How to make Lentils in a Slow Cooker | Indian Style Lentils Stew

Lentils is one of the most common food dishes made in Indian households. In this recipe video, you’ll learn how to make Brown Lentils (Whole Masar) in slow cooker and season it with flavorful Tadka. This Indian Lentils Stew is really healthy, easy to prepare and so hearty and comforting. These Lentils can be enjoyed over rice, with roti, paratha, naan or other kinds of breads.

Ingredients:
2 cups Brown Lentils
8 cups of water
2 tsp Salt
2 tsp Turmeric (Haldi)
2 tsp Red chilli pwd (or for milder taste Paprika)
1 tsp Garam Masala
3 Tomatoes
1 large onion
1 tsp Cumin Seeds
1 tbsp Ginger-garlic paste
1 Green chilli
2 tbsp oil

Optional: Dallops of butter/ Ghee, Cilantro leaves, Julienne Ginger etc

Method:
1. Add lentils in slow cooker along with water.
2. Add salt, turmeric, Red chilli pwd
3. Cook for 2 hours.
4. Prepare Tadka (Tempering/ Seasoning) by heating 2 tbsp oil in a wok.
5. Add cumin seeds. Fry for 30 secs. Add onions, green chilli and ginger-garlic paste
6. Cook for 3-4 mins. Add tomatoes and let them turn mushy. Add in garam masala and mix well.
7. Add tadka in the lentils and let cook further for 30 mins. Cooking further is optional.
These lentils will be thick. More water can be added during cooking process for soupy consistency.

Spicy Potatoes Recipe – Achari Aloo

This is a wonderful spicy potatoes recipe which goes well with roti, naan or parantha. I not only enjoy it on road trips but also serve it as a side dish with lunch or dinner when company is over. Achari basically means pickled and gets the name because of all the wonderful spices being used in this recipe.

Ingredients
Serves 4-6 people

7-8 medium size potatoes
Oil for cooking (preferable Mustard Oil)
1.5 tsp Cumin Seeds
1 tbsp ginger/garlic paste
1.5 tsp red chilli pwd
0.5 tsp cumin Pwd
1 tsp Turmeric
1 chopped Onion
2 small tomatoes
Salt per taste
1 tsp Garam masala
1/2 tsp kasoori methi (dried fenugreek leaves)

Tempering/Tadka (It goes on top of the cooked dish for additional flavoring)

2 tbsp Mustard Oil
1/2 tsp (0.5 tsp) Fenugreek seeds (Methre)
1/2 tsp (0.5 tsp) Coriander seeds (Dhaniya seeds)
1 tsp Mustard Seeds
1.5 tsp Fennel Seeds (Saunf)
1.5 tsp Kalonji(Nigella seeds or Onion seeds)

Process:

Heat oil in the pan
Add Cumin seeds. Once they are crackling add onions and mix.
After 30 secs, add ginger-garlic paste, turmeric and red chilli pwd.
Stir all the ingredients and add cumin pwd.
Add tomatoes and give them 3-4 mins until they are softened.
Once they are done, add potatoes, half cup of water and salt per taste and let them cook on medium heat. Cover the pan and give potatoes around 10 mins.

While potatoes are cooking, prepare the tadka/seasoning/tempering with some Indian spices.

Heat 2 tbsp Mustard Oil and add tempering spices. Let them crackle and infuse the oil with their aroma and flavor. Turn off the heat.
Once Potatoes are done, add this tempering on top along with some garam masala pwd and kasoori methi.

Serve with roti/parantha or let them cool down and then put then in the lunch box and take them on your next road trip.

Chicken Potato Curry Dinner Recipe

Chicken curry made using potatoes and chicken wings has a unique taste. It makes for a great weekend lunch or dinner. My family loves this easy chicken wings recipe and I hope you’ll enjoy it too.

