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Marinate (9) Chill (7) No Cook (7) Grill/Barbecue (5) Roast (4) Stir-Fry (4) Steam (3) Poach (2) Braise (1) Freeze (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Indian"; var omni_prop8 = "Topic:Recipe,Cuisine:Indian"; var omni_pageName="saveur:"+omni_prop12; 11/11/2009 Okra in Yogurt Creamy yogurt with okra is a delicious pairing. Issue #125 11/11/2009 Batter-Fried Peppers and Bananas This appealing, spicy-sweet snack is made with chickpea flour. Issue #125 01/20/2010 Chicken Tikka Masala The chicken in this dish is kept separate from the sauce until the end to preserve its succulence. Continue... Issue #123 02/13/2010 Indian-Style Lamb Pot Roast Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue... Issue #116 09/13/2008 Chickpea Masala Sandwich A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas. Issue #114 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 07/18/2008 Watermelon Curry A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices. Issue #113 02/13/2008 Tadka Dal In this recipe, as with many Indian dishes, moderately high heat is utilized to hasten caramelization and deepen flavors. Issue #109 02/12/2008 Ground Lamb and Peas in Yogurt This Northern Indian dish uses aromatics—such as coriander, cumin and dried chiles to flavor the dish. Issue #109 12/19/2007 Cardamom Lassi The classic sweet-tart, creamy Indian yogurt drink. Issue #108 12/19/2007 Dry-Cooked Cabbage with Tofu and Peas This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York. Issue #108 12/19/2007 Indian-Chinese Sweet and Spicy Fried Cauliflower This dish is a spicy trip through India by way of China. Issue #108 12/19/2007 Fresh Lime Soda This soda was "the supreme quencher of colonial thirst" in India. Issue #108 05/31/2007 Parsi-Style Braised Greens This dish can be made with whatever greens are in season. Issue #103 05/07/2007 Tandoori Chicken This version of tandoori chicken—intricately spiced, juicy, and tender—tastes even better if you allow the chicken to rest in the second, yogurt-based marinade overnight. Issue #102 05/07/2007 Creamy Spiced Indian Lentils This rich, creamy dish takes its name from makhan, the Hindi word for butter. Issue #102 05/07/2007 Mashed Smoky Eggplant with Tomatoes This smooth-textured, luscious side dish is excellent served with rice on naan. Issue #102 05/07/2007 Tandoori Flat Bread For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven. Issue #102 05/07/2007 Goat Curry This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns. Issue #102 05/07/2007 Curry with Peas and Fresh Cheese In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy. Issue #102 « Previous 1 2 3 4 5 . . .8 Next »