Cream of Mushroom Soup Recipe

There’s something inherently comforting about a warm bowl of creamy mushroom soup. Packed with the earthy goodness of mushrooms, the velvety texture, and subtle hints of herbs, this classic dish is perfect for chilly evenings or when you crave a touch of indulgence. Whether served as a starter or enjoyed with crusty bread as a meal, this homemade cream of mushroom soup recipe is a must-try for food lovers.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

 

  • 400 g button mushrooms, cleaned, patted dry, and thinly sliced
  • 4 tbsp oil (neutral oil works best)
  • 2 tbsp butter
  • 1 cup finely chopped onions
  • 1 tbsp finely chopped garlic
  • 1/4 cup all-purpose flour (maida)
  • 750 ml hot water or stock
  • 1/2 cup fresh cream
  • Salt to taste
  • 1 tsp freshly crushed black pepper powder
  • 1 tbsp dried thyme (or substitute with dried Italian herb mix)
  • Fresh parsley or coriander for garnish [/ingredients]

cream of mushroom soup recipe

[directions title=”Directions”]

  1. Prepare the Mushrooms: Begin by cleaning and patting dry the mushrooms with a kitchen towel. Slice them into thin pieces.
  2. Cook the Aromatics: Heat the oil in a large pot over medium heat. Add the butter, allowing it to melt. Sauté the onions until translucent. Then, add the garlic and sauté until aromatic.
  3. Incorporate the Flour: Sprinkle the all-purpose flour into the pot, stirring continuously. Cook until the raw smell of the flour disappears.
  4. Add Mushrooms: Toss in the sliced mushrooms. Sauté for 2–3 minutes, then add a pinch of salt to encourage the mushrooms to release their juices. Continue cooking for another 4–5 minutes.
  5. Flavor the Soup: Stir in the dried thyme (or herb mix) for added depth of flavor.
  6. Add Liquid: Pour in the hot water or stock, stirring well to combine.
  7. Creamy Goodness: Stir in the fresh cream and bring the soup to a full boil. Reduce the heat to low, cover, and let it simmer for 10 minutes.
  8. Blend for Smoothness: Transfer the soup to a blender and blend until smooth. Pour it back into the pot and let it boil for another 2 minutes to ensure the flavors meld perfectly.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with a sprinkle of freshly cracked black pepper and croutons or crusty bread on the side. [/directions]

This Cream of Mushroom Soup Recipe strikes the perfect balance between earthy mushrooms and creamy indulgence, making it a delightful dish to savor year-round. Bon appétit!

cream of mushroom soup recipe

Related Recipe: Tomato Basil Soup

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Chicken Vegetable Soup

Are you looking for a warm, comforting meal that doesn’t derail your weight-loss goals? This Chicken Soup with Vegetables is the perfect solution! Packed with flavors from fresh cabbage and carrots, this hearty soup comes in at under 200 calories per cup. Whether you’re battling a cold or just craving something wholesome, this recipe is sure to be your go-to. Plus, it’s simple to prepare and loaded with nourishing ingredients.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

For the Broth:
  • 2 litres hot water
  • 500g chicken breast
  • Salt (to taste)
  • 1 tbsp black peppercorns
  • 2 spring onions (white parts with head)
  • Handful of coriander stems
  • 1 inch ginger
For the Soup:
  • 1 tbsp olive oil
  • 2 cups thinly shredded cabbage
  • 2 cups carrots (cut into thin ribbons)
  • 1 tbsp finely chopped garlic
  • 1 tsp salt (adjust to taste)
  • Cornflour slurry (3 tbsp cornflour mixed with 6 tbsp water)
  • 1 tsp freshly ground black pepper powder
  • Chopped spring onion greens (for garnish) [/ingredients]

chicken vegetable soup

[directions title=”Directions”]

