322 masala recipes

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

Nargisi puri, a stuffed Indian deep-fried bread with a spiced egg and potato filling. Crispy golden dough wrapped around a savory masala center, served with yogurt.

Bhindi masala with deep-fried okra, golden onions, tomatoes, and turmeric. This Indian okra recipe eliminates sliminess by frying the okra crisp before finishing with spiced onions and tomatoes.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Spicy fish pickle: crisp fried fish simmered in a tangy, chili-spiked vinegar masala, then stored to mellow into a fiery South Indian condiment for rice and roti.

Dhana Ghosht is a slow-cooked Indian lamb curry marinated in spiced yogurt, simmered with a dark masala of mustard seeds, ginger, cumin, and turmeric, finished with heaps of fresh coriander leaves.

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-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Grilled shrimp and scallops with poached mussels and clams over crispy pasta pancakes, drizzled with a ginger-pepper marsala sauce. Restaurant-caliber seafood at home.

French chocolate decadence cake with over a pound of dark chocolate and just one tablespoon each of sugar and flour. Served with whipped cream and raspberry-liqueur sauce.

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.