🔥 Kadai Paneer Recipe | Dhaba Style Restaurant Kadai Paneer at Home

Looking for the best Kadai Paneer recipe that tastes just like your favorite restaurant-style North Indian curry? This spicy paneer curry made with capsicum, onion, and freshly ground kadai masala is a must-try. Perfect for weekend dinners, festive meals, or a special vegetarian Indian lunch, this dish is a favorite among all age groups.

Whether you’re cooking for family or guests, this kadai paneer gravy offers rich flavors and a punch of authentic Indian spices — all made easily at home!

🛒 Ingredients for Kadai Paneer (Serves 3–4)

For the Kadai Masala (Dry Roast & Grind):

• Coriander seeds – 2 tbsp

• Dry red chilies – 4 (adjust spice)

• Cumin seeds – 1 tsp

• Black peppercorns – ½ tsp

• Fennel seeds – 1 tsp

• Cardamom – 2 pods (optional)

🔁 Dry roast all above on low flame until aromatic (2–3 mins), cool, then grind coarsely.

For the Curry:

• Paneer (Indian cottage cheese) – 250g (cubed)

• Green capsicum (bell pepper) – 1, diced

• Onion – 1 large, sliced

• Tomato – 3 medium, pureed

• Ginger-garlic paste – 1 tbsp

• Green chili – 1, chopped

• Kashmiri red chili powder – 1 tsp

• Turmeric powder – ½ tsp

• Garam masala – ½ tsp

• Salt – to taste

• Kasuri methi (dry fenugreek leaves) – 1 tsp

• Fresh coriander – for garnish

• Oil or ghee – 2 tbsp

🧑‍🍳 Make Kadai Paneer – Step-by-Step

✅ Step 1: Prepare Kadai Masala

1. Dry roast coriander seeds, cumin seeds, red chilies, black peppercorns, fennel seeds, and cardamom in a pan for 2–3 minutes until aromatic.

2. Let them cool, then coarsely grind using a mixer or mortar-pestle.

3. This homemade kadai masala is what gives the dish its signature flavor.

✅ Step 2: Sauté Veggies

1. Heat 1 tbsp oil in a pan. Add sliced onions and sauté till translucent.

2. Add diced capsicum and sauté for 2–3 minutes. It should stay slightly crunchy.

3. Remove the onion-capsicum mixture and keep aside.

✅ Step 3: Make the Tomato Gravy

1. In the same pan, add 1 tbsp more oil.

2. Add ginger-garlic paste and green chili. Sauté for 30 seconds.

3. Add tomato puree and cook for 5–6 minutes till oil starts to separate.

4. Add turmeric, red chili powder, salt, and 1½ tbsp of the ground kadai masala.

5. Stir well and cook for another 2 minutes.

✅ Step 4: Add Paneer and Final Touches

1. Add paneer cubes, sautéed onion-capsicum, and ½ cup water.

2. Mix gently and simmer the curry for 5–6 minutes.

3. Crush and add kasuri methi and a pinch of garam masala.

4. Garnish with chopped coriander.

🧀 Optional: For richer gravy, you may add 1–2 tbsp cream or butter at the end.

🍽️ Best Occasions to Serve Kadai Paneer

🧂 Serving Suggestions

Serve hot Kadai Paneer with:

• Garlic Naan

• Butter Roti or Tandoori Paratha

• Steamed Basmati Rice or Jeera Rice

• Salad & Mint Chutney on the side

Pair with chilled Lassi or a tall glass of Masala Chaas for a complete North Indian thali experience.

🥗 Nutrition Facts (Per Serving – Approximate)

✅ Gluten-free & vegetarian | ❌ Vegan (can substitute paneer with tofu for vegan version)

💡 Expert Tips for Perfect Kadai Paneer

• Use fresh, soft paneer – soak in warm water for 5 mins if refrigerated.

• Don’t overcook paneer – it becomes rubbery.

• Roast spices on low flame to avoid burning and bring out maximum aroma.

• For restaurant-style kadai paneer gravy, keep the curry semi-dry and vibrant.

• Add a few drops of lime juice for extra zing just before serving.

