29 Delicious Easy Indian Food Recipes to Try at Home

Feeling adventurous in the kitchen but short on time? You’re in luck! We’ve gathered 29 mouthwatering Indian recipes that are surprisingly simple to make at home. From quick weeknight curries to comforting classics, these dishes bring authentic flavors to your table without the fuss. Get ready to spice up your cooking routine—let’s dive into these delicious, easy-to-follow recipes!

Butter Chicken

Nothing beats coming home to the warm, comforting aroma of butter chicken simmering on the stove. You get that perfect blend of creamy tomato sauce and tender chicken that just melts in your mouth. It’s the kind of meal that makes any weeknight feel special.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 1 cup plain yogurt
– 2 tbsp garam masala
– 1 tsp turmeric
– 1 tsp cayenne pepper
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 1 tsp salt

Instructions

1. Cut the chicken thighs into 1-inch pieces.
2. Combine the yogurt, 1 tablespoon garam masala, turmeric, and cayenne pepper in a large bowl.
3. Add the chicken pieces to the yogurt mixture, ensuring each piece is fully coated.
4. Cover the bowl and refrigerate for 30 minutes to marinate.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the diced onion and cook for 5-7 minutes until softened and lightly browned.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Add the remaining 1 tablespoon garam masala and cook for 30 seconds to toast the spices.
9. Pour in the crushed tomatoes and bring to a simmer.
10. Reduce heat to low and cook the sauce for 15 minutes, stirring occasionally.
11. While the sauce simmers, heat a separate pan over medium-high heat.
12. Add the marinated chicken pieces in a single layer, cooking for 4-5 minutes per side until golden brown.
13. Transfer the cooked chicken to the simmering tomato sauce.
14. Stir in the heavy cream and butter until fully incorporated.
15. Add the salt and simmer for 10 more minutes to allow flavors to meld.
16. Remove from heat and let rest for 5 minutes before serving.

Perfectly balanced between rich and tangy, the creamy sauce clings to every piece of tender chicken. That velvety texture pairs beautifully with fluffy basmati rice or warm naan for dipping. Try serving it over baked potatoes for a fun twist that soaks up all that delicious sauce.

Palak Paneer

Sometimes you just need a comforting bowl of something green and creamy, and palak paneer delivers exactly that. This classic Indian dish combines tender spinach with soft cheese cubes in a gently spiced sauce that feels both nourishing and indulgent. You’ll love how simple it is to make this restaurant favorite right in your own kitchen.

Ingredients

– 2 tbsp vegetable oil
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– 1/4 tsp cayenne pepper
– 10 oz fresh spinach
– 1/2 cup water
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add 1 chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly browned.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting spices briefly before adding liquids intensifies their flavor without burning them.
6. Add 10 oz fresh spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
7. Transfer the spinach mixture to a blender with 1/2 cup water and blend until completely smooth, about 1 minute.
8. Tip: Let the spinach mixture cool slightly before blending to prevent steam pressure buildup.
9. Return the pureed spinach to the skillet and bring to a simmer over medium-low heat.
10. Gently stir in 8 oz cubed paneer and 1/2 cup heavy cream.
11. Tip: Add paneer cubes carefully to prevent them from breaking apart in the sauce.
12. Stir in 1 tsp salt and simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
13. Remove from heat and let rest for 3 minutes before serving. Creamy with vibrant green color, this palak paneer has a velvety texture that clings perfectly to fluffy basmati rice. The gentle heat from the spices balances beautifully with the rich cream and mild cheese, making it wonderfully comforting. Try serving it with warm naan for dipping into every last bit of that delicious sauce.

Chana Masala

Venturing into homemade Indian food doesn’t have to be intimidating—you can whip up this comforting chana masala with pantry staples you probably already have. It’s that cozy, flavorful chickpea curry that’ll make your kitchen smell incredible and have everyone asking for seconds.

Ingredients

– 2 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 (15 oz) can diced tomatoes
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 tsp salt
– 1/2 cup water
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 8 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp cumin seeds and toast for 30 seconds until they begin to pop and release their aroma.
5. Mix in 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper, stirring constantly for 30 seconds to bloom the spices.
6. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to incorporate any browned bits.
7. Simmer the tomato mixture for 5 minutes until it thickens slightly and darkens in color.
8. Add 2 cans drained chickpeas, 1 tsp salt, and 1/2 cup water, stirring to combine everything evenly.
9. Bring the curry to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
10. Remove from heat and stir in 2 tbsp chopped cilantro and 1 tbsp lemon juice.

