Method

1. Prepare the vegetables. Wash and cut the vegetables into even-sized pieces so they cook uniformly.
2. Warm the mustard oil. Heat Arva Natura Black Mustard Oil in a pan over medium heat. Lower the heat once the oil is hot.
3. Lightly fry the bitter gourd. Add the sliced bitter gourd and sauté until lightly golden. Remove it from the pan and set aside.
4. Temper the spices. In the same pan, add panch phoron and the bay leaf. Let them sizzle briefly to release their aroma.
5. Cook the vegetables. Add the potato, raw banana, drumstick, pumpkin and beans. Sprinkle in turmeric and salt, then stir gently.
6. Add the pastes. Mix in the ginger paste and poppy-seed paste. Add mustard paste if you prefer a stronger mustard flavour.
7. Simmer gently. Pour in the milk or water, cover and cook over low heat until the vegetables are tender but still hold their shape.
8. Finish the dish. Return the fried bitter gourd to the pan and simmer for a few more minutes. Add the optional ghee, then serve warm.

Method

1. Prepare the mixture. Add the minced chicken, onion, ginger-garlic paste, green chilli, coriander, mint, spices and salt to a mixing bowl.
2. Add the oil. Pour in Arva Natura Sunflower Oil and mix thoroughly. The oil blends into the mixture and helps keep the kebabs moist as they cook.
3. Bind and shape. Mix until the mixture becomes slightly sticky. If it feels too loose, add roasted gram flour. With damp hands, shape the mixture around skewers or into long kebabs.
4. Heat the pan. Lightly brush a grill pan or non-stick pan with Arva Natura Sunflower Oil and heat over medium heat.
5. Pan-sear the kebabs. Place the kebabs in the pan and cook, turning them regularly so they brown evenly on all sides.
6. Cook through. Continue cooking until the kebabs are browned outside and fully cooked inside.
7. Serve. Garnish with fresh herbs and serve with mint chutney, lemon wedges and sliced onions.

Cooking note: make sure the chicken is fully cooked through before serving.

Method

1. Prepare the spice mix. Dry-roast the coriander seeds, peppercorns, fennel seeds, cumin and dried red chillies over low heat until aromatic. Allow them to cool, then grind into a coarse powder.
2. Heat the oil. Add Arva Natura Groundnut Oil to a pan over medium heat. Once warm, add the curry leaves and let them release their aroma.
3. Sauté the aromatics. Add the chopped onion and cook until golden. Stir in the ginger-garlic paste and sauté until its raw smell disappears.
4. Add the chicken. Add the chicken pieces, turmeric, coriander powder, salt and the freshly prepared spice mix. Stir well so the chicken is evenly coated.
5. Cook until tender. Cover and cook over medium-low heat, stirring occasionally. Add a small splash of water if needed to prevent sticking. Cook until the chicken is fully cooked and tender.
6. Finish and serve. Add freshly crushed black pepper for extra warmth, garnish with coriander and serve hot.

Cooking note: make sure the chicken is fully cooked through before serving.