Indian Recipes
345 recipes found
Masala Vangi (Eggplant Slices Smothered With Coconut-Spice Paste)
Lentils With Curried Tarka
A dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Needless to say, the butter in a tarka has a direct effect on the flavor and richness of the dish. More, in this case, is definitely better.
Grenadian Cod Cakes
Spicy Fried Shrimp With Green Chutney
This highly seasoned Indian approach to fried shrimp elevates the concept. Perfect for snacking with drinks, it can be a meal with rice, dal and vegetables.
Kadhi (Yogurt-Based Sauce)
Chickpeas in Star Anise and Date Masala
This recipe, adapted from Meeru Dhalwala of Vij’s Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he writes, is a “simple chickpea curry that Dhalwala cooks with star anise and chopped dates, which combine into an autumnal darkness that lingers on the tongue.” Coming together quickly, it’s a great choice for a weeknight meal or a lazy winter weekend.
Tandoori-Style Whole Leg of Lamb
Curried Bulgur
Indian-Style Pilaf
Indian Pilaf
Shrimp and Vegetable Bombay With Rice
Curried Chicken With Apples and Dried Cherries
Cornish Hen Biryani
Filet Mignon Of Beef With Roganjosh Spices
Purée of Cauliflower With Curry
Curried Potato and Pea Salad
Indian Rice With Shrimp
Apple Raita
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish. Simple to prepare, it is basically seasoned yogurt. Additions may be fresh herbs, toasted spices, ginger, garlic and nearly any vegetable or fruit imaginable, from cucumber or carrot to apple or banana.
South Indian Eggplant Curry
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Ginger-Garlic Paste
Indian Fresh Apple Pickle
Methi Makai Kebab (Corn Kebab)
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.