Indian Food Recipes – Forget intimidating spice lists and complex techniques! Indian cuisine is a vibrant tapestry woven with centuries of history, regional diversity, and most importantly, delicious, achievable recipes perfect for home cooks. Whether you crave creamy comfort food, fiery street snacks, or wholesome vegetarian delights, the world of Easy Indian Recipes is yours to explore. Let’s ditch the takeout menus and discover how simple and rewarding cooking authentic Indian food at home can be.
Why “Easy Indian Recipes”?
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Demystifying Spices: It’s not about using every spice, but the right ones in balance. We’ll focus on core, accessible spices.
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Time-Smart: Many classic dishes have quicker versions or use efficient techniques without sacrificing flavor.
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Pantry Power: Build a versatile Indian pantry gradually – many ingredients are multi-purpose.
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Step-by-Step Clarity: No vague instructions here. We break it down simply.
Ready to cook? Let’s dive into these iconic dishes!
1. Butter Chicken (Murgh Makhani): The Global Icon of Comfort
Introduction: Imagine succulent chicken pieces swimming in a luxuriously smooth, creamy, tomato-based sauce, kissed with butter and aromatic spices. That’s Butter Chicken – arguably India’s most famous culinary export. Born in the kitchens of Delhi’s Moti Mahal restaurant in the 1950s, it was a delicious solution for using leftover tandoori chicken. It transformed into a rich, buttery gravy that took the world by storm. Don’t let the “restaurant favorite” status fool you; a fantastic homemade version is well within reach!
History: Post-Partition, Kundan Lal Gujral and Kundan Lal Jaggi of Moti Mahal experimented with leftover tandoori chicken. To prevent it from drying out, they simmered it in a tomato gravy enriched with butter and cream. The result was an instant classic, beloved for its mild yet complex flavor and velvety texture. It perfectly showcases the Mughlai influence on North Indian cuisine – rich, creamy, and aromatic.
Recipe: Easy Homestyle Butter Chicken
Prep Time: 20 mins (+ Marinate: 30 mins – 2 hrs) | Cook Time: 40 mins | Total Time: 1 hr 30 mins | Serves: 4
For Chicken & Marinade:
1.5 lbs (700g) boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces
1 cup plain yogurt (full-fat preferred)
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp Kashmiri red chili powder (for color, mild heat) or paprika
1 tsp garam masala
1 tsp salt
For the Gravy:
3 tbsp butter (divided)
1 tbsp cooking oil
1 large onion, finely chopped
1.5 tbsp ginger-garlic paste
1.5 cups tomato puree (canned or fresh blended)
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala (plus extra for finishing)
1 tsp dried fenugreek leaves (kasuri methi), crushed
1 cup heavy cream (or half-and-half for lighter)
1 tsp sugar (optional, balances acidity)
Salt to taste
Water, as needed
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate: In a bowl, combine all marinade ingredients. Add chicken pieces, coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best results).
Cook Chicken (Choose one method):
Stovetop: Heat 1 tbsp oil in a large skillet/Dutch oven over medium-high heat. Add marinated chicken pieces (shake off excess marinade) in a single layer. Cook for 5-7 minutes per side until golden and cooked through. Remove and set aside. Don’t overcrowd the pan; cook in batches if needed.
Oven: Preheat oven to 400°F (200°C). Line a baking sheet. Place marinated chicken pieces in a single layer. Bake for 15-20 minutes until cooked through. Set aside.
Make the Gravy: In the same pan (or a clean one), melt 2 tbsp butter with 1 tbsp oil over medium heat. Add chopped onions and sauté until soft and golden brown (about 8-10 mins).
Add Aromatics: Stir in ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Spice It Up: Add Kashmiri chili powder, turmeric powder, cumin powder, and coriander powder. Stir constantly for about 30 seconds to toast the spices.
Tomato Base: Pour in the tomato puree. Stir well, scraping the bottom of the pan. Season with salt. Bring to a simmer, then reduce heat to low. Cover and cook for 10-15 minutes, stirring occasionally, until the oil starts to separate from the masala (tomato mixture).
Blend (Optional but Recommended): For the silkiest gravy, carefully transfer the cooked onion-tomato masala to a blender. Blend until completely smooth. Caution: Let it cool slightly first and hold the lid firmly with a towel. Return the smooth puree to the pan.
Simmer & Combine: Add the cooked chicken pieces to the gravy. Stir in 1 tsp garam masala and crushed kasuri methi. Add a splash of water if the gravy is too thick. Simmer gently for 5-10 minutes, allowing the chicken to absorb the flavors.
Finish with Cream & Butter: Reduce heat to low. Stir in the heavy cream. Add sugar if using. Taste and adjust salt if needed. Do not let it boil vigorously after adding cream. Just before serving, stir in the remaining 1 tbsp butter until melted.
Garnish & Serve: Sprinkle with a pinch of garam masala and fresh chopped cilantro. Serve hot with steamed Basmati rice or warm naan bread.
