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Narrow Results You've Selected: Easy Indian Recipe Tomato Remove all Source Saveur (9) EcoMetro (1) Course Side Dish (6) Soups & Stews (3) Breakfast/Brunch (2) Main Course (2) Season Fall (3) Spring (2) Winter (2) Summer (1) Occasion Christmas (1) Easter (1) Technique Saute (7) Slow Cook (3) Fry (1) Steam (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 = "Main Ingredient:Tomato"; var omni_prop8 = "Difficulty:Easy,Cuisine:Indian,Topic:Recipe,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 01/23/2013 Rajma (North Indian Kidney Bean Masala Stew) The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. Issue #153 01/27/2010 Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue... Issue #126 02/05/2010 Curried Cauliflower with Tomatoes Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties. Continue... Issue #125 11/11/2009 Gujarati Sweet and Sour Lentils This delicious stewed dish strikes an elegant balance between sweet and tart flavors. Issue #125 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 08/29/2007 Spicy Tomato and Tamarind Soup (Rasam) In South India, this dish, called rasam—the probable precursor to mulligatawny soup—is often served at the end of a meal. Issue #98 01/17/2008 Dal, Rice, and Vegetable Porridge This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree. Issue #95 11/11/2005 Black-Eyed Peas Masala The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot). Issue #71 04/02/2002 Spinach with Chickpeas This spicy dish from cookbook writer Madhur Jaffrey uses seasonings typical of Punjab in northwest India. Issue #12 12/15/2009 Curried Pumpkin Fettuccine with Heirloom Tomato Chutney This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney. Does Not Apply Source: EcoMetro