Masala
1,352 recipes
Potato Onion Fry / Sukha Aloo
A dry, lightly spiced stir-fry of chopped potatoes and onion tempered with mustard seeds, cumin and dry red chillies.
Vazhakkai Thayir Vadai (Raw Banana Curd Vadai)
A crisp raw banana vadai soaked in lightly spiced curd makes for a satisfying South Indian snack.
Oondhiyu (Undhiyu)
A hearty Gujarati mixed vegetable dish, Oondhiyu brings together surti papdi, purple yam, sweet potatoes, brinjals and methi muthiya in a richly spiced coconut and fresh coriander masala.
Aattirachi Curry (Kerala Mutton Masala)
What sets this curry apart is the freshly ground whole spice paste -- made right in your kitchen before anything hits the pan.
Beetroot Chops
A crisp vermicelli crust and a spiced beetroot-potato filling make this snack genuinely worth the effort.
Udipi Saaru
There is a particular kind of satisfaction in a rasam that has body to it without being heavy, and Udipi Saaru delivers exactly that.
Gobi matar masala dry |Cauliflower peas curry | How to make gobi matar
Gobi matar masala dry aka cauliflower peas curryis an exotic cauliflower recipewhich is frequently preparedin northern Indian houses during the winter season.
Ennai Kathirikkai Kuzhambu
Stuffed brinjals slow-cooked in a tangy tamarind gravy with a house-ground masala powder - this is the kind of recipe that rewards patience over speed.
Mangalore Fish Curry
A curry that builds its backbone from a home-ground red masala paste -- one that you make once and keep in the refrigerator for weeks.
Hyderabadi Korma
Slow cooking lamb with a rich almond and coconut masala is what makes this korma different from the quicker versions you might know.
Capsicum and Peanut Curry
This curry gets its depth from a freshly ground roasted masala - coriander seeds, dried red chillies, sesame, coconut, and tamarind all toasted together and blended into a paste.
Bhagara Baigan
Stuffed brinjals braised in a tangy tamarind and coconut masala -- this is the kind of dish that makes plain rice feel like a proper meal.
Paneer with Spinach
This is the version of palak paneer where you fry the paneer first, then coat it in a thick spinach gravy that clings properly because it has been cooked down until the ghee separates.
Stir Fried Chicken
This is a spice forward stir fry that builds layers of flavour through two separate cooking stages.
Pachai Pattani Masala Sundal | Quick Green Peas Masala Sundal
A blog about good food to lead a healthy life
Traditional Rajma Masala | Homestyle Punjabi Kidney Beans Curry
A blog about good food to lead a healthy life
Prawn Pulao with Brinjals
This one-pot pulao brings prawns, brinjals, and baby potatoes together with basmati rice in a lightly spiced coconut base.
Matar Gujiya
These savoury half-moon pastries taste like spiced pea samosas but hold their shape better and fry up crispier.