Authentic Indian Recipes

Key Spices Used:

Ingredients

• 250g Paneer, cut into cubes
• 1/2 cup thick yogurt
• 1 tbsp Aai cha Tandoori Masala
• 1 tsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt to taste

Instructions

1. 1 In a bowl, whisk yogurt until smooth. Add Aai cha Tandoori Masala, ginger-garlic paste, lemon juice, oil, and salt. Mix well.
2. 2 Add paneer cubes to the marinade and gently coat them. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3 Preheat oven to 200°C (400°F). Thread the marinated paneer onto skewers.
4. 4 Bake for 15-20 minutes, turning once, until the edges are slightly charred.
5. 5 Garnish with onion rings, lemon wedges, and chaat masala. Serve hot with mint chutney.

Key Spices Used:

Ingredients

• 1 cup whole black lentils (sabut urad dal)
• 1/4 cup red kidney beans (rajma)
• 2 tbsp Aai cha Dal Makhani Masala
• 2 tbsp butter + 1 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup fresh cream
• Salt to taste

Instructions

1. 1 Soak the lentils and kidney beans overnight or for at least 8 hours. Drain and pressure cook with 4 cups water and salt until completely soft (about 15-20 minutes after the first whistle).
2. 2 Heat butter and oil in a heavy-bottomed pan. Add onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute.
3. 3 Add tomato puree and cook until oil separates. Add Aai cha Dal Makhani Masala and cook for 2-3 minutes.
4. 4 Add the cooked lentils and mix well. Simmer on low heat for 30-40 minutes, stirring occasionally.
5. 5 Add fresh cream and simmer for another 10 minutes. Garnish with coriander leaves and serve hot with naan or rice.

Key Spices Used:

Ingredients

• 250g paneer, cubed
• 2 tbsp butter + 1 tbsp oil
• 2 large tomatoes, pureed
• 1 large onion, finely chopped
• 1 tbsp Aai cha Butter Masala
• 1/2 cup fresh cream
• 1 tsp sugar
• Salt to taste

Instructions

1. 1 Heat 1 tbsp oil in a pan and lightly fry the paneer cubes until golden. Remove and soak in warm water to keep them soft.
2. 2 In the same pan, heat butter. Add chopped onions and sauté until translucent. Add ginger-garlic paste and sauté until raw smell disappears.
3. 3 Add tomato puree and cook until the mixture thickens and oil starts to separate. Add Aai cha Butter Masala and cook for 2 minutes.
4. 4 Add 1/2 cup water and bring to a simmer. Add sugar and salt to taste.
5. 5 Add the fried paneer cubes and simmer for 5 minutes. Add fresh cream, mix well, and cook for another 2 minutes.
6. 6 Garnish with fresh cream and coriander leaves. Serve hot with naan or jeera rice.