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Recipes

Dishes cooked in Indian homes every week, written out step by step, with the little things that make them work.

  • A bowl of dal makhani topped with ginger and butter

    Punjab

    Dal makhani

    Black lentils and kidney beans, simmered low until they turn creamy.

    Serves 4 to 6 · 2 hr 30 min

  • Rajma kidney bean curry served over white basmati rice

    Punjab and Delhi

    Rajma chawal

    Kidney beans in an onion and tomato masala, over plain basmati.

    Serves 4 · 1 hr 15 min

  • Palak paneer, green spinach curry with paneer cubes, in a white bowl

    North India

    Palak paneer

    Spinach blanched and blended bright green, with soft paneer.

    Serves 4 · 25 min

  • Chicken biryani with long-grain saffron rice on a plate

    Hyderabad

    Chicken biryani

    Spiced chicken under par-cooked basmati, sealed and finished on dum.

    Serves 6 · 1 hr 15 min

  • Paneer butter masala served with butter naan on a banana leaf

    Delhi

    Paneer butter masala

    Paneer in a silky tomato and cashew gravy with butter.

    Serves 4 · 35 min

  • Kashmiri rogan josh, lamb in a deep red gravy, in a bowl

    Kashmir

    Rogan josh

    Lamb slow-cooked with Kashmiri chilli, yogurt, fennel and dry ginger.

    Serves 4 to 5 · 1 hr 30 min

  • A golden stuffed paratha on a plate

    Punjab

    Aloo paratha

    Whole wheat flatbread stuffed with spiced potato, cooked in ghee.

    Serves 4 (8 parathas) · 25 min

  • Rice kheer decorated with a ring of pomegranate seeds

    All over India

    Rice kheer

    Rice slowly cooked in milk with cardamom, saffron and nuts.

    Serves 4 to 6 · 50 min