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Tag: Mild spice

  • Jeera Rice

    Jeera rice is the standard rice of Punjabi restaurants and the easiest upgrade from plain steamed rice at home. It owes its popularity to the long-grain basmati of Punjab and Haryana, which cooks into separate, slender grains, and to cumin, a spice that pairs well with the dals and gravies of the region.

    The flavour is light and nutty. Cumin seeds fried in ghee release their aroma into the fat, which then coats every grain; a bay leaf and a couple of cardamoms add a faint perfume. The rice should be fluffy and dry, each grain long and intact, never sticky. A squeeze of lemon helps keep the grains white.

    It is served with dal makhani, rajma, kadhi, chole or any rich curry, and it is a fast side for weeknights because it takes barely 25 minutes from start to finish. Because it is mildly flavoured, it never competes with the curry it accompanies. Cooking it by the absorption method, with a measured amount of water and a tight lid, keeps the grains long and intact without draining away any flavour.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseRice
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbasmati rice / cumin seeds / ghee

    Ingredients

    • 1 1/2 cups aged basmati rice
    • 2 tbsp ghee
    • 1 1/2 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamom
    • 3 cloves
    • 1 small cinnamon stick
    • 2 3/4 cups hot water
    • 1 tsp salt
    • 1 tsp lemon juice
    • 2 tbsp chopped coriander

    Method

    1. Rinse the rice gently in 3 to 4 changes of water until the water is nearly clear. Soak 20 minutes, then drain well for 5 minutes.
    2. Heat ghee in a heavy-bottomed pot on medium. Add the cumin seeds and let them sizzle and turn a shade darker, about 30 seconds.
    3. Add bay leaf, cardamom, cloves and cinnamon and stir for a few seconds.
    4. Add the drained rice and stir very gently for 2 minutes so the grains are coated in ghee and turn opaque.
    5. Pour in the hot water, add salt and lemon juice, and bring to a boil on high.
    6. When most of the water on the surface has been absorbed and small craters appear, about 6 to 7 minutes, cover tightly and lower the heat to the minimum. Cook 10 minutes.
    7. Switch off and leave covered 5 minutes. Fluff with a fork, lifting from the bottom, and garnish with coriander.

    Tips

    • Aged basmati absorbs less water and elongates better than new-crop rice.
    • Lemon juice keeps the grains white and separate.
    • Do not stir after adding water; it breaks the grains and releases starch.

    Serve with

    Dal makhani, rajma, kadhi pakora or any Punjabi curry.

  • Aloo Gobi

    Aloo gobi is the quiet backbone of the Punjabi lunch box. Cauliflower is abundant through North Indian winters, and pairing it with potatoes makes a filling, inexpensive dry sabzi that every family cooks a little differently. Some make it with onions and tomatoes, others keep it simple with just ginger and spices.

    A good aloo gobi has florets that are cooked through but not mushy, potatoes that are soft inside, and golden, slightly crisp edges where the vegetables touched the pan. Turmeric gives it a sunny colour, cumin and ginger give warmth, and a final sprinkle of amchur, garam masala and fresh coriander brightens it.

    It goes into tiffins, gets rolled into parathas and fills plates at dinner with dal and phulkas. It is also a standard dish at gurdwara langars and family gatherings. Since it needs no gravy and no blending, it is one of the quickest Punjabi vegetables to cook, ready in about forty minutes from chopping board to table. The leftovers make an excellent stuffing for parathas the next morning.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscauliflower / potato / ginger / cumin

    Ingredients

    • 1 medium cauliflower (about 500 g), cut into medium florets
    • 2 medium potatoes, peeled and cut into 2.5 cm cubes
    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 medium onion, sliced (optional)
    • 1 1/2 inch ginger, julienned
    • 2 green chillies, slit
    • 1 tomato, chopped
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp amchur
    • 1/2 tsp garam masala
    • Salt to taste
    • Chopped coriander

