Indian · dinner
40m
Total time
4
Servings
380
kcal
easy
Difficulty
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FAQ · Things people ask
Kadai masala is a coarse blend of dry-roasted coriander seeds, dried red chili, cumin, and sometimes peppercorns. Pre-made versions exist but are usually finer than ideal. Grinding your own from whole seeds takes 3 minutes and makes a noticeable difference.
Extra-firm tofu pressed and cut into cubes works well. Press for 30 minutes to remove moisture before searing. The texture is slightly lighter than paneer.
Kadai paneer should be semi-dry, not a gravy. If it's too wet, cook uncovered on high heat for an extra 5 minutes to reduce. The sauce should cling to the paneer rather than pool.
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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.
Saag gosht pairs lamb shoulder with the bitter, earthy punch of mustard greens in a Punjabi braise that needs two hours to reach the point where the lamb surrenders to the greens and the greens surrender to the lamb. The sourness of mustard greens is the acid that breaks down the lamb's collagen.