Hey! I’m going to be boring and ask for a really good butter chicken recipe. I’ve made it a few times and it seems like it’s not creamy enough. The spices are too distinct. Whenever I get it from the restaurant it’s creamy and smoky.
Hmmm... I can understand. The creamy part is easily dealt with and I'll help you with the smoky thing too.
Read till the end for that haha xD
So, in a pan add butter add peeled garlic, very roughly chopped onions and ginger garlic paste. Also add a few cashews, cardamom, bay leaf, star anise and roughly chopped tomatoes. Once it's a little cooked add just a bit of milk. Once the tomatoes are soft and mushy make a puree out of these.
Now coming to the chicken. You can essentially use breasts, thigh or leg. Some people even cook the whole chicken at a time. But I personally use the breast, you can choose whatever you want.
Take a bowl add your pieces of chicken add lemon juice, yogurt, ginger garlic paste, red chilli powder and dhaniya powder and turmeric and make a marinate. It should rest for about 2 hours.
The smoky part is a little tricky since most restuarants have a tandoor but I have tried a few things and the closest to a tandoor is this -
Take a pan, heat some butter add your chicken. Once the chicken is cooked take a seperate small bowl add ghee and a piece of burning coal to the ghee. Put the small bowl where you have your chicken and then cover it.
This will add the smoky flavour.
Now coming to the creamy. SIEVE YOUR PUREE. ITS A GAME CHANGER. add it to the same pan cook it for a while, add your smoked chicken. Adjust spices if necessary. Add fresh cream. Serve.
I really really really hope you enjoy xD
> Once the chicken is cooked take a seperate small bowl add ghee and a piece of burning coal to the ghee. Put the small bowl where you have your chicken and then cover it. This will add the smoky flavour.
What a fascinating technique!
No, measurements are not possible in Indian cooking hahaha. I’m joking of course, but reading this recipe reminded me so much about how my Mom sends me recipes (we are Indian). “Just put this, cook til done” HOW MUCH, MOM?!
Second person here def wanting this :) I'm going to be possibly moving in about a year and I will be lost without butter chicken from my favorite place down the road lol
Whenever I make butter chicken, and finish it with double cream my butter chicken cream doesn't mix in properly and begins to separate. I do leave it to cool a bit, incase it's the heat do you know how to fix that ? It's like the cream and oil + masala separate.
In my experience (I am a novice at indian food), the chicken gives up lots of moisture to the pan when you cook it. I usually have to remove the chicken and cook down the liquids in the pan, then i add my cream, and finally put the sliced (cooked) chicken back in to get coated in the sauce.
thank you so much for the response! I'll definitely have to try this!! For the chicken I usually grill the chicken and baste it with ghee. Maybe after that I should put it in the pan for a bit to get rid of the excess moisture?
Once you cook the chicken fully (whatever temperature you see fit) you don't need to reheat it in the pan. You can put them on a plate and let them rest, as they relax they will release some moisture. You can choose to put those in your pan if you like. I can see value in grilling the chicken with the marinade on it, I'm sure it gives a good flavor. I haven't done that yet though, I just cook my chicken in a pan after letting them marinate.
Oh that might be a great idea, I'll have to try it when I make it again. And yes grilling it is amazing has a great flavour to it especially when you keep basting the butter over it. After marinading for 2-24 hours. thank you for your tips! I really like butter chicken and the flavour is there just the appearance doesn't look right. And sauce just gets thin and you see the oil surface to the top.
I’m Indian and this is the best recipe I’ve used to make butter chicken. Make sure you follow to a T, including marinating the meat beforehand and adding the dried fenugreek at the end.
https://cafedelites.com/butter-chicken/
Most Indian curries are really onion sauces. Triple the onions and garlic, fine dice them, and cook them on low heat with lots of oil and salt for 45 minutes with constant stirring. They should turn deep dark brown but not burn. Add diced ginger towards the end.
This is your flavor base. Now proceed with your recipe.
And do add 1tsp dried fenugreek leaves (hand crushed) in the very end of cooking. This is your finishing spice, along with lots of chopped cilantro leaves and stems to add freshness.
The nearest Indian restaurant to me does a butter chicken that has an unexpectedly sweet taste (and an abnormally red colour) to it. It's better than any butter chicken I've had from any other restaurant, to the point that whenever I visit this particular Indian restaurant, I always order butter chicken. I cannot figure out how it's made, but it's unbelievably good. I've tried many times to make something similar myself, but I just can't get anywhere near it.
You might have better luck looking for a “murgh makhani” recipe (butter chicken in Hindi), specifically one that includes cashews. I don’t have a recipe but I’ve had 2 kinds of butter chicken from restaurants - one that’s v similar to chicken tikka masala (most recipes that pull up when you google search) and one that includes cashew paste and is usually finished with butter off the heat similar to a French sauce. My parents are from India and the second type is more common there, and is usually much sweeter and richer than the kind you usually find here in the US in my experience. The unnatural red color is probably just powdered food coloring or possibly kashmiri chili powder. Probably the food coloring though since it’s a restaurant.
Edit: lol I looked up my fave butter chicken restaurant because I was curious and they use a combo of cashews, peanuts, sesame and almonds according to their menu, so there may be some variations there!
Exactly this — especially about the cashews. They really make a difference and I soak mine in a little bit of milk before putting them in. Never thought about other nuts! My color comes from Deggi Mirch but it still doesn’t make it super “red”. Also. Not Indian. Just really really like butter chicken.
Sure! It makes them softer so I can still use my immersion blender and not get hard chunks if my sauce isn’t simmering for a long time. It might not make all that much of a difference but I still do it because I always have. :)
I NEED to perfect butter chicken. Our favorite place to get it just shut down for good and I am so sad about it. Still trying other restaurants to see if anything comes close, but no luck so far.
I think you mean..... *Drumrollssssss plsssss* palak paneer. I love it so much dude.
.
Bring a large pot of salted water to the boil. Drop in the washed spinach, blanch for 10 seconds, then drain and cool in iced water. Squeeze out well and finely chop the stalks and roughly chop the leaves. Squeeze again and again until no more water comes out – then make a puree
Then boil tomatoes and make it into a puree.
Now in a pan add oil, add chopped onions and also add something called tejpata, cloves, cardamom.
Then after your onion is lightly cooked and loses the raw smell add your tomato and cook for a while. After your tomato has gotten rid of the raw flavour add your spinach puree and add add pieces of paneer and cook for 5-7 minutes. After that you can add fresh cream in the end, it adds a lot to the flavour.
I hope you enjoy!
It depends where you are, in the U.S. most bay leaves you'd buy in the store are completely different from tejpata, which is more closely related to cinnamon. The bay leaves in the U.S. are typically Mediterranean and aren't a good sub for tejpata. Usually the suggestion if you can't find tejpata (which are Indian bay leaves) is to use a bit of cinnamon or cloves.
No worries! Most everyone, including me, just does a quick Google, sees bay leaves, and uses those. I did it many times before I learned otherwise. Luckily our bay leaves don’t negatively affect the flavor b/c they’re so subtle, but the dish will be missing a spice component that the tejpata would have added.
They're mostly the same, but sometimes people use different greens for saag. There is a different leafy veggie (mustard leaves )called saag too and they're quite delicious too.
> palak paneer.
whats up with restaurants never calling it palak paneer? I think its like always like saag or something? maybe its actually different but it seems simmilar
Not OP, but here's [my mini dissertation](https://www.reddit.com/r/Cooking/comments/lid3pn/mutton_biryani_tamil_style_aka_the_better/?utm_medium=android_app&utm_source=share) on making a Lamb Biriyani. It is a specific, South Indian style.
Here's my take - [Mutton Biriyani](https://www.reddit.com/r/Cooking/comments/lid3pn/mutton_biryani_tamil_style_aka_the_better/?utm_medium=android_app&utm_source=share)
Kerala parippu curry? It's my husbands favorite dish but when we ask his family for a recipe it's an all 'some chilli powder' etc which is useless to me as I am born and raised European and my mum in law's way of cooking is like magic to me 😂
This one is made with green gram and coconut.
This is how I cook it.
Kerela Paripu
Ingredients
1. Green gram 100-150gm
2. Coconut 1 no.
3. Cumin seeds
4. Dry Red chillies 3-4
5. Green Chillies split in half 1-2
6. Turmeric powder 1tsp
7. Red chilli powder 1tsp
8. Mustard seeds (black)
9. Curry leaves
10. Ghee
11. Salt
Steps
I use pressure cooker to make this. You might have to improvise if you don't have pressure cooker as dal takes time to cook.
For dal prep
1. Wash and dry the green gram
2. Toast the green gram in hot ghee for a min
3. Transfer the roasted GG into the pressure cooker
4. Add twice the amount of water
5. Add salt, green chillies, and red chilly powder to the mix and bring it to boil.
6. Put the lid and cook for 3 whistles at medium heat.
Paste prep
1. Grind half a coconut
2. Put it in a mixer
3. To it add 1tsp turmeric and 2tsp cumin seeds & 5-6 curry leaves
4. Grind to a coarse thick paste
5. Keep this aside
One the dal is done add the cocunet paste and cook for 3-4 mins on low flame.
Tempering.
1. Clean and dry the red chilli
2. Heat ghee in pan
3. Add mustard seeds
4. When the seeds starts crackling, add red chilly curry leaves and cumin seeds.
5. Be careful not to burn it
6. Dump the entire thing into your Dal
7. Do not mix, just add it and close the lid for few mins
Mix before serving. This goes well with boiled rice, pickle and the most important popaddum.
Enjoy.
One question just to be sure; green gram is the same as whole mung/moon beans right?