    Method

    1. Soak the florets in warm salted water for 10 minutes to remove any insects, then drain and pat dry.
    2. Heat oil in a wide, heavy kadai on medium. Add cumin seeds; when they crackle, add onion if using and cook 3 minutes until soft.
    3. Add ginger and green chillies and saute 30 seconds. Add the potatoes and cook 5 minutes, stirring, until they start to turn golden at the edges.
    4. Add the cauliflower, turmeric, coriander powder, chilli powder and salt. Toss well so every piece is coated.
    5. Cover and cook on low for 10 to 12 minutes, stirring gently every 3 to 4 minutes, until the potatoes and florets are nearly tender. Do not add water; the vegetables cook in their own steam.
    6. Add the tomato, then cook uncovered on medium for 5 minutes, letting the vegetables brown a little at the edges.
    7. Sprinkle amchur and garam masala, toss gently and garnish with coriander.

    Tips

    • Cut potatoes smaller than the florets so they cook in the same time.
    • Stir gently with a flat spatula; aggressive stirring breaks the cauliflower.
    • For a restaurant touch, shallow-fry florets and potatoes separately until golden before tossing with the masala.

    Serve with

    Phulkas or parathas with dal and curd.

  • Malai Kofta

    Malai kofta is a vegetarian take on the meat koftas of Mughlai cooking, developed in the kitchens of Awadh and later popularised by North Indian restaurants. The name refers to cream, both in the gravy and, in many old recipes, in the kofta mixture itself, which makes the dumplings exceptionally soft.

    The koftas are made from grated paneer and boiled potato, bound with a little cornflour and stuffed with chopped cashews and raisins before being fried golden. They should be crisp outside and soft enough inside to break with a spoon. The gravy is a mild, silky blend of tomatoes, onions and cashews, finished with cream and a touch of sugar.

    It is a special-occasion dish for weddings, Diwali and dinner parties. To keep the koftas from turning soggy, the gravy is poured over them just before serving rather than simmered together. The koftas can be fried a day ahead and the gravy kept in the fridge, so the final assembly takes only minutes. Serve it with plain naan or a light peas pulao, since the dish itself is already very rich.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientspaneer / potato / cashew / cream / tomato

    Ingredients

    For the koftas

    • 200 g paneer, finely grated
    • 2 medium potatoes, boiled, cooled and grated
    • 2 tbsp cornflour, plus extra for coating
    • 1 green chilli, finely chopped
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cashews
    • 1 tbsp raisins
    • Oil for deep frying

    For the gravy

    • 2 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 3 green cardamom, 3 cloves
    • 1 large onion, chopped
    • 1 tbsp ginger-garlic paste
    • 3 tomatoes, chopped
    • 15 cashews, soaked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1/2 tsp kasuri methi
    • 1/4 cup fresh cream
    • Salt to taste

    Method

    1. Mix paneer, potato, cornflour, green chilli, salt and garam masala and knead lightly into a smooth, crack-free dough. Divide into 12 portions.
    2. Flatten each portion, place a few pieces of cashew and a raisin in the centre, close and roll into a smooth ball or oval. Roll lightly in cornflour.
    3. Heat oil to medium-hot, about 170 C. Fry one test kofta first; if it breaks, add a little more cornflour to the mixture. Fry 3 to 4 at a time, turning gently, for 3 to 4 minutes until evenly golden. Drain on paper.
    4. For the gravy, heat butter and oil on medium, add the whole spices, then onion. Cook 4 minutes until soft and translucent.
    5. Add ginger-garlic paste for a minute, then tomatoes, cashews and a splash of water. Cover and cook 10 minutes until very soft. Cool and blend smooth, then strain.
    6. Return the puree to the pan with chilli powder, coriander powder, salt and 3/4 cup water. Simmer 10 minutes on low until creamy and glossy.
    7. Add sugar, garam masala and crushed kasuri methi, then stir in the cream and heat through.
    8. Arrange the koftas in a serving dish and pour the hot gravy over just before serving. Garnish with a swirl of cream.

