Indian cuisine is renowned for its rich flavors, vibrant spices, and comforting dishes that warm the heart. As the evening descends, there’s nothing like a hearty, flavorful meal to bring the family together. In this article, we’ll take you on a culinary journey across India with 18 mouth-watering dinner recipes that will tantalize your taste buds. From creamy curries to aromatic biryanis and savory stews, these dishes are sure to become new favorites in your kitchen. Whether you’re a spice lover or a newcomer to Indian cuisine, this collection has something for everyone. So, let’s dive into the world of flavors and spices, shall we? In our next section, we’ll explore the first 6 recipes that will get you started on your culinary adventure.
Butter Chicken with Basmati Rice
This classic Indian dish is a flavorful blend of tender chicken cooked in a rich, creamy tomato sauce and served over fluffy basmati rice.
Ingredients:
For the Butter Chicken:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 can (14 oz) diced tomatoes
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt and pepper, to taste
– 1 cup heavy cream or half-and-half
For the Basmati Rice:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large skillet, melt butter over medium heat. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in diced tomatoes, garam masala powder, cumin powder, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and add heavy cream or half-and-half. Simmer for 10-12 minutes or until sauce thickens.
7. Serve chicken over cooked basmati rice.
Cooking Time: 30-40 minutes
Vegetable Biryani with Raita
A flavorful and aromatic rice dish, Vegetable Biryani is a perfect blend of spices, vegetables, and basmati rice. Serve it with a cool and creamy raita to balance the spiciness.
Ingredients:
For the biryani:
– 1 cup basmati rice
– 2 cups water
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, corn)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Ghee or oil, for cooking
For the raita:
– 1 cup plain yogurt
– 1/2 cup grated cucumber
– 1/4 cup chopped cilantro
– Salt, to taste
Instructions:
1. Cook basmati rice with 2 cups of water and set aside.
2. Heat oil or ghee in a large pan and sauté the onions, garlic, carrot, potato, and mixed vegetables until they are tender.
3. Add cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Mix cooked rice with the vegetable mixture and season with salt.
5. Serve hot with a side of raita.
Cooking Time: 30-40 minutes
Palak Paneer with Garlic Naan
Savor the creamy delight of Palak Paneer, a popular Indian spinach curry paired with aromatic Garlic Naan. This recipe is a perfect blend of flavors and textures to satisfy your cravings.
Ingredients:
For Palak Paneer:
– 250g paneer (Indian cheese), cut into small cubes
– 2 cups palak leaves (spinach), fresh or frozen
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt, to taste
– 1 tablespoon butter
– 1 cup cream
For Garlic Naan:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup lukewarm water
– 2 cloves garlic, minced
– Butter or ghee, for brushing
Instructions:
1. Cook paneer cubes in boiling water for 10 minutes; drain and set aside.
2. Blend spinach, onion, garlic, garam masala powder, cumin powder, and salt into a smooth puree.
3. In a pan, melt butter, add the puree, and simmer for 5 minutes.
4. Add paneer cubes to the curry and stir gently; cook for an additional 2-3 minutes.
5. For Garlic Naan: Mix flour, sugar, yeast, and salt. Gradually add lukewarm water, knead into a smooth dough, and rest for 1 hour. Roll out thin circles, brush with butter or ghee, and bake in a preheated oven at 200°C (400°F) for 5-7 minutes.
Cooking Time: 20-25 minutes
Chana Masala with Steamed Rice
A classic North Indian dish, Chana Masala is a flavorful and aromatic stew made with chickpeas in a rich tomato-based sauce. Serve it over steaming hot rice for a comforting meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish
– Steamed white rice, for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning (5 minutes).
2. Add garlic, cumin, coriander, cinnamon, cardamom, and salt. Cook for 1 minute.
3. Add chickpeas, tomatoes, and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sauce thickens.
4. Serve Chana Masala over steamed rice. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Lamb Rogan Josh with Jeera Rice
A classic Kashmiri dish, Lamb Rogan Josh is a rich and flavorful stew made with tender lamb pieces cooked in a warm, aromatic sauce. Pair it with a fragrant Jeera Rice for a comforting and satisfying meal.
