Biryani at Home: Step-by-Step Guide for Dum Biryani in a Deep kadai
Dum biryani gets its rich aroma and perfect texture when cooked slowly in the right cookware. A SunCasa deep kadai made with 304 food-grade stainless steel helps distribute heat evenly, making it ideal for layering rice and masala during dum cooking. With its durable build and deep design, it’s perfect for preparing authentic biryani and everyday Indian dishes at home.
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South Indian Staple Recipes Using SunCasa Cookware
Authentic South Indian dishes like dosa, sambhar, uttapam, and rasam depend not only on recipes but also on the right cookware. Using durable cast iron and 304-grade stainless steel cookware helps distribute heat evenly and preserves traditional flavors. SunCasa cookware, especially the cast iron dosa tawa, makes it easier to recreate classic South Indian meals with consistent results at home.
Learn moreKada Prasad | Simple and Quick
Warm, comforting, and deeply spiritual, Kada Prasad is a sacred offering prepared with devotion and simplicity. Cooked in our Impact Pro Luxe cookware, every spoonful stays pure, wholesome, and authentic. Ingredients (Serves 4–5) Water – 2.5 cups Sugar – 1 cup Kesar (saffron) – 12 to 15 strands Ghee – 1 cup Wheat flour (atta) – 1 cup Mixed dry fruits (cashews, almonds, pistachios), chopped – 1/2 cup View this post on Instagram A post shared by Omkar Pawar (@pawar_omkar) How to make it: Place the Suncasa Impact Pro Luxe Casserole on low flame and add water, sugar, and saffron. Stir until the sugar dissolves completely and let the syrup come to a gentle boil. Keep aside. Heat the Suncasa Impact Pro Luxe Sauté Pan on low flame and add a little ghee. Add chopped cashews, almonds, pistachios, and roast until evenly golden. Remove and set aside. Place the Suncasa Impact Pro Luxe Flat-Bottom Kadai on low heat and add ghee. Add wheat flour and roast slowly, stirring continuously until aromatic and golden brown. Gradually pour the hot sugar syrup into the roasted atta, stirring gently to avoid lumps. Continue mixing until the kada prasad turns smooth, glossy, and thick. Add the roasted dry fruits and mix evenly. Transfer into the Hammered Casserole, garnish, and serve warm. When cooked with the right techniques and pure ingredients, it carries the same warmth and sanctity as the prasad served in Gurudwaras.
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Moong Dal Dosa and Cheesy Bombs | Castella Cast Iron
We all have those days where we crave something comforting and traditional, like a crispy dosa. But then we might also want something indulgent like a cheese-filled snack. What if one healthy batter could give you the best of both worlds? Let’s dive into how you can master these two distinct dishes using one simple batter and the power of SUNCASA Castella. Ingredients: Moong Dal Batter Moong Dal (Yellow Split Gram): 1 cup (Note: It will double to about 2 cups after soaking) Cumin Seeds: 1 tsp Green Chillies: 2 (adjust for spice preference) Garlic: 6 cloves Ginger: ½ inch piece Water: ½ cup (adjust to get a smooth, pouring consistency) Salt: To taste Cheesy Bombs (Appe) Cheese: Small mozzarella cubes Oil: For greasing the appe pan Crispy Dosa Cooking Fat: Coconut oil or ghee Toppings: Gunpowder (Podi) masala Filling: Aloo masala (spiced potato filling) Side: Coconut chutney View this post on Instagram A post shared by Sanjana Das (@sanjanatries) How to make: Preparing the Batter 1. Soak: Wash the moong dal thoroughly and soak it in water overnight, or for at least 3 hours. We used the FESTA Insulated casserole for this. This softens the lentils and makes them easier to digest.2. Blend: Drain the water. Add the soaked dal to a blender along with the cumin seeds, green chillies, garlic, and ginger. 3. Grind: Add about ½ cup of water and grind everything into a smooth, fine batter. The consistency should be similar to a pancake batter, not too runny, not too thick. Add salt to taste and mix well. Cheesy Moong Dal Bombs 1. Heat the Pan: Place your SUNCASA Cast Iron Castella Appe Pan on medium heat. Add a few drops of oil into each hollow cavity. 