cod, tilapia, red snapper or any other white fish and top with cilantro mango salsa for extra zing!

View Recipe

4.34 from 3 votes

Pan Seared Orange Mustard Salmon

Pan seared orange mustard salmon – easy, healthy, 15 minute dinner with a sticky marinade. Clean eating ingredients, serve with pasta, cauliflower rice or asparagus

View Recipe

30 Min Bhetki Fish in Citrus Basil Butter Sauce

A simple 30 minute recipe, this bhetki fish in citrus basil butter sauce is just what romantic dinners are made of!

View Recipe

Frequently Asked Questions

If you try any of these recipes, be tag me in your stories or DM me pictures over on my IG @my_foodstory.

The post 14 Delicious Fish Recipes to help you eat more Omega 3 appeared first on My Food Story.

This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple! 

This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out! 

The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket! 

Chutney Cheese Egg Sandwich Ingredients 

• Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.   
• Chutney: To serve along with the bread pakoras. I love green coriander chutney with this. 
• Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.   
• Cheese: I have grated regular processed cheese cubes for that savory salty flavor.    
• Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency. 
• Spring onion: For a sharp fresh flavor, and a slight crunch. 
• Salt: for seasoning.

Frequently Asked Questions 

Storage Tips

This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.

If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.

If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

Watch Chutney Cheese Egg Sandwich Recipe Video

Print

Chutney Cheese Egg Sandwich

Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!

Course Breakfast, Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 105kcal

Author Richa

Ingredients

• 2 tablespoons green chutney MFS link
• 2 hard boiled eggs grated
• 1/2 cheese cube grated
• 1 tablespoon greek yoghurt / hung curd
• ¼ cup finely chopped spring onion greens
• ⅛ teaspoon salt
• 2 slices whole wheat bread

Instructions

Stuffing

• Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
  2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt

Assembling the sandwich

• Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
  2 slices whole wheat bread

Video

Notes

1. This sandwich can also be grilled – it tastes just as good!

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.

If you’ve got an air fryer and a bunch of fresh coriander in your fridge, you’re 20 minutes away from one of the best chicken dinners you’ll make at home.

This creamy coriander chicken has quickly become one of our favourite air fryer recipes. The chicken turns out super crispy and peppery from the marinade, and the coconut milk sauce you’ll make is so fragrant and green from all the fresh coriander that it fills the kitchen with the most amazing smell. 

It uses ingredients I almost always have on hand and comes together really quickly for a delicious family meal. If you’ve been making our air fryer chicken tikka or air fryer lemon garlic chicken regularly, it’s time you try something fresh. 

Ingredients for Coriander Chicken

Chicken Thighs: I’ve used boneless chicken thighs cut into 1-inch pieces as they stay juicy even after air frying.

Marinade: Ginger garlic paste, crushed black pepper, white pepper, coriander powder, fresh coriander, cornflour, maida, egg, and salt. 

Coconut Milk: Use thick coconut milk as it forms the base of the sauce and gives it its creaminess.

Aromatics: Garlic, green chilli, green chilli paste, and curry leaves.

Fresh Coriander: I’ve used it generously in both the marinade and the sauce.

Butter: For an extra rich sauce.

Oil: Groundnut or any neutral cooking oil for brushing the chicken in the air fryer.

Richa’s Top Tips

• Marinate for at least 30 minutes. The cornflour and maida in the marinade form a light coating on the chicken that crisps up in the air fryer. Skipping or rushing the marinating time means the coating won’t set properly and the chicken won’t be as crispy.
• Don’t overcrowd the air fryer basket. Leave some gap between the pieces so hot air circulates evenly, and every piece gets that golden, slightly charred finish on all sides.
• Make the sauce while the chicken is in the air fryer. It only takes a few minutes on the stove, so by the time the chicken is done, the sauce is ready, and you can toss them together immediately.
• Toss the chicken in the sauce right before serving. If it sits in the sauce too long, the crispy coating softens. You want that contrast between the crunchy chicken and the creamy sauce in every bite.

Frequently Asked Questions

Storage Tips

• In the fridge: Store the chicken and sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soft.
• Freezing: Not recommended. The coconut milk sauce tends to split once frozen and thawed, and the crispy coating on the chicken won’t survive freezing.
• Reheating tip: Warm the sauce gently on the stove and pop the chicken back in the air fryer at 180°C for 2-3 minutes to crisp it up again. Toss them together just before serving for the best result.

Serving Ideas

This creamy coriander green chicken works as a starter or as part of a proper meal. Here are a few ways we enjoy it:

• With Jeera rice: The simplest pairing. The coconut coriander sauce over warm rice is comfort food at its best.
• With Lachha Paratha: Hot, flaky parathas with creamy, peppery chicken are a combination that always works.
• With Tender Coconut Appam: Soft, lacy appams soak up the coconut coriander sauce beautifully and give the whole meal a South Indian feel.
• With Butter Garlic Naan: If you want something more indulgent, warm garlic naan with this chicken makes for a really satisfying dinner.
• On its own: As a starter or a snack, these crispy, saucy chicken pieces with a cold drink need nothing else on the side.

Did You Know?

Coriander is one of the oldest herbs known to humanity and it’s seeds have been found in ruins dating back to 5000 BC. It’s also mentioned in ancient Sanskrit texts, Egyptian papyri, and even the Bible. It was found in the tomb of Tutankhamun and was one of the first herbs to be brought to the Americas by European settlers. Every major cuisine in the world uses it in some form, leaves, seeds, or ground. Making it arguably the most universal herb on the planet.

