Indian Food Recipes

Deeply nourishing and incredibly delicious, these vibrnt Indian recipes are richly spiced and full of authentic flavor. You may be surprised at how easy it can be to make your favorite Indian dishes at home!

An absolute feast for the senses! This collection of 40 vegan Indian recipes is a culinary treasure trove that celebrates the vibrant flavors and rich traditions of Indian cuisine. From fragrant curries to crispy pakoras and indulgent desserts, each dish beautifully showcases the versatility of plant-based ingredients. The detailed recipes and mouthwatering photographs inspire and empower both seasoned vegans and those new to plant-based cooking to explore the delicious world of vegan Indian food. A true delight for food lovers everywhere!

Indian Food Recipes

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In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round.

Hello! I am a college student who is interested in learning how to cook Indian food- my problem is that 1. I don't know how to cook and 2. I have very little time to actually cook because I am studying for an important test coming up next month. That being said, I am really interested in learning how to cook Indian food. Once this test is over, I would really like to explore how to cook!

I'm new to this thread, and I did read the "beginner" link on the sidebar and browse this subreddit. But I would like to ask the community- what are your quick and easy recipes? I would love to know recipes that take under 30-45 minutes to cook, can be made in bulk, and aren't terribly hard to make. I have a pressure cooker, so any pressure cooker recipes are most welcome! Recipes with beef and pork are fine, I'll replace them with chicken! Thank you so much!

Any suggestions or recipes to point us to? Google isn't working really well for this kind of stuff aside from breakfast and dessert. Specifically, we're talking entree level dishes, like for dinner.

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Definitely changed my perspective on Tika Masala. It is one of my favorite Indian dishes. In the SF Bay Area we have a lot of great Indian restaurants but have never came across Tika Masala that tastes this good. If you want it less chunky put your onions a food processor. I would also recommend using ingredients from an Indian store.

So I never post comments on recipes. This one though, OMG! so so so good! It is better than some restaurants I have been to. I let my chicken marinate over night and I can not explain how the only thing better than the smell in my kitchen from cooking, was the taste from eating it. Hands down winner!!!

I usually do not take the time to comment on recipes I find on the internet, but this one I just had to! This was absolutely delicious! I tried Chicken Tikka Masala at an upscale Indian Restaurant in Minneapolis and always wanted to try to make this dish at home. I bought the Garam Masal and forgot all about it until today. I absolutely love this recipe and it topped the one from the upscale restaurant! Perfectly cooked chicken, wonderful blend of spices! Thank you! I will make this again and again!

Also, I try to follow a mostly whole food, plant-based diet. So instead of chicken, I marinated tofu and then added into the sauce a can of chickpeas and four cooked yukon gold potatoes cubed into bite sized chunks. I also subbed coconut milk instead of heavy cream and vanilla silk (almond) yogurt for the regular yogurt. I also used a 28 oz can of tomato puree because I like things to be saucy. I let this mixture simmer for about 40 minutes total, as I was side-tracked preparing samosas! I served over basmati rice with a side of naan and it was heavenly!

It would be fresh garlic and ginger in the marinade. One way to determine that is going by the amounts called for. The recipe states 1 1/2 Tbs of minced garlic, using that much dried garlic powder would leave a weird aftertaste in the dish. 1 Tb of fresh is usually equal to 1 tsp of dried, so if using garlic powder, most recipes will use teaspoons. Same goes for the ginger. Hope this helps!

I felt the yogurt was a bit too much but after frying when i mixed it all in the base curry it gave it nice color and flavor! I have tried so many recipes online but this ones hands down best recipe that I have found online.

Marinated the chicken in coconut milk instead of yogurt amd added the marinade to the broth which allowed me to use less heavy cream. This was absolutely mouthwatering delicious! Better than my local indian restaurant. Make this recipe!!

OMG!!! Where do I start?! This recipe was not only so easy but so ridiculously tasty. First time trying an indian recipe and no doubt I will make this again. Recipe is very easy to follow and I do love your step by step suggestions. The house smelled amazing too ? I highly recommend this recipe 6 stars if I could. MAKE IT NOW. SOOOOO GOOOD.

Hi Karina, I live in South Africa and we love food especially food that taste amazing! Thank you so much for sharing this recipy!! I have made this one three times before and every time it is a hit. It is easy en delicious!! This is now one of my husbands favorites!!

I cooked this for my boyfriend for our valentines dinner. We both loved it so much, it was easy to cook and so flavorsome. I left the chicken in the sauce to cook slowly over 1.5 hours which made the chicken lovely and falling apart. I also added capsicum.

Tikka Masala is our favourite curry and I have to say that this recipe turned out better than many curries that we have bought from Indian restaurants in the past. I have only just discovered this website so I will look forward to cooking more of your recipes ?

I had been wanting some Indian food, and this dish satisfied that craving! Preparation was easy and the result was delicious (and economical). I may put the marinated chicken in a grill basket and cook it over an open flame for a better char next time. Excellent recipe!

Hey im indian, but dont take my word for it. I discard the marinade and only put the marinated chicken in. If there is a lot of leftover marinade I save it for a later dish, longer its marinating the more it absorbs the flavors.

I have been following your blog since I was 15, I came across the cookies I sent you a few weeks ago and had totally forgotten about them! I made them again this year for a Christmas party. Thanks again for all the yummy recipes.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.[3]

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yjavalkya Smti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.[citation needed] Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aa), rice, and pearl millet (bjra), which has been cultivated in the Indian subcontinent since 6200 BCE.[8]

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe. The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of Indian cuisine in the United Kingdom.[26][27]

Seafood plays a major role in the cuisine of the Andaman and Nicobar Islands.[38] Staples of the diet of the Indigenous Andamanese traditionally include roots, honey, fruits, meat, and fish, obtained by hunting and gathering. Some insects were also eaten as delicacies.[39] Immigration from mainland of India, however, has resulted in variations in the cuisine.

The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind.

Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.

The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables.[41] Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes.

Rice is the staple food item and a huge variety of endemic rice varieties, including several varieties of sticky rice are a part of the cuisine in Assam. Fish, generally freshwater varieties, are widely eaten. Other non-vegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc. 2351a5e196