2. Pour Base Layer: Once the pan is hot, pour a spoonful of batter into each cavity, filling it only halfway. 3. Add the Surprise: Place a small cube of mozzarella cheese into the center of the wet batter in each cavity. 4. Cover: Pour a little more batter on top to cover the cheese completely. 5. Cook and Flip: Let them cook for 2-3 minutes until the bottom is golden brown. Using a skewer or a small spoon, gently flip each bomb over.6. Finish: Cook for another 2 minutes until the other side is golden and the cheese inside has melted. Serve hot for that satisfying cheese pull! Crispy Moong Dal Dosa1. Prep the Tawa: Heat your cast iron dosa tawa on medium-high heat. Drizzle a little oil and wipe it with a tissue or a cut onion to season the surface. 2. Spread: Pour a ladleful of the batter into the center of the tawa. Using the back of the ladle, spread the batter in a circular motion, moving outward to form a thin, large circle. 3. Season: Drizzle a teaspoon of ghee or coconut oil around the edges and on top of the dosa. 4. Add Flavor: Sprinkle a generous amount of Podi (gunpowder masala) over the dosa. Place a scoop of aloo masala in the center. 5. Crisp Up: Let it cook until the base turns golden brown and crispy. You’ll see the edges starting to lift off the tawa naturally. 6. Fold and Serve: Fold the dosa over the filling and remove from heat. Serve immediately with fresh coconut chutney. Unlike chemically coated non-stick pans that wear out, cast iron gets better with age. It enriches your food with iron, holds heat longer to save fuel, and provides a natural non-stick surface that makes flipping dosas and appe effortless. By investing in high-quality pieces like the Castella Dosa Tawa and Appe Pan, you aren't just buying cookware; you're upgrading your lifestyle to be healthier and more sustainable.
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Jalebi Rabdi Recipe: A Crispy, Creamy Indian Dessert You Can Make at Home
Few Indian desserts can match the irresistible charm of hot jalebis paired with rich, creamy rabdi. This timeless combination brings together crisp sweetness and luxurious texture in every bite. Whether you're celebrating a festival, hosting guests, or simply satisfying a sweet craving, this Jalebi Rabdi recipe is the perfect choice. With simple ingredients and the right cookware, making authentic jalebi with rabdi at home is easier than you think. Let’s dive into this delicious recipe step by step. Why Jalebi Rabdi Is So Loved Jalebi and rabdi are individually iconic Indian sweets, but together they create a truly unforgettable dessert experience. Freshly fried jalebis, soaked in a saffron-infused sugar syrup, offer the perfect crunch, while chilled rabdi adds richness and depth. The contrast between warm, crispy jalebi and creamy rabdi makes this dessert a favourite during festivals such as Diwali, Holi, Eid, and weddings. The best part is that with a reliable cookware range like SUNCASA, you can recreate this restaurant-style dessert right in your own kitchen. Ingredients for Jalebi Before starting this homemade jalebi, gather all the ingredients. For the Jalebi Batter 1 cup all-purpose flour (maida) 1 tbsp ghee 1 tsp fruit salt (Eno) Water as required These are the essential ingredients for jalebi that help create a smooth and airy batter. For Sugar Syrup (Chasni) 1 cup sugar 2.5 cups water 12–15 saffron strands ½ tsp cardamom powder For Rabdi 2 cups full-fat milk ½ cup milk powder ¼ cup sugar (adjust to taste) ½ cup chopped almonds and pistachios A few saffron strands for garnish For Frying Ghee or oil as required Step-by-Step Jalebi Rabdi Recipe Step 1: Prepare the Sugar Syrup A perfect jalebi depends heavily on a well-balanced sugar syrup. Take the stainless steel saucepan and place it over medium heat. Add sugar, water, saffron strands, and cardamom powder. Stir continuously until the sugar dissolves completely. Allow the mixture to boil until it reaches a light one-string consistency. To test, place a drop between your thumb and forefinger. When pulled apart, a thin