Indian Recipes

Waldorf chicken salad with poached chicken breast, crisp red apples, toasted pecans, and a tangy yogurt-mustard dressing. A lighter take on the classic with three built-in variations.

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.

Tired of the same old buttery popcorn taste? This new recipe will add a new spice to your life and become one of your family's favorites!

Broiled chicken wings marinated in peanut butter, curry powder, fresh ginger, garlic, soy sauce, and lemon juice. A satay-style wing with sticky, nutty, spiced flavor. Great on the grill too.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.

Nothing is better than a quick lunch so try this simple recipe that is 100% stress free.

Indian prawn curry with dhania, turmeric, ginger, chili, and cinnamon. Prawns are boiled dry with spices, then fried with browned onions and fresh coriander for a dry-style curry.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

A tasty side dish made with ricotta cheese, light cream and cardamom pods.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.