If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes.
Making puffed amaranth at home is so much easier than most people expect, and once you see how quickly the seeds pop on a hot pan, you’ll start finding ways to use them in everything. They make for an amazing snack as they’re healthy, full of good dietary fiber, potassium, iron, and antioxidants.
If you already snack on our air fryer roasted makhana regularly, puffed amaranth gives you another really good option that’s just as quick and nutritious.
The pan isn’t hot enough. This is the most common reason. Amaranth needs very high, direct heat to pop, much hotter than what you’d use for regular cooking. Heat the pan on high for a few minutes before adding the seeds, and test with a couple of seeds first. If they don’t pop within a second or two, the pan needs more time.
Can I puff amaranth in the air fryer?
No. Amaranth needs a very high, direct heat source and constant stirring to pop evenly, and the air fryer can’t provide either. The seeds are tiny and will fall through most air fryer baskets, and without the ability to shake and stir constantly, they’ll burn before they pop. A heavy-bottomed pan on the stove is the only reliable way to do this.
What can I use puffed amaranth for?
A lot more than just bhel. You can sprinkle it on smoothie bowls, yogurt, or porridge for crunch. Mix it into homemade granola or energy bars. Toss it with melted chocolate and nuts for a healthy version of our chocolate makhana bark. Or just season it with chaat masala and eat it on its own as a light snack. Once you have a batch made, you’ll find yourself reaching for it constantly.
Is amaranth gluten-free?
Yes. Amaranth is naturally gluten-free, which makes this bhel a great snack for anyone avoiding gluten. Just make sure the other ingredients you’re using, like the chaat masala, don’t contain any gluten-based additives.
Richa’s Top Tips
The pan has to be very, very hot before you add the seeds. If the pan isn’t hot enough, the seeds won’t pop, and you’ll end up with hard, unpopped amaranth that’s unpleasant to eat. Test with a couple of seeds first, and if they pop within a second or two, the pan is ready.
Only add 1-2 tablespoons of seeds at a time. If you dump all the seeds in at once, the pan temperature drops and they won’t pop evenly. Small batches give you the best results.
Shake the pan continuously and transfer the popped seeds immediately. Amaranth burns very quickly once popped, so you need to keep the pan moving and get them out within 5-6 seconds. Even a few extra seconds can turn them bitter.
Storage Tips
Store in an airtight jar at room temperature for up to a week. It stays crunchy as long as no moisture gets in.
Serving Ideas
This puffed amaranth is a great snack on its own, but here are a few ways to enjoy it:
Turn it into a bhel: Check this recipe for how to turn it into a bhel. It’s crunchy, tangy, and the perfect healthier replacement for puffed rice.
As an evening snack withMasala Chai: A bowl of this crunchy bhel with a hot cup of chai is the most satisfying 5 pm combination.
As a topping: Sprinkle the puffed amaranth and roasted makhana over yogurt, smoothie bowls, or salads for extra crunch and nutrition.
During fasting days: Amaranth is commonly eaten during Navratri and other fasts. Skip the peanuts and chaat masala, season with rock salt and cumin instead, and it becomes a great vrat-friendly snack.
Did You Know?
Amaranth was a staple food of the Aztec empire and was so important that it was used in religious ceremonies. When the Spanish conquistadors arrived in the 1500s, they banned amaranth cultivation because they saw it as a threat to their efforts to convert the Aztec population to Christianity. The ban lasted nearly 500 years, and amaranth almost disappeared as a food crop. It survived only because small farming communities in remote parts of Mexico and Central America quietly continued growing it. Today it’s experiencing a global comeback as a superfood, but for thousands of years before that, it was simply dinner.
This popped amaranth has become our go-to healthy snack, and I hope it becomes yours too. And now that you know how to puff amaranth at home, the possibilities are really endless. Tag me on Instagram @my_foodstory when you try it.
Heat a heavy bottomed pan or kadai until very hot, add 1-2 tablespoons of amaranth seeds and heat on high heat. Within 1-2 seconds the seeds will start popping, shake the pan continuously for 5-6 seconds till the seeds have popped and immediately transfer the popped amaranth to a bowl as they tend to burn. If the pan is not very hot, the popping process will not occur and it is a very quick process. Follow the same steps to quickly pop the seeds and add to the bowl.
This masala aloo matar sabzi uses no onion and garlic, but is still bursting with flavor in every single bite. It’s spicy, tangy, and loaded with texture. For potato lovers, this needs to be on your lunch menu!
This masala aloo matar recipe is the perfect example of the fact that simple ingredients can create the most delicious dishes if used right. It’s got potatoes, peas, tomatoes, and a handful of everyday Indian spices, but the resulting sabzi is sooo flavorful that you’ll want to make it again and again!
My family loves eating this potato and peas curry with dal tadka and jeera rice, but I keep switching things up by plating this along with hot rotis, pooris, plain rice, and even adding it between two slices of bread to make a quick sandwich. And the vessel gets wiped clean every single time. And with two kids, you know this is a big achievement! Easy to customise, easy to make, and quite versatile, this masala aloo matar is a must-have on your weekly menu!
Potatoes: Peeled and cut into small cubes. Make sure they’re of the same size so they cook evenly and quickly
Green peas: I have used frozen, but both fresh and frozen work in this recipe
Tomatoes: For tang and texture. This forms the base of the masala in this masala aloo matar
Spices: Cumin seeds, asafoetida (hing), coriander, cumin, red chilli, and turmeric powders add color, warmth and flavor to the dish
Chilli: Finely chopped green chillies for heat. You can skip this if you have a low spice tolerance
Ginger: Finely chopped for heat, flavor and aroma
Amchur powder: AKA dry mango powder. This helps add a subtle tanginess to the sabzi. You can use a squeeze of lemon juice instead, but I highly recommend using amchur powder if you can find it
Coriander leaves: Used as garnish for a hit of earthy freshness in every bite
Salt: For seasoning
Oil: Any neutral-flavored oil with a high smoke point works well in this recipe
Frequently Asked Questions
Can I add other veggies to this recipe?
Absolutely! Cauliflower, carrots, beans, and mushrooms are some veggies that work really well in this dish. You can even add paneer if you like.
Can I add onions and garlic to this recipe?
Yes, why not! This sabzi is usually made during Navratri and we don’t eat onion and garlic during this time. But you can certainly add onion and garlic for a masala aloo matar sabzi that’s just as delicious!
Richa’s Top Tips
Cook on low heat: Keep the pan covered and cook on low heat so the potatoes soften without burning. Stir occasionally and add a splash of water if the masala starts sticking to the bottom.
Add the tomatoes later: Adding tomatoes once the potatoes are almost cooked prevents their acidity from slowing down the cooking process and helps the potatoes soften properly.
Adjust the spices to your taste: You can increase the green chilli or red chilli powder for more heat. If you prefer a tangier aloo matar, add a little extra amchur powder.
