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This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

Methi Garlic Pakoda Chaat

Featuring bold flavors, dynamic dips, and a variety of textures, this Methi Garlic Pakoda Chaat is a perfect appetizer for any party! With lentil fritters (pakodas) that are fried to perfection, a zesty herb and lemon yogurt, and array of chutneys, there’s no better combination of flavors!

The pakoda magic all starts with aromatics like green garlic and spring onions and a mix of lentils. Once they’re fried to a golden brown crisp, all the flavors meld together and create this super savory, punchy taste. Paired with the yogurt dip that has cilantro stems, extra virgin olive oil, and a pop of lemon, the pakodas are brought to life with a splash of freshness!

Topped with garlic, cilantro, and tamarind chutneys, there’s a dynamic blend of sweet, spicy, and tangy flavors. The heat from the chutneys just tickles the back of your throat while the yogurt perfectly balances that heat. The tamarind chutney and cilantro chutney add just the perfect dash of sweet and sour that truly amplify the multidimensional complexity of this seemingly simple chaat.

A lovely medley of chutneys, pakodas, and spiced yogurt, this dish is a flavor bomb of a chaat. Fresh, tangy, and bright, it’s impossible to not feel refreshed after indulging in it!

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

5 from 2 votes
This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
Methi Garlic Pakoda Chaat
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutneys for a perfect party appetizer.

Course: Appetizer, Chaat
Cuisine: Indian
Keyword: festive, party, streetfood
Servings: 6
Calories: 291 kcal
Author: Nidhi Bothra
Ingredients
Methi Garlic Pakoda Fritters:
Yogurt for Chaat:
  • 2 cups hung curd or greek yogurt
  • 1/2 cup tender cilantro stems , finely chopped
  • 2 tbsp olive oil
  • 1/4 cup milk
  • 1 tbsp lemon zest
  • 2-3 tbsp sugar
  • pinch salt
  • 1/2 tsp garlic powder , optional
Garnish for Chaat:
Chili-Garlic Chutney:
  • 1/2 cup red bell peppers
  • 14 garlic cloves
  • 1 tsp oil
  • 1/2 tsp kashmiri red chili powder
  • 1/2 tsp deggi mirch masala
  • 2 tbsp lemon juice
  • 2 tbsp water
Cilantro Chutney:
  • 1 cup cilantro , chopped
  • 1/2 cup mint , chopped
  • 2 tbsp roasted peanuts
  • 2 green chilies
  • 1 inch ginger
  • 2 tbsp ice water , or as required
  • pinch asafoetida powder (hing)
  • pinch salt
  • 1/2 tsp cumin seeds
  • 2 tbsp lemon juice
Instructions
Methi Garlic Pakoda Fritters:
  1. Soak black eyed beans, yellow moong dal and green moong dal for 7-8 hours or overnight. Then, drain and rinse the dal thoroughly and coarsely grind it with the ginger, green chilies, and a little bit of water. A food processor works best for this as we are looking for a coarse paste.

    This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
  2. Take out the paste into a large bowl

    This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
  3. Mix in all the other ingredients.

    This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
  4. Heat up some oil in a heavy-bottom saucepan and form small balls of the mixture. The balls should be 1 inch in diameter or bite-sized.
    This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
  5. Once the oil is bubbling and slightly smoking, fry the pakodas on medium for 5-6 minutes until golden. Take the pakodas out on a plate lined with a towel or napkin to absorb any excess oil. To test if the oil is hot, drop a small piece of the batter into the oil. If the oil is ready, the batter will float to top and will not change its color immediately.

    This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.
Yogurt for Chaat:
  1. Mix everything together until well combined into a pouring consistency.
Chilli-Garlic Chutney:
  1. Grind everything together into a thin paste and adjust seasoning to taste.
Cilantro Chutney:
  1. Grind everything except the lemon juice into a fine paste using a food processor.
  2. Transfer to separate bowl and mix in the lemon juice.
Chaat:
  1. In a small cup, make a layer of the yogurt dip and then place 2-3 places of pakodas on top or skewer them onto a small stick and place on top. Garnish with pomegranate, sev, chaat masala, boondi, green chutney, tamarind chutney, and the chili garlic chutney and enjoy!
Recipe Notes
  • If you’re making this for a party, you can fry the pakodas up to a day before an then just reheat in oven or air fryer until crispy. They’re best served hot!
Nutrition Facts
Methi Garlic Pakoda Chaat
Amount Per Serving
Calories 291 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 135mg6%
Potassium 512mg15%
Carbohydrates 38g13%
Fiber 11g46%
Sugar 14g16%
Protein 13g26%
Vitamin A 846IU17%
Vitamin C 32mg39%
Calcium 335mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve this lentil fritters chaat with cilantro and chili-garlic chutney for a perfect party appetizer.

