1,684 indian recipes

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.

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.

Sali Jardaloo Murgi: Parsi chicken braised with dried apricots, tomato, cinnamon, and warm spices in a tangy-sweet sauce, crowned with crispy fried shoestring potato straws. A Bombay Parsi wedding classic worth the work.

Microwave green beans with a creamy curry-spiced sour cream and cream cheese sauce. The 6-minute side dish that turns plain steamed beans into something dinner-party worthy.

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.

Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.

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.

Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.

South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.

Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.

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.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Spiced fruit chutney with pears, apples, cranberries, and currants simmered in apple cider vinegar with ginger, cinnamon, and orange zest. A tart-sweet autumn condiment for cheese, turkey, and pork.