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In a heavy skillet, over medium heat, separately roast coriander seeds, cumin seeds, bay leaf, peppercorn and cardamom. Turn the seeds frequently so they don't burn. Put all the roasted spices and cinnamon, nutmeg into a spice grinder and grind them into a fine powder. Store in an airtight container for up to 6 months.

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Heat 1 tsp of peanut oil or ghee in a large pot over medium heat. Splutter mustard seeds and cumin seeds. Add onion and cook until translucent. Add the tomatoes and cook on high heat, until the tomatoes soften and turn mushy, stirring in between. To this add tomato sauce, cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red.

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Shrimp Masala Curry (Prawn Masala) is a flavorful North Indian curry with marinated shrimp cooked in a spicy onion-tomato-based curry. This curry comes together in under 30 minutes using a few simple ingredients. This recipe is gluten-free and can be easily doubled or tripled.

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The Punjabi Chana Masala recipe is a famous North Indian dish that is served along with Bhaturas or Puris. The Chola or Chickpeas are simmered in spiced ginger and tomato gravy. The combination of black salt, garam masala, and dry mango powder enhance the taste of the Chola masala. The Punjabi Chana Masala most often makes a complete meal, along with a Puri or Batura and some tomato.

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and pour tamarind water. to prepare tamarind water, soak a small ball sized tamarind in 1 cup of warm water for 30 minutes and squeeze well. also add a piece of jaggery to enhance the flavour. mix gently without breaking baingan. cover and simmer for 5 minutes. stir occasionally to avoid burning of masala and brinjal.

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Heat 1 tablespoon oil a pan. Once the hot add chopped bhindi okra. Saute in medium flame and fry the okra for 3-4 minutes. Once the bhindi is crispy and well cooked, remove to plate. While the bhindi is getting cooked keep 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 teaspoon minced ginger garlic or paste ready.

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4. Add chopped bhindi and saute them well for 5 to 7 mins on a medium heat. Keep stirring often to fry them uniformly. While you fry the bhindi -. chop 2 medium onions (1 cup chopped) chop 1 green chilli. puree or chop 2 medium tomatoes (1 cup chopped or pureed) Make a fine paste of half inch ginger & 2 garlic cloves.

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Bhindi Masala recipe is a North Indian, Punjabi style curried dish made with tender okra pods, piquant onions, tangy tomatoes, bold spices and herbs. It is one of the most popular dishes served in many Indian restaurants. 4.81 from 111 votes. Print Pin Save Saved! Prep Time 20 minutes mins.

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The food of India is as diverse as the country itself. The world's largest democracy is home to over 1.3 billion people who represent over 700 tribal groups and speak over 100 languages. Such.

Punjabi Chana Masala RecipeNorth Indian Chole Masala by Archana's Kitchen

Gobi Masala is a North-Indian dish of cauliflower cooked with an onion tomato masala. This dish is simple to make for a weeknight dinner and gets done under 35 to 40 minutes. Gobi Masala goes well with Basmati rice, flavored rice dishes like Jeera rice and even with roti, Chapati or naan. It is gluten-free and vegan.

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Heat a cast-iron pan or nonstick till it's quite hot. Add the coriander seeds, first. Then reduce heat. Keep stirring as you add one by one, the remaining spices. Add these spices first: cumin, caraway, black cardamom, green cardamom, cinnamon, cloves, clove stem, cobra's saffron, nutmeg, and black pepper.

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According to a new study by the Lancet, a medical journal, 9.8% of Indian women and 5.4% of men are obese, up from 1.2% and 0.5% in 1990. India is not alone in this dilemma.

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2. Pressure cooker: Pour 1 ½ cups fresh water to the chana and pressure cook for 5 to 6 whistles on a medium heat. If using Instant pot, cook them for 18 minutes on a high pressure. Once the pressure drops naturally, open the lid. Regular pot: Cook the soaked chana with 3 cups water in a heavy bottom pot.

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Make Onion Tomato Masala. 3. Heat a pot with 2 tablespoons oil and add the whole spices. 1 small bay leaf, 2 green cardamoms, 2 cloves and 1 inch piece of cinnamon. If you don't like or have toddler for meal, leave them. 4. Add 1 to 2 chopped green chilies (optional, leave out for kids) and 1 cup fine chopped onions.

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2. Heat a pan and add all these ingredients to it. Roast them lightly, keep stirring to make sure that the spices do not burn. Roast spices. 3. Once roasted let the spices cool down as grinding warm spices can cause them to burn due to heat generated in the process. Transfer the cooled down ingredients to a grinder.

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To begin making the North Indian Style Mushroom Matar, heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds and asafoetida. Let it splutter. Add the chopped onions and cook it for about a minute or two. Next, add the ginger garlic paste and let it cook for 3 minutes. After 3 minutes, add the onion paste and green chillies and let it.