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Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.

INGREDIENTS:

  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish

PREPARATION TIME: 20 Minutes

WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE

HOW TO PREPARE:

  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

Soya Chunks are made of soy flour from which oil has been extracted. Soya Chunks are rich in Omega 3, polyunsaturated fats, proteins, calcium and iron. Soy has a high fibre content which increases metabolism, keeps stomach full for a long time and aids in easy digestion. But taking them in large quantities may damages liver as it increases the uric acid in body .

I have added other veggies too to complete  or increase the nutrient content. This is easy recipe and can be made for parties as well or made regularly. Its a one pot meal recipe so less utensils are used!

INGREDIENTS:

  1. 2 Cups Basmati Rice
  2. 1 Cup Soy Chunks
  3. 1 Large Potato
  4. 1 Onion
  5. 1/2 Cup Peas
  6. 1/2 Cup Carrots
  7. 1/4 Cup Beans
  8. 1/4 Cup Corn
  9. 1-2 Bay Leaves
  10. 2-3 Cloves
  11. 2-3 Cardamom
  12. 1 Star anise
  13. 1 Teaspoon Cumin Seeds
  14. 1 Teaspoon Ginger Garlic paste
  15. 1 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Red Chilly Powder
  17. 1/2 Teaspoon Turmeric
  18. 1/2 Teaspoon Garam Masala
  19. Salt as per taste
  20. 2 Tablespoon Oil
  21. Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Wash rice and keep aside, Slice the Onions and keep aside
  • In a wok, heat oil, crackle Cumin Seeds, Star Anise, Cloves, Cardamom and Bay Leaves
  • Add Sliced Onions and Ginger Garlic Paste. Saute until Onions get translucent.
  • Add Corn, peas, Medium cut Potatoes, 1″ Cut Beans, Carrots and Soya Chunks.
  • Keep Cooking until the veggies are slightly cooked
  • Add Salt, Red Chilli, Turmeric, Garam Masala and Cumin Powder
  • Mix everything and Add soaked Rice.
  • Pour in double the quantity of water than the rice .
  • Mix, Cover and cook until rice is cooked and water is reduced.
  • Water should have dried up.
  • Take off flame and keep it covered for 5-8 minutes for rice to get cooked in steam
  • Once done serve hot with fresh coriander as garnish.

Karahi is nothing but a heavy bottom pan in a big bowl shape. The Karahi recipes are all made in this pan and thus named after it. The origins of karahi recipes can be found in Pakistan, so named this dish Lahori Murg Karahi.

Chicken is also known as “Murg” and here i have used small cuts of chicken thighs. Chicken thighs are juicy and is easy to chew. It doesn’t get chewy unlike the breast pieces., but whole chicken can also be used. Lahori Murg Karahi is made in thick rich tomato gravy and various spices to give it its aroma and flavour!

Karahi recipes are generally dry but i like keeping a little thick gravy , which makes it even more tastier and fingerlicking. Lahori Murg Karahi is served with Roti, Naan, Parathas or Rumali rotis.

INGREDIENTS:

  1. 2lb/1 kg Chicken Thighs boneless
  2. 4 Tomatoes
  3. 1 Onion
  4. 2 Teaspoon Ginger Garlic Paste
  5. 1 Cup Curd/ Yogurt
  6. 3-4 Cloves / Long
  7. 6-7 Black Peppercorns / Golki
  8. 3 Green Cardamoms / Elaichi
  9. 1 Teaspoon Cumin/ Jeera Powder
  10. 1 Teaspoon Coriander Powder
  11. 1/2 Teaspoon Garam Masala
  12. 1/2 Teaspoon Turmeric Powder
  13. Salt to taste
  14. Red Chilli Powder to taste
  15. 2 Tablespoon Oil / Ghee
  16. 4 Slit Green Chillies
  17. 1 Teaspoon fresh Ginger Julienne
  18. 1/2 Cup Fresh Green Coriander for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • Heat oil in Karahi and crackle peppercorns, cardamom and cloves
  • Throw in chopped onions and ginger garlic paste. Saute until onions get golden brown in colour.
  • Add in 2 green chillies and chicken pieces, saute until chicken changes colour and finishes releasing water.
  • Add in chopped tomatoes, Salt and Turmeric and give everything a good mix.
  • Once the tomatoes soften, add in cumin and coriander powder, saute for 3-4 minutes.
  • Once the excess liquid reduces, add in the curd and garam masala.
  • Mix everything, reduce heat, cover and cook for 10-15 minutes. Stir in between.
  • Cook until the curd releases oil, and chicken takes up a glossy look.
  • Add little water if gravy required and simmer and let boil until chicken is done
  • Garnish with Ginger Juliennes, Fresh coriander leaves and slit green chillies.
  • Serve hot with Roti, Naan or Rumali rotis.

