This one-pot dish takes inspiration from South Indian flavors (with some added influence from the Southeast Asian noodle dishes khao soi and laksa, for good measure), using garam masala to add depth and complexity without having to simmer the dish for hours. Skip the mass-market garam masala and spend a little more on a high-quality blend—or better yet, make your own. And feel free to swap out the vegetables with your favorites—eggplant, cabbage, and broccoli would all work well here.
Full Recipe
Author
Priya Krishna | 2021-01-20
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