Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Chickpeas cooked with hot spices, onions and tomatoes

1 cup Chick Peas
½ Teaspoon Garlic minced
1 tablespoon of Oil
½ Teaspoon Ginger minced
1 Medium Onion chopped
½ Teaspoon Black Pepper Ground
½ Teaspoon Turmeric
¼ Teaspoon Cardamom Ground
½ Teaspoon Cumin Powder
¼ Teaspoon Cloves Ground
1 Teaspoon Coriander Powder
¼ Teaspoon Fennel Seeds Whole
½ Teaspoon Chilli Powder
½ cup canned Chopped Tomatoes
Salt to taste
½ cup Water

  1. Soak Chick Peas overnight in enough water to cover. Drain.
  2. Heat Oil and sauté onions till light brown, add garlic and ginger stir and fry for approximately 3 more minutes.
  3. Add Turmeric, Cumin Powder, Coriander Powder keep stirring and fry for 2 minutes. Add Chilli Powder, Black Pepper Ground, Cardamom Ground, Cloves Ground and Fennel Seeds Whole fry stirring for 1 minute.
  4. Add salt to taste, Chopped Tomatoes and Water. Stir in Chick Peas.
  5. Bring to boil, simmer for approx 30 – 40 minutes (till chick peas are cooked). Check and stir every 10 minutes. Add more water if and when necessary. This curry should be one with a thick sauce.

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