Impress your loved one with this easy-to-follow and delicious Marry Me Chicken recipe! Enjoy the flavors of this classic dish and shared memories in no time.

Why is it Called Marry Me Chicken?

Marry me chicken gets it name from how delicous it is and how the ingredients “marry one another” and taste so much better together! One bite, and you’ll be coming back for more. This tender chicken is nestled in a creamy flavor-packed sauce full of cream, parmesan cheese, herbs! The star of the show is the amazing sun-dried tomatoes. I love to serve this dish with pasta to help soak up the creamy sauce. Just wait until it touches your lips…you really will want to marry it!

The best part about this recipe is that it comes together quickly and you only have to use one skillet! Easy one skillet meals really help me on those busy weeknights taking the kids to all of their activities. This marry me chicken is the best of the best because it’s not only easy and delicious but the cleanup is a breeze! Serve this will some rolls and a salad and it will become a family favorite around your house for sure!

Gather the ingredients.

The required ingredients for Marry Me Chicken include boneless and skinless chicken breast, rosemary, capers, tomatoes, garlic cloves, dry white wine, and olive oil. Gather the ingredients before beginning preparation so that you have everything at hand when you need it. Also, preheat your oven to 375°F (190°C) for optimal cooking.

Prep the chicken.

Slice the chicken breast into 2-inch cubes, then sprinkle salt and pepper over them. Heat a large, heavy skillet over medium heat and add 2 tablespoons of olive oil before adding the chicken pieces. Cook the chicken for around six minutes until golden brown on both sides before removing it from the pan. Place the cooked chicken in an oven safe baking dish so that all of the pieces fit snugly inside.

Cook the vegetables.

Add another tablespoon of olive oil to the skillet before adding around 2 cups of vegetables, such as bell peppers, mushrooms, carrots or onions. Sauté for 5-6 minutes until lightly browned and the vegetables are tender. Place these cooked vegetables in the same baking dish as the chicken. Drizzle 3 tablespoons of Italian salad dressing over the top of the chicken and vegetables before popping it in the oven at 350 degrees Fahrenheit for 20 minutes.

Note: Some mentioned vegetables are not mentioned in below mentioned list, you can add them as per your need.

Combine the ingredients for a marinade.

To get the full flavor of this Marry Me Chicken dish, you should start by combining some key ingredients for a delicious marinade. Combine 1/4 cup olive oil with garlic, dijon mustard, balsamic vinegar, honey, thyme and paprika in a medium-sized bowl. Mix the ingredients well until they are fully combined and set aside.

Marinate and bake the chicken.

Once you have your marinade created, pour it over four boneless, skinless chicken breasts and let the chicken soak in the flavors for at least one hour. Heat your oven to 375°F and place the chicken on a greased baking sheet or pan. Bake the chicken for 30 to 35 minutes, or until the internal temperature reaches 165°F. Serve with rice or potatoes and extra sauce from the marinade.

Short steps for Marry Me Chicken Recipe

I love this dish because it all comes together in one skillet making it easy for serving and for clean up! Using the same skillet to brown the chicken and make the sauce just makes my life so much easier!

  1. Prepare the Chicken: Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  2. Season: Chicken on both sides with salt and pepper.
  3. Cook the chicken: In a large skillet, heat the olive oil over medium high heat. Add the chicken and then cook it for 5 minutes on both sides. Cook it until it’s browned on the outside and mostly cooked through. It will continue to fully cook later. 
  4. Transfer: Place the cooked chicken to a plate, and set aside while you make the sauce.
  5. Make the Roux: Return to the same skillet, and add the butter. Add the garlic and sauté it for 30 seconds until it’s fragrant. Then, add in the flour and stir to make a paste. 
  6. Whisk: Use a whisk to stir in the chicken broth, heavy cream, and grated parmesan cheese. 
  7. Stir: Add the drained sun-dried tomatoes and Italian seasoning and stir in to combine. Season with more salt and pepper if needed.
  8. Simmer: On low heat, simmer the sauce for a few minutes for it to thicken.
  9. Add the Chicken: Return the chicken back to skillet and then layer on top of the sauce.
  10. Heat: Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  11. Garnish: Add chiffoned or chopped fresh basil leaves for added flavor and beautiful presentation of this marry me chicken
Marry Me Chicken Recipe

Marry Me Chicken

If you're looking for an easy and delicious way to impress your loved one for a special occasion, look no further than Marry Me Chicken! Put together with simple ingredients in just minutes, this classic dish is sure to become one of your go-to recipes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Daily
Cuisine American
Servings 4 Persons
Calories 533 kcal

Ingredients
  

  • 1 pounds Boneless Skinless Chicken Breasts
  • 1/2 tbsp Salt
  • 1/4 tbps Pepper
  • 1 tbps Olive Oil
  • 3 tbps Butter
  • 2 tbps Garlic
  • 3 tbps Flour
  • 1 cup Chicken Broth
  • 3/4 cup Heavy Cream
  • 1/2 cup Parmesan
  • 1/2 cup Sun-Dried Tomatoes
  • 1 tbps Italian Seasoning
  • Fresh Basil

Instructions
 

  • Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
  • Season the chicken on both sides with salt and pepper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through. It will continue to fully cook later.
  • Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
  • Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
  • Whisk in the chicken broth, heavy cream, and parmesan cheese.
  • Stir in the drained sun-dried tomatoes and Italian Seasoning. Season with more salt and pepper if needed.
  • Simmer the sauce for a few minutes for it to thicken.
  • Return the chicken back to skillet and layer on top of the sauce.
  • Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

I love creamy and delicious chicken recipes! They are so comforting and my family loves them as well. Plus, everyone loves chicken so it’s an easy one to serve for guests too!  Here are a few more of my family’s all time favorite chicken dishes. You should give them ALL a try!
Keyword easy marry me chicken recipe, healthy marry me chicken recipe, marry me chicken recipe delish, marry me chicken recipe pinterest, marry me chicken recipe tiktok, marry me chicken recipe with pasta

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make

WHAT IS ACHARI CHICKEN?

Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.

Ingredients that make Achari Chicken curry different from a regular chicken curry are:

  • Seeds or whole spices used to make achar.
  • Whole green chili peppers, sometimes stuffed with achari spices.
  • Yogurt, which gives it a richer, tangy base.
  • In terms of method, it cooks like Chicken Karahi, in that the curry is cooked down with an extra dose of tomatoes
Achari-Chicken
#Achari-Chicken

NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN

In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:

#achari chicken
  • Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
  • Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient. I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
  • Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
  • Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
  • Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken. To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
  • Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
  • Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
    • Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.

Achari-Chicken
Achari-Chicken

HOW TO MAKE ACHARI CHICKEN

Here’s what we’re trying to achieve at each step:

  • Heat the oil and add the seeds. Adding them early on helps reduce their bitterness while infusing the oil with the achari flavor.
  • Brown onions: Brown the onions to form the base of the curry, then add garlic and ginger.
Achari-Chicken
#Achari-Chicken
  • Sauté the chicken: This technique, called ‘bhunai‘ sears the meat and gives it richer flavor and color.
  • Add the tomatoes, green chili peppers, and spices. The moisture from the tomatoes along with a bit of water will be enough to cook the chicken while keeping it moist.
#achari chicken
  • Cover + Cook: Like a braise, a slow simmer will ensure tender chicken and well-developed flavors.
  • Sauté to reduce: Once it’s done cooking, sauté out the extra water until you can see the chicken turning glossy and the oil starting to separate
#achari chicken

Add yogurt and green chili: I experimented with adding yogurt earlier but found I loved the pronounced taste and consistency it gives when added at the end. After adding the yogurt, continue to cook it through until the oil starts leaving the sides again.

HOW TO PREVENT YOGURT FROM CURDLING IN CURRIES

  1. Use full-fat, whole milk yogurt. Greek yogurt can curdle easier because of higher protein content.
  2. Let it come closer to room temperature before using it.
  3. Whisk it before adding it to the curry.
  4. Stir it in a little at a time.
Achari-Chicken
#Achari-Chicken
  • Garnish: An extra squeeze of lemon juice, cilantro, and some julienned ginger to give it a special touch.
#achari chicken

HOW TO MAKE THIS WITH BONELESS CHICKEN

If using boneless chicken breast or thighs, cut them into 1.5-inch pieces. There are 3 main differences when making this with boneless chicken breast or thighs:

  1. To prevent it from drying out, sauté it for less time after adding it to the onions (~2-3-ish minutes).
  2. Because of extra moisture from the chicken breast + tomatoes, you will not have to add any water before covering to cook.
  3. Cook/simmer for a shorter time. Depending on the size and if you use breast or thighs, 13-15 minutes of cook time should be enough
Achari-Chicken
#Achari-Chicken

VARIATIONS

I would say this is a milder (but still very flavorful!) Achari chicken. Here are a few variations you may try:

  • Add store-bought or homemade Achari Masala along with the ground spices for more punchy flavor.
  • A sprinkle of mustard seeds would be very befitting here.
  • Achar oil – I wouldn’t use achar itself as I find it takes away from the nuanced flavors, but a little oil from the bottle at the end adds a nice scent and flavor.
  • Also try our TANDOORI CHICKEN PIZZA
ACHARI CHICKEN

ACHARI CHICKEN

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch
Cuisine Pakistani
Servings 6 People
Calories 329 kcal

Equipment

  • 1 Karahi

Ingredients
  

  • cup neutral oil
  • 2 tsp fenugreek seeds, methi dana
  • 2 tsp  fennel seeds, saunf
  • 1 tsp nigella seeds, kalonji
  • 1 tsp  cumin seeds, zeera
  • 1 medium to large (~250-270 g) onion, finely chopped
  • 8  garlic cloves, crushed
  • 1 inch ginger, crushed
  • 2 lb   bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
  • 2 tsp  kosher salt, divided
  • 3  small (~270-290 g) tomatoes (I use Roma), finely chopped
  • 2  green chili peppers , such as Serrano or Thai chili, chopped or sliced
  • 1 tsp coriander powder
  • 1 tsp  red chili powder, or to taste
  • ¾ tsp turmeric powder
  • ¼ cup  plain, whole milk yogurt (See Note 2), whisked
  • 4  whole green chili peppers, such as Serrano or Thai chili

Garnish

  • 2 tsp  freshly squeezed lemon juice, or to taste
  • 2 tbsp  cilantro, chopped
  • ½ tbsp  julienned ginger, optional, for garnish

Instructions
 

  • Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
  • Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
  • Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
  • Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
  • Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
  • Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.

Video

Notes

Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
 
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
Keyword achari chicken curry, achari chicken ingredients, achari chicken origin, achari chicken pakistani, achari chicken tikka

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!

Seviyan

Seviyan

Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.

Growing up, a bite of it was compulsory before leaving for Eid prayer. But sentiments aside, I found most Seviyan to be a bit one-dimensional in taste.http://www.withrecipe seviyan Given the option, I’d reach for Kheer.

Until last Eid, when my friend Sana, who blogs at The UnModern Woman, dropped off the most delightful Sheer Khurma. It was rich and creamy, yet runny enough to swirl around in a large Mason jar. Throughout the next day, I found myself sneaking cold spoonfuls from the fridge. Seviyan had potential after all.

What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.

NAVIGATION
What Are Seviyan?
What Is Sheer Khurma?
Difference Between Sheer Khurma And Seviyan
Notes On The Ingredients
How To Make Seviyan (Sheer Khurma)
How To Add Dried Dates To Sheer Khurma
More Sheer Khurma Add-Ins

Tips and Notes
How To Serve Sheer Khurma
20-Minute Seviyan Recipe

SEVIYAN



SEVIYAN

WHAT ARE SEVIYAN?

The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.

WHAT IS SHEER KHURMA

Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.

In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.

SEVIYAN

SEVIYAN

NOTE ON THE INGREDIENTS

SEVIYAN
SEVIYAN
SEVIYAN

SEVIYAN

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!
Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 496 kcal

Equipment

  • Nonstick Sauce pan

Ingredients
  

  • 1 L whole milk
  • 11/4 cup  heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
  • 2 tbsp butter, ghee, or oil
  • 12  green cardamom pods, some slightly cracked open
  • 50 g  Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
  •  optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
  • ¼ cup  cane sugar or sweetener of choice, plus more to taste (See Note 3)
  • 1 tbsp blanched, slivered almonds, or more to taste
  • 1 tsp rose water or kewra water, depending on strength

Instructions
 

  • (Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
  • In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
  • Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
  • Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
  • Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
  • Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.

Video

Notes

Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).  
 
Note 2: See post for how to add dried dates (chuware) and other add-ins.
 
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
Keyword dry seviyan, ghee wali seviyan recipe in urdu, seviyan recipe in urdu, seviyan recipe pakistani

Aloo Gobi (Cauliflower & Potato Curry) is a popular Pakistani & North Indian vegetarian curry. This recipe is authentic, easy-to-follow, and packed with flavor. CAULIFLOWER POTATO Tested to perfection!