Serving Ideas
Aloo matar is one of those everyday sabzis that goes with just about anything! Here are a few ways to serve it:
With puri: Serve it alongside hot, fluffy puris for a classic combination that’s perfect for a weekend breakfast or lunch.
Storage Tips
Refrigerator: Allow the aloo matar to cool completely and transfer it to an airtight container. Refrigerate for up to 3–4 days.
Reheat: Reheat in a kadai or pan over medium-low heat, stirring occasionally. Add a splash of water if the sabzi has dried out. You can also reheat individual portions in the microwave.
Freezing: You can freeze aloo matar for up to 2 months, but keep in mind that potatoes can become slightly grainy or change texture after thawing. For the best texture, I recommend making it fresh or refrigerating it instead.
This simple aloo matar is an easy, everyday sabzi made with potatoes, green peas and a handful of pantry spices. It’s comforting, full of flavour and pairs beautifully with roti, paratha or rice. Keep this recipe handy for those days when you want a delicious homemade meal without spending too much time in the kitchen!
If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!
2potatoesapprox 250 grams, peeled and cut into ½ inch cubes
¾cupfresh or frozen green peasapprox.100 grams
2teaspoonscoriander powder
½teaspooncumin powder
½teaspoonred chilli powder
½teaspoonturmeric powder
¼teaspoonamchur powder
¾teaspoonsalt
1tomatofinely chopped, approx. ½ cup
1tablespoonfinely chopped coriander leaves
Instructions
Heat oil in a kadai or pan, add cumin seeds, hing and once the cumin seeds crackle, add green chilli, ginger and saute for a few seconds till fragrant.
Add potatoes, green peas, spice powders – coriander, cumin, red chilli, turmeric, amchur, salt, mix well and cook covered on low heat for 8-10 minutes till the potatoes are 85% cooked.
Add tomatoes, mix well and cook on low heat for 4-5 minutes till the potatoes are cooked well, garnish with coriander leaves and serve.
Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!
Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.
But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.
Sabudana Khichdi Ingredients Overview
Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe
Ghee: For flavor and richness. I love using my homemade ghee for the best results.
Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days
Potatoes: For texture and flavor
Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite
Seasoning: Salt and sugar are added to season the dish
Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches
7 Fool-Proof Tips for Perfect Sabudana Khichdi
Wash: The sabudana should be washed thoroughly to get rid of any excess starch under running water in a colander. Gently rub the pearls between your fingers for even better results.
Soak: Follow a 1:1 ratio of sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak for at least 5 hours: I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, 5 hours minimum or overnight (approx 8 hours), if I have time, gives me best results. .
Use crushed peanuts: This keeps the khichdi stay dry while adding flavour, fats and protein
Make sabudana in ghee: The richness of ghee and the lovely flavor it adds are something else. However, you can make it vegan by using oil instead. But if you can, please make this in ghee for the best flavor!
Don’t over mix: Once you add soaked sabudana to the pan, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcookthe khichdi: Cook it for only a about 2-3 minutes on low flame until you can see the sabudana turn slightly translucent. If the sabudana overcooks, it’ll start sticking to each other
Serving Ideas
With yogurt: Serve sabudana khichdi hot with a bowl of chilled plain yoghurt or dahi on the side. It balances the heat from the green chillies and makes the meal more filling.
With a crunchy side: Pair it with roasted peanuts, potato chips or banana chips for a light, fasting-friendly crunch in every bite.
With a cup of chai: Sabudana khichdi makes a delicious breakfast or evening snack with a hot cup of masala chai.
Storage Tips
Refrigerator: Let the sabudana khichdi cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. It will keep well for up to 2 days.
Reheat: Sabudana tends to turn a little sticky as it cools. Sprinkle a teaspoon or two of water over the khichdi and reheat it in a covered pan over low heat, stirring gently until warmed through. You can also microwave it in short intervals, stirring in between.
Restoring the texture: If the khichdi looks dry after refrigeration, add a small splash of water while reheating. A squeeze of lemon juice and a little fresh coriander added just before serving can also freshen it up.
Freezing: I wouldn’t recommend freezing sabudana khichdi, as the tapioca pearls can become mushy or change texture once thawed.
Make-ahead tip: You can soak and drain the sabudana ahead of time and refrigerate it until you’re ready to cook. Keep it covered and use it within a day for the best results.
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It's very popular during Navratri as a fasting recipe.
3/4teaspoonSaltor sendha namak if making it for fasting
1/2teaspoonSugar
1teaspoonLime Juice
2tablespoonschopped Coriander
Instructions
Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
Add curry leaves and green chillies and saute for another minute.
Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.
Video
Notes
Wash Sabudana well to get rid of any excess starch under running water in a colander
Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
This healthy lemon dill potato salad is a healthier version of the heavy duty mayo laden potato salad recipes. Its super light and refreshing and absolutely perfect to serve at a barbecuedinner.
While I love indulging in the classic mayo laden, creamy potato salads, this lighter and healthier version has my heart right now. It’s so easy and refreshing to put together. The combination of dill and lemon is classic and the potatoes really soak up the dressing, so that they aren’t bland or boring!
I love serving this with my chicken tikkas or mutton curries as a refreshing side to balance the out the meatiness with some carbs. But honestly, you could add it to sandwiches, wraps, or even serve along with a stir-fry for a side dish that’s going to be a memorable event.
Baby Potato: The hero ingredient of this salad soaks in all the dressing. The starch in the potatoes adds a creamy texture to the salad
Dill leaves: The sharpness from the dill leaves pairs perfectly with the lemony and pungent taste of the onions. It balances out the creaminess of the potato as well
Olive Oil: Extra virgin olive oil is light and has a neutral flavor which makes it the best base for the dressing of this potato salad
Lemon: We add both fresh lemon juice and lemon zest for that fresh lemon flavor, zing, and aroma
Seasoning: Salt and sugar season the dressing and help balance the tang and brightness of the lemon
Dijon Mustard: for emulsification and that extra tang
Black pepper: Freshly ground black pepper for a subtle kick of heat
Spring Onions and Garlic: These aromatics give a pungent and herby flavour to the salad
Best Potatoes For This Salad
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Frequently Asked Questions
Which are the best potatoes for this salad?
If you have an option, the best potatoes for a potato salad are waxy potatoes like Yukon Gold or Red Potatoes. I picked up a pack of baby potatoes, because thats whats available in India and they are not very starchy. So they hold their shape and don’t disintegrate when tossed around in the dressing.
Can I use regular potatoes instead of baby potatoes?
Yes, absolutely. Baby potatoes tend to be less waxy hence they work really well in this salad. But you can definitely use regular potatoes too. Just make sure to cook them slightly under so they don’t disintegrate into the salad.
How do I stop the potatoes from becoming mushy?
Make sure to cook the potatoes only until they are fork tender. Which means you should easily be able to insert a knife or fork into the potato without it falling apart completely. This is essential to making sure that the potatoes stay firm and don’t become mushy.
Can I use dried dill instead of fresh?
