Moong dhal gravy

Moong dhal gravy is a simple, easy and colourful side dish that you can prepare in no time. It is tasty and healthy too. I learnt this from my mom.  It serves as a best side dish for Chappathi/roti. And I like to have this as such after mixing some buttermilk into it. North Indians make dhal with rice and it is popularly called as dhal chawal.


Moong dhal – 1cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add the cumin seeds and saute until they are fried popularly.
  • Then add chopped green chillies, ginger, curry leaves and saute for a minute.
  • Then chop the tomatoes and cook it with litle water.
  • At this time add turmeric powder, salt, cumin seed powder.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Serve it as a side dish for chappathi or roti.

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Aloo Paneer Matar

Aloo paneer matar is a North Indian gravy prepared with potato, cottage cheese and green peas.  They are cooked in the tomato gravy along with the spices. This is the first recipe I made after my wedding so this is always special for me.  It is very easy to make as well as tasty. You can serve this as a side dish not only for roti, kulcha, naan but also for jeera rice, ghee rice…


Potatoes – 2

Matar – 1 cup

Paneer cubes – 1 cup

Tomatoes – 4

Onions – 2

Turmeric powder – A pinch

Garam masala – 1 tsp

Red chilli powder -1/2 tsp

Salt – To taste

Butter – 2 tsp

Cumin seeds – 1 tsp

Coriander – To garnish

To grind

Ginger – A piece

Green chilli – 2

Garlic – 7 cloves

Onion – 2 tbsp

Water – To grind


  • Pressure cook the potatoes, peel the skin and cut them into big pieces.
  • Grind ginger, garlic and green chilli into a fine paste with little water.
  • Grind the tomatoes and make it into a purée.
  • Heat the pan, add butter, cumin seeds and allow them to crackle.
  • Add the garlic, ginger,green chilli paste and sauté until the raw smell goes off.
  • Then add the onions and sauté till they are translucent.
  • Then add the tomato purée and simmer the stove until the tomato purée is cooked. Add little quantity of water.
  • Add the green peas,potatoes, salt,chilli powder, garam masala and cook for 3 to 4 minutes.
  • Add 1 cup of water and allow it to come to a boil.
  • Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
  • Finally add the paneer cubes, mix well and cook for two minutes.
  • Garnish with the coriander and serve hot with rotis or jeera rice.

Note: You can add sugar to adjust the tangy taste of tomatoes.

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Kadai Paneer- Restaurant style

Kadai paneer is one of the most popular North Indian curries along with Paneer butter masala, malai kofta, Palak paneer. The original authentic recipe calls for the roasted and ground kadai masla. But here I am posting the recipe for the restaurant style kadai paneer that is rich and creamy. To make this recipe we need to prepare the red gravy base. Do check the recipe for the red gravy base.


Ghee-1 tbsp

Ginger garlic paste- 1/2 tsp

Onion- 1 (finely chopped)

Tomato – 1 (finely chopped)

Onion cubes- 3/4 cup

Capsicum cubes- 3/4 cup

Paneer cubes- 3/4 cup

Red gravy – 2 ladle

Water- As required

Masala powder

Garam masala- 1 tsp

Kitchen King masala- 1 tsp

Cumin seed powder- 1 tsp

Chilli powder – 1 tsp

Salt – To taste

Butter – 1 tbsp

  • Coriander – To garnish
  • In a heavy bottomed vessel add ghee, ginger garlic paste until the raw smell goes off.
  • Add onion and saute until the onion become translucent.
  • Then add the tomatoes and mix well for two minutes.
  • Once the onion and tomatoes are cooked well, add onion cubes, capsicum cubes. Add little water and allow them to cook well.
  • Meanwhile add the masala powders like cumin seed powder, garam masala, kitchen king masala, red chilli powder, salt and cook until the capsicum cubes are semi cooked.
  • Then add the red gravy, butter, paneer cubes and mix well.
  • Allow everything to cook until it thickens.
  • Finally garnish it with coriander and serve with phulka, roti, naan, kulcha.


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Paneer Pasanda

Paneer pasanda is one of the gravies I wanted to make for a long time. This recipe takes lot of time, so it is not the ideal dish for everday cooking. But yes!!! you can make this for a party and it’ll be loved by everyone. I had this gravy in two different restaurants and they had their own versions.In one restaurant they had stuffed the filling and made it like a kofta, deep fried and mixed with the gravy. In another restaurant, they made the paneer sandwich with the filling , shallow fried and mixed with the gravy. I loved the second version more.  Serve this rich, creamy paneer dish with roti, naan, kulcha, jeera rice.



