3 Bell Peppers & Indian Cottage Cheese (Paneer) Stir Fry

Some days ago I had a discussion on a food group on FB about the excess of Paneer dishes in the menus of Indian restaurants and wondered if more seasonal veggies can be incorporated for the vegetarian clientele. There was a heated protest in favor of Paneer. Now, I love paneer but don’t really like the rich gravies or masalas in which it is prepared and served in the restaurants. A personal choice.

This is my variation of Kadai paneer though unlike the restaurant style recipe this doesn’t have a semi dry gravy and green capsicum. I love sweet bell peppers but I dislike the green capsicum.  I use a lot of sweet peppers in various dishes, add them to sauces, salads, stir fry and this version of kadai paneer or paneer stir fry is not only delicious but healthy too. Different colored bell peppers taste different and have dofferent nutritional values so using them all makes the dish more healthy. Red bell peppers have the highest amount of Vitamin C and many phytochemicals and twice the amount of beta carotene than the green capsicum. The yellow one is slightly sweet, orange one a bit more and the red one is the sweetest.  I roast, char, grill, saute the bell peppers as per the requirement of the dish or just use them raw. Bell peppers taste wonderful when slightly roasted or warmed. It really brings out their smoky flavor. Look up my recipe of a Warm Salad with Peppers and  roasted potatoes.

I seldom buy Paneer from the market and prefer to make it at home. The whey is used to kneed wheat flour or cook daals etc. Sometimes I just add a little lemon or sugar and drink a cup full. It tastes good and is full of healthy nutrients too.

Fresh paneer is creamy and light and can be incorporated in many dishes even salads.

Here’s how I make the cottage cheese or paneer at home.

Ingredients :

Full fat milk – 1 liter

Juice of a lemon –  2-3 tbsp

This is made from 1/2 L of full fat milk. 1 L will give approximately 200 gm of good quality paneer.

Method :

Heat the whole full fat milk in a pot and just as the top layer begins to wrinkle and the boiling stage starts turn the flame low and slowly add lemon juice little by little. Keep stirring constantly as you add lemon juice till you see the milk curdle and the greenish whey will separate from the cheese curd. If the liquid is still white you need to add a little more lemon juice till all the cheese curd separates from the whey and the whey is clear. Turn off the flame. Let it rest for 5 minutes.

Keep a strainer covered with cheese cloth ready on a pot and transfer the contents slowly so that the whey gets drained and you are left will sticky soft cheese curd or chena. Give it a rinse under filtered tap water to get the lemony taste out.

Press it a little with the back of a ladle to remove excess liquid and then transfer it to a cheese cloth.  Squeeze a little and give it a shape with a flat spatula and then press it with a heavy object. Remove the excess water and once done keep it in the fridge to set for an hour or two. Take it out and remove on a plate from the cheesecloth. Cut into cubes to add to any vegetable, salad or curry.

You can use the crumbled cheese or chena if making a filling or scrambled paneer burji.

You can refrigerate the paneer block in an airtight container or in a bowl of cold water for 2-3 days.

Always use full fat milk for best results. You can use white vinegar or curd as a souring agent. Each agent will constitute its own taste. Rinsing always gets that out of the paneer and it can be used to make even the sweets like sondesh, rasgulla etc. I have the nolen gurer sondesh recipe for you.

Once the paneer is ready use it for this recipe of Kadhai paneer or cottage cheese stir fry.

Ingredients : 

Red, Orange and Yellow Bell Peppers – 1 each (Medium size)

Homemade cottage cheese / paneer –  200 gm (approx)

Red Onion – 2 medium size

Plum tomato – 2 ( I deseed it)

Salt – as required

Ginger julienne – from 1/2 inch fresh ginger

Coriander seeds  – 1 tbsp

Cumin seeds  – 1 tbsp

Whole red chilies – 1-2 broken pieces

Asafoetida powder – a pinch

Kasuri Methi – 1/2 tbsp

Turmeric powder – 1/4 tsp

Freshly crushed black pepper powder – 2-3 pinches (Optional)

Fresh coriander leaves ( chopped fine with tender stems) 1 tbsp

Olive Oil – 2 tbsp or Ghee -2 tbsp ( I love its flavor more)

Method – 

Wash, deseed and dice the bell peppers into cubes. (Cutting them in strips makes them cook faster. If you cut them in strips make sure to do that with all the other veggies and paneer too)

Dice the tomatoes into same size cubes.

