• mackenzie301247 on March 12, 2026

  Excellent resource for both everyday and more special occassion Indian food. Highly recommend checking out her blog as well - everything is good.

Notes about Recipes in this book

• Savory oats hash (Kanda poha)

  • Wlow on January 31, 2025

    Very good, though need to keep from over-browning even in nonstick frypan. Used toasted sliced almonds and lightly salted roasted peanuts (Trader Joe’s). Liked better after sat longer than recommended 2 minutes. Not a fan of chalky oats, muesli, etc. Will also try to find & try with rice flakes for a change though probably not whole grain like oats.

• Spicy baked cauliflower florets (Gobi 65)

  • lorloff on November 01, 2024

    This was super delicious. I loved the approach to baking instead of frying. Excellent with the fresh curry leaves. Will absolutely be making this again. The batter was great. And easy to make. I made this one time with fairytale Asian cauliflower and it did not work. The Cauliflower was not dense enough to be properly coated with the batter and because of its less density the cauliflower cooked too fast for the batter to crisp up the way it should. We will double the topping next time

  • Meags on December 22, 2024

    Great!

  • radishseed on December 09, 2025

    Could have used some more guidance on how thick the batter should be. Mine didn't end up on the cauliflower; it melted off in the oven and baked into a thin spicy pancake with chunks of cauliflower in it. Definitely edible but not what was intended.

• Mashed potato fritters (Aloo bonda)

  • Meags on December 22, 2024

    Excellent! Would be great with chutney too

• Potato quinoa patties (Aloo tikki)

  • Meags on January 08, 2025

    Yum! I accidentally added too much coriander, but it was still good. Would have been better with the proper amount. I did put some baingan bharta on it and it toned down the coriander. A chutney would be great on it as well. I fried mine, but next time I'll try baking them. Easily assembled. I didn't need breadcrumbs as my mixture was a good consistency.

• Sweet and spicy baked cauliflower (Gobi Manchurian)

  • DeGroeneKeuken on March 13, 2016

    I made the gluten-free version of this recipe and it was awesome! The dough did spread out a bit on the baking plate, but that only made sure there were some extra crispy dough bits ;-) The sauce is absolutely delicious! I will make this sauce again with tofu or a noodle dish. Be careful not to use too much sambal or peppers if you're not that into spicy food, 'cause this was very spicy (but so yummy)!

  • patioweather on October 08, 2017

    This was delicious. It's both spicy and sweet, as the title notes, so there's a lot going on in this one dish. I would pair it with something bland, like rice, and a pickle for a bit of acid. This was easy enough that someone who cooks infrequently managed to pull it off in the time listed.

• Dad's favorite cauliflower potatoes (Gobi aloo)

  • LFL on July 16, 2021

    4 stars. My husband made this and it was so good. I had previously made it in the past and I don’t think it was on the same level. I think I might have left out the optional mustard seeds in the past. They are not optional, they make the dish. The lime juice and cilantro are worth including too. This will probably go into regular rotation.

  • Wlow on February 04, 2025

    Good but a little dry and dominated by the potatoes (cauliflower was bit old too). Cooking over two nights might also have dried it out. G and kids all liked. Served with Sabut Masoor as suggested. Used chaat masala alternative to dried mango powder, Kashmiri pepper instead of cayenne.

• Eggplant with cumin and nigella seeds (Baigan patiala)

  • anu_luke20 on May 01, 2026

    Easy and delicious. We had roasted eggplant to use up, so this was quick. Didn't have large tomatoes, so used grape tomatoes (think regular tomatoes, as per recipe, would add more flavor). Also, added 1/2 tsp of garam masala at end. Delicious!

• Potatoes and greens stir-fry (Aloo saag)

  • Ordinaryblogger on July 08, 2022

    A family favorite! I've made it with spinach, with chard, and even with some beet greens mixed in. So good.

• Sweet and sour pumpkin (Khatta meetha kaddu)

  • jenburkholder on October 18, 2021

    I quite liked this for how easy it was. The only chopping is the pumpkin - everything else is just spices. Tart and aromatic, and an appreciated addition to my (very small) list of Indian dishes involving winter squash. Not exceptional, but worth making again for its simplicity. Gets better with sitting, as well.

  • Tealismyname on October 19, 2025

    We added a can of chickpeas to bulk this out. Really yummy and rather easy.

• Cauliflower and peas in spicy curry (Gobi mutter masala)

  • Meags on December 22, 2024

    Delish!!

• Cauliflower, carrots, and peas in coconut poppy seed curry (Gobi gajar mutter kurma)

  • DeGroeneKeuken on April 11, 2017

    Delicious, very tasty! I did add some more water because otherwise the cauliflower wasn't cooked properly. Also, the recipe was pretty easy to follow.