Paneer Sandwich

Paneer – 200 gms

Crumbled paneer- 3 tbsp

Cashews – 6 finely chopped

Raisins –  1 tsp, chopped

Coriander leaves – 1 tbsp, finely chopped

Green Chillies – 2, finely chopped

Red chilli powder –  1 tsp

Cumin seed powder – 1 tsp

Salt – To taste

Corn flour paste

Corn starch- 4 tbsp

Water – As req to make paste

Oil –  To fry

For Gravy

Onion paste

Onion – 2 big size

Water – To grind

Tomato paste

Tomatoes –  4 medium size

Cashews – 12

Cinnamon – 1 inch

Cardamom – 2

Cloves – 3

Gravy base

Butter – 1 tbsp

Shahi jeera – 1 tsp

Bay leaf – 1

Ginger-Garlic paste – 1 tsp

kashmiri red chilli powder –  1/2 tsp

Turmeric powder- 1/4 tsp

Garam masala powder –  1 tsp

Coriander powder-  1/2 tsp

Kasuri methi – 1/2 tsp

Fresh Cream – 2 tbsp

Sugar – 1 tsp

Coriander leaves- few to garnish

Salt – As required

Paneer Sandwich

  • Soak the paneer in a bowl of water for 20 minutes. This will make the paneer soft and easy to cut.
  • Cut them into big cubes of equal size and keep aside.
  • Then dice it cross sectionally into two parts.
  • In another bowl, add the crumbled paneer, Cashews,Raisins, chopped Coriander leaves, Green Chillies, Red chilli powder, Cumin seed powder ,salt. Mix them well. Check the taste and add more salt and spices if needed.  You can also add mango powder/ Amchur powder.
  • Now take the filling and place it in one square and cover it with its top portion paneer.
  • Repeat the same with all the paneer squares. Now the paneer sandwiches are ready for shallow frying.

Corn flour paste

  • Mix the corn flour with the water and make it to a fine paste. The consistency of the paste is medium.



  • Dip the paneer sandwiches in the corn flour paste . Coat the sandwiches with the corn flour paste on all the sides.
  • Shallow fry it in the medium hot oil.  Fry the paneer until you get the golden brown spots on the base and cook on the other side.
  • Stir the corn flour paste everytime before dipping the sandwiches. Repeat the same procedure with all the paneer sandwiches.
  • Now the paneer sandwich is ready.


Onion paste

  • Chop the onions, fry them till light golden brown and grind them to a fine paste with little water. Onion paste is ready. Keep them aside.

Tomato paste

  • In a pan, add chopped  tomatoes, cashews, cinnamon stick, cloves, cardamom and enough quantity of water.
  • Allow it to boil in medium flame until the tomatoes , cashews are soft. The stock that is left after boiling can be used while grinding.
  • Allow the tomato mixture to cool and grind it to a fine paste.
  • keep it aside.


  • In the same pan/kadai, add butter, bay leaf and shahi jeera. saute until the shahi jeera crackles.
  • Add ginger-garlic paste and saute until the aroma goes away.
  • Now add the onion paste and saute for two minutes. then the tomato-cashew paste and cook them for five minutes.
  • Add turmeric powder, kashmiri red chilli powder, coriander powder, garam masala. Add water, close the lid and cook  until the oil separates from the gravy.


  • Now add the salt, sugar, fresh cream, kasuri methi and mix well. Turn off the flame.Either add the paneer sandwiches to the gravy or place them on a serving plate and pour the gravy over it.
  • Garnish with coriander leaves and serve hot with Roti, kulcha, Naan.

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Carrot Korma

Korma is one of the favourite side dish for many people. My husband and I love to eat korma. I have made Navrathna korma and Mixed vegetable korma many times, but this one is different from those. One day I was in a hurry and had no time to chop the vegetables and want to make something best in less time. So opted for this recipe. When the gravy started to boil, Krish entered appreciating about the aroma of the korma. He said it is tempting. Yes you get a very good aroma from the ground masala and the vegetables added. You cannot resist yourself from tasting it.



Carrot – 4

Tomatoes – 3

Onion – 2

Turmeric powder – 1/4 tsp

Salt – To taste

To Grind

Coconut – 1/4

Green chillies – 4

Ginger – A small piece

Garlic cloves – 5

Poppy Seeds – 1 tsp

For tempering

Butter – 1tsp

Cloves – 4

Cardamom- 2

Cinnamon stick – 1 inch

  • Grind the ingredients mentioned under to grind adding a little quantity of water.
  • Chop the carrot into cubes and pressure cook it.
  • Chop the tomatoes into cubes and onions into small bits.
  • In a pan add butter and saute cardamom, clove and cinnamon stick.
  • Then fry the onions until they turn golden brown in colour. Then add the chopped tomatoes and little quantity of water. Add salt, turmeric powder and allow them to cook for sometime.
  • Now add the cooked carrot and the ground masala. Add the required quantity of water and allow them to cook for five more minutes.
  • Garnish it with chopped coriander and serve with roti or puri. It also goes well with Set Dosai.
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