474 india recipes

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.

Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Indian whole urad dal slow-cooked with ginger, garlic, turmeric, and green chilies, finished with a ghee tadka of cumin and fried onions. A hearty, protein-rich dal with deep, earthy flavor.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Golden turmeric rice cooked with a bay leaf and a pinch of chili powder for warm color and subtle spice. A simple five-ingredient Indian-style side dish that pairs with curries, stews, and grilled meats.

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.

Homemade tandoori masala spice blend with freshly ground cumin, coriander, and cayenne. Just 3 spices plus food coloring for that signature red tint. Stores for 2 months.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.