Aloo Masala Korma

Learn how to make Aloo Masala Korma | हलवाई जैसी आलू की सब्जी | Shaadi Wali Aloo ki Sabzi at home which is widely made in Indian weddings and special occasions. it goes really well with puri, chapatis, & parathas!


  • 3 medium boiled Potatoes (aloo)
  • 2 tablespoon oil
  • 2-3 Cloves
  • 1 inch cinnamon
  • 2-3 dried chilies
  • 1-2 cardamom
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch Asafetida
  • 4-5 curry leaves
  • 2 tsp Ginger-green chili paste
  • 2 small tomatoes
  • 2 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander-cumin powder
  • 1 ½ tsp kasuri methi
  • 1 tbsp chopped fresh coriander leaves
  • 1tsp sugar
  • Salt to taste
  1. Heat oil in a pan.
  2. Add mustard seeds, cumin seeds, asafetida and curry leaves, Whole garam masalas and ginger garlic paste – mix and sauté for 30 seconds.
  3. Add tomato- and salt, mix and cook for 6-7 mins on medium flame till tomatoes are completely cooked.
  4. Add chilli powder, turmeric powder, coriander – cumin powder, garam masala, kasuri methi and salt – mix well – add some water and cook till oil separates.
  5. Add boiled and chopped potatoes – mix well.
  6. Add 1 cups of water let it cook for 5 -6 mins. Mash few potatoes for consistency.
  7. And chopped coriander and mix well.

Serve hot garnished with a coriander.

for more click youtube video below

Kesar Dryfruit Basundi

Basundi is a delicious Indian dessert prepared with Full fat milk, dry fruits and saffron. Basundi and Rabdi are prepared with the same ingredients but the difference is in the consistency. Basundi is comparatively thinner than Rabdi. When you evaporate basundi even more, it results in thicker texture. Thicker version is referred as Rabri.

  • 2 liter of full fat milk
  • 1/3 cup of sugar
  • 1/4th tsp of saffron strands
  • ½ tsp of cardamom powder
  • 1 tbsp. Almonds
  • 1 tbsp. cashew nuts
  • 1 tbsp. pistachio
  1. In wide heavy bottom pan add full fat milk.
  2. Let the milk boil on a high flame – Once it boils bring the flame to medium and pull the creamy layers aside.
  3. Add chopped Almond, Pistachio, cashew nuts and saffron.
  4. Mix well and keep stirring continuously.
  5. Boil milk till it comes down to one third quantity.
  6. Add sugar and keep stirring and cook for 4-5 mins on low flame.
  7. Add cardamom powder and boil it for 2 more mins.
  8. Scrape off the cream from the edges.
  9. Add the cream into the milk and lightly stir it
  10. Let it cool down completely
  11. Refrigerate for 2-3 hours.
  12. Serve chilled and garnish it with roasted almond, pistachio, cashew nuts and saffron.
for more click youtube video below:

Crispy Besan Dosa | Besan Chila | Pudla

  • Besan(gram flour)- 1 cup
  • Red chili Powder – 1 tsp
  • Turmeric – ½ tsp
  • Coriander- cumin powder- ½ tsp
  • Garam masala- ½ tsp
  • Kasuri methi (Dried fenugreek leaves)- 1tsp
  • Garlic chutney – 1tsp
  • Salt- as per taste
  • Oil- 1 tbsp.
  • Water- Approx 1 cup

  1. In a bowl, add Besan and all the masalas, salt and garlic chutney – mix well.
  2. Keep Adding water gradually, mix and make lump free, thin and pouring consistency batter.
  3. Heat a non-stick pan on medium flame, Grease the pan with some oil.
  4. Once the pan is hot, pour 2-3 Tbsp batter and spread evenly to make a round shape thin dosa (chilla).
  5. Let it cook for 3-4 mins on medium flame.
  6. Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in color and crisp.
  7. Fold over to make a semi-circle
  8. Repeat with the remaining batter.
  9. Serve immediately with tamarind chutney, coconut chutney or tomato ketchup.
for more click youtube video below: