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Entries tagged with 'masala'

Beyond Curry: Crab Masala Fry

Denise D'silva Sankhe 2 comments

The delicate, sweet crab meat is a perfect contrast to the punch of the spices. Scoop out the delicious gravy with bread or mix it with some steamed rice for a wholesome dinner. More

Crab Masala Fry

Serious Eats Denise D'silva Sankhe Post a comment

Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat. More

Easy 30-Minute Pressure Cooker Chicken and Chickpea Masala

J. Kenji López-Alt 35 comments

What I know about you: You like fast. You love easy. You lurve chicken. You're pretty wild about recipes that taste awesome. You like gadgets. This recipe for a pseudo-Indian chicken channa masala hits every one of those points. It takes about half an hour, it's easy enough that a very large and particularly precocious child could make it, it features chicken, it tastes incredibly awesome with a creamy and tangy spiced tomato sauce (think: chicken tikka masala), and it's made in a pressure cooker to boot, delivering long-simmered flavor and tender chicken in a fraction of the time. More

Easy Pressure Cooker Chicken and Chickpea Masala

Serious Eats J. Kenji López-Alt 63 comments

With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal. More

Beyond Curry: Squid Masala

Beyond Curry Denise D'silva Sankhe 2 comments

This hot and fragrant masala is easy to make and a wonderfully unique preparation of squid. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

Cook the Book Kate Williams 1 comment

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 1 comment

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Beyond Curry: Indian Masala Omelet

Beyond Curry Denise D'silva Sankhe 1 comment

Not many things can get me out of bed on a Sunday. This masala omelet, though, seems to have a strange magnetic pull for me come breakfast time. I love how a few simple ingredients become such a fulfilling meal. Vegetables are incorporated into the eggs while whisking, with some spices thrown in for good measure. After a few minutes on a hot pan, you have a delicious omelet that packs quite a punch. More

Indian Masala Omelet

Serious Eats Denise D'silva Sankhe Post a comment

The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture. More

The Best Chicken Tikka Masala

Serious Eats J. Kenji López-Alt 40 comments

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

Street Food Profiles: Dosa Truck in Los Angeles

Esther Hahn 5 comments

This week on Street Food Profiles we scoot to Los Angeles to chat with the Dosa Truck, which sells the namesake South Indian sourdough crepes made from lentil and rice flour, as well as samosas, masala fries, and mango lassis. More

Dinner Tonight: Channa Masala

Serious Eats Nick Kindelsperger 19 comments

I've had so many boring versions of channa masala I was little flabbergasted when I came across a version that was delicately spiced, fragrant, and worthy of the spotlight. I was up on Devon Avenue in Chicago at Uru-Swati, an... More

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