 

Bottle gourd or Lauki is a healthiest and the most versatile vegetable to use. It can be used in a curry, in a stir fry, in a dessert, health juices and in soups. Its easy on the stomach and easily digestible. Bottle gourd or Lauki belongs to the cucumber family and enables weight loss.

As per Ayurveda, Lauki is a must have, wholesome food that helps our body fight with infections and dieseases. Lauki has various vitamins like A, B, C, K and E. It is also rich in minerals like manganese, potassium and iron. Bottle Gourd aids in weight loss as it is easily digestible. Lauki has no calories, no saturated fats and is made up of 90% water.

This recipe is a quick and easy recipe of Lauki. It uses only salt, turmeric and black pepper as spices. Whenever you are tired make this instant lauki and enjoy a wholesome and nutritional meal.

Watch the video of this recipe – https://youtu.be/9W_Hb6cefdY

INGREDIENTS:

  1. 4 Cup Diced Lauki / Bottle Gourd
  2. 1 Tomato
  3. 1 Green Chilli
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Turmeric
  6. Salt as per taste
  7. Black Pepper as per taste
  8. 1/2 Cup Fresh Coriander
  9. 1 Tablespoon Oil / ghee preferably
  10. 1/2 Lemon Juice (Optional)

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:

  • In a wok, heat oil and crackle jeera or cumin seeds
  • Add in Turmeric and diced Lauki or Bottle Gourd.  Mix well
  • Cover and cook till lauki gets soft.
  • Add in tomatoes, salt and black pepper.  Mix in well
  • Cover and cook until lauki and tomatoes release water.
  • Add water if more curry is required.
  • Add in fresh coriander and green chilli and let it cook for few more minutes
  • Serve hot with rice or chapati.

Pearl couscous are little edible pearls that were developed in Israel in 1950’s. Its a machine made rounded kind of pasta made from semolina or suji. It is ideally used as a base in a grain salad or risotto as it has a slightly chewiness just like any other pasta.

INGREDIENTS:

  1. 1 Cup Pearl Couscous
  2. 1/2 Cucumber
  3. 1 Tomato
  4. 1/2 Cup fresh Coriander
  5. 1/2 Lemon Juice
  6. 4-5 Garlic pods
  7. Black pepper to taste
  8. Salt to taste
  9. 1 Tablespoon Oil

HOW TO PREPARE:

  • Cook pearl couscous as written on its packet. Generally its boiled in water. 1 Cup measure of Couscous takes around 1 3/4 th cup water. Boil the water and add couscous, let it cook for  10 mins until they swell up.  They should break easily between two fingers. Once done, drain excess water and keep it covered for  5 mins. Then fluff up with a fork.
  • Heat oil in a wok, add garlic pods and let it get browned or burnt to get a smokey garlicky flavour.
  • Throw in the couscous, salt and pepper and give everything a good mix
  • Take it off the flame and sprinkle lemon juice, mix well
  • Add in chopped cucumber, chopped tomatoes and fresh chopped coriander .
  • Spin well in a salad mixing bowl. Voila its ready to eat!
  • Enjoy with any meal or as a meal in itself.

