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660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More by Raghavan Iyer

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Notes about this book

  • Lindacakes on December 28, 2014

    The rice and legume recipes are supposed to be particularly good. Chowhound post with a list of recommended recipes: http://chowhound.chow.com/topics/773608#6402036 Beloved book of Lynne Rosetto Kasper's.

  • amraub on April 15, 2012

    This is one of my favourite cookbooks. While I've had a couple of misses, the good vastly outweighs the bad. There are many quick meals hidden in here, especially once you have spice blends made.

  • Gio on June 27, 2011


  • Breadcrumbs on March 22, 2011

    Note: Link to Chowhound post w a list of recommended recipes: http://chowhound.chow.com/topics/773608#6402036

  • Laura on February 26, 2011

    I've really come to appreciate this book. While I haven't made very many of the recipes, those I have made have been very good -- such as the Spinach Soup with Red Lentils that I made for lunch today. I especially like the spice blends -- I've made 3 and each was heavenly. I also really appreciate the appendices such as the 'Shopping Cheat Sheet' which tells you the Hindi name of a wide variety of ingredients in case you need to visit an ethnic grocer to obtain it. Also, love the glossary of ingredients -- so detailed and informative.

  • IvyManning on September 03, 2010

    Good book, but the recipes are long with lots of sub recipes. It's authentic, to be sure, but not always the best book to grab on Tuesday night.

  • sarahcooks on September 02, 2010

    You can tell the author teaches cooking because the recipes are written with very clear and helpful directions. Love it!

  • ebethquinn on August 02, 2010

    Recipes never fail. The way Indians eat at home.

  • andyharris on January 15, 2010

    My go-to Indian food resource

Notes about Recipes in this book

  • Ginger paste (Adrak ka lep)

    • JKDLady on November 22, 2015

      I used this for Vibrant Chicken with a spicy tomato sauce, which is a truly outstanding dish. Definitely make this paste ahead of time and freeze in 1/4 cup batches.

  • Garlic paste (Lasoon ka lep)

    • JKDLady on November 22, 2015

      I used this for Vibrant Chicken with a spicy tomato sauce, which is a truly outstanding dish. Definitely make this paste ahead of time and freeze in 2 T batches.

  • Fried onion paste (Pyaaz ka lep)

    • JKDLady on November 22, 2015

      Definitely make this ahead of time and freeze in 1/2 cup servings.

    • biondanonima on October 11, 2012

      I caramelize onions all the time but never thought to whiz them into a paste. I'll never be without this in my freezer again - it will make such a great addition to so many dishes.

    • Barb_N on November 22, 2015

      No longer available online.

  • Red chile and vinegar paste (Balchao masala)

    • tmitra on January 10, 2018

      Also Sweet-Tart Pork with Chiles p. 226 (which is very good!)

  • Whole milk solids (Khoya)

    • JKDLady on December 02, 2015

      This was really fun! I have never made this before. A new technique for me. I doubled the recipe and froze the other half. It took about 40 minutes to cook down to 90%. I used this recipe in Creamy chicken with kashmiri chiles and fennel.

  • Punjabi-style warming spice blend (Punjabi garam masala)

    • Laura on January 23, 2010

      Pg. 25. Very easy to make and creates a very flavorful and fresh spice mixture.

  • Sesame-flavored blend with peanuts and coconut (Maharashtrian garam masala)

    • smtucker on October 03, 2012

      used in Chicken Thighs with a Peanut Sauce (Sengdana Murghi), pg. 159

    • TrishaCP on December 13, 2014

      Also used in: Cumin-scented pigeon peas with mango p. 427.

  • Coriander-scented untoasted blend (Bin bhuna hua garam masala)

    • Allegra on October 19, 2012

      More recipes requiring this masala: Pan Fried Cheese with Green Peas p.294

    • westminstr on January 18, 2013

      This masala was very easy to put together but I would use fewer cloves next time.

  • Roasted spice blend with black pepper (Rasam powder)

    • Tatiana131 on September 10, 2014

      Not a very spicy blend when added to dishes. Mellow and fragrant. The split green peas and yellow lentil curry on p. 192 calls for it.

  • Cooling spice blend with black salt (Chaat masala)

    • TrishaCP on May 17, 2016

      This is my first time using black salt, and it is indeed sulfurous. Interesting that the aroma doesn't seem to stick to the food. Used this blend for the chaat salad from Made in India and it worked well.

  • Spinach fritters in a yogurt-chile sauce (Palak pakodi kadhi)

    • imaluckyducky on March 12, 2017

      I used this as a base recipe, subbing in frozen collard greens for the spinach. Excellent finger food as-written.

  • Marinated chicken with a daikon radish sauce (Haree murghi kebab)

    • Delys77 on February 11, 2014

      The daikon gives the sauce a very interesting flavour that is slightly bitter, but not in an unwelcome way. Overall the cilantro, chillies, tomato, and radish compliment each other nicely, the cream smoothes it all out. I did find that the saucing of the broiled chicken to make for slightly unattractive presentation, but overall this was pretty good.

  • Grilled chicken with a cashew-tomato sauce (Kaaju murghi kebab)

    • amraub on October 03, 2012

      Quick (although it does need to marinade) and easy. The sauce is outstanding.

  • Ground lamb with scallions in a saffron-rose sauce (Gulab seekh kebab)

    • amraub on October 02, 2012

      This curry has an interesting mix of flavours with the saffron and rose. I wish the sauce was a little bit thicker though. The meat also seemed a bit dry for us.

  • Herb-stuffed shrimp (Bharlele kolumbi)

    • amraub on October 31, 2012

      This one just didn't wow us. It had a nice amount of heat and was a nice dish overall, but it's not one of my favourites from the book. I used jumbo blue tiger shrimp and trouble keeping the stuffing in the shrimp during the searing. I prefer the basil pesto shrimp dish to this one as I think the sauce worked better in that dish and the shrimp were less work.

  • Cheese-stuffed mushroom caps with a creamy onion sauce (Barwaan dhingri)

    • snokite on April 19, 2017

      I made this a main dish by cooking halved mushrooms and cubed paneer in the sauce.

    • snokite on April 19, 2017

      Pairs well with Basmati rice with garbanzo beans (Chana pulao) from The Turmeric Trail by Raghavan Iyer.

  • Almond chicken with a yogurt-mint sauce (Dahi pudhina murghi)

    • biondanonima on October 04, 2012

      Delicious but would add more spice next time. Also, perhaps a bit less fennel seed.

    • amraub on March 21, 2012

      Excellent dish. Chicken was large so needed to simmer quite a bit longer. Sauce was very tasty with chicken.

  • Roasted cashew chicken with a fenugreek sauce (Kaaju methi murghi)

    • amraub on June 19, 2012

      This recipe is cooked on the stove top, not in the oven as the name seems to imply. The sauce was fantastic. It came out thick and flavourful. The chicken was tender and moist. Made with chicken thighs and drumsticks only. Another successful dish from this book.

  • Creamy chicken with Kashmiri chiles and fennel (Kashmiri mirchi waale murghi)

    • JKDLady on December 02, 2015

      I doubled the dry spices, which I do for most of the recipes in this book. This is a delicious recipe. I liked making the milk solids because I haven't done that before. My only complaint is that I wanted more sauce. Maybe next time I will add two onions. Each recipe makes me like this cookbook more and more!

  • Mangalorean chicken curry with tamarind and coconut milk (Kori gassi)

    • TrishaCP on December 14, 2014

      This was another success from this book. I did have execution issues, but none that impacted the final product. I used all dark meat chicken, bone-in, and it took MUCH longer for the chicken to cook all the way through- I would say 30 minutes beyond the recipe time, than the recipe indicated. Not sure if this is intended, but during that longer cook the coconut milk (I used a full can) got luxuriously browned (like the start of a rendang), and was the best part of the dish. I also had problems getting the spices ground (used a mini-processor)-but maybe because it cooked so long the spices seemed to incorporate themselves with few stragglers. Would definitely make this again.

  • Apricot chicken with potato straws (Murghi jardaloo)

    • amraub on June 04, 2012

      This was a bit different than many of the other Indian recipes I've tried. I used fresh apricots because they were on sale. The heat from the chiles and sweetness of the apricot balanced very nicely. It was a solid dinner. Not necessarily one of my favourites, but very good. The dish had just a tad too much salt. I used only chicken breasts because that's what we had and served with a radish curry.

  • Razia Syed's chicken with an almond yogurt sauce (Murghi korma)

    • amraub on October 20, 2012

      Very rich, fragrant sauce with a lot of cardamom flavour.

    • Delys77 on October 01, 2014

      Pg. 130 Made this with 4 breasts that were cubed instead of the whole chicken parts. Cooked in sauce for approximately 13 minutes and it was just right. The chicken was nicely tenderized by the overnight marinating and the sauce is lovely. I did remove all the spices before blending and then I put them back in to the pot after in a little spice bag. This did soften the flavour a little bit so you might consider putting in a bit of ground cardamom. On the whole pretty good. Didn't reheat as well as I would have hoped but this was likely the chicken breasts fault.

  • Tart chicken with roasted chiles, tamarind, and coconut milk (Puli kozhi)

    • totoro on January 13, 2015

      This is DELICIOUS. Once the marinade is done, pretty much all you have to do is chop an onion. Wonderful sauce. Also, try adding coconut milk to taste. The whole can resulted in a lot of very rich, very tasty sauce, good if you need to stretch the dish to more people.

  • Stewed chicken in a mustard greens-spinach sauce (Saag murghi)

    • Delys77 on December 17, 2012

      I tweaked this recipe a little based on our preferences and what I had on hand. I went with boneless skinless chicken breasts (4) and consequently reduced the cooking time on the simmer and on the browning. I was also tight for time so only marinated for about 1 hour, more would have been better but the chicken was still very tender and tasty. Finally, there were no mustard greens so I went with all spinach. The result was exceedingly tasty with a beautiful creamy spinach sauce and little chunks of tender chicken. I sprinkled fleur de sel at the end, and he is quite right that it does elevate the sauce to just the right level. Don't forget this step.