Cut the medium size onions into four cubes and gentle peal the layers.

Dry roast the cumin seeds, coriander seeds and broken whole red chilies till they begin to give out a nice mild aroma. Coarsely grind them with mortar and pestle. Keep aside.

Heat a little Olive oil / Ghee in a thick bottom kadhai or wok and add asafoetida and slit green chili along with the onions. Stir fry the onions on high flame till lightly browned and translucent but crisp then add the bell peppers and give them a nice stir so that they are lightly roasted and warmed but not soft. Add the tomatoes and stir. Don’t over cook them. Add the dry ground masala, turmeric powder, kasuri methi, salt, crushed peppercorns and ginger julienne. Stir properly. We need to keep the crunch in the veggies so do not overcook. Add freshly chopped coriander leaves and stir.

Add the paneer cubes and gently toss so that the paneer retains its shape. Once the paneer is coated with the masala properly, garnish with more freshly chopped coriander leaves.  Turn off the heat and keep it covered so it absorbs the flavors from the peppers and other veggies.

Serve hot with chapatis, lachcha paratha, naan or use it as a topping on toast. I use this as a filling for a roll too.

You will love the delicate sweetness of the bell peppers and the spicy flavors from the fresh masalas. The paneer gives the soft creamy flavor to the dish which is absolutely divine.  I can bet that this will taste much better than the usual kadhai paneer we make. Do try this recipe and let me know how did it come out for you.




Bhajani Thalipeeth With Fenugreek Leaves And Green chilli Thecha

Bhajane in Marathi means ‘to dry roast’ . This flatbread is made with roasted multi-grain flours.  Every Maharashtriyan household will have their own recipe and proportions of Bhajani but basic recipe has whole grains, legumes and spices in some cases.  This nutritious flour can be used to whip up many delicious recipes like thalipeeth, variety of vadi, crackers etc.


The thalipeeth flour or bhajani as it is known in Maharashtra is made with

1/2 Cup – Jowar (Sorghum) flour
1/2 Cup – Bajra (Pearl Millet) flour
1/4 Cup- Ragi (finger millet) flour
1/4 Cup – Wheat flour
1 Cup – Chana Dal (Split chickpeas)
1/2 Cup – Urad Dal (split and skinned Indian black lentil)
2 Tablespoon – Coriander Seeds

1 Teaspoon – Cumin seeds

To make the Bhanjani, dry roast all the ingredients one by one till their color changes slightly and a nice roasted aroma starts coming. Be careful not to burn them. Grind them together in a food processor or grinder. Put it in air tight box and it will stay for a long time.

Fresh Fenugreek leaves are in season these days and I have used them for this variation of basic thalipeeth . You can use a variety of vegetables like cabbage, spinach, cauliflower, cucumber, carrot etc.

You can easily grow methi in pots and use the micro-greens in various recipes including this one.


Methichi Talipeeth 

Ingredients :

Bhajani – 1 Cup

Fresh fenugreek leaves – 1/2 cup (finely chopped)

Onion (small) – 1 (chopped fine)

Green Chilli – 1-2 ( chopped fine )

Coriander greens – 2 tablespoon ( chopped fine)

Salt – to taste

Red chilli powder – to taste ( 1/4 tsp)

Ajwain – 1/4 tsp

Ginger- garlic – 1 tsp ( chopped fine/optional)

Water to kneed the dough

Oil for cooking

Steps – 

In a large plate mix the bhanjani flour ,salt, red chilli powder, ajwain, chopped onion, fenugreek leaves, coriander leaves, ginger-garlic, chopped green chilies and rub with fingers. The moisture will be released from the veggies. Slowly add water to make a soft dough. It will be very sticky so use a few drops of oil to bring everything together in a smooth dough. You do not need to kneed the dough to much. It will not make the thalipeeth crisp if you do.

Make 2-3 balls from the prepared dough. The size wil depend on the quantity and number of thalipeeth you need.

Traditionally thalipeeth is made by patting the dough ball with wet fingers till it takes a the shape of a flatbread or roti. You can use two small plastic sheets or cling wrap squares to make the process easy. Just grease the sheets a little and place the dough ball on one sheet. Cover with the other and roll like a roti with a rolling pin or pat with fingers to shape it.

Make a few small holes in the thalipeeth for even cooking.

Heat a non stick tawa and grease it a little with oil. Place the thalipeeth on it carefully.

