This is a classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.
This is an easy curry. It's rich, creamy, mildly spiced and extremely flavourful. Serve with naan and rice.
This is a relatively easy paratha to make and tastes good with curd.
This is one of my favourite recipes which I learnt from my mother a couple years ago.
This is my mothers’ recipe for aloo kofta. I have made this at many parties and there are never any leftovers. I have had many requests for the recipe. So here goes.
This is a very simple yet delicious sabji. I love eating this with some rasam and rice on the side. You can use other vegetables such as plaintains or sweet potatoes too.
I absolutely love this dish! It reminds me of fresh methi that used to grow in my garden in Allahabad! The aroma of this dish makes me nostalgic and homesick!
Great for breakfast with curd and pickle or a special dinner with curry.
This is one of my favourite kooras. I think we call it upma koora because the tadka ingredients are what we use for upma.
This is the way my grandmother used to make poori sabji. She never ate onions, so this would satisfy even the most strict Brahmins.