• fbcd on July 03, 2022

  This book is also available in The Madhur Jaffrey Cookbook, where it is accompanied by Eastern Vegetarian Cooking.

• nomadchowwoman on January 05, 2010

  I taught myself to cook Indian food with this book.

Notes about Recipes in this book

• Lamb cooked in dark almond sauce (Badami roghan josh)

  • dimayhill on April 12, 2022

    Quite nice, will cook again

• Marinated broiled chicken

  • allisonsemele on January 28, 2021

    With the vinegar, this tastes a little surprisingly reminiscent of barbecue sauce. I pulled this out a little early, because the chicken was getting VERY dark, and I was worried about it acquiring a scorched onion taste, but it could have stayed in longer. Very good and pretty easy--will make again and try on the grill.

  • tmitra on July 10, 2017

    Better grilled!

• Chicken Moghlai

  • fbcd on July 03, 2022

    Delicious! A dish for company and special occasions because it takes time to prepare, but it benefits from sitting a few hours before being reheated and served, so it is great for company meals.

• "Butterflied" leg of lamb, marinated and barbecued

  • Thredbende on September 07, 2011

    This is delicious. I use this recipe to change the minds of non lamb eaters to ardent fans.

• Kidney kabab

  • mcvl on December 25, 2018

    I made this for Christmas dinner -- used the yogurt mixture as a sauce rather than a marinade, and cooked the kidneys halved rather than cubed. I might decide to make this my regular Christmas dinner. Now that my husband has turned vegan, I am free to establish whatever traditions I like for myself.

• Marinated pork chops

  • Dannausc on July 02, 2018

    I cut the pork chops into chunks and cooked it in the marinade in a skillet. It was quite good.

• Green beans with ginger

  • mjes on April 26, 2018

    Getting ready for next month's cookbook club with a review of the first Indian cookbook I ever owned. This is a favorite recipe from the book. Ginger and green beans is a natural winner. I began making it less often when I learned the Thai version with coconut milk added (Beef with string beans and fresh ginger from Keo's Thai Cuisine by Keo Sananikone). However, this version remains in my active repertoire for the versatility in what it will accompany.

• Carrots and peas with ginger and Chinese parsley

  • clcorbi on August 21, 2017

    This was all right--all the spices were nice, but the veggies got a bit mushy for my taste, especially the peas. I think this type of dish just isn't my favorite.

• Cauliflower with onion and tomato

  • clcorbi on February 15, 2018

    Delicious, but the spices in this dish are VERY assertive.This dish is very tasty though so I'd definitely repeat. I served it over rice, but next time it'd make it as a side dish with something milder, like a dal, or else at least a cucumber raita to cut through all the strong, spicy flavors.

  • allisonsemele on November 18, 2020

    Delicious and easy. This might become my new go-to Indian cauliflower recipe. I did cut the oil down to a third cup, but will try again with the full amount to see if it makes a big difference.

• Mushrooms with cumin and asafetida

  • clcorbi on September 01, 2017

    Very tasty and simple to throw together on a weeknight (especially if you buy pre-sliced mushrooms). I would serve this with naan next time since it's quite saucy.

• "Dry" potatoes (Sookhe aloo)

  • bigwerk on June 14, 2011

    this is a great filling for Samosas

• Chicken biryani

  • Dannausc on July 03, 2018

    Good but not worth the effort.

• Canned chickpeas with garlic and ginger

  • lorloff on August 14, 2013

    Delicious. I used purple potatoes and chopped them and only par boiled them slightly. Also boiled down the sauce to thicken at the end.

  • clcorbi on August 21, 2017

    Agree that this is delicious. I made this with yukon gold potatoes, and used only three potatoes because it seemed there were more of them than the chickpeas--I'm guessing that in the UK potatoes are a lot smaller. Anyway, I also didn't bother boiling the potatoes before dicing--I just peeled and diced them, added them to the curry, and let the whole thing simmer for an extra 20 min or so until everything was nice and tender. The flavor is really nice, verging almost on too salty, but if you are serving this over rice then it's perfect. Next time I would add a bit of tomato paste, not just tomato sauce, to up the tomato flavor a bit.

• Yogurt with spinach

  • Dannausc on July 03, 2018

    I used this recipe for inspiration. I used arugula and beet greens in place of the spinach, as that’s what I had on hand. I didn’t have enough yogurt so I used about 1/3 sour cream. I added a T. of lemon juice. It was pretty decent.