Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

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  • Delicious chicken bits

    • jaelsne on January 01, 2019

      Delicious. We served this as an appetizer, accompanied with an intense garlic spread from Trader Joe’s. Easy and well loved.

    • saregama on October 11, 2018

  • Red lentils tarka

    • jaelsne on March 02, 2018

      I usually love Madhur Jaffrey's recipes. I followed this one to the letter. It turned out bland and watery. (I used the minimum chiles (3). It has promise, but as Sharonsez said--you have to reduce the water. Next time I'll do that and increase the chiles.

    • jaelsne on March 03, 2020

      Made this a second time, as written, but used ghee instead of oil. Delicious!

    • bernalgirl on January 31, 2012

      A very easy, simple dal. Needs 1 t salt at start of cooking. I also add a few coins of ginger to the lentils at the beginning, and fish them out before serving.

    • bernalgirl on August 04, 2021

      Our family’s favorite simple salad, I add hing to the tadka but otherwise make as written

    • Sharonsez on January 20, 2013

      Used split red lentils and the water called for was too much for them. Turned out soupy. The flavor was great, though! Next time I'll try less water.

    • Skamper on November 19, 2020

      Made a half batch and did the lentils in the instant pot for 8 minutes low pressure, natural release. Felt this was a little on the bland side.

  • Quick chicken korma

    • CRCarroll6 on March 27, 2011

      Yum... I made this substituting tempeh and coconut milK for the chicken and cream to veganize the recipe. I also added whatever veggies were in the fridge needing used. The sauce was fantastic...

  • Ground lamb with tomatoes and peas

    • wester on April 21, 2020

      Easy to make and to eat. Four finished all of it easily; to make it serve six you would definitely need some substantial sides.

    • lmalter on February 04, 2013

      (Taken from an Amazon review I saw): Within the directions the text says to add 1 cup of water. Don't do it. It's soup! I strained the meat out and rapidly boiled off the water for a while and finally added the meat back. If the editors don't publish a correction, I suggest adding 1/4 cup of water and proceeding. You cand decide if you need more water further along in the recipe. If your peas have a lot of water, you probably won't have to add more.

    • babyfork on March 05, 2020

      I "mostly" followed this recipe. I used a 14.5 oz can of Muir Glen fire-roasted diced tomatoes instead of the fresh tomato and added a can of chickpeas. I only used 1/8 ts cayenne and used a small can of mild green chiles instead of the fresh hot green chile called for. I didn't add any water. I made a cucumber raita and served over rice. Very good.

    • saregama on October 11, 2018

  • Eggs with fresh green herbs

    • wester on December 14, 2011

      A very tasty omelet with spring onions and fresh coriander. I made one for the children without ginger and chillies, and one for the adults with everything. They were both very tasty.

    • saregama on October 11, 2018

  • The most delicious meat cubes

    • wester on December 17, 2011

      This was very good. Subtly but clearly spiced. Not really quick if you don't have a pressure cooker, but definitely easy. I used goat meat for this, as it was said that was the original version, and it was available, and it worked very well. I am sure both beef and lamb would work perfectly too.

    • LisaR12 on February 21, 2013

      Very spicy but nice. Easy with a pressure cooker

    • colinpurrington on February 21, 2013

      This recipe should get some sort of prize for best title.

    • saregama on October 11, 2018

  • Green beans with mushrooms

    • wester on September 24, 2012

      A good simple recipe with good Indian flavors. Pretty identical to the recipe with the same name in World Vegetarian - one added tomato and slightly less cayenne (which I halved anyway). I thought I didn't have the recipe myself when I read the reviews, but it turned out I did. Thank you EYB.

  • Cauliflower with ginger, garlic, and green chiles

    • wester on December 14, 2011

      Lovely and fragrant. I childproofed this one by replacing the chillies with half a bell pepper, and reducing the ginger to just a pinch.

    • lorloff on August 15, 2013

      This is my husband's all time favorite cauliflower recipe. I add red onion in the beginning and amchor at the end. If you can find them, I get all the spices for this recipe from Vij's in Vancouver. I stock up every time we go to Vancouver.

