Indian groceries
delivered to Martinsville, NJ

Quality is good

I stir fried with garlic and seasoning with crushed chilies pepper and mushrooms seasoning.

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

always fresh and good to go!

Was good and delivered perfectly

The concentration is good, and after the juice is absorbed, it is very suitable for mixing with rice or noodles. It will be more stimulating if it is extra spicy, but the aroma is very rich and satisfying.

Too big, some look old, if you don't eat them quickly they will go bad

Looks good and fresh

At first I was shocked to see mold growing on the leaves, but when I peeled them off they were clean. I grew up in Japan so I wasn't impressed, but they were just as delicious as usual.

Stir-fried broccoli is so delicious

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!

good size napa cabbage, no damage, looks fresh

Great quality and fresh. Although I’d like more filling.

方便快捷，家中常备，感谢送货师傅

Looks freshly baked I’m so happy I ordered this bun

The rice cake is chewy. The amount is not as much as I thought and it is not spicy.

Fresh and in perfect condition

Fresh and tender

It's alright. Pricey for the amount you get.

good quality