Indian

Meera Sodha’s "Chicken" (Soy Curls) Curry

Meera Sodha’s "Chicken" (Soy Curls) Curry
Source of Recipe
New York Times Cooking, Recipe from Meera Sodha Adapted by Sam Sifton
Serves/Makes/Yields
4

Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London.

Coconut Saag

Coconut Saag
Source of Recipe
New York Times Cooking, By Priya Krishna
Serves/Makes/Yields
4 servings

Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu.

Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
Source of Recipe
New York Times Cooking, By Zainab Shah
Serves/Makes/Yields
2 to 4 servings

Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.

 

Tamarind Chickpeas With Greens

Tamarind Chickpeas With Greens
Source of Recipe
Boston Globe, By Christopher Kimball Globe Correspondent, June 2, 2021
Serves/Makes/Yields
4

Khatta chana, stewed chickpeas in a tart tamarind sauce, is a popular street food in the Punjab region of northern India. We learned to make it from Meeru Dhalwala, co-owner of Vij’s restaurant in Vancouver, British Columbia. Dhalwala adds heft to the chickpea curry by spooning it over sautéed brown sugar greens, a nontraditional side dish. Our version combines chickpeas and collard greens in a delicious one-pot braise that dials down the sweetness and uses canned chickpeas for convenience. If you prefer kale, it’s a fine substitute for the collards.

Chana Masala

Chana Masala
Source of Recipe
Cook's Illustrated: Recipe developed for the September / October 2020 issue
Serves/Makes/Yields
4 to 6

Chana masala is arguably one of North India's most popular vegetarian dishes, and it can be quick and easy to prepare. We started by using the food processor to grind the aromatic paste that formed the base of our dish. We opted for canned chickpeas because their flavor and texture were nearly indistinguishable from those of chickpeas that are cooked from dried, and we didn't drain them because the canning liquid added body and savory depth to the dish. The canned chickpeas still retained a bit of snap, so we simmered them in the sauce until they turned soft.

Whole Roasted Tandoori Cauliflower with Mint Chutney

Whole Roasted Tandoori Cauliflower with Mint Chutney
Source of Recipe
My New Roots, September 12, 2012
Serves/Makes/Yields
4 to 6

I first ate a whole tandoori cauliflower many years ago at an Indian restaurant back in Toronto. I clearly remember the server setting the giant platter down on our table, a big, auburn vegetable head in the center surrounded by pickled onions, herbs and chutneys. There was almost something majestic about how it was presented, and it made us all feel like royalty.

Sweet Potato, Eggplant, and Spinach Madras Curry

Sweet Potato, Eggplant, and Spinach Madras Curry
Source of Recipe
Nick Kindelsperger on seriouseats.com

I was psyched about this recipe from the get-go. I have a growing affection for vegetarian Indian cuisine, and thought the pairing of sweet potato and eggplant couldn't possibly go wrong. This recipe also included a heartwarming little story of a guest bringing this meal over with a few roses for the author, Aum Shanti. I was so locked in that I didn't bother to read the specifics—and when the finished dish emerged, it was a perfectly dry mix of sautéed vegetables. It wasn't repulsive, but nothing was really there to bring it all together.

Seared Halibut with Coriander & Carrots

Seared Halibut with Coriander & Carrots
Source of Recipe
Epicurious | May 2012 by Sarah Copeland The Newlywed Cookbook
Serves/Makes/Yields
Serves 2

Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two.

Indian Tofu With Spinach

Recipe Photo: Indian Tofu With Spinach
Source of Recipe
New York Times, By MARTHA ROSE SHULMAN Published: April 9, 2012
Serves/Makes/Yields
4 main-dish servings or 6 side-dish servings

My curry guru, Raghavan Iyer, author of “660 Curries,” describes paneer, the firm Indian cheese, as “fresh, firm and chewy” and “not unlike a block of extra-firm tofu,” and says you can substitute tofu for it in a pinch. I’ve taken him at his word and used tofu instead of cheese in this classic Indian dish.