Tested to perfection!

CAULIFLOWER AND POTATO
CAULIFLOWER AND POTATO

“This is genuinely one of the best curries I have ever made.”KEITH

CAULIFLOWER & POTATO CURRY – ALOO GOBI

Aloo Gobi is a traditional dish in which potatoes (aloo) and cauliflower (gobi) are cooked in an onion-tomato masala (or simply, curry).

Cauliflower and potatoes are both flavor-absorbing vegetables (similar to zucchini), so it’s no surprise that they make an amazing curry. Aloo Gobi can be traced back to Punjab CAULIFLOWER AND POTATO (a region in North India & Pakistan), and like many Punjabi dishes, it’s frequently found on restaurant menus.

CAULIFLOWER POTATO(Aloo Gobi) WHY THIS RECIPE?

I know, I know. There are as many versions of Aloo Gobi as there are South Asian households. You don’t need another Aloo Gobi recipe.

But what if I told you I have a special one,,,

Not only does this recipe use a key technique that’s crucial to getting the most flavor, but it also has a secret ingredient…

CAULIFLOWER POTATO
CAULIFLOWER POTATO

What’s The Secret Ingredients of Aloo Gobi?

Now that I’ve built up all this suspense, I’ll keep you waiting for a liiittle longer.

Your typical Aloo Gobi consists of all the usual suspects – onions, tomatoes, ginger, garlic, green chili pepper, spices, the works. ALOO

While this recipe boasts all these traditional ingredients, it’s finished off with…

Soy Sauce! (or Gluten-free soy sauce or Tamari)

Now you might be thinking…soy sauce in a South Asian dish?

You may be shaking your head. My ancestors may be frowning down upon me.

But hear me out.

The best way I can describe what soy sauce does is that it amplifies the umami factor of Aloo Gobi.

If you aren’t familiar with the term ‘umami’, it’s basically called the “fifth taste,” after salty, sweet, sour, and bitter. It’s that deep, intense flavor that’s hard to describe but now that I pointed it out, you can already tast

Key Technique – Sear & Steam: 

Restaurants often deep fry the potatoes and cauliflower before adding it to the pre-made curry base or masala. Here, the potatoes and cauliflower are pan-fried/sautéed (called bhunai) and then slowly steamed without any water (called dum). Adding water can lead to flavorless, soggy vegetables. Cooking the vegetables in their own moisture brings out their natural sugars, creating a more nuanced flavor and juicy texture.

Ingredients For Aalo Gobi

This recipe requires easy-to-find ingredients that are commonly used in South Asian cooking:

INGREDIENTS
INGREDIENTS FOR AALO GOBI
  • Oil: Practically any oil works here. Even olive oil should be fine.
  • Cumin seeds: A staple whole spice in South Asian cuisine.
  • Onion: I typically use yellow but red onion also works. Feel free to use the pulse function of your food processor to finely chop it.
  • Garlic + ginger: You can use a mortar & pestle to crush them or throw them in a food processor to finely chop.
  • Tomatoes: Both Roma and vine tomatoes work great here. Again, feel free to pulse to roughly chop in a food processor.
  • Ground spice powders: You’ll need ground coriander,ground cumin , turmeric, black pepper, and red chili powder (or cayenne).
  • Cauliflower: The recipe calls for a small head of cauliflower, which yields around 1 lb or 454g of cauliflower florets. See below on how to cut cauliflower for this curry.
  • Potatoes: I use russet potatoes for their soft texture and quicker cooking time. If you choose a different variety, you may have to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
    • Side note: If you love potatoes as much as I do, don’t miss this roundup of 10+ Aloo recipes.
  • Green chili pepper: I typically use Thai (or bird’s eye) chili or half of a Serrano. Adjust this according to heat preference.
  • Soy sauce: Gluten-free soy sauce, tamari, or any other substitute works here. This is not a traditional Aloo Gobi ingredient so I’ve left it optional.
  • Garnish: Lemon or lime, garam masala, and chopped cilantro.

HOW TO CUT CAULIFLOWER FOR CURRY:

To chop cauliflower into florets:

  1. First, remove the leaves of the cauliflower and cut off the tough stem at the bottom. Quarter the cauliflower (cut in half and then cut both sides in half). Then cut out the thick stalk by making a v-shape.
  2. Chop the cauliflower florets into small (around ~1-inch) florets. If they’re larger, chop them into halves or quarters.
AALO GOBI

HOW TO MAKE ALOO GOBI IN 3 EASY STEPS:

  • Step 1: Add the cumin seeds and onion and sauté until the onions turn golden. This is an essential component for forming the base (or masala) of many curries.
AALO GOBI
  • Step 2: Add the garlic and ginger and continue to saute so that the raw smell disappears and the onions deepen even more in color. Once the onions are deeply golden, add the tomatoes along with the spice powders and salt. (If you add the tomatoes too early, the acid in the tomatoes prevents the onions from browning well).
  • Fully cook the tomatoes here until you can see the oil separating from the curry.
AALO GOBi
  • Step 3: Add the potatoes, cauliflower, and green chili pepper and stir-fry to soften. Cover and allow the vegetables to steam over low heat. After cooking, if there’s moisture from the vegetables left, sauté it out. If you find that the vegetables are sticking to the bottom of the pan, then deglaze with a splash of water. You want the vegetables to be extremely tender so that there’s no resistance as you scoop them up.
  • Garnish with soy sauce, garam masala, and lemon juice, and chopped cilantro.

TIPS AND NOTES

Here are some more tips for making Aloo Gobi:

  1. At any point while preparing preparing the curry, if you notice uneven browning or bits sticking to the bottom, deglaze the pan with around 2 tbsp of water.
  2. I don’t know about you, but I love both my cauliflower and potatoes to be well done. I’ve tried other recipes and there’s often a bite to the cauliflower. I add the cauliflower with the potatoes to prevent it from being underdone.
  3. The size of the potato and cauliflower will determine cook time. Try to cut them both small so they absorb maximum flavor and cook evenly.
  4. The soy sauce at the end is a subtle addition that you won’t be able to taste once you stir it in. Don’t be afraid to use it. But if you want a traditional (but amazing!!) aloo gobi, feel free to omit it.

VARIATIONS

Aloo Gobi is a very flexible & versatile dish. I’ve tried and loved many variations. Here are some ideas:

  • Add 1/8-1/4 tsp dry mango (amchur) powder along with the other ground spices. An essential ingredient in chaat masala, this spice adds tang and is often used in Indian Aloo Gobi recipes. If you use this, you may want to omit or decrease the lemon juice.
  • Sprinkle 1 tbsp dried fenugreek (sukhi or Kasuri methi) at the end (this is a must-have for Mixed Vegetable Curry) and mix to combine.
  • Add 1/2 tsp nigella seeds (kalonji) along with the cumin seeds. These tiny black seeds are also used in my Gluten-free Naan and Achari Chicken recipe.

WHAT TO SERVE WITH ALOO GOBI

Cilantro Mint ChutneyCucumber Raita, or plain yogurt go great with Aloo Gobi. Like most curries with drier consistencies, Aloo Gobi is usually served with roti, naan, or other bread. You can also pair with rice, serve it in a wrap, make tacos with it, use as a filling for parathas, and so much more!

HOW TO STORE AND REHEAT ALOO GOBI

Aloo Gobi keeps well in the fridge in an airtight container for 3-4 days. I wouldn’t recommend freezing it as I find the cubed potatoes lose taste and texture after being thawed.

MORE VEGAN AND VEGETARIAN CURRY RECIPES:

Tried this recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!

INGREDIENTS 1x2x3x

  • 1/4 cup grapeseed or other neutral oil
  • 1 tsp cumin seeds
  • 1 (~220-240 g) medium yellow onion, finely chopped
  • 5 garlic cloves, crushed
  • 3/4-1 inch piece ginger, crushed
  • 2-3 (~300 g) small tomatoes (depending on how strong you want the tomato flavor), finely chopped
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder, or to taste
  • 1/4 tsp ground black pepper
  • 1 1/4 tsp salt
  • 1 small (~1 lb chopped) head of cauliflower, cut into small florets with excess stems sliced
  • 2 small (~350 g) russet potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
  • 1 small green chili pepper, sliced or chopped
  • 1/2 tsp garam masala
  • 1/2-1 tsp soy sauce (regular, GF soy sauce, or tamari), optional
  • 1 tsp lemon or lime juice, plus more to taste
  • 2 tbsp chopped cilantro leaves

EQUIPMENT

  • large non-stick or heavy-bottomed pot with lid

INSTRUCTIONS 

  • Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
  • Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriandercumin, turmeric, red chili, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
  • Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.Potatoes and cauliflower ready to be cooked in a white pan
  • Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between. (See Note 1)
  • When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 2), turn off the heat.
  • Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn’t add soy sauce, you’ll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with rotinaan, or rice.Aloo Gobi (Cauliflower Potato Curry) in a white pan with naan, yogurt, and cilantro on the side

NOTES

Note 1: The goal is to let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.

Note 2: If the vegetables are cooked to your liking and you still see moisture, raise the heat to medium and cook (still covered) until the moisture dries up.

calories: 285kcal, carbohydrates: 36g, protein: 7g, fat: 15g, saturated fat: 2g, sodium: 722mg, potassium: 1183mg, fiber: 8g, sugar: 8g, vitamin a: 832IU, vitamin c: 108mg, calcium: 83mg, iron: 3mg

author: ASIA

course: CAULIFLOWER AND POTATO

cuisine: INDIAN, PAKISTANI

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!

Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.

What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.

WHAT ARE SEVIYAN?

The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.

Seviyan
Seviyan

WHAT IS SHEER KHURMA?

Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.

In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.

DIFFERENCE BETWEEN SHEER KHURMA AND SEVIYAN

The main difference is that Sheer Khurma is generally more elaborate in its use of luxuries like dates and nuts, while Seviyan is simpler in its method and ingredients. That said, the interpretation of these dishes varies from household to household.

NOTES ON THE INGREDIENTS OF SEVIYAN

Seviyan
seviyan
  • Pakistani or Indian vermicelli (Seviyan) – To make this recipe, you need South Asian vermicelli used specifically for making Seviyan/Sheer Khurma. It’s finer than other vermicelli pastas. A few brands I’m familiar with are Ahmed Foods, National, and Shan. They’re often labeled as ‘Roasted Vermicelli’, but we’ll be toasting them anyway. (See note below on how to use gluten-free rice vermicelli.)
  • Whole milk – I didn’t get a chance to test dairy-free options, but I think coconut milk would play well with the flavors.
  • Heavy whipping cream – Heavy whipping cream, or Double Cream for those in the UK, is the magic ingredient that makes it possible to make a quick Sheer Khurma. Without cream, you’d have to spend time reducing down the milk to give it some depth. I’ve given the quantity of 1 1/4 cup, but you can play with this to see what your ideal creamy ratio is. Try 1 cup if you want it lighter (or don’t want to use more than an 8 oz box of heavy whipping cream), or up to 1 1/2 cup if you’d like it even richer.
  • Blanched, slivered almonds – I buy these pre-made, but can do this yourself:
    • Place raw almonds in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
  • Rose water or Kewra water – Both are diluted extracts that add a beautiful aroma to the finished dish. Each brand varies in strength, so adjust to taste.
  • Butter, ghee, or oil – I’ve used just enough to coat the seviyan while toasting it. If using ghee, note that it may rise to the top of the Sheer Khurma.
  • Green cardamom pods – I prefer not to bite into cardamom seeds in my seviyan, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.
  • Sugar or sweetener of choice – The amount of sugar I’ve added is the amount you’ll need if you use 1 1/4 cup of heavy whipping cream. If you use an extra 1/4 cup, increase sugar to taste.

HOW TO MAKE SEVIYAN (SHEER KHURMA)

  • 1. Boil milk – First, heat milk and heavy whipping cream in a nonstick saucepan. Bring to a boil, then reduce to a simmer. (Don’t worry – the milk will not stick as long as you’re using a nonstick pan.)
  • 2. Toast Seviyan – Next, toast the vermicelli along with the cardamom pods for about 5 minutes. The color should change significantly, without burning it of course.
Seviyan
Seviyan

3. Combine – Add the toasted vermicelli to the simmering milk along with the sugar and any optional add-ins.

  • 4. Boil together – Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken. You’re simultaneously cooking the seviyan while reducing down the milk. The important thing here is to stop boiling when it’s runnier than you prefer. Once you turn off the heat, some vermicelli will rise to the top and stay there.
  • 5. Garnish – Lastly, garnish with nuts and rose or kewra water.
Seviyan
Seviyan

HOW TO ADD DRIED DATES TO SHEER KHURMA

I experimented with adding dried dates (chuware) and was pleasantly surprised to find I actually enjoyed them. They impart a sweet, nuanced flavor to Sheer Khurma. If you’d like to add them, here’s what you’ll do:

  1. Soak 6-7 (~35-40 grams) dried dates in water overnight.
  2. Drain, pit, and chop them to your desired size. (It’ll come to about 1/3 cup)
  3. In a medium skillet, heat ghee or butter over medium heat. Toast, stirring often, for 7-8 minutes, until crisp.
  4. Add them to the milk once it begins to boil or along with the seviyan and other add-ins.

