Indian · dinner
45m
Total time
4
Servings
250
kcal
easy
Difficulty
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FAQ · Things people ask
Spinach alone produces a milder, less characterful dish. If mustard greens are unavailable, use 60% spinach and 40% finely shredded kale or spring greens — the bitter edge from the kale is closer to the mustard green character.
Traditional saag aloo is slightly rough-textured — the greens are roughly blended or hand-mashed, not puréed smooth. The potato pieces should be visible. If you prefer it smoother, blend 30% of the greens before adding the potato.
The greens were overcooked, which oxidizes the chlorophyll. Blanch briefly and shock in cold water to fix the colour, or add a pinch of bicarb to the blanching water to keep them green. Don't cook the finished dish for more than 15 minutes once the greens go in.
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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.