How to Make Amazing Indian Food at Home | Easy and Delicious Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop the onion and tomato, then set them aside.

Chop the potatoes and cauliflower, then fry them in oil until slightly brown and set aside.

Grind the garlic, ginger, and green chili with enough water to make a paste.

Heat oil in a frying pan and add 1/2 teaspoon of cumin; heat for about a minute.

Add the garlic-ginger-chili paste to the pan and sauté for another minute.

Add the chopped onions and fry until they turn golden brown.

Add the chopped tomatoes and mix until the tomatoes are soft.

In a bowl, mix turmeric, coriander, remaining cumin, chili powder, and garam masala with a dash of water to form a thick paste; add this to the pan and sauté on medium heat for about 2 minutes.

Add half of the cilantro leaves, mango powder, and salt to the mix, and stir for a minute.

Add the fried potatoes and cauliflower to the pan and mix well.

Add 1/3 cup of water to the mix and bring to a boil; then cover and let it simmer for 10 minutes.

For the tikka masala marinade, combine yogurt, lemon juice, 2 teaspoons of cumin, cinnamon, cayenne, pepper, ginger powder, and salt in a large bowl.

Add chicken pieces to the marinade, cover, and refrigerate for 45 minutes to 1 hour.

Skewer the marinated chicken pieces.

Grill the skewered chicken until fully cooked.

For the tikka masala sauce, melt butter in a pan, then sauté garlic until golden.

Add 2 teaspoons of cumin, paprika, and salt; stir in tomato sauce and cream, then cover and simmer for 10 to 15 minutes.

Add the grilled chicken to the sauce, stir, cover, and simmer for another 15 minutes.

For the masala stuffed okra, heat oil in a small pan, add red pepper flakes, coriander seeds, cumin seeds, and fennel seeds until slightly darker, then transfer to a plate to cool.

Grind the cooled spices to a fine powder.

For the stuffing, fry onion and garlic in oil over medium heat, then add the spice mix, turmeric, and salt.

Wash the okra and cut off the stem ends; make an incision in each okra without cutting all the way through.

Stuff the okra with the spice mixture.

Heat oil in a pan over medium heat, add the stuffed okra with the stuffed side facing up, and cook until the bottoms are brown.

Reduce heat to low, cover the pan venting slightly, and cook for about 10 minutes until the okra are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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