Nothing beats the tender chickpeas swimming in that vibrant, spiced tomato gravy—it’s hearty without being heavy. Next time, try serving it over crispy roasted potatoes instead of rice, or stuff it into warm pita bread with some crunchy cucumber slices for a fun twist.

Aloo Gobi

Tired of the same old side dishes? This comforting Aloo Gobi brings the cozy flavors of Indian home cooking right to your kitchen. You’ll love how simple ingredients transform into something truly special.

Ingredients

– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 2 medium potatoes, cubed
– 1 small cauliflower, cut into florets
– 1 tsp turmeric powder
– 1 tsp coriander powder
– 1/2 tsp red chili powder
– 1 tsp salt
– 1/4 cup water
– 2 tbsp chopped cilantro

Instructions

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat for 2 minutes.
2. Add 1 teaspoon of cumin seeds and cook until they sizzle and become fragrant, about 30 seconds.
3. Add the diced onion and cook until translucent and lightly golden, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Add the cubed potatoes and cook for 5 minutes, stirring occasionally.
6. Mix in the cauliflower florets and cook for another 3 minutes.
7. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1 teaspoon salt.
8. Stir everything together until the vegetables are evenly coated with spices.
9. Pour in 1/4 cup water and immediately cover the skillet with a lid.
10. Reduce heat to low and simmer for 15-20 minutes until potatoes are fork-tender.
11. Remove the lid and cook for 2-3 more minutes to evaporate any excess liquid.
12. Turn off the heat and stir in 2 tablespoons of chopped cilantro.

Here’s why this dish stands out—the potatoes become wonderfully tender while the cauliflower keeps just enough bite. That golden turmeric gives it such warm, earthy flavor that pairs perfectly with fluffy rice or warm naan. Try topping it with a dollop of cool yogurt for a fantastic contrast!

Tandoori Chicken

Venturing into Indian cuisine at home might seem intimidating, but this tandoori chicken recipe makes it totally approachable. You’ll be amazed how simple ingredients create that vibrant red color and smoky flavor you love from restaurants. Let’s get those spices ready!

Ingredients

– 2 lbs chicken thighs
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp tandoori masala
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp cayenne pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Make 2-3 deep slashes in each chicken thigh, cutting about halfway through the meat.
3. In a large bowl, whisk together the yogurt, lemon juice, vegetable oil, minced garlic, and grated ginger until smooth.
4. Add the tandoori masala, paprika, salt, and cayenne pepper to the yogurt mixture.
5. Whisk the marinade vigorously for 1 minute until all spices are fully incorporated.
6. Add the chicken thighs to the marinade, making sure to rub it into the slashes.
7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor.
8. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
9. Place a wire rack on the prepared baking sheet and lightly grease it with cooking spray.
10. Arrange the marinated chicken thighs in a single layer on the wire rack.
11. Bake at 425°F for 25 minutes, then flip each piece carefully with tongs.
12. Continue baking for another 15-20 minutes until the internal temperature reaches 165°F.
13. Turn your oven to broil and cook for 2-3 minutes until the edges are slightly charred.
14. Remove from oven and let rest for 5 minutes before serving.

That irresistible char gives way to incredibly juicy, tender meat inside. The yogurt marinade works magic, keeping everything moist while the spices create that signature smoky heat. Try serving it over basmati rice with a cooling cucumber raita, or chop it up for the most flavorful chicken wraps you’ve ever made.

Dal Tadka

Sometimes you just need a bowl of comfort that’s both nourishing and packed with flavor. Dal Tadka is that perfect cozy meal—creamy lentils topped with a sizzling, aromatic tempering that fills your kitchen with the most incredible smells. You’ll love how simple it is to make this Indian classic right at home.

Ingredients

– 1 cup yellow lentils
– 4 cups water
– 1 tsp salt
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 green chili, finely chopped
– 1 tsp turmeric powder
– 1 tsp garam masala
– 2 tbsp butter
– 1 tsp red chili powder
– 2 tbsp fresh cilantro, chopped

Instructions

1. Rinse 1 cup yellow lentils under cold water until the water runs clear.
2. Combine rinsed lentils and 4 cups water in a large pot.
3. Bring the pot to a boil over high heat.
4. Reduce heat to low and simmer lentils uncovered for 30 minutes, skimming off any foam that rises to the top.
5. Stir in 1 tsp salt once lentils are tender and easily mashed with a spoon.
6. Heat 1 tbsp vegetable oil in a separate skillet over medium heat.
7. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
8. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
9. Stir in 2 cloves minced garlic, 1-inch grated ginger, and 1 finely chopped green chili.
10. Cook for 2 minutes until the raw smell disappears.
11. Mix in 1 tsp turmeric powder and 1 tsp garam masala.
12. Cook the spice mixture for 1 minute to release its oils and aroma.
13. Pour the tempered spice mixture into the cooked lentils.
14. Stir everything together and simmer for 5 minutes to blend the flavors.
15. Melt 2 tbsp butter in the empty skillet over medium heat.
16. Add 1 tsp red chili powder to the butter and immediately pour this sizzling tempering over the dal.
17. Garnish with 2 tbsp chopped fresh cilantro.
Hearty and satisfying, this dal has a creamy texture from the softened lentils that contrasts beautifully with the crispy, buttery tempering on top. The blend of earthy turmeric, warm garam masala, and kick from the chili makes each spoonful complex and comforting. Try serving it over steamed rice or with warm naan for dipping into every last bit of that flavorful sauce.

Chicken Biryani

Venturing into the world of aromatic spices and tender chicken? You’re about to make a Chicken Biryani that’ll have everyone asking for seconds—it’s easier than you think and totally worth the effort.

Ingredients

– 2 cups basmati rice
– 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 cup plain yogurt
– 2 tbsp ghee
– 1 tbsp vegetable oil
– 1 tsp cumin seeds
– 4 green cardamom pods
– 2 cinnamon sticks, each 2 inches long
– 4 cloves
– 1 bay leaf
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1/2 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint
– 1 tsp salt
– 4 cups water
– 1 pinch saffron strands, soaked in 2 tbsp warm milk

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes to ensure fluffy grains.
2. Heat 2 tbsp ghee and 1 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat until the ghee melts.
3. Add 1 tsp cumin seeds, 4 green cardamom pods, 2 cinnamon sticks, 4 cloves, and 1 bay leaf to the pot, and sauté for 1 minute until fragrant.
4. Add 1 large thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
5. Stir in 3 cloves minced garlic and 1 inch grated ginger, and cook for 1 minute until raw smell disappears.
6. Add 1.5 lbs chicken pieces and cook for 5 minutes, turning occasionally, until the outside is no longer pink.
7. Mix in 1 cup plain yogurt, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp salt, stirring to coat the chicken evenly.
8. Cook the chicken mixture for 10 minutes over medium-low heat, uncovered, until the yogurt is absorbed and oil separates at the edges.
9. Drain the soaked rice and add it to the pot, gently stirring to combine with the chicken and spices for 1 minute.
10. Pour in 4 cups water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
11. Drizzle the saffron-infused milk over the top, then sprinkle with 1/2 cup chopped cilantro and 1/4 cup chopped mint.
12. Cover the pot with a tight-fitting lid and let it rest off the heat for 10 minutes to allow flavors to meld.
13. Fluff the biryani gently with a fork before serving to keep the rice grains separate. The biryani emerges with fluffy, fragrant rice and succulent chicken, infused with warm spices and fresh herbs. Serve it with a cool cucumber raita or a side of roasted papadums for a satisfying meal that’s as vibrant as it is delicious.

Paneer Tikka Masala

Very few dishes hit that perfect balance of creamy, spicy, and comforting quite like paneer tikka masala. You get tender cubes of paneer cheese bathed in a rich, aromatic tomato sauce that’s just begging to be scooped up with some warm naan. It’s the kind of meal that feels like a hug in a bowl.

Ingredients

– 1.5 lbs paneer
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp garam masala
– 1 tsp turmeric
– 1 tsp cayenne pepper
– 2 tbsp vegetable oil
– 1 large yellow onion
– 4 cloves garlic
– 1 tbsp ginger
– 28 oz canned crushed tomatoes
– 1 cup heavy cream
– 1 tbsp sugar
– 1/2 cup cilantro