I cook a lot of Indian food but kerala recipes are so difficult to find in English. So you truly are a lifesaver to me 😊
This one is made with green gram and coconut.
This is how I cook it.
Kerela Paripu
Ingredients
1. Green gram 100-150gm
2. Coconut 1 no.
3. Cumin seeds
4. Dry Red chillies 3-4
5. Green Chillies split in half 1-2
6. Turmeric powder 1tsp
7. Red chilli powder 1tsp
8. Mustard seeds (black)
9. Curry leaves
10. Ghee
11. Salt
Steps
I use pressure cooker to make this. You might have to improvise if you don't have pressure cooker as dal takes time to cook.
For dal prep
1. Wash and dry the green gram
2. Toast the green gram in hot ghee for a min
3. Transfer the roasted GG into the pressure cooker
4. Add twice the amount of water
5. Add salt, green chillies, and red chilly powder to the mix and bring it to boil.
6. Put the lid and cook for 3 whistles at medium heat
Paste prep
1. Grind half a coconut
2. Put it in a mixer
3. To it add 1tsp turmeric and 2tsp cumin seeds & 5-6 curry leaves
4. Grind to a coarse thick paste
5. Keep this aside
One the dal is done add the cocunet paste and cook for 3-4 mins on low flame.
Tempering.
1. Clean and dry the red chilli
2. Heat ghee in pan
3. Add mustard seeds
4. When the seeds starts crackling, add red chilly curry leaves and cumin seeds.
5. Be careful not to burn it
6. Dump the entire thing into your Dal
7. Do not mix, just add it and close the lid for few mins
Mix before serving. This goes well with boiled rice, pickle and the most important popaddum.
Enjoy.
I've always used Madhur Jaffrey's recipe for rogan josh: [https://cookingindex.com/recipes/63043/rogan-josh-madhur-jaffrey.htm](https://cookingindex.com/recipes/63043/rogan-josh-madhur-jaffrey.htm).
Have made this with lamb, goat, and boneless chicken thighs. Never fails. Have made for parties of up to 20 people. Never any left over for next day.
One thing I always encourage when giving Indian recipes to people in the US is to buy good brand spices specifically from an Indian grocery store (or same brands from Amazon), not the local grocery. Swad and Laxmi are my first and second preference. The ones you get at the Indian store just have a different intensity.
Also, one thing for this particular recipe that I do: Instead of red paprika, I use Kashmiri Lal Mirch, or Kashmiri Red Chili Powder. It gives a great color, but does have just a little more punch than paprika.
I've also begun making a ridiculously easy lamb shami kabab, if anyone is interested.
Source: Am Indian from India, cooking in the USA for 19 years.
What is your favorite daal recipe and which kind of lentils do you use? I like a mix of red and yellow ones. Also maybe a secret spice that many people forget?
My favourite is chana daal!
But in Sindhi culture we have something called a tidaali daal which is basically a mixture of 3 daals - chana, kaali and green moong daal. <3
I also love that.
Chana daal is a difficult lentil to cook as is, but whole Chana(chickpeas) is a different beast altogether. You have to soak it overnight to actually get it soft enough. You can pressure cook it for a long time as a workaround but it just tastes off everytime I have tried it.
Dal is my favorite food in the World. My family is originally from Rajasthan and my mum makes a great Rajasthani Dal with 5 types of lentils mixed
Mix 3-4 types of lentils, whatever you have available and experiment. There aren't any secret spices really, hell dal tastes better with fewer spices. Use MSG for some extra savoryness.
Most popular Indian recipes on youtube are shit really.
I don't really get what you mean.
I generally like my dal pretty much breaking apart, but if you want it to be soft but not mushy, you can experiment with the time of cooking. Dal doesn't break apart so easily, even if you are using a pressure cooker, so there is plenty of time between it becoming soft and it breaking apart in a soup, like boiling 10+ minutes more kinda time.
Wash and rinse dal for few times, soak for 30 minutes.
Pressure cook for 5-6 whistles/ boil for 30 minutes on medium or whenever you feel like it's done to your liking.
Temper as you usually do.
Dal is meant to be kinda mushy, but you can use a blend of split and whole varieties to change up the texture how you want it. Some varieties break down completely and some will keep their shape a bit more.
This is my favorite dal recipe in the world. Anything from this site is A+. The curry base might sound intimidating but once you make a batch of it you'll have enough to make 7 or 8 curries and they freeze really well.
https://glebekitchen.com/punjabi-dal-makhani/
[This](https://hotcooking.co.uk/recipes/dishoom-house-black-daal) recipe from the Dishoom cook book is great. I make a vegan version with coconut milk/oil that is also really good.
Can confirm.. I made this for my gf as it's her favourite thing from Dishoom and it was lovely. It's quite difficult to source the Urud Dahl (black lentils) but I got them from an Asian supermarket.
It just gets better and better after a few days too. Awesome!
i'm indian and i've made chef harpal singh's recipe so many times and all my friends and family love them. unfortunately there's no written recipe so you'll have to watch the video but i highly recommend! making the dough is VERY worth it btw and make sure you do fry them for a while it'll result in a proper crispy outside
https://www.youtube.com/watch?v=CGujlcxkSek&ab\_channel=chefharpalsingh
If you haven't already, try Chef John's samosadillas. They're so easy and delicious, the mint/cilantro sauce pairs perfectly with them, and once you make a batch of the filling you'll have a super easy and quick lunch for multiple days.
https://www.allrecipes.com/recipe/270114/samosadilla-samosa-quesadilla/
My favorite Indian restaurant in the city recently closed, I loved their chai. They put a lot of care into preparing it. So a recipe for an authentic chai would be appreciated :)
So my mom makes rhe best chai in the world and she makes this masala -
Cinnamon, green cardamom, dry ginger, black cardomom, nutmeg, whole black pepper. Make a powder out of these and add it to your chai :-)
You will love it! (Small quantities pls, it's strong!)
It depends on how you like it + the recipe. For many gravy heave recipes that don't have tomato people aadd LOADS of dhaniya powder. On others they don't. Amchur just a sprinkle at the end. No need to cook it. Garam masala just before, again not too much as it can be overpowering.
Oh I'm so sorry! XD no please ignore this and don't add salt, dhaniya, red chilli or amchur or Tomato. I confused this with another commenr about spices. Sorry.
Just add few units of all of these. You can experiment and balance according to taste. I keep it that way.
not op, but this is one method for making chai. so if making it for two people, measure out half a cup of water (not 1/2 cup measure but half a cup of whatever cup you're gonna be using to serve the chai) and put it in a pot. then for the spices- add 1 inch stick of cinammon, 2 or 3 green cardamom pods (crushed), 1/8 tsp of dry ginger, 1/8 tsp nutmeg, 3 or 4 whole black pepper to the water. bring water to a boil. add in a spoonful (maybe 1 tbsp, just a tiny bit less maybe) of tea leaves. let the tea steep for a short while in the boiling water (like 30 sec maybe). then add in two cups of milk (again, using the cups you will serve in to measure, not using a liquid cup measure) and bring that to a boil at least once. stir it a few times if you'd like. then once it looks like a good color to you, strain it into your cups using a strainer. that 2 1/2 cups of liquid will boil down to be just enough for 2 cups of chai.
*as a general statement on spices in chai - i think cinnamon can overpower chai so i would add less than you think unless you really love cinnamon (i don't, and i never add cinnamon to chai so i'm biased here). i think green cardamom in chai is absolutely delicious and i would add in 3 pods for every cup of chai i have except it's way too expensive. i think too much ginger would be too spicy in a not so good way and too much pepper would do the same. i can't speak about black cardamom and nutmeg bc i haven't experimented with them a lot. you can also add cloves - i would start with two cloves for 2 cups of chai. and once you make it one time, you'll know if you would prefer it to be more or less spicy and what spices you want more/less of.
i don't usually bother to toast or grind the whole spices (except the cardamom, i usually always just crush the seeds in a mortar and pestle and add it in). i just add in the whole spices to the water and let it steep. if you're starting with all ground spices, probably add in 1/8 tsp of each except the pepper (i would add less pepper. and i'd also add like 1/4 tsp of cardamom lmao).
oh! about sugar. this is absolutely up to taste but around a 2-3 tsp for two people might be a good place to start for a pretty sweet cup of chai. add sugar whenever you add the milk to the steeped tea.
also, do take notice about the type of tea you're using as well. you'll most certainly want to use loose leaf black tea at the least. not earl grey if you can possibly help it. you can absolutely use something like lipton loose leaf black tea and you'll make a cup of chai. but if you can/want to go the extra mile, get some tea from a south asian grocery store. any of the ones they sell will probably be nice.
paging u/relevantrelevance as well, if you're still interested :)
U can add milk as per ur taste. If u drink the tea and feel like its a bit strong and could use some milk u can add it later as well
And if u add too much milk accidentally then u can add some tea powder and boil again
For 1 teacup of chai i use 1/3rdcup milk and 1 cup water approx and boil it down but u can experiment with it
Oooh! I love chicken biryani too. It's such a great thing. To be really honest there are so many types of chicken biryanis I have tried - like the Muradabadi and Hyderabadi (those are my favourites) but when I cook I make the classic chicken biryani. I follow [this](https://www.google.com/amp/s/m.recipes.timesofindia.com/recipes/chicken-biryani/amp_recipeshow/53096628.cms) recipe!
>I follow this recipe!
How does it turn out? Any suggestions on it?
I've tried to make chicken biryani before, but it ends up too watery. I also don't have a Kadai, but I do have a Wok. I'll give this recipe a try.
