Chefs Ashish Verma And Parth Gupta Share Tricolour Recipes

Since Independence Day is around the corner, chefs and home bakers are looking to create something impressive, maybe a dish boasting tricolours - white, saffron, and green - of the Indian national flag. And why not? Everyone has the right to showcase that they are proud of their country and believe in the spirit of ‘unity in diversity’. To narrow your research, Slurrp connected with Chef Ashish Verma, Executive Chef at Masala Synergy, and Chef Parth Gupta, Founder of Bloom Cafe and Cakery, to bring you two tricolour recipes. 

Potato Paneer Dumplings With Dry Fruits On Spinach Base

Speaking about the dish, Chef Ashish Verma said, “This year’s 15th August special—Potato and Paneer Dumplings with Dry Fruits, served on a vibrant spinach sauce—celebrates our heritage with colours, textures, and aromas that evoke pride and nostalgia. The green spinach base symbolises growth and prosperity, the soft dumplings bring warmth and unity, and the golden-brown finish represents the light of freedom we cherish.”Also Read: Independence Day Long Weekend: Easy Regional Recipes For Get-Togethers

Ingredients

  • 300g potatoes
  • 200g paneer
  • 15g cashews
  • 10g almonds
  • 1 green chilli
  • 1 tbsp fresh coriander leaves
  • ½ tsp garam masala
  • Salt to taste
  • 2 tbsp cornflour
  • 1 tbsp ghee
  • Oil for shallow frying

For Spinach Sauce

  • 3 garlic cloves
  • 200g spinach leaves
  • 50g onions
  • 1 tbsp butter
  • 1 green chilli
  • 2 tbsp fresh cream
  • Salt to taste
  • ½ tsp white pepper

Method

For Dumplings

  • In a bowl, combine mashed potatoes, grated paneer, chopped dry fruits, green chilli, coriander, garam masala, and salt.
  • Add cornflour for binding and mix well until smooth.
  • Divide the mixture into small portions and shape them into round dumplings.
  • Heat oil in a pan and shallow fry the dumplings until golden brown on all sides. Remove and keep warm.

For Spinach Sauce

  • Blanch spinach leaves in boiling water for 2 minutes, then transfer to ice-cold water to preserve the green colour.
  • In a pan, melt butter and sauté garlic, onion, and green chilli until translucent.
  • Add the blanched spinach, cook for a minute, then blend into a smooth puree.
  • Return the puree to the pan, season with salt and white pepper, and stir in the cream for a velvety finish.

For Plating

  • Spoon the spinach sauce onto the base of a warm plate.
  • Arrange the potato and paneer dumplings neatly over the sauce.
  • Garnish with a drizzle of cream, a sprinkle of toasted nuts, and microgreens for a festive touch.

Coconut & Mango Matcha

While sharing the recipe, Chef Parth Gupta said, “This Independence Day, celebrate the spirit of freedom with a drink that captures the essence of India’s diversity and vibrance—the Coconut & Mango Matcha. Just like our nation, this beverage is a harmonious blend of different elements, each contributing its own unique strength to create something truly beautiful.”

Ingredients

For Mango Compote

  • 150g ripe mangoes
  • 15-20g sugar
  • 10ml water
  • A few drops of lemon juice

For Coconut Layer

  • 100ml coconut milk
  • 50ml chilled water
  • 10-15g sugar syrup

For Matcha Layer

  • 2g high-quality matcha
  • 50ml hot water
  • 5g honey (optional)

Method

For Mango Compote

  • In a small saucepan, combine diced mango, sugar, and water.
  • Cook over medium heat, stirring occasionally, until the mango softens and forms a chunky compote (5–7 min).
  • Lightly mash with a fork, but keep some texture.
  • Stir in lemon juice if desired, then cool completely.

For Coconut Layer

  • In a small jug, mix coconut milk with chilled water to create a pourable consistency.
  • Sweeten if desired. Keep in the fridge until assembly—cold layers help maintain separation.

For Whisking Matcha

  • In a matcha bowl, sift the matcha powder to remove lumps.
  • Add hot water (75–80°C) and whisk in a zigzag until frothy and smooth.
  • Sweeten lightly if you want a dessert-style drink.

For Assembling

  • Bottom layer—Spoon cooled mango compote into the base of a tall glass.
  • Middle layer—Slowly pour in the chilled coconut milk over the back of a spoon to keep layers distinct.
  • Top layer—Gently pour the whisked matcha on top of the coconut layer, again using the back of a spoon for a clean separation.
  • Serve immediately with a wide straw or long spoon so the drinker can stir just before sipping.