ghee

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little <a href="https://cooking.nytimes.com/recipes/1020913">kheema</a>, or a few spoonfuls of <a href="https://cooking.nytimes.com/recipes/1020910">aloo masala</a> — into a satisfying meal.

Roti

neutral oil,

salt

Ghee (optional)

In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.

Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.

Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.

Indian-ish Nachos With Cheddar, Black Beans and Chutney

Indian green chile

lime juice

sugar

kosher salt,

black beans,

Kosher salt

(8-ounce) bag white corn tortilla chips, preferably unsalted

red onion, finely chopped

Roma tomatoes,

Cheddar cheese (about 1 pound)

store-bought tamarind sauce (or 1/4 cup date syrup lime juice)

ghee oil

cumin seeds

red chile powder,

Greek yogurt,

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.

Naan (Indian Flatbread)

dry yeast

baking powder

milk

plain Greek yogurt

egg,

vegetable oil, more for the bowl

ghee (Indian-style clarified butter) unsalted butter

In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.

Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.

Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.

Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.

If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.

Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.

If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.

If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

KetoDiet Blog

sea bass, sea bream

trout (170 g/ 6 oz)

sea salt and pepper,

avocado oil

(15 ml)

unsalted butter

(28 g/ 1 oz)

g samphire (sea beans)

spinach if you can't find samphire (3.5 oz)

lemon juice (15 ml)

This vibrant dish is adapted from “Keeping It Simple” (Hardie Grant, 2020), a book of weeknight recipes by the food writer Yasmin Fahr. Miso and ghee are tossed with radishes and rubbed underneath the skin of chicken thighs before both are roasted on the same sheet pan. Fresh scallions, sesame seeds and lime juice provide a bright finish. If you don’t have ghee, regular unsalted butter will do just fine. And if you’ve never had roasted radishes, you’re in for a treat: High heat eliminates the vegetable’s bitterness, coaxes out its sweetness and leaves the lovely pink color behind.

Sheet-Pan Miso Chicken With Radishes and Lime

bone-in, skin-on chicken thighs (about 1 1/2 pounds total)

olive oil

Kosher salt and black pepper

ghee or unsalted butter,

white miso paste

radishes, halved,

lime,

Black or white sesame seeds,

Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.

On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.

Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.

In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.

After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.

If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.

Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.

The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins — not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4.

When serving, tell your guests to be aware of the cardamom pods so they don’t accidentally bite into one—or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you’re unsure how hot your mix is, add it gradually to the pot, tasting as you go.

<i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">ten recipes</a> from Melissa Clark’s ‘Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot’ (Clarkson Potter, 2017).</i>

<i>Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">‘Dinner in an Instant’</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a></i>

Pressure Cooker Coconut Curry Chicken

ripe tomatoes, halved through their equators

ghee, unsalted butter oil

virgin coconut oil

onions

garlic cloves,

ginger

cinnamon cinnamon

cardamom pods, cardamom

coriander

turmeric

red pepper flakes

black pepper

chicken

garam masala,

coconut milk

basmati rice,

Plain yogurt, for serving (optional)

Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

This chungdi malai recipe is from Maneet Chauhan’s new cookbook ‘Chaat.’ “Coconut milk and shrimp are natural dancing partners...laced with a tapestry of spices.”

Chungdi Malai (Coconut Shrimp Curry)

lb. medium shrimp (about 24), peeled, deveined

bay leaves

cinnamon sticks,

cloves

tsp. garam masala

cardamom

mustard oil*

yellow onion, finely chopped

Tbsp. finely chopped ginger

cumin

Kashmiri

Tbsp. plain whole-milk yogurt

Tbsp. ghee

cilantro, cooked basmati rice, and lime wedges (for serving)

“Chungdi malai is one of the most coveted dishes of Puri (a city in eastern India),” chef Maneet Chauhan writes in her new cookbook Chaat. “It showcases the elegant flavors that are the trademark of the regional Oriya cuisine. Coconut milk and shrimp are natural dancing partners, rounded out with the earthy note of ghee laced with a tapestry of spices. The shrimp should be marinated for about 1 hour to infuse them with flavor, but otherwise this dish comes together quickly, making it an ideal family meal on a weekday that calls for something special.
It was in Puri where I tried my first shrimp, which my father had bought from one of the train vendors. They were covered in a fiery red chile sauce that I didn’t realize also contained large chunks of pineapple, which when covered in sauce closely resembled the shape and size of the shrimp. I took a bite of what I thought was shrimp but was actually pineapple and exclaimed to my dad, ‘Shrimp tastes just like pineapple!’ The incident still makes him laugh, and whenever he visits one of my restaurants in Nashville, I inevitably hear him tell this story at least once to a tableful of customers. Pineapple is not a traditional ingredient in chungdi malai, but sometimes I add it, especially when preparing it for my father, because it always gets a laugh out of him. If you’d like to include pineapple, add 1 cup coarsely chopped fresh or canned pineapple when you add the coconut milk.”
Reprinted with permission from Chaat by Maneet Chauhan and Jody Eddy copyright © 2020. Published by Clarkson Potter, a division of Penguin Random House, LLC.