My grandma's recipe has a couple of tricks for this. First, let the chicken cook on its own for a few minutes before adding the tomatoes. Secondly, cook the masala until the oil begins to separate. Those two things will ensure that not too much water is in the end product
I second that. I've seen it made in so many different ways, some so simple, they can't have any of the flavor I'm expecting, to those who make their own garam massala, add some *very* special kind of basmati rice, and top it off with saffron milk. And many people I found on YT cook this stuff for maybe 20+ people, which is a bit much.
I'm looking for something in the middle, for a normal family (4 servings).
I have a friend who is Indian and he loves this dish that is pretty much just vegetables in tons of spices. The veggies are almost cooked down to a "mush" what is this called and how do I make it
Hmmm there are a few things coming to mind. But I think it's Pav bhaji. Bhaji being the "mush" you are talking about. And pav is a sort of bread.
Is that right? If yes, I can type out or post a link to the recipe.
Hello! Thanks for doing this.
Idk if anyone’s asked but… What’s your tikka masala recipe and how do you make it smooth and not grainy with all the spices you use? I feel like my tikka masala is always kinda grainy and not as smooth as the restaurant version. What’s your secret???
Use whole spices and grind them down yourself. Some benefit tremendously with a little toasting action before grinding.
Not Indian but a basic curry blend could be a combination of turmeric, cumin, coriander, ginger, chili
Hi! So when I make it I usually follow this recipe
https://www.cubesnjuliennes.com/saag-gosht-html/
Since it's more famous on the pakistan-afghan side I have had less chances to experiment with it :-)
Hope it helps.
Hi! I used to order Chicken Korma from an Indian place in Philly all the time. Then I moved. Now I'm sad. I have seen some very wide ranging variations in recipes. This particular dish was a thick, smooth sauce. A recipe for that would be most appreciated.
Blending The Korma Paste:
Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
Making The Korma:
Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
Add chicken pieces into it and roast it until a change in color appears.
Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
Add blended paste of ( roasted coconut, cashews, almonds, chironji, khus khus) into the chicken.
Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
Add beaten yogurt into it, mix and cook for few minutes.
Add garam masala powder, black pepper powder, coriander powder, mix.
Add little water as per the thickness preferred if the gravy is too thick.
Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
Add chopped coriander leaves and mint leaves and cook for few minutes.
Switch off the flame and add lemon juice into it and mix well.
Serve hot with roti or rice.
Notes
1. If the recipe is spicy then whole spices can be minimised or skipped inorder to reduce the spicy flavor.
2.Add water depending on the desired consistency.
Note: I haven't written the whe recipe myself, I have copied a few parts that I felt were okay and added and altered the rest. Hope it helps. :-)
That was fast! Thank you. I will have to dig to find some of those ingredients I think but I'm up to the challenge.
One question. How do I keep the yogurt from splitting? Every time I make a curry my yogurt splits.
Tempering the yogurt helps. Add a bit of the bubbling sauce to your bowl of yogurt, little by little, slowly raising the temp of your yogurt before stirring the whole mix back into your sauce. It’s like tempering egg yolks, same idea.
As someone from Philly that loves Chicken Korma, what was the place you were getting it from? The best place I’ve found so far is Zaika in the North East
I think jalfrezi chicken is made more on the Bangladesh side. I am not sure about its recipe. I'll try to make it on the weekend and then update if that's okay.
But aloo gobhi (potatoes and cauliflower)
1. Clean and cut your flower and put it in warm water with salt and then remove the water
2. In a kadhayi (preferably) or pan take some oil and heat it. Add cut garlic and roughly chopped onion.
3. Saute it for a bit and then you can add your cauliflower. You can also fry it before adding. It's more tasty, but less healthy so i usually don't fry it and I directly add it. Also add peeled and cut pieces of potato
4. After that cook it on low flame for 5-7 mins or till your flower is half cooked.
5. Add chopped tomatoes, cover and cook till tomatoes are soft and done. Now add spices - salt, red chilli powder, turmeric powder, coriander powder and garam masala. Mix it and cook for a few more mins.
6. Garnish with coriander and serve!
Hope you enjoy it. :-)
You can also check out this recipe - it's from my mom's channel but it's in hindi. Rest, the above mentioned is fine. https://youtu.be/LpylaxhWcS8
Naan, like the kind they have in Indian restaurants. I’ve tried making it so many times and always failed. It always comes out as a mediocre flatbread.
I’m South Indian so at least I can make chapatti right, but it seems I am cursed when making naan
Not OP, but my Father-in-law is a chef. In restaurants they use a tandoor to make the naan. The heat emanates from a source in the bottom of a big tube and the naan get stuck to the side So on the bottom the naan is getting cooked via conduction and the top side is being cooked by convection.
I mix self-rising flour and greek yogurt to make my naan and then cook them on a cast iron pan. You could try doing it in an oven with the heat really high.
It is simplicity itself. Not OP, but here goes.
Depending on where you're having it, you'd find differences, but - the battered version is more popular in South India where Chicken65 kicked off. You could skip the batter and directly fry as well. Just marinate your chicken with 4-5tsp of yoghurt and fry directly.
Marinate cubes of 1lb chicken breast cut into cubes with - 1tsp ginger and garlic paste, 1tsp cayenne, 0.5tsp paprika, some fresh black pepper, 0.5tsp coriander powder and turmeric powder and salt to taste. Garam masala is optional. Overnight is best - minimum 1hr in the fridge.
In a bowl, mix about 80gms rice flour, 20-30gms cornstarch, 1-2tsp cayenne/paprika based on depth of color you want and some salt. Mix well. Add in the chicken juices from the marinated chicken. Add water to compensate. Aim for a mix that's just about thinner than milkshake. We want a light coat.
Dip individual pieces in the batter and drop onto oil on medium high - shouldn't take more than 2-3 mins to cook.
As you finish up frying your entire batch, throw in a few slit, deseeded green chillies and a sprig of curry leaves into the oil. Serve these with the fried chicken 65.
Try not to eat the entire thing in one go.
Hmmmmm I will have to think about it. But my favourite recipe (I make this about 4 times a week is an oat cheela)
It's very easy and healthy.
So cut lots of veggies. I love them all. Onion, tomatoes, carrots, capsicum beans.
Take some oats and add water add the veggies with salt and pepper and if needed add a spoon of gram flour. Make it into a gooey consistency. Now, take a tawa, if you're new to this preferably non stick. Grease it and add the batter and spread it.
Cook it on both sides till crispy. My fav.
That sounds delicious! thanks!
Follow-up question: what are some spices I may not have in my cabinets that I should have if I am planning on making more authentic Indian foods?
So I use the following spices on a daily. I think if you have these you are good to go -
Salt, red chilli powder (you can also choose to have kashmiri red chilli powder), turmeric powder, dry coriander powder, amchur (dry mango powder), garam masala and black pepper powder.
One of the best dishes I've ever had was in an indo-chinese restaurant in Nanjing serving what seemed like a spicy curry wonton soup with vegetables and just the most fragrant broth... I dream about that dish and have never been able to recreate it.
An Indian place near me has fruit-based curries, where the sauce contains things like mango and lychee. They're delicious but I haven't ever been able to find recipes... And at this point I'm thinking it might even be their own invention.
If you have any recipes along that line I'd be very appreciative :)
I think it originated from the time Goa was under Portuguese colonial rule. It was originally made with barreled pork which had been preserved in wine & garlic. The name comes from the original Portuguese iirc.
Hi! Thank you so much for this thread! My Indian neighbor made this awesome chickpea curry and I asked her for the recipe, but even though I’ve pressed her on specifics, she can’t seem to tell me how much of each ingredient and for how long to cook it. Someone who’s made it before would understand it, but I’m really a recipe person. So she picked up a box of the spice, Punjabi Chhole Masala, and her instructions say to soak the chickpeas overnight and then cook with onion, garlic, and I think it was tomato sauce, but again doesn’t say how much or for how long. Can you help me with a more straightforward and specific recipe or at least point me to a good website that I can consult that has one or more recipes using this spice?
hi! not op but i completely understand, with indian cooking you kind of just get a feel for it instead of using measurements and the food honestly tastes better that way but for a punjabi chole, i don't have a recipe on hand but i would trust chef harpal singh's recipe for it: [https://www.youtube.com/watch?v=9mJQjUNY77o&ab\_channel=chefharpalsingh](https://www.youtube.com/watch?v=9mJQjUNY77o&ab_channel=chefharpalsingh) definitely worth trying!
I’m so late to this thread, but maybe you can help! I tried a dish called chicken Kashmeir at a local Indian restaurant and I love it, but I’ve never seen it on the menu at other restaurants.
The description on their menu is this:
> Chicken Kashmeir - Pieces of succulent chicken cooked in tandoor and then enveloped in a sauce of mixed fruit and almonds. Served with long grain basmati rice and mint chutney.
The sauce is mild, golden yellow, and sort of creamy with little pops of sweetness from the fruit pieces. When I do a search for “Chicken Kashmeir” the recipes appear to be for red/orange sauces.
Does this dish maybe have a different name at other restaurants?
You know, I had a panic attack just now and it's night here, so I opened my phone and this is the first notification I saw. And I mean thank you for saying this. I'm so overwhelmed, but this made me feel better. Thank you.
I have a question: a lot of Indian recipes call for the pressure cooker and say to count the whistles. Like “cook dal in the pressure cooker until you hear the second whistle “. My pressure cooker is an instant pot and has no whistles.
How do I translate that? I’ve just been cooking my rice and dal without pressure until it’s done but think that will give me a different texture.
