Category Archives: Sindhi Specialities

Mattar Paneer Macaroni

Mattar Paneer Macaroni


Mattar in Hindi is green peas. Another soul filling and a very satisfying Sindhi Speciality. Before we go over to the main recipe we should make the Sindhi Garam Masala Powder. Matar Paneer Macaroni is best served with a  Soup and a Cutlet.

Sindhi Garam Masala Powder

A very aromatic Masala powder. Can be used for Curries and dhals too.


Jeera ( cumin seeds )  – 1 cup

Saunf ( fennel seeds ) – 1/4 cup

Shah jeera – 1 tablespoon

Cinnamon – 5 very small pieces ( broken to small bits )

Cardamom – 9

Cloves – 10

Bay leaves ( broken ) – 5

Heat  a  pan. Fry all the above mentioned ingredients dry  on sim flame till golden. Switch off the stove. Transfer to a plate. Cool. Powderin a mixie to a fine powder. Sieve. Transfer to an airtight container.

Mattar Paneer Macaroni

Good for lunch box. Filling at the same time light on the stomach.


Cooked Macaroni –  1 cup

Cooked green peas – 3/4 cup

Diced Paneer cubes –  1 cup

Finely chopped onion – 1/2 cup

Finely chopped garlic – 6 flakes

Finely chopped green chilli – 1

Finely chopped ginger – 1 teaspoon

Finely chopped tomatoes – 1 cup

Salt to taste

Sugar –  1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Sindhi Garam Masala powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Jeera  powder – 1/2 teaspoon

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To  Garnish

Finely chopped green coriander leaves –  1 table spoon


Heat a pan. Season all the seasoning ingredients. First add the chopped garlic. Once the garlic turns golden add the chopped onion.  Add the turmeric powder.  Sauté on sim flame till the onion turns transparent. Add the chopped ginger, green chillies, and chopped tomatoes. Cover and cook for 5 minutes on sim flame. Add salt to taste. Stir well. Add the sugar and all the dry spice powders. Sauté well. Add the cooked Macaroni and the green peas. Toss well. Leave it on simflame for 3 minutes. Then sauté and mix in the chopped green coriander leaves. Serve hot.

Chef’s  Tips

1. Drop the Paneer in a bowl of boiling hot water with 1/4 teaspoon of turmeric powder. Cover and leave it aside.

2) Drain the Paneer and use.

3) By processing the Paneer like this it will not get spoilt. A very good dish for the lunch box.

4) Sieve the  Sindhi Garam Masala Powder and then store.

5) Cook the tomatoes little mushy. It mixes well with the Macaroni.




Sindhi Sai Bhaji

Sindhi Sai Bhaji


Sai in Sindhi is green  colour. Spinach and Channa dhal give a good texture and taste and the dish is rich in vitamins and iron. Goes well with Bhooga Chawar, Jeera rice and rotis.


Channa dhal ( Bengal gram ) soaked in water for 1 hour- 1/4 cup

Cleaned and chopped Spinach – 4  cups

Cleaned and chopped Methi leaves( Fenugreek  leaves ) – 1/4 cup

Onions – 2 ( chopped fine )

Tomatoes – 1  ( big ) – ( chopped fine )

Brinjals – 2 (Chopped fine)

Big potato – 1 ( washed , chopped fine )

Ginger ( chopped fine ) – 1 and a 1/2 tablespoons

Green chillies – 4 ( chopped fine )

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder- 1 teaspoon

Salt to taste

Water – 3 and 1/2 cups

To Season

Oil – 6 tablespoons

Cumin seeds( jeera ) – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pressure cooker. Add oil, season jeera. Keep the flame in medium. Sauté the onions. Once the onions turns transparent, add the chopped ginger, green chillies, tomatoes. Sauté on sim flame for 5 minutes. Add the turmeric, chilli powder, salt  and mix well. Add the chopped brinjal, potato, chopped spinach and chopped methi leaves. Sauté  for 3 minutes. Add the drained Channa dhal.Add water. Cover the pressure cooker and when steam comes, put the weight. After 3 whistles, sim the flame and cook for 10 minutes. Switch off the stove. Leave it for 20 minutes. Open and mash with a masher. Garnish and serve hot with Bhooga Chawar.

Chef’s Tips

1) In case, the Bhaji is a little runny, cook it till it thickens slightly.

Bhooga Chawar and Sindhi Sai Bhaji

I have a lot of Sindhi friends from whom I have learnt many recipes. These 2 recipes are very special to me , my family loves them. I learnt these recipes from my very good friend Manju Nichani. We have spent very very good times together. The rich culinary culture of Sindh province, has many mouth watering dishes, so easy to prepare, sumptuous and simple. This  is certainly an inseparable combo. Make it for the weekend and enjoy with your family and friends. The recipes for you.

Bhooga Chawar


Bhooga Chawar  and  Sindhi Sai Bhaji

Bhooga Chawar is a little brownish red coloured rice, easy to make and just delicious.Sugar adds that little caramel colour.


Basmathi rice – 2 cups ( washed and soaked in water for 30 minutes )

Onions – 2 ( sliced )

Sugar – 1 teaspoon

Kashmiri chilli powder –  1 teaspoon

Salt to taste

Water – 3 and 1/2 cups

To Season

Ghee – 1 tablespoon

Oil – 2 tablespoons

Cumin seeds ( jeera) – 1 teaspoon

Star anise – 1

Cloves – 4

Cardamoms  – 3

Bay leaf – 1 ( whole, do not break  the bay leaf)



Heat a big non stick pan. Add oil and ghee. Season all the seasoning ingredients. First add sugar. Keep on medium flame , when sugar melts and changes colour, add the onions. Sauté on sim flame for 5 minutes. Add the chilli powder, salt and the strained Basmathi rice. Sauté  for 3 minutes on sim flame. Add water. Mix gently. Once the mixture starts to boil, cover and keep on sim and cook till the rice is done. Serve hot with Sai Bhaji.

Chef’s Tips

1) Cook the rice grains carefully, do not break them.

2) Do not break the bay leaf as it will choke the throat.