Indian cuisine is renowned for its bold flavors, vibrant spices, and rich textures. For those who crave a taste adventure, we’ve curated a list of 20 mouth-watering Indian recipes that will ignite your senses. From classic comfort foods to exotic curries, these dishes are sure to satisfy even the most discerning palates.
Whether you’re a seasoned foodie or just starting to explore the world of Indian cuisine, this collection has something for everyone. With its rich history and diverse regional variations, Indian cooking offers an incredible array of flavors and techniques to discover.
In the following pages, we’ll take you on a culinary journey through India’s most beloved dishes, from creamy curries to flaky pastries, each one bursting with flavor and color. So, get ready to spice up your life with these 20 flavorful Indian recipes!
Butter Chicken
Experience the rich flavors of India with this classic Butter Chicken recipe, a popular dish that combines tender chicken with creamy tomato sauce and a hint of buttery goodness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 2 tbsp butter
– 2 tsp tomato puree
– 1 tsp garam masala powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat butter in a large skillet over medium heat. Add onions and cook until softened (5 minutes).
2. Add garlic and cook for an additional minute.
3. Add chicken and cook until browned (5-6 minutes).
4. Add diced tomatoes, tomato puree, garam masala powder, salt, and pepper. Stir well.
5. Reduce heat to low and simmer for 15-20 minutes or until sauce thickens.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 25-30 minutes
Chana Masala
A popular North Indian dish, Chana Masala is a flavorful and aromatic stew made with chickpeas in a rich tomato-based sauce.
Ingredients:
– 1 cup dried black chickpeas (chana), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large can of crushed tomatoes (14 oz)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in crushed tomatoes, salt, and chickpeas.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened and the chickpeas are tender.
6. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the richness of cream and spices with the softness of paneer (Indian cheese) and the freshness of spinach. This recipe is a simple yet flavorful adaptation of the classic dish.
Ingredients:
– 1 cup fresh spinach leaves
– 1/2 cup paneer, cut into small cubes
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– Salt, to taste
– 1 cup heavy cream
– 1/4 cup water
– Fresh cilantro, for garnish
Instructions:
1. In a blender or food processor, puree the spinach leaves with 1 tablespoon butter until smooth.
2. Heat the remaining 1 tablespoon butter in a pan and sauté the onion and garlic until softened.
3. Add the cumin, garam masala powder, and salt. Cook for 1 minute.
4. Add the paneer cubes and cook for 2-3 minutes or until lightly browned.
5. Stir in the spinach puree, heavy cream, and water. Bring to a simmer.
6. Reduce heat and let it cook for 5-7 minutes or until the sauce thickens.
7. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 15-20 minutes
Biryani
Experience the flavorful and aromatic charm of Indian cuisine with this simple recipe for classic chicken biryani. This popular dish is a staple in many Indian households, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Rinse rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until onions are translucent.
3. Add chicken, cumin powder, coriander powder, turmeric powder, and chili powder; cook until chicken is browned and cooked through.
4. Drain excess water from rice and add it to the pan with the chicken mixture. Stir well.
5. Add 2 cups of water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Tandoori Chicken
Experience the authentic flavors of Indian cuisine with this simple and delicious Tandoori Chicken recipe.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon garlic paste
– 1/2 teaspoon ginger paste
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, garlic paste, and ginger paste.
2. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
5. Garnish with chopped cilantro, if desired. Serve hot with basmati rice and naan bread.
Cooking Time: 15-20 minutes
Dal Makhani
Dal Makhani is a popular Punjabi dish made with black lentils, kidney beans, and a rich tomato-based sauce. This recipe combines the comfort of a slow-cooked dal with the creaminess of butter and cream.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1 cup kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter
– 1 cup heavy cream
– Water, as needed
Instructions:
1. Rinse the lentils and kidney beans separately, then combine in a large pot with water to cover.
2. Boil until the lentils are tender, about 20-25 minutes.
3. In a pan, sauté onions, garlic, and spices for 2-3 minutes.
4. Add tomatoes, butter, and salt. Cook until the mixture thickens, about 5-7 minutes.
5. Stir in heavy cream and cooked lentils. Simmer for an additional 5-7 minutes or until the dal reaches desired consistency.
