Chef Gurjyote Sethi is an internationally trained culinary expert with over 25 years of experience across premier hospitality brands like Taj, Marriott, and Fairmont. A graduate of the Institute of Hotel Management, New Delhi, he’s cooked for dignitaries including Indian Prime Minister Narendra Modi and Canadian ministers. After honing his craft globally, he founded GJ’s Kitchen in Vancouver. Chef Sethi has been featured on CTV, Global BC, Spice Radio, and Red FM, and is celebrated for blending traditional Indian flavors with global cuisine. His culinary excellence is reflected in glowing reviews across media, food blogs, and social platforms.
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