    • Jane on October 07, 2012

      So good. I marinated the chicken for more than 24 hours. Because I was just making it for myself I didn't do a whole chicken, just two boneless, skinless breasts cut in half. I had a lot of baby kale to be used up so I used that instead of the spinach/mustard greens mix in the recipe. It was really good, great flavor. Saags are always one of my favorite choices in Indian restaurants and I would say this was one of the best I've had - the vibrancy of flavors was wonderful.

    • Laura on April 16, 2014

      Pg. 136. I had high hopes for this dish but it turned out rather bland. The marinade was very aromatic with all the spices and I marinated the chicken for at least 10 hours. I cooked the chicken on the bone and it turned out perfectly. I didn't have mustard greens, so used only spinach. The spinach sauce was really bland. I don't think I'd make it again.

  • Vibrant chicken with a spicy tomato sauce (Tari waali murghi)

    • ltm on October 21, 2012

      loved this! used bonesless skinless thighs, which cut down cooking time considerably.

    • Barb_N on November 22, 2015

      This recipe and sub-recipes are no longer available online.

    • JKDLady on November 22, 2015

      This is my new favorite Indian recipe. It was just outstanding. After reading comments on Chow, I decided to double the dried spices, since we like a heavily spiced dish. This was perfect! When I served the leftovers, I cut the breasts into cubes, and it made a less formal meal. In the future, I would serve the drumsticks and wings whole, but cut the rest of the chicken into pieces after it was cooked.

  • Chicken with red chiles and coconut milk (Thenga paal kozhi)

    • totoro on January 13, 2015

      Delious, quick. The vinegar marinade does good things for the chicken. I tend to include the whole can of coconut milk for a richer sauce.

  • Chicken simmered in a pumpkin-lentil sauce with fenugreek (Murghi dhansaak)

    • bangss on November 12, 2016

      Pages 140 - 141.

  • Bone-in chicken with squash and pickling spices (Achari murghi)

    • JKDLady on December 14, 2015

      This is quite different from the curries I typically cook. This was the first time that I've used mustard oil. It is quite potent. The curry would be completely different if canola oil is used. I highly recommend trying the mustard oil. This was a delicious curry. The sauce had a lovely consistency. I will definitely make this again.

  • Chicken with yellow split peas (Murghi daicha)

    • ntt2 on February 14, 2012

      This is a really excellent curry and easy to make! p.144

  • Moghalai-style chicken with spinach, almonds, and raisins (Kishmish waale murgh)

    • TrishaCP on February 28, 2017

      Wow-I made this tonight to use up pantry ingredients and had no idea how delicious it would be. It does have an incredible depth of flavor given the short cook time, and the blend of spices did really add flavor to the chicken as promised. You need about an hour for this, but the prep is very simple- most of the spices called for are from one of the book's garam masala recipes. I used my own blend, along with regular raisins and frozen spinach. Served with rice this was a great meal!

    • sarahcooks on March 31, 2011

      A new favorite recipe from this book! Not difficult, just don't skimp on the initial browning of the almond, raisins and onions. It had so much depth of flavor and delicious sweetness, great over rice to soak up the juice.

    • amraub on March 21, 2012

      Excellent! Substituted mustard greens from CSA box and omitted raisins. Was a bit too salty without the raisins, but delicious dish overall.

    • Breadcrumbs on August 22, 2010

      p. 150 - note this recipe calls for boneless, skinless chicken breasts

  • Chicken with onion, bell pepper, and mace (Murghi jalfrezie)

    • amraub on May 17, 2012

      This recipe wasn't awful, it just didn't have as much flavour as I've come to expect from the recipes in this book. With so many good other options in 660 Curries, I won't be repeating this one.

    • Delys77 on October 22, 2012

      Pg. 152 I would tend to agree with Amraub. The dish comes together easily and has pretty good flavour but it isn't as nuanced as some of the other dishes in this book. I found the mace didn't come through because there was a little too much heat in the dish. Overall pretty good, but not stellar.

  • Breast of chicken in an onion-turmeric sauce (Pyaaz murghi)

    • Laura on January 23, 2010

      Pg. 153. This is a quick and easy dish to prepare and is quite tasty. I think the cook times are a bit too long, however. I highly recommend making the garam masala from the recipe in the book rather than using purchased -- it is easy to do and creates a very flavorful and fresh spice mixture. Serve over rice or quinoa cooked with a bit of saffron.

    • Delys77 on January 15, 2014

      Pg. 153 Quick and easy for a weeknight and quite good over rice with a simple side salad. Usually I find Ragavan Iyer's recipes salt heavy but I actually added just a touch of salt to this one. I would also go with 1.5 times the recipe to feed 4 adults. Lastly the cilantro is a necessary addition as it brightens the flavour quite a bit. I would go with a good 4 tb instead of the 3tb you would get from going with a 1.5 times recipe.

  • Cashew chicken with a cilantro sauce (Dhania murghi)

    • hirsheys on February 12, 2017

      This was the recipe that got me to buy the book - it is easy, tasty, and unlike anything I've had before. I agree that it isn't gorgeous, but the flavor makes up for it.

    • L.Nightshade on October 28, 2012

      I have to say, it wasn't much to look at, especially in the dim-ish light where we were staying, but it was very flavorful. The cilantro cashew sauce with the chicken tasted familiar to me. I think it triggered a taste-memory of Bademiya's justly famous Bombay chile-and-cilantro chicken from the ENYT Cookbook. I've had a tendency to want to throw more spices in, as some of the amounts seem so small. But I'm getting accustomed to the subtle flavors, and appreciating how they work together instead of overwhelming. I served this with a salad of cucumbers, tomatoes, red onions, cilantro, serrano chiles, limes, cumin seeds, and black peppercorns; a side dish of potatoes and peas sautéd in garlic and ginger; and a little plop of cooling yogurt. The entire meal was easy, fragrant, and very rewarding.

    • Delys77 on May 15, 2014

      Pg. 155 This was exceptionally easy and came together quickly. As L. Nightshade says, the flavours are quite subtle but the large amount of onion sweetens the dish nicely, providing a lovely foil for the richness of the cashews. As is often the case with this book my booking times all took a bit longer, but the results were very tasty. I must admit however that I was missing a few ingredients for the garam masala so I used store bought, still very good though.

  • Chicken thighs with a peanut sauce (Sengdana murghi)

    • ntt2 on February 13, 2012

      This is the best curry sauce ever -- we love this recipe and make the sauce to use with almost anything! This is the cookbook I would take "to the island" if I could only have one!

    • JKDLady on September 01, 2016

      I love this cookbook, but this recipe was boring to us. Nothing was wrong, but it just was just average.

    • biondanonima on October 04, 2012

      Fantastic - the flavors are so complex. Love the Maharashtrian garam masala in the sauce.

    • totoro on January 13, 2015

      Absolutely delicious, and not at all time consuming when you have the garam masala to hand.

  • Chicken curry with whole spices, cream, and tomatoes (Garam masala murghi)

    • stockholm28 on January 16, 2016

      This is a very mild curry. It was good, but I prefer curry with a little heat. This would be an easy weeknight meal if you made the Punjabi Garam Masala in advance.

    • amraub on May 12, 2012

      Not the most flavourful curry in this book, but quick, easy, and a solid recipe.

  • Duck stew with black cardamom and cherries (Kashmiri batak)

    • amraub on October 10, 2012

      Beautiful dish with a delicious rich sauce that isn't too sweet. Will make again for special occasions.

  • Sri-Lankan style hard-cooked eggs with coconut milk (Bittarai kirihodi)

    • amraub on October 13, 2012

      Quick, easy, and rich. A little heavy on the cinnamon and not very spicy. Make sure to serve with some kind of rice. Author suggests you can also make this using peeled new potatoes.

  • Beef with bell peppers, onions, and mushrooms (Dhingri gosht)

    • amraub on October 07, 2012

      This was a little too similar to a pot roast for both of us. The mushrooms were quite nice and we enjoyed finishing off some of the sauce with some bread, but this won't be making it into our regular rotation.

  • Curried beef stew with potatoes, shallots, and malt vinegar (Goan goght curry)

    • Lindalib on May 03, 2014

      Very good, Just the right amount of heat. Looking forward to trying more recipes from this book.

    • TrishaCP on October 14, 2013

      A jazzed up beef stew-very rich thanks to the coconut milk (the light kind is fine in this application). I subbed palm vinegar for malt vinegar since apparently many of the recipes only use malt vinegar because the author couldn't always find palm vinegar- it made a tasty sub. Even with the potatoes, this is way too rich to serve without a starch like rice or a flatbread.

  • Aromatic beef stew with mustard greens, fenugreek, and mint (Gosht hariyali)

    • amraub on October 11, 2012

      I had a bad feeling about dinner (I'm not usually a big fan of stews, but am trying to use up some CSA box stew meat) and then the greens I planned on using were well past their prime. I was pleasantly surprised though with the final dish. The meat came out tender and the flavours were very nice even without the mustard greens. Would definitely like to repeat with the greens though! Served with the suggested rice for a very nice meal.

  • Tart-hot beef with malt vinegar and cayenne (Gosht vindaloo)

    • ntt2 on February 14, 2012


  • Minty beef with cracked wheat and lentils (Kaleem)

    • ntt2 on February 14, 2012

      p. 175

  • Fall-apart beef cubes with spinach and coconut (Nariyal palak gosht)

    • merowland on April 16, 2013

      Delicious, simple to prepare and nutritious. Do serve with homemade roti as the author recommends - given how little attention the curry needs, there is plenty of time to make them.

  • Spicy ground beef with peas and chiles (Kheema mutter)

    • biondanonima on October 11, 2012

      Delicious but add more chiles (dried, or chopped fresh at the end) if you really want it spicy.

    • JKDLady on October 16, 2012

      9/19/12 We found this to just be okay, a little boring even. The next day, I mixed it with the leftover Cayenne-Spiked Cauliflower p. 479, it was really good.

    • JoanN on May 12, 2014

      Used four small bird chiles and it was plenty spicy. Lots of cumin flavor, also. I doubled the peas because I had a lot on hand and would do so again. But next time I'd use half the amount of water. Thought the finished dish a little soupy, but nonetheless terrific.