TIPS AND NOTES ON SEVIYAN

  • The tip worth reiterating – To keep its runny texture, stop boiling when it’s runnier than you prefer. It’ll get much thicker when it cools. If you prefer less milk/more seviyan or if you’re serving it warm, then feel free to reduce it down more.
  • The more it reduces down, the sweeter it gets. I suggest waiting until you’re finished boiling to adjust sweetness.
  • You can always add more cold milk to cold seviyan, hot milk to hot seviyan, sugar, etc. to ‘fix’ the consistency or sweetness.
  • If you’d like, you can toast the slivered almonds with a bit of butter on medium heat for about 3 minutes before beginning the recipe. I love adding toasted almonds along with the optional add-ins.
  • aLSO trt our more dessert recipes like Gajar ka Halwa ,INSTANT POT KHEER,

SEVIYAN

SEVIYAN

Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nutsTested to perfection!
Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 496 kcal

Equipment

  • Nonstick Sauce pan

Ingredients
  

  • 1 L whole milk
  • 11/4 cup  heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
  • 2 tbsp butter, ghee, or oil
  • 12  green cardamom pods, some slightly cracked open
  • 50 g  Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
  •  optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
  • ¼ cup  cane sugar or sweetener of choice, plus more to taste (See Note 3)
  • 1 tbsp blanched, slivered almonds, or more to taste
  • 1 tsp rose water or kewra water, depending on strength

Instructions
 

  • (Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
  • In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
  • Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
  • Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
  • Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
  • Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.

Video

Notes

Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).  
 
Note 2: See post for how to add dried dates (chuware) and other add-ins.
 
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
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This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes Instant Pot and stovetop cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, it’s a terrific vegetarian curry. Tested to perfection!

Imagine having to stop yourself from eating 1.5 pounds of greens. That’s Saag. You’d think it’d be bitter or even an acquired taste. But really, all you need is a bite and it just hits differently. Scoop it up with Makai ki Roti (cornmeal flatbread) on a chilly evening and you’ll know why it’s Punjab’s iconic meal

WHAT IS SAAG, PARTICULARLY SARSON KA SAAG?

The word Saag simply means vegetable greens. In context, Saag is used to describe stewed or puréed greens. Any type of greens can be used in Saag, but mustard greens (called Sarson) are the most common in Pakistan and India.

In Punjabi cuisine, Sarson Ka Saag (or Sarson Da Saag) is often paired with flaky cornmeal flatbread (makai ki roti).

I learned how to make saag from my mother-in-law. She was visiting when I saw mustard greens at a farmer’s market, and I knew my collection of Punjabi recipes was to get a welcome addition.Also try our EASY AND SPICY SHAMI KABAB

NOTES ON THE INGREDIENTS OF SARSON KA SAAG

This Saag recipe requires just 11 ingredients, 12 if you must count salt

Sarson-Ka-Saag
Sarson-Ka-Saag
  • Mustard Greens – The star ingredient here. You can use fresh bunches, pre-packaged, or even frozen. Scroll below to learn more about mustard greens, where you can find them, and what other greens you can use in place of them.
  • Spinach – Spinach is almost always used in Sarson Ka Saag and helps offset the bitterness of mustard greens.
  • Green Chili Peppers – Because Saag is made without many spices, a good amount of green chili peppers are used to give heat and flavor. You can use Serrano or Thai chili peppers.
  • Garlic – My mom-in-law doesn’t include garlic, but I found most traditional recipes use it. Plus, I tested & preferred it with the garlic.
  • Turmeric Powder – The only spice you’ll need. Like Baingan Bharta, Saag doesn’t need many spices, and gets its complexity from the method of preparation and a good dose of tadka (tempering).
  • Yellow corn flour – Used to thicken the saag. Corn flour is finer than cornmeal, but you can also use cornmeal if it’s finely ground. I found coarse, stone ground cornmeal to be gritty in Saag. Chickpea/gram flour (besan) is a perfectly good substitute, and I’ve even used masa harina with good results.
  • Dried Fenugreek Leaves (Methi) – I use dried methi but fresh would be a great, albeit hard to find, substitute. (Use leftover methi in Mixed Vegetable Curry or Butter Chicken!)
  • Oil & Ghee/Butter – I love blending oil and ghee or butter for the tadka but you can easily make it vegan by omitting it.
  • Ginger – A good dose of ginger adds a beautiful flavor without overpowering the Saag. Instead of crushing the ginger, finely chop or mince it so it doesn’t clump up in the tadka.
SARSON KA SAAG

SARSON KA SAAG

Here’s a quick & easy Sarson Ka Saag (Mustard Greens & Spinach Curry) recipe made in the authentic Punjabi style. This recipe includes Instant Pot and Stovetop instructions plus substitutions if you can’t find mustard greens. Naturally vegetarian and vegan optional. Tested to perfection!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course lunch
Cuisine Punjabi
Servings 4 People
Calories 237 kcal

Equipment

  • 1 wooden spoon

Ingredients
  

  • ¼ cup (2 cups for Stovetop) water for Instant Pot
  • 2  bunches (~1 lb after stemming or 454g/16 oz packaged ) mustard greens*, washed, hard stems removed, and roughly chopped
  • 1 bunch (~1/2 lb after stemming) spinach , washed, hard stems removed, and roughly chopped
  • 4 small (~4-5 g) green chili peppers, stemmed and roughly chopped
  • 5  garlic cloves, leave whole – will be crushed later
  • ¼ tsp turmeric powder
  • 11/2 tsp heaped kosher salt
  • ¼ cup yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
  • 11/2 tbsp  dried fenugreek leaves (methi)

Tadka (Tempering)

  • ¼ cup neutral oil
  • 3 tbsp ghee or butter, or sub more oil
  • 1  small (~150-190 g) onion, finely chopped
  • 2 tbsp  ginger, minced
  • 2 tbsp cilantro leaves, chopped (optional)
  •  butter, optional, for serving

Instructions
 

  • Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
  • Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
  • Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another ¼ cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Stovetop

  • Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
  • Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
  • Reduce the heat to low-medium, add ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
  • Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.

Video

Notes

*See post for mustard greens substitutions.
**If you’d like, you can turn the Instant Pot on Saute – Less while the onions are browning so the saag stays hot. Any bits on the bottom of the Instant Pot will be deglazed when the tadka is added.
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Sooji ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!

Sooji ka Halwa-
Sooji ka Halwa-

TOP 5 TIPS TO MAKE SOOJI KA HALWA

Sooji ka halwa is considered the one of the easiest of all Indian & Pakistani desserts. But when I first started cooking, I had no idea how to transform the packet of coarse, ivory-colored flour into the miraculous, tender mass of beads that is Sooji Ka Halwa.

In fact, back then it took me a couple (okay, several) tries to perfect this recipe.

I’ll go on to embarrass myself by pretty much giving away the many ways in which I messed it up:

  1. Embrace stirring. Seriously, you’re going to be stirring constantly.
  2. Thoroughly roast the semolina over low-ish heat until you no longer have to question whether it’s roasted.
  3. This will demand patience. And stirring.
  4. Boil the sugar and water mixture separately instead of throwing it in with the browned semolina. (Those old-school methods had some deep logic steeped into them.)
  5. Do not skimp on the butter or ghee. Not only are they natural fats approved by ancients,
  6. but this recipe’s amount is actually on the lower end. 😇
  7. For traditional texture, use fine, not coarse, semolina.

WHAT IS SOOJI KA HALWA?

Halwa, which comes from the Arabic root “helw”, means “sweet”, is said to be Persian in origin.

Though most people associate halwa with the Middle Eastern confectionery, halwa in the South Asian context is essentially the transformation of an ingredient into a dessert.

Halwa can be made with everything from carrots, to nuts, or even dal. Sooji halwa is halwa made from semolina, or flour made from ground Durum Wheat.

sooji ka halwa
sooji ka halwa

2 TYPES OF SOOJI HALWA

Though the basic method for making Sooji ka Halwa is the same, there are two prominent versions of it.

  • Regular Sooji Halwa: This simple, homemade version is the one I’m sharing. It’s made with all kinds of variations and add-ons such as nuts and raisins. Unlike restaurant halwa, this one is naturally wheat colored and usually served for dessert.
  • SoojiHalwa for Halwa Puri: This restaurant-style halwa is served for brunch. It’s eaten alongside a spicy Chana Masala and a tangy potato curry with pooris or parathas. In comparison to the homemade version, the restaurant version is:
    • Roasted for a shorter time, so it doesn’t have the deep, wheat-color.
    • More liquidy.
    • Usually orange-colored due to food coloring, which is added to the sugar syrup.
    • More oily, as are most restaurant versions of traditional foods.
    • Also try our Gajar ka Halwa
SOOJI KA HALWA

SOOJI KA HALWA

Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Pakistani
Servings 4 People
Calories 485 kcal

Equipment

  • 1 Sauce Pan

Ingredients
  

  • ½ cup unsalted butter or ghee, See Note 1
  • 1 cup  fine semolina, sooji
  • 21/2 cups  fine semolina, sooji
  • ¾ cup raw cane sugar or turbinado (demerara) sugar, See Note 3
  • 5 cardamom pods, slightly cracked open
  • ½ tsp rose water
  • pinch saffron strands, lightly crushed between your fingers, optional
  • 2 tbsp slivered almonds, for garnish (optional)

Instructions
 

  • Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
  • Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
  • In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
  • Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
  • Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.

Video

Notes

Note 1: Ghee is the traditional choice, but high-quality butter is great in halwa. To make it vegan, use oil in place of ghee/butter.
Note 2: The amount of water will determine the texture. If you want it to be more grainy to be eaten alone, you can use as little as 2 cups of water. If you want softer and thicker halwa like the one used for ‘halwa poori’, use up to 3 cups of water. 2.5 cups is a happy medium.
Note 3: Keep in mind the sweetness level will vary depending on the sugar you use.
Sweeteners: You can also use plain, granulated sugar or even light brown sugar.
If you want it sweeter, you can always add 1-2 tbsp after adding the sugar syrup to the sooji.
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Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!

Salads don’t exist in traditional Pakistani and North Indian cuisine. At least not in the way we know them here.

Yet growing up, something we called a salad (often pronounced sa-laad) would be present at many meals. This salad was really just a plate of sliced veggies, namely onions, cucumbers, and carrots. Also try our TURKISH COFFEE.

Kachumber-Salad
Kachumber-Salad

Taken up a notch, said veggies would be diced up and and tossed with a snazzy ‘dressing’ of salt and pepper and a squeeze of lemon juice.

Now you’ve got one of the only salads in South Asian cuisine with a proper name – Kachumber Salad. 

KACHUMBER SALAD

The word “kachumber”, which we pronounce ka-choo-mer, means “mince”. So Kachumber salad is a mix of minced veggies. Though an ordinary salad in and of itself, it lends freshness, vibrance, and texture to otherwise warming and hearty South Asian fare.

Depending on the region, there are many variations of Kachumber salad, and there is no wrong way to make it.

WHAT TO SERVE THIS KACHUMBER SALAD WITH

Although you could serve Kachumber with most main dishes, it goes exceptionally well with:

Fish and seafood recipes.
Kababs.
Soupy curries like Chicken Curry.
Rice dishes like Pulao.
All dals, especially soupy ones
Crunchy snacks

KACHUMBER SALAD

KACHUMBER SALAD

Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!
Prep Time 5 minutes
Total Time 5 minutes
Course Daily
Cuisine Italian
Servings 4 People
Calories 11 kcal

Equipment

  • 1 bowl

Ingredients
  

  • 1  medium (~130 g) Roma or vine tomato, diced into ¼ inch cubes or smaller
  • ½ g regular cucumber or 1/3 English cucumber or 1 mini (Persian) cucumber, peeled (see Note 1) and diced into ¼ inch cubes or smaller (roughly the same size as the tomato)
  • ½  medium (~60 g) red onion, diced into ~¼ inch cubes or smaller
  • 2 tbsp  cilantro leaves, finely chopped
  • 1 tbsp  fresh lemon or lime juice
  • ¼ tsp  fine sea salt
  • ¼ tsp ground black pepper

Instructions
 

  • Place all the ingredients in a small serving bowl and toss to combine. Taste and adjust salt, pepper, and lemon juice.
  • Serve immediately or allow the flavors to meld and juices to release before serving, about 10 minutes. Store covered in the fridge for up to 2 days.

