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tandoori vegetarian recipes

North Indian-Inspired Butter Chickpeas

November 18 2021 My New Roots 

North Indian-Inspired Butter Chickpeas Most lovers of North Indian cuisine widely available in North America are familiar with Butter Chicken – the iconic dish that has captured the hearts and bellies of people the world over. In fact butter chicken is likely the most popular and recognizable Indian dish in our neck of the woods, and without a doubt my own personal gateway to the unique flavours of Indian cuisine. This dish was the inspiration for these North Indian-Inspired Butter Chickpeas! When I was 13 or 14, my best friends mother, Annie (who Ive mentioned before in my sushi post – a woman who truly opened my eyes to the world of food beyond hot dogs and hamburgers!), took the three of us to The Host, a famous, Toronto institution that has been running successfully for 24 years. I can still remember the feeling of walking into the space, the air absolutely swollen with mouthwatering scents I had never experienced before. We sat down at the table, covered in a crisp white tablecloth, and a basket of seed-flecked, paper-thin crackers was dropped off along with the menus. Papadam Annie said. I took one bite and the entire thing shattered into my hands, which made us all laugh, and the taste was delicious, even if completely unfamiliar. I had just tried my first cumin seed! This primed my palette for what was to come, and Annie confidently ordered for the table. There were things I recognized, like rice, and flatbread (naan), but most of the dishes were alluringly mysterious, arriving in copper bowls, with colourful sauces and chutneys. Once she explained to put some rice on my plate as a bed for the curries, she handed me a bowl whose scent made my mouth water instantly. Butter chicken she told me. Well, I knew both of those ingredients very well, but not looking like this! Is it spicy? I asked. Not spicy hot, she replied. There are plenty of spices in there, but Id describe it flavourful. I had trusted this woman to guide me through Japanese, Korean, Ethiopian, Greek, Macedonian, and Moroccan restaurant experiences so far, so I took a heaping spoonful of the butter chicken and spread it over the rice.  It was love at first bite. The combinations of flavours, commingling in a sauce that was beguilingly rich and creamy, with huge chunks of perfectly tender chicken throughout was absolutely divine. It was tomato-y, but not overpoweringly so, and deeply aromatic with spices that I had certainly never tasted before. I savoured every bite of that butter chicken, along with chana masala, palak paneer, aloo gobi, and dal makhni. We ate naan, and samosa, and pakora and bhaji. It was a veritable feast that began my love affair with Indian food. Little did I know every corner of the continent, every family, every household brings a diversity and a uniqueness to what we generally label Indian food -- theres so much to explore!     Butter chicken was invented in the 1950s, by a man named Kundan Lal Gurjal, who operated a restaurant called Moti Mahal in Delhi, the capital territory of India. Kundan had settled here in this Northern region of the country and started his business after escaping from political upheaval in another region of India. Moti Mahal was a success, and it served several delicious tandoori dishes, that came from their tandoor oven – a circular clay oven central to Punjabi cuisine.  As the story goes, Kundan didnt want his leftover tandoori chicken to go to waste, but he also didnt want it to dry out, so he mixed leftover marinade juices with tomato and butter, added the chicken to it, and let it all stew – butter chicken was born! Although necessity was the mother of this invention, he likely had no idea that he had created an internationally-loved delicacy that would stand the test of time.  I started eating a vegetarian diet when I was 16, and butter chicken was one of the foods I missed the most. Ive cooked a lot of Indian-inspired food at home over the years, but Id never taken a crack at a plant-based butter chicken until my mom served me a version with chickpeas...brilliant! It was a serious why-didnt-I-think-of-that moment.  One of the things that makes butter chicken so good, is that the chicken is marinated in yogurt and spices before cooking. This step accomplishes two things: one, it tenderizes the meat, and second, it seasons it. Because I was aiming for a weeknight dinner, I decided to skip this step with the chickpeas and just make sure that they were properly cooked and well seasoned before adding to the sauce. I also smashed about half of the legumes. This helped to increase their surface area, break up their tough skins, and allow the flavourful sauce to penetrate to the inner, absorbent centers. I also appreciated having the texture variation in the dish, making it more similar to the OG version. Chickpea Party Tricks We all know that chickpeas are fiber all-stars, providing 50% of your RDI in just one cup, (whoa!) but they have another party trick up their sleeve that I bet you didnt know about. Two-thirds of the fiber in chickpeas is insoluble, meaning that it doesnt break down during digestion, but instead moves through our digestive tract unchanged until it hits the large intestine. The fun starts here, where friendly bacteria (think probiotics!) go to town on said insoluble fiber and actually break it down to create short-chain fatty acids, including