Big flavour. Less prep.

Ingredients

• 800 g halal bone-in goat shoulder
• 3 tbsp oil
• 150 g plain yogurt, whisked
• 2 tsp Nawabi Life Ginger Paste
• 1 tsp Nawabi Life Garlic Paste
• 2 tsp Kashmiri chilli powder
• 1 tsp ground fennel
• 4 cardamom pods, 4 cloves and 1 cinnamon stick
• 1 tsp salt, or to taste
• 600 ml water, plus more as needed

How to make it

1. Heat oil in a heavy pot. Add whole spices, then brown goat in batches for 10 minutes.
2. Lower heat. Stir in ginger and garlic pastes for 1 minute, then add chilli and fennel with 2 tbsp water.
3. Remove from heat briefly. Stir in yogurt a spoonful at a time, then return to low heat.
4. Add salt and water. Cover and simmer gently for 2–2½ hours until goat is very tender, adding water as needed.
5. Uncover to reduce the gravy for 10 minutes. Remove whole spices where practical and serve with rice.

Ingredients

• 800 g halal bone-in goat
• 3 tbsp ghee or oil
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 200 g plain yogurt, whisked
• 3/4 cup Nawabi Life Crispy Fried Onions, crushed
• 2 tsp ground coriander
• 1 tsp cumin powder
• 1 tsp chilli powder
• 4 cardamom pods, 4 cloves and 1 cinnamon stick
• 1/2 tsp garam masala
• 1 tsp salt
• 600 ml water, plus more as needed

How to make it

1. Heat ghee in a heavy pot with cardamom, cloves and cinnamon. Brown the goat for 10 minutes.
2. Stir in ginger-garlic paste for 1 minute. Add coriander, cumin and chilli with a splash of water.
3. Lower heat and add yogurt gradually. Stir in crushed fried onions, salt and water.
4. Cover and simmer gently for 2–2½ hours until goat is tender. Stir occasionally and top up water to prevent sticking.
5. Uncover to thicken for 10 minutes. Add garam masala and serve with naan or rice.

Ingredients

• 800 g halal bone-in goat
• 300 g basmati rice
• 200 g plain yogurt
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp chilli powder and 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt, plus salt for rice water
• 2 tbsp lemon juice
• 3 tbsp ghee
• 3/4 cup Nawabi Life Crispy Fried Onions, divided
• 1/2 cup chopped mint and coriander
• 4 cardamom pods, 4 cloves and 1 cinnamon stick
• Pinch of saffron soaked in 3 tbsp warm milk
• 500 ml water, plus more as needed

How to make it

1. Mix goat with yogurt, ginger-garlic paste, ground spices, salt, lemon and half the fried onions. Refrigerate for 1 hour, additional to prep time.
2. Heat 2 tbsp ghee. Add goat mixture and water; cover and simmer 2–2½ hours until tender. Reduce the gravy until thick.
3. Soak rice for 20 minutes. Boil in salted water with whole spices for 5–6 minutes until about three-quarters cooked, then drain.
4. Layer drained rice over cooked goat. Add herbs, remaining onions, saffron milk and remaining ghee.
5. Seal with a tight lid and cook on very low heat for 25–30 minutes. Rest for 10 minutes, then gently lift the layers to serve.

Ingredients

• 1 kg halal goat shanks, cut by your butcher
• 3 tbsp oil
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp Nawabi Life Ginger Paste
• 2 tbsp nihari spice blend, or to taste
• 1 tsp salt, adjusted to your spice blend
• 1.2 litres water, plus more as needed
• 2 tbsp whole-wheat flour mixed with 4 tbsp cold water
• 1/4 cup Nawabi Life Crispy Fried Onions
• Lemon wedges, coriander and sliced green chilli, to serve

How to make it

1. Heat oil in a deep heavy pot. Brown the shanks for 10 minutes.
2. Reduce heat. Cook ginger-garlic and ginger pastes for 1 minute. Stir in nihari spice blend for 30 seconds.
3. Add water and salt. Bring to a simmer, cover and cook on low heat for 3–4 hours until the meat is very tender. Top up water when needed.
4. Whisk the flour slurry again and stir it into the simmering stew. Cook uncovered for 15 minutes, stirring, until the gravy thickens.
5. Taste and adjust seasoning. Serve with fried onions, lemon, coriander, chilli and naan.

Ingredients

• 500 g okra, washed and completely dried
• 3 tbsp oil, divided
• 1 fresh onion, chopped
• 2 tomatoes, chopped
• 2 tsp Nawabi Life Ginger Garlic Paste
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 3/4 tsp salt
• 1/4 cup Nawabi Life Crispy Fried Onions

How to make it

1. Trim and cut completely dry okra into 2 cm pieces.
2. Heat 2 tbsp oil in a wide pan. Sauté okra uncovered for 12–15 minutes until tender and lightly browned. Transfer to a plate.
3. Add remaining oil and cumin to the pan. Add fresh onion and cook 6 minutes, then ginger-garlic paste for 1 minute.
4. Add tomatoes, coriander, turmeric, chilli and salt. Cook 6–8 minutes until thick and glossy.
5. Return okra, add garam masala and toss gently for 2 minutes. Finish with fried onions just before serving.