  1. In a large pot, combine 2 litres of hot water, chicken breast, salt, black peppercorns, spring onions, coriander stems, and ginger.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer until the broth is reduced by half and the chicken breast is fully cooked.
  3. Remove the chicken from the pot, shred it into thin slices, and set it aside.
  4. Strain the broth through a fine sieve to remove solids, and keep the liquid stock for later use.
  5. In a separate pot, heat 1 tablespoon of olive oil over medium heat.
  6. Add finely chopped garlic and sauté for a few seconds until fragrant.
  7. Toss in the shredded cabbage and carrot ribbons along with 1 teaspoon of salt. Sauté for 2 minutes or until the vegetables soften slightly.
  8. Pour the strained chicken stock into the pot with the vegetables and bring it to a roaring boil.
  9. Add the shredded chicken and stir well.
  10. Slowly mix in the cornflour slurry while stirring continuously to achieve your desired soup consistency.
  11. Finish with freshly ground black pepper and a generous sprinkle of chopped spring onion greens for garnish. [/directions]

chicken vegetable soup

Serving Suggestion

Serve this Chicken Soup with Vegetables piping hot. It pairs beautifully with a slice of crusty whole-grain bread or as a standalone meal on a chilly evening. Cozy up and enjoy the heartwarming flavors!

Related recipe: Cream of Mushroom Soup

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Prawn Pepper Fry

If you’re a fan of bold, spicy flavors, this Prawn Pepper Fry is the perfect dish to tantalize your taste buds! Originating from the rich culinary traditions of South India, this quick and flavorful prawn recipe combines the earthy heat of black pepper with aromatic spices for a dish that pairs wonderfully with dosas, appams, or even steamed rice. Its ease of preparation and robust flavors make it a favorite for seafood lovers everywhere.

Preparation time – 20 minutes

Cook time – 40 minutes

Serves – 4

[ingredients title=”Ingredients”]

  • 500g large prawns, cleaned and deveined
  • 3 tbsp mustard oil
  • 1 tsp mustard seeds
  • 2 dried red chillies
  • 1 cup finely chopped onions
  • 7-8 fresh curry leaves
  • 1 tbsp ginger garlic paste
  • 1 tsp salt (adjust as per preference)
  • 1 tsp fennel seeds, roasted and ground to a powder
  • 1 tbsp black peppercorns, ground to a powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • Splash of hot water
  • 2-4 slit green chillies
  • 3 tbsp lime juice
  • 1/4 tsp garam masala[/ingredients]

prawn pepper fry

[directions title=”Directions”]

  1. Roast the fennel seeds and black peppercorns in a dry pan over medium heat until aromatic. Let them cool, then grind to a fine powder.
  2. Clean the prawns thoroughly and pat them dry with a kitchen towel to remove excess moisture.
  3. Heat mustard oil in a kadhai or deep pan over medium heat. Add mustard seeds and let them splutter. Toss in the dried red chillies and curry leaves, sautéing briefly until fragrant.
  4. Stir in the chopped onions and sauté until golden brown.
  5. Add salt and ginger garlic paste, cooking until the raw aroma disappears.
  6. Mix in the cumin powder, coriander powder, Kashmiri red chilli powder, and turmeric powder. Add a splash of hot water and cook until the oil begins to separate from the masala.
  7. Add the prawns to the masala and sauté for 5 minutes.
  8. Sprinkle the ground fennel and black pepper mixture over the prawns and stir well.
  9. Add another splash of hot water, cover, and simmer on low heat for 2 minutes or until the prawns are fully cooked.
  10. Turn off the heat and garnish with slit green chillies, garam masala, and a generous drizzle of lime juice. Serve hot with dosas, appams, or steamed rice. [/directions]

prawn pepper fry
Tips for the Perfect Prawn Pepper Fry

  • Ensure the prawns are not overcooked to retain their juiciness and tenderness.
  • Adjust the spice level to your preference by varying the quantity of black pepper and chillies.
  • For a richer flavor, consider using freshly ground spices wherever possible.