Cooking Time: About 45-50 minutes
Aloo Gobi
This classic North Indian dish is a staple of many Indian households, and for good reason. The combination of tender potatoes, cauliflower, and aromatic spices creates a flavorful and satisfying curry that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or vegetable broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (3-4 minutes).
3. Add garlic, cumin, coriander, turmeric, and garam masala powder. Cook for 1 minute.
4. Add potatoes and cauliflower. Stir well to combine.
5. Add water or broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes and cauliflower are tender.
7. Season with salt to taste.
Cooking Time: 20 minutes
Rogan Josh
A classic Kashmiri dish, Rogan Josh is a slow-cooked lamb curry that’s rich and aromatic. This recipe yields a flavorful and tender result.
Ingredients:
– 1 pound boneless lamb shoulder or neck fillet, cut into 2-inch pieces
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon ground cinnamon
– 1 tablespoon ground cardamom
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups lamb or beef broth
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onions and cook until caramelized, about 8 minutes.
2. Add garlic, ginger, cinnamon, cardamom, cumin, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add lamb pieces and cook until browned on all sides, about 5-7 minutes.
4. Pour in broth and water, bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until lamb is tender.
5. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 2 hours
Pav Bhaji
Pav Bhaji, a popular street food from Mumbai, is a flavorful and spicy stew made with a mixture of vegetables, beans, and spices. Serve it with buttered pav (bread) for a delicious and filling meal.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (peas, carrots, cauliflower)
– 1 can kidney beans, drained and rinsed
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons butter
– 4-6 pav (bread) buns
Instructions:
1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until it’s translucent.
3. Add garlic, mixed vegetables, kidney beans, turmeric powder, coriander powder, and salt. Stir well.
4. Add diced potatoes and 1 cup of water to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
5. Butter the pav buns and serve with the Pav Bhaji.
Cooking Time: 25-30 minutes
Samosa
Samosas are a popular Indian snack that can be enjoyed as an appetizer or as a meal on their own. This recipe yields crispy and flavorful samosas filled with spiced potatoes and peas.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 2 large potatoes, boiled and diced
– 1 cup peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt to taste
– Lemon juice to taste
Instructions:
1. Mix flour, salt, and baking powder.
2. Add ghee or oil and mix until crumbly.
3. Gradually add lukewarm water to form a dough.
4. Divide the dough into small portions.
5. Roll out each portion into a thin circle.
6. Place a spoonful of filling in the center.
7. Fold and press edges together to seal.
8. Fry samosas until golden brown (3-4 minutes per side).
9. Drain excess oil and serve hot.
Cooking Time: 15-20 minutes
Masala Dosa
A popular Indian street food, Masala Dosa is a crispy fermented crepe filled with spicy potatoes and onions. This recipe yields 4-6 dosas.
Ingredients:
– 1 cup urad dal (split black gram)
– 2 cups water
– 1/2 teaspoon active dry yeast
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 medium-sized potatoes, boiled and diced
– Salt, to taste
– Ghee or oil, for serving
Instructions:
1. In a bowl, soak the urad dal in water for at least 4 hours or overnight.
2. Drain the water and blend the dal into a smooth paste with yeast, salt, and enough water to form a thick batter.
3. Heat a non-stick pan over medium heat. Brush with oil and pour about 1/4 cup of batter.
4. Spread evenly and cook for 2-3 minutes or until the edges start to curl.
5. Flip and cook the other side for another minute.
6. Fill the dosa with potatoes, onions, and a dollop of ghee or oil.
Cooking Time: 15-20 minutes per batch
Vada Pav
A popular street food from India, Vada Pav consists of a crispy potato dumpling (vada) served in a soft bread bun (pav). This recipe makes a delicious and easy-to-make snack.