Yes, you can use dried dill instead of fresh dill, although fresh dill gives the salad a brighter, more delicate flavour. Since dried herbs are more concentrated, use about 1 tablespoon dried dill in place of the ¼ cup fresh dill called for in the recipe.
How to Make Lemon Dill Potato Salad
1. Add all the dressing ingredients for the dressing in a bowl and whisk till combined.
2. Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water from the potatoes and place the potatoes in a large bowl.
3. Add the prepared dressing to the potatoes while warm and mix to combine.
4. Add dill and spring onions to the bowl with the potatoes toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Richa’s Top Tips
Season the water well while boiling potatoes. This ensures the potatoes don’t end up feeling bland in the salad.
Dress the salad while it’s still warm. This helps them soak the dressing up, which means you have MORE FLAVOUR in each bite.
Make this salad the day before. This salad is sooo good when its made a day early because that really helps develop the flavours and mellows the salad down from being extra lemony. I like to warm it up in the microwave (warm, not reheat), so that the dressing isn’t waxy and melts down before serving.
Cook the potatoes until they’re fork tender. Overcooking the potatoes will prevent them from holding shape and give you a soggy and messy salad.
Storage Tips
Fridge: This salad is super make-ahead friendly. You can either make it in advance or store leftovers in the fridge for up to 3 days. The flavors deepen as it sits, so making it ahead will actually mean a more flavorful salad.
Reheat: Gently warm (not reheat) this healthy potato salad in the microwave and sprinkle a bit of fresh dill and spring onion greens before serving for a boost of fresh flavors.
Freeze: I would not recommend freezing this salad as the potatoes become waxy and lose their texture after thawing.
Serving Ideas
This lemon dill potato salad is light, fresh and tangy, so it works especially well alongside grilled, roasted or air-fried mains. Serve it with air fryer chicken tikka, soy chicken wings or chicken seekh kebabs for an easy dinner or party spread.
It also makes a great side for sandwiches, burgers and wraps when you want something a little fresher than fries.
And if you’re putting together a bigger spread, this salad fits right in with grilled meats, barbecue dishes and other summer-style sides. I especially love serving it slightly chilled but not straight-from-the-fridge cold, so you can really taste all that lemon, dill and mustard.
Customisation Ideas
Add some crunch: Finely chopped celery, cucumber, radishes or red onions would add a lovely fresh crunch to the soft potatoes.
Make it creamy: A couple tablespoons of greek yogurt or mayonnaise in the dressing gives this lemon dill potato salad a lovely rich and creamy texture.
Add more herbs: Throw in some parsley, coriander, or fresh chives instead of or along with dill for even more herby flavour.
Make it spicy: Add some red chilli flakes, freshly chopped green chilli, or a pinch of cayenne to the dressing.
Add some protein: Toss in boiled eggs, chickpeas or shredded chicken to turn this into a more filling meal.
Add some cheese: Crumbled feta would work particularly well with the lemon, dill and mustard dressing
Use different potatoes: Baby potatoes work beautifully here, but you can also use regular potatoes cut into bite-sized pieces. Just make sure you don’t overcook them or they’ll become mushy when tossed with the dressing.
This healthy lemon dill potato salad is sooo good, you’ll probably never go back to using mayonnaise again. It’s light, herby, and so refreshing. I love making this as a carb source along with our meat-heavy dinners, but you can honestly have it whenever and however you like. It tastes amazing either ways.
If you make this healthy lemon and dill potato salad, don’t forget to DM the pictures @my_foodstory. Happy cooking!
This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you’ll never miss the traditional mayo based potato salad! It’s best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Video
Notes
Peeled vs. unpeeled Potatoes: This depends on how you like your potato salad but both ways work. I prefer to leave them unpeeled.
Lemon vs Lime Juice: If you are using lime juice instead of lemon juice in the vinaigrette, reduce the amount by half. Lime juice is more tart than lemon juice.
Using larger potatoes: If you are using larger potatoes, dice them in quarters or six pieces depending on the size of the potato you are using.
Other Ingredients: I love adding chopped celery and boiled egg to this potato salad too.
This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.
I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.
Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!
Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.
Here are the main ingredients you’ll need for this recipe:
Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
Lime Juice: Acid helps tenderise the meat
Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
Onions: Form the main base of the gravy and add flavour, density and thickness
Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour
Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!
Why is this Chicken Curry recipe so unique
We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?
Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!
We’ve taken all this information and compiled it into one beautiful chicken curry.
How to make Chicken Curry
Check out the simple steps that go into making this beautiful curry
Marinate
1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat
2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
Curry
1. Pound spices roughly with a mortar pestle to break them down and release their flavour
2. Saute them in hot oil to temper them
3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore
4. Cooktomatoes and spices for a few minutes till the tomatoes become pulpy soft
5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces
6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes
7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger
8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour
Richa’s Top Tips
Always marinatethe chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance.
Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
Do not forget the tempering. It gives it that extra kick along with the richness from the ghee.
Storage Tips
If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.
Serving Ideas
Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!
If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
For a bigger Indian meal, add dal fryordal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!
I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.
When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!
The best dhaba style chicken curry recipe! Spicy, hot, fragrant curry made with ground spices, onions and tomatoes, and perfect for a family lunch or dinner.
Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside while you prep everything else
Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix.
Heat oil in a pressure cooker or a large heavy bottom pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
once they start to splutter, add the onion mix. Cook the onion mix on a low flame, stirring occasionally till it is reduced to a golden brown mix and you see a thin layer of oil along the sides
Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
Add chicken and garam masala powder and roast for a minute or two till the chicken pieces turn pink and get coated with the masala. Add meat masala powder, 1 ¼ cups of water, mix well.
Pressure Cooker:
At this stage, if you are using a pressure cooker, place the lid and pressure cook on high till the first whistle goes off. Then reduce the flame to low and pressure cook for two more whistles and turn off the flame. If using a different kind of pressure cooker (without a whistle system), pressure cook on high for 15 minutes. Let the pressure release naturally.
Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.
Stovetop Method:
If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the curry starts to thicken. Once the curry is ready, switch off the flame.
Instant Pot Method:
If using an instant pot, place the lid and change the vent to sealing. Pressure cook on high for 8 minutes. Release pressure manually. Simmer the curry for a few minutes to achieve the desired thickness if there is too much water.
Tempering:
In another small pan, heat ghee and butter and add green chilies and ginger. Once they start to splutter, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.
Chicken Kali Mirch in a rich white gravy is a stellar chicken recipe that’s comforting, satisfying and so tasty. This chicken curry is ready in under 45 minutes and can easily make a weeknight dinner feel special.
This chicken kali mirch has turned out to be one of my favourite chicken gravy recipes ever. This recipe ticks all the right boxes when it comes to comfort food. The gravy is smooth and luscious but not heavy; it’s warm, fragrant, gently spiced. The chicken pieces remain juicy and soak up all the black pepper flavour. The recipe is really simple and you don’t need fancy any
This chicken curry is also known as murgh kali mirch or black pepper chicken gravy/curry. Ans while it’s not a very popular restaurant dish, I guarantee is you it’s a hundred percent worth trying! And you’ll be titled the curry master every time you try it.