    • PennyG on May 10, 2011

      This recipe was most like the Soy Masala Curry Tilak brought me (made by his wife, Madhavi). I followed Raghavan's recipe, replacing the beef with Soy Granules and I added Green Cardamom Pods and Curry Leaves after the Soy Granules had browned. This was delicious and will be a regular on my lunch menu!

    • Jehensle on December 15, 2018

      Made this using 4 fresno chilis and the other spices as directed. I though it was very tasty, and a quick, easy, way to use up ground beef. I agree with other reviewers that this was very watery. I wanted the sauce to be more gravy like. Next time, I want to try adding 1 Tb flour to the cooked meat and spices, brown, then add the 1 cup of water and simmer until thickened slightly. Also, cut way back on the salt. Start with 1 tsp salt, and add more later if needed.

  • Lamb curry in a sweet onion-tomato-sauce (Pyaaz tamatar gosht)

    • smtucker on October 21, 2012

      Ding, ding, We have a winner! Made with trimmed shoulder from 2012 lamb. L's favorite lamb curry to date. Need to prep onion paste (which adds an hour if not in the fridge.) Served with perfumed rice, page 709.

    • Delys77 on October 15, 2012

      Pg. 190 Great little dish. The marinade is essentially a dry rub, which worried me a bit as I didn't want the lamb to cook up tough, but it turned out nice and tender. If you have the onion paste pre made this is pretty quick. The result is a very flavourful sauce, that is tangy, spicy, and sweet. Lovely dish.

  • Lamb stew with a spinach sauce (Palak gosht)

    • Delys77 on October 22, 2012

      Pg. 196 This dish was excellent. The masala used has lovely notes of orange from the coriander, and just a little heat, combined with all the warming effects of cloves, cumin, and black pepper, that all together make a perfect compliment to the earthiness of the lamb and the spinach. It is also quite healthy with the addition of a pound of spinach. Overall I would definitely repeat this dish. The only concern when it was cooking is that the lamb looks to be steaming at the beginning as it lets off water and the yogurt marinade also adds liquid to the pan, but as the author states the pan dries out by the end of the first stage and you get a nice bit of browning.

    • westminstr on January 18, 2013

      For me this was good, definitely not great. Next time add the onions first before garlic and ginger so they can brown properly. And fewer cloves in the masala. For an even easier (and possibly tastier) meal, try again with the following changes: beef stew meat for lamb and frozen methi instead of spinach. Can also sub a commercial curry blend for the homemade masala.

    • Jane on October 24, 2012

      The cubed meat was marinated in yogurt for a few hours which apparently makes for a curdle-free sauce. Making fresh masalas really gives a great flavor boost to these curries - it will be interesting to see whether the same is true using the same spice mix after a few weeks. The wilted spinach and browned lamb cook in a blended sauce of browned onions, garlic, ginger, tomato paste and the masala. The prep time was pretty quick and the last 30 mins cooking needed no supervision beyond an occasional stir so a good every-night dinner.

  • Tender braised lamb with turnips and mint (Shalgam gosht)

    • amraub on April 15, 2012

      The sauce on this dish is amazing. I was worried that the mint would be overwhelming, but it worked wonderfully and I especially liked the hint of heat from the chiles. I used lamb stewing meat that was on sale and pre-cut. The meat wasn't quite as tender as I would've liked, but the sauce more than made up for it. Make sure you have naan or something else on hand to sop up the sauce.

  • Saffron-scented lamb with an almond sauce (Badam zarda gosht)

    • TrishaCP on December 14, 2014

      This wasn't bad, but I felt like the lamb overpowered the saffron and given all of the other gems in this book, I probably won't make this again.

  • Cashew lamb with a coconut milk sauce (Kaaju nariyal gosht)

    • amraub on June 11, 2012

      Beware this recipe makes an incredibly large amount of sauce for the amount of meat. You definitely want to heed his advice and serve with rice. My sauce also turned out a bit thinner than desired, so I thickened it up some with cornstarch. You may want to consider cutting back on the added water a bit. I expected this dish to be a bit creamier with coconut milk in the title, but there's not much added and the vinegar gives it a bit of a kick. All in all, the dish was very good and I greatly enjoyed the leftovers as well. It was just a little bit different than what I expected.

    • totoro on January 13, 2015

      I loved this. Cooking time for the lamb (as with other recipes) is a little ambitious if you want really tender meat. I used lamb neck and cooked in a low oven for 2 hours or so, which needed very little attention and worked very well.

  • Yogurt-marinated lamb with ginger and garlic (Roghan josh)

    • amraub on October 28, 2012

      Excellent! Spice blend was fantastic. A bit of heat, but not overwhelming. I used lamb stew meat and let it simmer for closer to an hour. Also cooked only 1lb of meat while keeping everything else the same. Served with black cardamom scented rice (as suggested with the rice) from the same book.

    • smtucker on October 13, 2012

      LOVED this dish. I used lamb shoulder, not leg of lamb. Uses Bin bhuana hua garam masala, garlic paste, ginger paste, and thickened yogurt.

    • Laura on October 02, 2014

      Pg. 214. Loved this! Really spicy and so good! I was inspired to make this after an Indian spice shop opened in my neighborhood and I was able to buy all of the spices there. These spices were just incredibly aromatic. The owner of the shop told me to add the black cumin seeds at the very end of cooking, which I did. I'd make this again tomorrow! Fortunately, we have leftovers, so I won't have to!

  • Creamy lamb meatballs (Goshtaba)

    • smtucker on October 27, 2012

      uses ntoasted and toasted spice blend, kashmiri garam masala, page 27

  • Ground lamb meatballs with a saffron sauce (Rista)

    • KarenS on November 08, 2014

      Fantastic recipe. Meatballs are first browned, then simmered in a spicy broth, then the broth is reduced to make a sauce. Meatballs are moist and suffused with flavor. Note that recipe only calls for 8 oz of ground lamb to serve 4 people. I doubled the recipe for 3 people and wish I had doubled it again to have leftovers.

    • TrishaCP on February 14, 2016

      I agree that this recipe was great. I didn't read the instructions carefully enough and added the chile powder and paprika to the meatballs by mistake. I didn't get a bright red broth but it tasted fine. As KarenS mentions below, the portions are skimpy as this is intended as an appetizer. I used a pound of meat for a main course and doubled everything except for the (inadvertently added to meatballs) cayenne and the other broth components.

  • Lamb-almond dumplings in a tomato cream sauce (Shahi kofta curry)

    • kath on March 06, 2017

      This is an excellent recipe! Rather than using Iyer's Punjabi garam masala, I used some Kashmiri garam masala that I had from World Spice. I used blanced almond flour instead of grinding blanched almonds and the meatballs held together very well. We're eating low carb for now, so I served the meatballs and sauce over cauliflower "rice". Delicious!

    • amraub on December 08, 2011

      Excellent. Made with rice suggested in book (buttery basmati with spinach and onions).

    • VineTomato on May 13, 2018

      I’ve had more success with Raghavan’s vegetarian recipes from this book, so had not even considered making these meatballs until I saw the notes on EYB. Thank you to thekitchenchronicles, kath, cedarmakesthings and amraub - you convinced me! Very pleased I made this, the flavours are wonderful. Raghavan mentions that the almonds act as the binder and only to add an egg if the meatballs don’t hold together well. Drawing on my previous meatball experience I decided not to wait and see, I added the egg at the beginning. The balls just about held their shape so I made the right decision. I served these with cucumber and yogurt (my standard curry accompaniment since cutting down on rice) which went well.

    • cedarmakesthings on February 20, 2016

      Amazing flavours. Made it with the basmati with spinach and onions like suggested, it was a perfect pair. I will definitely make this again.

    • thekitchenchronicles on July 25, 2017

      Truly an outstanding recipe. Incredible flavor and really quite simple to put together. Used garam masala I had on hand rather than making it from the book. Served it with the basmati with spinach and onion, which was buttery and delicious. Friends loved this. Wrote up the recipe/process here: http://www.thekitchenchronicles.com/2017/05/19/lamb-almond-dumplings-in-a-tomato-cream-sauce/

  • Pork tenderloin strips with onions and bottle masala (Pork do pyaaz)

    • dclong on September 06, 2015

      I really liked this recipe. This is actually a simple recipe, but it list all the ingredients for the Toasted 20 Spice Blend (East Indian Bottle Masala). All you need is pork, onion, bell pepper, cilantro, and the spice blend. The spice blend has a earthy/toasty flavor with a hot kick to it, which gets balanced out with the sweet, slow cooked onions and bell pepper. I think this will be a "go to" recipe due its simplicity, great flavor, and 30 minute cooking time.

  • Pork with potatoes, peppers, and apples (Aloo aur simla mirch gosht)

    • IsaSim on October 22, 2016

      Just delicious and intriguing flavour mix. Used canola oil and not mustard oil, because I was not sure of the right sort to use (but if I ever make this again, I will use Asian mustard oil, I am sure it would fit in), and kali jeera for black cumin (not nigella).

    • ntt2 on February 16, 2012

      Can also use Lamb, Beef, or bone-in Chicken

  • Spicy pork with cider vinegar and fried potatoes (Batata dukkar vindaloo)

    • JKDLady on November 12, 2015

      Good, but not great. Use Mexican cinnamon so that the blender will grate it finely enough.

  • Pork and cashews with a black peppercorn sauce (Kaaju kala miri pork)

    • dclong on August 02, 2015

      I quite enjoyed this dish and probably will make it again. I used some pork butt cubes, so I had to increase the cooking time by an hour for the meat to become tender. If you do so, you need to keep a close eye to adjust the liquid as the sauce likes to get thick and stick. The coconut and cashew sauce base was delightfully rich and complimented the pork. I wondered if the two teaspoons of peppercorns would be a bold dominate flavor, but the peppercorn flavor hung out in the background supporting all the other flavors. Of course the cumin seeds would give you a flavor punch every couple of bites. I used fresh coconut (my first time breaking down a coconut and maybe my last :) ), and toasted the raw cashews for the sauce. Next time I may use a can of thick coconut milk and roasted cashews for a super turbo version of the recipe.

