Basic Chana Masala

Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.

Basic Chana Dal Masala

Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.

Pressure Cooker Indian Onion Masala

1/4 cup peanut oil (or other high smoke point )
2 cups onion, diced
1 cup tomatoes, chopped
8-10 cloves garlic, minced
2 tablespoons minced ginger minced
1 green Serrano , jalapeño or thai chile minced (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon garam masala
2 teaspoons salt
1/4 cup water

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil.

When the oil is hot and shimmering, add in the ginger, garlic and green chili and sauté for 1-2 minutes.

Add in the onion and mix well. You’re going to sauté this for 10 minutes, stirring once or twice.

Add all the dry spices and mix well, being careful not to let them burn. Be sure to put the spices on top of the veggies rather than on the surface of the pan directly.

Add tomatoes and the water and deglaze your pot well, scraping up all the brown bits.

Close and cook at High Pressure for 15 minutes, allowing it to release pressure naturally.

Open up the pot and if it’s too watery, just sauté for bit it will thicken as it cools.

You’re now ready to cook with this immediately, put some in the fridge for a week or so, or in the freezer for several months (use 1-cup containers). This recipe made about 2.5 cups.

Punjabi Garam Masala

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole cloves
1/2 teaspoon black peppercorns
3 cinnamon sticks broken up
3 bay leaves broken up

Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.

Transfer the spices to a plate or a paper towel to cool completely. Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.
Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly. When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.

Chicken Tikka Bites

1 pounds chicken thighs or breast, boneless and skinless, cut into bite size cubes
1/2 cup greek yogurt
3-4 cloves garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/4 teaspoons cayenne pepper
2 tablespoon ghee for cooking the chicken
Juice of 1 lemon for sprinkling before serving

Mix together all ingredients except the ghee and lemon juice and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken

When you’re ready to cook this, heat up a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed

Spritz the lemon juice across all the chicken right before serving.

If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

Spritz the lemon juice across all the chicken right before serving.

Pressure Cooker Dal Makhani

Boil Together
1/2 cup whole black urad dal (see picture)
2 bay leaves
1 tablespoon garlic
2 teaspoons minced ginger minced
1.5 cups water

Mix Together
1/4 cup Greek yogurt (or drained soy yogurt)
1/2 cup half and half, cream, or alternative milk of your choice, or cashew paste
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Punjabi garam masala (see recipe below) or ordinary garam masala

For Finishing
2 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon tomato paste

Wash the dal well, add ginger, garlic, bay leaves and water, and cook in a Instant Pot for 30 minutes on high pressure using natural release.

Meanwhile, mix together the yogurt, milk/cream of choice, and the listed spices and blend these well together.

When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.

Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.

Heat a small saucepan or kadhai, add ghee when hot, and add in the cumin seeds which will start to sputter.

Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.

Pour this paste into the dal and mix well.

Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful.

Kakadi Chi Koshimbar (Indian Cucumber Peanut Salad)

2 cucumbers peeled
1/4 cup cilantro chopped
2 tablespoons spanish roasted peanuts chopped
1 teaspoon salt
1/2 teaspoon sugar Optional
1 tablespoon oil
1/4 teaspoon black mustard seeds or sub cumin seeds
1/2 teaspoon turmeric
1 lemon juiced

Chop up the cucumbers, cilantro, and peanuts into a very fine dice.

Place into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cucumbers and mix well.
Squeeze lemon juice and mix once again and serve.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Indian Cabbage and Peanut Slaw

4 cups chopped cabbage or use ready slaw mix
1 tomato diced
1/4 cup cilantro chopped
2 tablespoons Spanish roasted peanuts chopped
1 teaspoon salt
1/2 teaspoon sugar (Optional)
1 tablespoon oil
1/4 teaspoon black mustard seeds or cumin seeds
1/2 teaspoon turmeric
1 lemon juiced

Rough chop the cabbage and carrots slaw mix into bite size pieces.

Chop up the tomato, cilantro, and peanuts into a fine dice.

Place all the vegetables into a bowl and season with salt and sugar.

In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

Add in the turmeric and stir quickly.

Pour this hot, flavored oil over the cabbage mixture and mix well.
Squeeze lemon juice and mix once again and serve.

Pressure Cooker Moong Dal

For Dal
1 cup whole moong dal (the green kind)
4 cups water
1 onion diced
1 tomato diced
1 tablespoon minced ginger
1 tablespoon garlic
1 teaspoon turmeric
1/2-1 teaspoon cayenne pepper adjust to taste
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

For Finishing
1 teaspoon Tamarind Concentrate OR 2 lemons juiced
1 teaspoon sugar
1/4 cup cilantro or parsley

Place all dal ingredients in your pressure cooker.

Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.

Mix in the Tamarind concentrate or lemon juice, and sugar and stir well.

Garnish with cilantro or parsely and serve with either rice or Naans

This recipe can easily be doubled -This recipe freezes very well and is therefore great for meal prep and freezer meals.

Mango Kulfi

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins).

Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi.

Remove plastic wrap. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Pressure Cooker Chicken Curry

3 to 4 ripe tomatoes, halved through their equators
3 tablespoons ghee, unsalted butter or safflower oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, grated on a Microplane or minced
2 tablespoons grated peeled fresh ginger
1 teaspoon cumin seeds
1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
2 teaspoons ground coriander
1 tablespoon kosher salt
1 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1 to 2 teaspoons garam masala, to taste
1/2 cup canned unsweetened coconut milk
Cooked basmati rice, for serving (optional)
Plain yogurt, for serving (optional)
3 tablespoons finely chopped fresh cilantro, for garnish

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Chicken Curry with Yogurt

1 tsp curry powder
1 tsp cumin
1/4 tsp fennel seeds
1 tsp garam masala
1 tsp ground coriander
1/2 tsp mustard seeds
Neutral tasting oil
2 garlic cloves, finely diced
juice of 1 lemon
1 onion, finely diced
2 skinless chicken breasts, cut into one-inch pieces
3 tablespoons yogurt
Sweetener to taste
Salt and pepper to taste

On a medium heat in a decent sized pan, dry fry all of the dry spices (but keep an eye on them!) As soon as you really start to smell them take them off the heat.

Add a dash of oil and add your finely diced onion. Return to that medium heat. Really give it a good stir and coat all of that onion in the spices! Cook the gently, if it starts to burn or stick add a SMALL dash of water (you don’t want to boil the onion

When the onion has softened (maybe 5 mins), chuck the minced garlic in. Give it a good stir.

30 seconds later add your lemon juice and sweetener.

Pop your chicken in and just seal it off.

Add the yogurt and mix.

Season with salt and pepper to taste and just let in cook on a low-medium heat for about 30 minutes, stirring occasionally.

Tandoori Chicken Breasts

2 Skinless chicken breasrs
2 tablespoons tandoori masala
2 tablespoons Yogurt
Juice from one lemon
1 green chile
1 clove of garlic
Small piece of peeled ginger

Finely dice the chiks, ginger and garlic glove and place in pestle and mortar with the masals spice mix and lemon juice.
Grind to a smooth paste.

Place yogurt in a bowl and stir in the paste to complete the marinade.

Score each breast 2 or 3 times to help it absorb the flavors ( or cut chicken breast into or cubes).

Place the chicken in the bowl and cover well with the marinade.
Put cling film over the bowl and place in the refrigerator overnight.

Bake, grill or barbecue making sure that the meat is thoroughly cooked.

Serve with a little yogurt.

Ideas for Egg Lunches: Kerala Egg Gravy

11/2 tablespoon vegetable or canola oil
1 medium onion, finely chopped (about 1 cup)
1 tablespoon ginger-garlic paste (see note)
1 cup tomato puree
10 curry leaves
2 teaspoons toasted and powdered fennel seeds
2 teaspoons toasted and powdered cumin seeds
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 green bird chilis split lengthwise
Kosher salt
1/4 cup water
2 tablespoon chopped fresh cilantro leaves (divided)
4 eggs

Heat oil in a medium non-stick saucepan over medium-high heat until shimmering. Add onions. Cook, stirring, until softened but not browned, about 4 minutes. Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute. Add the tomato puree and stir until mixed through with the onions, about 1 minute.

Increase heat to high. Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.

Reduce heat to medium. Add water and one tablespoon cuilantro. Stir through to mix well. Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness. Serve with any soft bread of your liking or as a side to any Indian meal with rice or roti.

Note: You can also use boiled eggs in this recipe. Either put them in directly after de-shelling them or de-shell and shallow fry them till they get a crisp golden brown coating and then add them to the gravy.

Ideas for Egg Lunches: Caramelized Onion and Coconut Curry

Hard boiled eggs
3 tablespoons canola oil
2 onions, finely sliced
6 cloves of garlic, crushed
1 teaspoon tamarind paste
3/4 teaspoon chili powder
3/4 teaspoon sugar
1 1/4 teaspoons salt
1/2 teaspoon ground turmeric
1 cup plus 2 tablespoons coconut milk mixed with 1/2 cup water

Put the oil into a large, deep-sided frying pan on a medium heat and when it’s hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.

