A vibrant medley of fresh vegetables simmered in a rich and aromatic tomato-onion gravy. This comforting North Indian classic is perfect with roti or rice for a wholesome meal.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
264cal
6gprotein
28gcarbs
Ingredients
200 g potato (about 1 large, peeled and cubed)
75 g carrot (about 1 medium, peeled and diced)
150 g cauliflower florets (about 1.5 cups, cut into bite-sized pieces)
Crispy, puffy fried bread infused with the unique, aromatic flavor of carom seeds. This classic North Indian poori is a delightful treat for breakfast or any festive meal, pairing wonderfully with aloo sabzi or chole.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
This north_indian dish is perfect for lunch. With 578.84 calories and 14.68g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
1 tbsp ginger garlic paste
2 pcs green chili (slit lengthwise)
300 g tomatoes (about 3 medium, pureed)
0.5 tsp turmeric powder
1 tsp kashmiri red chili powder
1.5 tsp coriander powder
1.25 tsp salt
1.5 cup hot water (divided)
2 tbsp heavy cream
0.75 tsp garam masala
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the cashew paste
Soak the cashews in 1/4 cup of hot water for 20 minutes.
Drain the cashews, reserving the soaking water.
Blend the soaked cashews with 2-3 tablespoons of the reserved water until you get a completely smooth, creamy paste. Set aside.
2
Build the masala base
Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions and sauté for 8-10 minutes until soft and golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw smell is gone.
Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook for 7-9 minutes, stirring occasionally, until the masala thickens and oil separates from the sides.
3
Cook the vegetables
Add the cubed potatoes, carrots, and cauliflower to the pan. Stir to coat them with the masala.
Pour in 1/2 cup of hot water, bring to a simmer, then cover and cook for 10-12 minutes until the vegetables are about 70% cooked.
Add the green beans and peas. Mix gently, cover, and cook for another 5-7 minutes until all vegetables are tender-crisp.
4
Finish the curry
Reduce the heat to low. Stir in the prepared cashew paste and heavy cream.
Add the remaining 1 cup of hot water and stir until well combined.
Let the curry simmer gently for 2-3 minutes. Do not let it boil rapidly.
Turn off the heat. Sprinkle with garam masala and chopped coriander leaves. Stir gently.
5
Rest and serve
Let the curry rest for 5 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
236cal
8gprotein
44gcarbs
5gfat
Ingredients
2 cup Atta
1 tsp Ajwain (lightly crushed)
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.75 cup Water (for kneading, adjust as needed)
Instructions
1
Prepare the Dough Mixture
In a large mixing bowl, combine the atta (whole wheat flour), ajwain (carom seeds), salt, and 1 tablespoon of oil.
Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs. This step, known as 'moyan', helps make the pooris crispy.
2
Knead the Dough
Gradually add water, a little at a time, and begin to knead.
Continue kneading for 7-8 minutes to form a stiff and smooth dough. It should be firmer than chapati dough to prevent the pooris from absorbing excess oil.
3
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll.
4
Shape the Pooris
After resting, knead the dough again for one minute.
Divide the dough into 16-18 small, equal-sized balls.
Lightly grease your rolling surface and rolling pin with a drop of oil. Take one ball and roll it into an even circle, about 3-4 inches in diameter. Ensure the edges are not thinner than the center.
5
Heat Oil and Fry the Pooris
Heat the remaining 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
Carefully slide one rolled poori into the hot oil. Using the back of a slotted spoon, gently press down on the poori to encourage it to puff up completely.
Once puffed, flip it over and fry the other side for about 30-40 seconds until it turns a light golden brown.
Remove the poori with the slotted spoon, allowing excess oil to drain back into the pan.
6
Drain and Serve
Place the fried poori on a plate lined with paper towels to absorb any extra oil.
Repeat the frying process for all the remaining pooris.
Serve hot with your favorite curry, such as Aloo Sabzi, Chana Masala, or a side of pickle and yogurt.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
