Wet Shaak

Add a touch of India to your Thanksgiving feast with Methi Malai Green Beans, a delightful fusion of traditional American holiday flavors and Indian spices. This unique side dish promises to bring a burst of creativity to your table, making it a must-try for this festive season. About this Recipe This recipe combines the familiar […]

A staple in my family, this authentic dish combines the nutritional powerhouse of moringa with rich, creamy besan, yogurt, and Indian spices. This has long been my favorite way to enjoy moringa. About this Recipe Saragva nu Shaak is a thick, kadhi-like curry featuring moringa drumsticks, yogurt, and besan. The drumsticks, with their fibrous exterior […]

Ringan Batata Nu Shaak is a traditional vegetarian Gujarati dish. It is made with ringan (eggplant) and batata (potatoes) as the main ingredients. The dish is one of the most popular wedding dishes because of its cultural significance, regional tradition, and its delicious, celebratory nature. About this Recipe Ringan Batata Nu Shaak is a traditional […]

Rasawara batata nu shaak is a traditional Gujarati potato curry often served at weddings and celebrations. Rasawara means “with gravy,” as this a shaak steeped in a flavorful sweet and sour shaak. About this Recipe This is an easy-to-make recipe for the Instant Pot or stovetop. It’s a one-pot dish and can be made casually […]

Aloo Gobi Matar translates to “Potato Cauliflower Peas”. This dish is a complex dish made using these three simple ingredients. In India, this version of aloo gobi is often served at celebrations by professional caterers for special occasions such as weddings. It is often made in large vats to serve many people. About This Recipe […]

Bhindi do pyaza is a popular okra restaurant dish with a yogurt-tomato sauce. It is made with onions cooked two ways, giving it the name “do pyaza” which means “two onions.” One onion is caramelized and blended into the sauce; the other is lightly fried. The second onion retains some crunch for texture and flavor […]

Tomato curry is a celebration of tomatoes and one of my favorite comfort foods. I love to make it with tomatoes fresh off the vine in spring. Tomato curry can be used as a side, but I make a meal by eating it with bread, either sandwich bread, dosa, or naan. I learned this recipe […]

Bharwa Bhindi is a traditional Gujarati dish of okra stuffed with masala, nuts, and besan and cooked in a skillet, called “Bharela Bhinda nu Shaak” in Gujarati. The results are okra that has a crunch and that classic okra chewiness. This okra dish is drier and has none of the wet or slimy texture that […]

This is a Gujarati shaak that brings back fond memories of my grandmother, who loved this dish and looked forward to making it every winter. Lila chana is a very wintery dish because it features fresh garbanzo beans (lila chana), which are ripe only in the wintertime in Gujarati. The green gravy is made with […]

Methi Matar Malai is a creamy curry that showcases the flavors of savory fresh fenugreek leaves in contrast with sweet peas. With its rich, white base and green fenugreek leaf marble, it provides some beautiful contrast when plated next to more common red or brown curries, such as paneer makhani. This is another recipe based […]

Kalingar nu shaak, or watermelon rind curry, is a traditional Gujarati curry and a great way to fight food waste. Who hasn’t stared at those uneaten rinds of watermelon and wondered if there were something that could be done rather than throwing it all away? It turns out, watermelon rind is very useful. There are […]

Dudhi chana nu shaak is a staple Gujarati shaak (subzi) made from dudhi, which is a type of squash. Dudhi is known as bottle gourd or opo squash in english, and lauki in Hindi. Dudhi is a type of squash that should be eaten young while the flesh is still soft. It’s called “bottle gourd” […]

Palak Paneer is a creamy spinach curry with paneer. It is a popular Indian dish and a great way to incorporate greens into your meal. Palak Paneer might also be called “Spinach Paneer” or “Saag Paneer,” although “saag paneer” is a little more generic and may use any kind of greens. “Saag” is Hindi for […]

Mushrooms are an unusual ingredient in Indian cuisine. That is because most of the climate in India is arid and dry, while mushrooms need moisture to grow. Until recent times, the only mushrooms that were significant as food in India were a regional food of the Kashmiri foothills, where a type of morel mushroom grows. […]

I can’t remember ever eating eggplant until I was with Puja. She loved it at a restaurant we used to frequent in Arlington called Delhi Club, so I figured out how to make it at home for her. Since cooking with eggplant, I’ve found a few different ways to use it that I really like, […]