Ingredients

• 600 g potatoes, boiled, peeled and cooled
• 2 tsp Nawabi Life Ginger Paste
• 1 green chilli, finely chopped
• 1 tsp cumin powder
• 1/2 tsp salt
• 3 tbsp cornflour
• 3 tbsp oil for shallow frying
• 1 can chickpeas (400 g), drained and rinsed
• 150 g plain yogurt
• 4 tbsp tamarind chutney
• 4 tbsp mint-coriander chutney
• 1/2 tsp chaat masala
• 1/3 cup Nawabi Life Crispy Fried Onions
• Chopped coriander, to serve

How to make it

1. Mash cooled potatoes with ginger paste, chilli, cumin, salt and cornflour. Shape into 8 firm patties.
2. Heat oil in a wide pan over medium heat. Fry patties for 4–5 minutes per side until golden and crisp, working in batches.
3. Warm chickpeas with 2 tbsp water in a small pan, then drain any excess water.
4. Place two patties per plate. Add chickpeas, whisked yogurt and both chutneys.
5. Sprinkle with chaat masala, fried onions and coriander. Serve immediately.

Ingredients

• 800 g halal bone-in goat
• 3 tbsp oil
• 1 fresh onion, chopped
• 2 tomatoes, chopped
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 12 curry leaves
• 1/2 tsp turmeric
• 1 tsp salt
• 700 ml water, plus more as needed
• 2 tsp black peppercorns
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried red chillies
• 3 tbsp desiccated coconut

How to make it

1. Dry-toast peppercorns, coriander, cumin, fennel and dried chillies for 2 minutes. Add coconut and toast until lightly golden. Cool and grind with 4 tbsp water.
2. Heat oil in a pot. Add curry leaves and fresh onion; cook 8 minutes. Add ginger-garlic paste and cook 1 minute.
3. Add tomatoes and turmeric; cook until tomatoes soften. Stir in goat, ground spice mixture and salt.
4. Add water, cover and simmer gently for 2–2½ hours until goat is tender, stirring and adding water as needed.
5. Uncover and reduce to a thick gravy. Taste, adjust seasoning and serve with rice or roti.

Ingredients

• 8 small round eggplants, about 500 g
• 3 tbsp oil
• 1 fresh onion, finely chopped
• 2 tsp Nawabi Life Ginger Garlic Paste
• 1/2 tsp mustard seeds
• 10 curry leaves
• 1/4 cup roasted peanuts
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 1 tsp ground coriander
• 1/2 tsp chilli powder and 1/4 tsp turmeric
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 3/4 tsp salt
• 300 ml water, plus more as needed

How to make it

1. Toast sesame and coconut until lightly golden. Cool, then grind with peanuts, coriander, chilli, turmeric, half the salt and 3 tbsp water.
2. Make two crossed slits in each eggplant, keeping the stem end intact. Gently fill with the nut masala; reserve any extra.
3. Heat oil in a wide pot. Add mustard seeds and curry leaves, then onion. Cook 6 minutes; add ginger-garlic paste for 1 minute.
4. Add stuffed eggplants and turn gently for 3 minutes. Add remaining masala, tamarind, jaggery, salt and water.
5. Cover and simmer for 25–30 minutes until eggplants are tender, turning carefully and adding water if needed. Serve with rice.

Ingredients

• 150 g rice, rinsed
• 100 g toor dal, rinsed and soaked 30 minutes
• 250 g mixed carrots, beans and peas
• 1 tomato, chopped
• 2 tbsp bisi bele bath spice powder
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 1/4 tsp turmeric
• 1 tsp salt, or to taste
• 1.2 litres water, plus more as needed
• 2 tbsp ghee or oil
• 1/2 tsp mustard seeds
• 10 curry leaves
• 2 tbsp cashews
• 2 tbsp Nawabi Life Crispy Fried Garlic
• 1/4 cup Nawabi Life Crispy Fried Onions

How to make it

1. Simmer soaked dal with turmeric and 600 ml water for 30–40 minutes until soft. Add water as needed and mash lightly.
2. Meanwhile cook rice with 400 ml water until soft. In another pan simmer vegetables and tomato with 200 ml water until tender.
3. Combine dal, rice and vegetables. Stir in spice powder, tamarind, jaggery and salt; add hot water to make a loose, spoonable texture.
4. Simmer for 10 minutes, stirring to prevent sticking. Heat ghee in a small pan; add mustard seeds, curry leaves and cashews and cook until cashews are golden.
5. Pour the tempering over the rice. Serve hot with crispy garlic and onions added only to each bowl.

Ingredients

• 400 g okra, washed and completely dried
• 3 tbsp sesame or neutral oil, divided
• 10 shallots, peeled and halved
• 2 tsp Nawabi Life Garlic Paste
• 1 tomato, chopped
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 12 curry leaves
• 1 tbsp tamarind paste, or to taste
• 2 tsp sambar powder
• 1/4 tsp turmeric
• 1 tsp jaggery
• 3/4 tsp salt
• 400 ml water

How to make it

1. Trim dry okra and cut into 3 cm pieces. Sauté in 1 tbsp oil for 8–10 minutes, then set aside.
2. Heat remaining oil. Add mustard and fenugreek seeds, then curry leaves and shallots. Cook 5 minutes.
3. Lower heat and add garlic paste for 30 seconds. Add tomato, sambar powder and turmeric; cook 4 minutes.
4. Add tamarind, jaggery, salt and water. Simmer uncovered for 10 minutes, then add the sautéed okra.
5. Simmer 10 more minutes until okra is tender and the gravy thickens. Taste for salt and sourness; serve with steamed rice.

