Indian Recipes
351 recipes found
Green Lentil Dal (Hara Masoor Ki Dal)
Coconut Shrimp Curry With Mushrooms
This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.
Pan-Roasted Spiced Cauliflower With Peas
This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.
Spiced Mango Chutney With Chiles
Chutneys are often made with unripe or dried fruit; they can include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It’s welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.
Yogurt Raita With Chile and Mint
Turkey Tikka Masala
This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal.
Chicken With Scotch-Bonnet Peppers and Pomegranate-Molasses Jerk Sauce
Ismail Merchant's Spinach Puree (Palak Bharta)
Pigeon Peas With Mango
This dish is based on a recipe from “660 Curries,” by Raghavan Iyer. I’ve given you the option of using cayenne and sesame seeds instead of Mr. Raghavan’s garam masala, but I encourage you to make the spice mix if you can. You can find pigeon peas and curry leaves in Indian markets. Pigeon peas resemble split yellow peas in color and flavor.
Buttermilk Mango Curry
Indian Lamb-And-Eggplant Napoleon
Mango Lassi Ice
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Spiced Basmati Rice and Sweet Corn Pilaf
Navy Beans With Poppy Seed Tarka
Indian Lamb Curry With Basmati Rice
This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Aromatic Rice Pudding From India
Lamb With Whole Spices (Kharu Gos)
Roast Turkey Pav
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.
Potato Curry (Sukhe Aloo)
Georgia O'Keeffe's cookbook collection included volumes covering cuisines from around the world, and the artist kept a variety of spices on hand to cook from these books. "Indian Cooking" by Savitri Chowdhary, first published in England in 1954, was one of her favorites. This recipe for potato curry, bright gold with turmeric, is from that book. Ms. O'Keeffe grew potatoes in her garden in Abiquiu, N.M.
Warm Curry Powder
Paratha
Lamb Kemma Curry
Potato Soup With Indian Spices
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more. It keeps well and actually tastes even better a day or two after it is made. I like to add a pinch of asafetida (also called hing), which can be found in specialty spice shops or Indian groceries and lends a heady aroma that is especially good with potato dishes. Don’t worry if you don’t have it on hand. More important are the sizzled cumin seeds, mustard seeds and garlic (the tarka) added when the soup is finished, which really give the soup its character. If you find the soup too thick upon reheating, just add a splash of water and adjust the salt as necessary.
