18 Flavorful Indian Recipes for Instant Pot Delights

There’s nothing quite like the aroma of Indian spices filling your kitchen, and with your Instant Pot, you can create authentic, flavorful dishes faster than ever. Whether you’re craving a quick weeknight dinner or a comforting weekend feast, these 18 recipes bring the vibrant tastes of India right to your table. Let’s dive in and discover your new favorite meal!

Butter Chicken

Perhaps no dish better captures the opulent, aromatic soul of North Indian cuisine than butter chicken, a luscious curry where tender, marinated poultry bathes in a velvety, spiced tomato gravy. This iconic recipe, known as murgh makhani, masterfully balances rich creaminess with the warm, complex notes of garam masala, creating a profoundly comforting yet sophisticated centerpiece. Its vibrant, sunset-hued sauce promises a dining experience that is both deeply satisfying and elegantly refined.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat plain yogurt
• 2 tablespoons fresh ginger paste
• 2 tablespoons fresh garlic paste
• 1 tablespoon Kashmiri red chili powder
• 2 teaspoons garam masala, divided
• 1 teaspoon ground turmeric
• 2 teaspoons fine sea salt, divided
• 3 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1/4 cup unsalted butter, cubed
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. In a large bowl, combine the yogurt, ginger paste, garlic paste, Kashmiri chili powder, 1 teaspoon garam masala, turmeric, and 1 teaspoon salt to form a marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.
3. Preheat a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add the clarified butter.
4. Using tongs, remove the chicken from the marinade, letting excess drip away, and sear the pieces in the hot butter for 3-4 minutes per side until they develop a golden-brown crust. Transfer the chicken to a clean plate. Tip: Avoid crowding the pan to ensure proper searing and caramelization.
5. In the same skillet, add the diced onion and cook over medium heat for 8-10 minutes, stirring frequently, until the onions are deeply caramelized and fragrant.
6. Add the hand-crushed tomatoes and their juices to the skillet with the onions, stirring to combine.
7. Cook the tomato-onion mixture, uncovered, for 15-20 minutes over medium-low heat until the tomatoes break down completely and the oil begins to separate from the sauce.
8. Carefully transfer the sauce to a blender and puree until perfectly smooth and velvety, about 1 minute. Tip: For an ultra-silken texture, pass the pureed sauce through a fine-mesh sieve back into the skillet.
9. Return the smooth sauce to the skillet over low heat. Stir in the heavy cream, remaining 1 teaspoon garam masala, remaining 1 teaspoon salt, and the sugar.
10. Gently add the seared chicken pieces and any accumulated juices back into the simmering sauce.
11. Cook the chicken in the sauce, uncovered, for 10-12 minutes over low heat, or until the chicken is cooked through and tender.
12. Remove the skillet from the heat and stir in the cubed unsalted butter until it melts completely and emulsifies into the sauce, creating a luxurious sheen. Tip: Adding butter off the heat prevents the sauce from breaking and ensures a glossy finish.
13. Garnish the finished dish with the freshly chopped cilantro.

What results is a curry of sublime texture, where the impossibly tender chicken yields to a sauce that is simultaneously silky, rich, and brightly aromatic. The complex layers of spice, the subtle sweetness from the tomatoes, and the rounding richness of cream and butter create a harmonious, deeply flavorful experience. For a stunning presentation, serve it over a bed of saffron-infused basmati rice or with warm, flaky naan to scoop up every last bit of the glorious sauce.

Lentil Dal

Venturing into the realm of comforting, aromatic stews, few dishes offer the soulful satisfaction and nourishing depth of a perfectly executed lentil dal. This version, simmered with toasted spices and finished with a fragrant tarka, transforms humble legumes into an elegant, protein-rich centerpiece that feels both rustic and refined. Its velvety texture and complex layers of flavor make it an ideal canvas for both weeknight simplicity and sophisticated entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 1 cup dried brown lentils, rinsed and picked over
– 4 cups filtered water
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 2 tablespoons clarified butter (ghee), divided
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes, with their juices
– 1 teaspoon fine sea salt
– 1/2 cup fresh cilantro leaves, roughly chopped
– 1 teaspoon cumin seeds
– 1/2 teaspoon black mustard seeds
– 2 dried red chilies

Instructions

1. In a heavy-bottomed Dutch oven or large saucepan, combine the rinsed brown lentils and filtered water. Bring to a boil over high heat.
2. Reduce the heat to maintain a gentle simmer, partially cover the pot, and cook for 25 minutes, or until the lentils are tender but still hold their shape.
3. While the lentils simmer, heat 1 tablespoon of clarified butter in a separate skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and cook, stirring frequently, for 8-10 minutes until deeply golden and caramelized.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add the ground turmeric, ground cumin, and cayenne pepper to the onion mixture, toasting the spices for 30 seconds to release their essential oils.
7. Pour the spiced onion mixture and the entire can of diced tomatoes with their juices into the pot with the simmering lentils.
8. Stir in the fine sea salt, then continue to simmer the dal, uncovered, for an additional 15 minutes to allow the flavors to meld and the texture to thicken slightly.
9. For the final tarka, heat the remaining 1 tablespoon of clarified butter in a small saucepan over medium-high heat.
10. Add the cumin seeds, black mustard seeds, and dried red chilies, frying for 45-60 seconds until the seeds pop and the chilies darken.
11. Immediately pour the sizzling spiced butter over the finished dal.
12. Gently fold in the roughly chopped fresh cilantro leaves.
13. For optimal flavor development, let the dal rest, covered, off the heat for 5 minutes before serving.
Finished with its final flourish of sizzling spices, the dal achieves a luxurious, creamy consistency that clings to a spoon. Its flavor profile is a masterful balance of earthy lentils, sweet tomatoes, and the warm, aromatic heat from the toasted spices and chilies. Consider serving it over a mound of basmati rice, accompanied by warm naan for dipping, or as a sophisticated side to roasted vegetables or grilled fish.

