Indian Recipes
349 recipes found
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
Carrot halwa
I actually set out this week to fancy up the basic, bare-bones carrot halwa I've enjoyed since I first had this Indian desert. I tried to make it into a soufflé, ice cream, and custard. While my attempts weren't terrible, they only detracted from the magical marriage of creamy milk and sweet carrots accented by cardamom I had started out with.
Mango Sauce with Cardamom and Saffron
This is a recipe for a puree I fed my daughter when she was 7 months old. It calls for cooking cubes of Mango with crushed Cardamom seeds and strands of saffron.
Mango Lassi (with Cardamom)
A mango lassi (blended mango nectar with plain yogurt and cardamom) will do well to cool and focus the mind.
Garam Masala Yogurt Dip
I'd hardly consider this a recipe, it's so simple and easy. But, it's one of my favorite dips, especially for sweet potato wedges or chips. - fiveandspice
Curry Dip
It's a tad embarrassing to submit this curry dip recipe. It contains only three cheap and accessible ingredients and requires less than five minutes to make.
Chai Masala
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers. Chai masala refers to the spice blend used to make masala chai, the spiced beverage. This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar. Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
Murg Malai Kebab
While dining at the Tamarind Tribeca in Manhattan, I had a terrific kebab of tender, marinated chicken breast, zapped judiciously with spice. It was enough to give pause to all those, including me, who consider chicken breast a boring blank slate. The restaurant does not serve the chicken on skewers, as one might expect for a kebab. But I found that using them greatly simplified turning the chicken while it cooked.
Cardamom Chai
As a purebred teas drinker, I was skeptical about Cardamom Chai and its maelstrom of spices and blast of sugar. I tried this recipe and it became a favorite.
Masala Winter Squash
Salmon and Crab Cakes
Peas With Garam Masala
Steamed Cod With Coconut Chutney
Garam Masala With Nutmeg
Spicy Mussels With Indian Seasonings
Roasted Cardamom Garam Masala
Hara Masala Murgh (Green Masala Chicken)
As is the case with every South Asian dish, variations of hara masala murgh abound. In the south of India, fresh desiccated coconut is used in place of yogurt, which is a common ingredient in the northern parts of Pakistan and India. The stalwarts of the dish across regions are copious amounts of fresh cilantro and mint — hence its name hara masala, which means green masala. In Lahore, it is commonly found on restaurant menus, and its peppery herbaceousness is a welcome reprieve from the tomato-onion gravies typical in Punjabi cooking. This version uses thinly sliced chicken breast. It also skips over the tedium of grinding almonds in favor of using almond butter. These two shortcuts mean a quicker cooking time and a creamy texture.
Chicken Breasts With Curry
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Fast Tandoori Chicken
Here’s a dead-simple weeknight meal that Mark Bittman came up with at the dawn of the century for fast tandoori chicken – chicken quickly marinated in yogurt and spices, then run under the broiler for less than 10 minutes. The whole process takes about an hour, but the active cooking time is around 20 minutes in total, and it makes for a delicious family meal when served with Basmati rice and some sautéed spinach.
Kerala Roadside Chicken
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It’s worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that’s unique to Kerala, but any flatbread, or even rice, works well. It’s also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Cauliflower Chaat for One
This recipe for a single portion of cauliflower chaat comes from the chef Anita Lo. It gets its flavor from store-bought chaat masala, a South Asian seasoning tangy with dried mango and black salt. The recipe doubles easily, but if you’re cooking for one, pick a small head of cauliflower and use about half of it. Use the rest to make pickled cauliflower, or sauté it in the same way and then take the seasoning in a different direction.
Pressure Cooker Chicken Korma
Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.
Green Masala Chicken
One of the first things I learned about Dr. Jyotsna Mhatre, my mother-in-law and a psychiatrist from Mumbai who moved to the United States in 1974, was that she is an astonishingly good cook. The first time I went to her house, she put out a giant platter of herbaceous lamb kebabs with chutneys for dipping. The platter was meant to be overgenerous and welcoming, but my cousin and I gobbled up every single bite. Dr. Mhatre, whom I call Aai (Marathi for mother), came up with this quick, saucy stir-fry inspired by the bright flavors of kharouni, a sour-spicy-sweet shrimp and unripe mango dish she grew up eating. Many Indian American home cooks use jarred ginger and garlic pastes because they’re convenient, and they incorporate nicely for a smooth sauce. You can find them, as well the chutneys called for here, at any South Asian market, as well as online. Marinating tenderizes the chicken and rounds out the flavors, but it’s entirely optional. Aai sometimes swaps in peeled shrimp for the chicken, and tofu or chickpeas work well as vegetarian options.
Bombay Frittata
The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, “Season.” It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.