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Narrow Results You've Selected: Recipe Side Dish Saveur Easy Indian Remove all Main Ingredient Vegetables (28) Tomato (5) Beans (4) Potato (3) Nuts (2) Show all... Eggs (1) Fruit (1) Pasta (1) Rice (1) Season Spring (12) Summer (10) Fall (8) Winter (4) Occasion Thanksgiving (2) Christmas (1) Technique Saute (15) Fry (6) Slow Cook (4) Poach (2) Stir-Fry (2) Show all... Steam (1) Stew (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,Course:Side Dish,Source:Saveur,Difficulty:Easy,Cuisine:Indian"; var omni_pageName="saveur:"+omni_prop12; 09/27/2011 Carrot Kari (Indian-Style Carrots With Mustard Seeds) This Indian-inspired recipe brings out carrots' sweetness. 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 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 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 01/25/2008 Shallot Sambhar This spicy South Indian dish calls for the shallots to simmer until soft and sweet. Issue #93 11/16/2005 Cabbage and Carrots with Mustard Seeds and Curry Leaves This fast-cooking dish is like a salad with its fresh taste and crunchiness. Issue #84 12/15/2005 Crisp-Fried Wafers with Potatoes, Yogurt, and Tamarind Chutney This street vendor snack is popular all over northern India. Issue #79 12/12/2005 Taro in Onion Sauce Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi. Issue #78 12/12/2005 Smoked Eggplant with Yogurt and Onion We enjoyed this traditional dish while visiting Lucknow, India. Issue #78 12/06/2005 Vermicelli Pilaf This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970). Issue #77 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 « Previous 1 2 Next »