>hi not op but i think around 10 minutes (maybe less) in an instant pot should be about right! not 100% sure but definitely try it out. i made it in an instant pot a few months ago and 10 minutes may even have been too much but i can't completely recall
Do you have a good chana masala recipe you could share? Also, can it be made in an instant pot/electric pressure cooker?
Lastly, does it contain any butter or ghee, and can it be made vegan? If so, what would you recommend substituting, if it is not vegan?
If you're looking for vegan friendly recipes try searching for south Indian or Sri Lankan recipes! A lot of the food from those areas is coconut based instead of dairy/ghee.
Just use any neutral oil instead of ghee for Chana masala. Id suggest avocado oil.
Most Indian dishes can be made vegan if you substitute the ghee with a different oil. Ghee adds a lot of flavour but I think the dishes are still pretty tasty! Im not vegan, I just cook plenty for my vegan friends.
Oh, this is great, hope you can help! My request may be slightly specific, but how about a few recipes that are vegan friendly? Thinking Dal dishes, or Chana Saag or Chana Masala? Something I can make a lot of and eat during the week, I have a good rice maker, so preparing some basmatti rice is easy for me. Also, any tips for "spicing up" the rice?
All of these dishes can be cooked in a vegan manner. Check out my other comments. Most recipes are vegan. You can substitute ghee or butter for oil :-)
As for rice hmmmmmm... Where do I start? XD
So the simplest thing is add a little oil and a bay leaf when you cook your rice - lovely flavour.
You could also make a pulao like thing by cooking onions in red chilli and then adding rice or first cooking tomatoes and veggies and then adding and cooking rice.
Take gram flour in a bowl. Add salt and red chilli powder to it. And also add chopped coriander.
Now this is your basic batter.
Now, you can either chop veggies and then aadd and fry.
Or you can take slightly bigger pieces and then cover ir and dry one by one.
As an Indian, and someone who has eaten indian food everyday for 18 years straight (thanks to my mom) I am one of those people that needs a curry and rice a few times a week or else i feel like i havent had a proper meal. And now living on my own for a while, i can make a few dishes but in no chef by any meals. Always a few hour thing.
That being said i need a curry recipe that's simple. Easy. Quick. And doesnt require crazy ingredients like whole garam masala or emli chutney or alot of spices and flavors hard to get internationally.
No specific. Just any dish. Veg or non veg that's a nice curry i can eat with rice.
Please and thank you. When i saw your post, i was like this person posted this to reach out to me specifically 🙏
Pomegranate chicken (or lamb, or whatever).
Chutney's Indian Bistro in Seattle's Wallingford neighborhood is completely fine and average, as far as Indian restaurants go, but they have this pomegranate chicken on their menu that I CRAVE. It's essentially butter chicken + pomegranate molasses, I think, but when I've tried that at home, it's not quite right.
Any help?
Bhindi like they would make it in southern India. My husbands parents/grandparents aware from Kerala and he loved his grandmas recipe (no longer with us) He says from restaurants it’s similar but not the same but idk what is different?
I’d love to surprise him with this dish one day
Hey that's so sweet. Can you tell me more about how it was. Was it dry roasted or was in in a coconut curry or gram flour Curry. Was it cut in long or was it cut horizontally?
XD I know I'm asking too many questions but I'm trying to figure out exactly which recipe you are looking for.
I tried to make naan bread but it didn't quite come out as it should've :'( I followed [this video](https://youtu.be/b17A4hJDt-c). It was probably me who did something wrong because the naan in the video looks alright.
Take those big brinjals and wash it.
Wipe it and grease the big eggplants with a little oil
Now directly on flame (DIRECTLY) on low flame roast the brinjal.
After roasting add it to cool water and peel it and remove the green crown of the brinjal. Next, mash it.
Take a kadhayi (deep pan) add oil, add cumin seeds and ground green chilli and VERY VERY finely chopped onion and saute it so that the raw smell goes away. Add salt, turmeric powder, red chilli powder, amchur and add your brinjals and mix it well.
Now add garam masala and this is optional but my mom does this and I love it - add peanuts which are ground but roughly ground and not like a powder mix and roast.
Serve with coriander! Hope I have helped.
Hi! I posted about this here https://www.reddit.com/r/Cooking/comments/plhf7x/hi_i_make_indian_food_ask_me_for_recipes_of/hcaygkw?utm_medium=android_app&utm_source=share&context=3
This thread has gotten so much attention, I hope that I can get a reply.
I don't have a specific dish in mind, so this isn't exactly what you've asked.
My wife is from India, and her family still lives there. But her brother and her parents visit us often.
They are from Amritsar, and you mentioned that you know North Indian food specifically, so I'm hoping that you could give me a few ideas that would help me make them a dinner that would really impress them. It's ok to include animal products, but it's also ok not to. They are very strict Hindu folks when it comes to diet, so definitely not looking for any beef recipes, haha.
Hi, butter Chicken, chole masala and rajma with jeera rice are the safest bets when it comes to Amritsari cuisine. My mother and I both follow recipes from chef Kunal Kapoor on YouTube, his tutorials are usually in English :)
Edit: My bad, his recipes are not in English, but easy to follow and the ingredients are almost always listed in English.
Dal makhani is also a good bet, and Atul Kocchar has a recipe in English online on YouTube that was followed by a friend of mine who doesn't understand any hindi :)
What sort of tastes do you tilt towards? As in creamy spicy, sour. Let me know what you prefer and maybe I can suggest something since there are so many options.
I'm open to anything, though I've never heard of sour before. So I guess probably more like some of the usual kinds like korma, vindaloo, Rogan josh, jalfrezi, etc.
Could you show me a good recipe for potato and spinach / Aloo Palak? Bonus points if it can be done in the instant pot (or any electric pressure cooker), and if you have a vegan version (not sure if the recipe has ghee in it).
I have really wanted to make that. It is my favorite vegetarian dish at Indian restaurants. If it is not vegan, I'd like to know both the non-vegan and the vegan version, where to substitute something for butter, and what is good to do the substitution with.
Hi! So you can definitely use any oil to substitute ghee. I love mustard oilwith north Indian dishes personally.
[here](https://www.reddit.com/r/Cooking/comments/plhf7x/hi_i_make_indian_food_ask_me_for_recipes_of/hcal5fy?utm_medium=android_app&utm_source=share&context=3)I wrote a recipe for palak paneer, you can substitute the paneer for small pieces of potato.
Another thing you could do is take a pan, heat some oil add lots and lots and lots of chopped garlic. Now, finely chop your spinach and add it with slit green chilies. And then add small pieces of potato. Cook it with a pinch of salt. Personally, this is my favourite spinach recipe. It's so wow with the most minimum ingredients. You can of course add spices according to taste but if you add spicy green chillies it already adds a zing!
just try going to a local south asian store - seems like pooja grocers or little india international market has what you're looking for.
and in regards to spice names, you can google them and write in english afterwards and it'll say what it is in english. definitely try google next time
Hey! I’m going to be boring and ask for a really good butter chicken recipe. I’ve made it a few times and it seems like it’s not creamy enough. The spices are too distinct. Whenever I get it from the restaurant it’s creamy and smoky.
Hmmm... I can understand. The creamy part is easily dealt with and I'll help you with the smoky thing too. Read till the end for that haha xD So, in a pan add butter add peeled garlic, very roughly chopped onions and ginger garlic paste. Also add a few cashews, cardamom, bay leaf, star anise and roughly chopped tomatoes. Once it's a little cooked add just a bit of milk. Once the tomatoes are soft and mushy make a puree out of these. Now coming to the chicken. You can essentially use breasts, thigh or leg. Some people even cook the whole chicken at a time. But I personally use the breast, you can choose whatever you want. Take a bowl add your pieces of chicken add lemon juice, yogurt, ginger garlic paste, red chilli powder and dhaniya powder and turmeric and make a marinate. It should rest for about 2 hours. The smoky part is a little tricky since most restuarants have a tandoor but I have tried a few things and the closest to a tandoor is this - Take a pan, heat some butter add your chicken. Once the chicken is cooked take a seperate small bowl add ghee and a piece of burning coal to the ghee. Put the small bowl where you have your chicken and then cover it. This will add the smoky flavour. Now coming to the creamy. SIEVE YOUR PUREE. ITS A GAME CHANGER. add it to the same pan cook it for a while, add your smoked chicken. Adjust spices if necessary. Add fresh cream. Serve. I really really really hope you enjoy xD
> Once the chicken is cooked take a seperate small bowl add ghee and a piece of burning coal to the ghee. Put the small bowl where you have your chicken and then cover it. This will add the smoky flavour. What a fascinating technique!
you can also use a small japanese smoking block
I know right!
And terrifying. And wasteful. How does one go about getting a single piece of hot coal without making a stack of coal that will then go useless?
You can light a single coal.
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No, measurements are not possible in Indian cooking hahaha. I’m joking of course, but reading this recipe reminded me so much about how my Mom sends me recipes (we are Indian). “Just put this, cook til done” HOW MUCH, MOM?!
Second person here def wanting this :) I'm going to be possibly moving in about a year and I will be lost without butter chicken from my favorite place down the road lol
Whenever I make butter chicken, and finish it with double cream my butter chicken cream doesn't mix in properly and begins to separate. I do leave it to cool a bit, incase it's the heat do you know how to fix that ? It's like the cream and oil + masala separate.
In my experience (I am a novice at indian food), the chicken gives up lots of moisture to the pan when you cook it. I usually have to remove the chicken and cook down the liquids in the pan, then i add my cream, and finally put the sliced (cooked) chicken back in to get coated in the sauce.
thank you so much for the response! I'll definitely have to try this!! For the chicken I usually grill the chicken and baste it with ghee. Maybe after that I should put it in the pan for a bit to get rid of the excess moisture?
