indian
Aloo Gobi
A dry curry, not a gravy. Roast the cauliflower separately so it browns instead of steaming into mush.
- Time
- 55m
- Serves
- 4
- Effort
- Easy
#indian
45 entries filed under this tag.
Recipes
-
-
indian
Aloo Matar
Potatoes simmered in a tomato masala until the gravy clings, with peas thrown in late so they stay green and sweet.
- Time
- 45m
- Serves
- 4
- Effort
- Easy
-
indian
Aloo Paratha
Stuffed flatbread. The filling must be dry and completely cool, or it tears the dough on the first roll.
- Time
- 1h 35m
- Serves
- 8 parathas
- Effort
- Moderate
-
indian
Avial
Mixed vegetables cut into batons, barely steamed, then bound with coarse coconut and sour curd. Raw coconut oil goes in at the end.
- Time
- 50m
- Serves
- 6
- Effort
- Moderate
-
indian
Baingan Bharta
Aubergines charred whole over a flame until they collapse, then mashed into a smoky masala. The char is the dish.
- Time
- 1h 10m
- Serves
- 4
- Effort
- Moderate
-
indian
Bhindi Masala
Okra fried dry and hard before anything wet touches it. That single rule is what keeps it from going slimy.
- Time
- 50m
- Serves
- 4
- Effort
- Moderate
-
indian
Bisi Bele Bath
Rice, toor dal and vegetables cooked past the point of separateness, held together by a roasted masala and finished with ghee-fried cashews.
- Time
- 1h 15m
- Serves
- 6
- Effort
- Involved
-
indian
Cabbage Thoran
A dry Kerala stir-fry of finely shredded cabbage with coconut. Fifteen minutes, and the coconut goes in raw at the end.
- Time
- 27m
- Serves
- 4 as a side
- Effort
- Easy
-
indian
Chapati
Two ingredients and a hot dry pan. The puff comes from steam, and it only happens if the dough is soft and properly rested.
- Time
- 1h 10m
- Serves
- 10 chapatis
- Effort
- Moderate
-
indian
Chole Bhature
Dark, sour chickpeas cooked with tea, and leavened bread that balloons in hot oil. A weekend project that feeds people properly.
- Time
- 13h 30m
- Serves
- 6
- Effort
- Involved
-
indian
Coconut Chutney
Fresh coconut, roasted gram and a green chilli, ground loose. Five minutes, and it goes with almost everything from a South Indian kitchen.
- Time
- 13m
- Serves
- about 1 1/2 cups
- Effort
- Easy
-
indian
Curd Rice
Overcooked rice mashed with milk, cooled, then stirred through thick curd and tempered. The last thing eaten in a South Indian meal.
- Time
- 1h 5m
- Serves
- 4
- Effort
- Easy
-
indian
Dahi Vada
Urad dal fritters soaked soft in warm water, squeezed dry and drowned in sweetened curd with two chutneys and a lot of cumin.
- Time
- 5h 25m
- Serves
- 5
- Effort
- Involved
-
indian
Dal Makhani
Black lentils soaked overnight and simmered for hours until they turn glossy. Butter and cream at the end, not the start.
- Time
- 11h 45m
- Serves
- 6
- Effort
- Moderate
-
indian
Dal Tadka
Soft yellow lentils finished with a tempering of spices bloomed in ghee, poured over at the table.
- Time
- 45m
- Serves
- 4
- Effort
- Easy
-
indian
Dhokla
A steamed chickpea-flour sponge, sour with lemon and aerated in the last ten seconds, then flooded with a sweet mustard-seed tempering.
- Time
- 1h
- Serves
- 6
- Effort
- Moderate
-
indian
Gatte ki Sabzi
Gram flour dumplings boiled, sliced and dropped into a yoghurt gravy. A Rajasthani dish designed around having no fresh vegetables at all.
- Time
- 1h 5m
- Serves
- 4
- Effort
- Moderate
-
indian
Idli
Steamed cakes from the same fermented family as dosa, but ground thicker and steamed rather than griddled.
- Time
- 20h 42m
- Serves
- 20 idli
- Effort
- Involved
-
indian
Jeera Rice
Basmati with cumin bloomed in ghee. The absorption method, a fixed ratio, and a lid you do not lift.
- Time
- 40m
- Serves
- 4
- Effort
- Easy
-
indian
Khichdi
Rice and moong dal cooked together to a soft, savoury porridge. The dish people make when they are ill, and eat when they are not.
- Time
- 45m
- Serves
- 4
- Effort
- Easy
-
indian
Kadhi Pakora
A yoghurt and gram flour sauce simmered for an hour, with onion fritters dropped in at the end. The flour is what stops the yoghurt splitting.
- Time
- 1h 35m
- Serves
- 4
- Effort
- Moderate
-
indian
Lemon Rice
Cold rice folded through a tempering of dal, peanuts and curry leaves, with the lemon squeezed in off the heat so it stays sharp.
- Time
- 25m
- Serves
- 4
- Effort
- Easy
-
indian
Malai Kofta
Paneer and potato dumplings in a smooth cashew gravy. Bind them properly and fry them hot, or they disintegrate in the oil.