Chicken Biryani

Grand in its aromatic complexity and layered textures, Chicken Biryani is a crown jewel of South Asian cuisine, where fragrant basmati rice, succulent chicken, and a symphony of spices unite in a single, celebratory pot. This recipe delivers a refined, restaurant-worthy version with a perfectly fluffy rice layer, tender meat, and a deeply infused saffron hue, making it an impressive yet approachable centerpiece for any gathering.

Serving: 6 | Pre Time: 45 minutes | Cooking Time: 60 minutes

Ingredients

– 2 cups premium basmati rice, rinsed until water runs clear and soaked for 30 minutes
– 1.5 pounds bone-in, skinless chicken thighs
– 1 cup plain whole-milk yogurt
– 2 large yellow onions, thinly sliced
– 4 tablespoons clarified butter (ghee)
– 1 tablespoon whole cumin seeds
– 4 green cardamom pods, lightly crushed
– 2-inch piece of cinnamon stick
– 4 whole cloves
– 1 bay leaf
– 2 teaspoons ground turmeric
– 1 teaspoon Kashmiri red chili powder
– 1 tablespoon ginger-garlic paste
– 1/4 cup fresh cilantro leaves, finely chopped
– 1/4 cup fresh mint leaves, finely chopped
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm whole milk
– 2.5 cups water
– 1.5 teaspoons fine sea salt

Instructions

1. In a large bowl, combine the chicken thighs, yogurt, 1 teaspoon turmeric, 1/2 teaspoon chili powder, ginger-garlic paste, and 1 teaspoon salt; marinate covered in the refrigerator for 30 minutes.
2. Heat 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, then add the sliced onions and cook, stirring occasionally, for 15–18 minutes until deeply caramelized and crisp; remove half for garnish.
3. To the pot, add the remaining clarified butter, then toast the cumin seeds, cardamom, cinnamon, cloves, and bay leaf for 45 seconds until fragrant.
4. Add the marinated chicken and any residual marinade to the pot, searing for 5–6 minutes until the exterior is lightly browned.
5. Stir in the remaining turmeric, chili powder, half the cilantro, and half the mint, cooking for 2 minutes to bloom the spices.
6. Drain the soaked rice and layer it evenly over the chicken mixture.
7. Gently pour 2.5 cups water and the remaining salt over the rice, ensuring it is just submerged without stirring.
8. Drizzle the saffron-infused milk evenly over the top, then sprinkle the remaining herbs.
9. Cover the pot tightly with a lid, reduce heat to low, and cook undisturbed for 25 minutes.
10. Turn off the heat and let the biryani rest, covered, for 10 minutes to allow steam to finish cooking the rice.
11. Fluff the top rice layer gently with a fork, then serve by scooping vertically to preserve the layers.

Fluffy and distinct, each grain of rice remains separate, infused with the warmth of whole spices and the subtle perfume of saffron. The chicken, nestled below, is fall-apart tender, having braised in its own juices and yogurt marinade. For a striking presentation, garnish with the reserved crispy onions and serve alongside a cool raita or a simple cucumber salad to balance the dish’s aromatic richness.

Palak Paneer

Fusing vibrant spinach with creamy paneer, this classic North Indian dish offers a harmonious blend of earthy greens and rich cheese, simmered in a fragrant, spiced gravy that comforts and delights. Palak Paneer transforms simple ingredients into an elegant, nutrient-dense meal, perfect for a cozy dinner or a sophisticated gathering. Its velvety texture and aromatic spices make it a standout addition to any table, promising both visual appeal and deep, satisfying flavors.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 pound fresh spinach leaves, thoroughly washed and stems removed
– 8 ounces paneer cheese, cut into 1-inch cubes
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 2 green chilies, slit lengthwise
– 1 teaspoon cumin seeds
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon garam masala
– 1/4 cup heavy cream
– 1 tablespoon freshly squeezed lemon juice
– Kosher salt, to season
– 2 tablespoons water, for blending

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Blanch the spinach leaves in the boiling water for exactly 2 minutes until vibrant green and wilted, then immediately transfer to an ice bath to halt cooking and preserve color.
3. Drain the spinach thoroughly, squeeze out excess water, and blend with 2 tablespoons water until smooth; set aside.
4. Heat 1 tablespoon clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
5. Add the paneer cubes and pan-fry for 2-3 minutes per side until golden brown, then remove and set aside on a paper towel-lined plate to drain excess fat.
6. In the same skillet, add the remaining tablespoon of clarified butter and heat over medium until fragrant.
7. Toast the cumin seeds for 30 seconds until they crackle and release their aroma.
8. Add the diced onion and sauté for 5-7 minutes, stirring frequently, until translucent and lightly golden.
9. Stir in the minced garlic, grated ginger, and slit green chilies, cooking for 1 minute until fragrant.
10. Sprinkle in the ground coriander, turmeric, and garam masala, toasting the spices for 30 seconds to enhance their flavors.
11. Pour the blended spinach puree into the skillet, stirring to combine with the spice mixture.
12. Simmer the spinach gravy over low heat for 10 minutes, stirring occasionally, until it thickens slightly and the raw taste dissipates.
13. Gently fold in the heavy cream and pan-fried paneer cubes, heating through for 2 minutes without boiling to maintain a creamy texture.
14. Finish by drizzling with freshly squeezed lemon juice and seasoning with kosher salt to balance the flavors.
15. Remove from heat and let rest for 5 minutes to allow the flavors to meld.

Perfectly balanced, this Palak Paneer boasts a luxuriously smooth, emerald-hued gravy that clings to each tender paneer cube, offering a subtle heat from the chilies and a warm depth from the toasted spices. Pair it with fluffy basmati rice or warm naan for a complete meal, or garnish with a swirl of cream and fresh cilantro leaves for an elegant presentation that highlights its rustic yet refined character.

Lamb Rogan Josh

Picture a dish that has journeyed from the Kashmiri highlands to become a beloved centerpiece in American kitchens: Lamb Rogan Josh, where tender meat simmers in a velvety, spice-infused gravy that clings lovingly to each bite. This aromatic curry, with its deep crimson hue and complex layers of flavor, transforms a simple meal into an occasion, offering warmth and sophistication in every spoonful. Its rich history and bold character make it the perfect project for a weekend feast, promising rewards that far exceed the effort.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 90 minutes

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1.5-inch cubes
• 1/4 cup clarified butter (ghee)
• 2 large yellow onions, finely diced
• 6 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 teaspoons ground Kashmiri red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 cup plain whole-milk yogurt, whisked until smooth
• 2 cups low-sodium chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon fine sea salt
• Fresh cilantro leaves, for garnish
• Steamed basmati rice, for serving

Instructions

1. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the lamb cubes in a single layer, working in batches to avoid overcrowding, and sear until deeply browned on all sides, approximately 8-10 minutes per batch. Transfer seared lamb to a plate.
4. Reduce heat to medium and add the diced onions to the pot. Cook, stirring frequently, until they turn a deep golden brown and caramelize, about 12-15 minutes.
5. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Stir in the Kashmiri chili powder, coriander, cumin, cardamom, cloves, and cinnamon, toasting the spices for 30 seconds to release their essential oils.
7. Whisk in the tomato paste and cook for 1 minute to deepen its flavor.
8. Tip: Gradually add the whisked yogurt, one tablespoon at a time, stirring constantly to prevent curdling and create a smooth, emulsified base.
9. Return all the seared lamb and any accumulated juices to the pot.
10. Pour in the chicken stock and add the sea salt, stirring to combine.
11. Bring the mixture to a gentle simmer, then immediately reduce the heat to low.
12. Cover the pot with a tight-fitting lid and simmer gently for 1 hour and 15 minutes, until the lamb is fork-tender.
13. Tip: For the signature glossy gravy, uncover the pot for the final 15 minutes of cooking to allow slight reduction.
14. Remove from heat and let the curry rest, covered, for 10 minutes to allow the flavors to meld.
15. Tip: Taste and adjust seasoning only after this resting period, as the salt will have fully integrated.
16. Garnish with fresh cilantro leaves.
17. Serve immediately over steamed basmati rice.

The finished curry boasts lamb so tender it yields to the slightest pressure, suspended in a gravy that is simultaneously unctuous and brightly spiced. The slow simmering coaxes the collagen from the meat, giving the sauce a luxurious, lip-coating texture. For a stunning presentation, serve it in a shallow bowl with a mound of fragrant rice, a drizzle of the crimson oil that rises to the surface, and a sprinkle of vibrant cilantro.

Chana Masala

Nestled within the aromatic tapestry of Indian cuisine, chana masala emerges as a soulful symphony of chickpeas simmered in a complex, warmly spiced tomato gravy. This vegetarian masterpiece balances earthy legumes with vibrant layers of cumin, coriander, and garam masala, creating a dish that is both deeply comforting and elegantly spiced. Perfect for weeknight dinners or festive gatherings, it transforms humble ingredients into an extraordinary culinary experience.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon cumin seeds
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon Kashmiri red chili powder
– 1 teaspoon garam masala
– 1 (14.5-ounce) can crushed tomatoes
– 2 (15.5-ounce) cans chickpeas, drained and rinsed
– 1 cup vegetable broth
– ½ cup fresh cilantro leaves, chopped
– 1 tablespoon fresh lemon juice
– Fine sea salt

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in minced garlic and freshly grated ginger; cook until fragrant, 1 minute.
4. Add cumin seeds and toast until they release their nutty aroma, 30 seconds.
5. Sprinkle ground coriander, turmeric, Kashmiri red chili powder, and garam masala over the onion mixture; toast the spices while stirring constantly for 1 minute to bloom their flavors.
6. Pour in crushed tomatoes and simmer, stirring occasionally, until the mixture thickens slightly and the oil begins to separate, 5–7 minutes.
7. Incorporate drained chickpeas and vegetable broth, stirring to coat the legumes evenly.
8. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the chickpeas to absorb the flavors.
9. Uncover and simmer for an additional 5 minutes to slightly reduce the gravy.
10. Remove from heat and stir in chopped fresh cilantro leaves and fresh lemon juice.
11. Season with fine sea salt, starting with ½ teaspoon and adjusting to your preference.

Lusciously textured, the chickpeas remain tender yet firm, enveloped in a velvety, spice-infused tomato gravy that clings beautifully to each bite. For a creative presentation, serve it over a bed of fragrant basmati rice or with warm, pillowy naan bread to soak up every last drop of the aromatic sauce.

Vegetable Korma

Radiant with the warmth of aromatic spices and the creamy embrace of coconut, this Vegetable Korma transforms humble produce into a sumptuous, celebratory feast. A velvety, golden-hued curry that is both deeply comforting and elegantly complex, it invites you to savor the harmony of textures and flavors in every spoonful.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 cup full-fat coconut milk
• 1/2 cup raw cashews, soaked for 30 minutes and drained
• 1 cup vegetable broth
• 2 cups cauliflower florets, cut into 1-inch pieces
• 1 cup carrots, peeled and cut into 1/2-inch rounds
• 1 cup green peas (fresh or frozen)
• 1/2 cup plain whole-milk yogurt, at room temperature
• 1/4 cup fresh cilantro leaves, finely chopped
• Kosher salt, to season

Instructions

1. In a large, heavy-bottomed Dutch oven or pot, heat the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced onion and cook, stirring frequently, until it turns translucent and begins to caramelize at the edges, 8–10 minutes.
3. Stir in the minced garlic and grated ginger, and cook until fragrant, about 1 minute, being careful not to let the garlic brown.
4. Add the ground turmeric, ground coriander, garam masala, and cayenne pepper to the pot, toasting the spices while stirring constantly for 30 seconds to release their essential oils.
5. Pour in the coconut milk and vegetable broth, then use an immersion blender to puree the soaked cashews directly into the liquid until completely smooth and creamy.
6. Bring the sauce to a gentle simmer over medium-low heat, then add the cauliflower florets and carrot rounds.
7. Cover the pot and simmer until the vegetables are just tender when pierced with a fork, 12–15 minutes, stirring occasionally to prevent sticking.
8. Uncover, add the green peas, and cook for an additional 3 minutes until they are bright green and heated through.
9. Remove the pot from the heat and let it cool slightly for 2 minutes to prevent the yogurt from curdling.
10. Whisk the room-temperature yogurt in a small bowl until smooth, then gradually stir it into the korma until fully incorporated.
11. Season the curry with kosher salt, starting with 1 teaspoon and adjusting to your preference, then fold in the chopped cilantro.

