IFR daily

Daily Indian food, as it's cooked in my kitchen. Sometimes, not-so-Indian. No frills. No props. Just good food. A phone blog.

Category: one-pot

Spicy Butternut Squash Soup

  • 2 lbs pre-cut butternut squash
  • 2 tbsp olive oil
  • 2-3 dried red chiles, crushed
  • 1 tsp cumin seeds
  • 1-2 tbsp neutral oil
  • 1/2 medium onion, sliced thin
  •  1 large clove of garlic, chopped fine
  • 2-3 cloves
  • 4-5 cups of water
  • 1/8 cup heavy cream (optional)
  • Salt to taste
  1. Heat your oven to 350F.
  2. Line a cookie sheet or baking tray with aluminum foil for easy clean up. Spread butternut squash in a single layer. Sprinkle crushed red chile and cumin seeds over the squash. Drizzle olive oil. Mix well.
  3. Roast in oven for 15-20 minutes until cooked and edges of squash are lightly caramelized.
  4. While the squash is in the oven, sauté the sliced onion and chopped garlic on medium-high until the onion is browned or lightly caramelized. The onion will not evenly caramelize and that’s ok.
  5. Add roasted squash to pot, followed by cloves and add 4 cups of water. Bring to a boil over medium-high heat. 
  6. Once it boils, lower heat to low. Using your hand blender, blend to a smooth consistency. 
  7. Either add heavy cream to the pot and mix well or garnish each bowl with about 1 tsp of heavy cream. If you have roasted pepitas, these add both color and texture to the soup.
  8. Enjoy hot!


Everyday Baingan Bharta

2 medium globe eggplants
2-3 tbsp oil (I use avocado oil)
2 medium yellow onions, sliced
2-3 beefsteak tomatoes, chopped
2-3 medium garlic cloves, minced
1/2in knob of ginger, minced
1/4 tsp turmeric powder
1 tsp (or more) red chile powder
1-2 tbsp fresh lemon juice
Salt to taste
1 green chile, minced
Cilantro for garnish

Set broiler on high. Make sure you have a shelf in the middle of your oven.
Wash and dry eggplants.

Using a knife, make a few slits in the eggplant. If you forget, the eggplant could explode in your oven. Ask me how I know or check out the picture below. *hides head in shame*
Line a tray or ovenproof dish with aluminum foil, place eggplants on foil, and broil on high in the middle shelf of your oven for about 15-20 minutes or as long as it takes for the outer skin to char slightly. Be aware that you will not get the classic smoky flavor when eggplants are broiled instead of roasted directly on an open flame.

Set your times for anywhere between 6-8 minutes and turn the eggplant over when the timer goes off, and then set the timer for another 6-8 minutes. Repeat until done. Or until you’re done prepping and cooking the masala.

As the eggplants are being broiled, slice the onions.
Heat oil in a large saucepan or kadhai. Add sliced onions and about 1 tsp of salt. Sauté until softened.
Mince ginger and garlic.
Add to onions in saucepan. Stir-fry for a couple minutes.

Chop tomatoes and add to saucepan. Cook down until tomatoes have softened. I use my own whole canned tomatoes, and break them down with a wooden spoon.

Add turmeric powder and red chile powder.
Mix well and turn heat down.

Remove eggplants from oven and carefully slice open. That is, if they have not exploded on you! Using a spoon, scoop out the steaming hot innards.
You do not want the charred or dried-up outer skin. Add the eggplant meat directly to the saucepan. If there is any seemingly “tough” meat left near the stalk-end of the eggplant, scoop that out, place it on your cutting board and chop into smaller pieces. Add this to the saucepan.
Mix well and then increase the heat to medium and cook, stirring frequently for 4-5 minutes. Adjust seasonings, especially salt.

Squeeze about 1-2 tbsp of lemon juice into the bharta. Add minced green chile and chopped cilantro.
Mix well, turn off heat and serve hot with rotis or take to a potluck as a dip with pita chips or tortilla chips.