This Prawn Pepper Fry Recipe is a testament to the magic of South Indian spices. Whether it’s a special dinner or a quick weekend treat, this dish is bound to become a family favorite. Enjoy the burst of flavors and let the aromas transport you to a coastal haven! 🌴

Related Recipe: Ragi Dosa

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Ragi Dosa Recipe

Ragi Dosa, a popular South Indian dish, is a wholesome and nutritious choice for breakfast or dinner. Made with ragi (finger millet), this gluten-free and protein-rich dosa is perfect for those looking for a healthy alternative to traditional dosas. With its earthy flavor and crisp texture, Ragi Dosa pairs beautifully with coconut chutney, peanut chutney or sambar. This easy-to-follow recipe will help you prepare a delicious and healthful meal in no time.

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

  • 1 cup ragi (finger millet)
  • 1/4 cup urad dal (black gram)
  • 1 tbsp methi seeds (fenugreek seeds)
  • 2 tbsp raw white rice
  • 1 tsp salt
  • Ghee, as needed
  • Water, as needed [/ingredients]

ragi dosa recipe

[directions title=”Directions”]

  1. Combine the ragi, urad dal, methi seeds, and raw white rice in a bowl. Soak the mixture in water for 4-6 hours.
  2. Rinse the soaked ingredients thoroughly and blend them until you achieve a smooth batter.
  3. Pour the batter into a bowl and mix it with your hands for a few minutes. This helps activate the fermentation process.
  4. Cover the bowl with a lid and let the batter ferment for about 12 hours in a warm place.
  5. After fermentation, gently mix the batter.
  6. Add salt and water as needed to achieve the desired dosa batter consistency.
  7. Heat a cast iron tawa on medium heat. Lightly grease it with ghee.
  8. Pour a ladleful of batter onto the tawa and spread it into a thin circle.
  9. Drizzle some ghee around the edges and cook until the dosa turns golden brown and crispy.
  10. Flip and cook the other side briefly if needed.
  11. Serve hot with coconut or peanut chutney, sambar, or your favorite curry. [/directions]

ragi dosa recipe

Tips for Perfect Ragi Dosa

  • Fermentation is key to soft yet crispy dosas. Ensure the batter ferments well for the best results.
  • Mix the batter gently after fermentation to retain the air bubbles for lighter dosas.
  • Adjust the water quantity gradually to get a smooth, flowing batter.

This easy Ragi Dosa recipe is a surefire way to bring a healthy twist to your meals. Try it out and savor the goodness of finger millet!

Enjoy Ragi Dosa with this Mushroom Pepper Fry Recipe!

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Doi Maach Recipe

Doi Maach, or Bengali Fish Curry with Yogurt, is a delightful dish that marries tender pieces of fish with a rich, creamy yogurt-based gravy. This traditional Bengali recipe is a favorite for special occasions or a comforting weekend meal. Serve it with steamed rice to enjoy the authentic flavors of Bengal. Let’s dive into this flavorful journey!

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 4

[ingredients title=”Ingredients”]

For the Marination:

  • 500g rohu fish
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder

For the Curry:

  • 4 tbsp mustard oil
  • 2 cardamom pods
  • 1-inch cinnamon stick
  • 2 medium onions, ground to a paste
  • 1-inch ginger, 6 medium cloves of garlic, 2 green chillies, ground to a paste
  • 1 tsp salt (adjust as per taste)
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 cup hot water
  • 1/4 cup curd, whisked well
  • 1.5 cups hot water for the gravy
  • 1/4 tsp Bengali garam masala
  • Chopped coriander for garnish
  • Slit green chillies for garnish  [/ingredients]

doi maach recipe

[directions title=”Directions”]

