Poori from An Invitation to Indian Cooking (page 248) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cubed lamb with onions and raisins; Lamb korma; Lamb cooked in dark almond sauce (Badami roghan josh); Lamb with vinegar and mint; Sindhi meat (Sindhi gosht); Chicken cooked with yogurt; Chicken in light sauce; Chicken with potatoes; Chicken with sliced lemon and fried onions; Scrambled eggs, Indian style (Khitcherie unda); Chicken Moghlai; Eggs Moghlai; Shrimp with crushed mustard seeds; Shrimp with peas and parsley; Seekh kabab; Green beans with onion paste; Green beans with ginger; Green beans with mustard; Cabbage with onions; Cauliflower with ginger and Chinese parsley; Cauliflower with onion and tomato; Smoked eggplant (Eggplant bharta); Mushrooms with cumin and asafetida; Okra with onions; Stuffed whole okra; "Dry" potatoes (Sookhe aloo); "Dry" potatoes with onions (Pyazwale sookhe aloo); Potatoes with asafetida and cumin; Maya's potatoes; Maya's potatoes with yogurt; Potatoes in thick sauce; Chana masaledar; Canned chickpeas with garlic and ginger; Black chickpeas with potatoes (Kala chana aur aloo); Baris (or vadees) with eggplant and potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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