Recipes

Cook with the ghaani

Everyday Indian recipes, made with Truly Cold Pressed oils and bilona ghee.

Punjabi Samosa, three large triangular samosas with smooth pale-golden matte shells
Snack

Punjabi Samosa

The crust cracks under your thumb and drops flakes down your shirt. Inside, coarse potato with crushed coriander seed and a sour...

Prep 45 min Cook 40 min Serves 6

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Dal Makhani, near-black glossy lentil curry, thick enough to hold ladle marks
Dinner

Dal Makhani

Black urad dal simmered until it turns dark, thick and faintly smoky, with butter sliding across the top and a slow swirl...

Prep 20 min Cook 150 min Serves 4

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Palak Paneer, vivid deep green spinach gravy with soft white paneer cubes half sunk in it
Dinner

Palak Paneer

Spinach so green it looks lit from inside, soft white paneer cubes sitting in it, and ginger and garlic still sizzling in...

Prep 15 min Cook 25 min Serves 4

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Chole Bhature, one huge golden bhatura still ballooned and blistered, torn open at the edge with steam escaping
Lunch

Chole Bhature

A bhatura the size of a plate, still ballooned, tearing open with a rush of steam over a bowl of near-black chole.

Prep 30 min Cook 60 min Serves 4

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Aloo Gobhi, turmeric-yellow cauliflower florets with dark caramelised edges and thick potato wedges crisped at the
Lunch

Aloo Gobhi

Cauliflower with dark gold edges, potatoes gone crisp at the corners, turmeric clinging to everything and mustard oil sharp in the background.

Prep 15 min Cook 30 min Serves 4

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Smoky mashed brinjal glistening with mustard oil, topped with coriander in a black clay bowl
Dinner

Baingan Bharta

Brinjal blackened whole on the flame until it collapses, peeled and mashed rough, cooked down with onion and tomato in sharp mustard...

Prep 15 min Cook 35 min Serves 4

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Round grainy wheat and ghee laddoos studded with almonds and pistachios on a bronze plate
Festive Sweet

Atta Pinni

Wheat flour roasted in ghee for twenty-five minutes, puffed gond, plenty of nuts and dark jaggery, pressed into balls while still warm....

Prep 20 min Cook 45 min Serves 18

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Dark glossy chickpea curry topped with ginger juliennes and green chillies, served with bhature
Lunch

Amritsari Chole

Chickpeas boiled dark with tea and amla, then simmered into a thick, glossy, near-black masala sharp with anardana and amchur. Kulcha, raw...

Prep 20 min Cook 70 min Serves 4

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Dark rajma curry ladled over steamed basmati rice in a steel thali
Lunch

Punjabi Rajma Chawal

Beans cooked until they squash between two fingers, in a dark glossy onion-tomato gravy thickened by mashing a spoonful against the pan....

Prep 20 min Cook 65 min Serves 4

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Thick yellow kadhi with onion pakoras and red chilli tadka, served with rice
Lunch

Punjabi Kadhi Pakora

Thick yellow kadhi simmered for the better part of an hour, soft onion pakoras dropped in to drink it up, and a...

Prep 20 min Cook 55 min Serves 4

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Stack of golden aloo parathas torn open, melting butter on top, curd and pickle beside
Breakfast

Punjabi Aloo Paratha

A thin paratha with crisp brown ghee spots, torn open to soft spiced potato inside, eaten with cold white butter sliding off...

Prep 35 min Cook 25 min Serves 4

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Sarson ka saag in a clay bowl with a spoon of ghee on top, served with makki di roti
Dinner

Sarson ka Saag

Mustard greens cooked down for an hour, mashed rough, thickened with makki atta, and finished with a mustard oil tadka and ghee...

Prep 20 min Cook 60 min Serves 4

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