100 indian cooking recipes

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Indian-style okra with onions cooked in ghee with cumin, fennel seeds, turmeric, garam masala, and a blended onion-garlic-ginger paste. Vegetarian and richly spiced.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Cucumber mint raita with plain yogurt, grated cucumber, fresh mint, roasted cumin seeds, and cayenne. A cool Indian condiment ready in 10 minutes with no cooking.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Indian lentil sandwich spread mashes cooked lentils with coriander, cumin, turmeric, ginger, and garlic for a high-protein, low-fat vegan filling. Ready in 10 minutes.

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

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.

Spiced cabbage curry with mustard seeds, cumin, and turmeric cooked until tender and golden. This South Indian vegetarian dish is aromatic, healthy, and ready in 40 minutes.

Dry-fried bhindi sabji with okra cooked in ghee until golden brown, then seasoned with coriander, cumin, garam masala, and turmeric. A simple Indian okra side dish.

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.

Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.

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.