A n everyday Indian S ide Salad Recipe with Micro Greens or Baby Greens

This crisp and fresh green salad made with microgreens, fenugreek leaves, or arugula will quickly become your favorite go-to. It is an everyday Indian side salad recipe that tastes great on top of avocado toast or as a side with eggplant , okra , or kichdi .

Micro greens side salad with baby greens and garlic in a bowl with a fork on the side - 1

FACT- When you fight over who gets the last bit of the salad, you know it’s a winner!

  • Ingredients
  • Instructions
  • Equipment
  • Substititions
  • Storage
  • Pair it with
  • Top Tips
  • More Recipes for Side Dishes…
  • 📖 Recipe
  • 💬 Community

Ingredients

  1. fresh salad mix, tender greens or micro greens.
  2. oil
  3. garlic
  4. green chili (thai, serrano, or jalapeno)
  5. salt
  6. lemon juice
  7. asafoetida (hing)

Instructions

Chop the greens into small pieces (optional) and place them in a serving bowl. Add salt and lemon juice to the greens and set it aside.

lemon being added to microgreens or tender baby leaves - 2

In a small butter pot heat some oil on medium/low. Slowly add the grated garlic and blended green chilies. Cook for 5-10 seconds

hot oil with hing - 3

Remove the pot from the heat, add a pinch of asafoetida, and mix well. Pour the oil onto the salad and toss it well. Enjoy while it fresh.

tender micro greens with tempered oil being mixed with a spoon - 4

Equipment

  • butter pot
  • chutney machine (to blend chili pepper)
  • microplane or fine grater for the garlic
  • spatula
  • large bowl
  • knife and cutting board

Substititions

  1. baby greens - use mico greens or fenugreek leaves (my favorite)
  2. hing - skip if not available
  3. green chilies - remove the ingredient for no spice
  4. garlic - can use garlic powder but it will definitely not taste the same

Storage

The cooked salad does not store well. Enjoy while it is fresh.

Pair it with

I love to eat this micro greens salad on top of avocado toast. It adds so much flavor and just enough greens for the meal.

  1. Ringan nu Shaak - Eggplant with Sweet Potato
  2. Bharela Marcha - Stuffed Bullet Chillies
  3. Bindha nu Shaak - Indian Okra Recipe with Air Fryer
  4. Avocado Indian Roti Recipe with Step by Step Instructions
  5. Kid Friendly Zucchini Rotli

Top Tips

  • Cook the tempered oil on low heat so the garlic does not brown
  • Shred the greens finely
  • Add some cooked sprouted mung beans or whole garbanzo beans for a bite to the salad

More Recipes for Side Dishes…

  • Baked Feta Bread with Tomatoes - A Greek Appetizer
  • Crispy Okra Fries with an Easy Garlic Dipping Sauce
  • Easy and Healthy Vegan Cole Slaw
  • Pasta with Broccoli and Garlic Parmesan Sauce

📖 Recipe

Micro greens side salad with baby greens and garlic in a bowl with a fork on the side - 5

Everyday Indian Salad with Greens

Ingredients1x2x3x

  • ▢ 10 oz tender baby greens, shredded finely spinach, arugula, mixed greens, fenugreek leaves, etc
  • ▢ ¼ teaspoon lemon juice
  • ▢ 1 clove garlic, grated
  • ▢ 1 thai chili, blended (or equivalent)
  • ▢ 1 teaspoon oil
  • ▢ salt

Instructions

  • Place the shredded greens in a serving bowl.
  • Add salt and lemon juice to the greens. Do not mix but set it aside.
  • In a small butter pot add the oil and heat on medium.
  • Once it is hot, add the grated garlic and blended green chili pepper.
  • Cook for about 5-10 seconds making sure it does not brown much.
  • Remove the pot from the heat, add a pinch of hing, and mix well.
  • Pour the tempered oil onto the greens and toss it together.
  • Enjoy fresh!
Micro greens side salad with baby greens and garlic in a bowl with a fork on the side - 6

Everyday Indian Salad with Greens

Ingredients

  • 10 oz tender baby greens, shredded finely spinach, arugula, mixed greens, fenugreek leaves, etc
  • ¼ teaspoon lemon juice
  • 1 clove garlic, grated
  • 1 thai chili, blended (or equivalent)
  • 1 teaspoon oil
  • salt

Instructions

  • Place the shredded greens in a serving bowl.
  • Add salt and lemon juice to the greens. Do not mix but set it aside.
  • In a small butter pot add the oil and heat on medium.
  • Once it is hot, add the grated garlic and blended green chili pepper.
  • Cook for about 5-10 seconds making sure it does not brown much.
  • Remove the pot from the heat, add a pinch of hing, and mix well.
  • Pour the tempered oil onto the greens and toss it together.
  • Enjoy fresh!