Achaari Murgh Stir-Fry

1 lb (approx) boneless chicken thighs, cut into bite-size pieces
2-3 tbsp avocado oil
1/2 large white onion, sliced
2 large cloves of garlic, minced
1″ piece of ginger, minced
2-3 hot green Thai chiles, chopped fine (optional)
1 large beefsteak tomato, sliced
2-3 cups of sliced / chopped veggies (I used asparagus, with thick stems sliced vertically into two; sugar snap peas, and green peppers)
2-3 tbsp of Mother’s Amla Pickle (only the masala

Heat oil in a medium kadhai or wok.
Add onions and stir fry on high heat until soft.
Add ginger, garlic and green chiles and stir fry for a couple of minutes.
Add tomato slices and continue to stir fry for a couple of minutes.
Add the veggies and stir fry for a couple more minutes.
Add the chicken pieces.
Add the pickle masala. Mix well.
Stir fry on high for a couple of minutes and then spread it out as much as possible over the surface of your kadhai, cook on medium until chicken is done. Do not over-cook.

Since the pickle masala is high in sodium, there is usually no need to add salt. However, taste it and adjust seasonings according to your tastes.

Skip the green chiles if you want to keep this mild. But, why?!

Use any veggies that hold their own when cooked on high heat. Any veggies that do well when roasted will work in this recipe. I don’t normally roast sugar snap peas but they worked really well.

Garnish with cilantro, if you like, before serving over rice or with any plain Indian rotis or parathas.


1 lb pork or lamb or firm tofu, diced
3-4 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly crushed black pepper
2-3 tbsp oil
1 cup finely chopped red onions
2 medium carrots, diced
1 cup cauliflower, diced
1/2 cup broccoli
2 medium red potatoes, diced
1.5 tbsp ginger, finely minced
1 tbsp garlic, finely minced
1 tsp cumin seeds
2 tsp coriander seeds
1 Thai green chile
2 cartons chicken stock 32oz each
1 cup pearled farro
Salt to taste

Dust meat with flour, salt and pepper.
Heat 2 tbsp oil in a large stockpot.
Brown the meat in the hot oil, turning occasionally. Transfer to a platter or bowl.
Powder cumin and coriander seeds in your spice grinder.
If necessary, add another tbsp of oil to the pot.
Reduce heat to medium-low and add chopped onions, minced ginger, minced garlic, powdered cumin-coriander powder. Also add green chile, sliced down the middle.
Sauté for a few minutes and then add remaining vegetables. Stir to mix well and then add the chicken stock.
Bring to a boil and then add the meat back to the pot. Simmer on low heat.
Cook pearled farro according to instructions on the packet. When cooked, drain and add to stew.
When the potatoes are cooked and the carrots tender, this stew is ready.
Adjust salt, if required, and serve hot.

This is based on my Tunisian lamb stew. Use quinoa or bulgur or brown rice instead of farro. Add more green chiles to up the heat. Use vegetable stock or water instead of chicken stock, and skip the meat to make it vegan.

This is a nourishing stew, just perfect to cope with spring snowstorms as well as coughs and colds.

Mangai sadam (Mango Rice with lots of Mustard)

1.5-2 tbsp ghee
1 tsp cumin seeds
7-8 curry leaves, washed and dried
1 cup unripe green mango, peeled and diced
2 tbsp split coarsely ground skinned mustard seeds (rai kuria)
2-3 Thai green chile
1 cup basmati rice, rinsed and drained
2 cups water (+ 3/4 cup for the lid)
1/4 tsp turmeric powder
1 tsp salt

Warm half cup of water and soak split mustard seeds for about 10 minutes.
Purée diced mango, soaked split mustard seeds (including water it is soaked in) and green chiles in your blender.

Heat ghee in a medium saucepan or kadhai. Once it melts, add cumin seeds and allow them to sizzle, ensuring that they do not burn. Add curry leaves.

Add drained basmati rice and stir-fry until rice grains appear translucent.

