Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.
This nourishing dish resembles risotto in texture. If you don't have ghee, you can substitute regular butter.
This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.
Fresh baby artichokes still need to be trimmed of tough outer leaves, but there’s no need to scrape out the choke inside because it will tenderize while cooking. Serve over basmati rice.
For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking.
It took us several tries to get this soup just right, but when we hit on the idea of using a sweet potato to keep it from tasting watery, the results were creamy and luscious. Tear-shaped kuri squash have a rich, reddish-orange color and nutty flavor—perfect for spicy dishes.
Inspired by one of India’s most popular street foods, these open-faced sandwiches make an energizing snack. Use bread that’s loaded with nuts and whole grains, such as Best Winter Wheat from Oroweat. The chutney tastes even better the next day once all the flavors have melded, and will keep up to 3 days.
Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice.
Made with garbanzo bean flour, crispy vegetable pakoras are popular appetizers on Indian-takeout menus