Type what you have

Ingredients

• ✓ ghee
• peppercorn
• salsify root
• salt
• dill weed

Instructions

1. 1 Roughly crush peppercorns in a mortar. Set aside.
2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Ingredients

• ✓ ghee
• water
• egg
• tapioca flour
• coconut flour
• sea salt

Instructions

1. 1 Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth.
2. 2 Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.

By A Day In the Kitchen

Ingredients

• ✓ ghee
• onion
• crookneck squash
• salt
• black pepper
• parsley

Instructions

1. 1 Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
2. 2 Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

By Bibi

Ingredients

• ✓ ghee
• onion
• garlic
• curry powder
• coconut milk
• carrot
• potato
• parsnip
• broccoli
• cauliflower
• mushroom
• water

Instructions

1. 1 Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
2. 2 Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
3. 3 Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

By jowolf2

Ingredients

• ✓ ghee
• sweet onion
• garlic
• balsamic vinegar
• salt
• black pepper
• walnut
• asparagus

Instructions

1. 1 Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
2. 2 Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
3. 3 Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

By Bibi

Ingredients

• ✓ ghee
• chicken breast
• egg
• heavy cream
• pork rind
• parmesan cheese
• salt
• garlic powder
• red pepper flakes
• black pepper
• italian seasoning
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
3. 3 Beat egg and cream together in a bowl.
4. 4 Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper, black pepper, and Italian seasoning in a separate shallow bowl or plate.
5. 5 Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
6. 6 Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
7. 7 Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
8. 8 Broil until cheese is bubbling and barely browned, about 2 minutes.

By Texastoast_

Ingredients

• ✓ ghee
• water
• active dry yeast
• sugar
• all-purpose flour
• salt
• yogurt
• kalonji

Instructions

1. 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
3. 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
4. 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

By Michelle Chen

Ingredients

• ✓ ghee
• water
• salt
• white sugar
• all-purpose flour
• clarified butter
• egg
• water

Instructions

1. 1 Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
2. 2 Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
3. 3 Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
4. 4 Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

By Suhara

Ingredients

• ✓ ghee
• lemon
• onion
• garlic salt
• sage
• turmeric
• thyme
• basil
• rosemary
• black pepper
• chicken
• arugula
• garlic
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
3. 3 Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
4. 4 Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
5. 5 Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

By Shaelyn

Ingredients

• ✓ ghee
• rainbow trout fillet
• kosher salt
• black pepper
• all-purpose flour
• butter
• shallot
• lemon juice
• flat-leaf parsley
• lemon wedge

Instructions

1. 1 Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2. 2 Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
3. 3 Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
4. 4 Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
5. 5 Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.

By Karen Rankin

Ingredients

• ✓ ghee
• butter
• olive oil
• onion
• ground beef
• italian seasoning
• cheddar cheese
• hamburger bun
• butter

Instructions

1. 1 Melt butter in a saucepan over medium heat, then add olive oil. Allow butter to brown. Reduce heat to low and add onion. Cover and cook over very low heat, stirring occasionally, until very soft, about 20 minutes. You do not want to caramelize the onion.
2. 2 Meanwhile, season ground beef with Italian seasoning and shape into 2 hamburger patties.
3. 3 Melt ghee in a skillet over medium-high heat. Cook hamburger patties, about 3 minutes per side. Add cheese onto each patty and allow to melt.
4. 4 Meanwhile, preheat the oven's broiler and toast buns until crisp, 1 to 2 minutes.
5. 5 Set hamburger patties on the bottom buns and add add sauteed onions on top. Spread 1 tablespoon butter across the freshly toasted top bun.

By thedailygourmet

Ingredients

• ✓ ghee
• potato
• cumin seed
• green chile pepper
• ginger root
• chili powder
• coriander
• amchoor
• salt
• cilantro

Instructions

1. 1 Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
2. 2 Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

By RG

Ingredients

• ✓ ghee
• cumin seed
• turmeric
• coriander
• salt
• mustard seed
• cayenne pepper
• potato
• water
• yogurt
• green pea

Instructions

1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Ingredients

• ✓ ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• red lentil
• baby carrot
• coconut milk
• lemon juice
• cilantro
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG

Ingredients

• ✓ ghee
• tomato paste
• red curry paste
• chicken breast
• onion
• garlic
• coconut milk
• heavy cream
• curry powder
• garam masala
• turmeric
• stevia-erythritol sweetener