  • Mangalorean pork curry with onion and coconut milk (Pork gassi)

    • ntt2 on February 16, 2012

      Includes a Vegetarian version. p.225

    • TrishaCP on July 05, 2014

      Really nice curry- it did have quite a gritty texture from the spices so I would consider grinding them prior to making the paste next time. I used about 4 Thai birds eye chiles and that was plenty of heat for me.

  • Pork with onions, vinegar, and coconut milk

    • ntt2 on February 16, 2012


  • Nutty-tart pork

    • ntt2 on February 16, 2012


  • Chile-smothered pork with vinegar

    • ntt2 on February 16, 2012

      Vindaloo also can be made with beef

  • Boneless pork cooked with toasted coconut in coconut milk

    • ntt2 on February 16, 2012

      Really superb! Can also be made with lamb, beef, chicken or turkey. p.230

    • tmitra on June 21, 2016

      I was excited to try this recipe, but it didn't work for me. In step four, it took more like 15 minutes for the liquid to evaporate to the point that I could sear the pork. Then in step five, the additional liquid evaporated long before the proposed cooking time of 45-50 minutes. I continued to add water for a few minutes, but ultimately, I was left with overly browned meat that was not very tender. Did I miss something?

  • Pork with spinach and cream

    • Delys77 on February 15, 2014

      Pretty good flavours, especially the bin bhuna garam masala. That said the pork was tough. I think it could do with some brining.

    • DJM on March 13, 2014

      Very good dish. The spinach cooked to a silky texture; the pork was tender. Sauce was creamy but not overly thick. Instead of making the recommended garam masala, I used a good quality one from a spice shop and added cayenne as the author suggests.

    • Cheri on May 24, 2010

      Good, quick. Used arugula instead of spinich as that is what I had. That was ok. Served over rice. Not beautiful, but different flavors and warm and filling

  • Poached catfish in a coconut-coriander sauce

    • ntt2 on February 16, 2012

      For sustainable options: US farmed Catfish, or farmed Rainbow Trout.

  • Simmered catfish in an unripe mango-coconut milk sauce

    • ntt2 on February 16, 2012

      For sustainable choices: US farmed catfish, farmed Rainbow Trout, any firm-fleshed sustainable fish.

  • Poached cod in a coconut-onion sauce

    • ntt2 on February 16, 2012

      Sustainable choices: Atlantic cod, also called scrod or whitefish.

  • Halibut fillets with a coconut milk-mustard seed sauce

    • AmyS on February 01, 2017

      I made this strictly according to the recipe except that I used coconut oil instead of canola. It was fabulous!

  • Salmon with garlic and turmeric

    • ntt2 on February 16, 2012

      Sustainable choices: Alaska wild (not farmed - including Atlantic!), US or Canada shrimp, farmes bay scallops, wild or farmed striped bass, us farmed catfish, or us farmed tilapia.

  • Red snapper in a smoky-tart coconut milk sauce

    • ntt2 on February 16, 2012

      Grey, Yellow or Pink Salmon is more or less sustainable - NOT Red Snapper!

    • ntt2 on February 16, 2012

      Excellent curry!

  • Steamed fillet of sole

    • ntt2 on February 16, 2012

      for sustainable choices: avoid Atlantic Sole!, Pacific or Dover Sole ok.

  • Tilapia with a yogurt sauce

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

    • sarahcooks on June 03, 2011

      You must use whole milk yogurt for this. There's no way to keep it from breaking if you use fat free, and it's very very unappealing once it breaks.

  • Poached tilapia with tart coconut milk and garlic

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

  • Breaded tilapia with a mustard seed-coconut milk sauce

    • ntt2 on February 16, 2012

      For sustainable choices: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed.

  • Fish fillets with a cilantro-cream sauce

    • ntt2 on February 16, 2012

      Sustainable options: best is US farmed tilapia, next best is central america farmed tilapia, NOT Asia farmed, or pacific (not atlantic!) cod, pacific halibut, Canada or US harpoon and handline swordfish, alaska wild pollock, or farmed or wild striped bass.

    • TrishaCP on April 27, 2014

      This tasted light and fresh from the curry leaves, cilantro and chiles. (I used three serrano chiles, de-seeded, and that was plenty hot enough for me.) The technique of adding a bit of half and half to keep the yogurt from curdling really works well.

    • sarahcooks on November 22, 2010

      I love this! Will definitely be making it again.

  • Poached fish in a mustard-chile sauce

    • ntt2 on February 16, 2012

      Sustainable choices: pacific halibut, us or canada harpoon or handline swordfish, farmed or wild striped bass, or alaska wild pollock.

  • Poppy and mustard seed-rubbed fish fillets

    • ntt2 on February 16, 2012

      Sustainable choices: us farmed catfish, canada or us harpoon and handline, pacific halibut, alaska wild pollock, albacore tuna, NOT shark!

  • Shrimp with bishop's weed

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Poached shrimp in a slow-cooked onion sauce

    • JKDLady on October 16, 2012

      9/12 Very, very good. I think you could use any meat/tofu/paneer in this dish.

  • Fragrant ginger shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Prawns with onions in a peanut-coconut-spiced curry

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Toasted tamarind-rubbed shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Fennel-flecked shrimp with ground ginger

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Garlic shrimp with a coconut sauce

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • JKDLady on March 03, 2016

      I, too, thought this dish very different from what I've cooked before. The flavors were strong, but not overly powerful. I don't particularly care for coconut, but the flavor was very mild, almost undetectable. This is not something you would find on a menu in America at an Indian restaurant. Having said that, one of my guests remarked on how these flavors brought back memories of meals cooked by her mother-in-law, who lived and raised children in India. What I really liked about this dish was just trying something new. I won't repeat it, but it was great to try.

    • Delys77 on October 16, 2012

      Pg. 264 This was very different from anything else I have ever made. Essentially it is shrimp sauteed in a vinegar sauce with chilies, cumin, coconut and garlic. The dominant flavour isn't coconut or garlic really, but vinegar. It was a pretty good dish, if you are ok with the acidity but not my favourite. Perhaps I could replace some of the vinegar with some chicken stock next time and up the garlic and chili a little bit to make for a slightly softer flavour profile. I would also serve with rice as it makes a reasonable amount of loos sauce.

  • Priyanka's shrimp with a sweet onion sauce

    • Delys77 on May 27, 2014

      Pg 265. The guajillo's are relatively tame so this isn't a hot dish at all. Also, I would just use pre ground coriander as the cooking time is very short and coriander can be a bit grainy when freshly ground and only lightly cooked. In terms of balance I would suggest a bit more tamarind and a touch more salt. Overall quite simple and quick to put together with pretty good flavour, but nothing outstanding

  • Peppercorn shrimp with coconut milk

    • Delys77 on November 02, 2012

      Pg. 268 At first I wasn't convinced about this dish since it was so different from any Indian dish I had ever tried. Overall it was pretty good, but it should definitely be accompanied by other more complex dishes as it has a simply flavour profile. Go with the recommended amount of salt and maybe add a tiny squirt of lime. Comes together very quickly, overall pretty good.

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Coconut shrimp with mustard greens

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • Delys77 on May 20, 2015

      We didn't much like this. The sauce is daily thin and there is just too much fenugreek flavour. Plus I found it too bitter even just using spinach, I can't imagine liking it with mustard greens. Lastly, it does yield a very thin sauce which really doesn't adhere to much. Not a winner for us.

  • Shrimp with cashew nuts and vinegar

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Tamarind shrimp with coconut milk

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Shrimp with a peanut-garlic sauce

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • VineTomato on August 29, 2017

      Simple and tasty curry. Was pleased to see I didn't even need to blend a new garam masala to make this! Probably won't make again for a while - too many other prawn curry recipes to try first! I served with the tamarind rice from Fresh India which went well, although I think could have gone just as well with plain steamed rice.

    • hughb on October 03, 2013

      Delicious and quick. I used a food processor too. Recipe called for "raw" peanuts; I used dry roasted unsalted.

    • amraub on May 17, 2012

      Other than the 30 minutes of letting the shrimp meld with the turmeric powder, this curry comes together very quickly. The sauce is relatively thin, but delicious. The peanut, garlic, hints of chili, and coconut milk come together very nicely and the turmeric powder gives the sauce a nice colour. I used a food processor to mix together the peanuts just to make the dish a bit quicker/easier. Served with turnips with garlic and black cumin from same book which worked together surprisingly well.

  • Mustard shrimp with cauliflour

    • JKDLady on December 20, 2015

      Not my favorite recipe. I would add 1/2 cup of water. It seemed too watery, so I added more cornstarch. I think the answer is to add less water.

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

    • Delys77 on February 03, 2016

      I agree, this is a very odd flavor combination by my standards.

  • Beginner almond shrimp with tomatoes

    • Delys77 on January 29, 2015

      Pg. 277 I concur that this was very tasty and super easy. I also love the fact that the flavour profile is a reminiscent of some of my favourite punjabi dishes (cream and tomato) but the spice profile is quite different (no coriander and no cumin). This one is definitely a winner.

    • amraub on October 10, 2012

      Don't forget some rice or naan to finish off the sauce!

    • Laura on June 23, 2018

      Pg. 277. Made this for lunch today and followed the directions exactly except that I used Penzey's Garam Masala (Punjabi Style) rather than making it as I didn't have one of the ingredients required, and I used a can of diced tomatoes rather than a fresh tomato. Once you get past shelling, deveining, and cleaning the shrimp, it's a fast and easy recipe. We enjoyed it, but I think I would have liked it better with coconut milk rather than heavy cream.

    • Jane on October 04, 2012

      This was so easy and so delicious. It took about 15 minutes which included making the garam masala. Garlic and ground almonds are browned in a pan. tomatoes & spices added and cooked down for a few mins, then shrimp and a little double cream added for 5 more mins. I think I might keep frozen shrimp in my freezer just to be able to make this as a stand-by quick dinner.

  • Fenugreek-scented coconut shrimp

    • ntt2 on February 16, 2012

      Sustainable choices: US, Canadian, NOT imported shrimp.

  • Pan-grilled sea scallops

    • amraub on October 01, 2012

      Excellent blend of flavors. The peanut-spinach mix on its own would have been good enough to be a stand alone side dish. The scallops came out great.

