

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Energy-giving Aloo Pyaaz ki Sabzi with aromatic Ajwain Paratha and cool curd. Homestyle comfort!

A rustic and comforting North Indian stir-fry featuring tender potatoes and sweet, caramelized onions in a blend of everyday spices. This simple, one-pan dish comes together quickly and is perfect for a weeknight meal with hot rotis or parathas.
Serving size: 1 cup

A classic North Indian flatbread with a warm, aromatic flavor from carom seeds. These flaky, layered parathas are perfect for breakfast or lunch, served with yogurt, pickles, or a simple curry.
Serving size: 2 parathas

Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


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Energy-giving Aloo Pyaaz ki Sabzi with aromatic Ajwain Paratha and cool curd. Homestyle comfort!
This marwari dish is perfect for lunch. With 747.55 calories and 22.21g of protein per serving, it's a nutritious choice for your meal plan.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter. Immediately add the asafoetida (hing) and sauté for a few seconds until fragrant.
Add the sliced onions and sauté on medium-low heat, stirring frequently. Cook for 8-10 minutes until they are deeply golden brown and caramelized. This step is crucial for developing the sweet, rich flavor of the dish.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes until they break down, become soft, and are well-integrated into the onion base.
Add the dry spice powders: turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, stirring continuously, until you see oil separating from the mixture.
Add the cubed potatoes and mix gently for a minute to ensure they are thoroughly coated with the spice masala.
Pour in 1/4 cup of hot water, stir, and bring the mixture to a gentle simmer. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 12-15 minutes. Stir once or twice in between to prevent sticking. The potatoes are done when they are tender and can be easily pierced with a fork.
Once the potatoes are cooked, remove the lid. Sprinkle the garam masala and amchur powder over the sabzi. Gently mix and cook for another 2 minutes on low heat, allowing the final flavors to meld.
Turn off the heat and garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or as a side dish with dal and rice.
Prepare the Dough
Shape and Layer the Parathas
Cook the Parathas
Serve
Serving size: 1 cup
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
Ferment and Set the Curd
Chill and Serve