Asafoetida

Asafoetida, also known as hing, is a spice used to add flavour to many Indian and Middle Eastern recipes such as dhal and curry. When cooked it has a smooth taste reminiscent of leeks or onions.

14 Recipes

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Global Cuisine

 
3 reviews
 
45min

Spicy yellow lentils combined with tamarind pulp, green capsicum, diced tomatoes and desiccated coconut. Spiced with coriander seeds, mustard seed and red chillies.

Recipe by: NAGARAM

 
No reviews
 
30min

This is a quick variation of an Indian okra dish that my mother used to make. The spices really make it but if you don't have amchoor you can use a teaspoon of lemon or lime juice instead.

Recipe by: Manisha

 
No reviews
 
25min

This is a simple Indian vegetarian recipe also known as ‘Aloo Gobi ki Subzi’ that combines potatoes and cauliflower in a rich tomato based curry sauce.

Recipe by: MEDHALEE

 
No reviews
 
40min

A spicy vegetarian potato curry flavoured with cumin, coriander and tumeric. It goes very well with fresh roti bread or with plain cooked rice.

Recipe by: SUSMITA

 
No reviews
 
25min

A vegan side dish called Bhindi which is flavoured with asafoetida powder, which you can find in shops that sell spices. Use it sparingly!

Recipe by: Shanthi

 
No reviews
 
45min

This is a Gujaratai dhal recipe for the serious dhal fans. An Indian style of fresh pasta - dhokri - is cooked in the dhal, kind of making it like a dhal pasta soup. This dhal should be liquid, not like the whole dhal you might be more used to.

Recipe by: KORasoi

 
No reviews
 
25min

This is a great vegetarian curry with a blend of heat and spices. It goes great with white rice or naan bread.

Recipe by: SUSMITA

 
No reviews
 
40min

This is a sweet Indian chutney recipe which combines herbs and spices with tamarind paste and sugar.

Recipe by: STEELTOWN

 
No reviews
 
40min

This potato and spinach curry is one of my favourite dry Indian vegetarian curries. Easy to make, tastes great - makes a perfect vegetarian main or side.

Recipe by: SUSMITA

 
No reviews
 
50min

This classic south Indian lentil dish known as 'Khara Pongal' combines dried red chillies and fresh green chillies with coconut and cashews.

Recipe by: SUSMITA

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