Keema Gawar Aloo Curry

Keema Gawar Aloo curry is a delicious combo of meat mince with cluster beans and potato sautéed in fresh green spices. It is quick to cook curry and pairing it with phulkas, parathas or steamed rice will fix your delicious meal in no time.Not only goat meat but you can also couple it with lamb mince or even chicken mince to make this. Whatever the blend of meat with gawar and aloo is, the curry sure shot win-win every time you make it.

This keema gawar aloo curry is the best bet when you have purely non vegetarian family and you strive hard to introduce veggies in their diet. Yes, same is the case at my home as my son loves non veg much. I try my best to get the ideas how to feed him veggies or lentils along with his favorites. Keema matar, Methi chicken, Tamatar Matar Gosht, Shab Deg and many more.

Let me come to the confession that, gawar is one such vegetable which is one of my favorite and I can eat it any time with some hot phulkas, parathas or khichdi. I try to find different ways for using this veggie for a meal, be it a dal, stir fries, chokha or even pair it with meat. I shall surely share those lip-smacking recipes of gawar with all you my lovely people here. Let’s first start with this, the delicious Keema Gawar Aloo Curry.

Keema Gawar Curry

Keema Gawar Aloo Curry

Keema Gawar Aloo Curry

Keema Gawar Aloo Curry


500 grams, keema (goat mince or chicken mince)

250 grams, gwar phalli (cluster beans), cut into 1& ½ inch length

250 grams, potato, cut in medium cubes

¾ cup, tomato, sliced thinly

½ cup, onions, sliced

1 bay leaf

1 teaspoon turmeric powder

1 sprig curry leaves

Juice of half lemon

Salt to taste

3-4 tablespoon oil

 Grind it to paste:

¾ cup, coriander leaves, tightly packed

1 tablespoon, garlic cloves

1& ½ inch ginger

1 teaspoon cumin seeds

1& ½ teaspoon fennel seeds

4-5 green chilies (  increase or reduce it to suit your taste)

8 black peppercorns

1 cm, stone flower (pathar phool)

½ tablespoon coriander seeds

Keema Gwar Aloo Curry

Keema Gawar Aloo Curry



In a pressure cooker, heat oil, add bay leaf and fry for 30 seconds. Add onions and curry leaves, fry until soft. Add keema and saute on high for 2-3 minutes.

Add gwar aloo and tomato, saute on high for a minutes

Add ground paste, turmeric salt to taste and mix well, cook for 3-4 minutes until spices starts releasing aroma.

Add lemon juice and water depending upon the consistency of the gravy needed. Cover and cook for until done.

Keema Gwar Aloo curry is ready to be served.

Dish and serve hot with steamed rice or phulka/parathas.




Aloo Tamatar Ki Sabzi

Hello my dear readers!! Happy 2017. Hope you all had a fun-filled vacation and colorful eve and feast. I was totally off from this space for almost 1 month enjoying cold foggy Winer vacation in Dubai. Oodles of fun, array of food and not to forget, heaps of Shopping, J

No wonders, my heart is still in Dubai, while am back to Bangalore.

Now, let’s get back to work, routine and blogging.

Here comes the quick, spicy and rassedaar aloo tamatar ki sabzi – a comfort meal known to fascinate everybody by coupling delightfully with Methi Moong Masala poori, Bedmi poori or normal pooris, phulkas or parathas. Aloo tamatar ki sabzi is one kind curry which is thoroughly enjoyed in almost all the parts of India though the making of it differs from each home to home. Serve it for your breakfast, brunch, lunch or dinner, it is always adored on the table. If you wish to make this curry without onion, absolutely fine, the taste will surely linger on your palate in both the ways. This is how we North Indian make aloo tamatar ki sabzi at home, let’s go through how to make this simple yet tantalizing curry in no time.

Aloo Tamatar Rassewala

Aloo Tamatar Ki Sabzi


4 large potatoes, cut in medium chunks

4 large tomatoes, finely chopped or coarse paste

1 medium onion finely chopped

2-3 green chilies, finely chopped

1 teaspoon ginger, grated

1 teaspoon, red chili powder

1& ½ teaspoon, coriander powder

½ teaspoon turmeric powder

½ teaspoon garam masala powder

1 teaspoon cumin seeds

Pinch of heeng (asafoetida)

Salt to taste

2-3 tablespoon oil

½ teaspoon Kasuri methi

coriander leaves, chopped, as required


In a pressure cooker, heat oil, add cumin seeds and heeng, allow the seeds to crackle. Add onions, green chilies and grated ginger, mix and cook for 2-3 minutes until onions are pink and raw smell goes off.

Add potatoes and tomatoes and sauté on high for 3-4 minutes. Add salt, chili powder, turmeric, coriander powder and garam masala powder, mix well.

Add required amount of water depending upon the consistency of the gravy you require. Add kasuri methi and mix. Cover and cook until done.

Aloo tamatar ki sabzi s ready to be served. Dish out, garnish with coriander leaves and serve hot with pooris parathas, phulkas or khichdi/rice.

Bajra Aloo Methi Paratha

Bajra is known to provide heat to the body and so the consumption of this grain in any form is usual during winters. Bajra Aloo Methi Paratha is one such dish which is very delicious and healthy. It is made using millet flour which flavored with potato and seasoned with spices to enhance more of the flavors. It is an easy-to cook recipe and can be served on its own or with any chutney of your choice. Bajra Aloo Methi Paratha makes a perfect healthy breakfast for winters and an ideal meal to be carried in a lunch box.