Add mango-mustard purée, followed by turmeric powder.
Mix well. Add 1.5 cups of water and salt. Bring to a boil, stirring occasionally.
Once it boils and the level of liquid falls below the level of rice, cover preferably with an indented or concave lid. Turn the heat down to medium low. Pour about 3/4 cup water onto the lid, less if it is more shallow, ensuring that it does not go into the kadhai. This condenses the moisture inside the pot and ensures that the rice cooks evenly and does not dry out on the top. Cook covered for about 15 minutes.

Carefully lift off the lid and drain off any remaining water from the lid. Check that the rice is cooked.

Serve hot with yogurt.

This is based on my friend Niv‘s recipe for Mango rice with Mustard. She uses black mustard seeds while I used split skinned mustard seeds. She does not soak her seeds. I did that to help my blender along.

Traditionally, about 1.5 tsp of mustard seeds are ground to a paste with diced mango. Mustard seeds and asafetida are then added to ghee / oil. Niv’s recipe skips this step and adds all the mustard seeds to the paste. This really appealed to me as I love the sharp taste of mustard. If you are not crazy about mustard, you may want to tone it down by using only half the quantity of mustard or even less. There are versions of mangai sadam that don’t have any mustard in the mango paste and the chiles are added to the seasoned oil. Think about what your preferences are and make adjustments accordingly.

I made this into a one-pot dish since I dislike washing dishes. This also allows me to halve the amount of ghee from 3-4 tablespoons (for 1 cup of rice) to 1.5 tablespoons. Use more if it floats your boat.

Thai-inspired Chicken Curry with Udon Noodles

1 lb chicken tenderloins, diced into bite size pieces
2 packets pre-cooked udon Annie Chun’s organic udon noodles
1/2 cup dried shiitake mushrooms
2-3 tbsp oil
1 medium onion, diced
3-4 splashes of Tamari sauce
1-2 splashes of fish sauce
2-3 splashes of rice vinegar
1 cup celery, sliced
1 cup sweet peppers, diced
2 tbsp Thai Kitchen red curry paste
1/2 can coconut milk
3-4 cups of water
1/4 cup roasted peanuts, crushed
Some cilantro for garnish

Rehydrate shiitake mushrooms according to instructions on packet. I do not bother to squeeze them out before I add them to my soups and curries.
In a large saucepan or wok, heat oil and sauté diced onions for a couple of minutes. Add splashes of Tamari, fish sauce and rice vinegar.
Add other diced vegetables. I was trying to finish off my celery and my sweet peppers. You could use zucchini, broccoli, carrots (thin slices), or any combination of veggies that appeal to you. I also had some shoots growing out of my onions. Since these are edible, I added them with the diced onions to mellow their sharp flavor. Stir fry for a couple of minutes.
Add diced chicken and Thai red curry paste and mix well. Spread everything out so that the chicken cooks quickly. Stir only a couple of times.
Add coconut milk. Stir to mix and add 2-3 cups of water. Add more to thin it down to the consistency you like. Since we are adding noodles, I thinned the sauce down to almost soup-like consistency.

Drain shiitake mushrooms and add them to the curry.
Bring to a simmer and add udon noodles. Use a fork to break them up as they warm. Gently fold them into the curry as they separate.
Sprinkle crushed peanuts, garnish with cilantro and enjoy hot!

This is a quick one-pot meal for weeknights. If you make your own Thai curry paste, more power to you! Use that as it will no doubt be more flavorful than the bottled stuff. If you have dried udon noodles, use those or use any other noodles of your choice. I stock Annie Chun’s pre-cooked organic noodles as they help cut prep time in the mornings if I find I have to put together a lunchbox quickly. They are a boon on busy weeknights as well. If I’m out of noodles, I serve this curry over steamed rice.

If you have Thai basil, use that instead of cilantro. I brought my Thai basil inside before winter but it didn’t do well.

