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<!DOCTYPE html><html lang="en">
<head>
<meta charset="UTF-8">
<title>Urban Tadka Restaurant | Menu</title>
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<h3 class="font-weight-bold amber-text">Urban Tadka Restaurant</h3>
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<a class="nav-link font-weight-bold" href="about.html">About us</a>
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<h3 class="font-weight-bold text-center amber-text pb-2">Our Menu</h3>
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<a class="nav-link white-text font-weight-bold" data-toggle="tab" href="#panel32" role="tab">Non Vegetarian Dishes
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<p class="text-uppercase text-center font-weight-bold white-text my-4">
Aloo Gobi
</p>
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<h4 class="modal-title" id="myModalLabel">Aloo Gobi Recipe</h4>
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<p><strong>Aloo gobi</strong> – Here is the recipe to make <strong>the best aloo gobi</strong> that’s simply delicious, flavor packed & healthy. Aloo translates to potato and Gobi to cauliflower. This spiced potato & cauliflower stir fry is one of the popular Indian dishes & is prepared in most Indian homes. It goes well with plain rice, roti, <strong>paratha</strong>, <strong>naan</strong> or any flavored rice like <strong>Jeera rice</strong> or <strong>ghee rice</strong>. </p>
<p>I make aloo gobi in a few different ways. It can be made to a semi dry curry or to a gravy. I often make the semi dry version for the lunch boxes to school & office as it is easy to prepare. </p>
<p>Another version is the restaurant style curry that I do prepare on the weekends or occasions. You can find both the recipes on this post. </p>
<p>Aloo gobi that’s served in restaurants is made by first deep frying potatoes & cauliflower to golden & crisp. Then just tossed in the prepared masala. For home cooking, to make it healthy I prepare it as shown here.</p>
<p>Though making this is simple & easy, the cooking process is a bit different. A perfectly made home style aloo gobi has soft cooked potatoes & slightly crunchy cauliflower that are not soggy. </p>
<p>Potato & cauliflower have 2 different cook times. So cooking a dish with these 2 veggies can be a bit tricky. </p>
<h2>Aloo gobi – Recipe 1 </h2>
<p>For the preparation steps please follow the recipe card.</p>
<p>1.Pour 2 tablespoons oil to a heavy bottom pan and heat it. Add cumin seeds. When they begin to crackle, add 1 tablespoon ginger garlic. Saute just for 30 seconds.</p>
<p>2.Then add 1 finely chopped onion & 1 chopped green chili. Fry them until onions turn transparent.</p>
<p>3. Drain the potatoes from water and add them. Fry for 2 to 3 mins.</p>
<p>4. Next cover and cook until they are half done. If the potatoes dry out, then sprinkle little water and cook.</p>
<p>5. When the potatoes are half cooked, add cauliflower and stir fry for 3 mins. Then add </p>
<ul><li>¾ to 1 teaspoon red chili powder</li><li>1 teaspoon garam masala</li><li>¾ teaspoon coriander powder</li><li>¼ teaspoon turmeric</li></ul>
<p>6. Mix all of them well. Cook covered until both potatoes and cauliflower are almost tender. Then sprinkle salt and mix. Cover and cook again until potatoes are soft & fully cooked. The cauliflower should remain slightly crunchy.</p>
<p>7. Add 1 chopped tomato (or 1 tbsp tomato paste) (optional). Crush 1 teaspoong kasuri methi in your palms and sprinkle it here. Stir fry on a medium high heat until the tomato blends well with the aloo gobi masala. The raw flavor of the tomatoes should vanish. This just takes 2 to 3 mins. At this stage check the salt and spice. Add more if needed.</p>
<p>8. Garnish aloo gobi with coriander leaves and serve hot with rice or roti. You can sprinkle lemon juice if you have skipped tomato.</p>
<p>You can <strong>find the recipe 2 – for aloo gobi masala towards the end of this post.</strong></p>
<h2>Tips to make best aloo gobi</h2>
<ol><li>Always saute & cook potatoes until half done before adding the cauliflower. Potatoes take longer to cook than cauliflower so avoid adding them together to the pan.</li><li>Do not add salt till the potatoes are almost done. Adding salt will prevent them from cooking well since there is no water used. </li><li>The latter part of cooking has to be done on a low flame which helps the veggies to release some moisture and cook well without burning. </li><li>If using tomatoes do not add them until the potatoes are soft cooked. The acid in the tomatoes will prevent the aloo from cooking well. </li></ol>
