Most often cooked with
Garlic
Onion
Coriander
Ginger
Tomato
Turmeric
Chilli
Chilli powderRecipes with cumin
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Carnitas
Pork shoulder simmered in its own fat until it falls apart, then crisped in the same pan so half of it shatters.
Chana Masala
Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
Goan Fish Curry
White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Mujaddara
Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.
Roasted Cauliflower with Tahini
Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Slow-Cooked Black Dal
Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.
Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.
