Tag: Veggie Curry

  • Flavorful Chicken Bhindi Masala: A Quick & Easy Weeknight Dinner

    Chicken Bhindi

    I love BHINDI and in any form:)) Being truly a [highlight]bhindi lover[/highlight], I love to try different recipes with it. Bhindi Masala is one of the famouse dishes of Pakistani Home Cooking and people really love it. This is one of the special dishes made from okra (bhindi).Bhindi (Okra) can be cooked with variations. You can cook it with chicken or meat, or for a vegetarian touch you can cook it without meat.

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    After a hectic week, it’s time for something a little more savory and easy to cook meal. We start this week with another one of my mommy’s recipes. This is her Chicken Bhindi recipe.
    This time though she has combined both the chicken and okra to create this savoury, fragrant and juicy curry. Yummy…..sounds delicious!!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    If you are in a mood of cooking Bhindi (Okra) differently, without using mutton or beef, probably this is the recipe for you. This is curry based dish, perfect for lunch. A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi with Chapati or Roti

    Bismillah, let’s get started!

    Check it out the Chicken Bhindi Recipe and printable version below!!

    Chicken Bhindi

    A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm chicken
    • 500 gm okra
    • 4 green chilies
    • 2 onions thinly sliced
    • 3 to matoes chopped
    • 1/2 cup oil
    • 1 tbsp ginger garlic paste
    • 1 tbsp red chili powder
    • 1 tbsp coriander powder
    • 1 tsp all spice powder
    • 1/2 tsp turmeric powder
    • salt to taste
    • 1 onion sliced or chopped

    Instructions

    Directions

    • Wash okra properly then cut them from top and bottom.
    • Pat dry.
    • Heat oil in a wok or karahi over medium heat.
    • Fry the okras for 8-10 minutes or until slightly golden.
    • Take it out and drain on a paper towel.
    • Set aside.
    • Now add onions in the remaining oil.
    • Cook for 2-3 minutes or until translucent.
    • Add ginger garlic paste and cook 1 minute longer.
    • Add chicken, red chili, coriander and turmeric and tomatoes.
    • Cook until chicken is no longer pink and all water dries.
    • As the meat tender, add in fried okra, 1 onion and green chilies.
    • Sprinkle all spice powder.
    • Cover and simmer for 5 minutes.
    • Take it out in a serving dish.
    • Chicken Bhindi is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve hot with chapati or roti.

    If you like this Chicken Bhindi Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

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    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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    If you like this Tender Juicy and Flavorful Kachnar Gosht, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Egg and Potato Gravy Recipe

    A typical Pakistani recipe. Spicy Egg and Potato Gravy cooked with Whole Spices, Onions, and tomatoes. It goes well with biryani,steamed rice or even roti. Check it out the Egg and Potato Gravy Recipe here !!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 eggs
    • 5 medium potatoes
    • 2 onions, minced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 cup tomato puree
    • 2 bay leaves
    • 1 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp Fenugreek Seeds
    • 1/2 tsp garam masala powder
    • Salt to taste
    • 4 tbsp oil

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup fresh coriander leaves

    [/tab] [tab]Yield:8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a enough water in a sauce pan. Boiled eggs in it. Then remove the shells.

    Step 2

    Clean potatoes and cut into large pieces. Soak potatoes in salty water. Set aside.

    Step 3

    Heat oil in a large skillet or wok over medium heat. Put minced onion in it.

    Step 4

    Stir fry for 2 minutes then add ginger-garlic paste. Keep stirring.

    Step 5

    Place tomato puree, and all spices into the skillet. Cook for 4-5 minutes or until masala is cooked.

    Step 6

    Add 2 cups of water, bring to a boil. Then add potatoes.

    Step 7

    Cover with a lid and cook for 8-10 minutes or until potatoes are cooked and curry is thickened.

    Step 8

    Put the boiled eggs into the gravy. Now dish it out.

    Step 9

    Sprinkle fresh coriander leaves and green chilies over the top. Egg and Potato Gravy is ready to serve.

    [/tab] [tab]

    • Serve with biryani,steamed rice or even roti.

    [/tab] [/tabs]