Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

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Notes about this book

  • nomadchowwoman on January 07, 2010

    I not only learned to cook Indian food from Jaffrey's cookbooks, this one is still my favorite, the one I used over and over: for the rogan josh, Lake Palace eggplant, whole green lentils with onion, and garlic, the easy raitas.

Notes about Recipes in this book

  • Lamb with spinach (Dilli ka saag gosht)

    • mirage on June 26, 2010

      was Quite Good with beef. Served w/yogurt, p. 210

  • Turkey kebabs (Turkey ke kabab)

    • mirage on October 09, 2010

      Serve w/homemade pita and coriander chutney.

    • shoffmann on August 21, 2017

      These were excellent. I don't think that I could walk away while cooking the kebabs as directed because they got quite dark and I needed to manage the heat to avoid burning. I served with homemade naan, the tomato and onion relish from this book, and some cucumber yogurt sauce.

  • The Lake Palace Hotel's eggplant cooked in the pickling style (Baigan achari)

    • mirage on June 26, 2010

      Very Good! Good potluck contribution, too.

    • wcassity on March 01, 2018

      Tasty right after cooking and cold the next day.

    • shoffmann on August 28, 2017

      Excellent, though a bit oily even after draining the eggplant.

  • Vegetable pullao (Sabzi pullao)

    • Laura on May 02, 2010

      3/21/10: Even with all the spices, this was just ok -- the flavors just did not pop. Very disappointing.

  • Small yellow split peas (Chana dal)

    • PennyG on February 02, 2019

      This was a nice Indian dal - nothing extraordinary. I had all the ingredients on hand and wanted to make something to serve with my lamb keema I had made ahead for my weekday lunches.

  • Cauliflower with onions and tomato (Phool gobi ki bhaji)

    • smtucker on September 17, 2019

      This is the third time I have made this recipe and the best to date. Used farmer's market cauliflower, garlic, onions and serranos. Tomato from our garden. Great flavors. Still needed to use a bit more water to get a paste in the blender, and a bit more water to get the cauliflower fork-tender [barely.] This was totally delicious. Omitted cayenne pepper which I don't care for. Take your time to get the browning.

  • Cauliflower with cumin and asafetida (Heeng zeere ki gobi)

    • wcassity on December 21, 2021

      Solid, basic.

  • "Royal" lamb or beef with a creamy almond sauce (Shahi korma)

    • wcassity on December 21, 2021

      Delicious. Giving it 4 stars vs 5 because it is creamy and rich but lacks acid, so it becomes a bit one-note as you are eating it.

    • digifish_books on July 12, 2015

      I used beef but I suspect lamb would be even better, given how subtle and creamy the almond sauce turned out.

  • Chicken with tomatoes and garam masala (Timatar murghi)

    • SACarlson on October 15, 2013

      Very mild spicing. Could have used more heat for my taste, but the recipe is described as being good for children.

  • Kashmiri meatballs (Kashmiri koftas)

    • digifish_books on July 12, 2015

      I used minced (ground) beef instead of lamb and served with plain basmati rice and red split lentils with cumin seeds (p. 165).

  • Red lamb or beef stew (Rogan josh)

    • digifish_books on July 12, 2015

      A lovely version of Rogan josh with nice complexity of flavours and a medium heat/spice level. I cook the curry in a pressure cooker (30-35 minutes) and add yoghurt at the end.

  • Rice and peas (Tahiri)

    • digifish_books on July 12, 2015

      Rice is mildly flavoured by the addition of toasted cumin seeds. A great accompaniment to Rogan josh or other curry.

  • Aromatic yellow rice (Peelay chaaval)

    • digifish_books on July 12, 2015

      The rice is cooked using the 'absorption method' and seasoned with turmeric, cinnamon, whole cloves, bay leaves and salt. A small amount of unsalted butter is mixed through the rice once it is cooked. A subtle and delicious accompaniment to the Rogan Josh recipe (page 70).

  • Gujerati carrot salad (Gajar ka salad)

    • Zosia on November 18, 2013

      Simple and bright tasting....a great side for spicy food.

    • clcorbi on December 04, 2016

      Made for our dinner party for two vegan friends. We really enjoyed this--simple and tasty, and it was a nice side to the spicier main dish. Plus, we used black mustard seeds which made this really visually striking. Almost no leftovers of this one.

  • Whole green lentils with spinach and ginger

    • Zosia on November 18, 2013

      Nice flavour from the ginger and chilies but was otherwise quite bland....needed onions or garlic (or both?). I added most of the fresh spinach at the end of cooking and used only 1 tbsp oil.

  • Layered bread (Paratha)

    • Zosia on November 18, 2013

      Good directions led to success with my first attempt at making these. They were a little oily tasting - ghee might have been the better choice - but texture was very good. I used whole wheat atta flour.

  • Spicy baked chicken (Masaledar murghi)

    • Zosia on September 21, 2014

      Delicious! I used boneless chicken breasts that marinated in the paste for 6 hours. Cooked on the grill, the meat was juicy and flavourful. Will definitely make this again, but roasted next time so that I can try the sauce.

    • clcorbi on December 28, 2018

      Really nice, flavorful marinade. I threw on a head of chopped cauliflower to the roasting sheet and skipped the sauce steps. Delicious and fast.

  • Carrots, peas, and potatoes flavored with cumin (Gajar,matar, aur ki bhaji)

    • Zosia on September 21, 2014

      Tasty side dish that's very quick to make particularly if you have some cooked potatoes on hand. I used only 1 onion and canola oil.