acetic acid, propionic acid, and butyric acid. These short-chain fatty acids can then be absorbed by the cells that line the wall of our large intestine and used for energy! How rad is that?! Butyric acid is in fact the preferred source of energy for the cells lining our colon, and with this bonus fuel comes greater potential for optimally active and healthy cells. This translates into a reduced risk of colon problems including colon cancer. So friends, invite chickpeas to your next dinner party - theyll feed you and your colon cells. Can your pot roast do that? Now lets get cooking! For this dish I highly recommend cooking your own chickpeas from dried (I mean, have I ever NOT recommended that?! haha). For one, if you make the entire batch, youre looking at around 4 cans of chickpeas, which is a lot  of waste produced. Second, if you cook the legumes yourself, you can control the amount of salt that you use, as high sodium levels are a concern for some people. Third, they taste way better. Trust me. And fourth, it costs a lot less – I likely dont have to elaborate on that for you If youre not sure how to cook beans from scratch, the full instructions are in this post, and a full video tutorial is up on my membership site, My New Roots Grow. If youre especially interested in this dish, Id love to invite you to the live, online cooking demo on Saturday, December 18th. Part of the Winter Radiance Retreat alongside Mikkala Marilyn Kissi, this recorded, one-day virtual retreat has so many wonderful seasonal goodies planned for you. Check it out and sign up here!  The ingredient list for this recipe may look long, but half of them are spices, and the remaining ones are primarily pantry staples, making this the perfect thing to cook up when you dont have a ton of fresh produce around (Im looking at you, late fall, winter, and early spring!). Cilantro is optional, but such a delicious addition if it’s available to you. And I like to serve the dish with rice or naan, or both. A simple kachumber salad, made with chopped tomatoes, cucumbers, onions, and lemon juice is a great accompaniment to butter chickpeas when those ingredients are in season. Pro tip: measure out two or more portions in separate containers of the spice mix when youre making it the first time so the next time all you have to do is grab the blend instead of all your individual spice jars!   And what about the butter?! Well, there isnt any classic dairy butter here (although there is no shame in adding it!), instead I used cashew butter to achieve that crave-able creaminess. Some recipes for butter chicken call for whole cashews, which may in fact be easier for some of you to find than cashew butter. If that is the case, sub the cashew butter with whole, raw cashews that have been soaked for 4-8 hours, and add them to the pot with the tomatoes and coconut milk in step 3. If you’d like to know more about soaking and activating nuts, check out my article here. Get a load of that 2008 photography! Print North Indian-Inspired Butter Chickpeas  Author Sarah Britton Ingredients2 Tbsp. coconut oil preferably expeller-pressed or ghee 1 Tbsp. ground cumin 1 Tbsp. ground coriander 2 tsp. ground turmeric 2 tsp. ground ginger 1 Tbsp. garam masala 1 tsp. smoked paprika 1 tsp. ground cinnamon 1/­­2 tsp. freshly ground black pepper pinch cayenne to taste 1 large yellow onion diced 2 tsp. fine sea salt 5 cloves garlic minced 28 oz. /­­ 796ml whole or diced tomatoes 1 large can 3 Tbsp. tomato paste 1 cup /­­ 250ml full-fat coconut milk 1/­­4 cup /­­ 60ml cashew butter 2 Tbsp. freshly squeezed lemon juice 6 cups /­­ 900g cooked chickpeas from 2 cups dried /­­ approx. 4 cans cilantro for garnish if desired rice and /­­ or naan for serving if desired InstructionsIn a large stockpot over medium heat, melt the coconut oil. Add the cumin, coriander, turmeric, ginger, garam masala, smoked paprika, cinnamon, black pepper, and cayenne. Stir well to mix with the oil, and stir frequently so it doesnt scorch.   Add the onion and salt, stir well to coat, let cook for 5-10 minutes until the onions have softened slightly. Add the garlic, stir well,  and cook for 2-3 more minutes.  Add the canned tomatoes, tomato paste, and coconut milk, stirring well to incorporate. Bring to a simmer and cook for about 5 minutes.  While the sauce is simmering, take about half of the chickpeas and smash them flat with the bottom of a drinking glass. This step is optional, but it changes the shape and texture of the chickpeas (see headnote). Transfer the sauce to a blender, add the cashew butter and lemon juice, then blend on high until completely smooth. Taste and adjust seasoning as desired (if youd like it spicier for example, add more cayenne).  Add all of the chickpeas to the sauce and fold to combine. Bring a very light simmer, and let cook for 5 minutes, up to an hour, making sure to stir every so often so the bottom doesnt scorch.  Serve the butter chickpeas over rice with lots of fresh cilantro, and naan if desired. Say thank you and enjoy! NotesServes 8-10 I hope you love this recipe as much as I do, and find the same satisfying coziness with each bite you enjoy. As we head into the darker, colder months of the year, I know Ill be turning to these butter chickpeas to keep me warm and grounded, while picturing us at our stoves, connected in spirit over steaming pots and nourishing bowls. All love from me to you, Sarah B  The post North Indian-Inspired Butter Chickpeas appeared first on My New Roots.

