Ghar di Rasoi
Main courses · Vegetarian
- Bhindi Sabzi
- Okra cooked dry with onion and spices.
- Mix Vegetable
- Seasonal vegetables in a spiced gravy.
- Baingan Bharta
- Aubergine roasted over flame, then mashed with onion and tomato.
- Baingan Aloo
- Aubergine and potato cooked together with spices.
- Gobi Aloo
- Cauliflower and potato, cooked dry with spices.
- Cabbage Aloo
- Cabbage and potato, cooked dry with spices.
- Beans Aloo
- Green beans and potato, cooked dry with spices.
- Matar Aloo
- Peas and potato in a light onion and tomato gravy.
- Aloo Sabzi (Dry)
- Potato cooked dry with cumin and turmeric.
- Aloo Sabzi (Curry)
- Potato in a thin spiced gravy.
- Capsicum Aloo
- Peppers and potato, cooked dry with spices.
- Capsicum Paneer
- Paneer and peppers in a spiced tomato gravy.
- Paneer Butter Masala
- Paneer in a tomato and cream gravy, finished with butter.
- Kadhai Paneer
- Paneer and peppers cooked hard with crushed coriander seed.
- Palak Paneer
- Paneer in a spinach gravy with ginger and garlic.
- Paneer Bhurji
- Paneer scrambled with onion, tomato and spices.
- Malai Kofta
- Paneer and potato dumplings in a cashew and cream gravy.
- Lauki Kofta
- Bottle gourd dumplings in an onion and tomato gravy.
- Methi Malai Matar
- Fenugreek leaves and peas in a cashew and cream gravy.
- Dal Makhani
- Black lentils simmered long, finished with butter and cream.
- Yellow Dal
- Split lentils, simmered and tempered with cumin and garlic.
- Green Moong Dal
- Whole green mung beans, simmered and tempered.
- Masoor Dal (Black and Orange)
- Red lentils, whole and split, simmered and tempered.
- Kadhi Pakora
- Gram flour fritters in a tangy yogurt and gram flour gravy.
- Rajma
- Kidney beans in a slow cooked onion and tomato gravy.
- Punjabi Chole
- White chickpeas in a dark, tangy spiced gravy.
- Black Channa
- Black chickpeas, firmer and nuttier, cooked with spices.
- Lobia (Raungi)
- Black eyed peas in an onion and tomato gravy.
- Sarson ka Saag (Seasonal)
- Mustard greens cooked slowly with ginger and garlic.
