Author: indianties

  • Anda Bhurji: Indian Scrambled Egg Recipe

    Anda Bhurji: Indian Scrambled Egg Recipe

    Indian Eggs – A Flavorful Bhurji Recipe You’ll Crave Every Weekend

    If you’re looking for a spicy and satisfying twist on your morning eggs, Indian Eggs, also known as Egg Bhurji, are a must-try. These scrambled eggs are cooked with onions, tomatoes, and warm Indian spices for a dish that’s bursting with flavor.

    This recipe has become one of our favorite Saturday morning breakfasts, especially when paired with soft, fresh rotis or chapattis. The recipe is quick, easy, and perfect for anyone craving a hearty, homemade Indian breakfast.

    What Does “Bhurji” Mean?

    If you’ve ever come across the term bhurji in Indian cooking, you might be wondering what it actually means. The word bhurji (pronounced boor-jee) comes from Hindi and simply translates to “scramble” or “shredded mixture.”

    In culinary terms, it refers to a dish where the main ingredient—usually eggs or paneer—is scrambled or crumbled and then cooked with aromatic Indian spices, onions, tomatoes, and green chilies.

    So when we say Egg Bhurji, we’re talking about flavorful, spiced Indian scrambled eggs. It’s a beloved breakfast or brunch dish across India and often served with roti, pav (bread rolls), or even toasted bread.

    Let’s dive into how we make our favorite version of Indian-style scrambled eggs.

    cooking indian scrambled eggs for breakfast

    Indian Egg Bhurji Recipe

    Ingredients

    • 6 eggs, slightly beaten
    • 1/4 cup milk
    • 1 medium onion, diced
    • A couple of tablespoons of coconut oil or ghee
    • 1/2 teaspoon chili powder (more or less, depending on how spicy you like it)
    • 1/2 teaspoon turmeric powder
    • 1 1/2 teaspoons coriander powder
    • 1 tsp chaat masala
    • 2 small tomatoes, diced
    • 1 green chili, cut in half
    • Salt to taste
    • Optional: fresh chopped cilantro for garnish

    Instructions

    1. Heat coconut oil or ghee in a skillet over medium heat.
    2. Add diced onion and sauté until golden brown.
    3. Add tomatoes, green chili, and salt and cook until tomatoes are soft.
    4. Stir in chili powder, turmeric, coriander, chaat masala. Cook for 2–3 minutes until the tomatoes soften and the spices are fragrant.
    5. Pour in the beaten eggs and milk. Stir gently, scrambling the eggs as they cook.
    6. Cook until eggs are just set but still moist.
    7. Optional: Sprinkle fresh chopped cilantro on top before serving.
    ingredients for indian cooking

    How to Serve Egg Bhurji

    We love eating Indian Eggs Bhurji with freshly made whole wheat rotis or chapattis.

    Don’t forget the mango pickle on the side—it adds just the right amount of tang and spice.

    Why We Love Indian Eggs on the Weekend

    There’s something cozy and comforting about waking up on a weekend and cooking up a skillet of spiced scrambled eggs. Egg Bhurji is simple, fast, and uses ingredients we almost always have on hand. Plus, it’s high in protein and full of flavor, making it a great way to start the day.

    Indian Eggs are especially popular as a street food in places like Mumbai and Delhi, but they’re just as perfect for your home kitchen.

    Anda Bhurji: Indian Scrambled Egg Recipe
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    Anda Bhurji: Indian Scrambled Egg Recipe

    Recipe by Heather Chatterjee
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Calories

    220

    kcal

    Ingredients

    • 6 eggs, slightly beaten

    • 1/4 cup milk

    • 1 medium onion, diced

    • A couple of tablespoons of unflavored coconut oil or ghee

    • 1/2 teaspoon chili powder (more or less, depending on how spicy you like it)

    • 1/2 teaspoon turmeric powder

    • 1 1/2 teaspoons coriander powder

    • 1 tsp of chaat masala

    • 2 small tomatoes, diced

    • 1 green chili, cut in half

    • Salt to taste

    • Optional: fresh chopped cilantro for garnish

    Directions

    • Instructions
    • Heat coconut oil or ghee in a skillet over medium heat.
    • Add diced onion and sauté until golden brown.
    • Add tomatoes, green chili, and salt and cook until tomatoes are soft.
    • Stir in chili powder, turmeric, coriander, chaat masala. Cook for 2–3 minutes until the tomatoes soften and the spices are fragrant.
    • Pour in the beaten eggs and milk. Stir gently, scrambling the eggs as they cook.
    • Cook until eggs are just set but still moist.
    • Optional: Sprinkle fresh chopped cilantro on top before serving.

