Classic Indian Cooking by Julie Sahni

  • Mughal garam masala (page 37)

    from Classic Indian Cooking Classic Indian Cooking by Julie Sahni

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: cinnamon sticks; whole cloves; black peppercorns; cardamom pods
    show

  • Show all Recipes...

Notes about this book

  • Suziwong66 on July 23, 2010

    Fabulous spice information and authentic recipes

Notes about Recipes in this book

  • Moghul kabobs with raisin stuffing (Hussaini kabab)

    • hibeez on September 26, 2024

      this was very good as a appetizer. I would use 1/2 the salt.

  • Mulligatawny soup (Mullagatanni)

    • Lsblackburn1 on January 18, 2021

      Easy to make and so delicious! I used about 4 cups of veg. Parsnip, carrot, half and eggplant and half an onion.

  • Dry-cooked spicy ground meat (Sookha keema)

    • rhb on March 20, 2023

      I've only tried this with ground beef. I sometimes have added black beans to cut the richness...also have substituted Bahrat spice mix for the garam masala and omitted the ginger. Very delicious!

    • hibeez on April 19, 2026

      I made this with lamb, and froze it. I then made stuffed cabbage rolls with lemon and ginger, and boy were they good! I have since made more cabbage rolls and frozen them to bake later. Want to try the keema in the pastry next.

  • Lamb in fragrant garlic cream sauce (Rogan josh)

    • mceuen on February 01, 2012

      Rogan Josh.

    • jjankows on November 06, 2014

      Great recipe that I make all the time. It freezes extremely well. Goes great with some warm naan or rice.

  • Lamb pilaf with leftover roast lamb (Gosht pullao)

    • Jardimc on February 07, 2023

      Excellent dish if you happen to have leftover lamb on hand, which I did. The day before, I made the Saffron Raisin sauce - a simple purée of ingredients in the blender - and cooked the rice. This made it a simple dish to put together for dinner the next day, and a hit with everyone. The pistachios, raisins and spices make it unusual and thoroughly enjoyable. Will definitely make this again.

  • Meat-stuffed cabbage rolls with ginger lemon sauce (Keema bhare bandh gobhi)

    • hibeez on April 19, 2026

      These were excellent! Served them with rice; I could only eat one and the gents at the table had two each. I froze 2 cooked ones for a work lunch, and froze 5 unbaked with sauce to have as another dinner. The first time, I missed the note saying to peel the lemon; peeled it the second time and frankly it was good either way. Made the keema with lamb. Very easy to do. Since I wasn't going to use the whole cabbage, I peeled off the individual leaves and blanched them in boiling water for a few minutes, which worked well. Will definitely make these again!

  • Goanese hot and pungent curry (Vendaloo)

    • spvla on April 09, 2026

      There’s a version of this recipe on the NYT so I kind of did a mash up of the two. Used 3 tsp Kashmiri chili powder, 1 tsp cayenne and 1 tsp smoked paprika in place of paprika and red pepper she calls for. Also subbed 1.5 tbsps tamarind paste in 2 cups water for the tamarind pulp. Added whole cardamom and cloves to the fried onions instead of adding ground to the marinade. Very delicious and solidly medium+ on the spice scale.

    • hibeez on April 27, 2026

      This was delicious and easy! Definitely use the mustard oil if you can. I used 1.75 lbs of boneless pork ribs and no bones. It cooked down a fair bit and probably would have served 4 people (had a hungry guy who counts as two). I pureed the marinade in the processor and it still was "chunky". I also had a tub of tamarind that I diluted with hot water instead of the block of tamarind - unsure of how much water to add (used 3/4 cup) but probably could have used more. the sauce was thicker than I would have liked. The spice was not as hot as I've had in Indian restaurants but I could up the pepper. The flavors were wonderfully complex and I will be making this again.

  • Moghul braised chicken (Mughalai korma)

    • cbk15 on May 04, 2023

      Made fresh mint relish to serve with it. Dish was super good will make again

  • Chicken in onion tomato gravy (Murgh masala)

    • wester on May 11, 2020

      Simple, mild, and very tasty. The chicken was very tender. Quite long cooking time but not difficult. The family liked it. I served it with plain rice and plain fried eggplant. A raita would be nice too. The sauce did stay a bit thin, so next time add less water.

  • Fragrant yogurt-braised chicken (Dahi murghi)

    • rhb on March 20, 2023

      Mild flavor but good; I used half veg oil and half ghee. Good with Patiala Pilaf (p. 366).

