Punjabi dal makhani is a wondrously rich lentil curry from Northern India. This is the restaurant version. You can make it in ten minutes once your lentils are cooked. The traditional version can take a whole day.
Hariyali chicken curry is a green curry with big mint, coriander and green chili flavours. It’s not your run of the mill Indian restaurant curry. It’s different. For when you want to mix things up.
Restaurant style aloo keema is a nicely spiced, dry Indian potato and beef or lamb curry that makes a nice change to the usual suspects.
Mint coriander chutney is a great all purpose Indian dipping sauce. Use it with samosas. Spoon it on pappadum. Dip pakora. Or use it as an ingredient in other dishes. Hariyali chicken. Lentil dishes. Even on grilled chicken – like an Indian chimichurri sauce. All sorts of possibilities.
Keema matar is nicely spiced dry curry of peas and ground beef or lamb. It’s a great change to the usual saucy Indian curries. When you want to mix it up. Or when you are just going crazy cooking a bunch of curries and you want something that stands out.
You can try lamb or beef keema straight up with Indian flatbreads but it’s best as an ingredient in dishes like aloo keema and keema matar. Or as a filling for killer samosas. All sorts of possibilities…