Matar Paneer|No Onion-No Garlic|Creamy Matar Paneer (Jain Recipe)

What is it with having no onion-no garlic on Saturdays? Well, Onion and garlic are categorized as Taamasic in nature, thus today’s special recipe is all about making ‘Matar Paneer’ with no onion and no garlic. This recipe can also be termed as Pure Veg or Jain Recipe. A classic paneer recipe cooked in most of the Indian households especially on religious occasions. So, if you are yet to plan your Saturday evening menu, BonGappétit is back with a brand new veg recipe to make your evening very special. Click on the video above to see our latest recipe on our Youtube channel. Also, don’t forget to like, share and subscribe if you loved our recipe. Your kind appreciation will mean a lot to me.

Paneer Tikka Masala- Delicious Restaurant Style Recipe

Paneer Tikka Masala is an Indian cuisine where the Paneer also known as Indian cottage cheese is marinated with other ingredients like Red-Yellow-Green Bell Pepper and onions, later fried and then served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala and I must say being a true non-veg lover, I would still prefer Paneer Tikka Masala over Chicken Tikka Masala anytime. It is that delicious

Dimer Kalia – Bengali Spicy Egg Curry Recipe

“Dimer Kalia” or spicy egg curry is an authentic Bengali cuisine originated in the eastern state of India, West Bengal . The recipe is cooked in rich gravy with whole garam masala, red chili powder and onions which plays a very vital role in defining this recipe also it gives a very rich aromatic flavor to your taste buds. The eggs are cut into halves and shallow fried in a pan and later cooked in a rich masala gravy that finally makes the perfectly delicious “Spicy Egg Curry” recipe.

Kadai Chicken (Step by Step Recipe)

Kadai Chicken also known as Chicken Karahi is a non-traditional Bengali dish , known for its killer spicy taste and the spices that are used to make the curry so mouth wateringly delicious. Well, as I mentioned above,it is a Punjabi cuisine and the dish is prepared in a karahi – Karahi is named after the pan in which it was originally cooked – it is a type of thick, circular, and deep cooking pot.