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

By thedailygourmet

Ingredients

• ✓ ghee
• jasmine rice
• water
• red chile pepper
• black mustard seed
• turmeric
• curry leaf
• asafoetida powder
• milk
• yogurt
• salt

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. 2 Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
3. 3 Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

By DHANO923

Ingredients

• ✓ ghee
• red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• cilantro
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ ghee
• avocado oil
• onion
• butternut squash
• curry powder
• cinnamon
• nutmeg
• vegetable broth
• applesauce
• pumpkin puree
• honey
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

By Shari

Ingredients

• ✓ ghee
• red chile pepper
• spinach
• mustard green
• cumin seed
• onion
• ginger paste
• garlic
• tomato
• salt
• white sugar
• water

Instructions

1. 1 Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
2. 2 Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
3. 3 Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
4. 4 Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.

By FoodLover

Ingredients

• ✓ ghee
• onion
• garlic
• ginger
• curry powder
• jalapeno pepper
• thyme
• salt
• black pepper
• chicken broth
• chicken thigh
• potato
• carrot
• basmati rice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
2. 2 Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

By Bibi

Ingredients

• ✓ ghee
• green bell pepper
• celery
• onion
• chicken thigh
• andouille sausage
• cajun seasoning
• hot sauce
• tomato
• green chile
• chicken stock
• cauliflower
• shrimp
• black pepper

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.
2. 2 Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

By Bibi

Ingredients

• ✓ ghee
• red potato
• corn
• almond flour
• thyme
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• chicken stock
• coconut milk

Instructions

1. 1 Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
2. 2 Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
3. 3 Cook on Low until potatoes are tender and flavors combine, about 8 hours.

By Christina Brinker

Ingredients

• ✓ ghee
• basmati rice
• mung bean
• split yellow dal
• cumin seed
• mustard seed
• shallot
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ ghee
• onion
• ginger
• garlic
• curry leaf
• cumin seed
• black mustard seed
• turmeric
• potato
• cauliflower
• red chile
• tomato
• collard green
• salt
• black pepper

Instructions

1. 1 Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Mix in curry leaves, cumin, mustard seeds, and turmeric.
2. 2 Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
3. 3 Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

By Try This Recipe!

Ingredients

• ✓ ghee
• paprika
• parsley
• oregano
• chili powder
• garlic powder
• cumin
• salt
• black pepper
• cayenne pepper
• cod
• olive oil
• lime

Instructions

1. 1 Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
3. 3 Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
4. 4 Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with lime butter.

By Eric

Ingredients

• ✓ ghee
• vegetable oil
• onion
• garlic
• chicken thigh
• turmeric
• chili powder
• salt
• tomato
• cumin
• coriander
• ginger root
• cilantro leaf

Instructions

1. 1 Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. 2 Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. 3 Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

By Alia Tasleem

Ingredients

• ✓ ghee
• spinach
• onion
• garlic
• ginger paste
• chile powder
• turmeric
• garam masala
• coriander seed
• black pepper
• salt
• coriander
• cumin
• tomato

Instructions

1. 1 Wash spinach; shake dry and stem. Slice into 1-inch strips.
2. 2 Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
3. 3 Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
4. 4 Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

By Shana

Ingredients

• ✓ ghee
• bacon
• chicken thigh
• salt
• black pepper
• onion
• mushroom
• spinach
• chicken broth
• heavy cream
• garlic and herb cheese spread
• parmesan cheese
• almond
• pork rind

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
3. 3 Pat chicken thighs dry and season with salt and pepper.
4. 4 Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
5. 5 Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
6. 6 Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
7. 7 Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

By Bibi

Ingredients

• ✓ ghee
• yellow lentil
• red lentil
• mung bean
• water
• salt
• turmeric
• cumin seed
• onion
• green chile pepper
• ginger
• cilantro
• cayenne pepper
• lemon juice

Instructions

1. 1 Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2. 2 Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3. 3 Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

By rbexx34

Ingredients

• ✓ ghee
• onion
• garlic
• cumin
• salt
• ginger
• cayenne pepper
• cinnamon
• turmeric
• tomato sauce
• heavy cream
• white sugar
• paprika
• vegetable oil
• chicken breast
• curry powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

By Chris Bellers