    Notes

    • If you don’t have chaat masala, you can omit, but it adds a great layer of flavor to the final dish!
    pinterest pin for indian scrambled eggs anda bhurji

    Frequently Asked Questions (FAQ)

    What is the difference between Bhurji and regular scrambled eggs?

    Egg Bhurji includes Indian spices like turmeric and chili powder, along with onions and tomatoes. Regular scrambled eggs are usually plain or lightly seasoned. Bhurji is spicier, richer, and more flavorful.

    Can I make this Bhurji recipe without tomatoes?

    Yes. You can skip the tomatoes or substitute with bell peppers or spinach. The dish will still be delicious, though tomatoes add a nice tang and texture.

    Is Egg Bhurji healthy?

    Absolutely. It’s high in protein and can be made with minimal oil. Pairing it with whole wheat rotis makes it a balanced, wholesome breakfast.

    Can I make a vegan version?

    Yes. Tofu can be crumbled and used in place of eggs to create a tofu bhurji. Just follow the same recipe with slight adjustments for moisture and cook time.

    What is the best bread to eat with Indian Eggs?

    Fresh rotis or chapattis are our top pick, but parathas, naan, or even toasted sourdough bread work well too.

  • Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    This Better-than-a-Restaurant Palak Paneer Recipe has a secret Ingredient that makes it so smooth and creamy!

    If you are looking for an easy, family-approved Indian recipe to add to your dinner rotation, this Palak Paneer with Moong Dal (the secret ingredient!) is a must-try!

    What is Palak Paneer?

    Palak Paneer with Moong Dal is a beginner-friendly Indian recipe that’s protein-packed, flavorful, and comforting. Even if you’re not a fan of spinach, you’ll be surprised at how creamy and rich this dish turns out — without being heavy. It’s a staple in our house and my son’s all-time favorite meal.

    If you’re looking to try your hand at Indian cooking, this is a great recipe to start with.

    spinach and moong dal lentils

    Ingredients for Palak Paneer with Moong Dal

    16 oz Paneer
    1 lb Fresh Spinach
    1/3 cup Moong Dal (yellow lentils), washed and drained
    1 tsp Mustard Seeds
    1 tsp Cumin Seeds
    Dried Red Chilies, optional
    1 medium Onion, diced
    2 large Tomatoes, diced (or ¾ can diced tomatoes)
    1.5–2 Tbsp Ginger-Garlic Paste
    Pinch Asafoetida (Hing)
    3/4 tsp Red Chili Powder (or to taste)
    1 Tbsp Coriander Powder
    2 tsp Garam Masala
    1 tsp Turmeric Powder
    2 Tbsp Oil, Ghee, or Butter
    1/3 cup Heavy Cream (adjust to taste)
    Salt, to taste

    moong dal on a cutting board with fresh spinach

    Instructions: How to Make Palak Paneer with Moong Dal

    Step 1: Cook the Spinach and Moong Dal

    Add moong dal and spinach to a large pot with about 1 cup of water
    Bring to a boil, then cover and reduce the heat to low
    Steam for about 15 minutes until the moong dal is fully cooked
    Once slightly cooled, puree the mixture in a blender (or use an immersion blender in the pot)
    Set aside

    Step 2: Prepare the Masala

    Heat oil, ghee, or butter in a large skillet over medium-high heat
    Add mustard seeds, cumin seeds, and optional dried red chilies
    Let the mustard seeds crackle
    Stir in diced onion and a pinch of salt
    Cook until onions turn golden brown
    Add ginger-garlic paste and sauté for about a minute
    Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala
    Cook until the oil separates from the mixture, stirring often

    Step 3: Combine and Simmer

    Stir the spinach-dal puree into the cooked masala
    Lower the heat and cover
    Let it simmer for a few minutes so the flavors blend
    Add diced paneer and heavy cream
    Stir until the mixture reaches your desired consistency
    Cover and cook for a few more minutes until the paneer is soft and heated through
    Turn off the heat and serve hot with naan, roti, or basmati rice

    Cooking Tips for Palak Paneer with Moong Dal

    Let the spinach and dal mixture cool slightly before blending
    Cook the masala long enough for the oil to separate — that means it’s ready
    Adjust the cream amount for a richer or lighter sauce depending on preference

    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!
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    Homemade Restaurant Quality Palak Paneer with Secret Ingredient!

