Indian Vegetarian Recipes
Nankhatai Recipe (2 Ways)
https://www.vegrecipesofindia.com/nankhatai-recipe/
Nankhatai is a popular and traditional Indian cookie which is equally liked by kids as well as elders.
Basically it is popular as a tea time cookie and is easily available in most bakery shops in India. Nankhatai can be called as Indian shortbread cookies or biscuits.
In this post I am sharing 2 versions of making Nankhatai.
- Recipe 1 – With All Purpose Flour, Besan (Gram Flour) & Ghee
- Recipe 2 – With Whole Wheat Flour & Butter
Both the recipes are shared with step by step photos. For best taste, I recommend going for Recipe 1 as that is how nankhatai is traditionally made with all purpose flour. For a healthier version, I would suggest recipe 2 made with whole wheat flour.
Recipe 1 – Making Nankhatai with All-Purpose Flour
These Nankhatai are made with all-purpose flour, sugar and ghee (clarified butter) or butter and spiced with cardamom and nutmeg. Due to the amount of ghee added in the dough, these nankhatai have a tender and crumbly texture.
In this recipe I have added some besan (gram flour) and sooji (rava or semolina). The besan gives a slight nutty taste and flavor while the sooji adds to the crispiness and crunchiness.
This Indian cookie is a favorite in the family and they get over in no time. During Diwali, nankhatai is made in many homes.
I still remember growing up when ovens were a rarity, huge trays of these melt in the mouth biscuits would be baked in the local bakery by my mom and her friends from the neighborhood.
If you are fond of nankhatai then you can easily make it at home. Make them in bulk and store in an airtight container to enjoy them for the next few days.
This recipe makes 10 large nankhatai, but you can easily make small to medium shaped ones. You can also double or triple this recipe.
Some popular Indian festive snacks
How to make Nankhatai
1. First take ½ cup sugar in a grinder jar.
2. Grind the sugar granules to a fine powder. Keep aside. If you are using ready powdered sugar or icing sugar, then add ⅔ cup. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
3. Now take the powdered sugar in a mixing bowl or pan. Add ½ cup semi solid ghee (at room temperature) or butter (at room temperature).
4. With an electric mixer or blender, begin to cream the sugar and butter. You can also use a food processor to do the same.
5. The mixture should become smooth, light, fluffy and creamy.
6. Now add the following Dry ingredients in a sieve – 1 cup all purpose flour, ¼ cup gram flour/besan, 1 tsp baking powder and ½ tsp baking soda.
7. Sift the dry ingredients. Keep aside.
8. Add the ½ tbsp curd to the creamed ghee+sugar.
9. Mix very well.
10. Then add the sifted dry ingredients. Also add 2 tbsp rava (sooji or cream of wheat).
11. Now add ½ tsp cardamom powder and ⅛ tsp nutmeg powder (or grated nutmeg).
12. Begin to mix the flour with the creamed ghee with a spoon or spatula.
13. Gently bring together the whole mixture to a dough. If you are not able to bring together the mixture and its crumbly, then add 1 to 3 tbsp milk. Do not knead like we do for roti dough or bread dough. Just gather the mixture to a form a cookie dough.
Baking Nankhatai
14. pinch medium to large sized balls from the dough. Lightly roll them in your palms and slightly flatten them. Place them in a baking tray. Keep some space between them as they expand while baking.
15. Optionally you can press chironji or almonds on the top slightly. You can also make some criss cross designs on the nankhatai with a fork or toothpick.
16. Bake the nankhatai in a pre heated oven at 180 degrees celsius (356 degrees Fahrenheit) for 20 to 25 mins till light golden or golden. Since oven temperatures vary, it may take less or more time. So do keep a check.
17. Keep on the baking tray for two to three minutes. Then remove them with oven gloves on your hands and place them on wire racks to cool.
18. When cooled, store the nankhatai in an air tight container.
Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.
Nankhatai Recipe
Nankhatai are Indian shortbread cookies that are made with all-purpose flour, sugar and ghee (clarified butter) or butter.
(1 CUP = 250 ML)
making nankhatai mixture
- Powder the sugar finely in a grinder.
- Then cream the ghee and powdered sugar with a electric mixer or blender. You can also cream in a food processor.
- The mixture should become smooth, light and creamy.
- Sift the following dry ingredients – all-purpose flour, besan (gram flour), baking powder and baking soda. Keep the sifted dry ingredients aside.
- Add curd (yogurt) to the creamed ghee+sugar mixture. Mix very well.
- Now add the sifted dry ingredients. Also add the sooji (rava or cream of wheat), cardamom powder and nutmeg powder.
- Gently mix everything. Do not knead.
making nankhatai
- Just mix and gather to a smooth dough. If the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. Mix lightly and bring the mixture to a dough.
- Pinch medium sized balls from the dough.
- Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.
- You can also make some criss cross designs on the nankhatai with a fork or toothpick.
baking nankhatai
- Place the nankhatai in a baking tray.
- Keep some space between them as they expand while baking.
- Bake the nankhatai in a pre heated oven at 180 degrees c for 20-25 mins till light golden.
- Remove and place them on wire racks, so that they cool down.
- When cooled, store the nankhatai in an air tight container.
- As the temperatures vary in different oven models, keep an eye while baking. If the nankhatais are not baked enough then bake them for some more minutes.
To make nankhatai in microwave oven
- You cannot make nankhatai in the microwave mode of the microwave oven. However if your microwave oven has convection option, then you can use the convection mode (option) to make them in the microwave oven.
- Pre heat the microwave oven in the convection mode at 180 degree celsius for 10 minutes. Then bake the nankhatai in the pre heated microwave oven in the convection mode at 180 degrees celsius for 15-20 minutes or till light golden.