❓ FAQs about Kadai Paneer

Q. What is the difference between Kadai Paneer and Paneer Butter Masala?

Kadai Paneer is made with a spicy tomato base and kadai masala, usually dry or semi-dry. Paneer Butter Masala is richer, cream-based, and has a slightly sweet tone.

Q. Can I use store-bought Kadai Masala?

Yes, but fresh homemade masala enhances aroma and flavor significantly.

Q. Can I make it vegan?

Absolutely! Replace paneer with tofu, and skip cream/ghee.

Q. Is Kadai Paneer healthy?

Yes, it’s high-protein, low-carb (if served with salad or brown rice), and rich in calcium. Use minimal oil for a healthier version.

🔚 Conclusion

This authentic Kadai Paneer recipe brings the restaurant-style taste to your home kitchen in just 30 minutes. Perfect for busy weeknights or festive meals, this classic North Indian curry is loved for its bold spices, crunchy capsicum, and tender paneer cubes.

Try this version and impress your family with a dish that ticks all boxes — easy, flavorful, gluten-free, and vegetarian!

🍛 Matar Paneer Recipe | Restaurant Style Green Peas Paneer Curry

Looking for a delicious, comforting, and protein-rich vegetarian Indian dish? This Matar Paneer Recipe (Green Peas Paneer Curry) is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich, spiced tomato-onion gravy. It’s one of the most popular paneer recipes for dinner in Indian households and restaurants alike.

Whether you’re cooking a weekday meal or preparing for a special occasion, this restaurant style matar paneer is a go-to recipe that is easy, quick, and full of flavor.

🛒 Ingredients for Matar Paneer (Serves 4)

For Gravy:

• Tomatoes – 3 medium, chopped

• Onions – 2 medium, chopped

• Ginger – 1 inch

• Garlic – 5–6 cloves

• Green chili – 1 (optional)

For the Curry:

• Paneer – 200 grams, cut into cubes

• Green peas (fresh or frozen) – 1 cup

• Oil or ghee – 3 tablespoons

• Cumin seeds – 1 tsp

• Bay leaf – 1

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Garam masala – ½ tsp

• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

• Salt – to taste

• Water – 1 to 1½ cups (adjust consistency)

• Fresh coriander – for garnish

• Fresh cream – 1 tablespoon (optional)

🧑‍🍳 Make Matar Paneer – Step-by-Step Instructions

✅ Step 1: Prepare the Gravy Base

1. In a blender, add chopped tomatoes, onions, garlic, ginger, and green chili.

2. Blend into a smooth paste without adding water. Set aside.

📝 Tip: This base gives the curry its creamy and rich texture — a key for restaurant style matar paneer.

✅ Step 2: Cook the Masala

1. Heat oil or ghee in a pan over medium heat.

2. Add cumin seeds and bay leaf, let them splutter.

3. Add the onion-tomato paste and sauté until oil starts separating (10–12 minutes).

4. Add turmeric, red chili powder, coriander powder, and salt.

5. Cook for 1–2 minutes to let the spices release aroma.

✅ Step 3: Add Peas and Paneer

1. Add green peas and mix well into the masala.

2. Pour 1 to 1½ cups of water depending on desired consistency.

3. Cover and simmer for 5–7 minutes if using fresh peas (2–3 mins for frozen).

🟢 For frozen peas, no need to pre-cook. Add directly to the curry.

4. Add paneer cubes and gently mix. Cook for another 3–4 minutes.

5. Add garam masala, kasuri methi, and cream (if using). Stir gently.

6. Switch off the flame and garnish with chopped coriander leaves.

🫓 Serving Suggestions

Matar Paneer tastes best when served hot with:

• Butter Naan

• Tandoori Roti

• Steamed Basmati Rice

• Jeera Rice

• Lachha Paratha

Add a side of pickled onions or cucumber raita for a complete North Indian meal.

🎉 Perfect Occasions to Serve Matar Paneer

🥗 Nutrition Facts (Per Serving – Approximate)

✅ This protein-rich vegetarian Indian recipe is also gluten-free and packed with essential nutrients.