Tip: For a smokier flavor (like a tandoor), use the stovetop chicken method. After removing the cooked chicken, place a small piece of charcoal directly on the flame until red hot. Carefully place it in a small metal bowl (like a foil cup) set inside the pot with the finished butter chicken. Drizzle 1/2 tsp oil over the charcoal and immediately cover the pot tightly. Let the smoke infuse for 5-10 minutes before removing the charcoal and serving. (Be very careful with this step!)
2. Classic Samosa: The Quintessential Indian Snack
Introduction: Crispy, flaky pastry encasing a savory, spiced filling – usually potatoes and peas – that’s deep-fried to golden perfection. The samosa is arguably India’s most beloved snack, enjoyed everywhere from bustling street stalls to cozy homes and festive gatherings. It’s the perfect handheld treat, often served with tangy tamarind chutney and spicy mint-coriander chutney. Making them from scratch might seem daunting, but the process is surprisingly manageable and incredibly rewarding!
History: The samosa’s origins trace back to the Middle East (possibly Persia or Central Asia), where it was known as “sambosa.” It traveled to the Indian subcontinent via medieval traders and Central Asian invaders, likely between the 13th and 14th centuries. It quickly became popular among the royals and nobility of the Delhi Sultanate and later the Mughal Empire. Over centuries, it was enthusiastically adopted and adapted across India, evolving countless regional variations in size, shape (triangular, conical, half-moon), and fillings (minced meat, lentils, paneer, even sweet versions). Its portability and satisfying nature made it a staple street food.
What is Samosa called in English? There isn’t a direct, universally used English translation for “samosa.” It’s simply called “Samosa” in English-speaking countries. Sometimes it might be described as an “Indian Savory Pastry,” “Spiced Potato Turnover,” or “Fried Dumpling,” but “samosa” remains the most common and recognized term.
Recipe: Classic Aloo Samosa (Potato & Peas Filling)
Prep Time: 45 mins | Cook Time: 45 mins (Filling + Frying) | Total Time: 1 hr 30 mins | Makes: 12-14 medium samosas
For the Dough:
2 cups (250g) all-purpose flour (maida)
1/4 cup (60ml) neutral oil or melted ghee (clarified butter)
1/2 tsp ajwain (carom seeds) – optional but recommended
1/2 tsp salt
Water, as needed (approx 1/2 cup, cold)
For the Filling (Aloo Masala):
3 medium potatoes (approx 500g), boiled, peeled, and diced/crumbled
2 tbsp oil
1 tsp cumin seeds
1/2 tsp fennel seeds (optional)
1/2 tsp asafoetida (hing) – optional
1 green chili, finely chopped (adjust to taste)
1 tbsp ginger, finely grated or minced
1/2 cup green peas (fresh or frozen/thawed)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp amchur (dry mango powder) OR 1 tsp lemon juice
1/4 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp Kashmiri red chili powder (adjust to taste)
1 tsp salt (adjust to taste)
2 tbsp fresh cilantro, finely chopped
Oil for deep frying
Instructions:
Make the Dough: In a large bowl, combine flour, salt, and ajwain. Add the oil/ghee. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Gradually add cold water, a tablespoon at a time, mixing until it comes together into a stiff, slightly rough dough. Knead lightly for 2-3 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
Make the Filling: Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and fennel seeds (if using). Let them sizzle for 10 seconds. Add asafoetida (if using), green chili, and ginger. Sauté for 30 seconds until fragrant.
Spice & Cook: Add all the powdered spices (coriander, cumin, amchur/mango powder, turmeric, garam masala, red chili powder). Stir quickly for 10 seconds. Immediately add the green peas. Cook for 2-3 minutes.
Combine Potatoes: Add the boiled potatoes and salt. Mix gently but thoroughly, mashing slightly so the potatoes bind with the masala. Cook for 3-4 minutes. Stir in fresh cilantro. Taste and adjust salt/spices. Let the filling cool completely before assembling samosas.
Assemble the Samosas:
Divide the rested dough into 6-7 equal balls.
Roll one ball into a thin circle, about 6-7 inches in diameter.
Cut the circle in half. You have two semi-circles.
Take one semi-circle. Lightly moisten the straight edge with water using your finger.
Fold the straight edge to form a cone shape, overlapping the moistened edges. Pinch to seal the seam tightly.
Hold the cone in your hand. Fill it with 1.5-2 tbsp of the cooled potato filling, leaving a little space at the top.
Moisten the inner edges of the open top of the cone with water. Bring the two edges together and pinch firmly to seal completely. Ensure there are no air pockets. Repeat with all dough and filling.
Fry the Samosas:
Heat oil for deep frying in a kadai or deep pot over medium heat. The oil should be moderately hot (around 325-350°F / 160-175°C). Test by dropping a small piece of dough – it should sizzle gently and rise slowly without browning immediately.
Carefully slide 3-4 samosas into the hot oil. Do not overcrowd.
Fry on medium heat for 12-15 minutes, turning occasionally, until they are uniformly golden brown and crisp. The slow frying ensures the pastry cooks through without burning.
Remove with a slotted spoon and drain on paper towels.
Serve: Serve hot or warm with tamarind chutney and mint-coriander chutney.
Tip: For extra flaky layers, you can add a teaspoon of ghee or oil between layers when rolling, but the basic dough is forgiving. Ensure the filling is completely cool to prevent the dough from becoming soggy. Sealing tightly is crucial to prevent oil from seeping in.
