Recipes with ghee (clarified butter)
239 recipes
Masalewali Alu Mattar Khumben
Aloo matar mushroom curry (Masalewali Alu Mattar Khumben) with potatoes, peas, and mushrooms in a garam masala and turmeric sauce. A vegetarian Indian dry curry cooked in ghee.
Curried Whole Chick Peas
Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.
Lamb with Cashew Nut Curry
Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.
New Potatoes with Peas & Coriander
Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.
Baida Paratha
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Baida Paratha
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Yellow Rice
Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.
Lamb Cutlets in Aromatic Coffee Sauce
Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.
Spicy Lentil Stew
Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.
Curried Eggplant (Bhartha)
Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.
Lamb with Cashew-Nut Curry
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Whole Black Beans
Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.
Curry Stock
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.
Cracker Crumb Mixture
This rich crumb topping keep well on the pantry shelf or in the
refrigerator. Halve the recipe if you use crumbs sparingly.
Vegetarian Vegetable Soup
Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.
Vegetable Curry (Jung)
Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.
Aloo matar mushroom curry (Masalewali Alu Mattar Khumben) with potatoes, peas, and mushrooms in a garam masala and turmeric sauce. A vegetarian Indian dry curry cooked in ghee.
Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.
Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.
Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.
Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.
Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.
Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.
Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.
Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.
Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.
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.
This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.
Vegetarian vegetable soup with an Indian twist: ghee-toasted ginger, garlic and onion form a roux base, then mixed vegetables, tofu and soy sauce join in a warming 30-minute bowl.
Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.
