Tag Archives

stew

Mutton Nihari (Spiced Goat Stew) | Playful Cooking #indianfood #foodphotography #mutton #curry #meatlink to Mutton Nihari | Spiced Goat Stew

Mutton Nihari | Spiced Goat Stew

Warm, earthy and spice filled Mutton Nihari is a luxurious stew for the meat lovers! As the meat cooks, the gravy turns buttery with a gorgeous red hue. Topped with some fried onions, julienned ginger, green chili and finely chopped cilantro! This dish can be a showstopper at any party.

Aloo tamatar Sabzi (Potato Tomato Stew) | Playful Cooking #potato #tomato #stew #indian #curry #foodphotographylink to Aloo Tamatar Sabzi

Aloo Tamatar Sabzi

Rustic bite size potatoes swimming in spiced vibrant tomato gravy, served with flaky poori, provides the perfect morning pleasure. I have a few weekend breakfast favorites and Aloo Tamatar Sabzi with poori tops the list. It’s a simple comfort stew that is loved by every Indian that I know. Every family has their own version of this sabzi and I am sure they all taste equally good.

Badami Lauki Kofta (Bottle Gourd Dumpling in Almond Curry) | Playful Cookinglink to Badami Lauki Kofta (Bottle Gourd Dumpling in Almond Curry)

Badami Lauki Kofta (Bottle Gourd Dumpling in Almond Curry)

The term Kofta often refers to meat dumplings that are shaped like mini logs. In Indian cooking, Kofta is not restricted to just meat but also extends to roots, vegetables and even cheese. There are a wide variety of vegetarian Kofta dishes that are typically served in form of a curry. This a very popular vegetable dumpling curry prepared with bottle gourd. I like to prepare the gravy with a combination of almond and poppy seeds and hence the name, Badami Lauki Kofta (Bottle Gourd Dumplings in Almond Curry). It enhances the flavor and makes the gravy very creamy without…

Matar Paneer (Green Peas and Paneer Curry) | Playful Cookinglink to Matar Paneer

Matar Paneer

Matar Paneer is a very popular North Indian curry. It has a lovely texture and beautiful flavor balance. Soft bite size paneer (fresh uncultured cheese) with the sweetness of peas cooked in spiced tomato gravy. It pairs wonderfully with both rice and roti. This dish is so much preferred in India that you will find it in almost every other restaurant, buffet menu, wedding menu or for any gathering that plans for a North Indian meal. I hardly order this dish in a restaurant because the ratio of the gravy with the paneer is never balanced and so, I always prefer…

Masoor Palak Daal (Red Lentil Spinach Stew) | Playful Cookinglink to Masoor Palak Daal (Red Lentil Spinach Stew)

Masoor Palak Daal (Red Lentil Spinach Stew)

Daal is an essential part of the Indian meal. It helps you balance your diet along with rice as well as sabzi (vegetable stir fry) or curry. The pulses can be cooked with different vegetables, spices or herbs to form either a thick stew or a thin soup-like consistency. It’s our comfort food and there are probably a thousand different ways in which you can make a delicious bowl of daal. This Masoor Palak Daal (Red Lentil Spinach Stew) is a hearty, nutritional lentil stew. Squeeze some fresh lemon juice on the top, pair it with cooked rice, thinly slice…

Chicken Ghungni (Yellow Peas And Mined Chicken Stew) And Announcing the Cookbook Cover | Playful Cookinglink to Chicken Ghugni and Announcing the Cookbook Cover

Chicken Ghugni and Announcing the Cookbook Cover

After a month of back and forth, we finally have the name and the book cover! I am so happy to ultimately share it with you. Through the process of writing the book and photographing all the dishes, I don’t think I ever sat down to realize the scale of the achievement. Now, when I see the book cover again and again with the title, my name on it and those dishes that I cooked, it started to feel a lot real. Soon, I can call myself an author. Oh boy! To celebrate the moment, I wanted to make something…

Tetor Daal (Bitter Gourd Yellow Mung Stew) | Playful Cookinglink to Tetor Daal (Bitter Gourd Yellow Mung Stew)

Tetor Daal (Bitter Gourd Yellow Mung Stew)

Tetor Daal – daal, as we all know, is Indian lentil stew and teto refers to bitter gourd. This light lentil stew with a hint of bitter taste is a quintessential Bengali dish, most commonly prepared during summer months. Bitter gourd is known to cleanse your palate and soothe your tummy, which makes this stew ideal for a detox diet. Typically, bottle gourd is also cooked along with the lentil to make the stew more filling. Also, the sweet taste of bottle gourd balances the bitterness of the stew. But, I wanted to keep tetor daal light and so, I…

Chingri Malaicurry (Bengali Style Shrimp/Prawn Curry) | Playful Cookinglink to Chringri Malai Curry (Bengali Style Shrimp/Prawn Curry) and Announcing my Cookbook Deal!

Chringri Malai Curry (Bengali Style Shrimp/Prawn Curry) and Announcing my Cookbook Deal!

This year I spent more time in my tiny kitchen than in any other corner of our home. It was all about testing and retesting every single recipe. Followed by photographing and of course the writing. Wow, does it feel lovely to finally share this news with you guys. Yes, I am writing and photographing my first cookbook. You never think something like this will ever happen to you. Then it actually does. A dream that I had for a while now, is shaping up beautifully and becoming a reality. It just feels amazing.

Chickpea Shrimp In Makhani Sauce | Playful Cookinglink to Chickpea Shrimp In Makhani Sauce

Chickpea Shrimp In Makhani Sauce

Don’t you love it when you manage to bring a meal together with random ingredients, just by following your taste bud and your instinct! I was planning for a chickpea stew with shrimp stir-fry on the side. But then, the bottle of kasoori methi took my attention and I made a super-fast, shortcut makhani sauce. The chickpeas and shrimp went in the creamy tomato sauce, turning it into a hearty meal. This Chickpea Shrimp In Makhani Sauce took me less than 30 minutes to get ready. Definitely a keeper for busy weeknights.