India Chickpea Curry Chef Ritesh:   Oil to pressure cooker Cloves 2, cumin seeds Onion fry, garlic, Ginger, salt pepper Turmeric Curry powder, cook Add tomatoes diced, Garam massala, green pepper (optional), Chickpeas, chili powder Add water to cover Chickpeas   Cook in Pressure cooker for 3 whistled or 8 min   Garnish with lemon or lime and cilantro   Chef snehal   Put Chickpeas in Pressure cooker first for 3 whistles. Cook the sauce in separate pot. Then mix and garnish Branjeets's Fish Curry Fry 1-2 onions Add ginger and garlic Add peas Add chili, seedless (optional) 2 tsp of fish curry Dash of turmeric Fry 2 fillets with it, can break it up Add some Tomato puree (not paste) to make the sauce Garnish with citrus and cilantro Simple Dahl Don't add cinnamon Mung beans need up to knocking knuckle No more than 2x jalapeno No more than 25 min   For mung, add spinach at the end   Fry Onions in Pressure cooker pot (optional) add ginger/garlic with butter Add green chili Add 2-3 tsp of turmeric, salt/pepper, half tsp Garam massala, tbsp curry powder TOMATO (fresh or paste) Pressure cook for 3 whistles (start at high heat to pressurize then reduce to medium Puree!   2021-Nov Fry one onion in pressure cooker (minced because blending not required; texture is ham and pea soup) Add crushed 1/2 tsp pepper corns 1/2 tsp red chilli 1 tsp cumin 3 tsp salt 3 tsp kitchen king 1 tsp garahm massala 2.5 cups of yellow split peas 3 cups water Pressure cook for NMT 18min Chickpea Chana Massala oil, add whole black pepper, and then brown 2-3 onions, then add: 4tbsp paste or tomatoes or puree 1 tsp cumin powder 2 tsp garlic paste 2 tsp coriander powder 1 tsp turmeric 1/2 tsp chili powder 4 tsp Chana masala 1 tsp Garam masala Then add 500g Chickpeas   pressure cook for 4 whistle or 45 min if presoaked or 1hr if dry     Less Chickpeas, more sauce. Extra sauce is key Okra Masala 400g okra fry separate 2 tsp cumin seeds Then, Fry 2 onions Then, 2-4 tomatoes depending on size Ginger/garlic 1tsp Garam massala 1tsp coriander 1tsp turmeric 1/2 tsp red chili powder Pinch of ming (optional) Coconut Milk Chana Masala Chickpeas 1x bowl dried Onion 1x Ginger Garlic Tsp coriander Tsp cumin 1/2 tsp turmeric Tbsp chana masala mix 1/2 tsp garam masala 1 can diced tomatoes 1 can Tomato paste 1 can coconut milk Pepper, no salt Moong Dal Moong - boil it separately and keep some liquid for thickening   2 tsp turmeric 1 tsp garahm masala 2 tsp cumin seeds Chili's or chili powder 1 Onion diced finely   Fry all above (except Moong) in lots of oil until nice and dark paste (about 20 min)   Add 2 diced tomatoes and a shit ton of garlic. Mash it up and dry into a paste   Salt pepper to taste   Add Moong and enough water for thick soup like texture and simmer until desired   Garnesh with Cilantro and lime Chicken Curry Marinate chopped chicken in plain yogurt.   1x cinnamon stick (original recipe had 2) (original recepie had 1x green chili) 1x onion, minced 2x small tomatoes, minced Crushed ginger and garlic, tbsp each 2 tbsp of kitchen king curry powder 1 tbsp cumin seeds 4x chicken thighs (original had 2x breast but dark meat is better) 1 tsp whole peppercorns Marinate chicken in yogurt     Start by frying cumin seeds and pepper corns in hot oil for 1-2min. Add onions and the rest of the ingredients, except Tomato, and fry in hot oil for 10 min. Add Tomato and reduce until its a dry paste (I mean dry paste!); about 30 min to achieve.   Add chicken to the pan and fry for a min then mix it with the curry paste. Add water until desired thickness and cover and simmer for not more than 10min.   Done. Paneer Cook the shit out of 2 large red onions Add 4 Tomatoes, 2tbs each of garlic and ginger and chilli and cook the living shit out of them until its a dry paste Add paneer seasoning and cream (or half can of coconut milk) Add paneer after all is well. Cook paneer for 10-15 min Add Cilantro and/or lime Bhurji (Egg Masala) Egg Bhurji (Masala Scrambled Eggs) Prep time: 10 min Cook 10–12 min Serves 2 Ingredients 4 Eggs 2 tbsp Oil or ghee 1/2 tsp Cumin seeds 1 medium Onion, finely chopped 1 Green chili, finely chopped 1 tsp Ginger‑garlic paste 1 Tomato, finely chopped 1/4 tsp Turmeric powder 1/2 tsp Red chili powder 1 tsp Coriander powder To taste Salt 2 tbsp Fresh coriander, chopped Instructions 1 Crack the eggs into a bowl, add a pinch of salt and turmeric, and whisk until frothy. 2 Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. 3 Add chopped onions and green chili. Sauté until onions turn golden. 4 Add ginger‑garlic paste and cook for 1 minute until fragrant. 5 Add tomatoes and cook until soft and mushy. 6 Add turmeric, red chili powder, coriander powder, and salt. Cook for 30 seconds. 7 Pour in the whisked eggs. Let them set slightly, then gently scramble and mix with the masala. 8 Cook until eggs are soft and fluffy (or fully cooked if you prefer). 9 Turn off heat and garnish with fresh coriander. Sources: 🍽️ Serving Suggestions Serve with  buttered pav ,  roti ,  paratha , or  toasted bread . Add a squeeze of  lemon juice  on top for extra brightness. 🔄 Optional Variations Add  bell peppers ,  peas , or  mushrooms  for extra texture. Add  pav bhaji masala  for Mumbai‑style street flavor. For softer, creamier bhurji, cook on low heat and stop while slightly moist.