If you love coriander, this recipe is going to make you really happy. And if someone in your house is on the fence about it, this might just be the recipe that wins them over. Tag me on Instagram @my_foodstory when you try it, I’d love to hear what your family thinks.

Watch Air Fryer Coriander Chicken Recipe Video

Print

Air Fryer Creamy Coriander Chicken

Buttery, creamy, fresh, and nutty, this air fryer coriander chicken is one of those recipes you need to try! Serve it with as is as a party starter or eat with naan or roti for lunch or dinner.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 299kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 250 gms boneless chicken thighs cut into 1 inch pieces
• ¼ teaspoon salt
• 2 teaspoons ginger garlic paste
• 2 teaspoons black pepper crushed
• 1 teaspoon white pepper crushed
• 2 teaspoons coriander powder
• 3 tablespoons finely chopped coriander leaves
• 2 ½ tablespoons conflour
• 1 tablespoon all purpose flour / maida
• ½ egg whisked

For sauce

• 1 teaspoon groundnut oil or cooking oil
• 1 tablespoon butter
• 1 tablespoon finely chopped garlic
• 1 green chilli finely chopped
• 1 sprig curry leaves
• 2 teaspoons green chilli paste
• 3 tablespoons finely chopped coriander leaves divided
• ½ cup thick coconut milk
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon black pepper crushed

Instructions

Marinating chicken

• Add chicken to a bowl, add rest of the ingredients for marination, toss until all chicken pieces get well coated and set aside for 30 minutes.
  250 gms boneless chicken thighs, ¼ teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons black pepper, 1 teaspoon white pepper, 2 teaspoons coriander powder, 3 tablespoons finely chopped coriander leaves, 2 ½ tablespoons conflour, 1 tablespoon all purpose flour / maida, ½ egg

Air frying chicken

• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Place the marinated chicken pieces on the airfryer basket with some gap in between. Brush / spray the chicken with a teaspoon of oil and air fry at 200C for 7 minutes until they are cooked through & slightly browned around the edges.

Preparing the sauce

• Heat oil in a pan or preferably a flat bottomed kadai, add butter & once it melts, add garlic, green chillies, curry leaves and saute for a minute on medium until garlic turns golden. Add green chilli paste and saute for ½ a minute till the rawness goes. Add 2 tablespoons of coriander leaves and saute for a few seconds till they wilt. Add coconut milk, water, salt, pepper and bring to a boil on high and simmer for 1-2 minutes
  1 teaspoon groundnut oil or cooking oil, 1 tablespoon butter, 1 tablespoon finely chopped garlic, 1 green chilli, 1 sprig curry leaves, 2 teaspoons green chilli paste, 3 tablespoons finely chopped coriander leaves, ½ cup thick coconut milk, ¼ cup water, ¼ teaspoon salt, ¼ teaspoon black pepper

Coriander chicken

• Add the airfried chicken to the sauce, mix well and saute for a minute till the sauce coats the chicken. Take off the heat, garnish with the remaining 1 tablespoon of coriander leaves and serve.

Video

Nutrition

Calories: 299kcal | Carbohydrates: 13g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 584mg | Potassium: 391mg | Fiber: 3g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Air Fryer Creamy Coriander Chicken appeared first on My Food Story.

These mushroom recipes are what you need if you have a box of mushrooms sitting in your fridge and aren’t sure what to make. From easy stir-fries and soups, to hearty mushroom curries, here are 25+ mushroom recipes you’ll want to save!

Mushrooms are one of the most underrated yet versatile ingredients in your pantry, and not mention absolutely delicious. There are so many ways to cook them. Whether you’re looking for a quick weeknight dinner or something to serve your guests, these recipes have you covered. From creamy pasta and hearty soups to flavour-packed curries and easy stir-fries, this round up has it all!

This collection includes both vegetarian and chicken mushroom recipes, so there’s something for everyone. So without further ado, scroll down to find your new favorite mushroom recipe.

Chicken and Mushroom Recipes

Air Fryer Spinach Mushroom stuffed Chicken Breasts

All you need are 30 minutes to make this wonderful spinach mushroom stuffed chicken breasts. I make these in the air fryer for a quick no-fuss dinner!

View Recipe

5 from 1 vote

Claypot Chicken & Rice with Mushrooms (Asian Style)

Hot and comforting, this One Pot Chicken & Rice with Mushrooms has all the umami, savory, and aromatic goodness of Asian cooking. Plus, it's one of the easiest recipes ever!

View Recipe

5 from 2 votes

Instant Pot Chicken in Mushroom Sauce

This recipe is super quick and easy because of the Instant Pot. Pressure cooking chicken breast takes the guesswork out of it and the end result is really juicy chicken. This Instant pot chicken in mushroom sauce is a winner chicken dinner!

View Recipe

4.91 from 44 votes

Creamy Chicken Meatballs in Mushroom Sauce

These creamy chicken meatballs in mushroom sauce are soft, juicy, full of flavor and tossed in a luscious sauce made up with lots of mushrooms. This is a delicious 30 minute dish that’s perfect for dinner with some noodles or pasta.

View Recipe

4.91 from 10 votes

Spinach Mushroom Stuffed Chicken Breast

Spinach Mushroom stuffed Chicken Breast is a super fast and easy dinner that’s healthy, delicious and made entirely on the stovetop. It literally takes minutes to put together, and cooks in under 15 minutes. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese – you can’t go wrong with it!

View Recipe

5 from 2 votes

Chicken Roulade

Here's our take on the French classic stuffed chicken roulade. The creamy cheesy stuffing is made with fried bacon, sautéed mushroom and spinach.

