Spicy Aaloo Brinjal Bhaji

Today, I cooked aaloo baingan ( potato brinjal) bhaji in lunch which is my hubby’s favourite.

Spicy Aaloo Baingan Bhaji


Chopped Potato (Aaloo): 1 bowl

Chopped Brinjal (Baingan): 1 bowl

Chopped Onion: ½ bowl

Chopped Tomato: ½ bowl

Ginger Paste: 1 tablespoon

Chopped Green Chili: 1 tablespoon

Oil: 4 tablespoons

Coriander Leaves for garnishing

Spices as per taste: Salt, Red Chilli Powder, Turmeric powder, Coriander Powder, Garam Masala Powder, Kasuri Methi, Asafoetida, Cumin Seeds.


  • Put a pan on gas, add oil then heat it on medium flame and add cumin seeds and asafoetida.
  • Add ginger paste and sauté it.
  • Add chopped onion and tomato and cook on medium heat for 8-10 minutes.
  • Add salt, red chilli powder, turmeric and coriander powder to the pan and mix them well then add ½ bowl water. Cook it till the oil separates out.
  • Add chopped potato and brinjal then mix it and cover it with plate. Cook it for 15-20 minutes on low flame. Check it a few times in between.
  • Take out the Aaloo brinjal bhaji in the bowl and garnish with coriander leaves

Spicy Aaloo brinjal bhaji is ready to serve with parantha phulka, rice or tandoori roti


Potato Soya chunks

Potato Soya chunks……with gravy…

 Potato Soya chunks......with greavi


Soya Chunk: 1 bowl

Boiled Potato cubes: ½ bowl

Chopped Tomato: ½ bowl

Chopped onion: ½ bowl or as much you like

Chopped garlic: 1 teaspoon as you like

Chopped coriander leaves and green chili: 2 teaspoons each or as per taste

Spices: Salt: 1/2 teaspoon

Red chilli powder: 1/2 teaspoon

Turmeric powder: 1/2 teaspoon

Coriander powder: 2 teaspoons

Garam masala: 1/4 teaspoon

Cumin seeds: 1/2 teaspoon

Asafoetida: one pinch

Kasuri Methi: 1 teaspoon

Vegetable oil: 2 tablespoons


  1. Boil soya nuggets for 8-10 minutes then squeeze the water out from the nuggets.
  2. Put pan on the gas then add vegetable oil.
  3. Heat the oil on medium flame and add cumin seeds and asafoetida, then add chopped onion, garlic and green chili and sauté it for 5-7 minutes.
  4. Add all other spices and sauté them for 2-3 minutes
  5. Add potato cubes in it and mix it properly.
  6. Add one bowl of water in it, then add soya nuggets (if pieces are large size after boiling then cut them in small pieces). Mix it properly and cook it on slow flame for 10-12 minutes.
  7. Sprinkle kasuri methi and mix it properly then put the gas off.
  8. Take it out in a bowl and garnish with chopped coriander leaves.

Rajwadi Paneer

Rajwadi Paneer


Paneer Cubes: 200 gm

Cashew nut and almond paste: ½ bowl

Chopped Onion: ½ Bowl

Chopped Ginger: 1 small piece

Chopped Green Chili: 1 piece

Milk: ½ cup

Curd: 1/2 cup

Pure Ghee or Butter: 4 tablespoons

Coriander Leaves

Salt: 1/2 teaspoon

Red chili powder: 1/2 teaspoon

Cummin Seeds: 1/2 teaspoon

Coriander Powder: 2teaspoons

Asafoetida: one pinch

Whole Garam Masala (cinnamon, Cardamom: small and large size) Cloves

Kasuri Methi: 2 tablespoons

Cumin powder: 1/2 teaspoon

Turmeric powder: ¼ teaspoon or as per taste


  1. Take 4 tablespoons pure ghee in a pan and heat it on medium flame then add asafoetida and cumin seeds. When started to sprinkle, add whole garam masala, then coriander powder, turmeric powder, red chilli powder and kasuri methi and sauté it
  2. Add chopped onions, green chilli and ginger then cook it for 8-10 minutes on medium flame
  3. Add cashew nuts and almond paste and sauté it for 2-3 minutes.
  4. When ghee separates from sides then add milk. Mix it properly
  5. Add curd and mix it properly then bring the medium flame down to low flame.
  6. Add paneer cubes to the mixture. Mix it properly.
  7. Now garnish with chopped coriander.

Serve Rajwadi Paneer with garma garam tandoori roti or paratha or naan to your family and friends.

Yummy and Different Kair ki Sabzi!

Today  I made Kair  (tenti or dela or teet) ki Sabji, kuch khatti, kuch teekhi 🙂

Kair ki subji


Fresh Kair- 1 bowl/ 200 gm

Salt-4 teaspoon or as per your taste

Vegetable oil- 2 tablespoon

Spices ( As per taste)- Salt, Red Chilli Powder, Coriander Powder, Turmeric Powder, Asafetida, Cumin Seeds and Kalonji as per your taste


  1. Wash kair  properly and  keep it for 2 days  in water. Now take it out  from water and again keep in fresh water after mixing  1.5 teaspoon salt and  keep it for 3 days .
  2. You can again take it from salty water and keep the  kair in fresh water after mixing1.5 teaspoon salt and keep it for 3 days to reduce bitterness of kair.
  3. Drain the water and remove the stem (danthal). Dry it on muslin cloth for two hours.
  4. Put pan on gas and add oil, asafetida, kalonji and cumin seeds, Saute it on medium flame for 1-2 minutes.
  5. Add kair and add all spices as per your taste and sauté it properly for 4-5 minutes on medium flame for proper mixing. Put off the gas.

