We asked Indian-ish author Priya Krishna for her go to entertaining dish—and it has something for everyone. Making Indian food at home can seem intimidating: Take one look at a long list of spices and ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

In the 1980s, when I first arrived in North America, every Indian restaurant menu featured Matar paneer, an old-world dryish peas and paneer curry. Invented during the royal Mughal era of India, I ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

From Home to Dhabas: Why Matar Paneer Wins Every Time: By Ankita Marik If there is one dish that can bring instant joy to our faces, then that would be matar paneer. The aroma of simmering tomatoes, ...

This palak paneer recipe takes the simple-is-best approach: Frozen spinach leaves blended with hot water, paneer pan-fried in ghee, and very few add-ins to get in the way. If you’re looking to make a ...

There’s no blender required for mattar paneer, a reader favorite, and a clever crumb cake works with whatever fruit you have on hand — fresh, frozen or dried. By Melissa Clark Credit...Linda Pugliese ...

Missing those good-old road trips and the fiery dhaba-meals that revive the nostalgia of good times. Then we have got your back with some of the most popular dhaba-style recipes from North India that ...

Winter season is here and it is officially the time, when every desi household has a special green peas recipe, which is perfect for the season of indulgence. There’s no denying that matar is loved ...