This aromatic potato fry recipe is prepared in the Chettinad style of cooking, which uses freshly roasted and ground spices.

Soft and creamy paneer cubes are simmered in a ginger-garlic flavoured spinach puree. You can use fresh or frozen spinach.

One-half of a much-loved Punjabi breakfast staple, aloo puri. Try this tangy, thick potato curry with rice, paratha or chapati.

Golden lentils, hearty vegetables, tangy tamarind and special spices, come together topped off with a tempered, fragrant oil.