1,684 indian recipes

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Mughlai-style chilli chicken with whole cardamom, cinnamon, cloves, yogurt, saffron, coconut cream, and almonds. Aromatic North Indian curry simmered in ghee.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Indian-spiced basmati rice cooked with julienne potatoes, coconut, green chilies, turmeric, and whole spices in ghee. A fragrant vegetarian one-pot pilaf.

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Chicken mulligatawny soup: a curried Anglo-Indian classic with carrots, celery, apple, rice, and tender chicken in a spiced broth. Comfort food with serious depth.

Onion and mushroom bhajis are Indian-style fritters dipped in spiced yogurt batter and deep-fried golden. Crisp, vegetarian appetizer with turmeric, cumin, coriander, and chili. Makes 10 fritters.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.