Ingredients:

• Potatoes – 3 (cubed)

• Oil – 2 tbsp

• Cumin – ½ tsp

• Turmeric – ½ tsp

• Coriander powder – 1 tsp

• Red chilli powder – ½ tsp

• Salt – to taste

• Coriander leaves – handful

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Instruction:

1. Heat oil, add cumin.

2. Add potatoes + salt.

3. Add turmeric, chilli, coriander powder.

4. Cook till golden and soft.

5. Finish with fresh coriander.

Ingredients:

• 200 g paneer (crumbled)

• 1 tbsp oil or ghee

• 1 tsp cumin seeds

• 1 onion (finely chopped)

• 1 tomato (finely chopped)

• 1 green chilli (chopped)

• 1 tsp ginger-garlic paste

• ½ tsp turmeric

• 1 tsp red chilli powder

• 1 tsp Garam Masala

• ½ tsp coriander powder

• Salt to taste

• 2 tbsp milk (optional for softness)

• Fresh coriander (chopped)

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Instructions:

1. Heat oil/ghee in a pan; add cumin seeds.

2. Add onion and sauté till golden.

3. Add green chilli + ginger-garlic paste; cook 30 seconds.

4. Add tomatoes and cook until soft.

5. Add turmeric, red chilli, coriander powder, and garam masala. Mix well.

6. Add crumbled paneer and salt; combine everything gently.

7. Add 2 tbsp milk for extra softness (optional).

8. Cook for 2–3 minutes on low flame.

9. Garnish with fresh coriander.

Ingredients

• 2 cups boiled chole (or soaked overnight + pressure cooked)

• 2 tbsp oil

• 1 bay leaf

• 1 tsp cumin seeds

• 1 onion (finely chopped)

• 1 tomato (pureed)

• 1 tsp ginger-garlic paste

• 1 green chilli (slit)

• ½ tsp turmeric

• 1 tsp red chilli powder

• 1½ tsp coriander powder

• 1 tsp Garam Masala (or chole masala)

• ½ tsp amchur

• Salt to taste

• 1 cup water

• Fresh coriander for garnish

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Instructions

1. Heat oil; add bay leaf & cumin.

2. Add onion; sauté till golden.

3. Add ginger-garlic paste + green chilli; cook 20 sec.

4. Add tomato puree; cook till oil separates.

5. Add turmeric, red chilli, coriander powder, garam masala; mix well.

6. Add boiled chole, salt, and water.

7. Simmer 10–15 min until thick.

8. Add amchur and garnish with coriander.

Ingredients:

• 1 cup mixed vegetables (carrot, beans, peas, cauliflower)

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 onion (finely chopped)

• 1 tomato (finely chopped)

• 1 tsp Turmeric Powder

• 1 tsp coriander powder

• ½ tsp red chilli powder

• Salt to taste

• 2 tbsp water

• Fresh coriander for garnish

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Instructions:

1. Heat oil in a pan; add cumin seeds.

2. Add chopped onion and sauté till light golden.

3. Add tomatoes and cook till soft.

4. Add turmeric powder, coriander powder, red chilli powder + 2 tbsp water.

5. Cook the masala for 1 minute until the turmeric aroma releases.

6. Add mixed vegetables and salt.

7. Stir well, cover, and cook for 8–10 minutes until vegetables are soft.

8. Garnish with fresh coriander and serve hot.

Ingredients

For the dal:

• 1 cup whole black urad dal

• ¼ cup rajma

• 4 cups water

• Salt to taste

• ½ tsp turmeric

For the tempering:

• 2 tbsp butter

• 1 tbsp oil

• 1 onion (finely chopped)

• 1 green chilli (slit)

• 1 tbsp ginger-garlic paste

• 2 tomatoes (pureed)

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1 tsp Garam Masala

• ½ tsp roasted cumin powder

• 1 tbsp kasuri methi

• 3 tbsp fresh cream

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Instructions

1. Wash and soak urad dal + rajma overnight.

2. Pressure cook with water, salt, and turmeric for 25–30 minutes until soft.

3. Mash slightly with a spoon to make it creamy.

4. Heat butter + oil in a pan.

5. Add onion and sauté till golden.

6. Add green chilli & ginger-garlic paste; cook until raw smell goes.

7. Add tomato puree and cook until it leaves the sides.

8. Add red chilli powder, coriander powder, garam masala, roasted cumin powder.

9. Add cooked dal to the masala; mix well.

10. Simmer for 20–25 minutes on low flame (the longer, the creamier).

11. Add cream + crushed kasuri methi.

12. Adjust salt, butter, and cream as per taste.

Ingredients

• 3 large potatoes (cut into long thin fingers)

• 2 tbsp cornflour

• 1 tbsp rice flour (optional for extra crisp)

• ½ tsp salt

• Oil for frying / air frying

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For seasoning:

• 2 tsp Peri Peri Masala

• ½ tsp red chilli powder (optional)

• ½ tsp garlic powder (optional)

• 1 tsp mixed herbs / oregano

• A pinch of salt

• 1 tsp lemon juice or 1 spray of vinegar

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Instructions

1. Cut potatoes into thin finger shapes.

2. Wash & soak in cold water for 10 minutes (removes starch).

3. Drain and pat dry completely.

4. Coat lightly with cornflour + rice flour + a pinch of salt.

5. Fry or Air Fry

6. Heat oil and fry on medium flame until crisp & golden.

7. Brush potatoes with oil and air fry at 180°C for 15–18 mins.

8. Immediately toss the hot fries with:

   • Peri Peri Masala

   • Herbs

   • Lemon juice

   • Pinch of salt

9. Coat evenly until every fry is bright, spicy, and flavourful.