Spice
4,646 recipes
Chettinad Muttai Kulambu
A deeply spiced egg curry from the Chettinad kitchen, this dish brings together hard-boiled eggs and a tamarind-laced gravy built on a tempering of whole spices, urad dal and curry leaves.
Chingri Malai Curry
A Bengali prawn curry made with coconut milk, whole spices and a freshly ground masala of onion, ginger garlic, green chilli and grated coconut.
Slow Cooker Ghormeh Sabzi (Persian Beef Stew)
A slow cooker Persian-style beef stew with red kidney beans, onion, fresh herbs, and spices.
Roast Chicken (Whole Masala Chicken)
A whole chicken is rubbed inside and out with a ground spice and almond paste marinade, left to rest in the fridge, then roasted until the skin is browned and the juices run clear.
Greek Pasta Salad
A straightforward pasta salad built around a homemade Greek dressing and classic Mediterranean vegetables.
Bhuna Kukda
A dry-style chicken preparation cooked low and slow until the masala clings to every piece, Bhuna Kukda uses mustard oil, whole spices, soaked dry red chillies and whisked curd to build a thick, deeply coloured coating.
Sundakkai Gothsu
A thick, tangy gothsu made with fresh sundakkai, tamarind water and a freshly ground coconut and spice paste.
Mutton Keema Balls
Soft mutton keema balls simmered in a thick, spiced gravy with fried potatoes make for a satisfying one-pot meal.
Lagan ka Keema
A slow-baked minced lamb dish finished with a charcoal smoke technique, Lagan ka Keema uses a generous spice list that includes saffron, chironji, dry coconut and caraway seeds.
Dum Kabab
Boneless lamb pieces are beaten flat, marinated in a ground spice and curd mixture with raw papaya, then baked slowly in ghee, cream and roasted gram flour until the meat is tender and the top is browned.
Kaikari Kuruma
A South Indian mixed vegetable kurma built on a ground paste of fresh coconut, almonds, poppy seeds and green chillies.
Chicken Corn Soup with Black Beans
This hearty chicken corn soup with black beans combines tender shredded chicken, sweet corn, vegetables, and smoky Mexican-inspired spices in a flavorful broth.
Hawaij Spice
A Yemen spice blend made with toasted cumin seeds, black peppercorns, cardamom, turmeric, and coriander.
Mixed Vegetable Kabab
A vegetable kabab made with pressure-cooked potatoes, steamed carrots, beetroot, raw banana and French beans, all bound together with soaked bread and Bengal gram flour.
Baby Potato Mor Kuzhambu
Tender baby potatoes are cooked in a freshly ground coconut, dal and spice paste, then finished with cool buttermilk to give a tangy, lightly spiced gravy.
Bhojpuri Cuisine: Sattu, Smoke and Ghee From the Bhojpur Heartland
The tummy filling Bhojpuri cuisine has subtle flavour of spices and the dishes are usually mild and are greatly influenced by the Mughalai and Awadhi cuisines.
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.
Goan Prawn Curry with Mangoes
A prawn and mango curry built on freshly ground spices, coconut milk and tamarind, this Goan-style dish comes together without any complicated technique.
Veg Paneer Roll
A spiced paneer and vegetable filling rolled inside a warm chapati makes for a filling meal that comes together quickly on a weeknight.
Veg Kothu Parotta
A satisfying way to use up leftover parotta, this dish brings together chopped flatbread, onions, tomatoes, capsicum and a handful of spices in one hot pan.