Indian Recipes

Nargisi puri, a stuffed Indian deep-fried bread with a spiced egg and potato filling. Crispy golden dough wrapped around a savory masala center, served with yogurt.

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

Indian-inspired curried rice cooked in chicken broth and orange juice with raisins and slivered almonds. A fragrant, sweet-savory side dish in one skillet.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.

A delicious rice dish made with green and red lentils, cashew nuts and seedless raisins.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Bhindi masala with deep-fried okra, golden onions, tomatoes, and turmeric. This Indian okra recipe eliminates sliminess by frying the okra crisp before finishing with spiced onions and tomatoes.

Indian-style okra with onions cooked in ghee with cumin, fennel seeds, turmeric, garam masala, and a blended onion-garlic-ginger paste. Vegetarian and richly spiced.

Onion Tomato Utappam is a popular South Indian dish, in which chopped onion and tomatoes are used as main ingredients. Find the complete recipe of Onion Tomato Utappam at Motherszone.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Osas are classic South Indian dosas: thin, crisp rice-and-lentil crepes made from a naturally fermented batter of rice and urad dal. Vegan, gluten-free, and golden with lacy, reddish-brown edges.

Out-of-the-ordinary chili with curry powder alongside chili powder, kidney beans, fresh tomatoes, and sharp cheddar. A 15-minute fusion chili.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.