Bajra Aloo Methi Paratha

Bajra Aloo Methi Paratha


2 cups, bajra flour

1/2 cup, whole wheat flour

1 cup, potatoes, boiled and mashed or grated

1 cup, methi leaves, chopped finely

1 teaspoon, green chili, coarsely crushed

1 teaspoon, ginger, grated

1/2 teaspoon, turmeric powder

1/2 teaspoon red chili powder

1 teaspoon cumin seeds

1/2 teaspoon, ajwain

1/2 teaspoon chaat masala

Salt to taste

Warm water as required

Oil for frying

Bajra Aloo Methi Paratha

Bajra Aloo Methi Paratha


In a large bowl, add All the ingredients and mix well

Gradually, add little water and start kneading the dough. Knead well to form a soft dough.

Divide the dough into equal sized balls depending upon the size of the paratha you prefer to make.

Dust the ball well and roll out into a paratha depending upon the thickness you prefer . If you find it difficult to roll it with rolling pin, use your hands and pat the dusted ball uniformly to make parathas.

Heat the griddle well.

Gently place the rolled paratha on the griddle and cook until brown spots appear

Flip and cook.

Apply oil and fry on both the sides until they are cooked well.

Serve hot with pickle, curd or chutney on the sides.

Anda Pulao

Egg pulao is delicious spicy preparation of seared eggs cooked with rice and aromatic spices. Egg pulao can be served with raita or even any spicy curry of your choice. Egg pulao is an ultimate meal to be enjoyed with family on weekends. If you want the pulao to be more or less spicy adjust the hotness accordingly. Furthermore, Egg pulao can be cooked in jiffy when you have sudden guest at home for a meal


Anda Pulao

Anda Pulao


For Frying Eggs:

12 nos, eggs, hard boiled

1 tablespoon, ghee

1 teaspoon, red chili powder,

¼ teaspoon, freshly cracked black pepper

Grind to a coarse paste:

4 to 5 nos, green chillies

12 nos, garlic cloves

2 inch, ginger piece

For Pulao:

3 cups, long grain basmati rice, soaked for 45 mins

1 cup, onions, finely sliced

1 cup, tomato, finely sliced

¾ cup, yoghurt, whisked well

3 to 4 nos, green chilies, slit

¼ cup, mint leaves, chopped

¼ cup, coriander leaves, chopped

juice of 1 lemon

5¼ cups of water

1½ teaspoon, cumin seeds

6 to 8 nos, green cardamom

2 nos, bay leaves

2 inch, cinnamon stick

1 nos, star anise

½ teaspoon, turmeric powder

8 to 10, black pepper corns

3 tablespoon, ghee or oil

Salt to taste


Anda Pulao

Anda Pulao


For Frying Eggs:

In a pan, heat 1 tablespoon of ghee. Add the boiled eggs.

Add red chili powder and toss well.

Add freshly cracked pepper and fry until eggs are slightly brown and little crisp.

For Pulao:

Take another deep bottom pan or handi, heat ghee or oil.

Add cumin seeds, green cardamom, cinnamon, black pepper corns, star anise and fry them for few seconds.

Add the ground coarse paste of green chili, garlic,ginger and saute for a minute.

Add onions and fry until it just stats picking up golden color. Do not over fry the onions.

Add sliced tomatoes, slit green chilies and cook until the tomatoes are broken down well.

Add turmeric and mix.

Add whisked yoghurt and stir until the yoghurt is well combined with the spices.

Add salt, chopped mint, lemon juice and coriander leaves. Cook for half a minute.

Add soaked and drained rice.  Gently mix it.

Give a slight slit to the fried eggs and add it along with the water.  Bring it to a boil and cook until 80% of the water dries up.

Cover and simmer until done. (Approximately for 15 to 20 mins)

Gently fluff up the rice using a fork. Cover and let it rest for few mins.

Egg pulao is ready to be served.  Dish out and serve hot along with kachumbar or raita and papad on the side.

Cheese Spinach Toast

Cheesy Spinach  Toast is a lip-smacking appetizer/ snack of tossed and seasoned spinach toasted with a cheese on the top. This recipe will surely be loved by all ages. Cheesy spinach open toast is a perfect appetizer to be served for kid’s party or any occasions. If you make it for kid’s spiciness level can be adjusted accordingly. Be it a breakfast brunch or evening tea Cheesy Spinach Open Toast is an ultimate choice to enhance your spread. Cheesy Spinach toast makes an ideal nosh for festive occasions too. Let’s quickly go through how to make it.

Cheese Spinach Toast

Cheese Spinach Toast


3 cups, spinach, finely chopped

4 nos, garlic cloves, finely sliced

¼ cup, onion, finely chopped

2 tablespoons, low fat cream

½ cup, low fat milk mixed with 2 teaspoon of corn flour

1 tablespoon, butter

Chili flakes as required

Salt and pepper to taste

Mozzarella cheese, grated as required.

9 to 10, Bread or baguette slices

Cheese Spinach Toast

Cheese Spinach Toast


In a pan, melt butter.  Add garlic and fry until aromatic and golden.

Add onion and toss on high for few seconds.

Add spinach and toss on high for 2 minutes.

Add milk and corn flour mixture, cook until slightly thick.

Add chili flakes and season with salt and pepper.

Add cream and cook on high until mixture is thick and creamy. Keep stirring to avoid burning.

Take it off the heat and cool for few minutes.

Pre heat the oven at 180 degrees centigrade.

Spread a spoonful of mixture evenly on each slice of bread/baguette.

Top the mixture with grated mozzarella. Grill them in the preheated oven for 8 to 9 minutes or until the cheese has melted and the toasts are crisp.

Serve them with sauce of your choice.


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