Ingredients

• 750 g halal chicken, bone-in pieces
• 300 g basmati rice
• 150 g plain yogurt
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt, plus more for rice water
• 2 tbsp lemon juice
• 3 tbsp ghee
• 3/4 cup Nawabi Life Crispy Fried Onions, divided
• 1/2 cup chopped mint and coriander
• 4 cardamom pods, 4 cloves and 1 small cinnamon stick
• Pinch of saffron soaked in 3 tbsp warm milk

How to make it

1. Mix chicken with yogurt, ginger-garlic paste, chilli, turmeric, garam masala, salt, lemon and 1/2 cup fried onions. Refrigerate for 1 hour; this is additional to the preparation time.
2. Rinse rice and soak 20 minutes. Boil in plenty of salted water with the whole spices for 5–6 minutes, until about three-quarters cooked. Drain.
3. Heat 2 tbsp ghee in a heavy pot. Add marinated chicken and cook over medium heat for 15–20 minutes, stirring gently, until almost cooked and the masala is thick.
4. Layer rice over chicken. Scatter herbs, remaining onions, saffron milk and 1 tbsp ghee. Cover tightly with a lid and place the pot on a heat diffuser or heavy skillet.
5. Cook on the lowest heat for 20–25 minutes. Check the chicken reaches 74°C / 165°F. Rest covered for 10 minutes, then lift the layers gently to serve.

Ingredients

• 600 g halal beef chuck, 3 cm cubes
• 300 g basmati rice
• 1 fresh onion, quartered
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 5 peppercorns
• 4 cloves and 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 3 tbsp oil
• 1/2 cup Nawabi Life Crispy Fried Onions
• 2 green chillies
• 1 tsp salt, or to taste
• 1.2 litres water

How to make it

1. Put beef, quartered onion, coriander, cumin, peppercorns, cloves, cardamom, cinnamon, bay leaves and water in a pot. Bring to a gentle simmer and cover.
2. Simmer 60–75 minutes, until beef is tender. Strain, keeping the beef and broth. Measure 600 ml broth; add water if needed.
3. Rinse and soak rice for 20 minutes. In a heavy pot, heat oil and cook ginger-garlic paste for 1 minute. Add beef, green chillies and half the fried onions; stir 2 minutes.
4. Add measured broth and salt. Bring to a boil, add drained rice and cook uncovered 5–7 minutes until liquid sits just below the rice surface.
5. Cover and cook on very low heat for 15 minutes. Rest off the heat, covered, for 10 minutes. Fluff gently and finish with the remaining onions.

Ingredients

• 800 g halal chicken, bone-in pieces
• 500 g ripe tomatoes, chopped
• 3 tbsp oil
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp crushed coriander seeds
• 1 tsp cumin
• 1 tsp red chilli powder
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 2 green chillies, slit
• 2 tbsp julienned ginger
• 1/4 cup chopped coriander
• 1/4 cup Nawabi Life Crispy Fried Onions

How to make it

1. Heat oil in a karahi or wide heavy pan. Brown chicken for 6–8 minutes, turning often.
2. Add ginger-garlic paste and cook 1 minute. Add tomatoes, salt, chilli, cumin and coriander seeds.
3. Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Add a splash of water only if the pan becomes dry.
4. Uncover and cook 8–10 minutes to thicken the tomatoes around the chicken. Add green chillies and black pepper. Chicken must reach 74°C / 165°F.
5. Scatter ginger, coriander and fried onions over the hot karahi immediately before serving with roti.

Ingredients

• 600 g halal boneless beef chuck
• 100 g cracked wheat
• 50 g chana dal
• 50 g red lentils
• 50 g split mung dal
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 150 g yogurt
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 3 tbsp ghee
• 1 tsp salt, or to taste
• 1.5 litres water, plus extra as needed
• 1 cup Nawabi Life Crispy Fried Onions
• Lemon wedges, coriander and ginger julienne, to serve

How to make it

1. Rinse wheat and lentils. Soak in plenty of water for 2 hours, then drain; soaking time is additional to preparation time.
2. Heat ghee in a heavy pot. Add ginger-garlic paste and beef; cook 5 minutes. Add yogurt, spices, salt and half the fried onions, stirring 3 minutes.
3. Add drained wheat, lentils and 1.5 litres water. Bring to a simmer, cover and cook gently for about 2 hours, stirring frequently and adding water to prevent sticking.
4. Once beef is very tender and grains are soft, remove beef and shred finely with two forks. Mash the lentil mixture with a potato masher, then stir beef back in.
5. Cook uncovered 15–20 minutes, stirring until thick and cohesive. Taste for salt. Serve with remaining onions, coriander, ginger and lemon.

