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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

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 mins
Cook Time 35 mins
Total Time 50 mins
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

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 mins
Cook Time 40 mins
Total Time 50 mins
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.
Keyword easy sarson ka saag recipe in hindi, sarson ka saag in english, sarson ka saag recipe – dhaba style, sarson ka saag recipe in english

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 mins
Total Time 10 hrs 30 mins
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

Keyword bone-in chicken thighs air fryer, bone-in chicken thighs calories, bone-in chicken thighs cast iron, bone-in chicken thighs grill, bone-in chicken thighs in oven, bone-in chicken thighs recipes

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 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
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 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
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 mins
Cook Time 30 mins
Total Time 50 mins
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 mins
Cook Time 30 mins
Total Time 45 mins
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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