Indian Recipes

A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

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

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Homemade Thai green curry paste with fresh green chilies, lemongrass, galangal, shrimp paste, and coriander. Blends in minutes, beats store-bought every time.

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Quick curried tuna with apple and onion in a creamy sauce served over egg noodles. A fast weeknight dinner using pantry staples and canned tuna.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.

Indian curried chicken bakes mild curry-spiced chicken breasts with onions, apples, and golden raisins in a light chicken broth gravy. A budget-friendly weeknight curry that's easy on the calories.

Bring flavors from India into your home with this succulent chicken dish that can be made in your crockpot.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.

Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.