<h2>Variations</h2>
<ol><li>This can be made without onion, tomatoes, garlic & even green chili. I do make this baby version for my young boys as they are fussy to eat it with all of those ingredients. </li><li>My recipe shared here has all of the above ingredients and makes the best aloo gobi. However leaving out onion or tomatoes is just okay and the dish still turns out good. Leaving out both makes the dish very dry. </li><li>For a quicker version, just toss potatoes and cauliflower in spice powders along with little oil. Then grill them one after the other in a oven or air fryer. Make the onion tomato masala and then add the grilled potatoes and cauliflower to the masala.</li></ol>
</div>
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<!-- Modal: -->
<div class="col-lg-4 col-md-6 mb-4">
<!--Featured image-->
<div class="view overlay zoom z-depth-2">
<img src="img/menu/Vegetarian Dishes/2.jpg"height="100%" width="100%" class="img-fluid">
</div>
<p class="text-uppercase text-center font-weight-bold white-text my-4">
Aloo Palak
</p>
</div>
<div class="col-lg-4 col-md-12 mb-4">
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<a data-toggle="modal" data-target="#modal3">
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<p class="text-uppercase text-center white-text font-weight-bold my-4">
Chana Masala
</p>
</div>
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aria-hidden="true">
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<div class="modal-header">
<h4 class="modal-title" id="myModalLabel">Chana Masala Recipe</h4>
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<div class="modal-body">
<p><strong>Chana masala recipe</strong> – Chana masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. It can be eaten with basmati rice, roti, <strong>naan</strong>, <strong>poori</strong>, <strong>Bhatura</strong> and plain <strong>parathas</strong> or even with flavored rice like<strong>jeera rice</strong> or <strong>ghee rice</strong>. </p>
<p><strong>Chana masala</strong> is a common Indian term used to mention a chickpea curry where each region has their own way of making it. So there are different ways of making chana.</p>
<p>This restaurant style chana masala is one of the best you can make at home for your everyday meal. I make this almost every week & it is one of our favourite curries for lunch.</p>
<p>The recipe shared here will yield
you a very delicious and flavorful curry that is moderately spicy. </p>
<p>Most times I choose to cook up
faster meals so we eat this with basmati rice or jeera rice. Sometimes for the
weekend brunch I also make this chana masala with poori.</p>
<p>Here are some of the popular recipes made with legumes<br>
<strong>Rajma masala</strong>
<strong><br></strong>
<strong>dal makhani</strong>
<strong><br>dal tadka<br></strong><strong>dal fry</strong></a></p>
<h2><strong>How
is chana masala made?</strong></h2>
<p>The first step to make chana masala starts by soaking the chickpeas
overnight. Then pressure cooking them until tender.</p>
<p>The base of this curry is made by roasting onions and tomatoes first. This roasting step completely elevates the taste of this chana masala. </p>
<p>Then the mixture is blended and cooked with spices to make the gravy. Lastly precooked chana is simmered in the curry.</p>
<h3><strong>What
is special about this Chana masala?</strong></h3>
<p>Yes this chana masala tastes extremely
delicious. The roasted & pureed onion tomato masala brings in a unique flavor,
texture & taste to the gravy. This step will not take any additional time
as it can be done while you pressure cook the chana.</p>
<p>If you do not like chunky curries then you will love this. </p>
<p>This is kids’ friendly recipe as it
is not the very spicy kind.</p>
<p>You can split the recipe and make
the onion tomato masala ahead and refrigerate.</p>
<h3><strong>Which
spice powder or garam masala to use?</strong></h3>
<p>I use a homemade <strong>garam masala</strong> but you can use any that is aromatic. You can also use readymade chole masala if you have one. But the recipe as such does not require chole masala it just needs an aromatic garam masala.</p>
<p>If you do not have both, just go
ahead using a curry powder. However the flavor will not be the same.</p>
<p>Reduce or skip red chilli powder if
