

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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Homestyle Aloo Pyaz Sabzi with soft Phulkas and tangy chutney. Pure comfort food, energy-giving and delicious!

A rustic and comforting North Indian curry made with tender potatoes and sweet, caramelized onions in a tangy tomato gravy. This simple, one-pot dish comes together quickly and is perfect for a weeknight meal with hot rotis.
Serving size: 1 cup

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas

A fiery and pungent Rajasthani condiment made from fresh garlic and dried red chilies. This vibrant red chutney, also known as Lasun ki Chutney, adds a powerful kick to any meal, especially traditional pairings like bajra rotis, dal baati churma, or even as a zesty spread.


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


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Homestyle Aloo Pyaz Sabzi with soft Phulkas and tangy chutney. Pure comfort food, energy-giving and delicious!
This marwari dish is perfect for lunch. With 559.58 calories and 13.54g 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. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds. Add the hing and stir for a few seconds.
Add the thinly sliced onions and sauté, stirring frequently, for 8-10 minutes until they are deeply golden brown and caramelized. This step is crucial for developing the sweet, rich base flavor of the curry.
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the tomato puree. Sauté for 2 minutes, then add the spice powders: turmeric, red chili powder, and coriander powder. Mix everything well and cook the masala, stirring occasionally, for 4-5 minutes until it thickens and you see oil separating at the edges.
Add the cubed potatoes and salt. Gently stir to coat the potatoes evenly with the masala. Sauté for 2 more minutes.
Pour in 1.5 cups of water and stir well. Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are tender. You can check by piercing a potato with a knife; it should go through easily.
Once the potatoes are cooked, sprinkle in the garam masala and amchur powder. Stir gently and let the curry simmer for another 1-2 minutes to allow the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or puri.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Serving size: 1 tbsp
Prepare the Chilies
Grind the Chutney Paste
Cook the Chutney
Finish and Store