Put a few drops of oil in the holes and around the thalipeeth and let it cook covered on medium heat.  You can smear some water on the top side of thalipeeth so that it doesn’t dry out.

Once one side is nicely roasted flip the thalipeeth. add a few more drops of oil around the edges and let it roast properly. You’ll hear the sizzling sound when its done.

Once crisp from both the sides take it out in a plate and serve with mirchi kathecha, dry garlic chutney, curd, coriander chutney etc. Use fresh homemade white butter/ghee or yellow butter to enhance its taste.

I made some fresh thecha to go with this crisp flavorful thalipeeth

Here’s how I did it.

Hirvya Mirchi cha Thecha ( Green chilli thecha) 

This is one of my favorite chutneys made just with green chilies and raw garlic pods. Thecha means ‘to pound’ in Marathi. The ingredients are coarsely pounded in mortar-pestle to get this excellent dry chutney.

I sometimes add roasted peanuts to it. Techa is a very popular side side in Maharashtra and every household makes their version. It tastes awesome with bhakri or thalipeeth. Eat it sparingly as it is extremely fiery. If your spice threshold is less you can add some freshly chopped coriander leaves and/or roasted peanuts. You can squeeze some lemon on it too to reduce the hotness.

Ingredients :

Fresh thin green chilies – 8-10

Garlic cloves – 5-6

Roasted peanuts – 2 tbsp (optional)

Salt- to taste

Oil – 1 tsp

Coriander greens (chopped) – 3-4 tbsp (optional)

Steps – 

Chop the green chilies and garlic cloves. Chop coriander if using.

Heat a small saucepan and add a tsp of oil.

Add the chopped green chilies and till it is slightly seared from sides. Add garlic and stir properly to saute for a minute or two.

Add the coriander leaves if using and stir.

Turn off the heat and let it cool completely.

Once cooled add the mixture to the mortar along with salt and roasted peanuts.

Pound till you get a coarse mixture.

You can coarsely grind it in mixer too.

Take it out in a bowl and serve.

I made some fresh amla coriander chutney too in the morning and had another set of thalipeeth for breakfast.

Thalipeeth tastes best with these condiments, fresh butter or sujuk toop (warmed fresh ghee). Buttermilk or tempered thin curd to which chopped onion, coriander leaves are added goes well as an accompaniment.

You can have this nutritious meals any time of the day.



Bathua Raita |Chenopodium album Yogurt Dip

Bathua or bathu as some call it is one of my favorite winter greens. I can’t digest spinach so it has been a constant source of high level of iron for me among other things. It is also a rich source of calcium, phosphorous, dietary fibers, amino acids, B complex, Vitamin A and C etc. Usually to absorb all the nutrients it has to be eaten with curds, lemon juice or tomatoes. It keeps the gut healthy, has numerous health benefits and is delicious too. Bathua is also known as Lamb’s Quarters. pigweed, Goosefoot etc.

I use this wonderful, versatile green in stir-fry, as stuffing in parathas, in dals, raita, fritters, kadhi etc. Sarson ka saag is incomplete without adding bathua to it. It is a game changer in that dish. You can even make a simple pesto with it.

Bathua raita is cooling though bathua in itself is considered warming in winter. The beautiful flavor of garlic, green chili,  roasted cumin and bathua make for a delicious raita with cheelas, multigrain rotis, makki or any millet roti.

Here is a simple yet delicious recipe for the raita.


Ingredients : 

Bathua greens ( cleaned, washed, stalks removed and chopped) – 1 Cup

Garlic cloves, finely chopped –  1 tbsp

Green chili, finely chopped – 1 tsp

Roasted cumin powder – 1 tbsp

Red chili powder – 1/4 tsp

Black pepper powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Whole coriander seeds – 1/4 tsp

Hing / Asafoetida – 2-3 pinches

Curds (Home cultured) – 2-3 cups

Salt – as per taste

Oil – 1/4 tsp


Steps : 

I prefer home cultured curds. Whisk the curds in a bowl so that there are no lumps. Add the powdered spices and salt. Mix well.

Boil the chopped bathua with a little salt and very little water till it becomes soft.

Cool the bathua and rub it with your fingers or grind on the silbatta. ( some people blend it in the mixer but I prefer the coarse leafy texture in the raita)

In a tempering pan  heat a little ghee or mustard oil if you prefer that, add hing, cumin seeds, whole coriander seeds, when the seeds sputter turn of the heat and add chopped green chili ( I use those that are slightly going red), chopped garlic. Stir and pour over the raita.

