Paste
690 recipes
Vazhaithandu Mor Kootu
A South Indian kootu that brings together tender plantain stem, tangy curd and fresh coconut milk with a roasted spice paste of fenugreek, red chillies and cumin.
Chicken, Drumsticks and Potato Curry
A substantial one-pot curry that brings together chicken pieces, drumstick vegetable and potatoes in a spiced coconut gravy.
Rice Noodles with Coconut Fish Curry
A bowl of rice noodles topped with a slow-simmered coconut fish curry, served alongside hard-boiled eggs, crunchy cabbage, cucumber, bean sprouts and lemon basil.
Dal Curry
Tuvar dal is soaked, ground into a coarse paste with ginger, garlic, green chillies and onions, then steamed, cut into diamond pieces and deep fried until golden.
Spicy Duck Curry
A richly spiced duck curry built on a ground masala paste of dry red chillies, poppy seeds, fennel, cumin and whole spices.
1-minute easy pizza sauce from tomato paste.
This is your own delicious, easy, and quick pizza sauce from tomato paste.
Jannat-e-numa (Stuffed Potatoes in Spinach Sauce)
Hollow potato shells are deep fried until crisp, filled with a blended paste of mint, coriander, green chillies and mango powder, then set in a thick spinach and fenugreek gravy.
Tomato Cheese Pulao
A one-pot rice dish where tomatoes are boiled, peeled and blended into a smooth paste that becomes the cooking liquid for the rice.
Vazhakkai Thayir Vadai (Raw Banana Curd Vadai)
A crisp raw banana vadai soaked in lightly spiced curd makes for a satisfying South Indian snack.
Pistachio Basque Cheesecake
A rich, creamy pistachio Basque cheesecake made with pistachio paste and baked at high heat for a deeply browned, caramelized top.
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.