832 india recipes

Invite some East Indian flavors into your home with this scrumptious dish made with potatoes and a variety of spices.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Thaval Adai is a very popular Breakfast recipe. Learn how to make and prepare this recipe by following the easy step by step Preparation Method with the listed ingredients of Thaval Adai.

Homemade seasoned salt with paprika, thyme, marjoram, curry powder, dry mustard, dill seed, and celery salt. A Lawry's-style copycat with 10 spices you already have.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.

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.

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

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 Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Papayas with shrimp: curried shrimp salad with chutney and lemon juice piled into ripe papaya halves. A light tropical lunch that looks like a resort plate.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.