    • anya_sf on April 08, 2019

      I omitted the green chile since my son doesn't like spicy food. I did add the pinch of cayenne for just a bit of heat though. I needed a bit more water to steam the cauliflower to the desired texture. The spices were great with the cauliflower. This was a great side dish with creamy mughlai chicken and basmati rice.

    • saregama on October 11, 2018

  • Lamb with spinach

    • wester on July 15, 2012

      This was very fragrant, it tasted really "Indian", and it was easy to make. I have made this both with little meatballs of ground lamb and with stewing meat. Both worked out fine. The meatballs needed about half an hour in a regular saucepan, the stewing meat I let stew over two hours. I was a bit afraid that the long stewing time would be bad for the spinach, but it was fine. I didn't like finding a cardamon pod in my food every few bites, so I have used ground cardamom after the first time. The other whole spices didn't bother me.

  • Stir-fried green cabbage with fennel seeds

    • lorloff on November 29, 2020

      I had a wedge of leftover cabbage I needed to use up so went looking for recipes in EYB. As is almost always the case I found a winner. This was really great. We loved it. I added a pinch of saffron and two garlic cloves with the onions. I used Vij’s masala. Will definitely make again.

    • anya_sf on May 20, 2019

      In place of fresh green cabbage, I used a combination of pre-shredded cabbage and Trader Joe's cruciferous crunch blend (shredded green and red cabbage, brussels sprouts, kale). I ran out of onions, so I left that out, and didn't need to saute so long at the end. The seasonings really elevate the flavor of the vegetables.

    • saregama on October 11, 2018

    • Skamper on March 03, 2020

      This was delicious. I used ghee, and made a half batch but wish I had more leftovers. Definitely make again.

    • intrepidcook on December 24, 2020

      STARTING THE NEW YEAR OFF SEMI-SOUTHERN STYLE Cooked on 1/1/2011 I love the balance of seasonings in Jaffrey’s recipes, so I seldom alter her recipes for these. This one has fennel seeds, cumin seeds, sesame seeds, salt, cayenne pepper, lemon juice and garam marsala. I did do some minor altering of the vegetables for this recipe, though. Instead of a half head of cabbage shredded, I used precut slaw from Sam’s Club. I also already had some Creole mix on hand that was in need of being used before it got too old, so I used that mixture of diced vegetables instead of cutting an onion into fine half rings.

  • Gently stewed beets

    • lorloff on August 14, 2013

      Fantastic recipe. I used pink and yellow Chioggia beets from the farmers market.

    • kitchen_chick on March 12, 2017

      Solid recipe. Tasty. Easy. My beets needed more cooking time than recipe said.

    • saregama on October 11, 2018

  • Scallops in spinach-tomato curry sauce

    • mcvl on June 16, 2013

      Oh, this is a breeze to put together, and so delicious.

  • Stir-fried shrimp in an aromatic tomato-cream sauce

    • bernalgirl on January 31, 2012

      This is a favorite recipe, equally good with shrimp or pieces of a firm white fish like halibut or even swordfish. I've added a few handfuls of peas, chopped leftover vegetables and/or coarsely chopped oven-roasted tomatoes to make this a more complete meal with basmati rice. The sauce is addictive.

    • Barb_N on August 29, 2018

      This sauce is soooo delicious with a minimum of effort. Fresh curry leaves are worth seeking out. Served with dry-fried curry potatoes.

    • aimeekitty on April 21, 2021

      Delicious and fast to cook. Has a yummy slightly creamy Indian flavor. I used frozen shrimp that I quickly defrosted and dried curry leaves (and followed the recipe instructions for dried curry leaves).

  • Smothered lamb

    • Paojava on June 28, 2012

      Nice flavor. I made this in a Dutch oven with beef. Very good. Didn't use chili peppers, instead used 1/2 t cayenne (some heat, but ok for my son). Served with steamed cauliflower and naan. My husband and I added siracha to up the spice level.

    • saregama on October 11, 2018

  • Silken chicken

    • Leo on February 08, 2014

      Can use plain yogurt instead of cream. Lovely cold as suggested. Easy to cook extra and use for lunch next day.