Video

Notes

Note 1: Peeling the cucumber reduces any chance of bitterness. If your cucumber is mild, feel free to leave peel on if you enjoy the extra crunch.
 
Note 2: I’m pretty lackadaisical about this but for presentation purposes, try to chop the vegetables around the same size.

Variations and Add-ins

Here are some common or interesting variations and add-ins:
 
 
  • Add heat with 1/8 tsp red chili powder or cayenne, or a finely chopped, deseeded green chili pepper.
  • Make it seasonal with crunchy vegetables like a carrots (my favorite!) or radishes in the winter or corn or bell peppers in the summer.
    • For a sweet element, add pomegranate seeds, diced mango, or golden raisins.
    • To enhance texture and warmth, sprinkle roasted cumin powder, chili flakes, or other spices.
    • For a layer of deep flavor, add a minced garlic clove.
    See post for ingredient substitutions!
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Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!

I didn’t consider making it at home until I tried Urban Accent’s Peri Peri seasoning and was blown away by it’s on-point flavor. I suggest using it for this recipe for a restaurant-like taste. But rest assured, if you can’t find it or buy it online, I’ve given an easy substitute of paprika and red chili flakes that’ll still taste delicious

WHAT IS PERI PERI (OR PELI PELI) AND HOW DOES IT TASTE?

Peri peri is an African-grown spice, also known as African Bird’s Eye Chilli. Though the exact origins are debated, the spice is said to have been blended with Portuguese flavors to create the world-famous Peri Peri sauce.

Peri peri sauce is hot and spicy, of course, but not in a flat way. It’s intense but has subtle smoky, tangy, slightly sweet flavor. Once you try it, you’ll wonder where it’s been all your life.

THE SECRET TO RESTAURANT-LEVEL TENDER PERI PERI CHICKEN

I know most recipes would have you grill or simply bake the chicken. (For a great baked chicken recipe, check out my TANDOORI CHICKEN PIZZA You could do that, but to get the restaurant-level tenderness with the pan-seared or chargrilled flavor, try steaming the chicken after grilling or pan-searing.

Sounds fancy, but all you’re doing is covering it with aluminum foil so steam can’t escape and then popping it in the oven. I even spoke to one of the Peri Peri restaurant owners & they shared the same steam + grill tactic, so we are onto something here.

Peri-Peri-Chicken
Peri-Peri-Chicken
HOMEMADE PERI PERI CHICKEN

HOMEMADE PERI PERI CHICKEN

Here’s an easy homemade Peri Peri Chicken recipe (with sauce!) that gives the most tender, juicy results. This recipe requires 10 simple ingredients and any cut of bone-in chicken (leg quarters, thighs, or whole chicken pieces). This post is sponsored by Urban Accents, whose flavorful Mozambique Peri Peri Spice blend I’ve used to make the Peri Peri Sauce. If you can’t find it, I’ve included a quick substitute so you don’t miss trying this recipe!
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Pakistani
Servings 4 People
Calories 597 kcal

Equipment

  • 1 Pan

Ingredients
  

  • 2 ibs (907 g) bone-in, skinless chicken (leg quarters, thighs, or legs), or sub whole chicken, cut up, skinless

Peri Peri Sauce

  • 1 small to medium red bell pepper (140-170g), cut in half lengthwise, stemmed, and deseeded
  • ¼ cup (59 ml) freshly squeezed lemon juice
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp oil, any kind works
  • 8 garlic cloves, peeled but leave whole
  • 2 tbsp Urban Accents Peri Peri Spice Blend*, or sub 1 1/2 tbsp paprika + 1 tbsp
  • 1 tbsp oregano
  • 1 tbsp ground black pepper
  • 2 tbsp cane sugar
  • 4 tbsp kosher salt

For Grilling

  • 3 tbsp neutral oil, or as needed

For Serving

  • ¼ cup mayonnaise, or sub sour cream, yogurt, heavy cream, coconut cream or any combination of these

Equipment

  • Food Processor
  • Stovetop Grill Pan or Skillet

Instructions
 

  • Optional Step (skip if omitting red bell pepper) – Preheat oven to 450°F/232°C. Place the red bell pepper, cut side down, on an aluminum foil or parchment-lined baking sheet. Roast for 40 minutes, flipping both pieces over midway. The bell pepper will wilt and blacken.
  • Use a knife to cut 3-5 slits into each chicken piece and place in a large bowl.
  • Add the roasted bell pepper (if using) along with the rest of the ingredients listed under 'Peri Peri Sauce' to a food processor. Blend until as smooth as possible.
  • Reserve 1/3-cup of the sauce, then pour the remaining sauce onto the chicken. Mix well to ensure the chicken is thoroughly coated.
  • Cover and refrigerate for at least 2-3 hours, ideally overnight. (If you're short on time, skip the longer marination and continue with the next step.)
  • When ready to cook, take the chicken out of the fridge and allow it come closer to room temperature. Preheat the oven to 350°F.
  • Meanwhile, heat a large skillet or stovetop grill pan over medium-high to high heat. Once hot, brush or spray with oil and add the chicken pieces, meat side down. Discard any leftover marinade. Grill the chicken, pressing down on it to increase grill marks, for 4 minutes each side, or until charred or browned on both sides. Discard any leftover marinade.
  • Place the chicken pieces side by side in a 9" x 13" oven-safe pan or roaster. Cover the pan tightly with aluminum foil and place the baking dish on the center rack of the oven. Roast for 20-25 minutes**, or until the chicken is cooked through.
  • Meanwhile, mix remaining sauce with mayonnaise or your choice of something creamy to dilute the sauce. Taste and adjust salt, mayo to mellow it out, or sugar for sweetness. Brush the sauce over the chicken. Serve immediately with French fries, rice, cole slaw, corn on the cob, or your choice of sides.

Video

Notes

*Use code teaforturmeric for 15% off (single-use). Note: 2 tbsp is medium-hot spicy. If you’d like it mild or if you’re not using a bell pepper, start with 1 1/2 tbsp.
**Bake time depends on your cut of chicken. The smaller pieces (cut up whole chicken) will take around 20 minutes, medium size pieces (legs/thighs) will take around 22 minutes, and larger pieces (such as leg quarters) will take 25. Rest assured, it’s hard to overcook chicken with the foil keeping the steam in.
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There aren’t many joys that can match up to taking a sizzling, bubbly https://www.teaforturmeric.com/tandoori-chicken-pizza/ out of a blazing hot oven. I’ve taken this particular TANDOORI CHICKEN PIZZA out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.

Pizza naturally induces happiness, and this homemade TANDOORI CHICKEN PIZZA is next-level blissful .and also try our recipe ACHARI CHICKEN

TANDOORI CHICKEN PIZZA
TANDOORI CHICKEN PIZZA

So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your TANDOORI CHICKEN PIZZA really seriously.

Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.

TANDOORI CHICKEN PIZZA

TANDOORI CHICKEN PIZZA

There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Pizza naturally induces happiness, and this homemade Tandoori Chicken Pizza is next-level blissful.
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Pakistani
Servings 8 People
Calories 359 kcal

Ingredients
  

For the Tandoori Chicken Topping

  • 1 (~300 g) chicken breast, cut into thin, small bite-sized pieces
  • ¼ cup (61 g) plain, whole milk yogurt
  • ½ tbsp freshly squeezed lemon juice
  • ½ tbsp crushed garlic or paste
  • ½ tbsp crushed ginger or paste
  • 1 tbsp neutral oil such as canola or grapeseed
  • 2 tsp neutral oil such as canola or grapeseed
  • 2 tsp sea salt, depending on tandoori masala powder
  • 1 tbsp paprika powder
  • 1 tsp Tandoori masala powder, use less if yours is spicy

For the Crust

  • ½ cups bread flour, or unbleached all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp salt
  • 1 tsp sugar
  • 1 cup warm water
  • 2 tsp standard packet active dry yeast

For the Sauce

  • 794 G can Italian Whole Peeled San Marzano Tomatoes, (or sub equal amount fresh tomatoes)
  • 1 small onion
  • 1 small green chili pepper, I use Serrano
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 medium bay leaf
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 2 tsp dried Italian seasoning or basil
  • 1 tsp tandoori masala powder
  • ¼ tsp each cumin powder, coriander powder, black pepper powder, red chili flakes, and, increase to taste

For the Pizza

  • 2 prepared crusts
  • prepared sauce
  • prepared tandoori chicken
  • 2 cups quality mozzarella cheese or a blend of mozzarella and preferred cheese, or more if desired
  • Additional toppings such as red bell pepper, green bell pepper, and red onion, sliced

Instructions
 

Tandoori Chicken Topping

  • Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight.
  • Preheat your oven broiler to high (mine goes to 550ºF/288ºC) and set the oven rack to the top. Line an oven-safe sheet pan with aluminum foil. If you have skewers, run the chicken pieces through them and place on top of the sheet pan. Otherwise, place the chicken pieces in an even layer.
  • Broil for 5 minutes, then flip the chicken pieces over and broil for another 4 minutes. You're going for a tandoor-like (but not burnt) finish. Cover and set aside.

Pizza Crust

  • Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.).
  • Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size.
  • Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out to two 8 to 10-inch pizzas. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.

pizza sauce

  • Blend the tomatoes, onion, and green chili in a food processor until smooth.
  • Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and stir to combine. Lower the heat and add the rest of the ingredients. Cover and allow to simmer on medium heat, stirring occasionally, until well cooked (~25-30 min). If using fresh tomatoes, you may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.

Steps and assembly

  • Prepare Chicken. Cover and Set aside. Prepare the Pizza Sauce.
  • Prepare the pizza dough and set it aside to rise. If using pre-made dough, thaw and roll out.
  • Preheat your oven to 450°F (230°C) or temperature indicated on Pre-made Pizza Dough. When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
  • Place the pizza bases on 2 sheet pans lined with aluminum foil. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
  • Bake for 15 minutes per pizza (See Note), until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.

Video

Notes

  • To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
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No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.

Achari-Chicken
Achari-Chicken

WHAT IS ACHARI CHICKEN?

Achari Chicken is a chicken curry made with ingredients used to make achaar, or South Asian pickle. So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavor.

Ingredients that make Achari Chicken curry different from a regular chicken curry are:

  • Seeds or whole spices used to make achar.
  • Whole green chili peppers, sometimes stuffed with achari spices.
  • Yogurt, which gives it a richer, tangy base.

Method of Pakistani Achari Chicken

In terms of method, it cooks like PAKISTANI CHICKEN KARAHI in that the curry is cooked down with an extra dose of tomatoes.

ACHARI CHICKEN
ACHARI CHICKEN

NOTES ON THE INGREDIENTS FOR ACHARI CHICKEN

In addition to foundational curry ingredients, Achari Chicken requires a few extra ingredients. Here are some notes on them:

Achari-Chicken-Ingredients
Achari-Chicken-Ingredients
  • Fenugreek Seeds (Methi Dana) – Fenugreek seeds are an essential ingredient for Achari Chicken. Though they give a punchy flavor, they can be quite bitter, so feel free to reduce the amount if you find it too strong.
  • Nigella Seeds (Kalonji) – Nigella Sativa, not to be confused with onion seeds, are another essential ingredient.
  • I’ve kept them minimal because they can taste quite strong. If you want them more visible throughout the curry, feel free to increase these by another 1/4 teaspoon. (More recipes that use Nigella Seeds: Haleem and Gluten-free Naan.)
  • Fennel Seeds (Saunf) – The mild, sweeter flavor of fennel seeds helps offset some of the bitter flavors of the fenugreek and nigella.
  • Chicken pieces: Like Karahi, Achari Chicken is made with a whole chicken that’s cut up into small to medium pieces, also called karahi cut (~18 pieces). I prefer it with bone-in chicken, but I’ve shared how to make this curry using boneless chicken below.
  • Green Chili Peppers: Large, mild green chili peppers are sometimes stuffed with achari masala (or a blend of achari spices + lemon) and added to Achari Chicken.
  • To keep things simple, I’ve added a few unstuffed whole chili peppers (such as Serrano or Thai chilis) toward the end of cooking.
    • Achari-Chicken
  • Yogurt – Use plain, whole milk (full-fat) yogurt. Yogurt substitutes: I haven’t tried these myself, but coconut milk/cream, dairy-free yogurt, or cashew paste would all work here.
  • Oil – You can use any neutral oil, and even a bit of mustard oil if you’d like.
    • Mustard Oil – Mustard oil, a pungent oil made from mustard seeds, is often used to make Achari Chicken. My father-in-law once told me that when he was a child, his mom used mustard oil to make curries. Here in the U.S., it’s banned for consumption due to high levels of erucic acid (Source). Though I haven’t tried it myself yet, if you’re comfortable using it, a small amount would be perfect here.
ACHARI CHICKEN