Ingredients:
For the Lamb Rogan Josh:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground cardamom
– ¼ teaspoon ground cayenne pepper
– 1 can (14 oz) diced tomatoes
– 2 cups lamb broth or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
For the Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin (jeera)
– Salt, to taste
Instructions:
1. Cook the lamb and rice separately according to package instructions.
2. In a large pan, heat 2 tablespoons of oil over medium-high heat. Add onions and cook until browned, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook for 1 minute.
4. Add lamb pieces and cook until browned on all sides, about 5-7 minutes.
5. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until lamb is tender.
6. Serve over Jeera Rice, garnished with cilantro leaves.
Cooking Time: 45 minutes
Aloo Gobi with Roti
This classic Indian dish combines the flavors of potatoes, cauliflower, and spices with the warmth of roti (flatbread). A comforting and filling meal that’s perfect for any occasion.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
– 4-6 rotis (flatbread)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute.
4. Add diced potatoes and cauliflower florets. Cook for 5 minutes, stirring occasionally.
5. Add cumin, coriander, and salt. Stir well to combine.
6. Reduce heat to low and simmer for 15-20 minutes, or until potatoes and cauliflower are tender.
7. Warm rotis according to package instructions.
8. Serve Aloo Gobi over rotis and garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Fish Curry with Coconut Milk
This recipe is a flavorful and creamy take on traditional fish curry, featuring the richness of coconut milk.
Ingredients:
– 1 pound fish fillets (any white fish works well), cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger; cook until the onions are translucent.
2. Add the fish pieces and cook until they’re opaque and flake easily with a fork.
3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook, uncovered, for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Dal Makhani with Tandoori Roti
A classic North Indian dish, Dal Makhani is a creamy black lentil curry that pairs perfectly with the charred goodness of Tandoori Roti. This recipe brings together two beloved flavors for a comforting and satisfying meal.
Ingredients:
For the Dal:
– 1 cup split black lentils (urad dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– Salt, to taste
– 1 cup tomato puree
For the Tandoori Roti:
– 2 cups whole wheat flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 3/4 cup lukewarm water
Instructions:
1. Cook the lentils and set aside.
2. Heat oil in a pan, add onion and garlic, and sauté until softened.
3. Add cumin, coriander, garam masala, and salt; cook for 1 minute.
4. Add tomato puree and cooked lentils; stir well.
5. Cook the Tandoori Roti by mixing flour, baking powder, and salt. Gradually add water to form a dough.
6. Knead the dough and divide into small portions. Roll out each portion into a thin circle.
7. Cook the rotis in a tandoor or oven until charred.
Cooking Time:
– Dal: 20-25 minutes
– Tandoori Roti: 2-3 minutes per side
Enjoy your delicious Dal Makhani with Tandoori Roti!
Punjabi Kadhi Pakora with Rice
A flavorful and aromatic Punjabi dish that combines the richness of kadhi (a yogurt-based curry) with the crunch of pakora (fried fritters). This recipe is a perfect blend of spices, herbs, and texture, served with a side of fluffy basmati rice.
Ingredients:
– 1 cup gram flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– For kadhi:
+ 1 cup yogurt
+ 1 tablespoon ghee or oil
+ 2 tablespoons besan (gram flour)
+ 1 teaspoon cumin seeds
+ 1/2 teaspoon coriander powder
+ 1/4 teaspoon turmeric powder
+ Salt, to taste
– Basmati rice, cooked according to package instructions
Instructions:
1. Mix together gram flour, all-purpose flour, baking powder, and salt.
2. Gradually add lukewarm water to form a thick batter.
3. Heat oil in a deep frying pan and fry small portions of the batter until golden brown.
4. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds, besan, coriander powder, turmeric powder, and salt. Stir well.
5. Gradually add yogurt to the pan, whisking continuously to prevent lumps.
6. Serve fried pakoras with hot kadhi and a side of basmati rice.
Cooking Time: 30-40 minutes (includes frying time)
Chicken Tikka Masala with Naan
Experience the bold flavors of Indian cuisine with this easy-to-make Chicken Tikka Masala served with crispy Naan bread.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 2 tablespoons butter
– 1/4 cup chopped fresh cilantro (optional)
– Naan bread, for serving
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to several hours.
2. Preheat oven to 400°F (200°C).
3. Remove the chicken from marinade, letting any excess liquid drip off.
4. In a large skillet, cook the onions over medium heat until lightly browned, about 8 minutes. Add garlic and cook for an additional minute.
5. Add the marinated chicken to the skillet and cook until browned, about 6-8 minutes.
6. Stir in diced tomatoes, chicken broth, and butter. Bring to a simmer and let cook for 10-15 minutes or until the sauce has thickened slightly.
7. Serve with warm Naan bread and garnish with cilantro (if desired).
Cooking Time: About 45 minutes
Baingan Bharta with Paratha
A classic Indian recipe that combines the flavors of roasted eggplant, onions, and garlic with a crispy garlic naan bread.
Ingredients:
– 2 medium eggplants
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 4-6 garlic naan breads (see recipe below)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet.
3. Roast the eggplants for 30-40 minutes, or until they are tender and slightly charred.
4. Heat oil in a pan over medium heat. Add the chopped onion and cook until it is translucent.
5. Add the minced garlic and cook for another minute.
6. Mash the roasted eggplant flesh with a fork and add it to the pan. Stir well.
7. Add the cumin seeds, coriander powder, turmeric powder, and salt. Mix well.
8. Serve the Baingan Bharta (roasted eggplant curry) with garlic naan breads.
Garlic Naan Bread Recipe:
1. Mix 2 cups of all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon sugar in a bowl.
2. Add 1/2 cup of lukewarm water and knead the dough for 5-7 minutes.
3. Divide the dough into 4-6 portions and roll each portion into a ball.
4. Flatten each ball into a disk shape and cook on a hot skillet or griddle for 30 seconds to 1 minute per side, or until golden brown.
Cooking Time: 45-60 minutes
Rajma Masala with Steamed Rice
A flavorful and aromatic North Indian dish, Rajma Masala is a popular vegetarian favorite that pairs perfectly with steamed rice.
Ingredients:
– 1 cup red kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic, tomato, cumin seeds, coriander powder, garam masala powder, and cayenne pepper (if using). Cook for 2 minutes.
4. Add the soaked and drained rajma beans. Stir well to combine.
5. Reduce heat to low and simmer for 20-25 minutes or until the beans are tender.
6. Season with salt to taste.
7. Serve over steamed rice, garnished with chopped cilantro.
Cooking Time: 25 minutes
Malai Kofta with Jeera Rice
This classic Indian dish combines tender meatballs infused with creamy malai sauce, served over flavorful jeera rice.
Ingredients:
For Malai Kofta:
– 1 pound ground beef or lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– Salt, to taste
– Vegetable oil, for frying
For Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1 teaspoon jeera (cumin seeds)
– Salt, to taste
– Ghee or vegetable oil, for cooking
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine ground meat, chopped onion, minced garlic, ginger paste, cumin powder, and salt. Mix well.
3. Shape into small balls and fry in hot oil until browned. Drain on paper towels.
4. To make jeera rice, heat oil or ghee in a pan over medium heat. Add jeera seeds and let them sizzle for 1-2 minutes.
5. Add rinsed basmati rice and stir to combine with the jeera mixture. Cook for about 2-3 minutes, then add water and salt. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes or until the rice is cooked.
6. Serve malai kofta over jeera rice.
Cooking Time: 30-40 minutes
Goan Prawn Curry with Coconut Rice
A flavorful and aromatic curry from the coast of Goa, India, made with succulent prawns, rich coconut milk, and fragrant spices. Serve with a side of fluffy coconut rice for a delightful and satisfying meal.
