1. Vegetable Biryani with Potli Masala
Ingredients:
1 cup basmati rice (soaked)
1 cup mixed vegetables (carrots, peas, beans,
potatoes)
1 tablespoon ghee
1 tablespoon oil
1 large onion (sliced)
2 tomatoes (chopped)
1 tablespoon ginger-garlic paste
1 tablespoon biryani masala
Salt to taste
1 ISHVA Potli Masala (tied in a muslin cloth)
Water as needed
Instructions:
1. Heat ghee and oil in a large pot. Add
sliced onions and fry until golden brown.
2. Add ginger-garlic paste and
sauté until fragrant.
3. Add chopped tomatoes, vegetables,
biryani masala, and salt. Cook until
the vegetables are tender.
4. Tie the ISHVA Potli Masala in a muslin
cloth & add it to the pot with soaked rice.
5. Add water (2 cups for 1 cup rice),
cover, and cook on low heat until the
rice is fully cooked and fluffy.
6. Remove the potli masala and serve the
aromatic vegetable biryani with raita.
1. Dal Tadka with Potli Masala
Ingredients:
1 cup yellow lentils (toor dal)
1 tablespoon ghee
1 onion (chopped)
1 tomato (chopped)
2 green chilies (slit)
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 tablespoon turmeric powder
1 ISHVA Potli Masala (tied in a muslin cloth)
Salt to taste
Fresh coriander leaves (for garnish)
Instructions:
1. Pressure cook the lentils with turmeric
powder and salt until soft.
2. In a pan, heat ghee and add cumin
seeds. Once they crackle, add onions
and sauté until golden brown.
3. Add ginger-garlic paste, green chilies,
and chopped tomatoes. Cook until the
tomatoes turn mushy.
4. Add the cooked lentils and stir well.
5. Place the ISHVA Potli Masala in the
dal and let it simmer for 10 minutes
to infuse the flavors.
5.Remove the potli, garnish with fresh
coriander leaves, & serve with rice or roti.
1. Paneer Butter Masala with
Potli Masala
Ingredients:
200g paneer (cubed)
2 tablespoons butter
1 tablespoon oil
1 large onion (chopped)
2 tomatoes (pureed)
1 tablespoon ginger-garlic paste
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon cream
1 ISHVA Potli Masala (tied in a muslin cloth)
Salt and red chili powder to taste
Fresh coriander (for garnish)
Instructions:
1. Heat butter and oil in a pan, add
chopped onions, and sauté until golden.
2. Add ginger-garlic paste and cook
for a few minutes.
3. Add tomato puree, salt, and chili powder,
and cook until the oil separates.
4. Add the ISHVA Potli Masala and cubed
paneer. Let it simmer for 10 minutes.
5. Remove the potli, stir in kasuri methi and
cream, and cook for another 2 minutes.
6. Garnish with fresh coriander and serve
hot with naan or chapati.
Here are 5 Food recipes
using Ishva Potli masala
4. Vegetable Stew with Potli Masala
Ingredients:
2 cups mixed vegetables (carrots, potatoes, peas, and beans)
1 large onion (sliced)
1 tablespoon coconut oil
1 teaspoon mustard seeds
2 green chilies (slit)
1 cup coconut milk
1 ISHVA Potli Masala (tied in a muslin cloth)
Salt to taste
Curry leaves (for garnish)
Instructions:
1. Heat coconut oil in a pan and add mustard seeds.
Let them splutter.
2. Add sliced onions, green chilies, and curry leaves.
Sauté until the onions turn soft.
3. Add the mixed vegetables and cook for 5 minutes.
4. Pour in coconut milk, salt, and enough water to cover
the vegetables. Add the ISHVA Potli Masala.
5. Cover and let the stew simmer for 15-20 minutes until
the vegetables are cooked.
6. Remove the potli before serving & garnish with fresh curry leaves.
5. Kadhi Pakora with Potli Masala
Ingredients:
1 cup yogurt
2 tablespoons gram flour (besan)
1 cup water
1 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 dried red chili
1 onion (chopped)
1 ISHVA Potli Masala (tied in a muslin cloth)
Salt and turmeric to taste
Pakoras (fried gram flour fritters)
Instructions:
1. In a bowl, whisk yogurt, gram flour, water, salt, and
turmeric until smooth.
2. In a pan, heat ghee and add cumin seeds, mustard seeds,
and dried red chili.
3. Add chopped onions and sauté until golden brown.
4. Pour the yogurt mixture into the pan, stirring continuously
to avoid lumps.
5. Add the ISHVA Potli Masala and let it simmer for
20 minutes on low heat.
6. Add the pakoras to the kadhi, remove the potli,
and serve hot with steamed rice.
Tips for Best Results:
Always tie the spices in a muslin cloth before adding to your dishes to easily remove them after cooking.
Adjust salt and spices to your taste as the potli masala provides robust and earthy flavors.
