Authentic Sindhi Sai Bhaji Recipe | Healthy Spinach and Lentil Curry

Sai Bhaji is one of the most beloved dishes from Sindhi cuisine. The word "Sai" means green and "Bhaji" means vegetables. This wholesome one-pot meal combines fresh leafy greens, lentils, and a variety of vegetables into a nutritious and delicious dish.

Ever since I started making this Sai Bhaji at home, it has become a family favorite. Even my husband, who is usually a picky eater, asks for it almost every week! Packed with the goodness of spinach, lentils, and vegetables, this recipe is proof that healthy food can be incredibly tasty.

The best part is its versatility. You can customize the vegetables based on what you have in your refrigerator, making it an excellent recipe for using up leftover vegetables. Traditionally, Sai Bhaji is served with steamed rice, but it also tastes wonderful with roti, paratha, dosa, or even plain bread.

Why You'll Love This Recipe

✔ Rich in protein and fiber
✔ Loaded with vitamins and minerals
✔ One-pot healthy meal
✔ Kid-friendly and family-friendly
✔ Perfect for meal prep
✔ Naturally vegetarian and nutritious

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4

Ingredients

To Be Pressure Cooked

• 2 cups finely chopped spinach (palak)
• ¾ cup chana dal, soaked for 2 hours
• 4 tsp finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ cup finely chopped carrot
• ½ cup finely chopped beans
• ¾ cup cauliflower florets
• ½ cup finely chopped radish
• 1 tsp garam masala (optional)
• Salt to taste
• ½ tsp turmeric powder
• 1 cup water

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken
• 4–5 garlic cloves, crushed

Method

1. Combine all the ingredients listed under "To Be Pressure Cooked" in a pressure cooker.
2. Add water and cook for 2 whistles.
3. Allow the pressure to release naturally.
4. Lightly mash the cooked mixture to achieve a thick consistency.
5. Heat oil in a small pan.
6. Add mustard seeds and cumin seeds.
7. Once they splutter, add curry leaves, red chillies, and crushed garlic.
8. Sauté until fragrant.
9. Pour the tempering over the cooked Sai Bhaji and mix well.
10. Serve hot with steamed rice, roti, paratha, or dosa.

Serving Suggestions

• Steamed rice
• Phulka or chapati
• Paratha
• Dosa
• Multigrain roti

Enjoy this comforting bowl of Sindhi goodness with your family!  

Shimla Mirch Ki Kombdi | Roasted Capsicum Chicken Curry Recipe

If you're a capsicum lover, this unique chicken curry is sure to become a favorite. The smoky flavor of roasted capsicum blends beautifully with aromatic spices, creating a rich and flavorful gravy that pairs perfectly with rotis.

Why Capsicum is Good for You

Capsicum is not only delicious but also packed with nutrients:

• Low in fat and carbohydrates, making it a weight-loss-friendly vegetable.
• Rich in antioxidants such as beta-carotene, lutein, and zeaxanthin.
• An excellent source of Vitamin C and Vitamin A, which help strengthen immunity.
• Supports heart health by helping regulate blood pressure and cholesterol levels.
• Contains capsaicin, a compound known for its anti-inflammatory and potential cancer-fighting properties.
• May help support overall health and wellness when included as part of a balanced diet.

This delicious curry is a wonderful way to enjoy the goodness of capsicum in a comforting meal.

Ingredients

For the Curry

• 250 g chicken
• 3 tsp oil

For the Masala Paste

• 1 roasted capsicum, deskinned, deseeded, and finely chopped
• 1 tsp finely chopped fresh fenugreek (methi) leaves
• 1 tsp finely chopped green chillies
• 1 tsp cashew paste (made from 4 cashews)
• A pinch of turmeric powder
• 1 tsp roasted cumin seeds
• ½ tsp salt
• 1 tsp yogurt (dahi)
• 2 tsp poppy seeds (khus khus)
• 1 tsp grated coconut
• 4–5 garlic cloves
• 1-inch piece ginger
• 1 tsp crushed cinnamon
• 2 cloves
• 2 green cardamoms
• 1 tsp peppercorns

Shortcut: You may replace the last six ingredients with 1 tsp garam masala and 1 tsp ginger-garlic paste.

Method

Step 1: Roast the Capsicum

Roast the capsicum directly over an open flame until blackened and charred on all sides.

Step 2: Prepare the Masala Paste

Allow the capsicum to cool. Remove the skin and seeds, then chop it finely.

Blend the roasted capsicum along with all the ingredients listed under "Masala Paste" to form a smooth green paste.

Step 3: Cook the Curry

Heat oil in a kadai.

Add the chicken and prepared green masala paste. Mix well and cook on medium heat until the chicken is tender and fully cooked.

Step 4: Serve

Garnish with a swirl of fresh cream and serve hot.

