Patel Brothers

How many different types of daal can you find at Patel Brothers!?

Leave your guess below in the comments! We’re counting all the different varieties you can find at a store near you. Think you know your dals? 🥣

🐟 Fish Mango Curry – A Tangy & Creamy Delight! 🍛

This South Indian-style Fish Mango Curry is the perfect balance of tangy raw mango, creamy coconut milk, and bold spices. Cooking it in a clay pot enhances the flavors, making it even more authentic! Try this comforting dish with steamed rice for a meal that’s packed with tropical goodness. 🌿✨

INGREDIENTS:
Coconut Oil - 2 Tbsp
Fenugreek Seeds - 1/4 tsp
Garlic (minced) - 3 cloves
Ginger (minced) - 1/2 inch
Shallots (sliced) - 5 to 7
Curry Leaves - 2 sprigs
Green Chilies (chopped) - 2
Tomatoes (sliced) - 2 medium
Kashmiri Chili Powder - 1 1/2 tsp
Coriander Powder - 1 1/2 tsp
Salt - 1 tsp
Thin Coconut Milk - 1/2 cup
Raw Mango (sliced) - 1 small
Tilapia Fillets - 1 lb (500g)
Thick Coconut Milk - 1 cup

INSTRUCTIONS:
1️⃣ Heat 2 Tbsp coconut oil in a clay pot, add 1/4 tsp fenugreek seeds, minced garlic, ginger, shallots, curry leaves & green chilies. Sauté for 1 min.
2️⃣ Add 2 sliced tomatoes & cook until soft. Stir in Kashmiri chili powder, coriander powder & salt.
3️⃣ Pour in 1/2 cup thin coconut milk, mix well, then add raw mango slices.
4️⃣ Gently place 1 lb tilapia fillets in the pot, cover & cook for 5 min. Flip the fish, cover & cook for another 5 min.
5️⃣ Stir in 1 cup thick coconut milk & gently rotate the pot instead of stirring to prevent breaking the fish. Simmer for 2 min.
6️⃣ Garnish with fresh curry leaves & a drizzle of coconut oil.

Enjoy this delicious fish curry with rice! 🍽️💛

Celebrate the peak of mango season with our delicious Mango Mastani Milkshake. Crafted with the freshest Indian mangoes from Patel Brothers and creamy vanilla ice cream.

Try out this incredible dessert before mango season is over! Learn how to make this mango mastani recipe below!

INGREDIENTS:
Fresh Mango - 1 1/2 cups (diced, & divided)
Sugar - 1/4 cup
Milk - 1 cup
Vanilla Ice Cream - 2 cups (divided)
Maraschino Cherry - garnish
Rooh Afza Syrup - garnish
Pistachios - garnish

INSTRUCTIONS:
1. In a blender, add 1 cup of diced fresh Indian mangoes along with ¼ cup sugar and 1 cup milk. Blend everything together.
2. Next, add 1 scoop (about 1/2 cup) of ice cream, and blend well again and set aside.
3. In a glass, drizzle some of the rooh afza syrup around the sides of the glass. Add 1 Tbsp of fresh diced mango and 1 scoop of ice cream to the bottom of the glass.
4. Add some of the blended mango milkshake, and then another scoop of ice cream on top.
5. Finally, garnish with more fresh mango, chopped pistachios and a cherry.

Enjoy!

Fragrant rice, tender shrimp, and layers of bold biryani flavor, this Prawn Biryani is made for the seafood lovers at the table. 🍤✨

INGREDIENTS:
SWAD Basmati Rice – 3 cups
Raw prawns, peeled & deveined – 2 lbs
Fried onions – 2 cups
Tomatoes, pureed – 2 medium
Yogurt – 1/2 cup
Cilantro + chili paste – 2 tbsp
Ginger/garlic paste – 1 1/2 tbsp
Shah zeera – 1 tsp
Green cardamom – 3–4 pods
Black cardamom – 1 pod
Cloves – 5–6
Cinnamon stick – 1 inch
Red chili powder – 1 1/2 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Nutmeg & mace powder – 1/2 tsp
Fish biryani masala – 1 1/2 tsp
Salt – 2 tsp
Oil – 4 tbsp