  1. Marinate the rohu fish pieces with salt and turmeric powder.
  2. Heat mustard oil in a kadhai (or deep pan) and fry the fish until golden brown on both sides and cooked thoroughly. Set aside.
  3. In the same kadhai, add cardamom pods and cinnamon stick to the oil. Sauté until fragrant.
  4. Add the onion paste and cook on medium flame until the rawness disappears completely.
  5. Mix in the ginger-garlic-chilli paste. Cook on low to medium flame until the raw aroma fades.
  6. Add salt, cumin powder, turmeric powder, and coriander powder to the pan. Add a splash of hot water and mix well.
  7. Cook the mixture until the oil begins to release from the sides, indicating the spices are well cooked.
  8. Turn off the flame and slowly stir in the whisked curd, ensuring it does not curdle.
  9. Turn the flame back on low and cook the mixture for 7-10 minutes, stirring gently until well combined.
  10. Add 1.5 cups of hot water to the pan and bring it to a boil.
  11. Gently place the fried fish into the gravy. Cover and cook on low flame until the gravy thickens to your desired consistency.
  12. Sprinkle Bengali garam masala, chopped coriander leaves, and slit green chillies on top.
  13. Serve hot with steamed rice and enjoy the flavors of this classic Bengali fish curry. [/directions]

doi maach recipe

Tips

  • Use fresh yogurt to avoid any sourness.
  • Adjust the water quantity based on how thick you prefer the gravy.
  • For an authentic taste, mustard oil is essential, but you can substitute it with other oils if needed.

Related Recipe: Masor Tenga (Assamese Sour Fish Curry)

 

 

Spring Onion Chicken

If you’re looking for a cozy, flavorful dish to warm up your chilly evenings, this Spring Onion Chicken Recipe is a must-try. Ever since I first made it, this recipe has been on repeat in my kitchen—and for good reason! The tender chicken, paired with the mild bite of spring onions and the richness of soy sauce, makes it an irresistible treat. Perfect for a family dinner or a special occasion, this dish pairs beautifully with fried rice or noodles. Save this recipe and enjoy a hearty, delicious meal!

Preparation time – 20 minutes

Cook time – 40 minutes

Serves – 4

[ingredients title=”Ingredients”]

  • 1 kg chicken, curry cut
  • 1 tbsp salt
  • 1 tsp black pepper powder
  • 2 tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 cup spring onion bulbs, chopped
  • 1 cup spring onion greens, roughly diced
  • 3 tbsp dark soy sauce
  • 1 tsp black pepper powder (additional)
  • 6-8 whole green chillies
  • 1 large onion, cut into equal-sized pieces
  • 2 green capsicums, cut into equal-sized pieces
  • 1/4 cup cornflour slurry
  • 1 cup hot water [/ingredients]

spring onion chicken recipe

[directions title=”Directions”]

  1. Marinate the Chicken: In a large bowl, combine the chicken with salt and 1 tsp of black pepper powder. Let it marinate for at least 30 minutes to enhance the flavor.
  2. Cook the Chicken: Heat oil in a wok over medium heat. Add the marinated chicken and stir-fry for 10 minutes until the pieces start to brown.
  3. Add Spring Onions: Stir in the chopped spring onion bulbs and cook for an additional 2 minutes. Lower the flame, cover, and let the chicken cook undisturbed for about 20 minutes or until it’s 90% cooked.
  4. Incorporate Vegetables and Sauce: Add the capsicum, onions, and green chillies to the wok. Pour in the soy sauce and mix everything thoroughly.
  5. Simmer with Cornflour Slurry: Add hot water and the cornflour slurry to the wok. Cover and let it simmer on low heat until the chicken and vegetables are fully cooked.
  6. Season and Garnish: Sprinkle the remaining black pepper powder over the dish. Mix well. Garnish with freshly chopped spring onion greens. Enjoy your Spring Onion Chicken hot with a side of fried rice or noodles. [/directions]

spring onion chicken recipe

Tips for Best Results

  • Marinating the chicken enhances its flavor and tenderness, so don’t skip this step.
  • Adjust the number of green chillies based on your spice preference.
  • Use fresh spring onions for maximum flavor and vibrant presentation.