ACHARI CHICKEN

No toasting or grinding spices, no stuffing chili peppers, and no hard to find ingredients. This easy, fuss-free Pakistani & North Indian-style Achari Chicken recipe requires one pot and takes less than 50 minutes to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch
Cuisine Pakistani
Servings 6 People
Calories 329 kcal

Equipment

  • 1 Karahi

Ingredients
  

  • cup neutral oil
  • 2 tsp fenugreek seeds, methi dana
  • 2 tsp  fennel seeds, saunf
  • 1 tsp nigella seeds, kalonji
  • 1 tsp  cumin seeds, zeera
  • 1 medium to large (~250-270 g) onion, finely chopped
  • 8  garlic cloves, crushed
  • 1 inch ginger, crushed
  • 2 lb   bone-in cut up, skinless chicken pieces , (preferably cut small – See Note 1)
  • 2 tsp  kosher salt, divided
  • 3  small (~270-290 g) tomatoes (I use Roma), finely chopped
  • 2  green chili peppers , such as Serrano or Thai chili, chopped or sliced
  • 1 tsp coriander powder
  • 1 tsp  red chili powder, or to taste
  • ¾ tsp turmeric powder
  • ¼ cup  plain, whole milk yogurt (See Note 2), whisked
  • 4  whole green chili peppers, such as Serrano or Thai chili

Garnish

  • 2 tsp  freshly squeezed lemon juice, or to taste
  • 2 tbsp  cilantro, chopped
  • ½ tbsp  julienned ginger, optional, for garnish

Instructions
 

  • Heat a large, heavy-bottomed pan over medium-high heat. Once hot, heat the oil and add the fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds. The seeds will begin to sizzle. Immediately add the onions and sauté until they are lightly golden (~10-12 min). If needed, deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for a minute, until aromatic.
  • Add the chicken and 1/2 tsp salt and sauté for 5 minutes, until it changes color. Add the tomatoes, green chili pepper, coriander powder, red chili powder, turmeric powder, and remaining salt (1 ½ tsp). Continue to sauté until the tomatoes soften (~2-3 min). Add 1/3 cup water (the water should cover about 1/3 of the chicken) and bring to a boil.
  • Lower the heat to a simmer (low-medium), cover, and allow the chicken to cook for 20-25 minutes (depending on size), stirring once in between.
  • Uncover and raise the heat to high. Sauté for 4-5 minutes to reduce excess liquid. You will notice the chicken taking on a glossy appearance as the oil starts to separate, but it’ll still have plenty of curry.
  • Lower the heat to low-medium and stir in the whisked yogurt. Add the whole green chili peppers. Gently sauté for 2-3 minutes until well incorporated and you can see the oil separated from the curry. Taste and adjust salt, if needed. (I usually need another 1/8 tsp.)
  • Turn off the heat. Add lemon juice and stir to mix. Garnish with cilantro and julienned ginger. Serve hot with naan, roti, paratha, or other bread.

Video

Notes

Note 1: Achari Chicken is typically made with smaller, cut up chicken pieces, also called karahi cut. See post for how to use boneless chicken.
 
Note 2: To prevent yogurt from curdling, try to have it closer to room temperature and continue to stir while adding.
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WHAT IS KASHMIRI CHAI (PINK TEA) AND WHAT MAKES IT SPECIAL?

Kashmiris don’t actually call their chai “Kashmiri Chai”. KASHMIRI CHAIThat’s the term used by Pakistanis and Indians to describe the Kashmiri Noon Chai (translated to Salt Tea). As the name suggests, Noon chai is a salty drink, but has gained popularity across Pakistan as a sweet concoction.

Often called Pink Tea, Kashmiri chai is a milk tea characterized by its dusty pink color and garnishing of crushed nuts. It’s brewed with green tea leaves and baking soda, and then mixed with milk to give it a distinct pink color.

Even within Pakistan, Kashmiri Chai is a bit of a delicacy because of thehttps://www.teaforturmeric.com/20-minute-kashmiri-chai-pink-tea/ long,somewhat arduous process of making it.

KASHMIRI CHAI

KASHMIRI CHAI

HOW I DEVELOPED THIS RECIPE

To be honest, I felt a bit of imposter syndrome while developing this recipe. Because 1) I’m not Kashmiri and didn’t actually grow up in Pakistan, where it’s a treat often served at winter weddings. And 2) I didn’t want to downplay the art of making an authentic cup of Kashmiri chai. Here’s a Kashmiri Tea Connoisseur’s take on this.

But, I did want to make an easy, fool-proof version that’s doable for the majority of us while honoring Kashmir’s beautiful tea culture. So what started as a quick, expectation-free experiment soon became a possibility. And I found myselfgleefully preparing it every night, timing myself and obsessing over the shade of pink To compare, we tried it at several spots around Houston and noted that this 20-minute version is more pronounced in flavor and aroma without being heavy

KASHMIRI CHAI

KASHMIRI CHAI

Instead of hours over the stove, this easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that’s still delicious (and pink)! See notes on how to make it with regular green tea leaves if you can’t find Kashmiri tea leaves.
Cook Time 20 minutes
Total Time 20 minutes
Course Drinks
Cuisine Kashmiri
Servings 2 People
Calories 187 kcal

Equipment

  • 1 Sauce Pan

Ingredients
  

For Ice Water

  • 1 cup  room temperature water
  • 3 large ice cubes

For Kashmiri Chai

  • 1 cup water
  • 2 tbsp  Kashmiri chai leaves, or sub any non-bitter green tea leaves
  • 2 star anise (badiyan)
  • 8 green cardamom pods
  • 2  whole cloves (loung), optional
  • 1 cinnamon stick, optional
  • tsp heaped baking soda
  • 1 cup whole milk
  • ½ cup half and half (See Note 1)
  • ¼ tsp  kosher salt – may need less if using sea salt, or to taste
  • 2.5 tsp sweetener of choice, I've tried cane sugar, brown sugar, and date syrup

For Serving (Optional)

  • 1 tbsp raw almonds, crushed using mortar and pestle
  • ½ tbsp  unsalted pistachios, crushed using mortar and pestle

Instructions
 

  • Prepare ice water: Combine room temperature water with 2-3 large ice cubes and set aside.
  • Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil.
  • Once it comes to a boil, add the baking soda. It’ll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You’ll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda. (See Note 2) The water will be greatly reduced, almost evaporated.
  • Add the prepared ice water (discard any ice cubes). If you’d like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it'll start to lose some of its pink color. Taste and adjust salt and sweetener.
  • Strain the tea into cups and add crushed almonds and pistachios, as desired.

Video

Notes

 Or any combination of half & half + milk. If you prefer it lighter, replace the half & half with milk. Likewise, if you prefer it richer, increase the half & half and decrease the milk. You can also sub half & half with 1 part heavy whipping cream + 1 part milk.
: If, after adding more baking soda, it’s still not turning pink, then try using different green tea leaves. 
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All the classic flavor of Kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot Kheer. Incredibly quick and easy to make, this Kheer recipe is a sure crowd-pleaser.

Throw in some milk, rice, and sugar,INSTANT POT KHEER hit that “porridge” setting.

ried it. Decent. Tastes like rice pudding, not kheer. Admittedly, you can’t go wrong with milk, rice, and sugar, but kheer is on another level.

There are two kheers I’ve tasted that I recall as outstanding. One – uncle Mir’s kheer that we used to have every Eid. And two – the kheer from my wedding and my sister’s, brother’s, etc…a most revered kheer that we often look forward to more than the wedding itself.

After a couple generic kheer trials, I knew it was missing that something. And my night wakings would continue unless my kheer tasted more like https://www.teaforturmeric.com/instant-pot-kheer/ and less like Asian Buffet kheer.

On a whim, I called my wedding caterers, Kababesh Grill, to see if I could get some clarity. The owner answered and not only generously shared the recipe but gave me duas and well wishes as good uncles

WHAT IS INSTANT POT KHEER?

Instant pot Kheer, also called chawal ki kheer, is a South Asian style rice pudding made with milk, sugar, and rice. Traditionally, the milk and rice is reduced down for hours which results in a beautiful taste and texture.

INSTANT POT KHEER
INSTANT POT KHEER

TIPS TO MAKE KHEER IN THE INSTANT POT

  • To get the proper texture: It’s important to grind the rice prior to cooking. Don’t worry if the rice is not completely homogenous after being ground. After cooking, make sure you use your wooden spoon to mash the rice against the sides of the Instant Pot.
  • If you prefer, you can use cardamom powder instead of whole cardamom. If so, add the cardamom powder at the end with the sugar and condensed milk.
  • To double (or halve) the recipe, simply double (or halve) the ingredients, but pressure cook for the same amount of time.Half & Half is half milk, half cream. So if you don’t have it or can’t find it, you can replace it with one cup heavy whipping cream and one cup whole milk. You can also try using a blend of half and half and heavy whipping cream. Feel free to play around with these ratios and make it richer to your liking.
INSTANT POT KHEER

INSTANT POT KHEER

All the classic flavor of Kheer without the fuss. This restaurant-inspired recipe has been rigorously tested and perfected until I can confidently call it the BEST Instant Pot Kheer. Incredibly quick and easy to make, this Kheer recipe is a sure crowd-pleaser.
Prep Time 5 minutes
Cook Time 30 minutes
20 minutes
Total Time 55 minutes
Course Main Course
Cuisine Pakistani
Servings 6 People
Calories 223 kcal

Equipment

  • 1 Spics grinder or food processor

Ingredients
  

  • 1 tbsp basmati rice
  • 3 cup whole milk
  • 2 cup (1 pint) half and half (see Note 1), or sub 1 part milk + 1 part heavy whipping cream
  • 10 green cardamom pods (see Note 2)
  • 2 tbsp  pure cane sugar, or more to taste
  • 3 tbsp condensed milk, or more to taste – may sub more sugar
  • ½ cup  kewra essence or rose water, depending on strength (optional)
  • 3 tbsp finely chopped or slivered nuts such as almonds, pistachios, etc., (optional)

Instructions
 

  • Select the Sauté (More) setting on the Instant Pot. Meanwhile, in a spice grinder or food processor, pulse to grind the rice about 10-12 times, or until the consistency resembles steel cut oats. Shake the spice grinder in between to help distribute the rice. Be careful not to pulse too much as you don’t want a powder.
  • Once the Instant Pot turns to Hot, add milk, half and half, and cardamom pods. Bring to a simmer, stirring more often as time goes on to ensure it doesn’t stick to the bottom (~8-10 min). Add the rice and stir to mix.
  • Cancel Sauté, close the lid, and set the Pressure Release Valve to Sealing. Select the Porridge setting, with a timer set for 20 minutes on High Pressure. When the timer is up, allow the pressure to naturally release (~20 minutes).
  • Remove the lid, press Cancel to turn off the Instant Pot. Select the Sauté (More) setting. Stir in the sugar and condensed milk. Sauté, stirring constantly until the mixture reduces down slightly, depending on how runny you prefer the kheer (see Note 3). Use a wooden spoon to mash the rice against the sides to further crush the rice as much as possible.
  • Cancel Sauté to turn off the Instant Pot and continue to stir, using your spoon to mash the rice against the sides. Add kewra water and stir. Remove from the Instant Pot and onto your serving platter. Garnish with nuts, if using. Serve hot or chilled in the refrigerator.

Video

Notes

 To make it richer, try using one part half & half, one part heavy whipping cream.
: Substitute ~1/8-1/4 tsp cardamom powder.  If using cardamom powder, add it when you add the sugar (after cooking in the Instant Pot).
The rice will absorb the liquid once it’s removed from the heat, and it’ll thicken up even more once chilled. I generally sauté down for 3-5 minutes. If you prefer runnier kheer, sauté for 1-2 minutes. If keeping it runnier, increase sweetener as desired.
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A FEW NOTES ON THE INGREDIENTS OF BAINGAN BHARTA

  • Eggplants – Select small to medium globe variety eggplants that weigh around 1000 g in total. Here’s a quick guide on choosing eggplants.
  • Ghee and Oil – I love mixing both to get the fluidity of the oil and taste of ghee.
  • Spices – Too many spices can clutter the remarkable smoky flavor, so I like to keep them to a minimum. Similar to Sarson Ka Saag, Baingan Bharta doesn’t need many spices.
  • Green chili pepper – Adding the green chili pepper toward the end keeps its aroma and adds a little extra of heat. Both Thai green chili peppers or Serrano would work, though sometimes Serrano can be too strong and spicy to add at the end
BAINGAN BHARTA

BAINGAN BHARTA

This easy Baingan Bharta (Smoked Eggplant/Aubergine Curry) recipe uses your oven to achieve the smoky flavor of authentic Baingan Bharta. This recipe includes step-by-step pictures and a quick video tutorial. Tested to perfection!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch
Cuisine Punjabi
Servings 3 People
Calories 294 kcal

Equipment

  • 1 strainer

Ingredients
  

  • 2 small eggplants (globe variety)
  • 3 tbsp ghee
  • 3 tbsp neutral oil such as canola or grapeseed
  • 3 tbsp cumin seeds
  • 1  small onion, finely chopped
  • 4  garlic cloves, crushed
  • ½ inch piece ginger, crushed
  • 2  small tomatoes, finely chopped
  • ½ tsp heaped salt, or more to taste
  • 1 tsp paprika powder, regular or smoked
  • ½  red chili powder, or more to taste
  • ¼ tsp turmeric powder
  • 1 small green chili pepper (such as Thai or Serrano), sliced or chopped
  • 1 tbsp chopped cilantro
  • ½ tsp  juice of freshly squeezed lemon
  • ¼ tsp garam masala optional

Instructions
 

To Roast the Eggplant in the Oven

  • Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
  • Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
  • Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.