 

 

Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

  1. 2 Cups of Maida / All Purpose Flour
  2. 1 Teaspoon Salt
  3. 3 Tablespoon Oil / Ghee
  4. Water as required

FOR FILLING:

  1. 1 Cup Moong Daal / Yellow Lentil
  2. 1 Teaspoon Jeera / Cumin Seeds
  3. 1 Teaspoon Coriander Seeds
  4. 1 Teaspoon Fennel Seeds
  5. 1/2 Teaspoon Black Peppercorns
  6. 1 Teaspoon Red Chilly powder
  7. 1 Teaspoon Jeera / Cumin powder
  8. 1 Teaspoon Coriander powder
  9. 1 Teaspoon Amchoor / Dry Mango powder
  10. 1/2 Teaspoon Garam Masala
  11. 1″ Grated Ginger
  12. 3 Green Chillies
  13. 1/2 Teaspoon Hing/ Asafoetida
  14. 1 Teaspoon Sugar
  15. Salt to taste
  16. 3 Teaspoons Gram Flour/ Besan
  17. 2 Tablespoon Fresh Coriander Leaves
  18. 4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

  • Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
  • In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
  • Add the coarsely grind mix to heated oil in a wok
  • Add in Green chillies and Ginger and saute well
  • Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
  • Add in the grinded lentil and let it cook till all the water is evaporated
  • Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
  • Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
  • Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
  • Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

  • In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
  • *Tip: Take little flour in palm and press, if binds together then its time to make dough
  • Add water spoon by spoon and form a smooth dough
  • Cover with Kitchen towel and rest for 30 Minutes
  • Take a small portion of the dough and roll out in a 5″ diameter flat bread
  • Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
  • Bring the edges together in the center and make a ball
  • Press and flatten it with hand .
  • Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
  • Frying on low heat makes it crisp from outside and cooks it properly from inside.
  • Serve hot with tamarind or green chutney or with Aloo ki sabzi.
Bitter Gourd or Karela in Hindi is well known for its bitter taste and has numerous health benefits. It typically is a tropical vine plant and belongs to the squash family. It has cancer destroying capabilities, lowers blood cholestrol, aids in weight, and reduces blood sugar as well.
Stuffed Bitter gourd or bharwan karela is a delicacy from North India, especially from Punjab and Himachal regions. You can stuff karela with paneer, potatoes, onion masala and even meat mince.
Traditionally the stuffed bitter gourd is tied with a washed thread so that the stuffing doesn’t come out will cooking /frying the bitter gourd. It is an experience in itself when you get to untie the karela on your plate to see what is stuffed inside. Its like opening up a birthday present. The experience of touch, look and taste is beyond comparable.
Stuffing bitter gourd and tying it does consume time and requires patience. In this fast pace life, people do not want to spend time in cooking such recipes like stuffed bitter gourd / bharwan dhaagewale karele, thus it is getting quite rare to see in households.
Bharwan Dhaagewale Karele can be considered as one of the lost recipes from our kitchens.

 

INGREDIENTS:
  1. 250 gms Karela/Bitter Gourd
  2. 3 Potatoes
  3. 1 Onion Chopped
  4. 1/2 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Coriander Seeds
  6. 1/2 Teaspoon Turmeric powder
  7. 1/2 Teaspoon Jeera Powder / Cumin Powder
  8. 1/2 Teaspoon Red Chilly Powder
  9. 1/2 Teaspoon Amchoor Powder/Dry Mango Powder
  10. A pinch of Asafoetida / Hing
  11. Salt to Taste
  12. Oil to Fry
  13. Tread to tie
  14. Chaat Masala to Sprinkle
  15. Fresh Coriander Leaves for garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:

  • Wash the bitter gourd with hot water and peel it
  • Do not throw the peel – Chop it and keep aside
  • Keep the peel also in salted water and drain after one hour
  • Make a slit and take out all seeds from inside
  • Sprinkle salt and turmeric on peeled bitter gourd and mix well
  • Keep it for one hour to remove the bitterness
  • After one hour wash it thoroughly, to remove excess salt
  • Boil the potatoes, peel and mash it
  • In a wok, heat up little oil and crackle jeera and coriander seeds
  • Add Chopped onions, bitter gourd peel chopped and saute till brown
  • Add Turmeric and mashed potatoes, mix well
  • Sprinkle red chilly powder, jeera powder, salt and amchoor powder, mix well
  • You can add chopped green chillies too at this stage
  • Take the bitter gourd and fill the potato mix generously
  • Tie the bitter gourd with a tread so that it doesn’t open while frying
  • Similarly tie all the bitter gourds
  • Fry each in oil till brown or till it is soft
  • Keep all the fried bitter gourd in a serving dish
  • If any potato mix is left then keep that too in the center
  • Sprinkle some chaat masala and fresh coriander leaves as garnish
  • Serve hot with puris, parathas or naans!!
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 235.7 Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 1.6g 8%
Trans Fat 0.2g
Cholesterol 0.0mg 0%
Sodium 161.1mg 7%
Total Carbohydrate 31.9g 11%
Dietary Fiber 6.6g 26%
Sugars 3.2g
Protein 4.1g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels.  Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.

Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself.  Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde  – It is a complete balanced meal!

These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry  flavoured with fenugreek or /methi  leafs, with a lick of green mint and coriander chutney,  creates a explosion of flavours and textures in your mouth. Its an experience!

INGREDIENTS :

RAGI BALLS/MUDDE:

  1. 1 Cup Ragi Flour
  2. 3 Cups Water
  3. 2 Tablespoon Ghee
  4. Salt as required
  5. 1/2 Cup Watermelon seeds

METHI CHICKEN CURRY/SAARU:

  1. 800gms – 1 Kg Chicken cut into medium pieces
  2. 3 Cardamoms
  3. 2 Cloves
  4. 2 Bayleaves
  5. 1 Teaspoon Jeera/Cumin seeds
  6. 2 Star Anise
  7. 5-6 Black Peppercorns
  8. 2 Onions
  9. 2 Tomatoes
  10. 2 Teaspoon Ginger Garlic Paste
  11. 2 Green Chillies
  12. 1/2 Cup Curd
  13. 1 Teaspoon Turmeric Powder
  14. 1 Teaspoon Jeera/Cumin Powder
  15. 1 Teaspoon Red Chilly Powder
  16. 2 Teaspoon Chicken Masala ( Readily available in grocery stores)
  17. Salt to taste
  18. 1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
  19. 2 Tablespoon Oil
  20. Fresh Chopped Coriander for garnish

Recipe for Mint Coriander Chutney –  https://www.desispiceworld.com/cuisines/coriander-mint-chutney/

PREPARATION TIME: 1 hour 30 minutes

HOW TO PREPARE:

RAGI MUDDE :

  • Boil water in an wide mouth pan and add salt to it
  • Sprinkle 2 tablespoon of ragi flour and keep whisking, make sure no lumps are formed
  • Add rest of the ragi flour in small quantities, while stirring the mix continuously on a low flame
  • Use a wooden spoon as it requires a strong hand to whisk the flour
  • Once the flour thickens and comes together , add in ghee and keep stirring
  • Let it cook on low flame and keep stirring till ragi is cooked or until you get shine on it.
  • Take off flame and keep it covered for a couple of minutes
  • Apply little ghee on your palms and make round balls or mudde while the mix is still hot
  • Roll these balls on a plate of watermelon seeds
  • Ready to serve hot with any curry or saaru!

METHI CHICKEN CURRY/SAARU:

  • Heat oil in pressure cooker and add cardamoms, cumin seeds, cloves, peppercorns, bayleaves and star anise
  • Saute until crackling sound comes, add Onion paste and saute till its golden brown
  • Add Ginger Garlic paste and green chillies, saute until its brown
  • Add Tomato puree and keep stirring, saute until masala is dry
  • Pour in curd, mix and cook till curd releases oil
  • Sprinkle Fenugreek Leaves, Salt, Turmeric, Red Chilly Powder, Cumin powder and Chicken Masala
  • Give everything a nice mix and cook for a couple of minutes
  • Add in Chicken pieces and mix well, cover with a plate
  • Cook until Chicken releases water and is half done
  • Add water as the consistency of curry required or until all chicken pieces are dunked
  • Put the pressure cooker lid on and cook until 3 whistles.
  • Serve hot with fresh coriander leaves as garnish and enjoy with any Indian faltbread, Idlis or Ragi Mudde.

 

Nutrition Facts
Serving Size
Servings Per Container 3

Amount Per Serving
Calories 388.8 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 8.3g 42%
Trans Fat 8.6g
Cholesterol 23.3mg 8%
Sodium 68.2mg 3%
Total Carbohydrate 50.6g 17%
Dietary Fiber 2.4g 10%
Sugars 0.0g
Protein 9.6g 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 509.5 Calories from Fat 299.7
% Daily Value*
Total Fat 33.3g 51%
Saturated Fat 7.9g 40%
Trans Fat 19.5g
Cholesterol 152.5mg 51%
Sodium 446.1mg 19%
Total Carbohydrate 11.1g 4%
Dietary Fiber 2.2g 9%
Sugars 4.5g
Protein 39.3g 79%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates.

