

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
Loading...
Homestyle Aloo Pyaaz ki Sabzi with energy-giving, fiber-rich Bajra Roti – a perfectly spiced meal.

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 rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Serving size: 2 rotis

A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
Serving size: 0.25 cup


Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!


Aromatic Murgh Khada Masala with light phulkas & zesty chutney. A protein-packed, soul-satisfying meal!


Perfectly spiced Bhuna Kukda with flaky paratha & tangy mint raita. A protein-packed, delicious treat!


Aromatic, perfectly spiced Rajasthani Chicken Curry with light phulkas. Protein-packed comfort!


Perfectly spiced Khad Khargosh with wholesome Bajra Roti. A rich, soul-satisfying treat!


Creamy, aromatic Mohan Maas with rustic Bejar ki Roti. A soul-satisfying, energy-giving dinner!
Homestyle Aloo Pyaaz ki Sabzi with energy-giving, fiber-rich Bajra Roti – a perfectly spiced meal.
This rajasthani dish is perfect for dinner. With 634.98 calories and 13.340000000000002g of protein per serving, it's a high-fiber option 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 the Rotis
Cook the Rotis
Serve
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.