

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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Fiber-rich guwar fali sabzi, soft phulkas, and perfectly spiced egg bhurji – a homestyle, protein-packed lunch!

Tender cluster beans cooked in a tangy yogurt-based masala with aromatic Rajasthani spices. This traditional dry curry is a staple in North Indian homes and pairs perfectly 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 quick and savory Indian-style scrambled egg dish, packed with flavor from onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 20 minutes and delicious with pav or roti.
Serving size: 1 cup


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


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Fiber-rich guwar fali sabzi, soft phulkas, and perfectly spiced egg bhurji – a homestyle, protein-packed lunch!
This marwari dish is perfect for lunch. With 677.73 calories and 28.58g of protein per serving, it's a muscle-gain option for your meal plan.
Prep the Ingredients: Wash the guvar fali thoroughly. Trim the top and tail ends, and chop them into 1-inch pieces. Finely chop the onion. Slit the green chilies. Whisk the curd in a bowl until smooth and set aside to bring it to room temperature.
Temper the Spices (Tadka): Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and carom seeds. Allow them to crackle for about 30 seconds. Then, add the asafoetida and sauté for another 10 seconds.
Sauté Aromatics: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Cook the Masala Base: Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously and cook for about 45 seconds, ensuring the spices don't burn. This step is crucial for developing flavor.
Incorporate the Yogurt: While keeping the heat on low, slowly pour in the whisked room-temperature curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until the masala thickens and you see oil separating at the edges.
Cook the Cluster Beans: Add the chopped guvar fali and salt to the pan. Mix well to coat the beans evenly with the masala. Pour in 1/4 cup of water, stir, and bring the mixture to a gentle simmer.
Simmer Until Tender: Cover the pan with a lid and cook on low heat for 12-15 minutes. Stir every few minutes to prevent sticking. Cook until the beans are tender but still have a slight bite. If the sabzi looks too dry, you can add a splash of hot water.
Garnish and Serve: Once the beans are cooked, turn off the heat. Sprinkle the garam masala over the sabzi and mix gently. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with roti, paratha, or as a side with dal and rice.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.
Sauté the aromatics
Cook the base masala
Scramble the eggs
Garnish and serve