Ingredients

• 750 g halal chicken, bone-in pieces
• 2 tbsp coconut oil
• 1 fresh onion, sliced
• 2 tomatoes, chopped
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1 tsp freshly ground black pepper
• 1/2 tsp garam masala
• 12 curry leaves
• 2 tbsp coconut slivers
• 1 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions

How to make it

1. Toss chicken with turmeric, chilli and salt. Set aside while preparing the remaining ingredients.
2. Heat coconut oil in a heavy pan. Fry coconut slivers until golden, remove and reserve. Add fresh onion and curry leaves; cook 8 minutes.
3. Add ginger-garlic paste and coriander powder, stirring 1 minute. Add tomatoes and cook 5 minutes until soft.
4. Add chicken and 100 ml water. Cover and simmer 20–25 minutes until chicken reaches 74°C / 165°F.
5. Uncover and cook 5–8 minutes until thick masala coats the chicken. Stir in pepper, garam masala and coconut. Finish with fried onions just before serving.

Ingredients

• 700 g halal beef chuck, small cubes
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt, or to taste
• 3 tbsp coconut oil
• 1 fresh onion, sliced
• 15 curry leaves
• 3 tbsp coconut slivers
• 1 tsp crushed black pepper
• 1/3 cup Nawabi Life Crispy Fried Onions
• 400 ml water, plus extra as needed

How to make it

1. Put beef, ginger-garlic paste, turmeric, chilli, coriander powder, salt and water in a covered heavy pot.
2. Simmer gently for 75–90 minutes until fork-tender. Add water if needed. Uncover towards the end to reduce the liquid to a few tablespoons.
3. In a wide pan, heat coconut oil and fry coconut slivers until golden. Add fresh onion and curry leaves; cook 8 minutes.
4. Add cooked beef and its reduced juices. Dry-roast over medium heat for 10–15 minutes, turning often, until the beef is coated in a dark, thick masala.
5. Stir in black pepper and garam masala. Scatter fried onions over the pan just before serving.

Ingredients

• 600 g firm fish steaks, such as kingfish or cod
• 1 tbsp coconut oil
• 1 fresh onion, sliced
• 1 tomato, chopped
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 10 curry leaves
• 1 green chilli, slit
• 1 tbsp tamarind paste
• 250 ml coconut milk
• 200 ml water
• 3/4 tsp salt, or to taste
• 1/4 cup Nawabi Life Crispy Fried Onions

How to make it

1. Heat oil in a wide pan. Cook sliced onion and curry leaves for 5 minutes, then add ginger-garlic paste for 1 minute.
2. Add tomato, chilli powder, turmeric and coriander; cook 4 minutes.
3. Add water, tamarind, green chilli and salt. Simmer 5 minutes to bring the sauce together.
4. Slide in fish steaks and simmer gently 8–10 minutes, turning as little as possible. Add coconut milk and warm gently for another 3–4 minutes. Fish should reach 63°C / 145°F.
5. Rest for 5 minutes. Spoon into bowls and add a little fried onion immediately before serving with rice.

Ingredients

• 750 g halal lamb shoulder, cubed
• 3 tbsp oil
• 150 g plain yogurt, whisked
• 2 tsp Kashmiri chilli powder
• 1 tsp ground fennel
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 tsp salt, or to taste
• 500 ml water
• 1/4 cup Nawabi Life Crispy Fried Onions

How to make it

1. Heat oil in a heavy pot. Add cardamom, cloves and cinnamon, then brown the lamb in batches for 8–10 minutes.
2. Lower the heat. Stir in chilli, fennel, ginger and turmeric with 2 tbsp water for 30 seconds.
3. Take the pot off the heat briefly and stir in yogurt a spoonful at a time so it does not split.
4. Return to low heat. Add salt and water. Cover and simmer 75–90 minutes until lamb is tender, stirring occasionally and adding water if needed.
5. Uncover for 5–10 minutes to adjust the gravy. Serve with rice and a small crisp onion garnish.

Ingredients

• 600 g halal boneless chicken thighs
• 100 g plain yogurt
• 1 tbsp Nawabi Life Ginger Garlic Paste, divided
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1 tsp salt, divided
• 2 tbsp butter
• 400 g crushed tomatoes
• 2 tbsp cashews
• 100 ml cream
• 1 tsp crushed dried fenugreek leaves
• 1 tsp sugar, optional
• 1/3 cup Nawabi Life Crispy Fried Onions

How to make it

1. Marinate chicken with yogurt, half the ginger-garlic paste, chilli, garam masala, lemon and half the salt. Refrigerate 30 minutes; this is additional to preparation time.
2. Cook chicken in a hot skillet for 8–10 minutes, turning to brown the edges. Set aside; it will finish in the sauce.
3. In a saucepan, melt butter and cook remaining ginger-garlic paste for 1 minute. Add tomatoes, cashews, remaining salt and 100 ml water. Simmer 15 minutes.
4. Blend the sauce until smooth, following your blender’s guidance for hot liquids. Return to the pan with chicken and simmer 8–10 minutes until chicken reaches 74°C / 165°F.
5. Stir in cream and fenugreek. Adjust seasoning and add sugar only if the tomatoes are sharp. Serve topped with fried onions.