Ingredients

1 kg chicken wings
3-4 tbsp plain yogurt
1 tbsp soy sauce
2 tbsp bbq sauce
1 tsp curry powder
1 small roughly chopped red onion
1 tbsp ginger- garlic paste/or chopped ginger and garlic
1 tsp cumin seeds
1 tsp crushed coriander seeds ( or powder)
1/2 tsp garam masala
2 tbsp tomato paste
2 cups of water
Spices used: salt, Turmeric and red chilli powder
Fresh Cilantro leaves for garnish
Adjust Salt per taste
1 tsp red chilli powder
1 tsp Turmeric
2-3 tbsp oil
2-3 potatoes

Method:

– Marinate chicken for an hour in yogurt/sauces and spice mixture.
– Heat oil in a pan and fry coriander/cumin for 30 secs.
— Add onions and mix well. Add ginger- garlic.
– Add salt, turmeric and chilli powder. Cook for 2-3 mins.
– Add potatoes. Mix well. Cover and cook for 3-4 mins.
– Add tomato paste and marinated chicken.
– Add curry powder. Mix well. Fry for 5-6 mins.
– Add water and let chicken cook until tender and no longer raw.
– Add garam masala and cilantro. Mix well.
– Serve with Roti/naan or rice.

More Tasty Indian Chicken Curry Recipe videos Here.

Chicken Masala Curry Recipe Video | Weeknight Dinner Idea

Quick Easy and tasty Chicken Masala Curry is a perfect dish for a weeknight meal and can be served with rice or roti.

Ingredients

350 gms chicken breast chunks
1/2 tsp curry powder
1 small onion
2 tomatoes
2 -3 garlic cloves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp garam masala
Spices used: 1 tsp each salt, Turmeric and red chilli powder
Fresh Cilantro leaves and juilenned ginger for garnish
Adjust Salt per taste
2-3 tbsp oil

Method:

– Cut chicken in bite size pieces. Make tomato puree.
– Heat oil in a pan and fry mustard/cumin for 30 secs.
— Add onions and mix well. Add garlic.
– Add salt, turmeric and chilli powder. Cook for 2-3 mins.
– Add chicken. Mix well.
– Add tomato puree. Mix well.
– Add curry powder and water. Let chicken simmer in curry.
– Finish by adding ginger and cilantro. Mix well.
– Serve with Roti/naan or rice.

English Version: Chicken Masala Curry recipe

Hindi Recipe Video Below:

Homemade Butter Chicken Poutine Recipe

Butter Chicken is delicious and you combine it with fresh homemade fries and you’ve got a winning dish. Here I share my recipe with you so that you can make it for your friends and family or may be even surprise daddy this Fathers Day with this amazing recipe.

Ingredients/ Method

For Fries:
3-4 Potatoes of choice
2-3 tbsp oil
1/2 tsp salt
Optional : 1/2 tsp Turmeric and 1/2 tsp Paprika or red chilli powder

300 gms Chicken
For marinade:
1/4 cup Yogurt
1/2 tsp salt
1 tsp tandoori masala
1/2 tsp Garlic powder and Paprika

3-4 tbsp Butter or Desi Ghee
1 thinly sliced onion
1 bay leaf, 1 Cinnamon
3-4 Green Cardamom
1 tsp cumin and 1/2 tsp Coriander seeds
4-5 Garlic pods – finely chopped and 2 inch piece ginger
3-4 fresh tomatoes
1/2 tsp salt/paprika
1/2 cup Cream
1/4 cup water

Finishing off: 1/2 tsp Garam Masala
1/2 tsp Dried Fenugreek leaves
Chopped Cilantro and Green onions

1 cup Grated Cheese ( I know I skipped on Cheese Curds and went with regular Mozarella and Cheddar Cheese)

Method:
Marinade Chicken for an hour in combination of yogurt and spices.
Wash, peel and thinly slice potatoes and cook them to make fries. I pan fried them but they can also be baked or deep fried. Season them as per your choice. I made golden fries by using some turmeric and red chilli powder. Cook on medium high heat for 7-8 mins.
Once potatoes are done, set them aside.

Next, melt butter. Add onions, bay leaf, cinnamon, cardamom, cumin and coriander seeds. Give a nice mix to spices and add ginger and garlic. Fry for 3-4 mins.
Add tomatoes. Add salt and paprika. Mix well. Let tomatoes become tender and then add this masala in a blender along with some cream and water to form a silky smooth curry.
In the same pan, fry chicken until its sealed. Add curry blend that we’ve made and let chicken cook until no longer raw.
Finish off with dried fenugreek leaves, garam masala, Cilantro and green onions. Top off with 2 tbsp of cream.