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie

February 26 2021 hebbar's kitchen 

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankiepaneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie with step by step photo and video recipe. street food snacks have always been one of the popular demanded snacks recipes. especially with the younger generations who seek something spicy, or a bit of everything in every single bite. these are generally met with the indian street food meals and tandoori paneer tikka frankie recipe is one such roll that has the combination of traditional tikka served in an urban way. The post paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie appeared first on Hebbar's Kitchen.

tandoori roti recipe on tawa | butter tandoori roti at home | tandoori roti naan

December 9 2020 hebbar's kitchen 

tandoori roti recipe on tawa | butter tandoori roti at home | tandoori roti naantandoori roti recipe on tawa | butter tandoori roti at home | tandoori roti naan with step by step photo and video recipe. roti or naan recipes are one of the staple foods for many indians for lunch and dinner. having said that, certain recipes assumed to be prepared only in restaurants or food chain. one such recipe is tandoori roti made in tandoor oven. but this recipe post shows how to make at home using the basic tawa and gas cooktop to get the same result as a hotel. The post tandoori roti recipe on tawa | butter tandoori roti at home | tandoori roti naan appeared first on Hebbar's Kitchen.

tandoori gobi recipe | tandoori gobhi | tandoori cauliflower tikka

July 25 2019 hebbar's kitchen 

tandoori gobi recipe | tandoori gobhi | tandoori cauliflower tikkatandoori gobi recipe | tandoori gobhi | tandoori cauliflower tikka with step by step photo and video recipe. tandoori recipes have become a national food across india. these are generally made with meat or paneer and served as either starters or appetizers before any lunch or dinner. but it can also be made with other vegetables and mimic the same recipe and tandoori gobi recipe is one such popular spicy and flavored alternative. The post tandoori gobi recipe | tandoori gobhi | tandoori cauliflower tikka appeared first on Hebbar's Kitchen.

Saturday Six | Carrot Baked Oatmeal, Greek Quesadillas & Tandoori Cauliflower

March 11 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including healthy rainbow carrot baked oatmeal, chickpea and veggie stuffed Greek quesadillas, and spicy baked tandoori cauliflower.

Why Frying Over Baking

June 28 2016 Manjula's kitchen 

The most common question I get from my viewers is if they can bake instead of fry.  Traditionally Indian cooking is done over stove top or burner. Food is grilled, sautéed, steamed, boiled or fried. Likewise, most of the Indian breads are made over a skillet or they are fried.  An exception is naan or tandoori roti that is cooked in a tandoor, which is different than a western style oven. I have tried baking many of the dishes that I usually fry.  I tried baking khasta kachori, samosas, pinwheel samosas, and different kinds of pakoras.  When baking these items, I found that that taste and appearance of the dish were vastly changed. These dishes simply did not appear to be authentic. Additionally, when baking you have to use more butter, oil, or shortening in the dough to make it crispier.  If you want your dishes to maintain some of their taste, I would suggest sticking to frying. However, you can try pastry dough for making samosas or kachoris.  This is a huge time saver, but it will taste like spicy pastry not bad just different. One advantage to baking is that it does not leave any leftover oil. When you fry you have leftover oil that is an issue with me as I have to find a way to dispose the leftover oil. Especially because I dont reuse the oil after I have fried in it once. Some of the appetizers for small gatherings or parties I like make in advance include samosas, pakoras, pinwheel samosas and kachoris. I typically reheat them in the oven before serving to enjoy free time with my company. When reheating pre-made items, they are good but they lose some crispness & dont taste the same as freshly fried appetizers. While limiting fried foods is recommended, I believe it is okay to enjoy these tasty delights as a treat once in a while! The post Why Frying Over Baking appeared first on Manjula's Kitchen.