View Recipe

5 from 1 vote

Chicken in Mushroom Sauce

A lighter, healthier version of the delicious and popular chicken in mushroom sauce.

View Recipe

Vegetarian Mushroom Recipes

5 from 8 votes

Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

View Recipe

Mushroom Biryani

Aromatic, spicy, and just as flavorful as it's non-veg counterparts, this mushroom biryani is a quick and easy vegetarian biryani you won't be able to have enough of!

View Recipe

Claypot Rice with Mushroom

This claypot mushroom rice is my idea of a perfect weeknight dinner. Everything cooks in one pot, the flavour is incredible, and it takes about 25 minutes from start to finish.

View Recipe

Nepali Mushroom Salad | Mushroom Sadheko

Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!

View Recipe

Mushroom Ramen Noodles

Quick, saucy, warming, and incredibly delicious, this mushroom ramen noodles is a dish that screams cozy and is so perfect for a lazy, rainy evening.

View Recipe

5 from 1 vote

Mushroom Ghee Roast Tacos

Rich, refreshing, and wholesome is the best way to describe these Mushroom Ghee Roast Tacos. You've never had anything like this before!

View Recipe

Air Fryer Mushroom Chilli

Air Fryer Mushroom Chilli

View Recipe

Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

View Recipe

4.98 from 40 votes

South Indian Mushroom Pepper Fry

Simple, easy south Indian mushroom pepper fry is a great way to use mushrooms in sabji. Spicy, peppery, this is best served with malabar parottas and rice

View Recipe

4.75 from 4 votes

Burnt Garlic Mushroom Fried Rice

True mushroom lover food – this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

View Recipe

4.50 from 10 votes

Mushroom Oats

View Recipe

Vegetarian Gravy with Mushrooms

Make this brown vegetarian gravy from scratch with easily available ingredients from your pantry – onions, carrots, celery, mushrooms, a dash of red wine and some fresh herbs. Its rich, luxurious and full of umami!

View Recipe

5 from 1 vote

Vegetarian Portobello Mushroom Fajita Tacos

Vegetarian portobello mushroom fajita tacos are quick, easy, super healthy and will disappear in minutes. The Mexican flavors in these tacos are amazing, and these are perfect for both meatless mondays and taco tuesdays!

View Recipe

Stuffed Mushroom Recipes

Air Fryer Stuffed Mushrooms

Crispy, cheesy, and packed with flavor—these Air Fryer Stuffed Mushrooms are the perfect bite-sized appetizer!

View Recipe

Mushroom Pasta Recipes

5 from 22 votes

15 minutes Mushroom Spaghetti Aglio Olio

An easy, 15 minute recipe where the traditional Spaghetti Aglio Olio is dressed up with sautéed Mushrooms. Perfect for meatless weeknights and a hit with the kids!

View Recipe

4.34 from 3 votes

Easy Stovetop Jalapeno Mushroom Mac and Cheese

Super easy jalapeno mac and cheese recipe made on the stovetop for easy, no fuss weeknight dinners. Its saucy and extra cheesy and made in one pot so you don’t have a ton of dirty dishes to wash after.

View Recipe

5 from 4 votes

Creamy Parmesan Mushroom Sauce

Creamy parmesan mushroom sauce is the star of all sauces. Toss it with pasta, serve it on grilled chicken or steak, or just with leftover rice. It’ll add flavor to everything!

View Recipe

Creamy Lemon Mushroom Kale Linguine Pasta

Creamy lemony mushroom kale linguine pasta is vegetarian, ready in 30 minutes with the best healthy alfredo style white sauce you’ll make!

View Recipe

Mushroom Soup Recipes

5 from 5 votes

Healthy Cream of Mushroom Soup

Healthy cream of mushroom soup is made in the pressure cooker without any weird ingredients. Its light, super creamy and gets its creaminess from a secret ingredient!

View Recipe

30-Minute Wanton Soup

This quick & easy wanton soup is heartwarming and comforting. We make the broth from scratch in just 30 mins without compromising on the flavors. Bright and punchy flavors, silky smooth wantons and lots of veggies complete this soup.

View Recipe

Chinese Steamed Eggs (with mushroom topping)

Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.

View Recipe

How to Clean Mushrooms

Use right away: Clean them just before cooking to keep their texture and flavor at their best.

Do not soak mushrooms or rinse them under running water. Mushrooms act like sponges and tend to get soggy really fast when exposed to too much water.

Wipe off dirt gently: Use a dry paper towel or a soft brush to wipe away any visible dirt from each mushroom.

Trim the ends: Slice off the very end of the stem if it looks dry or muddy.

Quick rinse only if needed: If they’re especially dirty, give them a very quick rinse under water and immediately pat them dry with a kitchen towel.

All these recipes have been tested multiple times and are absolutely fool-proof. Whether you’re a beginner cook or looking for something more elaborate and advanced, I highly encourage you to give these mushroom recipes a try. I promise you won’t be disappointed.

And if you make any of these recipes, then don’t forget to send me pictures or tag me in your stories over on my Instagram @my_foodstory. I love talking to you guys and seeing your recommendations ❤️

The post 25+ Mushroom Recipes appeared first on My Food Story.

If you are looking for air fryer recipes that go beyond just fries, then you’re in the right place. Here are over 55+ recipes, ranging from starters to mains and even desserts that you need to try at least once!

If there’s one kitchen appliance I genuinely can’t imagine cooking without anymore, it’s my trust-y air fryer. I use it nearly every day, so much so that it’s become my go-to appliance and almost replaced my oven. From quick dinner rolls to crispy chips and even desserts, if I can use my air fryer in a recipe, you best believe I will be.

