3. It’s best to put all this masala on a plate and then add with a little water, maybe a quarter of a cup. The water ensures that the masala does not burn. 4. After a minute or two, when the masala is ...

Hence, we thought of sharing it with you. It's called the aloo-gosht. Tender meat mixed with spices and flavourful potatoes; this dish finds its roots in a Rajasthani kitchen. For the unversed, a ...

Season with salt, to taste. Finally, sprinkle garam masala and some chopped coriander over the whole dish and serve in bowls. The Curry Guy Easy by Dan Toombs is published by Quadrille, £12.99.

15ml (1 tbsp) crushed ginger 60-75ml (4-5 tbsp) mixed masala spice 1kg lamb shoulder, cut into bite-sized pieces Salt 60ml (4 tbsp) tomato purée 6 medium potatoes, peeled and halved Hot water, as ...

A stall in Surat has gone viral for its quirky recipe that ditches classic aloo-based filling for a masala dosa with some paan masala, gulkand, and tutti frutti. Yes, you read that right.

Add the garlic and fry for 1 minute, until aromatic. Add the cumin, ground coriander, garam masala and cardamom pods. Fry again for another minute and crumble in the stock cube.

Hosting Eid is a way to connect with community, and Ms. Jillani has been re-examining what that means for her. “My 20s were all about the elaborate daawat. Now, in my 30s, I do what’s ...