I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level.

So lets see how Green Onion and Zucchini parathas are made:-

INGREDIENTS:

  1. 1pc Zucchini( Medium sized)
  2. 1 Onion
  3. 2-3 Spring Onion Stalks
  4. 6-7 Garlic cloves
  5. 2 Carrots
  6. 1 Green chilly
  7. 1 Cup Gram Flour
  8. 2 cup Whole Wheat Flour
  9. 1 Teaspoon Ajwain
  10. 1/2 Teaspoon Red chilly Powder
  11. 1 Teaspoon Cumin Powder
  12. 1/2 Teaspoon Coriander Powder
  13. Salt to taste
  14. 1 Tablespoon Oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • In a grinder, grind Garlic, Green Onion, Carrots, Green Chilly, Onion, and Zucchini
  • Add Gram Flour, Ajwain, Red Chilli powder, coriander powder, Cumin powder and salt
  • Pulse it until everything gets mixed
  • Add Whole Wheat Flour and blend it all together until everything combines
  • Take it out on a flat surface and dust flour and knead it until smooth
  • Apply oil and keep it in a air tight container in fridge
  • When required take it out and roll into equal sized balls
  • Flatten each ball into round parathas and cook both sides with ghee or clarified butter
  • Serve hot with Curd, Pickle or Tea.

 

Watch video on how to make this Green Onion and Zucchini Dough:-

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 260.2 Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 0.3g 2%
Trans Fat 2.2g
Cholesterol 0.0mg 0%
Sodium 72.9mg 3%
Total Carbohydrate 48.9g 16%
Dietary Fiber 8.5g 34%
Sugars 3.2g
Protein 11.1g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken with spinach is a comforting, low calorie, high protein curry with lots of earthiness from freshly chopped spinach. This chicken spinach curry is packed with nutrients and  is a healthy food for proper hair, skin and blood.Spinach is high in iron and is a superfood to increase haemoglobin in the body. This chicken curry is packed with iron, vitamins, mineral and other vital nutrients.

INGREDIENTS:

  1. 500 gms Chicken Breasts diced
  2. 2 Cups Chopped fresh Spinach
  3. 1 Onion
  4. 1 Tomato  Puree
  5. 1 Teaspoon Ginger Garlic Paste
  6. 1 Green Chilly
  7. 2 Tablespoon Oil
  8. 3 Cloves
  9. 1 Bay Leaf
  10. 2 Dried Red Chillies
  11. 3 Green Cardamom
  12. 1 Teaspoon Kasoori Methi
  13. 1 Teaspoon Turmeric
  14. 1/2 Teaspoon Red Chilly Powder
  15. 1/2 Teaspoon Cumin Powder
  16. 1/2 Teaspoon Garam Masala
  17. 1/2 Teaspoon Coriander Powder
  18. 1 Teaspoon Chicken Masala Powder
  19. Salt to taste
  20. 1/2 Cup Milk
  21. Fresh Coriander Chopped

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:

  • In a pan, heat oil and crackle Cumin, Bay leaf, Cardamom and Dry Red Chillies
  • Saute Ginger Garlic paste and add sliced onions, saute till onions are brown
  • Add tomato paste, Green Chilly, Salt, red chilli powder and turmeric powder, saute till it forms a thick paste
  • Add diced Chicken and saute till the colour changes and chicken releases water
  • Add Kasoori Methi, Garam Masala, coriander powder, cumin powder and chicken Masala
  • Cook until all water dries up and chicken turns brown
  • Add Milk and little water, mix well, and let it boil
  • Throw in Chopped spinach and give it a boil until you achieve the right consistency
  • Serve hot with fresh chopped coriander as garnish

 

 

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 193.5 Calories from Fat 69.3
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 0.7g 4%
Trans Fat 4.3g
Cholesterol 45.8mg 15%
Sodium 187.1mg 8%
Total Carbohydrate 7.6g 3%
Dietary Fiber 2.2g 9%
Sugars 2.8g
Protein 23.2g 46%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.