Spiced
909 recipes
Tofu Paratha
This paratha works as a full meal rather than a side because the filling is already cooked and loaded with vegetables.
Tandoori Chicken Wraps
This is the fastest way I know to get tandoori flavour on a weeknight without firing up a grill or turning on the oven.
Parwal Kocheko
This is one of those rare stuffed vegetable recipes where the filling actually stays put and the outer shell holds its shape through frying.
Gobhi Musallam
This is a showstopper recipe that does not ask much from you technically but delivers the kind of richness you expect from a restaurant curry.
Stuffed Brinjals with Lamb
This is what happens when you treat brinjals like edible bowls and fill them with deeply spiced minced lamb.
Lamb in Spicy Red Gravy
This recipe builds heat and depth by layering freshly ground whole spices with yogurt-marinated lamb, then simmering everything in a tomato-onion base until the meat turns tender.
Luqmi
These crisp little parcels are loaded with spiced mince and fried until they crunch under your teeth.
Stuffed Tomato Curry
This recipe turns firm tomatoes into edible containers that hold a spiced potato filling, then simmers them in a tangy yogurt based gravy.
Coconut Chicken Curry
This curry uses coconut milk to create a rich, aromatic gravy without needing cream or cashew paste.
Skillet Shepherd's Pie with Lamb
In this recipe I combined two of my favorite foods—shepherd’s pie and Moroccan spiced lamb.
Marinated Chicken Drumsticks
This recipe turns chicken drumsticks into elegant stuffed rolls by deboning the meat, wrapping it around a spiced mince and nut filling, then baking until tender.
Sarawak Laksa
Sarawak laksa is a Malaysian noodle soup made with rice vermicelli, spiced broth, chicken and prawns.
Nasi Dagang
Nasi dagang is a Malaysian rice dish made with coconut rice served alongside fish curry and pickled vegetables.
Paneer Makhana Curry
This curry packs a lot of richness from cashews, poppy seeds, and cream without relying on tomato-heavy gravy.
Chicken with Potato Straws (Sali ma Murg)
This Parsi classic pairs tender chicken in a ginger-garlic gravy with crisp potato straws that turn soft and golden as they soak up the sauce.
Tamarind Idiyappam (Puli Idiyappam)
Tamarind Idiyappam combines soft steamed rice noodles with a tangy, spiced tamarind sauce.
Kovakkai Puli Kuzhambu (Ivy Gourd Sambar)
This tangy, spiced curry brings together tender ivy gourd with tamarind and a freshly ground masala.