Fresh vegetable cooked with creamy cashew sauce.

Navaratan Korma

Cauliflower, gram flour, ginger-garlic paste.

Gobi Pakora

Chicken, dipped in spiced batter and fried to golden perfection.

Chicken Pakora

Fresh potato cubes in mild spinach puree.

Aloo Saag

Potatoes, green peas, and spices in a creamy sauce.

Aloo Mutter

Fresh homemade cheese sautéed with onion, bell pepper, tomatoes, and special spices.

Paneer Karahi

Seasonal vegetable cooked with onion and tomato sauce.

Mix Vegetable Curry

Potatoes, sautéed cumin seeds, with garlic and ginger.

Jeera Aloo

Black lentils slow cooked with aromatic herbs and spices.

Dal Makhani

Paneer Tikka Masala

Paneer soaked in a special almond and saffron sauce.

Paneer Korma

Smoked eggplant puree, green peas, and ginger.

Baingan Bharta

Homemade cheese cubes and green peas in creamy sauce.

Mutter Paneer

Minced vegetable dumpling in creamy tomato, onion sauce.

Malai Kofta

Potatoes, cauliflower, tomatoes, and ginger.

Aloo Gobi

Chickpeas and tomato in freshly ground spices.

Channa Masala

Yellow lentils cooked with cumin seeds, tomato, and garlic.

Dal Tadka

Palak Paneer

Shrimp pakora with onion and butter sauce.

Shrimp Pakora

Mashed potato patties flavored with spices, served with chickpeas and mint sauce.

Aloo Tikki Chat

Deep-fried fish with chef special spices.

Chilli Fish

Sliced pieces of paneer fried with gram flour.

Paneer Pakora

Deep-fried fish with a blend of traditional spices.

Fish Pakora

Ginger Chicken

Soak cashews in warm water for 15 minutes. Drain and blend them into a smooth paste with a little water. Set aside.

Prepare the Cashew Paste

In a large pan, heat cooking oil over medium heat. Add cumin seeds and let them splutter. Then add the chopped onions and sauté until golden brown.

Sauté the Vegetables

Stir in the ginger-garlic paste and green chilies. Sauté for another 2 minutes. Add turmeric powder and salt, and mix well.

Add Ginger-Garlic and Spices

Add the mixed vegetables to the pan. Stir well to combine. Pour in the water and cover the pan. Cook the vegetables until they are tender, about 10 minutes.

Cook the Mixed Vegetables

Once the vegetables are cooked, lower the heat and add the cashew paste and cream. Stir well to incorporate everything.

Combine Cashew Paste and Cream

Sprinkle garam masala over the korma, stir gently, and cook for an additional 5 minutes. Adjust salt if needed.

Finish with Garam Masala

Remove from heat and serve hot with naan or rice.

Serve

Mixed vegetables (carrots, peas, beans, cauliflower)

Cashews

Onion, finely chopped

Ginger-garlic paste

Green chilies, slit

Cumin seeds

Turmeric powder

Garam masala

Salt

Cooking oil

Cream

Water

In a large mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well. Gradually add water to form a smooth batter that is thick enough to coat the cauliflower florets.

Prepare the Batter

Add the ginger-garlic paste and cauliflower florets to the batter. Mix until the florets are well coated.

Coat the Cauliflower

In a deep frying pan, heat enough oil over medium heat for deep frying.

Heat the Oil

Once the oil is hot, carefully drop the coated cauliflower florets into the oil, a few at a time. Fry until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Cauliflower

Cauliflower, cut into florets

Gram flour (besan)

Rice flour

Red chili powder

Oil (for frying)

In a large bowl, mix the gram flour, rice flour, red chili powder, turmeric powder, cumin powder, garam masala, salt, and baking soda. Gradually add water to form a smooth batter that can coat the chicken pieces.

Add the chicken pieces to the batter, ensuring they are well coated. Let it marinate for at least 30 minutes.

Coat the Chicken

In a deep frying pan, heat oil over medium heat. You can test if the oil is hot enough by dropping a small amount of batter into it; it should sizzle and rise to the surface.

Carefully drop the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 5-7 minutes.

Fry the Pakoras

Remove the pakoras with a slotted spoon and drain on paper towels. Serve hot with your favorite chutney or sauce.

Drain and Serve

Boneless chicken, cut into bite-sized pieces

Cumin powder

Baking soda

Water (as needed)

Peel and cube the potatoes. Rinse the spinach leaves thoroughly and chop them coarsely. Finely chop the onion, garlic, and ginger.

Prepare the Ingredients

In a pot, heat oil over medium heat. Add cumin seeds and let them sizzle. Add the chopped onions and sauté until golden brown.

Cook the Potatoes

Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.

