

Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Perfectly spiced, protein-packed Mughlai Anda Masala with aromatic Peas Pulao – a comforting, creamy meal!

A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made with cashews, aromatics, and a blend of classic Mughlai spices. Perfect for a special dinner.
Serving size: 1 serving(1 cup curry with 2 eggs)

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Perfectly spiced, protein-packed Mughlai Anda Masala with aromatic Peas Pulao – a comforting, creamy meal!
This mughlai dish is perfect for dinner. With 899.77 calories and 33.05g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the eggs and cashew paste. Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10 minutes for hard-boiled. Drain the hot water and run cold water over the eggs. Peel them once cool enough to handle. Optionally, you can prick the eggs with a fork and shallow fry them in 1 tbsp of oil until they are lightly golden. This adds a nice texture. Grind the soaked cashews with 2-3 tbsp of water into a very smooth paste. Set aside.
Sauté the aromatics. Heat ghee or oil in a heavy-bottomed pan over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the finely chopped onions and cook until they turn deep golden brown, stirring often. This will take about 8-10 minutes and is key to the flavor. Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Cook the masala base. Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds. Pour in the tomato puree and add the salt. Mix well and cook until the masala thickens and you see oil separating from the sides, about 8-10 minutes.
Build the creamy gravy. Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling. Add the prepared cashew paste. Mix well and cook for 3-4 minutes, stirring, until the paste is cooked and fragrant.
Simmer and finish the curry. Pour in 1.5 cups of warm water and mix everything together. Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes until the gravy thickens to your desired consistency. Stir in the fresh cream, garam masala, and crushed kasuri methi. Gently slide the boiled/fried eggs into the gravy. Simmer for just 2 more minutes to allow the eggs to absorb the flavors. Garnish with chopped coriander leaves and serve hot.
Serving size: 1 serving
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.
Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.
Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.
Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.
Serving size: 1 serving
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Set the Dahi to Ferment
Chill and Serve
Rest and Serve: After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and absorb any remaining steam. After resting, open the lid and gently fluff the rice with a fork. Garnish with fresh coriander leaves and serve hot.