Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are…
These beans can be prepared in advance and finished just before serving. They are warmed in a velvety yogurt sauce made rich with puréed white poppy seeds or cashews. This nutmeg-laced sauce is nutritious and pairs elegantly with paper-thin dosa or chickpea chutney….
Description This is a simple, delicious Marawadi-style preparation. For the best results, use locally grown, vividly green beans that break with a “snap.” If using standard supermarket beans, ensure you remove any strings down the side of the pods. Time…
Origin & Context This Bengali dish comes from Sriman Ram Lal Dass, a masterful vegetable chef known for cooking at massive Janamastami festivals. Traditionally cooked over high heat on open fires, the vegetables absorb the oil and gain a hint of smokiness. This…
A classic North Indian radish stir-fry, this dish gets its character from whole cumin, coriander, and ajwain seeds, plus a final splash of lime and a hint of sweetness. Mustard oil is typical in Kashmir, while peanut oil is more common in Punjab; ghee works…
This is an easy and delicious okra dish, pan-fried with whole spices and grated coconut. As the okra browns lightly, the seasoned coconut forms a flavorful crust. If you do not have fresh or frozen grated coconut on hand, 0.5 cup (1.76 oz / 50 g) of ground almonds…
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4 Ingredients 16 oz (455 g) fresh okra 3 to 4 tbsp (45–60 ml) ghee or peanut oil 1.5 tbsp (22 ml) ground coriander 0.5 tbsp (2 ml) ground cumin 0.25 tbsp (1 ml) paprika or cayenne pepper 0.5 tbsp (2 ml)…
This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu. Bitter vegetable preparations are a…
Potato spears and cauliflower flowerets are browned in spices over strong heat to bring out their rich, deep flavors and are then gently cooked to tenderness with tomatoes. Neither dry nor wet, this dish has a succulent, moist texture that is somewhere in between. You…
This dish is a celebrated centerpiece from Jaipur, India. It’s designed to be an impressive visual dish, perfect for bringing to the table whole and then carving into wedges for serving. Preparation time: 10 minutes Cooking time: 30–50 minutes Serves: 5 to 6…
The success of this dish lies in slow, gentle braising. Look for crisp, tightly packed white cauliflower flowerets and bright green leaves. It is important to cut the flowerets into uniform pieces. The cauliflower cooks in its own juice and seasonings until the…
Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze. The only liquid is the juice from the tomatoes, so the dish must be braised slowly. The result is…