your readymade powder already has chilli in it.</p>
<h3><strong>Can
I make chana masala without soaking chana?</strong></h3>
<p>Yes you can give them an instant soak by pouring 6 cups of boiling water to 1 cup of chana. Cover and keep for an hour. Use in the recipe as mentioned. </p>
<p>But the texture & flavor of the chana is not the same. Soaked chana are lighter in texture and cook up well easily. </p>
<p>They are easier to digest when soaked & prevents tummy upsets. </p>
<h3><strong>How
to make this one pot dish?</strong></h3>
<p>Chana when cooked with acidic ingredients takes much more time. Also all chana are not the same. Some take longer time to cook while some cook up with the normal timings. </p>
<p>So cooking chana masala in one pot is an experiment with every batch of chana you buy. </p>
<p>Most times the cook time triples. I
feel the gravy loses its flavor due to over cooking. </p>
<p>So to make the best chana masala it
is good to soak them well, then precook until tender and add to the gravy.</p>
<h3><strong>Can I use canned chickpeas?</strong></h3>
<p>You can use canned chick peas if you do not prefer to soak and precook them. The texture of canned chickpeas is not the same always. Some brands have very soft chickpeas while some are good enough to be simmered in a gravy. </p>
<p>So adjust the cook time depending on the texture of canned chickpeas. Drain them completely and use.</p>
<h3><strong>How
to make this in instant pot?</strong></h3>
<p>Follow the recipe as is and skip precooking the chana. Make a onion tomato masala and then add the chickpeas. Pressure cook on high pressure for 35 minutes.</p>
<h2>Tips to make chana masala</h2>
<ul><li>Soaking chana overnight reduces the cooking time and avoids flatulence.</li><li>Pressure cooking chana with a pinch of cooking soda or soda-bi-carbonate helps to cook them softer. However you can also skip it and just cook the chana for longer or for more whistles. </li><li>This chana masala is made with regular garam masala. Just ensure you use a good one as it is the key ingredient that flavours the dish. </li></ul><p>You can serve this with<br><strong>Plain paratha<br>Bhatura<br>
Jeera rice<br>
Ghee rice<br>Coconut rice</strong></p>
<h2>Preparation for chana masala recipe</h2>
<p>Skip this section if using canned chickpeas.</p>
<p>1. Wash and soak chana for about 8 hours. Discard the water and give a good rinse.</p>
<p>2. Pressure cook chana with 1.5 cups water for 5 to 6 whistles on a medium flame. You can also add a generous pinch of soda & cook for 2 to 3 whistles. </p>
<p>You can also cook them in a pot adding more water as needed. </p>
<p>Once done your chana must be soft cooked. Squeeze it and check it must be soft but not mushy. It should still hold shape.</p>
<h3>Making gravy</h3>
<p>3. While the chana cooks, add 1 tbsp oil to a pan. When the oil heats up, add onions and fry until they turn golden. Keep stirring to fry them evenly.</p>
<p>4. Add ginger garlic paste. Saute until the raw smell disappears. </p>
<p>5. Add tomatoes and salt. Fry until they turn completely mushy and soft.</p>
<p>6. Add turmeric and red chili powder.</p>
<p>7. Saute until the raw smell of chili powder goes away for a minute or two.</p>
<p>8. Cool it and blend to a smooth or slightly coarse paste. Optional – you can also add 1 tbsp of cooked chana and blend to smooth. This yields a thick gravy. No water is used for blending.</p>
<p>This is my latest step and found it really makes the gravy delicious.</p>
<h2>How to make chana masala recipe</h2>
<p>9. Add 2 tbsp oil to the pan. Saute 1 small bay leaf, 3 green cardamoms,3 cloves and a small cinnamon piece. You can also skip all of these.</p>
<p>10. <strong>Optional</strong> – Earlier I used to add 1 finely chopped onion and saute until lightly golden or transparent. I no more use onions at this step. I refined this step as my boys don’t like the chunky gravy.</p>
<p>However if you like the chunky gravy then yes do use 1/3 to half cup fine chopped onions and saute well until golden.</p>
<p>11. Add the blended puree and green chilli.</p>
<p>12. Stir and mix well. We don’t need to cook for long since we roasted the onions and tomatoes before. Add garam masala and coriander powder.</p>
<p>13. Cook until the mixture begins to leave the pan.</p>
<p>14. Add the soft cooked chana and stock (chana cooked water). Make sure channa is soft cooked before adding here. Stir and add more water if needed to bring to a consistency. I add more water here.</p>