Ingredients:
– 2 large potatoes, boiled, mashed, and seasoned with salt
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon baking soda
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– Vegetable oil for frying
– Pav bread buns (available at Indian grocery stores or online)
Instructions:
1. In a bowl, mix together mashed potatoes, gram flour, baking soda, cumin seeds, and coriander seeds.
2. Divide the mixture into 6-8 portions, depending on desired vada size.
3. Shape each portion into a round patty and flatten slightly.
4. Heat oil in a deep frying pan over medium heat. Fry vadas until golden brown (about 3-4 minutes per side).
5. Serve hot with pav bread buns.
Cooking Time: 15-20 minutes
Malai Kofta
Malai Kofta is a popular Indian dish that combines flavorful lamb or beef meatballs with a rich and creamy tomato-based sauce. This recipe is a twist on the classic, using paneer (Indian cheese) instead of meat for a vegetarian version.
Ingredients:
– 250g paneer, crumbled
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ghee or oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons all-purpose flour
– 1 cup tomato puree
– 1 cup heavy cream
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee or oil in a pan over medium heat.
2. Add onion and cook until translucent.
3. Add garlic, cumin powder, coriander powder, and red chili powder. Cook for 1 minute.
4. Add crumbled paneer, salt, and flour. Mix well.
5. Shape into small balls (koftas).
6. In a separate pan, combine tomato puree and heavy cream. Bring to a simmer.
7. Add koftas to the sauce and cook for 10-12 minutes or until cooked through.
8. Garnish with cilantro leaves and serve hot over basmati rice or naan.
Cooking Time: 20-25 minutes
Pani Puri
Pani Puri Recipe
———–
A popular Indian street food, Pani Puri is a crispy and flavorful snack that’s perfect for any occasion. This recipe yields a delicious batch of Pani Puris with a tangy tamarind chutney.
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup lukewarm water
- Tamarind chutney (homemade or store-bought)
- Puri filling ingredients (boiled potatoes, onions, chickpeas, and cilantro)
Instructions:
- Preheat the oil in a deep frying pan to medium-high heat.
- Mix the flour, baking powder, and salt. Gradually add the lukewarm water to form a dough.
- Knead the dough for 5-7 minutes until smooth and pliable.
- Divide the dough into small balls and flatten them slightly.
- Fry the Puri balls in batches until golden brown, about 3-4 minutes per batch.
- Serve the Puris hot with tamarind chutney and your preferred filling ingredients.
Cooking Time: About 20-25 minutes for frying the Puris.
Enjoy your delicious Pani Puris!
Korma
Discover the rich flavors of India with this simple and delicious chicken korma recipe. Perfect for a weeknight dinner or special occasion, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup plain yogurt
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, and ginger; cook until onions are translucent, about 3-4 minutes.
3. Stir in curry powder, cumin, cinnamon, salt, and pepper. Cook for 1 minute.
4. Pour in coconut milk and yogurt; bring to a simmer.
5. Reduce heat to low and let korma simmer for 10-15 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Pongal
Pongal is a popular South Indian dish made with rice, lentils, and spices. This recipe is a simple and flavorful take on the traditional dish, perfect for a quick weeknight meal.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1 cup raw rice
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt to taste
– Ghee or oil for cooking
Instructions:
1. Rinse the lentils and rice together, then drain well.
2. In a large saucepan, combine the lentil-rice mixture, chopped onion, minced garlic, cumin, coriander, and salt.
3. Add 2 cups of water to the pan and bring to a boil.
4. Reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
5. Stir in ghee or oil to serve.
Cooking Time: 20-25 minutes
Dhokla
A popular breakfast or snack option from Gujarat, Dhokla is a fermented rice and lentil cake made with a tangy and slightly spicy flavor profile. This recipe yields a soft and fluffy Dhokla that’s perfect for any time of day.
