917 indian recipes

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

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.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Masur dal simmered with turmeric, ginger, and garlic, finished with a cumin and crispy onion tadka in ghee. A simple Indian lentil recipe that's warm, comforting, and ready in about 35 minutes.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.

A delicious side dish made with moong dal, green lentils and green chili peppers.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

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.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

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.