This Spring Onion Chicken Recipe is sure to become a favorite at your dining table. Let me know how it turns out!

Related Recipe: Chicken With Broccoli

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Dahi Papad Curry

If you’re looking for a quick, comforting, and utterly delicious dish to pair with rice, Dahi Papad Curry is the answer. This creamy yogurt-based curry is packed with spices and features roasted papad that adds a delightful texture. I first discovered this gem during my college days, and it has been a staple in my kitchen ever since. Made with pantry staples and bursting with flavor, this recipe comes together in no time. Whether you’re cooking for yourself or impressing guests, give it a try and savor its unique charm!

Preparation time – 20 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

 

  • 5 papads, roasted
  • 3 tbsp mustard oil
  • 1 tsp cumin seeds
  • 2 dried red chillies
  • 2 onions, ground to a paste
  • 1 tbsp ginger-garlic paste
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp black pepper powder
  • 1 cup beaten curd (yogurt)
  • 500 ml hot water
  • 1/4 tsp garam masala
  • 3 slit green chillies
  • Chopped coriander leaves for garnish [/ingredients]

dahi papad curry

[directions title=”Directions”]

  1. Prepare the Papad: Roast the papads over an open flame or in a dry pan until crisp. Set them aside to cool.
  2. Start the Curry Base: Heat mustard oil in a kadhai (wok). Temper the oil with cumin seeds and dried red chillies, allowing them to release their aroma.
  3. Cook the Onion Paste: Add the ground onion paste and sauté until the raw aroma disappears. Follow with the ginger-garlic paste and cook until fragrant.
  4. Spice it Up: Add turmeric powder, cumin powder, coriander powder, black pepper powder, and salt. Mix well and cook the spices with a splash of hot water until the oil begins to separate from the masala.
  5. Add the Yogurt: Lower the heat and gradually stir in the beaten curd, ensuring it doesn’t curdle. Cook for 2-3 minutes until the curd is well incorporated.
  6. Make the Curry: Add 500 ml hot water and bring the mixture to a boil. Adjust the consistency to your liking.
  7. Incorporate the Papad: Break the roasted papads into large pieces and gently mix them into the curry. Let it simmer for 2 minutes until the papads soften.
  8. Finish and Garnish: Sprinkle garam masala, add slit green chillies, and garnish with fresh coriander leaves.
  9. Serve: Serve the Dahi Papad Curry hot with steamed rice or enjoy it with roti.  [/directions]

Tips for the Perfect Dahi Papad Curry

  • For a richer taste, add some ghee on top before serving.
  • To prevent curdling, always use beaten curd and cook on low heat.
  • Adjust the spices based on your heat preference.

dahi papad curry

Enjoy this nostalgic and flavorful dish, and don’t forget to share your experience!

Related Recipe: Methi Aloo

 

 

 

Butter Chicken Recipe

Butter chicken, or “murgh makhani,” is a rich and creamy dish with a blend of spices and a hint of sweetness, making it one of India’s most popular curries. Perfectly tender pieces of marinated chicken are simmered in a buttery tomato-based gravy, creating an irresistible meal that’s best enjoyed with naan or plain parathas. Whether you’re a fan of Indian cuisine or just trying something new, this butter chicken recipe is sure to become a favorite.