To make the Curry

  • Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
  • Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
  • Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.

Video

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Presenting the easiest BONE-IN CHICKEN THIGHS to date on withrecipe I almost can’t take the simplicity. Are you ready for this? Here’s how it goes:

  1. Marinate the chicken, because when is marination a bad idea? Marinate for as little as 15 minutes if you can. But if you can’t, you absolutely don’t have to marinate.
  2. Toss all but one of the ingredients (hint – it’s ketchup!) into a pan. Cover & cook.
  3. Add the ketchup. Sauté out excess juices.
  4. It’s done. Even if you don’t want it to be, it’s done.https://www.teaforturmeric.com/instant-pot-kadhi/

A bit of background – we grew up calling this “Chicken Roast”.

Ovens weren’t the norm in South Asia. So to recreate tender chicken and a roast-like finish on the stovetop, you would:

  1. Steam the chicken over the gentlest heat.
  2. Uncover and raise the heat to evaporate the excess juices & lightly sear the meat.

COOKING BONE IN CHICKEN THIGHS ON THE STOVETOP

With access to ovens, I don’t see much need or benefit of this method. I usually partly steam chicken in the oven anyway (ex. Baked Tandoori Chicken Curry and Peri Peri Chicken).

But in this case, the pan serves to contain and reduce the vinegar. Plus, it allows us to add the ketchup toward the end, creating a layer of flavor.

BONE-IN CHICKEN THIGHS
BONE-IN CHICKEN THIGHS

INGREDIENTS YOU’LL NEED FOR BONE-IN CHICKEN THIGHS

Here are the ingredients, all of which you probably have in your pantry right now:

BONE IN CHCICKEN THIGHS
  • Chicken: As I mentioned earlier, you can use any cut of skinless, bone-in chicken such as thighs, drumsticks or cut up whole chicken pieces (the breast pieces will still remain tender!).
    • I’ve used thighs in the pictures and split leg quarters (drumsticks and thighs) in the video.
    • If you can, try to use small chicken thighs (typically 2-3 oz each). Smaller cuts of chicken cook faster and soak up more flavor.
  • Vinegar: I use distilled white vinegar but I think other types of vinegar could also work here.
  • Oil: Any oil, including olive oil, works in this recipe.
  • Cumin seeds: Plain, untoasted cumin seeds (not powder).
  • Black pepper and crushed red pepper (chili) flakes are the only other spices you’ll need. Feel free to adjust according to your desired heat level.
  • Ketchup: Though ketchup elevates the flavor, you really won’t be able to taste it in the final product.
BONE-IN CHICKEN THIGHS

BONE-IN CHICKEN THIGHS

Here’s the back-pocket chicken thigh recipe you didn’t know you needed! This recipe requires 30 minutes, one pan, and 5 pantry ingredients if you don’t count good old salt & pepper. Make this with chicken thighs, drumsticks, or any cut of bone-in chicken. Tested to perfection!
Cook Time 30 minutes
Total Time 10 hours 30 minutes
Course lunch
Cuisine Chinese
Servings 4 People
Calories

Equipment

  • 1 Pan

Ingredients
  

  • 2 ib bone-in, skinless chicken thighs, See Note 1
  • 2 tbsp distilled white vinegar
  • 2 tbsp olive oil or neutral oil, such as grapeseed oil
  • 1 tbsp cumin seeds
  • 1 tsp kosher salt, or 1 ¼ tsp fine sea salt or table salt
  • 1 tsp crushed red chili flakes, plus more to taste
  • ¾ tsp freshly ground black pepper
  • 1 tbsp ketchup

Instructions
 

  • Optional (but optimal) marination: Place the chicken in a medium bowl and toss with everything but the ketchup. Cover the bowl and let it marinate at room temperature for up to 2 hours; or in the refrigerator up to 12 hours. If skipping the marinade, start with the next step.
  • Heat a large, wide pan or Dutch oven with lid over medium heat. Add the marinated chicken and its juices (if you didn’t marinate, add all of the ingredients except the ketchup to the pan). Mix well to combine, then and spread out the chicken pieces into a single layer.
  • Reduce the heat to low or low-medium to maintain a gentle simmer.
  • Cover the pan and cook, tossing halfway through, until the chicken is fully cooked, about 25 minutes.
  • Increase the heat to high. Bring the remaining liquid in the pan to a boil and cook until most of it has evaporated (~5-6 minutes). Stir in the ketchup. Sauté, stirring only as necessary to allow the chicken to lightly sear (~2 min). Once the moisture has completely evaporated, turn off the heat. Serve immediately.

Video

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MY TURKISH COFFEE STORY

My Turkish Coffee If I could, I would travel to each country in the world and sip on their signature hot drinks. Matcha in Japan, mint tea in Morocco, pink chai in Kashmir. I wouldn’t want to do this in touristy cafés, but with some locals, friends I’ve made perhaps the warmth of their hospitality included.

This reminds me of my friend, Serpil, who taught me so much about hospitality and Turkish culture. We would sip chai at my house and Twinings Earl Grey tea at hers because it reminded her of the tea she loved from back home. She never mentioned Turkish coffee though. I later found out she thought it was too strong.

I learned about Turkish coffee from a cheery Arab lady at the counter of an incense-laden Middle-Eastern grocery store. She was joyous and full of life and I can still picture her casually dancing to ‘3 daqat’, telling me how delicious this coffee is. She insisted I needed an ibrik (also called cezve)the Turkish coffee potto make Turkish coffee. But I didn’t want to invest in the pot only to realize I didn’t like it. TURKISH COFFEE

TURKISH COFFEE
#TURKISH COFFEE

WHY TURKISH COFFEE

m not going to pretend I know much about coffee. I really don’t. In a typical Pakistani household, we have instant coffee granules tucked away in a cabinet for when a coffee craving strikes. That milky instant coffee we make is nothing like a specialty, craft coffee. That’s where Turkish coffee comes in.

The reason I’m drawn to Turkish coffee is that it allows me to drink exceptionally tasty coffee in a familiar way. I don’t need a coffee machine or French press, but I can drink coffee so smooth that it rivals many cafes. There’s something extra special and relaxing about Turkish coffee, and I love that I can make it as easily as I would make chai.

TURKISH COFFEE

TURKISH COFFEE

Learn how to make Turkish coffee in 10 minutes! This recipe shares how to make it with an Ibrik (the traditional coffee pot) or using a saucepan stovetop. I’ve also included tips on how to use Turkish coffee in a good old coffee machine!
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine Turkish
Servings 4 People
Calories 149 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 11/2  serving cup filtered water
  • 1 heaped tbsp Turkish Coffee
  • 1  cardamom pod
  • milk,optional

Instructions
 

With an Ibrik (Traditional Turkish Coffee Pot)

  • Use your serving cup to measure out how much water you will need and add the water to the ibrik. If you are using the small Turkish coffee cups, add 1/2 cup extra water for each cup to account for evaporation. If you don’t have a traditional coffee cup, any small and narrow cup will work best to retain the foam.
  • To the ibrik, add the desired amount of coffee (1 heaped tbsp for traditional style), sugar, and cardamom (if using) to the water and stir well.
  • Place the ibrik on a small gas stove over medium heat. After about 4-6 minutes (depending on how much liquid you are using) before the coffee begins to simmer, you will notice a foam rising to the top. Use a teaspoon to scoop up and transfer some of the foam into each Turkish Coffee cup. Continue to do this until the coffee doesn’t have much foam left on top.
  • After the coffee starts to boil, remove from heat and pour slowly into your coffee cups. Try to pour so that the foam in the coffee cup remains undisturbed. Do not stir once you have poured the coffee.

With a saucepan

  • Use your serving cup to measure out how much water and/or milk you will add to the saucepan. Add a bit extra water to account for evaporation. If you are making traditional style coffee, you will need at least 3 Turkish coffee cups in the saucepan.
  • Add the water/milk, sugar, cardamom (if using), and the desired amount of coffee to the saucepan. For the traditional style, you will need at 1 heaped tbsp of coffee per Turkish cup. For my everyday version, I use 2-3 tsp of Turkish Coffee for 1 cup of milk/water. Stir well using a spoon or whisk.
  • Place the saucepan over medium heat and allow it to begin to simmer. This will take about 7 minutes. Remove any foam that has risen to the top and add it to your cup. 
  • Once it comes to a boil, remove from heat and slowly add to your cup. Try to pour so that the foam in the coffee cup remains undisturbed. You may also use a milk frother to create froth.

Video

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This iron-boosting orange green smoothie combines iron-rich ingredients with vitamin C to help enhance iron absorption.

Did you know that vitamin-C-rich foods such as oranges enhance iron absorption?

Like most moms, much of my life revolves around my baby’s food intake. It’s an obsession, really.

“Is she eating enough?”

“Is she getting all the nutrients she needs?” 

And since iron stores START TO DEPETE at 6 months, “Is she getting enough iron?” This one especially plagues my mind.

I offer her iron-rich foods, but since she’d much rather see said foods splatter on the floor or decorate the walls, and is currently eyeing anything in my cup/glass/mug, I thought of the perfect solution — green smoothies!

IRON-BOOSTING ORANGE GREEN SMOOTHIE
IRON-BOOSTING ORANGE GREEN SMOOTHIE

I set out to create a smoothie with foods that provide iron: spinach and chia seeds, and pair them with foods that enhance iron absorption: orange juice and yogurt…and Viola!

The creamy base of banana, the refreshing taste of citrus with the slight tartness of the yogurt….This smoothie is packed with nutrition and a treat for everyone, iron deficient or not

…You did? Okay.

BUT did you know fermented foods such as yogurt also increase the availability of iron? Even though calcium inhibits iron absorption, fermented foods seem to do the 

And many of us could use a little boost. According to the World Health Organization, 2 billion people – more than 30% of the world’s population (!!!) – are anemic. (Iron-deficiency anemia is a common type of anemia.)Iron-Boosting-Orange-Green-Smoothie-4

BOOSTING ORANGE GREEN SMOOTHIE

BOOSTING ORANGE GREEN SMOOTHIE

This iron-boosting orange green smoothie combines iron-rich ingredients with vitamin C to help enhance iron absorption.
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Chinese
Servings 1
Calories 298 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 2 cups  fresh spinach
  • ½ ripe banana, previously frozen
  • 1  tangerine or small navel orange
  • ½ cup freshly squeezed orange juice
  • ¼ cup  plain yogurt, (optional)*
  • 1 tbsp  chia seeds
  • 3 ice cubes
  • ½ Medjool date, (optional – add if needed)

Instructions
 

  • Add all ingredients except the date to a blender and blend until smooth. Add a half of a Medjool date if more sweetness is desired and blend again. Add additional ice cubes as necessary to thicken and cool. Serve immediately.

Video

Notes

*Calcium is said to block iron absorption. However, I have still included yogurt in the recipe because of the low quantity, and because of studies have indicated probiotics help increase iron absorption. And of course, because I think it tastes better.
2022 Disclaimer: When creating the recipe, I thought the small amount of calcium in 1/4 cup yogurt wouldn’t block iron absorption, but the smoothie would get the benefits of probiotics (and honestly, taste!) of the yogurt. In hindsight, given I’m not a nutritionist or doctor, I’m really not qualified to offer any health benefits, just a great-tasting smoothie! 😊
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Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!

if you’re Pakistani, it’s likely your mom/relative/aunty has a shami kabab freezer stash waiting for the next unexpected guest, hungry child, or lazy evening to strike.

