Indian Vegetarian Recipes
rava idli | sooji idli
https://www.vegrecipesofindia.com/rava-idli-recipe-quick-rava-idli/


Rava Idli is a soft, pillowy steamed savory cake made from rava or cream of wheat batter that makes for a satisfying and healthy breakfast.
How is Rava Idli Made
Rava Idli is a popular variation of the traditional South Indian Idli made with fermented rice and lentil batter. Rava, also known as suji in Hindi and cream of wheat or semolina in English, is simply granulated wheat.
It is made with mixing ghee roasted rava (sooji or cream of wheat) with curd (yogurt), spices, herbs, cashews, water and a leavening agent like baking soda or eno (fruit salt) to make a nice batter of medium consistency.
The reaction of alkaline eno or baking soda with the acidity of the yogurt helps in leavening the batter thereby giving it a soft and fluffy texture. This flavorful batter is then steamed in an idli maker to make fluffy, pillowy cakes.
Why this Instant Rava Idli Recipe Works
Traditionally, idli is made from rice and lentils, which involves soaking the rice and lentils for 4 to 5 hours as well as grinding the lentils and then fermenting the batter.
As this recipe uses rava (cream of wheat), yogurt and a leavening agent instead, we do not need all that soaking or grinding time, thus making this an instant recipe.
For that reason, I make rava idli when we want some quick and easy breakfast or snack. The rava idli batter gets made within minutes and then, as the idli is steaming, I prepare the coconut chutney, which is the traditional dip to serve with idli.
About this Rava Idli Recipe
Being an Idli and Dosa lover, I never say no to the different idli varieties out there. For this instant rava idli recipe, I have found the perfect combination of ingredients to make these savory cakes soft, moist, fluffy and delicious.
- Leavening Agent: 1 teaspoon of eno (fruit salt) is perfect for the amount of rava and curd used in the recipe and helps the idli to be soft, fluffy without the soapy aroma. If you use baking soda, then add ¼ teaspoon (2 to 3 pinches) of it in the batter. The spices and herbs also add a lot of flavorings of their own in the recipe.
- Veggies: I have also added some grated carrots to the batter which you can skip. You can even add steamed green peas. Just boil the peas beforehand and also grate the veggies ahead of time so they are ready to add.
- Curd (Yogurt): I have used fresh curd. You can use both fresh or sour curd to make the idli. Another variation of idli to check out is Idli made with Rice Rava where cream of rice is used instead of cream of wheat.
- Idli Pan: You will need an idli pan to make these steamed cakes. Idli pans are made to fit perfectly into a pressure cooker or steamer. If you can’t find an idli maker where you typically buy your kitchen equipment, you can always order one online at amazon.com.
- Serving Suggestions:
- Coconut Chutney: Rava idli tastes amazing served with coconut chutney. I have served rava idli with a coriander leaves coconut chutney.
- Sambar: Rava Idli also tastes good with Sambar – a vegetable stew cooked with dal, veggies and tamarind.
- Potato Sagu: Both rava idli and potato sagu is a great combination.Potato sagu is a lightly spiced potato curry from the Karnataka cuisine.
- Idli Podi: Idli podi makes for a good side with rava idli. Idli Podi is a dry powder made with lentils and red chilies and has a spicy, earthy flavor along with a somewhat crunchy texture. Sesame oil or ghee is then mixed with the idli podi to make a delicious paste to dip the idli in.
FAQ for Rava Idli
I have compiled below some frequently asked questions from readers on this rava idli recipe.
- Which type of rava to use?
Use the finer variety of rava and not the coarser or bigger ones. You can use bombay rava or chiroti rava. - Why is rava idli hard?
Eno or baking soda should be fresh and within their shelf period. If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli. Again, as soon as you mix eno, you have to steam the batter immediately – if you keep the batter resting the rava idli will not become fluffy. - Can I make rava idli with rice rava?
I have never made this recipe with rice rava, but you can try. - Do I need to roast the rava?
Yes absolutely. Roasting rava coats the fine rava grains with ghee and this helps in making the idli have a light texture without being sticky or gluey. - Can I make rava idli with buttermilk instead of curd?
Yes. You can make the rava idli with buttermilk. But add as much of it till you get a medium consistency batter. - Can I skip eno or baking soda?
You can skip them, but the rava idli won’t have a fluffy texture. They will be soft though with a slight denseness in the texture. - Can i keep the batter in the fridge overnight and make rava idli next morning?
Yes you can. But add eno or baking soda just before steaming them. The batter will also thicken, so add a few tablespoons of water and mix well before steaming. - Can baking powder be used instead of baking soda or fruit salt?
No. Baking powder cannot be substituted with baking soda or fruit salt. You will need to add more quantity of baking powder which will give a metallic and bitter taste to the dish. - I do not have an idli maker so what is the alternative for steaming?
You can use a pan or bowl for the batter and steam. Once steamed well, then slice in wedges or cubes. - Why rava idli has become crumbly?