Heirloom basmati rice or warm, flaky naan provides the perfect canvas for this luxurious curry, its silky sauce clinging to each grain or tear of bread. The tender vegetables offer a subtle crunch against the lush, nutty backdrop, while the aromatic spices linger warmly on the palate. For a striking presentation, garnish with a drizzle of coconut cream and a sprinkle of toasted slivered almonds just before serving.

Aloo Gobi

Often overlooked in the pantheon of Indian cuisine, Aloo Gobi is a humble yet profoundly satisfying dish that transforms simple potatoes and cauliflower into a symphony of earthy, aromatic flavors. This vegetarian classic, with its golden turmeric hue and tender-crisp textures, offers a comforting warmth perfect for any season. Mastering its delicate balance of spices reveals why it remains a cherished staple in homes across the subcontinent.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 large russet potato, peeled and cut into ¾-inch cubes
– 1 medium head of cauliflower, cut into 1-inch florets
– 3 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– ½ teaspoon Kashmiri red chili powder
– 1 teaspoon ground coriander
– ½ teaspoon garam masala
– ¾ teaspoon fine sea salt
– ¼ cup filtered water
– 2 tablespoons freshly chopped cilantro leaves

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until it shimmers, about 90 seconds.
2. Add the cumin seeds and toast until they darken slightly and become fragrant, approximately 30 seconds.
3. Stir in the diced onion and cook, stirring frequently, until translucent and lightly golden at the edges, 6 to 7 minutes.
4. Add the minced garlic and grated ginger, cooking for 1 minute until their raw aroma dissipates.
5. Sprinkle in the ground turmeric, Kashmiri red chili powder, ground coriander, and garam masala, toasting the spices for 45 seconds to unlock their essential oils.
6. Incorporate the potato cubes, tossing to coat them evenly in the spiced butter mixture.
7. Pour in the filtered water, cover the skillet, and reduce the heat to medium-low. Allow the potatoes to steam for 8 minutes.
8. Uncover, add the cauliflower florets and fine sea salt, gently folding to combine.
9. Re-cover the skillet and cook for 10–12 minutes, or until the vegetables are tender when pierced with a fork but the cauliflower still retains a slight bite.
10. Remove from heat, garnish with freshly chopped cilantro leaves, and let rest for 3 minutes before serving.

Perfectly executed Aloo Gobi presents a textural harmony: the potatoes become meltingly soft, while the cauliflower offers a pleasant, firm contrast. Its flavor profile is deeply aromatic, with the earthiness of turmeric and warmth of cumin balanced by the subtle heat from the chili. For a creative presentation, serve it nestled alongside flaky parathas or atop a bed of fragrant basmati rice studded with whole spices.

Chicken Tikka Masala

Tantalizingly aromatic and richly satisfying, Chicken Tikka Masala stands as a beloved fusion dish that marries tender, spiced poultry with a luxuriously creamy tomato-based sauce. This recipe delivers a restaurant-quality experience in your own kitchen, balancing complex spices with comforting textures for an elegant yet approachable meal. Perfect for both weeknight dinners and special gatherings, it promises to become a cherished staple in your culinary repertoire.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup full-fat Greek yogurt
– 2 tablespoons fresh ginger paste
– 4 garlic cloves, minced
– 2 tablespoons garam masala, divided
– 1 teaspoon Kashmiri chili powder
– 3 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand
– 1 cup heavy cream
– 1 tablespoon granulated sugar
– 1/4 cup fresh cilantro leaves, roughly chopped
– Kosher salt, as needed

Instructions

1. In a large mixing bowl, combine the cubed chicken thighs, Greek yogurt, ginger paste, minced garlic, 1 tablespoon of the garam masala, Kashmiri chili powder, and 1 teaspoon of kosher salt until the chicken is thoroughly coated.
2. Cover the bowl with plastic wrap and refrigerate the marinated chicken for a minimum of 2 hours, or ideally overnight, to allow the flavors to penetrate deeply.
3. Preheat your oven to 425°F and line a rimmed baking sheet with aluminum foil; lightly grease the foil with 1 tablespoon of the clarified butter.
4. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, discarding any excess marinade.
5. Roast the chicken in the preheated oven for 18–20 minutes, or until the edges are lightly charred and the internal temperature reaches 165°F, then set aside.
6. In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of clarified butter over medium heat until shimmering.
7. Add the finely diced yellow onion and cook, stirring frequently, for 8–10 minutes until the onion is deeply caramelized and golden brown, which will build a rich flavor base for the sauce.
8. Stir in the remaining 1 tablespoon of garam masala and cook for 30 seconds until fragrant, being careful not to burn the spices.
9. Add the hand-crushed San Marzano tomatoes and their juices, along with the granulated sugar and 1 teaspoon of kosher salt, then bring the mixture to a gentle simmer.
10. Reduce the heat to low and cook the sauce uncovered for 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
11. Carefully purée the sauce using an immersion blender until completely smooth, or transfer it to a countertop blender in batches for a silkier texture.
12. Return the puréed sauce to the pot over low heat and stir in the heavy cream until fully incorporated and the sauce is warmed through.
13. Gently fold the roasted chicken pieces into the sauce and simmer for 5 minutes to allow the flavors to combine.
14. Remove the pot from the heat and stir in the roughly chopped fresh cilantro leaves.

