Indian cuisine is arguably one of the most flavorful and diverse cuisines out there. The sheer variety of sub-cuisines found within Indian cuisine make it so interesting and so useful! You could be eating this cuisine for weeks on end without having to repeat a dish!
So, we decided to bring you the best of Indian cuisine!
Here are the recipes for 4 Indian dishes that you will fall in love with.
(Brace yourselves, these recipes are LENGTHY.)
WHICH INDIAN DISHES SHOULD I MAKE?
You have 100% drooled looking at pictures of this on Instagram.
This recipe is by Delish.
- 1 c. Greek yogurt
- Juice of 1/2 a lemon
- 1 tsp. ground turmeric
- 2 tsp. garam masala, divided
- 1 tsp. ground cumin
- 1 1/2 lb. boneless skinless chicken breast, cut into 1″ pieces
- 6 tbsp. butter, divided
- 1 large onion, sliced
- 2 jalapeños, minced
- 1 cinnamon stick
- 3 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 tsp. paprika
- 1 (28-oz.) can diced tomatoes
- 1/2 c. heavy cream
- Freshly chopped cilantro, for garnish
- Cooked basmati rice, for serving
- Naan, for serving
- In a large bowl, whisk together yogurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.
- In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.
- Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.
- Stir in heavy cream and remaining 2 tablespoons butter.
- Garnish with cilantro and serve warm over rice with naan.
Know More – Homemade Meals To Make For Your Dogs
Ask any Indian, and they’ll tell you that it doesn’t get much better than palak paneer with makki di roti.
This recipe is by Simmer to Slimmer.
- 10 oz chopped spinach/palak (5-6 cups)
- 1/2 cup water
- 350 grams or 12 oz paneer cut into cubes [If frozen, thaw it in the refrigerator overnight]
- 1/4 cup olive oil
- 2 whole cloves
- 7-8 whole black peppercorns
- 2 Indian bay leaves
- 1.5 cups chopped onion
- 1/4 cup unsalted cashews
- 1 Indian or Thai green chilies (Bird’s eye) finely chopped, optional
- 4 cloves garlic crushed
- 1 tablespoon grated ginger
- salt to taste
- 1 cup chopped tomatoes
- 1 teaspoon cumin jeera powder
- 1 teaspoon coriander dhania powder
- 1 teaspoon Kashmiri chili powder
- 1 cup water
- 1/2 teaspoon garam masala
- 1 teaspoon sugar optional
- In a saucepan kept over medium heat, add a cup of water and once the water comes to a boil, add spinach and let it cook in it for 2 minutes or till the stems soften. Turn off the heat and set it aside. [I cook the spinach and don’t blanch it. To blanch, read the notes section].
- Meanwhile, heat oil in a wok or a kadhai kept over medium heat. Shallow fry the paneer cubes till they turn golden brown. Fry them in batches if needed. Using a slotted spoon transfer the paneer to a plate.
- In the same wok, add cloves, pepper, and bay leaves and fry them in the oil (remnants from frying paneer).
- Add onions, along with ginger, garlic, green chilies, and cashews and fry them till they turn soft.
- Add tomatoes and fry them till they are soft. Turn off the heat and let the mixture cool down for 5-10 minutes.
- Remove and discard the bay leaves.
- Transfer the onion-tomato mixture along with the spinach (and the water it was soaked in) into a blender. Blend it into a smooth puree.
- Add the pureed mixture to the wok and set it over medium heat. Add cumin, coriander, and chili powder and mix well. Once the mixture comes to a boil, add garam masala and sugar and stir it in.
- Gently place the paneer in the gravy and spoon over the gravy on it. Simmer the gravy for 5-10 minutes. Take it off the heat and serve hot with rotis or rice.
About as colorful as it is flavorful.
This recipe is by The Food Charlatan.
- 1 pound chicken, cut into strips
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons yellow curry powder
- 2-3 tablespoons olive oil
- 1 large onion, chopped
- 5 large carrots, sliced
- 2-3 cloves garlic, smashed and minced
- 2 tablespoons yellow curry powder
- 1 teaspoon ginger powder
- 2 cups dry basmati rice
- 3 and 1/2 cups water
- 2 teaspoons kosher salt
- 2 tablespoons butter
- 1/2 cup cilantro, chopped
- 1/2 cup cashews, chopped
- Start by slicing the chicken into strips. Pat the chicken dry with paper towels.
