Ghee Tawa Chicken

Sear 500g chicken with salt in 2 tbsp ghee on high heat for 5 mins. Remove. In same pan sauté 1 chopped tomato 1 min, add 1 tsp ginger garlic paste, cook till mushy. Lower heat, add cumin 1/2 tsp, chilli 1/2 tsp, turmeric 1/4 tsp, coriander powder 1/2 tbsp, salt. Add 100 ml water, return chicken, cover and simmer 10–12 mins till cooked with little moisture (add water if needed). Add 1 onion (quartered, layers separated) and 1 green chilli. Switch off heat, add 1/2 tsp garam masala + 1 tbsp lemon juice. Garnish with coriander.

Sautéed Beans

Heat 1 tbsp ghee on medium. Add 2 chopped garlic cloves before pan gets hot, stir 10–15s till fragrant. Add 200g beans + salt. Add 2 tbsp water, cover and simmer 4–5 mins till tender-crisp. Finish with 1/4 tsp pepper + 1 tbsp lemon juice.

Jeera Rice

Soak 200g basmati rice 15 mins. Boil with 300 ml water, 1 tsp jeera and salt. When water hits rice level, cover and cook on low 10–12 mins. Rest.