Elegantly spoon the Chicken Tikka Masala over steamed basmati rice or alongside warm naan bread for a complete meal. The sauce boasts a velvety, luscious texture that clings beautifully to the tender, spice-infused chicken, offering a harmonious blend of tangy tomatoes, warming spices, and subtle creaminess. For a creative twist, garnish with additional cilantro, a drizzle of cream, or a sprinkle of toasted cumin seeds to enhance both visual appeal and depth of flavor.

Matar Paneer

Elegant yet comforting, matar paneer is a classic North Indian dish that marries fresh green peas with cubes of soft, milky paneer cheese in a rich, aromatic tomato-based gravy. This vegetarian delight balances creamy textures with warm spices, offering a satisfying meal that feels both indulgent and wholesome. Perfect for a cozy dinner or a festive gathering, it’s a versatile centerpiece that pairs beautifully with fluffy basmati rice or warm naan.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cayenne pepper
– 2 large ripe tomatoes, puréed
– 1 cup fresh or frozen green peas
– 8 ounces paneer cheese, cut into 1-inch cubes
– 1/2 cup heavy cream
– 1 teaspoon garam masala
– 1/4 cup fresh cilantro leaves, chopped
– Kosher salt, as needed

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in the ground cumin, ground coriander, turmeric powder, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the puréed tomatoes, reduce the heat to medium-low, and simmer the mixture until the oil separates and the sauce thickens, 8–10 minutes.
6. Add the green peas and paneer cubes, gently folding them into the sauce to coat evenly.
7. Pour in the heavy cream and garam masala, stirring to incorporate, and simmer for 5 minutes until the paneer is heated through and the peas are tender.
8. Season with kosher salt to balance the flavors, then remove from heat.
9. Garnish with fresh cilantro leaves just before serving.

Creating a silky gravy relies on simmering the tomato base until the oil separates, a key indicator of proper reduction. For the best texture, add the paneer cubes gently to prevent breaking, and use fresh peas if in season for a brighter flavor. Adjust the cayenne pepper to control the heat level, ensuring it complements rather than overwhelms the dish.

Creamy and aromatic, this matar paneer boasts a velvety sauce that clings to the tender paneer and sweet peas, with warm spices lingering on the palate. Serve it over saffron-infused basmati rice for an elegant touch, or alongside crispy papadums for added crunch, making it a versatile centerpiece for any table.

Rajma Masala

Oftentimes, the most comforting meals emerge from humble ingredients transformed through patient technique, as with this aromatic Rajma Masala—a velvety stew of kidney beans simmered in a richly spiced tomato-onion gravy that embodies warmth and depth. This dish showcases how foundational Indian spices, when toasted and bloomed properly, can create layers of flavor that are both complex and deeply satisfying. Perfect for a cozy dinner, it’s a testament to the magic of slow-cooked legumes.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

– 1 cup dried red kidney beans, soaked overnight and drained
– 3 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 2 large ripe tomatoes, puréed
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– ½ teaspoon turmeric powder
– 1 teaspoon Kashmiri red chili powder
– 1 teaspoon garam masala
– 1 teaspoon fine sea salt
– 4 cups filtered water
– ¼ cup fresh cilantro leaves, chopped

Instructions

1. Rinse the soaked kidney beans under cold running water until the water runs clear.
2. In a heavy-bottomed Dutch oven, heat the clarified butter over medium heat until shimmering, about 2 minutes.
3. Add the cumin seeds and toast until fragrant and slightly darkened, approximately 30 seconds, to release their essential oils.
4. Stir in the diced onion and sauté, stirring frequently, until golden brown and caramelized, about 8–10 minutes, which builds a sweet foundation for the gravy.
5. Incorporate the minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
6. Add the coriander powder, turmeric powder, and Kashmiri red chili powder, toasting the spices for 30 seconds to bloom their flavors fully.
7. Pour in the puréed tomatoes and cook, stirring occasionally, until the mixture thickens and the oil separates from the sides, about 10 minutes.
8. Mix in the drained kidney beans and sea salt, ensuring they are well-coated with the spiced base.
9. Pour in the filtered water, bring to a boil over high heat, then reduce to a gentle simmer.
10. Cover partially and simmer for 50–60 minutes, until the beans are tender and the gravy has thickened to a lush consistency, stirring occasionally to prevent sticking.
11. Stir in the garam masala and cook for an additional 2 minutes to meld the flavors.
12. Garnish with the chopped cilantro leaves just before serving.

Luxuriously creamy with a subtle bite from the tender beans, this Rajma Masala offers a harmonious blend of earthy spices and tangy tomatoes. For a creative twist, serve it over a bed of fragrant basmati rice or with warm, buttered naan to soak up every last drop of the rich gravy.

Saag Aloo

Often overlooked in the pantheon of Indian comfort foods, Saag Aloo is a vibrant, earthy celebration of potatoes and spinach, where humble ingredients are transformed through aromatic spices into a deeply satisfying, velvety stew. This dish, with its roots in Punjabi cuisine, offers a beautiful harmony of textures and a warming, complex flavor profile that is both rustic and refined. It’s the perfect centerpiece for a cozy meal or a stunning side to complement richer curries.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 1.5 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
– 10 ounces fresh baby spinach leaves, thoroughly washed
– 3 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, finely grated
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– ½ teaspoon cayenne pepper
– ½ cup water
– 1 teaspoon kosher salt
– 2 tablespoons fresh cilantro leaves, chopped

