• nomadchowwoman on January 07, 2010

  I not only learned to cook Indian food from Jaffrey's cookbooks, this one is still my favorite, the one I used over and over: for the rogan josh, Lake Palace eggplant, whole green lentils with onion, and garlic, the easy raitas.

Notes about Recipes in this book

• Lamb with spinach (Dilli ka saag gosht)

  • mirage on June 26, 2010

    was Quite Good with beef. Served w/yogurt, p. 210

• Turkey kebabs (Turkey ke kabab)

  • mirage on October 09, 2010

    Serve w/homemade pita and coriander chutney.

  • shoffmann on August 21, 2017

    These were excellent. I don't think that I could walk away while cooking the kebabs as directed because they got quite dark and I needed to manage the heat to avoid burning. I served with homemade naan, the tomato and onion relish from this book, and some cucumber yogurt sauce.

• The Lake Palace Hotel's eggplant cooked in the pickling style (Baigan achari)

  • mirage on June 26, 2010

    Very Good! Good potluck contribution, too.

  • wcassity on March 01, 2018

    Tasty right after cooking and cold the next day.

  • shoffmann on August 28, 2017

    Excellent, though a bit oily even after draining the eggplant.

• Vegetable pullao (Sabzi pullao)

  • Laura on May 02, 2010

    3/21/10: Even with all the spices, this was just ok -- the flavors just did not pop. Very disappointing.

• Small yellow split peas (Chana dal)

  • PennyG on February 02, 2019

    This was a nice Indian dal - nothing extraordinary. I had all the ingredients on hand and wanted to make something to serve with my lamb keema I had made ahead for my weekday lunches.

• Cauliflower with onions and tomato (Phool gobi ki bhaji)

  • smtucker on September 17, 2019

    This is the third time I have made this recipe and the best to date. Used farmer's market cauliflower, garlic, onions and serranos. Tomato from our garden. Great flavors. Still needed to use a bit more water to get a paste in the blender, and a bit more water to get the cauliflower fork-tender [barely.] This was totally delicious. Omitted cayenne pepper which I don't care for. Take your time to get the browning.

• "Royal" lamb or beef with a creamy almond sauce (Shahi korma)

  • wcassity on December 21, 2021

    Delicious. Giving it 4 stars vs 5 because it is creamy and rich but lacks acid, so it becomes a bit one-note as you are eating it.

  • digifish_books on July 12, 2015

    I used beef but I suspect lamb would be even better, given how subtle and creamy the almond sauce turned out.

• Cauliflower with cumin and asafetida (Heeng zeere ki gobi)

  • wcassity on December 21, 2021

    Solid, basic.

• Chicken with tomatoes and garam masala (Timatar murghi)

  • SACarlson on October 15, 2013

    Very mild spicing. Could have used more heat for my taste, but the recipe is described as being good for children.

• Kashmiri meatballs (Kashmiri koftas)

  • digifish_books on July 12, 2015

    I used minced (ground) beef instead of lamb and served with plain basmati rice and red split lentils with cumin seeds (p. 165).

• Red lamb or beef stew (Rogan josh)

  • digifish_books on July 12, 2015

    A lovely version of Rogan josh with nice complexity of flavours and a medium heat/spice level. I cook the curry in a pressure cooker (30-35 minutes) and add yoghurt at the end.

• Aromatic yellow rice (Peelay chaaval)

  • digifish_books on July 12, 2015

    The rice is cooked using the 'absorption method' and seasoned with turmeric, cinnamon, whole cloves, bay leaves and salt. A small amount of unsalted butter is mixed through the rice once it is cooked. A subtle and delicious accompaniment to the Rogan Josh recipe (page 70).

• Rice and peas (Tahiri)

  • digifish_books on July 12, 2015

    Rice is mildly flavoured by the addition of toasted cumin seeds. A great accompaniment to Rogan josh or other curry.

• Layered bread (Paratha)

  • Zosia on November 18, 2013

    Good directions led to success with my first attempt at making these. They were a little oily tasting - ghee might have been the better choice - but texture was very good. I used whole wheat atta flour.

• Whole green lentils with spinach and ginger

  • Zosia on November 18, 2013

    Nice flavour from the ginger and chilies but was otherwise quite bland....needed onions or garlic (or both?). I added most of the fresh spinach at the end of cooking and used only 1 tbsp oil.

• Gujerati carrot salad (Gajar ka salad)

  • Zosia on November 18, 2013

    Simple and bright tasting....a great side for spicy food.

  • clcorbi on December 04, 2016

    Made for our dinner party for two vegan friends. We really enjoyed this--simple and tasty, and it was a nice side to the spicier main dish. Plus, we used black mustard seeds which made this really visually striking. Almost no leftovers of this one.

• Spicy baked chicken (Masaledar murghi)

  • Zosia on September 21, 2014

    Delicious! I used boneless chicken breasts that marinated in the paste for 6 hours. Cooked on the grill, the meat was juicy and flavourful. Will definitely make this again, but roasted next time so that I can try the sauce.

  • clcorbi on December 28, 2018

    Really nice, flavorful marinade. I threw on a head of chopped cauliflower to the roasting sheet and skipped the sauce steps. Delicious and fast.