Ingredients:
– 1 cup split black gram (urad dal)
– 1/2 cup long-grain rice
– 1/4 teaspoon asafoetida
– 1/4 teaspoon baking soda
– 1/2 teaspoon lemon juice
– Salt, to taste
– 1/4 cup yogurt
– Water, as needed
Instructions:
1. Rinse the urad dal and soak it in water for at least 4 hours or overnight.
2. Drain the dal and grind it into a smooth paste using a blender or grinder.
3. Mix the rice with 1/2 cup of water to make a paste, then add to the ground dal paste.
4. Add asafoetida, baking soda, lemon juice, and salt. Mix well.
5. Apply a thin layer of the batter to a greased plate or steamer basket.
6. Steam for 15-20 minutes or until the Dhokla is cooked through and slightly firm to the touch.
7. Let it cool, then cut into pieces and serve.
Cooking Time: 15-20 minutes
Rajma Chawal
A classic Punjabi dish that combines the flavors of kidney beans and basmati rice, Rajma Chawal is a comforting meal that’s easy to make.
Ingredients:
– 1 cup kidney beans (rajma), soaked overnight and drained
– 2 cups basmati rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Heat oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the soaked kidney beans, cumin, and salt. Stir well.
4. Add 4 cups of water to the pan and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
6. Serve hot over basmati rice.
Cooking Time: 25 minutes
Gulab Jamun
Gulab jamun is a popular Indian dessert made from milk solids, deep-fried and then soaked in a sweet syrup flavored with rosewater and cardamom. This recipe yields soft, fluffy dumplings smothered in a fragrant and sticky glaze.
Ingredients:
– 1 cup milk powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Powdered sugar (for dusting)
– Rosewater and cardamom syrup (see below for recipe)
Instructions:
1. Mix milk powder and lukewarm water to form a smooth dough.
2. Divide the dough into small portions and shape each into a ball.
3. Deep-fry the balls in hot oil until golden brown, about 3-4 minutes per batch.
4. Drain excess oil and dust with powdered sugar.
5. Soak the fried dumplings in rosewater and cardamom syrup for at least 30 minutes.
Cooking Time: 15-20 minutes (frying time), plus soaking time
Rosewater and Cardamom Syrup:
– 1 cup sugar
– 1 cup water
– 2 tablespoons rosewater
– 1/4 teaspoon ground cardamom
Combine sugar, water, and rosewater in a saucepan. Bring to boil, then reduce heat and simmer for 5-7 minutes or until syrupy. Stir in ground cardamom.
Jalebi
Jalebi is a popular Indian dessert that consists of crispy, deep-fried batter coated with a sweet syrup. This recipe yields soft and fluffy jalebis with the perfect balance of crunch and sweetness.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Vegetable oil for frying
– Sugar syrup (see below)
Sugar Syrup:
– 1 cup sugar
– 1 cup water
– A few strands of saffron, soaked in 1 tablespoon milk
Instructions:
1. In a bowl, whisk together flour, baking powder, and salt.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat oil in a deep frying pan over medium heat.
4. Pour small amounts of the batter into the oil and fry until golden brown.
5. Drain jalebis on paper towels and soak them in the sugar syrup for at least 30 minutes.
Cooking Time: Approximately 15-20 minutes to fry all the jalebis, and additional 30 minutes to soak them in the syrup.
Summary
Get ready to spice up your life with these 20 mouth-watering Indian recipes! From creamy curries to flavorful street foods, this collection has something for every spicy lover. Try Butter Chicken’s rich tomato sauce, Chana Masala’s comforting chickpea curry, or Tandoori Chicken’s smoky grilled goodness. For a vegetarian fix, go for Palak Paneer’s creamy spinach curry or Aloo Gobi’s flavorful potato and cauliflower dish. And don’t forget the desserts! Gulab Jamun’s sweet syrup-soaked dumplings and Jalebi’s crispy fried treats are sure to satisfy your cravings. Spice up your kitchen with these 20 recipes!
