MAYA KAIMAL

In our version of dal makhani â a North Indian classic â we simmer small black lentils and urad ..

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Easily prepare your own Butter Chicken â even better than you can get in an Indian restaurant. Mil..

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This luscious butternut sauce follows that tradition, with ginger and turmeric adding warmth and bri..

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This is Mayaâs idea of a satisfying curry because it checks so many boxes.Â It features hearty chi..

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Hereâs our take on the North Indian Punjabi favorite calledÂ Chana Masala. Its full flavor is buil..

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Hereâs an irresistible curry that captures all the best flavors of tropical South Asia. Coconut, c..

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Mayaâs Coconut Korma recipe captures the mild creaminess of well-loved North Indian kormas. We use..

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Goa is famous for its beautiful beaches and rich seafood curries. Flavors of coconut, ginger and tan..

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This is a chunky dal made with young, nutrient-dense garbanzos (chickpeas) picked while still green,..

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This thick green split pea dal is enriched with spinach and coconut and seasoned with cumin and brow..

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Jalfrezi is the legacy of Bengali cooks who made satisfying stir-fries from leftovers. Its bright fl..

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This is our take on rajma, a deeply flavored North Indian kidney bean dal. We simmer ours with red l..

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The tropical flavors of South India are captured in this zesty sauce from the Chettinad region, near..

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Vibrant and tasty however you serve it â over rice, with flatbread, or all by itself. Maya makes i..

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This popular lentil preparation hits the spot for a quick Indian fix. 90 seconds in your microwave, ..

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