Nutrition Facts
Nankhatai Recipe
Amount Per Serving
Calories 198 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 60mg3%
Potassium 81mg2%
Carbohydrates 22g7%
Sugar 10g11%
Protein 2g4%
Vitamin A 320IU6%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe 2 – Whole Wheat Flour Nankhatai
Wherever possible, I prefer to bake cookies and cakes using whole wheat flour. These whole wheat nankhatai are not as crumbly and tender as the ones made with all-purpose flour but they taste good. They also have the nutty taste of wheat flour.
Since they are made from whole wheat flour, they are a better alternative than the one made with all-purpose flour. I have also added besan (gram flour) to give some crumbly texture.
2 more cookie varieties with whole wheat flour
The recipe yields 300 grams or 14 to 15 medium sized cookies. The recipe can be doubled too.
Make these nankhatai this Diwali and serve them as a tea time cookie snack.
How to make Whole Wheat Nankhatai
1. In a grinder jar, take ⅓ cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of saffron strands and ⅛ tsp grated nutmeg.
2. Grind to a fine powder. Keep aside. If you have powdered sugar already, then use ½ cup of powdered sugar along with ½ tsp of cardamom powder, ⅛ tsp grated nutmeg and crushed saffron strands.
3. Grease a tray or pan very well with 1 to 2 teaspoon butter or ghee. Also preheat oven to 180 degrees celsius (356 degrees Fahrenheit). The oven should be preheated 15 minutes before baking.
4. In a sieve, take 1 cup whole wheat flour (atta), 2 tablespoons besan and ¼ tsp baking soda. Add ¼ tsp baking powder if you do not have baking soda. You can also add a pinch of salt at this step, if using unsalted butter or ghee. If using salted butter then skip adding salt.
5. Sift the dry mixture very well in a mixing bowl or pan.
6. To the sifted flour mixture add approximate ½ cup or 70 grams of cold or chilled butter. You can also use ½ cup of ghee in semi solid state.
7. With your fingertips break the butter and mix with the flour. You can cut the butter in the flour with two knives too or with a pastry cutter. This can also be achieved with a food processor or a stand mixer. If the butter melts while mixing with your hands, then it is fine.
8. Mix till you get a bread crumb like texture in the mixture.
9. Now add the powdered sugar.
10. Lightly mix with your hands.
11. Add 1 to 2 tablespoons milk. The amount of milk to be added depends on the quality of flour. The mixture should be able to come together and hold easily. If required you can also add overall 3 to 4 tablespoons of milk. I added 2 tablespoons milk. Add the milk in parts and mix.
12. Gently bring together the dough into a ball.
13. Do not knead the dough. Just gently mix and gather the mixture to a dough.
14. Now pinch small or medium sized balls from the dough and lightly roll them between your palms. Place the balls on the greased baking tray.
15. You can gently press them to flatten them. You can also make designs on them with a fork or toothpick. I used a peda design maker to lightly flatten as well as to give a pattern on the top.
16. Here is the tray ready to go in the oven. If you want you can sprinkle and lightly press some chopped dry fruits like pistachios, almonds etc from the top.
17. Bake in a pre heated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20-25 mins till light golden or golden. Since oven temperatures vary, it may takes less or more time. So do keep a check. Once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. Don’t brown them too much as then they the crust becomes too dense and hard. A light golden color on the top keeps them soft and crumbly. For convection ovens use the pre heating and baking temperature of 160 degrees Celsius (320 degrees Fahrenheit).
18. When cooled at room temperature, store them in an air tight jar. Serve whole wheat nankhatai as a tea time cookie.
Whole Wheat Nankhatai
Easy recipe and method to make Indian shortbread cookies with whole wheat flour.
(1 CUP = 250 ML)
making dough
- In a grinder jar, take 1/3 cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of safron strands and 1/8 tsp grated nutmeg.
- Grind to a fine powder. Keep aside. If you have powdered sugar already, then use 1/2 cup of powdered sugar.
- Grease a tray or pan very well with 1 to 2 tsp butter or ghee. Also preheat oven to 180 degrees celsius/356 degrees fahrenheit.
- In a seive, take 1 cup whole wheat flour (atta), 2 tbsp besan and 1/4 tsp baking soda. Add 1/4 tsp baking powder if you do not have baking soda.
- Sift the dry mixture very well in a mixing bowl or pan.
- To the sifted flour mixture add approx 1/2 cup or 70 grams of cold or chilled butter. You can also use 1/2 cup of ghee in semi solid state.
- With your fingertips break the butter and mix with the flour. You can cut the butter in the flour with two knives too. This can also be achieved with a food processor or a stand mixer. If the butter melts while mixing with your hands, then its fine.
- Mix till you get a bread crumb like texture in the mixture.
- Now add the powdered sugar and lightly mix with your hands.
- Add 1 to 2 tbsp milk. The amount of milk to be added depends on the quality of flour. The mixture should be able to come together and hold itself. If required you can also add overall 3 to 4 tbsp of milk. I added 2 tbsp milk. Add the milk in parts and mix.
- Gently bring together the dough into a ball. Do not knead the dough. Just gently mix.
making whole wheat nankhatai
- Now pinch small or medium-sized balls from the dough and lightly roll them. Place the balls on the greased baking tray.
- You can gently press them to flatten them. You can also make designs on them with a fork or toothpick. I used a peda design maker to lightly flatten as well as to give a pattern on the top.
- Bake them in the pre heated oven at 180 degrees c/356 degrees fahrenheit for 20-25 mins till light golden or golden.
- Since oven temperatures vary, it may takes less or more time. So do keep a check.
- After 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling.
- When cooled at room temperature, store in an airtight jar. Serve Nankhatai as a tea time cookie.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
-
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