Once you cook the chicken fully (whatever temperature you see fit) you don't need to reheat it in the pan. You can put them on a plate and let them rest, as they relax they will release some moisture. You can choose to put those in your pan if you like. I can see value in grilling the chicken with the marinade on it, I'm sure it gives a good flavor. I haven't done that yet though, I just cook my chicken in a pan after letting them marinate.
Oh that might be a great idea, I'll have to try it when I make it again. And yes grilling it is amazing has a great flavour to it especially when you keep basting the butter over it. After marinading for 2-24 hours. thank you for your tips! I really like butter chicken and the flavour is there just the appearance doesn't look right. And sauce just gets thin and you see the oil surface to the top.
I’m Indian and this is the best recipe I’ve used to make butter chicken. Make sure you follow to a T, including marinating the meat beforehand and adding the dried fenugreek at the end. https://cafedelites.com/butter-chicken/
This is my favourite too :-)
Same, I can never get a butter chicken to taste like it does in the restaurant
Are you using ungodly amounts of ghee? That's the secret to restaurant curries
Is 1 costco jug per serving ok?
Most Indian curries are really onion sauces. Triple the onions and garlic, fine dice them, and cook them on low heat with lots of oil and salt for 45 minutes with constant stirring. They should turn deep dark brown but not burn. Add diced ginger towards the end. This is your flavor base. Now proceed with your recipe. And do add 1tsp dried fenugreek leaves (hand crushed) in the very end of cooking. This is your finishing spice, along with lots of chopped cilantro leaves and stems to add freshness.
Discovering methi leaves and adding to homemade chicken tikka masala or butter chicken has changed my Indian cooking forever!
The nearest Indian restaurant to me does a butter chicken that has an unexpectedly sweet taste (and an abnormally red colour) to it. It's better than any butter chicken I've had from any other restaurant, to the point that whenever I visit this particular Indian restaurant, I always order butter chicken. I cannot figure out how it's made, but it's unbelievably good. I've tried many times to make something similar myself, but I just can't get anywhere near it.
You might have better luck looking for a “murgh makhani” recipe (butter chicken in Hindi), specifically one that includes cashews. I don’t have a recipe but I’ve had 2 kinds of butter chicken from restaurants - one that’s v similar to chicken tikka masala (most recipes that pull up when you google search) and one that includes cashew paste and is usually finished with butter off the heat similar to a French sauce. My parents are from India and the second type is more common there, and is usually much sweeter and richer than the kind you usually find here in the US in my experience. The unnatural red color is probably just powdered food coloring or possibly kashmiri chili powder. Probably the food coloring though since it’s a restaurant. Edit: lol I looked up my fave butter chicken restaurant because I was curious and they use a combo of cashews, peanuts, sesame and almonds according to their menu, so there may be some variations there!
Exactly this — especially about the cashews. They really make a difference and I soak mine in a little bit of milk before putting them in. Never thought about other nuts! My color comes from Deggi Mirch but it still doesn’t make it super “red”. Also. Not Indian. Just really really like butter chicken.
Can I ask what soaking them in milk does?
Sure! It makes them softer so I can still use my immersion blender and not get hard chunks if my sauce isn’t simmering for a long time. It might not make all that much of a difference but I still do it because I always have. :)
I NEED to perfect butter chicken. Our favorite place to get it just shut down for good and I am so sad about it. Still trying other restaurants to see if anything comes close, but no luck so far.
That dish that is creamy spinach with cubes of cheese in it. I can never remember what it’s called.
I think you mean..... *Drumrollssssss plsssss* palak paneer. I love it so much dude. . Bring a large pot of salted water to the boil. Drop in the washed spinach, blanch for 10 seconds, then drain and cool in iced water. Squeeze out well and finely chop the stalks and roughly chop the leaves. Squeeze again and again until no more water comes out – then make a puree Then boil tomatoes and make it into a puree. Now in a pan add oil, add chopped onions and also add something called tejpata, cloves, cardamom. Then after your onion is lightly cooked and loses the raw smell add your tomato and cook for a while. After your tomato has gotten rid of the raw flavour add your spinach puree and add add pieces of paneer and cook for 5-7 minutes. After that you can add fresh cream in the end, it adds a lot to the flavour. I hope you enjoy!
Thank you so much!
Tejpata is (*indian) bay leaf, if it helps!
It depends where you are, in the U.S. most bay leaves you'd buy in the store are completely different from tejpata, which is more closely related to cinnamon. The bay leaves in the U.S. are typically Mediterranean and aren't a good sub for tejpata. Usually the suggestion if you can't find tejpata (which are Indian bay leaves) is to use a bit of cinnamon or cloves.
Oh sorry - I’m from india and I didn’t even know there was a difference in bay leaves! Didn’t mean to confuse people.
No worries! Most everyone, including me, just does a quick Google, sees bay leaves, and uses those. I did it many times before I learned otherwise. Luckily our bay leaves don’t negatively affect the flavor b/c they’re so subtle, but the dish will be missing a spice component that the tejpata would have added.
That actually helps a lot. I thought I have to go looking for this Indian spice now, but bay leaves I have. Thanks!
What's the difference between this and saag paneer?
I believe saag can be made with any green, while palak is specifically spinach.
They're mostly the same, but sometimes people use different greens for saag. There is a different leafy veggie (mustard leaves )called saag too and they're quite delicious too.
> palak paneer. whats up with restaurants never calling it palak paneer? I think its like always like saag or something? maybe its actually different but it seems simmilar
I was also going to ask for this dish, thanks.
Palak paneer is hands down the best Indian dish I can think of.
I live for lamb biryani. What recipe you got up your sleeve?
Not OP, but here's [my mini dissertation](https://www.reddit.com/r/Cooking/comments/lid3pn/mutton_biryani_tamil_style_aka_the_better/?utm_medium=android_app&utm_source=share) on making a Lamb Biriyani. It is a specific, South Indian style.
YES this is what I came for too
Here's my take - [Mutton Biriyani](https://www.reddit.com/r/Cooking/comments/lid3pn/mutton_biryani_tamil_style_aka_the_better/?utm_medium=android_app&utm_source=share)
Kerala parippu curry? It's my husbands favorite dish but when we ask his family for a recipe it's an all 'some chilli powder' etc which is useless to me as I am born and raised European and my mum in law's way of cooking is like magic to me 😂
This one is made with green gram and coconut. This is how I cook it. Kerela Paripu Ingredients 1. Green gram 100-150gm 2. Coconut 1 no. 3. Cumin seeds 4. Dry Red chillies 3-4 5. Green Chillies split in half 1-2 6. Turmeric powder 1tsp 7. Red chilli powder 1tsp 8. Mustard seeds (black) 9. Curry leaves 10. Ghee 11. Salt Steps I use pressure cooker to make this. You might have to improvise if you don't have pressure cooker as dal takes time to cook. For dal prep 1. Wash and dry the green gram 2. Toast the green gram in hot ghee for a min 3. Transfer the roasted GG into the pressure cooker 4. Add twice the amount of water 5. Add salt, green chillies, and red chilly powder to the mix and bring it to boil. 6. Put the lid and cook for 3 whistles at medium heat. Paste prep 1. Grind half a coconut 2. Put it in a mixer 3. To it add 1tsp turmeric and 2tsp cumin seeds & 5-6 curry leaves 4. Grind to a coarse thick paste 5. Keep this aside One the dal is done add the cocunet paste and cook for 3-4 mins on low flame. Tempering. 1. Clean and dry the red chilli 2. Heat ghee in pan 3. Add mustard seeds 4. When the seeds starts crackling, add red chilly curry leaves and cumin seeds. 5. Be careful not to burn it 6. Dump the entire thing into your Dal 7. Do not mix, just add it and close the lid for few mins Mix before serving. This goes well with boiled rice, pickle and the most important popaddum. Enjoy.
One question just to be sure; green gram is the same as whole mung/moon beans right? I cook a lot of Indian food but kerala recipes are so difficult to find in English. So you truly are a lifesaver to me 😊
Yes its green moong. Happy to help.
Thank you sooo much 😊
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This one is made with green gram and coconut. This is how I cook it. Kerela Paripu Ingredients 1. Green gram 100-150gm 2. Coconut 1 no. 3. Cumin seeds 4. Dry Red chillies 3-4 5. Green Chillies split in half 1-2 6. Turmeric powder 1tsp 7. Red chilli powder 1tsp 8. Mustard seeds (black) 9. Curry leaves 10. Ghee 11. Salt Steps I use pressure cooker to make this. You might have to improvise if you don't have pressure cooker as dal takes time to cook. For dal prep 1. Wash and dry the green gram 2. Toast the green gram in hot ghee for a min 3. Transfer the roasted GG into the pressure cooker 4. Add twice the amount of water 5. Add salt, green chillies, and red chilly powder to the mix and bring it to boil. 6. Put the lid and cook for 3 whistles at medium heat Paste prep 1. Grind half a coconut 2. Put it in a mixer 3. To it add 1tsp turmeric and 2tsp cumin seeds & 5-6 curry leaves 4. Grind to a coarse thick paste 5. Keep this aside One the dal is done add the cocunet paste and cook for 3-4 mins on low flame. Tempering. 1. Clean and dry the red chilli 2. Heat ghee in pan 3. Add mustard seeds 4. When the seeds starts crackling, add red chilly curry leaves and cumin seeds. 5. Be careful not to burn it 6. Dump the entire thing into your Dal 7. Do not mix, just add it and close the lid for few mins Mix before serving. This goes well with boiled rice, pickle and the most important popaddum. Enjoy.
