From the FoodNotes kitchen
FoodNotes recipes.
272 published notes
These shami kebabs combine tender minced beef and split chickpeas with warm whole spices, fresh herbs, and a lightly crisped surface. Cook the mixture until completely dry, then shape and fry the patties for the best texture.
Read the noteThis beef keema recipe makes a richly spiced minced-beef curry with tender peas, a thick tomato sauce, and plenty of flavor from ginger, garlic, and whole spices. It is a practical stovetop meal ready in about 45 minutes.
Read the noteThis easy stovetop tomato soup uses canned tomatoes, gently softened onion, garlic, and stock for a smooth, savory bowl. Blend it silky or leave it slightly textured, then finish with cream or olive oil if you like.
Read the noteThis chicken jalfrezi recipe combines tender chicken with sweet onions, crisp bell peppers, tomatoes, green chile, and warming spices. It is cooked in stages so the vegetables keep some bite and the sauce stays lively rather than watery.
Read the noteThis palak paneer recipe pairs golden-edged paneer with a smooth spinach gravy seasoned with onion, tomato, ginger, garlic, and warming spices. Blanching the spinach briefly keeps the sauce fresh-tasting and green, while a short simmer lets the paneer absorb the flavor without becoming tough.
Read the noteThis fresh mint chutney is bright, savory, lightly spicy, and ready in about 10 minutes. Blend mint and cilantro with green chile, lemon, ginger, and spices for a smooth dipping sauce or sandwich spread.
Read the noteThis aloo gobi recipe makes tender potatoes and cauliflower with browned edges, a fragrant onion-spice base, and enough texture to serve with roti, rice, or dal.
Read the noteThis moong dal recipe makes a light, comforting bowl of yellow lentils with a silky texture, gentle spices, and a sizzling garlic-cumin tadka. Serve it with rice, roti, or warm puri.
Read the noteThis dahi bhalla recipe makes tender, spongy lentil dumplings soaked in lightly seasoned yogurt and finished with sweet-tangy tamarind chutney, mint chutney, and spices.
Read the noteThis masoor dal recipe makes a comforting, weeknight-friendly red lentil dal with a silky texture, lightly spiced tomato base, and sizzling garlic-cumin tempering.
Read the noteThis egg white scramble is quick, tender, and easy to customize with vegetables, herbs, cheese, or cooked leftovers. Follow the low-to-medium heat method for soft curds instead of a dry, rubbery scramble.
Read the noteKabuli bread is a soft, lightly chewy Afghan-style flatbread with a blistered surface and tender center. This practical recipe uses yeast, yogurt, and a hot oven to produce bread for dipping, wrapping, or serving with stews.
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