Now  Kair ki sabzi is ready to serve with thandi poori and thande  paranthe! Enjoy..

Note: This is not Achaar



Muli Palak Sabji

After festival simple, after all we all need break from sweets, and rich food and good option for lunch….. Muli Palak sabji with garma garam chapati……….so try this and give your feedback.

Muli Palak


Chopped leaves and Radish (Muli)- 1 bowl

Chopped Spinach (palak) -2 bowl

Chopped tomato-1bowl

Chopped Ginger and green chilli paste-1 tbsp

Spices- salt-1 tsp, red chilli powder-1 tsp, coriander powder-2tbsp, turmeric powder-1/2 tsp,  garam masala-1/2tsp  ajawain-1/2 tsp,  and  Hing-pinch

Vegetable oil-2 tbsp


  1. Washed chopped leaves and reddish and spinach properly then put up in the cooker. Heat on high flame and take one whistle. Put off gas.
  2. Take it out from cooker and squeezed it out water from it.
  3. Put pan on the gas and add oil then heat on medium flame. Add Hing and ajawain then sauté it for 2-3 minutes.
  4. Add chopped tomato and sauté it for 2-3 minutes then add ginger  green chilly paste and sauté it for 5-7 minutes.
  5. Add all spices then sauté it till oil separated from sides then add boiled reddish and spinach and mixed it properly on low flame for 5-7 minutes. Put off gas.

Muli palak subji is ready to serve


Palak Methi Paneer

To day I cook palak methi paneer in dinner .which my family like n enjoy.


Palak Methi Paneer


Spinach (Palak): 250 gm

Green Methi leaves: 100 gm.

Onion: 2 small pieces

Tomato: 2 small pieces

Green Chili: 1 piece

Ginger: 1 piece

Garlic: 2 individual cloves

Ghee or Clarified Butter or oil : 1 tablespoon

Paneer: 200 gm

Malai or cream; 1/2 bowl

Cashew nuts paste or powder: 8-10 pieces

Spices: Salt, Red Pepper powder, Mustard Seeds, Coriander powder, Garam Masala as per taste.


  1. Grind Onion, Tomatoes, Ginger, Green Chili and Garlic in a grinder.
  2. In a deep pan, boil spinach and methi for 10 minutes in water.
  3. Take out spinach and methi then grind it in a grinder. Don’t throw the water away.
  4. Take a deep pan, add pure ghee and heat it. Add mustard seeds to it and then add the onion tomato paste in it.
  5. Saute the paste till it starts to leave ghee on the sides. As soon as it does that, add all the spices mentioned above and saute it for 2 minutes.
  6.  Add the spinach methi paste to it. You can add the boiled water from spinach and methi earlier as per the thickness required in the gravy. Saute it now for 5-7 minutes till it comes to a boil.
  7. Cut the paneer into cubes and now add paneer cubes to the gravy above. Saute it for 2-3 minutes more.
  8. Add cream or malai to palak methi paneer along with cashew nut paste to add richness to palak paneer.

Sprinkle grated paneer on the top for garnishing and enjoy yummy palak  methi paneer subji with paratha, phulka and tandoori roti.

Green Danamethi Gatte

Aaj ki extra special and Rajasthani famous Sabzi…”Green Dana Methi Gatte”

Dana methi gatte


Besan ( Gram Flour): 2 cups

Green Boiled Dana Methi : 2 tbsp

Curd: 1/2 cup ( plus one bowl of water in it)

Chopped Tomato: 1 piece

Ginger Garlic Paste : 1tbsp

Chopped Coriander leaves and green chill: 2 tbsp

Oil: as per your choice

Spices: Tej patta, Garam Masala, Ajwain, Red Pepper, Turmeric, Coriander powder,whole coriander,  Asofetida or Hing, Dal Cheeni

Green Methi Gatte


  1. Rajasthani Gatte -Take besan ( gram flour) and mix salt, hing (asofetida), red chili powder, turmeric, cumin seeds and fennel seeds powder. Also add one tablespoonful oil. Add little water and make dough of it. Make long rolls out of it . Boil it for 12-15 minutes in water. Cut the roll now in small round pieces.
  2. Take a pan and add oil in it. When it is heated, add whole garam masala, whole coriander, jeera and hing in it.
  3.  Now add ginger garlic paste along with chopped tomato in it, Heat it for 5-7 minutes.
  4.  Add all the spices mentioned above. Heat then till the mixture starts to leave oil on the sides.
  5. Add boiled green danamethi methi and gatte in it. Heat it for 2-3 minutes and now add curd to it. Heat  and stir the mixture till it properl.y mixed. Put off gas.
  6.  Garnish wit coriander leaves and green chilli

Enjoy the garma garam  met Rajasthani special Green dana methi gatte with parathe or fulke or Rice!!