Instructions

1. Cut 1.5 lbs paneer into 1-inch cubes.
2. In a large bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 2 tbsp garam masala, 1 tsp turmeric, and 1 tsp cayenne pepper.
3. Add paneer cubes to the marinade, coating each piece thoroughly.
4. Cover the bowl and refrigerate for at least 30 minutes (tip: marinating overnight gives even deeper flavor).
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
6. Add marinated paneer and cook for 3-4 minutes per side until golden brown.
7. Remove paneer from skillet and set aside.
8. Dice 1 large yellow onion and mince 4 cloves garlic and 1 tbsp ginger.
9. In the same skillet, sauté onion for 5-6 minutes until translucent.
10. Add garlic and ginger, cooking for 1 minute until fragrant.
11. Pour in 28 oz canned crushed tomatoes and bring to a simmer.
12. Cook the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
13. Stir in 1 cup heavy cream and 1 tbsp sugar (tip: the sugar balances the tomatoes’ acidity).
14. Return the paneer to the skillet and simmer for 5 minutes to heat through.
15. Chop 1/2 cup cilantro and stir most of it into the sauce.
16. Cook for 2 more minutes until everything is heated to 165°F (tip: use a thermometer to ensure food safety).

This dish delivers the most incredible creamy texture with paneer that stays wonderfully firm yet tender. The complex spice profile really shines through the rich tomato base, making each bite more satisfying than the last. Try serving it over fluffy basmati rice or with warm garlic naan for the ultimate comfort food experience.

Vegetable Korma

Zesty and wonderfully aromatic, this vegetable korma is the perfect cozy dinner when you’re craving something comforting yet healthy. You’ll love how the creamy coconut sauce wraps around tender veggies in the most satisfying way. It’s surprisingly simple to make at home, even on a busy weeknight.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 cups mixed vegetables (carrots, peas, cauliflower)
• 1 cup vegetable broth
• 1 cup coconut milk
• 1/4 cup plain yogurt
• 1/4 cup raw cashews
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Add 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting spices briefly enhances their flavor without burning them.
6. Add 2 cups mixed vegetables and cook for 3 minutes, stirring to coat with spices.
7. Pour in 1 cup vegetable broth and bring to a simmer.
8. Reduce heat to low, cover, and cook for 10 minutes until vegetables are tender but not mushy.
9. Stir in 1 cup coconut milk and 1/4 cup raw cashews, simmering uncovered for 5 minutes.
10. Tip: Soaking cashews in hot water for 15 minutes beforehand creates an even creamier sauce.
11. Remove skillet from heat and stir in 1/4 cup plain yogurt until fully incorporated.
12. Tip: Adding yogurt off the heat prevents curdling while maintaining creaminess.
13. Stir in 1 teaspoon salt and 2 tablespoons chopped cilantro.

Perfectly creamy with a subtle warmth from the spices, this korma has a luxurious texture that clings beautifully to rice or naan. The cashews add a lovely richness that balances the tender vegetables. Try serving it over basmati rice with extra cilantro sprinkled on top for a restaurant-quality meal at home.

Rogan Josh

Mmm, you know those cozy nights when you just want something deeply comforting and aromatic? Rogan Josh is that perfect hug in a bowl—a Kashmiri curry that’s rich, gently spiced, and totally doable in your own kitchen. Let’s get that pot simmering!

Ingredients

– 2 pounds boneless lamb shoulder, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1 cup plain yogurt
– 1 cup water
– 1 teaspoon salt

Instructions

1. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 2 pounds boneless lamb shoulder cubes and sear until browned on all sides, about 6-8 minutes total.
3. Transfer the browned lamb to a clean plate using a slotted spoon.
4. Add 1 large finely chopped yellow onion to the same pot and cook until softened and golden brown, about 8 minutes.
5. Stir in 4 cloves minced garlic and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant.
6. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground cloves, toasting the spices for 30 seconds.
7. Return the seared lamb and any accumulated juices to the pot.
8. Stir in 1 cup plain yogurt, 1 cup water, and 1 teaspoon salt until well combined.
9. Bring the mixture to a gentle boil, then immediately reduce heat to low.
10. Cover the pot and simmer for 1 hour and 30 minutes, stirring occasionally.
11. Remove the lid and continue simmering uncovered for another 30 minutes until the sauce has thickened and the lamb is fork-tender.

Keep this simmering low and slow—that’s the secret to meltingly tender lamb. Know what makes it even better? The deep red hue from the paprika and cayenne makes it look as stunning as it tastes. Serve it over fluffy basmati rice or with warm naan to soak up every bit of that fragrant sauce.

Bhel Puri

Y’know that perfect snack that hits all the right spots? Bhel puri is exactly that—a vibrant Indian street food bursting with crunchy, tangy, and savory flavors, and it comes together in minutes right in your kitchen.

