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In a pan over medium heat, pour in the oil and saute onions until golden brown. Go in with garlic ginger paste, add the curry leaves, capsicum and tomato puree and mix well. Now add the black Pepper, ...

1. Bring 3 cups salted water to the boil. Add rice and ½ teaspoon salt flakes, stir and place lid on saucepan. Simmer for 15 minutes, until all water has been absorbed and rice is tender. Do not stir ...

Heat the oil in a large saucepan, crack the cumin seeds and add the chopped green chilli and chopped onion. Sauté the onion until golden brown. Add the ginger garlic paste, all the spice and chopped ...

With roots in Northern India, vegetable koftas in tomato cashew curry is a popular, restaurant-style dish often made with heavy cream and an abundance of cashews. In her new cookbook, “Mumbai Modern: ...