Ingredients

• 750 g halal chicken, bone-in pieces
• 150 g plain yogurt
• 1 fresh onion, sliced
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 2 tbsp mustard oil or neutral oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 bay leaf
• 2 cardamom pods
• 1 cinnamon stick
• 1 tsp salt, or to taste
• 1/2 cup Nawabi Life Crispy Fried Onions
• 150 ml water

How to make it

1. Toss chicken with yogurt, turmeric and salt. Rest while you prepare the masala.
2. Heat oil in a heavy pan. Add bay leaf, cardamom and cinnamon, then sliced fresh onion. Cook 8–10 minutes until golden.
3. Add ginger-garlic paste, cumin, coriander and chilli. Stir for 1 minute with a little water, then add chicken and its marinade.
4. Cook over medium heat for 10 minutes, stirring often. Add half the fried onions and 150 ml water, cover and simmer 20 minutes.
5. Uncover and cook 5–8 minutes until masala clings to the chicken and chicken reaches 74°C / 165°F. Stir in garam masala and finish with remaining onions.

Ingredients

• 24 round dumpling wrappers
• 400 g halal ground chicken
• 1/2 cup finely chopped cabbage
• 2 tbsp minced spring onion
• 1 tsp Nawabi Life Ginger Paste
• 1 tsp Nawabi Life Garlic Paste
• 1 tbsp oil
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 cup Nawabi Life Crispy Fried Onions, finely crushed
• 2 tomatoes
• 1 tbsp toasted sesame seeds
• 1 dried red chilli
• 1 tbsp lemon juice

How to make it

1. Mix ground chicken, cabbage, spring onion, ginger, garlic, oil, cumin, salt and crushed fried onions until evenly combined. Keep chilled while working.
2. Place about 1 tbsp filling in each wrapper. Moisten the edge, pleat and seal securely. Keep wrappers covered with a damp towel.
3. Line a steamer with lightly oiled parchment with holes cut in it. Arrange momos with space between them.
4. Steam over steadily boiling water for 15–18 minutes, until the filling reaches 74°C / 165°F. Check a dumpling from the centre of the batch.
5. For the achar, simmer chopped tomatoes and chilli with 2 tbsp water for 5 minutes. Cool slightly, then blend with sesame and lemon. Serve alongside the momos.

Ingredients

• 650 g halal chicken, bone-in pieces
• 300 g basmati rice
• 3 tbsp ghee
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 100 g plain yogurt
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp cumin seeds
• 2 green chillies
• 1 tsp salt, or to taste
• 1/2 cup Nawabi Life Crispy Fried Onions
• 600 ml hot water

How to make it

1. Rinse rice until the water runs mostly clear, then soak 20 minutes and drain.
2. Heat ghee in a heavy pot. Add whole spices and cumin for 30 seconds. Add ginger-garlic paste and chicken; cook 6–8 minutes.
3. Lower the heat and stir in yogurt, salt, green chillies and half the fried onions. Cover and cook 10 minutes until chicken is almost done.
4. Add hot water and bring to a boil. Stir in drained rice. Cook uncovered for 5–7 minutes until the water is just below the rice surface.
5. Cover and cook on the lowest heat for 15 minutes. Confirm chicken reaches 74°C / 165°F. Rest covered 10 minutes, fluff and finish with remaining onions.

Ingredients

• 8 mild long green peppers, slit with seeds removed if desired
• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8 curry leaves
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 3/4 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• 350 ml water

How to make it

1. Dry-toast peanuts, sesame and coconut separately until fragrant. Cool, then blend with 100 ml water into a smooth paste.
2. Heat 1 tbsp oil and sear the peppers for 3–4 minutes. Remove and set aside.
3. Add remaining oil, mustard, cumin and curry leaves to the pan. When they crackle, add ginger-garlic paste for 1 minute.
4. Stir in the nut paste, coriander and turmeric. Cook 4 minutes, then add remaining water, tamarind, jaggery, salt and half the fried onions.
5. Return peppers to the sauce, cover and simmer 15–20 minutes until tender. Finish with remaining onions and serve with rice or biryani.

Ingredients

• 8 small eggplants
• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8 curry leaves
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp coriander powder
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1 tbsp tamarind paste
• 1 tsp jaggery
• 3/4 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• 400 ml water

How to make it

1. Cut a deep cross in each eggplant, keeping the stem end joined. Dry-toast peanuts, sesame and coconut; cool and blend with 100 ml water.
2. Heat 2 tbsp oil in a wide pan. Sear eggplants for 5–7 minutes, turning carefully. Remove.
3. Add remaining oil, mustard, cumin and curry leaves. Add ginger-garlic paste and cook 1 minute.
4. Stir in the ground paste, coriander, chilli and turmeric for 3 minutes. Add remaining water, tamarind, jaggery, salt and half the fried onions.
5. Return eggplants to the pan. Cover and simmer 20–25 minutes until very tender, turning once. Add water if needed and finish with remaining onions.

