Recipes with garlic paste

A sensational treat for your taste buds as well as tummy, the Rosemary & Lemon Grilled Chicken is a no-fuss recipe that can be had anytime of the day. Packed with flavours, it is a healthy and nutritious alternative to other fried chicken recipes. A meal by itself, it can also be served with a side of salad, mashed potatoes and gravy for an extravagant meal experience.

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Horseradish garlic burgers with thyme, chives, and melted Havarti on toasted onion rolls. Grilled gourmet patties with bold, sharp flavor.

Fragrant Indian chicken biryani layered with saffron-streaked basmati rice, tender potatoes, and a spiced yogurt-tomato sauce with cardamom, cloves, and cumin. Served with sweetened whipped yogurt.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.

Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.

Roasted sweet potato salad with five-spice, watercress, toasted almonds, and tangy goat cheese for warm vegetable sides ready in 60 minutes.

True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.

Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.

Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.

Fragrant North Indian chicken curry built on toasted cumin, cardamom, and cloves with a rich tomato-onion masala base. This home-style Dhawan family recipe simmers tender chicken breast in warming spices in under 45 minutes.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Loaded baked potato topped with a zesty tuna, sweet corn, and cheddar mixture spiked with ginger, garlic, and hot sauce. A fast, filling meal where a crisp-skinned potato meets a creamy, spicy topping.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.

Malai chicken is a creamy North Indian curry: chicken simmered with whole spices, ginger garlic paste, tomato, and finished with heavy whipping cream. Mild, rich, and perfect with naan or basmati rice.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.