Heat the oil in a large saucepan over medium-low heat.

Add the ginger paste, garlic paste, cardamoms, cloves, and cinnamon sticks to the saucepan.

Fry for about a minute until aromatic.

Add the chicken pieces to the saucepan along with the yogurt or buttermilk, tomato puree, sour cream, chili powder (if using), and salt.

Stir well to combine.

Cook the chicken on medium-low heat, stirring occasionally, for about 30 minutes, or until the chicken is cooked through and tender.

Once the chicken is cooked, add the butter to the saucepan and stir until melted and well incorporated.

Serve the butter chicken hot with rice or naan bread.

Heat oil in a large saucepan over medium-low heat.

Add the pureed onions, ginger paste, and garlic paste to the saucepan.

Sauté for about 5 minutes until the onions are soft and translucent.

Add the spinach puree to the saucepan.

Stir well to combine.

Add the pureed tomato, turmeric powder, chili powder, cumin powder, and coriander powder to the saucepan.

Mix well.

Add the chicken strips to the saucepan and coat them evenly with the spinach mixture.

Pour in half a cup of lukewarm water and season with salt.

Cover the saucepan with a lid and cook the chicken curry on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender.

Stir occasionally to prevent sticking and ensure even cooking.

Once cooked, remove from heat and serve hot.

Heat oil in a large saucepan over medium-low heat.

Add chopped onions, ginger paste, garlic paste, and chopped cilantro/coriander leaves.

Sauté for about 5 minutes until the onions are soft and translucent.

Add the pureed tomato, turmeric powder, chili powder, cumin powder, and coriander powder to the saucepan.

Stir well to combine.

Add the chicken pieces to the saucepan and coat them evenly with the spice mixture.

Pour in half a cup of lukewarm water and season with salt.

Cover the saucepan with a lid and cook the chicken curry on medium-low heat for about 30 minutes, or until the chicken is cooked through and tender.

Garnish with additional chopped cilantro/coriander leaves before serving.

Rinse the green moong dal under cold water until the water runs clear.

In a saucepan, add 3 cups of water and the rinsed moong dal.

Bring to a boil over medium-high heat.

Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 25-30 minutes.

In another pan, heat oil over medium heat.

Add the cumin seeds and fry them for about a minute until they become aromatic.

Add the chopped onion, minced ginger, minced garlic, cumin powder, coriander powder, and garam masala powder (if using) to the pan.

Cook, stirring constantly, for about 5 minutes until the onions are softened.

Add the sliced tomatoes to the pan.

Cook, stirring constantly, for another 5 minutes until the tomatoes soften.

Once the lentils are cooked, add them to the pan along with 3 cups of water and turmeric powder.

Bring the mixture to a boil.

Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.

Season with salt to taste, and then turn off the heat.

Rinse the yellow moong dal under cold water until the water runs clear.

In a saucepan, add 3 cups of water and the rinsed moong dal.

Bring to a boil over medium-high heat.

Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 20 minutes.

In another pan, heat oil over medium heat.

Add the cumin seeds and fry them for about a minute until they become aromatic.

Add the chopped onion, minced ginger, minced garlic, cumin powder, coriander powder, and garam masala powder (if using) to the pan.

Cook, stirring constantly, for about 5 minutes until the onions are softened.

Add the chopped spinach and sliced tomatoes to the pan.

Cook, stirring constantly, for another 5 minutes until the spinach wilts and the tomatoes soften.

Once the lentils are cooked, add them to the pan along with 3 cups of water and turmeric powder.

Bring the mixture to a boil.

Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.

Season with salt to taste and lemon juice, and then turn off the heat.

Rinse the yellow moong dal under cold water until the water runs clear.

In a saucepan, add 3 cups of water and the rinsed moong dal.

Bring to a boil over medium-high heat.

Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 20 minutes.

In another pan, heat oil over medium heat.

Add the cumin seeds and fry them for about a minute until they become aromatic.

Add the chopped onion, minced ginger, minced garlic, and one sliced tomato to the pan.

Cook, stirring constantly, for about 10 minutes on medium-low heat until the onions are softened and translucent.

Once the lentils are cooked, add them to the pan along with turmeric powder and 3 cups of water.

Bring the mixture to a boil.

Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.

Season with salt to taste, and then turn off the heat.

Garnish with the remaining sliced tomato and chopped coriander/cilantro leaves immediately after turning off the heat.

Rinse the yellow moong dal under cold water until the water runs clear.

In a saucepan, add 3 cups of water and the rinsed moong dal.

Bring to a boil over medium-high heat.

Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 15-20 minutes.

In another pan, heat oil over medium heat.

Add the cumin seeds and fry them for about a minute until they become aromatic.

Once the lentils are cooked, add the fried cumin seeds to the lentils along with turmeric powder.

Add the remaining 3 cups of water to the lentils, and bring the mixture to a boil.

Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.

Season with salt to taste, and then turn off the heat.

Garnish with chopped coriander/cilantro leaves before serving.

Rinse the masoor dal under cold water until the water runs clear.

In a saucepan, add 3 cups of water and the rinsed masoor dal.

Bring to a boil over medium-high heat.

Reduce the heat to low and let the lentils simmer until they are tender, stirring occasionally, for about 15-20 minutes.

In another pan, heat oil over medium heat.

Add the sliced onions and fry them for about 5 minutes until they turn golden brown and caramelized, stirring constantly.

Once the lentils are cooked, add the fried onions to the lentils along with turmeric powder and salt.

Add the remaining 3 cups of water to the lentils, and bring the mixture to a boil.

Let it simmer for a few minutes until the flavors are well combined and the dal reaches the desired consistency.

Adjust salt if needed, and then turn off the heat.

In a mixing bowl, combine mashed potatoes, chopped onion, chopped cilantro/coriander leaves, salt, pepper, and half of the butter.

Mix until well combined.

Shape the mixture into round flat patties.

Heat the remaining butter in a frying pan or skillet over medium-low heat.

Fry the potato patties for about 5 minutes on each side, or until golden brown and crispy.

Serve the hot potato patties immediately with tomato sauce, optionally between toasted hamburger buns.

Deep Fried Method:

Heat oil in a frying pan or deep fryer.

Add the shoestring or shredded potatoes to the hot oil.

Sprinkle turmeric powder, salt, and pepper over the potatoes.

Fry until golden and crisp, stirring occasionally, for about 5-7 minutes.

Remove from the oil using a slotted spoon and drain excess oil on paper towels.

Serve immediately.

Alternative Method (Without Deep Frying):

Heat oil in a frying pan or skillet over medium-high heat.

Add the pre-cooked cubed potatoes to the hot oil.

Sprinkle turmeric powder, salt, and pepper over the potatoes.

Cook, stirring occasionally, until the potatoes are crispy and golden brown, for about 10 minutes.