  • Sri Lankan crabs with spinach and coconut milk

    • amraub on January 17, 2013

      Outstanding. The sauce does have a bit of a kick. My copy doesn't say when to add the paste to the mix, so I added it with the onion.

  • Whole milk cheese

    • Delys77 on February 26, 2014

      The recipe works very well as directed. My only issue was that some of my pieces crumbled a little when cutting. Flavour wise it was very good, it is just that the resulting texture is a little coarser than commercial style. I would opt to deep fry as it will stick to a pan unless it is extremely non stick. Took only a few minutes to deep fry.

    • hirsheys on February 12, 2017

      Fun to make. Delicious paneer, just not as firm as commercial. A little tougher to pan fry, but very yummy.

  • Cashew cheese with a bell pepper sauce

    • amraub on May 12, 2012

      A sweet curry without much heat, but very good.

  • Chile-hot cheese with cauliflower and cilantro

    • Delys77 on October 23, 2014

      This is a bit of thin and watery curry which isn't usually your style, but this one isn't bad. The cauliflower and paneer marry well, and the spice/cilantro provide lots of flavour. That said, it still seems to be missing a bit of cohesion so I wouldn't likely repeat.

  • Fenugreek-scented cheese with cream

    • hirsheys on June 22, 2018

      This was fine, but I found the almond flavor to overpower the methi taste. I prefer other recipes in this book.

    • amraub on October 21, 2012

      Delicious sauce. Very quick and easy. Served with rice, but would recommend serving with naan. Would make again.

  • Cheese in a butter-cream sauce with fenugreek

    • hirsheys on February 12, 2017

      This is fantastic. I almost always increase the sauce a bit and use less cayenne. Otherwise, it's simple, basic, and just as good as Paneer Makhani from restaurants (maybe a little better...)

  • Pan-fried cheese with green peas

    • hirsheys on September 19, 2017

      Delicious. Super easy and the ingredients are ones I'm likely to have in the house. Even without being very organized, I got this done in about 30 mins.

    • TrishaCP on May 02, 2018

      We loved this too. It wasn't hugely time intensive to make, but you can save even more time by browning the paneer while the sauce cooks. I used one jalapeño with seeds for the green chile, and that amount was perfect for us. I also used Penzey's garam masala but will try the book's next time.

    • Delys77 on February 26, 2014

      Pg. 294 This was just delicious! Very similar to my favourite Indian restaurant. As per usual with Iyer's recipes it took a bit longer to brown the onion mixture than he states, but otherwise the timing was quite accurate. I would double the recipe to serve 6 with some steamed rice. Also, my husband isn't a huge pea fan so I would likely drop the peas by about 1/3 and increase the paneer by 1/3. 1 small serrano was just the right amount of heat for us. In a double batch we could go up to 1 large.

  • Spinach and mustard greens with cheese

    • TrishaCP on September 19, 2017

      This was sooo good. I also cheated and used Penzeys garam masala, but I can't even imagine how wonderful this will be using the book's blends. I loved the spinach and mustard green combination. I would probably add slightly less paneer next time though. I love paneer, but even still, it felt like A LOT.

    • hirsheys on February 12, 2017

      Very good. I used the kale I had in my fridge instead of mustard greens. I also used an immersion blender to smooth the sauce a bit. (I also cheated and used commercial garam masala, but will definitely make the correct one next time.)

    • cedarmakesthings on February 13, 2016

      Used only spinach, but this was really excellent, though I definitely recommend a generous squeeze of lime juice over it right before serving. Will definitely make this one again--husband went back for a generous helping of seconds!

  • Cheese cubes with spinach and mustard seeds

    • VineTomato on July 05, 2018

      Great recipe. Easy to put together and delicous. Cherry tomatoes are rarely used in this cookbook but are brilliant here as little pockets of sweet fresh flavour in the spicy green sauce. I served with cucumber and yogurt.

    • tsusan on July 29, 2009

      Good! made it with chard. (Noah hated it) Didn't bother frying the paneer first, it was still good.

  • Sweet-tart cheese with potatoes and cauliflower in a vinegar sauce

    • Jane on April 11, 2017

      I loved this. There was so much depth of flavor from the spice paste which was really easy to make. Just apple cider vinegar, tomato paste, coriander and cumin seeds, whole green chiles, dried red chiles, garlic, ginger and some water whizzed up in the Vitamix. It was quite spicy though the addition of coconut milk and the paneer at the end brought that down. I used pre-cubed paneer which I keep in the freezer. So the whole dish was very quick and easy for a weeknight. Iyer says it serves 8 but that could only be as part of a multi-dish meal or with copious amounts of bread or rice (I did neither). To me it was more a 3-4 serving.

    • patioweather on October 08, 2017

      This was as easy as the book claims it is. Definitely doable on a week night, and can be made even faster if you swap out the potatoes for a quicker cooking vegetable. I also agree with Jane that it serves 4, not 8. Flavorwise, though, this was not the most exciting curry that I've had in the book.

  • Pan-fried cheese with potatoes and fenugreek

    • snokite on February 12, 2017

      p. 300. I used only 3/4 tsp salt. To speed up the process, I microwaved the potatoes. I added both the potatoes and paneer to the spices and fried them for a bit before adding the fenugreek leaves and .5 cup water. I let it simmer until most of the water was gone.

    • snokite on December 26, 2018

      I recommend making this a day in advance for best flavor.

  • Crumbled cheese with broccoli and mango powder

    • amraub on October 02, 2012

      Very interesting curry. My broccoli-averse boyfriend didn't mind it. The mango powder gives it an interesting tangy taste and the dish was quite filling. This isn't my favourite paneer dish in this book, but it's something different and I'm looking forward to the leftovers.

  • Crumbled creamy cheese with scallions and tomatoes

    • amraub on October 04, 2012

      Incredibly quick and simple. The scallions add a nice crunchiness to the dish and it's a good mix of flavours. The chiles do give it a bit of a bite, so be careful if you're more heat averse.

  • Herb-marinated cheese with a blackened-chile sauce

    • VineTomato on April 17, 2017

      Best paneer recipe I have ever made. It is my go to if having people around for Indian feast.

  • Coconut-smothered black-eyed peas

    • westminstr on September 18, 2013

      For a weeknight variation, sauteed 1 finely chopped onion in 1 tbsp coconut oil. When the onion was soft, I added a small spoonful of chopped salted chilies, 1 tsp ground cumin, 1/4 tsp turmeric, and salt. Let the spices and onion cook for a couple of minutes, then added frozen black eyed peas and 1 cup water. Stirred in 3 tbsp of organic creamed coconut and let it all simmer together until the peas warmed and the mixture thickened. Stirred in the tarka as set forth in the book. Served over basmati rice. This made a lovely warming curry that the whole family enjoyed. Yes!

  • Black-eyed peas with mushrooms

    • PennyG on January 24, 2016

      Great side dish. Ensure you hunt down the mustard oil - I think it makes the dish!

  • Fresh greens with black-eyed peas

    • snokite on May 25, 2017

      This was better the next day, and even better a day later.

  • Gingered chickpeas

    • Aggie92 on May 10, 2013

      I really liked this recipe. The ginger was a bit lost in all the other flavors, but the overall result was a delicious, spicy curry served with basmati rice. I did add 4 boneless chicken thighs, cut into bite-sized chunks, to please my meat loving husband. I also made the following substitutions: a can of diced tomatoes for the fresh whole one, 1 jalapeño for the serrano chile and followed the author's recommendation for replacing the ground Kashmiri chiles with paprika and cayenne.

    • Delys77 on November 19, 2014

      Overall this was pretty good, but not stellar. I found the ginger got lost and there was a bit too much cinnamon given the double hit of cinnamon in the garam masala and the recipe itself.

  • Chickpeas with mango powder

    • hirsheys on August 29, 2017

      I loved the flavor of the mango powder and found the dish to be even better the next day. Next time, I plan to cook the chickpeas a bit more before I put them in the sauce, just because I like them to be pretty creamy/soft. The dish is like a much more interesting chana masala.

  • Chickpeas with a spicy tomato sauce

    • stockholm28 on January 18, 2015

      Good weeknight recipe if you have already cooked (or sub canned) chickpeas. Can easily be made vegan (ghee is only non-vegan ingredient). Also, recipe states you can sub lime juice for the mango powder.

  • Chickpeas with spinach and mustard seeds

    • Delys77 on April 20, 2015

      Pg. 334 I will admit that I couldn't find fresh curry leaves so I left them out of the GM, which of course impacted the dish, but it was still very good. I love the combination of legumes and greens, feels so healthy. The instructions were spot on and the dish tasted lovely with a pungent spice, a lovely tomato base, and the earthy background of the spinach.

  • Gujarati-style black and yellow chickpeas with a spicy-sweet sauce

    • PennyG on January 22, 2017

      I made this today for Meatless Monday tomorrow, but I had a small bowl and it is delicious! I find all of Raghavan's recipes spot on and this one is no different.

  • Yogurt curry with cumin and curry leaves

    • amraub on October 26, 2012

      Served with recommended nutty rice. Excellent combination.

  • Toasted split green lentils with spinach

    • westminstr on September 18, 2013

      I subbed amaranth for the spinach, about half the quantity because it doesn't cook down as much. Even though I reduced the quantity of cloves, there were still too many for my taste. It wasn't bad, but I won't be repeating this dish.

  • Split green lentils and yellow peas

    • Tatiana131 on September 10, 2014

      Feel free to use more than the 2 tsp spice blend, we used 3 and could have used more. Feel free to add garlic - either roasted or just added to the curry at the end of cooking, we felt they would go great in there. Delicious blend of lentils and potatoes - we also used a bit more potatoes than called for as I love potatoes in a curry. The recipe came together as written, and had a buttery, rich flavor as though it was cooked with rich beef. Delicious.

  • Gingered red lentils with garlic

    • JKDLady on December 03, 2012

      I was going to make a different lentil curry until I read sarahcooks review of this recipe. I made it instead and am happy I did so. This is a terrific curry. Personally, I would make it a bit spicier, but I like really spicy food.

