Origin Vegetarian Korma

Korma is a Mughlai-style curry that has been adapted across regions of India. Traditionally made with meat and yogurt or cream, this vegetarian version uses a velvety cashew base and a hint of coconut milk for depth and richness without any dairy.

What I Love About This Recipe

It’s mild and gently spiced, so even those who shy away from heat can enjoy it. The blend of vegetables adds great texture, and the silky sauce feels restaurant-quality — but it’s easy enough to make on a weeknight.

Also Read : Super Meat Lovers Cheddar Biscuit Breakfast Sandwich

Vegetarian Korma

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 2 tbsp oil or ghee

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp garam masala

• ¼–½ tsp chili powder (optional)

• 1 large carrot, diced

• 1 potato, peeled and cubed

• 1 cup cauliflower florets

• 1 cup green beans, cut into 1-inch pieces

• ½ cup frozen peas

• 1 cup coconut milk

• ½ cup vegetable broth or water

• Salt, to taste

• ⅓ cup raw cashews (soaked 15 minutes in hot water)

• ¼ cup water

Directions

• Make the cashew paste: drain soaked cashews and blend with ¼ cup water until smooth. Set aside.
• Heat oil in a large pan over medium heat. Add chopped onion and cook until soft and lightly golden, about 5–6 minutes.
• Stir in garlic and ginger; cook 1 minute.
• Add coriander, cumin, turmeric, garam masala, and chili powder. Cook 30 seconds to bloom the spices.
• Add carrot, potato, cauliflower, and green beans. Stir to coat in the spices.
• Pour in coconut milk and vegetable broth. Season with salt.
• Cover and simmer 12–15 minutes, until vegetables are almost tender.
• Stir in the cashew paste and frozen peas. Simmer another 3–5 minutes, until the sauce is creamy and vegetables are cooked through.
• Taste and adjust seasoning. Garnish with chopped cilantro if desired.

Notes

• For extra richness, add a splash of cream or more coconut milk at the end.
• Serve with steamed basmati rice, naan, or roti.
• Feel free to swap in other vegetables like bell peppers or zucchini.

The post Vegetarian Korma appeared first on RecipeWikki.

Origin Aloo Puri

Aloo Puri is deeply rooted in North Indian cuisine, especially in states like Punjab, Uttar Pradesh, and Delhi. It is commonly prepared in temples as prasad and during celebrations. The dish pairs perfectly with pickles, curd, or even a side of sweet halwa.

What I Love About This Recipe

Aloo Puri is the perfect comfort food—crispy puris with soft, spiced potatoes make for a heavenly combination. The contrast between the fluffy potatoes and the crunchy puris is truly satisfying. I love how simple yet flavorful the masala is, and the puris stay crisp for a long time. Plus, it’s a nostalgic dish that reminds me of family breakfasts and festive meals.

Also Read : Honey Garlic Pork Tenderloin

Puris with Potato Masala (Aloo Puri)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

400

kcal

Ingredients

• 2 cups whole wheat flour

• ½ teaspoon salt

• ½ teaspoon carom seeds (ajwain)

• ¾ cup water (adjust as needed)

• 1 teaspoon oil (for dough)

• Oil for deep frying

• 3 medium potatoes, boiled and mashed

• 1 tablespoon oil or ghee

• ½ teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 green chili, chopped

• 1 teaspoon ginger, grated

• 1 medium onion, chopped

• 1 medium tomato, chopped

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• Salt to taste

• ½ cup water (adjust for gravy consistency)

• Fresh coriander leaves for garnish

Directions

• In a large bowl, mix whole wheat flour, salt, and carom seeds.
• Add a teaspoon of oil and gradually add water while kneading into a firm dough.
• Cover and let the dough rest for 15-20 minutes.
• Heat oil in a deep pan for frying.
• Divide the dough into small balls and roll each into a small, round puri.
• Carefully slide each puri into the hot oil and press gently to puff up.
• Fry until golden brown, then remove and drain on paper towels.
• Heat oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
• Add chopped green chili, ginger, and onions, and sauté until onions turn translucent.
• Stir in chopped tomatoes and cook until soft.
• Add turmeric, coriander powder, red chili powder, and salt.
• Mix in mashed potatoes and add water for desired consistency.
• Simmer for 5 minutes, then add garam masala and fresh coriander leaves.
• Serve hot puris with potato masala and a side of pickles or curd.

Notes

• The puri dough should be firm for best results; a soft dough will absorb more oil.
• You can add a pinch of asafoetida (hing) to the masala for enhanced flavor.
• If you like a thicker gravy, reduce the water in the masala.
• For crispier puris, roll them evenly and fry in hot oil.

The post Puris with Potato Masala (Aloo Puri) appeared first on RecipeWikki.

Origin Mathri (Spiced Indian Crackers)

Mathri originates from Rajasthan and Punjab, where it has been a staple tea-time snack for generations. It was originally made as a travel-friendly food, as its long shelf life made it ideal for long journeys. Over time, different regions have introduced variations, including masala mathri, methi (fenugreek) mathri, and even baked versions for a healthier alternative.