    Recipe by Heather Chatterjee
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    305

    kcal

    Ingredients

    • 16 oz Paneer

    • 1 lb Fresh Spinach

    • 1/3 cup Moong Dal (yellow lentils), washed and drained

    • 1 tsp Mustard Seeds

    • 1 tsp Cumin Seeds

    • Dried Red Chilies, optional

    • 1 medium Onion, diced

    • 2 large Tomatoes, diced (or ¾ can diced tomatoes)

    • 1.5–2 Tbsp Ginger-Garlic Paste

    • Pinch Asafoetida (Hing)

    • 3/4 tsp Red Chili Powder (or to taste)

    • 1 Tbsp Coriander Powder

    • 2 tsp Garam Masala

    • 1 tsp Turmeric Powder

    • 2 Tbsp Oil, Ghee, or Butter

    • 1/3 cup Heavy Cream (adjust to taste)

    • Salt, to taste

    Directions

    • Step 1: Cook the Spinach and Moong Dal
    • Add moong dal and spinach to a large pot with about 1 cup of water.
    • Bring to a boil, then cover and reduce heat to low.
    • Steam for about 15 minutes until the moong dal is fully cooked.
    • Once slightly cooled, puree the mixture in a blender or use an immersion blender.
    • Set aside.
    • Step 2: Make the Masala
    • Heat oil, ghee, or butter in a large skillet over medium-high heat.
    • Add mustard seeds, cumin seeds, and optional dried red chilies.
    • Let mustard seeds crackle.
    • Stir in diced onion and a pinch of salt. Cook until golden brown.
    • Add ginger-garlic paste and sauté for a minute.
    • Add diced tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala.
    • Cook until oil separates from the masala, stirring often.
    • Step 3: Combine Everything
    • Stir spinach-dal puree into the masala.
    • Lower heat and cover. Simmer for a few minutes.
    • Add diced paneer and heavy cream.
    • Stir gently to combine and warm through.
    • Cover and cook for a few more minutes until paneer is soft.
    • Turn off heat and serve hot with naan, roti, or basmati rice.

    Notes

    • If you don’t live near an Indian store and don’t have time to make your own paneer, don’t let that stop you from trying this recipe. Just swap out the paneer for Mexican Queso Fresco cheese. It’s saltier than paneer, so make the adjustment with the overall salt in the dish. You probably won’t be able to tell the difference!

    Indian Spinach and Cheese Curry Vegetarian

    Why This Recipe Works

    Palak Paneer with Moong Dal is a hearty and healthy dish that combines creamy lentils, tender spinach, and soft paneer in a flavorful masala base. It’s a great way to get more greens and plant-based protein into your meals. Plus, it’s easy to customize for your family’s spice preferences.

    Frequently Asked Questions

    Can I use frozen spinach instead of fresh?

    Yes. Use about 10 to 12 oz of frozen spinach.
    Thaw and squeeze out excess water before adding it to the pot with moong dal.

    What can I substitute for paneer?

    Queso Fresco (La Vaquita brand) is a great substitute, but it is salted, so adjust salt in recipe accordingly.

    Can I skip the moong dal?

    Yes, but it adds creaminess and thickness to the dish.
    If you skip it, the sauce will be a bit thinner.

    Is this dish spicy?

    It can be.
    Leave out the dried red chilies and reduce the red chili powder for a milder version.

    How long does Palak Paneer last in the fridge?

    About 3 to 4 days in an airtight container.
    Reheat with a splash of water or cream to loosen the sauce.

    Can I freeze Palak Paneer?

    Yes, but freeze the spinach-dal puree and masala separately.
    Add fresh paneer when reheating to avoid texture changes.
    The spinach sauce freezes well for up to 1 month.

    creamy palak saag paneer

    Final Thoughts on Making Palak Paneer with Moong Dal at Home

    Palak Paneer with Moong Dal is more than just a meal — it’s comfort food that brings warmth, nutrition, and flavor to your table. Whether you’re new to Indian cuisine or a seasoned home cook looking to try something new, this recipe is a perfect introduction to the rich and vibrant world of Indian vegetarian cooking.

    The beauty of this dish lies in its balance. Creamy paneer, wholesome lentils, and vibrant spinach come together with classic Indian spices to create a deeply satisfying curry that feels indulgent without being heavy. The addition of moong dal adds extra protein and a velvety texture to the spinach base, making this version of Palak Paneer a bit heartier and more filling than the traditional recipe. It’s an ideal dish for both weeknight dinners and special occasions.

