Maya Kaimal

This widely loved North Indian curry is a rich blend of tomato and warming garam masala spices like cumin, cinnamon and clove. Simmer with chicken for an authentic Chicken Tikka Masala. Or let its...

Our newest flavor! Pumpkins and squashes provide foundational flavors in kitchens across India. This luscious butternut sauce follows that tradition, with ginger and turmeric adding warmth and...

Easily prepare your own Butter Chicken — even better than you can get in an Indian restaurant. Mild and buttery with a hint of chili, this sauce is warm and rich and traditionally simmered with...

Maya’s Vegan Tikka Masala recipe is a non-dairy version of India’s most popular curry. Our vegan version is full of robust tomato, toasted cumin, and bright lemon, and enriched with a touch of...

Maya’s Coconut Korma recipe captures the mild creaminess of well-loved North Indian kormas. We use layer in a rich blend of coconut cream and tomatoes with warming spices like paprika, turmeric and...

It’s no shock that Tikka Masala is one of the most loved dishes of India! It’s mild yet complex, with a rich tomato base and layers of warm spice flavor. To make this vegetarian meal, we simmered it...

Here’s our take on the North Indian Punjabi favorite called Chana Masala. Its full flavor is built on onion, garlic and ginger, with the bright tomato notes and bursts of warm cumin seed. Indians...

To all the potato lovers—we see you! So we created this soul-satisfying meal with you in mind by slow-cooking creamy white potatoes and sweet potatoes in our bold and beautiful Madras Curry. This...

This Korma Vegetable Curry is a soothing, veggie-packed curry with hints of ginger, coriander and coconut. Korma means ‘braising’ in Hindi, but it’s also a popular sauce because of its mild flavor...

Our fragrant organic Aromatic White Basmati Rice is grown in the rich soil of the Himalayan foothills. This sweet-nutty tasting rice is cultivated on Fair-Trade Certified small farms where nearly all...

We think more people should eat black chickpeas, known as kala chana. Their flavor is richer and earthier than the tan variety. We love how the flavors of sweet potato and tangy tamarind enrich this...

This recipe is inspired by Dal Tarka, made with flavorful yellow toor dal, garlic, tomato and turmeric. The term “tarka” refers to a step where spices are fried and added to the pot for...

This thick green split pea dal is enriched with spinach and coconut and seasoned with cumin and brown mustard seeds. It’s an update of Maya’s South Indian family’s recipe.Ingredients: Green Split...

In our version of dal makhani — a North Indian classic — we simmer small black lentils and urad dal, a skinless, split black lentil, with chunks of tomato and spiced with cumin. Our dairy-free...

Red lentils (masoor dal) start red and turn golden and creamy when cooked. We made ours with butternut squash, coconut, red chili and brown mustard seeds for a thicker texture with a hint of...