393 india recipes

Dallo is a Sri Lankan stuffed cuttlefish curry. Tender cuttlefish packed with roasted gram and spices simmer in a rich coconut milk gravy laced with cardamom, fenugreek, and curry leaves.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

Slow cooker cauliflower and potato curry with wheatberries. Ideal for your Crockpot.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Bengali-style oven-fried potatoes baked directly on greased oven racks with turmeric, cumin, and cayenne. Crisp, golden, and Indian-spiced without a drop of frying oil.

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. 'Chat' refers to various snacks and to the North Indian cafes that serve them. Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

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

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.

Whole duck with super crispy golden brown honey glazed skin.

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

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