In a bowl, layer fries, cheese, chicken and sauce, cilantro, green onions, more cheese, more sauce and enjoy 🙂

Here are some other tasty Butter Chicken Recipes that you can try in your own Kitchen:

1. Baked Butter Chicken Recipe
2. Restaurant style Butter Chicken Recipe
3. 6 ingredient Butter Chicken Recipe
4. Butter chicken For Bachelors – Budget Butter chicken
5. Simple Butter Chicken Recipe

Easy Quinoa Salad Recipe | How to make Quinoa Pulao

One pot Quinoa Pulao for lunch with vegetables. This recipe is perfect for any day lunch meal.

Ingredients/ Method for the Recipe

1 cup cooked Quinoa
Vegetables of your choice – we used onions, carrots, celery, mushrooms and peppers
oil for cooking
1/2 tsp cumin seeds
Salt per taste
1 tsp curry powder
1 tbsp lemon juice
1 small chopped tomato
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp paprika

Method:

Cook quinoa (just like rice and set aside)
In a wok, add oil. Let oil become hot and Fry cumin seeds for 30 secs.
Add ginger-garlic paste, onions and carrots. Mix well. Give a minute or two and add salt and paprika/red chilli powder. Mix well. Add other veggies. Add tomatoes. Mix well.
Add curry powder. Add Quinoa and then for some crunch Red peppers.
Add lemon juice. Mix well and serve.

Potato Corn Curry Recipe | Aloo Corn Curry Dinner

Aloo (Potatoes) and Sweet Corn make a great combo in this simple yet delicious comforting curry

Ingredients/ Method

2 medium size potatoes
1 finely chopped onion
2 tbsp oil
1/2 tsp cumin seeds
1 tbsp ginger garlic paste
Salt per taste
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 cup water
2 medium size tomatoes
1 cup corn
1 tsp curry powder
Garnish with cilantro leaves and serve with Roti (Indian flatbread)

– Fry spices with onions and ginger garlic. Add corn and potatoes. Mix well. Add tomatoes and cook until tender. Add Curry powder. Water if required and cook until curry dish is ready.

Homemade Curry Powder Recipe
Homemade Ginger Garlic paste

How to make Ghiya Badiyan (Amritsari Vadi) – Squash Curry Recipe

Squash Curry (Lauki or Ghiya) with Vadiyan ( Amristari Badi) is quite tasty and healthy. Here’s a simple recipe that you can prepare and enjoy with rice or roti.

Ingredients/Method

1-2 Vadiyan (Lentil crackers)
1-2 long Squash (Ghiya)
1 small onion chopped
2 tomatoes
Salt per taste
1/2 tsp red chilli powder and turmeric
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp curry powder or Kadai masala/ Garam masala
1 tsp dried fenugreek leaves
2-3 tbsp oil for cooking
cilantro/ coriander leaves for garnish

– Crush Vadi.
– Chop Squash
– Heat oil in pressure cooker and add cumin seeds. After a min, add onions, ginger garlic paste, salt, turmeric, red chilli powder. Mix well.
– After 2-3 mins, add Vadi. Fry for 2 mins.
– Add tomatoes and let them become tender.
– Next, add Squash. Mix well. Add curry powder and 1/2 cup water.
-Cover the pressure cooker and cook for a 1-2 whistles.
-Let the pressure cooker cool down before opening it.
– Add in dried fenugreek leaves and garnish with cilantro leaves then serve.

If you like Squash/ Ghiya or Lauki as a vegetable, also try our other Squash recipes:

1. Simple Squash curry
2. Ghiya Ka Halwa – Squash Pudding
3. Ghiya ka Raita – Yogurt Preparation
4. Easy Zucchini Curry Recipe
5. Chana Dal with Ghiya recipe

How to make Karahi Chicken | Chicken Curry Recipe Kadhai Chicken

Chicken is my husbands favourite ingredient and he loves curry so its obvious that I make this Kadhai chicken for him often. Kadhai Chicken is a flavourful curry with a blend of various spices. You can enjoy this dish with naan, roti, rice or parantha. Kadhai dishes usually also include bell peppers. Although Kadhai referes to a kind of dish ( sort of Wok) in which the dish is made, you can prepare it in any pan/skillet that you have in your kitchen. Here is a recipe for Kadhai Masala Spice Mix.

