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 ...

Learn how to make authentic Lasooni Palak Paneer with this classic recipe by Granny. Fresh spinach and soft paneer are cooked ...

Dhaba-Style Amritsari Paneer Bhurji is a rustic yet creamy delight, which offers a very velvety feel to the palate. It is a good blend of freshly crumbled paneer, spices, and a hint of besan, which ...

Kerala pepper paneer fry stands out because of its distinct use of freshly crushed black pepper, curry leaves, mustard seeds, and coconut-based flavours common in Kerala cooking.

Butter and garlic form the heart of this recipe. The combination gives it a balance of creaminess and spice that hits the right spot every time. It is perfect for lazy weekends when you want to cook ...

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 ...

Savor the Flavor of Paneer Bell Pepper Curry Paneer, or Indian cottage cheese, paired with bell peppers creates a delightful dish that is a staple in Indian cooking. Whether hosting friends or ...

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 ...

Normally, I can take or leave bell peppers. Even though their brilliant colors are irresistibly shiny, especially now at the end of their season, they still elicit no more than meh when eaten. But ...