From the FoodNotes kitchen
FoodNotes recipes.
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This palak paneer recipe pairs golden-edged paneer with a smooth spinach gravy seasoned with onion, tomato, ginger, garlic, and warming spices. Blanching the spinach briefly keeps the sauce fresh-tasting and green, while a short simmer lets the paneer absorb the flavor without becoming tough.
Read the noteThis fresh mint chutney is bright, savory, lightly spicy, and ready in about 10 minutes. Blend mint and cilantro with green chile, lemon, ginger, and spices for a smooth dipping sauce or sandwich spread.
Read the noteThis aloo gobi recipe makes tender potatoes and cauliflower with browned edges, a fragrant onion-spice base, and enough texture to serve with roti, rice, or dal.
Read the noteThis moong dal recipe makes a light, comforting bowl of yellow lentils with a silky texture, gentle spices, and a sizzling garlic-cumin tadka. Serve it with rice, roti, or warm puri.
Read the noteThis dahi bhalla recipe makes tender, spongy lentil dumplings soaked in lightly seasoned yogurt and finished with sweet-tangy tamarind chutney, mint chutney, and spices.
Read the noteThis masoor dal recipe makes a comforting, weeknight-friendly red lentil dal with a silky texture, lightly spiced tomato base, and sizzling garlic-cumin tempering.
Read the noteThis egg white scramble is quick, tender, and easy to customize with vegetables, herbs, cheese, or cooked leftovers. Follow the low-to-medium heat method for soft curds instead of a dry, rubbery scramble.
Read the noteKabuli bread is a soft, lightly chewy Afghan-style flatbread with a blistered surface and tender center. This practical recipe uses yeast, yogurt, and a hot oven to produce bread for dipping, wrapping, or serving with stews.
Read the noteThis puri recipe makes light, puffed Indian fried breads with a crisp surface and pleasantly chewy center. Learn how to mix a firm dough, roll evenly, and fry puris so they inflate instead of absorbing excess oil.
Read the noteThis chana masala recipe makes a thick, tangy chickpea curry with a deeply seasoned onion-tomato base. Use canned chickpeas for a weeknight version or cook dried chickpeas until tender first.
Read the noteThis roti recipe makes soft, flexible whole-wheat flatbreads with a simple dough and a reliable stovetop method. Learn how to knead, roll, cook, and store roti without drying it out.
Read the noteThis vegetable pulao recipe makes fragrant, separate grains of basmati rice with carrots, peas, green beans, and gentle whole-spice warmth. The method explains how to rinse and soak the rice, control the water, and finish the pot without turning the pulao mushy.
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