Cashew fudge diamonds
Kaju katli is one of the best-loved Indian sweets: finely ground cashews bound with a sugar and milk syrup, rolled thin, scattered with nuts and cut into diamonds. It's smooth, dense and delicately sweet with saffron and cardamom. Makes about 40 diamonds; perfect for Diwali boxes and gifts.
A new country every day, from every cuisine on the site.
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
A festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
A Punjabi home favourite: red kidney beans pressure cooked until creamy, then simmered in a deep red masala of ground onion, garlic and ginger, tomatoes and yogurt, and partly mashed so the gravy turns thick and velvety. Serve hot with chapaties or boiled rice.
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
Home-made paneer mashed with peas, carrot and potato, rolled into small koftas and fried, then dropped into a mildly spiced, creamy gravy of onion, tomato, cashew and mawa. Add the koftas only just before serving so they stay soft but whole. Serve hot with naan or paratha.
Soya granules soaked until soft and cooked like a kheema with lots of browned onion, ginger, garlic, tomato, fresh fenugreek and coriander, spiced with cinnamon and clove. It's hearty and high in protein, with a texture just like mince. Serve hot with naan or bread.
Diced potatoes, carrots, beans and peas cooked until tender in a pale, creamy gravy of yogurt, ground cashews and fresh coconut, finished with cream and chopped cashews. It's mild, rich and comforting. Serve hot with naan. You can also make it with boiled, peeled baby potatoes instead of the mixed vegetables, or with corn kernels, peas, fenugreek and a squeeze of lemon juice.
Paneer two ways, fried cubes and coarsely grated, with green peas in a silky gravy of onion, tomato, yogurt and cream, flavoured with whole spices, poppy seeds and cashews and then blended smooth. It's rich and mildly spiced. Serve hot with naan.
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
Crisp-fried brinjal and potato slices layered with a rich gravy of tomatoes, fresh fenugreek (methi) and ground peanuts, tempered with mustard, cumin and asafoetida, and baked. Serve hot with naan or paratha.
A one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
A golden bake of blended and whole sweetcorn with potato, carrot, beans, cauliflower and spinach, tempered with curry leaves, sesame and green chilli and finished with fried cashews and raisins. A favourite for parties; serve hot.
Big squares of capsicum and quartered button mushrooms, seared quickly so they keep their bite, then folded into a smooth gravy thickened with a little bengal gram dal, tomato and milk. Butter and split coriander seeds give the base a nutty, gently spiced flavour, finished with lemon. Serve hot with naan.
Par-boiled potato halves filled with a buttery mix of sweetcorn, fresh coconut, onion, chilli and cream, topped with sesame seeds and coriander and baked. Serve hot with chilli sauce as a starter or side.
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
Small capsicums and firm, unripe tomatoes hollowed out and filled with a spiced mix of potato, peas, carrot, beans and paneer seasoned with roasted cumin, chaat masala and amchur, then topped with cheddar and cooked gently until tender. A lovely dish for a dinner party. Serve hot with naan or chapaties.
Showing 18 of 7,762 recipes
Show more recipesPage 816 of 863
Indian
Spanish
Italian
American
Chinese
Mexican
Brazilian
Japanese
Paraguayan
