From the FoodNotes kitchen
FoodNotes recipes.
64 published notes
This egg curry recipe makes four servings of boiled eggs simmered in a thick, savory onion-tomato gravy with ginger, garlic, and warm spices. The eggs are lightly browned first, then finished in the sauce so they absorb flavor without becoming rubbery.
Read the noteThis gobi paratha recipe makes six crisp-edged, tender flatbreads filled with finely grated cauliflower, ginger, green chile, and warm spices. The filling is cooked until dry so the parathas roll without tearing or turning soggy.
Read the noteThis aloo paratha recipe makes tender, flaky flatbreads filled with spiced mashed potatoes. The method covers smooth dough, dry filling, easy shaping, and the cooking cues that prevent tearing or raw centers.
Read the noteThis chicken haleem is a thick, savory one-pot dish made with tender shredded chicken, grains, lentils, ginger, garlic, and warm spices. Blend the cooked grains and lentils until creamy, then fold in the chicken and finish with fried onions, herbs, green chile, and lemon.
Read the noteThis beef nihari recipe uses bone-in beef shank, toasted whole spices, ginger, garlic, and a small flour slurry to create tender beef in a rich, glossy broth. Cook it slowly for the best texture, then finish with fresh ginger, cilantro, green chile, and lemon.
Read the noteThis chicken korma uses tender chicken thighs, yogurt, cashews, and fragrant whole spices to make a mild, creamy curry with a rich sauce. The method explains how to prevent split yogurt, keep the chicken tender, and adjust the consistency to suit rice or naan.
Read the noteThis chicken tikka recipe uses boneless chicken thighs, spiced yogurt, lemon, ginger, and garlic for tender pieces with browned edges. Cook the skewers under a hot grill or in the oven, then serve with chutney, naan, or rice.
Read the noteThese seekh kebabs use finely minced beef, aromatic spices, fresh herbs, and a little gram flour to hold the mixture together. Shape them around skewers and grill, bake, or cook them in a hot skillet until browned outside and juicy inside.
Read the noteThese shami kebabs combine tender minced beef and split chickpeas with warm whole spices, fresh herbs, and a lightly crisped surface. Cook the mixture until completely dry, then shape and fry the patties for the best texture.
Read the noteThis beef keema recipe makes a richly spiced minced-beef curry with tender peas, a thick tomato sauce, and plenty of flavor from ginger, garlic, and whole spices. It is a practical stovetop meal ready in about 45 minutes.
Read the noteThis easy stovetop tomato soup uses canned tomatoes, gently softened onion, garlic, and stock for a smooth, savory bowl. Blend it silky or leave it slightly textured, then finish with cream or olive oil if you like.
Read the noteThis chicken jalfrezi recipe combines tender chicken with sweet onions, crisp bell peppers, tomatoes, green chile, and warming spices. It is cooked in stages so the vegetables keep some bite and the sauce stays lively rather than watery.
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