Bon Appétit

Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.

Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.

Top with cilantro and serve with rice and lime wedges.

*Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.

There are two kinds of hash browns: The chunky, floury, not crisp kind, and the lacy, crunchy, shredded version. Guess which one we prefer?

BA's Best Hash Browns

unsalted butter ghee

russet potatoes (about 1½ pounds), peeled

cayenne pepper

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.

Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).

Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

Kaju Katli

raw cashews

¼ tsp. freshly ground cardamom

Varak (edible silver leaf; optional)

candy thermometer

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration. Priya first made kaju katli, also called kaju ki barfi, this spring, after finding silver leaf her mother brought to the U.S. from India in the ’80s. Then she read countless blogs in an attempt to perfect the recipe. The one she found most helpful was Cook With Manali; this version is inspired by Manali Singh’s recipe. Silver leaf, or varak, is usually available as thinly pressed sheets and can be purchased online ($10 for 10 sheets; amazon.com). Just make sure it’s specifically labeled as edible. You can also try swapping the cashews (that’s kaju in Hindi and Urdu) in this recipe for pistachios or almonds.

Place 2 large pieces of parchment (at least 12" long) on a work surface. Pulse cashews in a food processor or coffee grinder to a fine powder. Set a mesh sieve over a medium bowl and sift cashew powder into bowl. Return any larger pieces still in sieve to processor and pulse again to break up further (but be careful not to turn into nut butter). Sift into bowl; set cashew powder aside.

Heat sugar and ¼ cup water in a medium saucepan over medium, stirring constantly, until sugar is dissolved; stir in cardamom. Clip thermometer to side of pan and bring mixture to a boil (still over medium). Cook, stirring often, until thermometer registers 230°–235° (mixture should be syrupy but not thick), about 3 minutes.

Reduce heat to low. Stir in ghee and reserved cashew powder. Cook, stirring constantly, until dough begins to pull away from sides of pan and form a mass in the center, about 3 minutes. Be careful, as the sugar will make the dough very, very hot. (You can check if the dough is ready by carefully scooping out a small spoonful and letting it cool until safe to touch. If you can roll it into a ball and it holds its shape, it’s ready.)

Transfer dough to 1 sheet of parchment. Let cool until safe to handle (dough will stay hot in the center, so be very careful). Knead warm dough 1 minute, then top with the remaining sheet of parchment. Roll out to create an oval about ½" thick. Peel away top layer of parchment and carefully apply silver leaf (if using) to surface. Using a paring knife and a ruler, cut dough into 1"-wide strips. Then make diagonal cuts at 1" intervals across the strips to create diamond shapes. Separate out individual kaju katli. (Save scraps for snacking on later.)

Do ahead: Kaju katli can be made 1 month ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.

Clarified butter taken to the next level with a nutty flavor. And all the guesswork taken out with the convenience of an Instant Pot.

Instant Pot Ghee

unsalted butter (high quality)

Place butter in pot and turn on “keep warm” setting.&nbsp;Gently stir butter while it melts completely. With refrigerator cold butter, it will take about 10 minutes.

Once butter is melted completely, switch to sauté setting (normal level). After butter begins to boil, stir well every minute or two.

When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook even. You will begin to feel them the longer the butter cooks. You also want to watch the color of the surface - the "foam" (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you've probably burned the milk solids and charred the taste of the ghee.

Once you see the light golden color (after about 12-13 minutes), turn off the power and allow to continue cooking with the residual heat.

After 10 minutes with the power off, the ghee is ready. The milk solids at the bottom of the pot should be a medium brown color, not too dark.

Place a fine mesh strainer over a mixing bowl,&nbsp;then line the strainer with cheesecloth.&nbsp;Pour the ghee through the cheesecloth.&nbsp;

Then transfer the ghee to an airtight container. Allow to cool completely uncovered. Then cover and store away from sunlight or heat. I recommend just putting it in the fridge and it will last for up to 6 months. Some people store at room temperature, but I don't. Just because I don't want to lose it.

This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.

Weeknight Fancy Chicken and Rice

ghee (or use unsalted butter)

yellow onion, peeled, halved and thinly sliced

green cardamom pods, crushed

star anise

kosher salt, divided

garlic cloves, finely chopped

turmeric powder

chicken stock

basmati rice

apricots

almonds,

cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Classic Masala Dosa

rice

urad dal (split husked black lentils)

fenugreek seeds

Vegetable oil,

mustard seeds

red peppers

onion,

asafetida

curry leaves

green chiles, finely chopped

yellow-fleshed potatoes,

cilantro, leaves and tender stems

Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold  water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.

Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)

To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.

Umami-charged asafetida is well worth seeking out at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive. Feta and spinach is an iconic combination, but mozzarella or even tofu cubes are also great here.

Saag Paneer

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil

coriander seeds

garlic clove, finely chopped

1½" piece ginger, peeled, chopped

baby spinach (about 12 cups)

feta,

asafetida (optional)

red chili powder

Roti or rice (for serving)

This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out the umami-charged asafetida at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive.

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

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