    If you’re feeding picky eaters or trying to sneak more greens into your family’s meals, this dish is a winner. The spinach blends so smoothly with the dal and spices that even those who usually shy away from leafy greens will be asking for seconds. Pair it with warm naan, roti, or fluffy basmati rice for a complete, satisfying meal.

    Palak Paneer with Moong Dal also keeps well for a few days in the fridge and can be made ahead for meal prep. It’s versatile, forgiving, and can be easily customized depending on your spice preference or what you have in your pantry.

    If you try this recipe at home, I’d love to hear how it turned out. Feel free to leave a comment, share your own twist, or ask any questions you may have. Indian cooking is all about exploration, and I hope this dish becomes a new favorite in your kitchen just like it is in ours.

  • Masoor Dal: Red Indian Lentil Soup Recipe

    Masoor Dal: Red Indian Lentil Soup Recipe

    The First Indian Comfort Food I Learned to cook was Masoor Dal Tarka!

    When I first got married, I barely knew how to cook Indian food. I had grown up enjoying it, but learning to make it from scratch felt intimidating. This easy masoor dal recipe was the first one I mastered—and it quickly became our favorite weeknight meal – something that can be pulled together very quickly!

    Simple, wholesome, and deeply flavorful, masoor dal has stayed a regular in our kitchen through the years. There are many different types of dal recipes in Indian cuisine, but this Indian red lentil curry made with masoor dal (red lentils) is a go-to for its quick cooking time and comforting taste.

    Masooor Dal Lentil Soup

    Why Soak Masoor Dal Before Cooking

    Soaking dal isn’t just an old tradition—it has real benefits. Soaking lentils overnight helps them cook faster and makes them easier to digest. It also improves the absorption of nutrients like iron and zinc.

    If you have time (and can plan ahead!), try soaking your masoor dal in filtered water overnight. It is an optional step, but one I try to do. First wash the lentils, then cover them with water in a bowl and add a spoonful of yogurt or a squeeze of lemon juice. This small addition of acid helps break down phytic acid, which can block nutrient absorption. Cover and leave on the counter for minimum of 30 minutes, but best practice is to leave them overnight. The next day, simply drain and rinse the lentils before cooking.

    What Is a Tharka and Why It Matters

    Tharka (also spelled tadka) is an essential step in many Indian lentil dishes. It refers to frying whole spices in oil or ghee until they release their aroma, then adding this spiced oil to the cooked dal. It might seem simple, but this finishing touch completely transforms the flavor.

    In this recipe, mustard seeds and dried red chilies are used for the tharka. You fry them briefly in oil and stir them into the dal right before serving. The sizzling sound and sudden burst of aroma are what take this dish from basic to restaurant-quality.

    Ingredients for Indian Cooking Masoor Dal Lentils Recipe

    Easy Masoor Dal Recipe (Indian Red Lentil Curry)

    Serves: 4
    Prep Time: 10 minutes (plus overnight soaking)
    Cook Time: 15–30 minutes, depending on method

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed
    • 1 teaspoon chili powder (adjust to taste)
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1½ teaspoons sambar powder (optional, but adds depth)
    • 1 medium onion, chopped
    • 1½ teaspoons garlic paste
    • 1½ teaspoons ginger paste
    • 2 small tomatoes, chopped
    • 1–2 green chilies, split lengthwise
    • Salt to taste
    • Water to cover plus more for adjusting consistency

    For the tharka (tempering)

    • 3–4 dried red chilies
    • 1 teaspoon mustard seeds
    • 1–2 teaspoons oil or ghee
    White bowl of red lentils on a black background

    Cooking Instructions

    Instant Pot Method

    1. Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    2. Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    3. Pressure cook on High for 6 minutes. Let the pressure release naturally.
    4. Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.

    Traditional Pressure Cooker Method

    1. Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    2. Cook on high until you hear two whistles, which takes about 5 minutes.
    3. Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.

    Stovetop or Slow Cooker Option

    Stovetop:

    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.

    Slow Cooker:

    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.

    How to Make the Tharka

    1. Heat oil or ghee in a small frying pan.
    2. Add mustard seeds and wait until they start to pop.
    3. Add dried red chilies and fry for 30 to 45 seconds.
    4. Carefully pour this hot oil mixture into the cooked dal and stir.

    The tharka should be added right before serving for the best flavor.

    Close up of Masoor Dal Recipe in a white bowl

    How to Serve Masoor Dal

    • With plain steamed rice for a classic dal chawal meal
    • Alongside chapati or paratha
    • Topped with fresh chopped cilantro and a squeeze of lemon
    • With a side of yogurt or Indian-style pickle for extra tang

    Health Benefits of Masoor Dal

    Masoor dal is high in plant-based protein and fiber. It’s naturally low in fat and rich in iron, folate, and other essential nutrients. When soaked and cooked properly, it becomes a nourishing, easily digestible option for all ages.