  • Haddock baked in a yogurt sauce (Dahi wali macchi)

    • Zosia on February 21, 2014

      Lovely fragrant and tangy sauce that complemented the fish nicely without overwhelming it. I cooked the onions first, and used only 1 tbsp of oil and omitted the butter at the end to keep it on the lighter side.

  • "Dry" okra (Sookhi bhindi)

    • IndyGirl on November 15, 2018

      Just use spray oil. Also use chaat masala instead of amchoor.

  • Spicy cucumber wedges (Kheere ke tukray)

    • IndyGirl on March 11, 2019

      Just ok. Tamarind soaked cucumbers are tastier

  • Fresh coriander chutney (Hare dhaniye ki chtney)

    • IndyGirl on March 11, 2019

      Tasty with her turkey kebobs. Used 1 bunch of cilantro with soft stems. Next time, use 2-3 bunches of cilantro for enough chutney.

  • Green beans with ginger and green coriander (Hare masale ki sem)

    • Nichill on November 08, 2019

      Very tasty and quite quick. Kids liked it too.

  • Chicken with roasted coriander in a coconut curry sauce (Dakshini murgh)

    • shoffmann on May 17, 2018

      Good, but not exactly wow worthy. The recipe made a good amount of sauce so I was glad I had made plenty of rice to go with it.

  • Hard-boiled eggs in a spicy cream sauce (Malaidar unday)

    • shoffmann on September 11, 2017

      Once the eggs are boiled, this makes for a quick, delicious meal. I would have liked a bit more heat, but the green chiles I have right now are pretty bland. I served with the spiced basmati rice as suggested.

  • Delhi-style lamb cooked with potatoes (Aloo gosht)

    • shoffmann on November 01, 2020

      Relatively short ingredient list. More than an hour of simmer time, but otherwise relatively quick to throw together. We enjoyed.

  • Tomato, onion, and green coriander relish (Cachumber)

    • shoffmann on August 21, 2017

      This was good. I left out the cayenne pepper because I was serving with spicy foods.

  • Potatoes with sesame seeds (Til ke aloo)

    • shoffmann on June 21, 2017

      We really enjoyed this. I used less salt than the recipe called for (and definitely didn't miss it). My husband enjoyed this side dish far better than the rest of our dinner.

  • Sour chick peas (Khatte chhole)

    • clcorbi on December 04, 2016

      Made for our dinner party for two vegan friends. These ended up being absolutely delicious, but I did make some alterations. I added a heaping tablespoon of tomato paste to the sautéed onions and let it darken before stirring in the tomato (I used one can diced tomatoes, rather than fresh). I used about half as much cumin as called for, and a bit less coriander. I also did not add the whole "sour" lemon juice/chile/raw onion mixture; I probably added half of it, to taste. I know the point of this dish is to have that characteristic puckery flavor (which Jaffrey describes beautifully), but I think we would have enjoyed it less if I had added the full amount of lemon juice. All in all, this was a fantastic dish, and worked perfectly for the dinner party because I cooked it ahead of time, and then simply reheated and added in the raw "sour" ingredients to taste at the last moment. I also want to note that freshly cooked chickpeas really made a difference here.

  • Onion relish (Pyaz ka laccha)

    • clcorbi on December 04, 2016

      Made for our dinner party for two vegan friends. This was pretty tasty but we have a lot leftover--I don't think people quite knew what to do with it. I have to say that I thought I would prefer this onion relish to the onion pickle from Made in India--since this one has the addition of paprika and cayenne--but I much prefer the other. The Made in India pickle is just red onions dressed with lime juice and salt, then marinated, and it is much tastier and prettier.

  • Tandoori-style chicken (Tandoori murghi)

    • clcorbi on February 06, 2017

      I made this to use in the Butter Chicken recipe, but did sneak a bite of the finished chicken before adding it to the butter sauce, and can confirm that this chicken is delicious on its own too! I think I still prefer the oven-baked chicken tikka skewers from Made in India, though, simply because the marinade is less fussy to throw together.

    • heatherlee on June 06, 2021

      I cooked the chicken on the grill rather than oven-baking. The marinade called for garam masala, so I followed the separate recipe for that and was very happy with the flavor of the chicken.

  • Chicken in a butter sauce (Makkhani murghi)

    • clcorbi on February 06, 2017

      This was luscious, exactly like you'd hope a dish with a full stick of butter and ten ounces of cream would be. The only changes I made were to substitute ground ginger for fresh, and omit the chopped cilantro. This dish is a little involved since you have to marinate and pre-cook the Tandori chicken, but once that's done, the sauce is really just a matter of melting butter and warming up a few ingredients together. Naan is a must here to sop up all the gorgeous, fattening sauce.

  • Goan-style chicken with roasted coconut (Shakoothi)

    • hilarie on June 11, 2020

      This was a hit with the whole family. I dialed the heat way back for the kids. Great flavor. The coconut cooks down a lot, and also I very rarely have fresh coconut, so I might try a coconut milk version sometime.

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  • ISBN 10 0764156497
  • ISBN 13 9780764156496
  • Linked ISBNs
  • Published Sep 15 2003
  • Format Hardcover
  • Page Count 240
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Barron's

Publishers Text

Chef magazine called this book's author "the best-known ambassador of Indian food in the United States"...and the Boston Herald referred to her as "the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare." The New York Times described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos.


With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.



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