• 3 - Onions - thinly sliced 
• 1 inch - ginger
• 6 - garlic cloves
• 1 ½ tsp - red chili powder or as per taste
• 4 - tomatoes (or can of tomato puree)
• 2 tsp - poppy seeds
• 5 - almonds
• 5 - cashew 
• 1 inch - cinnamon piece
• 2 - cloves
•  ¼ tsp - cardamom
• 2 tbsp - dhania / coriander powder
• 1 tsp - cumin powder
• 1 tsp - Kasoori methi
• 1 ½ cup - fresh cream or can of Coconut Milk
• 3 tbsp - butter/ ghee or oil
• Salt – as per taste
• fresh coriander leave and 2 tbsp cream for garnish 

1. Soak poppy seeds in a small cup of warm water. Use very little water.
2. Soak Almond and remove the skin. A quick way is to microwave almond in water  for a minute or so and the skin will peel off easily  
3. In a wide pan, add a tablespoon butter or ghee and heat it on medium flame
4. To the butter, add crushed ginger and garlic (or paste). Fry them for a minute.
5. Add half of the cut onion. You could add all the cut onion, but I like some sautéed onion in my gravy.
6. Once the onion becomes translucent, add turmeric powder, chili powder, coriander powder, cumin powder and cut tomatoes and cook until tomatoes become soft. Turn off the flame and let it cool before transferring to the blender. Note: you could use ready tomato puree.
7. Now in the mixer/blender, add the sautéed mixture, soaked poppy seeds along with its soaked water,  almond and/or cashew. Make it into smooth paste.
8. Meanwhile in the same pan, heat a tablespoon of ghee
9. Next add cinnamon, cloves, cardamom and bay leaves. Fry them for a minute
10. Now add the other half of the cut onion and sauté it until it becomes golden in color. 
11. Add the ground paste to the cooked onion. Add salt and mix.
12. Cover the mixture and let it come to a rolling boil on a medium-low flame. Stir the gravy a few times in between to make sure that it does not stick to the base of the pan and burn.
13. Mix-in slightly whipped cream or low-fat yogurt. Add water if needed, to the consistency you prefer. Cover the gravy and let it simmer for 3 to 5 minutes.
14. Turn off of flame. Crush Kasoori methi between your palms by rubbing and sprinkle over the gravy and mix it.
15. Next step is adding and cooking with the following options/variations. 
16. Garnish with fresh cut coriander leaves and cream.
17. Serve hot with chapati, naan, roti, your choice of bread or rice.

• 14oz – Firm paneer (cut into cubes) 400gms
• ½ tsp - oil, ghee or butter
• ¼ tsp - Red chilli powder or black pepper powder
• ½ tsp - herbs or savory flavor of your choice (optional). I use garlic powder, dry oregano and amchoor 
• Salt – as per taste

1. In a pan, heat the oil.
2. Add cut Paneer
3. Sprinkle salt, chilli/pepper powder and the savory flavor over the paneer cubes. 
4. Roast the Paneer cubes on low flame. 
5. Roasting paneer is optional, but I like the flavor roasted paneer brings. Besides, paneer will not crumble into smaller pieces in the gravy. Yes, it does harden a bit. If you prefer the paneer to be soft, after roasting, soak the paneer in cold water for a few minutes. Squeeze the water out and use it for the curry.
6. Now add paneer the prepared gravy and simmer for 5 minutes for the paneer to cook along with gravy and absorb the flavors.
7. Garnish and serve hot.

• 1 lb – Chicken  500gms
• ½ tsp - fennel seeds
• 3 tsp -  ghee, butter or oil
• ¼ tsp - black pepper powder
• 1 tsp - Red chili powder
• 1 tsp - turmeric powder
• 1 tbsp - ginger-garlic paste
• 1 tbsp - lime juice
• 3 tbsp - curds / yogurt
• ¼ tsp - red food color (optional) 
• Salt – as per taste

1. To marinate chicken, cut chicken into big cubes/pieces. 
2. After cleaning, add turmeric powder, salt, red chili powder, pepper powder and lime juice, and mix it all.
3. Mix in ginger-garlic paste and red food color
4. Finally, mix in curds, cover and let the chicken marinate for an hour or so. You may also marinate overnight (in the refrigerator) to let chicken tender and absorb the flavor.
5. In a nonstick pan, heat ghee.
6. Add marinated chicken to the pan and let it cook, covered on medium low flame.
7. Every few minutes flip the chicken around to let it evenly cook. Do not let the chicken burn. 
8. Once chicken is cooked well, most of the moisture is absorbed and oil leaves the sides of the pan. [At this point, this is Spicy Chicken Roast. You may serve as an appetizer with onion slices and lemon wedges on the side]
9. Now add the prepared gravy over the chicken and simmer for 5 to 10 minutes for the chicken to cook along with gravy and absorb the flavors.
10. Garnish and serve hot.

• 14 oz - Paneer bar
• 1/3 cup - corn flour 
• 1/4 cup - rice flour
• 2 tbsp - Chickpea Flour /Besan (optional - will have thick coat)
• 1 tsp - Kasoori Methi
• 1/2 tsp - Garam Masala
• 1/2 tsp - red chilli powder (or to taste)
• 1/4 tsp - jeera (cumin) or ajwain (carom/caraway) seeds - Optional
• Salt and Pepper to taste
• Pinch of Baking Soda (optional)
• Oil for frying

• Paneer - 1 lb 
• Onions – 2 big
• Bell pepper (capsicum) -2
• Butter and oil – for frying
• Dhania/coriander powder - 1 tbl. Sp.
• Garam Masala Powder – 1/2 tsp.
• Salt – as required.
• Sugar – 1 1/2 tsp.
• Fried cashew nuts – 10 (optional)
• Red cooking color (optional)

• Garlic – 7 flakes
• Ginger – 1/2 inch piece
• Green chilies – 4
• Red chilies – 5
• Tomatoes – 5 ( cut into cubes)

Update(Jun/2021): Once the oil becomes hot and a tsp of sugar and let it caramelize before adding the ground paste. This gives that bright color. I found out about this trick from  Simran Kaur's blog. I used brown sugar and it almost turned out as if had added red food color. Thank you Simran.