Okay so I was tempted to try this recipe after seeing a picture in Instagram (I still think if it was there) or somewhere in social media few days back. Methi malai paneer in the pic was ivory in color with tints of green from methi along with paneer cubes […]
Green chana aloo subzi/ Aloo choliya is a delicious and spicy onion tomato based curry prepared with potato/aloo and Green chana/hara chana in pressure cooker. This gravy can be accompanied with many main dishes like roti, poori or rice so it can relished at any time of the day. Green […]
Dum Aloo or Aloo dum is a delicious dish prepared by cooking fried baby potatoes in spicy and tangy onion, tomato and curd mixture. Dum aloo is a very rich and creamy dish that can be accompanied with variety of main dishes like kulcha, naan, rice, roti, chapati and so […]
Rajma masala/ Rajma gravy is a protein packed gravy that is prepared by cooking rajma/ kidney beans in spicy and flavorful onion tomato based gravy. Rajma masala/ gravy is a easy to make gravy with simple preparation can be served with rice, roti or chapati. For the below recipe I […]
Kadai paneer gravy is a delicious and lip smacking restaurant style gravy prepared with paneer (Indian cottage cheese) and colorful capsicum cooked in mildly spicy onion, tomato cashew paste. Adding freshly ground coriander and red chilli powder along with kasuri methi adds to the flavors and taste of this dish. […]
Paneer butter masala is a very rich and creamy smooth gravy served with naan, roti, chapati, any pulao or jeera rice. Paneer butter masala is prepared by adding cream, milk, cashews and paneer in onion tomato based gravy. Adding kasoori methi/ dried fenugreek leaves adds more flavors and taste to […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