3. Chana Masala: The Hearty & Healthy Chickpea Curry
Introduction: Vibrant, tangy, spicy, and incredibly satisfying – Chana Masala (also called Chole) is a North Indian staple loved across the globe. Featuring protein-packed chickpeas (chana) simmered in a robust onion-tomato gravy infused with a signature blend of spices (including the earthy notes of dried pomegranate seeds – anardana, or amchur), it’s a vegetarian powerhouse. It’s relatively quick to make, budget-friendly, and bursting with authentic flavors. Perfect paired with fluffy bhature (fried bread), simple roti, or steamed rice.
History: Chickpeas have been cultivated in the Indian subcontinent for thousands of years. Chana Masala, as a distinct dish, likely evolved in the Punjab region. Its robust flavors and use of readily available ingredients made it a staple in home kitchens and roadside dhabas (eateries). The specific blend of spices, especially the tangy element (from amchur or anardana), defines its character. It’s a dish deeply rooted in Punjabi cuisine but has become a national favorite.
Recipe: Easy Restaurant-Style Chana Masala
Prep Time: 15 mins (plus soaking if using dry chickpeas) | Cook Time: 45 mins | Total Time: 1 hr | Serves: 4
Main Ingredients:
1.5 cups dried chickpeas (soaked overnight) OR 3 cans (15 oz each) chickpeas, rinsed and drained
2 tbsp oil or ghee
1 large bay leaf
1 black cardamom pod (optional)
1 inch cinnamon stick
2-3 cloves
1 tsp cumin seeds
1 large onion, finely chopped
1.5 tbsp ginger-garlic paste
2 large tomatoes, pureed (or 1 cup canned tomato puree)
1 green chili, slit (optional, for heat)
1 tsp turmeric powder
2 tsp coriander powder
1.5 tsp cumin powder
1 tsp garam masala
1.5 tsp Chana Masala spice blend (store-bought or homemade – essential!)
1 tsp amchur (dry mango powder) OR 1 tbsp lemon juice
1 tsp Kashmiri red chili powder (adjust to taste)
Salt to taste
2 cups water (adjust as needed)
1 tsp dried fenugreek leaves (kasuri methi), crushed
Fresh cilantro, chopped (for garnish)
1 small onion, finely sliced (for garnish, optional)
Ginger juliennes (for garnish, optional)
Instructions:
Cook Chickpeas (If using dried): Drain soaked chickpeas. Add to a pressure cooker with 4-5 cups water, 1/2 tsp salt, and a tea bag (for darker color, optional). Pressure cook for 15-18 minutes (or 4-5 whistles on high, then 10 mins on low) until very tender. Drain, reserving 1 cup cooking liquid. If using canned, skip this step, reserve liquid from one can.
Temper Spices: Heat oil/ghee in a deep pot or kadai over medium heat. Add bay leaf, black cardamom (if using), cinnamon, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
Sauté Aromatics: Add chopped onions. Sauté until soft and golden brown (8-10 mins). Add ginger-garlic paste and sauté for another 2 minutes until raw smell disappears.
Tomato Base: Add tomato puree, green chili (if using), turmeric powder, coriander powder, cumin powder, and Kashmiri red chili powder. Stir well.
Cook the Masala: Cook this mixture, stirring frequently, over medium heat until the oil starts to separate from the masala (about 8-10 minutes). The mixture will thicken and darken slightly.
Add Chickpeas & Spice: Add the cooked/canned chickpeas, Chana Masala spice blend, garam masala, and salt. Stir well to coat the chickpeas in the masala. Cook for 2-3 minutes.
Simmer: Add water (start with 1.5 cups, use reserved chickpea water if available). Stir well. Bring to a simmer. Cover and cook on low heat for 15-20 minutes, allowing the flavors to meld. Mash a few chickpeas against the side of the pot to thicken the gravy slightly.
Finish: Stir in amchur (dry mango powder) or lemon juice and crushed kasuri methi. Taste and adjust salt, tanginess, and heat. Add more water if too thick. Simmer for another 5 minutes uncovered.
Garnish & Serve: Remove whole spices (bay leaf, cardamom, cinnamon, cloves) if easy to find. Garnish generously with fresh cilantro, sliced onions, and ginger juliennes. Serve hot with bhatura, puri, roti, naan, or rice.
Tip: Chana Masala spice blend (Chole Masala) is key to the authentic flavor. Good quality store-bought (like MDH or Everest) works well, or make your own. The tang from amchur/anardana/lemon juice is crucial. Letting it simmer allows the chickpeas to absorb the flavors beautifully.
4. Vegetable Biryani: The Festive Rice Extravaganza
Introduction: Biryani is not just a dish; it’s an experience, a celebration layered in a pot. Fragrant Basmati rice is layered with spiced vegetables (or meat), caramelized onions, fresh herbs, and saffron-infused milk, then slow-cooked (“dum”) to perfection. The result is an aromatic, colorful, and incredibly flavorful one-pot meal fit for royalty. While often associated with elaborate feasts, a simplified vegetable biryani can be achieved at home without compromising on the magic. It’s the ultimate Indian comfort food with a touch of luxury.
