Introduction Vegetable kurma is a creamy, mildly spiced South Indian curry — mixed vegetables simmered in a coconut and cashew-based gravy with curry leaves and gentle spices. Unlike North Indian curries, it gets its richness from coconut rather than cream. Wonderful with idli, dosa, appam or plain rice. Recipe facts Preparation time: 15 minutes. Cooking … Read more
Introduction Palak paneer is a classic North Indian curry — soft cubes of paneer simmered in a vibrant, creamy spinach gravy. Blanching the spinach keeps its bright green colour and fresh taste. Rich in iron and protein, this is as nourishing as it is delicious. Serve with naan, roti or jeera rice. Recipe facts Preparation … Read more
Introduction Baingan bharta is a smoky, rustic North Indian dish made from fire-roasted brinjal (aubergine) mashed and cooked with onions, tomatoes and spices. Roasting the brinjal directly over a flame gives it an unbeatable smoky flavour. Serve it with hot tandoori roti or paratha and a dollop of ghee. Recipe facts Preparation time: 10 minutes. … Read more
Introduction Bhindi masala is a simple, delicious dry curry made with fresh okra (ladyfinger) tossed in a tangy onion-tomato masala. The secret to non-slimy bhindi is cooking it on high heat without covering the pan. Ready in 30 minutes, it pairs beautifully with dal, roti or paratha. Recipe facts Preparation time: 10 minutes. Cooking time: … Read more
Introduction Aloo gobi masala is one of the most loved vegetarian curries in North India — tender potatoes and cauliflower florets cooked in a spiced tomato and onion masala. It is a dry-style curry, perfect with hot rotis, parathas or jeera rice. This home-style recipe uses everyday spices and comes together in about 35 minutes. … Read more