Most of the recipes you’ll find below come together with very little effort, use much lesser oil, and still deliver that golden, crispy finish we all love. So if you are looking for some inspiration to your start air fryer journey, or just need something fool-proof, these are the best air fryer recipes you could rely on.

Starters/Appetisers

1. Chicken Starters

Looking for air fryer recipes chicken fans will love? These smokey tandoors, crispy wings, to delicious tikkas, here are some of our most popular recipes.

Air Fryer Lemon Garlic Chicken

Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.

View Recipe

Air Fryer Achari Chicken Tikka

This achari chicken tikka is tangy, smoky, juicy and packed with bold flavours. It's surprisingly easy to make at home and very versatile.

View Recipe

Chatpata Chicken Bites in Air Fryer

These chatpata chicken bites in air fryer are bold, tangy, spicy, and are super addictive! A quick and simple recipe that makes for the best snack or party appetiser!

View Recipe

Air Fryer Chicken Tenders

Crispy, juicy and almost guilt-free these Air Fryer Chicken Tenders are so kid friendly and such a hit with everyone in the house.

View Recipe

Air Fryer Fried Chicken

This Air Fried Chicken is just like the real deal – crispy and juicy – but made with ease and healthier in the Air Fryer. Enjoy it as a burger, salad or the clasic mashed potatoes and gravy.

View Recipe

5 from 1 vote

Air Fryer Chicken Tikka

All the flavour of a tandoor but minus the fire, this air fryer chicken tikka is weeknight-friendly and celebration-worthy.

View Recipe

Bang Bang Chicken Skewers

Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!

View Recipe

5 from 5 votes

Spicy BBQ Chicken Wings

A sweet, spicy marinade is what sets these apart. Unlike chicken wings than can be flavourless when you bite into them, these are juicy and packed with flavour. Baked instead of fried, these can also be thrown on the grill for a fantastic barbecue.

View Recipe

Air Fryer Tandoori Chicken

Spicy, tangy and so smokey, this tandoori chicken is made entirely in the air fryer but has the same delicious flavors and smokiness of a traditional tandoor.

View Recipe

4.50 from 2 votes

Air Fryer Chicken Nuggets

Making Chicken Nuggets in the Air Fryer is really fast and easy. I have a secret ingredient in the marinade that makes these really juicy inside.

View Recipe

Amritsari Fish Fry

This is healthier version of the crunchy, chatpata Amritsari Fish Fry that's made entirely in the Air Fryer. Quick, easy, and super delicious – just like the deep fried version!

View Recipe

2. Air fryer recipes – Vegetarian

You can make some amazing dishes for vegetarians in your air fryer. Here’s some you absolutely need to try.

5 from 1 vote

Air Fryer Malai Broccoli

Get your Indian appetizer fix with this creamy and tart Malai Broccoli Kebabs! Made with fresh broccoli and charred to perfection, this vegetarian dish is perfect for any occasion

View Recipe

Firecracker Crispy Potato

A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!

View Recipe

Korean Crispy Lotus Stem

Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!

View Recipe

Air Fryer Stuffed Mushrooms

Crispy, cheesy, and packed with flavor—these Air Fryer Stuffed Mushrooms are the perfect bite-sized appetizer!

View Recipe

4.84 from 25 votes

Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

View Recipe

Air Fryer Brussel Sprouts – Sweet and Spicy

Brussel Sprouts roasted in the Air Fryer to crispy perfection with sweet, spicy, garlicky flavours that are addictive!

View Recipe

Mains

1. Air fryer recipes chicken mains

5 from 1 vote

Air Fryer Chicken Katsu Rice Bowl

Perfectly crispy yet super healthy, this air fryer chicken katsu rice bowl is one of those simple yet nourishing meals that's got the right mix of health and flavor.

View Recipe

Air Fryer Chicken Meatballs in Ginger Broth

This air fryer chicken meatballs in ginger broth is a simple, comforting, and warming meal that's perfect for cozy winter days or whenever you want something light and easy.

View Recipe

5 from 1 vote

Nashville Chicken Burger (Air Fryer)

Nashville chicken is known for its fiery heat, deep flavour, and perfect crispy texture. Traditionally, it’s deep-fried, but this air fryer version is healthier and just as delicious!

View Recipe

Air Fryer General Tso’s Chicken

The charm of General Tso’s Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.

View Recipe

Honey Garlic Chicken

Spicy, sticky, saucy, with the most perfect crispy bits of chicken, this Honey Garlic Chicken is an Indo-Chinese Recipe you need to make ASAP.

View Recipe

5 from 2 votes

Black Pepper Chicken

Crispy, spicy, and fast—black pepper chicken brings all the bold and fiery flavors of Indo-Chinese dishes right to your kitchen!

View Recipe

Air Fryer Spinach Mushroom stuffed Chicken Breasts

All you need are 30 minutes to make this wonderful spinach mushroom stuffed chicken breasts. I make these in the air fryer for a quick no-fuss dinner!

View Recipe

2. Air fryer recipes vegetarian mains

Air Fryer Rajma Paneer Burger

This Rajma Paneer Burger recipe makes your homemade burgers cleaner, healthier, but just as delicious. Follow my recipe to make the best veg burgers at home!

View Recipe

Kung Pao Tofu

This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!

View Recipe

5 from 1 vote

Air Fryer Bang Bang Cauliflower

One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is the ultimate snack upgrade.