Instructions

1. Place the cubed potatoes in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce heat to maintain a gentle simmer and cook the potatoes for 8-10 minutes, until just tender when pierced with a fork but not falling apart.
3. Drain the potatoes thoroughly in a colander and set aside to steam-dry.
4. While the potatoes cook, heat the clarified butter in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering.
5. Add the cumin seeds and toast for 30-45 seconds, until fragrant and slightly darkened.
6. Add the finely diced onion and cook, stirring frequently, for 6-8 minutes until softened and translucent.
7. Stir in the minced garlic and grated ginger, cooking for 1 minute until their raw aroma dissipates.
8. Add the turmeric powder, coriander powder, and cayenne pepper to the skillet, stirring constantly for 30 seconds to toast the spices and bloom their flavors.
9. Incorporate the fresh baby spinach in two batches, wilting each addition completely before adding the next; this ensures even cooking without steaming the leaves.
10. Pour in the ½ cup of water and add the kosher salt, stirring to combine.
11. Gently fold in the par-cooked potato cubes, ensuring they are coated in the spiced spinach mixture.
12. Reduce heat to low, cover the skillet, and allow the dish to simmer gently for 10-12 minutes, letting the flavors meld and the potatoes absorb the seasoned liquid.
13. Uncover and cook for an additional 2-3 minutes if excess moisture remains, aiming for a cohesive, thick stew where the potatoes are fully tender.
14. Remove from heat and stir in the chopped fresh cilantro.
Lusciously textured, the dish presents tender potatoes nestled in a deeply flavored, emerald-green puree of spinach. The gentle heat from the cayenne builds subtly, while the toasted cumin and fresh cilantro provide bright, aromatic notes. For a creative presentation, serve it nestled in a bowl of steamed basmati rice, topped with a dollop of cool yogurt and a drizzle of tempered mustard seeds for contrasting texture and temperature.

Tandoori Chicken

Vibrant with a deep crimson hue and aromatic with a symphony of warm spices, Tandoori Chicken is a classic North Indian dish that transforms humble poultry into a show-stopping centerpiece. Marinated in yogurt and a complex blend of ground spices, the chicken emerges from the oven tender, smoky, and irresistibly flavorful, perfect for an elegant yet approachable dinner.

Serving: 4 | Pre Time: 30 minutes (plus 4 hours marinating) | Cooking Time: 25 minutes

Ingredients

– 2 pounds bone-in, skinless chicken thighs and drumsticks
– 1 cup full-fat plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons Kashmiri red chili powder
– 1 tablespoon garam masala
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– 4 cloves garlic, minced into a fine paste
– 1 (2-inch) piece fresh ginger, peeled and minced into a fine paste
– 2 tablespoons clarified butter (ghee), melted
– 1 teaspoon fine sea salt
– Fresh cilantro leaves, for garnish
– Lemon wedges, for serving

Instructions

1. Using a sharp knife, make three deep, diagonal slashes into the flesh of each piece of chicken to allow the marinade to penetrate fully.
2. In a large, non-reactive bowl, whisk together the full-fat plain yogurt, freshly squeezed lemon juice, Kashmiri red chili powder, garam masala, ground cumin, ground coriander, ground turmeric, minced garlic paste, minced ginger paste, and fine sea salt until a smooth, uniformly colored marinade forms.
3. Add the slashed chicken pieces to the bowl, turning to coat each piece thoroughly in the marinade. Tip: For maximum flavor, massage the marinade into the slashes and crevices of the chicken.
4. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to develop and the yogurt to tenderize the meat.
5. Preheat your oven to 425°F (218°C) and position a rack in the upper third. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
6. Remove the chicken from the refrigerator and arrange the pieces on the prepared wire rack, allowing any excess marinade to drip off. Discard the remaining marinade in the bowl.
7. Brush the top of each chicken piece generously with the melted clarified butter. Tip: Using clarified butter prevents burning and promotes a beautiful, golden finish.
8. Roast the chicken on the upper rack for 20 minutes.
9. Switch the oven to the high broil setting. Broil the chicken for 3 to 5 minutes, watching closely, until the edges are slightly charred and the surface is caramelized. Tip: The internal temperature should register 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
10. Transfer the chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute.
11. Garnish the platter with fresh cilantro leaves and serve immediately with lemon wedges on the side.

Succulent and impossibly tender, the chicken boasts a subtly tangy depth from the yogurt and a warm, smoky crust from the high-heat roast. Serve it atop a bed of saffron-infused basmati rice or with warm, buttery naan to soak up the vibrant, spiced juices for a truly complete experience.

Sambar

Oftentimes, the most profound culinary experiences emerge from humble ingredients transformed through time-honored technique, as exemplified by this soulful lentil stew. Sambar, a cornerstone of South Indian cuisine, marries earthy legumes with a vibrant, tamarind-laced broth and a complexly spiced tempering, resulting in a dish that is both nourishing and deeply aromatic. Its harmonious balance of tangy, savory, and subtly spicy notes offers a comforting warmth perfect for any season.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

– 1 cup yellow pigeon peas (toor dal), rinsed
– 1 medium yellow onion, finely diced
– 2 medium ripe tomatoes, cored and chopped
– 1 cup diced drumsticks or 2 cups chopped eggplant
– 2 tablespoons tamarind concentrate
– 1 tablespoon jaggery or light brown sugar
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon black mustard seeds
– 1 teaspoon cumin seeds
– 10-12 fresh curry leaves
– 2 dried red chilies, stems removed
– 2 tablespoons sambar powder
– ½ teaspoon ground turmeric
– 1 teaspoon fine sea salt
– 6 cups filtered water

