Cabbage is one of my favorite vegetables because it’s super versatile and it will keep for a long time in my crisper. Although cabbage may be good for weight loss because of its high water content, it has many other (more important) advantages, too.
Photo: Cabbage Dry Curry[/caption]
Today, I present to you a Weight watcher’s Recipe with a simple list of ingredients. An easy to make Cabbage Dry Curry recipe, that will not only nourish your body but will also please your palette. Do try it!!
Now add rai, tomatoes, red pepper, cumin powder and salt.
Add a little water and cook for a while.
Now add cabbage. Cover the lid and cook for 10 minutes.
Remove the lid and cook on full heat to dry out the water.
Dish it out. Garnish with green chilies and coriander leaves. Cabbage Dry Curry is ready to serve. ENJOY!!
Notes
The left overs can be used as a filling for a grilled sandwich that will make for a quick lunch box or after school snack for your kid.
Serving Suggestions:Serve with Oats chapati or brown rice.
If you like Cabbage Dry Curry Recipe and make it then let me know your feedback by commenting below.
Today marks the start of spring. Traditional rites and festivals of spring revolved around its importance in growing food. Plants start to grow and animals come out of hibernation and begin reproducing. People come out of hibernation too!
I’m really excited to be back with another Traditional Pakistani recipe (if you didn’t see my Kachnar Gosht and Karela Gosht then I’d really recommend you give those a try too).
So let’s celebrate spring with another Traditional Pakistani food (Kachnar Keema).
Photo: Kachnar Keema
A Lil Bit About Kachnar:
Kachnar/Orchid is a species of flowering plant in the family Fabaceae, native to southeastern Asia, from southern China west to Pakistan and India.
Kachnar tree, Bauhinia variegate, is also known as Orchid tree or Butterfly tree because of the way it’s flowers look. This is a very popular ornamental tree in subtropical and tropical climates, grown for its scented flowers and also used as food item in South Asian cuisine.
Varieties of Kachnar:
Kachnar has three varieties (red, white and mauve) depending upon the colour of its flowers.
Photo: Kachnar Keema Recipe
Kachnar Keema
In Pakistan, its buds are considered a delicacy. They are available for a short season only and are difficult and expensive to buy. Eating Kachnar ( Orchid)is very beneficial for our health as this vegetable is blessed with advantages and it taste is really good when cooked with addition of any mince meat(keema).
Photo: Kachnar Keema Recipe
One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
Photo: Kachnar Keema Recipe
My take on a traditional Pakistani Kachnar Keema with lamb mince, kachnar buds, and served hot chapatai and Raita.
I’ve been trying to perfect Kachnar Keema for a while, but I’ve always found that it was lacking a little something – it had meatiness from the lamb, bitterness from the kachnar buds and saltiness from the spices but it needed just a hint of creaminess. A few weeks ago on a whim (figuring that mince meat and yogurt go well) I decided to add some yogurt to my Kachnar Keema and the problem was solved – it is delicious.
Photo: Kachnar Keema Recipe
If you’re reading this and thinking “hmmmm, what would be the taste, or would I like this recipe?” then stop!! Whilst you can taste the flavour of the kachnar, it compliments the mince rather than overpowering it.
Soooooooo…. convinced?
Kachnar Keema Recipe
Extra-Bonus Tips :
Before serving sprinkle lemon juice if this is to your taste. (I think it improves the flavour.) It’s good with naan, chapattis, or any other kind of bread, and Zeera Raita (Cumin Yogurt Sauce).
This has Taste and is a Treat.
Photo: Kachnar Keema Recipe
Here is an easy to cook Kachnar Keema recipe to try out!
One thing I love about cooking is discovering new flavours that go together, especially when it’s flavours that you wouldn’t necessarily think to put together and today’s Kachnar Keema recipe is one of those creations.
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6
Author Bushrah | Recipestable
Ingredients
1kgmutton or lamb mincekeema
1/2kgkachnar
1/2cupoil or ghee
3onionsfinely chopped
2large tomatoesfinely chopped
1teaspoonginger paste
1teaspoongarlic paste
1/2cupplain yogurt
2teaspoonred chili powder
1teaspooncoriander powder
1teaspooncumin powder
1/2teaspoongaram masala powder
1/4teaspoonturmeric powder
salt to taste
Instructions
Wash kachnar properly with water.
Now heat oil in a skillet or wok over medium high heat.
Saute onion in hot oil until transculant.
Now add ginger garlic paste and cook for 30 seconds.
Then add tomatoes, and mince.