💡 Tips for the Best Matar Paneer

• Use fresh paneer for soft, melt-in-mouth texture. If using store-bought paneer, soak in warm water for 10 minutes.

• Always cook the masala until oil separates — this brings out deep flavors.

• Add a pinch of sugar if tomatoes are too tangy.

• Use low-fat cream or curd for a lighter version.

• For a smoky dhaba flavor, try the dhungar method using coal smoke (optional but amazing).

❓ Frequently Asked Questions

Q: Can I make matar paneer without onion and garlic?

Yes, skip onion-garlic and use tomato-cashew puree for a no onion garlic matar paneer version.

Q: Can I use frozen peas?

Absolutely. Frozen peas work perfectly and reduce cooking time.

Q: Is matar paneer good for weight loss?

It can be. Use low-fat paneer, minimal oil, and avoid cream for a low-calorie version.

Q: How to make matar paneer in pressure cooker?

After sautéing the masala, add peas and ½ cup water. Pressure cook for 2 whistles. Add paneer and simmer.

🔚 Interesting Facts

This easy matar paneer recipe is a beautiful blend of home-style comfort and restaurant-style richness. It’s an ideal pick for anyone searching for vegetarian Indian curry recipes, especially with paneer and green peas. Packed with flavor, protein, and aroma, this curry fits well into both weekday menus and festive meals.

Try this dish once, and it will surely become a regular in your home! 😊

🍲 Bhindi Masala Recipe | Restaurant-Style Dry Okra Curry

Looking for a healthy, flavorful, and simple Indian vegetarian recipe for lunch or dinner? This Bhindi Masala Recipe (Dry Okra Curry) is one of the most loved Indian dishes, cooked with fresh okra (bhindi), onions, tomatoes, and aromatic Indian spices.

Bhindi Masala is a dry sabzi, often served with roti, paratha, or dal-rice. It’s gluten-free, vegan, and loaded with fiber and essential nutrients—making it a healthy Indian lunch box recipe.

Whether you’re making it for a weekday meal or a special family lunch, this easy bhindi masala recipe is guaranteed to impress!

🛒 Ingredients for Bhindi Masala (Serves 4)

• Fresh bhindi (okra/lady finger) – 400 grams

• Onions – 2 medium, thinly sliced

• Tomatoes – 2 medium, finely chopped

• Green chili – 1, slit

• Ginger – 1 inch, grated

• Garlic – 4 cloves, minced

• Oil – 3 tablespoons

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp

• Coriander powder – 1½ tsp

• Garam masala – ½ tsp

• Amchur (dry mango powder) – ½ tsp (optional for tanginess)

• Salt – to taste

• Fresh coriander – for garnish

🧑‍🍳 Step-by-Step Instructions for Bhindi Masala

✅ Step 1: Wash and Prep the Bhindi

1. Rinse bhindi under running water.

2. Pat dry completely using a clean kitchen towel.

3. Chop off the head and tip, then slice bhindi into 1-inch pieces.

💡 Tip: Moisture makes bhindi slimy while cooking. Ensure bhindi is fully dry for a non-sticky bhindi masala.

✅ Step 2: Shallow Fry Bhindi

1. Heat 1 tbsp oil in a non-stick or heavy pan.

2. Add the chopped bhindi and sauté on medium heat for 8–10 minutes until slightly crisp and tender.

3. Remove and set aside.

📝 This pre-cooking reduces slime and improves texture.

✅ Step 3: Cook the Masala

1. In the same pan, add 2 tbsp oil.

2. Add cumin seeds and let them crackle.

3. Add sliced onions, sauté until golden brown.

4. Add grated ginger, garlic, and green chili. Cook for 1–2 minutes.

5. Add chopped tomatoes and cook until soft and oil separates.

6. Mix in turmeric, red chili powder, coriander powder, and salt. Cook the spices for 1–2 minutes.

✅ Step 4: Combine Bhindi and Masala

1. Add the sautéed bhindi back into the pan.

2. Mix gently to coat with masala without breaking the bhindi.

3. Cover and cook for 5–6 minutes on low flame.

4. Add garam masala and amchur powder. Stir gently.

5. Garnish with fresh coriander.

🍽️ Serving Suggestions

Bhindi Masala is a versatile dry curry that goes well with:

• Phulka (roti) or paratha

• Plain steamed rice with dal

• Jeera rice or lemon rice

• Tiffin box for kids or adults

Pair with boondi raita, papad, or pickle for a complete North Indian thali experience.