Here’s what you need for marinating the chicken, which is the first step in this recipe
Chicken: I recommend bone in, skinless chicken pieces for this recipe, commonly known as ‘curry cut’ in India. If you don’t have this cut available where you are, use thighs and drumsticks instead.
The rest is a simple marinade of, pepper, lime juice and salt.
Onions: Preferably red or white for that sharp, pungent taste. You can roughly chop them as they will be blended later
Ginger and Garlic: For flavour, these are powerful aromats that form the base of the gravy
Cashews: For creaminess and richness. This recipe uses no cream, so cashews is what adds richness to the gravy
Whole Spices: Cinnamon, cardamom and cloves make this curry really fragrant
Black Pepper: Ground black pepper is used while marinating the chicken as well as in the gravy. It adds a nice spice and a gentle heat and flavour to the entire dish. Its the star ingredient of this recipe!
Kasuri Methi: This is a key ingredient that’s added towards the end to pull the whole dish together. I highly recommend trying to source it. Its an ingredient that I use frequently in Indian recipes so in my book, it’s a must have
Garam Masala: A little goes a long way with this powerful spice blend. Highly recommend making your own garam masala if you can
Yogurt: To add volume, tanginess and acidity
Cream: To add richness and make the overall curry really nice and creamy
Chicken Kali Mirch – Step by Step Recipe
Super simple – I’m breaking this down into 4 parts
1. Marinate
1-2Marinate the chicken pieces in lime juice, salt and pepper till the chicken is nicely coated. Set aside for 20 minutes while you make the onion paste
2. Onion Paste
3. Saute the onions, ginger and garlic in oil to soften and cook them
4. Look for a light golden brown colour. We don’t want to caramelise the onions too much or the colour of the gravy will change
5. Cool the onion mixture completely and then grind it in the smallest jar of the mixer grinder along with cashews and a dash of water
6. Blend to a smooth, creamy paste
3. Sear Chicken
7. While the onion paste is cooling down, heat oil in a pan and add all the chicken pieces. Sear on high heat for 2-3 minutes on each side
8. Flip the chicken pieces and cook on the other side – we are looking for a nice golden sear to lock in the flavours
4. Kali Mirch Gravy
9. Remove the chicken pieces and in the same pan, heat more oil and add the whole spices. Saute for a minute
10 Add the onion paste and cook it for a few minutes till it reduces to half
11. Add the chicken pieces and coat them well with the onion mixture
12. Reduce the heat, whisk the yogurt and add it to the pan along with garam masala. Quickly toss this around till the yogurt cooks a bit and you can see oil separating from the sides. If you don’t keep tossing it, the yogurt will split and can give the curry a grainy texture.
13. Add green chillies and water and mix well
14. Cover and cook the chicken for 15-20 minutes till its tender and cooked through
15. Add kasuri methi, ground black pepper and the cream
16. Give it another mix and turn off the flame. Chicken kali mirch is ready!
Richa’ Top Tips
Marinate the chicken for at least 15 minutes. This helps the pepper and lime juice work their magic and flavour the chicken from inside out. Longer is better!
Use the right cut of chicken: Bone-in, skinless chicken pieces are best for this recipe. The chicken pieces are cut into 1.5-2 inch in size. You can use boneless thigh pieces, but if you wish to use chicken breast, cook them in the gravy for only 7-8 minutes
Take your time browning onions. Brown the onions to a light golden. The more you brown them, the deeper the colour of the gravy will be. Which is not a bad thing, just different
Make sure to whisk the yogurt before adding it to the gravy. Add the yogurt on a low flame or turn off the flame. Once you add the yogurt, mix immediately and keep tossing it over low heat till the yogurt cooks
Don’t skimp on the pepper. If you want to reduce the heat, reduce the green chillies or skip them
Highly recommend using kasuri methi. Kasuri Methi really brings this dish together and helps add the finishing touch. A small amount goes a long way.
Make it vegetarian. Try my paneer kali mirch recipe for an easy vegetarian version. Believe me, it’s just as good!
Mumbai Pav or Dinner Rolls also work really well to soak up all that peppery, creamy flavour
Storage Tips
Fridge: Let the chicken kali mirch cool completely before storing. Then Transfer to an airtight container and refrigerate for up to 2–3 days. The flavours deepen over time, so it often tastes even better the next day.
Reheating: When reheating, add a splash of water to loosen the gravy and heat gently. Alternatively, you can reheat on the stovetop or in the microwave until warmed through
Freezer: For longer storage, freeze for up to 1 month Note: the sauce texture may change slightly after thawing
If you are looking for a mildly spiced, but super tasty gravy (I always hear a lot of our international readers saying its too spicy etc), then this is it! The combination of onions, black pepper, yogurt and cream make this gravy so lickable, you’ll be eating it off the stove. I know I do!
Watch Paneer Kali Mirch Recipe Video
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Who would've imagined that flavours of black pepper could work so well in a chicken curry! This dish is warm, comforting and fragrant and is the best cozy, weeknight dinner. The chicken pieces remain juicy, the gravy is creamy and light and everything is mildly spiced but still very very tasty. This Chicken Kali Mirch is a fantastic weeknight dinner option!
½TeaspoonsKasuri MethiFenugreek Leaves, roasted and crushed
2TablespoonsCreamheavy or light cream
1/4TeaspoonSalt
Instructions
Marination
Add chicken, salt, pepper and lemon juice to a bowl and mix well. Set aside for 20-30 minutes and allow to marinate.
Onion Cashew Paste
Heat a tablespoon of oil in a pan and add the sliced onions. Fry on medium heat for 4 minutes till the onions are soft and translucent.
Add the chopped ginger and garlic and keep frying on medium heat for 1 minute.
Cook the onion mixture and then add it to a mixer grinder with cashew nuts. Grind to a smooth paste, use 2-3 tablespoons of water if required. Set aside.
Gravy
Heat 2 tablespoons of oil in a pan and place the marinated chicken pieces side by side. Cook on high heat for 2-3 minutes on each side. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and allow it to heat up on a medium flame. Add the whole spices and saute for 30 seconds to a minute.
Add the onion cashew paste that was ground earlier and cook for 5-6 minutes on medium heat till you see oil separating from the sides.
Add the fried chicken pieces and fry on medium heat for 2-3 minutes
Reduce the heat to low and add the whisked yogurt, garam masala and salt. Cook for 2-3 minutes, stirring continuously till oil separates.
Now add green chillies and ¾ cup of water. Mix well, cover & simmer on low heat for 15 minutes till chicken pieces are tender and cooked through.
Add pepper and kasuri methi, mix and simmer on low heat for 2-3 minutes. Serve hot.
You won’t believe how easy and hassle-free it is to make Chocolate Covered Almonds in the air fryer. All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!