Decorate with spice powders and serve chilled with parathas, cheelas, multi-grain rotis  etc or just eat a bowlful as it is.




Dahi Poha ( Curd And Flattened Rice Porridge Bowl ) – Nutritious Gluten Free Breakfast

I had no idea about Poha being probitotic till I read Sangeeta Khanna’s post on it. I knew of it’s other nutritive qualities as it has been a part of our daily meals since I was a baby.We make Poha in various ways.  Here is a link to one of the previous posts that will tell you more about the benefits of eating this gluten free, probiotic option as your meal. Raw Mango Poha  

Do look up the other sweet and savory recipes with poha on my blog where I have used both white and brown flattened rice.

I have used home cultured yogurt in this recipe. Both yogurt and flattened rice are light on our digestive system and thus good for the gut flora. This is a great replacement to the packed cereals, oats etc. You must have eaten overnight oats with nuts, seeds, dry fruits and fresh fruits, just replace the oats with soaked poha/chiwda and you’ll have a nutritious instant cold porridge.

Ingredients : 

Soaked flattened rice flakes / Poha / Chiwda

Chilled Home Cultured Curd (Preferred)

Mixed seeds/almonds

Dates/dried fig

Honey (Optional)

Pinch of salt

Steps : 

Rinse the poha in a colander under filtered water and leave for sometime so that all the water gets drained out.

Mix honey in curd and blend with spoon till smooth.

Add soaked poha to it and mix well. Add a pinch of salt and all the chopped nuts, fruits, seeds you desire.

I have used banana, dates, soaked and skinned almonds, soaked raisins in this version.

The cold porridge is ready to eat.

Here’s another version with Organic apples, almonds, soaked dried figs, soaked and roasted walnuts and soaked pumpkin seeds. I used the soaking water of the figs to sweeten the curd. No added sugar.

Try different toppings to break the monotony. You can turn it into a parfait or a smoothie too. Another wonderful option is to make it savory and season with mustard seeds and curry leaves. Recipe in the first link. 



Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)

Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Homemade Spiced Pear Jam (Without Pectin)


Stone fruits are my first love and I have them in abundance during the season but the pip fruits, pears, apples are a different story all together. There are many varieties of pears that have hit the market this season including the sweet nashpaati, crisp nakq and gritty, sweet and juicy babugosha. i’m absolutely enjoying myself biting into the fresh ripe fleshy fruits but sometimes a few of them turn out a little bland in taste and that is when the exotic ideas of caramelized pears, stews, poached pears in red wine, jams, jellies, tarts, upside down cakes or a humble Indian spiced chutney come to mind. Do check out my other recipes for jams and jellies.

Pears are rich in dietary fibers among other things. The star of this recipe are the intense flavors of spices and the tang from lemon. As the pears were not very sweet this one has a mild sweetness of the fruit but those with robust flavors are mind blowing when used in preserves. I usually pick up the juiciest and sweetest lot.

The cinnamon and clove give it a classic flavor and the sugar gives it the desired thickness. I guess this is the time to bring Autumn into your kitchen. 🙂

Pear an Peach jams do not set like other jams if there is no additional pectin. They require a little bit more cooking time to get the right consistency.

Ingredients : 

2 Cups – Chopped, peeled Pears

4 Cups – Sugar ( depends on the sweetness of the fruit)

4-5 – Cloves / 1/2 tsp of  freshly ground clove powder

1/4 inch Cinnamon stick  / 1/2 tsp Freshly ground Cinnamon

Juice of 1/2 a lemon


Add all the ingredients in a heavy bottom saucepan and boil them on low heat for an hour or so or until thick. As the mixture begins to thicken you will need to stir more frequently. Once the bubbles begin to appear stop stirring and let the foam come up. Turn the gas off and skim off any foam that may have come on the top. Put it back on stove on low heat.

Once the jam thickens to the desired consistency and the mixture looks glossy and shiny turn off the gas.  If the jam coats the back of the spoon and the bottom of the pan it is done. The color will darken too. Conduct a spoon or sheet test – take some jam in a frozen spoon or chilled  steel plate and slightly tilt it , if the jam stays at one place it is done. If it flows then you need to cook a bit more. Always cook jams on low heat.

You may keep the jam a bit chunky or mash the fruit with a masher while it is cooking to get a smoother jam.

You can add a 1″ piece of grated ginger if you like the taste. I do it sometime. It perks up the taste of the jam.