    Tips

    • Squeeze excess moisture from the paneer and use potatoes boiled a few hours ahead; wet mixture causes koftas to split in oil.
    • Do not overcrowd the kadai – the oil temperature drops and koftas absorb oil.
    • Koftas can be fried up to a day ahead and reheated in a warm oven.

    Serve with

    Butter naan, kulcha or peas pulao.

  • Shahi Paneer

    Shahi means royal, and shahi paneer belongs to the Mughlai tradition of Awadh and Delhi, where court cooks favoured rich, nut-thickened gravies perfumed with cardamom, mace and flower waters. The vegetarian version became a staple of North Indian weddings, where it often sits beside dal makhani on the buffet. It still holds a place of honour on festive menus.

    Compared with paneer butter masala, it is paler, nuttier and more aromatic. Onions are boiled or gently cooked without browning, blended with cashews and melon seeds, then simmered with curd, cream and whole spices. The taste is mild, slightly sweet and creamy, with a floral finish from kewra or rose water and a pinch of saffron.

    It is a celebration dish for Diwali dinners, family functions and guests, served with naan, sheermal or a fragrant pulao. A small portion goes a long way because it is rich. Because the gravy is mild and nutty, it also balances a spicier dish such as kadai paneer or chole on the same table. The onion-cashew paste can be prepared a day ahead and refrigerated, leaving only a short simmer before serving.

    At a glance

    RegionUttar Pradesh
    CuisineMughlai
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientspaneer / cashew / onion / curd / cream

    Ingredients

    For the white paste

    • 2 medium onions, roughly chopped
    • 15 cashews
    • 1 tbsp magaz (melon seeds), optional
    • 2 green chillies
    • 1 inch ginger
    • 4 garlic cloves
    • 1 cup water

    For the gravy

    • 300 g paneer, cubed
    • 3 tbsp ghee
    • 1 bay leaf, 4 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1/2 cup thick curd, whisked
    • 1 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/4 tsp green cardamom powder
    • A pinch of mace powder
    • A pinch of saffron soaked in 2 tbsp warm milk
    • 1/4 cup fresh cream
    • 1 tsp sugar
    • 3 to 4 drops kewra water
    • Salt to taste

    Method

    1. Simmer onions, cashews, melon seeds, green chillies, ginger and garlic in 1 cup water for 10 minutes until the onions are soft and translucent. Cool and blend to a fine, smooth paste.
    2. Heat ghee in a heavy pan on medium-low. Add bay leaf, cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    3. Add the onion-cashew paste and cook on low, stirring constantly, for 8 to 10 minutes until it thickens and ghee starts to separate. Do not let it brown.
    4. Take the pan off the heat and stir in the whisked curd, so it does not split. Return to low heat and cook 4 to 5 minutes.
    5. Add chilli powder, coriander powder, salt and sugar with 1/2 cup water. Simmer 5 minutes.
    6. Add the paneer, saffron milk, cardamom and mace powders. Simmer 2 to 3 minutes.
    7. Stir in the cream and kewra water, heat through without boiling, and serve garnished with a few slivered almonds or pistachios.

    Tips

    • Keep the heat low throughout; browning the onion paste turns the gravy beige and changes the flavour.
    • Whisk the curd until completely smooth and add it off the heat to prevent curdling.
    • Kewra is strong – a few drops is plenty.

    Serve with

    Butter naan, sheermal or saffron pulao.

  • Palak Paneer

    Spinach has long been cooked with fresh cheese in the Punjab plains, where winter brings tender palak and every household makes paneer from surplus milk. Palak paneer as served today, a smooth bright green gravy dotted with white cubes, became a fixture of North Indian restaurants in the second half of the twentieth century.

    The ideal is a vivid green colour and a fresh, slightly grassy spinach flavour, lifted by garlic, ginger and a little green chilli. Blanching the leaves briefly and shocking them in cold water keeps the colour, while a light onion-tomato base and a touch of cream round it out without hiding the greens.