View Recipe

2 from 4 votes

Air Fryer Mac and Cheese

Dig into a bowl of comfort and coziness with this quick and no-boil Air Fryer Mac and Cheese for the ultimate weeknight indulgence ❤️

View Recipe

Air Fryer No Yeast Pizza

Satisfy your pizza cravings with this air fryer recipe. Ideal for impromptu meals or unexpected guests, it delivers a crispy base, melted cheese, and your favourite toppings. Ready to whip up some delicious pizza? Let's get started!

View Recipe

5 from 5 votes

Air Fryer No-Boil Baked Pasta

Did you know you can make pasta from scratch in the Air Fryer? This incredibly easy recipe for one pot pasta is made entirely in the air fryer from start to finish and the result is saucy, cheesy pasta that's one of the easiest dinner recipes you'll come across. Sooo good!

View Recipe

5 from 1 vote

Air Fryer Stuffed Baingan

This spicy, tangy stuffed baingan is much easier to make in the air fryer! They’re inspired by the Tamil Nadu classic dish Ennai Kathirikai, which pairs deliciously with some hot white rice. This recipe also uses less oil and cooks faster comparatively!

View Recipe

Sweet and Sour Vegetables over Crispy Noodles

Crunchy vegetables in a sweet, tangy and spicy gravy with bold flavours over a bed of crispy fried noodles.

View Recipe

Sides

5 from 3 votes

Air Fryer Dinner Rolls

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Making them doesn’t get easier than this!

View Recipe

Air Fryer Pizza Garlic Bread

Crispy, creamy, and ready in no time, this air fryer pizza garlic bread is easier than it looks and tastes soo good that you will be making it again and again!

View Recipe

Air Fryer Salt & Pepper Chicken

This Air Fryer Salt & Pepper Chicken is the best way to achieve takeout style flavor at home – but healthier and cleaner!

View Recipe

Air Fryer Mushroom Chilli

Air Fryer Mushroom Chilli

View Recipe

Snacks

Air Fryer Sabudana Vada

Crispy outside, soft inside, Air Fryer Sabudana Vada is just as delicious as its deep-fried version–except this one's a whole lot healthier 😍

View Recipe

Air Fryer Paneer Popcorn

Crispy on the outside, soft and juicy on the inside, this air fryer paneer popcorn recipe makes for on delicious and healthy appetizer or a fun drinking snack!

View Recipe

Chicken Curry Rice Balls

This appetizer is the perfect way to use up leftover chicken curry and rice and turn them into crunchy, cheesy goodness that's insanely addictive!

View Recipe

5 from 1 vote

Air Fryer Potato Chips

These air fryer potato chips as crispy, light, and crunchy as it's packaged counterparts, but this one's made from scratch in the air fryer which makes it a whole lot cleaner and healthier ❤️

View Recipe

Air Fryer Veg Pakora

This air fryer veg pakoras are just as crispy and crunchy as their deep fried counterparts. It's an easy, fool-proof recipe that makes for the best 5 pm snack.

View Recipe

5 from 1 vote

Chinese Bhel

Saucy, crispy, spicy, tangy… Chinese Bhel is a flavor and texture bomb. It's the easiest thing to whip up both for random chat cravings and unexpected guests.

View Recipe

Air Fryer Aloo Samosa

Just as flaky and crisp as the real deal – without all the excess oil – these air fryer aloo samosas is here to become your newest favorite, guilt-free tea time snack!

View Recipe

Air Fryer Chicken Cutlet

Crispy, juicy, delicious, healthy, and easy – these air fryer cutlets make for the perfect snack with some ketchup, chutney and tea ❤️

View Recipe

Air Fryer Boiled Eggs

This air fryer boiled eggs recipe is the perfect mess-free way to make your eggs every morning. Saves so much effort and precious stove space!

View Recipe

Cornflakes Chivda | Trail Mix

Crispy textures and savory flavors come together to make this Cornflakes Chivda, which is the perfect snack for tea-time or in between meals!

View Recipe

Sooji Fries

Another recipe on my tiffin-series, these sooji fries are a healthier, more wholesome replacement to regular French fries. The kids love these too!

View Recipe

Sprouts Cutlet

Enjoy these crunchy and flavourful Sprouts Cutlets – a treat that's simple to make and perfect for any occasion – It's healthy and delicioius!

View Recipe

Corn Spinach Puffs

Savoury delicious – these Spinach Corn Puffs are a super easy snack that's also perfect for kids lunch boxes or evening hunger pangs. Store bought puff pastry and a cheesy spinach corn filling makes this a breeze to make and a hit with everybody!

View Recipe

Air Fryer Roasted Makhana and Nuts

Makhana is the new healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up. With the air fryer at work, there's no need for excess oil, and in just 20 minutes, you've got a wholesome snack ready to enjoy!

View Recipe

Green Banana Muffins

Transform picky eaters into veggie lovers with these delicious and secretly nutritious Green Banana Muffins that are packed with greens and irresistibly tasty.

View Recipe

Chilli Cheese Garlic Bread

The ultimate combination of spicy, cheesy, and garlicky flavours with this irresistible chilli cheese garlic bread

View Recipe

Air Fryer Kurkuri Bhindi

This air fryer kurkuri bhindi is perfect for easy cooking and even easier eating! It’s a game changer, made with pantry staples and hardly any oil. And it tastes even better than when you deep fry it in oil. Serve it as an appetiser, snack or even for lunch along with some dal and roti.

View Recipe

Air Fryer Papdi

Papdis are an addictive snack and are generally deep-fried. But this air-fried version gives the same extra-crispy result without the extra oil. These are sooo good you'll probably finish them in one sitting!

