पालक दाल तड़का | ढाबा स्टाइल दाल पालक | Palak Dal Tadka & Masala Pulao | Chef Ranveer Brar
DAL PALAK with MASALA PULAO - Sometimes all you need in life is a good Dal-Chawal, right? How about Dal Palak and Masala Pulao?
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South Indian Dal Tadka & Jeera rice -
Dal Meat -
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DAL PALAK & MASALA PULAO
Preparation time 10 minutes
Cooking time 25-30 minutes
Serving 2
Ingredients
2 tbsp Ghee, घी
1 cup washed Tovar dal, slightly soaked, तूर दाल
1 cup washed Masoor dal, slightly soaked, मसूर दाल
1 cup washed Yellow moong dal, slightly soaked, पीली मूंग दाल
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
A pinch of asafoetida, हींग
Salt to taste, नमक स्वादानुसार
7-8 cups Water for cooking, पानी
Prepared remaining Tadka, तैयार किया हुआ तड़का
For First Tadka
1 ½ tbsp Ghee, घी
1 tsp Cumin seeds, जीरा
A pinch of asafoetida, हींग
2-3 Garlic cloves, chopped, लहसुन
1 large Onion, chopped, प्याज
2 Green chilli, chopped, हरी मिर्च
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
A pinch of asafoetida, हींग
1 tsp Coriander powder, धनिया पाउडर
1 tsp Ghee, घी
½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2 cups fresh Spinach leaves, chopped,पालक
½ cup Water, पानी
Salt to taste, नमक स्वादानुसार
For Second Tadka
1 tbsp Oil, तेल
½ tsp Cumin seeds, जीरा
2 Dry red chilli, cut into half, सूखी लाल मिर्च
A pinch of asafoetida, हींग
½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फलियां
For Masala Pulav
1 tbsp Oil, तेल
1 tsp Cumin seeds,जीरा
½ cup Prepared Tadka, तैयार किया हुआ तड़का (remove before adding spinach)
few fresh Fenugreek leaves, ताजा मेथी के पत्ते
2 cups Cooked rice, पके हुए चावल
2 Green chilli, chopped, हरी मिर्च
2 tbsp Coriander leaves, chopped, धनिया पत्ता
Process
In a deep sauce pot, add ghee, soaked tovar dal, masoor dal, yellow moong dal and mix it well.
Add degi red chilli powder, turmeric powder, a pinch of asafoetida mix it well on medium flame.
Now, add salt to taste and water. Cover it with the lid and cook until it's done.
Once the dal is cooked, pour the prepared tadka and mix it well.
In the same pan, add water, salt to taste and bring it to a boil.
Transfer it into the sauce pot and mix it well.
In a serving bowl, add prepared dal and pour the second tadka on top of it.
Garnish it with coriander sprig and serve hot with masala pulav.
For First Tadka
In a non-stick pan, add ghee, cumin seeds and let it splutter. Add a pinch of asafoetida, garlic saute until light brown.
Add onion and saute it well, add green chilli, degi red chilli powder. Turmeric powder, a pinch of asafoetida, coriander powder and saute it well.
Add little ghee and saute for a minute. Add fresh tomato puree and saute on medium flame.
Remove atles 1 cup of prepared tadka in a bowl and keep it aside for further use.
Now, add chopped spinach and mix everything well.
For Second Tadka
Heat oil in a tadka pan, add cumin seeds and let it splutter well.
Add dry red chillies, a pinch of asafoetida and saute well.
Add degi red chilli powder and saute it well.
For Masala Pulav
In a deep bottom non-stick pan, add oil, once it's hot, add cumin seeds, prepare first tadka and mix it well.
Add fresh fenugreek leaves and saute it well. Add cooked rice and mix everything well.
Add green chilli, coriander leaves and mix it well.
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Mutton curry With Spinach - Spinach Mutton Recipe - Saag Gosht - Paalak Gosht
Paalak Ghost
Ingredients:
Mutton - 500 g
Spinach - 4 Bunches
Whole Garam Masala - 2 tsp
Onion (chopped) - 1 cup
Tomatoes(chopped) - 1 cup
Ginger Garlic paste - 1 tsp
Garlic - 1 tsp
Nutmeg - 1 tsp
Chilli powder - 2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Mustard Oil - ½ cup
Coriander leaves - 1 Bunch
Salt - To Taste
Water - As required
Method:-
Firstly blanch the spinach and keep aside. Now take a pressure cooker add whole garam masala to water and add mutton to it and cook it till it is soft.Grind the blanched spinach into a fine paste. Now take a pan add mustard oil,onions,some salt and ginger garlic paste,turmeric saute it for sometime. Now add chilli powder,coriander powder,garam masala powder,nutmeg powder & tomatoes cook it for sometime. Now add meat to the pan by straining the whole garam masala. In the add last add mutton stock and spinach paste and switch off the flame.
Phulka
Ingredients:
Whole wheat flour - 1 cup
Salt - To Taste
Water - As Required
Method:-
Take a mixing bowl add flour ,water and some salt to it and knead it into a soft dough and rest it for some time. Make phulka’s and cook it on both sides and serve it with hot palak ghost curry.
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Tuvar Dal Ash Gourd Curry: A Classic Indian Lentil and Vegetable Dish
Tuvar Dal Ash Gourd Curry is a classic Indian lentil and vegetable dish that is perfect for a comforting meal. This recipe is a combination of tuvar dal, ash gourd, onion, tomato, ginger, garlic, spices, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, salt and oil that are cooked together to create a delicious and healthy lentil and vegetable dish. Ash gourd, also known as winter melon, is a vegetable that is rich in nutrients and is low in calories, it's a healthy addition to any diet.
Ingredients:
1 cup of tuvar dal, washed and soaked for 30 minutes
1 cup of chopped ash gourd
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 inch piece of ginger, grated
2 cloves of garlic, minced
1/4 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of garam masala powder
Salt to taste
2 tablespoons of oil
Instructions:
In a pressure cooker, cook the soaked tuvar dal with 2 cups of water, turmeric powder, and salt until it becomes soft and mushy.
In a pan, heat the oil over medium heat.
Add the chopped onion and fry until it turns translucent.
Add the grated ginger and minced garlic, and fry for a few seconds.
Add the chopped tomato, red chili powder, coriander powder, cumin powder, and garam masala powder, and stir well to combine.
Add the chopped ash gourd and stir well.
Add the cooked tuvar dal and enough water to make the consistency of the curry.
Bring the curry to a boil and then reduce the heat and simmer for 10-15 minutes or until the ash gourd is tender.
Season with salt as per taste.
Serve hot with rice or any Indian bread.
Note: Instead of Ash gourd you can use any other vegetable of your choice like pumpkin, bottle gourd, etc. You can add more or less of the spices to adjust the flavor as per your preference. Dive into a world of flavors with our Tilapia Fish Curry featuring the rich creaminess of Coconut Milk! ???????? In this video, we'll guide you through the simple and delightful steps to create a mouthwatering dish that brings together the savory goodness of tilapia and the luscious texture of coconut milk. Perfect for seafood enthusiasts and curry lovers alike, this recipe is a must-try for those seeking a taste of coastal cuisine at home. ????️????️
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होटल जैसे चटपटा पालक चिकन | Chicken saagwala | Palak Chicken recipe | Chef Ranveer Brar
PALAK CHICKEN ????Share to Whatsapp/Signal/Telegram -
This spicy chicken recipe reminds me of my Boston days. The spinach gravy is especially my favourite. If you are looking for a perfect Winter chicken recipe, do try this Saag chicken/ Palak chicken recipe.
Do try it this weekend and let me know in the comments how you liked it :)
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ???????????? :
Chicken Bhuna Masala -
Chicken Dhaba Masala -
More Chicken recipes -
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PALAK CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serving 2-4
Ingredients
For Blanching
1 litre water, पानी
1 tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
¼ tsp Baking soda, बेकिंग सोडा
2 medium bunch Spinach, पालक
½ cup Coriander leaves, धनिया पत्ता
2 Green chillies, हरी मिर्च
Ice chilled water, बर्फ का ठंडा पानी
For Marination
500 gms Chicken (Drumstick), चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउड
For Curd Mixture
½ cup Curd, beaten, दही
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 ½ tbsp Coriander powder, धनिया पाउडर
A pinch of cumin powder, जीरा पाउडर
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Palak Chicken
2-3 tbsp Ghee, घी
1 tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
1 Mace, जावित्री
1 Green cardamom, हरी इलायची
2-4 Black peppercorns, काली मिर्च के दाने
2-3 Cloves, लॉन्ग
1 large Onion, chopped, प्याज
1 ½ Tomato, chopped, टमाटर
1 tsp Dry fenugreek leaves, कसूरी मेथी
Curd Mixture, दही का मिश्रण
Marinated Chicken, मैरिनेटेड चिकन
Prepared spinach paste, तैयार किया हुआ पालक का पेस्ट
½ cup Little water, पानी
For Rogan (Tadka)
1 tbsp Ghee, घी
2-3 Garlic cloves, chopped, लहसुन
¼ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
For Garnish
½ inch Ginger, julienned, अदरक
Black peppercorns, crushed, काली मिर्च
Coriander sprig, धनिया पत्ता
Process
For Blanching
In a deep sauce pot, Add water for boiling. Once it starts boiling, add sugar, salt to taste, baking soda, spinach, coriander leaves, green chilli, cook for 1 minute. Remove and dip it into ice cold water to stop further cooking. After cooling, strain the spinach and remove excess water.
