Clay Oven

Name: Clay Oven
Address: 1027 S Washington Ave, Minneapolis, MN, 55415, US
Telephone: 612-887-1075

North Indian

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Mon-Fri 11am-2:30pm, 4pm-10pm; Sat-Sun 11am-10pm

1027 S Washington Ave, Minneapolis, MN 55415
612-887-1075
Last verified: August 2026
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A spread of curries, rice, naan, and fried appetizers at Clay Oven.

Vegetarian Specialties

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Aloo Gobi$13.95
Baingan Bhartha$14.95
Bhindi Masala$15.95
Chana Masala$12.95
Dal Makhani$13.95
Kadai Paneer$14.95
Makki Ki Roti & Sarson Ka Saag$15.95
Malai Kofta$14.95
Matar Paneer$14.95
Palak Paneer$14.95
Paneer Makhani$14.95
Paneer Tikka Masala$14.95
Shahi Paneer$14.95
Vegetable Coconut Curry$15.95
Vegetable Korma$14.95

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani Specialties · Vegetable Biryani · Chicken Biryani.
Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Chili Paneer · Kadai Paneer · Matar Paneer.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Gobi Manchurian · Aloo Tikki Chaat · Aloo Gobi.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Bhindi Masala · Chana Masala · Paneer Tikka Masala.
Vindaloo: A Goan dish descended from Portuguese carne de vinha d'alhos (pork in wine-vinegar and garlic) remade with dried Kashmiri chilies, vinegar and spices. Tangy and hot rather than merely hot; the restaurant version with potatoes (aloo) is a British-Indian pun that stuck. On this menu as: Chicken Vindaloo · Goat Vindaloo · Lamb Vindaloo.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Paneer Tikka Masala · Chicken Tikka Masala · Chicken Tikka.

How these dishes compare

Tikkatypically $15 across 371 menus
Daltypically $11.99 across 347 menus
Samosatypically $6.99 across 347 menus
Biryanitypically $16 across 345 menus
Roti, chapati & parathatypically $4 across 336 menus
Kebabs: seekh, boti, shamitypically $16 across 328 menus
Butter chicken (murgh makhani)typically $16 across 321 menus
Tandooritypically $11.99 across 317 menus

Clay Oven on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Clay Oven

Menu

Appetizers

Street Foods of India

Soup

Vegetarian Specialties

Chicken Specialties

Lamb, Goat & Beef Specialties

Seafood Specialties

From the Clay Oven

Biryani Specialties

South Indian Specialties

How these dishes compare

Clay Oven on our other sites

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