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Easy and Flavorful Curry Recipes

Easy and Flavorful Curry Recipes

Discover the bold, comforting flavors of curry with easy, family-friendly recipes inspired by cuisines around the world. From rich Indian curries to creamy Thai favorites, these hearty one-pot dishes bring warmth, nutrition, and global flair to your table.

Panang Curry with Chicken

This Thai Panang chicken curry is creamy and delicate. If you do not want to make the Panang curry from scratch, you will find some in speciality Asian market. But, I must say, there is nothing better than homemade!

Serves 4 | Prep. time 15 minutes plus 30 minutes preparation of homemade Panang curry paste | Cooking time 20 minutes

Ingredients

For the Panang Curry Paste

  • 2 tablespoons lemongrass, sliced thin
  • 1 tablespoon coriander seeds, toasted
  • ½ teaspoon cumin seeds, toasted
  • 2 tablespoons black peppercorns, crushed
  • 1 tablespoon galangal, peeled and chopped
  • 6 kaffir lime leaves, cut very thinly
  • 2 tablespoons cilantro root, peeled and chopped
  • 1 teaspoon salt
  • 2 shallots, sliced thin
  • 5 cloves garlic, chopped
  • 1 teaspoon shrimp paste
  • 4 pieces of mace, toasted
  • 2 cardamom pods, toasted
  • 4 large green peppers, roasted
  • 10 big red dried chilies, soaked in water for 10 minutes.

For curry

  • 2-3 tablespoons Panang curry paste (homemade or store-bought), or according to taste
  • 2-3 tablespoons peanut or vegetable oil
  • 4 cups coconut milk
  • ⅔ pound boneless, skinless, chicken breast, cubed
  • 1 cup string beans, topped and cut into 1 ½- to 2-inch pieces
  • ½ cup carrot, peeled and sliced thinly
  • 2 tablespoons palm sugar (you may use coconut sugar, muscovado, or table sugar)
  • 2 tablespoons fish sauce, or to taste
  • 6 kaffir lime leaves, torn
  • ½ cup red and green bell pepper slices, chopped

For garnish and serving

  • Red chili peppers, sliced
  • ¼ cup fresh Thai basil leaves
  • Cooked jasmine rice

Directions

For Panang curry paste

  1. Pound first 4 ingredients in a mortar and pestle one at a time.
  2. Combine everything in a food processor and blend to make a smooth paste. You may also pound everything, adding ingredients one at a time in a large mortar and pestle, but the resulting flavor is better than when using a food processor. Note: Use rubber gloves when handling chili peppers to avoid pepper burns.
  3. Store in glass jars and refrigerate.

For curry

  1. Heat up a wok or pot over medium heat, and add the oil.
  2. Sauté the Panang curry paste until fragrant.
  3. Stir in the coconut milk and bring it to a boil, about 2 minutes.
  4. Add the chicken and cook, with frequent stirring, until chicken is done, about 10-15 minutes.
  5. Add the string beans, carrot, sugar, fish sauce, kaffir lime leaves, and bell pepper.
  6. Reduce the heat. Cover the pot and let it simmer until the sauce begins to thicken, about 5 minutes.
  7. Adjust the flavor according to taste with more fish sauce, if necessary.
  8. Remove from heat, and garnish with chili and Thai basil.
  9. Serve with cooked jasmine rice.

Nutrition per serving

Calories 313, fat 32 g, carbs 21 g, sugar 2 g, Protein 36 g, sodium 1007 mg

 

 

Spicy Keema Curry

Minced beef curry or keema curry is a popular curry dish in India loved by everyone. It’s very easy to prepare, with a uniquely layered flavor that makes it stand out from other curries.

Serves 4 | Prep. time 15 minutes | Cooking time 30-35 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow or white onion, finely chopped
  • 1 pound minced or ground beef
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cayenne pepper
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup low-sodium beef stock
  • ½ cup full-fat coconut milk
  • 1 cup flat-leaf parsley, finely chopped
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat the oil in a large skillet or pan over medium heat.
  2. Add the onion for 3-5 minutes until it becomes soft.
  3. Add the beef and cook on high heat until no longer pink, stirring regularly for about 5 minutes.
  4. Add the garlic and ginger. Cook for another 2 minutes, stirring frequently.
  5. Add the tomato paste, curry powder, garam masala, cayenne pepper, and a pinch of salt and black pepper. Cook for 2 minutes until fragrant, stirring frequently.
  6. Add the beef stock, coconut milk, parsley, and lemon juice. Bring to a boil.
  7. Lower the heat, cover, and cook the curry for 15-20 minutes until the beef is done and the juices evaporate.
  8. Serve warm with bread or steamed rice.

Nutrition per serving

Calories 462, fat 38 g, carbs 10 g, sugar 4 g, Protein 23 g, sodium 246 mg

 

 

Filipino-Inspired Tropical Beef Curry

This curry takes some time to cook, but it’s still easy to prepare. The crunchiness of the veggies along with the tenderness of the meat will leave you more than satisfied.

Serves 6 | Prep. time 15 minutes | Cooking time 2 hours

Ingredients

  • ¼ cup vegetable oil
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced into half moons
  • 1 medium yellow or white onion, finely chopped
  • 3 pounds chuck roast, cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled and sliced into thin sticks
  • 1 tablespoon fish sauce
  • 2 cups water
  • 1 (13½-ounce) can full-fat coconut milk
  • 2 tablespoons curry powder
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • ½ red bell pepper, cored, seeded, and sliced
  • ½ green bell pepper, cored, seeded, and sliced

Directions

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the potato cubes. Fry for 3-5 minutes until they start to become golden-brown. Drain them over paper towels and set them aside.
  3. Add the carrots to the same pot. Cook for 2 minutes. Drain over paper towels and set aside.
  4. Working in batches, fry the beef cubes in batches until golden-brown. Drain over paper towels and set aside.
  5. Leave about 2 tablespoons of oil in the pot and discard the rest. Lower the heat to medium
  6. Add the onion. Cook for 3 minutes until softened.
  7. Add the garlic and ginger. Cook for 2 minutes while stirring.
  8. Stir in the fish sauce. Cook for another 2 minutes.
  9. Add the water, cover, and cook for 60-70 minutes over low heat until the meat becomes tender.
  10. Add the coconut milk. Cook over low heat for 6-10 minutes until the sauce reduces.
  11. Stir in the fried potatoes and carrots. Cook for 3-5 minutes until they soften.
  12. Add a pinch of salt and pepper. Cook for 6-8 minutes until the sauce starts to thicken.
  13. Add the bell peppers. Cook for a few more minutes.
  14. Serve warm.

Nutrition per serving

Calories 782, fat 60 g, carbs 21 g, sugar 3 g, Protein 41 g, sodium 417 mg

 

 

Indian Seafood Curry

Creamy, flavorful, and easy to make are the perfect words to describe this curry.

Serves 8 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 2 pounds frozen mixed seafood, thawed
  • Sea salt, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 yellow or white onion, finely chopped
  • 6 garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 ½ teaspoons chili powder
  • 2 cups full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon granulated sugar
  • Freshly ground black pepper, to taste
  • 2 teaspoons fresh lemon juice

Directions

  1. Wash and clean the seafood thoroughly and pat it dry. Remove shells, if any, and season it with a pinch of salt.
  2. Heat the oil in a large skillet or pan over medium-high heat.
  3. Working in batches, fry the seafood. Drain it over paper towels and set it aside.
  4. Melt the butter in the same pan over medium heat.
  5. Add the onion and cook for 2-3 minutes until it softens.
  6. Add the ginger and garlic. Cook for 1 minute.
  7. Add the coconut milk, broth, sugar, and a pinch of salt and pepper. Simmer over low heat for 5-7 minutes until the sauce starts to thicken.
  8. Add the seafood to the sauce and toss until well-coated.
  9. Heat the curry for 4-6 minutes until heated through.
  10. Stir in the fresh lemon juice before serving. Taste and adjust seasoning with salt if needed.

Nutrition per serving

Calories 267, fat 21 g, carbs 15 g, sugar 6 g, Protein 7 g, sodium 684 mg

 

 

Classic Indian Paneer Tikka Masala

This curry is usually made with chicken, but this vegetarian version is just as delicious.

Serves 3 to 4 | Prep. time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 yellow onion, thinly sliced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 garlic clove, minced
  • 14 ounces tomato purée
  • ½ tablespoon tomato paste
  • ½ tablespoon granulated sugar
  • Kosher salt, to taste
  • 2 tablespoons Greek yogurt
  • 3 tablespoons curry powder, divided
  • 7 ounces paneer, cubed
  • 1 green bell pepper, cored, seeded, and diced
  • ¼ cup double or heavy cream

Directions

  1. In a large saucepan over medium heat, add the oil. When hot, add the onion. Cook for 4 to 5 minutes until soft and golden-brown.
  2. Add the ginger and garlic. Cook for 2 minutes, stirring frequently until softened.
  3. Add 2 tablespoons of curry powder. Cook for another minute while stirring.
  4. Stir in the tomato purée, tomato paste, sugar, and a pinch of salt. Cook over low heat until the mixture starts to thicken, about 5 minutes.
  5. In the meantime, combine the remaining tablespoon of curry powder, yogurt, and paneer in a large mixing bowl. Set aside.
  6. Add the double or heavy cream to the curry. Cook for 2-4 minutes. Turn off the heat and set aside.
  7. Place a grill over high heat, greasing it with some oil or cooking spray. Working in batches, grill the paneer and bell pepper pieces until charred on both sides.
  8. Pour the curry into a deep serving plate.
  9. Top it with the grilled paneer and pepper pieces before serving.

Nutrition per serving

Calories 437, fat 34 g, carbs 19 g, sugar 5 g, Protein 18 g, sodium 203 mg

 

 

Saucy Chickpea Curry

If you want a quick, hearty, and delicious meal, this curry will do the trick. It’s also very versatile—you can serve it as a main or side dish.

Serves 6 | Prep. time 10 minutes | Cooking time 10-15 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cups canned chickpeas, drained and rinsed
  • 1 yellow or white onion, finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2½ cups tomato purée
  • 1 cup full-fat coconut milk

Directions

  1. In a large pot over medium heat, heat the oil.
  2. Add the onion. Cook for 3-4 minutes until softened.
  3. Add the chickpeas, garam masala, ginger, salt, and pepper. Cook for 2-3 minutes until any remaining liquid evaporates.
  4. Add the remaining ingredients. Cook for a few minutes until the curry is heated through.
  5. Serve hot.

Nutrition per serving

Calories 326, fat 17 g, carbs 37 g, sugar 11 g, Protein 10 g, sodium 677 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cooking Curries: Family-Friendly Nutritious Curry Recipes from Around the World. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Indian Takeout Recipes

Delicious Indian Takeout Recipes

Vegetable Fritters (Bajji/Pakora/Pakoda)

Serves: 3-4 | Preparation Time: 10 minutes | Cooking time: 15 minutes

Ingredients

  • 2 cups vegetables of choice (broccoli or cauliflower florets, potato, onion, etc.)
  • ½ cup water
  • Oil for frying
  • For bajji flour
  • 2 cups gram flour
  • 2 tablespoons rice flour
  • 1 teaspoon red chili powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt

Directions

  1. Cut the vegetables into small pieces or thin slices. Pat dry with paper towels, if needed.
  2. In a bowl, combine the bajji flour ingredients.
  3. Make a well in the center and gradually add water, a few tablespoons at a time, while stirring and pressing out any lumps with the back of a ladle or spoon.
  4. Heat the oil in a kadai or wok over medium-high heat. The oil should be about 2 inches deep.
  5. Drop small amounts of the vegetables at a time into the batter and coat evenly.
  6. Drop into the hot oil and fry evenly until golden brown.
  7. Remove from oil and drain over paper towels.
  8. Best served hot, with chutney or ketchup.

 

 

Indian Flatbread (Naan)

Serves: 4-6 | Preparation Time: 2 hours (includes resting and proofing of dough) | Cooking Time: 30 Minutes 

Ingredients

  • 1 tablespoon sugar
  • ½ teaspoon instant yeast
  • 1 cup water or as required
  • 3 cups wheat flour (atta), divided
  • 3-4 tablespoons yogurt
  • 2 tablespoons butter, softened or ghee
  • ¾ teaspoon salt
  • Sesame seeds or nigella seeds/onion seeds (kalonji), optional

Directions

  1. In a medium bowl, combine the sugar, yeast, and water. Stir.
  2. Add 1 cup of the wheat flour and stir to make a dough.
  3. Cover and let rest for 40-45 minutes.
  4. Add the remaining flour, yogurt, butter and salt.
  5. Knead into a smooth dough. Adjust the consistency by adding a little flour (if too sticky) or water (if too dry).
  6. Place it in a bowl, cover, and let it rise for 25 to 30 minutes.
  7. Divide the dough evenly (about 12-14 pieces) and roll it into balls. At this point, you may sprinkle some sesame or nigella seeds into the dough while rolling.
  8. Cover and allow to it rise or proof for 15-20 minutes.
  9. Roll into small circles, about ⅛- to ¼-inch thick. Cover with a towel.
  10. Heat up a tawa or flat pan.

Without the traditional tandoori oven, you can cook the naan over the stovetop in two ways:

First Method

  1. Place a circle of dough on the tawa. When it begins to bubble, flip it over.
  2. When the other side is cooked, pick up the naan with a pair of tongs and hold it directly over the flame (set the tawa aside for a while). Flip over when the naan puffs up. The naan should have brown spots all over.
  3. Spread with some butter or ghee. Serve immediately or place in a casserole dish to keep warm and moist before serving.

Second Method (For this, DO NOT use a nonstick tawa)

  1. Moisten the top of a circle of dough with about a teaspoon or two of water. This will make it stick to the tawa, so you can turn the pan without having the bread fall off.
  2. Place the naan circle wet side down, on the tawa.
  3. When the top or visible side begins to darken slightly, that means the other side is cooked.
  4. Hold the handle of the tawa and flip the whole pan over so that the top side of the naan is directly over the flame. Position the pan in such a way that the naan can be reached by the flame and, at the same time, you can still see it cooking (pan should be slightly slanted over the flame). When the side exposed to the flame begins to bubble and is covered with brown spots, the naan is cooked.
  5. Spread with some butter or ghee. Serve immediately or place in a casserole to keep warm and moist before serving.

 

 

Lamb Vindaloo

Serves: 8 | Preparation Time: 15 minutes | Cooking Time: 1 hour 45 minutes

Ingredients

For spice paste:

  • 6 tablespoons grainy mustard
  • 4 teaspoons ground cumin
  • 4 teaspoons turmeric powder
  • 1 ½ teaspoons cayenne pepper, or according to taste
  • 2 tablespoons red wine vinegar

For lamb:

  • 4 pounds boneless lamb shoulder, cut into 1 ½–inch cubes
  • 4 tablespoons mustard or vegetable oil, divided
  • Salt and pepper
  • 1 large sweet onion, diced
  • 12 cloves garlic, minced
  • 3 cups coconut milk
  • 1 cup water

For garnish:

  • Fresh cilantro, chopped

Directions

  1. Combine the spice paste ingredients and set it aside to allow the flavors to meld.
  2. Rub lamb chunks with 2 tablespoons of oil. Season with salt and pepper.
  3. Heat a large pot to medium-high heat and sear the lamb cubes in batches, until well-browned. Remove from pot and set aside.
  4. Add the remaining oil to the same pot.
  5. Cook the onion until tender (about 5 minutes).
  6. Add the garlic and sauté until fragrant (about 1 minute).
  7. Add the spice paste and sauté for another minute.
  8. Pour in the coconut milk and water, and return the lamb to the pot. Add more water, if needed, to cover the lamb.
  9. Bring it to a simmer and reduce the heat to medium-low.
  10. Continue simmering until the meat is tender (about 1 ½ hours).
  11. Garnish with cilantro and serve with rice.

 

 

Butter Chicken (Murgh Makhan)

Serves: 6 | Preparation Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala
  • 1 (15-ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala

Directions

  1. Preheat the oven to 375°F.
  2. Take about 2 tablespoons of the butter and melt it in a karahi (or any skillet) over medium heat.
  3. Add the onion and garlic and cook for 15 minutes, stirring occasionally, or until the onion becomes dark brown in color.
  4. In a bowl, combine the chicken with the oil and toss to coat. Add the tandoori masala and mix well.
  5. Arrange the chicken pieces in one layer on a baking sheet.
  6. Bake for about 12 minutes, or until the chicken is thoroughly cooked.
  7. In another pan, melt the rest of the butter over medium-high heat.
  8. Stir in the tomato sauce, cream, salt, cayenne, and garam masala.
  9. Reduce the heat to medium-low and simmer for 30 minutes.
  10. Add the caramelized onion and the baked chicken, and simmer for 5 minutes.

 

 

Spiced Cauliflower & Potatoes (Aloo Gobi)

Serves: 8-10 | Preparation Time: 10 minutes | Cooking Time: 15-20 minutes

Ingredients

  • 4 cups cauliflower, broken into florets
  • 2 teaspoons vegetable oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 5 curry leaves
  • 1 green chili, finely chopped
  • ½ onion, finely diced
  • ½ teaspoon ginger garlic paste
  • 1 medium tomato, diced
  • 2 medium potatoes, cut into cubes
  • 1 celery stalk, diced
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ¼ teaspoon coriander powder
  • ½ teaspoon green mango powder (amchoor)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon garam masala powder
  • Salt, to taste
  • Cilantro leaves, for garnish

Directions

  1. Soak the cauliflower florets in hot salted water. Drain, and pat dry with towels.
  2. Heat the oil in a nonstick pan. Add mustard seeds, cumin seeds, and curry leaves until they crackle.
  3. Add the chopped green chilies, celery, and onion and stir-fry until the onions turn golden brown.
  4. Stir in the ginger garlic paste and tomato, and sauté until fragrant.
  5. Add potatoes, turmeric, red chili powder, coriander powder, green mango powder, fenugreek seeds, garam masala, and salt. Stir and cover. Simmer over low heat, about 3 minutes.
  6. When the potatoes are half cooked, add the cauliflower.
  7. Cover and cook for another 3-5 minutes. Sprinkle with water, if needed, to prevent the mixture from drying out.
  8. Garnish with cilantro leaves. Serve with rice, poori, or curry.

 

 

Chickpeas in Tomato Sauce (Chana/Chole Masala)

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 green Serrano pepper, minced and seeded
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • Lemon wedges, for garnish
  • Fresh cilantro, chopped, for garnish
  • 1 lemon, cut in wedges

Directions

  1. Heat a large saucepan or Dutch oven over medium heat. If a drop of water sizzles when it hits the pan, the temperature is just right.
  2. Add the oil, reduce the heat to medium-low, and add the cumin seeds. Oil that is too hot will burn the seeds.
  3. Stir the seeds until they turn golden and fragrant, about 1-2 minutes.
  4. Adjust the heat to medium.
  5. Add the onion, garlic, ginger and Serrano pepper. Stir-fry for 5 minutes.
  6. Add the garam masala, coriander, turmeric, salt, and cayenne (optional), and cook for 2 more minutes.
  7. Add the tomato with its liquid. As you stir, break the tomato into smaller pieces with the spoon.
  8. Adjust the heat to medium-high and add the chickpeas.
  9. Bring the pot to a simmer and cook for 10 minutes.
  10. Adjust the flavor with salt and spices, according to taste.
  11. Garnish with cilantro.
  12. Serve with steamed rice and lemon wedges.

 

 

 

***These recipes and more are found in Lina Chang’s Indian Takeout Cookbook: Favorite Indian Food Takeout Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Favorite Indian Food Recipes!

Favorite Indian Food Recipes!

Love Indian food but hesitate to make it at home? With these recipes of authentic and easy-to-prepare favorite Indian dishes, you will cook Indian food like a pro in no time!

Butter Chicken (Murgh Makhan)

Serves 6 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

  • 1 cup butter, divided
  • 1 onion, minced
  • 1 tablespoon minced garlic
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-sized chunks
  • 2 tablespoons vegetable oil
  • 2 tablespoons tandoori masala
  • 1 (15-ounce) can tomato sauce
  • 3 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • Rice for serving

Directions

  1. Preheat the oven to 375°F.
  2. Take about 2 tablespoons of the butter and melt it in a karahi (or any skillet) over medium heat.
  3. Add the onion and garlic and cook for 15 minutes, stirring occasionally, or until the onion becomes dark brown in color.
  4. In a bowl, combine the chicken with the oil and toss to coat. Add the tandoori masala and mix well.
  5. Arrange the chicken pieces in one layer on a baking sheet.
  6. Bake for about 12 minutes, or until the chicken is thoroughly cooked.
  7. In another pan, melt the rest of the butter over medium-high heat.
  8. Stir in the tomato sauce, cream, salt, cayenne, and garam masala.
  9. Reduce the heat to medium-low and simmer for 30 minutes.
  10. Add the caramelized onion and the baked chicken, and simmer for 5 minutes.
  11. Serve over rice.

 

Indian Red Kidney Bean Curry (Rajma)

Serves 2 | Prep. time 10 hours | Cooking time 40 minutes

Ingredients

  • ½ cup red kidney beans
  • 2 tablespoons mustard oil
  • ½ cup onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • ¾ cup tomatoes, finely chopped
  • 1 ½ tablespoons tomato paste
  • 1 ½ teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon roasted cumin powder
  • 1 teaspoon dry mango powder
  • ¼ teaspoon garam masala powder
  • ½ cup water
  • Salt to taste
  • 1 tablespoon fresh cilantro, chopped
  • Steamed rice, for serving

Preparation

  1. Wash the kidney beans and soak them in water for 5–6 hours. Drain well.
  2. Place the soaked kidney beans in a pressure cooker with 1 teaspoon of salt and 3 cups of water.
  3. Cook until the beans are soft.
  4. Remove the pressure cooker from the heat and set it aside.
  5. Heat the oil in a pan.
  6. When the oil is hot, add the onion and fry until it is translucent.
  7. Add the ginger-garlic paste and fry until the onion is golden brown.
  8. Add the chopped tomato and tomato paste and cook for a minute.
  9. Add the coriander powder, turmeric powder, red chili powder, roasted cumin powder, dry mango powder, and garam masala powder, and cook for a few seconds.
  10. Add ½ cup water and cook the masala until the oil separates on the side of the pan.
  11. Add the cooked kidney beans along with their water, and cook on low heat for 10–15 minutes.
  12. Slightly press a few kidney beans with the back of a ladle.
  13. Add more water and salt if required.
  14. Garnish with fresh coriander.
  15. Serve hot with steamed rice.

Paneer Tikka

Serves 4 | Prep. time 10–15 minutes | Cooking time 20–25 minutes

Ingredients

  • 1 large tomato, cut into thick rounds
  • 1 teaspoon dried fenugreek leaves
  • 1 large green bell pepper, deseeded and cut into large squares
  • 1½ cups paneer cheese, sliced into 1½-inch cubes
  • ¼ teaspoon chaat masala
  • 1 tablespoon butter, melted
  • Salt to taste
  • Lemon wedges (optional)

Marinade

  • 1 cup mint leaves
  • 2 teaspoons ginger, grated
  • ½ cup cilantro leaves
  • 2 pieces green chili, halved
  • 1½ teaspoons black salt
  • ½ cup yogurt

Directions

  1. Combine all the ingredients for the marinade in a food processor or blender. Blend to make a smooth paste.
  2. Add the fenugreek leaves and blend again.
  3. Coat the paneer with the marinade in a bowl. Arrange on a plate, placing the tomato and bell pepper slices on top.
  4. Cover and refrigerate for 2 hours.
  5. Preheat your BBQ grill.
  6. Place the vegetables and marinated paneer on a pre-greased baking sheet.
  7. Grill for about 18–20 minutes, flipping the vegetables and paneer halfway through.
  8. Remove from the grill and brush with butter. Sprinkle with chaat masala, salt, and lemon juice. Serve warm.

 

Red Lentil Soup (Masoor Dal)

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour

Red Lentil Soup (Masoor Dal)

Ingredients

  • ½ teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1 ½ cups tomatoes, diced
  • 1 ½ cups red lentils
  • 2 cups vegetable or chicken broth
  • 1 cup light coconut milk
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups water
  • 1 ½ cups shredded kale
  • ¼ teaspoon fine sea salt

Directions

  1. Heat a soup pot over medium-high heat.
  2. Add the cumin and stir for 1 minute to toast.
  3. Add the onions and stir-fry for about 5 minutes, or until the onion has caramelized and begins to stick to the pot.
  4. Add the tomatoes and cook for about 2 more minutes, stirring constantly.
  5. Add the lentils, broth, coconut milk, lemon juice, and water. Stir and bring to a boil.
  6. Cover and simmer for 30 minutes, stirring frequently. The lentils are done when they are tender.
  7. Turn off heat, and stir in the kale and salt.
  8. Serve hot.

 

Traditional Naan Bread

Serves 10–12 pieces | Prep. time 1½ hours | Cooking time 10–15 minutes

Ingredients

  • 1 cup water or as required
  • 3 cups wheat flour
  • 1 tablespoon sugar
  • ½ teaspoon instant yeast
  • 3–4 tablespoons yogurt
  • ¾ teaspoon salt
  • 2 tablespoons ghee
  • Sesame seeds (optional)
  • Butter, melted, to taste

Directions

  1. In a mixing bowl, combine the sugar, yeast, and water. Add 1 cup of the flour and stir to prepare a dough.
  2. Cover the bowl and set aside for 40–45 minutes.
  3. Add the remaining flour, yogurt, butter, and salt. Combine well.
  4. Knead the dough over a lightly floured surface until smooth.
  5. Place the dough in a bowl, cover, and set aside to rise for 25–30 minutes.
  6. Divide the dough evenly into 10–12 small balls. Sprinkle on some sesame seeds and pat them into the balls. Set the balls aside to rise for 15–20 minutes.
  7. Using a rolling pin, roll the balls over a lightly floured surface to make ¼-inch-thick rounds.
  8. Heat a skillet or flat iron pan; add the prepared naan and cook for 20–30 seconds until light brown and brown bubbles appear.
  9. Flip and cook the other side until bubbles appear.
  10. Brush with some butter over one side. Serve warm with meals.

 

***These recipes and more can be found in Sarah Spencer’s A Taste of India: Indian Cooking Made Easy with Authentic Indian Food Recipes. To get a copy of this book, click on the cover or here.

To print or download a copy of the recipes, click here.