Aloo Pyaz Kadhi — Gram flour base tempered with mustard seeds and curry leaves, studded with caramelized onions for subtle sweetness. Tangy yogurt and turmeric create a comforting, balanced sauce.

Aloo Methi (Palak) — Potatoes and fenugreek leaves tempered with cumin seeds and finished with a touch of turmeric. A simple, warming vegetable curry best enjoyed with warm roti or rice.

Dal Tadka — Yellow lentils slow-simmered with turmeric, then tempered with cumin seeds, curry leaves, and garlic oil. Comfort in a bowl, best paired with rice or roti.

Matar Paneer — Green peas and paneer cubes simmered in a tomato-based gravy with cumin, coriander, and ginger-garlic paste, finished with a touch of cream.

Chicken Keema Matar — Ground chicken simmered with green peas, onions, and warming spices like cumin and coriander, finished with a touch of ginger-garlic for depth.

Black Chane — Black chickpeas simmered with tomatoes, onions, and warming spices like cumin and coriander. A protein-packed vegetarian curry served with rice or bread.

Shalgum Matar — Turnips and peas simmered with cumin, coriander, and turmeric until soft and lightly caramelized. A simple, comforting vegetable curry with warming spices.

Rajma Masala — Kidney beans slow-simmered with tomatoes, onions, and warm spices like cumin and garam masala until creamy. Served with rice or bread for a protein-packed comfort meal.

Aloo Kofta Curry — Potato and paneer koftas simmered in a tomato-based curry with cumin, coriander, and ginger, finished with tempering of mustard seeds and curry leaves.

Coconut Chicken Curry — Chicken simmered in coconut milk with curry leaves, mustard seeds, and dried chilies for a balanced heat and creamy finish.

Chana Paneer — Chickpeas and paneer cubes simmered in a tomato-based curry with cumin, coriander, and garam masala, finished with a touch of cream.

Aloo Matar — Potatoes and peas simmered in a turmeric-cumin spiced tomato gravy, finished with tempering of mustard seeds and curry leaves for depth.

Jeera Aloo — Potatoes cumin-spiced and pan-fried until golden, finished with tempering of mustard seeds and curry leaves. A simple, satisfying classic that's comfort on a plate.

Punjabi Sabbat Massar — Mixed winter vegetables slow-simmered with cumin seeds, ginger, and tomatoes in a warming Punjabi spice base. Served with rice or roti for a complete meal.

Aloo Shimla Mirch — Potatoes and bell peppers tempered with mustard seeds, cumin, and turmeric, then finished with fresh cilantro. A simple, everyday vegetable curry cooked in traditional masala.

Desi Chicken Curry — Chicken cooked low and slow in tomato gravy with ginger, garlic, and garam masala, finished with curry leaves and a touch of cream for balance.

Smoky Baingan Bhartha — Eggplant charred over flame and mashed with ginger, garlic, and tomatoes, finished with tempered mustard seeds and curry leaves for a smoky, spiced comfort dish.

Aloo Gobi — Potatoes, cauliflower, and peas tempered with mustard seeds and curry leaves, finished with a warm turmeric and cumin-spiced sauce.

Mungi Massar Dal — Moong dal and masoor dal simmered with turmeric and cumin, finished with tempered mustard seeds and curry leaves for a protein-packed, comforting staple.

Chana Dal — Split chickpeas simmered until creamy, finished with tempering of mustard seeds, cumin, and curry leaves in ghee for nutty depth and gentle heat.

Palak Paneer — Paneer cubes folded into a silky spinach sauce tempered with cumin and finished with cream. Served with rice or roti.

Gajar Matar — Carrots and peas tempered with cumin seeds and finished with a touch of cream, creating a mild, naturally sweet curry that's light enough for lunch or dinner.

Punjabi Moth Dal — Moth beans simmered with ginger, garlic, and cumin, finished with a tempering of ghee and dried red chilies for warmth and depth.

Mixed Veg — Seasonal vegetables slow-cooked with cumin seeds, ginger-garlic paste, and a touch of kasuri methi. Finished with a tempering of mustard seeds and curry leaves for that classic dhaba punch.

Punjabi Kadhi Pakora — Gram flour fritters nestled in tangy yogurt sauce tempered with mustard seeds and fenugreek, a Punjabi comfort classic simmered to silky perfection.

Kale Chole — Chickpeas and kale sautéed with cumin seeds, ginger, and tomatoes, finished with a squeeze of fresh lemon juice.

Shahi Malai Kofta — Paneer and cream dumplings simmered in tomato-based gravy with cardamom and fenugreek, finished with a dollop of malai for indulgence.

Mixed Dal — Lentils simmered until creamy, then tempered with cumin seeds, curry leaves, and ghee for a nutty finish. Comfort in every spoonful.

Chicken Jalfrezi — Chicken cooked with bell peppers, tomatoes, and onions in a tangy sauce of vinegar and ginger-garlic paste, finished with fresh coriander.

Creamy Butter Chicken — Chicken pieces slow-simmered in a tomato and cream sauce with garam masala, fenugreek leaves, and a touch of kasuri methi for depth. Finished with butter and served with rice or naan.

Nutri Matar Masala

Homestyle Chicken Curry

Amritsari Chana Masala

Matar Methi Paneer

Mixed Bean Curry

Chicken Tikka Masala

Black Pepper Chicken

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