History: Biryani’s origins are complex, likely evolving from Persian pilaf dishes brought to India by Mughal emperors and traders. It flourished in the royal kitchens of the Mughal courts (like Lucknow and Delhi) and adapted significantly in regional centers like Hyderabad (famous for its Kacchi Biryani where raw meat is layered with rice) and Kolkata (known for adding potatoes). The “dum pukht” method (sealing the pot with dough and cooking over slow fire) was perfected to infuse flavors. Vegetable biryani became a popular adaptation, especially in regions with strong vegetarian traditions or for festive occasions catering to diverse diets.
Recipe: Easy Layered Vegetable Biryani (Pot Method)
Prep Time: 45 mins (incl. soaking rice) | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Serves: 6
For Rice:
2 cups (400g) Basmati rice
4 cups water
1 bay leaf
4 green cardamom pods
4 cloves
1 inch cinnamon stick
1 tsp salt
For Vegetables & Masala:
1/4 cup ghee or oil (divided)
2 large onions, thinly sliced (divided)
1/4 cup cashews
1/4 cup raisins
1.5 tbsp ginger-garlic paste
1 green chili, slit
1 large tomato, chopped
1 cup mixed vegetables (carrots, beans, peas, potatoes, cauliflower florets – cut uniformly)
1/2 cup paneer cubes (optional)
1/2 cup yogurt, whisked
1 tsp turmeric powder
1.5 tsp red chili powder (adjust)
2 tsp coriander powder
1 tsp cumin powder
1.5 tsp biryani masala powder (or garam masala)
1 tsp salt (adjust)
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
2 tbsp fried onions (birista – optional but recommended)
For Layering:
A pinch of saffron strands
2 tbsp warm milk
2 tbsp chopped mint
2 tbsp chopped cilantro
1 tbsp ghee or melted butter
2 tbsp fried onions
1 tbsp lemon juice (optional)
Instructions:
Soak Rice: Wash Basmati rice thoroughly until water runs clear. Soak in enough water for 30 minutes. Drain well.
Cook Rice: Bring 4 cups water to boil in a large pot. Add drained rice, bay leaf, cardamom, cloves, cinnamon, and 1 tsp salt. Cook on medium heat until rice is 70% cooked (al dente, it should break easily but still have a bite). Drain immediately. Spread on a plate to cool slightly. Remove whole spices if easy.
Fry Nuts & Onions: Heat 2 tbsp ghee/oil in a large, heavy-bottomed pot (that has a tight-fitting lid) or Dutch oven. Fry cashews and raisins until golden. Remove with a slotted spoon and set aside. In the same oil, fry half the sliced onions until deep golden brown and crisp. Remove half for garnish (birista) and set aside. Leave the remaining onions in the pot.
Sauté Aromatics: To the pot with the onions, add ginger-garlic paste and green chili. Sauté for 1 minute until fragrant.
Cook Tomatoes & Spices: Add chopped tomatoes. Cook until soft and mushy (about 5 mins). Add turmeric, red chili powder, coriander powder, cumin powder, and biryani masala/garam masala. Stir well and cook for 2 minutes.
Cook Vegetables: Add mixed vegetables and paneer (if using). Stir to coat with spices. Cook for 5 minutes on medium heat.
Add Yogurt & Herbs: Lower heat. Add whisked yogurt, stirring constantly to prevent curdling. Add 1 tsp salt, chopped mint, and cilantro. Cook for 2-3 minutes until the masala thickens slightly. Add 1/4 cup water if too dry. The masala should be thick, not runny. Stir in fried cashews and raisins (reserve some for garnish).
Prepare for Layering: In a small bowl, soak saffron strands in warm milk for 10 minutes.
Layer the Biryani:
Spread half of the vegetable masala evenly at the bottom of the same heavy pot.
Spread half of the partially cooked rice evenly over the masala.
Sprinkle half of the reserved fried onions, half the remaining mint/cilantro, 1 tbsp ghee, and half the saffron milk over the rice.
Spread the remaining vegetable masala evenly.
Top with the remaining rice.
Sprinkle the remaining fried onions, mint/cilantro, ghee, saffron milk, lemon juice (if using), and the reserved cashews/raisins.
Dum Cooking (Seal & Steam):
Cover the pot tightly with a lid. If the lid isn’t tight-fitting, seal the edge with aluminum foil first, then place the lid on top, or use dough (atta) to seal the rim.
Place the pot on a preheated tava/griddle (for indirect heat) or on the lowest possible flame. Cook for 20-25 minutes. Alternatively, preheat oven to 300°F (150°C) and bake for 20-25 minutes.
Rest & Serve: Turn off the heat. Let the biryani rest, covered, for 10-15 minutes. This allows the flavors to settle and the rice to finish steaming. Gently fluff the biryani with a fork, mixing the layers slightly as you serve. Serve hot with raita.
Tip: Par-boiling the rice correctly (70% done) is crucial. The vegetable masala should be thick, not watery, to prevent soggy rice. Sealing the pot tightly is key for the “dum” effect. Don’t skip the saffron and fried onions for authentic flavor and aroma. Biryani tastes even better the next day!
5. Masoor Dal (Red Lentil Soup): The Everyday Comfort
Introduction: Simple, nourishing, and incredibly quick, Masoor Dal is the backbone of everyday Indian meals. Made from split red lentils that cook down into a creamy, comforting soup-like consistency, it’s flavored with a classic tempering (tadka) of spices sizzled in ghee or oil. It’s mild yet flavorful, packed with protein and fiber, and pairs perfectly with rice or roti. This is Indian soul food at its most accessible and essential.
History: Lentils (dal) have been a dietary staple in the Indian subcontinent for millennia, dating back to the Indus Valley Civilization. They are affordable, nutritious, and cook relatively quickly. Masoor Dal (from red lentils) is particularly popular across North India. The technique of tempering whole spices in hot oil/ghee and pouring it over cooked lentils (tadka/chaunk) is a fundamental flavor-building technique in Indian cuisine, elevating the simple dal into something aromatic and deeply satisfying. Every household has its own slight variation.
Recipe: Simple & Perfect Masoor Dal Tadka
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Serves: 4
For Cooking Dal:
1 cup split red lentils (Masoor Dal), rinsed well
3 cups water
1/2 tsp turmeric powder
1/2 tsp salt (adjust later)
(Optional: 1 small tomato, chopped; 1 green chili, slit)
For Tempering (Tadka):
2 tbsp ghee or oil
1 tsp cumin seeds
1 tsp mustard seeds (optional)
1 pinch asafoetida (hing) – optional
2-3 garlic cloves, thinly sliced or crushed
1-2 dry red chilies, broken
1 small onion, finely chopped (optional)
1/2 tsp red chili powder (optional, for color/heat)
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Cook the Dal: Combine rinsed lentils, water, turmeric powder, and salt in a pot. Add tomato and green chili if using. Bring to a boil, skimming off any foam that rises. Reduce heat to low, cover partially, and simmer for 15-20 minutes, stirring occasionally, until lentils are completely soft and mushy. Mash lightly with the back of a spoon if desired for creamier texture. Add more hot water if it becomes too thick (dal should be soupy). Taste and adjust salt. Keep warm.
Prepare the Tadka: Heat ghee or oil in a small tempering pan or tadka pan over medium heat.
Temper the Spices: Add mustard seeds (if using). When they start to splutter, add cumin seeds and asafoetida (if using). Let them sizzle for a few seconds.
Sauté Aromatics: Add garlic slices and dry red chilies. Sauté until garlic turns light golden (don’t burn!). If using onion, add it now and sauté until translucent. Quickly add red chili powder (if using) and immediately remove from heat (to prevent burning the powder).
Combine: Immediately pour the hot tempering (tadka) over the cooked dal. It will sizzle dramatically – that’s the magic! Stir gently.
Garnish & Serve: Garnish with fresh chopped cilantro. Serve hot with steamed Basmati rice, roti, or chapati, and a lemon wedge on the side for a tangy squeeze.
Tip: Rinsing lentils well removes dust and starch. Don’t skip the tadka – it transforms the dal! Adjust water to your preferred consistency (some like it thick, some soupy). Adding a chopped tomato while cooking lends a slight tang and richness. A dollop of butter on top is heavenly.
6. Rogan Josh (Kashmiri): The Ruby-Red Lamb Elegance
Introduction: A crown jewel of Kashmiri cuisine, Rogan Josh features tender lamb bathed in a luxurious, aromatic gravy with a signature crimson hue. Slow-cooked with yogurt and a unique spice blend (including fragrant fennel and ginger), this dish balances richness with subtle warmth – never overwhelmingly spicy. Its name translates to “red juice” (from Persian “rogan” meaning oil/fat and “josh” meaning heat/passion).
History: Originating in Persia, Rogan Josh traveled to Kashmir via Mughal emperors in the 15th-16th centuries. Kashmiri cooks adapted it using local spices like fennel (saunf) and dried ginger (sonth), replacing tomatoes with mountain-grown Kashmiri chilies for color. Traditionally cooked in mustard oil, it evolved into a celebratory dish for weddings and feasts. Pandit (Kashmiri Hindu) and Muslim variations exist, differing in spice combinations.
Recipe:
Prep Time: 20 mins (+ Marination) | Cook Time: 2 hrs | Serves: 4
Ingredients:1.5 lbs (700g) lamb shoulder, cubed
1 cup yogurt (whisked)
4 tbsp mustard oil (or ghee)
2 black cardamom pods
4 green cardamom pods
1 inch cinnamon stick
4 cloves
2 bay leaves
1 tsp cumin seeds
2 cups sliced onions
1 tbsp ginger paste
1 tbsp garlic paste
2 tsp Kashmiri red chili powder
1 tsp fennel powder
1 tsp dried ginger powder (sonth)
½ tsp asafoetida (hing)
Salt to taste
1 cup water
1 tsp garam masala
Fresh cilantro (garnish)
Instructions:
Marinate: Coat lamb in yogurt, ½ tsp chili powder, and salt. Refrigerate 1 hour.
Temper Spices: Heat oil until smoking, cool slightly. Add whole spices (cardamoms, cinnamon, cloves, bay leaves, cumin) until they sizzle.