- In a small bowl, combine flour, 1 teaspoon salt, pepper, and 2 teaspoons yellow curry powder.
- Dredge each piece of chicken in the flour mixture to coat.
- In a large, high sided skillet, heat 1 tablespoon olive oil over medium high heat until it shimmers.
- Add the chicken to the pan one strip at a time, with about 1 inch in between each piece of chicken, to give it a good sear. Do this in at least 2 batches. If you crowd your chicken into the pan all at once, it will steam instead of sear, and you won’t get those tasty brown marks.
- Cook the chicken on the first side for about 1-3 minutes, until browned, then flip with tongs and sear on the other side for 1-2 minutes until browned. It’s okay if the chicken is still raw in the middle, in fact, that’s preferable. It will finish cooking with the rice.
- Remove the chicken to a plate and set aside.
- Swirl another tablespoon of olive oil into the hot pan.
- Add the chopped onions and saute for 3-5 minutes.
- Meanwhile, chop the carrots (see photos) and place in a medium bowl with 1 tablespoon of water. Microwave on high for about 3-5 minutes. The carrots should be softening at this point but still inflexible.
- Add the carrots (and liquid) to the pan with the onions. Continue cooking 1-2 minutes.
- Add the garlic and saute 1 minute, until fragrant.
- Add 2 tablespoons curry powder and 1 teaspoon ginger, and stir it all together so that the spices get nice and toasty. Continue cooking for another 1-2 minutes.
- Stir in the rice. Add the water and 2 teaspoons salt. Stir it together and add the chicken back into the pan.
- Cover tightly with a lid and turn the heat up to high. Keep an eye on it. When it starts to boil, turn the heat down to low. Cook on low for about 17 minutes.
- At this point, the rice should not be crunchy, the carrots tender, and the chicken cooked through all the way. Put the lid back on and keep cooking for another few minutes if it’s not done.
- Add 2 tablespoons of butter and stir it all together.
- Stir in chopped cilantro and chopped cashews. You could also stir in golden raisins if you wanted, that would be delicious!
- Serve with plain yogurt and cucumbers. You could also serve it with Roti (Buttery Indian Flatbread) or Homemade Naan.
Know More – Dog Food Basics – Common Allergies
Peak Indian cuisine.
This recipe is by Cook With Manali.
- 1 cup urad dal sabut also known as black lentils
- 3 cups water
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1.5 teaspoons salt
- 4 teaspoons ghee
- 3/4 cup tomato puree
- 3/4 teaspoon garam masala divided
- 1/2 teaspoon dried mango powder also known as amchur
- 1/4 teaspoon red chili powder
- 2 tablespoons butter
- 1/4 cup heavy cream
- 4-5 garlic cloves finely chopped
- 3 whole dried red chilies
- 1 teaspoon lemon juice
- Cilantro, to garnish
- Wash the dal and add it to you slow cooker along with 3 cups water, turmeric powder and salt.
- Add 2 teaspoons ghee, ginger garlic paste and give a stir.
- Mix everything and slow cook for 8 hours. I used normal setting on my slow cooker mode on my Instant Pot.
- After 8 hours the dal will be soft and cooked. Take a masher and mash the dal.
- Add 1/2 teaspoon garam masala, amchur, red chili powder and mix.
- Add tomato puree and mix.
- Finally add in the butter and mix and slow cook for 2-3 hours again. After the dal has slow cooked for 2-3 hours, add 1/4 cup heavy cream to it.
- Heat 2 teaspoons ghee. Once ghee has melted add chopped garlic and whole red chilies.
- Saute on medium heat till the garlic starts turning light golden brown.
- Transfer tempering to dal. Add remaining 1/4 teaspoon garam masala, little lemon juice and mix.
- Garnish with cilantro and serve this slow cooker dal makhani with naan or rice.