Palak kofta Curry is a classical North Indian cuisine, which includes shallow fried spinach dumplings in onion and tomato based spicy gravy.Crispy koftas are made with outer layer of cooked spinach and gram flour based mixture and stuffed in with relishing paneer mixture. The lip-smacking gravy is made from onion, tomato, ginger, garlic, cashew nuts and other redolent spices and herbs.

#reststyle

A spinach based gravy#greenveg

This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So follow a step by step method with photos to prepare it.

#mysterybox1 #week1 #coconutI love fish...anyone else?? This is a very tasty and spicy fish curry made the Mangalorean style. The base of curry is naturally coconut as South Indian cuisine is primarily coconut based.

I had made this Palak kofta curry for dinner last night. Koftas turned out really delicious. My son gobbled up a couple of koftas just like that... said they tasted good as is and didn't want to wait until the curry was ready. The spices in the gravy were well balanced. Koftas had a thin crispy covering with soft flavourful center..Flashback⏪, my mom used to make palak kofta curry when I was a little girl. My last attempt at making these koftas was way back in 2001. As a newly-wed I wanted to impress hubby dear.😉 Needless to say, the curry did not turn out the way I had imagined or remembered how it tasted when mom made. Unfortunately, picking up phone & making a call across oceans, every time I attempted something to cook was not an option back then...blame it on time zone difference and high international call rates.😆.Current day⏩, years of experience and confidence in my cooking skills and a zeal for variety in my meals got me to making these palak koftas again. I must say, they turned out so delicious that I'm already thinking about other vegetables that can be used to making koftas..This is my contribution to the second phase of #itsprocessoverproduct.To see more of my work, follow onInstagram- @TheRedPlateChroniclesFacebook - TheRedPlateChroniclesWordpress - http://theredplatechronicles.home.blogLoveM❤️

Spinach and chickpea flour dry curry- Spicy curry , taste well when we add more oil while cooking #khana

#mysterybox3Olyaa Kaaju Chi Bhaaji is a speciality from Konkan region in Maharashtra. You will find a variety of dishes prepared using these tender cashews in the Konkan region, some sweet, some savoury! With the onset of summers, arrive the tender cashews in the markets.Olyaa Kaaju Chi Bhaaji which is a gravy made from coconut, with very little spices. Again there is no ginger garlic or jaggery used in this recipe, and still the taste is awesome. This is mainly because of the sweet tender cashews which impart their flavour to the dish! I am not highlighting the benefits of cashewnuts here as all are generally aware of the same, and I feel that the deliciousness of this dish is it’s main highlight!

This is a typical Indian curry that my mother used to make this at least twice a month. The sauce is rich like gravy, so it's a rather special curry. I remember feeling really happy whenever she made it.If you're using yogurt instead of heavy cream, have the curry roux cooking over low heat in Step 10 so it's just bubbling lightly, and add the yogurt 1 tablespoon at a time, mixing it into the roux between additions.Adjust the spiciness by reducing or increasing the cayenne pepper. For 2 to 3 servings. Recipe by Plabar

Primarily prepared with curd and gram flour, kadhi is an Indian delicacy that changes and adapts to different states of India, with each having it's own take on it. Be it the tantalising kadhi pakoda from Punjab, Kokum infused sidhi kadhi or the medley of sweet and spicy in Gujarati kadhi. The simplicity of this dish is unparalleled.Just like a lot of states in India have their own take on it, I, too, decided to give the traditional kadhi my owl little twist. The meat-less dish got adorned with meat in my kitchen and the outcome turned out to be so good, that I’the happily replace it with the regular kadhi that we generally prepare.Give a break to your typical chicken curry, and try chicken kadhi, instead!

#curryA very basic and North India Prominent gravy which is used in variety of vegetables and any type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc. This onion tomato gravy is really easy to make. For parties It can be made few days prior as it can be stored for 7-10 days when kept in refrigerator.

#momloveThis is yummiest and healthiest recipe of gatta subji.