Gallery: 37 Indian Recipes We Love

Squid Masala
Squid Masala

This squid curry is quite hot, so you can tone it down by cutting down on the Serrano chili or reducing the amount of chili powder. It tastes best with a squeeze of lime, served atop rice or a wheat-based flatbread.

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[Photograph: Prasanna Sankhe]

Lamb or Chicken Biryani
Lamb or Chicken Biryani

Biryani is India's answer to fried rice. This is a home-style Bombay biryani that uses yogurt to tenderize the meat and give it a gentle tang.

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[Photograph: Prasanna Sankhe]

Crispy Indian-Style Simmered Goat Chops
Crispy Indian-Style Simmered Goat Chops

If you can't find it or aren't keen to use goat, lamb chops work just fine. Because you slowly simmer the meat before you bread it and fry it, it is meltingly tender beneath its shatteringly crisp crust.

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[Photograph: Prasanna Sankhe]

Indian Pork Sorpotel (Goan Pork Offal Stew)
Indian Pork Sorpotel (Goan Pork Offal Stew)

This stew is a remnant of the Portuguese occupation of India. Sorpotel is a fiery, tangy dish that originally used offal and blood.

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[Photograph: Prasanna Sankhe]

Kerala-Style Chicken (Nadan Khozi Curry)
Kerala-Style Chicken (Nadan Khozi Curry)

The roasting of the spices gives the dish a nutty, smoky flavor that adds to the dish's satisfying warmth, rounded out coconut milk. Although the ingredient list is dauntingly long, this curry comes together easily and quite quickly.

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[Photograph: Prasanna Sankhe]

Spicy Indian Crab Masala Fry
Spicy Indian Crab Masala Fry

Crab Masala Fry is a fragrant medley of spices and aromatics that balance nicely with the sweet crab meat. Toasting whole spices and aromatics in oil over low heat helps draw out fat-soluble flavor compounds and triggers complex reactions that improves their aroma.

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[Photograph: Prasanna Sankhe]

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)
Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

This curry is Kerala-style and employs whole spices for their aromatic qualities. Coconut milk, another integral part of Keralan cuisine, makes for a slightly sweet and nutty, creamy base for this curry.

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[Photograph: Prasanna Sankhe]

Indian Steamed Rice and Lentil Cakes
Indian Steamed Rice and Lentil Cakes

These light cakes made from fermented de-husked black lentils and rice are a favorite at breakfast time. If you don't have an Idli steamer, you can get the same results in a microwave or in a deep plate placed in a Chinese wanton bamboo steamer.

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[Photograph: Prasanna Sankhe]

Tamarind Fish Curry
Tamarind Fish Curry

Tamarind lends a uniquely tart flavor to this curry. A blend of coriander, chili powder, cumin, fennel seeds, and turmeric round out the flavors for the mildly sweet, tender fish.

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[Photograph: Prasanna Sankhe]

Chutney Sandwiches
Chutney Sandwiches

The fresh, bright, green chutney on these sandwiches is popular in many homes in India and makes a great quick sandwich if you're feeling hungry. The chutney stays for a week if refrigerated in an airtight container.

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[Photograph: Prasanna Sankhe]

Indian Masala Omelet
Indian Masala Omelet

A masala omelet is a delicious iteration of the traditional egg dish that comes together from very few ingredients. Vegetables are incorporated into the eggs while whisking, with some spices thrown in for good measure.

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[Photograph: Prasanna Sankhe]

Spiced Shrimp and Eggplant Stir-Fry
Spiced Shrimp and Eggplant Stir-Fry

This stir-fry pairs sweet shrimp with black eggplant, which has a mild, bitter edge. A blend of spices and hot chilies floods the plate with warm heat.

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[Photograph: Prasanna Sankhe]

Scrambled Eggs with Chili Oil
Scrambled Eggs with Chili Oil

These light, fluffy eggs are the result of a low, slow scramble. They're amped up with the tongue-tingling heat of fresh green chilies.

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[Photograph: Prasanna Sankhe]

Kerala-Style Egg Gravy
Kerala-Style Egg Gravy

This dish is easily adaptable, so feel free to use boiled eggs if you prefer. The spicy, complex gravy takes its flavor from fennel, cumin, chili powder, coriander and a whole host of other spices.

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[Photograph: Prasanna Sankhe]

Chicken Ghee Roast
Chicken Ghee Roast

Ghee is clarified butter and is usually made in Indian homes, but you can buy it at well-stocked grocery stores. Although it the word 'roast' is in the name of this dish, it's actually more of a braise, resulting in fall-off-the-bone tender chicken.

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[Photograph: Prasanna Sankhe]

Pork Vindaloo
Pork Vindaloo

Vindaloo curries are extra hot. This classic dish, which is quite like a garlicky stew, has a distinctive hot and sour taste.

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[Photograph: Prasanna Sankhe]

Chicken Pepper Fry
Chicken Pepper Fry

The oil is the key to the flavor of the dish because the spices infuse into it and coat and fry each piece of chicken until the flavor of the pepper and other aromatics goes into the meat. Tomatoes not only lend flavor to this dish but also give it a bit of body.

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[Photograph: Prasanna Sankhe]

Indian Cabbage Salad
Indian Cabbage Salad

Crisp cabbage, carrots, and coconut come together in a quick but flavorful salad.Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken.

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[Photograph: Prasanna Sankhe]

Aromatic Indian Shrimp Pilaf (Kolambi Bhaat)
Aromatic Indian Shrimp Pilaf (Kolambi Bhaat)

The whole spices, coconut milk and subtle hint of chilies make it more fragrant than spicy. Serve with poppadoms and some creamy raita for a full, hearty meal.

