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Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
Saag also spelled sag or saga, is an Indian and Pakistani cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice. Saag can be made from mustard greens , collard greens , basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena .
Papad ki Bhaaji or Papad ka Saag is a vegetarian main course dish made using Papad and is popular in Rajasthani, Gujarati, Bundeli, Malwi, Nimadi and Braj cuisines. [1] The dish is prepared with many variations and is also known by the name Papad ro saag in Rajasthani and Papad nu shaak in Gujarati .
Lamb: including rogan josh, Bhuna Gosht, [27] Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da Shorba; Shami kebab, chicken karahi, Amritsari tandoori chicken, [27] Punjabi Karhi (the chicken yogurt curry of Punjab), [28] Butter Chicken (Murgh Makhni), [27] chicken tikka, Paye.
Pav bhaji is a fast food dish consisting of a vegetable curry (Marathi: bhaji ) served with a soft bread roll (pav). [100] [101] Misal Pav is a dish made from curried sprouted lentils, topped with batata bhaji, pohay, chivda, farsaan, raw chopped onions and tomato. It is sometimes eaten with yogurt.
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...
Cheese pav bhaji, with cheese on top of the bhaji; Fried pav bhaji, with the pav tossed in the bhaji; Paneer pav bhaji, with paneer cheese in the bhaji; Mushroom pav bhaji, with mushrooms in the bhaji; Khada pav bhaji, in which vegetables are in chunks rather than mashed; Jain pav bhaji, without onions and garlic [8] and with plantains instead ...
Palak paneer (pronounced [paːlək pəniːɾ]) or palak chhena [1] is an Indian dish [2] consisting of chhena [3] or paneer in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages.