Indian Recipes
11 recipes
Tomato Rasam
A thin South Indian broth of tamarind and tomato seasoned with black pepper and cumin, finished with a hot tempering of mustard seed and curry leaf. Sip it from a cup or spoon it over rice.
Palak Paneer
Blanched spinach blended into a smooth green gravy with ginger, green chile and garam masala, then folded around pan-browned paneer. Blanching and shocking the spinach keeps the color bright.
Naan
Soft yogurt-enriched flatbread cooked on a screaming-hot cast iron pan so it blisters and puffs in under two minutes, then brushed with melted butter and cilantro.
Masala Peanuts
Raw peanuts jacketed in a spiced chickpea-flour batter and fried until the coating shatters. A standard Indian tea-time snack that stays crisp for a week.
Masala Dosa
A naturally fermented rice-and-urad-dal batter spread paper-thin on a hot griddle until crisp, then folded around a soft turmeric potato filling. The overnight ferment does most of the work.
Mango Lassi
Ripe mango blended with whole-milk yogurt, a little sugar and cardamom into a thick pourable drink. The mango does most of the sweetening, so use fruit that is soft and fragrant.
Jeera Aloo Cumin Potatoes
Boiled potato cubes tossed in cumin seeds bloomed in hot oil with turmeric and green chile, pan-fried until the edges crisp and finished with amchur and lemon. Dry-textured, meant to go alongside dal and roti.
Gulab Jamun
Indian milk-solid dumplings fried slowly at low heat so they cook through to the center, then soaked in a cardamom and rose syrup until they swell and turn spongy.
Chicken Tikka Masala
Yogurt-marinated chicken thighs charred under the broiler, then folded into a spiced tomato sauce enriched with cream. The broiler supplies the char that makes the sauce taste tandoor-cooked.
Chicken Biryani
Yogurt-marinated chicken layered with basmati parboiled in whole spices, fried onions, and saffron milk, then sealed and steamed so the rice takes on the marinade without turning heavy.
Chana Masala
Chickpeas simmered in a deeply cooked tomato-onion masala with ginger, garam masala, and amchur for a sour finish. Canned chickpeas keep it on a weeknight timeline.