10 June 2020


Kadai Channa, is just a simple replica of the famous restaurant style kadai paneer / vegetables. Didn't go with the traditional onion, tomato curry base just made it into a dry recipe.

To roast and grind to fine powder:
Cinnamon stick - small piece
Coriander seeds - 2 tsp
Red chilli - 4
Cardamom n clove - 1 each

Other Ingredients:
Pressure cooked - 1 cup Chickpeas
Onion - 1 medium, cubed
Red, Green, Yellow Capsicum - 1 cup, cubed
(Any vegetables can be used like boiled cauliflower, broccoli, peas / carrots)
Green chilli - 1, slit
Garlic - 1 tsp finely chopped
Red chilli powder - 1/4 tsp or as required
Kasuri methi - 1/2 tsp
Oil / Ghee - 1 tbsp

How i made:
Warm oil in a pan, add the required spice ground, chilli powder, saute in low heat well, add green chilli, garlic saute it along, add vegetables, coked chickpeas, salt some chickpeas cooked water 2 tbsp to 1/4 cup, cover and cook in lowest heat.

Once it turns dry / do not leave it to burn, switch off heat, add crushed kasuri methi and give a good mix.

*Adjust spices / salt as per your need

Beetroot curry, simple curry can be made dry or as a gravy to go with rice / rotis.

Ingredients used:
Beetroot - 2, skin peeled and sliced thinly
Onion - 1/2, sliced
Green chilli - 1, slit
Thick coconut milk - 1/4 cup
Red chilli powder - 1/4 to 1/2 tsp
Oil- 1 tsp
Mustard - 1/2 tsp
Curry leaves

How i made:
Warm oil, splutter mustard, curry leaves, onions, green chilli add the beetroot, mix well add chilli powder, salt, water 1/2 cup, cover and cook for 10 minutes max or until beets are cooked well but not mushy.

Add coconut milk and cook for few more minutes in lowest heat, either it can be left as a gravy / cooked further more as dry.


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