387 india recipes

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Pakoras: crisp Indian fritters of onion, potato, and spinach dipped in spiced chickpea-flour batter and deep-fried to golden crunch. Monsoon-season street food at its finest.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Paneer Patties in Orange Perfumed Cream Sauce (Ras Malai) recipe

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Crispy deep-fried samosas with spiced curried meat filling wrapped in homemade pastry. Seasoned with garam masala, fresh ginger, and mint, these golden triangles shatter at first bite.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

A simple but tasty dish made with rice and green lentils.

Sherbat is a fragrant Indian lemon cooler with fresh lemon juice, sugar, crushed ice, and rose water. A refreshing, floral drink served in frosty glasses. Ready in 20 minutes with just 5 ingredients.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

A tantalizing side dish that's made with chickpeas and tomatoes and garnished with lemon slices.

Homemade curry powder toasted and ground from whole spices for vibrant, complex flavor that blows away store-bought blends and keeps for six months.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.