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 3

[ingredients title=”Ingredients”]

For the Marinade:

  • 500g boneless chicken breast, cut into bite-sized pieces
  • 2 tbsp Greek yogurt (or hung curd)
  • 1 tbsp ginger-garlic paste
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp lime juice
  • 1 tbsp butter (for frying)
  • 1 tbsp oil

For the Curry:

  • 1 tbsp oil
  • 1 tbsp butter
  • 2 cloves
  • 2 cardamom pods
  • 1-inch cinnamon stick
  • 1 large onion, roughly chopped
  • 6 medium garlic cloves
  • 1-inch ginger, chopped
  • 3 medium tomatoes, roughly chopped
  • Salt, to taste
  • 8 cashews
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup heavy cream
  • 2 tbsp kasuri methi (dried fenugreek leaves) [/ingredients]

butter chicken recipe

[directions title=”Directions”]

  1. In a large bowl, combine Greek yogurt, ginger-garlic paste, salt, turmeric powder, cumin powder, coriander powder, garam masala, and lime juice. Add the chicken pieces to the marinade, ensuring each piece is coated. Cover and let it marinate for at least 30 minutes.
  2. Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat. Add the marinated chicken and cook until fully done and golden brown. Remove the chicken from the pan and set aside.
  3. In a large kadhai (or deep pan), heat 1 tbsp oil and 1 tbsp butter over medium heat. Add the cloves, cardamom pods, and cinnamon stick. Sauté until they release their aroma. Add the chopped onions and cook until translucent. Add the garlic, ginger, and cashews. Sauté for another minute. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and break down.
  4. Allow the mixture to cool slightly, then transfer to a blender and blend into a smooth paste.
  5. Pour the blended mixture back into the kadhai. Add a little hot water if the consistency is too thick. Bring the mixture to a boil. When the oil begins to separate, add the Kashmiri chili powder, cumin powder, coriander powder, and garam masala. Stir well and cook for another 5 minutes. Add the cooked chicken back to the curry, cover, and let it simmer for a few more minutes until the flavors meld together.
  6. Stir in the heavy cream and kasuri methi. Simmer until the curry reaches your desired consistency.
  7. Serve your butter chicken hot with naan or plain parathas. Enjoy! [/directions]

butter chicken recipe

butter chicken recipe

This butter chicken recipe brings the authentic flavors of Indian cuisine to your table with ease. Its creamy texture, rich spices, and tender chicken make it a crowd-pleaser every time.

Related Recipe: Dahi Chicken

Chicken Kali Mirch

If you’re craving a rich, peppery dish that tantalizes your taste buds, Chicken Kali Mirch is the perfect recipe to try. This popular North Indian dish is known for its bold flavors, with black pepper playing the star role. The succulent chicken, marinated in a blend of spices, cooked in a creamy onion-cashew gravy, will make you fall in love with this recipe. Try it once, and it’s sure to become a regular on your dinner menu!

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 3

[ingredients title=”Ingredients”]

For the marination:

  • 500g boneless chicken cubes
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 1 tbsp ginger garlic paste

For the curry:

  • 3 tbsp mustard oil
  • 2 cloves
  • 2 cardamom pods
  • 3 medium onions, finely sliced
  • 2 green chilies, finely chopped
  • Salt to taste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 cup cashews, soaked in hot water for 30 minutes and ground to a paste
  • 1 cup whisked curd (yogurt)
  • 1/4 tsp garam masala
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp freshly ground black pepper powder
  • 1 tsp ghee [/ingredients]

chicken kali mirch

[directions title=”Directions”]