Ingredients

• 2 medium potatoes, peeled and diced
• 1 carrot, diced
• 200 g cauliflower florets
• 100 g peas
• 1 green pepper, finely chopped
• 3 tomatoes, chopped
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 3 tbsp butter, divided
• 2 tbsp pav bhaji masala
• 1/2 tsp chilli powder
• 3/4 tsp salt, or to taste
• 8 pav rolls
• 1/2 cup Nawabi Life Crispy Fried Onions
• Chopped coriander and lemon wedges, to serve

How to make it

1. Boil potatoes, carrot and cauliflower in water for 12–15 minutes until soft. Add peas for the last 3 minutes, then drain and reserve 200 ml cooking water.
2. Heat 2 tbsp butter in a wide pan. Cook green pepper 3 minutes, add ginger-garlic paste for 1 minute, then tomatoes for 5 minutes.
3. Add pav bhaji masala, chilli and salt. Stir in cooked vegetables and reserved water. Mash thoroughly with a potato masher.
4. Simmer 8–10 minutes, stirring and adding water to reach a spoonable consistency.
5. Split pav and toast cut sides in remaining butter. Serve bhaji topped with fried onions and coriander, with lemon and warm pav.

Ingredients

• 200 g dried white peas, soaked overnight
• 600 g potatoes
• 2 tbsp cornstarch
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp salt, divided
• 3 tbsp oil
• 4 tbsp tamarind chutney
• 4 tbsp green chutney
• 1/2 cup fine sev
• 1/2 cup Nawabi Life Crispy Fried Onions
• Chopped coriander, to serve

How to make it

1. Drain soaked peas, cover with fresh water and simmer 35–45 minutes until very soft. Add turmeric, cumin and half the salt; mash a few peas to thicken the ragda. Soaking time is additional to preparation time.
2. Meanwhile boil potatoes until tender. Drain well, peel and mash. Cool, then mix with cornstarch and remaining salt.
3. Shape into 8 patties. Heat oil in a non-stick skillet and fry over medium heat for 4–5 minutes per side until golden.
4. Spoon warm ragda over the patties. Drizzle with tamarind and green chutneys.
5. Scatter sev, fried onions and coriander over each plate. Serve immediately while the patties and topping are crisp.

Ingredients

• 200 g toor dal or split yellow lentils
• 750 ml water, plus extra as needed
• 1/2 tsp turmeric
• 1 tomato, chopped
• 3/4 tsp salt, or to taste
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 tsp Nawabi Life Garlic Paste
• 2 dried red chillies
• 1/2 tsp chilli powder
• 2 tbsp chopped coriander
• 1/3 cup Nawabi Life Crispy Fried Onions
• 1 tbsp lemon juice

How to make it

1. Rinse lentils well. Combine with water and turmeric, bring to a simmer and cook partly covered 25–30 minutes until soft.
2. Add tomato and salt; simmer 5 minutes. Mash lightly and add hot water if you prefer a looser dal.
3. Heat ghee in a small pan. Add cumin and dried chillies, then stir in Nawabi Life Garlic Paste over medium-low heat for 30–60 seconds until fragrant. Do not let it scorch.
4. Remove the tempering pan from heat and stir in chilli powder. Pour carefully over the dal.
5. Add lemon and coriander. Serve with rice or roti and a scattering of fried onions.

Ingredients

• 500 g spinach, washed
• 250 g paneer, cubed
• 2 tbsp ghee or oil
• 1 fresh onion, chopped
• 1 tsp cumin seeds
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tomato, chopped
• 1 green chilli
• 1/2 tsp garam masala
• 3/4 tsp salt, or to taste
• 2 tbsp cream, optional
• 1/3 cup Nawabi Life Crispy Fried Onions

How to make it

1. Blanch spinach in boiling water for 1 minute, then cool quickly in cold water. Drain and blend with green chilli and 2 tbsp water.
2. Heat ghee in a pan. Add cumin, then fresh onion. Cook 6 minutes. Add ginger-garlic paste for 1 minute.
3. Add tomato and salt; cook 5 minutes until softened.
4. Stir in spinach puree and simmer gently 5 minutes. Add paneer and garam masala and warm through 3–4 minutes. Add cream if using.
5. Serve with chapati and scatter fried onions over the curry at the last moment.

Ingredients

• 600 g ripe tomatoes, chopped
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander-cumin powder
• 1 tbsp jaggery, or to taste
• 3/4 tsp salt, or to taste
• 100 ml water
• 1 cup fine sev
• 1/4 cup Nawabi Life Crispy Fried Onions
• 2 tbsp chopped coriander

How to make it

1. Heat oil in a pan. Add mustard and cumin and let them crackle.
2. Add tomatoes, turmeric, chilli, coriander-cumin powder and salt. Cook 5 minutes, stirring.
3. Add water and jaggery. Cover and simmer 8–10 minutes until tomatoes become a thick, spoonable curry.
4. Turn off the heat. Fold in half the sev just before serving.
5. Top with remaining sev, a small scattering of fried onions and coriander. Serve immediately with rotli.

Ingredients

• 2 cans chickpeas, 400 g each, drained and rinsed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 400 g crushed tomatoes
• 2 tsp chole masala
• 1 tsp coriander powder
• 1/2 tsp chilli powder
• 1/2 tsp amchur
• 3/4 tsp salt, or to taste
• 250 ml water
• 1/2 cup Nawabi Life Crispy Fried Onions, divided
• Ginger julienne, coriander and lemon, to serve

How to make it

1. Heat oil in a pan, add cumin for 30 seconds, then ginger-garlic paste for 1 minute.
2. Add tomatoes, chole masala, coriander, chilli and salt. Cook 8–10 minutes until the masala thickens.
3. Add chickpeas, water and half the fried onions. Simmer 15 minutes, stirring occasionally.
4. Mash a few chickpeas against the side of the pan to thicken the sauce. Stir in amchur and taste for salt.
5. Finish with remaining onions, ginger and coriander. Serve with rice, roti or bhatura and lemon wedges.