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Warm Sugar Free Spiced Apple Cider

As the snow begins to fall and temperatures start to drop, this Sugar Free Spiced Apple Cider is the perfect way to warm up this holiday season! Spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness of this cider are unparalleled.

The magic all happens in the Instant Pot (or pressure cooker), where fresh red and green apples are combined with oranges, lemons, and whole spices. Simmer that away and a quick 15 minutes later, you have the most luscious, velvety, soothing drink ever imaginable. The citrus undertones lift up the spiced, deeper feeling to the cider, making for a drink that tastes very complex and nuanced.

The cider is also completely sugar-free, relying solely on the natural sugar from the dates to sweeten it. It’s super healthy and a more festive replacement for a typical morning tea as well.

Make this quick cider for a party or just to enjoy at home and savor it’s spiced, citrusy wonder!

STEP BY STEP VIDEO:

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

5 from 2 votes
Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.
Warm Sugar Free Spiced Apple Cider
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this sugar free apple cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Course: Drinks
Cuisine: American
Keyword: healthy, instant pot, sugarfree
Servings: 6
Calories: 85 kcal
Author: Nidhi Bothra
Ingredients
Cider:
  • 2 red apples , diced and deseeded
  • 2 green apples , diced and deseeded
  • 1 orange , sliced with peel
  • 1 inch ginger , chopped
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 6 large dates
  • pinch himalayan salt
  • 3 1/2 cups water
Garnish:
  • 1 orange , cut into rounds
  • 1 lemon , cut into rounds
  • 1/4 cup cranberries , fresh
Instructions
  1. Instant Pot - Put the cider ingredients into the instant pot and pressure cook on manual high for 10 minutes.Let it natural release.

    or

    Pressure Cooker - pressure cook it on high flame for one whistle and medium flame for two more. Release the pressure naturally and strain and serve.

  2. Remove the whole spices.
  3. Strain the cider using a strainer and mash the softened fruits with a spoon to get all of that wonderful liquid. Do not use a blender or immersion blender to purée the fruits as we want a thinner result.
  4. Add the garnishes and serve hot!

Recipe Video

Recipe Notes
  • If making for a party, the cider can just be kept in the fridge and warmed up with the garnishes before serving.
  • If you want the cider more sour, add some lemon juice or add honey for more sweetness.
Nutrition Facts
Warm Sugar Free Spiced Apple Cider
Amount Per Serving
Calories 85 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 220mg6%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 14g16%
Protein 1g2%
Vitamin A 164IU3%
Vitamin C 39mg47%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Warm Sugar Free Apple Cider - spiced with star anise, cloves and cinnamon, and brought to life with bursts of citrus, the flavors and natural sweetness from dates of this cider are unparalleled. It’s the perfect drink to add a festive touch to a holiday party or daily routine.

Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, and paired with a pineapple yogurt dip, the balance of spicy and sweet flavors are irresistible!

Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip

Elaichi Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, the lovely texture and bold flavors are irresistible!

Perfectly incorporating a variety of textures from the smoothness of the peas, crunchiness of the walnuts, and the creaminess of the paneer, the Kebabs are crunchy and velvety at the same time. The mix in textures gives it a great mouthfeel that’s not too monotonous but adds a new dimension to the dish.

The flavors are a perfect balance of spicy and sweet that lets the smoked cardamom add a nice deep aroma. Pair it with a pineapple yogurt dip to cut through the deeper notes and bring the dish to life!

It’s an innovative mix of traditional kebab style cooking with experimental flavors! Try it as an appetizer this winter season for a show stopping appetizer that will not only warm people up, but leave them hungry for more!

STEP BY STEP VIDEO:

Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, and paired with a pineapple yogurt dip, the balance of spicy and sweet flavors are irresistible!

Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, and paired with a pineapple yogurt dip, the balance of spicy and sweet flavors are irresistible!

5 from 2 votes
Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, and paired with a pineapple yogurt dip, the balance of spicy and sweet flavors are irresistible!
Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Paired with a pineapple yogurt dip, the lovely texture and the perfect balance of bold, spicy and sweet flavors are irresistible!

Course: Appetizer, Snack
Cuisine: Indian
Keyword: kebab, party, walnuts
Servings: 16 kebabs
Calories: 72 kcal
Author: Nidhi Bothra
Ingredients
Kebab:
  • 1 cup potatoes , boiled and grated
  • 1/2 cup paneer , grated
  • 1/2 peas , boiled and coarsely ground
  • 1/4 cup walnuts , crushed
  • 2 tbsp bread crumbs
  • 1 tbsp chickpeas flour (sattu)
  • 1/4 mozzarella cheese , grated
  • 1 tbsp ginger , grated
  • 1 tbsp green chilies , minced
  • 2 tbsp cilantro , finely chopped
  • 1/2 tsp black pepper
  • 1/2 tsp garam masala
  • 1 tsp chaat masala
  • 1/2 tsp mango powder (amchur)
  • 1/2 tsp cardamom powder
  • 1 tbsp lemon juice
  • salt  to taste
  • 1 coal , for smoking
  • 1/4 cup ghee , for shallow frying
Dip:
  • 1/2 cup hung curd or greek yogurt
  • 1/4 cup pineapple , canned and finely chopped
  • 1/2 tsp salt
  • 1 tsp honey
  • 1/4 tsp paprika
Pickled Onions:
  • 1 small onions , chopped into rounds
  • 1 tsp beetroot , grated
  • 1 tsp vinegar
  • salt , to taste
Instructions
  1. In a pan, heat up 2 tsp of ghee and add ginger and green chilies. Sauté for one minute and add the peas. Cook for 5-7 or until the moisture dries up.

  2. Add in the potatoes, walnuts, paneer, salt, black pepper, garam masala, chaat masala, amchur powder, lemon juice, chickpea flour, and cilantro. Mix well and transfer to a separate bowl. Wait 3 minutes until the mixture cools and fold in the grated cheese.

  3. Use tongs to light the coal on the gas and place it in a bowl in the middle f the mixture. Add the cardamom powder and 1 tsp ghee into this small bowl on top of the ghee. Quickly cover the whole bowl with a larger bowl turned upside to catch the smoke. Leave for 7-8 minutes.
  4. Remove the bowl with the coal and mix well to incorporate that smoked cardamom flavor. Grease your hands and form small patties with the cutlet about 2 inches in diameter.

  5. Shallow fry the cutlets in a nonstick pan using the remaining ghee until golden brown or for 5-7 minutes.
  6. Mix together all the pickled onion ingredients and keep in the fridge for ideally 2 hours prior to eating, although no prior marination works as well.
  7. For the dip, mix together all the ingredients and put into a small serving bowl. Serve the cutlets, dip, and pickled onion together for a perfect appetizer this winter!

Recipe Video

Recipe Notes
  • If the mixture gets too wet, add 1 tbsp of breadcrumbs
  • If you think the mixture is too dry, skip the chickpea flour because dry cutlets tend to crumble.
Nutrition Facts
Elaichi Infused Walnut Kebabs with Pineapple Yogurt Dip
Amount Per Serving
Calories 72 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 84mg4%
Potassium 87mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 19IU0%
Vitamin C 4mg5%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Elaichi-Cardamom Infused Walnut Kebabs with a smoky cardamom flavor and melt in your mouth texture are a perfect appetizer this winter season! Made with peas, paneer, walnuts, and potatoes, and paired with a pineapple yogurt dip, the balance of spicy and sweet flavors are irresistible!

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

Pumpkin Sage Pasta With Roasted Asparagus

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

The pasta is a simple al-dente linguine that goes well with the sauce. Talking about the sauce, there’s frankly no creamier one on the planet! Cashew cream, milk, and puréed pumpkins are perfectly incorporated with cinnamon, nutmeg, and a crack of black pepper. Fresh sage is lightly toasted and sprinkled into the dish to add not only a lovely fragrance, but also a speck of green to contrast the gorgeous orange tones of the pasta.

Pair the pasta with roasted asparagus tossed in a balsamic glaze and sprinkled with slivered almonds for a show stopping combination. The crunchiness from the asparagus combined with the velvety notes from the pasta is like heaven in a plate.

Try this pasta for a warm, week-night dinner that puts a healthy, fall-focused twist on a traditional fettuccine alfredo. It’s sweet, spicy, flavorful — it’s a true embodiment of what the holiday season means!

STEP BY STEP VIDEO:

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

5 from 1 vote
Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.
Pumpkin Sage Pasta With Roasted Asparagus
Prep Time
10 mins
Cook Time
40 mins
 

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: American
Keyword: pasta, pumpkin, sage
Servings: 6
Calories: 437 kcal
Author: Nidhi Bothra
Ingredients
Roasted Pumpkin:
  • 2 cups pumpkin , diced
  • 1 tbsp olive oil
  • pinch salt
  • pinch black pepper
Pasta:
  • 10 oz linguine
  • 3 tbsp olive oil
  • 4 cloves garlic , minced
  • 2 shallots (onions) , finely chopped
  • 10 sage leaves , finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 cup cashews , soaked in warm water and grinder into a paste
  • 2 cups pasta water , as required
  • 1 cup parmesan cheese , grated
  • 3/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg powder
  • salt  to taste
Asparagus:
  • 1 bunch asparagus , blanched and with 2 inches cut off the bottom
  • 1 tbsp olive oil
  • pinch salt
  • pinch black pepper
  • 1/4 cup walnuts
  • 3 tbsp cranberries
  • 1 tbsp lemon shavings
  • 1 tbsp lemon juice
  • 1 tbsp balsamic glaze
  • 1/2 tsp red chili flakes
Instructions
Pumpkin Pasta:
  1. Roast the pumpkins in a sheet tray for 20 minutes at 375°F (190°C). Make sure to toss it with olive oil, salt, and pepper first.

  2. In a large saucepan, add olive oil and sauté the garlic and shallots. Once browned, add in the sage and continue cooking until fragrant.
  3. Toss in the roasted pumpkins and use a fork to mash some of the pumpkins, while leaving some whole. Pour in the cashew paste and sauté for 5 minutes.
  4. Add in the reserved pasta water and parmesan cheese, stirring until it becomes a cohesive sauce.
  5. Sprinkle in the cayenne pepper, salt, turmeric, cinnamon, and nutmeg. Mix it together and add in the cooked pasta.
  6. Toss it all together and finish it off with lemon juice and zest. Your pasta is ready!
Roasted Asparagus:
  1. In a bowl, mix together the blanched asparagus, olive oil, salt, pepper and walnuts. Spread them evenly on a lined baking tray and bake for 20 minutes at 375°F (190°C).

  2. Once roasted, take them out and toss with cranberries, walnuts, red chili flakes, lemonshavings, lemon juce and balsamic glaze. Your asparagus are ready!

Recipe Video

Nutrition Facts
Pumpkin Sage Pasta With Roasted Asparagus
Amount Per Serving
Calories 437 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 10mg3%
Sodium 278mg12%
Potassium 538mg15%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 6g7%
Protein 17g34%
Vitamin A 4142IU83%
Vitamin C 11mg13%
Calcium 248mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Silky pumpkin sauce with cashew cream paired with roasted sage and delicate notes of cinnamon, this Pumpkin Sage Pasta is a true testament to fall flavors. With a variety of warm spices and crispy asparagus, there’s no dish more perfect for this holiday season.

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Chocolate Burfi Bark

This Chocolate Burfi Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

The dish is super easy to make, coming together in under 20 minutes and using only a few ingredients. The bottom layer is a take on the classic chocolate burfi and uses condensed milk, Dutch processed cocoa powder, and crushed graham crackers. The top of layer is simply melted white chocolate that creates this elegant balance of deep, rich cocoa with light, sweeter white chocolate.

The real magic in the garnishes no doubt! The dried strawberries and mangoes add this wonderful fruitiness along with a chewier texture. The lavender, marigold, and saffron add this floral aroma that makes a super light and yummy dessert! The final sprinkling of sea salt seals this great savory, sweet flavor into the bark.

Perfect for the festive season to spice up the usual traditional desserts, this Chocolate Burfi Bark will be loved by kids and elders alike!

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

RECIPE INGREDIENTS:
  • Cocoa Powder – adds this insanely deep, rich chocolate flavor to the Burfi!
  • White Chocolate – brings a needed sweetness and crunchy texture to the dish!
  • Graham Crackers – add a nutty flavor to the dessert.
  • Lavender – brings a lovely, floral aroma to the bark.
  • Strawberries – add a needed acidity and fruity, tangy taste that cuts through all the chocolate.
  • Sea Salt – seals the great savory, sweet flavor in the bark.

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

HOW TO MAKE CHOCOLATE BURFI BARK:
  1. Make the dough! Mix together the crushed graham crackers, salt, condensed milk, and cocoa powder. Once incorporated, add in the milk and butter. Mix together to create a dough.
  2. Set it in a mold! Spread the dough using a rolling pin and arrange it in a dish lined with parchment paper.
  3. Add the white chocolate layer! Melt the white chocolate in a double boiler (or microwave) and spread it on top of the chocolate dough.
  4. Garnish! Decorate the top liberally with edible flowers,  fruits and salt. Sprinkle sea salt on top.This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
  5. Chill and serve! Chill it for 15 minutes in the fridge before cutting and serving.This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
5 from 3 votes
This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
Chocolate Burfi Peda Bark
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Course: Dessert
Cuisine: Fusion, Indian
Keyword: festive, mithai, traditional
Servings: 25 pieces
Calories: 127 kcal
Author: Nidhi Bothra
Ingredients
First Layer:
  • 2 cups graham crackers , crushed
  • 1 cup condensed milk
  • 1 cup cocoa powder
  • 1/2 cup milk , room temperature, as needed
  • 1 tsp salt
  • 2 tbsp butter , melted
Second Layer:
  • 2 cups white chocolate chips
Garnishing:
  • dried strawberries
  • saffron
  • edible lavender buds
  • pistachio , chopped
  • dried mangoes , cut into strips
  • edible marigold flowers
  • pinch sea salt
Instructions
  1. Mix together the crushed graham crackers, salt, condensed milk, and cocoa powder. Once incorporated, add in the milk and butter. Mix together to create a dough.
  2. Line an 8x8 dish with parchment paper and spread this chocolate mixture into a thin layer. If you’re finding it difficult to work with the dough, it might be easier to roll it out using a rolling pin and then putting it into the dish, using your fingers to fill any gaps. Cover it and keep it aside while we prepare the second layer.

  3. For the white chocolate layer, melt the chocolate using the residual heat of a double boiler. Alternatively, you can microwave the chocolate in 30 second intervals until fully melted. Either way, make sure not to overheat the chocolate as it often dries out and begins to harden.

  4. Once melted, quickly transfer the while chocolate to the same lined dish as before and spread into a thin layer on top of the chocolate dough from before.

  5. Decorate the top liberally with the garnishes. Sprinkle sea salt on top.

  6. Chill for 15 minutes in the fridge before cutting and serving.

Recipe Notes
  • These can last about a week in the fridge and are great made in advance for parties or events!
Nutrition Facts
Chocolate Burfi Peda Bark
Amount Per Serving
Calories 127 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 7mg2%
Sodium 144mg6%
Potassium 129mg4%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 40IU1%
Vitamin C 1mg1%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Indian Thali Platter (Instant Pot or Stovetop)

Featuring three delicious curries, Malabari paratha, and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones, the thali is balanced and nutritious as well!

There’s a mixed vegetable curry, black-eyes beans masala, and dum aloo, all of which are made in the Instant Pot. Following are the links to the recipe and how to video for the curries:

The fresh vegetables combine with the bold spices and aromatics to create a heavenly mix of flavors and textures. Crisp vegetables juxtapose the creamy gravies as spicy flavors complement sweeter, richer notes.

Serve the above curries with:

  • Malabari parantha or any parantha or bread
  • Jeera Rice
  • Dal Tadka
  • Mixed Raita
  • Pickled Onions
  • Pickled Beetroots
  • Milk cake or any sweet

With no dish easier that’s as elevated, refined, and delicious, it’s safe to say that this thali should be a staple in your household. Everyone from kids to adults will fall head over heals for the deliciousness that is this thali!

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Mixed Vegetables in White Gravy (Instant Pot or Stovetop)

Rich, creamy, and decadent in every way, this Instant Pot Mixed Vegetable is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

There’s carrots, beans, corn, paneer, pineapple, and a whole host of other vegetables that makes for a super nutty, dynamic flavor. There’s also many different textures as there’s a crunchy, smooth, and crisp mouthfeel.

It also works well as part of a thali platter, accompanied with other curries and various side dishes to amplify its flavor!

STEP BY STEP VIDEO:

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

5 from 3 votes
Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!
Mixed Vegetables in White Gravy (Instant Pot or Stovetop)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: curry, instant pot
Servings: 6
Calories: 215 kcal
Author: Nidhi Bothra
Ingredients
  • 1/4 cup carrots , chopped
  • 1/4 cup green beans , chopped
  • 1/4 cup corn
  • 1/4 cup peas , boiled or frozen
  • 1/4 cup pineapple
  • 2 tbsp mixed color bell peppers
  • 1/2 cup paneer , or tofu
  • 1 medium onions , finely chopped
  • 2 tbsp fresh tomato puree
  • 3 tbsp yogurt
  • 2 tbsp water
  • 2 tbsp almond flour , or paste of 8-10 soaked almonds
  • 1/2 tsp all purpose flour
  • 1/2 cup milk
  • 1/4 cup cream
  • 1 tsp kasoori methi
  • 1/2 tsp cardamom powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • pinch turmeric powder
  • 8 strands saffron , soaked in milk
  • 1/2 tsp rose water
  • 1 tsp ginger , minced
  • 2 tsp green chilies , minced
  • 1 tsp garlic , minced
  • 2 tbsp oil
  • 1 tbsp ghee , or butter
  • 1 bay leaves
  • 2 tbsp water
  • salt  to taste
Instructions
Instant Pot:
  1. Turn on saute mode in the Instant Pot and add in the oil. Heat the oil for one minute and in the garlic, green chili, and ginger. Saute it for a few seconds and then toss in the onions and bay leaves, cooking until translucent.

  2. Pour in the fresh tomato puree and immediately turn off the saute mode because we will be adding yogurt in soon and we don't want it to split. In a small bowl mix together the 2 tbsp of water, almond flour (or paste), all purpose flour, and yogurt to make a paste. Add this in paste or mixture and stir the mixture. Once combined turn on the saute mode.

  3. Add the butter, turmeric, kasoori methi, salt, green beans, carrots, and water. Put the lid on and pressure cook for 2 minutes on high in manual mode and then quick release it.

  4. Turn on saute mode again and add peas, corn, peppers, paneer, pineapple, all of the spices, saffron (soaked in milk), milk, and cream. Mix them together, add in the rose water and then turn off saute mode and take it out in a bowl. Don't over saute, otherwise the vegetables will lose their color. The Mixed Vegetables are ready!

Stove Top:
  1. Cook it in a heavy-bottom saucepan and instead of pressure cooking, just cover it and cook it until the vegetables are al-dente (soft but still have a bite).

Recipe Video

Recipe Notes
  1. If the gravy seems to be too runny after you're done, don't worry because the cream and almond powder (or paste) will thicken it over time.
Nutrition Facts
Mixed Vegetables in White Gravy (Instant Pot or Stovetop)
Amount Per Serving
Calories 215 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 35mg12%
Sodium 44mg2%
Potassium 171mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 1163IU23%
Vitamin C 12mg15%
Calcium 151mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Dum Aloo – Potato Curry (Instant Pot or Stovetop)

Rich with spices, garlic, and onions, this Instant Pot Dum Aloo – Potato Curry is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

With a melody of roasted spices like coriander, cinnamon, and cloves that are infused with garlic and onion, the curry has a super bold base that makes it a delicious dish. Pair it with naan, rice, or other curries and sides in a thali to truly get the most flavor from this Aloo Dum!

STEP BY STEP VIDEO:

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

5 from 3 votes
Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!
Dum Aloo - Potato Curry (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: curry, instant pot
Servings: 6
Calories: 285 kcal
Author: Nidhi Bothra
Ingredients
Grind to Paste:
  • 1 onions , roughly chopped
  • 2 tomatoes , small, roughly chopped
  • 1 tsp ginger , chopped
  • 1 tsp green chili , chopped
  • 2 tsp garlic , chopped
  • 6 cashews , broken into pieces
  • 11/2 tbsp coriander seeds , or 1 tbsp coriander powder
  • 1 tsp cumin seeds
  • 2 cloves
  • 8 black peppercorns
  • 1/2 inch cinnamon sticks
  • pinch mace (javitri)
  • 1 tbsp oil
Instructions
Instant Pot:
  1. Turn the Instant Pot on sauté mode and add 1 tbsp oil, all spices (from grind to paste) and onions. Saute for 1 minute and add tomatoes, cashews, garlic, ginger and chilies. Saute for another minute and take it out in a blender. Let it cool down and grind to a paste.

  2. Turn the Instant Pot again on sauté mode and add the above paste, red chili powder, turmeric powder, baby potatoes, water, kasoori methi and salt. Mix together.

  3. Lock the lid, select the manual button and set it to 5 minutes on high pressure. Make sure your vent is on the sealing position.

  4. When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.

  5. Mix bell peppers and your Dum Aloo is ready!

Stove Top:
  1. Follow the above recipe. Cook in a pressure cooker for 1 whistle (high) and 1 whistle (medium low) instead.

Recipe Video

Nutrition Facts
Dum Aloo - Potato Curry (Instant Pot or Stovetop)
Amount Per Serving
Calories 285 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 1270mg36%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 4g4%
Protein 6g12%
Vitamin A 498IU10%
Vitamin C 63mg76%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Super flavorful with sweet and tangy notes, these protein packed Lobia-Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Lobia – Black Eyed Beans Masala (Instant Pot or Stovetop)

Super flavorful and filling, with sweet and tangy notes, this Instant Pot Lobia – Black-Eyed Beans Masala (with stovetop option) is an easy and tasty recipe! It’s packed with protein and is rich in vitamins for a flavorful, healthy meal!

With hints of jaggery and tamarind chutney, the dish is super tasty and keeps you coming back fo another bite. It also works perfectly as part of a thali platter with other curries, rice, naan, and side dishes to truly appreciate its flavor!

STEP BY STEP VIDEO:

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

5 from 1 vote
Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!
Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Super flavorful with sweet and tangy notes, this protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an easy and tasty recipe. Try this with rice or naan bread for a healthy meal!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: beans, instant pot
Servings: 6
Calories: 262 kcal
Author: Nidhi Bothra
Ingredients
  • 11/2 cup black eyed beans
  • 1 onions , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp garlic , minced
  • 1/2 tsp green chilies , minced
  • 2 tbsp ghee  or oil
  • 2 dry red chilli
  • 1/2 tsp cumin seeds
  • 11/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp tamarind pulp
  • 1 1/2 tbsp tomato puree
  • 1 tsp jaggery
  • 1 cup water
  • salt  to taste
  • cilantro , for garnish
  • pickled onions , for garnish
Instructions
Instant Pot:
  1. Wash and soak the black eyed beans for 6-8 hours, ideally overnight. Drain the bean after soaking.

  2. Turn the instant pot on sauté mode and add the ghee. When hot, add cumin seeds, dry red chili, onions ginger, garlic and green chilies, and saute for 2 minutes till onions are translucent.

  3. Add black eyed beans, water, all dry spices (except garam masala, tamarind and tomato puree).

  4. Lock the lid and cook in bean mode for 22 minutes. Make sure your vent is on the sealing position.

  5. When the cooking is complete, let the pressure release naturally.

  6. Open the instant pot and put it on sauté mode. Add in tomato puree, tamarind pulp, garam masala and jaggery. Saute for 4-5 minutes and your Masala Black Eyed Beans are ready!

  7. Garnish with cilantro, pickled onions and and enjoy with naan bread, tandoori roti or rice!

Stove Top:
  1. Use a pressure cooker and follow the above recipe and instead pressure cook for 4-5 whistles. The first whistle should be on high and then you cook it on low-medium for the rest of the whistles.

Recipe Video

Nutrition Facts
Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop)
Amount Per Serving
Calories 262 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 57mg2%
Potassium 605mg17%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 9g10%
Protein 13g26%
Vitamin A 932IU19%
Vitamin C 25mg30%
Calcium 57mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

Saffron Rose Sabudana Chaat With Dates

Packed full of various spices, textures, and flavors, this Saffron Rose Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat.

It’s a super simple dish that comes together in less than 20 minutes, granted that you’ve soaked the sabudana prior. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

It’s the perfect way to celebrate the beginning of this auspicious time. With Diwali just around the corner, it’s important to show honor by following this fast and these Sabudana Chaat cups are a best way to do it. Just because you’re fasting doesn’t mean you have to eat plain and simple food.

Try it as a simple weeknight dinner or easy lunch and take your taste buds on a journey! Perfect for the Navaratri Vrat, this Saffron Rose Sabudana Chaat with dates is a super flavor option to try this season!

Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

5 from 1 vote
Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.
Saffron Rose Sabudana Chaat With Dates
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Saffron Rose Sabudana Chaat with Dates is a perfect meal to try during the Navaratri Vrat. It’s tangy-sweet flavor is enhanced with saffron, rose and dates, ingredients that you typically don’t see in a chaat.

Course: Appetizer, Chaat, Snack
Cuisine: Indian
Keyword: traditional
Servings: 4
Calories: 408 kcal
Author: Nidhi Bothra
Ingredients
Sabudana Layer:
  • 1 cup sago (sabudana or tapioca pearls)
  • 3/4 cup roasted peanuts , coarsely ground
  • 2 tbsp ghee
  • 4 curry leaves
  • 2 tsp green chilies
  • 1/2 tsp cumin seeds
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1/2 tsp lemon juice
  • 1 tsp rose water
  • 2 tbsp cilantro
  • salt  to taste or use sendha namak for fast
Potato Layer:
  • 2 cup potatoes , finely diced
  • 1 1/2 tbsp ghee
  • pinch turmeric powder
  • black pepper  to taste
  • salt  to taste or use sendha namak for fast
Dates Layer:
  • 8-10 dates , finely chopped
  • 1 tsp lemon juice
  • salt  to taste or use sendha namak for fast
Others:
  • 1/4 cup cilantro chutney
  • 10 strands saffron , soaked in 1 tsp water
  • almonds , finely chopped
  • pistachio
Instructions
  1. Rinse sabudana pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. Now drain them completely and spread them on a kitchen towel till they are totally dry.
  2. Heat ghee in a pan, add cumin seeds and curry leaves, and let them splutter. Add green chili and sauté for a minute. Then add sabudana, crushed peanut, sugar, black pepper, salt, lemon juice and cilantro leaves. Mix every thing well. When the sabudana pearls loose their opaqueness and start becoming translucent, they are cooked . It should not take more then 2-3 minutes. Be careful, as over cooking can make them sticky and lumpy. Now, switch off the flame, add in the rose water, and leave the pan covered for 2-3 minutes and then take it out in a bowl.

  3. For the potato layer, heat ghee in a pan. Add boiled potatoes and sauté on medium flame till they are golden brown in color and are crispy. Then add salt, lemon juice and cilantro. Take it out in a bowl.
  4. Now, let’s set the chaat in cups. In the base, add the chopped dates with salt and lemon to emulate a tamarind chutney. Then layer it with the potatoes, followed by the cilantro chutney, and finally the sabudana. Sprinkle it with the saffron water and garnish it with almonds and pistachio.

Recipe Notes
  • There are so many varieties of sabudana available, which need to be soaked for different times, anywhere from 2 hours to overnight. So, you might need to experiment with the sabudana.
  • Try to use thicker variety of sabudana pearls, as they will not stick together. You can also toss them with 1 tsp ghee before cooking to avoid sticking or coat them with some peanut powder to absorb the moisture.
    Make sure sabudana pearls are completely dry by spreading them on a kitchen towel.
  • Use enough ghee for cooking, otherwise sabudana pearls will stick together due to lack of grease.
  • Air Fryer Potato Layer – You can also air fry the potatoes, instead of pan roasting them. Just mix potatoes with 1 tbsp ghee and salt and air fry on 350 degrees for 7-8 minutes (time may vary). When done, add lemon juice and cilantro.
Nutrition Facts
Saffron Rose Sabudana Chaat With Dates
Amount Per Serving
Calories 408 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 34mg11%
Sodium 107mg5%
Potassium 781mg22%
Carbohydrates 48g16%
Fiber 7g29%
Sugar 11g12%
Protein 9g18%
Vitamin A 65IU1%
Vitamin C 35mg42%
Calcium 79mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

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Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.