From aloo and paneer to methi and gobhi, parathas are much-loved across India. This time, we are making a crispy mixed vegetable version. Image Credit: IStock This paratha is made with a lightly ...

For vegetarians, there are two types of sabzi: sukhi (dry) or geeli (gravy). In the latter, the main ingredient is cooked in a thick, flavorful liquid known as gravy, and such sabzis are commonly ...

Mix in the tomato puree and cook until, stirring occasionally until the mixture thickens. Stir in the heavy cream and milk. Bring the gravy to a simmer. Add the roasted makhana and the paneer into the ...