    • sarahcooks on October 17, 2012

      I think I finally found the dal I've been looking for! I've been searching for one like I've had at Indian and Nepali restaurants. I have been assuming the flavor I'm looking for was lemon or lime, but I think maybe all along it was ginger! This also turned out the right consistency, something I sometimes struggle with. Anyway, highly recommend this one!

    • lorloff on June 03, 2018

      This is a fantastic curry. I increased the chiles as suggested. We like spicy food too. It was a winner. Will make this again.

  • Slow-roasted bell pepper with red lentils

    • PennyG on October 23, 2010

      This was good. Healthy and a good way to use up lots of Greenling bell peppers!

  • Red and yellow lentils with garlic and curry leaves

    • pluralcow on March 06, 2013

      This is a good quick dal, ideal for a weeknight. I added chopped kale to the tomato/onion sauce as it simmered for a bit more vegetable content. I found the yellow lentils needed to be cooked a bit longer than the recipe called for, but the ones in my pantry may have been a bit old.

    • TrishaCP on December 06, 2014

      This dal was a total puzzle to me because I couldn't figure out if this was supposed to be dry or soupy. Like pluralcow, my yellow lentils were older, and still pretty firm by the time the red lentils were cooked through. After cooking longer, the yellow lentils were soft, but the whole dish was still pretty watery, and I ended up draining it. The flavor was good, and I really enjoy multi- lentil dals, but I would probably not make this again.

  • Yellow split peas and spinach in a yogurt-peanut sauce

    • amraub on August 23, 2012

      This is a surprisingly rich dish that would be perfect for a cold fall or winter day. The peanuts, chiles, and yogurt add a fantastic depth to a relatively simple dish. Next time, I'll be sure to have naan on hand for scooping it up. It's not the most visually appealing dish, but tastes like comfort food.

  • Yellow split peas with tomato and chiles (Tamatar chana dal)

    • Jane on October 10, 2012

      Garlic, green chiles and coriander seeds are pounded together with a pestle and mortar. I would do the coriander seeds first, tip them out, then do the garlic and chiles, then tip the seeds back in for a final melding as I found the seeds kept jumping out as the chiles really needed a good bashing to get broken down. This mixture is then fried up with some ghee, some chopped tomato added with turmeric and that fried for a bit then this is added to the dal with chopped cilantro. At this point I was a bit confused. I have never made dal before and there was quite a bit of water still in the pan. There was no instruction to drain the peas and he said to add another 1/2 cup of water. I didn't drain them but I didn't add the extra water and I thought it was easily liquid enough. Tasted good, nice variety of flavors from spices and herbs.

  • Cumin-scented pigeon peas with mango

    • TrishaCP on December 13, 2014

      This is probably the most flavorful dal that I have ever made- so much complexity with the book's garam masala (this isn't the recipe to use store- bought), curry leaves, the fried cilantro, and the mango adding sweet-sour flavors. (I used frozen, which was fine.). My toor dal was pretty old so needed much longer to cook than the recipe stated. I subbed oil for ghee, as allowed by the book. This is a definite keeper.

  • Coconut-smothered pigeon peas with pumpkin

    • bangss on November 12, 2016

      Page 429 - 430.

  • Peas and lentils with pumpkin (Kaddu dhansaak)

    • Jane on March 07, 2015

      This looks like a complicated dish with 41 ingredients (including the 3 spice blends) but actually it's quite straightforward (and even more so if you have the spice blends already made up). It was worth the effort - a lovely vegetarian/vegan dish with 3 types of lentils and 7 vegetables and herbs so lots of textures and flavors.

  • Stewed beets with beet greens and ginger

  • Bitter melon with onion and tomato

    • Dannausc on August 09, 2018

      I’m not a fan of bitter melon but my wife is. This was actually pretty decent. I added grillled chicken thighs to round out the meal.

  • Shredded cabbage and carrots with chiles

    • Delys77 on January 29, 2015

      Pg. 467 This dish goes by the name sambhara. We only use half of a very juicy lime and that was good, and only one very large jalapeño which left it a bit tame. Could likely go with 2 large jalapeño if you are a bit of spice wimp like us and afraid of the 6 to 8 serranos he calls for. Easy to put together and a lovely texture, plus great flavour. I really like cabbage with Indian spices as they seem to tame some of the pungent odour and mellow the flavour quite a bit.

  • Cabbage, potatoes, and peas

    • campusbrownie on January 07, 2016

      The cabbage in particular soaks up the spice. In toasting the spices and browning the potatoes, I managed to gas the kitchen so no one else could be there.

  • Cabbage and potatoes with fennel and chiles

    • Delys77 on May 27, 2014

      Pg. 472 This was quite good, but husband wasn't a big fan. Needed a touch more salt and the 4 chilies were fine. A good relatively dry non saucy side for an Indian meal.

  • Simmered cabbage and spinach with peanuts

    • tsusan on March 18, 2010

      want to try without spinach, slightly lighter spicing

    • lorloff on December 01, 2013

      very good dish. We loved loved the spice level. Used 3 green chiles

  • Carrots with wilted spinach in a peanut-coconut sauce

    • amraub on June 11, 2012

      I liked this dish quite a bit more than I was expected, although my boyfriend wasn't as thrilled with it. The carrots didn't seem to have much flavour in the dish, but the peanut and coconut worked wonderfully together. It does generate quite a bit of sauce (I might cut back the water a bit next time), but the sauce is lovely with the coconut and a slight yellow hue from the turmeric. The heat from the chiles was just the right amount and not overly aggressive. Would make this recipe again.

  • Stewed cauliflower in a coconut-cashew sauce

    • PinchOfSalt on November 11, 2016

      Spicy hot, but not too hot - deeply flavored and creamy. Delicious! Prep time is minimal, but the time you will spend at the stove just to make the sauce pushes the cooking time to about an hour. Be sure you have a SMALL food processor or other blending device for making the spice paste - if it is too large the relatively modest amount of paste may adhere to the walls of the container instead of being ground by its blades.

  • Cayenne-spiked cauliflower with an onion-tomato sauce

    • JKDLady on October 16, 2012

      9/19/12 Mixed with Spicy Ground Beef p. 182 really made this dish special. We didn't care for it much on its own.

  • Cauliflower in an onion-chile sauce

    • Delys77 on April 03, 2014

      Not a winner, somehow still bland despite the chilies. Also neither wet nor dry, just watery.

  • Easy cauliflower and peas with a curry leaf sauce (Cauliflower pattani)

    • Jane on October 22, 2012

      This recipe looked quite basic in the book and also in the pan while it was cooking but wow, it was so good when it was finished. I have to assume it was the Roasted Curry Leaf Spice Blend that made all the difference. It had such an wonderful depth of flavor for what is just a dish of cauliflower and peas with some herbs and spices. Highly recommended and I will be making it again (often).

  • Restaurant-style cauliflower and potatoes (Rassedaar aloo aur gobhi ki subzi)

    • Delys77 on July 18, 2013

      Pg. 483 This was a very tasty dish that is reminiscent of the variation you find in Punjabi restaurants. I did cook a little longer, maybe 6 or 7 minutes uncovered at the end to soften the vegetables a bit further and to reduce the sauce. I would add a bit more ginger, onion, and garlic paste as well as a bit more of all the spices except for maybe the cayenne as it was plenty hot. Lovely vegetarian dinner.

  • Mashed grilled eggplant with tamarind and chiles

    • hirsheys on February 12, 2017

      I made this dish because I wanted to try asafetida. I was super impressed by the unique taste. I'm so glad I tried it. (My broiler wasn't working well, so I roasted the eggplant in a very hot oven instead.

  • Fried baby eggplant with a peanut-coconut sauce

    • TrishaCP on July 22, 2018

      I found gorgeous, finger-sized eggplant at the farmer's market and they were amazing in this recipe. Since my eggplant were so small, I only needed to fry them about 5 minutes to get a perfect consistency. The peanut coconut sauce was a bit grainy for me (no high speed blender), but it was still absolutely delicious with the eggplant.

  • Eggplant with apples, fennel, and black cumin

    • westminstr on September 18, 2013

      I chose this recipe be ause it was available online, quick, and used seasonal ingredients. To make, cumin, fennel seeds, and dried chilis are sautéed in oil (I used coconut oil), then cubed eggplant and apple are added, seasoned with ground cumin, coriander and turmeric. 1/2 cup water is added, then cover and.cook for 15 minutes until eggplant is tender. Add salt to taste and fresh cilantro. I also added some cayenne as it was very mild. I liked this well enough but probably wouldn't make it again as it was a bit sweet for my taste.

  • Eggplant and okra with fenugreek and mustard

    • chefdiane on October 13, 2014

      Don't bother - this is awful -

  • Stuffed baby eggplants with crushed peanuts and chiles

    • Tatiana131 on August 20, 2014

      Definitely try and find as mild of chilies as possible to start with. The spice blend smells amazing, and it was a tasty recipe, but pretty damn spicy. Lots of yogurt was consumed on the side.

  • Aromatic green beans with pounded mustard and cardamom

    • amraub on October 07, 2012

      The pounded mixture of cardamom, mustard, lime juice, and others comes through quite a bit and is quite unique.

  • Spicy green beans with saucy red onions

    • amraub on October 20, 2012

      This was okay, but we both preferred the aromatic green beans with pounded mustard and cardamom on p. 508.

  • Green beans with tomato

    • JKDLady on March 03, 2016

      Wow was this a spicy dish. Only 1 tsp cayenne, but it definitely packed a punch. After reading the intro, I really inspected the green beans at the grocery store and found them not to be great green beans, so I substituted baby bok choy. This turned out to be a great substitution. The colors were stunning. The look of the dish was a beautiful addition to the table. The spiciness did not last, but I was glad that I served raita without chiles and my other dishes were not spicy.

  • Brown cremini mushrooms with chives

    • biondanonima on October 04, 2012

      Mushrooms were a little spongy - would probably be better if sauteed first. Also, go easy on the black cardamom - it is STRONG.

  • Mushrooms and peas in a fenugreek-cream sauce

    • FunghiKawhi on March 04, 2019

      Used about 1/2 tsp of Fenugreek Powder instead of the fresh or dried leaves that it called for, turned out great. Really tasty.

