Recipes

Cook with the ghaani

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

Ghugni, plump soft white peas and small potato cubes in a thin dark brown gravy
Snack

Ghugni

Soft white peas in a thin dark gravy, a squeeze of tamarind, raw onion and bhaja masala over the top, eaten hot...

Prep 15 min Cook 45 min Serves 4

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Dhokar Dalna, six golden-brown diamond-shaped chana dal cakes half submerged in a glossy orange-brown gravy
Lunch

Dhokar Dalna

Golden diamonds of fried chana dal, crisp at the corners, sitting in a ginger and tomato gravy that they slowly drink up...

Prep 30 min Cook 50 min Serves 4

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Phulkopir Dalna, large cauliflower florets browned gold at the edges and big chunks of potato sitting in a thin glossy
Dinner

Phulkopir Dalna

Cauliflower fried gold at the edges, potatoes cut big, and a light ginger gravy that goes red at the sides of the...

Prep 20 min Cook 35 min Serves 4

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Beguni, five long beguni fritters
Snack

Beguni

A thin slice of brinjal in a lacy golden crust that cracks when you bite it, the inside gone soft and creamy,...

Prep 15 min Cook 20 min Serves 4

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Bhoger Labra, a thick mixed vegetable stew in deep orange and gold, chunks of pumpkin half collapsed, wedges of potato
Side Dish

Bhoger Labra

Panch phoron pops in smoking mustard oil, then eight vegetables go in and slowly collapse into one another until the pumpkin sweetens...

Prep 25 min Cook 45 min Serves 6

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Aloo Pitika, a rough hand-shaped mound of pale creamy mashed potato, glistening faintly with raw mustard oil
Side Dish

Aloo Pitika

Hot mashed potato with raw mustard oil worked through it, sharp enough to catch the back of your nose, with raw onion...

Prep 10 min Cook 20 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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Aam ka Achaar, chunks of bright golden-yellow raw mango coated in coarse red and brown spices
Pickle

Aam ka Achaar

Sunlight through a glass barni, mango pieces glowing yellow under dark oil, and that first sharp mustard smell when you open the...

Prep 40 min Cook 10 min Serves 40

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Thick fried brinjal rounds with crisp caramel edges, served on a banana leaf with rice
Side Dish

Begun Bhaja

Thick brinjal rounds rubbed with turmeric and chilli, fried in smoking mustard oil until the edges go dark gold and the middle...

Prep 10 min Cook 15 min Serves 4

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Pale milky shukto with potato, drumstick and bitter gourd in a bell metal bowl
Lunch

Shukto

A pale, milky, gently bitter vegetable stew that opens a Bengali meal. Mustard and poppy paste, a little coconut, and a spoon...

Prep 25 min Cook 35 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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Creamy potato cubes in poppy seed paste served in a bowl with steamed rice
Lunch

Aloo Posto

Pale, creamy poppy seed paste clinging to soft potato cubes, two whole green chillies sitting on top, and a raw spoon of...

Prep 15 min Cook 30 min Serves 4

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Baked sattu-stuffed litti cracked open over ghee, served beside smoky roasted brinjal chokha
Dinner

Litti Chokha

Wheat balls stuffed with spiced sattu, baked till blistered, cracked open in your palm and dunked in ghee, with a rough smoky...

Prep 40 min Cook 40 min Serves 4

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Kashmiri dum aloo, baby potatoes in a red gravy, served in a copper bowl with rice
Dinner

Kashmiri Dum Aloo

Baby potatoes fried till the skins wrinkle, then cooked slow in a deep red curd gravy that clings to every one. No...

Prep 20 min Cook 45 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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