Instructions

1. Combine the rinsed pigeon peas and 4 cups of filtered water in a pressure cooker; secure the lid and cook over medium-high heat for 3 whistles, then allow the pressure to release naturally for 10 minutes.
2. While the lentils cook, soak the tamarind concentrate in ½ cup of warm water for 15 minutes, then strain through a fine-mesh sieve, pressing to extract all pulp, and discard the solids.
3. In a heavy-bottomed Dutch oven, heat the clarified butter over medium heat until it shimmers, then add the black mustard seeds and cover briefly until they pop, about 30 seconds.
4. Immediately add the cumin seeds, dried red chilies, and fresh curry leaves, stirring for 20 seconds until fragrant.
5. Add the finely diced yellow onion and sauté, stirring frequently, for 5-7 minutes until translucent and lightly golden at the edges.
6. Incorporate the chopped tomatoes and cook for 4-5 minutes until they break down and form a thick paste.
7. Stir in the sambar powder and ground turmeric, toasting the spices with the aromatics for 60 seconds to deepen their flavor profile.
8. Add the diced drumsticks (or chopped eggplant), strained tamarind liquid, jaggery, remaining 1½ cups of filtered water, and fine sea salt, bringing the mixture to a gentle simmer.
9. Partially cover the pot and cook for 15-20 minutes until the vegetables are tender but not mushy.
10. Once the pressure has released from the lentils, open the cooker and mash the cooked pigeon peas directly in their liquid with a potato masher until mostly smooth.
11. Fold the mashed lentil mixture into the simmering vegetable broth, reduce the heat to low, and cook uncovered for 8-10 minutes, allowing the flavors to meld and the stew to thicken slightly.
12. Taste and adjust seasoning with an additional pinch of salt if desired, then remove from heat.

Rich and velvety from the emulsified lentils, the sambar boasts a captivating tanginess from the tamarind, beautifully countered by the subtle sweetness of jaggery. Serve it steaming hot over a mound of fluffy basmati rice or alongside crisp, golden dosas for a textural contrast, garnished with fresh cilantro for a bright, herbal finish.

Kheer

Meticulously crafted over centuries, kheer stands as a sublime testament to Indian culinary artistry—a rice pudding of such profound elegance that it transforms humble ingredients into a dessert of silken luxury. This version, refined for the modern kitchen, achieves a perfect balance of creamy texture and aromatic spice, offering a taste of tradition with contemporary finesse. Its gentle sweetness and floral notes make it an exquisite finale to any meal or a comforting indulgence in its own right.

Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

– 1 cup basmati rice, rinsed until water runs clear
– 4 cups whole milk
– 1 cup heavy cream
– ¾ cup granulated sugar
– 4 green cardamom pods, lightly crushed
– 1 tablespoon ghee (clarified butter)
– ¼ cup slivered almonds, toasted
– ¼ cup golden raisins
– ¼ teaspoon saffron threads, steeped in 2 tablespoons warm milk
– 1 teaspoon pure vanilla extract

Instructions

1. In a heavy-bottomed Dutch oven, heat the ghee over medium heat until shimmering, about 2 minutes.
2. Add the rinsed basmati rice and sauté, stirring constantly, until the grains are lightly toasted and fragrant, approximately 3–4 minutes.
3. Pour in the whole milk and heavy cream, then add the crushed cardamom pods, bringing the mixture to a gentle simmer over medium-low heat.
4. Reduce the heat to low and cook, stirring every 5 minutes to prevent sticking, until the rice is tender and the liquid has reduced by half, about 30–35 minutes.
5. Stir in the granulated sugar until fully dissolved, then incorporate the saffron-infused milk and vanilla extract.
6. Continue to cook on low heat, stirring frequently, for an additional 10 minutes until the pudding thickens to a creamy, coat-the-spoon consistency.
7. Remove from heat, discard the cardamom pods, and fold in the toasted slivered almonds and golden raisins.
8. Transfer the kheer to a serving bowl and allow it to cool to room temperature, then refrigerate for at least 2 hours to set fully.

Rich and velvety, this kheer delights with its lush texture, where each spoonful releases the warmth of cardamom and the subtle floral hint of saffron. For a creative presentation, serve it chilled in individual glasses, garnished with a sprinkle of edible rose petals or a drizzle of reduced rose syrup, enhancing its aromatic profile and visual appeal.

Coconut Fish Curry

Warm, fragrant spices and creamy coconut milk come together in this elegant Coconut Fish Curry, a dish that transforms simple ingredients into a sophisticated weeknight meal with complex layers of flavor. This recipe balances the delicate sweetness of coconut with the bright heat of fresh ginger and the earthy depth of turmeric, creating a harmonious sauce that gently poaches flaky white fish to perfection. It’s a culinary escape that feels both comforting and impressively refined.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 ½ pounds skinless, firm white fish fillets (such as cod or halibut), cut into 1-inch cubes
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– ½ teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup fish stock or vegetable broth
– 1 tablespoon fresh lime juice
– ¼ cup finely chopped fresh cilantro leaves
– Kosher salt, as needed

Instructions

1. Pat the fish cubes completely dry with paper towels and season lightly on all sides with kosher salt; set aside at room temperature. (Tip: Drying the fish ensures a better sear and prevents the curry from becoming watery.)
2. Heat the clarified butter in a large, heavy-bottomed Dutch oven or deep skillet over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring frequently, until translucent and softened, 5 to 7 minutes.
4. Stir in the minced garlic, grated ginger, ground turmeric, ground coriander, and cayenne pepper; cook until fragrant, about 1 minute, to bloom the spices.
5. Pour in the coconut milk and fish stock, then bring the mixture to a gentle simmer over medium heat.
6. Reduce the heat to medium-low and let the sauce simmer uncovered for 10 minutes to allow the flavors to meld and the liquid to reduce slightly.
7. Gently add the seasoned fish cubes to the simmering sauce in a single layer. (Tip: Avoid stirring vigorously to keep the fish intact.)
8. Poach the fish in the sauce for 4 to 6 minutes, or until the cubes are opaque and flake easily with a fork.
9. Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.
10. Taste the curry and adjust seasoning with additional kosher salt if desired. (Tip: For a brighter finish, add an extra squeeze of lime just before serving.)
Zesty and aromatic, this curry boasts a luxuriously creamy texture that clings to each tender piece of fish. The gentle heat from the cayenne and the fresh pop of cilantro make it wonderfully dynamic, perfect for serving over steamed jasmine rice or with warm naan to soak up every last drop of the vibrant sauce.