Vange-batatyachi Bhaji (eggplant with potatoes)

2-3 tbsp oil
Pinch asafetida
2 medium garlic cloves, julienned
1/4 tsp turmeric powder
5-6 small red potatoes, peeled and diced
1 medium globe eggplant, diced
1/2 jar of canned tomatoes (~equal to half 14oz can)
1/2 – 1 tsp of garam masala
1/2 tsp red chile powder
1/2 tsp sugar
Water as needed
Chopped cilantro for garnish

Heat oil in a large saucepan or kadhai. When it shimmers, add asafetida. Inhale the amazing aroma and only then add garlic. Let the garlic sizzle but don’t let it caramelize or burn.

Add turmeric powder and quickly add the potatoes. Stir to coat the potatoes with oil. Add diced eggplant.
Add enough water to barely cover the vegetables. (Medha may have added a tad bit more water than necessary.)
Add 1 tsp salt and then cover and cook on medium until the potatoes are almost cooked through. 10-15 minutes. Check a couple of times during this process to ensure that the veggies aren’t sticking to the pan as well as to ensure that the water has not evaporated away. Add more water as needed. This dish is not very soupy but it isn’t dry either.

Add tomatoes, breaking them down if they are like mine—canned whole—and stir to mix well.

Add garam masala. I used Koli Masala made by Anjali of Anna Parabrahma. I usually add 1/2 teaspoon garam masala to begin with and, if necessary, add more later.

Add red chile powder, sugar and another 1/2 teaspoon of salt. Stir and simmer on medium-low until all the flavors have combined.
Adjust seasonings. Garnish with cilantro and serve hot over khichadi with yogurt on the side or with rotis.

This is a simple yet hearty dish that I make on a regular basis. My mother would add diced onions and stir-fry them for a few minutes before adding the veggies. Since Medha was making this off a badly scribbled list of ingredients and verbal instructions, I chose to keep it simple for her and didn’t include onions. Add them if you wish; they taste wonderful.

This can be served as a side. Most of the times though, this is the main dish for us.

Papeta par ida

5-6 cups diced boiled red potatoes
8 eggs, whisked
2-3 tbsp oil
1 tsp cumin seeds
5-6 kadipatta, washed and dried
2-3 hot green chiles, chopped
1 tbsp grated ginger
1/4 tsp turmeric powder
1/2 tbsp salt
1/4 cup chopped cilantro
1/2 tsp red chile powder

Lesson learned: use a saucepan that goes from stovetop to oven. Cooking on the stovetop, even with a lid on the saucepan, makes for a less moist dish as the eggs take a long time to set. Smaller quantities can be finished on the stovetop with no problems.

Preheat oven to 400F.
Heat the oil, on medium-high, in a large saucepan that can go from stovetop to oven. When it shimmers, add cumin seeds. Allow them to sizzle but take care not to burn them.
Turn the heat down, add green chiles and kadipatta. Cover with a splatter guard or lid to avoid a mess on your stove.
Add grated ginger and turmeric powder. Stir.
Add diced potatoes. I peeled half and left the other half unpeeled. Add 1 tsp salt. Mix gently without breaking up potatoes.
Sprinkle cilantro evenly over the surface.
Add remaining salt to whisked eggs. Pour evenly over potato mixture. Make “holes” in the mixture by separating the potatoes in several spots, to allow the whisked eggs to quickly get to the bottom of the pan. Cook on medium-high for 4-5 minutes or until the edges of the eggs look set. Sprinkle with red chile powder.
Transfer to your oven and bake for 8-10 minutes until eggs are cooked through. To check if they are cooked, cut a small slit in the center of the pan. If the eggs are still semi-solid or they run, bake for a few more minutes.
Cut into wedges or squares and serve with toast or flatbread or just like that.

I took this to a neighborhood brunch potluck with my pudina-adrak chai. I tried to get them to say papeta par ida. Some tried. Others just called it a spicy Indian frittata. They will learn.

