417 indian recipes

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Bite-sized baked turkey meatballs seasoned with curry powder and served with a cool yogurt-chutney dipping sauce. Makes 48 pieces for parties and game day. Oven or microwave ready in under 35 minutes.

This easy pickled chutney can transform rice and leftovers into something special.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.