Ingredients:
For the curry:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
For the rice:
– 1 cup uncooked white rice
– 1 cup water
– 1/2 cup shredded coconut
– 1 tablespoon unsweetened coconut oil
– Salt, to taste
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a pan and sauté onions until translucent.
3. Add garlic, ginger, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add prawns and cook until pink and tender.
5. Stir in coconut milk and season with salt.
6. Serve curry over cooked rice.
Cooking Time: 20-25 minutes
Paneer Butter Masala with Naan
Experience the rich flavors of India with this comforting and creamy dish, paired with crispy naan bread.
Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 250ml heavy cream
– Fresh cilantro, for garnish
– Naan bread, for serving
Instructions:
1. Heat butter in a large skillet over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cumin seeds; cook for another minute.
4. Add coriander powder, garam masala powder, and salt; stir well.
5. Add paneer cubes and heavy cream; simmer for 5-7 minutes or until the sauce thickens slightly.
6. Serve warm with naan bread and garnish with fresh cilantro.
Cooking Time: 15-20 minutes
Keema Matar with Roti
A popular North Indian dish, Keema Matar is a flavorful and aromatic curry made with peas, ground lamb or beef, and spices. Serve it with warm roti for a comforting meal.
Ingredients:
– 1 cup peas
– 1 lb ground lamb or beef
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, cumin, coriander, turmeric, and garam masala powders. Cook for 1 minute.
3. Add ground lamb or beef and cook until it’s browned, breaking it up with a spoon as needed.
4. Add peas, salt, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the curry thickens.
5. Serve hot with roti and garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Hyderabadi Chicken Dum Biryani
A flavorful and aromatic rice dish originating from the city of Hyderabad, this chicken dum biryani recipe is a must-try for anyone who loves rich, spicy flavors. This popular Hyderabadi specialty combines tender chicken, fragrant spices, and basmati rice to create a mouthwatering meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Cook basmati rice according to package instructions.
2. Marinate chicken in a mixture of yogurt, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt for at least 30 minutes.
3. Heat ghee or oil in a large skillet over medium heat. Add onions and cook until lightly browned.
4. Add marinated chicken to the skillet and cook until fully cooked.
5. To assemble the biryani, layer cooked rice, chicken mixture, and chopped cilantro in a large pot or serving dish. Repeat layers two more times, finishing with a layer of rice on top.
6. Cook for 10-15 minutes over low heat, then serve hot.
Cooking Time: 45-50 minutes
Masoor Dal with Jeera Rice
This classic North Indian recipe combines the comforting warmth of masoor dal (red lentil stew) with the aromatic flavor of jeera rice. A perfect meal for a cozy evening or a quick lunch.
Ingredients:
For Masoor Dal:
– 1 cup red lentils
– 2 cups water
– 1 small onion, chopped
– 1 small tomato, chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Ghee or oil, for garnish
For Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon jeera (cumin seeds)
– 1 tablespoon ghee or oil
– Salt, to taste
Instructions:
1. Cook the lentils with water until mushy. Add onion, tomato, cumin, coriander, turmeric, and salt. Simmer for 10 minutes.
2. Prepare jeera rice by cooking rice with water and jeera seeds. Fluff the rice with a fork and mix in ghee or oil and salt.
3. Serve masoor dal over jeera rice, garnished with ghee or oil.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your dinner routine! This collection of Indian recipes offers 18 flavorful and aromatic options that are sure to please. From classic dishes like Butter Chicken with Basmati Rice and Palak Paneer with Garlic Naan, to more adventurous choices like Fish Curry with Coconut Milk and Goan Prawn Curry with Coconut Rice, there’s something for every palate. Whether you’re in the mood for a comforting bowl of Dal Makhani or a spicy kick from Lamb Rogan Josh, these recipes are sure to satisfy your cravings.
Leave a Reply