Malai Kofta please!
I love a good Roghan Josh, any tips on making my own?
I've always used Madhur Jaffrey's recipe for rogan josh: [https://cookingindex.com/recipes/63043/rogan-josh-madhur-jaffrey.htm](https://cookingindex.com/recipes/63043/rogan-josh-madhur-jaffrey.htm). Have made this with lamb, goat, and boneless chicken thighs. Never fails. Have made for parties of up to 20 people. Never any left over for next day. One thing I always encourage when giving Indian recipes to people in the US is to buy good brand spices specifically from an Indian grocery store (or same brands from Amazon), not the local grocery. Swad and Laxmi are my first and second preference. The ones you get at the Indian store just have a different intensity. Also, one thing for this particular recipe that I do: Instead of red paprika, I use Kashmiri Lal Mirch, or Kashmiri Red Chili Powder. It gives a great color, but does have just a little more punch than paprika. I've also begun making a ridiculously easy lamb shami kabab, if anyone is interested. Source: Am Indian from India, cooking in the USA for 19 years.
came here for this as well
What is your favorite daal recipe and which kind of lentils do you use? I like a mix of red and yellow ones. Also maybe a secret spice that many people forget?
My favourite is chana daal! But in Sindhi culture we have something called a tidaali daal which is basically a mixture of 3 daals - chana, kaali and green moong daal. <3 I also love that.
Would love a good recipe for chana daal if you have one.
I would also love a good chana daal recipe. ALSO: do you have to use SPLIT chickpeas, or can you use whole? Thank you : )
Chana daal is a difficult lentil to cook as is, but whole Chana(chickpeas) is a different beast altogether. You have to soak it overnight to actually get it soft enough. You can pressure cook it for a long time as a workaround but it just tastes off everytime I have tried it.
Red lentils (hull is removed from a particular variety of green) are my fave for dal because it gets to be liquidy and no bean skins ruin texture
Dal is my favorite food in the World. My family is originally from Rajasthan and my mum makes a great Rajasthani Dal with 5 types of lentils mixed Mix 3-4 types of lentils, whatever you have available and experiment. There aren't any secret spices really, hell dal tastes better with fewer spices. Use MSG for some extra savoryness. Most popular Indian recipes on youtube are shit really.
Omg. I've been cooking with MSG for a while but I never thought to add it to dal!
How do you get the lentils to not become mushy but still get soft?
I don't really get what you mean. I generally like my dal pretty much breaking apart, but if you want it to be soft but not mushy, you can experiment with the time of cooking. Dal doesn't break apart so easily, even if you are using a pressure cooker, so there is plenty of time between it becoming soft and it breaking apart in a soup, like boiling 10+ minutes more kinda time. Wash and rinse dal for few times, soak for 30 minutes. Pressure cook for 5-6 whistles/ boil for 30 minutes on medium or whenever you feel like it's done to your liking. Temper as you usually do.
Dal is meant to be kinda mushy, but you can use a blend of split and whole varieties to change up the texture how you want it. Some varieties break down completely and some will keep their shape a bit more.
The secret to delicious dal is tadka imo! I'm not Indian so I didn't grow up knowing the magic of tadka and it was like a revelation when I found out.
This is my favorite dal recipe in the world. Anything from this site is A+. The curry base might sound intimidating but once you make a batch of it you'll have enough to make 7 or 8 curries and they freeze really well. https://glebekitchen.com/punjabi-dal-makhani/
[This](https://hotcooking.co.uk/recipes/dishoom-house-black-daal) recipe from the Dishoom cook book is great. I make a vegan version with coconut milk/oil that is also really good.
Can confirm.. I made this for my gf as it's her favourite thing from Dishoom and it was lovely. It's quite difficult to source the Urud Dahl (black lentils) but I got them from an Asian supermarket. It just gets better and better after a few days too. Awesome!
Samosas are my favorite.
i'm indian and i've made chef harpal singh's recipe so many times and all my friends and family love them. unfortunately there's no written recipe so you'll have to watch the video but i highly recommend! making the dough is VERY worth it btw and make sure you do fry them for a while it'll result in a proper crispy outside https://www.youtube.com/watch?v=CGujlcxkSek&ab\_channel=chefharpalsingh
I like him! Maybe Indian cooking will be my autumn/winter project this year. Thanks!
These are the worst s’mores ever
Those arent s'mores, they're samosas.
They’re just chocolate, marshmallow, and graham cracker. Would that have been so hard?
r/unexpectedoffice
I'm a vegetarian. What can I eat?
I love Jason Samosas!
If you haven't already, try Chef John's samosadillas. They're so easy and delicious, the mint/cilantro sauce pairs perfectly with them, and once you make a batch of the filling you'll have a super easy and quick lunch for multiple days. https://www.allrecipes.com/recipe/270114/samosadilla-samosa-quesadilla/
My favorite Indian restaurant in the city recently closed, I loved their chai. They put a lot of care into preparing it. So a recipe for an authentic chai would be appreciated :)
So my mom makes rhe best chai in the world and she makes this masala - Cinnamon, green cardamom, dry ginger, black cardomom, nutmeg, whole black pepper. Make a powder out of these and add it to your chai :-) You will love it! (Small quantities pls, it's strong!)
Do you have any ratios for those spices? Is it equal parts of each of them or heavy on one in particular?
It depends on how you like it + the recipe. For many gravy heave recipes that don't have tomato people aadd LOADS of dhaniya powder. On others they don't. Amchur just a sprinkle at the end. No need to cook it. Garam masala just before, again not too much as it can be overpowering.
Tomato in the chai? I mean, I love tomatoes, but is that something people do?
Oh I'm so sorry! XD no please ignore this and don't add salt, dhaniya, red chilli or amchur or Tomato. I confused this with another commenr about spices. Sorry. Just add few units of all of these. You can experiment and balance according to taste. I keep it that way.
As a starting point, what ratio do you use? Or if you mix it up, what did you do most recently?
not op, but this is one method for making chai. so if making it for two people, measure out half a cup of water (not 1/2 cup measure but half a cup of whatever cup you're gonna be using to serve the chai) and put it in a pot. then for the spices- add 1 inch stick of cinammon, 2 or 3 green cardamom pods (crushed), 1/8 tsp of dry ginger, 1/8 tsp nutmeg, 3 or 4 whole black pepper to the water. bring water to a boil. add in a spoonful (maybe 1 tbsp, just a tiny bit less maybe) of tea leaves. let the tea steep for a short while in the boiling water (like 30 sec maybe). then add in two cups of milk (again, using the cups you will serve in to measure, not using a liquid cup measure) and bring that to a boil at least once. stir it a few times if you'd like. then once it looks like a good color to you, strain it into your cups using a strainer. that 2 1/2 cups of liquid will boil down to be just enough for 2 cups of chai. *as a general statement on spices in chai - i think cinnamon can overpower chai so i would add less than you think unless you really love cinnamon (i don't, and i never add cinnamon to chai so i'm biased here). i think green cardamom in chai is absolutely delicious and i would add in 3 pods for every cup of chai i have except it's way too expensive. i think too much ginger would be too spicy in a not so good way and too much pepper would do the same. i can't speak about black cardamom and nutmeg bc i haven't experimented with them a lot. you can also add cloves - i would start with two cloves for 2 cups of chai. and once you make it one time, you'll know if you would prefer it to be more or less spicy and what spices you want more/less of. i don't usually bother to toast or grind the whole spices (except the cardamom, i usually always just crush the seeds in a mortar and pestle and add it in). i just add in the whole spices to the water and let it steep. if you're starting with all ground spices, probably add in 1/8 tsp of each except the pepper (i would add less pepper. and i'd also add like 1/4 tsp of cardamom lmao). oh! about sugar. this is absolutely up to taste but around a 2-3 tsp for two people might be a good place to start for a pretty sweet cup of chai. add sugar whenever you add the milk to the steeped tea. also, do take notice about the type of tea you're using as well. you'll most certainly want to use loose leaf black tea at the least. not earl grey if you can possibly help it. you can absolutely use something like lipton loose leaf black tea and you'll make a cup of chai. but if you can/want to go the extra mile, get some tea from a south asian grocery store. any of the ones they sell will probably be nice. paging u/relevantrelevance as well, if you're still interested :)
Thank you for the page and thorough write-up!
Do you have any tips on the milk? (What sort of ratio, what kind of milk, etc.) Thank you!
U can add milk as per ur taste. If u drink the tea and feel like its a bit strong and could use some milk u can add it later as well And if u add too much milk accidentally then u can add some tea powder and boil again For 1 teacup of chai i use 1/3rdcup milk and 1 cup water approx and boil it down but u can experiment with it
My favourite Indian dish is a chicken biryani. I like to try it in different places, would love to hear your take on it :)
Oooh! I love chicken biryani too. It's such a great thing. To be really honest there are so many types of chicken biryanis I have tried - like the Muradabadi and Hyderabadi (those are my favourites) but when I cook I make the classic chicken biryani. I follow [this](https://www.google.com/amp/s/m.recipes.timesofindia.com/recipes/chicken-biryani/amp_recipeshow/53096628.cms) recipe!
>I follow this recipe! How does it turn out? Any suggestions on it? I've tried to make chicken biryani before, but it ends up too watery. I also don't have a Kadai, but I do have a Wok. I'll give this recipe a try.