    Adding spices like turmeric and ginger enhances not only the taste but also the anti-inflammatory and digestive benefits of this dish.

    Masoor Dal: Red Indian Lentil Soup Recipe
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    Masoor Dal: Red Indian Lentil Soup Recipe

    Recipe by Heather ChatterjeeCuisine: IndianDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    15

    minutes
    Calories

    225

    kcal

    The ultimate Indian comfort food, a tried and true classic version of Masoor Dal Tarka!

    Ingredients

    • 1 cup masoor dal (red lentils), soaked overnight with a spoon of yogurt or lemon juice, then rinsed

    • 1 teaspoon chili powder

    • 1 teaspoon coriander powder

    • ½ teaspoon turmeric powder

    • 1½ teaspoons sambar powder (optional)

    • 1 medium onion, chopped

    • 1½ teaspoons garlic paste

    • 1½ teaspoons ginger paste

    • 2 small tomatoes, chopped

    • 1–2 green chilies, split lengthwise

    • Salt to taste

    • Water to cover plus more for adjusting consistency

    • For the tharka (tempering):

    • 3–4 dried red chilies

    • 1 teaspoon mustard seeds

    • 1–2 teaspoons oil or ghee

    Directions

    • Instant Pot Method
    • Optional: Use the Sauté mode to cook onions, garlic, ginger, and tomatoes for 2–3 minutes to build more flavor.
    • Add soaked and drained masoor dal, all the spices, green chilies, salt, and about 2½ to 3 cups of water.
    • Pressure cook on High for 6 minutes. Let the pressure release naturally.
    • Open the lid and stir. Mash a little for a creamy texture, and add more water if needed. Simmer on Sauté to adjust the consistency.
    • Traditional Pressure Cooker Method
    • Add all ingredients (except tharka) to the pressure cooker with enough water to cover the lentils by at least 1 inch.
    • Cook on high until you hear two whistles, which takes about 5 minutes.
    • Let the pressure release naturally before opening. Stir and adjust the consistency by adding water and simmering uncovered for a few minutes.
    • Stovetop
    • Combine everything (except tharka) in a deep saucepan with 3 cups of water.
    • Simmer uncovered for 25 to 30 minutes or until the dal is soft. Keep an eye on the water level and add water as needed. Stir and mash slightly for a creamier texture. A stick blender can help if you prefer a smoother finish.
    • Slow Cooker
    • Add all ingredients (except tharka) with 3½ cups of water to a slow cooker.
    • Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend slightly if needed.
    • How to Make the Tharka/Tempering
    • Heat oil or ghee in a small frying pan.
    • Add mustard seeds and wait until they start to pop.
    • Add dried red chilies and fry for 30 to 45 seconds.
    • Carefully pour this hot oil mixture into the cooked dal and stir. The tharka should be added right before serving for the best flavor.

    Notes

    • How to Serve Masoor Dal
      With plain steamed rice for a classic dal chawal meal
      Alongside chapati or paratha
      Topped with fresh chopped cilantro and a squeeze of lemon
      With a side of yogurt or Indian-style pickle for extra tang
    Pinterest Pin of Indian Lentil Soup

    Final Thoughts

    This easy masoor dal was my first real success in the kitchen after getting married. Since then, I’ve made it over and over again, adjusting the spice, the consistency, or the sides to go with it.

    Whether you’re new to Indian cooking or just want a reliable red lentil curry recipe to add to your rotation, this is one to keep coming back to.

  • Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Whether you’re an Indian cooking veteran or brand new – you’ll want to make this comforting dish!

    Indian Butter Chicken Recipe

    If you’ve ever wanted to dip your toes into Indian cooking, this easy Indian Butter Chicken recipe is the perfect place to start!

    Rich, creamy, mildly spiced, and incredibly comforting, it’s a dish that even picky eaters fall in love with — and one that’s become a family favorite in our home.

    When I first learned how to make Indian food, this Butter Chicken (also called Murgh Makhani in Hindi) was my very first recipe. I still remember standing in the kitchen in India, notebook in hand, frantically scribbling down notes while watching our cook, who mad fabulous butter chicken. I was determined to learn to make it.

    The first time I tried to recreate it on my own… well, it tasted nothing like hers!

    But I didn’t give up — with practice, patience, and a lot of taste-testing, I finally got it just right.

