

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
Loading...
Energy-giving Bajra Roti with aromatic Aloo Pyaaz Sabzi and spicy Lehsun Chutney - a homestyle breakfast to kickstart your day!

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: 1 serving
Prepare the Dough

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 serving

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.


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!
Energy-giving Bajra Roti with aromatic Aloo Pyaaz Sabzi and spicy Lehsun Chutney - a homestyle breakfast to kickstart your day!
This rajasthani dish is perfect for breakfast. With 578.65 calories and 12.330000000000002g of protein per serving, it's a high-fiber option for your meal plan.
Shape the Rotis
Cook the Rotis
Serve
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.
Serving size: 1 serving
Prepare the Chilies
Grind the Chutney Paste
Cook the Chutney
Finish and Store
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.