For boiling rice:
Water – 7–8 cups
Bay leaf – 1
Shah zeera – 1 tsp
Green cardamom – 2–3 pods
Black cardamom – 2 pods
Cinnamon stick – 1 inch
Cloves – 3–4
Star anise – 1 1/2
Salt – 4 tsp

For layering:
Cilantro & mint – handful
Green chilies – 4
Fried onions – 1/2 cup
Saffron – 2 pinches
Food color – optional
Butter/ghee – 2 tbsp
Lemon juice – 3 tbsp

INSTRUCTIONS:
1️⃣ Soak rice for 30 minutes to 1 hour.
2️⃣ Blend fried onions with water into a smooth paste.
3️⃣ Blend green chilies and cilantro with water.
4️⃣ Heat oil and cook whole spices until fragrant.
5️⃣ Add ginger/garlic paste, fried onion paste, chili-cilantro paste, and tomato puree. Cook until oil separates.
6️⃣ Add spices, salt, and yogurt. Cook until the masala comes together.
7️⃣ Add prawns and cook for 5–6 minutes, just until pink.
8️⃣ Boil rice with whole spices and salt until 3/4 done, then drain.
9️⃣ Layer rice, prawn gravy, herbs, chilies, fried onions, saffron, lemon juice, and ghee.
🔟 Cover tightly and cook on dum for 20 minutes. Serve with raita and salad.

Indian Mangoes are Still In-Stock - have you tried them yet??🥭👑

Step into Patel Brothers and grab everything you need for the best summer treat: Aamras! ✨ From fresh Indian mangoes to warm puris and fragrant spices, this classic mango delight is pure sunshine in a bowl. 🌞🍛

Ingredients You’ll Need:
- Indian Mangoes 🥭
- SWAD Cardamom Powder
- SWAD Ginger Powder
- Saffron
- Jaggery
- Patel’s Fresh Kitchen Roti / Puri

Steps to Make Aamras:
1️⃣ Cut the mangoes & blend them into a smooth puree
2️⃣ Add jaggery, ginger, and cardamom powder
3️⃣ Mix well and pour into a bowl
4️⃣ Garnish with pistachios & saffron
5️⃣ Enjoy with warm puri or roti!

What’s your favorite way to enjoy Aamras? Let us know in the comments! ⬇️

Homestyle Onion Paratha for a warm, comforting vegetarian Indian breakfast 🫓✨ Crispy on the outside, flavorful on the inside, and perfect with yogurt, pickle, or butter.

INGREDIENTS:

Roti Dough:
Wheat Flour – 1 1/2 cups
All-Purpose Flour (Maida) – 1 cup
Salt – 1 tsp
Oil – 2 tsp
Water – as needed

Filling:
Onions – medium, thinly sliced
Red Chili Powder – 1 tsp
Kashmiri Chili Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Chaat Masala – 1 tsp
Crushed Chili Flakes – 1 tsp
Kasoori Methi – 2 tsp, crushed
Besan – 1/4 cup
Salt – 1 tsp

Fresh Cilantro – handful, chopped
Black Sesame Seeds – for topping

For Cooking:
Oil or Ghee
Extra Wheat Flour for dusting

INSTRUCTIONS:
1️⃣ In a large bowl, mix wheat flour, all-purpose flour, salt, and oil. Gradually add water and knead into a soft dough. Grease with oil, cover, and rest for 15 minutes.
2️⃣ Add sliced onions and salt to a bowl. Let rest for 5–7 minutes, then squeeze out the excess water.
3️⃣ Mix onions with red chili powder, Kashmiri chili powder, coriander powder, garam masala, chaat masala, crushed chili flakes, kasoori methi, and besan until evenly coated.
4️⃣ Roll one dough ball thin on a floured surface. Spread the onion filling evenly, place another rolled dough layer on top, and seal the edges.
5️⃣ Make vertical cuts in the stuffed dough, then roll each section into a ball.
6️⃣ Top each ball with fresh cilantro and black sesame seeds. Dust with flour and roll gently, making sure the edges are not too thick.
7️⃣ Cook the paratha on a hot tawa or frying pan for about 1 minute per side.
8️⃣ Add oil or ghee and cook both sides until golden, crispy, and delicious.

Serve warm and enjoy that homestyle goodness!