These chocolate covered almonds might look fancy and complicated, but trust me, they are a breeze to make. Especially if you have an air fryer. It calls for zero prep, only a couple of ingredients, just one container, and then the air fryer does most of the work for you. We roast the almonds in the air fryer, melt the chocolate in there, and then use the same container to coat them too. Sounds easy-peasy, right?
This recipe is super customisable too! You can use whatever chocolate and nuts you like and have or throw in some add-ins for a different flavor. Plus, you can make one big batch of these chocolate coated almonds and eat them for a long time, because they basically stay well forever! So let’s find out how to make them!
Chocolate bar: I have used half a bar of dark chocolate and half a bar of milk chocolate, but you can use full dark or milk based on how your preference
Nuts: I have used almonds for this recipe, but you can use any nut of your choice
Cocoa powder: I have used sugar-free cocoa powder for an intense chocolate flavor, but you can use whatever you have available.
Sugar: This is optional, but I would recommend using a little for balance, especially if you’re using only dark chocolate
Frequently Asked Questions
Can I use only milk chocolate for this recipe?
Yes, why not! Milk chocolate, white chocolate, dark chocolate, spiked chocolate, flavored chocolate, half and half like I have, or a mix of different chocolates, whatever you have and like works in this recipe.
Can I make these chocolate coated almonds without an air fryer?
Yes, you can make this recipe on the stove top as well, but it takes a little more effort. Start by dry roasting the almonds until slightly brown. Then melt the chocolate on a double boiler until it’s smooth and creamy. Follow the rest of the recipe as is for an easy chocolate covered almonds recipe on the stovetop.
Can I make this recipe using another type of nut?
Of course! You can use cashews, pecan nuts, peanuts, macadamia, walnuts, or a mix of all of them. This recipe is very customisable and forgiving. Use whatever you have and like, it all tastes amazing!!
Richa’s Top Tips
Melting chocolate: If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
Adjust the sugar: We prefer the slight bitterness of dark chocolate, but you can increase or reduce the quantity of sugar in your cocoa powder depending on how sweet you like your chocolate coated almonds.
Add cocoa powder in batches: Adding the entire quantity of cocoa powder at once leads to clamping and uneven coating. So add in a little at a time, shake, and repeat for the most evenly coated choco almonds.
Storage Tips
Countertop/Room temperature: These chocolate almonds keep well in an airtight container on the countertop (away from humidity, heat, and direct sunlight) for 2-3 days.
Fridge: If you are making a larger batch and won’t be able to finish quickly, store these chocolate covered almonds in the fridge for up to 2 weeks.
Freeze: These choco almonds are super freezer friendly and stay good for months.
Customisation Ideas
Add some spice: Mix some cayenne pepper or red chilli powder into the chocolate for hint of spicy, smoky flavor
Make it citrusy: Fold in a tablespoon of lemon or orange zest for a bright, citrusy flavor. A little goes a long way here
Sprinkle sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt before the chocolate covered almonds harden
Coffee flavored: Add a teaspoon or two of instant coffee powder mixed with hot water to deepen the flavor of chocolate.
This chocolate almond recipe in the air fryer is a fun, mess-free way to make an addictive snack in no time. It’s a clean, healthy snack (when eaten in moderation), and my kids absolutely love it!
If you make this chocolate covered almonds recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!
Making chocolate covered almonds in your air fryer is sooo easy and hassle-free! All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!
Take almonds in an air fryer safe container and air fry at 180C for 6 minutes till it’s mildly roasted. Use the container which has a lid.
Place chocolate on top of the roasted almonds and air fry at 150C for 3 minutes. Add sugar, mix the chocolate, sugar and almonds with a spatula till all the almonds are coated well with chocolate. Set aside to cool.
Once it’s completely cool, add ⅓ quantity (10 grams) of cocoa powder, cover the container with the lid and shake well to coat the almonds. Open the lid, add another ⅓ quantity (10 grams) of the cocoa powder and repeat the same process. Add the remaining ⅓ quantity (10 grams) of cocoa powder and shake well to coat all the almonds. cocoa powder is added in 3 parts to ensure even coating of the almonds, if you add the cocoa powder all at once, it tends to clump at some places and does not taste good.
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering.
The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal.
Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like
Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture
Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath
Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too
Cashew nuts: Split in half, for added crunch and texture
Dessicated coconut: Adds a lovely, nutty flavor to the dish
Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor
Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor
Jaggery: To balance out the tang tamarind and add a subtle sweetness
Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly
Frequently Asked Questions
What is the difference between sambar rice and bisi bele bath?
Sambar rice is from Tamil Nadu and is a preparation of rice, lentils, and veggies using sambar powder as its primary spice mix. Whereas Bisi Bele Bath uses a special Bisi Bele Bath masala that gives it a deeper, more complex flavour with hints of spices, coconut and tamarind. Bisi Bele Bath is also typically softer and more porridge-like in consistency.
What is the difference between khichdi and bisi bele bath?
Khichdi is usually a simple, mildly seasoned combination of rice and dal, while Bisi Bele Bath is much more flavourful, made with vegetables, tamarind and a distinctive spice blend called Bisi Bele Bath masala. Bisi Bele Bath also has a more complex, spicy-tangy flavour and is traditionally served with a tempering and ghee.
Is bisi bele bath healthy?
Yes, this dish can be a healthy and balanced meal. It combines rice and toor dal for carbohydrates and plant-based protein, while the vegetables add fibre, vitamins and minerals. The amount of ghee or oil can affect its overall calorie content, so using it in moderation can make the dish lighter while still keeping it flavourful.
Is bisi bele bath spicy?
Bisi Bele Bath is typically mildly to moderately spicy, but you can adjust the heat by increasing or decreasing the amount of chilli powder in the dish.
Richa’s Top Tips
Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit.
Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.
Storage Tips
Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating.
Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot.
Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.
Serving Ideas
Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.
With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish.
A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad.
Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it!
For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like),pickle, and crunchy papad.
You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
¼cupbisibele bath powderi used MTR bisibele bath powder
¼cuptamarind extractnot super thick (see note 1)
1tablespoonjaggery
½tspchilli powder
1 ¼teaspoonsaltadjust to taste
½cupgreen peas
3cupswater
3tablespoonschopped coriander
Instructions
Add rice, dal, carrots, beans, salt, turmeric, oil and water to a pressure cooker. Cook on high for 1 whistle, then reduce the flame and cook for 2 more whistles. Let the pressure release naturally.
Heat ghee in a large kadhai or pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and roast till they are a light golden brown. Add curry leaves and hing.
Add sambar onions and capsicum and saute for two minutes. Add tomatoes, dessicated coconut, bisibele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
Add the cooked rice, dal and veggies along with another cup or more of water (adjust as per the consistency you prefer) and simmer for 3-4 minutes. Top with fresh coriander.
This can be served immediately but I prefer to serve it after a couple of hours. The taste just gets better as it sits!
These air fryer roasted veggies is the easiest side dish I make at home! They go with pretty much everything, and the air fryer gets them perfectly golden and tender without any fuss.