<p>15. Mix everything well and bring it to a boil. Lower the flame and simmer for 5 to 6 minutes or until it reaches a desired consistency. Taste the gravy. </p>
<p>Add more garam masala and salt if needed. Cook for 3 to 4 mins if you have added more garam masala. Just before turning off the stove add crushed kasuri methi and amchur (if using).</p>
<p>Stir well and Turn off the stove. Add few chopped coriander leaves. Cover the pot to retain the flavors.</p>
<p>Serve chana masala with rice or roti.</p>
<ol><li>Always saute & cook potatoes until half done before adding the cauliflower. Potatoes take longer to cook than cauliflower so avoid adding them together to the pan.</li><li>Do not add salt till the potatoes are almost done. Adding salt will prevent them from cooking well since there is no water used. </li><li>The latter part of cooking has to be done on a low flame which helps the veggies to release some moisture and cook well without burning. </li><li>If using tomatoes do not add them until the potatoes are soft cooked. The acid in the tomatoes will prevent the aloo from cooking well. </li></ol><p>More <strong>Potato recipes</strong><br><strong>
Aloo matar<br>
Punjabi Dum aloo<br>
Jeera aloo<br>
Quick aloo methi</strong></p>
<h2>Variations</h2>
<ol><li>This can be made without onion, tomatoes, garlic & even green chili. I do make this baby version for my young boys as they are fussy to eat it with all of those ingredients. </li><li>My recipe shared here has all of the above ingredients and makes the best aloo gobi. However leaving out onion or tomatoes is just okay and the dish still turns out good. Leaving out both makes the dish very dry. </li><li>For a quicker version, just toss potatoes and cauliflower in spice powders along with little oil. Then grill them one after the other in a oven or air fryer. Make the onion tomato masala and then add the grilled potatoes and cauliflower to the masala.</li></ol>
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Palak Paneer
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<p><strong>Palak paneer recipe with video & step by step photos</strong> – Indian cottage cheese in smooth creamy delicious spinach gravy. Palak paneer is one of the most loved <strong>North Indian dishes</strong> that’s eaten with roti, paratha, <strong>garlic naan</strong>, <strong>Jeera rice</strong>, Ghee rice or even with plain basmati rice. It is very easy to prepare and can be made in so many ways. This is an easy and healthy palak paneer recipe which I finally arrived at after trying so many other recipes.</p>
<p>In this palak paneer recipe, I have not blanched the spinach to prevent loss of nutrients. In most Indian recipes spinach is not blanched and used directly to make dal palak, spinach paratha, palak rice, spinach omelette, aloo palak and many other recipes as some nutrients are lost when blanched.</p>
<p>This palak paneer is the best I have made in the years. Not blanching the spinach and sauteing it for a short time is what makes this delicious. However this recipe also works with blanched spinach. </p>
<h2><strong>Preparation</strong> for palak paneer</h2>
<p>1. This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. If using baby spinach keep the tender stalks.</p>
<p>Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.</p>
<p>2. Add half tablespoon oil to a pan. then add 1 to 2 chopped green chilies. There is no red chilli powder used in this recipe. So use enough green chilies to give that heat. Adjust accordingly.</p>
<p>3. Add palak and 8 to 10 cashew nuts. Saute on a medium heat until the palak wilts off completely. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook. </p>
<p>4. Ensure the raw flavor from the leaves has gone. If there is any stock (moisture) of spinach left, you can use up to blend. You need not evaporate it.</p>
<p>5. Cool it completely. Transfer these to a blender jar. Pour ¼ cup clean water to the blender. </p>
<p>6. Blend this to a smooth puree. It has to be thick and smooth. Keep this aside.</p>
<h2>Make gravy</h2>
<p>7. Heat the same pan with 1 tablespoon butter and half tablespoon oil . Add 2 whole cardamoms, one inch cinnamon, 2 cloves and 1/8th teaspoon cumin seeds. If you do not have whole spices you may skip them. But we are not going to use much garam masala in powder form so I use them. </p>