  • Mustard greens and spinach

    • Laura on October 19, 2014

      Pg. 521. Made this as written, including making the garam masala from scratch. The one exception I made is that I used 2 very large jalapeno chiles in place of the 4 Thai chiles because that is what I had. The dish was good, quite spicy, but not exceptional -- certainly not as good as saags in an Indian restaurant. I felt that the garam masala was not quite right for the dish, but can't say exactly why. My husband liked it a lot -- I liked it, but not a lot. I'm not sure that I'd make it again.

  • Pureed mustard greens with clarified butter

    • amraub on October 04, 2012

      A bit of a time investment to cook the greens, but well worth it.

  • Seared okra with potatoes and tomato

    • sarahcooks on September 14, 2012

      I enjoyed this, and it's an easy recipe. Just make sure you have tiny, tender okra. I'm an okra newbie and I let them get too big in my garden and they were inedible. The one tiny one was very good though! Too salty as written, cut it in half and then see if you need more.

    • marthamora on January 11, 2017

      Page 532

  • Spicy banana peppers with a coconut-sesame seed sauce

    • biondanonima on October 04, 2012

      Excellent! I used red bell peppers and would probably add more spicy chiles next time. Also, double the sauce - it's delicious.

  • Nutty-tart bell peppers with peanuts

    • amraub on August 06, 2012

      I was a bit concerned that I had ruined this dish by having the heat too high, but it still ended up tasting great. I was using a different burner than I normally rely on and the peppers blackened extremely quickly. The water also reduced much quicker than I had expected, leaving me with what appeared to be a brown, cakey mess. Surprisingly, the blackened peppers and brown mess tasted quite good! Will make again (hopefully keeping a closer eye on the heat levles). I served with the basil-peanut pesto shrimp in the contemporary curry section.

  • Chile-spiked bell peppers and spinach

    • amraub on October 01, 2012

      We omitted the spinach as I miscalculated and ran out while making the scallop dish from this same book. The sweetness of the bell pepper worked nicely with the chiles. Would like to try with the spinach as well next time!

  • Chunky potatoes with buttermilk

    • Jscantlin on January 21, 2018

      Very tasty, but despite using full-fat buttermilk, it did curdle when I added it to the sauce. There was a note specifically saying this wouldn't happen, but it unfortunately did. Should have tempered it, and will next time.

  • Mrs. Joshi's potatoes with a fresh coconut-lime sauce

    • sarahcooks on November 22, 2010

      I don't think I took the lid off soon enough, the sauce was too soupy. Not sure I'll try it again, but it was pretty quick to make.

  • Baby potatoes with a garlic-red chile sauce

    • PennyG on May 15, 2011

      Good! I lifted the lid off toward the end so the sauce would thicken up a bit. Very tasty!

  • One-pot potatoes in a red lentil sauce with lime juice

    • Delys77 on October 23, 2013

      Pg. 552 As written I found this recipe a touch salty and a bit too acidic, that said, I think with a bit less salt and a bit less lime it is quite serviceable as a vegetarian main, especially when you add some spinach as he suggests. Overall I would likely repeat with the above noted variations, especially for a simple weeknight meal at home. As per usual with Mr. Iyer however, the cooking times are a bit short. I increased the time I spent sauteeing the onions as well as the simmering of the potatoes.

  • Slow-cooked baby potatoes in a yogurt-fennel sauce

    • ntt2 on February 22, 2012

      This is an excellent curry. I made several changes -- I tempered curry leaves and used panch phoron instead of the garam masala.

    • amraub on March 21, 2012

      Excellent. Flavour penetrated well. Not too spicy to serve to spice-averse guests.

  • Stewed potatoes, carrots, and peas in spiced coconut milk

    • Delys77 on May 14, 2013

      Pg. 565 For me this was only so so. It is very much like a south indian subzi, with coconut milk and lots of peppercorns and the usual suspects of carrots, potato, and peas. I went with only 1 serrano chile as he called to leave the seeds in and I didn't want the heat to overpower the vegetables. I found the 1 chile was ok, but still almost too much with all the seeds left in it. The seasonings and coconut milk did come through somewhat, but the heat overpowered them a bit. I also found the amount of coconut milk to be too little since there was very little sauce to speak of and it ended up being quite a dry curry. All in all there are too many things to fix with this recipe.

  • Potatoes and mustard greens with ginger and garlic

    • amraub on February 12, 2012

      A lot of flavour for a simple side.

    • Laura on October 17, 2014

      Pg. 572. The flavors in this dish are really intense, in a good way. It was very spicy, as one might expect, given that a full tsp of cayenne pepper was included. The ratio of potatoes to greens was heavy on the potatoes and light on the greens. In the future, I'd prefer that it be greens with some potatoes, so I'd double the amount of greens and possibly cut back on the potatoes. It was a lovely, fragrant, delicious dish that I'd certainly make again.

  • Imperial potatoes

    • ntt2 on February 22, 2012

      This is excellent -- also terrific as a potato salad and good cold as well!

  • Savory cinnamon potato and bell pepper strips

    • biondanonima on October 11, 2012

      Delicious and simple. Loved the nutty crunch of the lentil based spice mixture. Excellent with kheema mutter.

  • Double the potatoes with cumin and chiles

    • amraub on October 20, 2012

      This was good, but coming so soon after the Potato Mix on p. 584, we preferred the other recipe.

  • A potato mix with a cracked peppercorn sauce

    • amraub on October 10, 2012

      A good way to use sweet potatoes for people not fond of overly sweet sweet potato dishes. The pounded spice mixture smells heavenly.

  • Stewed radishes with tamarind

    • amraub on June 04, 2012

      This was very good and something different to do with radishes. I thought the dish had just a tiny bit too much sauce, but was otherwise excellent. The radishes also made a nice presentation on the plate. I served with the apricot chicken.

    • tmitra on March 25, 2017

      Interesting and pretty! I would half the salt next time. Serves 2-3 (not 6!) as a side dish.

  • Mrs. Vakharia's peanutty spinach

    • amraub on October 10, 2012

      This one just didn't do it for us. I made it with kale, so maybe that was part of the problem, but the dish just didn't feel integrated. It was more like we were eating peanuts with kale rather than one side dish. It might've worked better for us if the peanuts had been ground.

  • Bengali squash in coconut milk

    • PennyG on July 04, 2013

      This was nice - and easy! I will make again. I used yellow squash rather than the bottle gourd squash and it was just fine.

    • ntt2 on February 22, 2012

      Lovely curry -- would substitute something else for zucchini next time -- not sure what...

  • Peanut-coconut squash

    • amraub on October 31, 2012

      Nice blend of sweet and heat. Used cashews in place of peanuts.

  • Squash with mango powder

    • sarahcooks on October 17, 2012

      This recipe calls for bottle gourd but I made it with butternut squash. It was good that way, very sweet and sour.

  • Bottle gourd squash with mustard greens and spinach

    • Laura on March 22, 2010

      3/22/10: Wow, I really did not like this dish at all. Maybe I just don't like mustard greens, but the flavor was really strange. I did substitute zucchini for the bottle gourd squash, but I really don't think that was the issue. Won't be making this one ever again.

  • Garlicky gourd

    • imaluckyducky on April 19, 2017

      Completely disagree, cannot substitute English cucumbers for ivy gourds. The two veg have completely different texture and flavor. This is quite tasty thanks to the creaminess and tang from the yogurt, and the garlic flavor is not overbearing.

  • Sesame-flavored green tomatoes

    • amraub on June 11, 2012

      I had a mixture of green tomatoes and not ripe, but not full on green tomatoes, so I think my dish ended up mushier and waterier than it would've been otherwise. This recipe is a unique way to cook up green tomatoes. I liked the peanut and sesame flavours and the little bit of heat. I served it to two people not entirely found of tomatoes and they had no issues with eating it. I'd like to repeat with all green tomatoes.

  • Tomatoes with mustard sauce

    • HKGFoodie on October 12, 2013

      Could use just 1 tbspn of mustard oil to make it healthier and still works well. Went well with Bismati Rice with Dry-Roasted Spices from Flavors First by Vikas Khanna

  • Nutty-hot tomatoes with garlic

    • ntt2 on February 22, 2012

      Superb with home-grown tomatoes -- use lots more nuts next time!

  • Turnips with garlic and black cumin

    • amraub on May 17, 2012

      This was my first time cooking with black cumin and I quite liked it in this dish. The ingredient list may be on the short side, but the dish has plenty of flavour. Served with peanut-garlic shrimp from same book. Will definitely repeat this recipe next time we have too many CSA box turnips.

  • Seasonal vegetables with yellow split peas

    • Delys77 on October 10, 2012

      Pg 632 Very tasty and healthy combination of dal and subzi. The number of chiles was scary but after I seeded them and cooked and saute gently a little longer than suggested it was delicious. Also, would cut back the ginger a little. Definitely a repeat.

    • totoro on January 21, 2015

      Very nice light meal.

  • Sweet pineapple with coconut milk and coffee

    • amraub on March 21, 2012

      Flavours worked surprisingly well together. Served to guests and they quite enjoyed it.

  • Sweet watermelon with garlic and red chiles

    • amraub on July 19, 2012

      I wasn't sure what to expect from this, but it was quite good. Spicy with a hint of sweetness. Definitely a unique thing to do with watermelon.

  • Yellow split pea soup with browned red onions, yogurt, and chiles

    • VineTomato on September 01, 2017

      I wondered why this was listed in the contemporary curry section as it seemed like a typical, traditional dhal recipe. Then I added the cream and yogurt which I think is meant to turn it into more of a western style chowder. It was good, but way, way better before the cream and yogurt. I will make it again and skip the last step. The split peas took a lot longer to cook than suggested in the recipe - mine took about 50 minutes in total. I served this with a cheddar green chilli Soberdough bread (pre mixed just add beer + cheese) we brought when visiting New Orleans - what a pairing! Problem is that you can't seem to buy Soberdough in the UK.

