Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).

Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor. 

This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve.  There’s also a lot more Kashmiri chili powder in this version compared to the home-style one. 

The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.

Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.

After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.

Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.

Why You’ll Love Dal Makhani

• creamy, buttery dal with two kinds of beans
• deep flavor from the sauce and the spice oil, no dairy needed!
• flexible! Cook the beans in the Instant Pot or on the stovetop
• naturally gluten-free, soy-free, and nut-free with an oil-free option

Continue reading: Restaurant-Style Dal Makhani

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Vegan Chicken 555 reimagines a beloved South Indian street-style appetizer. Crisp golden tofu is coated in a richly spiced sauce infused with fennel, ginger, garlic, coriander, and peppers,  and enough heat to make you reach for seconds (and maybe a cold drink).  gluten free, nut free. soy free option.

This is another one in my series creating vegan versions of these amazing, meat-heavy, regional Indian appetizers. There’s just so much variety in all of these super delicious snacks and appetizers, and sometimes you don’t find those flavors and that spice in the vegetarian appetizers.

You can use this recipe with tofu, soy curls, chickpea tofu, chickpeas, or vegetables, like cauliflower. Basically, you coat your protein or vegetables of choice with this amazing, flavorful batter, and either pan fry or bake it. 

Then, we make this easy, spicy, and delicious sauce mixture. It’s kind of a dry sauce, and you toss the crisped tofu “chicken” in it. Oh my god, it’s so incredibly delicious and also pretty spicy!

You can adjust the spice level to your preference. There are four kinds of chilies in this tofu 555: Kashmiri chili powder in the batter, and green chilies, cayenne, and red pepper flakes in the sauce. To get the flavor with less heat, reduce any or all of those. The combination of peppers adds a ton of flavor, so you definitely want to use some of each, even if you don’t use the full amounts. You can use a milder green chili to manage the heat, too,  if you prefer.

Basically, adjust the heat based on your preference, but definitely try this vegan chicken 555. It’s just so fabulously delicious!

Tofu 555 is great on its own or in crunchy salads with juicy fruits like apples, pears, or mangoes, or with roasted or fresh vegetables. A cucumber salad with a simple lime, salt, and pepper dressing also pairs wonderfully with this Indian appetizer. Or, you can make wraps with lettuce, creamy dressing, and fresh green chilis or pickled jalapeños. 

No matter how you serve it, you have got to try vegan chicken 555!

Why You’ll Love Chicken 555

• crispy tofu in thick, spicy sauce with flavors of fennel, ginger, garlic, coriander, and 4 kinds of peppers
• easily adjust the heat to your preference
• use your plant based protein or use veggies of choice.
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Vegan Chicken 555 Appetizer

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Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)

Manchurian sauce is one of the most popular Indo-Chinese sauces, and it’s one of my favorites. You can use it in many different ways to make a variety of dishes. You can find it on restaurant menus paired with crispy fried chicken, crispy cauliflower, or fried veggie balls coated in the thick, sticky sauce. 

This sauce is absolutely delicious, and it has tons of ginger and garlic, so be ready to chop up a lot of both.

You can also make a thinner version of Manchurian sauce to pair with rice, very saucy veggie balls, crispy chicken, or noodles. I have a couple of different ways to use Manchurian sauce on the blog that use these variations.

Today, let’s make tofu Manchurian. We toss tofu in rice flour and cornstarch to make a really crispy coating, then pan-fry it until it gets an amazing crunch. We make the Manchurian sauce in the same pan, then toss the crispy tofu in it right before serving, so it keeps that satisfying crunch. 

Top your tofu Manchurian it with green onions, and serve it with rice, quinoa, noodles, or lettuce wraps. Or enjoy it as a starter on its own!

Why You’ll Love Tofu Manchurian

• crispy tofu in sticky-sweet ginger-garlic Manchurian sauce
• 1-pan dish ready in about 30 minutes
• flexible! Serve as a starter or over rice, grains, noodles, or in lettuce wraps.
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

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Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)

Chicken majestic is pretty popular in restaurants in the state of Andhra Pradesh, and especially in the city of Hyderabad. It is a spicy, crispy chicken dish that is usually fried or pan-fried and tossed in a thick, delicious, spicy sauce. It has elements from indo Chinese cuisine and the combination with South Indian flavors makes it a finger licking can’t stop good appetizer!

