Free Recipes & Culinary Notes

Ingredients

• 250 g whole black urad dal (black lentils), soaked overnight
• 60 g red kidney beans (rajma), soaked overnight
• 3 tbsp ghee or butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, puréed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp red chilli powder
• 100 ml heavy cream
• Salt to taste
• Fresh coriander leaves to garnish

Method

1. 1

   Drain the soaked dal and kidney beans. Pressure cook with 1 litre of water and a pinch of salt for 6–8 whistles until completely soft. Do not drain — the cooking liquid becomes the base of your gravy.

2. 2

   Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter for 30 seconds until fragrant.

3. 3

   Add the chopped onion and cook, stirring often, for 12–15 minutes until deep golden brown. Do not rush this step — the caramelised onion is the backbone of the dish.

4. 4

   Add the ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Add the tomato purée, coriander powder, and red chilli powder. Cook on medium-high heat for 8–10 minutes, stirring frequently, until the oil separates from the masala.

5. 5

   Add the cooked dal and kidney beans along with all their liquid. Stir well to combine. Bring to a boil, then reduce heat to the lowest setting. Simmer uncovered for 1.5–2 hours, stirring every 20 minutes, until the dal thickens to a rich, velvety consistency.

6. 6

   Stir in the cream and an extra knob of butter. Taste and adjust salt. Simmer for a final 10 minutes. Serve garnished with fresh coriander and a swirl of cream alongside warm naan or rice.

Ingredients

• 500 g fresh spinach leaves, washed
• 250 g paneer, cut into 2 cm cubes
• 2 tbsp ghee, divided
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp cream or yoghurt
• Salt to taste

Method

1. 1

   Blanch the spinach in boiling salted water for 2 minutes. Transfer immediately to a bowl of ice water to preserve the vibrant green colour. Drain and blend to a smooth purée. Set aside.

2. 2

   Heat 1 tbsp ghee in a non-stick pan over medium-high heat. Fry the paneer cubes in a single layer for 2–3 minutes per side until golden. Remove and set aside on kitchen paper.

3. 3

   In the same pan, heat the remaining ghee. Add cumin seeds and let them crackle. Add the onion and cook for 8–10 minutes until soft and golden.

4. 4

   Add ginger-garlic paste and green chilli. Cook for 1–2 minutes. Add turmeric and stir for 30 seconds.

5. 5

   Pour in the spinach purée. Stir well and simmer on medium heat for 5–6 minutes. Add the cream or yoghurt and stir to combine.

6. 6

   Gently fold in the fried paneer. Sprinkle garam masala, taste for salt, and simmer for a final 3–4 minutes. Serve hot with roti or naan.

Ingredients

• 1 kg chicken, bone-in pieces
• 500 g basmati rice, soaked 30 mins
• 200 g full-fat yoghurt
• 3 large onions, thinly sliced and fried until crisp (birista)
• 4 tbsp ghee
• A generous pinch of saffron, soaked in 4 tbsp warm milk
• 2 tsp biryani masala
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• Whole spices: 4 cloves, 4 cardamom pods, 2 bay leaves, 1 cinnamon stick
• Fresh mint and coriander leaves, a large handful each
• Salt to taste

Method

1. 1

   Marinate the chicken: combine yoghurt, ginger-garlic paste, biryani masala, red chilli powder, turmeric, half the fried onions, salt, and half the mint and coriander. Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.

2. 2

   Par-cook the rice: bring a large pot of heavily salted water to a rolling boil with the whole spices. Add the soaked and drained rice. Cook for exactly 6–7 minutes — the rice should be 70% cooked, with a firm white core still visible when you bite a grain. Drain immediately.

3. 3

   In a heavy-bottomed pot, heat 2 tbsp ghee over medium-high heat. Add the marinated chicken and spread in an even layer. Cook for 5 minutes to sear the base.

4. 4

   Layer the par-cooked rice evenly over the chicken. Drizzle the saffron milk across the rice. Scatter the remaining fried onions, mint, coriander, and the remaining ghee over the top.

5. 5

   Seal the pot tightly — use a tight-fitting lid, or seal the edges with a rope of dough (atta) for a traditional dum. Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 25–30 minutes.

6. 6

   Remove from heat and rest, sealed, for 10 minutes. Open at the table for the full aromatic effect. Gently mix from the bottom before serving with raita and a wedge of lemon.