This dish represents the way that Okra is served in many parts of Delhi and also in the Punjab, Bengal and other parts of North India. Okra are cooked with a caramelised onion paste, and the success of the dish depends on the onion paste being cooked to the right depth and consistency. Then tomato puree is added with spices to make a delicious sauce.
This dish comes via inspiration from Madhur Jaffrey, and like all of her dishes, it is very successful. The okra are meltingly tender, and the sauce coats them beautifully.
Are you interested in other Subzi dishes? Try Okra Subzi, Potato Sabzi, Carrots and Green Peas Subzi and Beetroot and Carrot Subzi.
Or perhaps other Okra recipes. Read more about Okra here. Then try okra in Sambar, and in Moar Kuzhambu. And make Sri Lankan Okra in Coconut Milk, Okra Stuffed with Onions, Mustard Okra Fry, Sri Lankan Okra Curry, and Spicy Dried Okra.
Browse the Madhur Jaffrey dishes we have made, all of our Subzi dishes, and all of our Okra dishes. All of our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Early Winter dishes.
Continue reading “Okra with Onions | Pyaaz Waali Bhindi Subzi”
Toor Dal is a lentil much loved all over India, from the Sambars of Tamil Nadu and other parts of South India, to the Aamti variation of the Maharashtrian Varan, to the Dal Tadka of the Punjab. And no wonder. The creamy, flowing texture and interesting flavour of the dal makes it a favourite with many.
The Punjab is full of wonderful dals, from Dal Makhani to Amritsari Dal. But nothing really beats the simplicity of Dal Tadka. In the same way that Varan is loved by the Maharashtrians, and Neiyyum Parippum is loved by the Keralites, this simple dal dish has a strong appeal. It is made with toor dal and generously spiced with a tadka of black mustard seeds, garlic, chilli and cumin.
Toor Dal is famous world wide. Easy and cheap to make, it became a favourite of restaurateurs, so was introduced early to restaurant-goers in other parts of the world. It goes so well with rice and an array of Indian flat breads. Jeera rice is particularly nice with it.
Dal Tadka is very similar to Aamti, and my Maharashtrian friends call it the Punjabi Aamti. You might like to read about the difference between Dal Tadka and Dal Fry.
Please have a look at Aamti too, and our Sambar dishes. You might also like a beautiful Mung Dal, or a Mung and Red Lentil Dal.
Explore other famous Punjabi dishes such as Baingan Ka Bharta – Punjabi Smoky Eggplant Curry, Dal Makhani and Amritsari Dal.
Browse all of our Toor Dal dishes here, and all of our Punjabi dishes also. All of our Indian dishes are here. Or explore our easy Mid Summer recipes.
Continue reading “Dal Tadka | Punjabi Toor Dal – Home Style”
Achari dishes are so-called because they use the same set of spices that are commonly used in pickles (achar) in North India. Achari can refer to almost any ingredient – mushrooms, eggplant, paneer, okra, potatoes, and more. The recipes are more or less the same for the different ingredients. Today we are making Achari Mushrooms.
Spices are roasted and ground to a powder to make an Achari Masala, the spice mix common to the Achari dishes and also to pickles. A tomato gravy is made with the spices and the mushrooms are briefly simmered in the gravy.
Are you looking for other Mushroom recipes? Try Slow Cooked Creamy Mushrooms, the Perfect Mushrooms Sauce, and Mushroom Curry with Tomato-Yoghurt Sauce.
Try this dish that also uses Panch Phoron: Pear, Celery and Fennel Salad with Panch Phoron Crunch.
Browse all of the Mushroom dishes, all of our Punjabi dishes and all of the Bengali dishes. Or explore all of our Indian dishes. Alternatively take some time to browse our collection of Late Autumn dishes.
Continue reading “Achari Mushrooms | Spicy Mushrooms”
It has been a while since I posted an Urad recipe. Urad is one of my favourite lentils, comforting and nourishing, and used a lot in the Punjab region. It is easy to cook with, especially if you know and respect its properties.
This dish is a cousin of Dal Makhani, using yoghurt instead of butter and cream, and whole urad rather than split urad dal.
And what a stunner! This is a slow cooked dish – taking around 5 hours – but they are effortless hours. No need to do more than the odd stir or two.
Are you looking for Urad recipes? You might like to try Urad and Red Rice Kitchari, Urad Dal Garlic Rice, and Urad Tamatar Dal.
We also have Rajma (kidney bean) recipes – try Rajma Sundal, Feijoada, and Capsicums Stuffed with Kidney Beans and Feta.
Or perhaps you are looking for Dal Makhani style dishes. Try our very popular Dal Makhani Restaurant Style, Indian Bazaar Dal Makhani, and Amritsari Dal.
Punjabi recipes are always packed with flavour. Try Baingan ka Bharta, Quince Aachar, and Tomato Bharta.
Alternatively, explore all of our Dal Makhani and similar recipes. Or browse Punjabi recipes. We have a range of different Urad recipes and Rajma (Kidney Bean) recipes. You might also like to check out the Madhur Jaffrey recipes that we love. Oh and our Dal recipes are here. All of our Indian recipes are here. Or take some time to browse our Mid Autumn dishes.
Continue reading “Whole Unhulled Urad and Rajma Dal | Urad Lentils and Kidney Beans Dal”
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
Looking for Bharta recipes? Try Baingan ka Bharta.
Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.
It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Continue reading “Tomato Bharta | Roast Tomato Side Dish or Chutney”
Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. It is also great as a substitute for Jicama (Yam Bean). Use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Are you after other Subzi dishes? Try Sweet Potato Subzi with Yoghurt, Pumpkin and Sweet Potato Subzi, and Potato Subzi.
Check for other Kohlrabi recipes here. Explore our Punjabi recipes, and browse all of our Indian collection. Or take some time and browse our easy Late Winter recipes.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
A gentle Punjabi dish from Urad and Channa lentils
If I wasn’t such a fan of South Indian food, culture, arts, music, temples, rituals and everything else that is predominately from Tamil Nadu, I might have fallen in love with the Punjab. Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors can still be found in rural areas even today. The cuisine is characterised by a profusion of dairy products in the form of malai (cream), paneer and dahi (yoghurt). And also the dals are a speciality of Punjabi cuisine, made of whole pulses like black gram (urad), green gram (mung) and Bengal gram (channa). They are cooked in covered earthen pots on a slow fire clay oven fueled with dung-cakes, often simmered for hours till they turn creamy, and then flavoured with spices and rounded off with cream and butter for that rich finish. The food is simply delicious. Thanks to Sanjeev Kapoor for part of this information.
Urad lentils are favourites in the Punjabi cuisine, and take so well to the long slow cooking. This dish is soothing and gentle, despite the large amounts of garlic and ginger. Their assertiveness is overcome by the long slow cooking time. The dish is generally quite mild in its spiciness.
You might like to explore our Urad Lentil recipes here and here, especially all of the Dal Makhani-style dishes. Browse the Punjabi recipes. Or check out our Slow Cooking dishes.
Continue reading “Amritsari Dal from the Punjab”
A simple but exceptional Dal Makhani
The story of this Dal Makhani goes like this:
Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.
I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani | Home Style Dal Makhani”
An excellent curry from the Punjab region.
There are many types of wadi/vadai from all over India — this dish takes large Punjabi ones made of sundried lentils and spices (urad dal, mung dal, black pepper, cumin, chillies etc.)
The wadis add flavour, but they also add a wonderful texture to dishes, and being so dry they soak up the wettest of gravies making the dish perfectly composed with a thickness that is delectable. You can get them at your Indian Grocer, but you might like to call first and ask if they stock them. Ask for the large Punjabi Wadi. Or you can make your own!
You might also like to try our Punjabi Dal Makhani recipes. You might also like to try other Subzi recipes. Browse all of our Potato recipes here and here, all Eggplant recipes here and here, or all of our Indian recipes here and here. Find inspiration in our easy Autumn recipes here and here.
Continue reading “Aloo Baingan Wadi Ki Subzi | Potato and Eggplant Curry with Punjabi Wadi”
Urad lentils are mostly used in Nth Indian dishes, and it enjoys long and slow cooking.
Most Indian lentils come in four ways:
- Skinned, whole
- Skinned, halved
- Unhulled, whole
- Unhulled, halved
and amazingly, each one has a different taste, different properties, are best for different dishes. I was out of urad (black gram) this week, and my trip to the Indian grocer yielded four different packages.
Urad dal is quite special indeed. I love it a lot. Mostly Nth Indian in style, it takes to long and slow cooking very well. For Mah ki Dal we use whole unhulled lentils.
You might like to try different Dal Makhani recipes, and other Mah ki Dal Recipes.
There is also a Unhulled Urad and Rajma recipe, another sister to Dal Makhani. For more information on Urad, go here.
Other Urad Dal recipes include Urad Dal Rice, Amritsari Dal, and Urad with Coconut, Coriander and Tomatoes.
Try other Dals as well – Masoor Dal with Green Chillies, Mung Dal with Ghee and Spices, and Aamti.
Browse all of our Dal recipes and all of our dishes using Urad Dal. Our Indian recipes are here. Or find inspiration in our Late Winter recipes.
Continue reading “Mah di Dal | Kaali Dal | Creamy Black Lentils”
A hot, sour, oily, bitter Indian pickle, Punjabi in style.
Aachar is a spicy Indian pickle. It varies from place to place, from home to home. If you check your local Indian grocery you can see a multitude made from almost everything that you can imagine. You will have heard, no doubt, of mango pickle or lime pickle — these are very popular. But take any ingredient of the plant variety and I guarantee that there is a pickle made from it.
Quince (our hard sometimes gritty, always sourish fruit) is not well known in India, as far as I can judge. The Indian Quince is quite a different fruit altogether. But, using other recipes as a guide, I made this quince pickle that has become a family staple that we make each year.
Recently given a wealth of quinces, jam was made, quince paste too, some of these beauties, and two batches of this Quince Pickle. It is hot, sour, oily, bitter — that lovely combination of Ayurvedic tastes — and is styled after the Punjabi pickles.
We have other Quince recipes too. Try Quince Jam/Jelly, Quince Paste, Afghani Quinces with Split Peas, and Slow Cooked Sweet Spiced Quinces. For more ideas, read What to Do with Quinces.
You might also like to try Fresh Green Apple Pickles, Gujarati Carrot Pickle, Pickled Cumquats, and Pickled Cumquats.
Or browse all of our Quince recipes, and Pickle recipes, and you might like to read about Autumn Preserving. Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials and our Mid Autumn collection of dishes.
Continue reading “Quince Aachar | Quince Pickle”
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.
Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.
Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.
Or perhaps you are looking for Punjabi recipes. Try Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.
You might also browse all of our collection of Dal Makhani and similar recipes. Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.
Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”
A favourite of our family
Urad, that black skin lentil, wonderfully creamy coloured under the skin, is a hard dal that takes a Life (Time) of Cooking (haha). Seriously, it does take a while to cook.
Most people know Urad through Dal Makhani. There are three versions here. One came from Nilgiris Restaurant, that iconic Indian restaurant in Sydney. One was given by the chef at the Oberoi in Bangalore. And the last one was given by a young man working at an Indian grocery. He recited it from memory, and it is very simple but rich in flavour.
Are you looking for similar Dal recipes? Try Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).
Browse all of the Urad recipes and our Indian recipes. Check out our Indian Essentials. Our Dal dishes are here. Or explore and be inspired by our easy Late Autumn recipes.
Continue reading “Urad Tamatar Dal | Urad Dal with Tomatoes”
An Indian eggplant dish with a wonderful smoky flavour.
There are so many way to cook eggplants – it is such a versatile vegetable. Although it can definitely stand on its own (eg steamed eggplant dishes), it often prefers to be a part of a larger dish than stand on its own.
This recipe is an Indian dish where the eggplant is grilled until cooked through, and the flesh is mixed with spices. Many cuisines have recipes that treat the eggplant in similar ways but vary the ingredients. Baba Ganoush is one example.
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. Baingan Bharta is so popular, though, versions exist in several states of India.
Are you looking for other Bharta recipes? Try Tomato Bharta. Or try other Punjabi dishes – Kohlrabi Subzi, Dal Makhani, and Potato and Eggplant Curry.
Perhaps you are looking for Eggplant recipes. Try Grilled Marinated Eggplant, Saffron and Rose Scented Eggplant and Brinjal Fry.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes here and here. You might also like to browse our other Eggplant dishes. Our Indian recipes are here. Perhaps browse our Indian Essentials. Or find some inspiration in our Early Spring recipes.
Continue reading “Baingan Ka Bharta | Punjabi Smoky Eggplant Curry”