    My biggest advice if you’re new to Indian cooking?

    Start with one easy recipe (like this one!), make it over and over again, tweak it to your family’s taste, and keep practicing until you can make it without a recipe.


    That’s exactly how I’ve learned Indian cooking over the past 20 years!

    Now, whenever I share this recipe with friends, it always gets rave reviews — and often becomes a new family staple!

    What’s the Difference Between Butter Chicken and Chicken Tikka Masala?

    Many people wonder about the difference between butter chicken and chicken tikka masala, two popular Indian dishes that often look similar but taste quite different. Butter chicken, also known as murgh makhani, is a classic North Indian recipe made with tender chicken simmered in a rich, buttery tomato sauce with cream. It is mild, slightly sweet, and very beginner-friendly for those new to Indian cooking. In contrast, chicken tikka masala typically features marinated, grilled chicken pieces cooked in a spicier, more robust tomato-based sauce. Chicken tikka masala is believed to have originated in the United Kingdom, blending Indian spices with British tastes, and usually has a smokier flavor because the chicken is roasted before being added to the sauce. While both dishes use similar ingredients like garam masala, cumin, and tomato, butter chicken is creamier and less spicy, making it a favorite for kids and anyone looking for an easy Indian recipe to try at home. Whether you choose butter chicken or chicken tikka masala, both are delicious ways to enjoy Indian flavors and are perfect recipes for beginners who want to start making Indian food at home.

    What Makes This Butter Chicken Special?

    • Beginner-friendly
    • Minimal prep and pantry-friendly spices
    • Kid-approved!
    • Restaurant-style flavor without complicated steps
    • Ready in about 30–40 minutes

    Ingredients:

    For the Chicken:

    • 2 tablespoons ghee or oil
    • 1 large onion, diced
    • 1 teaspoon cumin seeds
    • 1.5 to 2 tablespoons ginger-garlic paste
    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 2 teaspoons salt (adjust to taste)
    • 1 (15 oz) can tomato sauce
    • ½ cup heavy cream
    • 2 pounds chicken breast or thighs, cubed
    • Fresh cilantro leaves, for garnish

    Easy Homemade Curry Powder:

    • 5 tsp ground coriander
    • 2 tsp turmeric
    • 2 tsp cumin seeds
    • ½ tsp black peppercorns
    • ½ tsp crushed red pepper flakes
    • ½ tsp whole cardamom (pods removed)
    • ½ inch cinnamon stick
    • ¼ tsp whole cloves
    • ¼ tsp ground ginger

    (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)

    Step-by-Step Instructions:

    Step 1: Prepare the Curry Powder

    • In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
    • Store in an airtight jar for later use.

    Step 2: Cook the Chicken

    1. Heat the ghee or oil in a large skillet over medium heat.
    2. Add cumin seeds and let them sizzle for a few seconds until aromatic.
    3. Stir in the diced onions and cubed chicken. (Save time by cooking them together!)
    4. Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.

    Step 3: Build the Sauce

    1. Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    2. Stir and cook for 1–2 minutes until the spices are fragrant.

    Step 4: Simmer the Tomato Sauce

    1. Pour in the tomato sauce and bring to a gentle boil.
    2. Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      Important:
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.

    Step 5: Finish the Curry

    1. Lower the heat and stir in the heavy cream.
    2. Simmer gently for another 5 minutes.
    3. Garnish with fresh cilantro leaves.

    Serving Ideas:

    • Serve hot over fluffy basmati rice
    • Pair with warm naan or homemade chapatis
    • Add a side of cooling cucumber raita or a simple salad

    Tips for Success:

    • Don’t rush the tomato sauce. Letting it cook down properly makes all the difference!
    • Customize the spice: Add a pinch of sugar if you like it sweeter, or a dash more chili powder for a spicier kick.
    • Use boneless thighs for extra juicy chicken.
    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)
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    Easy Indian Butter Chicken Recipe for Beginners (Family Favorite!)

    Recipe by Heather ChatterjeeCourse: Uncategorized
    Servings

    6

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    380-420

    kcal

    Ingredients

    • For the Chicken:

    • 2 tablespoons ghee or oil

    • 1 large onion, diced

    • 1 teaspoon cumin seeds

    • 1.5 to 2 tablespoons ginger-garlic paste

    • 2 teaspoons homemade or store-bought curry powder (see easy blend below!)

