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One of the most iconic recipes in Maharashtrian cuisine is Varan (yes, you’ve probably never heard that word being associated with Daal before 😉)!!! It is true, ask any Maharashtrian!!! Every family has their own version and their own little variation that exemplifies ‘comfort’, ‘home’….now who would pass up on a dish like that?

We had started SMTC (Show Me The Curry) in 2007, and this was the 1st video we did. Yes, cringe-worthy as it was, it was the first step and we improved and got a bit better from there on 😁. Do check it out when you get a chance but please, be nice 😉.

Here we have evolved, kept the recipe simple and changed it a bit to make it an Instant Pot Recipe. If you don’t have one, thats ok, just use the original recipe, it’s a great recipe, the video is another story… 🤣🤣

Ingredients:

ToorDaal – 1 cup
Oil – 2 tbsp
Jeera (Cumin Seeds) – 1/2 tsp
Haldi (Turmeric) – 1/2 tsp
Hing (Asofoetida) – pinch
Curry Leaves – 1 sprig
Ginger – 1 tsp, grated
Garlic – 5 large cloves, roughly smashed
Green Chilies – 1 or 2 (to taste), slit length-wise
Water – 3 cups
Salt – ½ tsp (to taste)
Methi Seeds (Fenugreek) – 1/4 tsp
Onion – 1/2 medium, finely diced (optional)
Tomato – 1 medium, diced
Lemon Juice – ½ tsp (to taste)
Cilantro – 5 sprigs, chopped (for garnishing)

Method:

1. Wash Toor Daal with water until water runs clear.
2. Add 3 cups of water to the ToorDaal and let it soak for about 15 minutes.
3. Turn on the Instant Pressure Cooker (IP) to ‘Saute’ function with Oil in it. Allow it to heat up.
4. Add Cumin Seeds, allow it to sizzle and get a little color.
5. Add in the Turmeric Powder, Asofoetida and Curry Leaves. Mix.
6. Add in Ginger, Garlic and Green Chillies. Mix in the Oil.
7. Add in drained Daal.
8. Add fresh Water, Salt, Onion, Methi Seeds, Tomato. Mix.
9. Close the IP, change setting to Pressure Cook for 3 minutes.
10. Allow the IP to Natural Pressure Release (NPR) for 5 minutes, turn off the IP and release the balance of the pressure manually.
11. Give a squeeze of Lime, transfer to a bowl and garnish with Cilantro and serve hot.

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Other Interesting Indian Daals/Beans

Daal Dhokri (Dal Dhokli) recipe	Chan-Toor Dal (Channa & Toor) recipe	Simple Daal Fry Recipe recipe	Kala Channa (Black Chick Pea Curry) recipe
Whole Green Mung Daal recipe	Gujarati Daal recipe	Sambar recipe	Channa Daal with Zucchini recipe
Khatti Daal recipe	Lauki with Channa Daal (Dudhi Chana) recipe	Tadka Dal Fry recipe	Seasoned Urad Daal recipe
Sambhar /Sambar recipe	How to Sprout Beans recipe	Daal Makhani recipe	Kidney Beans Curry (Rajma) recipe
Daal with Spinach recipe	Mung Daal recipe	Lentil Soup (Masoor) recipe	Chole - Garbanzo Beans Curry recipe
Varan (Maharashtrian Daal) recipe

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For vegetarians, we are constantly looking for ideas and new recipes on how to re-package the ultimate Indian Paneer. Paneer is one item, that can very easily take on the flavors of the spices or the curry it is added to.

Kadhai Paneer is a delicious and rustic Punjabi dish that is loved by all. The traditional method of making Kadai Paneer involves dry roasting and roughly crushing whole spices that add immense flavor to the recipe. Realizing that many times, we don’t all have the time to elaborate on cooking, try this quick and easy version that will soon be a favorite go-to recipe for your family.

