1,513 india recipes

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Curried shrimp toasts top toasted baguette with chopped shrimp in curry, mango chutney, and a soy-spiked mayo. Make-ahead-friendly cocktail party hors d'oeuvres.

Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

Meetha lassi, a sweet Indian yogurt drink blended with sugar, ice water, and cracked ice. A cool, creamy refresher ready in 5 minutes.

Rasgulla, the classic Bengali cheese ball dessert of spongy homemade chenna simmered in light sugar syrup until pillowy and sweet. Four ingredients, big payoff.

Vegetarian dhansak with mixed legumes, vegetables, garam masala, turmeric, and green chili cooked in ghee. A hearty Parsi-inspired Indian lentil stew with fresh cilantro.

Lobster with curry sauce from Bon Appetit: poached lobster medallions served over a silky reduction of tomato, Calvados, white wine, and warm curry spices. A dinner-party centerpiece with French technique.

Savory papaya lassi blended with yogurt, ripe papaya, lime juice, salt, and black pepper. The Indian cooler that goes savory or sweet, with a sweet rose-water variation included.

Big-batch season salt with paprika, garlic powder, dry mustard, curry, thyme, basil, and marjoram mixed into salt. A bulk pantry staple for everyday seasoning.

Indian pulao rice with ghee-fried onions, garlic, and green peas. A simple, fragrant one-pot rice dish that serves as the base for endless spice variations.

Orange, red pepper, radish, and red onion salad on romaine dressed with olive oil, lemon, cumin, and cayenne. A vibrant, crunchy Moroccan-inspired salad in 15 minutes.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.