    • 2 teaspoons garam masala

    • 1 teaspoon ground cumin

    • 1 teaspoon red chili powder

    • 2 teaspoons salt (adjust to taste)

    • 1 (15 oz) can tomato sauce

    • ½ cup heavy cream

    • 2 pounds chicken breast or thighs, cubed

    • Fresh cilantro leaves, for garnish

    • Easy Homemade Curry Powder:

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    • Easy Homemade Curry Powder:

    • 5 tsp ground coriander

    • 2 tsp turmeric

    • 2 tsp cumin seeds

    • ½ tsp black peppercorns

    • ½ tsp crushed red pepper flakes

    • ½ tsp whole cardamom (pods removed)

    • ½ inch cinnamon stick

    • ¼ tsp whole cloves

    • ¼ tsp ground ginger

    Directions

    • Prepare the Curry Powder
      (Optional: Dry-roast the whole spices in a pan for extra flavor before grinding!)
      In a spice grinder or blender, grind all curry powder ingredients into a fine powder.
      Store in an airtight jar for later use.
    • Heat the ghee or oil in a large skillet over medium heat.
    • Add cumin seeds and let them sizzle for a few seconds until aromatic.
    • Stir in the diced onions and cubed chicken.
    • Cook on medium-high, stirring occasionally, until the chicken is no longer pink and most of the liquid has evaporated.
    • Add the ginger-garlic paste, curry powder, garam masala, ground cumin, chili powder, and salt.
    • Stir and cook for 1–2 minutes until the spices are fragrant.
    • Pour in the tomato sauce and bring to a gentle boil.
    • Let the tomato sauce cook uncovered for 8–10 minutes, stirring occasionally.
      You want the tomato sauce to darken in color and thicken slightly — this deepens the flavor and gives the curry its signature taste.
    • Lower the heat and stir in the heavy cream.
    • Simmer gently for another 5 minutes.
    • Garnish with fresh cilantro leaves.

    Notes

    • Serve hot over fluffy basmati rice
      Pair with warm naan or homemade chapatis

    Final Thoughts

    If you’ve been nervous about trying Indian recipes at home, I hope you’ll give this easy butter chicken a try!
    It’s simple, foolproof, and so rewarding.
    Once you master this one, I promise you’ll be hooked on cooking Indian food just like I was.

    Let me know in the comments if you try it — I would love to hear how it turns out!

  • Easy Matar Paneer Recipe

    (Kid-Approved + Authentic North Indian Flavor!)

    If there’s one dish that instantly brings comfort to our dinner table, it’s Matar Paneer (Mutter Paneer).

    My kids absolutely love this creamy, slightly sweet curry — it’s always one of their most-requested meals! I first fell in love with Matar Paneer while traveling in North India years ago, where every bite of this dish tasted like home. Today, it’s a regular feature in our kitchen, bringing back fond memories with every spoonful.

    In this post, I’ll show you an easy homemade recipe for Matar Paneer, share a little history behind it, and give you some tips to make it perfect every time!

    What is Matar Paneer?

    Matar Paneer is a classic North Indian curry made with paneer (Indian cottage cheese) and matar (green peas), cooked in a rich tomato-based gravy with aromatic spices.

    It’s especially popular in Punjabi households and is often served with naan, roti, or steamed rice. This vegetarian dish strikes a perfect balance — creamy, flavorful, and kid-friendly without being overly spicy!

    A Quick History of Matar Paneer

    Matar Paneer has roots in the Punjabi cuisine of Northern India, where dairy (like paneer, butter, and cream) is a staple.

    Paneer itself dates back centuries — it’s believed to have been introduced by Afghan and Persian rulers who brought techniques for soft cheese-making to India.

    As tomatoes became widely available in India, they were incorporated into rich curries, leading to iconic dishes like Matar Paneer, Butter Chicken, and Paneer Butter Masala.

    Today, Matar Paneer remains one of the most beloved vegetarian dishes, found both at home kitchens and in restaurants across India.

    Easy Matar Paneer Recipe (Step-by-Step)

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves: 4
    Calories: ~280–320 per serving

    Ingredients:

    • 200g paneer (cubed)
    • 1 cup green peas (fresh or frozen)
    • 2 tablespoons oil or ghee
    • 1 medium onion (finely chopped)
    • 2 medium tomatoes (pureed)
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon red chili powder (adjust to taste)
    • 1 teaspoon garam masala
    • Salt to taste
    • 1/4 cup water (adjust for gravy consistency)
    • Fresh cilantro (for garnish)

    Instructions:

    Step 1: Prepare the Ingredients

    • Cube the paneer into bite-sized pieces.
    • If using frozen peas, rinse them under warm water to thaw slightly.
    • Puree the tomatoes and finely chop the onion.

