Chettinad Egg Curry | Easy one-pot south indian recipe
Experience the spicy, aromatic magic of South India with this easy One-Pot Chettinad Egg Curry. This dish combines boiled eggs with a tasty, coconut-based masala just right for a quick family meal. The Suncasa Impact Pro Deep Kadhai one of the best cookware brands in India, makes it even simpler thanks to its even heat and deep sides. Ingredients (Serves 4) 6 eggs, boiled and peeled 2 tbsp oil 1½ tsp saunf (fennel seeds) 1 bay leaf 2 onions, finely chopped 2–3 green chillies, slit 2 tsp ginger-garlic paste 2 tomatoes, chopped ½ tsp haldi (turmeric) 1½ tsp red chilli powder 2 tsp coriander powder ¼ cup fresh grated coconut (or 2 tbsp desiccated coconut) ½ tsp black pepper 1 tsp garam masala (or Chettinad masala) Salt, as needed 1½ cups water Chopped coriander leaves For Masala Paste (optional, for more flavour): 1 tbsp coconut 1 tbsp khus khus (poppy seeds) 1 tbsp roasted chana dal (optional) 1 dry red chilli ½ tsp whole black pepper Easy Instructions Boil eggs, peel, and prick them lightly with a fork. Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for 2 minutes. Grind with a little water to make a paste. Heat oil in your Suncasa Stainless Steel Deep Kadai. Add bay leaf and saunf, then let them splutter. Add onions and green chillies. Fry till the onions are golden. Add ginger-garlic paste and fry for 1 minute. Add tomatoes, haldi, red chilli, coriander powder, and black pepper. Cook till tomatoes are soft. Add the ground masala paste and grated coconut. Fry for 2 minutes. Add salt and water. Mix well. Add the boiled eggs. Cover and cook on low flame for 8–10 minutes. Sprinkle garam masala and fresh coriander. Serve hot with rice, dosa, or roti! Pro Tip: Add a little coconut milk at the end for extra creaminess. This one-pot Chettinad Egg Curry is spicy, simple, and perfect for busy Indian kitchens, especially when made with a good quality cookware that distributes heat. Try out the new Suncasa Impact Pro Deep Kadhai for the perfect family meal.
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Dahi Aloo | Creamy, Tangy Potato Curry
Dahi Aloo is a tasty North Indian curry where soft potatoes blend in a simple spiced yogurt gravy. It’s quick, comforting, and perfect with roti or rice. We’re using the Suncasa Impact Pro Luxe Deep Kadhai with glass lid. Ingredients (Serves 4) 3 large potatoes (about 300g) 1 cup fresh curd/yogurt 2–2½ tbsp besan (gram flour) 1½ cups water 2 tbsp oil ½ tsp cumin seeds ⅓ cup onion, finely chopped 1 tsp ginger, finely chopped 1 tsp garlic, finely chopped 1 tsp green chili, finely chopped 7–8 curry leaves Pinch of hing ⅓ cup tomato, finely chopped ¼ tsp turmeric powder ¼–½ tsp red chili powder (as per taste) ½ tsp coriander powder Salt, to taste ½ tsp garam masala 2 tbsp fresh coriander leaves, chopped Instructions Boil potatoes till soft (you can pressure cook for 3–4 whistles). Peel and roughly crumble or cut them and keepaside. In a bowl, whisk curd and besan till smooth. Add 1½ cups water. Whisk again to form a thin, lump-free slurry. Set it aside. Heat oil in your Deep Kadhai, then add cumin seeds; let them crackle. Add onions; sauté till translucent. Add ginger, garlic, and green chili and fry for 30 seconds. Add curry leaves and hing; mix well. Add chopped tomatoes; cook till soft and oil separates (about 3–4 minutes). Add turmeric, red chili powder, coriander powder and mix well. Add crumbled potatoes and sauté for 2 minutes so potatoes are coated with masala. Pour Yogurt Mix, stirring quickly so the curd doesn’t split. Keep flame low and cook for 8–10 minutes till gravy thickens up. If it looks too thick, add a little water. Add salt and garam masala, and mix them well. Sprinkle fresh coriander to garnish it well. Serve hot with chapati, roti, or rice! Pro Tips: For richer taste, add a spoon of ghee at the end. Always use fresh curd because sour yogurt can curdle more easily. Adjust spice and water for your family’s liking. Making this creamy Dahi Aloo in premium quality kadhai can turn a simple home meal into a restaurant-style treat! If you’re searching for which kadhai to buy, Suncasa’s Impact Pro Luxe range is a top choice among best cookware brands in India!
