Imagen generada por IA
Charred cubes of paneer, peppers, and onion coated in a warmly spiced yogurt marinade, grilled until lightly smoky and tender. Serve with lemon and mint chutney for a classic Indian starter-style main dish.
Imagen generada por IA
Imagen generada por IA
Yogurt tenderizes the paneer’s surface while carrying aromatic spices into every crevice. High heat quickly blisters the vegetables and creates smoky edges without drying the cheese.
Refrigerate cooled cooked paneer tikka in an airtight container for up to 3 days. Store chutney and garnishes separately.
Reheat in a 200°C oven or air fryer for 5 to 7 minutes until hot; avoid microwaving if you want to preserve the charred texture.
Juicy chicken thighs marinated in yogurt, lemon, garlic, ginger, and warm Indian spices, then grilled until charred at the edges and fully cooked. Serve with cooling cucumber, herbs, and lemon.
A deeply savory North Indian chickpea curry built on browned onions, toasted spices, tomatoes, and a bright finish of lemon and cilantro. It is hearty enough for a main course yet lively enough to serve with rice or flatbread.
Tender potato-paneer dumplings served in a velvety tomato, cashew, and cream sauce, with gentle spices and a luxurious finish. This classic Indian main dish balances crisp kofta exteriors with a silky, aromatic gravy.
A vividly green spinach curry with tender paneer, toasted cumin, ginger, garlic, and a gentle finish of cream. Blanching the spinach preserves its color while a short simmer keeps the sauce fresh and silky.
Tender chicken and crisp-tender peppers are coated in a bright tomato masala with ginger, garlic, green chili, and a lively finish of lime. This quick Indian stir-fry-style curry keeps the vegetables vivid and the sauce concentrated.
Tender yogurt-marinated chicken simmered in a silky tomato, butter, and cream sauce fragrant with garam masala, fenugreek, and ginger. This balanced version is rich without becoming heavy and is designed for serving with basmati rice or naan.
A comforting Indian lentil dish finished with a fragrant tempering of ghee, cumin, garlic, and dried chilies. The dal is creamy, gently spiced, and brightened with fresh cilantro and lemon.
A deeply savory North Indian kidney bean curry simmered with browned onions, tomato, ginger, garlic, and warm spices until the sauce turns rich and velvety. Serve it with basmati rice for a comforting, complete meal.