Mushroom-Peas Curry, known as Mushroom-Matar Sabzi, is a beloved dish in North India. This delightful recipe combines mushrooms and green peas in a rich, spiced gravy, making it an excellent ...

In a large pot on medium heat, saute the onion, garlic, and ginger for 4-5 minutes. Add in all the spices and mix to incorporate; about 3 minutes. Once fragrant, add in the tomatoes, water, and ...

View the print-ready version of this recipe. Yes! You read right. We really are adding yogurt to hot curry! The yogurt makes your curry velvety-smooth, and just a tad tangy. I recommend that you use ...

The simplest approach for leftover cooked potatoes, using store-cupboard ingredients and peas from the freezer to transform them into a flavoursome supper. Fry a sliced red onion, two sliced garlic ...

While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, it’s also easy enough for a weeknight. She transforms cauliflower from a humble vegetable to ...

Sweat onions, cinnamon sticks, cardamom pods and bay leaves in oil over medium heat, about 10 to 15 minutes. Add tomatoes and cook 10 minutes more, then add garlic, ginger and chili peppers. Stir ...

When my husband David was little, “Shabbat Can Be,” a 1979 children’s book, was a regular accompaniment of his family’s Friday night dinners. I had learned early on in our romance that David’s family ...