View Recipe

3.75 from 4 votes

Air Fryer Sweet Potato Fries

Learn how to make super crispy air fryer sweet potato fries. All you need is 4 ingredients and 20 minutes! The air fryer in my opinion produces much better results than the oven which takes longer to cook

View Recipe

Desserts

Air Fryer Strawberry Muffins

Soft, fluffy and moist, these air fryer strawberry muffins are super quick and easy and make for the best homemade seasonal treat!

View Recipe

5 from 21 votes

One-Bowl Chocolate Cake

This one-bowl chocolate cake uses everyday ingredients and stays moist for days!

View Recipe

5 from 2 votes

Air Fryer Sponge Cake | Eggless Vanilla Cake

A simple 7-ingredient recipe that produces a moist, soft Air Fryer Sponge Cake that's delicious on its own and can be made in the air fryer.

View Recipe

Frequently Asked Questions

Whether you’re craving crispy snacks, chicken dishes, or flavorful air fryer recipes Indian style, this collection has plenty of easy options to keep your meal planning exciting.

If you try these recipes, be sure to DM me your pictures or tag me in your stories over @my_foodstory.

The post The Only Air Fry Recipes You’ll Ever Need appeared first on My Food Story.

If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.

We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.

The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.

Ingredients for Creamy Chilli Tofu Noodles

Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.

Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.

Walnuts: Roughly chopped, for crunch and richness in the crumble.

Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.

Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.

Noodles: Any thick noodle works well here. Cook as per package instructions.

Chilli Oil: For drizzling on top before serving.

Spring Onions: Whites and greens, separated.

Oil: Any neutral cooking oil.

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
• Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
• Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
• Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.

Storage Tips

• In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
• Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
• Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.

Serving Ideas

These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
• With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
• With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
• With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.

Customisation Ideas

• Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
• Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options. 
• Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour. 
• Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending. 

Did You Know?

Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed. 

If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.

Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.

Watch Chilli Tofu Noodles Recipe Video

Print

Creamy Chilli Tofu Noodles

Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Ingredients

For marination

• 100 grams tofu approx. 1 cup, roughly chopped
• 2 shiitake mushrooms hydrated and finely chopped refer note 1
• 5 walnuts roughly chopped
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon vinegar
• ¼ teaspoon garam masala powder
• 1 teaspoon grated garlic
• 1 teaspoon grated ginger

For sauce

• 100 grams tofu approx. 1 cup
• 2 tablespoons peanut butter
• 2 garlic cloves whole
• 1 pinch salt
• ¼ cup water

Other

• 225 grams cooked noodles approx. 2 ½ cups
• 1 tablespoon cooking oil
• 2 tablespoons finely chopped spring onion whites
• ¼ cup finely chopped spring onion greens divided
• 1 tablespoon chilli oil

Instructions

Marinating tofu

• Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
  100 grams tofu, 2 shiitake mushrooms hydrated and finely chopped, 5 walnuts, 1 tablespoon oyster sauce, 2 teaspoons dark soy sauce, 1 teaspoon vinegar, ¼ teaspoon garam masala powder, 1 teaspoon grated garlic, 1 teaspoon grated ginger

Cooking noodles

• Boil 3 cups of water in a pot, add noodles and cook as per package instructions. Do not overcook the noodles. Drain immediately and set aside.
  225 grams cooked noodles

Making tofu sauce

• Add tofu, peanut butter, salt and water to a mixer and blend to a smooth sauce, transfer to a bowl and set aside.
  100 grams tofu, 2 tablespoons peanut butter, 1 pinch salt, ¼ cup water, 2 garlic cloves

Pan frying tofu crumble

• Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
  1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens

To serve

• Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
  1 tablespoon chilli oil

Video

Notes

1. To hydrate shiitake mushrooms, soak in hot water for 10 minutes. 

Nutrition

Calories: 256kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 341mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Creamy Chilli Tofu Noodles appeared first on My Food Story.

We’ve been making this Air Fryer Lemon Garlic Chicken on repeat for weeks now, and my family still isn’t tired of it. It’s lemony, garlicky, and takes about 20 minutes to get on the table.

We eat a lot of chicken at home, and this air fryer lemon garlic chicken has quickly joined the ranks of one of the most loved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrusy aroma that fills the whole room. And the chicken turns out juicy and tender every single time.

Our air fryer chicken tikka and air fryer chicken tenders have been family favourites for a while, and this lemon garlic chicken is now part of the list. If your family loves chicken as much as mine does, I think this one’s going to earn a permanent spot in your kitchen too.

Ingredients for Lemon Garlic Chicken

Chicken: I’ve used 350 grams of boneless thigh pieces here, cut into 1.5-inch pieces. I wouldn’t recommend breast pieces for this recipe as it comes out dry and chewy. 

Lemon zest: Used in the marinade and herb butter. Adds a beautiful aroma and a lovely lemon-y flavor that’s hard to achieve with just lemon juice.

Other Marinade Ingredients:   Lemon juice, grated garlic, crushed pepper, kashmiri chilli powder, honey, salt, and olive oil. 

Herb Butter: Soft butter (I have used regular salted butter) mixed with lemon zest and freshly chopped coriander. 

Skewers: For threading the chicken pieces before air frying.

Oil: Groundnut or any neutral cooking oil for brushing the basket and the chicken.