Sauté: Add onions, ginger-garlic paste. Cook until golden (10 mins).
Spice Base: Add Kashmiri chili, fennel, dried ginger, asafoetida. Stir 1 minute.
Brown Lamb: Add marinated lamb. Sear on high heat 5 mins.
Simmer: Add water, salt. Cover and simmer on low heat 1.5–2 hrs until tender.
Finish: Sprinkle garam masala. Reduce gravy to desired consistency. Garnish with cilantro.
Tip: Authentic color comes from Kashmiri chilies – avoid tomato. Use a pressure cooker to reduce time (4 whistles).
7. Dal Makhani: The Velvety Black Lentil Indulgence
Introduction: Creamy, buttery, and deeply comforting, Dal Makhani is North India’s ultimate luxury lentil dish. Whole black lentils (urad) and kidney beans simmer for hours with tomatoes, ginger, garlic, and cream, finished with a smoky charcoal touch. This restaurant favorite is surprisingly achievable at home!
History: Invented by Kundan Lal Gujral (creator of Butter Chicken) in 1940s Delhi, it evolved from rustic Punjabi “maa ki dal.” The “makhani” (buttery) twist with cream and tomatoes elevated it to global fame. Traditionally slow-cooked overnight in tandoor embers, modern versions use stovetops.
Recipe:
Prep Time: 10 mins (+ soaking) | Cook Time: 1.5 hrs | Serves: 4
Ingredients:½ cup whole black urad dal
2 tbsp rajma (kidney beans)
3 tbsp ghee/butter
1 tsp cumin seeds
2 onions (finely chopped)
1 tbsp ginger-garlic paste
2 tomatoes (pureed)
1 tsp Kashmiri chili powder
½ tsp turmeric
1 tsp garam masala
1 tsp dried fenugreek (kasuri methi)
¼ cup cream
Salt to taste
Charcoal piece (optional, for smokiness)
Instructions:
Soak & Cook: Soak dals overnight. Drain, pressure cook with 3 cups water for 20 mins until soft.
Tadka: Heat ghee. Add cumin, onions, ginger-garlic paste. Sauté until golden.
Spices: Add tomato puree, chili, turmeric. Cook until oil separates (10 mins).
Combine: Add cooked dal, salt, 1 cup water. Simmer 45 mins, stirring often.
Finish: Mash lightly. Add cream, garam masala, kasuri methi. Simmer 10 mins.
Smoke (Optional): Place hot charcoal in foil cup over dal. Drizzle ghee, cover 5 mins.
Tip: Slow simmering develops richness. For vegan version, use coconut cream.
8. Chole Bhature: The Punjabi Power Combo
Introduction: Spicy, tangy chickpea curry (chole) paired with puffy, deep-fried bread (bhature) – this iconic Punjabi duo is weekend brunch royalty. Hearty, flavorful, and unapologetically indulgent!
History: Born in post-partition Punjab, chole bhature became a staple at Delhi’s street stalls and dhabas. The dish showcases Punjabi love for robust flavors and fried breads. “Chole” refers to chickpeas, while “bhature” likely derives from “bhat” (rice) in Sanskrit, though its exact origin is debated.
Recipe:
Prep Time: 30 mins (+ soaking) | Cook Time: 1 hr | Serves: 4
For Chole:1.5 cups chickpeas (soaked overnight)
2 black tea bags (for color)
3 tbsp oil
1 tsp cumin seeds
2 onions (paste)
1 tbsp ginger-garlic paste
2 tomatoes (pureed)
1 tsp turmeric
2 tsp chole masala
1 tsp amchur (mango powder)
Salt to taste
For Bhature:
2 cups maida (AP flour)
½ cup semolina
¼ cup yogurt
1 tsp sugar
1 tsp baking powder
Salt to taste
Water (as needed)
Oil (for frying)
Instructions:
Chole:Pressure cook chickpeas with tea bags until soft (5 whistles). Drain.
Heat oil. Add cumin, onion paste. Sauté until brown. Add ginger-garlic, cook 2 mins.
Add tomatoes, spices, salt. Cook until oil separates.
Add chickpeas + 1 cup water. Simmer 20 mins. Mash some chickpeas to thicken.
Stir in amchur.
Bhature:
Mix flour, semolina, baking powder, salt, sugar.
Add yogurt and water to form soft dough. Rest 2 hours.
Roll into circles. Deep-fry until puffed and golden.
Tip: Knead bhature dough well for puffiness. Serve with sliced onions and pickles.
9. Tandoori Chicken: The Fiery Red Charred Delight
Introduction: Succulent chicken marinated in yogurt, lemon, and spices (notably Kashmiri chili for color), then roasted in a clay tandoor oven. Recognizable by its vibrant red exterior and smoky flavor – a global ambassador for Indian cuisine!
History: Invented by Kundan Lal Gujral in 1920s Peshawar (now Pakistan), the dish gained fame at Delhi’s Moti Mahal after Partition. The tandoor’s high heat seals in juices while imparting smokiness. Originally made with whole chickens, modern versions use cuts.
Recipe:
Prep Time: 20 mins (+ 6 hrs marination) | Cook Time: 25 mins | Serves: 4
Ingredients:8 chicken drumsticks/thighs
1 cup yogurt
1 tbsp ginger-garlic paste
1 tbsp Kashmiri chili powder
1 tsp turmeric
1 tsp garam masala
1 tsp cumin powder
1 tbsp lemon juice
1 tbsp mustard oil
Salt to taste
Charcoal piece (for smokiness)
Instructions:
Score Chicken: Make deep cuts on chicken.
Marinate: Mix all ingredients. Coat chicken. Refrigerate 6+ hours.
Cook:
Oven: Bake at 400°F (200°C) 25 mins, broil 2 mins.
Grill: Cook over charcoal 20 mins, turning often.
Smoke (Optional): Place hot charcoal in foil cup. Drizzle oil, cover chicken 5 mins.
Tip: For authentic char, use high heat. Skewer chicken before grilling.
10. Masala Dosa: The Crispy Golden Crepe
Introduction: A South Indian legend – a paper-thin, crispy fermented crepe (dosa) stuffed with spiced potato filling. Served with coconut chutney and sambar, it’s breakfast heaven that’s loved nationwide.
History: Originating in Udupi (Karnataka), dosas date back 1,500 years. “Masala” stuffing became popular in 20th-century Chennai. The fermented batter (rice and urad dal) showcases ancient Indian culinary science.
Recipe:
Prep Time: 8 hrs (fermentation) | Cook Time: 30 mins | Makes: 8 dosas
For Dosa Batter:2 cups rice
½ cup urad dal
¼ tsp fenugreek seeds
Salt to taste
For Masala Filling:
3 potatoes (boiled & mashed)
1 tbsp oil
1 tsp mustard seeds
1 onion (sliced)
2 green chilies
1 tsp turmeric
Salt to taste
Fresh cilantro
Instructions:
Batter:Soak rice and dal+fenugreek separately for 6 hrs.
Grind to smooth batter. Ferment overnight. Add salt.
Filling:
Heat oil. Add mustard seeds. When they pop, add onion, chilies.
Sauté until golden. Add turmeric, potatoes, salt. Mix well.
Assemble:
Pour batter on hot griddle, spread thin.
Drizzle oil. Cook until crisp.
Add filling, fold dosa.
Tip: Batter consistency is key – should coat the back of a spoon.
11. Idli & Sambar: The Steamed Comfort Duo
Introduction: Soft, fluffy steamed rice-lentil cakes (idli) dunked in aromatic lentil-vegetable stew (sambar). A nutritious, gluten-free South Indian staple served with coconut chutney.
History: Idlis date to 700-800 CE, mentioned in ancient Kannada texts. Fermentation techniques were perfected by temple cooks. Sambar evolved from Tamil Nadu’s “kuzhambu,” with lentils added later.
Recipe:
Idli (Makes 20):
Prep Time: 8 hrs | Cook Time: 10 mins
Ingredients:2 cups idli rice
1 cup urad dal
½ tsp fenugreek seeds
Salt
Instructions:
Soak rice and dal+fenugreek separately 6 hrs.
Grind dal to fluffy batter. Grind rice coarse. Mix, ferment overnight.
Add salt. Pour into idli molds. Steam 10 mins.
Sambar (Serves 4):
Ingredients:½ cup toor dal
2 cups vegetables (pumpkin, carrot, drumstick)
1 tsp tamarind paste
1 tbsp sambar powder
1 tsp mustard seeds
2 dried red chilies
Curry leaves
Pinch of asafoetida
Instructions:
Cook dal until mushy.
Boil veggies with tamarind, sambar powder, salt.
Combine dal and veggies. Simmer.
Temper mustard seeds, chilies, curry leaves, asafoetida in oil. Add to sambar.
Tip: Fermentation time varies by climate – batter should rise 2x.
Building Your Indian Pantry (The Easy Way):
Don’t feel overwhelmed! Start small and build as you cook more:
Essential Spices: Turmeric Powder, Cumin Seeds, Coriander Powder, Cumin Powder, Red Chili Powder (Kashmiri for color/mild heat, regular for heat), Garam Masala, Mustard Seeds.
Useful Spices: Asafoetida (Hing – use pinch), Black Mustard Seeds, Fenugreek Seeds (Methi), Cardamom Pods (Green/Black), Cloves, Cinnamon Sticks, Bay Leaves, Dried Red Chilies.
Specialty Blends: Chana Masala Powder, Biryani Masala Powder, Sambar Powder (for South Indian).
Lentils (Dal): Masoor Dal (Red Lentils), Toor/Arhar Dal (Pigeon Peas), Moong Dal (Mung – split yellow), Chana Dal (Split Chickpeas), Urad Dal (Black Gram – split).
Grains: Basmati Rice.
Fats: Cooking Oil (neutral like sunflower/canola), Ghee (Clarified Butter).
Other: Ginger, Garlic, Fresh Cilantro, Fresh Mint, Tomatoes, Onions, Yogurt, Lemon, Canned Tomatoes, Chickpeas, Kidney Beans.
Your Indian Kitchen Adventure Starts Now!
