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May 19
Egg Bhurji, Indian-Style Scrambled Eggs

Egg Bhurji: India’s Answer to Scrambled Eggs Egg bhurji is my all-time favorite way to eat eggs, and I have been making this version since I was a kid growing up in Mumbai. It starts with red onion, ginger, garlic, and green chile cooked down in ghee with warm spices. The eggs go in last, stirred […]

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May 2
Rajma (Indian Kidney Bean Stew)

There is a very short list of dishes I associate with pure, uncomplicated comfort, and rajma recipe is at the top. A pot of red kidney beans simmering slowly in a deeply spiced tomato-based masala, perfuming the kitchen with the warm fragrance of cumin, garam masala, and kasoori methi. It is the kind of meal […]

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May 3
Butter Chicken (Murgh Makhani)

Butter chicken is one of the most famous dishes associated with Indian restaurants, and if you have a craving, this is the recipe for you. Butter chicken uses tandoori chicken cooked in a tandoor (a type of Indian oven) that gives the chicken and, subsequently, a wonderful smoky flavor. To replicate the smokiness, I roast the chicken in the oven and then broil it quickly. Serve this fragrant…

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niksharmacooks.com ChickenIndian At Homelinkinbio
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May 3
Goan Pea Curry (Chanya Ros) with Coconut Masala

Goan Pea Curry (Chanya Ros): The Science, Flavor & History of a Coastal Indian Classic I’ll be honest about something: I don’t love the English name for this dish. “Dry pea curry” sounds miserable. The Goan pea curry — known locally as chanya ros — is far more evocative, and far more accurate to what […]

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May 3
Veg-Table/Chana Masala Pumpkin Pots

Chana Masala Pumpkin Pots: A Science-Backed Vegetarian Centerpiece from Veg-Table These chana masala pumpkin pots earn their place at the table on flavor and looks simultaneously, which is exactly why they made it into my cookbook Veg-Table. Roasted sugar pie pumpkins, hollowed out and filled with a deeply spiced chana masala, served over warm forbidden rice. […]

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niksharmacooks.com Bake ItDiwaliEveryday Flavor
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May 3

Matar Paneer: The Science, History & Flavor of a Classic Indian Dish If you ask someone what dish defined home-cooked Indian food for them growing up, matar paneer is near the top of the list. It was for me. Paneer and peas in a fragrant tomato gravy, built on whole spices and finished with kasoori […]

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May 3
Goan Keema Pasta

There’s a category of dishes I think about often: the ones that shouldn’t work on paper but are completely irresistible on the plate. Goan Keema (Kheema) Pasta is exactly that. Indian-spiced ground meat sauce meets Italian pasta, and the result is a 40-minute weeknight dinner that is bolder, more complex, and more satisfying than either […]

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niksharmacooks.com Everyday FlavorGrains + NoodlesIndian At Home
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