Roasting Vegetables for Vegan Wednesday

November 12 2014 seitan is my motor 

Roasting Vegetables for Vegan Wednesday It’s another vegan wednesday. If you want to participate, post the link to your post in the comment section of this blog entry. There are three things that make autumn awesome: an oven, winter vegetables, and spices. Roasting sturdy vegetables like cauliflower or beets is one of my favourite leisure activities right now. You won’t have to watch roasted vegetables as closely as those which are fried and you will get much more flavour from roasted vegetables than from cooked ones. We recently visited P’s family and his aunt gave me some of her spice supplies, which she buys in bulk when she visits her family in India and Nepal. Most of them are apparently meant to be for meaty dishes and I feel kind of bad for displaying them on a vegan blog, but they are great for seasoning roasted vegetables, too. Like garam masala or curry powder they are all spice blends. As you can see in the little picture in the right corner of the following foto the meat masala has a special note printed on the side that says “no curry powder”. I thought that was funny, maybe it’s just there to tell tourists what’s what. It still tastes similar to a hot curry powder and also has the same yellowish colour. I used it to season the pumpkin soup pictured above. The pindi channa masala is great for all kinds of chickpea dishes, especially this one (which also explains what the word pindi stands for). This time I used it to season my beet chips. The tandoori chicken masala is a hot masala that I love to sprinkle on roasted cauliflower. I usually mix a tablespoon or two of olive oil with a teaspoon of this spice and half a teaspoon of salt. I roast the vegetables at 200°C (400°F) for 20 minutes. This goes great with chili, which is such a great autumn and winter dish anyway. I think I made lots lately. Usually I make it from scratch and often use different beans, add some pumpkin, sweet potato, or TVP. I thought I had a recipe on my blog but it turns out that I don’t. I start by frying an onion and some cloves of garlic, then I add a teaspoon of whole cumin seeds and toast them. I put a can of diced tomatoes into the pot along with cubed pumpkin pieces or soaked TVP. I think this recipe is a good place to start from, I usually use roasted pumpkin instead of the purée and vegetable broth instead of the beer. Since chili powder in most parts of Europe is something completely different than the US version, I use Hungarian paprika and some oregano instead. I have been working on some new recipes because I am planning to do my first baking zine/­­ebook and I am very exited about this! I hope I can finish it by the end of November so that those who are interested can pick up some new holiday baking ideas from this little book. It’s going to have cookie recipes, yeast baked goods, but also some bars and maybe a cake or two. But I am still open to suggestions. This is the prototype for some speculoos nutella bars. Happy (vegan) Wednesday! Roasting Vegetables for Vegan Wednesday is a post from: seitan is my motor

Sarson Ka Saag - Mustard Greens with Spinach

February 5 2014 Manjula's kitchen 

Sarson Ka Saag - Mustard Greens with SpinachClick here to view the embedded video. Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients: - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons ghee/­­ clarified butter - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method - Mix corn flour with 1/­­2 cup of water and keep aside. - In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/­­ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. - After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/­­3 in volume. - Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. - For seasoning heat the ghee/­­ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well. - Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti. Related RecipesPalak (Spinach) PaneerSpinach ParathaKela Ki Subji (Banana Curry)Chole Palak (Chickpeas With Spinach)Mushroom Corn Cashew CurryBesan Ki Roti Dal MakhaniGreen Beans and PeasMoong Dal With SpinachButter Paneer Masala

tandoori roti recipe in toaster | tandoori roti maker for home

June 9 2017 hebbar's kitchen 

tandoori roti recipe in toaster | tandoori roti maker for hometandoori roti recipe in toaster | tandoori roti maker for home with step by step photo and video recipe. traditionally tandoori roti is prepared in tandoor oven or clay oven where the rotis are baked by sticking it to the sides. however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it. one such idea is to use the bread toaster and toast or roast it till it is completely cooked. Continue reading tandoori roti recipe in toaster | tandoori roti maker for home at Hebbar's Kitchen.

