Indian recipe collection

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

A light, oil-free curry tomato sauce with scallions, garlic, ginger, and turmeric. Ready in 20 minutes and endlessly versatile.

A zesty curry-lime dip with Dijon mustard, garlic, and a kick of cayenne. Whips up in 10 minutes and pairs with veggies, chips, or grilled chicken.

North Indian dahl palak: yellow split peas simmered with spinach, then finished with a sizzled tarka of butter, ginger, garlic, and garam masala. Vegetarian, gluten-free, weeknight-friendly.

No-cook apple chutney dip stirred together from chunky applesauce, honey, raisins and curry powder. Sweet, tangy and lightly spiced, ready in 10 minutes for grazing boards and steak nights.

Indian green bean and zucchini sabzi tempered with mustard seeds in ghee, then layered with turmeric, cumin, and coriander. A bright vegetarian side that comes together in under 40 minutes.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Curry-spiced pan-fried fish coated in grated carrots and breadcrumbs for a crispy, golden crust. A quick Indian-inspired dinner ready in 30 minutes with simple pantry ingredients.

Six flavored popcorn ideas: strawberry, cappuccino, blue cheese, curry-cumin, chili, and Tabasco. One base recipe, six seasoning combos mixed into melted butter.

Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.

Creamy garlic soup made with 40 cloves of garlic, plum tomatoes, and a hint of cayenne and curry. A pureed cream soup with deep mellow garlic flavor and a touch of warming spice.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.