A mild Indian curry recipe found in “Asia – En Kulinarisk Reise” (A Culinary Voyage) published by Grøndahl Dreyer in 1987
Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
Everyone who love Indian food loves pakoras, and if you have not yet tasted this exotic potato dish, then you may just as well start now!
If you are tired of boiled or baked potatoes, then it is time to try this Indian potata dish. Pakoras are slices of baking potatoes wrapped in a batter of chickpea flour, coriander, chili and garlic and deep-fried.
This Peshawari naan recipe is simple and makes a great Indian cuisine side dish. They only take 8 min. to cook and complete any classic Indian dish. These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures.
They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.
Lachha paratha is a popular Indian flat bread that’s flaky with mutiple layers, crisp on the outside with soft interiors. Usually prepared with whole wheat flour or atta, this layered paratha has its origins in Punjab and is also known as lachedar paratha.