• Carrots, peas, and potatoes flavored with cumin (Gajar,matar, aur ki bhaji)

  • Zosia on September 21, 2014

    Tasty side dish that's very quick to make particularly if you have some cooked potatoes on hand. I used only 1 onion and canola oil.

• Haddock baked in a yogurt sauce (Dahi wali macchi)

  • Zosia on February 21, 2014

    Lovely fragrant and tangy sauce that complemented the fish nicely without overwhelming it. I cooked the onions first, and used only 1 tbsp of oil and omitted the butter at the end to keep it on the lighter side.

• "Dry" okra (Sookhi bhindi)

  • IndyGirl on November 15, 2018

    Just use spray oil. Also use chaat masala instead of amchoor.

• Spicy cucumber wedges (Kheere ke tukray)

  • IndyGirl on March 11, 2019

    Just ok. Tamarind soaked cucumbers are tastier

• Fresh coriander chutney (Hare dhaniye ki chtney)

  • IndyGirl on March 11, 2019

    Tasty with her turkey kebobs. Used 1 bunch of cilantro with soft stems. Next time, use 2-3 bunches of cilantro for enough chutney.

• Green beans with ginger and green coriander (Hare masale ki sem)

  • Nichill on November 08, 2019

    Very tasty and quite quick. Kids liked it too.

• Potatoes with sesame seeds (Til ke aloo)

  • shoffmann on June 21, 2017

    We really enjoyed this. I used less salt than the recipe called for (and definitely didn't miss it). My husband enjoyed this side dish far better than the rest of our dinner.

• Tomato, onion, and green coriander relish (Cachumber)

  • shoffmann on August 21, 2017

    This was good. I left out the cayenne pepper because I was serving with spicy foods.

• Hard-boiled eggs in a spicy cream sauce (Malaidar unday)

  • shoffmann on September 11, 2017

    Once the eggs are boiled, this makes for a quick, delicious meal. I would have liked a bit more heat, but the green chiles I have right now are pretty bland. I served with the spiced basmati rice as suggested.

• Chicken with roasted coriander in a coconut curry sauce (Dakshini murgh)

  • shoffmann on May 17, 2018

    Good, but not exactly wow worthy. The recipe made a good amount of sauce so I was glad I had made plenty of rice to go with it.

• Delhi-style lamb cooked with potatoes (Aloo gosht)

  • shoffmann on November 01, 2020

    Relatively short ingredient list. More than an hour of simmer time, but otherwise relatively quick to throw together. We enjoyed.

• Tandoori-style chicken (Tandoori murghi)

  • clcorbi on February 06, 2017

    I made this to use in the Butter Chicken recipe, but did sneak a bite of the finished chicken before adding it to the butter sauce, and can confirm that this chicken is delicious on its own too! I think I still prefer the oven-baked chicken tikka skewers from Made in India, though, simply because the marinade is less fussy to throw together.

  • heatherlee on June 06, 2021

    I cooked the chicken on the grill rather than oven-baking. The marinade called for garam masala, so I followed the separate recipe for that and was very happy with the flavor of the chicken.

• Chicken in a butter sauce (Makkhani murghi)

  • clcorbi on February 06, 2017

    This was luscious, exactly like you'd hope a dish with a full stick of butter and ten ounces of cream would be. The only changes I made were to substitute ground ginger for fresh, and omit the chopped cilantro. This dish is a little involved since you have to marinate and pre-cook the Tandori chicken, but once that's done, the sauce is really just a matter of melting butter and warming up a few ingredients together. Naan is a must here to sop up all the gorgeous, fattening sauce.

• Sour chick peas (Khatte chhole)

  • clcorbi on December 04, 2016

    Made for our dinner party for two vegan friends. These ended up being absolutely delicious, but I did make some alterations. I added a heaping tablespoon of tomato paste to the sautéed onions and let it darken before stirring in the tomato (I used one can diced tomatoes, rather than fresh). I used about half as much cumin as called for, and a bit less coriander. I also did not add the whole "sour" lemon juice/chile/raw onion mixture; I probably added half of it, to taste. I know the point of this dish is to have that characteristic puckery flavor (which Jaffrey describes beautifully), but I think we would have enjoyed it less if I had added the full amount of lemon juice. All in all, this was a fantastic dish, and worked perfectly for the dinner party because I cooked it ahead of time, and then simply reheated and added in the raw "sour" ingredients to taste at the last moment. I also want to note that freshly cooked chickpeas really made a difference here.

• Onion relish (Pyaz ka laccha)

  • clcorbi on December 04, 2016

    Made for our dinner party for two vegan friends. This was pretty tasty but we have a lot leftover--I don't think people quite knew what to do with it. I have to say that I thought I would prefer this onion relish to the onion pickle from Made in India--since this one has the addition of paprika and cayenne--but I much prefer the other. The Made in India pickle is just red onions dressed with lime juice and salt, then marinated, and it is much tastier and prettier.

• Goan-style chicken with roasted coconut (Shakoothi)

  • hilarie on June 11, 2020

    This was a hit with the whole family. I dialed the heat way back for the kids. Great flavor. The coconut cooks down a lot, and also I very rarely have fresh coconut, so I might try a coconut milk version sometime.