Paneer Butter Masala (Butter Paneer) or Panir Makhani is one of the most popular and recognizable North Indian menu items at restaurants. Given its mild flavor and smooth, creamy texture, it’s a favorite amongst kids and adults alike. A slightly sweet and tangy curry made with tomatoes, ginger, garlic and aromatic spices, along with butter and cream, is the velvety base for the paneer. for After seeing how easy it is to make this restaurant…"Restaurant Style Paneer Butter Masala | Panir Makhani"
Tindora Poriyal is usually a dish that is cooked at home and not a dish you will find in restaurants. What we love is the simplicity of this dish – the vegetable is the focus and since there are not any spices, we can really taste the vegetables and enjoy them. Ivy Gourd also known as Tindora, Tondli, Tendli, Kovakai, Dondakaya, Kovakkai, different names in different regions. Tindora is a vegetable that reminds me of…"Tindora Poriyal | Ivy Gourd Fry | Tendli Subzi"
We love this recipe! And it’s Bhindi Season somewhere in the world! Let’s talk about the Stuffed Bhindi flavors and taste first. This Punjabi Style Bharivi Bhindi ki Subzi is by far one of our favorite ways to make Bhindi. First of all, we do not have to deal with any of the sliminess that is associated with Ladies Fingers and then the fact that by stuffing the Okra with all those spices, each and…"Air Fryer Stuffed Bhindi | Stuffed Okra ( Ladies’ Finger)"
Shahi Mushroom Matar, or mushrooms with green peas, is a classic Indian curry with a rich gravy made from ground cashews. This vegetarian (and even vegan) recipe requires simple ingredients and simple steps but produces flavors that can be found in restaurants. The consistency can be modified so you can enjoy this curry with naan, chapati or roti, and even rice. And…if you’re not a fan of mushrooms, substitute them with paneer, cauliflower or other…"Shahi Mushroom Matar | Mushroom Peas Curry"
Murg Makhani, literally means Butter Chicken! Synonymous with Indian Food, Butter Chicken is world famous and rightly so. The “Butter” or the “Makhani” part in the name of the dish, is for two reasons, the fact that it has butter in it but also because the gravy is smooth like butter! Butter Chicken or Murg Makhani, is primarily made in Northern India and Pakistan and associated with ‘North Indian Cuisine”."Butter Chicken | Murg Makhani – Restaurant Style"