It is served as-is as a starter with a side of chutneys or a side salad. You can also add it to wraps or serve with rice. It is absolutely mindblowingly delectable and delicious. The tofu is crisped with some cornstarch and rice flour and some spices. Then tossed in a thick sauce to coat. If you want to keep these crisp, toss and serve immediately!

Tofu majestic is definitely hot with 4 heat elements in it, there’s green chilies, Kashmiri chili powder, black pepper and sambal oelek! It can get hotter depending on the green chilies that you use. To manage the heat, use milder green chilies and use less of the black pepper and Kashmiri chili powder.

I like to serve this with a side salad of onion and cucumber. It’s kind of like quick pickled onion with Indian spices called laccha pyaza. See the recipe notes for instructions for making the crispy, vibrant laccha onions. You can also serve with chutneys of choice or a creamy dip on the side to mellow the heat.

Why You’ll Love Tofu Majestic

• flavorful, crunchy, battered tofu in a thick, spicy sauce
• bake or pan fry the tofu
• versatile! Serve on its own, with chutney or creamy dipping sauce, with a fresh salad, or as wraps
• easy to make gluten-free, nut-free, and even soy-free.

Continue reading: Tofu Majestic (Vegan Chicken Majestic)

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Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.

So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.

Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.

The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.

Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.

It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!

Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, super spicy tofu with adjustable heat
• delicious as a side or make it a meal by adding to a wrap or salad
• incredible mint chutney for dipping comes together in the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free options

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

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Chataka Dal is a spicy flavorful Dal from the Indian state of Maharashtra. It is made from yellow split pigeon peas simmered along with tomatoes, then seasoned with a spicy chili tempering. Gluten-free, soy free and nut free.

I grew up in Maharashtra state and the dishes of this particular cuisine have a special place in my heart! Simple dals, bhaji like my jackfruit brown chickpea bhaji, saoji , kohlapuri, and Zunka are already on the blog! You can find misal pav and Amti dal  in my cookbook.

This Chataka dal is another dish I love – it’s a simple dal with few ingredients but trust me, it’s far from simple in taste. It’s fiery with the added chili powder tempering. As always, you can adjust the spice level to your preference.

To serve, I serve with flatbread or rice. This dish goes incredibly well with rice but you could also serve this with cauliflower rice.

Dals are soul food with many variations from various states and regions in India.
There are several types of Dals and legumes used in Indian cuisine. You can see a list with pictures here.
This Chataka dal is quick and delicious. Traditionally it used 1-2 tablespoon of the Indian chili powder, but that is going to be a lot of heat for most . So I use less. You can use whichever lentils or split peas you have for this recipe. Just cook them long enough until tender and then add the tempering/Tadka.

More daal recipes:

• Sabut Masoor Ki Daal; Spiced Lentil Soup
• Dhaba Style Butter Dal (vegan)
• Vegan Handi Lentils (Creamy Indian Dal)
• Instant Pot Dal Bukhara; Dump and Done Creamy Black lentils
• Spicy Urad dal

Continue reading: Chataka Dal – Spicy Maharashtrian Toor Dal

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This Vegan Matar Tofu is a plant-based spin on Matar Paneer(Pea Paneer Curry). It uses crispy pan-fried or baked tofu instead of paneer cheese which is simmered in a flavorful Indian sauce! Serve with flatbread for the ultimate Indian comfort dinner. Soyfree substitute included

This quick vegan Tofu “paneer” and pea curry is my vegan version of paneer pea curry. Matar Paneer(curried pea paneer cheese)  used to be a popular weekend meal. It has its signature spices and flavors and can be made with thicker or thinner sauce.

The sauce is flavored with toasted cumin seeds, some fresh julienne ginger, dried fenugreek leaves and thickened a bit with besan or flour.

In the traditional version fresh or toasted cubes of paneer are added to the sauce. I use baked tofu instead of the paneer cheese. The tofu gets flavored with spices and nutritional yeast to add a cheesy flavor. and along with the peas, it makes for an amazing vegan matar tofu paneer.

The sauce is onion tomato based and usually doesn’t include a creamy component. You can add in some non dairy cream or coconut milk per preference.

More Vegan Tofu curries:

Malaysian Tofu Curry

Baked Tofu Curry (Easy Tofu Makhani)

Asparagus Curry with Spinach & Chickpea-Tofu

Madras Curry Tofu Casserole

Continue reading: Vegan Matar Tofu

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