Indian cuisine isn’t a monolith; it’s a vibrant, evolving celebration of flavors passed down through generations. The beauty lies in its adaptability. These Easy Indian Recipes – Butter Chicken, Samosas, Chana Masala, Vegetable Biryani, and Masoor Dal – are your gateway. They demystify the spices, simplify the techniques, and prove that authentic, soul-satisfying Indian food is absolutely achievable in your home kitchen. Don’t be afraid to adjust spice levels, swap vegetables, or find your own rhythm. Embrace the aromas filling your home, the sizzle of the tadka, and the joy of sharing these incredible flavors. Grab your spices, pick a recipe, and start cooking! The delicious journey awaits.
FAQs - Indian Food Recipes – Easy Indian Recipes
India's culinary diversity makes picking just ten dishes challenging, but these consistently rank among the most iconic and beloved: Biryani (fragrant layered rice with meat/veg), Butter Chicken (creamy tomato-based curry), Samosas (crispy fried pastry with spiced potato filling), Masala Dosa (crispy fermented crepe with potato), Rogan Josh (Kashmiri slow-cooked lamb in aromatic red gravy), Chole Bhature (spicy chickpea curry with puffy fried bread), Tandoori Chicken (yogurt-marinated, charcoal-grilled chicken), Dal Makhani (creamy black lentil stew), Pani Puri (hollow puris filled with tangy tamarind water and potato), and Idli-Sambar (steamed rice cakes with lentil-vegetable stew). These span regions and flavors, from street food to royal feasts.
Each Indian state boasts unique culinary traditions shaped by geography, climate, and culture. Punjab is famed for rich dishes like Sarson ka Saag (mustard greens) and Makki di Roti. Gujarat offers vegetarian delights like Dhokla (steamed gram flour cake) and Thepla (spiced flatbread). Kerala specializes in coconut-infused seafood curries and Appam (lacey rice hoppers). West Bengal celebrates Machher Jhol (fish curry) and Rasgulla (syrupy cheese dessert). Rajasthan relies on hardy dishes like Dal Baati Churma (lentils with baked wheat balls). Maharashtra loves Pav Bhaji (spiced vegetable mash with bread), while Tamil Nadu is synonymous with Dosa and Idli. This diversity makes Indian cuisine incredibly vast and regional.
"Tastiest" is subjective, but dishes celebrated universally for their flavor balance include Butter Chicken for its creamy, tangy richness; Pani Puri for its explosive sweet, spicy, tangy, and crunchy experience; Biryani for its aromatic, layered complexity; and Dal Makhani for its deep, smoky, buttery comfort. South India’s Masala Dosa wins fans with its crisp texture and savory potato filling, while Gulab Jamun (syrup-soaked milk dough balls) is a beloved sweet. Ultimately, India’s skillful spice blending ensures even simple dishes like Tadka Dal (tempered lentils) or Pav Bhaji are deeply flavorful and satisfying.
Core traditional foods reflecting India’s culinary heritage include:
Roti/Chapati: Whole wheat flatbread, staple accompaniment to meals.
Dal (Lentil Curry): Protein-rich, spiced stew like Tadka Dal or Sambar.
Rice: Steamed Basmati rice or regional varieties like Kerala’s red rice.
Vegetable Sabzi: Spiced seasonal vegetable dishes (e.g., Aloo Gobi – potato-cauliflower).
Yogurt/Curd: Served plain (Dahi) or as Raita (yogurt with veggies/cucumber) to balance spices.
These form the foundation of daily home cooking, emphasizing nutrition, balance, and local ingredients.
No, India does not have an official national dish. Its vast regional diversity makes singling out one dish impossible. While Khichdi (a simple rice-lentil porridge) is sometimes promoted as a "national food" for its digestibility and pan-Indian presence, it lacks universal consensus. Dishes like Biryani, Butter Chicken, or Rogan Josh are globally iconic but region-specific. The government instead celebrates culinary diversity through initiatives like "One District One Product," highlighting local specialties. Attempts to crown a national dish often spark lively debate, underscoring India’s rich and varied food culture.
The undisputed daily staples are rice and wheat-based flatbreads (Roti, Chapati, Paratha), paired with lentils (Dal). Simple Dal-Roti or Rice-Sambar form the backbone of everyday meals across most households due to their affordability, nutrition, and versatility. Regional variations exist: rice dominates in the south and east, while roti is prevalent in the north and west. Vegetable curries (Sabzi) and yogurt (Dahi or Curd) are ubiquitous accompaniments. Street foods like Samosas or Pani Puri are popular snacks, but lentils, grains, and vegetables constitute the core of daily consumption.
Gujarat’s vegetarian cuisine shines with Dhokla (steamed, fermented gram flour cake) as its iconic dish – fluffy, tangy, and topped with mustard seeds. Thepla (fenugreek-spiced flatbread) is a travel staple. Khandvi (gram flour rolls with coconut) showcases delicate textures. Undhiyu (winter vegetable medley with muthiya dumplings) is a festive favorite. Sweet-savory balance defines Gujarati thalis, featuring Dal Dhokli (lentil stew with wheat strips), Kadhi (yogurt curry), and sweets like Shrikhand (strained yogurt dessert) or Basundi (reduced milk). Snacks like Fafda (crispy chickpea strips) and Jalebi complete its vibrant culinary identity.