🎉 When to Make Bhindi Masala?

🥗 Nutrition Facts (Per Serving – Approximate)

✅ Gluten-free, vegan, diabetic-friendly and high in dietary fiber — a perfect weight loss Indian dinner recipe.

🧠 Tips to Make Perfect Bhindi Masala

• Always dry bhindi before chopping to avoid sliminess.

• Avoid adding water during cooking.

• Use a wide pan so bhindi cooks evenly and doesn’t clump.

• Add amchur or lemon juice for extra tang.

• You can skip garlic/onion for Jain or no onion garlic recipe.

❓ Frequently Asked Questions

Q. How to keep bhindi from becoming sticky?

• Use dry bhindi.

• Sauté separately before adding to masala.

• Avoid covering pan when cooking bhindi initially.

Q. Can I use frozen bhindi?

Yes. Thaw completely, pat dry, and then sauté as usual.

Q. Is bhindi good for health?

Yes! Bhindi is rich in fiber, vitamin C, folate, and antioxidants. It supports digestion and regulates blood sugar.

Q. Can I make bhindi masala without onion and garlic?

Absolutely. Just use tomatoes and basic spices for a sattvic bhindi sabzi version.

🔚 Interesting Facts

This homestyle yet restaurant-style Bhindi Masala Recipe is a perfect addition to your weekly meal plan. It’s quick, healthy, and packed with flavor — a true winner for both busy weeknights and wholesome family lunches.

Make it once and you’ll never look at bhindi the same way again! ✨

🌶️ Baingan Bharta Recipe | Authentic Punjabi Roasted Eggplant Curry

Looking for a flavorful and smoky Baingan Bharta recipe just like your favorite dhaba or North Indian restaurant? This is a traditional Punjabi-style baingan bharta made with roasted eggplant, onions, tomatoes, and Indian spices—perfectly spiced and utterly delicious!

🛒 Ingredients for Baingan Bharta (Serves 4)

🔥 Step-by-Step Instructions to Make Baingan Bharta

✅ Step 1: Roast the Eggplant (Baingan)

1. Wash the baingan and pat dry. Make 2–3 small slits using a knife and insert garlic cloves inside the slits for flavor.

2. Roast the eggplant on direct flame over medium heat, turning often, until the skin is charred and flesh is soft (takes 10–12 mins).

3. Place the roasted baingan in a bowl, cover it, and let it cool. This will help loosen the skin.

4. Once cooled, peel off the charred skin and mash the flesh using a fork.

🔥 Pro Tip: For a smoky baingan bharta, roast it directly on flame or in a tandoor.

✅ Step 2: Prepare the Masala

1. Heat oil in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add ginger, garlic, and green chili. Cook for 2–3 minutes until the raw smell disappears.

4. Add chopped tomatoes and cook until soft and mushy.

5. Add turmeric powder, red chili powder, coriander powder, and salt. Sauté the masala for 2–3 minutes until oil separates.

✅ Step 3: Add Roasted Eggplant

1. Add the mashed baingan to the masala. Mix well to combine all the flavors.

2. Cook for 6–8 minutes on medium flame, stirring occasionally.

3. Sprinkle garam masala and mix well. Turn off the heat.

4. Garnish with chopped coriander leaves.

🍆 This delicious Punjabi baingan bharta is now ready to serve!

🍽️ Best Occasions to Serve Baingan Bharta

🥗 Serving Suggestions

Serve hot baingan bharta with:

• Roti, phulka, or paratha – A classic combo

• Steamed rice and dal for a comforting meal

• Jeera rice or chapati for a North Indian touch

• Side of onion rings, pickle, and papad

🧠 Tips for Perfect Baingan Bharta

• Choose a large, round baingan with shiny skin and no blemishes.