Adding more eno or baking soda than what is mentioned in the recipe will give a crumbly texture. - Why rava idli has become sticky?
Not roasting the rava well and too much water can make them sticky. - Why is rava idli dry?
Less water and prolonged steaming will give a dry and denser texture to the rava idli.
How to make Rava Idli
1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add 14 halved cashews.
2. Stirring often fry the cashews till golden. Remove with a slotted spoon draining the ghee and keep aside. Reduce the heat to low or medium-low.
3. To the same pan add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.
4. When the mustard seeds begin to splutter add 1 teaspoon chana dal (husked and split bengal gram).
5. Stirring often fry chana dal till they look golden and crunchy. Then add ½ teaspoon cumin seeds and fry for 4 to 5 seconds.
6. Now add 10 to 12 curry leaves (chopped), 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 green chilli (finely chopped).
7. Mix well and fry for about 10 seconds. Keep the heat to a low.
8. Now add 1 cup rava (finer variety of cream of wheat, sooji, semolina).
9. Mix the rava very well with the ghee and other ingredients.
10. Roast rava till it become aromatic, changes color a bit (but should not get browned or golden) and the grains look separate. Keep on stirring often when roasting rava. Roasting rava will takes about 7 to 10 minutes depending on the thickness and heaviness of the pan and the flame intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm.
11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required. If adding any other grated veggies or steamed peas then add them at this step.
12. Next add ½ cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water. If the curd is liquid and has whey in it, then add ½ cup water. If the curd is very thick, then add ¾ cup water. Basically you need to get a medium consistency batter.
13. Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.
14. Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds.
15. Before you add eno or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
16. After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency. Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, you do not need to add any water at this step.
17. Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. I have used eno.
18. Quickly mix very well.
19. Pour the batter in the idli moulds.
20. Stack the each idli plate and place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
21. I have used the Instant Pot for steaming and had set the time for 10 minutes (check notes section in recipe card on finer details for steaming in the IP as well as pressure cooker and pan). Keep a stop-watch or timer to check the time as Instant Pot does not beep in the steaming mode after the steaming time is over. It will continue to steam further. You can even steam rava idli in an electric cooker, pan or pressure cooker for 10 to 12 minutes.
22. To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
23. Serve the steaming hot Rava Idli with idli sambar and your favorite coconut chutney.
This recipe post from the archives (November 2013) has been republished and updated on 9 June 2020.
Rava Idli | Fluffy & Soft Rava Idli Recipe
Rava Idli are quick, instant easy idli variety made with sooji or semolina. These sooji idli requires no grinding and fermentation.
(1 CUP = 250 ML)
Steaming Rava Idli
- Pour the batter in the idli moulds. Place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
- To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
- Serve the steaming hot rava idli with sambar and your favorite coconut chutney.
- Type of rava: Kindly use the finer variety of rava and not the coarser or bigger ones. You can use bombay rava or chiroti rava.
- Roasting rava: The rava has to be roasted well in ghee so that they do not become sticky after steaming.
- Leaving agents: Eno (fruit acid) and baking soda are the leaveing agents used in the recipe. You can add either of them. Do make sure they are fresh and within their shelf period. If they are not fresh or active, they won’t leaven the batter resulting in hard rava idli.
- Skipping the leavening agents: You can skip them, but the rava idli won’t have a fluffy texture. They will be soft though with a slight denseness in the texture.
- No idli pan, no problem: Use a cake pan or bowl for the batter and steam. Once steamed well, then slice in wedges or cubes.
- Steaming: Do not steam for a prolonged time as this will result in dense rava idli. You can easily steam in a pan, instant pot or a pressure cooker.
- Steaming in a pan: Heat 2.5 cups water in a large pot or pan. Place a small trivet stand. Then place the idli pan on the trivet. Cover with a lid loose enough to let the steam pass or with a vent. Steam for 10 to 12 minutes.
- Steaming in a pressure cooker: Heat 2.5 cups water in a 5 or 6 litre pressure cooker. Place the pressure cooker grid plate inside the water before heating it or a small trivet. Keep the idli pan. Remove the vent weight (whistle) from the lid. Seal the pressure cooker with its lid. Steam for 10 to 12 minutes.
- Steaming in Instant Pot: Add 2 to 2.5 cups water in the steel insert of a 6 quart IP. Place a small trivet in the water. Using the sauté option bring the water to a boil. Press cancel. Place the idli plates. Cover with the IP lid and keep the sealing position to vent (so that the steam is released from the vent during the entire process of steaming). Press the steam button on high and set the time to 10 minutes. Use a stop watch to check the time.
- Note that the approximate nutrition info is for 1 rava idli.
Nutrition Facts
Rava Idli | Fluffy & Soft Rava Idli Recipe
Amount Per Serving
Calories 104 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 189mg8%
Potassium 62mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 558IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 14mg70%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 21mg25%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 142mg14%
Vitamin B9 (Folate) 140µg35%
Iron 6mg33%
Magnesium 13mg3%
Phosphorus 64mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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.
If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.


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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