Puree the blanched spinach with smooth consistency. Use a little amount of water if required.
Keep the puree aside for further use.
For Marination
In a bowl, add chicken (drumstick) , salt to taste, dry fenugreek leaves, degi red chilli powder.
Marinate everything well and keep it for 10-15 minutes.
For Curd Mixture
In a bowl, add curd, turmeric powder, degi red chilli powder, coriander powder, cumin powder and ginger garlic paste and mix it well. Keep aside for further use.
For Palak Chicken
In a heavy bottom pot, add ghee, oil once it's hot, add cumin seeds, mace, green cardamom, black peppercorns, cloves and let it splutter well.
Add onion and saute on medium flame until light brown in color.
Add tomatoes, dry fenugreek leaves and saute it for 2-3 minutes.
Add curd mixture and mix it well.
Add marinated chicken and sear it on medium flame. Add prepared spinach paste and mix it well.
Cook on medium flame for 15-20 minutes.
Add a little water and mix it well. Cover it with a lid and cook for 3 minutes.
Serve in a serving bowl garnish with prepared rogan, crushed black peppercorn, coriander sprig and served hot.
For Rogan (Tadka)
In a tadka pan, add heat ghee, add garlic and saute it well.
Add degi red chilli powder and mix it well.
Keep it aside for further use.
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बढ़ती ठंड में ये पालक चिकन करी बनाये और ठंड को दूर भगाये | Winter Wali Palak Chicken Curry
#palak #chicken #spinach
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Saag Meat | ढाबे जैसा साग मीट | winter special Palak Gosht | spicy Mutton curry | Chef Ranveer Brar
SAAG MEAT | PALAK MUTTON - Come winters and your palate craves hot and spicy right? This dish for example is a must try in winters...
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Let's help ???????????????????????? ???????????????????????? get its GI Tag
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???????????????????? ???????????? ???????????????????? ???????????????????????????? ????????????:
Mutton Yakhni Pulao -
Lucknawi Mutton Korma -
Mumbai style Keema Masala -
Shalgam Gosht -
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SAAG MEAT
Preparation time 10 minutes
Cooking time 35-40 minutes
Serve 2-4
Ingredients
For Marination
4 medium Onions, sliced, प्याज
¼ cup fresh Fenugreek leaves, ताजा मेथी के पत्ते
¾ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Coriander powder, धनिया पाउडर
1 kg Mutton (with bones) मटन
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Cooking Mutton
3-4 tbsp Oil, तेल
3 Bay leaf, तेज पत्ता
2 Black cardamom, बड़ी इलायची
2 Cloves, लॉन्ग
¼ tsp Cumin seeds, जीरा
Marinated Mutton, मैरिनेटेड मटन
Salt to taste, नमक स्वादअनुसार
few fresh Fenugreek leaves, ताजा मेथी के पत्ते
Little water, पानी
For Saag Meat
1 tbsp Oil, तेल
1 tbsp Ghee, घी
1 inch Ginger (peeled & chopped) अदरक
4-5 Garlic cloves, chopped, लहसुन
2 medium Onions, chopped, प्याज
2-3 Green chillies, less spicy, हरी मिर्च
2 Dry red chillies, सूखी लाल मिर्च
2-3 medium bunch fresh Spinach leaves, chopped, पालक
¼ cup Amaranth (Bathua) बथुआ
Salt to taste, नमक स्वादअनुसार
Little water, पानी
1 tbsp Butter, cubed, मक्खन
Pressure Cooked Mutton, पका हुआ मटन
½ tbsp unsalted Butter or white butter, cubed (optional) मक्खन
½ tsp Mustard oil, सरसों का तेल
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Marination
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.
For Cooking Mutton
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.
For Saag Meat
In a kadai, add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted Butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.
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#palakmutton #muttonbiryani #muttonrecipe #spicymuttonrecipe #muttonkuruma #muttonkulamburecipe