Recipes

Non Veg Recipes

Rogan Josh

The literal translation for the name of this dish from Kashmir is 'red lamb'. The colour comes from the Kashmiri dry red chillies used in it. The name may sound fiery but the dish's heat is toned down by the cream that is added at the end.

 

INGREDIENTS:

 

  • 1 kg lamb cubed
  • 1/2 cup yoghurt
  • 2 bay leaves
  • 8-10 cloves
  • 1 tsp peppercorns
  • 2" piece of cinnamon
  • 5-6 cardamom pods
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsps garam masala
  • 3-4 Kashmiri dry red chillies coarsely ground
  • 2 tbsps garlic paste
  • 2 tbsps ginger paste
  • 4 tbsps vegetable/canola/sunflower cooking oil
  • 2 medium-sized onions chopped fine
  • 2 cups beef stock
  • 1 cup water
  • Salt to taste
  • 5 tbsps single cream
  • Coriander leaves to garnish

 

PREPARATION:

 

  • In a bowl, mix the lamb and yoghurt and keep aside. This will tenderise the lamb.
  • Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in color.
  • Now add the onions and fry till they turn light golden.
  • Add the ginger and garlic pastes and fry for a minute.
  • Add the powdered spices (coriander, cumin, tumeric, Kashmiri chilly and garam masala) and fry till the oil separates from the masala.
  • Add the meat and yoghurt mix to the masala and fry well.
  • Add the beef stock, water and salt to taste.
  • Cook till the gravy is reduced. Stir often. The gravy should be thick when done.
  • Whisk the cream till smooth and stir it into the curry to mix well.
  • Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Butter Chicken

This dish is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Butter Chicken tastes great with Kaali Daal (black lentils), naans and a green salad.

 

INGREDIENTS:

 

  • 1 kg boneless chicken skin removed
  • Juice of 1 lime
  • Salt to taste
  • 1 tsp red chilli powder (adjust to suit your taste)
  • 1 cup fresh yoghurt (must not be sour)
  • 2 tsps garam masala
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 8-10 peppercorns
  • 6 cloves
  • 1" stick of cinnamon
  • Seeds from 3-4 pods of cardamom
  • 2 bay leaves
  • 8-10 almonds
  • 2 onions chopped
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 1/2 litre chicken stock
  • 3 tbsps vegetable/canola/snflower cooking oil
  • 3 tbsps butter
  • Salt to taste
  • Coriander leaves to garnish

 

PREPARATION:

 

  • Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
  • Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
  • Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken.
  • Allow to marinate for another hour.
  • Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
  • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque).
  • Now add the chicken stock and remaining part of the mix to the chicken.
  • Cook till the chicken is done and the gravy is reduced to half its original volume.
  • Melt the butter and pour it over the chicken.
  • Garnish with coriander leaves and serve with naans and Kaali Daal.
  • For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Adraki Murg

Serve this seriously tasty dish with hot Chapatis or Parathas and a green salad.

 

INGREDIENTS:

 

  • 1 kg chicken pieces of your choice (with or without bones and skin)
  • 4 tbsps fresh yogurt
  • 2 tbsps coriander powder
  • 2 tbsps cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1"stick of cinnamon
  • 5 cloves
  • 4 pods green cardamom seeds removed
  • 8 black peppercorns
  • 1 large bay leaf
  • 1 star anise
  • 1 tsp mace powder
  • 1 large onion chopped very fine
  • 2 medium tomatoes chopped fine
  • 1/2 cup water
  • Salt to taste
  • 4"piece of ginger cut into julliennes
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • Chopped fresh coriander to garnish

 

PREPARATION:

 

  • Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool.
  • Grind the spices to a fine powder and mix with the other powdered spices. Keep aside.
  • Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes.
  • About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy.
  • Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides.
  • Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done.
  • Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up.
  • Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Chicken Saagwala

This dish combines chicken with spinach and the end result is a tasty, nutritious and healthy dish. Team it with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

 

INGREDIENTS:

 

  • 1 kg skinless chicken pieces (legs or breasts preferable)
  • 3 large bunches spinach
  • 3 tbsps vegetable/ canola/sunflower cooking oil
  • 5 peppercorns
  • 4 cloves
  • 4 pods cardamom
  • 2 large onions chopped very fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp garam masala powder
  • 2 medium tomatoes chopped fine
  • Salt to taste
  • A dollop of butter

 

PREPARATION:

 

  • Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
  • Grind the spinach into a paste in a food processor. Keep aside.
  • Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned.  Remove and keep aside. 
  • Again heat the same oil, then add the whole spices.
  • As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour. 
  • Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
  • Add the tomatoes and fry till the oil begins to separate from the masala.
  • Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
  • Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
  • Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Murg Kata Masala (chicken in chopped masala)

Unlike a lot of Indian curries for which the spices are ground to a paste, this curry uses whole spices and chopped ingredients. It tastes great with hot chapatis (Indian flatbread) or parathas (pan fried Indian flatbread).