Ingredients

• 400 g mushrooms, halved
• 150 g gongura or sorrel leaves, washed
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp Nawabi Life Garlic Paste
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 3/4 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• 3 tbsp water, plus extra if needed

How to make it

1. Cook gongura leaves in a small pan with 3 tbsp water for 4–5 minutes until wilted. Cool slightly and blend into a coarse paste.
2. Heat oil in a wide skillet. Add mustard, cumin and dried chillies. Reduce the heat and stir in Nawabi Life Garlic Paste for 30–60 seconds until fragrant.
3. Add mushrooms and cook 7–8 minutes until their moisture evaporates and edges brown.
4. Stir in turmeric, coriander powder, salt, gongura paste and half the fried onions. Cook gently 5–7 minutes, adding a splash of water if needed.
5. Taste for salt and serve with rice, topped with remaining onions.

Ingredients

• 200 g dried brown chickpeas, soaked overnight
• 4 tbsp grated coconut
• 2 tbsp coconut oil
• 1 fresh onion, chopped
• 1 tomato, chopped
• 1 tbsp Nawabi Life Ginger Garlic Paste
• 1 tsp coriander powder
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp mustard seeds
• 10 curry leaves
• 3/4 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• Water for simmering

How to make it

1. Drain soaked chickpeas and simmer in plenty of fresh water for 45–60 minutes until tender. Reserve 300 ml cooking liquid. Soaking time is additional to preparation time.
2. Toast coconut in a dry pan until golden, then cool and blend with 100 ml reserved liquid.
3. Heat oil in a pan. Add mustard and curry leaves, then fresh onion; cook 6 minutes. Add ginger-garlic paste for 1 minute.
4. Add tomato, ground spices and salt. Cook 5 minutes, then add coconut paste, chickpeas, remaining reserved liquid and half the fried onions.
5. Simmer 10–15 minutes to thicken. Serve with puttu, appam or rice and the remaining onions on top.

Ingredients

• 200 g red lentils
• 400 ml water
• 200 ml coconut milk
• 1/2 tsp turmeric
• 1 green chilli, slit
• 1 small tomato, chopped
• 3/4 tsp salt, or to taste
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp Nawabi Life Garlic Paste
• 8 curry leaves
• 1 dried red chilli
• 1/3 cup Nawabi Life Crispy Fried Onions

How to make it

1. Rinse lentils well. Put in a saucepan with water, turmeric, green chilli and tomato.
2. Simmer partly covered for 15 minutes until lentils are soft, stirring occasionally.
3. Add coconut milk and salt. Simmer gently for 5 minutes; do not boil hard.
4. In a small pan, heat oil. Add mustard, cumin, curry leaves and dried chilli. Reduce the heat, stir in Nawabi Life Garlic Paste for 30–60 seconds, then pour carefully over the dhal.
5. Serve with rice and a fresh scattering of fried onions.

Ingredients

• 750 ml prepared dosa batter
• 500 g potatoes
• 2 tbsp oil, plus extra for dosa
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 8 curry leaves
• 1 green chilli, finely chopped
• 1 fresh onion, thinly sliced
• 1/2 tsp turmeric
• 1 tsp Nawabi Life Ginger Paste
• 3/4 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• Coconut chutney and sambar, to serve

How to make it

1. Boil potatoes until tender, drain, peel and roughly mash.
2. Heat oil in a pan. Add mustard and urad dal, then curry leaves, chilli and sliced onion. Cook 5 minutes. Stir in Nawabi Life Ginger Paste for 1 minute.
3. Add turmeric, potatoes, salt and 3 tbsp water. Stir for 3–4 minutes to make a soft filling, then turn off the heat.
4. Heat a dosa pan over medium-high heat. Spread a ladle of batter thinly from the centre outward. Drizzle a little oil around the edge and cook until golden and crisp underneath.
5. Add potato filling and a little fried onion to one side, fold and serve immediately. Repeat for 8 medium dosas, with chutney and sambar.

Ingredients

• 250 g whole-wheat flour
• 50 g semolina
• 4 tbsp ghee, plus extra to serve
• 1/2 tsp salt for dough
• 120–150 ml water for dough
• 200 g mixed lentils: equal parts toor, chana, mung, masoor and urad
• 750 ml water for dal, plus extra as needed
• 1/2 tsp turmeric
• 1 tomato, chopped
• 1 tsp cumin seeds
• 1 tsp Nawabi Life Ginger Garlic Paste
• 1/2 tsp chilli powder
• 3/4 tsp salt for dal, or to taste
• 1/2 cup Nawabi Life Crispy Fried Onions
• Chopped coriander, to serve

How to make it

1. Mix flour, semolina, dough salt and 3 tbsp ghee. Rub together, add water gradually and knead a firm dough. Rest 15 minutes. Heat oven to 200°C / 390°F.
2. Divide dough into 8 balls. Place on a baking tray and bake 35–40 minutes, turning halfway, until golden and cooked through.
3. Meanwhile rinse lentils and simmer with dal water and turmeric for 30–40 minutes until soft. Add tomato and dal salt and simmer 5 minutes.
4. Heat remaining 1 tbsp ghee in a small pan. Add cumin, then ginger-garlic paste for 30 seconds. Remove from heat, add chilli powder and stir into the dal.
5. Crack hot baati and drizzle with ghee. Serve with dal, coriander and fried onions scattered over the dal just before eating.

