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.

Ingredients for Chicken Kali Mirch

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

1-2 Marinate 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!

Serving Suggestions

• Butter Naan which is my favourite pick
• Garlic Cheese Kulcha – another stellar combination!
• Soft Rotis if you want a lighter option
• 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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Chicken Kali Mirch

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!

Course Main Course

Cuisine North Indian

Diet Gluten Free, Halal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 382kcal

Author Richa

Ingredients

Marination

• 500 grams Chicken bone-in, skinless, cut into 1.5-2 inch pieces
• 1/2 Teaspoon Salt
• 1 Teaspoon Black Pepper freshly ground
• 1 Teaspoon Lemon Juice

Onion Cashew Paste

• 1 Tablespoon Oil
• 2 medium Onions sliced
• 1 inch piece Ginger chopped
• 7-8 Garlic cloves chopped
• 8 Cashew nuts soaked in hot water for 20 minutes

Gravy

• 4 Tablespoons Oil divided
• 3 Green Cardamoms
• 3 Cloves
• 1 inch piece Cinnamon
• ¼ cup Yogurt whisked
• ½ Teaspoon Garam Masala
• 1-2 Teaspoons Black Pepper freshly ground
• 2 Green Chillies slit lengthwise
• ½ Teaspoons Kasuri Methi Fenugreek Leaves, roasted and crushed
• 2 Tablespoons Cream heavy or light cream
• 1/4 Teaspoon Salt

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.

Video

Nutrition

Calories: 382kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 567mg | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Creamy Chicken Kali Mirch (Black Pepper Chicken Gravy) appeared first on My Food Story.

A sizzler at home might sound like a big project, but this paneer sizzler is honestly a lot easier than it looks. Once you see how simple each step actually is, you’ll wonder why you ever paid restaurant prices for one.

This paneer sizzler is the vegetarian version of our Chicken sizzler, and if you’ve made that one before, you already know most of the steps. If you haven’t, don’t worry. The recipe has a few components, but each one is really simple on its own, things like sautéing veggies, making a quick sauce, and cooking some herb rice. 

Once everything is prepped, the final assembly is just a couple of minutes of putting it all together on the hot plate. I’d suggest prepping the different components earlier in the day so you’re not doing everything at once. That way when it’s time to eat, you can actually enjoy the assembly and the sizzle instead of rushing through it.

Ingredients for Paneer Sizzler

Paneer: Cut into 4 squares or rectangles and marinate for 10-15 minutes before frying.

Paneer Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Shashlik Sauce: Ginger, garlic, celery, tomato ketchup, vinegar, sriracha, soy sauce, vegetable stock, pepper, sugar, salt, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage. 

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Give it a good 5-7 minutes on high heat before you start assembling.
• The shashlik sauce must be boiling when you pour it. If the sauce has cooled down even slightly, it won’t sizzle when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Don’t overcook the paneer while frying. 2-3 minutes on medium heat is enough to get a light golden colour. If you fry it too long, the paneer will turn hard and rubbery on the sizzler plate.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The shashlik sauce, herb rice, sautéed veggies, mushrooms, and fried paneer all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The shashlik sauce freezes well for up to two weeks. The rest of the components are best made fresh. Because overtime the veggies lose their crunch and the paneer can turn rubbery after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler Paneer is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. 
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegan: Swap the paneer for firm tofu and use oil instead of butter across the components. The shashlik sauce is already vegan, so the rest of the sizzler stays the same.
• Try a different sauce: Use the garlic pepper sauce from our Chicken sizzler instead for a spicier, more peppery version.
• Add more protein: Grilled mushroom steaks, marinated tofu slices, or even a fried egg on the side can make the sizzler feel more substantial.
• Switch up the veggies: Baby corn, asparagus, bell peppers, and zucchini all work well on a sizzler plate. Use whatever is in season and looks good at the market.
• Make a Mexican style sizzler: Swap the shashlik sauce for a spicy salsa, replace the herb rice with chilli garlic fried rice, and add some guacamole and sour cream on the side for a completely different experience.

Did You Know?

Shashlik sauce originated in Central Asia and has nothing to do with Indian or continental cooking. The word “shashlik” comes from the Turkic word for skewered meat, and the sauce was originally used to baste kebabs cooked over open flames. Somewhere along the way, Indian restaurants adopted the name for a tangy, tomato-vinegar-based sauce that bears little resemblance to the original. The Indian version has its own identity now, sweeter, tangier, and thickened with cornflour, and it’s become one of the most popular sizzler sauces in the country. 

Making a sizzler at home is a lot more doable than most people think. And this paneer sizzler recipe is proof. Take it one step at a time, don’t rush the prep, and make sure the sauce is boiling when you pour it. That’s really all there is to it. When you make it, come show me on Instagram @my_foodstory, I’d love to see your sizzler moment.

Watch Paneer Sizzler Recipe Video

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Paneer Sizzler with Shashlik Sauce

Making this paneer sizzler with shashlik sauce is a great way to recreate your favorite restaurant veg sizzler order at home.

Course Main Course

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 servings

Author Richa

Ingredients

Shashlik sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 teaspoon finely chopped ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced celery
• 2 ½ tablespoons tomato ketchup
• 2 teaspoons vinegar
• 1 tablespoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• ⅛ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon pepper crushed
• 1 cup vegetable stock
• 1 tablespoon corn flour mixed in ¼ cup water

Paneer marinade

• 100 grams paneer cut into 4 squares or rectangles
• 1 teaspoon ginger garlic paste
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon green chilli sauce
• ½ teaspoon light soy sauce

Herb rice

• ½ teaspoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 1 ½ tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating paneer

• Add all the ingredients for marinade to a bowl, mix well and set aside for the paneer to marinate for 10-15 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few secons till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.

Sauteeing mushrooms

• Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Shashlik sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add vegetable stock, stir well, bring to a boil. Add ketchup, vinegar, sriracha, soy sauce, salt, sugar, pepper, stir and simmer for 4-5 minutes. Add cornflour slurry while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy. Set aside.

Frying paneer

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated paneer and fry on medium for 2-3 minutes till they are roasted well.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted paneer on top of veggies, add mushrooms on top of paneer, pour the boiling hot garlic pepper sauce (refer note 4) on top of the paneer & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke and serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Shashlik sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect.

This article was researched and written by Harita Odedra.

The post Paneer Sizzler with Shashlik Sauce appeared first on My Food Story.

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. 

Bisi Bele Bath Ingredients 

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 

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 ❤️ 

Watch Bisibelabath Recipe Video

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Bisi Bele Bath | Bisibelabath

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.

Course Main Course

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 183kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

Rice and Dal

• ¾ cup rice
• ½ cup tur dal
• ½ cup carrots cut into thick 1 inch pieces
• ½ cup beans cut into 1 inch pieces
• 1 teaspoon salt
• ½ teaspoon turmeric powder haldi
• 1 tsp oil
• 2 cups water

Other Ingredients

• 2 tablespoon ghee
• ½ teaspoon rai mustard seeds
• ¼ teaspoon jeera cumin seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 5-6 cashewnuts split in half
• 12-15 curry leaves
• ½ teaspoon hing
• 2/4 cup sambar onions whole or halved
• 1 green capsicum cut into ½ inch cubes
• 2 tomatoes cut into1 inch cubes
• ¼ cup grated dessicated coconut
• ¼ cup bisibele bath powder i used MTR bisibele bath powder
• ¼ cup tamarind extract not super thick (see note 1)
• 1 tablespoon jaggery
• ½ tsp chilli powder
• 1 ¼ teaspoon salt adjust to taste
• ½ cup green peas
• 3 cups water
• 3 tablespoons chopped 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!

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg

This article was researched by Urvi Dalal

The post Bisi Bele Bath | Bisibelabath Recipe appeared first on My Food Story.

If you’ve only ever had sizzlers at restaurants, this chicken sizzler is going to be a really fun recipe to try at home. Trust me, it tastes just as good, and your kitchen is going to smell incredible. 

This chicken sizzler recipe has everything you love about a restaurant sizzler, the herb rice, the sautéed veggies, the roasted chicken, and a garlic pepper sauce that sizzles and smokes the moment it hits the hot plate. It looks impressive and sounds like a lot of work, but once you break it down, each component is actually really simple on its own. 

The whole thing takes about 45 minutes, and most of that is just prepping everything so it all comes together at the end. If you want to take your sizzler even further, our creamy parmesan mushroom sauce makes an incredible addition to the plate, and don’t forget to add our potato wedges on the side for the full restaurant experience.

Ingredients for Chicken Sizzler

Chicken Breast: Boneless, cut into 3 pieces. Marinated for 25-30 minutes before cooking.

