Ready to eat frozen

Crown Chicken Seekh Kabab

Crown Green Chilli-Chicken Sheek Kebab

Dal vada, also known as lentil fritters or lentil patties, is a popular snack in Indian cuisine. It is made from a mixture of ground lentils, typically chana dal (split chickpeas), along with various spices and herbs. The mixture is formed into small patties or balls and then deep-fried until crispy and golden brown. Dal vada is often served hot with chutney or sauce on the side. It's a delicious and savory snack enjoyed by many across India and beyond.

Dal vada is een populair Indiaas snackgerecht dat gemaakt wordt van gemalen linzen, meestal chana dal (gespleten kikkererwten), samen met verschillende kruiden en specerijen. Het mengsel wordt gevormd tot kleine koekjes of balletjes en vervolgens diepgebakken tot ze knapperig en goudbruin zijn. Dal vada wordt vaak warm geserveerd met chutney of saus aan de zijkant. Het is een heerlijke en hartige snack die door velen in India en daarbuiten wordt genoten.

Vadilal Veggie Nuggets

Aloo parathas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, or Indian pickles in different parts of northern and western India.

Crown Vegetable Samosa 20pcs

Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 4 cups fresh spinach leaves, washed and blanched
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or oil

Instructions:

1. Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
7. Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
8. If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
9. Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
10. Cook for 2-3 minutes on low heat to heat the paneer cubes through.
11. Remove from heat and serve hot with roti, naan, or rice.

Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.

Punjabi Choley (also spelled Chole) is a popular North Indian dish made with chickpeas (kabuli chana) simmered in a flavorful tomato-based gravy, seasoned with a blend of aromatic spices. It is a staple in Punjabi cuisine, often enjoyed with bhature (deep-fried bread), naan, or steamed rice. Known for its bold and tangy flavor, Punjabi Choley is a favorite in both everyday meals and festive occasions.

Punjabi Choley pairs beautifully with:

• Bread: Bhature, naan, kulcha, or paratha.
• Rice: Steamed basmati rice or jeera rice.
• Accompaniments: Sliced onions, green chilies, lemon wedges, and pickles.