Cook on high flame for few minutes or until meat is no longer pink.
Season with red chili, salt, cumin powder, coriander powder and turmeric powder.
Add 1 cup water and cover with the lid.
Let it simmer for 40 minutes or until mince is cooked thoroughly.
Remove the lid and cook mince on high heat for 5-8 minutes or until oil comes on top.
Now add kachnar and yogurt.
Cook and stir for 10 minutes or until done.
Now put on dum for few minutes then dish it out. Kachnar keema is ready to serve. ENJOY!!
Notes
Serving Suggestion: Serve Kachnar Keema with hot Chapati, Zeera Raita and Salad
If you make this recipe, be sure to snap a photo and hashtag it #Recipestable. I’d love to see what you cook!
Aloo Shimla Mirch is a tasty vegetarian dish, cooked with capsicum, potato, onion and other ingredients. Try out this very healthy for your family and kids.
Cook for 3-4 minutes or until you get the nice fragrant from them.
Step 4
Then add tomatoes. And sauté them till they are translucent and soft. It will take about 15 minutes.
Step 5
Now add red chili, coriander powder, cumin powder, turmeric powder and salt.
Step 6
Cook for 2-3 minutes then add potatoes.
Step 7
Add 1 cup water and cook for 10 minutes or until potatoes are tender.
Step 8
Add green pepper (shimla mirch) and onion. Mix well.
Step 9
Now Cover the pan and cook it till potatoes are done.
Step 10
It will take about 10 minutes and all the water will absorbed.
Step 11
Sprinkle garam masala over it and stir well. Aloo Shimla Mirch is ready to serve.
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Keep the size of onion, potato and green bell pepper same while cutting.
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Serve with chapati or paratha.
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If you like Aloo Shimla Mirch Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Shimla Mirch, do share with us and we would be glad to give it a try.
As the title of recipe Shimla Mirch with Chicken suggest this dish is a delicious combination of green bell pepper, spiced and mainly chicken. You can have it dinner as well as in lunch. Do confer it an attempt for your own good.
Photo: Shimla Mirch with Chicken Recipe
Check it out the Shimla Mirch with Chicken Recipe here!!
Saute onions, ginger and garlic paste, for few minutes or until trasnculent.
Step 3
Add tomatoes, salt, turmeric, coriander powder and red chilli.
Step 4
Stir well.
Step 5
Cook for 5 minutes or until the oil comes on the top and the tomatoes and tender.
Step 6
Add the chicken and cook on high flame for 15-20 minutes or until no longre pink.
Step 7
Add 1 cup of water.
Step 8
Cover the pot and cook on medium flame for 20 minutes or until the chicken is cooked thorough and little water is left.
Step 9
Now add green bell pepper and sliced onion. Cook on high flame so that the water dries and oil comes on surface.
Step 10
Sprinkle garam masala ovre it. Mix it well.Shimla Mirch with Chicken is ready to serve. ENJOY!!
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Serve with chapati or rice.
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If you like Shimla Mirch with Chicken Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Shimla Mirch with Chicken, do share with us and we would be glad to give it a try.
The Bhindi Masala Recipe is a simple and quick recipe that you can make in a jiffy for a week-night dinner. All you need is Bhindi , tomatoes and onions and a few basic spices. Must try it and Share your experience with us!!
Wash and pat dry the Bhindi/Okra and cut into long pieces.
Step 2
Heat Oil in a pan and add cumin seeds and fry it for a minute.
Step 3
Add chopped onions and saute till they are soft.
Step 4
Add chopped tomatoes and green chillies and fry for another two minutes.
Step 5
Add chilli, coriander and turmeric powders and toss well.
Step 6
Stir in the chopped Okra pieces and combine it well. Cook covered on a medium flame , stirring occasionally.
Step 7
Add salt and Amchur powder.
Step 8
When the Okra is cooked and raw smell goes.
Step 9
Remove the lid and saute well for 4-5 minutes.
Step 10
Remove from the heat and transfer into a serving bowl. Bhindi Masala is ready to serve.
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Serve with roti.
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If you like Bhindi Masala Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Bhindi Masala, do share with us and we would be glad to give it a try.
Aloo Muttuer _ a simple Pakistani Style curry which we often make at home. Aloo and Mutter, their combo is always good. Must try this Aloo Mutter Recipe, you’ll love it.
Heat the oil and add tomato, turmeric powder, red chili powder and green chilies.
Step 3
Fry it till oil is absorbed.
Step 4
Add potatoes and green peas and mix them well.