Ingredients

– 2 cups puffed rice
– 1/2 cup finely chopped red onion
– 1/2 cup finely chopped tomato
– 1/4 cup finely chopped cilantro
– 1/4 cup tamarind chutney
– 2 tbsp mint-cilantro chutney
– 1 tbsp lemon juice
– 1/2 tsp chaat masala
– 1/4 tsp red chili powder
– 1/4 tsp roasted cumin powder
– 1/4 cup sev (thin chickpea noodles)
– 1/4 cup finely chopped boiled potato

Instructions

1. Add 2 cups puffed rice to a large mixing bowl.
2. Add 1/2 cup finely chopped red onion, 1/2 cup finely chopped tomato, 1/4 cup finely chopped boiled potato, and 1/4 cup finely chopped cilantro to the bowl.
3. Pour 1/4 cup tamarind chutney and 2 tbsp mint-cilantro chutney over the mixture.
4. Squeeze 1 tbsp lemon juice evenly across the ingredients.
5. Sprinkle 1/2 tsp chaat masala, 1/4 tsp red chili powder, and 1/4 tsp roasted cumin powder over everything.
6. Gently toss all ingredients together with a large spoon until evenly coated, being careful not to crush the puffed rice.
7. Add 1/4 cup sev and fold it in lightly to maintain its crunch.
8. Serve immediately in individual bowls to prevent sogginess. Now, nothing beats the contrast of crispy puffed rice and sev against the soft potatoes and tangy chutneys—it’s a party of textures in every bite. Try scooping it up with crispy papadum or pairing it with a cool mango lassi for the full street food experience.

Chicken Vindaloo

Brace yourself for some serious flavor! This Chicken Vindaloo brings the heat in the best way possible, with tender chicken simmered in a spicy, tangy sauce that’s perfect when you’re craving something bold and comforting.

Ingredients

– 2 lbs chicken thighs
– 3 tbsp vegetable oil
– 1 large onion
– 4 cloves garlic
– 2 inch piece ginger
– 2 tbsp vindaloo paste
– 1 tsp cayenne pepper
– 1 tsp turmeric
– 1 tsp cumin seeds
– 1 cup chicken broth
– 2 tbsp white vinegar
– 1 tsp sugar
– 1 tsp salt

Instructions

1. Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 2 lbs chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
4. Flip chicken thighs and cook for another 4 minutes until golden brown on both sides.
5. Remove chicken from pot and set aside on a plate, leaving the rendered fat in the pot.
6. Add 1 large onion, finely chopped, to the pot and cook for 8 minutes until softened and lightly browned.
7. Mince 4 cloves garlic and grate 2 inch piece ginger directly into the pot, cooking for 1 minute until fragrant.
8. Add 1 tsp cumin seeds and toast for 30 seconds until they begin to pop and release their aroma.
9. Stir in 2 tbsp vindaloo paste, 1 tsp cayenne pepper, 1 tsp turmeric, and cook for 2 minutes to bloom the spices.
10. Pour in 1 cup chicken broth, scraping the bottom of the pot to release any browned bits for maximum flavor.
11. Add 2 tbsp white vinegar, 1 tsp sugar, and 1 tsp salt, stirring to combine completely.
12. Return chicken thighs to the pot, nestling them into the sauce.
13. Bring the sauce to a gentle boil, then reduce heat to low and cover the pot.
14. Simmer for 35 minutes until chicken is fork-tender and easily pulls apart.
15. Remove the lid and cook for an additional 10 minutes to thicken the sauce to a rich, coating consistency.

Unbelievably tender chicken practically falls apart in that vibrant red sauce, which packs both fiery heat and bright acidity from the vinegar. The complex spice blend creates layers of flavor that develop even more when served over fluffy rice or with warm naan to soak up every last drop.

Baingan Bharta

Wondering how to transform that lonely eggplant sitting in your fridge into something spectacular? Baingan Bharta is your answer—this smoky, spiced Indian eggplant mash is comfort food at its finest, and you can make it right in your own kitchen with just a few simple steps.

