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TABLE OF CONTENT
Kalonji Pulao 3

Aloo Posto 4

Beef Massaman 5

Hariyali Jhinga 8

Khoya Matar Paneer 9

Degi Chana Pulao 11

Methi Matar Malai 13

Ratto Maas 15

Chicken Maharani 17

Koral Macher Salan 19

 Kalonji Pulao Recipe (Nigella Seed Spiced-Rice)
This flavorful Indian rice dish is made with fragrant nigella seeds and aromatic spices. It's a great
side dish for curries or can be enjoyed on its own.

Servings: 4
Cooking Time:
Rice Cooking: Approximately 15-20 minutes (depending on method)
Total Time: Around 30 minutes (including rice prep and spice preparation)

Ingredients:
500 g basmati rice
30 ml ghee or vegetable oil
2 cloves
1/2 cinnamon stick, crushed
1 teaspoon nigella seeds (kalonji)
1 teaspoon cumin seeds
2-3 pieces fresh ginger, julienne
Salt to taste
2 tablespoons sliced almonds (optional)
Chopped fresh coriander leaves (optional)

Step-by-Step Cooking Method:

1. Prepare the rice: Rinse the basmati rice thoroughly in cold water until the water runs clear.
Soak the rinsed rice for 30 minutes.
2. Cook the rice: After soaking, pour the rice into boiling water until 80% done.
3. Add rice and seasoning, and mix everything together gently to combine.
4. (Optional) Garnish and Serve: Garnish with sliced almonds and chopped fresh coriander leaves
for extra flavor and texture. Serve the Kalonji Pulao hot with raita, yogurt, or your favorite
Indian curry.

Tips:
Adjust the amount of nigella seeds based on your preference.
Substitute ghee with browned butter for a richer flavor.
Include cooked peas or chopped cashews for a vegetarian protein option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat
gently in a pan or microwave.

3
 Aloo Posto Recipe (Potatoes with Poppy Seed Paste)
Aloo Posto is a classic Bengali dish featuring potatoes in a rich and nutty poppy seed sauce. It's a
simple yet flavorful vegetarian dish, perfect with rice or roti.

Servings: 4
Cooking Time: Around 30 minutes

Ingredients:
3 tablespoons poppy seeds (posto)
¼ cup water
2 large potatoes (around 300 grams), peeled and cut into 1-1.25 inch cubes
2 tablespoons mustard oil
½ teaspoon nigella seeds (kalonji)
1 green chili, chopped (optional; adjust based on spice preference)
¼ teaspoon turmeric powder
Salt to taste

Step-by-Step Cooking Method:

1. Soak the Poppy Seeds: In a bowl, soak the poppy seeds in ¼ cup water for at least 2 hours, or
preferably overnight. Soaking softens the seeds for easier grinding.
2. Grind the Poppy Seeds: After soaking, drain the poppy seeds. Using a blender or mortar and
pestle, grind the poppy seeds with a little water (about 1 tablespoon) into a fine paste. Add
more water as needed for a smooth consistency.
3. Heat Oil and Add Nigella Seeds: Heat mustard oil in a pan or kadai (wok) over medium heat.
Once the oil starts smoking gently, add the nigella seeds.
4. Add Green Chili (Optional): If using, add the chopped green chili to the pan with the spluttering
nigella seeds. Saute for a few seconds, until the chili releases its aroma.
5. Saute the Potatoes: Add the cube potatoes to the pan and mix well with the oil and spices.
Saute the potatoes on low heat, stirring occasionally, until they are partially cooked and show a
faint golden hue at the edges.
6. Add Turmeric and Salt: Sprinkle the turmeric powder and salt over the potatoes. Stir to coat
evenly.
7. Incorporate Poppy Seed Paste: Add the prepared poppy seed paste to the pan with the
potatoes. Mix well to combine everything.
8. Adjust Consistency and Simmer: If the mixture feels too thick, add a little water (about ¼ cup) to
achieve a desired gravy consistency. Bring the mixture to a simmer and cook for 5-7 minutes, or
until the potatoes are fully cooked through and the flavors meld.
9. Serve Hot: Enjoy Aloo Posto hot with steamed rice or roti.

4
 Aloo Posto Recipe (Potatoes with Poppy Seed Paste)
Tips:
For a richer flavor, you can substitute half of the mustard oil with ghee.
You can adjust the amount of green chili based on your spice preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat
gently in a pan over low heat.

Beef Massaman Curry Recipe

Beef Massaman curry is a fragrant and flavorful Thai curry bursting with complex flavors. This recipe
features tender beef simmered in a rich coconut milk curry with aromatic spices and a touch of
sweetness.

Servings: 4-5
Cooking Time: Around 2 hours (including prep and simmering)

Ingredients:
For the Massaman Curry Paste (makes about ¼ cup):
1 chopped red onion
3-4 dried red chilies, soaked in water for 15 minutes (adjust based on spice preference)
2 teaspoon ground coriander
2 teaspoon cumin seeds
½ teaspoon ground cinnamon
½ teaspoon white pepper
3 cloves garlic, peeled
2 stalks lemongrass, outer leaves removed, tougher inner core chopped finely
1 teaspoon minced ginger
1 teaspoon shrimp paste (optional; check for gluten-free version if needed)
3 teaspoon fish sauce (use a gluten-free brand if necessary)
1 teaspoon brown sugar
¼ tsp ground cardamom (optional)
1 star anise (optional)

5
 Beef Massaman Curry Recipe
For the Curry:
2 tablespoon vegetable oil
680g beef chuck or stewing beef, cut into bite-sized pieces
¼ cup Massaman curry paste (or store-bought paste)
400 ml (1 ⅔ cups) coconut milk
2-3 tablespoon palm sugar (or brown sugar)
2 tablespoon tamarind paste or juice
1 tablespoon fish sauce
1 tablespoon salt (or to taste)
2-3 cloves
1 cinnamon stick
2-3 bay leaves
2-3 cardamoms (optional)
2-3 potatoes, peeled and cut into chunks
1/2 red onion, thinly sliced
¼ cup roasted peanuts (chopped, for garnish)
Chopped fresh cilantro (for garnish)
Cooked jasmine rice (for serving)

Step-by-Step Cooking Method:

1. Prepare the Massaman Curry Paste (optional):
If making your own curry paste, combine all the paste ingredients (red onion, chilies, spices,
etc.) in a food processor or blender. Grind into a fine paste, adding a little water if needed for
smooth consistency.
2. Marinate the Beef (optional):
In a bowl, toss the beef pieces with 2-3 tablespoons of the massaman curry paste (store-bought
or homemade). Marinate for at least 30 minutes, or up to overnight for deeper flavor.
3. Saute the Curry Paste:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the remaining
massaman curry paste (or store-bought paste) and sauté for 3–4 minutes until fragrant and the
oils release.
4. Sear the Beef (optional):
If you marinated the beef, remove it from the marinade and sear it in batches in the hot oil until
browned on all sides. Set the seared beef aside.

6
 Beef Massaman Curry Recipe
5. Simmer the curry base:
Add the coconut milk to the pot with the sauteed curry paste. Stir in palm sugar (or brown
sugar), tamarind paste, fish sauce, and salt. Add the cloves, cinnamon stick, bay leaves, and
cardamoms (if using). Bring to a simmer and cook for 5-7 minutes.
6. Add beef and vegetables:
Add the seared beef (if using) or unmarinated beef pieces to the simmering curry base. Bring it
back to a simmer. Add the potatoes and red onion slices. Reduce heat, cover the pot, and
simmer for 1–1.5 hours, or until the beef is tender and the potatoes are cooked through.
7. Adjust and Finish:
After simmering, taste the curry and adjust seasonings as needed. You can add more fish sauce,
palm sugar, or tamarind paste for the desired flavor balance.
Turn off the heat and stir in the chopped roasted peanuts for a final touch.
8. Serve and enjoy:
Serve the beef masaman curry hot over cooked jasmine rice. Garnish with fresh cilantro and
additional chopped peanuts (optional).

Tips:
You can substitute beef with chicken thighs or chickpeas for a vegetarian option. Adjust the
cooking time accordingly.
Serve with roti or naan bread for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat
gently on the stovetop.

7
 Hariyali Jhinga Recipe (Green Shrimp Curry)
Hariyali Jhinga is a vibrant and flavorful Indian shrimp curry featuring tender shrimp coated in a rich
and aromatic green masala paste. It's a popular dish that's perfect for a light meal or as part of a
larger Indian feast.
Servings: 4
Cooking Time: Around 30 minutes

Ingredients:
20–25 medium-sized shrimp, cleaned and deveined
1 bunch cilantro (coriander leaves)
½ bunch mint leaves
4-5 green chilies
1 small onion, finely chopped
1.5 tsp. ginger-garlic paste
1 teaspoon cumin powder
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
1 tablespoon lemon juice
Salt to taste
1.5 tablespoons vegetable oil

Step-by-Step Cooking Method:

1. Prepare the Green Masala Paste:
In a blender or food processor, combine the cilantro, mint leaves, green chilies, onion,
ginger-garlic paste, cumin powder, turmeric powder, and garam masala powder. Blend into
a smooth green paste, adding a little water if needed for a desired consistency.
2. Marinate the Shrimp:
In a bowl, toss the cleaned shrimp with the prepared green masala paste. Ensure the shrimp
are evenly coated. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
3. Cook the Shrimp:
Heat vegetable oil in a pan or wok over medium heat. Once the oil is hot, add the marinated
shrimp and spread them in a single layer.
Cook the shrimp for 3–4 minutes per side, or until they turn pink and are cooked through.
Do not overcook to avoid toughening the shrimp.
4. Flavor and Serve:
Once the shrimp are cooked, add the lemon juice to the pan and stir gently to combine.
Taste the curry and adjust the salt to taste.
Garnish with chopped fresh cilantro leaves, and serve hot with steamed rice or roti.

8
 Hariyali Jhinga Recipe (Green Shrimp Curry)
Tips:
For a spicier curry, use more green chilies or add a pinch of cayenne pepper.
You can also add chopped vegetables like onions, bell peppers, or tomatoes to the curry for
extra flavor and texture.
If you don't have fresh cilantro and mint, you can use 1 tablespoon of dried cilantro and 1
teaspoon of dried mint instead.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat
gently in a pan over low heat.

Khoya Matar Paneer Recipe (Cottage Cheese

with Peas in Spiced Milk Sauce)
Khoya Matar Paneer is a rich and flavorful Indian curry featuring paneer (cottage cheese), peas, and
grated khoya (evaporated milk solids) simmered in a creamy tomato and spice sauce.
Servings: 4
Cooking Time: Around 30 minutes

Ingredients:
250 grams of paneer, cubed
½ cup green peas (fresh or frozen)
1 ½ teaspoons green chili and ginger paste
⅓ cup unsweetened khoya, grated
3 medium tomatoes, blanched, peeled, and ground into a puree
¼ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon coriander powder
1 tablespoon water
¼ cup full-fat milk OR 1 heaped tablespoon fresh cream (optional)
1 ¼ cups water
½ teaspoon sugar
Salt to taste
1 ½ tablespoons ghee or vegetable oil
Chopped fresh coriander leaves (for garnish, optional)

9
 Khoya Matar Paneer Recipe (Cottage Cheese
with Peas in Spiced Milk Sauce)
Step-by-Step Cooking Method:
1. Heat Oil and Add spices.
Heat ghee or oil in a heavy-bottomed pan or pot over medium heat. Once hot, add the
green chili and ginger paste. Saute for a few seconds until fragrant.
2. Add Tomato Puree and spices.
Add the ground tomato puree to the pan and sauté for 8–10 minutes on low–medium heat.
Stir occasionally to prevent burning.
3. Incorporate Khoya and Cook:
Add the grated khoya to the tomato mixture and stir well to combine. Cook on low heat for
5–6 minutes, stirring frequently to prevent sticking.
4. Add peas and water.
Add the green peas to the pan and mix well. Pour in the water (1 ¼ cups) and bring to a
simmer.
5. Season and simmer:
Add sugar, salt, turmeric powder, red chili powder, and coriander powder. Stir well to
combine all the spices and seasonings.
Reduce the heat and simmer for 7-8 minutes, allowing the flavors to meld.
6. Add paneer and milk or cream (optional):
Gently add the cubed paneer to the simmering curry. If using, stir in the milk or fresh cream
and simmer for another 2 minutes.
7. Serve and garnish (optional):
Turn off the heat and taste the curry for final adjustments to the seasoning.
Garnish with chopped fresh coriander leaves for added color and freshness (optional).
Serve hot with roti, naan, or steamed rice.

Tips:
You can adjust the amount of chili paste or red chili powder based on your spice preference.
For a richer flavor, substitute half of the ghee or oil with butter.
If the curry becomes too thick, add a little more water or milk to achieve the desired
consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat
gently in a pan over low heat.

10
 Degi Chana Pulao Recipe (Spiced Chickpea Rice
in a Pot)
Degi Chana Pulao is a flavorful Pakistani rice dish featuring chickpeas (chana) cooked in a pot (deg)
with aromatic spices and fragrant basmati rice. It's a hearty and satisfying one-pot meal, perfect for
vegetarians or as a side dish.
Servings: 4-5
Cooking Time: Around 1 hour (including soaking and cooking)

Ingredients:
For the Chickpeas:
1 cup dried chickpeas, soaked overnight in water
1 teaspoon salt (for soaking)
1 bay leaf (for soaking)
For the Rice:
2 cups basmati rice, rinsed and soaked for 30 minutes
1 tablespoon ghee or vegetable oil
For the Spice Mix:
2 cloves
1 black cardamom pod
1 inch cinnamon stick
2-3 green cardamoms
1 bay leaf
1 medium onion, thinly sliced
2-3 green chilies, slit open (adjust based on spice preference)
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
Salt to taste
Optional Garnishes:
Chopped fresh coriander leaves
Fried cashews or raisins

Step-by-Step Cooking Method:

1. Soak the Chickpeas:
Rinse the dried chickpeas thoroughly and pick out any debris. Place them in a large bowl
and add enough water to cover them by at least 2 inches. Add 1 teaspoon of salt and the
bay leaf. Soak the chickpeas overnight, or for at least 8 hours, to soften them.

11
 Degi Chana Pulao Recipe (Spiced Chickpea Rice
in a Pot)
1. Cook the chickpeas:
After soaking, drain the chickpeas and rinse them again. In a pot, transfer the chickpeas to
fresh water and bring them to a boil. Reduce heat and simmer for 30-45 minutes, or until
the chickpeas are tender but not mushy. Drain the cooked chickpeas and set them aside.
2. Prepare the rice (optional):
While the chickpeas cook, you can rinse and soak the basmati rice for 30 minutes in a
separate bowl. This step helps the rice cook evenly and become fluffier.
3. Heat the ghee and add spices:
Heat ghee or oil in a deg (heavy-bottomed pot) over medium heat. Add the cloves, black
cardamom pod, cinnamon stick, green cardamoms, and bay leaf. Saute for a few seconds
until fragrant.
4. Saute Onion and Green Chilies:
Add the sliced onion to the pot and sauté until softened and translucent, about 5 minutes.
Stir in the green chilies and cook for another minute.
5. Add ginger-garlic paste and spices:
Add the ginger-garlic paste and sauté for another minute until fragrant. Stir in the cumin
seeds, coriander powder, turmeric powder, and garam masala powder. Cook for 30 seconds
to allow the spices to bloom.
6. Incorporate cooked chickpeas and water:
Add the cooked and drained chickpeas to the pot with the sauteed spices. Season with salt
to taste. Pour in enough water to cover the chickpeas by about 1 inch. Bring the mixture to
a simmer.
7. Cook the rice with the chickpeas (optional):
If you didn't pre-soak the rice, add the rinsed rice directly to the simmering pot with the
chickpeas and water. Stir gently to combine.
OR If you pre-soaked the rice, drain it and spread it evenly over the simmering chickpeas
and water in the pot. Do not stir.
8. Steam the Rice:
Cover the pot tightly with a lid and reduce heat to low. Steam the rice for 15-20 minutes, or
until the rice is cooked through and all the water is absorbed.
9. Steam the Rice:
Cover the pot tightly with a lid and reduce heat to low. Steam the rice for 15-20 minutes, or
until the rice is cooked through and all the water is absorbed.

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 Degi Chana Pulao Recipe (Spiced Chickpea Rice
in a Pot)
1. (Optional) Fluff the Rice:
2. Once the rice is cooked, turn off the heat and let it sit covered for another 5 minutes. Then, use
a fork to gently fluff the rice and chickpeas for a light and separated texture.
3. Serve and garnish (optional):
4. Serve the Degi Chana Pulao hot with chopped fresh coriander leaves for an aromatic touch. You
can also garnish with fried cashews or raisins for added texture and sweetness (optional).
Tips:
You can use canned chickpeas instead of dried chickpeas to save time. However, soaking and
cooking dried chickpeas

Methi Matar Malai Recipe (Fenugreek Leaves

with Peas in Creamy Sauce)
Methi Matar Malai is a delightful North Indian dish featuring fresh fenugreek leaves (methi), green
peas (matar), and creamy sauce with a touch of sweetness. It's a flavorful and comforting
vegetarian curry, perfect with rice or roti.
Servings: 4
Cooking Time: Around 30 minutes

Ingredients:
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 green chili, chopped (adjust based on spice preference)
½ inch ginger, chopped
2-3 cloves garlic, chopped
2 green cardamoms, pods cracked open
1 medium onion, chopped
1.5 cups chopped fresh fenugreek leaves (methi)
½ cup frozen or fresh green peas
1 cup water
½ cup heavy cream or full-fat milk
½ teaspoon sugar

13
 Methi Matar Malai Recipe (Fenugreek Leaves
with Peas in Creamy Sauce)
Salt to taste
¼ teaspoon garam masala powder (optional)
Chopped fresh coriander leaves (for garnish)

Step-by-Step Cooking Method:

1. Heat the ghee and add spices◌ঃ
Heat ghee or oil in a pan or kadai (wok) over medium heat. Add the cumin seeds and let
them splutter for a few seconds.
2. Saute Aromatics:
Add the chopped green chili, ginger, and garlic to the pan. Saute for 30 seconds to 1 minute
until fragrant.
3. Incorporate cardamoms and onions:
Throw in the cracked green cardamoms and sauté for another 10 seconds. Add the chopped
onion and cook for 5–6 minutes, or until the onion softens and becomes translucent.
4. Add Fenugreek Leaves:
Increase the heat slightly, and add the chopped fenugreek leaves. Saute for 2-3 minutes,
stirring frequently, until the leaves wilt and lose their raw green color.
5. Incorporate peas, water, and cream:
Add the green peas to the pan with the sauteed fenugreek leaves and onions. Pour in the
water and stir well. Bring to a simmer.
Once simmering, stir in the heavy cream or full-fat milk.
6. Season and simmer:
Season the curry with sugar and salt, to taste. You can also add a pinch of garam masala
powder for extra warmth (optional).
Reduce heat and simmer for 5-7 minutes, or until the peas are cooked through and the
sauce thickens slightly.
7. Serve and garnish:
Turn off the heat and garnish the Methi Matar Malai with chopped fresh coriander leaves
for an aromatic touch.
Serve hot with rice, roti, or naan bread.
Tips:
You can adjust the amount of green chili based on your spice preference.
If the fenugreek leaves are not fresh, you can use 1/2 cup of dried fenugreek leaves instead.
However, soak them in warm water for 15 minutes before adding them to the curry.
For a richer flavor, substitute half of the water with vegetable stock.

14
 Laal Maas Recipe (Spicy Mutton Curry): Also
known as Ratto Maas, Rattoa Maas
Laal Maas, also known as Ratto Maas or Rattoa Maas, is a fiery red mutton curry that's a signature
dish of Rajasthan, India. The succulent mutton is slow-cooked in a rich and flavorful gravy packed
with aromatic spices and chilies, resulting in a dish that's both hearty and intensely delicious.
Servings: 4-5
Cooking Time: Around 2–2.5 hours (including marinating)

Ingredients:
For the Marinate:
1 kg (2.2 lbs) mutton, cut into bone-in pieces
2 tablespoons yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon garam masala powder
Salt to taste
For the Curry:
4 tablespoons ghee or vegetable oil
2 bay leaves
2 cloves
2 black cardamoms
1 inch cinnamon stick
3-4 dried red chilies (depending on spice preference)
1 large onion, thinly sliced
2-3 green chilies, slit open (adjust based on spice preference)
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
1 teaspoon tomato puree (optional)
1 cup water
Salt to taste
Chopped fresh coriander leaves (for garnish)

15
 Laal Maas Recipe (Spicy Mutton Curry): Also
known as Ratto Maas, Rattoa Maas
Step-by-Step Cooking Method:
1. Marinate the Mutton:
In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili
powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well to
coat the mutton evenly. Cover the bowl and marinate in the refrigerator for at least 2
hours, or preferably overnight for deeper flavor.
2. Heat the ghee and add the whole spices:
Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the
bay leaves, cloves, black cardamoms, and cinnamon stick. Saute for a few seconds until
fragrant.
3. Add dry red chilies:
Add the dried red chilies to the pot and sauté for another 30 seconds, releasing their color
and aroma. Be careful not to burn the chilies, as they can make the curry bitter.
4. Saute Onion and Green Chilies:
Add the sliced onion to the pot and cook on medium heat until softened and translucent,
about 5-7 minutes. Stir occasionally to prevent burning.
Once the onions are softened, add the slit green chilies and sauté for another minute.
5. Incorporate Ginger-Garlic Paste:
Add the ginger-garlic paste to the pot and sauté for another minute until fragrant.
6. Add spices and tomato puree (optional):
Add the cumin seeds, coriander powder, turmeric powder, and garam masala powder. Stir
and cook for 30 seconds to allow the spices to bloom.
If using, stir in the tomato puree and cook for another minute.
7. Add Marinated Mutton and Water:
Add the marinated mutton pieces, along with any leftover marinade in the bowl, to the pot
with the sauteed spices. Pour in the water and stir well to combine.
8. Pressure Cook (Optional) or Simmer:
Pressure Cooker Method: If using a pressure cooker, close the lid securely and pressure
cook for 40–45 minutes on medium heat, or until the mutton is tender. Allow the pressure
to release naturally for 10 minutes before opening the lid.
Stovetop Simmering Method: If using a pot, bring the curry to a simmer, cover the pot with
a lid, and reduce heat to low. Simmer for 1.5–2 hours, or until the mutton is very tender
and falling off the bone. Stir occasionally and add more water if needed to prevent burning.
9. Adjust Consistency and Garnish:
Once the mutton is cooked through, check the consistency of the gravy. If it's too thin,
simmer for a few minutes without the lid to allow it to thicken slightly.
Taste the curry and adjust salt if needed.

16
 Chicken Maharani Recipe (Royal Chicken Curry)
Chicken Maharani is a flavorful and aromatic Mughlai dish featuring tender chicken pieces cooked
in a rich and creamy gravy with nuts, spices, and yogurt. It's a restaurant-style curry, perfect for
special occasions or a delightful weeknight meal.
Servings: 4-5
Cooking Time: Around 1 hour

Ingredients:
For the Marinade:
1 kg (2.2 lbs) bone-in chicken pieces (or boneless, skinless chicken thighs)
2 tablespoons yogurt
1 tablespoon lemon juice
1 teaspoon ginger-garlic paste
½ teaspoon red chili powder
¼ teaspoon turmeric powder
¼ teaspoon coriander powder
Salt to taste
For the Curry:
4 tablespoons ghee or vegetable oil
1 bay leaf
2 cloves
2 green cardamoms
1 inch cinnamon stick
1 black cardamom (optional)
1 large onion, thinly sliced
2-3 green chilies, slit open (adjust based on spice preference)
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon turmeric powder
¼ teaspoon garam masala powder
¼ teaspoon ground mace (optional)
1 cup chopped cashews
½ cup chopped almonds
1 cup water (or chicken broth)
1/2 cup heavy cream or full-fat yogurt
Salt to taste
Chopped fresh coriander leaves (for garnish)

17
 Chicken Maharani Recipe (Royal Chicken Curry)
Step-by-Step Cooking Method:
1. Marinate the chicken:
In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste,
red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the chicken
evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or
preferably overnight for deeper flavor.
2. Heat the ghee and add the whole spices:
Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the bay
leaf, cloves, green cardamoms, cinnamon stick, and black cardamom (if using). Saute for a
few seconds until fragrant.
3. Sauté onion and green chilies:
Add the sliced onion to the pot and cook on medium heat until softened and translucent,
about 5-7 minutes. Stir occasionally to prevent burning.
Once the onions are softened, add the slit green chilies and sauté for another minute.
4. Incorporate Ginger-Garlic Paste:
Add the ginger-garlic paste to the pot and sauté for another minute until fragrant.
5. Add spices and grind cashews and almonds:
Add the cumin seeds, coriander powder, turmeric powder, garam masala powder, and
ground mace (if using). Stir and cook for 30 seconds to allow the spices to bloom.
In the meantime, grind the cashews and almonds into a fine paste using a blender or mortar
and pestle.
6. Add Marinated Chicken and Water/Broth:
Add the marinated chicken pieces, along with any leftover marinade in the bowl, to the pot
with the sauteed spices. Pour in the water (or chicken broth) and stir well to combine.
7. Simmer the chicken:
Bring the curry to a simmer, cover the pot with a lid, and reduce the heat to low. Simmer
for 20–25 minutes, or until the chicken is cooked through and tender.
8. Add Cashew-Almond Paste and Cream/Yogurt:
Once the chicken is cooked, stir in the cashew-almond paste and cream (or yogurt). Season
with salt to taste.
9. Simmer and Adjust Consistency:
Simmer the curry for another 5-7 minutes, allowing the flavors to meld and the gravy to
thicken slightly. If the gravy is too thick, add a little more water or broth to achieve your
desired consistency.
10. Garnish and Serve:
11. Turn off the heat and garnish the Chicken Maharani with chopped fresh coriander leaves.
12. Serve hot with steamed rice, naan bread, or roti.

18
 Koral Macher Salan Recipe (Koral Fish Curry)
Koral Macher Salan is a vibrant and flavorful Indian fish curry featuring tender coral fish pieces
cooked in a rich and aromatic gravy. Coral fish, also known as pope fish or anglerfish, has a firm
texture that holds well in curries.
Servings: 4
Cooking Time: Around 30 minutes

Ingredients:
For the Koral Fish Marinade:
500 gm. Koral fish pieces, cleaned and cut into medium chunks
1 ½ tablespoons yogurt
1 ½ teaspoons red chili powder
½ teaspoon turmeric powder
1 ½ teaspoons coriander powder
2 tablespoons ginger-garlic paste
Salt to taste
2-3 tablespoons lemon juice
For the Fish Gravy:
¾ cup vegetable oil
½ teaspoon fenugreek seeds
1 teaspoon nigella seeds (kalonji)
1 teaspoon mustard seeds
1 teaspoon fennel seeds (crushed)
15-20 curry leaves
3 medium onions, finely chopped
1-2 cups water (adjust based on desired gravy consistency)
1 teaspoon whole spice powder (coriander seeds, cumin seeds, cloves, cinnamon stick)
Fresh coriander leaves (chopped) for garnish

Step-by-Step Cooking Method:

1. Marinate the Koral Fish:
Follow steps 1 and 2 from the original recipe, marinating the Koral fish pieces with yogurt,
spices, and lemon juice for at least 30 minutes, or preferably for 1-2 hours.
2. Prepare the Fish Gravy:
Heat oil in a pan or pot over medium heat. Add the fenugreek seeds, nigella seeds, mustard
seeds, and fennel seeds. Splutter for a few seconds until fragrant (follow steps 2 and 3 from
the original recipe).
3. Saute Curry Leaves and Onions:
Add the curry leaves and cook for a few seconds. Then, add the chopped onions and cook
until softened and translucent, about 5–7 minutes. Stir occasionally to prevent burning
(follow step 3 from the original recipe).
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 Koral Macher Salan Recipe (Koral Fish Curry)
1. Incorporate Marinated Koral Fish:
Add the marinated Koral fish pieces to the pan with the sauteed onions. Be careful not to
overcrowd the pan. You may need to cook the fish in batches, depending on the size of your
pan.
Cook the fish for 3–4 minutes per side, or until it turns golden brown and flakes easily with
a fork (adjust the cooking time slightly as Koral fish can cook a bit faster than some other
fish).
2. Add Water and Whole Spice Powder:
Once the fish is cooked, carefully remove it from the pan and set it aside temporarily
(follow step 5 from the original recipe).
Pour in the water (start with 1 cup and add more later if needed) and stir to scrape up any
browned bits from the bottom of the pan.
Add the whole spice powder (coriander seeds, cumin seeds, cloves, and cinnamon stick) to
the water and bring to a simmer (follow step 5 from the original recipe).
3. Simmer and Adjust Consistency:
Simmer the gravy for 5-7 minutes, allowing the flavors to develop (follow step 6 from the
original recipe).
4. Garnish and Serve:
Finally, add the cooked Koral fish pieces back to the pan and gently simmer for another
minute or two to heat them through (follow step 7 from the original recipe).
Turn off the heat and garnish with chopped fresh coriander leaves.
Serve hot with steamed rice, roti, or naan bread.
Tips:
Coral fish can have a slightly stronger flavor than some other fish. You may want to adjust the
amount of red chili powder to your preference.
Since Koral fish tends to cook faster, keep an eye on it during step 4 to avoid overcooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat
gently in a pan over low heat.

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