We asked Indian-ish author Priya Krishna for her go to entertaining dish—and it has something for everyone. Making Indian food at home can seem intimidating: Take one look at a long list of spices and ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

In the 1980s, when I first arrived in North America, every Indian restaurant menu featured Matar paneer, an old-world dryish peas and paneer curry. Invented during the royal Mughal era of India, I ...

Matar paneer is one of the most popular North Indian dishes, beloved by vegetarians and nonvegetarians alike. Bright green peas and creamy fresh cheese in a fragrant tomato sauce make it a gustatory ...

Paneer isn’t just another ingredient in Indian kitchens. It’s the soft square that makes a meal feel fuller, the one thing ...

For vegetarians, there are two types of sabzi: sukhi (dry) or geeli (gravy). In the latter, the main ingredient is cooked in ...