Spinach cooked in a curry style with cream cheese and seasoned with herbs.

Spinach Curry

Marinated chicken cooked in a traditional tandoor, served with a side of yogurt sauce.

Tandoori Chicken

A comforting soup made with lentils, herbs, and spices.

Lentil Soup

Tender pieces of chicken cooked in a creamy tomato sauce, served with rice.

Chicken Tikka Masala

A flavorful curry made with cauliflower and potatoes, seasoned with traditional spices.

Cauliflower and Potato Curry

Six assorted vegetable fritters served with a variety of sauces.

Mixed Vegetable Fritters

Wash the spinach thoroughly and chop it roughly. Finely chop the onion, garlic, and ginger. Dice the tomato.

Prepare the Ingredients

In a large pan, heat the oil over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onion and sauté until translucent.

Sauté the Aromatics

Add the chopped garlic and ginger to the pan. Sauté for another 2 minutes until fragrant.

Add Garlic and Ginger

Add the diced tomato to the pan and cook until it softens.

Cook the Tomato

Stir in the curry powder, turmeric powder, and salt. Mix well and cook for a minute.

Spice it Up

Add the chopped spinach to the pan along with water. Stir and cook until the spinach wilts down.

Add Spinach and Water

Once the spinach is cooked, lower the heat and add the cream cheese. Mix until fully incorporated and creamy.

Incorporate Cream Cheese

Taste and adjust seasoning if necessary. Serve hot with rice or bread.

Serve

Fresh spinach

Cream cheese

Onion

Garlic cloves

Ginger

Tomato

Curry powder

Cumin seeds

Turmeric powder

Salt

Water

In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper. Mix well to form a marinade.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Coat the Chicken

Prepare your tandoor or grill for high heat cooking, about 450°F (232°C).

Preheat the Tandoor

Remove the chicken from the marinade and shake off excess. Place the chicken in the tandoor and cook for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

Cook the Chicken

While the chicken is cooking, mix plain yogurt with a pinch of salt and chopped fresh cilantro for the sauce.

Prepare Yogurt Sauce

Once done, remove the chicken from the tandoor and let it rest for a few minutes. Serve hot with the yogurt sauce on the side.

chicken thighs, bone-in

plain yogurt

lemon juice

garlic, minced

ginger, grated

ground cumin

ground coriander

smoked paprika

turmeric powder

cayenne pepper

salt

black pepper

Chop the onion, carrot, celery, and garlic. Set aside.

Prepare the Vegetables

In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes. Add garlic and cook for another minute.

Stir in the lentils, cumin, thyme, salt, and black pepper. Cook for 2 minutes to toast the spices.

Add Lentils and Spices

Pour in the vegetable broth and add the canned diced tomatoes and bay leaf. Bring to a boil.

Add Broth and Tomatoes

Reduce heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender.

Simmer the Soup

Stir in the spinach and cook for an additional 5 minutes, until wilted.

Add Spinach

Taste and adjust seasoning if needed. Remove the bay leaf before serving.

Final Adjustments

Lentils

Carrot

Celery

Garlic

Vegetable Broth

Canned Diced Tomatoes

Olive Oil

Bay Leaf

Thyme

Cumin

Black Pepper

Spinach

In a bowl, mix the diced chicken with yogurt, minced garlic, minced ginger, and a pinch of salt. Let it marinate for at least 30 minutes.

In a large skillet, heat the cooking oil over medium heat. Add the finely chopped onion and sauté until golden brown. Add the marinated chicken and cook until the chicken is browned and cooked through.

Add the crushed tomatoes to the skillet and stir well. Let it simmer for about 10 minutes, allowing the flavors to meld.

Make the Sauce

Lower the heat and stir in the cream. Cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.

Finish the Dish

Garnish with chopped cilantro and serve hot with rice or naan.

Chicken breast, diced

Yogurt

Onion, finely chopped

Garlic, minced

Ginger, minced

Canned tomatoes, crushed

Cream

Cooking oil

Cilantro, chopped (for garnish)

In a large pot, heat a tablespoon of oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent.

Stir in the minced garlic and grated ginger, cooking until fragrant (about 1-2 minutes).

Add the chopped tomato, coriander powder, turmeric powder, chili powder, and salt. Cook until the tomatoes are soft.

Incorporate Tomatoes and Spices

Stir in the cauliflower florets and diced potatoes. Mix well to coat them with the spices.

Add Cauliflower and Potatoes

Pour in the coconut milk and bring to a simmer. Cover and let it cook for about 20 minutes, or until the vegetables are tender.

Pour in Coconut Milk

Once the vegetables are cooked, stir in the garam masala and adjust seasoning if necessary. Cook for another 2-3 minutes.

Finish with Garam Masala

Cauliflower, cut into florets

Potatoes, peeled and diced

Ginger, grated

Tomato, chopped

Coconut milk

In a large mixing bowl, combine the grated zucchini, grated carrot, chopped bell pepper, and chopped onion. Mix well.

Add chickpea flour, salt, black pepper, cumin powder, and coriander powder to the vegetable mixture. Gradually add water and mix until a thick batter forms.

Make the Batter

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

Heat the Oil

Once the oil is hot, scoop tablespoon-sized portions of the batter and carefully drop them into the oil. Fry until golden brown, about 3-4 minutes on each side.

Fry the Fritters

Remove the fritters from the oil and place them on paper towels to drain excess oil. Serve warm with your choice of sauces.

Spinach Curry

Tandoori Chicken

Lentil Soup

Chicken Tikka Masala

Cauliflower And Potato Curry

Mixed Vegetable Fritters