  • Mulligatawny

    • Breadcrumbs on August 22, 2010

      p. 650 - Note recipe calls for boneless, skinless chicken breasts

  • Spinach soup with red lentils

    • Laura on February 26, 2011

      Pg. 651. This makes a lovely soup. It's a bit time-consuming, especially if you make the Balti Masala from scratch (which I recommend). I was a little fearful that it would be very, very hot, given the ingredients. However, the spiciness was just right. One recommendation: the recipe calls for you to grind the cumin, coriander and peppers together in a mortar. It's really difficult to crush the seeds when the pepper is present. My suggestion is to grind the cumin and coriander first and then add the peppers -- unless, of course, you enjoy eating whole coriander and cumin seeds :)

  • Wok-seared chicken with mustard greens and spicy soy sauce

    • TrishaCP on October 20, 2017

      This is very subtle, but tasted good. Not sure it was the best application for mustard greens. I liked the velveting technique for the chicken a lot.

    • Delys77 on January 08, 2014

      Pg. 657 The author is correct that this recalls a very Indian style Chinese dish, with its use of mustard greens, tomato paste, and green chillies, all layered over the soy and chinese five spice. Plus the velveting technique on the chicken is very Chinese. The flavours were nice, and the texture of the chicken was great. Overall I would say this is a winner. I will note that I couldn't find any mustard greens so I went with kale which worked very well.

  • Leg of lamb with an onion-coconut sauce

    • ntt2 on February 23, 2012

      Also make with a beef roast.

  • Pork ribs with a sweet-sour glaze

    • amraub on December 07, 2011

      Sauce was a nice mix of sweet and sour with a touch of warmth. Cooked in the slow-cooker to make it a weeknight meal. Served with beets.

  • Grilled pork tenderloin drenched with an onion sauce

    • amraub on May 12, 2012

      My potatoes needed a bit longer to simmer, but this was a nice comforting recipe. I roasted the pork and it came out great, although next time I might sear it prior to roasting.

  • Penne with a cashew-dill sauce

    • dclong on September 19, 2015

      If you like big flavors, then this pasta dish is for you. When I read the recipe it was hard to "visualize" how all the flavors would work together. It's creamy, rich, spicy, earthy, toasty, sweet, tart, and bright flavored all at the same time. I liked it, but think it will be a recipe where I have to be in the mood for it. My palette was getting tired by the time I finished my big bowl.

  • Ziti with arugula and jaggery

    • amraub on August 25, 2012

      With my first bite, I wasn't too sure of this dish. It seemed a bit too sweet, but the more I ate, the more the flavours came together in this one for me. A little bit of heat, a little bitterness from the arugula, the sweetness of the jaggery, but the highlight for me was the fennel. I used pureed tomato instead of chopped for a smoother sauce and orecchiette pasta which is a suggested alternative. I forgot to put the parmesan on top and didn't miss it.

  • Broccoli and bell peppers with English-style curry powder

    • Delys77 on November 19, 2014

      Also fairly good but nothing to write home about. It is very very colourful and the large amount of garlic does compliment the broccoli, but on the whole there is a touch too much tomato and the recipe just doesn't gel as well as one would like. Overall not a repeatable recipe, but not bad.

  • Yogurt-marinated lamb with rice, saffron, and mint

    • amraub on August 05, 2012

      This requires a bit of planning ahead. The lamb needs to marinate (I marinated overnight) and the rice soaks for an hour before being briefly cooked and put in the dish. However, despite the long ingredient list and directions, this requires very little active cooking time and the results are well worth it. The lamb came out very moist and tender, the rice was cooked perfectly, and the flavours were excellent and well-melded despite my use of some very assertive mint. Will make again.

  • Grilled chicken layered with saffron rice

    • ntt2 on February 23, 2012

      Try takin chicken out and stripping meat then returning to rice for final re-heating. p.691.

  • Baked spicy rice with coconut and shrimp

    • ntt2 on February 23, 2012

      Also try salmon, cod, or sole. p.693.

  • Nimmy Paul's tomato rice

    • sarahcooks on March 31, 2011

      I liked the flavor of this, but the rice ended up a bit overcooked.

  • Garlicky festive rice

    • Delys77 on April 20, 2015

      Pg. 698 It may be that I had too much cinnamon in my punjabi GM but I found the curry to be too aromatic and a very unappealing colour. I have seen recipes for a similar vegetarian biryani that called for yogurt in the subzi and this seems like a much better approach. I also found there was far too much paprika in the suggested replacement for the kashmiri chilli. Since all you are getting is a bit of a rusty colour on your bottom layer of rice, I would simply leave it out. On the whole I would say this recipe was not to our taste and I wouldn't recommend.

  • Perfumed basmati rice with black cardamom pods

    • smtucker on October 21, 2012

      Delicious rice dish. Served with lamb curry page 190.

  • Rice with yogurt and mustard seeds

    • PennyG on November 09, 2013

      Raghavan made this when I went to a class he taught featuring 660 Curries. I have made this many times since and we always love it.

    • ntt2 on February 24, 2012

      Excellent rice dish -- especially with chicken!

  • Dirty rice with caramelized onions

    • Tee.Tee on October 08, 2017

      This was really delicious. A perfect foil for spicy curries. Followed the cooking instructions to the letter and it turned out perfect.

  • Nutty rice with cashews, almonds, and fresh mint

    • amraub on October 21, 2012

      Very good rice. I chopped the nuts instead of leaving them whole due to personal preference of nutty flavour over lots of nutty texture. The fresh mint and cracked peppercorns added a nice contrast. Will make again.

  • Buttery basmati rice with spinach and onion

    • amraub on December 08, 2011

      Surprisingly flavourful given the simple ingredients. Used chard due to CSA box. Pairs wonderfully with the lamb-almond dumplings in this book.

    • cedarmakesthings on February 20, 2016

      Buttery and delicious, even the kids loved this one--greens and all!

  • Rice with potatoes and paneer

    • hirsheys on February 12, 2017

      I made this on the recommendation of someone from Chowhound. It is delicious and an interesting change from plain basmati. It's fun to discover a random potato, or even better a chunk of creamy cheese, hidden in each bite.

  • Saffron-laced basmati rice

    • amraub on January 24, 2012

      Subtle flavors on its own. Goes great soaking up the sauce from mild, nutty curries. Book recommends Chicken with Almond Yogurt Sauce. I paired with Kerala Korma from Mighty Spice.

  • Sri Lankan pearl rice with lemongrass

    • amraub on September 28, 2012

      Beautiful yellow rice with lovely aromas.

  • Salt-crusted griddle flatbread with ghee

    • Emily Hope on August 20, 2013

      A naan recipe that actually tastes like naan! Super easy to pull together, especially if you use a stand mixer. I used our gas grill and the unglazed quarry tiles I usually keep in the oven for bread, and this method worked well. The only tricky part was transferring the shaped breads to the tiles--the dough is quite soft and my first two attempts ended up looking pretty ugly (though still delicious). I brought the other two unshaped rounds out to the grill, shaped them and buttered them there, and put them directly on the tiles--this worked better. The dough is a little light on salt, so the salt on top is key. (And next time I might add another 1/2 teaspoon of kosher salt to the dough.

    • Delys77 on April 15, 2013

      Pg. 729 I have tried to make naan in the past and have failed miserably. The fact that this recipe uses buttermilk instead of yogurt still gives you the lovely tang you need for naan, but makes it a bit less sticky. I used the stand mixer and followed the timing for mixing and kneading and it worked very well. As suggested I cooked on a very hot bbq with a pizza stone and it worked perfectly. The result was crispy naan with a nice chew. The only challenge was the fact that the dough stuck to the wax paper. Next time spray the paper with non stick cooking spray to avoid having to struggle to get the dough off the paper.

  • Soused cucumbers in yogurt and fresh mint

    • Dannausc on August 09, 2018

      Easy and good

    • JKDLady on March 03, 2016

      The flavor was good, but I did leave out the fresh chiles as I wanted this to be a cooling agent for my meal. Turns out we needed it! I wouldn't make it too far in advance as liquid is produced. I made it the morning of my luncheon and had no problems.

  • Mango cardamom cheesecake with a pistachio crust

    • amraub on October 10, 2012

      The cheesecake cooked beautifully and we liked the crust quite a bit, but didn't get much mango flavour from the cheesecake filling. Used homemade mango puree instead of canned, so that may have been part of the problem.

    • Laurendmck on March 01, 2018

      p. 751. A wonderful dessert. I didn't want to fork out the dough for pistachios so I made a graham cracker crust. The extra mango puree from the can is delicious in smoothies!

  • Cardamom and nutmeg-flavored baked custard

    • JKDLady on March 03, 2016

      I tasted this dish after it had cooled, but not with a meal. It was pretty boring. However, it was the perfect dessert for serving after a full-flavored curry meal. I did serve it with ice cream, as suggested. I believe that was a good call. I used 1 tsp mango extract, but I think I would double that next time as it was just too subtle. I also did not add the slivered almonds because I thought the texture would be wrong, so I sprinkled the top with toasted, sliced almonds. I just can't imagine biting down on slivered almonds in a dessert that is so smooth.

  • Fresh-squeezed lime juice with soda and pepper

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Reviews about this book

  • Serious Eats

    This book is virtually inexhaustible. If you can think of an ingredient, Iyer has a curry recipe for it. I've found it especially helpful in finding creative ways to prepare vegetables...

    Full review
  • Serious Eats

    The 10 Best cookbooks of 2009: This was my maiden voyage into the world of Indian cooking. Iyer's recipes have freshness and a light quality... I have gone back to this one time and time again,

    Full review
  • NPR by T. Susan Chang

    In 10 Best Cookbooks of 2008: I never open this book without being struck by the diversity, comprehensiveness and sheer size, which led me to call it "the best 3-pound paperback of the year"...

    Full review
  • Boston Globe by T. Susan Chang

    How I wish I'd had Iyer's curry book back then! I'd have rampaged through the spice stores every night. So we're all lucky that "660 Curries" is here.

    Full review
  • Tinned Tomatoes

    ...the best way to use this book is to choose the ingredients you want to use and then have a browse through the index. You won't be disappointed.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0761148558
  • ISBN 13 9780761148555
  • Linked ISBNs
  • Published May 01 2008
  • Format Hardcover
  • Page Count 816
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award - winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors - the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers - Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce - and main courses - Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes - Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes - Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes - Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n. - any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

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