• For extra smoky flavor, add a little smoked paprika or use a charcoal smoke technique (dhungar method).

• Do not blend the baingan; mashing gives the right texture.

• Always roast on flame, not in the oven, for an authentic taste.

🧾 Nutritional Facts (Per Serving – Approximate)

✅ A low-calorie, high-fiber, and vegan Indian curry—ideal for those on a weight-loss or gluten-free diet.

❓ FAQs on Baingan Bharta

Q1. Can I make baingan bharta without onions and garlic?

Yes. Just skip the onion-garlic and follow the rest of the recipe. It still tastes delicious and becomes a sattvik version.

Q2. Can I use the oven to roast the baingan?

Yes. Roast at 220°C for 30–40 mins. However, direct flame gives better smoky flavor.

Q3. Is baingan bharta healthy?

Absolutely! Baingan (eggplant) is rich in fiber, antioxidants, and low in calories—making it a healthy Indian curry option.

Q4. Can I store leftover bharta?

Yes, refrigerate in an airtight container for up to 2 days. Reheat before serving.

✅ Interesting Facts

This authentic Baingan Bharta recipe is packed with bold flavors, rustic charm, and nutritional goodness. Whether you’re an eggplant lover or just exploring new Indian vegetarian curries, this dish is a classic that never fails to impress.

Roasted to perfection and blended with earthy Indian spices, it’s best enjoyed hot with roti or rice, making it a heartwarming, homestyle comfort food.

🥔 Dum Aloo Recipe | Kashmiri & Bengali Style Dum Aloo

If you’re craving a spicy, flavorful, and soul-warming Indian curry, Dum Aloo is a timeless classic. Whether it’s Kashmiri Dum Aloo with yogurt-based gravy or the slightly sweet and spicy Bengali Aloo Dum, this dish is a celebration of baby potatoes cooked to perfection in aromatic spices.

🛒 Ingredients (Serves 4)

🧂 For Kashmiri Dum Aloo:

🌶 For Bengali Aloo Dum:

🥔 Tip: You can choose either version or try both for variety!

🔥 Step-by-Step Dum Aloo Recipe

✅ Step 1: Prep & Fry the Baby Potatoes

1. Wash and boil baby potatoes until fork-tender (do not overcook).

2. Peel them and prick with a fork to let the spices seep in.

3. Heat mustard oil in a pan till it smokes, reduce heat, and shallow-fry the potatoes until golden and crisp. Remove and keep aside.

✅ Step 2: Kashmiri Dum Aloo Gravy (No Onion-Garlic)

1. In the same oil, add cumin seeds and a pinch of hing.

2. Lower the flame and add whisked yogurt slowly, stirring continuously.

3. Add fennel powder, dry ginger powder, red chili powder, and salt. Mix well.

4. Pour water and let the curry simmer for 5–6 minutes until it thickens slightly.

5. Add fried potatoes and cook covered on low heat (dum) for 10 minutes.

6. Sprinkle garam masala, mix gently, and garnish with coriander (optional).

✅ Step 3: Bengali Aloo Dum Gravy (With Tomato-Ginger Base)

1. Heat mustard oil and add bay leaf, cumin seeds.

2. Add ginger paste and cook for 1 minute.

3. Add tomato puree, turmeric, red chili powder, salt, and sugar. Cook until the oil separates.

4. Add fried potatoes and water. Mix well and simmer for 10 minutes.

5. Finish with garam masala and fresh coriander leaves.

🍽️ Best Occasions to Serve Dum Aloo

🍛 What to Serve with Dum Aloo?

• Poori or Luchi – Classic Bengali pairing

• Jeera rice or steamed basmati rice

• Phulka, naan, or lachha paratha

• Side of raita, salad, and pickle for balance

💡 Tips to Make the Best Dum Aloo

• Always fry the potatoes until crisp for better absorption of masala.

• Use Kashmiri red chili powder for vibrant color without excessive heat.

• Use mustard oil for authentic flavor—smoke it well to remove pungency.

• Simmer on dum (low heat) to allow flavors to meld beautifully.