Step 5
Fry it for 5 minutes.
Step 6
Add 2 cups water and cover it. Cook it till water is partly absorbed.
Step 7
Garnish it with fresh coriander leaves. Aloo Mutter is ready to serve.
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Serve with Chapati.
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If you like Aloo Mutter Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Mutter, do share with us and we would be glad to give it a try.
Bhindi Pyaz is a spicy veggie curry made from onion, okra and some spices. It is very easy and quick to make so you can make it on everyday basis. This Bhindi Pyaz is very healthy and taste so delicious. Goes great with chapati or tandoori roti. Give it a try!!
Photo: Bhindi Pyaz (Sautéed Okra with Onions)
Photo: Bhindi Pyaz (Sautéed Okra with Onions)
Photo: Bhindi Pyaz (Sautéed Okra with Onions)Photo: Bhindi Pyaz (Sautéed Okra with Onions)Photo: Bhindi Pyaz (Sautéed Okra with Onions)
Aloo Anday ki Bhujiya is an Effortless dish to prepare. This is one of my favorite fast and simple recipes.
Potato is very common vegetable which is always available at home. You can Make this aloo anday ki bhujiya easily and serve on breakfast or lunch with chapatti, paratha and some pickle. Try this Aloo Anday ki Bhujiya recipe, hope you’ll like it.
Check it out the Aloo Anday ki Bhujiya recipe here!!
Peel potatoes then cut into small cubes. Reduce heat to low and let it simmer for 20 minutes or until potatoes and peas are tender.Try this Potato Peas Curry Recipe from a member of the Recipestable Community.
Methi Chicken (Chicken Curry with Fenugreek Leaves)
Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.
Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.
Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.
You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.
Photo: Cauliflower Curry Masala Recipe
Check it out the Cauliflower Curry Masala Recipe here!!
An unique combination of baby corn with delectable spicy flavours. This Baby corn masala is a tasty vegetarian dish. Baby Corn Masala is very yummy and does not require much time to get cooked. The foodies will surely love it. Definitely worth to try this simple but tasty recipe.
Try this baby corn masala recipe, a rich peanut based delicious gravy, perfect for roti, chapati and pulao. ..!!
Aloo Tarkari is an excellent potatoes dish that is not only tasty but also a hale and hearty dish as potatoes are full of potassium. Taking potatoes twice a month is good for everyone so take it in the form of some delicious dish. It cooks quickly and easily and will make a great breakfast if served with paratha or puri. So bookmark this Aloo Tarkari recipe for your Breakfast menu.
Put onions, garlic, green chilies, ginger, red chili, coriander powder and salt in a blender. Blend to form a paste.
Step 2
Cut potatoes into small cubes and set aside.
Step 3
Boil water in a pan. Add plalak and methi in th boiling water.
Step 4
Stir and cook for 5 minutes or until crisp-tender.
Step 5
Remove from the heat. Strain the water.
Step 6
Mash the leaves lightly.
Step 7
Heat oil in a deep pan over medium heat. Add the masala paste. Cook and stir for 12 minutes or until the moisture evaporates.
Step 8
Add mashed palak and methi leaves to the masala. Stir fry for 15 minutes or until cooked thorough.
Step 9
Add potatoes and mix well. Cook until the potatoes are done.
Step 10
Sprinkle with garam masala.
Step 11
Take it out in a serving bowl. Aloo Methi Palak is ready to serve.
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Serve with roti.
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If you like Aloo Methi Palak Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Aloo Methi Palak, do share with us and we would be glad to give it a try.
Aloo curry are easy to make curried potatoes with great flavor. Abundant spices make this better than any restaurant curry I’ve tasted. Check it out the Potato Curry (Aloo Curry) recipe here !!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients
6 potatoes (aloo), boiled
3 green chillies, chopped
1/2 tsp dry ginger powder
1 tsp mango powder (amchur)
1 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
1/4 tsp asafoetida
1 cup coriander leaves, chopped
Oil as required
salt to taste
Directions:
Step 1
Peel and cube potatoes; mash them slightly.
Step 2
Heat 4 tbsp oil in a pan . Add asafoetida and cumin seeds. When they pop, add potatoes, turmeric, ginger, mango powder, and salt.
Step 3
Add water to make a thin gravy.
Step 4
Remove from the fire.
Step 5
Heat 1 tbsp oil. When it is hot, pour over aloo.
Step 6
Sprinkle chilli powder and coriander leaves over.
Step 7
Take it out in a serving dish. Aloo Curry is ready to serve. Enjoy!!