Frequently Asked Questions

Richa’s Top Tips

• Marinate for at least an hour. The lemon juice and garlic need time to work into the chicken. The longer it sits, the more flavour each piece absorbs. If you have time, you can also marinate it overnight and keep it refrigerated.
• Don’t skip the lemon zest in the marinade. The zest carries the concentrated citrus oils that give this chicken its signature aroma. Lemon juice alone won’t give you the same result.
• Leave a gap between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly, and the chicken won’t get that golden, slightly charred finish on all sides.
• Brush with oil before and after flipping. This helps the chicken brown evenly and keeps the surface from drying out during air frying.
• Brush the herb butter on while the chicken is still hot. The heat melts the butter instantly, and it seeps into every piece, carrying the lemon zest and coriander flavour with it.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavours hold up well overnight.
• Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, thread onto skewers, and air fry fresh. Make the herb butter fresh when you’re ready to serve.
• Reheating tip: Pop the chicken back in the air fryer at 180°C for 2-3 minutes to warm through. Brush with fresh herb butter before serving to bring back that just-cooked flavour.

Serving Ideas

This air fryer lemon garlic chicken is versatile enough to work as a starter or as part of a meal. Here are a few ways we enjoy it:

• With Hummus and Whole Wheat Pita Bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got a proper Mediterranean style lunch.
• With Mediterranean Chickpea Salad: The lemony chicken with this fresh, crunchy salad makes for a really light and satisfying meal.
• With Egg Fried Rice: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
• On its own: With a squeeze of lemon and a cold drink. Sometimes the simplest way is the best way.

Did You Know?

Lemon zest contains five to ten times more concentrated citrus flavour than lemon juice. The zest is packed with essential oils, primarily limonene, which is where that intense, bright lemon aroma comes from. Lemon juice gives you acidity and tanginess, but the zest gives you fragrance. That’s why this recipe uses zest in both the marinade and the herb butter.  

This air fryer lemon garlic chicken deserves a spot in every kitchen that loves good chicken. Try it, and I have a feeling the words ‘can we have that lemon chicken again?’ will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.

Watch Lemon Garlic Chicken Recipe Video

Print

Air Fryer Lemon Garlic Chicken

Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.

Course Snacks & Appetisers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 232kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 350 grams boneless chicken thighs cut into 1.5 inch pieces
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons grated garlic
• ¼ teaspoon crushed pepper
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon honey
• ¼ + ⅛ teaspoon salt
• 2 teaspoons olive oil

Other

• 3 skewers
• 1 – 2 teaspoons groundnut or any cooking oil for brushing
• 1 ½ tablespoons soft butter
• 2 teaspoons lemon zest
• 2 teaspoons finely chopped coriander leaves

Instructions

• Take chicken in a bowl, add rest of the ingredients for marinade, toss until all chicken pieces get well coated with the marinade and set aside for at least an hour.
  350 grams boneless chicken thighs cut into 1.5 inch pieces, 2 teaspoons lemon zest, 2 teaspoons lemon juice, 2 teaspoons grated garlic, ¼ teaspoon crushed pepper, 1 teaspoon kashmiri chilli powder, 1 teaspoon honey, ¼ + ⅛ teaspoon salt, 2 teaspoons olive oil
• Herb butter: Take soft butter in a bowl, add lemon zest, coriander leaves, mix well and set aside.
  1 ½ tablespoons soft butter, 2 teaspoons lemon zest, 2 teaspoons finely chopped coriander leaves
• Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges.
  3 skewers, 1 – 2 teaspoons groundnut or any cooking oil for brushing
• Brush the fried chicken with herb butter and serve.

Video

Nutrition

Calories: 232kcal | Carbohydrates: 4g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 161mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Lemon Garlic Chicken appeared first on My Food Story.

Spicy, tangy, and full of texture, this restaurant style mushroom masala with matar curry is quick and easy way to elevate mundane lunches and dinners!

Over the years, I’ve learnt the art of making delicious food that tastes like way more effort went into making it. It’s truly one of my skills that I’m proud of! Try my Homemade Chicken Biryani or Vanilla Panna Cotta recipes, and you’ll know what I mean.

This quick and easy Mushroom Masala Curry is no different! It’s got mushrooms and peas in a spicy gravy-based masala. It takes half an hour to put together and tastes incredibly delicious with soft rotis and rice! And here’s the best part – the whole dish comes together in a single pot, so way less cleaning!

Ingredients for Mushroom Masala

Mushroom: I’ve used button mushrooms that are easily procurable and so yum. Oyster, Portobello, or King Oyster are other mushroom varieties you can use in this recipe.

Green peas: For added texture, protein, and color. I have used frozen mushroom, but you can use fresh when in season.

Spices: Mustard seeds, cumin seeds, turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder, and Kitchen King masala add flavor, warmth, and color. (If you don’t have kitchen king masala, replace with garam masala).

Aromatics: Onions, tomatoes, julienned ginger, ginger garlic paste, curry leaves, and green chillies add heat, warmth, and aroma and form the base of the dish.

Cashew paste: Made by soaking cashews in hot water and then blending into a smooth paste. Adds creaminess and richness.

Curds: I have used whisked homemade curds for a richness and a slight tang. Greek yogurt works too.

Kasuri Methi: Gently crushed in between the palms before adding to the gravy adds a beautiful aroma and smokiness. A little goes a long way.

Coriander leaves: Fresh and finely chopped as garnish

Fresh cream: Optional but recommended if you prefer a super smooth, luscious and silky gravy.

How to Clean Mushrooms

I learnt this pretty late in my life – one should NEVER simply wipe the dirt off of mushrooms. There are two easy ways to clean mushrooms.