  • adewar on December 15, 2019

    Had to put a lid over the pan while cauliflower is cooking, so that it steams

• Assamese greens and potatoes (Xaak bhaji)

  • Ordinaryblogger on May 08, 2022

    Just lovely! I used half dandelion greens and half spinach. Served with a dal.

• Maasi's Nepali potatoes (Nepali aloo)

  • Meags on December 22, 2024

    Fantastic! I did 1.25 peppers for Eric, but he said it could be spicier. I used apple cider vinegar.

• Mushrooms and greens (Kadhai kumbh palak)

  • Meags on December 22, 2024

    Very good!

• Cauliflower and peas in cilantro onion sauce (Gobi mutter keema)

  • Meags on December 22, 2024

    Good - worth another try with alterations. Blend cashews with onion mix in step 1.

• Easy curried green beans

  • Wlow on April 27, 2020

    Very good though seasoning was too similar to Chana masala in same meal. used frozen haricots verts (Trader Joe’s) but in future should cut in half.

  • jenburkholder on August 26, 2022

    Good, basic green bean dish (I actually used wax beans). Nicely tomato-y with the added tomato paste.

• Red lentil soup (Restaurant-style masoor dal tadka)

  • patioweather on September 07, 2025

    Good even without the tarka.

• Brown chickpea curry (Kala chana masala)

  • LFL on July 20, 2021

    Cooked the recipe a bit differently, w/ regular chickpeas made in the pressure cooker and tempering spices in our saute pan (We didn’t have chickpea flour and used gluten-free flour instead). Added cooked chickpeas to spices, then threw in liquid (tomato juice left in the can and the chickpea cooking liquid) as needed. Cooked everything another 20-30 minutes to get the flavor into the chickpeas and soften them further (they came out out of the pressure cooker fairly firm). We wanted only 1/2 tsp salt total in the recipe and there was already some in the tomatoes and the (Rani brand) chana masala spice blend, so we only added between 1/8 and 1/4 tsp. It needed a little agave to cut residual bitterness; started with 1/2 tsp & adjusted as needed (not that much). Out of ground coriander, so we used seeds instead--much too intense. But otherwise, the curry was quite good. The lemon juice & cilantro are good but as the recipe indicates, only a small amount of the lemon juice is needed.

  • Ganga108 on June 10, 2022

    Very delicious, and easy to make, taking about an hour. We made it on a Friday night instead of getting take-away, and it was such a good choice. The timings in the recipe are spot-on for the on-stove version. The chickpea flour roux before adding chickpeas and liquid means that at the end of cooking the sauce is perfectly thickened. Served with daikon rice, lima beans and a green salad.

  • Meags on December 22, 2024

    Great! I didn't have asafetida.

• Masala lentils (Sabut masoor)

  • Meags on December 22, 2024

    Good - but not as great as we'd hoped

• Any bean curry

  • Meags on December 22, 2024

    Pretty good to quite good votes at our house.

• Split pea soup with potatoes (Odia buta dali alu tarkari)

  • Meags on January 12, 2025

    Wonderful! I didn't have Panch Phoron and I hate fennel, so I added .5 t each of fenugreek seeds, caraway seeds, cumin seeds, nigella and yellow mustard seeds. Tasted fantastic!

  • mackenzie301247 on January 25, 2026

    Excellent - highly recommend

• Bengali red lentil soup (Masoor seddho)

  • Meags on December 22, 2024

    Fantastic! I used 2/3-3/4 of a chile for Eric, but he said it could be spicier

• Yellow lentils with cumin (Sindhi mung dal)

  • jenburkholder on November 29, 2021

    Decent, simple dal. There are others I like better with a similar flavor profile and level of effort, but this dal is perfectly serviceable. I would recommend cutting down the ginger and upping the cumin, as those two flavors don't feel quite balanced. Ate with chapati, yogurt, greens, and carrots cooked with mustard seed.

• South Indian split pea stew with veggies (Sambhar)

  • Tealismyname on April 07, 2024

    Good but a bit of a faff.

• Creamy black gram and kidney bean curry (Dal makhani)

  • emkayess2 on June 11, 2017

    Pressure Cooker variation available

  • Meags on December 22, 2024

    Good!

• Butternut coconut red lentil curry (Masoor aur kaddu ki dal)

  • lizbot2000 on November 07, 2017

    This was excellent! The squash was very sweet and caramelized and tasted great with the lentils and coconut. If the squash is already cut, this comes together very quickly and makes a nice, quick dinner.

• Chickpea spinach stew with lentils and quinoa

  • Meags on July 09, 2022

    This is delicious!!! It is best after it sits for several days. I make it and put it in a container and put it aside for three days.

• Fudgy cardamom squares (Vegan kalakand)

  • babyfork on February 01, 2016

    These are really tasty! I'm not a vegan either. I didn't have cardamom powder so I ground some cardamom pods in my spice (coffee) grinder. I then sifted it to remove the bits of pods, etc and get a powder. Worked well. I added a dusting of freshly grated nutmeg over the top before baking. Will make these again.

