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 Cuisine > Indian > Mughlai > 
54

Subzis / Curries recipes


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Recipe# 30960
01 Jan 1999

 
Aloo Khaas by Tarla Dalal
A truly spectacular marriage of spices creates this delightful dry potato subzi. Using potato roundels and spices like cumin seeds, aniseed, nigella seeds, fenugreek seeds and chaat masala, this dish is a treat for your taste buds. The Kashmiri red chillies add the required spark of colour to the di ....
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Recipe# 30955
01 Jan 1999

 
Aloo Laajawaab by Tarla Dalal
This dish uses the highly appreciated ingredient shahjeera or caraway seeds that impart a wonderful flavour to the gravy. A thick paste is made with cashewnuts and added to the gravy for thickening. You can adjust the quantity of milk to balance out the sourness of the curds and to bring the gravy t ....
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Recipe# 8659
06 Apr 13

 
Aloo Mutter Moghlai by Tarla Dalal
A north indian favourite. Cook the potatoes well and you will never go wrong in it.
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Recipe# 30952
01 Jan 1999

 
Baingan Mussalam by Tarla Dalal
The popular Mussalam gravy is not only easy to prepare but also tastes great. It is a combination of basic spices and fried brinjal pieces. This red gravy can be combined with any vegetable of your choice. If you do not have fresh tomato purée, you can use a smaller quantity of canned purée that has ....
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Recipe# 30957
01 Jan 1999

 
Dum Aloo by Tarla Dalal
Every culture has it's own version of the dum aloo. However dum aloo is by far the tastiest and richest of them all! the potatoes are stuffed with a rich filling of khoya, cashewnuts raisins and green chillies and then deep-fried in ghee. You could substitute the ghee for oil while deep-frying or ev ....
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Recipe# 30956
01 Jan 1999

 
Kachhe Kele ke Kofte by Tarla Dalal
The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy ....
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Recipe# 4311
15 Jul 14

 
Karela and Capsicum Subzi 
by Tarla Dalal
Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with ....
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Recipe# 30954
01 Jan 1999

 
Khumbh aur Baby Corn do Pyaz 
by Tarla Dalal
Do Pyaaz is a traditional Mughlai preparation. It is a common misconception that double the amount of onions are used while preparing this gravy. Infact the onions are added two times and in two different forms; the first being grated onion and the second chopped or sliced fried onion. Here baby cor ....
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Recipe# 30947
01 Jan 1999

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Lajjatdar Paneer by Tarla Dalal
The basic mughlai gravy has been used to prepare this delicious paneer dish. Since the use of various pastes is common in mughlai cooking, a paste of garlic, ginger, cardamoms, cloves and poppy seeds has been used. Using grated onion gives the gravy a better texture. Instead of grating the onions yo ....
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Recipe# 2174
22 Jun 13

 
Malai Kofta by Tarla Dalal
No reviews
With malai kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep f ....
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Recipe# 22525
01 Jan 1999

 
Malai Kofta Curry ( Microwave) 
by Tarla Dalal
No reviews
A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits.
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Recipe# 255
01 Jan 1999

 
Malai Kofta Curry ( Rotis and Subzis) by Tarla Dalal
Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the malai kofta curry is! the mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too ....
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Recipe# 30949
01 Jan 1999

 
Methi Paneer by Tarla Dalal
No reviews
Every household has its own recipe of methi aloo, however here's a great mughlai recipe that uses paneer along with fenugreek leaves. Methi paneer can be given more flavour by adding some kasuri methi. Milk and sugar are used to balance the bitterness of the methi. All in all a completely lip smacki ....
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Recipe# 38660
03 Aug 13

 
Moghlai Aloo by Tarla Dalal
No reviews
Generally, anything with the moghlai tag is splendorous, and so is this baby potato preparation! moghlai aloo features the winning combination of potatoes and peas in a rich white gravy comprised of curds flavoured with a pungent paste and mild spice powders too. Serve hot with rice or indian breads ....
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