Here are some traditional Indian dinner recipes that you can try, offering a mix of flavors, textures, and regional  influences:

1. Dal Tadka

Ingredients:

• 1 cup split yellow lentils (Mosure dal or mug dal)

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 2-3 green chilies, slit

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon grum masala

• 1 tablespoon ginger-garlic paste

• 2 tablespoons ghee or oil

• Fresh cilantro for garnish

• Salt to taste

Instructions:

1. Rinse the dal thoroughly and cook it in a pressure cooker with water (about 3 cups) until soft (around 3-4 whistles).
2. In a pan, heat ghee or oil, and add cumin seeds. Once they splutter, add the onions and cook until golden.
3. Add ginger-garlic paste, green chilies, and cook for a minute. Then add tomatoes, turmeric, and salt. Cook until the tomatoes are soft.
4. Add the cooked dal to the pan and mix well. Adjust consistency with water.
5. Sprinkle grum masala and let it simmer for 5-10 minutes.
6. Garnish with fresh cilantro and serve with rice or roti.

2. Paneer Butter Masala

Ingredients:

• 250g paneer (cubed)

• 2 tablespoons butter

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon red chili powder

• 1 teaspoon grum masala

• 1 teaspoon cumin powder

• 1/2 teaspoon turmeric powder

• 1/4 cup cream

• Salt to taste

• Fresh cilantro for garnish

Instructions:

1. Heat butter in a pan. Add the onions and cook until golden brown.
2. Add ginger-garlic paste, cook for a minute, then add the pureed tomatoes, turmeric, chili powder, cumin, and salt. Let it cook for 10-15 minutes until the oil separates.
3. Add paneer cubes and stir gently. Cook for a few minutes.
4. Add cream and garam masala. Simmer for another 5-7 minutes.
5. Garnish with fresh cilantro and serve with naan or rice.

3. Aloo Gobi (Potato & Cauliflower Curry)

Ingredients:

• 1 medium cauliflower, broken into florets

• 2 potatoes, peeled and diced

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 teaspoon cumin seeds

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon grum masala

• Fresh cilantro for garnish

• Salt to taste

Instructions:

1. Heat oil in a pan, add cumin seeds, and let them splutter. Add onions and cook until golden.
2. Add chopped tomatoes and cook until soft.
3. Add turmeric, coriander powder, and salt. Stir in the potatoes and cauliflower florets, mixing well with the spices.
4. Add about 1/2 cup water, cover, and cook on low heat for 15-20 minutes, stirring occasionally.
5. Sprinkle grum masala, and garnish with cilantro.
6. Serve hot with chapati or rice.

4. Chicken Curry (Murgh Curry)

Ingredients:

• 500g chicken pieces

• 2 onions, finely chopped

• 2 tomatoes, chopped or pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon cumin powder

• 1 teaspoon grum masala

• Fresh cilantro for garnish

• Salt to taste

• 2 tablespoons oil

Instructions:

1. Heat oil in a pan, add onions, and saute until golden brown.
2. Add ginger-garlic paste and cook for 2 minutes.
3. Add tomatoes, turmeric, chili powder, cumin powder, and salt. Cook until the oil separates from the masala.
4. Add the chicken pieces, stir well, and cook for 5-10 minutes.
5. Add 1-2 cups of water (depending on desired gravy consistency) and cook until the chicken is tender (around 20-25 minutes).
6. Sprinkle grum masala, garnish with cilantro, and serve with naan or rice.

5. Chole (Chickpea Curry)

Ingredients:

• 1 cup dried chickpeas (soaked overnight) or 2 cans of cooked chickpeas

• 2 onions, chopped

• 2 tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon grum masala

• 1 tablespoon amchur powder (dry mango powder)

• Fresh cilantro for garnish

• Salt to taste

• 2 tablespoons oil

Instructions:

1. Pressure cook the soaked chickpeas for 4-5 whistles until soft, or use canned chickpeas and rinse them well.
2. Heat oil in a pan, add cumin seeds, and let them splutter. Add onions and saute until golden brown.
3. Add ginger-garlic paste, then the pureed tomatoes, coriander, cumin, and salt. Cook until the oil separates.
4. Add cooked chickpeas, amchur powder, and water as needed. Simmer for 10-15 minutes.
5. Garnish with fresh cilantro and serve with rice or bhature.

These dishes represent a variety of flavors and ingredients commonly found in Indian cuisine, offering both vegetarian and non-vegetarian options.