These air fryer roasted vegetables have become our go-to side for pretty much every non-veg meal we make at home. They need barely any oil and no babysitting, which frees me up to focus on the main dish. Plus, that roasted, slightly charred flavour of the veggies makes them so addictive!
To make these roasted air fryer veggies, I have used babycorn, carrots, broccoli, beans, zucchini, and onions, but you can swap in whatever vegetables your family enjoys. If you’ve been using your air fryer regularly for recipes like our air fryer chicken tikka or air fryer lemon garlic chicken, these roasted vegetables make the perfect side to go with them.
Vegetables: Babycorn, carrots, broccoli florets, beans, zucchini, and onion
Seasoning: Salt and crushed pepper
Dijon mustard: Adds slight tanginess and depth of flavor. You can also use kasundi instead
Oil: Olive oil or any neutral cooking oil
Water: A couple of tablespoons added to the outer basket to prevent the vegetables from drying out while roasting
Frequently Asked Questions
What types of vegetables work best in the air fryer?
Root vegetables like potatoes, carrots, and sweet potatoes work brilliantly because they hold their shape and caramelise well. Broccoli, cauliflower, bell peppers, zucchini, beans, and onions are all great too. The key is to group vegetables with similar cooking times together so nothing ends up overcooked or underdone.
Can I use frozen veggies for this recipe?
Fresh is recommended because frozen vegetables release a lot of water as they thaw, which prevents them from crisping up in the air fryer. If frozen is all you have, thaw them completely and pat them very dry before tossing with oil and seasoning.
Why are my veggies not browning?
Usually one of three reasons. Not enough oil on the surface, too many vegetables crowded in the basket, or the air fryer wasn’t preheated. The vegetables need space for the hot air to circulate, a thin coating of oil to help them brown, and a fully preheated air fryer to start crisping immediately.
Do I need to flip the vegetables while air frying?
You don’t need to flip individual pieces, but giving the basket a gentle shake or toss halfway through helps everything cook more evenly.
Richa’s Top Tips
Cut the vegetables into large pieces. They shrink significantly while roasting, so what looks like a big chunk raw will be the perfect size by the time it’s done. Small pieces will shrivel up and dry out.
Add the vegetables in stages based on cooking time. Babycorn and carrots take longer, so they go in first. Broccoli, beans, zucchini, and onions cook faster and get added halfway through. This way everything finishes at the same time without anything being overcooked or undercooked.
Line the basket with baking paper. This traps the natural juices from the vegetables and prevents them from drying out while roasting. It also makes cleanup much easier.
Add water to the outer basket. Just a couple of tablespoons. This creates a little steam that keeps the vegetables moist on the inside while the air fryer crisps up the outside.
Storage Tips
In the fridge: Store in an airtight container for up to 3 days. The vegetables hold their flavour well but will soften as they sit.
Freezing: Not recommended. Roasted vegetables lose their texture once frozen and thawed, especially broccoli and beans, which turn mushy.
Reheating tip: Pop them back in the air fryer at 200°C for 3-4 minutes to crisp them up again. The oven works too but takes longer. Avoid the microwave, as it makes them soft and steamy rather than crispy.
Serving Ideas
These air fryer vegetables are a side dish at heart, so they pair well with almost anything:
With Chicken Ghee Roast: A plate of rich, spicy ghee roast with these roasted vegetables on the side makes for a really balanced meal.
With Pepper Mutton Fry: The simplicity of the roasted veggies pairs perfectly alongside a bold, peppery mutton fry.
In a grain bowl: Pile them over some cooked quinoa or rice, add a spoonful of hummus, and drizzle with olive oil for a healthy, filling lunch.
In a wrap: Stuff them into a warm whole wheat pita with some hummus and pickled onions for a quick vegetarian meal.
With Mediterranean Quinoa Salad: Toss the roasted veggies into this salad while they’re still warm for a heartier, more substantial version.
Customisation Ideas
Go Mediterranean: Toss the vegetables with dried oregano, garlic powder, and a squeeze of lemon after roasting. Crumble some feta on top while they’re still hot.
Make it Indian: Swap the salt and pepper for chaat masala, amchur, and kashmiri chilli powder. Finish with a squeeze of lemon, and your masaledar roasted veggie chaat is ready.
Add paneer or chicken: Toss marinated paneer cubes or chicken pieces in with the second batch of vegetables. They crisp up beautifully in the air fryer alongside the veggies.
Try different vegetables: Sweet potatoes, potatoes, mushrooms, bell peppers, and cauliflower all roast really well in the air fryer. Use whatever is in your fridge and adjust the timing accordingly.
Did You Know?
Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that makes a steak taste so good. When vegetables are exposed to temperatures above 150°C, the natural sugars and amino acids on their surface react with each other and create hundreds of new flavour compounds that don’t exist in the raw vegetable. That’s why roasted carrots taste sweeter than boiled ones, and why roasted broccoli has a nuttiness that steamed broccoli never will. The air fryer is particularly good at this because it circulates heat directly around the food, creating more surface contact than an oven.
If you’ve never roasted vegetables in the air fryer before, give this recipe a try, and I think you’ll wonder why you didn’t start sooner. It’s one of the easiest, most useful things your air fryer can do. Share your pictures with me on Instagram @my_foodstory when you try it.
Watch Roasted Vegetables in Air Fryer Recipe Video
Making Air Fryer Roasted Veggies is the easiest, quickest way to have a delicious side ready in minutes! Serve with a non-veg main, add to salads, sandwiches, or wraps… the options are endless.
3-4teaspoonolive oil or any neutral flavoured cooking oil
2tablespoonswater
Instructions
Pre-heat the airfryer at 200C and line the basket with baking paper. Refer note 1
Add carrots and babycorn to a bowl, add ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon dijon mustard or kasundi and 1.5 teaspoon oil and toss to combine well.
Add 2 tablespoons of water to the outer basket of the airfryer to prevent the veggies from drying out while roasting.
Add the carrots and babycorn to the airfryer basket and air fry for 12 minutes at 200C.
While the veggies are airfrying, prep the other veggies. Add onion, beans, broccoli and zucchini to the same bowl. Add the remaining ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon mustard, 1.5 teaspoon oil and toss to combine well.
Once the baby corn and carrots are semi-roasted, pause the air fryer and add the remaining veggies to the basket. Toss everything together.
Air fry for 12 minutes at 180 C till everything is roasted well. Depending on your air fryer and how tender you prefer the veggies, you might have to roast them for another 2-4 minutes. Transfer to a plate and serve.
Video
Notes
Cut the veggies into 1.5 inch long thick batons as they reduce in size while roasting.
You can line your air fryer basket with parchment paper if you wish.
Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.
A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.
What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.
Pair it with naan, tandoori roti, or even just a hunk of crusty breadto soak up every last drop of that yummy flavorful broth.
Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
Nut Paste: Almond and cashew paste for a silky, creamy texture
Herbs: Coriander and mint for freshness
Lemon: A final squeeze adds brightness and tang
Frequently Asked Questions
What to eat with Mutton Marag?