Ingredients

– 1 large eggplant
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 green chili, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 large tomato, finely chopped
– 1/2 teaspoon salt
– 2 tablespoons fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Pierce the eggplant several times with a fork to allow steam to escape during roasting.
3. Place the eggplant on the baking sheet and roast for 45 minutes, turning once halfway through, until the skin is charred and the flesh is completely soft.
4. Remove the eggplant from the oven and let it cool until you can handle it comfortably—about 10 minutes.
5. Peel off the charred skin completely and mash the soft flesh with a fork until smooth; set aside.
6. Heat the vegetable oil in a large skillet over medium heat until it shimmers.
7. Add the cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
8. Add the chopped onion and sauté for 5-7 minutes, stirring frequently, until golden brown.
9. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for 1 minute until aromatic.
10. Add the ground coriander, turmeric powder, and red chili powder, stirring constantly for 30 seconds to toast the spices.
11. Mix in the chopped tomato and salt, cooking for 4-5 minutes until the tomato breaks down and the oil starts to separate from the mixture.
12. Fold in the mashed eggplant and cook for 5 minutes, stirring occasionally, until everything is well combined and heated through.
13. Turn off the heat and stir in the fresh cilantro.
Now you’ve got a dish with a wonderfully smoky, creamy texture and deep, earthy flavors that pair perfectly with warm naan or fluffy basmati rice—try scooping it up with crispy papadums for an extra crunch that’ll make every bite unforgettable.

Matar Paneer

Perfect for those cozy nights when you want something comforting yet exciting, this matar paneer brings together creamy cheese cubes and sweet peas in a rich, spiced tomato gravy. You’ll love how the flavors develop as everything simmers together, creating a dish that’s both familiar and special. It’s the kind of meal that makes you feel like you’ve mastered Indian cooking without any fuss.

Ingredients

– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 inch fresh ginger, grated
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 2 medium tomatoes, pureed
– 1 cup frozen peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup water
– 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant and slightly darkened.
3. Add 1 finely chopped yellow onion and sauté for 6-8 minutes until golden brown.
4. Stir in 3 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until aromatic.
5. Add 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp red chili powder, toasting for 30 seconds to release oils.
6. Pour in 2 pureed tomatoes and cook for 5 minutes until the mixture thickens and oil separates at edges.
7. Tip: Cook the tomato mixture until it darkens slightly and pulls away from the pan—this deepens the flavor base.
8. Add 1 cup frozen peas and 1/4 cup water, stirring to combine.
9. Simmer uncovered for 5 minutes until peas are tender but still bright green.
10. Gently fold in 8 oz cubed paneer and 1/2 cup heavy cream.
11. Tip: Add paneer at the end to keep it from breaking down and maintain its soft texture.
12. Sprinkle 1 tsp salt and simmer for 3-4 minutes until the gravy coats the back of a spoon.
13. Stir in 2 tbsp chopped cilantro just before serving.
14. Tip: For extra richness, swirl in a pat of butter at the end—it melts into the gravy for a velvety finish.

What makes this dish so satisfying is the contrast between the firm, creamy paneer and the tender peas in that vibrant gravy. The spices meld together beautifully, giving you warmth without overwhelming heat. Try serving it over fluffy basmati rice or with warm naan to soak up every last bit of that delicious sauce.

Lamb Curry

Ready for a cozy meal that fills your kitchen with incredible aromas? This lamb curry is the perfect comfort food for chilly evenings when you want something hearty and satisfying. You’ll love how the tender meat soaks up all those warm spices.

Ingredients

– 2 lbs lamb shoulder, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup coconut milk
– 1 cup chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped

Instructions

1. Pat the lamb cubes completely dry with paper towels.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Brown the lamb in batches for 3-4 minutes per side, transferring to a plate when done.
4. Add the diced onion to the pot and cook for 5 minutes until softened.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add 2 tbsp curry powder, 1 tsp cumin, and 1/2 tsp cayenne pepper, toasting for 30 seconds.
7. Pour in the can of diced tomatoes with their juices, scraping up any browned bits from the bottom.
8. Return the browned lamb and any accumulated juices to the pot.
9. Add 1 cup coconut milk, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper.
10. Bring the mixture to a boil, then reduce heat to low and cover.
11. Simmer gently for 1 hour and 30 minutes, stirring occasionally.
12. Remove the lid and continue simmering for another 30 minutes until the sauce thickens.
13. Stir in 1/4 cup chopped cilantro just before serving.

Buttery soft lamb practically melts in your mouth against the rich, aromatic sauce. The coconut milk creates this luxurious creaminess that balances the warm spices perfectly. Try serving it over fluffy jasmine rice or with warm naan bread to soak up every last bit of that incredible curry sauce.

Conclusion

A fantastic collection of approachable Indian dishes awaits in your kitchen! These 29 recipes prove authentic flavors are totally achievable at home. We’d love to hear which ones become your new favorites—drop a comment below and share your cooking adventures. Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious recipes anytime!