Indian Recipes
345 recipes found
Sheet-Pan Shrimp Tikka
This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.
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The Unexpected Ingredient for the Ultimate Refreshing Lemonade
Kaumudi Marathé's recipe for sweet, salty Indian-inspired lemonade is made with cracked cardamom, citrus peel syrup, and salt for balance. It's refreshing, floral, and make-ahead friendly.
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Quick Indian Mango Pickle
With its zesty combination of spices and crunchy texture, this Indian quick mango pickle is a great addition to almost any meal.
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Pohé (Flattened Rice)
In the Indian state of Maharashtra, this savory breakfast known as pohé is a favorite. It features parched, flattened rice (also called pohé or poha) paired with onions, a medley of spices, and vegetables such as potatoes, green peas, cauliflower, or tomatoes.
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Tomato-Coconut Soup
This Indian tomato soup gets its rich, creamy texture and flavor from coconut milk and ghee. Scoop it up with good crusty bread or pour it over rice for a filling meal.
Curried Coconut and Red Lentil Soup
In this quick-cooking and restorative soup, the key to building flavor fast is curry powder. While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper. Madras curry powder, used here, is a spicier variant featuring chile powder. In the time it takes for the vegetables and aromatics to soften, the red lentils cook through, creating a creamy, velvety texture when the soup is blended. The optional addition of coconut water reinforces the flavor of the coconut milk and balances the aromatic savoriness with a hint of sweetness. The extra hydration this soup provides is especially welcome during Ramadan.
Pav Bhaji
A popular street food originally from Mumbai, pav bhaji is a flavorful and colorful mashed vegetable curry served with toasted and buttered dinner rolls or buns. Pav means “dinner roll” and bhaji “vegetable dish.” Typically, a mix of boiled potatoes, cauliflower, carrot and green peas are mashed and cooked with sautéed aromatics like onion, green bell pepper and tomatoes. The flavors are jolted awake with green chile, Kashmiri chile powder and the warming spices in the pav bhaji masala. You can purchase pav bhaji masala at Indian markets, or prepare your own blend. Look for pav at Indian markets, or use any dinner roll or slider bun. Salted butter should be used generously for a luscious, rich and comforting pav bhaji. To serve, squeeze lemon or lime over the bhaji to brighten everything up, sprinkle with fresh onion and use the pav to scoop up a glorious bite.
Salted Lassi
Lassi, a refreshing yogurt-based drink from the Punjab region of the Indian subcontinent, is often consumed in hot weather as a cooling, hydrating beverage that promotes healthy digestion. Variations abound, but this simple salted version remains beloved. Some salted lassi include kala namak (black salt), which has a more pronounced sulfuric flavor, but standard salt and sea salt are often used as well. Other popular seasonings are cumin seeds (used here) and chaat masala. Using South Asian dahi (yogurt) is ideal for achieving the drink’s classic tart, creaminess. Avoid using Greek yogurt or skyr in its place, as they can be too thick, but if you can’t find dahi, plain whole-milk yogurt will work well.
Strawberry Lassi
Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)
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Buffalo Chicken and Cheese Paratha
Filled with a spicy Buffalo chicken and mozzarella mixture and pan-fried in ghee until crisp, these parathas are delightfully cheesy.
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Easy Garlic Naan
Tender naan with a crackling, thin, crisp crust is even better when studded with garlic and glazed with an aromatic garlic-butter mixture before serving. It complements most curries and soups and almost any meal.
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Savory Turmeric Masala Oats
Tadka, a South Asian cooking technique, gives these savory turmeric masala oats their bold flavor.
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Dal Makhani (Punjabi Black Gram and Kidney Beans)
Simmer black gram and kidney beans with spices, cream, and butter for dal makhani—a rich, comforting meal that’s typically reserved for special occasions in India.
Paneer Pakoray (Paneer Fritters)
Paneer, a mild and firm cheese widely used throughout South Asia and beyond, makes the perfect base for this salty, spicy snack or starter. The addition of rice flour to the batter for these bite-size fritters makes for an extra crispy coating. Chaat masala, a funky, umami-rich spice blend readily available at Indian grocers, adds notes of sour mango and earthy cumin — perhaps the defining flavors of this ultimate fried cheese snack. Homemade or store-bought paneer works for this recipe, although the latter tends to vary in consistency. If the variety available is on the firmer side, soak the cubes in warm water for 10 minutes and drain before using. Serve with store-bought or homemade mint or mango chutney.