Chicken Marinade: Ginger garlic paste, salt, pepper, green chilli sauce, and soy sauce.

Garlic Pepper Sauce: Onions, celery, garlic, coriander stems, sriracha or red chilli sauce, soy sauce, vegetable stock, crushed pepper, sugar, and cornflour slurry. 

Herb Rice: Cooked rice sautéed with butter, garlic, and spring onion greens.

Vegetables: Broccoli, beans, carrots, and cabbage

Mushrooms: Shiitake or shimeji, halved, sautéed with onion rings.

Potato Wedges: Fried, served on the plate alongside everything else.

Butter & Oil: Used across different components for cooking and flavour.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is the most important step. If the plate isn’t hot enough, there will be no sizzle or smoke and the whole experience will fall flat. Make sure it’s on high heat for a good 5-7 minutes before you start assembling.
• The garlic pepper sauce must be boiling hot when you pour it. If the sauce has cooled down even a little, it won’t sizzle or smoke when it hits the plate. Keep it on the stove at a rolling boil right until the moment you’re ready to pour.
• Blanch the vegetables before sautéing. The vegetables don’t get enough cooking time during the final assembly, so if they go on the plate raw, they’ll stay raw. A quick one-minute blanch followed by an ice bath keeps them cooked but still crunchy.
• Prep everything before you start assembling. Once you place the sizzler plate on the wooden base, things move very fast. If any component isn’t ready, the plate will cool down and you’ll lose the sizzle. Have everything cooked, plated, and within arm’s reach before you begin.
• Don’t forget the cabbage under the rice. The sizzler plate is extremely hot, and rice placed directly on it will burn and stick almost immediately. The cabbage strips act as a barrier and keep everything in place.

Storage Tips

• In the fridge: Store each component separately in airtight containers for up to 2 days. The garlic pepper sauce, herb rice, sautéed veggies, mushrooms, and roasted chicken all keep well individually. Keeping them separate means you can reheat and assemble a fresh sizzler whenever you want.
• Freezing: The garlic pepper sauce freezes well for up to two weeks. The rest of the components are best made fresh, as the vegetables lose their crunch and the chicken dries out after freezing.
• Reheating tip: Reheat the sauce on the stove until it’s at a rolling boil, warm the rice and veggies separately, and heat the sizzler plate from scratch. The sizzle only works when the plate and sauce are both piping hot, so don’t rush this step even when reheating.

Serving Ideas

A sizzler chicken is a complete meal on its own, but if you want to make it feel like a full restaurant experience:

• Start with Sweet Corn Soup or Eight Treasure Soup: A warm bowl of soup before the sizzler arrives at the table sets the whole mood.
• With Dominos Style Garlic Breadsticks: Something to munch on while the sizzler is being assembled. They also taste great dipped in the garlic pepper sauce.
• End with Mocha Lava Cake: A warm, gooey lava cake after the sizzler makes it a proper three-course meal at home.

Customisation Ideas

• Make it vegetarian: Swap the chicken for marinated paneer or thick tofu slices. Use the same marinade and roast them in a hot pan until golden. The garlic pepper sauce works just as well with both.
• Switch up the rice: Try egg fried rice or basil fried rice instead of the herb rice for a different flavour base.
• Add prawns: Marinate and cook some prawns alongside the chicken for a surf and turf style sizzler. They cook fast, so add them to the plate right at the end.

Did You Know?

The sizzler was invented in India. Unlike most Western-influenced dishes that came to India from abroad, the sizzler actually originated in Mumbai in the 1960s. A restaurateur named Merwan Irani at Café Naaz on Malabar Hill is widely credited with creating the first sizzler plate. He was inspired by the Japanese teppanyaki style of cooking on hot plates but adapted it for Indian restaurants with local ingredients and sauces. From Mumbai, the concept spread across India and eventually to Southeast Asia. 

If your family loves sizzlers as much as mine does, save yourself a trip to the restaurant and make this at home. The food tastes just as good, the sizzle is just as dramatic, and you get to eat in your pyjamas. Tag me on Instagram @my_foodstory when you try it.

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Chicken Sizzler

You can make chicken sizzler easily at home with this recipe. It tastes just as good, and your kitchen is going to smell incredible.

Course Main Course

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 1168kcal

Author Richa

Ingredients

Garlic pepper sauce

• 2 teaspoons sunflower or any neutral cooking oil
• 1 ½ tablespoons finely chopped onions
• 2 teaspoons minced celery
• 2 tablespoons minced garlic
• 2 teaspoons finely chopped coriander stems
• 1 teaspoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• 1 cup vegetable stock
• 1 teaspoon garlic paste
• 2 teaspoons pepper crushed
• ½ teaspoon sugar
• ½ tablespoon corn flour mixed in ¼ cup water

Chicken marinade

• 220 grams boneless chicken breast cut into 3 pieces
• 1 ½ teaspoons ginger garlic paste
• ¼ teaspoon salt
• ½ teaspoon pepper crushed
• 1 teaspoon green chilli sauce
• 1 teaspoon light soy sauce

Herb rice

• ½ tablespoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 2 tablespoons chopped spring onion greens

Other

• 6-8 florets of broccoli
• 8 beans cut into 2
• 2 carrots cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms shiitake, shimeji
• 4-5 cabbage leaves cut into ½ inch wide strips
• 7-8 fried potato wedges

Instructions

Marinating chicken

• Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.

Herb rice

• Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

• Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
• Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
• Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Roasting chicken

• Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.

Garlic pepper sauce

• Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.

Making of Sizzler

• Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.

Video

Notes

1. You may add any veggies, mushrooms of your choice in the sizzler. 
2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
4. Garlic pepper sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect. 

Nutrition

Calories: 1168kcal | Carbohydrates: 169g | Protein: 82g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 3225mg | Potassium: 6986mg | Fiber: 55g | Sugar: 42g | Vitamin A: 22625IU | Vitamin C: 1661mg | Calcium: 1011mg | Iron: 16mg

This article was researched and written by Harita Odedra.

The post Chicken Sizzler appeared first on My Food Story.

This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.

If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!

In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment.  But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!

Kung Pao Chicken Ingredients

• Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
• Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
• Dried Red Chillies – For an extra spicy, smoky hit.
• Sichuan Peppercorns: These keep you coming back for more!
• Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
• Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
• Veggies: Mushrooms and onions for texture and flavor
• Aromatics: Finely chopped ginger and garlic
• Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
• Spring onion greens: Used as garnish for freshness

Frequently Asked Questions

Richa’s Top Tips

• Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
• Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
• Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
• Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
• Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
• Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
• Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
• Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.

Serving Ideas for Kung Pao Chicken

• Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
• Fried rice or noodles: Egg fried rice, hakka noodles, chilli garlic noodles, basil fried rice are some classic Indo-Chinese sides that really complement the sweet, savory spicy notes of kung pao chicken.
• Stir-fried greens: Serve alongside bok choy, Chinese greens, broccoli or green beans for an easy way to add more vegetables to the meal.
• Asian-inspired sides: Pair it with spring rolls, momos, bao, or a light cucumber salad for a complete takeout-style spread.
• Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.

Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!

This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.

If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.

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Saucy Kung Pao Chicken

This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 390kcal

Author Richa

Ingredients

For marinade

• 500 gms boneless chicken thighs cut into ½ inch pieces
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon baking soda
• 3 tablespoons cornflour cornstarch
• 3-4 tablespoons water
• 1 tablespoon soy sauce
• ½ teaspoon crushed pepper

For sauce

• 1 ½ tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons light soy sauce
• 1 ½ tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 ½ teaspoons cornflour
• ¾ + ⅛ cup water

For stir-fry

• 3 tablespoons sunflower oil or any neutral flavoured oil divided
• 10 dried red chillies whole
• 1 large onion cut into petals, approx. 1 cup
• 2 tablespoons finely chopped garlic
• 2 teaspoons finely chopped ginger
• 10 mushrooms halved
• ¼ cup roasted peanuts
• ¾ teaspoon white pepper powder
• ¼ cup cut spring onion greens 1 inch pieces

Instructions

• In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
  500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
• Whisk together all the ingredients for the sauce and set aside.
  1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
• Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
  3 tablespoons sunflower oil or any neutral flavoured oil
• To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
  10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens

Video

Notes

1. Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
2. To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
3. Boneless chicken thighs are used in the recipe as they are juicy and tender

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 31g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1788mg | Potassium: 690mg | Fiber: 3g | Sugar: 7g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Easy Kung Pao Chicken Recipe 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.

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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!

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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.

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

This article was researched and written by Urvi Dalal.

The post Restaurant Style Mushroom Masala with Matar appeared first on My Food Story.