Oil-free Mustard Chicken.


  1. Chicken – 250 gms.
  2. Yellow Mustard – 50 gms.
  3. Onions – 2.
  4. Ginger-Garlic Paste – 2 tsp.
  5. Kasuri Methi – 1 tsp.
  6. Salt – According to taste.
  7. Turmeric Powder – 1/2 tsp.
  8. Red Chilly Powder – 1 tsp.
  9. Tomato Puree – 1 tbsp.
  10. Yoghurt – 2 tbsp.
  11. Chicken Masala – 2 tsp.
  12. Coriander Powder – 2 tsp.
  13. Cumin Powder – 2 tsp.
  14. Garam Masala – 2 tsp.

For the tempering :

  1. Bay Leaf – 2.
  2.  Black mustard- 1 tsp.


Step 1 – Wash the chicken.Chop the onions finely.

Step 2 – Take a kadhai,add black mustard,bay leaf to it.When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 – Now add the masalas,salt,turmeric powder,red chilly powder,coriander powder,chicken masala and fry again.Now add the tomato puree and yoghurt.

IMG-3516.JPGStep 4 – Now add the mustard paste and fry for not more than two minutes.The amount of mustard paste should be less only as there are so many other masalas also in the dish.Add the garam masala and fry again. Add water for the gravy and simmer on low flame.Lastly sprinkle some kasuri methi and mix everything well.

Our oil-free mustard chicken curry is ready.You may garnish it with fresh cilantro,fresh cream.Serve it with tandoori rotis,naan,fried rice etc.This is a nutritious and healthy dish which has not even one drop of oil in it.Is great for sick people  specially the ones with unhealthy and weak stomach systems.

Friends do try the recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking,happy living!!!


Oil-free panir and bitter gourd curry.

Servings – 4.

Preparation Time – 20 minutes.


  1. Bitter gourd – 250 gms.
  2. Panir or Tofu – 100 gms.
  3. Onions(finely chopped) – 1(big size).
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Ginger-Garlic paste – 2 tsp.
  7. Coriander Powder – 1 tsp.
  8. Cumin Powder – 1 tsp.
  9. Vegetable or Subzi masala – 1 tsp.
  10.  Fresh tomatoes(chopped) – 2.
  11. Garam Masala – 1/2 tsp.
  12. Dry Mango Powder or Amchoor Powder – 1/2 tsp.
  13. Salt – According to taste.

For the tadka – Five Spices – 1 tsp.

  1. Curry Leaves – A bunch.

For Garnish – Fresh chopped cilantro.


IMG_3093.JPGStep 1 – Wash and cut the bitter gourd in large pieces.Now half-boil it in a saucepan adding slight salt and turmeric powder.Finely chop the onions and the tomatoes.Cut the panir in medium-sized cubes.

Step 2 – Take a kadhai and add the five spices to it.Now add some chopped onions.Fry it till half-done.Now add the curry leaves and ginger-garlic paste to it and fry again till the paste is properly fried,letting its rawness go.Now add in the masalas i.e,salt,turmeric powder,red chilly powder,coriander-cumin powder,subzi masala,garam masala and fry it without using even one drop of oil.If the masalas start to burn sprinkle some water over them and then fry.Now add the chopped tomatoes and cook the masala again till it is very well fried.The taste of the curry will come only when the masalas and tomatoes are well fried and cooked.They should not have any bit of rawness in them. Lastly add the dry mango powder.Now drop in the panir pieces and fry them for two-three minutes.Next add in the boiled bitter gourd and fry again for two minutes.Now add the water to make a sumptuous gravy taking care not to add too much of it also.You can fry the cubes without using oil in a pan  or use it just as it is for the gravy.Let the gravy simmer for ten minutes.

IMG_3097.JPGOur oil-free panir and bitter gourd curry is ready.Garnish it with some chopped cilantro.Serve it with phulkas,steamed rice,dal,veggies or naan.

Friends do try the recipe at home.Share your comments and feedback.Have a great weekend everyone.Till then healthy cooking,happy living!!!