It’s a somewhat prevalent practice, and with good reason. It means when life gets busy, there will be shami kebabs within arm’s reach. Silky, wholesome, deeply flavorful kebabs ready to be thawed, pan-fried and served to a someone who’ll likely be grateful for them. SHAMI KEBAB

THE HISTORY BEHIND SHAMI KEBAB

Shami kebabs were actually brought to South Asia by the Syrians. In Urdu, the word “Sham” refers to ‘Syria’. Eventually, they were picked up and popularized in Mughlai cuisine.

To learn more about the origins and culture of Shami Kabab, check out this beautifully written piece by my friend Maryam, founder of the Saveur-award winning blog Pakistan Eats.

USING BEEF STEW MEAT VS GROUND MEAT

Shami Kabab purists will, rightly so, insist that beef chunks should be used instead of ground beef. This lends them the traditional, silky texture with ‘resha’, as is often said in Urdu. I grew up with the ground beef version and that’s what I typically use. I hope to try it with beef ‘boti’ sometime and I’ll update you when I do.

The main difference will be an increase in cooking time (typically 45 min in the Instant Pot). You will also have to run the beef stew pieces in the food processor first, similar to haleem.

SHAMI KEBAB
#Shami Kabab

Shami kabab are not only freezer friendly – as in no detectable change in texture, quality, or taste – they’re also incredibly versatile. Have them with your afternoon chai, as a side to make any dinner menu more abundant, or, my favorite, in a shami kebab sandwich drizzled with ketchup or hot and sour sauce.

SHAMI KEBAB

SHAMI KABAB

Shami kabab are tender patties made with beef and chana dal (yellow split peas), and then dipped in eggs and pan-fried. These kebabs are kid-friendly, naturally gluten-free, and so wholesome! This easy recipe makes a large batch to enjoy some now, and freeze the rest for later!
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Side snaks
Cuisine Punjabi
Servings 20 people
Calories 149 kcal

Equipment

  • 1 cooker

Ingredients
  

  • 1 tbsp  coriander seeds
  • 2 tsp  whole black peppercorns
  • 2 inch  piece cinnamon stick, broken into a couple pieces
  • 1 small black cardamom
  • 2 green cardamom pods, seeds removed and pod discarded
  • 8 whole cloves
  • 1 tsp toasted or regular cumin seeds

To cook

  • 1.5 lb  ground beef, (preferably full-fat)
  • 1 cup (195 g) chana dal (yellow split peas), washed and soaked for at least 1 hour (up to overnight), then drained
  • 4 cup  water for Instant Pot or 4 1/2 cups water for stovetop
  • 1  medium to large onion, roughly chopped
  • 10 garlic cloves, leave whole – will be crushed later
  • 11/2 inch  piece ginger, minced or crushed
  • 1 medium bay leaf
  • 1 tbsp red chili flakes
  • 1 tsp  cumin seeds
  • 3 tsp  kosher salt – See note 3, will need less if using regular table salt or sea salt
  • ½ tsp chaat masala

To chop

  • 1 (~80 g) small onion, coarsely chopped
  • 1 thai or Serrano green chili pepper, thinly sliced
  • ½ cup cilantro leaves
  • 2 tbsp  mint leaves

Mixing

  • 1 egg whisked

TO Frying pan or baking

  • neutral oil, as needed
  • 2 egg whisked

Instructions
 

  • Add all of the ingredients listed under ‘Whole Spices’ to a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant pot instructions

  • In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine. (No need to more water than indicated even though it looks dry.)
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the Sauté – High setting.
  • Sauté, stirring often, for 20 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. (See Note 1) Press Cancel to turn off the Instant pot and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

Stove top instructions

  • In a medium, lightweight Dutch oven or pot, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 4 1/2 cups of water. Mix well to combine. Cover to bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 
  • Place the lid ajar and continue to cook on high heat for 50 minutes to 1 hour (depending on thickness of your pot), stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 15-20 minutes, stir frequently to completely evaporate any moisture. The mixture will start sticking to the bottom of the pan. (See Note 1) Turn off the heat and allow to cool. If you have the time, refrigerate overnight and they'll be even easier to shape. Remove the bay leaf.

After cooking

  • Combine the onion, green chili pepper, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
  • Add the cooled beef and lentil mixture to the food processor. In batches, process this mixture until as smooth as possible (~1 min). Transfer this mixture to the bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
  • Using oiled hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20 patties. If you wish to freeze them, do so at this point. (See Note 2)
  • Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
  • Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
  • Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

Video

Notes

Note 1: The exact time will vary depending on the water content of your beef. The final mixture should be as dry as possible and begin to look more crumbly.
 
Note 2 – To freeze: As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
 
Note 3: The original recipe called for 1 tbsp kosher salt (1 tbsp = 3 tsp) which I found perfect. Recently, a couple readers reported this was too much salt. To err on the side of caution, start with 2 tsp and work your way up to 3 if you think you need it.
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Kadhi Pakora is a popular, classic Indian dish made with chickpea flour (besan) and spices. This dish is served as a main course, and is often eaten with rice or naan bread.

Pakoras are fritters made with various vegetables or meats that are dipped in a chickpea flour batter and then fried. Kadhi is a spiced, yogurt-based sauce that is usually served as a condiment with https://www.teaforturmeric.com/instant-pot-kadhi/pakoras.

In this recipe, we will show you how to make Kadhi Pakora at home using simple ingredients and a quick and easy method.

also see Gajar ka Halwa in www.withrecipe.com

KADHI PAKORA
kadhi pakora

KADHI PAKORA

KADHI PAKORA

Here’s a classic Punjabi-style Kadhi Pakora recipe that’s easy-to-make yet authentic in taste. This no-fail recipe uses accessible ingredients and a fuss-free method yet remains true to the traditional Pakistani and North Indian flavors. Instant Pot and Stovetop Instructions included!
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course lunch
Cuisine Punjabi
Servings 4 people
Calories 329 kcal

Equipment

  • 1 cooker

Ingredients
  

  • 1 cup  (~250 g) plain, whole-milk yogurt
  • 2 tbsp  (65 g) gram flour (besan)
  • 4 cups water, this may vary depending on how thick or thin you prefer it
  • 4 tsp red chili powder
  • 3 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • ¼ tsp black pepper powder
  • 2 tsp fine sea salt or table salt, will need more if using kosher salt
  • ¼ cup neutral oil such as grapeseed or avocado
  • ½ small to medium onion, finely chopped
  • 3  (~1/2 heaped tbsp) garlic cloves, crushed
  • ½  heaped tbsp crushed ginger

Pakora

  • ½ small (~80 g) yellow onion, quartered and thinly sliced
  • ½  small (~88 g) russet potato, peeled, quartered, and thinly sliced
  • 1 Serrano or Thai chili pepper, slit, seeds removed (if desired for less heat) and finely chopped
  • 1 tbsp  dried fenugreek leaves
  • ½ tsp sea salt, plus more to taste
  • ½ tsp red chili powder, sub Kashmiri chili powder for less heat
  • tsp baking soda
  • ½ tsp  lemon juice, plus more to taste
  • 2 tbsp  (65 g) gram flour (besan)
  • 1/3 cup water
  •  oil, as needed, for frying the pakoras

After cooking

  • ½ tsp  white vinegar or lemon juice* (see Note 1)
  • 2 tbsp ghee,or oil
  • 8 whole red chili peppers, any kind (I've used button chili peppers)
  • 1 tsp cumin seeds
  • 1 tbsp cilantro leaves, chopped

Instructions
 

  • In a large bowl, combine the yogurt and chickpea flour and whisk until no large lumps remain. Add water and whisk again. Set aside.
  • Combine the spices and salt in a small bowl and set aside.

Stovetop method

  • Heat oil in a non-stick dutch oven over medium-high heat. Once hot, add the onion and sauté, stirring occasionally, until it turns golden, about 8 minutes. Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture. Bring this mixture to a boil, stirring every once in a while.
  • Once the mixture starts to reach a boil (this will take around 6 minutes), lower the heat to medium-low so that it simmers. Partially cover with the lid, and allow it to simmer for 1 hours and 30 minutes, stirring occasionally. Scrape the sides of the pot as needed. If the mixture thickens too much, stir in 1/4-1/2 cup (preferably boiling) water.
  • Once the oil rises to the top and the mixture no longer has any raw taste, lower the heat to the lowest setting for about 5 minutes to allow it to settle.

Instant pot method

  • Select the Sauté – More setting on the Instant Pot. Once hot, add the oil and chopped onion and sauté, stirring occasionally, until the onion turns golden, about 8 minutes. Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture. Bring this mixture to a boil, stirring infrequently
  • Once the mixture reaches a boil (this will take around 6 minutes), press the Cancel button to turn off the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to low pressure. Set the cooking time for 30 minutes.
  • Allow the pressure to naturally release for 15 minutes. Manually release pressure by moving the Pressure Release to Venting. Stir to mix.

To prepare pakoras

  • Meanwhile, prepare the pakora mixture. In a small bowl, combine the ingredients listed under Pakora except water and oil in the order they're listed. Add water, bit by bit, until the mixture is coated but not runny. Cover and set aside for 10 minutes to give the ingredients time to release their own juices.
  • Meanwhile, heat a small frying pan or heavy-bottomed pot over high heat. Add oil so that it’s at least 3/4”/1.9 cm deep. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320°F/160°C)
  • Add the pakora mixture a heaped tablespoon at a time, making sure not to overcrowd the pan (I do 4-5 at a time). (See Note 2) Cook for 3-4 minutes on each side, until golden and crisp. Use a slotted spoon to remove and place on a paper-towel lined plate. Repeat until all pakoras are cooked, adding oil if needed.

After cooking

  • Taste and adjust salt. (If you feel that it's missing something, it probably needs salt.) Turn off the heat and stir in vinegar or lemon juice.
  • Stir, and taste and adjust salt. I usually sprinkle in more salt. (If you feel that it's missing something, it probably needs salt.) Stir in vinegar or lemon juice. Add cooked pakoras to the mix and stir gently. Remove from the Instant Pot and place in a serving bowl.

Tarka (Tempering) – Optional, but recommend

  • Heat ghee or oil in a small sauté pan over medium-high heat. Once hot, add the cumin seeds and whole red chili. Sauté for 1-2 minutes, until the cumin seeds have lightly toasted and the red chili peppers begin to darken. Remove from heat and then gently pour the oil over the kadhi. Sprinkle with cilantro. Serve with white basmati rice, roti, naan, or other bread.NOTES

Video

Notes

Note 1: The addition of lemon is to create sourness in kadhi. Pakistani & Indian yogurt is typically more sour than American yogurt. If your yogurt is sour to begin with, you may not need to add any vinegar or lemon juice.
 
Note 2 – After frying one, taste and adjust the batter for salt and seasoning.
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If you’ve ever had Gajar ka Halwa, you know just how delicious this Pakistani/Indian dessert can be. The traditional stovetop version can be a little time consuming and tricky to make, but this Instant Pot Carrot Halwa recipe is EVERY bit as authentic – and just MUCH easier.

Naturally gluten-free, this Carrot Halwa recipe requires just 6 ingredients and is made from start to finish in the Instant Pot.

Gajar ka Halwa
#image_title

What is Gajar ka Halwa?

Carrot Halwa (Gajar ka Halwa) is a popular Pakistani/Indian dessert made from grated carrots, milk, sugar, ghee (clarified butter), cardamom, and nuts.

(GAJAR KA HALWA)

(GAJAR KA HALWA)

This Instant Pot Carrot Halwa recipe (Gajar ka Halwa) is every bit as authentic as the stove top version of the popular Pakistani and Indian dessert – just MUCH easier. Naturally gluten-free, this Carrot Halwa recipe requires just 6 ingredients and is made from start to finish in the Instant Pot.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 4
Calories 373 kcal

Equipment

  • 1 strainer

Ingredients
  

  • 1 lb organic carrots (measured after removing tops & ends), tops and ends removed, peeled only where necessary
  • 3 tbsp ghee
  • 5  green cardamom pods, some slightly cracked open
  • 1 cup  whole milk
  • ½ cup  heavy whipping cream
  • 4 tbsp  raw cane sugar or sweetener of choice, depending on how sweet your carrots are
  • 1 tbsp  slivered pistachios, optional, for garnish
  • 1 tbsp  slivered almonds, optional, for garnish

Instructions
 

  • Use the shredder attachment of food processor to thinly grate the carrots, in batches if necessary. Set aside.
  • Select the Sauté setting on the Instant Pot and set to More. Once hot, add 2 tbsp of the ghee, cardamom pods, and shredded carrots. Sauté for 5 minutes, stirring occasionally, until the color starts to change and the carrots reduce down a bit. Add the whole milk and heavy whipping cream and stir to mix.
  • Cancel the sauté setting, secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cooking time to 30 minutes on High pressure.
  • Allow the pressure to naturally release for 3-5 minutes, then quick release any remaining pressure by moving the Pressure Release to Venting.
  • Select the Sauté setting and set to More. Sauté, stirring occasionally until most of the moisture has evaporated and the carrots start sticking to the bottom (~10 minutes).
  • Add the remaining 1 tbsp of ghee and sugar and sauté again, scraping the bottom of the pot as you go, for another 8-10 minutes. This step is imperative to bring out the color and flavor. 
  • Once the the halwa is dry, the ghee starts to separate, and the carrot halwa turns a deep orange (closer to red) color, press the Cancel button to turn off the Instant Pot.
  • Scoop into a serving dish and decorate with pistachios and almonds, if desired.

