917 indian recipes

Easy chicken tandoori marinates pieces in spiced yogurt with curry powder, garlic and paprika, then bakes to juicy tender perfection. Seven pantry ingredients, restaurant flavor at home.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

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.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Homemade curry pickles with thin-sliced cucumbers, vinegar, mustard, and celery seed. A tangy, spiced twist on classic canning pickles. Makes 3 pints.

Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.

Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 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.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.