1,535 india recipes

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Indian-spiced chicken soup with turmeric, ginger, cinnamon, and whole peppercorns. Chicken breast simmered with potatoes, tomatoes, and fresh cilantro, finished with lemon.

Curried beef and potato stir-fry with red pepper, onion, and tomato in a light broth sauce. A low-fat, quick weeknight dinner with warm curry flavor.

Chilled Senegalese soup with chicken broth, sour cream, curry powder, hot sauce, and shredded cucumber. A creamy, no-cook cold soup ready in 20 minutes.

A tasty side dish that can go with any meal you enjoy this summer!

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

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.

Indian rice pulao layers basmati with whole spices, sweet peas and carrots, golden raisins, and toasted almonds. A fragrant, vegetarian one-pot side that turns plain rice into a feast.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.

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.