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The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro. [3] It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya. [4] Ghugni is often served with dhuska, a fermented rice-lentil dish. [1] In Calcutta, ghugni is often eaten with puris. [5]
Onions are added at two stages of cooking: chopped or ground in the marinade/gravy, and as a garnish/topping, either pickled or crisply fried. [1] The recipe uses onions and meat in a 2:1 ratio. [a] The dish usually contains a meat, usually beef, chicken, lamb, [1] mutton, or shrimp; however, it can also be prepared in a vegetarian style, e.g ...
[1] [2] Ginger, garlic, tomatoes, green chilli and coriander are key to the flavor of the dish. [3] What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic. [4] It is usually served with naan, roti or rice.
Apart from eggplant and yogurt, one may use vegetable oil or ghee, mustard seeds, cumin seeds (jeera), fenugreek seeds (methi), fennel seeds (pan mahuri), dry chilli (sukhila lanka maricha), curry leaves (bhrusanga patra), ginger, green chilli, salt and sugar.
Paturi is a Bengali dish, which comes in both vegetarian and non-vegetarian varieties. The leaves of the plant play an important role in the preparation of this dish, as the ingredients are wrapped in the leaves and tied with twine and cooked on low flame or steamed.
Chhena and Paneer are terms for Indian cottage cheese, and Rajwadi and shahi are terms for royal. Similar dishes include paneer butter masala and Kadai paneer. The subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared ...
The gravy base is generally cooked with garlic, ginger, onion, tomatoes, cilantro (coriander), cumin seeds, red chilli, turmeric, garam masala, and many other spices. It can also be made without onion or garlic. [4] Aloo mutter is also available commercially in ready-to-eat packets, which need to be heated and served. [5]
Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called Parche (Urdu: پارچے, Hindi: पारचे), is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.