    It is a weeknight family meal as much as a dinner-party dish, and a good way to get greens into children. Eat it with phulkas or butter naan, or with jeera rice and a bowl of curd. The spinach puree can be made a few hours ahead and kept chilled, which makes it a practical weeknight choice. Finish the curry only when you are ready to eat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / paneer / onion / garlic

    Ingredients

    For the spinach puree

    • 500 g palak (about 2 large bunches), stems trimmed
    • 2 green chillies
    • 4 garlic cloves
    • 1 inch ginger

    For the curry

    • 250 g paneer, cubed
    • 2 tbsp ghee or oil
    • 1 tsp cumin seeds
    • 1 medium onion, finely chopped
    • 1 medium tomato, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • 2 tbsp fresh cream
    • Salt to taste
    • 1 tsp lemon juice

    Method

    1. Wash the spinach thoroughly. Bring a large pot of water to a rolling boil, add the spinach and blanch for 2 minutes until wilted and bright green.
    2. Immediately lift the spinach into a bowl of ice-cold water. Leave 2 minutes, then squeeze lightly.
    3. Blend the spinach with green chillies, garlic and ginger to a smooth puree, adding 2 to 3 tbsp cold water only if needed.
    4. Heat ghee in a pan on medium. Add cumin; when it crackles, add onion and cook 5 to 6 minutes until light golden.
    5. Add tomato, turmeric, coriander powder and salt. Cook 4 to 5 minutes until the tomato breaks down completely.
    6. Add the spinach puree and 1/4 cup water. Simmer on low for 4 to 5 minutes only – longer cooking turns it olive green.
    7. Add paneer cubes, garam masala and crushed kasuri methi. Simmer 2 minutes, then stir in cream and lemon juice and switch off the heat.

    Tips

    • Do not cover the pan once the spinach goes in; trapped steam dulls the colour.
    • Lightly pan-fried paneer adds texture; soak it in warm water afterwards to keep it soft.
    • For a deeper flavour, finish with a tadka of ghee, sliced garlic and a pinch of chilli powder.

    Serve with

    Phulkas, butter naan or jeera rice with a bowl of curd.

  • Paneer Butter Masala

    Paneer butter masala is what Punjabi restaurants offered vegetarian guests when butter chicken became the dish everyone ordered. It borrows the same makhani gravy, swapping chicken for fresh paneer, and over the decades it has become the default party dish of vegetarian homes across North India. Many home cooks keep a batch of the gravy in the freezer for quick dinners.

    The gravy is smooth, orange-red and gently sweet, made from tomatoes and cashews cooked down with whole spices and blended fine. Butter gives it richness, Kashmiri chilli adds colour more than heat, and kasuri methi brings the slightly bitter, savoury aroma that marks it as Punjabi. The paneer should be soft and milky, never rubbery.

    It is served at birthday dinners, kitty parties and wedding buffets, usually with naan or laccha paratha. Children who find other curries too spicy tend to love it, so it is also a family weeknight favourite. It also reheats well, so it is a sensible choice when cooking ahead for a crowd. A plain cucumber raita and a bowl of sliced onions are all the sides it needs.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / tomato / cashew / butter / cream

    Ingredients

    • 300 g fresh paneer, cut into 2.5 cm cubes
    • 3 tbsp butter
    • 1 tbsp oil
    • 1 bay leaf, 2 green cardamom, 3 cloves
    • 1 medium onion, roughly chopped
    • 1 tbsp ginger-garlic paste
    • 4 large ripe tomatoes, chopped
    • 12 cashews
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 tsp sugar
    • 1 tsp kasuri methi
    • 3 tbsp fresh cream
    • Salt to taste

    Method

    1. Soak the paneer cubes in hot salted water for 10 minutes while you make the gravy – this keeps them soft.
    2. Heat 1 tbsp butter and the oil in a pan on medium. Add onion and cook 3 to 4 minutes until translucent, not brown.
    3. Add ginger-garlic paste and saute 1 minute. Add tomatoes, cashews and a pinch of salt. Cover and cook 10 minutes on medium-low until the tomatoes are mushy.
    4. Cool for a few minutes and blend to a very smooth paste with 1/4 cup water.
    5. In the same pan, heat the remaining 2 tbsp butter on medium. Add bay leaf, cardamom and cloves, then pour in the puree carefully, as it splutters.
    6. Add chilli powder, coriander powder and salt. Simmer on low 8 to 10 minutes, stirring, until the gravy thickens and butter shines on top. Add up to 1/2 cup hot water for a pouring consistency.
    7. Stir in sugar, garam masala and crushed kasuri methi. Drain the paneer and fold it into the gravy. Simmer 2 minutes only.
    8. Switch off the heat, stir in the cream and serve with a little more cream drizzled over.