    Step 2: Sauté the Aromatics

    • Heat 2 tablespoons of oil or ghee in a large pan over medium heat.
    • Add 1 teaspoon of cumin seeds and let them crackle for a few seconds.
    • Add the chopped onion and sauté until golden brown (about 3–4 minutes).

    Step 3: Build the Masala Base

    • Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw smell disappears.
    • Add the pureed tomatoes and cook for 5–7 minutes, stirring occasionally, until the oil starts to separate from the masala.

    Step 4: Spice It Up

    • Lower the heat slightly and add:
      • 1/2 teaspoon turmeric powder
      • 1 teaspoon coriander powder
      • 1/2 teaspoon red chili powder
    • Mix well to coat the onion-tomato mixture evenly with spices.

    Step 5: Add Peas and Simmer

    • Add 1 cup of green peas and 1/4 cup of water. Stir well.
    • Cover the pan and let it cook on low for 5 minutes , or until the peas are tender.

    Step 6: Add the Paneer

    • Gently add the cubed paneer to the gravy.
    • Stir carefully to coat the paneer without breaking the pieces.
    • Let it simmer uncovered for another 5 minutes, allowing the flavors to meld.

    Step 7: Finish and Garnish

    • Sprinkle 1 teaspoon of garam masala over the curry.
    • Taste and adjust salt if needed.
    • Garnish with freshly chopped cilantro.

    Serving Suggestions:

    • Serve hot with warm naan, roti, or steamed basmati rice.
    • Add a side of yogurt or raita for an extra refreshing touch.

    Why My Family Loves Matar Paneer

    When I first tasted Matar Paneer, during one of my first stays in India, I was instantly hooked — the soft paneer cubes soaking up the spiced tomato gravy were simply unforgettable.

    Years later, when I made it for my own kids, they devoured it so quickly that it became a permanent addition to our weekly meal rotation!

    It’s gentle on little tastebuds but flavorful enough for grown-ups, and I love that it’s packed with protein and veggies too.

    Print

    Mutter Paneer

    Recipe by Heather ChatterjeeCourse: North Indian, Paneer Recipes, Vegetarian Recipes
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    20

    minutes
    Calories

    280–320

    kcal

    Ingredients

    • 200g paneer (cubed)

    • 1 cup green peas (fresh or frozen)

    • 2 tablespoons oil or ghee

    • 1 onion (finely chopped)

    • 2 tomatoes (pureed)

    • 1 teaspoon ginger-garlic paste

    • 1 teaspoon cumin seeds

    • 1/2 teaspoon turmeric powder

    • 1 teaspoon coriander powder

    • 1/2 teaspoon red chili powder (adjust to taste)

    • 1 teaspoon garam masala

    • Salt to taste

    • 1/4 cup water (adjust for gravy consistency)

    • Fresh cilantro (for garnish)

    Directions

    • Heat oil in a pan. Add cumin seeds and let them crackle.
    • Add the chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and cook for a minute.
    • Add the tomato puree and cook until the oil separates from the masala.
    • Sprinkle in turmeric, coriander powder, and red chili powder. Stir well.
    • Add peas and a splash of water. Cook covered on low for 5 minutes (until peas soften).
    • Gently fold in the paneer cubes and simmer for another 5 minutes.
    • Finish with garam masala and adjust salt.
    • Garnish with fresh cilantro and serve hot!

    Notes

    • Pair with warm naan, roti, or steamed basmati rice for a hearty, satisfying meal!

    Matar Paneer is more than just a dish for us — it’s a beautiful memory of travels, family gatherings, and simple, joyful meals. I hope this easy recipe brings a little of that magic to your table too!

    Let me know in the comments — have you tried making Matar Paneer before?

  • Download Free English Fonts That Look Like Hindi and Urdu!

    Download Free English Fonts That Look Like Hindi and Urdu!

    I’m a graphic designer, and I love great fonts (especially free font downloads!)  How about you? Do you collect fun fonts?  You never know when cool “Hinglish” fonts like these will come in handy!  Why not download them now so you’ll have them on hand for that party invitation or craft project you’ve been working on?

    Samarkan by Titivillus Foundry (my favorite!)

    Accents Prakrta by Derek Gomez

    Devanagarish by Tamon Yahagi

    Arab Dances by Manfred Klein

    Click here for other Arabic/Urdu fonts.


    Not sure how to install fonts on your system?  It’s not too hard at all!  Click here to install Windows fonts… and here to learn how to install Mac fonts.