515 indian recipes

Bite-sized baked turkey meatballs seasoned with curry powder and served with a cool yogurt-chutney dipping sauce. Makes 48 pieces for parties and game day. Oven or microwave ready in under 35 minutes.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

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

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Easy garam masala: a streamlined four-spice blend of black cumin, peppercorns, cloves, and nutmeg ground fresh. Essential warming Indian spice mix.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.

Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.

Indian-spiced sweet and sour okra simmered with garlic, cumin, turmeric, and lemon juice. A vibrant vegan side dish that turns okra skeptics into believers in 40 minutes.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.