    • saregama on October 11, 2018

  • Ground chicken or turkey with peas

    • vikingcook on May 11, 2017

      Great weeknight dish. Some variations mentioned in the recipe notes are cooked lima beans, cooked green beans, even corn kernels. I think I used shelled edamame. Spiciness can be adjusted for children.

    • mzgourmand on November 25, 2019

      Love Madhur Jaffrey's recipes and had all the ingredients in fridge and freezer - the dish came together quickly and was so much more delicious than the sum of its parts: it is sometimes hard to make ground turkey tasty but this was really good. Definitely going into the week night supper roster.

  • Lamb stewed in coconut milk

    • babyfork on October 07, 2015

      Had 3 lbs of lamb after I deboned the shoulder, so I doubled the recipe. Used fresh curry leaves and two serrano chiles with seeds. I didn't use the pressure cooker. After bringing to a simmer on the stove I put it into a 350 degree oven for an hour. Cooled, refrigerated, and removed the congealed fat the next day. Then brought back to a simmer on the stove and added 1 cup of light coconut milk (I used full fat during the first step). Simmered for about 30 minutes until the gravy started thickening up. I thought it was pretty mild overall. Considering the spices and curry leaves involved I thought it would have more of a punch. It was homey and tasty, just nothing spectacular. Sammy and Dan both enjoyed it though.

    • saregama on October 11, 2018

  • Turmeric rice

    • kitchen_chick on March 14, 2017

      Recipe also calls for a bay leaf. I've used curry leaves instead sometimes.

    • Skamper on October 31, 2020

      Good basic rice dish.

  • Chicken in a spicy red sauce

    • tmitra on November 21, 2016

      I found this to be fine but not worth repeating. Based on the ingredient list, I expected a more flavorful sauce (which was actually a broth). There are better recipes in this book; try "Chicken breasts baked with green chiles and onions."

  • Green peas in a creamy sauce

    • anya_sf on September 06, 2020

      Super quick and easy pantry recipe. I used petite peas and didn't bother thawing them. Not wanting this to be spicy, I omitted the chili; there was still some warmth from the dash of cayenne. Really tasty!

  • Sweet, pale orange, mango lassi

    • anya_sf on June 01, 2019

      My mango was quite sweet, so I used a bit less sugar, and the lassi was definitely refreshing and not overly sweet. The cardamom is strong, so this version is for cardamom lovers.

  • Indian mashed potatoes

    • saregama on October 11, 2018

  • New potatoes with cumin

    • saregama on October 11, 2018

  • Spinach with ginger and green chiles

    • saregama on October 11, 2018

  • Pork vindaloo

    • saregama on October 11, 2018

  • Whole green lentils with cilantro and mint

    • saregama on October 11, 2018

  • Mushroom curry

    • saregama on October 11, 2018

  • Chicken, red lentils, and green beans in one pot

    • saregama on October 11, 2018

  • Royal chicken cooked in yogurt

    • saregama on October 11, 2018

  • Spicy grilled chicken

    • saregama on October 11, 2018

  • Fish in a green sauce

    • saregama on October 11, 2018

  • Chicken breasts baked with green chiles and onions

    • saregama on October 11, 2018

  • Chicken in a cilantro, spinach, and mustard sauce

    • saregama on October 11, 2018

  • Hamburger kebabs

    • saregama on October 11, 2018

  • Lamb with cardamom

    • saregama on October 11, 2018

  • Gingery cauliflower soup

    • saregama on October 11, 2018

  • Easy chicken kebabs

    • saregama on October 11, 2018

  • Shrimp with garlic and chiles

    • saregama on October 11, 2018

  • Chickpeas cooked in tea

    • saregama on October 11, 2018

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  • ISBN 10 0811859010
  • ISBN 13 9780811859011
  • Linked ISBNs
  • Published Sep 05 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking, this terrific volume boasts a tantalizing array of appetizers, entr es, beverages, and desserts for every occasion. From Silken Chicken and Pork Vindaloo to Fresh Red Chutney with Almonds and Sweet, Pale Orange, Mango Lassi, Quick & Easy Indian Cooking makes this exotic cuisine accessible and enjoyable as perfect for entertaining as it is for everyday cooking.

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