17 indian recipes

Indian apple chutney: apples, onion, raisins, and warm spices simmered in malt vinegar with cumin, ginger, and mustard. A sweet-tangy condiment that improves with age in the jar.

Give twice baked potatoes an Indian twist with some delicious Indian spices.

These flavorful Indian stuffed bread goes deliciously well with chutney and raita, or any Indian main course.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Indian chicken pies with flaky lard-and-margarine pastry wrapped around garam masala-spiced chicken, mushrooms, and corn. Handheld curry-pot pies worth the weekend effort.

Authentic Indian garam masala blends black pepper, caraway, cinnamon, coriander, cloves, and cardamom into a robust, fragrant spice mix for curries, braises, and finishing dishes.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

I have never tried a fish curry before until today. It was delicious. We used roasted chili curry to add some spiciness, and served it with rice that soaked up all the yummy sauce. Definitely recommend this recipe to anyone who likes a good Indian dish.

Traditional Indian dopiazza chicken curry slow-simmered with golden onions, coriander, cumin, and tomatoes until fork-tender. "Do pyaza" means double onion, and this 2-hour braise delivers deep, layered flavor.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.