Bhel Puri for a Party
Bhel puri — a type of chaat made with puffed rice, chutneys and various toppings — is the ultimate entertaining dish, whether you are hosting or bringing a dish to a potluck. Most of it can be prepared in advance, leaving mostly the assembly which allows you to really put on a show for your guests. You can make a good chaat with store-bought chutneys and bhel mix. But it’s the homemade chutneys and fried tortilla strips that make this exceptional, providing the sweet-salty-fresh-crunchy combination that is the hallmark of chaat. The ingredient list is long, but after you make the chutneys, you are 80 percent of the way there. When you have the components prepared, set them out in bowls, invite all your guests to gather around, and make your chaat live, tasting and tossing for everyone to see.
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Moong Dal
Spiced with turmeric and flavored with a fragrant onion and tomato masala, moong dal is an aromatic dish that’s a staple in many South Asian households, including mine.
Butternut Squash Sambar
Loaded with a rainbow of vegetables and protein-packed toor dal (split pigeon peas), sambar is a comforting South Indian stew that’s tangy with tamarind and typically served for breakfast topped with a spicy, crunchy tadka (spiced ghee or oil). Sambar powder, the namesake of the dish, is a mix of fragrant spices like coriander and cumin, and pulses such as roasted chana dal and urad dal. Toast your spices and grind them for a fragrant and fresh homemade sambar powder. You can also use the jarred spice mix available at Indian markets. In addition to sunny butternut squash and the other suggested vegetables, feel free to swap in or add others like green beans or eggplant. Serve sambar with idli and coconut chutney; dosas; or rice.
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Toor Dal (Indian Pigeon Peas)
This hearty, satisfying dish of spiced pigeon peas is one of the most widely consumed dishes in India.
Butter Paneer
Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.
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The 5-Ingredient Sweet-and-Sour Sauce That Has a Permanent Place In My Fridge
This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.
Pressure Cooker Chicken Pulao by Neel Kajale
Neel Kajale, chef de cuisine at Dhamaka, shares his go-to recipe for a quick and flavorful weeknight meal. Adaptable to any pressure cooker, it yields tender chicken and fragrant rice in under 30 minutes.
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Silky, Smoky Baigan Chokha Is the Best Way to Eat a Whole Eggplant in One Sitting
Mash charred eggplant with garlic, roasted tomatoes, lime juice, and onions to make baigan chokha, delicious vegetarian dish from the northeastern Indian state of Bihar.
Idli (Fermented Rice Cake)
Fluffy, tender and slightly tangy, idli is a South Indian breakfast staple. The wild fermentation of idli rice, along with urad dal and fenugreek seeds, makes for nutrient-rich and protein-packed steamed rice cakes. The addition of poha (flattened rice flakes) ensures that the idlis turn out soft and fluffy. Use an Indian wet grinder or a blender to grind the ingredients, along with their yeast-rich soaking water, into a thick paste. For the right texture and requisite tangy flavor, the batter needs up to 24 hours to ferment. (In colder climates, you might need to soak the ingredients longer; in the hotter ones, you might need less time to ferment.) The fermented batter will keep, covered, in the fridge for up to 5 days, so you can whip up idlis as you like. To steam the rice cakes, you’ll need an idli stand. (They’re available at Indian markets and online, as are the ingredients.) Serve idlis with coconut chutney and sambar, or any chutneys you like, such as mango-tamarind, cranberry or cilantro-date, for a satisfying and energizing breakfast or lunch.
Upma (Spiced Semolina With Cashews and Chiles)
Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. Cashew nuts or peanuts lend a happy crunch, and the chiles wake everything up with a touch of heat. You can also add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. The water-to-semolina ratio ensures the upma is fluffy and light rather than mushy like oatmeal. Serve bowls of fragrant, belly-warming upma with a squeeze of lemon, extra sugar and coconut chutney for a satisfying breakfast or anytime snack.