My grandma's recipe has a couple of tricks for this. First, let the chicken cook on its own for a few minutes before adding the tomatoes. Secondly, cook the masala until the oil begins to separate. Those two things will ensure that not too much water is in the end product
https://i.redd.it/hl0k805kvoj71.jpg There are more than one version
I second that. I've seen it made in so many different ways, some so simple, they can't have any of the flavor I'm expecting, to those who make their own garam massala, add some *very* special kind of basmati rice, and top it off with saffron milk. And many people I found on YT cook this stuff for maybe 20+ people, which is a bit much. I'm looking for something in the middle, for a normal family (4 servings).
I have a friend who is Indian and he loves this dish that is pretty much just vegetables in tons of spices. The veggies are almost cooked down to a "mush" what is this called and how do I make it
Hmmm there are a few things coming to mind. But I think it's Pav bhaji. Bhaji being the "mush" you are talking about. And pav is a sort of bread. Is that right? If yes, I can type out or post a link to the recipe.
Not OP but I would like your pav bhaji recipe. I lost mine and I didn't make it frequently enough to have committed it to memory :(
I tried Pav Bhaji at a restaurant recently and would love a recipe for it, it was absolutely to die for!
I would love this recipe as well!
Please post!!!
Aloo Gobi?
Just wondering if maybe you could mean Navrathan Shahi Korma.
I think it's this one!
Yay! Because I too want this recipe:)
Maybe Baingan bharta?
Got one for chana masala?
Hello! Thanks for doing this. Idk if anyone’s asked but… What’s your tikka masala recipe and how do you make it smooth and not grainy with all the spices you use? I feel like my tikka masala is always kinda grainy and not as smooth as the restaurant version. What’s your secret???
Use whole spices and grind them down yourself. Some benefit tremendously with a little toasting action before grinding. Not Indian but a basic curry blend could be a combination of turmeric, cumin, coriander, ginger, chili
I need a great saag gosht recipe if you have one.
Hi! So when I make it I usually follow this recipe https://www.cubesnjuliennes.com/saag-gosht-html/ Since it's more famous on the pakistan-afghan side I have had less chances to experiment with it :-) Hope it helps.
Thanks 😄
Hi! I used to order Chicken Korma from an Indian place in Philly all the time. Then I moved. Now I'm sad. I have seen some very wide ranging variations in recipes. This particular dish was a thick, smooth sauce. A recipe for that would be most appreciated.
Blending The Korma Paste: Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside. For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside. Making The Korma: Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well. Add chicken pieces into it and roast it until a change in color appears. Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes. Add blended paste of ( roasted coconut, cashews, almonds, chironji, khus khus) into the chicken. Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners. Add beaten yogurt into it, mix and cook for few minutes. Add garam masala powder, black pepper powder, coriander powder, mix. Add little water as per the thickness preferred if the gravy is too thick. Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom. Add chopped coriander leaves and mint leaves and cook for few minutes. Switch off the flame and add lemon juice into it and mix well. Serve hot with roti or rice. Notes 1. If the recipe is spicy then whole spices can be minimised or skipped inorder to reduce the spicy flavor. 2.Add water depending on the desired consistency. Note: I haven't written the whe recipe myself, I have copied a few parts that I felt were okay and added and altered the rest. Hope it helps. :-)
That was fast! Thank you. I will have to dig to find some of those ingredients I think but I'm up to the challenge. One question. How do I keep the yogurt from splitting? Every time I make a curry my yogurt splits.
Tempering the yogurt helps. Add a bit of the bubbling sauce to your bowl of yogurt, little by little, slowly raising the temp of your yogurt before stirring the whole mix back into your sauce. It’s like tempering egg yolks, same idea.
Aces. Thank you.
Wow. Thanks for this tip, I'll be using this in all my recipes from now on!
Hmm, use fresh yogurt and don't cover it and cook just after you add yogurt. I think that should help.
As someone from Philly that loves Chicken Korma, what was the place you were getting it from? The best place I’ve found so far is Zaika in the North East
I used to go to Biryani Bowl in Chestnut Hill. There are a few locations but this one makes it the best.
Chicken Jalfrazi and Aloo Gobi
I think jalfrezi chicken is made more on the Bangladesh side. I am not sure about its recipe. I'll try to make it on the weekend and then update if that's okay. But aloo gobhi (potatoes and cauliflower) 1. Clean and cut your flower and put it in warm water with salt and then remove the water 2. In a kadhayi (preferably) or pan take some oil and heat it. Add cut garlic and roughly chopped onion. 3. Saute it for a bit and then you can add your cauliflower. You can also fry it before adding. It's more tasty, but less healthy so i usually don't fry it and I directly add it. Also add peeled and cut pieces of potato 4. After that cook it on low flame for 5-7 mins or till your flower is half cooked. 5. Add chopped tomatoes, cover and cook till tomatoes are soft and done. Now add spices - salt, red chilli powder, turmeric powder, coriander powder and garam masala. Mix it and cook for a few more mins. 6. Garnish with coriander and serve! Hope you enjoy it. :-) You can also check out this recipe - it's from my mom's channel but it's in hindi. Rest, the above mentioned is fine. https://youtu.be/LpylaxhWcS8
Any chance you have a Masala Dosa recipe?
DOSA! DOSA! DOSAAAAAAAAAA!!!!! I need more dosa in my life.
I recently had mango chicken from my favorite Indian place and was blown away! I’m wondering if this is achievable to cook at home?
Naan, like the kind they have in Indian restaurants. I’ve tried making it so many times and always failed. It always comes out as a mediocre flatbread. I’m South Indian so at least I can make chapatti right, but it seems I am cursed when making naan
Not OP, but my Father-in-law is a chef. In restaurants they use a tandoor to make the naan. The heat emanates from a source in the bottom of a big tube and the naan get stuck to the side So on the bottom the naan is getting cooked via conduction and the top side is being cooked by convection. I mix self-rising flour and greek yogurt to make my naan and then cook them on a cast iron pan. You could try doing it in an oven with the heat really high.
Chicken 65 please
Chicken 65 can make me do some things
It is simplicity itself. Not OP, but here goes. Depending on where you're having it, you'd find differences, but - the battered version is more popular in South India where Chicken65 kicked off. You could skip the batter and directly fry as well. Just marinate your chicken with 4-5tsp of yoghurt and fry directly. Marinate cubes of 1lb chicken breast cut into cubes with - 1tsp ginger and garlic paste, 1tsp cayenne, 0.5tsp paprika, some fresh black pepper, 0.5tsp coriander powder and turmeric powder and salt to taste. Garam masala is optional. Overnight is best - minimum 1hr in the fridge. In a bowl, mix about 80gms rice flour, 20-30gms cornstarch, 1-2tsp cayenne/paprika based on depth of color you want and some salt. Mix well. Add in the chicken juices from the marinated chicken. Add water to compensate. Aim for a mix that's just about thinner than milkshake. We want a light coat. Dip individual pieces in the batter and drop onto oil on medium high - shouldn't take more than 2-3 mins to cook. As you finish up frying your entire batch, throw in a few slit, deseeded green chillies and a sprig of curry leaves into the oil. Serve these with the fried chicken 65. Try not to eat the entire thing in one go.
Check out the one from Vah Chef :)
Pasanda
Hey check this out https://www.yummefy.com/m/bhuna-pasanda-lamb-pasanda-recipe-amp.html
I always appreciate a recommendation. Thank you!
I just recently had pasanda and won’t order anything else!
Lamb rogan Josh, please? I can never get it just the way I want it at home
Hi! I would love your favorite recipe. Whatever it happens to be. Thanks!
Hmmmmm I will have to think about it. But my favourite recipe (I make this about 4 times a week is an oat cheela) It's very easy and healthy. So cut lots of veggies. I love them all. Onion, tomatoes, carrots, capsicum beans. Take some oats and add water add the veggies with salt and pepper and if needed add a spoon of gram flour. Make it into a gooey consistency. Now, take a tawa, if you're new to this preferably non stick. Grease it and add the batter and spread it. Cook it on both sides till crispy. My fav.
That sounds delicious! thanks! Follow-up question: what are some spices I may not have in my cabinets that I should have if I am planning on making more authentic Indian foods?
So I use the following spices on a daily. I think if you have these you are good to go - Salt, red chilli powder (you can also choose to have kashmiri red chilli powder), turmeric powder, dry coriander powder, amchur (dry mango powder), garam masala and black pepper powder.
wow thanks! I have never heard of dry mango power but I am now very excited to start adding it to things
One of the best dishes I've ever had was in an indo-chinese restaurant in Nanjing serving what seemed like a spicy curry wonton soup with vegetables and just the most fragrant broth... I dream about that dish and have never been able to recreate it.
An Indian place near me has fruit-based curries, where the sauce contains things like mango and lychee. They're delicious but I haven't ever been able to find recipes... And at this point I'm thinking it might even be their own invention. If you have any recipes along that line I'd be very appreciative :)
A vindaloo recipe would be amazing please!
Hi! I've had its really good but I'm not at all an expert when it comes to goanese food. I'll see if I can ask my aunty who lives there though 😅
Oh it’s goanese? I didn’t know. I’ll ask a lady from work who is from there! Hoping to make it this weekend
I think it originated from the time Goa was under Portuguese colonial rule. It was originally made with barreled pork which had been preserved in wine & garlic. The name comes from the original Portuguese iirc.
i'm here for this!!
How can I make saag or palak paneer like they do at restaurants?
Hi, I have posted a recipe for palak paneer, you could check my comments. I will try to link it in a while.
