Indian · dinner
45m
Total time
4
Servings
220
kcal
easy
Difficulty
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FAQ · Things people ask
Two likely causes: the pieces were too large and needed more steam to cook through, or the lid was on too long. Cut everything to roughly 2 cm, and remove the lid for the final 10 minutes so excess moisture evaporates.
Yes — stir in 100 g frozen peas in the last 5 minutes. They cook through in the residual heat without turning grey.
Aloo gobi is a dry sabzi — correctly made, the masala clings to the vegetables rather than pooling at the bottom. If you want a saucier version, add 2 chopped tomatoes at step 3 and keep the lid on longer.
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Chole bhature is a Delhi street breakfast — the spiced chickpeas are sharper and more sour than a standard chana masala, and the bhature are deep-fried leavened bread that puff dramatically in oil. The two need to be made within 30 minutes of each other; bhature go soft quickly.
Dahi bhalle is a North Indian street food and celebration dish — soft urad dal dumplings soaked until they collapse, served under cold spiced yogurt with tamarind and green chutneys.
Gulab jamun — khoya-based dumplings soaked in rose-cardamom syrup — is the default Indian celebration sweet, eaten warm or at room temperature, and deeply forgiving once you understand the fry temperature.
Kadai paneer is defined by its kadai masala — a coarsely ground blend of coriander seeds and dried red chili that gives the dish its characteristic rough texture and heat. The capsicum is added late to keep it firm; the paneer is seared first so it holds its shape.