As a food enthusiast, there’s nothing more exciting than discovering new recipes that transport you to your grandmother’s kitchen. In this article, we’ll take you on a culinary journey through 20 authentic Sarla Dalal recipes that will leave your taste buds singing! From classic North Indian dishes like Dal Makhani and Chole Bhature to popular South Indian treats like Idli Sambar and Upma, our collection has something for every palate.
Whether you’re looking to spice up your meal routine or impress your friends with a homemade dessert, these recipes are sure to become new favorites. So go ahead, get cooking, and let the aroma of these mouthwatering dishes fill your home!
Dal Makhani
Dal Makhani, a popular Punjabi dish, is a rich and creamy black lentil curry made with black gram (urad dal) and kidney beans. This comforting recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup black gram (urad dal)
– 1 cup kidney beans
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream or half-and-half
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, garam masala, and amchur powder. Cook for 1 minute.
4. Add the lentils, kidney beans, diced tomatoes, and salt. Stir well.
5. Simmer, covered, for 45-50 minutes or until the lentils are tender.
6. Stir in heavy cream or half-and-half. Serve hot, garnished with cilantro.
Cooking Time: 50 minutes
Paneer Butter Masala
A classic North Indian dish that’s sure to delight your taste buds! This rich and creamy tomato-based curry is made with paneer (Indian cheese), butter, and a blend of spices.
Ingredients:
– 250g paneer, cut into small cubes
– 2 medium tomatoes, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon red chili powder (optional)
– Salt, to taste
– 1 cup heavy cream or half-and-half
Instructions:
1. Heat butter in a large pan over medium heat.
2. Add onions and cook until they’re lightly browned.
3. Add garlic, cumin, coriander, garam masala, and chili powder (if using). Cook for 1 minute.
4. Add tomatoes and cook until they’re soft and mushy.
5. Add paneer cubes and stir gently to combine.
6. Pour in heavy cream or half-and-half and bring to a simmer.
7. Reduce heat to low and let it cook for 10-15 minutes, stirring occasionally.
8. Season with salt to taste.
Cooking Time: 20-25 minutes
Chole Bhature
A classic North Indian street food, Chole Bhature is a flavorful combination of spicy chickpea curry and a deep-fried puffed flatbread. This recipe serves 2-3 people.
Ingredients:
For the Chole (chickpea curry):
– 1 cup cooked chickpeas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– 1 can diced tomatoes (14 oz)
– Salt, to taste
– Fresh cilantro, for garnish
For the Bhature (flatbread):
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil, for frying
Instructions:
1. Prepare the Chole by sautéing onions and garlic in a pan, then adding cumin, coriander, and cayenne pepper.
2. Add cooked chickpeas, diced tomatoes, salt, and 1 cup of water to the pan. Simmer for 20-25 minutes or until the sauce thickens.
3. For the Bhature, combine flour and salt in a bowl. Gradually add lukewarm water and knead the dough into a smooth ball.
4. Divide the dough into 2-3 portions and roll each into a thin circle.
5. Fry the flatbreads in hot oil until they puff up. Drain excess oil on paper towels.
Cooking Time: 35-40 minutes
Aloo Gobi
A classic North Indian dish that’s easy to make and packed with flavor, Aloo Gobi is a hearty vegetarian curry made with potatoes, cauliflower, and aromatic spices.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and garam masala. Cook for 1 minute.
4. Add potatoes and cauliflower. Cook for 5 minutes, stirring occasionally.
5. Add water and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are tender.
Cooking Time: 25-30 minutes
Rajma Chawal
Savor the flavors of India with this classic Punjabi dish, Rajma Chawal – a hearty and comforting combination of kidney beans in a rich tomato-based sauce served over fluffy basmati rice.
Ingredients:
– 1 cup dried kidney beans (rajma)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups basmati rice
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the kidney beans and soak them in water for at least 8 hours or overnight.
2. Drain and pressure cook the kidney beans with 2 cups of fresh water until they are tender.
3. Heat oil in a pan, add onion and garlic, sauté until softened.
4. Add cumin, coriander, turmeric, chili powder, and salt. Cook for 1 minute.
5. Add cooked kidney beans, stir well, and simmer for 10 minutes.
6. Serve the rajma over hot basmati rice. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Palak Paneer
Palak Paneer Recipe: Creamy Spinach Curry with Paneer
Discover the rich flavors of India’s favorite creamy spinach curry, Palak Paneer! This delightful dish is perfect for a quick and easy weeknight meal or special occasion.
Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon butter
– 1 cup cream
– Salt, to taste
– Red chili flakes, optional
Instructions:
1. In a blender or food processor, combine spinach, onion, garlic, and ginger. Blend until smooth.
2. Heat butter in a large pan over medium heat. Add the blended spinach mixture and cook for 5 minutes, stirring occasionally.
3. Add paneer cubes to the pan and stir gently to combine with the spinach mixture.
4. Pour in cream and season with salt. Simmer for 10-12 minutes or until the sauce thickens.
5. Serve hot, garnished with red chili flakes if desired.
Cooking Time: 20-25 minutes
Vegetable Biryani
Experience the flavors of India with this aromatic and delicious Vegetable Biryani recipe! This classic dish is a staple in many Indian households, made with a blend of spices, basmati rice, and an assortment of colorful vegetables.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (bell peppers, cauliflower, etc.)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the basmati rice according to package instructions. Set aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the onion and garlic; sauté until softened.
3. Add the carrot, potato, and mixed vegetables. Cook for 5 minutes or until tender.
4. Add the cumin powder, coriander powder, turmeric powder, and salt. Stir well.
5. Combine the cooked rice with the vegetable mixture. Mix gently.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Samosa
Samosas are a popular Indian snack or appetizer that can be enjoyed at any time of the day. This recipe for crispy samosas is easy to make and yields delicious results.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (e.g., potatoes, peas, onions, spices)
– Vegetable oil for frying
Instructions:
1. Combine flour, baking powder, and salt in a bowl.
2. Add ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a smooth dough.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Place a spoonful of filling in the center of each circle.
7. Fold the dough over the filling, forming a triangle or a cone shape.
8. Fry samosas in hot oil until golden brown (2-3 minutes).
9. Drain on paper towels and serve warm.
Cooking Time: 20-25 minutes
Gulab Jamun
This classic Indian dessert is a sweet treat that’s perfect for any occasion. Soft, fluffy dumplings soaked in a fragrant syrup of rosewater and cardamom will transport your taste buds to the streets of Old Delhi.
Ingredients:
– 1 cup milk powder
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Rosewater syrup (see below)
– Chopped pistachios or almonds for garnish
Rosewater Syrup:
– 1 cup sugar
– 1 cup water
– 2 tablespoons rosewater
– 1/4 teaspoon ground cardamom
Instructions:
1. Mix milk powder, flour, baking soda, and salt in a bowl.
2. Gradually add lukewarm water to form a smooth dough.
3. Cover and let it rest for 30 minutes.
4. Heat oil in a deep frying pan and fry dumplings until they float to the surface.
5. Drain excess oil and soak dumplings in rosewater syrup for at least 2 hours before serving.
6. Garnish with chopped nuts and serve chilled.
Cooking Time: 45-60 minutes (including resting time)
Rasgulla
Rasgulla is a popular Bengali sweet dish made from paneer (Indian cheese) soaked in sugar syrup. This recipe yields soft and juicy rasgullas that are perfect for any occasion.
Ingredients:
– 1 liter whole milk
– 1/2 cup vinegar
– 1/4 cup granulated sugar
– 1/4 cup water
– Food coloring (optional)
– Sugar syrup:
+ 1 cup granulated sugar
+ 1 cup water
Instructions:
1. Boil the milk and add vinegar to curdle it.
2. Strain the mixture through a cheesecloth or a fine-mesh sieve into a bowl. Let it cool and become paneer.
3. Knead the paneer until smooth and pliable.
4. Divide the paneer into small portions and shape each portion into a ball.
5. Soak the balls in sugar syrup for at least 2 hours.
6. Serve the rasgullas chilled, garnished with food coloring if desired.
Cooking Time: 2-3 hours (including soaking time)
Malai Kofta
A classic Indian dish, Malai Kofta is a flavorful vegetarian curry made with soft paneer dumplings and a rich tomato-based sauce. This recipe yields a creamy and aromatic curry that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 250g paneer (Indian cheese), crumbled
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water
– 1 tablespoon tomato puree
– 1 teaspoon cumin powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add garlic and ginger; sauté for another minute.
3. Add crumbled paneer and stir-fry until it’s lightly browned.
4. Add diced tomatoes, water, tomato puree, cumin powder, and salt. Mix well.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the sauce thickens slightly.
6. Garnish with fresh cilantro leaves and serve over basmati rice.
Cooking Time: 25 minutes
Pav Bhaji
This popular Indian street food dish originated in the bustling streets of Mumbai and is a flavorful mix of roasted vegetables, spices, and bread. With this recipe, you can easily recreate the magic at home.
Ingredients:
– 2 cups mixed vegetables (such as carrots, peas, potatoes, cauliflower, and onions)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon pav bhaji masala powder
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 4-6 buns (pav)
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the mixed vegetables in a non-stick pan with butter until they are tender.
2. Add diced onion, minced garlic, pav bhaji masala powder, cumin seeds, and salt to the roasted vegetables.
3. Mix well and cook for an additional 5 minutes or until the flavors meld together.
4. Butter the buns and toast them lightly.
5. Fill the toasted buns with the vegetable mixture and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Dhokla
A popular Gujarati dish, Dhokla is a fermented rice and lentil batter cooked to perfection. This recipe yields soft and fluffy Dhoklas with a tangy flavor.
Ingredients:
– 1 cup mixed lentils (toor dal and moong dal)
– 2 cups water
– 1/2 cup rice flour
– 1/4 teaspoon asafoetida
– 1/4 teaspoon baking soda
– 1/2 teaspoon lemon juice
– Salt, to taste
– Vegetable oil or ghee, for greasing
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours.
2. Drain the water and blend the lentils with 1 cup of fresh water until smooth.
3. Mix rice flour, asafoetida, baking soda, lemon juice, and salt into the lentil mixture.
4. Heat a non-stick pan or steamer with 1-2 inches of water. Grease it lightly with oil or ghee.
5. Pour the batter into the prepared pan or steamer. Cook for 12-15 minutes or until the Dhoklas are cooked and fluffy.
6. Serve hot with a dollop of butter, chutney, or a sprinkle of chopped cilantro.
Cooking Time: 12-15 minutes
Kheer
Kheer is a popular Indian dessert made with milk, rice, and sweet spices. This creamy cardamom-infused pudding is perfect for special occasions or as a comforting treat any time of the year.
Ingredients:
– 1 cup long-grain basmati rice
– 3 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 tablespoons ghee or unsalted butter
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set aside.
2. In a large saucepan, combine the milk, sugar, cardamom, and salt. Bring to a boil over medium heat.
3. Add the soaked rice to the boiling milk mixture. Reduce heat to low and simmer, covered, for 18-20 minutes or until the rice is cooked and creamy.
4. Remove from heat and stir in the ghee or butter until melted.
5. Let it cool slightly before serving warm or chilled.
Cooking Time: 25 minutes
Matar Paneer
A classic North Indian dish, Matar Paneer is a rich and creamy curry made with green peas, paneer (Indian cheese), and a blend of spices. This recipe is easy to make and perfect for a weeknight dinner or special occasion.
Ingredients:
– 250g paneer cubes
– 1 cup fresh or frozen green peas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter
– 2 tablespoons tomato puree
– 1 cup heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Heat butter in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions and cook until they’re translucent.
3. Add garlic, coriander powder, garam masala powder, and salt. Cook for 1 minute.
4. Add green peas and cooked paneer. Stir well to combine.
5. Pour in tomato puree and heavy cream. Bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the sauce has thickened slightly.
7. Garnish with fresh cilantro and serve with naan or rice.
Cooking Time: 20-25 minutes
Baingan Bharta
A popular North Indian dish, Baingan Bharta is a flavorful and aromatic curry made with roasted eggplants, onions, garlic, and spices. This simple recipe brings out the best of this beloved dish.
Ingredients:
– 2 large eggplants
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the preheated oven for 30-40 minutes, or until they are tender and charred.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add chopped onions, minced garlic, coriander powder, turmeric powder, red chili powder, and salt. Cook until the onions are translucent.
6. Mash the roasted eggplants with a fork and add them to the pan. Stir well.
7. Simmer the curry for 10-15 minutes or until it thickens slightly.
8. Garnish with fresh cilantro and serve hot over rice or with naan bread.
Cooking Time: 45-50 minutes
Masala Dosa
A classic South Indian dish, Masala Dosa is a savory crepe filled with spicy potatoes and onions. This recipe yields soft and flavorful dosas that are perfect for breakfast or as a snack.
Ingredients:
– 2 cups of rice flour
– 1/2 cup of maida (all-purpose flour)
– 1/4 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1/2 cup of lukewarm water
– Filling ingredients:
+ 2 large potatoes, boiled and mashed
+ 1 medium onion, finely chopped
+ 1 teaspoon of cumin seeds
+ 1/2 teaspoon of coriander powder
+ 1/4 teaspoon of turmeric powder
+ Salt to taste
– Vegetable oil for frying
Instructions:
1. Mix the rice flour, maida, baking soda, and salt in a bowl.
2. Gradually add the lukewarm water and mix until a smooth batter forms.
3. Heat a non-stick pan over medium heat.
4. Pour a ladle of the batter into the pan and spread it evenly to form a thin crepe.
5. Place a spoonful of the filling mixture in the center of the dosa.
6. Fold the dosa into a triangle or a rectangle shape.
7. Cook for 2-3 minutes, until the dosa is golden brown and crispy.
8. Repeat with the remaining batter and filling.
Cooking Time: 15-20 minutes
Idli Sambar
Idli sambar is a popular breakfast or snack option in South India, typically served with dosas and vadas. This flavorful and nutritious recipe combines the tender idlis (steamed rice cakes) with a rich and spicy sambar made with lentils and vegetables.
Ingredients:
For Idlis:
– 2 cups cooked rice
– 1/2 cup grated coconut
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– Water, as needed
For Sambar:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 tablespoon sambar powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Prepare the idlis according to package instructions.
2. In a large pan, sauté the onion, garlic, and tomato until the vegetables are tender.
3. Add the split red lentils, water, sambar powder, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are cooked through.
4. Serve the idlis with hot sambar and garnish with fresh cilantro.
Cooking Time: 30-40 minutes
Upma
Start your day with a warm and comforting bowl of Upma, a popular Indian breakfast dish made with semolina and spices.
Ingredients:
– 1 cup semolina (fine or coarse)
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Optional: chopped vegetables (e.g., onions, tomatoes), herbs (e.g., cilantro), or nuts (e.g., cashews) for added flavor
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the semolina and stir continuously for about 5 minutes, until it turns golden brown and has a nutty aroma.
3. Gradually add the water, stirring constantly to prevent lumps from forming.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the Upma thickens to your liking.
5. Season with salt to taste.
6. Serve hot, garnished with chopped herbs or nuts if desired.
Cooking Time: 15-18 minutes
Enjoy your delicious and easy-to-make Upma!
Besan Ladoo
A popular sweet treat from India, Besan Ladoos are crunchy and nutty cookies made with gram flour (chickpea flour) and a hint of cardamom. These bite-sized goodies are perfect for snacking or as a gift.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 cup ghee
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– Water, as needed
Instructions:
1. In a large mixing bowl, combine besan and sugar.
2. Add ghee and mix until the mixture resembles coarse breadcrumbs.
3. Add salt and cardamom powder; mix well.
4. Gradually add water to form a dough that holds its shape when pressed between your fingers.
5. Divide the dough into 6-8 equal portions.
6. Shape each portion into a ball and then flatten slightly into a disk shape.
7. Heat oil in a deep frying pan over medium heat. Fry Ladoos until golden brown, about 3-4 minutes per side.
8. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a culinary journey with these 20 authentic Sarla Dalal recipes! From classic dishes like Chole Bhature and Pav Bhaji, to innovative creations like Palak Paneer and Malai Kofta, this collection has something for every Indian food lover. Discover the secrets behind popular street foods like Samosa and Dosa, and treat your taste buds to a variety of flavors with recipes like Vegetable Biryani and Rajma Chawal. Whether you’re a beginner or a seasoned cook, these tried-and-tested recipes are sure to delight your senses.