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Indian

Adzuki-Beet Pâté

The sweet, deep flavors of caramelized onions and cooked beets pair beautifully with adzuki beans. Try this pâté as a spread for crackers, a dip for crudités, or a topping for whole grains.

Tandoori Broccoli Jacket Potatoes

Tandoori Broccoli Stuffed Potatoes

Broccoli is such a beloved baked potato topping that we wanted to include it somewhere—only without the usual Cheddar cheese. Here, it gets spiced up with a prepared tandoori marinade you can find in any well-stocked supermarket.

Samosa Stuffed Peppers

Samosa Stuffed Peppers

The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.

Yellow Split Pea Dal

Yellow Split Pea Dal

You can easily master this classic Indian dish in a rice cooker. If your cooker comes with a steamer basket, try steaming fresh cauliflower or broccoli to accompany the dal.

Garam Masala

Garam Masala

Once you’ve gotten the hang of roasting whole spices, it’s a snap to make your own version of this beloved Indian blend.

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