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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, Food, Ghanta Tarkari, India Issues, Indian Recipe, Vegetables Coconut, Indian Dishes
Besan Curry (Chickpea Fritters in Curry) Canola oil, for frying 1¼ cups besan (chickpea flour) 1 tsp. cumin seeds ½ tsp. asafoetida ½ tsp. black mustard seeds ½ tsp. fenugreek seeds ½ tsp. ground turmeric ½ tsp. white poppy seeds 2 cups plain, full-fat yogurt Kosher salt, to taste
Aloo Masala (South Indian Masala Potatoes) | SAVEUR These flavorful Indian mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, are a favorite topping for dosas.
The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk.