An Invitation to Indian Cooking by Madhur Jaffrey

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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: cardamom pods; black peppercorns; cumin seeds; coriander seeds; cinnamon sticks; whole cloves
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    • Categories: Soups; British; Indian
    • Ingredients: fresh ginger; lamb shoulder; ground coriander; ground cumin; turmeric; chickpea flour; rice; garlic; white poppy seeds; chicken stock
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    • Categories: Soups; Indian
    • Ingredients: lamb neck; bay leaves; almonds; whole wheat flour; cumin seeds; mint; garlic; fresh ginger; onions; beef broth; milk; lemons
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    • Categories: Soups; Indian
    • Ingredients: split peas; whole cloves; turmeric; stale bread; black peppercorns; chicken broth; lemons
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    • Categories: Soups; Indian
    • Ingredients: potatoes; asafoetida powder; cumin seeds; tomato paste; turmeric
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    • Categories: Soups; Indian
    • Ingredients: yogurt; heavy cream; cucumbers; mint
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    • Categories: Appetizers / starters; Indian
    • Ingredients: potatoes; ground cumin; ground cayenne pepper; Chinese parsley
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    • Categories: Appetizers / starters; Indian
    • Ingredients: poppadoms; frying oil of your choice
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    • Categories: Sandwiches & burgers; Appetizers / starters; Indian
    • Ingredients: ham; potatoes; fresh ginger; ground cloves; nutmeg; ground cinnamon; tamarind paste; rye bread; Chinese parsley
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    • Categories: Appetizers / starters; Indian
    • Ingredients: fresh ginger; shrimp; tomato paste; turmeric; ground cayenne pepper; garlic
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    • Categories: Appetizers / starters; Indian
    • Ingredients: lamb legs; garam masala; ground coriander; ground cumin; fresh ginger; scallions; cinnamon sticks; whole cloves; turmeric; canned tomatoes; paprika; cardamom pods; black peppercorns; onions; garlic; Chinese parsley; ground cardamom
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    • Categories: Appetizers / starters; Indian
    • Ingredients: chicken breasts; fresh ginger; fennel seeds; ground cumin; ground coriander; whole cloves; ground cayenne pepper; tomato sauce; garlic; cardamom seeds; ground cinnamon; black peppercorns; onions
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    • Categories: Main course; Indian
    • Ingredients: lamb shoulder; onions; bay leaves; cumin seeds; fresh ginger; cardamom pods; black cardamom pods; black peppercorns
    • Accompaniments: Plain basmati rice
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    • Categories: Curry; Main course; Indian
    • Ingredients: bay leaves; cinnamon sticks; fresh ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; mace; nutmeg; peas; ground beef chuck; onions; whole cloves; garlic
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    • Categories: Curry; Sauces, general; Appetizers / starters; Main course; Indian
    • Ingredients: bay leaves; cinnamon sticks; fresh ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; mace; nutmeg; green peppers; long bell peppers; ground beef chuck; onions; whole cloves; garlic; asafetida powder; cumin seeds; black mustard seeds; tamarind pulp; garam masala; ground cinnamon
    • Accompaniments: Cucumber raita; Cucumber and tomato with lemon juice; Paratha; "Dry" potatoes (Sookhe aloo)
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    • Categories: Curry; Sauces, general; Appetizers / starters; Main course; Indian
    • Ingredients: bay leaves; cinnamon sticks; fresh ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; mace; nutmeg; tomatoes; ground beef chuck; onions; whole cloves; garlic; asafoetida powder; cumin seeds; black mustard seeds; tamarind pulp; garam masala; ground cinnamon
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    • Categories: Curry; Sauces, general; Main course; Indian
    • Ingredients: bay leaves; cinnamon sticks; fresh ginger; ground coriander; ground cumin; turmeric; yogurt; tomato sauce; mace; nutmeg; eggplants; ground beef chuck; onions; whole cloves; garlic; asafoetida powder; cumin seeds; black mustard seeds; tamarind pulp; garam masala; ground cinnamon
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    • Categories: Sauces for meat; Egg dishes; Main course; Indian
    • Ingredients: beef chuck; ground cloves; ground cinnamon; mace; ground cumin; yogurt; fresh ginger; eggs; bay leaves; ground coriander; paprika; turmeric; tomato sauce; Chinese parsley; onions; cardamom pods
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Notes about this book

  • 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

  • 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.

  • 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.

  • "Dry" potatoes (Sookhe aloo)

    • bigwerk on June 14, 2011

      this is a great filling for Samosas

  • "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.

  • Marinated broiled chicken

    • tmitra on July 10, 2017

      Better grilled!

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Chicken biryani

    • Dannausc on July 03, 2018

      Good but not worth the effort.

  • 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.

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

    • dimayhill on April 12, 2022

      Quite nice, will cook again

  • 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.

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  • ISBN 10 0375712119
  • ISBN 13 9780375712111
  • Published Apr 19 2011
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Knopf Publishing Group
  • Imprint Knopf Publishing Group

Publishers Text

This seminal book, originally published in 1973, introduced the richly fascinating cuisine of India to America—and changed the face of American cooking. Now, as Indian food enjoys an upsurge of popularity in the United States, a whole new generation of readers and cooks will find all they need to know about Indian cooking in Madhur Jaffrey’s wonderful book.

Jaffrey was prompted to become a cook by her nostalgia for the tastes of her Delhi childhood, but she learned to cook on her own, in a Western kitchen. So she is particularly skillful at conveying the techniques of Indian cooking, at describing the exact taste and texture of a dish. The many readers who have discovered her inspiring book over the years have found it deeply rewarding, with recipes for appetizers, soups, vegetables, meats, poultry, fish, chutneys, breads, desserts, even leftovers, all carefully worked out in American measurements and ingredients for American kitchens.

This landmark of cookery makes clear just how extraordinarily subtle, varied, and exciting Indian food can be, and how you can produce authentic dishes in your own kitchen. From formal recipes for parties to the leisurely projects of making dals, pickles, and relishes, this “invitation” to Indian cooking has proved completely irresistible.

In 2006, the James Beard Foundation ushered this book into its Cookbook Hall of Fame.



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