Recipes

Authentic Punjabi Chole (Chickpeas), simmered with rich curried chana masala, onion-tomato masala, and ghee, offering a hearty, flavorful curry perfect with rice or bread.

Pressure cook overnight soaked 250 gm Kabuli Chole, Ginger ½ inch , 1/2 inch cinnamon stick ,1 Black cardamom,1 Red Chilli, (Dried Amla ,or Tea bag for black colour)1/4 tea spoon baking powder and salt for 5 to 7 mins .
In a pan take 2 tbs mustard oil splutter jeera and Hing into the oil.
Add paste of onion (2 medium size ) and Tomato (2 medium size) to oil and stir fry for 2 mins. Add ½ tbs of Ginger Garlic paste to the puree, after 2 mins add Okhil Chole Masala 2 1/2 tbs to onion mix and stir till oil is separated from masala .Add boiled chole to masala and boil for another 5 mins .For better taste add 1 tbs of pure Ghee.
Garnish with Coriander leaves.

Sambar is a traditional South Indian lentil-based stew with tamarind, vegetables, and spices, enjoyed with rice, idli, or dosa.

Pressure cook ½ cup Toor Dal ,1/4 tbs Chili powder,2 medium size tomato salt to taste, ½ tbs turmeric powder in 2 cup water for 4-5 mins.

Separately Boil 2 Drum stick, 2 cup Pumpkin cut in cubes, 4-5 Aubergine (small brinjal),4-5 Okra tossed in oil for 1-2 min,

Add overcooked mashed Tuar dal to boiled vegetable, Paste of Okhil Sambar Masala and grated coconut (optional), and ¼ cup tamarind water and salt to taste. Bring to a boil. Add tadka of few curry leaf ,1/4 tbs mustard seed ,1/4 tbs Asafoetida and 2 Red Chilly Enjoy the taste of homemade Sambar masala. Serve hot with Idli, Dosa and Vada.and Steamed Rice.

Pav Bhaji is a popular Mumbai street food—spiced mashed vegetables cooked with butter and served hot with soft buttered bread rolls.

Roughly chopped Cauliflower (small), Green Pea 50 gms, Potato (two medium sized) , Capsicum ( 2 Medium size), Carrot (1 medium ), Slice of ½ inch Ginger, Butter 5 tbs and ¼ teaspoon salt). Add water just to cover the vegetable. Pressure-cook for 5 mins. Mash the boiled vegetable

In ½ tbs of oil and 2-3 butter cubes add fine chopped onion (1 large size) and ½ tbs ginger garlic paste, Sauté for 2-3 mins then add chopped 3-4 medium size tomato, chopped Capsicum and 2 tbs Okhil Pav Bhaji Masala add ½ tbs salt or as per taste ,10 granules of sugar and stir fry till oil starts leaving the masala. Mix mashed vegetable to the masala, stir well and bring it to a boil. Add 3-4 drops of lemon Your bhaji is ready to be served with Pav. Enjoy the taste of homemade masala of next generation

Dahi Baigan is a tangy Indian dish of fried brinjal dipped in spiced yogurt, finished with flavorful chaat masala.

(Serves 2) Slit 100 g brinjal into four pieces, keeping the crown attached. Apply turmeric, chili powder, and salt inside the slits. Deep-fry the brinjal until golden. In a bowl, whisk curd and mix in chaat masala. Dip the fried brinjal into this curd mixture. Add a tempering (tadka) of your choice if desired. Serve immediately.

Tip: Sprinkle multipurpose Okhil Chaat Masala on salad, raita, sprouts, or French fries to enhance flavor. Enjoy the taste of a next generation homemade masala.

Karela Bharwa is a North Indian delicacy of stuffed bitter gourd, spiced with masala, fried golden, and served with breads.

Scrape 250 g karela (5–6 medium bitter gourds) and make lengthwise slits, keeping the top and bottom intact. Marinate both the scraped part and the bitter gourds with 2 tbsp salt, 1 tbsp turmeric powder, 1 tbsp sugar, and 2 tbsp chili powder. Rest for 15–20 minutes. Squeeze out and discard the water released. Mix the scraped portion with 2–3 tbsp Curried by Okhil Kalaunji Masala and stuff into the karela slits. Heat 2 tbsp mustard oil in a pan, add ¼ tsp salt, and fry stuffed karela, turning occasionally, until golden brown. Serve hot with roti, paratha, or rice. Enjoy the flavors of next-generation homemade masala!

Paneer Butter Masala is a rich, creamy North Indian curry with spiced tomato-cashew gravy, tender paneer cubes, and aromatic masala.

