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Madhya Pradesh

Popular Dishes of Madhya Pradesh

Poha 

Embark on a flavor-packed morning journey with Poha, a cherished breakfast dish that captures the essence of comfort and zest. Flattened rice, delicate as morning dew, embraces the sizzle of mustard seeds, the golden touch of turmeric, and the symphony of curry leaves and peanuts. As you take your first bite, the textures and flavors intertwine like a harmonious sunrise, awakening your senses to the promise of a brand new day.

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Ingredients :

  • Flattened rice (poha): 2 cups

  • Mustard seeds: 1/2 teaspoon

  • Turmeric powder: 1/2 teaspoon

  • Curry leaves: a few

  • Peanuts: 1/4 cup

  • Green chilies (chopped): 2

  • Onion (finely chopped): 1

  • Potato (boiled and chopped): 1

  • Salt: to taste

  • Lemon juice: from 1 lemon

  • Fresh coriander leaves (chopped): for garnish

Steps To Follow:

  1. Rinse the flattened rice (poha) in water, then drain and keep aside.

  2. Heat oil in a pan and add mustard seeds. Let them splutter.

  3. Add turmeric powder, curry leaves, and chopped green chilies. Stir for a few seconds.

  4. Add chopped onion and sauté until translucent.

  5. Add boiled and chopped potato along with peanuts. Cook for a couple of minutes.

  6. Add the drained poha to the pan. Mix gently to combine with the other ingredients.

  7. Season with salt and stir well. Cook for a few more minutes until heated through.

  8. Squeeze lemon juice over the poha and give it a final stir.

  9. Garnish with chopped fresh coriander leaves.

  10. Serve the Poha hot as a delicious and hearty breakfast dish.

Dal Bafla

Indulge in the rustic charm of Dal Bafla, where each tender wheat dough ball (bafla) becomes a canvas for the rich tapestry of lentil curry (dal) and the velvety embrace of ghee. This dish is more than sustenance; it's a symphony of textures and flavors, a culinary masterpiece that embodies tradition and indulgence. As you savor each bite, you're transported to the heart of its origin, where simplicity and wholesomeness reign supreme.

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Ingredients :

For Bafla:

  • Whole wheat flour: 2 cups

  • Semolina (sooji): 1/4 cup

  • Ghee: 1/4 cup

  • Salt: to taste

  • Baking soda: a pinch

  • Water: as required

For Dal:

  • Pigeon pea lentils (toor dal): 1 cup

  • Onion (chopped): 1

  • Tomato (chopped): 1

  • Green chilies (chopped): 2

  • Ginger (grated): 1 teaspoon

  • Turmeric powder: 1/2 teaspoon

  • Red chili powder: 1/2 teaspoon

  • Garam masala powder: 1/2 teaspoon

  • Ghee: 2 tablespoons

  • Mustard seeds: 1/2 teaspoon

  • Cumin seeds: 1/2 teaspoon

  • Asafoetida (hing): a pinch

  • Curry leaves: a few

  • Coriander leaves (chopped): for garnish

  • Lemon juice: from 1 lemon

Steps To Follow:

For Bafla:

  1. In a bowl, combine whole wheat flour, semolina, ghee, salt, and baking soda.

  2. Knead the mixture into a stiff dough using water as needed.

  3. Divide the dough into small balls and shape them into discs.

  4. Boil these discs in water until they float on the surface. Drain and keep aside.

For Dal:

  1. Cook the toor dal until soft, then mash it and keep aside.

  2. Heat ghee in a pan, add mustard seeds, cumin seeds, and hing. Let them splutter.

  3. Add chopped onion, tomato, green chilies, and grated ginger. Sauté until the onion turns translucent.

  4. Add turmeric powder, red chili powder, and salt. Mix well.

  5. Add the mashed dal and some water to adjust the consistency.

  6. Let the dal simmer for a few minutes, then add garam masala and lemon juice.

  7. In a separate pan, heat ghee and sauté curry leaves.

  8. Pour this tempering over the dal and mix well.

  9. Garnish with chopped coriander leaves.

Bhopali Gosht Korma

Bhopali Gosht Korma is a regal indulgence that beckons from the royal kitchens of Bhopal. Morsels of succulent mutton are enveloped in a rich tapestry of yogurt, nuts, and a symphony of spices, crafting an aromatic masterpiece that tantalizes your senses. With every bite, you're immersed in a world of opulence, where the legacy of the city's culinary heritage unfolds on your palate in an exquisite blend of flavors.