Chhole with turnips (Shalgam-wale chhole)

4-5 cups pre-soaked garbanzo beans (chhole / Kabuli chana)
1.5-2 cups dried garbanzo beans, soaked
2-3 tbsp oil
1 cup chopped white onion
1 tejpatta
2-3 Thai green chiles
1 inch piece of ginger
2 large cloves of garlic
1/4 tsp turmeric powder
2-3 tomatoes or half a pint jar (16oz) of canned tomatoes
1 black cardamom
1/2 tbsp garam masala
4 medium turnips, peeled and diced
4 small red potatoes, either raw or boiled, peeled and diced
1 tsp of chaat masala (optional) OR
Juice of half lime (optional)
2 tsp salt or to taste
half bunch cilantro, chopped

Heat oil in the pan of your pressure cooker. When it shimmers, add tejpatta and when it changes color, add chopped onions. Sweat on medium-high. Add 1 tsp salt to make them cook down faster.
While the onions are cooking down, coarsely pound ginger, garlic and green chiles using your mortar-pestle. Or grate the ginger-garlic and chop the chiles.
I was out of ginger and really regretted not making a dash to the Indian store yesterday. But I made do with what I had on hand and skipped ginger.
Add ginger-garlic-chile mixture to the pressure cooker and stir-fry for a few minutes. Add turmeric powder and garam masala. I used Malvani masala.

Add tomatoes, breaking them down if they are not diced small.

Drain soaked garbanzo beans and add to the pressure cooker.
Add diced turnips.
If your potatoes are uncooked, add them now. If they are boiled, wait until later. Add 4-5 cups of water.

Add black cardamom. Smell it. It is smoked and best added while braising or once the liquid has been added to the pot. In general, do not toast this spice on dry heat as that makes it bitter.
Add 1 tsp of salt.

Cook under pressure for 3-4 pressure releases and do a quick release, if you know how to do it safely. Otherwise, allow the pressure to release naturally and open the pressure cooker when safe. It may seem too watery but stir it gently and cook for about 5 minutes, allowing the potatoes to thicken the sauce.

If you have boiled potatoes, add them now and cook on medium for 5 minutes. I dice them rather small so that they near-dissolve into the sauce.

Stir in cilantro.
Add chaat masala or lime juice. If you know me well enough by now, you know I added both!

Serve hot over steamed rice or with rotis, with yogurt on the side.

We had chhole with Shalgam for dinner last night. I also got two lunch boxes and enough for one more weeknight dinner out of this.

Pasta with garlic, spinach and green onions

3 cups dry gemelli pasta, cooked
1 tsp truffle Olive oil (optional)
2 tbsp Olive oil or avocado oil
3 large garlic cloves, minced
1/2 lb baby spinach, coarsely chopped
4 green onions, diced small including stalk
1/2 cup diced ham / turkey / chicken, cooked (optional)
2 cups marinara sauce
1 dried red chile
1/2 tsp salt
1/3 cup grated parmagiano reggiano

Heat the two oils in a large pot and quickly sauté minced garlic, making sure it doesn’t caramelize or burn.

Add spinach, green onions and meat, if using, and continue to cook on medium heat. When the spinach has wilted some, add cooked pasta and the marinara sauce and heat through. Stir in a folding motion so that you don’t separate the gemelli. If you like more marinara sauce, go ahead and add more.

Crumble red chile over the pasta, add salt and mix well.

Just before serving, stir parmagiano into hot pasta.

Sorry, no pictures! It’s all gone. We had it for dinner last night. Medha took some for lunch and there was about 1 cup left that I just polished off for breakfast.

The marinara sauce I use can be found at Costco. We like it so much that I use it as pizza sauce, too.

You can use any other pasta of your choice. I love how the flavors get tucked into the twists of the gemelli strands.

This can be a one-pot meal if you use the same pot for cooking the dry pasta as well as the final dish. Just make sure that the pot is dry before you heat oil in it. The one-pot thing, not counting the colander used to drain the cooked pasta, is very important to me as it means fewer dishes to wash. It does, however, take about 10-15 minutes longer to cook as the pasta could be cooking while you are sautéing the veggies.