(Serves 4) For the Puree: Heat 1 tbsp refined oil and butter in a pan. Add 3 medium chopped tomatoes and 2 chopped onions. Cover and cook for 5 minutes. Add 7–8 soaked cashews. Let it cool, then blend into a smooth puree.

For the Gravy: Blend 2-inch ginger and 4–5 garlic cloves into a paste. Heat 2 tbsp oil in a pan, sauté the paste for a few seconds, then add the prepared puree. Cook until the oil separates. Add 2 tbsp chili powder, ½ tsp Curried by Okhil Garam Masala, ½ tsp pepper, and ½ tbsp roasted crushed kasuri methi. Mix in ½ cup water and 250 g diced paneer. Cook until semi-thick. Stir in 2 tbsp cream and 1 tbsp honey, simmer for 2 minutes. Garnish with coriander and serve hot with naan or paratha. Enjoy the taste of next-generation homemade masala!

Paneer Stuffed Parwal is a flavorful curry of tender pointed gourds filled with spiced paneer, simmered in aromatic tomato-onion gravy.

8 medium Parwal (skin peeled), 5 tbsp Tomato–Onion puree (or as needed), 50 g Paneer (mashed), 1 small Onion (finely diced), 2 tbsp Okhil Saunf Dhania Powder, 4 tbsp Okhil Pav Bhaji Masala, ½ tsp Kasuri Methi (crushed), ¼ tsp Heeng (asafoetida, optional), Salt (to taste), Mustard oil (for cooking), ¼ tsp Jeera (cumin seeds). Mash paneer and mix with 1 tbsp Okhil Pav Bhaji Masala, finely chopped onion, and ¼ tsp salt. Slit peeled parwals lengthwise (keeping tops and bottoms intact), scoop out seeds, and stuff with paneer mixture.

Heat mustard oil in a pan. Add a pinch of hing and jeera, then stir in tomato–onion puree. Add Okhil Saunf Dhania Powder, remaining Okhil Pav Bhaji Masala, salt, and sauté until oil separates. Mix in crushed kasuri methi. Pour 1½ cups water, bring to boil, then gently place stuffed parwals. Cover and cook until soft and gravy thickens. Serve hot with roti, paratha, or rice.

🍗Bachelor-Friendly Recipe Card
Serves: 4 Prep Time: 10 mins Cook Time: 25 mins Total Time: ~35 mins Main Ingredient: Boneless Chicken (500g)
COOK LIKE MAA WITHOUT A PHONE CALL !

1. Marinate Chicken
o Mix chicken with masala, ginger garlic paste, and oil. Coat well and set aside for 30 minutes.
2. Make Gravy Base
o Heat oil in a pan. Sauté onions for 3–4 mins until golden.
o Add ginger garlic paste and cook for 1 min until raw smell fades.
o Add tomatoes and all dry masalas. Cook for 3–4 mins until tomatoes soften.
3. Cook Chicken
o Add marinated chicken to the masala base.
o Pour in water just enough to cover chicken.
o Add salt and kasoori methi.
o Cover and simmer on low heat for 15–20 mins, stirring occasionally.
4. Finish & Serve
o Once chicken is cooked and gravy thickens, garnish with coriander leaves and ginger juliennes.
Serve hot with basmati rice, roti, or naan.

Note :
Replace chicken with Paneer for vegetarian dish

🥔 Arbi (Tarot) Fry – Crisp, Tangy & Packed with Personality.
Cooking Time -- 10 mins
“Crisp on the outside, comfort at heart. Our Arbi Fry is more than a dish—it’s a memory of monsoon kitchens, mustard oil sizzling, and spice blends that speak the language of home. Curried by Okhil brings you the crunch, the tang, and the tradition—all in one bite.”

1. Slice the half boiled Arbi into thin, round pieces.
2. In a bowl, mix Arbi with Gram Flour, Sauf dhania powder, Pav Bhaji Masala, Green Chillies, Turmeric, Salt, and Lemon Juice.
3. Let the mixture rest for 10–15 minutes to absorb all the flavors.
4. Heat mustard oil in a kadahi. Add ajwain and heeng, followed by a pinch of salt.
5. Add the marinated arbi and fry until golden and crisp.
6. Garnish with fresh coriander leaves and serve hot with paratha, rice, or roti.
Tips for Curry Variation:
To turn this into a comforting curry:
• After adding Arbi except lemon juice to the oil, stir in ½ tbsp curd and 1 cup water.
• Let it simmer until the gravy reaches a medium thickness (it will thicken more as it rests).
• Serve warm with steamed rice or jeera pulao.