Parwal Ki Mithai
Parwal ki mithai hollows pointed gourd and fills it with khoya, a Bihari sweet that begins as a vegetable.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 15 of 20.
Parwal Pyaz Fry
Parwal pyaz fry cooks pointed gourd with onion dry, browning both at the edges.
Patta Gobi Matar (Cabbage Peas)
Patta gobi matar is a quick cabbage and pea sabzi tempered with mustard and cumin seeds, cooked dry enough for a lunchbox.
Patta Gobi Shimla Mirch
Patta gobi shimla mirch cooks cabbage with capsicum fast, so both keep some crunch.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Phalahari Chhena Poda
Phalahari chhena poda is a fasting-day version of the Odia baked cheese cake, set with arrowroot rather than semolina.
Phodnicha Bhaat
Phodnicha bhaat fries leftover rice with a Maharashtrian tempering, the standard way of using yesterday's pot.
Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
Plain Steamed Basmati Rice
Comforting Plain Steamed Basmati Rice. An easy-prep Pan-Indian rice dish for comfort meals, light dinners, or everyday thalis.
Plain Tawa Paratha
Plain Tawa Paratha is a layered whole wheat flatbread folded with oil and roasted until crisp outside and soft inside.
Podi Tossed Chicken Fry
Podi tossed chicken fry coats fried chicken in idli podi, the dry South Indian spice powder.
Poondu Sadam
Poondu sadam cooks rice with a large amount of garlic in sesame oil, a Tamil dish eaten for its pungency.
Pori Urundai
Pori urundai binds puffed rice with jaggery syrup into balls, pressed while the syrup is still warm.
Prawns Koliwada
Prawns koliwada coats prawns in a red gram flour batter, the Mumbai fishing-village style.
Pudina Paratha
Pudina Paratha is a layered whole wheat paratha filled with mint, roasted cumin, chaat masala, and ghee.
Pudina Pulao (Mint Rice)
Pudina pulao cooks rice with a mint and coriander paste, fresh rather than rich.
Pune Special Mango Mastani
Pune mango mastani is a thick mango milkshake topped with mango ice cream, nuts, tutti frutti and cherry.
Punjabi Aloo Jeera
Aloo jeera is potato tossed with a heavy hand of cumin, the simplest thing in the Punjabi repertoire.
Punjabi Aloo Samosa
Aloo samosa folds spiced potato into a pastry made short with ghee, then fries it slowly so it blisters.
Punjabi Aloo Tamatar
Aloo tamatar cooks potato in tomato until the tomato collapses around it.
Punjabi Aloo Wadiyan
Aloo wadiyan cooks potato with Amritsari wadi, which softens and flavours the whole gravy as it goes.
Punjabi Atte Ki Pinni
Punjabi atte ki pinni is a winter sweet made by slow-roasting whole wheat flour in ghee with gond, jaggery, nuts and warming spices.
Punjabi Bharwa Bhindi
Bharwa bhindi splits each okra and stuffs it with a dry spice and gram flour mix before frying.
Punjabi Broccoli & Almond Soup
Broccoli and almond soup blends the two together so the almonds give body without cream.
Punjabi Chole (Chana Masala)
Punjabi chole is a dark, tangy chickpea curry cooked with onion, tomato and a spice blend that deepens as it simmers.
Punjabi Dahi Arbi
Dahi arbi cooks colocasia in a yoghurt gravy seasoned with carom seeds.
Punjabi Dal Maharani
Punjabi dal maharani is a slow-simmered mix of whole urad, rajma and chana dal enriched with butter and cream.
Punjabi Dal Makhani
Dal makhani simmers black gram and kidney beans overnight with butter and cream until they turn glossy.
Punjabi Dodha Barfi
Dodha barfi cooks milk down with broken wheat until it darkens and turns grainy.
Punjabi Fresh Paneer Kachumber
Paneer kachumber tosses crumbled fresh paneer through the usual cucumber and tomato salad.
Punjabi Gajar Tamatar Shorba
Gajar tamatar shorba blends carrot and tomato together, the carrot giving it sweetness and body.