Mutton marag is traditionally eaten on its own, but you can pair it with naan, tandoori roti, or crusty bread.
Can I make it with chicken?
Yes, but reduce the cooking time as chicken cooks a lot faster than mutton
Can I add vegetables?
Traditionally, this is a meat-heavy soup, but you can add carrots, potatoes, or even bottle gourd for extra texture and flavor.
What does “Marag” mean?
“Marag” comes from Arabic, meaning “broth” or “stew.” This dish has Mughal influences and is a popular starter in Hyderabadi cuisine.
Richa’s Top Tips
Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.
Storage Tips
Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.
Serving Ideas
Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.
Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!
Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨
Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.
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Notes
Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup.
Water is added with ginger garlic paste to avoid it from getting burnt.
Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.
These Air Fryer Roasted Makhana and Nuts are crispy, crunchy, delicious, and insanely easy to make. Roasting in the air fryer means there’s no need for excess oil, and everything’s ready in 20 minutes!
If you’ve never tasted makhana before, consider this your cue to make some right now. Also known as fox nuts, popped lotus seeds, or phool makhana, these babies are loaded with healthy vitamins and nutrients, have a tonne of benefits, and are absolutely delicious!
Making roasted makhana is also insanely easy, and our trusty air fryer makes everything a whole lot easier. Unlike roasting on the stove where you need to constantly keep stirring, an air fryer makes most of the process handsfree, which means you can have this makhana snack ready in under 20 minutes!
You can eat it on fasting days as well as if you follow a sattvic lifestyle.
The addition of roasted almonds and roasted cashews makes this already healthy dish even more wholesome.
This snack is easily customisable. You can vary the masalas, spices, and add or exclude ingredients based on what you have available.
Perfect non-fried alternative for a crunchy snack to have with your evening chai.
You can easily make a big batch for the week.
If you don’t have an air fryer, you can easily make this on the stovetop too.
Air Fryer Roasted Makhana Ingredients
Makhana: Also known as popped lotus seeds, you’ll find these in any grocery store both online and offline in India, and in Indian stores if you live outside India
Nuts: I have used a mix of cashews and almonds, but you can use any nuts you like. I also add peanuts, walnuts, pistachios, Brazil nuts, and hazelnuts from time to time for a little change
Spices: Chaat masala provides a lovely tanginess and turmeric powder adds a bit of colour
Salt: For seasoning
Curry leaves: For a sweet, earthy, freshness
Ghee: Helps the masala stick to it. Plus ghee adds a rich flavor, but you can use oil for a vegan version
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Frequently Asked Questions
How to know when the makhana is roasted?
If you can crush the makhana in one hand, then it’s ready. It should powder easily and make a crunching sound.
How to store roasted makhana?
These air fried roasted makhana and nuts stay well at room temperature in an airtight container for about two weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great.
My makhana has become soft. Can I re-roast it?
Absolutely! Makhana can get soft and chewy after a few days of being outside/exposed to air. If you notice this with your makhana, you can easily re-roast it for about 2-3 minutes in the air fryer or for a few minutes on the stovetop.
Can I make it oil-free?
I think you can, even though I haven’t tried that. However, adding a little ghee or oil might be a good idea as it helps the masala stick to the makhana.
Richa’s Top Tips
Preheat the air fryer: A properly preheated air fryer helps the makhana and nuts roast evenly and turn crisp without overcooking.
Shake halfway through: Give the basket a good shake around the 3-minute mark so the makhana and nuts brown evenly on all sides.
Don’t overcrowd the basket: Spread everything out as much as possible. If your air fryer basket is small, roast in batches for better browning and crunch.
Cool completely before storing: The makhana and nuts will continue to crisp up as they cool. Make sure they’re completely cool before transferring them to an airtight jar, otherwise trapped steam can make them soggy.
Taste and adjust the seasoning: Chaat masala can vary in saltiness, so taste the roasted makhana once cool and add a little more salt or chaat masala if needed.
Roasted Makhana Variations
This recipe is a basic version of makhana, but fox nut is a super versatile ingredient and there are so many ways of seasoning it. These are some of our favourites:
Peri-peri makhana: Simply toss everything in some store-bought peri-peri masala for a tasty treat.
KFC fried chicken masala:My KFC fried chicken masalais honestly so delicious, and it will take your makhana game a notch higher!
Makhana chaat: Instead of the usual murmura, mix some onions, tomatoes, boiled potatoes, green chutney, tamarind chutney, and sev for a quick chaat.
Cheese Makhana: A little sprinkling of either parmesan cheese or cheese powder will make this an instant kids’ favourite!
Garlic Makhana: Garlic makes everything better, and roasted makhanas are no exception. Toss everything in a dash of garlic powder for an instant boost of flavor.
Paprika Makhana: If you prefer a dash of heat, paprika makhana is your best friend!
Storage Tips
Once completely cooled, transfer the roasted makhana and nuts to an airtight container. They stay fresh at room temperature for up to 2 weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great.
If they begin to lose their crunch, simply pop them back into the air fryer at 160°C (320°F) for 2-3 minutes. Let them cool completely before storing again.
Avoid refrigerating them, as the moisture in the fridge can make the makhana soft and chewy instead of crisp.
Benefits of Makhana
Makhana has got loads of essential nutrients and vitamins that makes it super healthy, but roasting makes it even better. When you roast makhana, it becomes easier to chew and won’t get stuck in your teeth. Here are some more benefits of eating makhana that will convince you to make this dish ASAP:
High protein and fiber: Makhanas are a great way to increase your daily protein and fiber intake, both of which can aid in weight loss.
High in antioxidants: Being a rich source of antioxidants, makhanas help neutralise the effects of harmful free radicals, prevent oxidative damage. Which means it’ll help you maintain healthy, youthful skin, as well as reduce inflammation.
Loaded with essential vitamins and nutrients: Makhanas are a rich source of phosphorus, calcium, magnesium, zinc, etc. making it a great addition to your diet to prevent heart problems, diabetes, and high blood sugar among others.
Gluten free and vegan: Since makhana is naturally gluten-free and vegan, it is the perfect snack for people with dietary restrictions.
Ever since I have started making roasted makhana at home, my evening snack game has become so easy and guilt free. And since this easy makhana snack travels really well, I love making it a part of my kids’ school tiffin and they totally loves munching on it!
This air fryer roasted makhana and nuts is such a healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up.
In the preheated air fryer, add Makhana, almonds, cashews and air fry at 180°C for 6 minutes. Around the 3-minute mark, shake the nuts for even browning.
Add ghee, curry leaves, chaat masala, turmeric powder, and salt on top of the roasted makhana and nuts, give a good toss and air fry at 180°C for 2 minutes.
Transfer to a plate to cool and store in an airtight jar.
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Notes
It is important to pay attention to the cook time as nuts can burn very easily. Each air fryer is different, and the exact time of roasting may differ slightly depending on the one you have. I would recommend checking every minute or so after first roasting the nuts and makhana for 3 minutes.