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Ingredients :

  • Mutton (with bones): 500 grams

  • Onion (finely sliced): 2

  • Ginger-garlic paste: 2 tablespoons

  • Yogurt: 1/2 cup

  • Cashew nuts: 1/4 cup (soaked in warm water)

  • Poppy seeds: 1 tablespoon (soaked)

  • Desiccated coconut: 2 tablespoons

  • Cardamom pods: 2-3

  • Cloves: 4-5

  • Cinnamon stick: 1 inch

  • Bay leaves: 2

  • Turmeric powder: 1/2 teaspoon

  • Red chili powder: 1 teaspoon

  • Coriander powder: 1 teaspoon

  • Garam masala powder: 1/2 teaspoon

  • Salt: to taste

  • Oil: 3 tablespoons

  • Fresh coriander leaves (chopped): for garnish

Steps To Follow:

  1. Grind soaked cashew nuts, soaked poppy seeds, and desiccated coconut into a smooth paste. Keep aside.

  2. Heat oil in a pressure cooker. Add cardamom pods, cloves, cinnamon stick, and bay leaves.

  3. Add finely sliced onions and sauté until golden brown.

  4. Add ginger-garlic paste and cook until the raw smell disappears.

  5. Add mutton pieces and brown them on all sides.

  6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

  7. Add the yogurt and cook until the oil separates from the masala.

  8. Pour in the cashew-poppy-coconut paste and stir to combine.

  9. Add enough water to cover the mutton and bring it to a boil.

  10. Close the pressure cooker lid and cook until the mutton is tender (about 4-5 whistles).

  11. Once the pressure releases, open the lid and cook further until the gravy thickens.

  12. Sprinkle garam masala powder and mix.

  13. Garnish with chopped fresh coriander leaves.

  14. Serve the aromatic Bhopali Gosht Korma with naan, rice, or any Indian bread of your choice.

Malpua

​Surrender to the sweet embrace of Malpua, a dessert that's both delicate and decadent. Like golden dreams dipped in sugar syrup, these creations are born from a batter of flour, milk, and sugar. As they luxuriate in the caress of hot oil, they transform into ethereal delights, crispy on the edges and soft within. Each bite is a celebration of life's sweetness, a reminder that even in the midst of chaos, there's a moment of sublime bliss awaiting you.

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Ingredients :

  • All-purpose flour: 1 cup

  • Milk: 1/2 cup

  • Fennel seeds: 1 teaspoon

  • Cardamom powder: 1/2 teaspoon

  • Baking powder: 1/2 teaspoon

  • Sugar: 1/2 cup

  • Water: 1/2 cup

  • Ghee: for frying

  • Chopped nuts (almonds, pistachios): for garnish

Steps To Follow:

  1. In a mixing bowl, combine all-purpose flour, fennel seeds, cardamom powder, and baking powder.

  2. Add milk and water to make a smooth batter. Let it rest for 30 minutes.

  3. Heat ghee in a pan for frying.

  4. Pour a small ladleful of batter into the hot ghee to form a small pancake-like shape.

  5. Fry until golden brown on both sides. Drain excess ghee and keep aside.

  6. In a separate pan, combine sugar and water to make a sugar syrup. Bring it to a boil.

  7. Dip the fried malpuas into the sugar syrup for a few seconds and then remove.

  8. Garnish with chopped nuts.

  9. Serve the delicious Malpua as a sweet dessert after meals.

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