Paste
630 recipes
Baked Brinjals in Spicy Gravy
This is how you turn fried brinjal into a layered baked dish that holds up on a dinner table without going soggy.
Peanut Butter Chicken Curry
This peanut butter chicken curry is a quick weeknight dinner made with tender chicken, coconut milk, red curry paste, and peanut butter.
Hyderabadi Mirchi Ka Salan (Hyderabad Green Chilli Curry)
This is a stuffed green chilli curry where the chillies are fried until blistered, then simmered in a rich sesame, peanut, and coconut gravy spiked with tamarind.
Chicken Panang Curry
This chicken Panang curry starts with chicken marinated in curry paste, then builds flavor in layers with lemongrass, kaffir lime leaves, coconut cream, fish sauce, and Thai basil.
Meat Pattichu Varathathu
This is a Kerala style dry meat roast that uses a clever cooking trick: a water filled lid that steams the meat from above while it cooks below.
Chicken Nasi Goreng
This version uses Thai red curry paste instead of traditional sambal, which gives you quick heat and depth without hunting down specialty ingredients.
Vendakkai Puli Kozhambu
This tamarind based okra curry gets its depth from a roasted spice paste that includes coconut, sesame seeds, and three types of lentils.
Tahini Sourdough Discard Coffee Cake
A good coffee cake should feel both cozy and bakery-worthy, and this Tahini Sourdough Discard Coffee Cake absolutely delivers.
Mutton Baffat
This Mangalorean Catholic curry relies on a toasted spice paste that carries sesame seeds, peanuts, and chickpeas along with coconut and chillies.
Thengai Paal Mor Kozhambu
This is a South Indian coconut milk and yogurt curry that uses freshly ground spices and gets its body from a toasted dal paste instead of flour or cornstarch.
Chicken Salna
This coconut and peanut based gravy sticks to chicken pieces without turning watery, which makes it ideal for serving with parotta or dosa.
Mutton and Vegetable Korma
This korma takes longer than most weeknight curries, but the method gives you something special.
Erachi Urundai (Mutton Balls)
These spiced mutton balls use soaked Bengal gram dal to bind everything together without turning heavy or stodgy.
Stir Fried Mutton Podimas
This recipe pairs minced mutton with cooked chana dal, which soaks up the spiced meat juices without turning mushy.
Barrah Kebab
This is the kind of kebab you grill when the timing is not rushed and the meat deserves more than a quick marinade.
Pulippu (Tamarind) Kootu
This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.
Capsicum Kairas
This is a peanut and capsicum curry thickened with roasted coconut and sesame, balanced by tamarind and jaggery.
Shorshe Maach (Fish Cooked in Mustard)
This is mustard sauce done the Bengali way, sharp and bright with poppy seeds to soften the heat just enough.