Indian groceries
delivered to Strafford, NH

The cilantro here does not disappoint, this is my second time buying it and honestly it has lasted me over a week fresh.

Quality is good

There were two large onions. They were delicious in salads, marinades, and pickles.

个头不是很大，但食材足够新鲜

Very good atta rotis, feels like indian taste

Receive the goods quickly, The delivery guy is great.

方便快捷，家中常备，感谢送货师傅

Got this for less price

Good price for Thai chili. So fresh

This time the dosa batter was super fermented next day after opening. I have order this in past also twice it was amazing. This time it’s having a bitter smell and was breaking while making it. Also the water was separated from the batter.

Quite fresh, 5 in a bunch, I thought it was 5 bunches

It's OK, similar to the ones in ordinary supermarkets

good quality

Good quality toor dal

方便快捷，家中常备，感谢送货师傅

Cavendish bananas are super perfect will ripe nin 4days whn I need them

Not great at all

Very thick and good taste

Boil all at once, squeeze out a little water, add salt & sesame oil, and freeze in portions. Microwave and it will taste just like fresh food.

Instant Pot Fresh Methi Dal with Tadk Ingredients For the Dal Toor dal (split pigeon peas) – ¾ cup (rinsed, soaked 15–20 min) Fresh methi leaves – 1½ cups (washed, chopped) Tomato – 1 medium, chopped Onion – 1 small, chopped Garlic – 3 cloves, minced Green chili – 1, slit or chopped (optional) Turmeric powder – ¼ tsp Red chili powder – ½ tsp (adjust to taste) Coriander powder – 1 tsp Salt – to taste Water – 2½ cups For the Tadka (Tempering) Oil or ghee – 1 tsp Mustard seeds – 1 tsp Cumin seeds (jeera) – ½ tsp Garlic – 2 cloves, crushed Dried red chili – 1, broken (optional) Curry leaves – 1 sprig (optional) Hing (asafoetida) – a pinch (optional) Optional Lemon juice – 1 tsp (for brightness) Fresh coriander leaves – for garnish Instructions Step 1: Sauté the Base in Instant Pot Press Sauté on the Instant Pot and heat 1½ tbsp oil or ghee. Add chopped garlic, green chili, and onion. Sauté 2–3 minutes until soft. Add chopped tomato and cook till soft and pulpy. Add turmeric, red chili powder, coriander powder, and salt. Stir well. Add chopped methi leaves and sauté 2–3 minutes until wilted and aromatic. Step 2: Pressure Cook the Dal Add soaked toor dal and 2½ cups of water. Stir everything together. Cancel Sauté mode. Lock lid. Select Pressure Cook (Manual) for 8 minutes on High Pressure. Allow 10 minutes Natural Pressure Release, then manually release remaining pressure. Open lid, stir, and lightly mash dal with a spoon for a creamy texture. Add more water if needed. Step 3: Prepare the Tadka (Tempering) In a small pan, heat 1 tsp oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, crushed garlic, broken red chili, curry leaves, and hing. Sauté until garlic turns golden and fragrant (30–45 sec). Pour the hot tadka over the cooked dal and stir gently. Step 4: Final Touch Add lemon juice to taste, and garnish with chopped cilantro. Serve hot with steamed rice, jeera rice, or roti. Notes You can substitute moong dal or masoor dal for toor dal. For a Jain or no-onion-garlic version, omit both and increase spices slightly. Tadka can be doubled for extra flavor!