<p>8. Add ¾ cup fine chopped onions or boiled onion paste. Fry until the onions turn golden. Then add 1 teaspoon ginger garlic paste. Saute for 1 minute or until the aroma of ginger garlic comes out.</p>
<p>9. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. Saute them well.</p>
<p>10. When the tomatoes turn fully mushy, add ½ to ¾ teaspoon garam masala. Please use a good flavorful garam masala. Saute until the masala smells good for 2 to 3 mins. (Optional if you don’t like chunky curry, then you may blend this as well with ¾ cup water. More in the recipe card notes)</p>
<p>12. Pour ¾ cup water and cook covered on a medium heat until the onions are completely soft cooked. After cooking, onion tomato masala has to be thick yet should have some water. (check video for consistency) Take half teaspoon kasuri methi in your palm and crush it. Add it here.</p>
<h2>How to make palak paneer</h2>
<p>14. When the gravy thickens, lower the flame completely. Next add the palak puree. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long at this stage as it discolors the gravy. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. Taste test and add more salt.</p>
<p>15. Add cubed paneer. </p>
<p>16. Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. Honestly this recipe does not need cream & I don’t use on a regular basis. I only used for garnishing in the pictures below.</p>
<p>Serve palak paneer with <strong>butter naan</strong>, <strong>jeera rice</strong>,ghee rice, roti or plain paratha.</p>
<h2>Tips to make best palak paneer</h2>
<p><strong>1</strong>. <strong>Blanched Vs unblanched</strong> spinach: I would recommend blanching, if you have been on a low oxalate diet and do not consume spinach without blanching in any other foods like <strong>dal palak</strong> or any <strong>spinach curry</strong>.</p>
<p>To make palak paneer, always spinach is blanched prior to making a puree. But if you are trying to make the best palak paneer, give it a try without blanching.</p>
<p>I am sure you will wonder how good this tastes and completely different from the one made with blanched spinach.</p>
<p><strong>2. Preserving the color of palak</strong>: To get the best color, keep garam masala to minimum in this recipe and also prevent overcooking spinach which darkens the dish. </p>
<p><strong>3. Smooth creamy texture:</strong> I have used few cashews to give a slightly creamy texture to the palak paneer gravy. However you can just skip them and use about 3 to 4 tbsps cream. You can also use blanched almonds.</p>
<p><strong>4. Paneer</strong>: Do choose good quality paneer as it is the key ingredient in this palak paneer recipe. I use this <strong>homemade paneer</strong> which is soft with a melt-in-the-mouth texture. </p>
<p>If using frozen store bought paneer then soak it in slightly hot water for 15 to 20 mins. Drain and use. This helps to keep it soft.</p>
<p>You can check more <strong>palak recipes here</strong> which I have shared on the blog.</p>
<h2>How to choose palak</h2>
<ul><li>Always choose tender palak that is light to medium green in color. Dark leaves are usually less tasty.</li><li>Do not use the stalks or stems of palak as it makes the palak paneer bitter. It also leads to metallic taste.</li><li>I have not made this recipe with frozen spinach anytime. But a few readers have had positive results even when made with frozen spinach.</li></ul>Make amazingly delicious and healthy palak paneer at home! What is it? Indian cheese aka paneer is cooked in a delicious spinach sauce. #palakpaneer #curry #spinach #paneer">
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Mutter Paneer
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<p><strong>Matar paneer </strong> is a restaurant style creamy, delicious and rich peas paneer curry. Matar paneer is one of India’s most popular paneer dishes. In most Indian homes, it is made during winters when fresh peas are in season. However it can also be made with frozen peas anytime around the year.</p>
<p><strong>This matar paneer is the best</strong> when you plan for a special meal. Some roti, phulka, <strong>garlic naan</strong> or plain basmati rice, <strong>Jeera rice</strong> or ghee rice will be great to pair up with this.</p>
<p>I usually make matar paneer with blanched onions, tomatoes and cashews blended together. It is a super quick recipe and is great to make when you are in a hurry. </p>
<p>I have shared that method at the end of the post as method 2 (upon readers request).</p>
