Notes about Recipes in this book

• Steamed white rice (Saada chaawal)

  • louie734 on November 15, 2015

    This is a nice, easy way to cook basmati. I've found myself turning to it instead of other recipes recently for simple but clear instructions.

• Red lentil dal (Adraki masoor dal)

  • louie734 on November 15, 2015

    The best part of our indian meal with steamed white rice, cucumber raita, and curry house cauliflower. And the easiest/quickest. Just dal with rice and yogurt/raita would be a great weeknight meal. Ground the mustard in the mortar & pestle, which wasn't hard but they want to fly all over. Have your ingredients ready when cooking, things go rather fast. Don't be afraid of the 2 serranos; we only used 1 spicy one and wanted more heat.

• Curry house cauliflower (Aloo gobhi)

  • louie734 on November 15, 2015

    Don't expect a saucy curry! It's more of a side dish to a curry/dal with rice. Or eat it with naan and raita. It makes quite a lot and my covered skillet was pretty full. Don't be scared of the serrano, used 2 pretty hot ones but it mellows with all the veg. I think a bay leaf added with the other spices would be good in this. Served with steamed white rice, cucumber raita, and red lentil dal, which had the same spices but wasn't too similar.

• Creamy wild salmon with kale

  • vickster on December 23, 2013

    Recipe has potential, but I will modify cause I almost gassed us out of the house when I added the vinegar mixture to the pan! I think I would replace the vinegar with some other liquid and cut down the cayenne. It was also a bit too hot. But other than that very tasty, and a good way to make a easy dish combining salmon and kale.

  • TrishaCP on July 22, 2017

    This was quite rich with the coconut milk, but the "slurry" of seasoning resulted in really well seasoned fish and kale. We used gochugaru rather than cayenne and it wasn't hot at all for us.

• Mustard and almond crab cakes (Kakra kebabs)

  • radishseed on March 05, 2014

    Nice! I ate these with a simple sauce of yogurt mixed with a couple of spoonfuls of rhubarb chutney.

• Indian slaw (Bund gobhi nu shaak)

  • PennyG on April 13, 2014

    This was really nice - and easy! This will be a great addition to the lunches I pack for work.

• Ultimate chicken curry (Tamatar murghi)

  • PennyG on April 13, 2014

    I made an Indian feast tonight and this was really excellent! I can't wait to make it again.

• Spiced ground lamb (Kheema)

  • PennyG on November 19, 2014

    I liked this. Made on Sunday to take to work for lunch this week and it was perfect with store-bought naan! Would be a great weeknight dinner as it was quick and easy too.

  • PennyG on May 06, 2018

    I’ve made this countless times since my first note 3 1/2 years ago. Sometimes I make it with ground beef instead of lamb. Delicious! Quick, easy, freezes well, warms up well for make-ahead cooking. A winner!

  • justlissa on January 14, 2022

    I made some changes to this: cut the salt to about a teaspoon (still too salty), added more garam masala, and omitted the peas (at my husband's request). I also added about a tablespoon of tomato paste. Overall, I think there are better things to do with ground lamb, but this is definitely quick and easy and I may make it again sometime.

• Mustard cannellini beans (Simla mirch saféd rajmah)

  • PennyG on August 20, 2013

    Wow - this packed a punch, in a good way. I like spicy food, but if you don't, I would cut back on the cayenne. I would tend to use this more as a side dish than a vegetarian main dish (as is categorized in this book), but it would be a good light main dish as well.

• Nutty broccoli with mustard

  • snokite on January 11, 2020

    Always a hit! Sometimes, for variation, I’ll finish this with a sprinkling of fresh lime juice just before serving. Yum!

• Boston Globe by T. Susan Chang

  In a kitchen bookcase, I keep the 50 or so books I cook from regularly. It’s full. But “Indian Cooking Unfolded” is so genial and persuasive, I’ll have to make room for one more.

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• Serious Eats

  If you're familiar with cooking Indian food, much of the book's instruction will be old news. For everyone else, however, (it) is a fine introduction to the broad scope of Indian cuisine.

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• Publishers Weekly

  His simple, yet thorough recipes have turned me on to cooking Indian at home, for which I (and my family) are glad. I am also grateful for his signature spice blend recipe...

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