 

INGREDIENTS:

 

  • 1 kg chicken pieces of your choice with skin removed
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2" piece of cinnamon
  • 5-6 cloves
  • 8-10 peppercorns
  • 5 split pods cardamom
  • 2 bay leaves
  • 2 large onions sliced
  • 10-12 cloves of garlic minced
  • 1" piece of ginger minced
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp garam masala
  • 2 large tomatoes cubed
  • 2 green chillies minced
  • 1 cup chicken stock
  • 1/2 cup coriander chopped fine
  • Salt to taste

 

PREPARATION:

 

  • Heat the oil in a deep pan, add all the whole spices and fry till slightly darker.
  • Add the onions and fry till golden brown. Add the ginger and garlic pastes and fry for a minute.
  • Add the powdered spices, green chillies and tomatoes and fry till the oil separates from the masala.
  • Add the chicken and brown well.
  • Add the chicken stock and coriander leaves, season to taste and cook till the chicken is well done. This dish should have very little gravy so if the gravy seems like it's too runny, dry it as much as possible without letting the chicken break up.
  • Serve with parathas or chapatis.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Chicken Jalfreizi

This tangy, tomato-based North-Indian dish goes well with Jeera Rice (cumin rice) or Peas Puloa. You can also serve it with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Add a leafy green salad as a side dish.

 

INGREDIENTS:

 

  • 1 kg chicken - use boneless breasts or thighs diced into 2" pieces
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2 onions chopped fine
  • 3 green chillies slit into half (remove seeds to reduce the spiciness)
  • 1 tsp ginger paste
  • 2 tsps garlic paste
  • 1 1/2 cans of diced tomatoes
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 2 tsps garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (optional)
  • Salt to taste
  • 2 red bell peppers cut into 2" cubes

 

PREPARATION:

 

  • Heat the oil in a heavy-bottomed,deep pan. Add the onions and fry till light brown.
  • Add the green chillies, ginger and garlic pastes and fry for 2 minutes.
  • Add the powdered spices - coriander, cumin, garam masala, turmeric, red chilli powder and fry till the oil starts to separate from the masala.
  • Add the chicken and tomatoes and fry till the chicken turns opaque and is sealed.
  • Add a cup of water, salt to taste, cover and cook till the chicken is almost done. This dish should have very little gravy so only add more water if needed to cook the chicken some more.
  • Add the red bell peppers and mix well. Cook for 2 minutes and turn off the flame.
  • Serve hot with Peas Pulao, chapati or paratha

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Daal Gosht (lamb with lentils)

This wholesome dish makes a great one-pot meal. Add a green salad and you're in business!

 

INGREDIENTS:

 

  • 1 cup masoor daal
  • 1 kg lamb boneless and cubed
  • 3 cups beef stock
  • Salt to taste
  • 4 tbsps vegetable/sunflower/canola cooking oil
  • 2 onions sliced
  • 1 tbsp ginger paste
  • 2 tbsps garlic paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • Juice of 1/2 a lime
  • Coriander leaves to garnish

 

PREPARATION:

 

  • Boil the daal, meat with salt to taste, the beef sock and 2 tbsps of oil in a pressure cooker till the daal is soft.
  • In another pan, heat 2 tbsps of oil and fry the onions in it golden brown.
  • Add the ginger and garlic pasts and fry for a minute.
  • Add the coriander, cumin, turmeric, red chilli and garam masala powder and fry till the oil separates from the masala.
  • Add the daal-meat mixture to this masala and mix well.  Season only if needed.
  • Bring to a boil and simmer for 10 minutes.
  • Take off from the fire, add lime juice, stir well and garnish with corainder leaves.
  • Serve with plain boiled rice and a vegetable side dish.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Kadhai Gosht

This Mughlai dish is one of my favorite dishes! It is traditionally cooked and even served in a wok-like dish called a Kadhai. Serve Kadhai Gosht with hot Chapatis (Indian flatbread) or Naans (tandoor baked Indian flatbread).

 

INGREDIENTS:

 

  • 1 kg mutton cut into 2" pieces
  • 1 cup yoghurt
  • 2 tbsps garlic paste
  • 2 tbsps lemon juice
  • 2 tsps garam masala
  • Salt to taste
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 4 green chillies slit lengthwise
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 2 medium tomatoes chopped fine
  • Ginger julliennes to garnish
  • Fresh chopped corainder to garnish

 

PREPARATION:

 

  • Mix the lamb with the yoghurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
  • Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. 
  • Add the green chillies and fry till they stop spluttering.
  • Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
  • Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
  • Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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Kofta Curry (meatball curry)

The koftas (meatballs) in this dish can be made with beef, lamb or chicken. It makes a great meal when served with jeera rice and kachumbar salad.

 

INGREDIENTS:

 

  • 1 kg beef mince
  • 5 onions chopped very fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tbsps garam masala
  • 3 tbsps tomato ketchup
  • 1/2 cup coriander leaves chopped fine
  • Salt to taste
  • 4 large tomatoes cubed
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 bsp gaam masala
  • 1 tsp chilli powder
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste

 

PREPARATION:

 

  • Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well.
  • Form the mixture into equal sized balls and keep on a plate.
  • Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
  • Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
  • Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
  • Stir gently so as not to break the meatballs.
  • Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.
  • Serve with jeera rice and kachumbar salad.

 

Most of the above items are conveniently available at Suvidha - Indo-Pak Groceries

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