#food recipes indian

[toyastales]

Smoked Chicken Tikka Drumsticks

[daily-deliciousness]

Butter chicken (murgh makhani)

[ferrantte]

some favourite bowls from alexacooksme's instagram 🥘

[fatty-food]

Butter Chicken Recipe

[viejospellejos]

Soft Garlic Naan & Chicken Butter:

¿Hay hambre?

[everythingwithwasabi]

Garden Vegetable Curry

[m4movies]

Positively Caffeinated

[vegan-nom-noms]

Indian Red Lentil Dahl

[fullcravings]

No-Cook Oreo Modak

[upir-witch]

Just made some bomb-ass vegan shahi paneer (tofu) and homemade garlic naan

This is hands-down my new favorite dish 😭🙏

I'll link the recipe in the replies!

[daily-deliciousness]

Butter chicken (murgh makhani)

[everybody-loves-to-eat]

Butter Chicken Meatballs

[fattributes]

Beef Korma

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[m4movies]

pistachio Cheesecake