1 hr 40 minVegetarianDal Tadka Without a Pressure Cooker (Dhaba Style)
1 hr 40 min · Easy
The kitchen
Indian cooking, made simple & seriously good.
On the cover: Punjabi Chole: Dark and Tangy Without Tea Bags
36 recipes and 2 collections · 3 guides · 5 cuisines
Nomisto is a brand-run Indian recipe site, written as Nomisto Kitchen, with 36 recipes and 2 collections: each recipe gives ingredients in grams and cups and a step-by-step method. It covers Mughlai & Awadhi, Punjabi, South Indian and Indian street food cooking, plus a Global Kitchen of dishes from elsewhere, with 3 guides to the techniques behind them.
Featured recipes
1 hr 40 minVegetarian
1 hr 5 minVegetarianFluffy Jeera Rice (Cumin Rice with Separate Grains)
1 hr 5 min · Easy
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Latest recipes
9 hr 35 minVegetarianPunjabi Chole: Dark and Tangy Without Tea Bags
9 hr 35 min · Medium
1 hr 40 minVegetarianDal Tadka Without a Pressure Cooker (Dhaba Style)
1 hr 40 min · Easy
1 hr 5 minVegetarianFluffy Jeera Rice (Cumin Rice with Separate Grains)
1 hr 5 min · Easy
45 minVegetarianBright Green Palak Paneer (Blanch and Shock Method)
45 min · Easy
55 minVegetarianPaneer Butter Masala Without Cream (Restaurant Style)
55 min · Easy
1 hr 10 minPhoto coming soonVegetarianRajma Masala with Canned or Dried Kidney Beans
1 hr 10 min · Easy
Quick
Ready in 30 minutes
30 minSooji Halwa (Suji ka Halwa, Not Lumpy or Sticky)
30 min · Easy
11 minAvocado Egg Toast
11 min · Easy
29 minBesan Chilla (Savoury Gram Flour Pancakes)
29 min · Easy
22 minEgg Bhurji (Indian Spiced Scrambled Eggs)
22 min · Easy
27 minKanda Poha (Maharashtrian Onion Poha)
27 min · Easy
12 minMasala Omelette (Indian Egg Omelette)
12 min · Easy
30 minRava Upma (South Indian Semolina Upma)
30 min · Easy
22 minClassic Creamy Hummus
22 min · Easy
Technique
The Indian Pantry: 25 Essentials
A working Indian pantry fits on two shelves. Stock six spices, seven dals and flours, two rices, two fats, three fresh aromatics, three souring agents, plus paneer and yoghurt, and you can cook everything on this site. Buy small amounts of spices and flours, keep rice and dals airtight, and start with the twelve-item list at the end.
Read the guide →“Brown the onions slowly until they are evenly dark, about 12 to 15 minutes.”
Vegetarian
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Sweet endings
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Stories
From the journal
Dry-Roasting vs Tadka: How to Cook Indian Spices
When to dry-roast spices and when to temper them in hot ghee or oil, the order they go into the pan, how to stop them burning, and how to store and grind them.
Indian Millets: Bajra, Jowar, Ragi and How to Cook Them
A practical guide to bajra, jowar, ragi and the small millets: their regional names, typical soak times and water ratios, how millet atta behaves in rotis, and storage.