<p>Today’s recipe takes some time since the onions and tomatoes are sauteed first and pureed. This is what makes the dish simply superb and unique.</p>
<h2><strong>Preparation for matar paneer gravy</strong></h2>
<p>1. Heat a pan and add 1 tbsp oil. When the oil turns hot, add 2 green cardamoms, 1 inch ginger (chopped) and 3 garlic cloves (chopped). Saute just for a minute. I did forget to add the cardamoms here so added in the tempering later.</p>
<p>2. Add 1 cup chopped onions. Saute them until they turn pink to light golden. The raw smell of the onions has to go away. <br>3. Then add 1½ cup chopped tomatoes, ½ teaspoon salt and ¼ teaspoon turmeric. </p>
<p>4. Saute for 2 to 3 mins. Cover the pan. Cook on a medium flame until the onions and tomatoes turn mushy. Add cashews and turn off the stove.</p>
<p>5. Cool this mixture completely. Transfer to a blender jar. Make a smooth puree without adding water. </p>
<h2>How to make matar paneer recipe</h2>
<p>6. Heat a pan with 2 tablespoons oil. Add 1 inch cinnamon and a small bay leaf. You can also skip them and just add half teaspoon cumin seeds. Fry them for a min.</p>
<p>7. Pour the onion tomato puree. If your puree is not smooth, then pass it through a strainer. Add ¾ to 1 teaspoon red chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. You can also add the spice powders first to hot oil. If the pan is too hot , it burns them so I added later.</p>
<p>8. Saute all of these until the mixture comes together & turns thick. Keep stirring often.</p>
<p>9. Add ¾ cup boiled green peas or frozen peas. If using fresh peas, then you may need to boil them. Drain and use here. I used frozen peas, so just rinsed well and added. Pour 1 to 1¼ cups water to make a gravy.</p>
<p>10. Mix well. Cover and cook until the gravy thickens. Taste the gravy and add more salt if needed.
<br>11. Add 1 slit green chilli, 250 grams paneer and 1 teaspoon kasuri methi. Mix gently and cover. Cook just for 2 to 3 mins. Adding green chilli at this stage gives a unique flavor.</p>
<p>12. Add chopped coriander leaves and 3 to 4 tablespoons cream. Mix well. Transfer to a serving bowl.</p>
<p>Serve matar paneer with basmati rice, <strong>naan</strong>, roti, phulka, <strong>jeera rice</strong> or ghee rice.</p>
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Spinach Masala Dosa
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Onion, Tomato & Chili Uthappam
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<p class="text-uppercase text-center font-weight-bold white-text my-4">
Vegetable Uthappam
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<img src="img/menu/Uthappam/5.jpg"height="100%" width="100%" class="img-fluid">
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<p class="text-uppercase text-center font-weight-bold white-text my-4">
Cheese & Vegetable Uthappam
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<h2 class="text-uppercase text-left amber-text font-weight-bold">Urban Tadka Restaurant</h2>
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The Urban Tadka restaurant is a classy and elegant Indian restaurant established in 2020. Authentic style décor incorporates classic feel – a place where traditional setting and delicious Indian food triumphs. Our culinary philosophy is deceptively simple. We celebrate the very best of Indian food. The Urban Tadka cuisine is an extraordinary combination of flavours, delicate seasonings, freshly ground spices, marinades, and complex tastes. We use only fresh and locally sourced ingredients. Our dishes will capture your hearts.
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<h6 class="text-uppercase mb-4 font-weight-bold">Useful links</h6>
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<a href="menu.html">Menu</a>
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<a href="about.html">About</a>
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<a href="contact.html">Contact</a>
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Lovely Professional University<br>
BH-4 Food Court<br>Jalandhar,Punjab</p>
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<a href="mailto:[email protected]/">[email protected]</a></p>
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<i class="fas fa-phone mr-3"></i> <a href="tel:+91 98765 43210">+91 98765 43210</a>
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<i class="fab fa-whatsapp mr-3"></i> <a href="https://wa.me/919876543210">+91 98765 43210</a>
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