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Haldi Sabzi | Comfort food from Jodhpur
If you’ve never heard about ‘Haldi ki Sabzi’, imagine a golden, aromatic, and nourishing winter dish. This Rajasthani treasure is packed with earthy flavor and vibrant health benefits. Let’s make this traditional recipe in a Suncasa Castella Frypan with Glass Lid, a premium frypan from one of the best cookware brands in India, known for its exceptional build and even heat distribution. Ingredients (Serves 5–6) 250g fresh haldi (turmeric roots) 80g ghee (about 6 tbsp), plus 2 tbsp extra 1 bay leaf 1 black cardamom 1 tbsp ginger, finely chopped 1 cup onion, finely chopped ½ tbsp green chili, chopped (adjust to taste) 1 tbsp garlic, chopped 1 tsp cumin seeds (jeera) 1 cup tomato, chopped 1 tsp salt (or to taste) ½ tsp red chili powder 1 tsp coriander powder 1 cup thick curd (yogurt), whisked 2 tsp besan (gram flour) ¼ cup green peas (fresh or frozen) ¼ cup spring onion, chopped 2 tbsp cashews 1 tbsp kasuri methi (dried fenugreek leaves) 1 tbsp fresh coriander, chopped How to Make It Wash the turmeric roots well and peel off the skin. Then, grate them using a regular grater. (Tip: Wear gloves to avoid haldi stains.) Heat around 5½ tablespoons (80g) ghee in your Suncasa Cast Iron Frypan on medium flame. Add the grated haldi and sauté for 4–5 minutes, till it turns golden and smells nice. Remove and keep aside. In the same pan, add 2 tablespoons ghee. Add bay leaf and black cardamom, let them crackle. Add chopped ginger and fry for a minute. Then, put in onions and cook until golden. Add green chili, garlic, and jeera. Fry for 1–2 minutes. Add tomatoes. Cook until they turn soft and the ghee leaves the sides (about 5 minutes). Add salt, red chili powder, and coriander powder. Mix well. In a small bowl, whisk curd with besan (gram flour) till smooth. Lower the flame and slowly add this to the pan, stirring so that curd doesn’t split. Add peas, spring onion, and cashews. Put back the roasted turmeric. Mix everything gently so haldi gets coated well in the masala. Cover with the glass lid and simmer on low for 8–10 minutes. Sprinkle kasuri methi and coriander leaves on top. Serve hot with phulkas, rotis, or rice. Pro tips: Adjust chili if you want less or more spice. Add some water if you’d like a thinner curry. Drizzle extra ghee for a richer taste. This haldi ki sabzi is not only healthy but also brings the authentic flavors of Rajasthan to your table, especially when served in a hot hammered casserole! The Suncasa Castella Frypan with Glass Lid is one of the top choices among premium cookware brands in India offering durability and aesthetics for your kitchen!
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Chicken Fajita | Easy to Cook
For times when you want to indulge in the juicy, flavorful chicken strips tossed with vibrant peppers & onions, there’s a magical dish called Chicken Fajita. It’s all pan-seared in an irresistible Indian-spiced marinade, a true crowd-pleaser. Today, we’re using the SUNCASA Castella Frypan, celebrated for its affordable yet premium quality and healthy cooking. Ingredients (Serves 4) 500g boneless chicken breast or thigh, cut into thin strips 2 tbsp oil (any neutral or olive oil) 1 large onion, sliced 1 large red bell pepper, sliced 1 large green bell pepper, sliced 1 tsp cumin powder 1½ tsp Kashmiri red chili powder (or paprika) 1 tsp coriander powder ½ tsp turmeric powder 2 tsp garam masala 4 garlic cloves, minced 1 inch ginger, grated 2 tbsp thick yogurt (for extra tenderness) Juice of ½ lime 1 tsp salt (adjust to taste) A handful of fresh coriander, chopped (for garnish) Warm tortillas or roti (to serve) How to Make It In a large bowl, combine yogurt, cumin, chili powder, coriander, turmeric, garam masala, ginger, garlic, lime juice, salt, and half the oil to form a marinade. Add chicken strips and toss well. Marinate for at least 20 minutes (up to 2 hours for best flavor). Heat the cast iron frypan on medium-high until just smoking. Add remaining oil. Add the sliced onions and bell peppers, and sauté for 3–4 minutes until tender yet crisp. Remove and set aside. Add the marinated chicken pieces to the same pan. Cook on high flame for 6–8 minutes, stirring now and then, until the chicken is fully cooked and gets a nice brown color on the edges. Return sautéed onions and peppers to the pan. Toss everything together on high heat for 2 minutes so flavors infuse, and vegetables stay crisp. Garnish with fresh coriander. Serve sizzling hot straight from your Suncasa cookware for a premium dining experience. Enjoy with warm tortillas, roti, or as part of a Suncasa dinner set spread. For Serving & Tips For extra flavour, add a sprinkle of chaat masala just before serving. The rustic charm of Suncasa’s affordable yet healthy cast iron fry pan locks in authentic taste, making these fajitas a showstopper at any meal. This one-pan Indian Chicken Fajita is ideal for quick weeknight dinners or gatherings with friends. We recommend using the latest Suncasa home and kitchen sets to elevate your cooking and dining experience.
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Butter Chicken | Quick and Easy Indian Style One-pot Recipe
Creamy, spiced, and deeply comforting, this Butter Chicken comes together in one pan in just 20 minutes. Ready to serve with rice or naan, and hassle-free thanks to the Suncasa Impact Pro Fry Pan. Ingredients (Serves 4) 1 tbsp oil 1 tbsp butter 1 onion, diced 1 tsp grated ginger 2 garlic cloves, minced 500 g boneless chicken (breast or thigh), cubed 4 Tbsp tomato paste (or ½ cup tomato sauce) 1 tsp garam masala 1 tsp cumin powder 1 tsp chilli powder or paprika 1 tsp fenugreek powder (optional) Salt & pepper, to taste 1 cup heavy cream (or half‑and‑half/yogurt mix) Fresh coriander, for garnish How to Make It Heat oil and butter in the stainless steel fry pan over medium heat. Dice onion on the SUNCASA Essentra Chopping Board, cook for 3–4 minutes until soft. Add ginger and garlic, cook 30 seconds. Add chicken, tomato paste, and all spices. Cook 5–6 minutes, stirring until chicken is cooked through. Stir in cream and simmer for 8–10 minutes until the sauce is rich and silky. Garnish with coriander. Serve hot with rice or naan. This Butter Chicken is a weeknight game-changer; rich and indulgent with minimal effort and cleanup. It’s very crucial to choose a good cookware that delivers smooth, even cooking and a luxurious sauce in under 20 minutes. We’d suggest trying the new Suncasa Impact Pro Fry Pan for it.
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Malai- Kofta | Easy to Cook One Pot Recipe
We’ve all once been bored of eating the same paneer-dish and needed something different. Enters malai kofta: creamy paneer-potato koftas in a rich tomato–cashew gravy, all made in one pan. Today we’re using the Suncasa Impact Pro Frypan for perfect golden koftas and silky gravy. Ingredients (Serves 4) 1) For the Koftas: 1 cup grated paneer 1 cup boiled, mashed potato 2 tbsp cornflour or besan ½ tsp garam masala Salt, to taste Oil or ghee for frying 2) For the Gravy: 1 tbsp ghee or oil 1 small onion, finely chopped 1 tsp ginger–garlic paste 2 tomatoes, pureed 10–12 cashews, soaked and blended into a paste ½ tsp turmeric 1 tsp Kashmiri red chilli powder 1 tsp garam masala Salt, to taste ¾ cup water or stock 2 tbsp cream or malai Fresh coriander, for garnish How to Make It Mix paneer + potato + cornflour + garam masala + salt. Shape into 8 small balls. Heat ghee/oil in your 304 stainless steel frypan and shallow-fry koftas until golden on both sides. Remove and set aside. In the same pan, add ghee and sauté onions until soft. Stir in ginger–garlic paste and cook for 1 min. Add tomato puree and cashew paste. Cook for 2–3 mins till oil separates. Add turmeric, chilli powder, garam masala, salt, and water. Stir and simmer 3–4 mins. Gently place koftas into the gravy. Simmer for 3–4 mins until they absorb flavour. Stir in cream, garnish with coriander, and serve hot. No need for extra pans; just one fry pan, one fancy dinner set, and pure yum. This one-pot 20-minute Malai Kofta recipe is your shortcut to restaurant-style dinner at home.