Recipe Courtesy of The Curry Mommy

This Desi Chicken Curry recipe is also known as Tapelu Chicken -an Indian gravy chicken traditionally cooked in villages

Slow-cooked chicken with bones are simmered in a tomato and onion gravy with everyday spices. This recipe is always served with an onion salad, roti , and rice for a complete meal.

indian chicken curry cooked in a tapelu plated on a white dish with cilantro - 7

Recommendation: make this family-friendly Indian gravy chicken recipe at your next sports gathering or picnic.

Tapelu Chicken just hits differently when made at large gatherings:). Serve the Indian chicken curry with simple basmati rice for a quick no-fuss meal.

  • Ingredients
  • Instructions
  • Equipment Needed
  • Substitutions
  • Desi Chicken Variations
  • Serve it with…
  • Storage
  • FAQ
  • Top Tips
  • 📖 Recipe
  • More curry recipes…
  • 💬 Community

Ingredients

ingredients for desi chicken tapelu chicken on a counter tomatoes onions garlic ginger and raw chicken - 8

Gravy Desi Chicken Ingredients

  • 3-4 pounds of skinless chicken with bones cut into small pieces
  • beefsteak tomatoes
  • onions
  • garlic
  • ginger
  • turmeric powder
  • coriander powder
  • garam masala
  • tomato paste (optional)
  • water
  • salt
  • red chili powder

Tempered Oil Spices

  • peanut or corn oil
  • whole cumin seeds
  • star anise
  • whole black peppercorns
  • cinnamon stick
  • whole cloves
  • bay leaves
  • cardamom pods
  • whole dried red chilies

Instructions

Heat a pan with oil and add the dried spices. Cook for a quick few seconds and immediately add the chopped onions.

onions being cooked in a le creuset pot - 9

Cook the onions until they are translucent.

Add the tomatoes and cook for a few minutes then add the spices, tomato paste (optional), ginger, and garlic. Mix and cook until the gravy is very dry.

tomatoes and onions cooked in a le creuset pot - 10

Add the chicken and water. Now, close the lid and cook for about 5 minutes until it reaches a boil.

tapelu chicken in a pot with raw drumsticks in tomato onion gravy - 11

Gently, mix the chicken and then turn the heat to low. Cook for an additional 30 minutes mixing frequently.

gravy chicken being cooked in a large pot known as a tapelu - 12

Turn off the heat and let the chicken and pot cool down for 30 minutes. This step will help the oil settle to the top.

indian chicken gravy with cilantro in a le creuset tapelu - 13

Finally, garnish with cilantro and gently mix before enjoying with rice.

Equipment Needed

  • Tapelu- Large, heavy bottom, and wide pot with a lid
  • Spatula
  • Food Processer (optional)
  • Cutting Board and Knife
  • Chutney Machine or Microplane to grate

Substitutions

  • Beefsteak Tomato - can use vine ripened tomatoes.
  • Dry Spices in Tempered Oil - Use 1 teaspoon of garam masala instead of the whole spices.
  • Whole Chicken Cut Up -Substitute with 3-4 pounds of skinless drumsticks and thighs.
chicken drumsticks in a indian gravy sauce - 14

Desi Chicken Variations

  • More Gravy - Double the quantity of tomato and onion (Tip: adding extra water will not be a good solution since it just makes the gravy watery- best to avoid this )
  • Kid Friendly - remove the whole spices, red chili powder, and half the measurement for ginger, garlic, and garam masala
  • Spicy - add whole jalapeno peppers during the simmer process
  • Additional Vegetables - corn, potatoes, and whole garlic bulbs can be added for an even more personalized recipe .