Ingredients: (Serves 6)
Paneer – 10 oz, cubed
Ghee – 1 Tbsp
Butter – 1 Tbsp
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp, roughly powdered
Onion – 1 medium (6 oz), half finely chopped & half cubed
Ginger – 2 tsp, minced
Garlic – 2 tsp, minced
Tomato Paste – 2 Tbsp
Red Bell Pepper – 1 medium, cubed
Green Bell Pepper – 1 medium, cubed
Turmeric Powder – 1/2 tsp
Coriander Powder – 2 Tbsp
Cumin Powder – 1/2 Tbsp
Garam Masala – 2 tsp
Red Chili Powder – 1 tsp or to taste
Pink Himalayan Salt – to taste
Water – approx 1 1/4 cup
Cilantro – for garnishing

Method:
1. In a large non-stick pan, heat Butter and Ghee.
2. Once hot, add Cumin Seeds and powdered Fennel Seeds. Let the seeds sizzle.
3. Add Turmeric Powder and finely chopped Onions. Sprinkle a little Salt, mix and allow the onions to become translucent.
4. Add Ginger and Garlic, mix and cook until the mixture caramelizes and the oil starts to separate.
5. Add Tomato Paste, mix and cook for 3-4 minutes.
6. Add all dry spices, mix well and cook for a minute.
7. Add 1/4 cup Water and mix well. Add Bell Peppers and cubed Onions, sprinkle a little Salt, toss to coat evenly and cook for a minute or two.
8. Add Paneer cubes, sprinkle a little Salt, and toss to coat evenly.
Add 1/2 cup Water and without mixing, cover the pan and cook for 3-4 minutes.
9. Stir the mixture and add up to another 1/2 cup of water for desired consistency.
10. Garnish with Cilantro and serve with a low carb chapati or flat bread.

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Other Interesting Indian Curries

Papad Ki Subzi (Rajasthani Cuisine) recipe	Mirchi Ka Salan recipe	Butter Paneer or Panir Makhani recipe	Pitla - Maharastrian Comfort Food recipe
Channa (Chole) Masala recipe	Vegetable Korma recipe	Stocking Stuffers - Great Holiday Gift Ideas from SMTC! recipe	Potato Stew - A dish from Kerala recipe
Lauki (Bottlegourd) Koftas - Healthy Vegetarian recipe	Chaas - A Yogurt Based Indian Recipe recipe	Egg Keema (Kheema) - Indian Cooking Recipe recipe	How to Make Sprouted Mung Curry - Indian Recipe recipe
Muttar Paneer (Green Peas w/Paneer) - Indian Recipe recipe	How to make Aloo Matar (Potatoes with Peas) - Indian Cuisine recipe	Boiled Egg Fry recipe	Burmese Fish Sibyan recipe
Punjabi Kadhi recipe	Paneer Manchurian recipe	Daal Dhokali recipe	Malai Kofta recipe
Butter Chicken / Murgh Makhani recipe	Lima Beans Curry recipe	Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo) recipe	Paneer in Cashew Sauce ( Shahi Paneer) recipe
Chicken Curry recipe	Chicken Curry with Spinach recipe	Egg Curry recipe	Gujarati Kadhi recipe

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Brussels sprouts have finally found a place for themselves in the superfoods category – yes, so happy for them 😉! These days everyone is on a low carb quest and all of us are trying to eat cleaner and healthier.
These mini cabbage-like, intimidating-looking things are high in fiber, vitamins and minerals and, as we already mentioned, low in carbs. Since they are not primarily an Indian vegetable, it is hard to incorporate them into our everyday meals. Here we have done just that you, giving you an option of enjoying them as a subzi with your Rotis, Chapatis and/or Rice.
They are easy to make and cook really fast so it makes them even more applealing in todays fast paced lifestyle. We do have another fab Brussels Sprouts Subzi Recipe, that is different and also another great option.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4

