Wadi Aloo
Wadiya have a distinct flavor. They’re spicy, earthy, and the hing (asafoetida) give them a sharp flavor. Pair that with the mildness of potatoes and …
Fried Karele
Fried karele are by far one of my favorite dishes, but its’ not for everyone. They’re crunchy, bitter, and a definitely not kid friendly. I …
Paneer
Paneer is creamy, soft, and perfect for curries, fry ups, or even to top a salad with. It’s easy to make and stores in fridge …
Atta (Dough)
Atta means both flour and dough. So it can quickly get confusing if you’re not a native speaker. Atta (dough) is the base for so …
Dry Rub
There’s nothing better than being able to fuse old and new. This dry rub recipe is just that. It’s nice to be able to concoct …
Cumin
Cumin – Jeera (pronouced zeera), is native to India and an integral part of the cuisine – we use it by the fist full, or …
Ginger
Ginger, wonderful ginger. You’re going to be hard pressed to find a Punjabi recipe that doesn’t contain ginger – adrak. Making it’s appearance in India …
Jeera Aloo
Jeera aloo are tasty and fast to put together. I can’t tell you how many times I’ve come home and put moong daal and cumin …
Chicken Tikka Masala
By far the most famous Indian dish there is. I don’t know if I’ve ever been to an Indian restaurant where chicken tikka masala hasn’t …
Palak Paneer
Palak paneer is on every authentic Punjabi menu – whether at an Indian restaurant or at home. Palak paneer is creamy, fresh, flavorful, and the …
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