1,535 india recipes

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.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Chicken legs slathered in a punchy glaze of dry mustard, curry powder, Worcestershire sauce, and brown pickle, then baked until bronzed and sticky. A proper British classic with just 8 ingredients.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Quick lamb balti stir-fried in ghee with balti masala paste, garlic, garam masala, and fresh coriander. Tender, fragrant, and on the table in 45 minutes. Serve with warm naan.

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

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.

Savory papaya lassi blended with yogurt, ripe papaya, lime juice, salt, and black pepper. The Indian cooler that goes savory or sweet, with a sweet rose-water variation included.

Vegetarian dhansak with mixed legumes, vegetables, garam masala, turmeric, and green chili cooked in ghee. A hearty Parsi-inspired Indian lentil stew with fresh cilantro.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Sewian is a classic Indian vermicelli dessert fried golden in ghee, then slow-simmered in milk with sugar and rose water. Topped with slivered almonds and pistachios for a fragrant, creamy sweet.

Harlequin dip with sour cream, mayonnaise, chopped ripe olives, curry powder, Worcestershire, and mustard. A creamy, savory party dip ready after a one-hour chill.

Sweet lassi with yogurt, crushed cardamom, rose water, and nutmeg. A traditional Indian yogurt drink blended smooth and served cold in minutes. Vegetarian.

Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.