  1. Marinate the Chicken:
    In a bowl, marinate the chicken cubes with salt, black pepper powder, and ginger garlic paste. Let it sit for 30 minutes to absorb the flavors.
  2. Cook the Chicken:
    Heat 3 tbsp of mustard oil in a kadhai (wok) over medium heat. Add the marinated chicken and cook until it’s about 80% done. Once cooked, remove the chicken from the kadhai and set it aside for later.
  3. Prepare the Base:
    In the same kadhai, add 2 cloves and 2 cardamom pods, and temper the oil. Add the finely sliced onions and sauté them until they turn golden brown and soft.
  4. Add Chilies and Water:
    Stir in the chopped green chilies and a splash of hot water to deglaze the pan and enhance the flavors.
  5. Combine Chicken and Spices:
    Add the cooked chicken back into the kadhai and sauté well. Next, mix in the cumin powder, coriander powder, and salt to taste. Continue sautéing for a few more minutes until the spices are well combined.
  6. Make the Gravy:
    Add the ground cashew paste and whisked curd to the chicken mixture. Stir everything together thoroughly to create a rich, creamy gravy. Lower the flame and cook the dish covered for 10 minutes, allowing the flavors to meld.
  7. Finish with Final Seasoning:
    After 10 minutes, remove the lid and give the dish a good stir. Add the kasuri methi, garam masala, and freshly ground black pepper powder. Mix well to incorporate all the flavors.
  8. Add Ghee and Serve:
    Finally, drizzle 1 tsp of ghee over the chicken for extra richness. Serve your Chicken Kali Mirch hot with roti, paratha, or steamed rice. [/directions]

chicken kali mirch

Enjoy this irresistible Chicken Kali Mirch with your favorite side, and don’t forget to save this recipe for future cravings!

Related Recipe: Dahi Chicken

Vegetables in Hot Garlic Sauce (With Only 1 Sauce)

If you’re looking for a quick, flavorful, and easy Asian dish, this Vegetables in Hot Garlic Sauce recipe is perfect for you! The beauty of this dish is that it’s made using only one sauce, which makes it simple yet irresistibly delicious. With a rich garlic flavor and a slightly spicy kick, this recipe is bound to become a favorite. Serve it with boiled rice, fried rice, or noodles for a complete meal.

Preparation time – 20 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

  • 2 tbsp sesame oil
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 2 cups cabbage (cut into equal-sized bites)
  • 1 cup carrots (sliced)
  • 1 cup baby corn (sliced)
  • 1 red bell pepper (sliced)
  • 1 green capsicum (sliced)
  • 1 cup button mushrooms (sliced)
  • 1 large onion (sliced)
  • 800ml hot water
  • Salt to taste
  • 3 tbsp dark soy sauce
  • 1/2 tsp black pepper powder
  • 1 tsp chili flakes (adjust as per preference)
  • Cornflour slurry (4 tbsp cornflour mixed with 8 tbsp water)
  • A handful of spring onion greens (for garnish)
  • Sesame seeds (for garnish) [/ingredients]

vegetables in hot garlic sauce

[directions title=”Directions”]

  1. Prep the vegetables: Begin by chopping the cabbage, carrots, baby corn, bell pepper, capsicum, mushrooms, and onion into bite-sized pieces. Keep them ready.
  2. Heat the oil: In a large wok, heat 2 tablespoons of sesame oil over medium-high heat.
  3. Sauté the aromatics: Once the oil is hot, add finely chopped ginger and garlic. Stir-fry for a few seconds until fragrant.
  4. Cook the vegetables: Add the cabbage, carrots, and baby corn. Stir-fry on high heat for about 1 minute. Then, add the red bell pepper, capsicum, mushrooms, and onion. Continue to stir-fry for another minute.
  5. Season: Sprinkle salt over the vegetables and mix well.
  6. Add hot water: Pour in 800ml of hot water and bring it to a boil.
  7. Thicken the sauce: Once the mixture comes to a boil, add 3 tablespoons of dark soy sauce and the prepared cornflour slurry. Stir continuously until the sauce thickens to your desired consistency.
  8. Finish with spices: Add 1/2 teaspoon of black pepper powder and 1 teaspoon of chili flakes (or to taste). Mix everything well.
  9. Garnish and serve: Turn off the heat and garnish with sesame seeds and chopped spring onion greens. Serve hot with boiled rice, fried rice, or noodles. [/directions]

vegetables in hot garlic sauce

If you want an easy and delicious way of adding more vegetables to your diet, this vegetables in hot garlic sauce will be one of my top picks!

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Related Recipe: Butter Garlic Mushrooms