Top 4 Indian Dish You Will Fall in love With

4 Most Popular Indian Dishes to Must Taste: With Recipes

By Rupsa Das Apr 27 2021 3:14PM 433 Read
4 Most Popular Indian Dishes to Must Taste: With Recipes

Indian dishes are served in every corner of the world, maybe sometimes in other names as well. The food is always cooked with fresh and natural ingredients, making it nutritious and utterly-butterly delicious and aromatic. Also, it contains a high level of proteins, vitamins, and carbohydrates, which are essential for our body.

Indian food stands in the fourth most popular globally, which makes all the Indians proud of their cuisine. So, let’s take a moment and glance at the top 4 famous Indian dishes, luscious and full of flavor.

4 Most Popular Indian Dishes & Their Recipes Butter Chicken

“Murgh Makhani,” or Butter Chicken is a popular Indian chicken curry dish cooked with butter, spiced tomato sauce, and cream. Commonly, it is cooked in a tandoor, but it can also be pan-fried, roasted, or grilled as well.

This dish was first prepared by Kundan Lal Jaggi, the founder of the Moti Mahal restaurant in Delhi. It is even famous in foreign cities like New Zealand and Australia; they use it as a pie filling Toronto where they use it as a roti filling.

Procedure

Step 1:

For cooking this flavorsome tender chicken dish, you need to start with the marination of the chicken. So, take a bowl and mix the yogurt, ginger-garlic paste, onion paste, green chilies, mace powder, salt, sugar, black cardamoms, and green cardamoms.

Take another bowl and start mixing all the ingredients adding the raw chicken pieces in it. Leave the chicken overnight to marinate. After proper marination, roast it in a tandoor or any equipment you have till the 3/4th part is cooked.

Step 2:

Take a pan, and on a moderate flame, little heat butter. Add red chilies, cinnamon, cloves, crushed coriander seeds, and bay leaves. For half a minute, pan-fry all the ingredients. Then, add tomatoes, a bit of onion, kasoori methi powder, red chili powder, and coriander powder. Again, pan-fry them for another 5 minutes. Finally, to make a puree, transfer them in a blender once all.

Step 3:

Heat the leftover butter in a pan. Then, add the puree and put that in a boil. Add marinated chicken pieces, fresh cream, salt, and mix well. Add some water to it to main the proper thickness. Then, add crushed fenugreek leaves and sliced green chilies. Keep it simmer for few minutes and thoroughly boil it after that.

Step 4:

Take a serving bowl and serve the dish and garnish it with cream and coriander leaves. This Indian recipe is straightforward to cook and can be prepared with the help of readily available ingredients. Serve it with rice, roti, or naan, and enjoy the mouth-watering Butter Chicken.

Matar Paneer

Matar Paneer is a vegetarian Indian dish made with paneer and peas stewed in a tomato-based sauce and heavily spiced with garam masala. It is mainly originated in North India. In different regions, it is served with various add ons as cream, yogurt, corn, & potatoes can also be added.

Procedure

Step 1:

Firstly, take a frying pan and heat the oil. Add green chilies, minced onions, mace powder, cumin seeds, and asafoetida once the oil is hot enough and then, fry the onion till it gets translucent. Put the garlic and ginger paste in it and stir fry again for 2-3 minutes. You can also saute it for some time and put tomato puree to it for more flavor.

Step 2:

Mix everything well, and excluding salt and garam masala, add the dry masalas. Stir it and saute till the oil starts to gets separated at the sides. Then, add paneer and peas to it. Smoothly, mix it and put some water and after that, sprinkle salt to taste. You can also add garam masala to get a more savory smell. Place the lid on and allow it to cook.

Step 3:

Add fresh cream when the gravy starts to boil. Garnish the dish with fresh coriander leaves and serve it hot with Rice, Pulao, or Chapati.

Aloo Gobi

Aloo Gobi is a dry, vegetarian Indian dish cooked with potatoes, cauliflowers, onions, and various spices. In Indian and Pakistani cuisines, it is considered to be a pretty famous dish. This vegan dish is a staple curry in every household.

Procedure

Step 1:

To make this heartily delicious dish, take a frying pan and heat the oil over medium-high heat. Add diced red chili, minced ginger, and garlic, and saute till you get the aromatic smell for a minute.

Step 2:

Add turmeric, garam masala, and cayenne pepper, and again saute it for some more time.

Step 3:

Add cauliflower, potatoes, and low-sodium vegetable broth and sprinkle some salt and pepper on it. Lower the heat and put on the lid. Cook it until cauliflower and cauliflower are supple for around 15 minutes.

Step 4:

Garnish with freshly chopped cilantro. Serve it with Paratha/Chapati or Rice.

Gajar Ka Halwa

Gajar Ka Halwa is a traditional Indian sweet dessert pudding prepared simmering carrots and milk. It is often made during almost all Indian festivals, especially Holi, Raksha Bandhan, Diwali, and Eid al-Fitr. The cravings for having the hot carrot halwa start to increase during the winter. Also, it is quite a light, nutritious dessert with fewer fats which helps health-conscious and older people to have this tasty dish too.

Procedure

Step 1:

Take a non-stick pan and heat the ghee over medium flame. Add the grated carrots and put in on roast for 3-4 minutes, and make sure to stir it frequently so that it does not stick. Then, pour milk over it, mix well and bring it back into medium flame.

Step 2:

Reduce it to a lower flame when it starts to boil and keep cooking it till the milk is absorbed in the mixture, and the consistency begins to thicken more. Keep it for 15-20 minutes and keep stirring it continuously.

Step 3:

Add the chopped cashew nuts and raisins and sugar, and mix everything properly. Keep cooking it till the sugar is dissolved in the mixture for almost 3-4 minutes. Then, add cardamom powder and stir it well.

Step 4:

You can garnish it with almonds, and you are all ready to serve it hot.

Rupsa Das
Rupsa Das View More Posts

With over 5+ years of experience in the field of anthologies and more than a year of experience in the field of content writing, Rupsa Das, an English Literature student, is a co-author of 20+ anthologies, compiler of two anthologies. She had worked with some online news portal companies, digital marketing, and travel blogging companies. She is currently serving as the PR and Branding Director of Rotaract Club of Calcutta Park Point and the Assistant Coordinator of Bethune College Students’ Committee.

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