Serving Suggestion

This flavorful capsicum chicken curry tastes best with:

• Roti
• Chapati
• Phulka
• Naan

Gobi Masala Dosa Recipe | Spicy Cauliflower Masala Dosa for Breakfast

Spicy, flavorful, and packed with the goodness of cauliflower, this Gobi Masala Dosa pairs perfectly with hot sambar and coconut chutney. A great choice for weekend breakfasts or special occasions!

Ingredients

For Tempering

• 3 tsp oil
• A pinch of hing (asafoetida)
• 1 tsp coarsely crushed peppercorns
• 1 tsp finely chopped green chilies

For the Gobi Masala

• 4 tsp chopped onions
• 4 tsp chopped tomatoes
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• ½ tsp curd
• ½ tsp salt (or to taste)
• ½ cup finely chopped cauliflower
• A pinch of turmeric powder
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp coriander powder
• Fresh coriander leaves for garnish

Other

• Dosa batter, as required

Method

1. Heat oil in a kadai and add hing, crushed peppercorns, and green chilies.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the tomatoes, mint leaves, and ginger-garlic paste. Cook until the tomatoes become soft and mushy.
4. Add turmeric, garam masala, red chili powder, coriander powder, curd, salt, and finely chopped cauliflower.
5. Mix well and cook until the cauliflower is tender. Garnish with fresh coriander leaves and keep aside.
6. Heat a dosa tawa and spread a ladleful of dosa batter into a thin circle.
7. Cook until the dosa turns golden and crisp.
8. Place a portion of the gobi masala on one side of the dosa and fold it in half.
9. Serve hot with sambar and chutney

Gobi Kandhaari Recipe | Cauliflower Curry in Coconut Masala Gravy

A delicious and mildly spiced cauliflower curry made with a rich coconut-onion masala. This comforting gravy pairs wonderfully with steamed rice, chapati, phulka, or naan, making it a perfect choice for everyday meals.

Ingredients

For Tempering

• 3 tsp oil
• 1 tsp cumin seeds (jeera)
• 8–10 curry leaves
• 3–4 dried red chilies, broken

For the Masala Paste

• 5–6 tsp fresh coconut gratings
• ¼ cup chopped onions
• 3 tsp poha (flattened rice)
• 1 tsp finely chopped ginger
• 4 almonds, crushed
• A pinch of asafoetida (hing)
• ½ tsp salt
• 1 tsp garam masala
• ½ tsp sugar
• 1 tsp coriander powder
• ½ tsp red chili powder

Other Ingredients

• 2 cups cauliflower florets
• Water as needed
• ½ tsp salt
• Fresh coriander leaves, for garnish

Method

1. Boil the cauliflower florets in 1 cup of water with ½ tsp salt until they are partially cooked. Drain and keep aside.
2. Grind all the ingredients listed under Masala Paste into a smooth paste, adding a little water if required.
3. Heat oil in a kadai. Add cumin seeds and allow them to crackle.
4. Add curry leaves and broken red chilies. Sauté for a few seconds until aromatic.
5. Add the prepared masala paste and cook on a low flame for about 8–10 minutes, stirring occasionally, until the raw aroma disappears and the oil begins to separate.
6. Add the partially cooked cauliflower florets and mix gently to coat them with the masala.
7. Pour in a little of the reserved cooking water if required and simmer until the cauliflower is fully cooked and the gravy reaches the desired consistency.
8. Adjust salt to taste.
9. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve Gobi Kandhaari with:

• Steamed rice
• Jeera rice
• Chapati
• Phulka
• Naan 

Dal ki soya

This gravy is highly proteinacious, combining soya chunks (Meal maker balls) with dal.  Best suits with roti.

Ingredients required

To make masala paste

• 1 cup of onion-tomato paste (half cup onion and half cup tomato sauted on high flame for ten minutes, cooled and blended)
• 4 tsp of boiled tuvar dal
• 1 tsp ginger-garlic paste
• 3 tsp of chopped mint leaves
• 1 tsp of chopped green chillies
• 1/2 tsp garam masala powder
• 1/2 tsp chilli powder
• 1/2 tsp dhanya powder
• 1 tsp roasted and powdered jeera
• Pinch of haldi
• 1/2 tsp of salt

Other ingredients

• 1/2 cup of soya chunks
• 1/2 tsp salt
• 1 cup water
• 8-10 tsp of oil
• 1 tsp of lime juice
• Chopped coriander leaves, to garnish

Method

Blend all ingredients under masala into a fine paste.  Boil one cup water and add salt, add soya chunks and let it get cooked.  Wash soya chunks under cool water, squeeze and keep it away.  In a pan shallow fry these cooked soya chunks with 8 tsp of oil.  Cook till they turn light brown, keep them away

In the same pan, add masala paste and cook for ten minutes in simmer flame, add 1 tsp of lime juice.

Just before you serve, add soya chunks and cook for two minutes in simmer flame.  Serve garnished with coriander leaves

Note that soya chunks should be added before you serve, if added before it will turn soggy

Enjoy!!