Paste
660 recipes
Grilled Tandoori Lamb
Grilled tandoori lamb chops are so mouthwatering after marinating in a yoghurt and Indian tandoori paste.
Crab Curry
Few curries justify the effort the way this one does -- the marinade alone, ground fresh with coriander, green chilli, and ginger, sets the crabs up with a depth that shortcuts just cannot replicate.
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.
Crispy Spinach Croquettes made with a creamy spinach and garlic filling, coated in breadcrumbs and fried golden. A simple snack that works every time.
Fried croquettes often feel like a weekend project, but this spinach version is genuinely manageable on a weeknight once you know the method.
Curried Stuffed Peppers
What makes this worth your time is the paste -- built from dry-roasted seeds, coconut, and fresh chillies, then fried into spiced mashed potato and packed into whole peppers that steam gently in a tamarind and cumin broth.
Gochujang Carrots with Honey and Sesame
Gochujang carrots roast until tender, then finish with a honey, sesame and Korean chili paste glaze.
Grilled Miso Chicken
This is my go-to chicken marinade (it’s also delicious with tofu), as it results in gloriously tender, juicy meat that’s robustly flavored with miso, garlic, ginger and rice vinegar.
Types of Vanilla Explained: Beans, Paste, Powder & Extract
Compare vanilla beans, extract, paste, and powder to learn how they differ, when to use each, and which type of vanilla is best for your baking!
Surti Undhiyu
Winter in Gujarat means one thing in many households -- a pot of Undhiyu, packed with root vegetables, papdi, and those small fried methi dumplings called muthiyas.
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.
Steamed Vada Curry
Most vada curries rely on deep frying, which means oil, effort, and timing pressure all at once.
Curried Potatoes
A spice paste ground from scratch, cashew nuts, poppy seeds, dried red chillies, and fresh coconut, is what separates this from every other potato curry you have made.
Vegetable Upma
A good Vegetable Upma comes together in under thirty minutes, uses whatever vegetables are sitting in your fridge, and still manages to taste like you put in real effort.
Qorma Shahi
Few dishes earn their place at a special table the way a slow-cooked korma does, and this one does it with a deeply fragrant onion-almond paste that holds the whole gravy together.
Mangalore Spicy Drumsticks
What keeps this recipe in regular rotation is the spice paste -- ground fresh coconut, tamarind, and a short list of whole spices fried in oil until fragrant.
Dry Fish Pickle
Few homemade pickles keep as well as this one, and fewer still improve with every passing week.
Mushroom Salna
What draws me back to this recipe is the dry-roasted onion and tomato paste at its base.