- Time
- 1h 40m
- Serves
- 4
- Effort
- Involved
-
indian
Makki di Roti
Maize flour bread with no gluten to hold it together, patted flat between wet palms and cooked slowly so it never cracks.
- Time
- 55m
- Serves
- 8 rotis
- Effort
- Moderate
-
indian
Masala Dosa
A fermented rice and lentil batter spread thin on a hot griddle, wrapped around spiced potato. The fermentation takes a day and does all the work.
- Time
- 21h 10m
- Serves
- 10 dosas
- Effort
- Involved
-
indian
Matar Paneer
Peas and paneer in a straightforward onion-tomato gravy. A weeknight dish that takes half an hour and no special ingredients.
- Time
- 45m
- Serves
- 4
- Effort
- Easy
-
indian
Methi Malai Matar
Fenugreek leaves and peas in a pale cashew and onion gravy, kept white on purpose and finished with cream off the heat.
- Time
- 50m
- Serves
- 4
- Effort
- Moderate
-
indian
Misal Pav
Sprouted moth beans under a slick of red kat, buried in fried farsan and eaten with buttered pav before the topping goes soft.
- Time
- 13h 10m
- Serves
- 4
- Effort
- Involved
-
indian
Palak Paneer
Spinach blanched and shocked so it stays green, blitzed coarse, and paneer added at the very end.
- Time
- 45m
- Serves
- 4
- Effort
- Moderate
-
indian
Paneer Butter Masala
A smooth cashew and tomato gravy, strained for silkiness. Sweet, mild and finished with crushed fenugreek leaves.
- Time
- 1h
- Serves
- 4
- Effort
- Moderate
-
indian
Paneer Tikka
Paneer in a thick hung-curd marinade, cooked fast and close to the heat so the outside blackens before the inside turns rubbery.
- Time
- 2h 40m
- Serves
- 4
- Effort
- Moderate
-
indian
Pav Bhaji
Vegetables cooked to collapse, mashed on the griddle with butter and spice, and served with soft rolls fried in the same pan.
- Time
- 1h 5m
- Serves
- 4
- Effort
- Easy
-
indian
Pesarattu
A green moong crepe from Andhra, ground from soaked beans rather than fermented, with raw onion pressed into the wet side.
- Time
- 4h 40m
- Serves
- 4
- Effort
- Moderate
-
indian
Poha
Flattened rice rinsed rather than soaked, then warmed through with mustard seeds, onion and turmeric. Ten minutes from start to plate.
- Time
- 20m
- Serves
- 3
- Effort
- Easy
-
indian
Rajma
Kidney beans in a thick onion and tomato gravy. Cook the masala until the oil separates, then let the beans thicken it themselves.
- Time
- 9h 30m
- Serves
- 4
- Effort
- Easy
-
indian
Rasam
A thin, sour, peppery broth. Never let it boil once the tamarind and dal water are in — it goes cloudy and dull.
- Time
- 40m
- Serves
- 4
- Effort
- Easy
-
indian
Sabudana Khichdi
Tapioca pearls soaked just enough to hydrate but not enough to dissolve, tossed with crushed peanuts, potato and green chilli.
- Time
- 6h 30m
- Serves
- 4
- Effort
- Moderate
-
indian
Sarson ka Saag
Mustard greens cooked down for over an hour, mashed rather than blended, thickened with maize flour and finished with a ghee tadka.
- Time
- 1h 50m
- Serves
- 6
- Effort
- Involved
-
indian
Sambar
A tamarind and lentil stew with mixed vegetables, finished with a mustard seed tempering. The tamarind goes in after the dal, not with it.
- Time
- 1h 5m
- Serves
- 6
- Effort
- Moderate
-
indian
Thepla
Soft fenugreek flatbreads with gram flour worked into the dough. They stay pliable for days, which is why they travel.
- Time
- 1h 10m
- Serves
- 12 theplas
- Effort
- Moderate
-
indian
Undhiyu
Winter vegetables stuffed with green masala and steamed under a lid with fried fenugreek dumplings. Nothing is stirred from start to finish.
- Time
- 1h 45m
- Serves
- 6
- Effort
- Involved
-
indian
Upma
Semolina toasted dry, then hydrated with boiling water. Fifteen minutes, and the toasting is what keeps it from turning to paste.
- Time
- 35m
- Serves
- 4
- Effort
- Easy
-
indian
Vada Pav
A spiced potato ball in a gram-flour jacket, jammed into a soft roll with dry garlic chutney. Eat it standing up.
- Time
- 50m
- Serves
- 6
- Effort
- Involved
-
indian
Veg Kolhapuri
Mixed vegetables in a fierce dark gravy built on coconut and whole spices roasted until they smoke. Not a mild dish, and not pretending to be.
- Time
- 1h 10m
- Serves
- 5
- Effort
- Involved
-
indian
Vegetable Biryani
Rice parboiled separately, layered over a spiced vegetable base, and steamed sealed so the two finish together.
- Time
- 1h 45m
- Serves
- 6
- Effort
- Involved