Indian

2 recipes

Indian

Tamarind Chana Masala with Crispy Onions

The weeknight pot that tastes like it took all day. The secret is three moves in one skillet. Fry a handful of sliced onion until crisp and keep the oil, then brown chopped onion in it until it's nearly dark and jammy, and cook the tomato paste until the oil separates. Tamarind goes in with the chickpeas for a sour backbone, and garam masala and lime go in again at the end so the top notes stay fresh. Deep onion brings the sweetness, tamarind and lime the sour, chile the heat, yogurt the cool, and crispy onions the crunch.

View recipe · 2 servings

Indian

Lentils and Kidney Beans in Creamy Tomato Sauce

Lentils and kidney beans cooked until creamy, then simmered slowly in a spiced tomato, butter and cream sauce. The kidney beans need an overnight soak and a hard boil, so start the day before.

View recipe · 6 servings