• For a rich version, add a tablespoon of cream or cashew paste.

🧾 Nutrition Facts (Per Serving Approx.)

✅ A wholesome vegetarian Indian curry that’s hearty, gluten-free, and full of flavor.

❓ FAQs on Dum Aloo

Q1. Can I use regular potatoes?

Yes, but cut them into chunks after boiling.

Q2. Is Dum Aloo vegan?

Kashmiri version can be vegan if you use plant-based yogurt.

Q3. Can I skip frying the potatoes?

You can air-fry or roast them for a healthier version.

Q4. How long does Dum Aloo last?

Store in the fridge for up to 2 days. Tastes even better the next day!

📝 Final Thoughts

This Dum Aloo recipe—be it the fiery Kashmiri version or the comforting Bengali aloo dum—is a classic Indian favorite for good reason. With the perfect balance of spice, tang, and texture, it’s a must-have in your home-cooked curry repertoire.

Whether you’re hosting a festive dinner or simply craving a traditional Indian lunch, this recipe will deliver restaurant-style dum aloo right in your kitchen. Don’t forget to serve it with hot puris or rice and a dollop of love!

🥘 Lauki Kofta Recipe | Bottle Gourd Kofta Curry | Restaurant-Style Lauki Curry

Lauki Kofta, also known as Bottle Gourd Kofta Curry, is a delightful North Indian dish where deep-fried dumplings made of grated lauki (bottle gourd) are served in a rich, flavorful tomato-onion gravy. This hearty vegetarian recipe is a favorite in Indian households, especially for festive lunches or weekend dinners.

🛒 Ingredients

For Lauki Kofta (Fritters)

For Kofta Gravy

🌱 To make it no onion garlic or Jain friendly, skip onions and garlic and increase tomato and ginger content.

👩‍🍳 Make Lauki Kofta – Step-by-Step Instructions

✅ Step 1: Prepare the Lauki Kofta

1. Grate the lauki and squeeze out all the water using your palms or a muslin cloth. Keep this water aside for the gravy.

2. In a mixing bowl, combine the squeezed lauki, besan, green chili, ginger paste, turmeric, red chili powder, cumin seeds, and salt.

3. Mix well to form a soft dough. Do not add extra water.

4. Heat oil in a kadhai (deep pan). Shape small balls of the mixture and deep-fry on medium flame until golden brown.

5. Remove on paper towels. Set aside.

🍽️ Pro Tip: You can air fry or shallow fry the koftas for a healthier version.

✅ Step 2: Make the Kofta Gravy

1. Heat oil in a pan. Add cumin seeds and bay leaf.

2. Add chopped onions (or skip if making without onion-garlic) and sauté until golden brown.

3. Add ginger-garlic paste and sauté until the raw smell disappears.

4. Now, add tomato puree, turmeric, red chili, coriander powder, and salt. Cook till oil separates.

5. Add water (including the squeezed lauki water) and bring to a gentle boil.

6. Simmer the gravy for 5–7 minutes. Add garam masala and mix.

✅ Step 3: Assemble Lauki Kofta Curry

1. Add the fried koftas to the hot gravy just before serving to prevent them from getting soggy.

2. Garnish with fresh coriander leaves.

3. Serve hot with roti, naan, or jeera rice.

🌿 For vegan lauki kofta, this recipe is already free of dairy and eggs!

🍽️ Best Occasions to Serve Lauki Kofta

🍛 What to Serve with Lauki Kofta

• Roti, paratha, or naan – Soak up that rich curry

• Steamed or jeera rice – Classic and comforting

• Boondi raita and pickle for added flavor

• Papad or salad on the side for crunch

🧾 Nutrition Facts (Per Serving Approx.)

✅ This recipe is high in fiber, gluten-free, and customizable for various diets.

❓ FAQs on Lauki Kofta Recipe

Q1: Can I bake the koftas instead of frying?

Yes! You can bake at 180°C for 25 minutes or air fry for a low-oil version.

Q2: Why are my koftas breaking in oil?

Too much moisture in lauki or not enough besan. Always squeeze water well.