Ingredients

• 300 g all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp sugar
• 100 g plain yogurt
• 80–100 ml warm water
• 1 tbsp oil
• 3 tbsp butter, melted
• 2 tsp Nawabi Life Garlic Paste
• 2 tbsp Nawabi Life Crispy Fried Garlic, lightly crushed
• 2 tbsp chopped coriander

How to make it

1. Mix flour, baking powder, salt and sugar. Stir in yogurt, oil and enough water to make a soft dough. Knead 5 minutes and rest covered for 30 minutes; resting time is additional to preparation time.
2. Divide into 8 portions. Roll each into a thin oval on a lightly floured surface. Keep the other portions covered.
3. Heat a heavy dry skillet over medium-high heat. Cook each naan for 1–2 minutes per side until puffed, spotted and cooked through. Lower heat if the surface browns before the centre cooks.
4. In a small pan warm butter with Nawabi Life Garlic Paste over low heat for 1 minute, stirring without browning it.
5. Brush warm naan with garlic butter. Sprinkle with coriander and Nawabi Life Crispy Fried Garlic. Serve immediately.

Ingredients

• 3 tbsp Nawabi Life Ginger Paste
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 10 curry leaves
• 2 green chillies, finely chopped
• 1 tbsp tamarind paste
• 150 ml water
• 2 tbsp grated jaggery, or to taste
• 1/2 tsp chilli powder
• 1/4 tsp turmeric
• 1/2 tsp salt, or to taste

How to make it

1. Mix tamarind paste with water until smooth. Set aside.
2. Warm coconut oil in a small saucepan. Add mustard seeds and let them crackle, then add curry leaves and chillies carefully.
3. Lower the heat and add Nawabi Life Ginger Paste. Cook 3–4 minutes, stirring constantly until fragrant; avoid scorching.
4. Stir in tamarind water, jaggery, chilli powder, turmeric and salt. Simmer gently 12–15 minutes, stirring frequently, until glossy and thickened.
5. Taste and balance the sweet, sour and salt flavours. Serve warm or at room temperature in small spoonfuls alongside rice.

Ingredients

• 250 ml water
• 250 ml milk
• 1 tsp Nawabi Life Ginger Paste
• 3 cardamom pods, lightly crushed
• 1 small cinnamon piece
• 2 tsp loose black tea
• 2–3 tsp sugar, or to taste

How to make it

1. Bring water, Nawabi Life Ginger Paste, cardamom and cinnamon to a gentle boil in a saucepan. Simmer for 3 minutes.
2. Add black tea and simmer for 1 minute.
3. Add milk and sugar. Bring just to a simmer, watching closely so it does not boil over.
4. Simmer gently for 3–4 minutes, stirring occasionally. Adjust sugar to taste.
5. Strain through a fine tea strainer into two cups and serve hot.

Ingredients

• 1 kg halal chicken thighs and drumsticks, bone-in
• 150 g plain yogurt
• 2 tbsp Nawabi Life Ginger Garlic Paste
• 2 tbsp lemon juice
• 2 tbsp oil
• 2 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt, or to taste
• 1/3 cup Nawabi Life Crispy Fried Onions
• Lemon wedges and mint, to serve

How to make it

1. Make a few shallow cuts in the thickest parts of the chicken. Mix yogurt, Ginger Garlic Paste, lemon, oil, spices and salt. Coat chicken thoroughly.
2. Cover and refrigerate for at least 2 hours or overnight; marinating time is additional to preparation time.
3. Heat oven to 220°C / 425°F. Arrange chicken on a rack over a lined roasting tray with space between pieces.
4. Roast 35–45 minutes, turning once, until the thickest pieces reach 74°C / 165°F. For more colour, broil for 2–3 minutes while watching closely.
5. Rest for 5 minutes. Add Crispy Fried Onions immediately before serving, with mint and lemon.

Ingredients

• 600 g spinach, washed
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 small fresh onion, finely chopped
• 2 tsp Nawabi Life Garlic Paste
• 1 green chilli, finely chopped
• 1 small tomato, finely chopped
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 3/4 tsp salt, or to taste
• 2 tbsp cream, optional
• 2 tbsp Nawabi Life Crispy Fried Garlic

How to make it

1. Blanch spinach in boiling water for 1 minute, cool in cold water and drain. Blend to a coarse puree with 2 tbsp water.
2. Heat ghee in a pan. Add cumin, then fresh onion and cook 5 minutes. Reduce heat and stir in Nawabi Life Garlic Paste and green chilli for 1 minute.
3. Add tomato, coriander, turmeric and salt. Cook 4 minutes until tomato softens.
4. Stir in spinach and simmer gently for 4–5 minutes. Add a splash of water if needed. Stir in cream if using, then remove from heat.
5. Spoon into bowls and finish with Nawabi Life Crispy Fried Garlic. Serve with roti or rice.