Brussels Sprouts – 1 lb., washed, ends trimmed, and sliced thinly
Coriander Powder – 1 Tbsp
Cumin Powder – 1 ½ tsp
Turmeric Powder – ¼ tsp
Dried Mango Powder – ½ tsp (Lime or Lemon Juice can be substituted after cooking)
Red Chili Powder – ½ tsp or to taste
Himalayan Salt – 1 ¼ tsp or to taste
Butter – 1 Tbsp (replace with Oil for vegan option)
Ghee (Clarified Butter) – 2 Tbsp (replace with Oil for vegan option)
Crushed Peanuts – 2 Tbsp
Sesame Seeds – 2 Tbsp
Asofoetida (Hing) – 1/8 tsp
Hemp Hearts – 3 Tbsp (optional)

1. In a small bowl, combine Coriander Powder, Cumin Powder, Turmeric, Dried Mango Powder, Red Chili Powder & Salt – mix well.
2. Sprinkle above mixture over thinly sliced Brussels Sprouts and toss to coat evenly.
3. In a non-stick pan, heat Ghee & Butter over medium heat.
4. Once hot, add Asofoetida, Crushed Peanuts & Sesame Seeds. Constantly stir while allowing them to turn a light golden brown.
5. Add spiced Brussels Sprouts and mix well.
6. Cover and cook until tender, stirring occasionally and allowing the Brussels Sprouts to caramelize.
7. Once tender, uncover, stir and continue cooking to further crisp up (do not burn).
8. Remove from heat and sprinkle optional Hemp Hearts, mix well and serve.

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Other Interesting Indian Subzis (Vegetables)

Gatte Ki Subzi (Gatte ki Sabji) recipe	Paneer Bhurji recipe	Butternut Squash with Black Chickpeas Subzi (Kumro Chokka) recipe	Kande Ki Subzi (Onion Subzi) - Rajasthani Cuisine recipe
Jackfruit Subzi (Kathal Recipe) recipe	Avial (Aviyal) recipe	Vegetable Jalfrezi - Indian Stirfry recipe	Sarson ka Saag - Punjabi Mustard Greens recipe
Dum Aloo - Kashmiri Potatoes recipe	Brussel Sprouts Subzi recipe	Stuffed Okra ( Bharvaan Bhindi) recipe	Kadai Paneer recipe
Asparagus Subzi recipe	Roasted Eggplant Subzi recipe	Lauki (Doodhi) Subzi recipe	Masaledar Aloo (Spiced Potatoes) recipe
Sweet and Sour Beetroot recipe	Methi Malai Mater recipe	Masala Mushrooms recipe	Bhindi (Okra) recipe
Zucchini with Cilantro and Lime recipe	Lauki with Channa Daal (Dudhi Chana) recipe	Tindora recipe	Karela (Bitter Gourd) Chutney recipe
Tangy Paneer recipe	Aloo Methi recipe	Sambharo - Cabbage Salad recipe	Pepper Mushroom recipe
Capsicum Fry recipe	Aloo Gobi Masala - Spiced Cauliflower and Potatoes recipe	Turai (Chinese Okra) with Fenugreek (Methi) recipe	soya bean ki subzi(nutrela chunks) recipe
Instant Papad Ki Sabzi recipe	Spicy Tandoori Cauliflower recipe	Palak Paneer - Spinach with Homemade Cheese recipe	Tomato Chutney recipe
Baingan Bhurta (Roasted Eggplant) recipe	Sukhi Bhaji - Seasoned Potatoes recipe	Green Beans with Shredded Coconut recipe	Aachari Baingan (Pickled Eggplant) recipe
Eggplant in Exotic Spices recipe	Pav Bhaji recipe	Aloo Methi recipe	Cabbage Subzi recipe

July 2019

Home » 2019 » July

Other Interesting Indian Daals/Beans

Home » 2019 » July

Other Interesting Indian Curries

Home » 2019 » July

Other Interesting Indian Subzis (Vegetables)