482 india recipes

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.

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.

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.

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.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

Classic Indian mango lassi: ripe mango pulp blended with yogurt, milk, and sugar, served chilled over crushed ice with ground pistachios on top. The original tropical smoothie.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Toasted curry powder oven-toasts coriander, cumin, fennel, cardamom and turmeric before grinding for a deep, aromatic, restaurant-style spice blend. Six-month shelf life in a tightly sealed jar.

Aloo matar mushroom curry (Masalewali Alu Mattar Khumben) with potatoes, peas, and mushrooms in a garam masala and turmeric sauce. A vegetarian Indian dry curry cooked in ghee.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.