Wash and soak basmati rice for 15-20 minutes before cooking. Cube paneer and lightly fry in oil until golden brown and crispy ...

Some of the most popular herbs and spices in Indian food are ... garam masala is more of a sandy brown. Kaffir lime leaves ...

spicy, sauce-based dishes of east Indian origin. The term 'curry' itself isn’t really used in India, but it was adopted by the British to categorise a number of different Indian soup or stew ...

No true spice lover can give a definite answer. No matter how fiery the food gets, it only gets more delicious! Here are some dishes to test your tolerance. This British-Indian curry is a real ...

Heat oil in a large skillet or Dutch oven over medium-high heat and sauté the protein for about 5 minutes. Add potatoes and/or other vegetables, if using, and sauté for another 3 to 4 minutes. Add the ...