Add Garlic and Ginger

Stir in the cubed potatoes, turmeric powder, and salt. Mix well and cook for 5 minutes.

Add Potatoes and Spices

Add the chopped spinach and water to the pot. Stir to combine and cover. Let it simmer for about 15-20 minutes or until the potatoes are tender.

Cook Spinach

Once cooked, use a blender or immersion blender to puree the mixture until smooth. Adjust seasoning as needed.

Blend the Mixture

Potatoes

Fresh Spinach

Onion

Garlic

Ginger

Cumin Seeds

Turmeric Powder

Peel and dice the potatoes into small cubes. Chop the onion, tomato, garlic, and ginger finely.

Prepare the Vegetables

In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the chopped onion and sauté until golden brown.

Cook the Spices

Add the chopped tomato, garlic, and ginger to the pan. Stir in turmeric powder, coriander powder, and salt. Cook until the tomatoes break down and the mixture is well combined.

Add Tomatoes and Spices

Add the diced potatoes to the pan and mix well. Pour in the water, cover, and let it simmer for about 10-15 minutes or until the potatoes are tender.

Once the potatoes are cooked, add green peas and stir in the cream. Let it cook for another 5 minutes. Finish with garam masala.

Add Peas and Cream

Green peas

Tomato

Garlic cloves

Coriander powder

Vegetable oil

Chop the paneer, onion, bell pepper, and tomatoes into bite-sized pieces.

In a karahi or a deep frying pan, heat the cooking oil over medium heat.

Heat Oil

Add the chopped onions and sauté until they turn translucent.

Sauté Onions

Stir in the ginger-garlic paste and sauté for another minute until fragrant.

Add Ginger-Garlic Paste

Add turmeric powder, red chili powder, and cumin seeds. Stir well to combine.

Add Spices

Add the chopped tomatoes and bell pepper. Cook until the tomatoes soften.

Add Tomatoes and Bell Peppers

Add the chopped paneer and salt. Stir gently to coat the paneer with the spices.

Add Paneer

Sprinkle garam masala over the top and cook for another 2-3 minutes.

Garnish with fresh coriander leaves and serve hot with roti or rice.

Garnish and Serve

Paneer

Bell Pepper

Tomatoes

Ginger-Garlic Paste

Red Chili Powder

Garam Masala

Cooking Oil

Fresh Coriander Leaves

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.

Sauté the Aromatics

Add the mixed seasonal vegetables to the pan and stir well to combine. Cook for about 8-10 minutes, stirring occasionally until the vegetables begin to soften.

Cook the Vegetables

Stir in the chopped tomatoes and curry powder, mixing well. Cook for another 5 minutes until the tomatoes break down.

Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer and reduce the heat to low. Let it cook for 10-15 minutes, allowing the flavors to meld together.

Add Coconut Milk

Season with salt and black pepper to taste. Serve hot with rice or naan.

Season and Serve

Mixed seasonal vegetables (carrots, bell peppers, green beans, peas)

Onion, chopped

Tomato, chopped

Garlic, minced

Ginger, minced

Curry powder

Coconut milk

Black pepper

Peel and chop the potatoes into small cubes. Rinse them under cold water and set aside.

Prepare the Potatoes

In a large pan, heat the oil over medium heat. Once hot, add the cumin seeds and sauté until they begin to crackle.

Stir in the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.

Add the chopped potatoes to the pan. Sprinkle in the turmeric powder and salt. Stir well to coat the potatoes with the spices.

Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.

Cover and Cook

Once the potatoes are cooked, remove from heat. Garnish with chopped cilantro and serve hot.

Ginger, grated

Oil (vegetable or mustard)

Cilantro, chopped (for garnish)

Rinse the black lentils and kidney beans thoroughly. Soak them in water for at least 8 hours or overnight.

Soaking Lentils

Drain the soaked lentils and beans. In a pressure cooker, add the lentils and beans with 4 cups of water. Cook for about 15-20 minutes until soft and mushy.

Cooking Lentils

In a large pot, heat butter over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another 2 minutes.

Preparing the Base

Stir in the pureed tomatoes and cook until the oil separates from the mixture. Season with salt, cumin, and garam masala.

Adding Tomatoes and Spices

Add the cooked lentils and beans to the pot. Stir well and let it simmer on low heat for about 30-40 minutes, adding water as needed for desired consistency.

Combining Everything

Stir in the cream just before serving. Adjust seasoning and serve hot with naan or rice.

Finishing Touch

Black lentils (urad dal)

Kidney beans (rajma)

Tomatoes, pureed

Butter

In a bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, and salt. Add the paneer cubes to the marinade and coat well. Let it marinate for at least 30 minutes.

Marinate the Paneer

Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated paneer cubes and cook until they are golden brown on all sides. Remove and set aside.