Palak Paneer (2016)

July 28 2016 Manjula's kitchen 

Palak Paneer (2016) (adsbygoogle = window.adsbygoogle || []).push({}); Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube.  After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years.  You guys truly inspire me! Preparation time: 10 minutes Cooking time: 25 minutes This recipe will serve 3. Ingredients: - 10 oz. spinach washed and clean, about 6 cups packed spinach - 1-1/­­2 cups paneer cubed in byte size, about 1/­­3 pound of paneer - 1 tomato finely chopped, this will make 3/­­4 of chopped tomato - 1 green chili chopped - 1 tablespoon chopped ginger - 1 tablespoon oil - 1/­­2 teaspoon cumin seeds, (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder - 1/­­2 teaspoon salt, adjust to taste - 1/­­2 teaspoon sugar - 1 tablespoon whole wheat flour - 1/­­3 cup heavy cream Method - First blanched the spinach, this helps to keep the spinach color bright. To blench the spinach, boil about 6 cups of water in a saucepan add the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water. - Blend the spinach, ginger and green chili, spinach should be creamy but not pasty. - Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give paneer soft texture. Set aside. - While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. - Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes, tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach. - After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach. - Mix the flour to 1/­­2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water. - Drain the paneer and fold it gently with spinach and let it simmer for about five minutes. - Palak paneer is ready, serve with naan, tandoori roti, Paratha. Enjoy! Thank you. Please also subscribe to my YouTube channel. The post Palak Paneer (2016) appeared first on Manjula's Kitchen.

10 Indian Recipes for Meatless Monday

May 18 2015 Meatless Monday 

10 Indian Recipes for Meatless MondayIndian cuisine is rich with vegetarian offerings, making Indian recipes a perfect option for Meatless Monday. This Monday, why not explore one of these 10 recipes from our bloggers and friends? Many of these recipes call for specialty ingredients, such as garam masala, curry leaves, ghee and chilis, so planning a vegetarian Indian meal also provides a great excuse to take a trip to an ethnic market in your city or town. Matar Mushroom | Confused Bawarchis Tofu 65 | Chef Priyanka Sambar | Kamal Kitchen Tandoori Gobi | Cooking with Siri Mushroom Tikka Masala | Simply Vegetarian 777 Indian Spiced Tomato Soup | A Little Yumminess Mango Lassi with Chia Seeds | Spicie Foodie Palak Paneer | The Masala Girl Garam Masala Channa Dahl | Yes I am Vegan Lemon Ginger Peas | Journey Kitchen The post 10 Indian Recipes for Meatless Monday appeared first on Meatless Monday.

Tandoori Cauliflower with Indian-Spiced Quinoa

May 14 2014 Oh My Veggies 

Tandoori Cauliflower with Indian-Spiced QuinoaOur meatless version of Tandoori chicken features a spicy whole-roasted head of cauliflower, Indian-spiced quinoa for serving, and a creamy yogurt sauce to tame the heat. This is a dinner thats sure to impress!

Sarson Ka Saag - Mustard Greens and Spinach

February 5 2014 Manjula's kitchen 

Sarson Ka Saag, mustard greens and spinach; this is a healthy and easy to prepare dish. Sarson ka saag is all time favorite traditional punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons clarified butter (ghee) - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method Mix corn flour with 1/­­2 cup of water and keep aside. In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy. Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. For seasoning heat the butter in small pan, oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies ftir for few second and add to the saag. Mix it well. Sarson ka saag is ready serve hot; this can be served with maki ki roti, or Thandoori Roti.       Related RecipesKela Ki Subji (Banana Curry)Mushroom Corn Cashew CurryGreen Beans and PeasAloo Mattar (Potatoes and Green Peas)Paneer Tikka MasalaRajma Chawal (Kidney Bean Curry)Potato Curry with Yogurt GravyGatte Ke KadhiAchari PaneerPaneer Curry Pasta Salad


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