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Carrot & Pineapple Soup | A Sweet-Savory Twist for Healthy Eating
Looking for a light, comforting, and nutrient-packed soup? This Carrot and Pineapple Soup brings together the earthy sweetness of carrots and the zing of pineapple perfect for a wholesome lunch, a detox dinner, or even a light evening snack. And with the Suncasa Tri-Smart Saucepan, you get precise cooking control and faster results, ideal for delicate recipes like this. Ingredients (Serves 2–3) 2 medium carrots, peeled and chopped ½ cup chopped pineapple (fresh or canned, unsweetened) 1 small onion, chopped 1 garlic clove, minced ½ inch ginger, chopped 1 tsp olive oil or ghee Salt to taste Crushed black pepper, to taste 2 cups water or low-sodium vegetable stock Optional: a dash of lemon juice or fresh herbs for garnish How to Make It On your SUNCASA Essentra Chopping Board, slice onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. In your Tri-Smart saucepan, heat olive oil. Add chopped carrots and pineapple. Stir for a minute. Add water or stock, bring to a boil, then reduce to simmer. Cover and cook for 10–12 minutes, or until carrots are soft. Let it cool slightly. Use a blender or immersion blender to puree into a smooth soup. Return to the saucepan. Add salt and pepper to taste. Reheat gently if needed. Add lemon juice or garnish if desired. Perfect with a slice of multigrain toast or a handful of roasted seeds on top. This Carrot & Pineapple Soup is more than just a warm bowl; it’s the perfect balance of comfort and nutrition. Whether you're trying to eat clean, recover from a cold, or simply want something light and nourishing, this recipe hits the spot. P.S. We recommend cooking it in the Suncasa Tri-Smart Saucepan. Because great cookware doesn’t just cook food, it elevates your everyday meals into moments of care.
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Bread Upma | Easy to Cook DIY Dish
How many times have those last few slices of bread been left unused? When there's no sabzi, jam, or malai-chutney, Bread Upma comes to the rescue. It’s flavourful, fast, and transforms your leftover bread into a hearty, homestyle Indian breakfast or evening snack. And when cooked in the Suncasa Impact Pro Luxe Sautepan with Glass Lid, you get evenly crisped bread, perfectly sautéed spices, and mess-free cooking every time. Ingredients (Serves 2–3) 6 slices of day-old bread (whole wheat/multigrain recommended) 1 medium onion, finely chopped 1 small tomato, chopped (optional) 1–2 green chillies, chopped ½ tsp mustard seeds (rai) ½ tsp cumin seeds (jeera) A few curry leaves ¼ tsp turmeric Salt to taste 1 tbsp oil or ghee Juice of ½ lemon Fresh coriander, for garnish Optional: chopped capsicum, peas, or grated carrot How to Make It Cut bread into bite-sized cubes. Keep crusts if you like. Heat oil in your Suncasa sautepan. Add mustard seeds, let them splutter. Then add cumin, curry leaves, and green chillies. Sauté onions until translucent. Add tomatoes or other veggies, cook until soft. Add turmeric and salt. Sprinkle a little water if needed. Add bread cubes, toss gently to coat in the masala. Cook on medium heat for 3–4 minutes until bread edges are lightly crisp. Finish with a squeeze of lemon and garnish with coriander. Serve hot in a stylish SUNCASA Belly Shaped Casserole with chai, coffee, or plain dahi. Make It Your Own Add roasted peanuts or cashews for crunch Sprinkle pav bhaji masala for street-style vibes Use millet or multigrain bread for a healthier twist Bread Upma is proof that everyday ingredients can become comfort food with the right touch. And when you cook it in thoughtfully designed stainless steel cookware, the process feels just as good as the final dish.
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Ragi Beetroot Dosa | A Healthy Twist to Your Morning Routine
(2 min read | castella dosa tawa) If you’re looking to make your meals more colourful, gut-friendly, and nutrient-packed, this Ragi Beetroot Dosa is a great addition to your weekly menu. Made with calcium-rich finger millet and iron-loaded beetroot, it’s light, gluten-free, and high in plant-based fibre. Perfect for those searching for easy healthy Indian recipes or looking to explore millet-based meals. For this recipe, we’re using the Suncasa Castella Dosa Tawa. Ingredients (makes 6–8 dosas) 1 cup ragi flour (nachni) 1 small beetroot (grated or pureed) 2 tbsp rice flour ½ tsp cumin seeds Salt to taste Water as needed Oil or ghee for cooking Optional: chopped onions, coriander, green chillies, curry leaves How to Make It Grate or blend 1 small beetroot into a smooth puree. In a mixing bowl, combine: 1 cup ragi flour Beetroot puree 2 tbsp rice flour ½ tsp cumin seeds Salt to taste Water (enough for a thin, flowing batter) Mix well and rest the batter for 15–20 minutes. Heat the cast iron dosa tawa until hot. Drizzle oil, then pour batter from edges to center (like rava dosa). Do not spread with a ladle. Let it form lacy holes naturally. Cook on medium-high heat until edges crisp up. Add a few drops of ghee on top for flavour. Flip optionally or serve as a single-sided dosa. Serve hot with chutney or curd. This is one of those vegetarian healthy Indian recipes that brings together local ingredients and modern cooking ease. The Suncasa Castella Dosa Tawa ensures even heat distribution, helping the ragi dosa turn perfectly crisp without excess oil. It’s durable, easy to clean, and ideal for everyday healthy Indian cooking.
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