1,535 india recipes

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.

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

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.

Homemade naan bread with yogurt, butter, and poppy seeds. A soft, pillowy Indian flatbread cooked on a hot griddle and finished under the broiler for charred bubbles.

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Curried pear halves baked with butter, dark brown sugar, and curry powder. A warm, sweet-savory side dish or appetizer that pairs beautifully with roasted meats, topped with sour cream.

Curry your turkey in a hurry with this simple and easy recipe that brings a bit of Eastern world into your kitchen.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.

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

Homemade Bombay-style mild curry powder with roasted coriander, cumin, fennel, fenugreek, cinnamon, and chili, finished with garlic, turmeric, kokum skins, and curry leaves.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.