    • janereads on April 28, 2026

      This was my first recipe from this book and we thought it was very good. Easy to make, and we found it had a pleasant amount of heat. I used chicken breasts, as that's all I had, so I adjusted the cooking time accordingly. This will be a repeat for us.

  • Royal chicken in silky white almond sauce (Shahi murgh badaami)

    • wester on March 09, 2022

      Easy to make and not bad at all. Just not very memorable either.

  • Velvet butter chicken (Makhani murgh)

    • scotchgrrl on January 03, 2012

      This is one of the tastiest dishes I have ever had. This recipe is a favorite of mine. It takes a while to make but is so worth the time.

  • Shrimp poached in coconut milk with fresh herbs (Yerra moolee)

    • given22fly on July 17, 2011

      Simple and very tasty recipe! More subtle flavors, the coconut milk and shrimp are the stars of this dish.

    • Jardimc on January 26, 2025

      Quite easy, and delicious.

  • Royal braised vegetables in cardamom nut sauce (Shahi sabz korma)

    • hibeez on April 27, 2026

      This was good but a little bland. Maybe need to amplify the spices.

  • Chick-peas in ginger sauce (Safaid channe)

    • alysekstokes on July 17, 2025

      This is one of my favorite chickpea recipes; the ginger sauce is light and fresh.

  • Spicy brussels sprouts, green beans, and lentil stew (Chaunk gobhi aur sem sambaar)

    • Pangur Ban on January 08, 2025

      Delicious. The sprouts in particular. Could take a little more sambar powder. I was generous with the garlic.

  • Mung bean and cauliflower stew (Gobhi moong)

    • billcranecos on August 11, 2020

      This is a simple and delicious recipe, well worth the effort.

  • Buttered smothered cabbage (Bandh gobhi ki sabzi)

    • Jardimc on January 26, 2025

      Superb!

  • Cauliflower and scallions with black mustard seeds (Gobhi kari)

    • wester on February 17, 2018

      While all the flavors worked well together, I wasn't happy with the addition of water halfway. It was difficult to get it to brown afterwards and it ended up overcooked. I do want to try to cook this without the added water. ETA: Even without the added water this was cooked more than I like, although it did brown better. Next time completely skip the covered cooking and go straight to the stir-frying.

  • Smoked eggplant with fresh herbs (Bharta)

    • ellabee on September 16, 2012

      p. 305-6. Quite a bit of work, but delicious. For company, make it ahead. Roast whole eggplants on the grill while you're doing another item; they can be refrigerated for a day or two until you're ready to pulp them for the recipe. Prep involves chopping a number of ingredients fine, and then there's a full half hour of frying with near-constant stirring. A superb way to use up an abundance of home-grown eggplant.

  • Lentils with garlic butter (Masar dal)

    • smtucker on September 30, 2011

      Maybe the best lentil recipe ever made in this house. Add cumin with the garlic/butter mixture. Tends to be soupy on night one, then leftovers tighten up. Perfect over rice for quick meal. LM loves this with samosa meat recipe.

  • Cucumber and yogurt salad (Kheere ka raita)

    • swiand on March 23, 2026

      This is a family favorite raita for us. Love the hint of cumin seeds in the nicely cucumber/mint flavored yogurt.

  • Tomato and yogurt salad (Tamato pachadi)

    • hibeez on April 27, 2026

      This was good but a bit runny. I used a jalapeño that was not very spicy. I'd make it again but play around a little bit with seasoning.

  • Quick mango and shredded ginger pickle (Aam ka achar)

    • chriscooks on April 04, 2012

      This is easy and good. You can use a very hard non-green mango but real green mangoes (which still have white flesh) are better. I peel the mango. The pickle will keep about a week refrigerated.

  • Rose-flavored yogurt drink (Lassi)

    • hibeez on April 27, 2026

      also very good with orange blossom water.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Kitchn

    ...It helps you understand technique, layering of flavors, and methodologies that then allow you to basically cook any Indian dish.

    Full review
  • ISBN 10 0688037216
  • ISBN 13 9780688037215
  • Linked ISBNs
  • Published Oct 01 1980
  • Format Hardcover
  • Page Count 560
  • Language English
  • Countries United Kingdom, United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, If you know how to fry, there are few tricks to Indian food. Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

Other cookbooks by this author