Q3: Can I freeze lauki koftas?

Yes, fry and freeze them. Reheat in an oven or pan before adding to gravy.

Q4: Is Lauki Kofta good for weight loss?

Yes, when made with minimal oil and paired with whole wheat roti or brown rice.

💬 Interesting Facts

Lauki Kofta Curry is the perfect example of how simple vegetables like bottle gourd can be transformed into an elegant and flavorful Indian curry. With soft, melt-in-mouth koftas in a rich, spicy gravy, this dish will surprise even those who usually dislike lauki!

Whether you’re preparing a homemade Indian curry for a weeknight dinner or a festive vegetarian main course, this recipe delivers the taste and health benefits in one go.

🥣 Gujarati Kadhi Recipe | Traditional Sweet & Sour Buttermilk Curry

If you’re looking for an authentic Gujarati Kadhi recipe that is easy, delicious, and comforting, you’ve come to the right place. This recipe delivers the perfect balance of sweet and tangy flavors using basic Indian pantry ingredients. Gujarati Kadhi is a soul-satisfying yogurt-based curry made with buttermilk, gram flour (besan), and a flavorful tempering of spices.

Unlike the Punjabi kadhi which is thick and often includes pakoras, Gujarati-style kadhi is lighter, sweeter, and ideal for everyday meals. It’s a go-to option for a healthy vegetarian lunch, especially when served with steamed rice or khichdi.

🛒 Ingredients for Gujarati Kadhi

For the Kadhi:

For the Tempering (Tadka):

👩‍🍳 Step-by-Step Instructions to Make Gujarati Kadhi

✅ Step 1: Prepare the Kadhi Base

1. In a large mixing bowl, whisk the sour curd, besan (gram flour), and water until smooth and lump-free.

2. Add grated ginger, green chili, turmeric, salt, and sugar/jaggery. Whisk everything together.

3. Transfer the mixture to a pan and place it on medium heat.

4. Stir continuously till the kadhi starts boiling. Then reduce the flame and let it simmer for 10–12 minutes, stirring occasionally.

👨‍🍳 Pro Tip: Use sour curd or a mix of curd and buttermilk for authentic flavor. Adjust sugar to your taste.

✅ Step 2: Prepare the Tempering (Tadka)

1. In a small pan, heat ghee or oil.

2. Add mustard seeds and cumin seeds and let them splutter.

3. Add fenugreek seeds, dry red chilies, curry leaves, and a pinch of hing.

4. Pour the hot tempering over the simmering kadhi.

🌶️ Optional Twist: Add a pinch of red chili powder to the tadka for a spicier flavor.

✅ Step 3: Final Simmer and Garnish

1. Let the kadhi simmer for another 3–4 minutes after adding the tempering.

2. Garnish with freshly chopped coriander leaves before serving.

🍛 Serving Suggestions

Gujarati Kadhi is best served hot with:

• Steamed basmati rice

• Jeera rice

• Moong dal khichdi

• Bajra or jowar rotla

• Papad, pickle, or roasted potatoes on the side

🗓️ Occasions to Serve Gujarati Kadhi

🧾 Nutrition Facts (Per Serving Approx.)

✅ Low in calories, gluten-free, and vegetarian – Gujarati Kadhi is ideal for those seeking simple, wholesome Indian meals.

❓ FAQs on Gujarati Kadhi

Q1. Why is Gujarati kadhi sweet?

Gujarati cuisine balances sweet and spicy flavors. Jaggery or sugar is added to balance the tanginess of the curd.

Q2. Can I make kadhi without curd?

Curd is essential for kadhi. However, you can use vegan yogurt for a dairy-free version.

Q3. How to avoid curdling in kadhi?

Keep stirring and cook on medium heat. Whisk the curd and besan mixture thoroughly to avoid lumps or curdling.

Q4. Can I make kadhi ahead of time?

Yes! Store it in the fridge for up to 2 days. Reheat gently before serving.

💬 Interesting Facts

This Gujarati kadhi recipe is a true comfort food classic — light, tangy, slightly sweet, and utterly satisfying. With its simple ingredients and easy process, it’s a perfect everyday curry that’s also suitable for festive thalis, healthy Indian lunchboxes, or quick dinner ideas.

Whether you’re a fan of Indian vegetarian recipes or searching for no onion garlic dishes, this authentic Gujarati kadhi is a must-try. It’s not just food — it’s comfort in a bowl.

🥘 Tinda Masala Recipe | Make Punjabi Style Tinda Curry (Apple Gourd)

Looking for an easy Indian sabzi recipe that’s both healthy and flavorful? This Tinda Masala Recipe is a hidden gem in Indian home cooking. Often underrated, Tinda (apple gourd) is a summer vegetable rich in water content and dietary fiber. Made with everyday spices, Punjabi-style tinda sabzi is a comforting and quick Indian curry perfect for lunch or dinner.

Whether you’re searching for a simple Indian vegetarian curry, low-calorie meal, or a healthy sabzi for chapati, this dry tinda masala is the answer. Let’s dive into this delicious, wholesome, and gluten-free Indian recipe that’s packed with flavor and nutrition.

🛒 Ingredients for Tinda Masala

👨‍🍳 Step-by-Step Instructions for Punjabi Tinda Masala

✅ Step 1: Prepare the Tinda (Apple Gourd)

1. Wash the tindas thoroughly.

2. Peel the skin using a vegetable peeler and chop them into medium-sized cubes.

3. Discard any hard seeds if present.

🔪 Tip: Try to pick small and tender tindas for better texture and flavor.

✅ Step 2: Make the Masala Base

1. Heat mustard oil in a heavy-bottomed kadhai or pan until it starts to smoke. This helps eliminate the raw taste.

2. Reduce heat and add cumin seeds and a pinch of hing.

3. Add grated ginger and green chili; sauté for a few seconds.

4. Now add the dry spices: turmeric, red chili powder, coriander powder, and salt.

5. Stir quickly to avoid burning the spices.

✅ Step 3: Cook the Tindas

1. Add the chopped tinda pieces to the masala.

2. Mix well to coat them evenly with the spices.

3. Cover and cook on low flame for 15–20 minutes. Stir occasionally.

4. If it begins to stick, sprinkle 2–3 tbsp water and cover again.

🥄 Pro Tip: Don’t add too much water; tinda releases its own moisture during cooking.

✅ Step 4: Final Flavoring

1. Once the tinda is soft and cooked through, add garam masala and amchur powder.

2. Mix well and cook uncovered for 2–3 minutes so the flavors blend.

3. Garnish with fresh coriander leaves.

✅ Your Tinda Masala Curry is ready to serve!

🍛 How to Serve Tinda Masala

Tinda sabzi is a classic North Indian side dish best paired with:

• Hot phulkas or roti

• Jeera rice

• Paratha

• As part of a simple vegetarian thali

🗓️ Best Occasions to Enjoy Tinda Masala

🧾 Nutrition Facts (Per Serving)

💡 Gluten-free, vegan, and rich in dietary fiber, this dish is a perfect pick for mindful eaters.

❓ FAQs About Tinda Masala

Q. What is Tinda called in English?

Tinda is known as apple gourd or Indian baby pumpkin in English.

Q. Why does Tinda taste bland?

Tinda on its own is mild, but it absorbs spices beautifully. That’s why it’s often cooked with a flavorful masala.

Q. Can I make this without onion and garlic?

Absolutely! This recipe is naturally a no onion, no garlic curry, perfect for Jain recipes or fasting days.

Q. How to store leftover tinda sabzi?

Cool completely and store in an airtight container in the refrigerator. Stays fresh for up to 2 days.

💬 Interesting Facts

While Tinda curry may not be the most glamorous dish, it’s definitely one of the most underrated Indian vegetable recipes. This dry tinda masala recipe is packed with home-style flavors, made from clean ingredients, and works beautifully as part of your everyday meal plan.

Whether you’re looking for a light Indian curry, a healthy sabzi for roti, or a dish to beat the summer heat, this authentic Punjabi-style tinda recipe is a must-try. Add it to your weekly meal rotation and turn this humble veggie into a flavor-packed delight.