  • Rivercat0338 on April 11, 2024

    Better next day. Be sure to taste for sweetness.

• Lightly spiced yellow lentils and rice (Mung dal khichdi [Kitchari])

  • DeGroeneKeuken on April 11, 2017

    This recipe was easy to make, yet it didn't work out as planned. I was left with way too much water, so I had to drain it a bit (which lost a bit of the flavor).

• Vegetables in luxurious royal sauce (Restaurant-style navratan korma)

  • Churchim808 on December 15, 2018

    This is amazing! Absolutely delicious. I didn’t have enough cashews so I used sunflower seeds and Brazil nuts to make up the difference. Still great, maybe even better.

• Tofu in spinach curry (Palak tofu)

  • Churchim808 on December 15, 2018

    Okay but not as rich as I was hoping.

  • LFL on July 17, 2022

    3.5 stars. My husband over-blended the spinach and other stuff and made it in a pot instead of a pan, so we ended up with something soupy. We simmered it with the lid off instead of on for part of the time to thicken it. We started this a little late so the final results were still on the thin side. I can’t tell if that’s because the recipe needs a little less liquid but maybe? It needed the full 15 minutes to simmer—that helped get some bitterness out. The final results were tasty.

  • Meags on December 22, 2024

    This is amazing! One of Aidan's favorite dishes. It is an excellent texture, we haven't had it turn out too thin. It's a nice thick texture that is good over rice.

• Andhra-style tempeh curry

  • Churchim808 on December 15, 2018

    I didn’t have any tempeh so I used soy curls. It was pretty good.

  • jenburkholder on October 18, 2021

    This was okay. I used one block of tempeh plus a handful of soy curls, because it didn't look like nearly enough "chunks" to sauce for my taste. The spice blend was very tasty, but overall the curry was watery. I also have decided I don't like tempeh in this sort of application, but that's really a me problem. If I remade it, it would be with something other than tempeh (chickpeas? soy curls?), using less water, and adding some coconut milk or yogurt (which, to be fair, she says you can do in the recipe intro).

• Mushrooms and peas in spicy coconut sauce (Mushroom mutter chettinad)

  • Tealismyname on July 25, 2020

    Really delicious. I added tofu to the dish. We were hungry and ate this in 1 meal!

• Tempeh tikka masala

  • christineakiyoshi on March 05, 2021

    Made with tofu. Very nice!

• Quinoa cauliflower biryani

  • Meags on November 07, 2022

    This is fantastic! So flavorful! It made a huge casserole dish, my husband and I could hardly stop eating it!

• Tofu in velvety pepita poppy seed sauce (Tofu pasanda)

  • Meags on December 22, 2024

    Delicious!!

• Royal tofu and cashews (Shahi "paneer")

  • Meags on December 22, 2024

    Great! Awesome!!

• Kofta balls in nut-free cream sauce (Malai kofta)

  • Meags on December 22, 2024

    Very good! Try lighter on cloves and coriander in sauce to lessen chai taste. Use salt. I added extra maple syrup and/or sugar.

• Tempeh and cauliflower in spicy paprika yogurt sauce (Kashmiri rogan josh)

  • Meags on December 22, 2024

    "Like butter on a Pop Tart" - Eric.

• Tempeh in onion sauce (Tempeh do pyaaza)

  • Meags on December 22, 2024

    Great!

• Veggie balls in Manchurian sauce (Vegetable Manchurian)

  • Meags on December 22, 2024

    Delish!!

• Sweet chickpea flour balls (Besan ladoo)

  • Meags on December 22, 2024

    Made these for Pranav for Xmas. He could tell what they were and said they were great!

• Indian chai spice (Chai masala)

  • Meags on December 22, 2024

    Yum!!!

• Vegetables and nuts in luxurious white sauce (Navratan korma)

  • Mamapajama89 on January 14, 2026

    Very good but I would be selective on the veggies used. Since they need to cook in a thick sauce, use veggies that won't take long or steam them in advance. Also, make sure the veggies all take around the same amount of time to cook. I didn't think eggplant was good in this recipe.

• Puffy restaurant-style naan

  • Rebbiejaye on April 15, 2026

    I really want this to work - the idea of baking my naan instead of standing over a stove appeals a lot. Haven’t gotten it perfect yet though. 1/2 whole wheat this time.

• Chickpeas in spicy sorghum sauce (Savji chickpeas)

  • Rebbiejaye on April 15, 2026

    Delightful. Can prep the spices and cook chickpeas ahead and then it’s an easy cook. 1/4 of hot pepper (one in a double batch) and it was only too spicy for Diana who might just have been grumping anyway. Nice texture.