Baingan Bharta Recipe (Smoky Roasted Eggplant)
Make smoky baingan bharta by fire-roasting eggplant until charred, then mashing it with onions, tomatoes, garlic and green chillies. Stovetop and oven ways.
Butter chicken, tikka masala, rogan josh, paneer curries and Punjabi chole: the rich, restaurant-style curries of North India. The secret in nearly all of them is cooking the tomatoes down until sweet, then finishing gently with cream or yogurt.
Recipes developed and tested by Farwa Zeeshan
Start here
The recipes to cook first
Butter ChickenCharred tikka, silky makhani- Chicken Tikka MasalaStovetop or Instant Pot
- 9Rogan JoshKashmiri, no onion or tomato
- Paneer Butter MasalaPaneer makhani in 30 minutes
- Chana MasalaDark, tangy Punjabi chole
- 9Malai KoftaKofta that never break
Learn the technique
Guides behind these recipes
Quick answers
North Indian Curries FAQ
Why does my butter chicken taste sour?
The tomatoes need longer cooking. Cook them until jammy and balance with a little sugar or honey.
How do I keep paneer soft in curries?
Soak it in hot salted water for 10 minutes and add it only for the last few minutes.
What is kasuri methi?
Dried fenugreek leaves, crushed into the curry at the end for the classic restaurant aroma.
Every recipe
All North Indian curry recipes
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Aloo Gobi Recipe (Dry Potato Cauliflower)
Make dry Punjabi aloo gobi with golden potatoes and cauliflower that stay whole and never mushy. Pan-roast method, spice timing and simple fixes.
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Malai Kofta Recipe (Soft Kofta in Creamy Gravy)
Make restaurant-style malai kofta with soft paneer and potato dumplings in a creamy cashew and tomato gravy. Binding tips so kofta never break when fried.
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Paneer Butter Masala Recipe (Paneer Makhani)
Make paneer butter masala with soft paneer in a silky tomato, cashew, butter and cream sauce with kasuri methi. Restaurant method in 30 minutes with fixes.
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Matar Paneer Recipe (Peas and Paneer Curry)
Make restaurant-style matar paneer with soft paneer and sweet peas in a smooth onion, tomato and cashew gravy. Soft paneer tip, timings and simple fixes.
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Palak Paneer Recipe (Bright Green Spinach Paneer)
Make bright green palak paneer with blanched spinach, soft paneer and a garlic, cumin and cream finish. Blanch and ice trick for colour, plus easy fixes.
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Mutton Nihari Recipe (Old Delhi Style)
Cook Old Delhi mutton nihari with shanks, homemade nihari masala and a silky atta-thickened gravy finished with a ghee tarka. Slow and fully explained.
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Egg Curry Recipe (Anda Curry in Onion Tomato Gravy)
Make Indian egg curry with fried boiled eggs in a spiced onion and tomato gravy, finished with a little coconut milk or cream. Quick, cheap and easy.
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Fish Curry Recipe (Indian Style, Firm Fish)
Make Indian fish curry with firm fish fried lightly, then simmered in a tangy onion, tomato and spice gravy. Tips so the fish stays whole and never smells.
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Goat Curry Recipe (Tender Desi Mutton Curry)
Cook tender goat curry with bone-in goat, browned onions, tomatoes and whole spices. Stovetop and pressure cooker timings and fixes for tough meat.
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