thread should form. Once ready, switch off the flame and keep the syrup warm. Warm syrup allows the jalebis to absorb sweetness evenly while maintaining their crisp texture. Step 2: Make the Jalebi Batter Recipe The secret to a great jalebi batter recipe lies in achieving the right consistency. In a mixing bowl, combine flour, ghee, and fruit salt. Slowly add water while whisking continuously. The batter should be smooth, lump-free, and thick enough to hold its shape while being easy to pipe. Transfer the prepared batter into a piping bag or squeeze bottle with a narrow nozzle. This will help create the signature spiral shape of jalebis. A properly prepared batter ensures that your jalebi recipe turns out crispy on the outside and light on the inside. Step 3: Fry the Jalebis Heat ghee or oil in a deep kadai over medium-high heat. To check if the oil is ready, drop a small amount of batter into it. If it rises immediately with bubbles, the temperature is perfect. Carefully pipe the batter directly into the hot oil in circular spirals. Try to maintain even spacing for uniform cooking. Then fry until the jalebis turn golden and crisp on both sides. Avoid overcrowding the pan, as this can lower the oil temperature and affect crispness. Once fried, remove the jalebis using a slotted spoon and immediately transfer them to the warm sugar syrup. Allow them to soak for about one minute so they absorb the syrup while remaining crunchy. Remove and place them on a serving plate. Step 4: Prepare Rich and Creamy Rabdi No jalebi with rabdi is complete without a thick and flavourful rabdi. Using the sauté pan, pour in the milk and add milk powder. Stir thoroughly to avoid lumps. Place over medium heat and bring the milk to a gentle boil. Add sugar and continue stirring frequently. Allow the mixture to reduce slowly for approximately 15–20 minutes. As the milk thickens, it develops a rich, creamy texture that defines authentic rabdi. The heavy-duty stainless steel construction of the SUNCASA sauté pan ensures even heat distribution, preventing scorching while helping the milk reduce consistently. Once the rabdi reaches your desired consistency, remove it from the heat and allow it to cool slightly. Why the Right Cookware Matters Traditional Indian desserts require precision and consistent heat control. The SUNCASA Impact Pro Luxe Saucepan is designed using premium food-grade stainless steel and features: Even heat distribution Impact-forged heavy bottom Stay-cool handles Easy cleaning and maintenance Compatibility with gas, induction, ceramic, and oven cooking These features make it ideal not only for preparing sugar syrup and rabdi but also for everyday cooking tasks. When making desserts like homemade jalebi, consistent heating plays a crucial role in achieving perfect textures and flavours. Plating and Serving Now comes the most enjoyable part. Arrange the syrup-soaked jalebis on a serving plate. Generously pour warm or chilled rabdi over them. Garnish with chopped almonds, pistachios, and saffron strands. The result is a stunning dessert featuring crispy jalebis layered with creamy rabdi, creating a beautiful balance of texture and flavour. Serve immediately for the best experience. Tips for Perfect Homemade Jalebi Tip Why It Matters Keep the syrup warm Helps jalebis absorb sweetness evenly Maintain medium-high oil temperature Ensures crisp texture Use a smooth batter Creates uniform spiral shapes Avoid over-soaking Preserves crunch Reduce rabdi slowly Develops richer flavour and texture Following these simple tips can elevate your jalebi recipe from good to exceptional. Final Thoughts This classic Jalebi Rabdi Recipe proves that creating festive Indian desserts at home does not have to be complicated. With the right ingredients for jalebi, a well-prepared jalebi batter, and dependable cookware like the SUNCASA Impact Pro Luxe Saucepan, you can enjoy authentic jalebi with rabdi whenever you like. Bring home the joy of traditional Indian sweets and explore the complete SUNCASA cookware collection to make every recipe easier, more enjoyable, and truly memorable.
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Three Easy Rajasthani Lunch Recipes | Step-by-Step Guide
Bring the vibrant flavors of Rajasthan into your kitchen with this guide to a classic thali. This collection of traditional Rajasthani recipes offers a journey through rich, aromatic dishes that are a cornerstone of Indian cuisine. With the help of the SUNCASA Tri Smart Cookware range, where the sturdy three-layered clad metal triply construction meets soulful cooking, we will cover three signature dishes: the rich and sweet Moong Dal Halwa, the creamy and savory Malai Pyaaz ki Sabzi, and the tangy Rajasthani Kadhi Pakoda.Ingredients:Moong Dal Halwa Ingredients 1 cup yellow moong dal, soaked for 3–4 hours ½ cup ghee 2 cups warm milk ¾ cup sugar ½ tsp cardamom powder A handful of chopped nuts (almonds, pistachios) Malai Pyaaz ki Subzi 10–12 small onions (pearl onions) 2 tbsp ghee ½ tsp cumin seeds 1 tsp ginger-garlic paste 8–10 cashews, blended with 2 tbsp milk to make a paste ¼ cup plain curd (yogurt), whisked ½ cup milk ¼ cup heavy cream (malai) Spices: ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, salt to taste ¼ tsp garam masala Fresh coriander for garnish Rajasthani Kadhi Pakoda 1 cup besan (gram flour) 1 medium onion, finely chopped 1 green chilli, finely chopped ½ tsp ajwain (carom seeds) A pinch of baking soda Salt to taste Water, as needed to make a thick batter Oil for deep frying 1 cup curd (sour yogurt is preferred) 2 tbsp besan (gram flour) 3 cups water Spices: ¼ tsp turmeric powder, ½ tsp red chilli powder, salt to taste 1 tbsp ghee ½ tsp mustard seeds ½ tsp cumin seeds 2 dried red chillies A pinch of hing View this post on Instagram A post shared by Nirali Choksi | Home Chef (@niralichoksi_) How to make it: Moong Dal Halwa Drain the soaked moong dal completely and grind it into a coarse paste without adding water. Heat ½ cup of ghee in the SUNCASA Tri Smart Frypan on low heat. Add the moong dal paste. Roast the dal on low heat, stirring continuously, until it turns golden brown and releases a rich, nutty aroma. This may take 25-30 minutes. Pour in 2 cups of warm milk and continue to stir, cooking until the milk is fully absorbed by the dal. Add ¾ cup of sugar, ½ tsp of cardamom powder, and the chopped nuts. Mix well. Continue cooking and stirring until the halwa thickens and begins to leave the sides of the frypan. Serve warm. Malai Pyaaz ki Sabzi In the SUNCASA Tri Smart Frypan, heat 2 tbsp of ghee. Sauté the small onions until they are golden brown and slightly soft. Remove them from the pan and set aside. In the same frypan, add ½ tsp of cumin seeds. Once they sizzle, add 1 tsp of ginger-garlic paste and sauté for a minute. Add the powdered spices: turmeric, coriander, chilli powder, and salt. Cook for another minute. Stir in the cashew paste and cook until the oil starts to separate. Lower the heat and slowly add the whisked curd, stirring constantly to prevent it from curdling. Pour in the milk and cream, stirring gently to combine. Let the gravy simmer for 5-7 minutes. Add the sautéed onions back into the gravy and cook for another 2-3 minutes until everything is well combined and the gravy is creamy. Finish with a sprinkle of garam masala and fresh coriander. Kadhi Pakoda In a bowl, mix 1 cup of besan, chopped onion, green chilli, ajwain, salt, and a pinch of baking soda. Add a little water at a time to form a thick batter. Heat oil for frying and drop spoonfuls of the batter into the hot oil. Fry until the pakodas are golden and crisp. Drain and set aside. In a large bowl, whisk 1 cup of curd with 2 tbsp of besan until smooth. Add 3 cups of water, turmeric powder, chilli powder, and salt. Whisk again to ensure there are no lumps. Pour this mixture into the Tri Smart Kadai. Bring it to a boil over medium heat, stirring frequently. Once it boils, reduce the heat and let it simmer for about 20 minutes, allowing the kadhi to thicken and the raw taste of besan to cook out. Add the fried pakodas to the simmering kadhi and cook for another 5-7 minutes, so they absorb the flavors. Next, prepare the Tadka. Heat 1 tbsp of ghee in the SUNCASA Tri Smart Tadka Pan. Add mustard seeds, cumin seeds, dried red chillies, and a pinch of hing. Once the seeds crackle, pour this tempering over the finished kadhi. The triple-layer construction provides superior heat control, helping you master everything from slow-roasting halwa to simmering a delicate kadhi. Creating authentic recipes like this Rajasthani lunch is a rewarding experience; and using the right tools, enhances the process and ensures delicious results.