Video

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Pakistani Chicken Karahi is a simple recipe that can be made easily and quickly in under 50 minutes. Chicken is marinated in yogurt, garlic and cilantro, and then cooked in the slow cooker. Chicken is then baked with tomatoes and various spices.

Pakistani Chicken Karahi Quick Recipe
Pakistani Chicken Karahi Quick Recipe

Generally speaking, there are two ways to cook chicken: a dry-cook, or a wet-cooking. The dry-cook method consists of stuffing the chicken in a roasting pan and then baking it until no longer pink, while moist-cook cooking simply involves blanching the chicken in boiling water, then dropping it in an oven where it cooks naturally.

Slow-cooks the chicken so that you can have very tender and flavorful chicken that doesn’t absorb up to its own weight in juices.

Chicken Karahi is one of most common dish among Indian and Pakistani’s desi people. There are hundreds of websites on internet who have posted the Chicken Karahi Recipe i-e Tea For Turmeri

Pakistani Chicken Karahi is an easy, delicious, and inexpensive recipe that incorporates coconut milk, ensuring maximum nutritional value and minimum food wastage.

I have tried this Pakistani Chicken Karahi Recipe

PAKISTANI CHICKEN KARAHI

PAKISTANI CHICKEN KARAHI

Chicken Karahi, or Kadai chicken, is undoubtedly one of the most popular curries in and out of Pakistan and India. This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps. Tested, perfected, and loved by thousands!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Pakistani
Servings 6 People
Calories 234 kcal

Equipment

  • 1 Karahi
  • 1 bowl
  • 1 wooden spoon

Ingredients
  

  • 2 tbsp ghee, See Note for dairy-free
  • 3 tbsp neutral oil, or sub more ghee
  • 1 (150 g) onion, finely chopped
  • 8 garlic cloves, crushed
  • ¾ inch ginger, crushed
  • 2 Serrano or Thai green chili peppers, whole
  • 2-2.2  lbs  skinless, bone-in chicken, cut up into small pieces
  • 8  tomatoes (I use Roma or Vine), diced
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp red chili powder, or to taste
  • 2 tbsp kosher salt, divided
  • ¼ cup plain whole-milk yogurt, whisked – See Note for dairy-free
  • 1 tbsp black peppercorns, freshly ground, or more to taste
  • 1 tbsp garam masala
  • 3 green chili peppers, slit in half
  • 2 tbsp fresh ginger, julienned
  • 1 tbsp fresh cilantro, chopped

Instructions
 

  • Heat a large, heavy-bottomed pan over high heat, and add the ghee and oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add garlic, ginger, and whole green chili pepper and sauté for about a minute
    2 tbsp ghee, See Note for dairy-free, 3 tbsp neutral oil, or sub more ghee, 8 garlic cloves, crushed, ¾ inch ginger, crushed, 2 Serrano or Thai green chili peppers, whole
  • Add the chicken and ½ tsp salt and sauté for 5 minutes, or until the color of the chicken changes and it has stopped releasing water. Add the tomatoes, coriander or cumin, red chili pepper, and remaining salt and sauté for another minute.
    2-2.2  lbs  skinless, bone-in chicken, cut up into small pieces, 8  tomatoes (I use Roma or Vine), diced, 2 tbsp coriander powder, 1 tbsp cumin powder, 2 tbsp kosher salt, divided, 1 tbsp red chili powder, or to taste
  • Lower the heat to medium, cover, and allow the chicken cook for 20 minutes, stirring once in between.
  • Uncover and raise the heat to high. Sauté for 10 minutes to finish cooking the chicken and reduce excess liquid.* You will notice the chicken taking on a glossy appearance as the ghee/oil starts to separate.
  • Lower the heat to medium, add in the whisked yogurt, and gently sauté for 2-3 minutes. Taste and add more salt, if needed. (I usually need another 1/8 tsp.) Add freshly ground black peppercorns and garam masala, and stir to combine. Top with green chili peppers, julienned ginger, and cilantro. Serve hot with roti, naan, bread, or rice.
    1 (150 g) onion, finely chopped, ¼ cup plain whole-milk yogurt, whisked – See Note for dairy-free, 1 tbsp black peppercorns, freshly ground, or more to taste, 1 tbsp garam masala, 3 green chili peppers, slit in half, 2 tbsp fresh ginger, julienned, 1 tbsp fresh cilantro, chopped

Video

Notes

Pakistani chicken karahi
*Vine tomatoes have more water content than Roma. Depending on your tomatoes and and if you use a small/narrow pan, you may have to sauté out any excess water in a small pan.
To make this recipe dairy-free, substitute ghee with more oil and omit the yogurt.
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Crispy Fried Chicken is a Southern classic, loved by people all over the world. There are many ways to make it, but I have found this to be the best way. It’s a combination of hints and tips I have gathered over the years.

How to make your crispy fried Chicken more Juicer?


You can add other spices if you want, but these are the basics that I like to use.
Now it’s time to bread your chicken. I like to use a combination of flour, salt, pepper, garlic powder, and onion powder here as well.

Crispy Fried Chicken

Crispy Fried Chicken

I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It's bits and pieces of hints I have heard over the years. It's more a matter of preparation and cooking method!
Prep Time 15 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chinese
Servings 8 People
Calories 489 kcal

Ingredients
  

  • 1 pound chicken,
  • 1 cup buttermilk
  • 2 cup  all-purpose flour for coating
  • 1 tbsp paprika
  • salt and pepper to taste
  • 2 quarts vegetable oil for frying

Instructions
 

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Video

Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Chicken Manchurian is a very popular Indo-Chinese dish. Crispy fried chicken pieces are tossed in a sweet and savoury sauce and served alongside fried rice or noodles.

WHAT IS CHICKEN MANCHURIAN?

Chicken Manchurian is an Indo-Chinese dish with fried chicken in a hot and sweet dark-red sauce. It’s an entirely restaurant born and propagated dish, and it has all sorts of variations such as Gobi Manchurian, Paneer Manchurian, a dry version, a saucy version, and so on.

Despite its name, Chicken Manchurian is not Chinese, nor does it come from what was historically known as Manchuria, China. Chicken Manchurian was actually invented by Nelson Wang, an Indian restaurateur of Chinese origin. As Wang himself noted, “What is Manchurian? Nothing! I made it up. There is not even a proper cuisine called Manchurian.”

PAKISTANI-STYLE CHICKEN MANCHURIAN VS INDO-CHINESE RESTAURANT STYLE

Having traveled to Pakistan recently, I noticed a clear difference between the Chicken Manchurian there vs here in the U.S.

Pakistani-style Manchurian is wading in red sauce, and the chicken is only slightly crispy with a cornstarch-only batter.
Indo-Pak restaurant Manchurian is almost always crispy (flour is involved) and only lightly coated in sauce. Like Chicken Shashlik and Chicken Jalfrezi, Manchurian here is often accompanied with cubed red and green bell peppers and onions.

INGREDIENTS FOR CHICKEN MANCHURIAN

This recipe has 3 components:

  1. Chicken (Marinade + Crispy Coating): The chicken gets coated first in an egg mixture, then in a dry coating before being fried.
  2. Sauce: This is the sauce or gravy that coats the chicken. I love the sauce to chicken ratio of this recipe but I’ve given tips on how to make it even more saucy in the Variations.
  3. Stir-fry: Though this isn’t a traditional stir-fry, you do lightly brown the garlic, ginger, and green onion before adding the sauce and chicken back in
Chicken_Manchurian
Chicken_Manchurian

MARINADE INGREDIENTS

My marinade is adapted from Kenji’s latest book, The Wok. To develop his chicken coating recipe, he tried out several batters to see which would result in the crispiest chicken.

  • Chicken: I prefer chicken thighs because they can withstand overcooking and still remain juicy and tender. But chicken breast will also work well.
  • Egg white: Kenji noted that thicker, egg-based marinades provided superior results to thinner ones without egg.
  • Soy sauce: You can use gluten-free soy sauce, tamari, and probably even coconut aminos.
  • Rice vinegar or white vinegar: Kenji uses wine for the acidic element, which I’ve replaced with vinegar for obvious reasons. I prefer using rice vinegar for Asian dishes for the flavor and because it’s a little less intense. But in this quantity, you can hardly tell the difference
    • DRY COATING:
  • Cornstarch: Called cornflour in other parts of the world, this adheres to the chicken and makes it crispy.
  • All-purpose flour: Unlike cornstarch-only recipes like Cashew Chicken, Chicken Manchurian is tossed in flour to make it extra crispy. I haven’t tried using gluten-free flour in this particular recipe, but I have in past versions and I suppose it would work here as well.
  • Red chili powder or cayenne: To add heat to the chicken itself. The chicken alone isn’t too spicy. The sauce takes care of that. But you can always add more spice here too if you like

MANCHURIAN SAUCE INGREDIENTS

Chicken_Manchurian
Chicken_Manchurian

Vegetable or Chicken Stock: The first ingredient used to make it extra saucy and to add depth of flavor. I use store-bought vegetable stock, but chicken stock can’t hurt.
Tomato purée or tomato sauce: The second ingredient that adds sauce without making it overtly ketchupy. This is the runny kind that comes in a can or jar, but isn’t thick like tomato paste.
Ketchup: I use Hunt’s Natural or Heinz Organic. (Other awesome recipes that use ketchup: Stovetop Chicken Thighs and Chicken Shashlik.)

  • Chili garlic sauce: Adds heat, tang, and subtle sweet complexity, basically all the flavors we want in Manchurian. To lean more into South Asian flavors, I’ve tested with South Asian brands such as Mitchell’s or Maggi Hot & Sweet. But feel free to use Huy Fong Chili Garlic Sauce, Sriracha, or your favorite chili sauce (start with 1 tbsp so that it doesn’t get too spicy). Because of the tang this sauce adds, I find adding vinegar in the sauce unnecessary.
  • Sugar: I use raw cane but white or turbinado sugar work. Naturally, the other sauces you use may vary the amount you need, specifically the chili garlic sauce. Whether you use tomato purée (which doesn’t contain added sugar) or tomato sauce (which sometimes does) may also cause a slight variation.
  • Red chili flakes: Add extra heat and compensate if your chili garlic sauce isn’t the spicy kind.
  • White pepper or black pepper: I prefer using white pepper for Asian dishes, but black pepper will work equally well.
  • Cornstarch: To thicken the batter. Most chinese recipes will have you make a separate cornstarch slurry, which allows you to cook the sauce before thickening it. I skip making a separate cornstarch slurry because you’re only simmering the sauce for a couple minutes (and because I’ll cut steps wherever I can).

STIR-FRY INGREDIENTS

Chicken_Manchurian
Chicken_Manchurian
  • Garlic & ginger: Usually, I either run these through a food processor or use a mortar & pestle to crush them. In this case, you want to use a knife or food processor to finely chop so the garlic doesn’t become mushy and the ginger doesn’t become stringy.
  • Green onions: Also called scallions, and sometimes spring onions. I like to chop the white and light green parts very finely. Sometimes I’ll just throw them in the food processor with the garlic and ginger. Slice the deep green parts and keep for garnish.

WHAT TO SERVE WITH CHICKEN MANCHURIAN

CHICKEN MANCHURIAN

CHICKEN MANCHURIAN

Chicken Manchurian is a very popular Indo-Chinese dish. Crispy fried chicken pieces are tossed in a sweet and savoury sauce and served alongside fried rice or noodles.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 6 People
Calories 1 kcal

Equipment

  • 1 bowl
  • 1 wooden spoon
  • 1 Spatula
  • 1 cauldron 

Ingredients
  

  • 50 g  boneless chicken cut in cubes
  • 2 tbsp oil
  • 1 large dice green bell pepper 
  • 2 green  onions sliced
  • white sesame seeds for garnish

For The Marination

  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • ½ tsp` salt
  • 1 tsp white pepper
  • 1 egg
  • ¼ cup cornflour
  • 1 tsp ginger garlic paste

For The Sauce

  • ½ cup tomato ketchup
  • ¼ cup Chili Garlic Ketchup
  • 1 tbsp vinegar
  • 2 tbsp