If roasting on the stovetop, never do it on high heat as that can burn the makhana and cook things unevenly. Makhana roasts best on low heat for those perfect crunchy and crispy results.
If you’re making a bigger batch, I would recommend roasting it in batches. Overcrowding the pan can make the makhana chewy instead of crunchy.
If you’re vegan, you can easily replace the ghee with coconut, olive or mustard oil, depending on what you prefer. You can even use any vegetable oil instead.
Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.
There is nothing more delicious than a plate of hot potato wedges and a couple of dip options. It’s nostalgic, comfort food that always works right from being a kiddie snack to beers and conversations with friends.
This masala potato wedges come together in the air fryer, which means no deep frying, no excess oil, and no guilt. And the result is the same delicious golden-brown, crispy outside and creamy, fluffy insides that are so hard to resist. I love eating these on their own, but they taste so good with roast chicken, burgers and sandwiches, and salads among other things., You need to try this air fryer potato wedges recipe today!
jump to section: masala potato wedges in air fryer
Potato: Cut into wedges with the skin on. I have used an older crop of regular Indian potatoes, but Russet potatoes or Yukon Gold work really well if you’re outside India
Ginger garlic paste: Adds a lovely flavor and aroma
Spices: Turmeric powder, cumin powder, and crushed pepper add for flavor and color
Salt: To season
Corn flour: Helps the masala coat the potatoes evenly and makes the wedges light and crispy
Oil: I have used sunflower oil, but any neutral-flavored oil with a high-smoke point will work for this recipe
Frequently Asked Questions
Why are my potato wedges not crispy?
This happens for a number of reasons like excess moisture in potatoes, an overcrowded air fryer basket, too much oil, and not enough cooking time. But to troubleshoot, make sure to soak and wipe the potatoes thoroughly, sprinkle a little extra cornflour, and try air frying them for a minute or two.
Do I need to peel the potatoes?
Nope! Potato wedges actually taste better with skin on. The skin adds extra texture and crisps up beautifully in the air fryer. Just give the potatoes a good scrub before cutting them into wedges.
Can I use sweet potatoes instead?
Yes, but sweet potato wedges cook a little differently. They won’t become quite as crispy as regular potatoes because they contain more moisture and natural sugars. Reduce the cooking time slightly and avoid overcrowding the basket. I would recommend trying out my air fryer sweet potato fries recipe instead.
Richa’s Top Tips
Cut the wedges into the same size to help them cook evenly.
If making a large batch, cook in batches: Make sure to line the potato wedges in a single layer with space in the between. An overcrowded basket can steam the potatoes instead of crisping and browning them.
Soak the potatoes well: Soaking the potatoes is an important step to strip away excess starch, prevent steaming, and have crispy wedges. Please don’t skip this step.
Storage Tips
Refrigerate: Even though these are best served fresh, you can store any leftovers in the fridge for up to 3 days in an airtight container.
Freezer: Cool down the fries completely and line them on a tray. Stick it into the freezer overnight and then transfer to a freezer-safe bag and store for up to 3 months.
Reheat: You can easily reheat these in the air fryer at 180℃ for about 5 minutes if refrigerated and about 8 to 10 minutes if frozen.
Serving Ideas
These air fryer potato wedges taste incredible with any dip. Here are some of my favorites!
When it comes to potato wedges seasoning, the world is your oyster! Once you’ve got the basic method down, you can play around with different spice blends depending on what you’re craving.
Classic Garlic Herb: Garlic powder, onion powder, dried oregano, dried parsley and black pepper.
Peri Peri: Peri peri seasoning, smoked paprika and a pinch of garlic powder for spicy, smoky wedges.
Cheesy Parmesan: Toss the hot wedges with grated parmesan, garlic powder and chopped parsley just before serving.
Indian Masala: Chaat masala, roasted cumin powder, Kashmiri chilli powder and a squeeze of fresh lemon juice.
Cajun: Cajun seasoning with a pinch of smoked paprika for bold, smoky flavour.
Lemon Pepper: Lemon pepper seasoning with a little garlic powder for bright, zesty wedges.
Italian Herb: Italian seasoning, garlic powder and a sprinkle of parmesan for wedges that pair beautifully with pasta.
Spicy BBQ: Smoked paprika, garlic powder, onion powder, chilli powder and a pinch of brown sugar for a sweet and smoky finish.
Tandoori: Tandoori masala with a little Kashmiri chilli powder and dried fenugreek leaves (kasuri methi) for an Indian-inspired twist.
Tip: If you’re adding parmesan, fresh herbs or lemon juice, do it after the wedges come out of the air fryer. This keeps the cheese from burning and the herbs tasting fresh.
Whether you’re serving them as a snack, a side or loading them up with your favourite toppings, these air fryer potato wedges are always a hit. They’re crispy on the outside, fluffy on the inside, and so easy to customise with different seasonings. Once you try them, you’ll wonder why you ever bought frozen wedges!
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.
1 ½tablespoonssunflower or any neutral flavored cooking oildivided
Instructions
Wash and cut the potatoes into wedges with skin-on. keep them soaked in water till using as they turn brown if exposed to air.
4 potatoes
Drain the potato wedges and pat dry with a kitchen towel. Add to a bowl.
Add ginger garlic paste, salt, crushed pepper, turmeric powder, cumin powder, cornflour, ½ tablespoon sunflower oil and combine it all to ensure the wedges are coated well.
Pre-heat air fryer at 200C and brush the basket with oil.
Place the potato wedges on the air fryer basket with some gap between each. Brush with a few drops of oil and air fry at 200C for 5 minutes. Brush with oil, flip and air fry at 200C for 5 minutes or until they are golden & crisp.
1 ½ tablespoons sunflower or any neutral flavored cooking oil
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
What is the difference between Amritsari paneer bhurji and regular paneer bhurji?
Regular paneer bhurji is a simpler dish where crumbled paneer is cooked quickly with onions, tomatoes, and basic spices. Amritsari paneer bhurji has a more elaborate masala with a roasted besan and curd mix that gives it a creamier, thicker texture and a deeper flavour. The addition of pav bhaji masala, amchur, and milk also sets it apart from the regular version.
How do I keep paneer soft in bhurji?
Two things help. First, use fresh paneer, ideally homemade, as it’s naturally softer than most store-bought options. Second, don’t overcook the paneer in the masala. Add it towards the end and cook for just 5-7 minutes, enough for it to absorb the flavours without drying out or turning rubbery.
Can I use store-bought paneer for this recipe?
Yes, it works fine. If your store-bought paneer feels hard or dry, soak it in warm water for 10-15 minutes before crumbling. This softens it up and makes it behave more like fresh paneer in the bhurji.
Why does my bhurji taste like raw besan?
The besan hasn’t been roasted long enough. It needs a good 3-4 minutes on low heat until the colour changes slightly and the raw smell is completely gone. If you can still smell the besan, keep roasting. This step is what makes or breaks the dish.
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.
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!
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
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