Ingredients/ Method for the Recipe

400 gms boneless/skinless chicken
1 cup bell peppers of your choice chopped in bite size pieces
oil for cooking
1 bay leaf
1 cinnamon stick
Salt per taste ( 1 tsp worked for us)
2-3 tomatoes
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric
1 onion chopped
Cilantro for garnish
1 tsp dried Fenugreek Leaves
2 tbsp greek yogurt/ Whipping cream or sour cream
optional- Green chillies (chopped)- your choice seeded or deseeded
To prepare Kadhai Masala/Spice blend
(masala would be enough to prepare 1-2 curry dishes)

12-15 Black peppercorn
5-6 green cardamom pods
1 tbsp cumin seeds
1.5 tbsp coriander seeds
5-6 cloves
You can also grind bay leaf and cinnamon stick or use them as such in your dish
Dry roast all your whole spices and then grind them to make a powder (masala) and you it in your dishes ( towards the end of the preparation method)

In a wok, add oil. Let oil become hot and Fry bay leaf and cinnamon stick for 30 secs.
Add ginger-garlic paste and onions. Mix well. Give a minute or two and add salt, turmeric and red chilli powder. Mix well. Cook until onions are no longer raw and change color. About 3-4 mins
Add chillies and tomatoes. Mix well. Cook until tomatoes reduce in volume and no longer raw. This will take 4-5 mins on med heat.
Add chicken. Let it cook for another 2-3 mins and then bell peppers. We dont want peppers to wilt completely. They should maintain some of their crunch. Add some water. Cover and cook until chicken is no longer raw.
Add kadhai masala, Yogurt and fenugreek leaves.
Garnish with cilantro leaves. Mix well and serve.

Kadhai Mushroom Recipe | How to make Kadhai Mushroom Curry

Kadhai Mushroom is a flavourful curry with a blend of various spices. You can enjoy this dish with naan, roti, rice or parantha. Kadhai dishes usually also include bell peppers. Although Kadhai referes to a kind of dish ( sort of Wok) in which the dish is made, you can prepare it in any pan/skillet that you have in your kitchen.

Ingredients/ Method for the Recipe

300 gms Mushrooms
1 cup bell peppers of your choice chopped in bite size pieces
oil for cooking
1 bay leaf
1 cinnamon stick
Salt per taste ( 1 tsp worked for us)
2-3 pureed tomato
1 tbsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric
1 onion chopped
Cilantro for garnish
1 tsp dried Fenugreek Leaves
2 tbsp greek yogurt/ Whipping cream or sour cream

To prepare Kadhai Masala/Spice blend

(masala would be enough to prepare 1-2 curry dishes)

12-15 Black peppercorn
5-6 green cardamom pods
1 tbsp cumin seeds
1.5 tbsp coriander seeds
5-6 cloves
You can also grind bay leaf and cinnamon stick or use them as such in your dish
Dry roast all your whole spices and then grind them to make a powder (masala) and you it in your dishes ( towards the end of the preparation method)

In a wok, add oil. Let oil become hot and Fry bay leaf and cinnamon stick for 30 secs.
Add ginger-garlic paste and onions. Mix well. Give a minute or two and add salt, turmeric and red chilli powder. Mix well. Cook until onions are no longer raw and change color.
Add tomatoes puree. Mix well. Cover and cook until tomatoes reduce in volume and no longer raw. This will take 4-5 mins on med heat.
Add mushrooms. Let them cook for another 2 mins and then bell peppers. We dont want peppers to wilt completely. They should maintain some of their crunch.
Add kadhai masala, Yogurt and fenugreek leaves.
Garnish with cilantro leaves. Mix well and serve.

If you like Mushrooms, also try some of our other favourite mushroom recipes:

1. Punjabi Mushroom Curry
2. Mushroom Paneer Masala
3. Tofu Mushroom Fry
4. Mushroom Matar Recipe
5. Mushroom Soup Recipe