Punjabi Gur Ki Roti
Punjabi gur ki roti is a sweet jaggery and fennel flatbread cooked slowly with ghee for Lohri and winter meals.
Punjabi Kadhai Mushroom
Kadhai mushroom tosses mushrooms and capsicum in a thick masala of pounded coriander seeds and dried red chilli.
Punjabi Kadhi Pakora
Kadhi pakora simmers gram flour fritters in a tangy yoghurt kadhi until they soften and soak it up.
Punjabi Kala Chana Pulao
Kala chana pulao cooks rice with black chickpeas, which hold their shape among the grains.
Punjabi Kala Chana Shorba
Kala chana shorba blends cooked black chickpeas into a thick Punjabi broth with onion and tomato.
Punjabi Khoya Paneer
Khoya paneer enriches a paneer curry with khoya, which makes the gravy denser and slightly sweet.
Punjabi Lauki Wadi Ki Sabzi
Lauki wadi ki sabzi pairs bottle gourd with crisp Amritsari wadi, which softens into the gravy as it cooks.
Punjabi Lobia Masala
Lobia masala simmers black-eyed peas in a Punjabi onion and tomato gravy.
Punjabi Matar Makhana
Matar makhana cooks fox nuts with green peas in a light onion and tomato gravy.
Punjabi Meethi Lassi
Punjabi meethi lassi churns full-fat curd with sugar, cardamom, chilled milk, and cream into a thick sweet yogurt drink.
Punjabi Mooli Lacha Salad
Mooli lacha salad shreds radish fine and dresses it with green chilli and lemon.
Punjabi Mooli Paratha
Mooli paratha stuffs grated radish into wheat dough, using the leaves as well.
Punjabi Mushroom Matar Malai
Mushroom matar malai is a mild Punjabi curry of mushrooms and peas in a cashew and melon seed gravy.
Punjabi Mutton Keema Pulao
Keema pulao cooks minced meat into the rice from the start, so the fat carries through every grain.
Punjabi Namkeen Lassi
Punjabi Namkeen Lassi is a chilled salted yogurt drink with roasted cumin, black salt, mint, and a thick frothy top.
Punjabi Nutri Matar Keema
Nutri matar keema uses soya granules and green peas in place of mince, cooked in a Punjabi onion and tomato masala.
Punjabi Palak Gosht
Palak gosht simmers goat meat with spinach until the meat is tender and the greens have thickened around it.
Punjabi Paneer Paratha
Paneer paratha stuffs seasoned crumbled paneer into wheat dough and cooks it on a griddle with ghee.
Punjabi Panjiri
Panjiri roasts wheat flour in ghee with edible gum and dried fruit, traditionally eaten in winter and after childbirth.
Punjabi Rajma Masala
Rajma masala simmers red kidney beans in a Punjabi onion and tomato gravy until the beans start to break and thicken it.
Punjabi Saag Chicken
Saag chicken cooks chicken into a base of spinach and mustard greens, so it eats like saag with meat in it.
Punjabi Sabut Moong Dal
Punjabi sabut moong dal is a rustic whole green gram dal simmered with onion, tomato and ghee until creamy but still chunky.
Punjabi Sookhi Moong Dal
Sookhi moong dal cooks yellow mung until the grains stay separate rather than collapsing into dal.
Punjabi Soya Chaap Do Pyaza
Soya chaap do pyaza cooks soy chaap with onion added twice, browned into the base and again late so it stays crisp.
Punjabi Soya Chaap Masala
Soya chaap masala cooks soy chaap in a Punjabi yoghurt and onion gravy it soaks up as it simmers.
Punjabi Tandoori Mushroom Chaat
Tandoori mushroom chaat chars marinated mushrooms and dresses them with chaat masala.
Punjabi Tari Wala Paneer
Tari wala paneer keeps the gravy thin and the paneer soft, in the everyday Punjabi style rather than a restaurant one.
Punjabi Til Bugga
Punjabi til bugga is a Lohri sweet of roasted sesame, khoya, powdered sugar, cardamom and nuts shaped into ladoos or pedas.
Punjabi Wadiyan Pulao
Wadiyan pulao cooks rice with crumbled Amritsari wadi, which perfumes the whole pot.