From SAVEUR Issue #167This vegetarian Indian dish from the state of West Bengal features squash, potatoes, and gourds enriched with ghee and sweetened with grated coconut. Gently spiced with clove, cardamom, and cinnamon, it gets a touch of heat from green chiles. Saveur Magazines, Mixed Vegetables, Coconut Curries, East Indian, Indian Feast, Indian Food, India Issues, Vegetables Coconut, Indian Recipe
Chickpea Fritters in Curry, Saveur
Jul 25, 2014 Aloo Masala (South Indian Masala Potatoes) We Also Recommend Masala Chai Some of the most popular toppings for savory South Indian–style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar, and these flavorful mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger and mixed with peas. This recipe first appeared in our August/September 2014 special India issue.
Padang-Style Chicken Curry (Gulai Ayam) | SAVEUR
Gulai Sayur (Indonesian-Style Collard Greens Curry) | SAVEUR