Pav Bhaji

A beloved street food from Mumbai, Pav Bhaji is a vibrant, spiced vegetable mash served with buttery toasted buns, offering a symphony of textures and flavors that comfort and delight in equal measure. This deceptively simple dish transforms humble vegetables into a richly aromatic curry, its complex spice profile built through patient layering, while the soft, butter-brushed pav provides the perfect vehicle for scooping up every last bite. It’s a celebration of rustic, communal eating, refined for the home kitchen.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 tablespoon neutral oil, such as avocado oil
• 1 large yellow onion, finely diced
• 1 large green bell pepper, finely diced
• 4 large garlic cloves, minced into a paste
• 1-inch piece of fresh ginger, peeled and minced into a paste
• 2 large ripe tomatoes, puréed (about 1.5 cups)
• 1.5 cups cauliflower florets, steamed until fork-tender
• 1 cup peeled and diced russet potatoes, steamed until fork-tender
• 3/4 cup fresh or frozen green peas
• 2 teaspoons Kashmiri red chili powder
• 1.5 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1.5 teaspoons Pav Bhaji masala
• 1 teaspoon fine sea salt, plus more as needed
• 2 tablespoons unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh cilantro leaves
• 8 soft dinner rolls (pav)
• 4 tablespoons unsalted butter, softened, for toasting

Instructions

1. Heat the clarified butter and neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium heat until shimmering, about 90 seconds.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and just beginning to caramelize at the edges, 7 to 8 minutes.
3. Stir in the finely diced green bell pepper and cook until softened, about 4 minutes.
4. Add the minced garlic paste and ginger paste, stirring constantly to prevent burning, until fragrant and raw aroma dissipates, about 60 seconds. Tip: A microplane creates an exceptionally fine, potent paste for maximum flavor infusion.
5. Pour in the puréed tomatoes, increase heat to medium-high, and cook, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides, 8 to 10 minutes.
6. Reduce heat to medium. Add the Kashmiri red chili powder, ground coriander, ground cumin, and ground turmeric, stirring vigorously for 30 seconds to toast the spices and bloom their flavors.
7. Add the steamed cauliflower florets, steamed diced russet potatoes, and green peas to the skillet.
8. Using a potato masher, firmly mash the vegetable mixture directly in the skillet until it reaches a coarse, cohesive consistency with some texture remaining.
9. Stir in 1 cup of water, the Pav Bhaji masala, and 1 teaspoon of fine sea salt.
10. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 12 minutes to allow the flavors to meld, stirring once halfway through.
11. Uncover, stir in the 2 tablespoons of unsalted butter, freshly squeezed lemon juice, and finely chopped fresh cilantro until fully incorporated. Tip: The final addition of butter (known as a ‘liaison’) enriches the sauce, giving it a luxurious, glossy finish. Taste and adjust seasoning with additional salt if necessary.
12. While the bhaji simmers, prepare the pav. Slice each dinner roll horizontally, leaving one edge intact like a book.
13. Heat a large griddle or skillet over medium heat. Generously spread the softened unsalted butter on the cut sides of each roll.
14. Place the rolls, buttered-side down, on the hot griddle and toast until golden brown and crisp, about 2 minutes per side. Tip: Press gently with a spatula during toasting for even browning and optimal crispness.

Perfectly balanced, the bhaji should be luxuriously thick yet spoonable, with the subtle sweetness of vegetables underpinning a warm, complex spice melody. Serve immediately alongside the hot, buttery pav, encouraging guests to tear the soft buns and scoop up the fragrant mash. For a creative twist, top individual portions with a drizzle of garlic-infused brown butter or a sprinkle of sev (crispy chickpea noodles) for added texture.

Aloo Matar

Meticulously balancing earthy potatoes with sweet green peas, Aloo Matar is a classic North Indian comfort dish that transforms humble ingredients into a fragrant, satisfying meal. This vegetarian curry, simmered in a spiced tomato gravy, offers a delightful interplay of textures and warming flavors, perfect for a cozy weeknight dinner or an elegant addition to a larger feast.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 tablespoons clarified butter (ghee)
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 medium Roma tomatoes, puréed
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– ½ teaspoon cayenne pepper
– 1 teaspoon garam masala
– 1½ teaspoons kosher salt
– 2 large Yukon Gold potatoes, peeled and cut into ¾-inch cubes
– 1 cup frozen petite green peas
– ¼ cup water
– ¼ cup fresh cilantro leaves, chopped

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering, about 90 seconds.
2. Add the cumin seeds and toast until fragrant and slightly darkened, 30-45 seconds.
3. Add the finely diced onion and sauté, stirring frequently, until translucent and lightly golden at the edges, 6-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking until their raw aroma dissipates, about 1 minute.
5. Pour in the puréed tomatoes, cooking while stirring occasionally until the mixture thickens and the fat begins to separate from the sides, 5-6 minutes.
6. Add the ground turmeric, ground coriander, cayenne pepper, and 1 teaspoon of the garam masala, toasting the spices for 30 seconds to unlock their full fragrance.
7. Incorporate the potato cubes and kosher salt, stirring to coat them evenly in the spiced base.
8. Pour in the water, bring to a simmer, then cover and reduce heat to medium-low. Cook until the potatoes are tender when pierced with a fork, 12-15 minutes.
9. Gently fold in the frozen peas and the remaining ½ teaspoon of garam masala, cooking uncovered until the peas are heated through, 3-4 minutes.
10. Remove from heat and stir in the chopped cilantro leaves.

Velvety potatoes and tender peas absorb the richly spiced, tangy tomato gravy, creating a harmonious and comforting dish. For a creative presentation, serve it nestled in a bowl of steamed basmati rice or with warm, flaky naan to scoop up every last bit of the flavorful sauce.

Conclusion

Overall, this collection of 18 Flavorful Indian Recipes for your Instant Pot makes it wonderfully easy to bring authentic, aromatic meals to your table. We hope you’ll try a few, leave a comment telling us your favorite, and share this roundup on Pinterest to help other home cooks discover these delicious delights!