Let the jam come to room temperature then spoon it in clean glass jars. Leave 1/4 inch head space while filling the bottles.

Slather this golden sweetness lavishly on the bread and enjoy wit ha hot mug of coffee.

Tip – Add a little red wine to the jam if you don’t mind things getting a little tipsy.   🙂

Mixed Vegetable Red Poha (Flattened Red Rice) Recipe


I am a big fan of flattened rice or poha. Not just because it is a nutritious, complete meal but also because it is quick to make. You can make a variety of poha dishes with both red and white rice flakes. The red rice flakes are considered more nutritious than the white ones as they are a concentrated source of folic acid, vitamin B6, thiamine, magnesium, vitamin E and zinc. Adding veggies, soya nuggets or granules, nuts , sprouts or  multi-grains makes it even more rich in nutrition.It is a good source of carbs too and is easy to digest. You can read more about it and try some other recipes here.

Parboiled, dried and flatted these rice flakes provide a healthy, quick cooking breakfast option. So, now that we all know how harmful the commercial white bread is why not shift to the indigenous options available to us? It is rich in fiber, low in gluten and diabetic friendly among other things. It helps to lower cholesterol too.  So, doesn’t it make beaten rice flakes the healthiest food ever?

The russet colored red poha has a lovely nutty flavor. Apart from making regular poha from these beaten rice flakes you can also add them to smoothies, make vadai, cutlets, rolls, upma, laddoos, patties, idlis,  kheer etc.

One can make dadpa poha, kanda poha, batata poha but here we have made simple mixed vegetable poha as part of the healthy breakfast series.

To make this you will need :

(For two large servings)

Dry Red Rice Poha – 1 Cup

Finely chopped French beans – 1/4 cup

Finely Chopped carrots – 1/4 cup

Fresh Green peas – 1/4 Cup

Finely chopped French Beans – 1/4 Cup

Small cubes of boiled potatos – 1/2 cup

Chopped Green chilies – 1 tablepoon

Chopped curry leaves – 1 tablespoon

Minced ginger -1 tablespoon

Chopped Red Onion – 1 cup

(You can add bell peppers and any other veggie you like)

Oil – 2 tablespoon

Mustard seeds – 1 teaspoon

Asafetida – a pinch or two

Lemon – 1

Coriander Greens – finely chopped 3 tablespoons

Grated fresh coconut – for garnishing

Roasted Peanuts – to toss  (A handful)

Salt to taste

Turmeric Powder – 1 teaspoon

Sugar – 1 tablespoon ( optional)

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Method : 

I used Pro Nature Organic Red Poha for this recipe.

First take the dry poha in a colander and rinse it under filtered water. Keep aside it a sieve to puff up and soften. ( the time depends on the quality of the rice flakes. If they are thick ones, they may take long )

Now, Heat the oil in a wide pan and tip in mustard seeds and Hing (Asafetida). When the seeds start to crackle ass green chilies, curry leaves, red onion. Stir and let the onion soften a bit and become translucent. Keep the flame low.

Add the chopped veggies except boiled potatoes and cook them covered for a few minutes till they soften a little. ( You can add slightly steamed veggies too.)

Now add the boiled potato cubes, stir well and let everything cook for a while. Add a little salt to it to help in cooking.

Meanwhile, fluff up the poha with fingers and sprinkle turmeric powder, salt and red chili powder. Remember you have added some salt to the veggies too. We don’t want excess salt in it, do we?

Check the veggies for softness and if done , add this poha to them and lightly toss the mixture well till everything is mixed properly.

Add coriander leaves,  minced ginger, sugar and keep it covered on low flame for a few minutes.

Taste for the spice levels and add anything required.

Switch off the flame and let the poha sit for some more time.

Now take it out in a serving bowl. Garnish with fresh coconut / coriander leaves / peanuts and serve hot. Squeeze some lemon juice t oget the most of the mutrients or have it with fresh home cultured curds.

I feel the nutty flavor of red poha gives this dish a unique taste over regular white poha.

Do give it a try and let me know if you liked it. Tell me how you use red rice poha.

Eat Healthy and Fresh. . This is Fig and Banana Smoothie that I had with Poha in my breakfast. Recipe coming soon.

 Note – This version doesn’t have many veggies but the method is the same. 🙂 I was in a rush and forgot to click pix for the blog. Will update when I cook this again.

Don’t add Hing or asafetida for a gluten free version