Add the garlic to the onions, stir well and cook for 2 to 3 minutes.

Add the tamarind paste, chili powder, salt, sugar, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer. Cook to desired consistency.

Ideas for Egg Lunches: Indian Spiced Tomato Sauce

(Adapted for hard boiled eggs)

4 tablespoons butter
1 1/2 cups very finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon packed brown sugar
2 teaspoons kosher salt
2 teaspoons garam masala
2 teaspoons ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon whole yellow or brown mustard seeds
2 cups peeled, seeded, and finely chopped fresh tomatoes
1/2 cup vegetable stock
1/2 teaspoon ground grains of paradise (see Recipe Notes)
Finely grated zest and juice of 1 lemon

Melt the butter in a large saucepan over medium-high heat. Stir in the onion and cook until tender, about 5 minutes. Stir in the garlic, brown sugar, salt, garam masala, ginger, coriander, cinnamon, and mustard seed; cook, stirring, for 1 minute.

Stir in the tomatoes and stock. Bring to a simmer. Reduce the heat to low, cover, and cook gently, stirring occasionally, about 30 minutes.

Stir in the grains of paradise, lemon zest, and lemon juice. Serve warm, at room temperature, or lightly chilled.

Ideas for Egg Lunches: Indian Chili Sauce

(Adapted for hard boiled eggs)

2 tablespoons canola oil
4 cloves of garlic, crushed
1 fresh green chili, very finely sliced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon sugar
4 scallions, finely sliced into rings
lemon wedges, to serve

Hard boiled eggs for serving

Put oil into hot skillet, followed by the garlic, green chili, cumin, black pepper, and salt. Sauté for around 3 minutes on a low heat, stirring occasionally. Add the tomato paste and sugar and stir, along with a splash of water. Cover the pan and simmer for a further 5 minutes.

Take the lid off the pan, add the scallions and simmer until there is no water left. Serve fresh and hot with a squeeze of lemon.

Ideas for Egg Lunches: Indian Tomato and Tamarind Sauce

(Adapted for hard boiled eggs)

For the spice paste:

1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
2 garlic cloves
1-inch piece peeled ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground chile powder
1/4 teaspoon cayenne

For the finished dish:

1 small onion, diced
1/4 cup canola or other neutral oil, divided
15 ounces diced tomatoes, drained
1 teaspoon salt
1 tablespoon tamarind paste
1 1/2 tablespoons vinegar
1 teaspoon brown sugar or jaggery
12 eggs
Black pepper
1 cup roughly chopped cilantro, plus more for garnishing

Hard boiled eggs, for serving

Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water.

In a large sauté pan over medium heat, add 2 tablespoons of the oil and the onions. Cook until deeply golden but not yet brown, about 10 to 12 minutes, then add the spices and the rest of the oil and continue to cook for another 3 to 4 minutes.

Add the tomatoes and salt and cook for another 8 minutes, until the tomatoes juices are a bit reduced and thickened. Then add the tamarind paste, vinegar, and brown sugar and stir to combine. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.

Add salt, pepper, and cilantro.

Ideas for Egg Lunches: Indian Curry Sauce

2 cups tomato puree
3 tablespoons ghee, butter, safflower oil or grapeseed oil
3 tablespoons virgin coconut oil
2 cups finely chopped onions
6 garlic cloves, finely grated or minced
2 tablespoons grated fresh ginger
1/2 teaspoon cumin seeds
1 (3-inch) cinnamon stick
8 cardamom pods, lightly crushed with the flat side of a knife
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
2 cups tomato puree
1/4 teaspoon ground black pepper
2 teaspoons kosher salt
1/2 cup boiling water
1 to 2 teaspoons garam masala, to taste
3 tablespoons finely chopped cilantro
Plain yogurt, for serving (optional)
Hard boiled eggs

Heat ghee (or butter or oil) and coconut oil in a large skillet over medium-high heat. Stir in onions and cook until deeply golden brown, 15 to 20 minutes, stirring constantly to encourage even browning.

Stir in garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in cinnamon and cardamom and cook another 1 minute.

Stir in coriander, cumin, turmeric, red pepper flakes and black pepper, then add tomato purée. Cook, stirring frequently, until sauce is thick and fat begins to separate, about 10 minutes. Stir in salt and boiling water.

Reduce heat to medium and simmer, covered, until sauce is thick and has a satin sheen, 7 to 12 minutes. Remove from heat and let sit, covered, for another 20 minutes to let flavors meld.

Stir in garam masala, and top with cilantro.