    Tips

    • Overcooking paneer in the gravy makes it chewy – add it at the very end.
    • Use a mix of ripe and slightly sour tomatoes for balance, and adjust sugar to taste.
    • Malai or homemade paneer gives the softest result.

    Serve with

    Butter naan, laccha paratha or jeera rice.

  • Dal Makhani

    Dal makhani is the richer, festive cousin of maa ki dal, the everyday whole urad dal eaten in Punjabi villages. The buttery restaurant version was popularised by the same Delhi kitchens that gave us butter chicken, and it borrowed the same idea: a tomato-butter base, plenty of cream and long, patient cooking over the embers of a tandoor.

    The magic of the dish is time. Black urad simmered for hours breaks down into a velvety, almost silky body, while the kidney beans keep a little bite. The flavour is deep and earthy rather than spicy, with ginger, garlic and Kashmiri chilli in the background and a gentle smokiness if you finish it with a hot coal.

    It is the vegetarian centrepiece of Punjabi weddings and Sunday lunches, and it actually tastes better the next day once the flavours settle. Serve it with naan, tandoori roti or jeera rice, alongside a simple salad and a glass of chaas. Many restaurants keep a pot simmering at the back of the stove all day, and home cooks often start it in the morning for a dinner the same evening.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time90 minutes
    Total time105 minutes
    Serves6
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientswhole black urad dal / rajma / butter / cream / tomato

    Ingredients

    For cooking the dal

    • 1 cup whole black urad dal (sabut urad)
    • 1/4 cup rajma (red kidney beans)
    • 5 cups water
    • 1 tsp salt
    • 1 inch ginger, sliced

    For the masala

    • 3 tbsp butter
    • 1 tbsp ghee
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 1 medium onion, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 1 cup fresh tomato puree (about 3 tomatoes)
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Wash the urad and rajma together 3 to 4 times, rubbing between your palms, until the water runs mostly clear. Soak in plenty of water for 8 to 10 hours.
    2. Drain, add to a pressure cooker with 5 cups fresh water, salt and ginger. Cook on high for 1 whistle, then on low for 25 to 30 minutes. Let the pressure release naturally.
    3. Check that the rajma crushes easily between your fingers and the urad is soft. Mash a ladleful of dal against the side with the back of a spoon to start the creamy texture.
    4. In a heavy pan, heat 2 tbsp butter and the ghee on medium. Add cumin and the bay leaf; when the cumin crackles, add onion and fry 6 to 8 minutes until golden.
    5. Add ginger-garlic paste and cook a minute, then add tomato puree and chilli powder. Cook on medium-low for 10 minutes until the masala thickens and fat separates at the edges.
    6. Pour in the cooked dal with its water and stir well. Add a cup of hot water if it looks too thick. Bring to a boil, then lower the heat to the minimum.
    7. Simmer uncovered for 40 to 60 minutes, stirring and mashing lightly every 10 minutes so it does not catch. The dal should turn dark, glossy and creamy.
    8. Add garam masala, crushed kasuri methi, the remaining butter and most of the cream. Simmer 5 more minutes, check salt, and swirl the rest of the cream on top when serving.

    Tips

    • The long simmer matters more than the amount of butter – do not rush the last stage.
    • Make it a day ahead; reheat with a splash of water, as it thickens considerably overnight.
    • For dhungar smoke, place a glowing coal in a small bowl on the dal, drizzle ghee over it and cover tightly for 2 minutes.

    Serve with

    Butter naan, tandoori roti or jeera rice, with onion salad and chaas.

  • Butter Chicken

    Butter chicken, or murgh makhani, came out of the Moti Mahal kitchen in Daryaganj, Delhi, after Partition, when Punjabi cooks from Peshawar looked for a way to use up leftover tandoori chicken. They tossed the dried-out pieces into a sauce of tomatoes, butter and cream, and a dish was born that now sits on every North Indian menu from Amritsar to Toronto.

    Good butter chicken is mildly sweet, tangy and smoky all at once. The chicken should carry the char of a hot grill and the warmth of a yogurt-chilli marinade, while the gravy stays smooth and glossy, never pasty. Kashmiri chilli gives it colour without much heat, and a pinch of crushed kasuri methi at the end is the aroma people remember.

    At home it is a weekend or celebration dish, made when guests are coming over or when someone has asked for restaurant food without going out. It pairs naturally with butter naan, but plenty of Punjabi families eat it with plain jeera rice and a bowl of sliced onions dressed with lemon and chaat masala.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / tomato / butter / cream / cashew

    Ingredients

    For the marinade

    • 600 g boneless chicken thighs, cut into 4 cm pieces
    • 1/2 cup thick hung curd
    • 1 tbsp ginger-garlic paste
    • 2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp mustard oil
    • 3/4 tsp salt

    For the makhani gravy

    • 4 tbsp butter, divided
    • 1 tbsp oil
    • 2 green cardamom, 4 cloves, 1 small cinnamon stick
    • 1 tbsp ginger-garlic paste
    • 500 g ripe tomatoes, roughly chopped
    • 15 cashews, soaked 20 minutes
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp garam masala
    • 1 to 2 tsp sugar or honey
    • 1 tsp kasuri methi, crushed between palms
    • 1/3 cup fresh cream
    • Salt to taste

    Method

    1. Mix all the marinade ingredients, add the chicken and rub well. Cover and refrigerate for at least 2 hours, ideally overnight.
    2. Heat a heavy cast-iron tawa or grill pan on high until it smokes. Lay the chicken pieces in a single layer and cook 4 to 5 minutes per side, without moving them, until charred in spots and just cooked through. Set aside.
    3. For the gravy, heat 1 tbsp butter and the oil in a pan on medium. Add cardamom, cloves and cinnamon and let them sizzle for 30 seconds.
    4. Add ginger-garlic paste and saute for a minute until the raw smell goes. Add tomatoes, drained cashews and a splash of water. Cover and cook on medium-low for 12 to 15 minutes until the tomatoes are completely soft.
    5. Cool slightly, pick out the cinnamon stick and blend to a very smooth puree. For a restaurant finish, push it through a sieve back into the pan.
    6. Add 2 tbsp butter, the chilli powder and salt to the puree. Simmer on low for 8 to 10 minutes, stirring often, until it thickens and butter glistens on the surface.
    7. Stir in the grilled chicken, garam masala and sugar. Simmer 5 minutes so the chicken absorbs the gravy; add a few tablespoons of hot water if it gets too thick.
    8. Add the crushed kasuri methi and cream, stir gently and switch off the heat as soon as it comes back to a bare simmer. Finish with the last tablespoon of butter on top.

    Tips

    • Thighs stay juicy through the double cooking; breast works but take it off the tawa slightly underdone.
    • Adjust sugar only after tasting – tomatoes vary a lot in sourness across seasons.
    • For a smokier dish, place a hot coal in a small steel bowl over the finished gravy, pour a few drops of ghee on it and cover for 2 minutes (dhungar).

    Serve with

    Butter naan or laccha paratha, with jeera rice and lemon-dressed onion rings.

  • Sakkarai Pongal

    Sakkarai pongal, or sweet pongal, is the dish at the centre of the Tamil harvest festival of Pongal. Freshly harvested rice is cooked with moong dal and jaggery in a new clay pot, often outdoors in the sun, and the moment it boils over is celebrated with shouts of pongalo pongal. It is also a common temple offering.

