About us


About Our Owner

We are so glad you are here. Priya’s Curry Nation is a Canada Based food blog.We share vegetarian recipes here which are quick, easy to prepare and most of the time healthy ones 😉 This blog is run by two crazy people-Priya and Prashant Joshi. I and my hubby are big foodies. I have software background but somehow I didn’t enjoy to work in IT so I never tried efficiently to get a job in IT sector apart from 2-3 interviews 😉 When I was struggling to decide my career path, I found my true passion-“Cooking”. And this blog was born (this is one of the best decision, I have ever made)😀 I am a proud working woman/ entrepreneur now with a lot of future plans about my blog, about my photography, about my family and many more. There is a short story about the website name as well. I am a big TLC cookery shows lover and there was a famous tv series called “Curry Nation by Madhur Jeffery”. This was basically a UK based cookery show where author madhurji share delicious Asian recipes. This tv series inspired me and I gave my website name- Priya’s curry nation.I’m very passionate about cooking and even more passionate about food photography. I want to dedicate my efforts to all who inspired me and give their support to me 🙂




Take muslin cloth first ,Add all the spices like cardamom and other and prepare a pocket . Add water in your vessel and boil the water first. Add Masala pocket which we prepared from muslin cloth. add soaked rice and salt to taste. Boil and keep it aside. for vegetable preparations: Boil Water and add All chopped vegetables and parboil it. Keep the parboiled vegetables aside. For curd mixture: Add curd in a bowl. Add red chili powder,turmeric powder,coriander powder and biryani masala. mix well and keep it aside. Final Vegetable gravy and assembling: firstly heat ghee and oil.add jeera, Add asafoetida when they crackle. now add ginger-chili-garlic paste and saute. Add onions and saute. next, add all the vegetables and fry for 2 -3 mins. Add curd mixture we prepared earlier and mix. Cook the mixture until oil separation.also add cashews and tomato and mix well. When the vegetable is cooked, Add HALF portion of rice into the cooked veggies and gently mix. Layer the remaining rice portion. sprinkle some tomatoes,fried onions,coriander and mint. cover with lid and cook on low flame for 4 mins. serve hot



Rinse rice in water until it runs clear. Combine the water and rice in a saucepan with a tight-fitting lid. Pro-Tip: If you want to add flavour to rice, cook rice in stock, vegetable or chicken stock. Stir rice well in water to distribute evenly in bottom of pan. Add salt to taste ( This is completely optional) Cook rice over medium heat. Bring the water to a boil and cook rice uncovered, until the water level drops below the surface of the rice. About 5 minutes. Lower the heat if water spills over. When almost all water (about 90%) is absorbed by rice, cover the pot with lid tightly. Reduce heat to low and cook for about 12 minutes. Note : DO NOT stir rice in between. Leave it untouched. When all the water has steamed off, Remove the pot from the heat and let it stand for an additional 10 minutes. This helps the rice absorb any remaining moisture and set up without getting mushy. Now take off the lid. Use a fork or rice spoon to gently fluff the rice so it doesn’t stick into one big mound. Use cooked rice in your favorite preparation.Optionally add 1 teaspoon of oil along with the water. This will help rice not stick to the bottom of the pan and keeps rice moist. If you want to store rice for many days, highly recommend you add oil to keep it moist.



Take a strainer first and transfer poha in that. Rinse poha in running water.make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft. The poha must become soft but remain intact, whole and separate. Pro tip-If the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened. Heat oil in a pan. Add mustard seeds and cumin. when they crackle, Add peanuts and curry leaves. Quickly stir it. Add soaked poha into the pan. Add salt, turmeric powder,green chili paste, sugar and mix evreything well. Also add Green peas and mix. cook everything for 2 to 3 mins on medium flame. garnish with coriander. add lemon juice and namkin on the top. serve hot.


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  • I tried this recipe because I thought I had eaten it before, but I was confusing it with something else. What a delightful surprise! It was absolutely, unbelievably delicious! I loved the almost floral notes. Simple, and perfect! Can’t wait to make it again.

    SAKSHI MATHUR - Visitor
  • I am so happy to have found this recipe! This looks so delicious and I cannot wait to try it! Thank you for sharing this Paneer recipe. Love the fact that the prep time and cook time is under 30 minutes. Going to try it out this weekend.

    DIPALI PUNDIR- Visitor

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LBS Marg plot no.211 shop no.16, near kalpana cinema next to decent guest house, Friends Colony, Kurla West, Kurla, Mumbai, Maharashtra 400070

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