From dhaba-style chole to restaurant-style paneer, these are the dishes we make for lunch and dinner at home. They’re hearty curries and chaat that go with roti, rice or naan.
I share the small tricks that give you restaurant taste at home. For example, smoking-hot mustard oil in the marinade gives paneer tikka its tandoori flavour without an oven.
Start with these three:
- Dhaba Style Chole Masala: spicy, dark and full of flavour. Perfect with bhature, rice or roti.
- Restaurant Style Paneer Tikka Masala: smoky paneer in a rich onion-tomato gravy, made fully on the stovetop.
- Mumbai Ragda Pattice: white peas ragda with crispy aloo tikki, a filling chaat for a light dinner.
More dal, sabzi and rice recipes are on the way.
