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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
09/04/2012
Mulligatawny
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
Issue #150
09/04/2012
Sambar (South Indian Onion Stew)
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
Issue #150
11/10/2011
Gosht Dopiaza (Lamb and Onion Curry)
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Issue #142
09/27/2011
Carrot Kari (Indian-Style Carrots With Mustard Seeds)
This Indian-inspired recipe brings out carrots' sweetness.
Issue #141
09/19/2011
Indian Lime Pickles
Tangy, tender lime pickles are a flavorful staple of India, a condiment that adds sour, spicy punch to meals.
Issue #141
10/07/2010
Haak (Kashmiri Collard Greens)
We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).
Issue #133
05/25/2010
Lamb and Lentil Stew (Haleem)
This is a popular dish in Mumbai's Null Bazaar market district.
Issue #130
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
01/15/2010
Spiced Black-Eyed Peas with Curry Leaves
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. 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
11/11/2009
Gujarati Cabbage
This dish encompasses a range of flavors including sweet, salty, and spicy ones.
Issue #125
11/11/2009
Okra in Yogurt
Creamy yogurt with okra is a delicious pairing.
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
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
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
05/31/2007
Parsi-Style Braised Greens
This dish can be made with whatever greens are in season.
Issue #103
05/07/2007
Mashed Smoky Eggplant with Tomatoes
This smooth-textured, luscious side dish is excellent served with rice on naan.
Issue #102
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
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