Punjabi chickpea curry with tea-infused depth
Chickpeas simmered in a deeply spiced tomato-onion gravy with whole spices and a secret splash of black tea. Hearty, vegan, weeknight gold.
Follow the steps in order. Read through once before you start - most Indian cooking is about timing, not technique.
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Soft paneer cubes folded into a velvety, perfectly green spinach gravy spiked with garlic and garam masala. Restaurant-style at home.
Soft, flaky whole-wheat parathas stuffed with golden, spiced mashed potatoes and pan-fried with ghee. The breakfast hug from Punjab.