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[Photograph: Prasanna Sankhe]

Bhakri (Indian Unleavened Rice Bread)
Bhakri (Indian Unleavened Rice Bread)

Bhakri is a rustic rice bread that's perfect for sopping up curries or sauces. They're slightly firmer than naan or roti and puff up the tiniest bit in the heat of the oven.

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[Photograph: Prasanna Sankhe]

Poha Chivda (Indian Flattened Rice Snack)
Poha Chivda (Indian Flattened Rice Snack)

Poha is de-husked rice which is beaten into flat flakes. These little snacks can be flavored in a number of ways, so they're super adaptable for whatever you're serving them with.

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[Photograph: Prasanna Sankhe]

South Indian Lime Rice
South Indian Lime Rice

Lime is quick and easy to throw together and makes good use of leftovers. The tempering of the mustard seeds, curry leaves, and chili impart a mild spiciness that compliments the sourness of the lime quite well.

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[Photograph: Denise D'silva Sankhe]

Indian Spiced Chickpea Gravy (Chole)
Indian Spiced Chickpea Gravy (Chole)

Chickpeas are hearty and versatile, which is why they form the base of a lot of Indian vegetarian cuisine. Chole is often eaten during breakfast with deep fried bread and slivers of onion and pickles.

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[Photograph: Prasanna Sankhe]

Pepper Poppadoms
Pepper Poppadoms

Poppadoms are an Indian staple made from little more than flour, water, and spices. Black gram flour and asafoetida can be found in most Indian specialty markets.

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[Photograph: Prasanna Sankhe]

Easy Spiced Basmati Pilaf
Easy Spiced Basmati Pilaf

This is a fragrant rice dish that goes well with a number of different Indian main dishes. A mix of fennel seeds, cinnamon, and dry bay leaf add an intense perfume to the oil, releasing a comforting, delicious aroma that lingers long after the rice is done.

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[Photograph: Denise D'silva Sankhe]

Indian Shrimp Patties
Indian Shrimp Patties

These tender, mildly spicy shrimp patties are incredibly easy to cook. The dish has all the typical Indian flavors of cumin and chili with the unique addition of Worcestershire sauce.

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[Photograph: Prasanna Sankhe]

Cilantro Fritters (Kothimbir Wadi)
Cilantro Fritters (Kothimbir Wadi)

Coriander stars in these herb-y fritters that are crisp on the outside and soft on the inside. The steamed coriander/cilantro cake can be cut into squares and refrigerated for up to a week and fried whenever needed.

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[Photograph: Prasanna Sankhe]

Indian-style Stir-Fried Spiced Carrots
Indian-style Stir-Fried Spiced Carrots

This lightly sweet carrot dish can be eaten warm as a side dish or cool as a salad. The flavor of the carrots shines through here and is rounded out by curry leaves, mustard seeds, turmeric, red chili powder, and green chilies.

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[Photograph: Prasanna Sankhe]

Spiced Indian Yogurt (Chaas)
Spiced Indian Yogurt (Chaas)

Chaas is a cooling drink for your digestive system that basically uses plain yogurt, mildly flavored with spices, herbs, and a special salt called kala namak (black salt), which does wonders for your digestion. This is the perfect thing to drink after a heavy Indian meal.

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[Photograph: Prasanna Sankhe]

Indian Mango Cooler (Panha)
Indian Mango Cooler (Panha)

This sweet, sour drink is super refreshing. Feel free to add flavor garnishes of your choice, like rock salt, mint, or toasted and powdered cumin.

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[Photograph: Prasanna Sankhe]

Aamrakhand (Mango-Flavored Yogurt)
Aamrakhand (Mango-Flavored Yogurt)

Mango makes an appearance in a number of Indian desserts. Aamrakhand is a mango-flavored yogurt that is sweet, tangy, and creamy and a nice light dessert to follow a heavy meal.

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[Photograph: Prasanna Sankhe]

Tandoor-Style Grilled Chickens or Cornish Hens
Tandoor-Style Grilled Chickens or Cornish Hens

Even if you don't have a tandoor oven at home, it's easy to recreate it with a grill. These birds are juicy, mildly spiced, with an intense hit of smoke.

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[Photograph: J. Kenji Lopez-Alt]

The Best Chicken Tikka Masala
The Best Chicken Tikka Masala

One of the most recognized and classic Indian dishes. This tikka masala is a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus.

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[Photograph: J. Kenji Lopez-Alt]

Grilled Naan
Grilled Naan

Naan is the quintessential accompaniment to a curry, perfect for mopping up sauces. To make the naan, the cook will stretch out a piece of yeasted flour and yogurt-based dough into a rough disk shape, generally with one end fatter than the other.

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[Photograph: J. Kenji Lopez-Alt]

Chickpea, Coconut, and Cashew Curry
Chickpea, Coconut, and Cashew Curry

This dish is rich, super savory, and hearty, and also happens to be a great answer for any vegans looking for a taste of India. The base for the sauce is deglazed with coconut milk and topped with toasted cashews and plenty of fresh coriander.

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[Photograph: J. Kenji Lopez-Alt]

Easy Pressure-Cooker Chicken and Chickpea Masala
Easy Pressure-Cooker Chicken and Chickpea Masala

The use of the pressure cooker means this dish is pretty much hands-off, but it still delivers maximum flavor. It features chicken in a creamy and tangy spiced tomato sauce.

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[Photograph: J. Kenji Lopez-Alt]

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney
Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Jalfrezi is much drier than most traditional curries. It's made by cooking spicy green chiles along with onion, garlic, ginger, cilantro stems and red peppers.

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[Photograph: J. Kenji Lopez-Alt]