Serve it with…

  1. tortillas or roti
  2. white rice
  3. onion salad
  4. bread
a round plate with chicken curry, rice, tortillas, and onion salad - 15

Storage

This desi chicken freezes well! Place it in freezer safe Ziploc bag or container, label it, and freeze for up to 3 months. To reheat simply defrost, place the contents in a pot, add just enough water to cover the bottom of the pot completely, cover with a lid, and heat on low heat until completely heated through. Key Tip: Do not mix too much

They do not have a sweet taste after being slowly roasted for any variation of an Indian chicken curry.

Red will give the desi chicken a beautiful end color.

I understand these can be a pain when eating, but they truly do add flavor that can’t be beaten in this traditional village recipe.

Boneless skinless thighs can be used instead but be sure to half the quantity since it is all meat and no bones.

A large stainless steel or aluminum pot that is great for cooking stew-like meals. This tapelu chicken gets its name from being cooked in a large pot.

Top Tips

  1. I do not recommend using only chicken breast in this recipe.
  2. A butcher shop such as Whole Foods will take the skin off of a whole chicken and cut into small pieces.
  3. One whole chicken is generally enough for 3-4 people when served with rice.

📖 Recipe

indian chicken curry cooked in a tapelu plated on a white dish with cilantro - 16

Desi Gravy Chicken - Tapelu Chicken

Equipment

  • ▢ Large, heavy bottom, and wide pot with a lid
  • ▢ spatula
  • ▢ Food Processer (optional)
  • ▢ Cutting Board and Knife
  • ▢ Chutney Machine or Microplane to grate

Ingredients1x2x3x

Gravy Desi Chicken Ingredients

  • ▢ 1 whole chicken, skin removed and cut into small pieces (use 3-4 pounds of drumsticks and thighs as an alternative)
  • ▢ 2 large beef steak tomatoes, food processed or chopped finely
  • ▢ 2 large red or yellow onion, food processed or chopped finely
  • ▢ 1 tablespoon fresh garlic, grated
  • ▢ 1 tablespoon fresh ginger, grated
  • ▢ 1 tablespoon turmeric powder
  • ▢ 3 tablespoon coriander powder
  • ▢ ½ teaspoon garam masala
  • ▢ 1 tablespoon tomato paste (optional)
  • ▢ 1 cup water
  • ▢ salt
  • ▢ red chili powder

Tempered Oil Spices

  • ▢ peanut or corn oil
  • ▢ 2 tablespoon cumin seeds, whole
  • ▢ 4 cloves, whole
  • ▢ 10-15 black peppercorns, whole
  • ▢ 1 cinnamon stick, small
  • ▢ 2 bay leaves, large
  • ▢ 1 star anise
  • ▢ 5 cardamom pods
  • ▢ dried red chilies, whole

Instructions

  • In a large wide bottom pot, heat a generous amount of oil.
  • Once the oil is warm, add the cumin seeds and the whole spices listed under “tempered oil”.
  • Allow them to cook for just a few seconds (be careful not to over cook the spices)
  • Immediately add the chopped onions and mix.
  • Cook on medium heat until the onions are translucent and soft.
  • Add the chopped tomatoes.
  • Mix and cook for about 2 minutes.
  • Add the coriander powder, turmeric powder, red chili powder, ginger, garlic, salt tomato paste (optional) and garam masala.
  • Mix and cook until the gravy is completely dry and you begin to see the oil (about 5-10 minutes)
  • Add the chicken to the pot along with the water and mix well.
  • Close the lid and let the chicken come to a boil for about 5 minutes.
  • Now, lower the heat, mix the chicken, and let it simmer for about 30 minutes on low heat - mixing frequently.
  • After 30 minutes, turn off the heat and let the pot + chicken cool down (without mixing) for about 30 minutes. This step is very important.
  • Open the lid and garnish with cilantro.
  • Gently mix the pot and enjoy!

Video

Notes

More curry recipes…

  • Paneer Butter Masala Recipe (Paneer Makhani)
  • Easy Indo Chinese Chicken Curry with Onions
  • One Pot Chicken Tikka Masala
  • Pav Bhaji Masala Recipe