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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 flavour-packed dish combines boiled eggs with a rich coconut-based masala, creating a hearty meal that's perfect for busy weeknights and family gatherings alike. The best part? You can recreate this authentic dish in a single kadhai, reducing both cooking time and cleanup. Using the Suncasa Impact Pro Deep Kadhai makes the process even easier thanks to its even heat distribution, deep cooking surface, and durable stainless-steel construction. Why You'll Love This One-Pot Chettinad Egg Curry Chettinad Egg Curry is a wonderful balance of spice, aroma, and creamy coconut flavours. Unlike many elaborate South Indian curries, this version is designed for convenience without compromising on taste. Whether served with steamed rice, dosa, appam, parotta, or roti, this curry makes a wholesome and satisfying meal. The one-pot method ensures all the flavours blend beautifully while keeping kitchen work to a minimum. Ingredients (Serves 4) Main Ingredients 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 Step 1: Prepare the Eggs Boil the eggs, peel them, and lightly prick them with a fork. This allows the curry flavours to seep into the eggs while cooking. Step 2: Make the Masala Paste Dry-roast coconut, khus khus, chana dal, red chilli, and pepper for about 2 minutes until aromatic. Grind with a little water to form a smooth paste. Step 3: Build the Curry Base Heat oil in your Suncasa stainless steel deep kadhai. Add bay leaf and saunf and allow them to splutter. Add onions and green chillies. Fry until the onions turn golden brown. Add ginger-garlic paste and sauté for 1 minute. Step 4: Add the Spices Add tomatoes, haldi, red chilli powder, coriander powder, and black pepper. Cook until the tomatoes become soft and the oil starts separating. Step 5: Add the Coconut Mixture Add the prepared masala paste along with the grated coconut. Fry for another 2 minutes to deepen the flavours. Step 6: Simmer the Curry Add salt and water. Mix well and gently add the boiled eggs. Cover and cook on low flame for 8–10 minutes. Step 7: Finish and Serve Sprinkle garam masala and fresh coriander leaves. Serve hot with rice, dosa, appam, or roti. Pro Tip Add a little coconut milk at the end for extra creaminess and a richer flavour profile. Why the Suncasa Impact Pro Deep Kadhai Is Perfect for This Recipe One-pot recipes require cookware that can handle sautéing, simmering, and slow cooking without creating hot spots. The Suncasa Impact Pro Deep Kadhai is specifically designed for versatile Indian cooking. Its deep design comfortably accommodates curries, gravies, and one-pot meals while preventing spills during stirring and simmering. The glass lid helps retain moisture and allows you to monitor cooking without lifting the cover repeatedly. Whether you're preparing everyday curries or elaborate festive dishes, this kadhai offers the reliability needed for consistent cooking results. Suncasa Impact Pro Range The Suncasa Impact Pro range is built to meet the demands of modern Indian kitchens while ensuring healthy and efficient cooking. Made with 304 Grade Stainless Steel Crafted using premium 304-grade stainless steel, the cookware offers excellent food safety and durability. This high food-grade material resists rust and corrosion while maintaining its shine for years. Even Heat Distribution The impact-forged heavy bottom ensures uniform heat distribution throughout the cooking surface. This helps prevent food from burning and supports consistent cooking results. Stay Cool Handles Ergonomically designed stay-cool handles provide a comfortable grip and make handling the cookware safer during cooking. Multi-Cooktop Compatibility The cookware works seamlessly across gas stoves, induction cooktops, ceramic hobs, and even ovens, offering flexibility for every kitchen setup. Easy to Clean The stainless-steel construction allows for easy maintenance and quick cleaning after cooking, making it ideal for daily use. Built for Long-Term Performance Its heavy-duty construction ensures strength, stability, and durability, making it a dependable addition to your cookware collection. Conclusion This One-Pot Chettinad Egg Curry brings together the authentic flavours of South Indian cuisine with the convenience of modern cooking. Rich spices, creamy coconut, and perfectly simmered eggs create a comforting meal that the entire family can enjoy. When paired with the Suncasa Impact Pro Deep Kadhai, preparing this classic dish becomes even more effortless. Its premium stainless-steel construction, even heating, and versatile design help you achieve delicious results every time.
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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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