    The flavour is rich and sweet, with the earthy depth of jaggery, the fragrance of cardamom and a hint of edible camphor. Generous amounts of ghee give it a glossy, soft texture, while fried cashews and raisins add crunch and bursts of sweetness. It is festive and rich. Ghee is never measured sparingly here.

    Sakkarai pongal is eaten as a festive dessert or offering. It is best served warm, and a small spoonful of ghee on top makes it even richer. On the festival day, families cook it in a decorated clay pot outdoors, offering it to the sun god before sharing it. Leftovers are eaten cold the next day.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time35 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / jaggery / ghee

    Ingredients

    • 1/2 cup raw rice
    • 2 tbsp moong dal
    • 2 1/2 cups water
    • 1/2 cup milk
    • 3/4 cup (150 g) grated jaggery
    • 1/4 cup water for jaggery
    • 4 tbsp ghee
    • 10 cashews
    • 1 tbsp raisins
    • 1/2 tsp cardamom powder
    • A tiny pinch of edible camphor (pachai karpooram)
    • A pinch of nutmeg

    Method

    1. Dry roast the moong dal on low heat for 2 minutes until fragrant. Wash with the rice.
    2. Pressure cook the rice and dal with water and milk for 4-5 whistles until very soft. Mash lightly.
    3. Melt the jaggery in 1/4 cup water on low heat, strain to remove impurities, and simmer for 2-3 minutes until slightly thick.
    4. Add the jaggery syrup to the cooked rice and dal and stir on low heat for 5 minutes until combined and thick.
    5. Add 2 tbsp ghee, cardamom, camphor and nutmeg and stir.
    6. Fry the cashews and raisins in the remaining ghee until golden and plump, and pour over the pongal.

    Tips

    • Use a very tiny pinch of edible camphor; too much is overpowering.
    • The pongal thickens on cooling; add warm milk to loosen.
    • Dark jaggery gives a deeper colour and flavour.

    Serve with

    Served warm on its own or alongside ven pongal and vada.

  • Ven Pongal

    Ven pongal, also called khara pongal, is a savoury Tamil breakfast made by cooking rice and moong dal together until soft and creamy, then tempering with ghee, black pepper, cumin, ginger, cashews and curry leaves. It is made on the festival of Pongal and offered in temples, but it is equally an everyday comfort breakfast.

    The texture is soft and porridge-like, while the flavour is mild yet aromatic, with the warm heat of black pepper and the richness of ghee. Cashews add crunch, and ginger and curry leaves provide freshness. It is wholesome, easy to digest and deeply satisfying. It is ideal for cold mornings.

    Ven pongal is served with coconut chutney, sambar and medu vada. Temple-style pongal uses generous amounts of ghee, which makes it especially rich. In many homes, pongal is made on weekends when there is time to enjoy a slow breakfast. It is also offered at temples, where it is served on leaves as prasadam.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / black pepper

    Ingredients

    • 1 cup raw rice
    • 1/2 cup moong dal
    • 5 cups water
    • 1 tsp salt
    • 4 tbsp ghee
    • 1 tsp black peppercorns, lightly crushed
    • 1 tsp cumin seeds
    • 1 inch ginger, finely chopped
    • 10 cashews
    • 15 curry leaves
    • A pinch of asafoetida

    Method

    1. Dry roast the moong dal in a pan on low heat for 2-3 minutes until fragrant and slightly golden.
    2. Wash the rice and dal together and pressure cook with water and salt for 4-5 whistles until very soft.
    3. Mash the rice and dal lightly with a ladle until creamy. Add a little hot water if it is too thick.
    4. Heat ghee in a small pan on medium. Add cashews and fry until golden.
    5. Add pepper, cumin, ginger, curry leaves and asafoetida and cook for 30 seconds.
    6. Pour the tempering over the pongal and mix well. Serve hot.

    Tips

    • Roasting the moong dal adds a nutty flavour.
    • Pongal thickens as it cools; add hot water to loosen.
    • Be generous with ghee for temple-style richness.

    Serve with

    Coconut chutney, sambar and medu vada.