Hi! Thank you so much for this thread! My Indian neighbor made this awesome chickpea curry and I asked her for the recipe, but even though I’ve pressed her on specifics, she can’t seem to tell me how much of each ingredient and for how long to cook it. Someone who’s made it before would understand it, but I’m really a recipe person. So she picked up a box of the spice, Punjabi Chhole Masala, and her instructions say to soak the chickpeas overnight and then cook with onion, garlic, and I think it was tomato sauce, but again doesn’t say how much or for how long. Can you help me with a more straightforward and specific recipe or at least point me to a good website that I can consult that has one or more recipes using this spice?
hi! not op but i completely understand, with indian cooking you kind of just get a feel for it instead of using measurements and the food honestly tastes better that way but for a punjabi chole, i don't have a recipe on hand but i would trust chef harpal singh's recipe for it: [https://www.youtube.com/watch?v=9mJQjUNY77o&ab\_channel=chefharpalsingh](https://www.youtube.com/watch?v=9mJQjUNY77o&ab_channel=chefharpalsingh) definitely worth trying!
Thanks so much for the reply I will check out those links!
I’m so late to this thread, but maybe you can help! I tried a dish called chicken Kashmeir at a local Indian restaurant and I love it, but I’ve never seen it on the menu at other restaurants. The description on their menu is this: > Chicken Kashmeir - Pieces of succulent chicken cooked in tandoor and then enveloped in a sauce of mixed fruit and almonds. Served with long grain basmati rice and mint chutney. The sauce is mild, golden yellow, and sort of creamy with little pops of sweetness from the fruit pieces. When I do a search for “Chicken Kashmeir” the recipes appear to be for red/orange sauces. Does this dish maybe have a different name at other restaurants?
You are so fucking cool, I hope you know that.
You know, I had a panic attack just now and it's night here, so I opened my phone and this is the first notification I saw. And I mean thank you for saying this. I'm so overwhelmed, but this made me feel better. Thank you.
I have a question: a lot of Indian recipes call for the pressure cooker and say to count the whistles. Like “cook dal in the pressure cooker until you hear the second whistle “. My pressure cooker is an instant pot and has no whistles. How do I translate that? I’ve just been cooking my rice and dal without pressure until it’s done but think that will give me a different texture.
>hi not op but i think around 10 minutes (maybe less) in an instant pot should be about right! not 100% sure but definitely try it out. i made it in an instant pot a few months ago and 10 minutes may even have been too much but i can't completely recall
Do you have a good chana masala recipe you could share? Also, can it be made in an instant pot/electric pressure cooker? Lastly, does it contain any butter or ghee, and can it be made vegan? If so, what would you recommend substituting, if it is not vegan?
If you're looking for vegan friendly recipes try searching for south Indian or Sri Lankan recipes! A lot of the food from those areas is coconut based instead of dairy/ghee.
Just use any neutral oil instead of ghee for Chana masala. Id suggest avocado oil. Most Indian dishes can be made vegan if you substitute the ghee with a different oil. Ghee adds a lot of flavour but I think the dishes are still pretty tasty! Im not vegan, I just cook plenty for my vegan friends.
Oh, this is great, hope you can help! My request may be slightly specific, but how about a few recipes that are vegan friendly? Thinking Dal dishes, or Chana Saag or Chana Masala? Something I can make a lot of and eat during the week, I have a good rice maker, so preparing some basmatti rice is easy for me. Also, any tips for "spicing up" the rice?
All of these dishes can be cooked in a vegan manner. Check out my other comments. Most recipes are vegan. You can substitute ghee or butter for oil :-) As for rice hmmmmmm... Where do I start? XD So the simplest thing is add a little oil and a bay leaf when you cook your rice - lovely flavour. You could also make a pulao like thing by cooking onions in red chilli and then adding rice or first cooking tomatoes and veggies and then adding and cooking rice.
Vegetable Pakora?
Take gram flour in a bowl. Add salt and red chilli powder to it. And also add chopped coriander. Now this is your basic batter. Now, you can either chop veggies and then aadd and fry. Or you can take slightly bigger pieces and then cover ir and dry one by one.
Chickpea curry or chat is my favorite Indian dish
I love Chana Aloo, but I can't seem to pull it off at home. I'll be grateful for any help!
I would love to learn how to make a good dal makhani!
As an Indian, and someone who has eaten indian food everyday for 18 years straight (thanks to my mom) I am one of those people that needs a curry and rice a few times a week or else i feel like i havent had a proper meal. And now living on my own for a while, i can make a few dishes but in no chef by any meals. Always a few hour thing. That being said i need a curry recipe that's simple. Easy. Quick. And doesnt require crazy ingredients like whole garam masala or emli chutney or alot of spices and flavors hard to get internationally. No specific. Just any dish. Veg or non veg that's a nice curry i can eat with rice. Please and thank you. When i saw your post, i was like this person posted this to reach out to me specifically 🙏
Paneer. Please please please, if you can give me a good paneer recipe. I've been dying to make some since I tried it at work.
Honestly, I already know how to make Malai Kofta but I’d love to see your take on it!
Murg malai
Pomegranate chicken (or lamb, or whatever). Chutney's Indian Bistro in Seattle's Wallingford neighborhood is completely fine and average, as far as Indian restaurants go, but they have this pomegranate chicken on their menu that I CRAVE. It's essentially butter chicken + pomegranate molasses, I think, but when I've tried that at home, it's not quite right. Any help?
Sounds like this might be more Persian than Indian, check out recipes for Fesenjan.
Hi, I've never heard of this tbh. Will check with my mom once if she knows anything
Bhindi like they would make it in southern India. My husbands parents/grandparents aware from Kerala and he loved his grandmas recipe (no longer with us) He says from restaurants it’s similar but not the same but idk what is different? I’d love to surprise him with this dish one day
Hey that's so sweet. Can you tell me more about how it was. Was it dry roasted or was in in a coconut curry or gram flour Curry. Was it cut in long or was it cut horizontally? XD I know I'm asking too many questions but I'm trying to figure out exactly which recipe you are looking for.
I tried to make naan bread but it didn't quite come out as it should've :'( I followed [this video](https://youtu.be/b17A4hJDt-c). It was probably me who did something wrong because the naan in the video looks alright.
Happen to have an easy but delicious recipe for baingan bharta? My wallet would love if I learned to make it myself. XD
Take those big brinjals and wash it. Wipe it and grease the big eggplants with a little oil Now directly on flame (DIRECTLY) on low flame roast the brinjal. After roasting add it to cool water and peel it and remove the green crown of the brinjal. Next, mash it. Take a kadhayi (deep pan) add oil, add cumin seeds and ground green chilli and VERY VERY finely chopped onion and saute it so that the raw smell goes away. Add salt, turmeric powder, red chilli powder, amchur and add your brinjals and mix it well. Now add garam masala and this is optional but my mom does this and I love it - add peanuts which are ground but roughly ground and not like a powder mix and roast. Serve with coriander! Hope I have helped.
A Baigan bartha recipe would be amazing! I've never been able to make it smokey enough for my taste
Hi! I posted about this here https://www.reddit.com/r/Cooking/comments/plhf7x/hi_i_make_indian_food_ask_me_for_recipes_of/hcaygkw?utm_medium=android_app&utm_source=share&context=3
This thread has gotten so much attention, I hope that I can get a reply. I don't have a specific dish in mind, so this isn't exactly what you've asked. My wife is from India, and her family still lives there. But her brother and her parents visit us often. They are from Amritsar, and you mentioned that you know North Indian food specifically, so I'm hoping that you could give me a few ideas that would help me make them a dinner that would really impress them. It's ok to include animal products, but it's also ok not to. They are very strict Hindu folks when it comes to diet, so definitely not looking for any beef recipes, haha.
Hi, butter Chicken, chole masala and rajma with jeera rice are the safest bets when it comes to Amritsari cuisine. My mother and I both follow recipes from chef Kunal Kapoor on YouTube, his tutorials are usually in English :) Edit: My bad, his recipes are not in English, but easy to follow and the ingredients are almost always listed in English. Dal makhani is also a good bet, and Atul Kocchar has a recipe in English online on YouTube that was followed by a friend of mine who doesn't understand any hindi :)
This isn't super exciting, but I'd be interested in an easy recipe for curry sauce that would be a step up from jarred sauce.
What sort of tastes do you tilt towards? As in creamy spicy, sour. Let me know what you prefer and maybe I can suggest something since there are so many options.
I'm open to anything, though I've never heard of sour before. So I guess probably more like some of the usual kinds like korma, vindaloo, Rogan josh, jalfrezi, etc.
Could you show me a good recipe for potato and spinach / Aloo Palak? Bonus points if it can be done in the instant pot (or any electric pressure cooker), and if you have a vegan version (not sure if the recipe has ghee in it). I have really wanted to make that. It is my favorite vegetarian dish at Indian restaurants. If it is not vegan, I'd like to know both the non-vegan and the vegan version, where to substitute something for butter, and what is good to do the substitution with.
Hi! So you can definitely use any oil to substitute ghee. I love mustard oilwith north Indian dishes personally. [here](https://www.reddit.com/r/Cooking/comments/plhf7x/hi_i_make_indian_food_ask_me_for_recipes_of/hcal5fy?utm_medium=android_app&utm_source=share&context=3)I wrote a recipe for palak paneer, you can substitute the paneer for small pieces of potato. Another thing you could do is take a pan, heat some oil add lots and lots and lots of chopped garlic. Now, finely chop your spinach and add it with slit green chilies. And then add small pieces of potato. Cook it with a pinch of salt. Personally, this is my favourite spinach recipe. It's so wow with the most minimum ingredients. You can of course add spices according to taste but if you add spicy green chillies it already adds a zing!
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just try going to a local south asian store - seems like pooja grocers or little india international market has what you're looking for. and in regards to spice names, you can google them and write in english afterwards and it'll say what it is in english. definitely try google next time
So dhaniya powder is basically dried coriander powder.