Step-by-Step Instructions

1. 1.Prepare Red Pumpkin Stew

   Wash and cut 500g red pumpkin into wedges. Heat 2 tbsp coconut oil in a pan, reserving some for tempering. Add 1 cinnamon stick, 2 green cardamoms, and 2 cloves. Add 1 inch julienned ginger and 2 julienned green chilies. Once fragrant, add pumpkin wedges and sauté for 2 minutes. Add 1 cup thin coconut milk, salt to taste, and 1 tsp garam masala. Cook covered on medium flame for 8-10 minutes until pumpkin is tender. For tempering, heat remaining coconut oil in another pan, add 1 tsp mustard seeds, 1/2 cup sliced red onions or shallots, and brown lightly. Add 1 sprig curry leaves, stir, and pour over the stew. Add 1/2 cup thick coconut cream, cook for 30 seconds, swirl, and turn off the flame.

2. 2.Prepare Malvani Mushroom Curry

   Heat 1.5 tbsp oil in a pan. Add 1/4 cup sliced dry coconut and roast on medium flame until golden brown (about 3-4 minutes). Add 4 garlic cloves and 2 sliced onions, sauté until golden brown (5-6 minutes). Cool, then blend with 1 inch ginger, 2 tbsp coriander stems, and 2 green chilies to a smooth paste. In another pan, heat 1.5 tbsp oil, add 1 finely chopped red onion, sauté until golden (3-4 minutes). Add ground paste, cook on low until oil releases (5 minutes). In a bowl, mix 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp garam masala. Add this to the pan with 2 tbsp chopped coriander leaves. Increase heat, stir until oil releases (2 minutes). Add 250g button mushrooms, sauté 2 minutes, add 1 cup mushroom stock and salt. Simmer until mushrooms are cooked (8-10 minutes).

3. 3.Prepare Simple Potato Curry

   Heat 2 tbsp ghee in a pan. Add 2 bay leaves and 3 finely chopped onions. Sauté until translucent, then add 1 tsp salt and continue to caramelize until golden brown (8-10 minutes). Add 1 tsp garlic paste and 1 tsp ginger paste, sauté until raw smell disappears (1-2 minutes). Add 1 tbsp coriander seed powder and 1 tsp cumin seed powder, stir, reduce flame to medium. Add 5 peeled, cubed potatoes, sauté 1 minute. Add 0.5 tsp turmeric powder and 1 tbsp red chili powder, sauté 30 seconds. Add 2 cups water, 0.5 tsp turmeric powder, and salt to taste. Cover and cook 10 minutes. Add 1 tsp garam masala and puree of 4 blanched tomatoes, stir, cover and cook 5-6 minutes. Add 2 tbsp gram flour paste, stir, add water if needed. Cover and simmer 2-3 minutes. For tadka, heat 1 tbsp ghee, add 8-10 fenugreek seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, pinch of asafoetida, and 1 sprig curry leaves. Pour over curry and serve.

4. 4.Prepare Aloo Kofta Curry

   Heat 2 tbsp oil in a pan. Fry 10 almonds and 10 cashews for 1 minute. Add 3 chopped garlic cloves, 1 inch ginger, and 2 sliced onions, sauté until soft (3-4 minutes). Add 2 chopped tomatoes and 1 cup water, cover and cook until tomatoes are soft (5 minutes). Add 1 cup beaten yogurt, sauté on low until oil separates (3-4 minutes). Add 1 tsp turmeric, 1 tsp chili powder, and 1 tsp garam masala, mix, turn off flame, cool, and blend to a fine paste. In the same pan, heat 2 tbsp ghee, add 1 tsp salt, 1 inch cinnamon, 1 star anise, and 2 green cardamoms, sauté 1 minute. Add ground paste, 1 cup water, and salt to taste, bring to boil. Add 2 heaped tsp fresh cream, stir. For koftas, mash 3 boiled potatoes with salt, 2 chopped green chilies, 10-15 raisins, 1 tbsp chopped cashews, 2 tbsp coriander leaves, 1 tsp amchur, and 1 tsp fennel seed powder. Shape into tikkis. Heat 1 cup oil, fry tikkis until golden (2-3 minutes per side). Place koftas in a bowl, pour hot gravy, drizzle cream, sprinkle coriander leaves, and serve.

5. 5.Prepare Sindhi Tomato Curry

   Heat 2 tbsp oil in a large pan. Add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1/4 tsp asafoetida, sauté 30 seconds. Add 1 inch chopped ginger, 2 slit green chilies, and 1/2 tsp fenugreek seeds, stir. Add 3 tbsp gram flour, roast on low for 2-3 minutes until nutty and oil releases. Add 1/2 tsp turmeric and 1 tsp red chili powder, mix, then add puree of 4 tomatoes. Cook on medium for 2-3 minutes. Add 3 cups water and salt to taste, stir. Add 100g cluster beans, 1 drumstick (peeled, cut), 1/2 cup boiled chickpeas, 100g fried okra, 2 potato wedges, and 1 sprig curry leaves. Simmer on low for 15-20 minutes until vegetables are cooked. Add 2 tbsp tamarind pulp, stir, cook 2 more minutes, and serve hot.

6. 6.Prepare Veg Malai Curry

   Blend 2 red onions to a paste. Blend 1/2 cup coriander leaves, 2 green chilies, 1 tsp cumin seeds, 1/2 tsp black peppercorns, 1 tsp garam masala, 10 cashews, and 10 almonds to a fine paste. Heat 2 tbsp oil in a wok, fry 6 cashews until golden, remove. Sauté 200g paneer cubes, remove. Sauté 1/2 cup beans, 1/2 cup red carrots, and 1/2 cup peas with salt for 2 minutes, remove. In same oil, add 2 bay leaves and onion paste, fry until raw smell goes (3-4 minutes). Add green paste, cook until oil releases (5 minutes). Add vegetables, paneer, and fried cashews, salt, blender water, and 1 cup water. Stir and cook until vegetables are done (8-10 minutes). Add 3 tbsp fresh cream, stir, cook 1 minute, and serve.

7. 7.Prepare Paneer Makhani

   Heat 1 tbsp oil and 1 tbsp butter in a pan. Add 1 tbsp ghee, 1 tsp ginger paste, and 1 tsp garlic paste, sauté 1 minute. Add puree of 4 boiled tomatoes, cook on high for 2-3 minutes. Add 1 cup cashew nut paste, mix, fry until oil separates (5-6 minutes). Add 1 tbsp Kashmiri chili powder, 2 tbsp tomato ketchup, and salt to taste, cook 2 minutes. In another pan, heat 1 tbsp oil and 1 tbsp butter, fry 350g paneer cubes gently for 2 minutes. Add 1 tbsp Kashmiri chili powder, fry 30 seconds, sprinkle salt. Pour gravy over paneer, add 1 cup water (from boiled tomatoes), mix, add 1 tsp garam masala, stir. Cover and cook 5 minutes on medium-low. Garnish with 1 tsp kasuri methi powder and 1 heaped tsp fresh cream, serve hot.