• Bathe Them In A Bowl: Fill a large bowl with cold water and dunk the mushrooms whole into it. Gently massage the dirt and debris off of each mushroom before using.
• Give Them A Shower: Here’s an even faster way to clean mushrooms. Just put them in a colander or strainer and rinse them under water for a minute or two. Use your fingers to gently remove the dirt from the mushrooms.

How to Make Mushroom Masala

Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden. 

Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.

Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides.

Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.

Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.

Richa’s Top Tips

• Check the oil temperature. Make sure that in the beginning the oil isn’t very hot when you start adding mustard and cumin seeds. They should splutter but not burn.
• Deglaze the pan if needed. If the tomatoes stick to the bottom of the pan, add a little water to deglaze the pan and get it going.
• Cook the masala well. Take the time to cook the onion-tomato mixture until the oil separates from the sides. This develops the deep, rich flavour that’s characteristic of restaurant-style curries.
• Don’t overcrowd the pan with mushrooms. Mushrooms release a lot of moisture as they cook. Adding them only after the gravy is ready and cooking them for just 1-2 minutes helps them stay juicy without turning watery.
• Adjust the consistency to your liking. This recipe makes a medium-thick gravy. Add a little more water for a curry that’s perfect with rice, or simmer it for a couple of extra minutes if serving with naan or roti.
• Mushrooms cook really fast; in a couple of minutes. Wait till they sweat and become soggy, and that’s your cue to add the remaining water to the mushroom gravy.
• Let the curry rest for 5-10 minutes before serving. This gives the mushrooms time to absorb the flavours of the gravy, making the curry even more delicious.

Storage Tips

• Fridge: This mushroom masala stays fresh in the refrigerator for up to 3 days when stored in an airtight container. Simply reheat on the stove or in the microwave for a few minutes until fully heated through.
• Freezer: This mushroom masala with matar is super meal prep friendly and can be frozen for 2-3 months. When you’re ready to eat, allow it to thaw overnight in the fridge, reheat thoroughly on the stove or in the microwave, and serve hot.

Serving Ideas

• Serve this with freshly made hot, soft rotis, naan, or paratha.
• This mushroom masala tastes delicious with steamed rice, jeera rice, and even pulao.
• Add a refreshing touch by adding a raita or this cucumber salad to the plate.

Customisation Ideas

• Don’t eat or like mushrooms? Swap for veggies of choice. Carrots, potatoes, cauliflower, baby corn, and bell peppers all taste great with this gravy.
• Add some protein: Feel free to add paneer, tofu, or a non-vegetarian protein like chicken or prawn to make this curry more wholesome.

My final touches to this dish are roasted and hand-crushed kasuri methi leaves and fresh coriander leaves sprinkled on the gravy. Serve this restaurant style mushroom masala any day and spruce up your lunches and dinners!

Watch Mushroom Masala Recipe Video

Print

Restaurant Style Mushroom Masala

This mushroom masala is made restaurant style and has a spicy, tangy curry with matar to add more texture and freshness. Pair this with parathas or rice for a really satisfying lunch or dinner!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 111kcal

Author Richa

Ingredients

• 2 tablespoons mustard oil or any neutral cooking oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 sprigs curry leaves
• 1 tablespoon ginger garlic paste
• ½ cup chopped onion
• 2 green chillies slit lengthwise
• 1 medium tomato pureed, approx.2 ½ tablespoons
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kashmiri chilli powder
• 1 teaspoon kitchen king masala
• 1 teaspoon salt
• ¼ cup curds whisked
• 2 tablespoons cashew paste
• ½ cup water divided
• ½ cup green peas frozen or fresh
• 2½ cups mushrooms quartered or halved, 200 gms
• ½ teaspoon kasuri methi roasted & crushed
• ¾ inch ginger julienned
• 2 tablespoons coriander leaves chopped
• 1 tablespoon fresh cream optional

Instructions

• Heat oil in a kadai or pan, add mustard seeds, cumin seeds and sauté for 10-15 seconds till they start spluttering. Add curry leaves, green chillies, onions and fry on low to medium for 2-3 minutes till onions turn light golden.
  2 tablespoons mustard oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 sprigs curry leaves, ½ cup chopped onion, 2 green chillies
• Add tomato puree, spice powders – turmeric, cumin, coriander, chilli, kitchen king masala, salt, ginger garlic paste and saute for a minute and cook covered for 2-3 minutes till the masala is cooked well and oil separates from the sides of the kadai. Stir once or twice to avoid the masalas getting burnt.
  1 tablespoon ginger garlic paste, 1 medium tomato, ½ teaspoon turmeric powder, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kashmiri chilli powder, 1 teaspoon kitchen king masala, 1 teaspoon salt
• Add curds, cashew paste, saute for 1-2 minutes while stirring continuously till its cooked well and oil separates from the sides. (Refer note 2) Add ¼ cup of water, green peas, mix well and bring to a boil. Allow it to simmer for about 5-6 minutes till the peas are cooked well.
  ¼ cup curds, 2 tablespoons cashew paste, ½ cup water, ½ cup green peas
• Add mushrooms, roasted kasuri methi and cook for 1-2 minutes till the mushrooms are cooked. Garnish with ginger juliennes, coriander leaves, stir to combine and serve. Optionally you may drizzle fresh cream on top, mix and serve.
  2½ cups mushrooms, ½ teaspoon kasuri methi, ¾ inch ginger, 2 tablespoons coriander leaves, 1 tablespoon fresh cream

Video

Notes

1. Mushrooms to be quartered or halved as they lose a lot of water when cooked and shrink in size.
2. It is very important to stir continuously after adding curds or else they curdle and do not taste good.

Nutrition

Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 455mg | Potassium: 246mg | Fiber: 2g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg