Maggi Bhuna Masala
RASEELA ALOO
Boiled potatoes cooked in rich Indian gravy. For days when you crave for the oh-so-delicious Aloo Puri.
PREPARATION TIME : 10 mins
COOKING TIME : 15 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Boiled Potatoes -500 g
Oil -1 tbsp
Cumin seeds -½ tsp
Red chilli powder -¾ tsp
Turmeric powder -½ tsp
Asafoetida powder -a pinch
Water -2 cups (300 ml)
Coriander leaves, chopped -3 tbsp
METHOD
1. Peel boiled potatoes, mash coarsely. Keep aside.
2. Add cumin seeds to hot oil in karahi. When it crackles, add MAGGI Bhuna Masala. Fry for 1 minute.
3. Add red chilli powder, turmeric powder and asafoetida powder. Fry for ½ minute. Add water and bring to a boil.
4. Add mashed potatoes and simmer till you get the desired consistency.
5. Garnish with coriander leaves. Serve hot.
RAJMAH LAZZATDAAR
Masaledaar red kidney beans, cooked with rich Indian flavours that will leave you asking for more.
PREPARATION TIME : 5 mins
COOKING TIME : 15 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Rajmah (Kidney beans) -200 g
Water -6 cups (750 ml)
Red Chilli powder -½ tsp
Turmeric powder -¼ tsp
Coriander leaves, chopped -3 tbsp
METHOD
1. Soak the rajmah in excess water for 5-6 hours or overnight. Wash the soaked rajmah well and pressure cook with water, for 10 – 15 minutes after the first whistle.
2. In a karahi, add the MAGGI Bhuna Masala and fry for a minute. Add the red chilli powder and turmeric powder and fry for another minute.
3. Add the cooked rajmah along with the liquid to the mix and stir well. Bring to a boil, and then simmer on medium flame for 10 minutes.
4. Serve hot garnished with coriander leaves.
PALAK CORN DELIGHT
A very nutritious combination of spinach and corn that tastes as good as it looks.
PREPARATION TIME : 10 mins
COOKING TIME : 15 mins
SERVES : 6
INGREDIENTS
MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack
Spinach -1 ½ kg
Oil -1 tbsp
Cumin seeds -1 tsp
Dry red chillies -2 pieces
Bay leaf -1 piece
Ginger, grated -1 tsp
Garlic, grated -1 tsp
Red chilli powder -1 tsp
Coriander powder -1 tsp
Corn kernels -200 g
Water -1 cup (150 ml)
METHOD
1. Blanch washed spinach in boiling water and cool. Finely chop the blanched spinach leaves.
2. Heat oil in a karahi, add cumin seeds. When they crackle, add dry red chillies and bay leaves.
3. Add ginger, garlic and sauté for 2-3 minutes .
4. Add MAGGI Bhuna Masala and fry for a minute. Add red chilli powder and coriander powder, and fry for a minute. Add corn kernels, mix well and sauté for 2 minutes.
5. Add chopped spinach. Saute for 5 minutes. Add water, cook on low flame for 2-3 minutes.
6 . Serve hot.
KOHLAPURI MUTTON CURRY
This hot mutton curry cooked with coconut and Indian spices is finger licking good.
PREPARATION TIME : 10 mins
COOKING TIME : 15-20 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Coconut, grated -1 ½ cups (approx. 105g)
Cloves -5 pieces
Cinnamon -1 piece
Whole black pepper -1 tbsp
Dry red chillies -4 pieces
Poppy seeds -1 tsp
Coriander seeds -1 tbsp
Aniseed -1 tsp
Mutton -750g
Potatoes -3, medium (cut into 4 pieces)
Water -2 cups(300 ml)
METHOD
1. In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.
2. In a pressure cooker, heat the coarsely ground spices for a minute. Add MAGGI Bhuna Masala & mutton and mix well. Fry for 5 minutes.
3. Add potatoes and water. Pressure cook on low flame for 5 minutes after the first whistle.
4. serve hot.
Visit here for more Maggi Bhuna Masala Recipes
Maggi Bhuna Masala
Boiled potatoes cooked in rich Indian gravy. For days when you crave for the oh-so-delicious Aloo Puri.
PREPARATION TIME : 10 mins
COOKING TIME : 15 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Boiled Potatoes -500 g
Oil -1 tbsp
Cumin seeds -½ tsp
Red chilli powder -¾ tsp
Turmeric powder -½ tsp
Asafoetida powder -a pinch
Water -2 cups (300 ml)
Coriander leaves, chopped -3 tbsp
1. Peel boiled potatoes, mash coarsely. Keep aside.
2. Add cumin seeds to hot oil in karahi. When it crackles, add MAGGI Bhuna Masala. Fry for 1 minute.
3. Add red chilli powder, turmeric powder and asafoetida powder. Fry for ½ minute. Add water and bring to a boil.
4. Add mashed potatoes and simmer till you get the desired consistency.
5. Garnish with coriander leaves. Serve hot.
Masaledaar red kidney beans, cooked with rich Indian flavours that will leave you asking for more.
PREPARATION TIME : 5 mins
COOKING TIME : 15 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Rajmah (Kidney beans) -200 g
Water -6 cups (750 ml)
Red Chilli powder -½ tsp
Turmeric powder -¼ tsp
Coriander leaves, chopped -3 tbsp
METHOD
1. Soak the rajmah in excess water for 5-6 hours or overnight. Wash the soaked rajmah well and pressure cook with water, for 10 – 15 minutes after the first whistle.
2. In a karahi, add the MAGGI Bhuna Masala and fry for a minute. Add the red chilli powder and turmeric powder and fry for another minute.
3. Add the cooked rajmah along with the liquid to the mix and stir well. Bring to a boil, and then simmer on medium flame for 10 minutes.
4. Serve hot garnished with coriander leaves.
A very nutritious combination of spinach and corn that tastes as good as it looks.
PREPARATION TIME : 10 mins
COOKING TIME : 15 mins
SERVES : 6
INGREDIENTS
MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack
Spinach -1 ½ kg
Oil -1 tbsp
Cumin seeds -1 tsp
Dry red chillies -2 pieces
Bay leaf -1 piece
Ginger, grated -1 tsp
Garlic, grated -1 tsp
Red chilli powder -1 tsp
Coriander powder -1 tsp
Corn kernels -200 g
Water -1 cup (150 ml)
METHOD
1. Blanch washed spinach in boiling water and cool. Finely chop the blanched spinach leaves.
2. Heat oil in a karahi, add cumin seeds. When they crackle, add dry red chillies and bay leaves.
3. Add ginger, garlic and sauté for 2-3 minutes .
4. Add MAGGI Bhuna Masala and fry for a minute. Add red chilli powder and coriander powder, and fry for a minute. Add corn kernels, mix well and sauté for 2 minutes.
5. Add chopped spinach. Saute for 5 minutes. Add water, cook on low flame for 2-3 minutes.
6 . Serve hot.
KOHLAPURI MUTTON CURRY
This hot mutton curry cooked with coconut and Indian spices is finger licking good.
PREPARATION TIME : 10 mins
COOKING TIME : 15-20 mins
SERVES : 4
INGREDIENTS
MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
Coconut, grated -1 ½ cups (approx. 105g)
Cloves -5 pieces
Cinnamon -1 piece
Whole black pepper -1 tbsp
Dry red chillies -4 pieces
Poppy seeds -1 tsp
Coriander seeds -1 tbsp
Aniseed -1 tsp
Mutton -750g
Potatoes -3, medium (cut into 4 pieces)
Water -2 cups(300 ml)
METHOD
1. In a karahi, dry roast grated coconut, cloves, cinnamon, whole pepper, red chillies, poppy seeds, coriander seeds and aniseed, till coconut is golden brown. Cool and grind coarsely.
2. In a pressure cooker, heat the coarsely ground spices for a minute. Add MAGGI Bhuna Masala & mutton and mix well. Fry for 5 minutes.
3. Add potatoes and water. Pressure cook on low flame for 5 minutes after the first whistle.
4. serve hot.
Visit here for more Maggi Bhuna Masala Recipes