#mommasrecipe#my_cookbook#cookpad#post_10Cauliflower curry is made with some potato and spice mix then saute and add little water until cooked complete and finished it with a spoon of clarified butter ..

This is my son's favorite among all the dishes I made for his birthday. He really loves my homemade matar paneer.

Fell in love with butter chicken curry at this Indian restaurant in Tokyo. Since moved to US, I have been missing it so much. One day, I decided to make it by myself. Tried many times and finally, it was successful!!So it is not originally from my country but why not to share? I hope you like it!

Matar Paneer is a favorite dish for many, but some people don't enjoy it without onions and garlic. However, during certain occasions, we avoid using onions and garlic. Today was my father-in-law's memorial, so we made Matar Paneer without onions and garlic as an offering. I used frozen peas for this recipe, and everyone loved it.

I made this Matar Paneer for the Golden Apron Challenge, Week 13, using frozen peas as my main ingredient.

This my favorite chidhood food . I loved to have it in my lunch box. As I grew this was the first thing which I learned from my mom and I love to cook and eat it. Hope you all to will love my favorite paneer Pulao. #agfoodseries

Pulao is a flavoursome dish of rice and meat,it gives a authentic taste which your family and guests will love

It’s an easy way of making pasta asian style .

Aloo Gobi Matar Sabzi is a favorite dish for everyone. During the winter season, this dish is commonly made in most households. Everyone enjoys eating it. Let's see how to make this recipe.

I recently tried making chicken curry with chicken wing meat. It has a texture between thigh and breast meat, and the mushroom adds a delicious umami flavor to the curry. This recipe's origin: I wanted to make curry with chicken wing meat, so I made it like a regular chicken curry. The texture was satisfying and delicious, so I've made it repeatedly.

#goldenapron

#reststyleKheema Matar is an absolutely delicious dish especially when teamed with some paav (buns)! Mutton kheema/mince made from goat meat is used to prepare this dish. In India, Kheema Paav is a very famous dish and can be found on the menus of almost all restaurants serving non veg food.Mutton surely takes a longer time to cook, but curds when added to the same helps in hastening the cooking process. Again, it lends a delicious flavour to the dish. Instead of cooking the kheema in a pressure cooker, cooking it directly in the kadhai is always better to get a delicious flavour. The end result is simply just awesome!