What I Love About This Recipe

Mathri is the perfect balance of crispiness and spice, making it a delightful accompaniment to masala chai. I love how versatile it is—you can adjust the seasoning, add different herbs, or even make a healthier baked version. The flaky texture and the slight tang from ajwain and black pepper make every bite flavorful. Plus, it stays fresh for weeks, making it an ideal homemade snack for festive occasions or everyday munching.

Also Read : Instant Pot Roast with Potatoes and Carrots

Mathri (Spiced Indian Crackers)

Recipe by RecipeWikkiCourse: Holi Recipe

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

80

kcal

Ingredients

• 2 cups all-purpose flour (maida)

• ¼ cup semolina (sooji) (for extra crunch)

• ½ teaspoon carom seeds (ajwain)

• ½ teaspoon black pepper, crushed

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon turmeric powder (optional, for color)

• ¼ teaspoon red chili powder (optional, for spice)

• 4 tablespoons ghee or oil (for flakiness)

• ½ cup water (adjust as needed)

• Oil (for deep frying)

Directions

• In a large mixing bowl, combine all-purpose flour, semolina, ajwain, black pepper, salt, turmeric powder, and red chili powder.
• Add ghee or oil and mix with your fingertips until the mixture resembles breadcrumbs.
• Gradually add water, kneading into a stiff dough. Cover and let it rest for 30 minutes.
• Divide the dough into small portions and roll each into a thick disc (around 2-3 inches in diameter).
• Prick the discs with a fork to prevent puffing while frying.
• Heat oil in a deep pan over low-medium heat.
• Fry the mathris in batches, flipping occasionally, until they turn golden brown and crispy.
• Remove and drain on paper towels.
• Let the mathris cool completely before storing in an airtight container.

Notes

• Using ghee enhances the flakiness; don’t reduce the fat content too much.

The post Mathri (Spiced Indian Crackers) appeared first on RecipeWikki.

Origin Dahi Bhalla

Dahi Bhalla has its roots in North India, particularly in Delhi and Punjab, where it is a beloved street food and festive dish. Traditionally, the lentil dumplings are deep-fried and then soaked in water before being layered with spiced yogurt and chutneys. Over time, variations have emerged, including additions like pomegranate seeds and sev.

What I Love About This Recipe

The combination of soft lentil dumplings with chilled yogurt makes this dish incredibly refreshing. The sweet and tangy tamarind chutney, along with spicy green chutney, adds layers of flavor. I love how the dumplings absorb the yogurt, becoming melt-in-the-mouth soft. It’s a dish that’s perfect for festive gatherings, offering a balance of textures and flavors in every bite. Plus, it’s a great make-ahead recipe!

Also Read : Chef John’s Roman-Style Chicken

Lentil Dumplings in Yogurt (Dahi Bhalla)

Recipe by RecipeWikki

Servings

2

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1 cup urad dal (split black gram), soaked for 6-8 hours

• ¼ cup moong dal (optional, for extra softness)

• 1 teaspoon ginger, grated

• 1 green chili, finely chopped

• ½ teaspoon cumin seeds

• Salt to taste

• Oil (for deep frying)

• 2 cups thick yogurt, whisked

• ½ teaspoon roasted cumin powder

• ½ teaspoon chaat masala

• Salt to taste

• 1 teaspoon sugar (optional, for mild sweetness)

• ½ cup tamarind chutney

• ½ cup green chutney

• ½ teaspoon red chili powder

• ½ teaspoon black salt

• ¼ cup pomegranate seeds (optional)

• 2 tablespoons sev (optional, for crunch)

• Fresh coriander leaves, chopped

Directions

• Drain the soaked urad dal and moong dal, then grind into a smooth paste using minimal water.
• Add ginger, green chili, cumin seeds, and salt. Mix well.
• Whisk the batter until light and fluffy (this helps make the dumplings airy).
• Heat oil in a deep pan over medium heat.
• Wet your hands and drop spoonfuls of batter into the hot oil.
• Fry until golden brown, turning occasionally for even cooking.
• Remove and drain excess oil on paper towels.
• Soak the fried bhallas in warm water for 15-20 minutes until they soften.
• Gently squeeze out excess water without breaking them.
• Whisk the yogurt until smooth and add roasted cumin powder, chaat masala, salt, and sugar.
• Place the squeezed bhallas in a serving dish and pour the seasoned yogurt over them.
• Drizzle tamarind and green chutney over the yogurt.
• Sprinkle red chili powder, black salt, and more roasted cumin powder.
• Garnish with pomegranate seeds, sev, and fresh coriander leaves.
• Serve chilled and enjoy!

Notes

• Whisking the lentil batter is key to making soft and fluffy bhallas.
• Always soak the fried dumplings before adding them to yogurt to achieve the right texture.
• The yogurt should be thick but pourable—adjust with a little water if needed.
• Make-ahead tip: Fry and store bhallas in an airtight container; soak and assemble before serving

The post Lentil Dumplings in Yogurt (Dahi Bhalla) appeared first on RecipeWikki.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

The post Indian Chicken Curry (Murgh Kari) appeared first on RecipeWikki.