7 hr 20 min
Butter Chicken
Yogurt-marinated chicken is roasted until lightly charred, then finished in a smooth tomato, cashew, butter, cream, and fenugreek sauce.
Open recipeCurated Indian cooking
Indian recipes from everyday dal to festive biryani
Cook across India's home kitchens, tiffin counters, street snacks, grills, breads, curries, and sweets: dal tadka, chana and rajma masala, dosa and idli, biryani, tandoori chicken, Goan fish curry, samosa, naan, gulab jamun, and more. Every recipe separates whole spices, ground spices, heat stages, texture cues, and safe doneness so layered flavour comes from technique rather than guesswork.
21 recipes published
55 min
Palak Paneer
Paneer cubes sit in a vivid spinach sauce balanced with cumin, ginger, garlic, tomato, garam masala, and a restrained amount of cream.
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9 hr 15 min
Chana Masala
Soaked chickpeas are cooked until creamy, then simmered in a tangy onion-tomato masala with ginger, garlic, cumin, coriander, amchur, and garam masala.
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55 min
Dal Tadka
Creamy pigeon-pea lentils are seasoned with tomato, turmeric, and garam masala, then finished with a sizzling ghee tempering of cumin, garlic, and dried chile.
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9 hr 30 min
Rajma Masala
Red kidney beans are pressure-cooked until creamy and simmered in a slow-browned onion, tomato, ginger, garlic, cumin, coriander, and garam masala gravy.
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55 min
Aloo Gobi
Potatoes and cauliflower steam-fry with cumin, ginger, tomato, turmeric, coriander, and garam masala until tender, dry, and distinctly shaped.
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55 min
Baingan Bharta
Whole eggplants are flame-roasted until collapsed and smoky, peeled, mashed, and sautéed with onion, tomato, ginger, garlic, green chile, and cilantro.
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4 hr 15 min
Hyderabadi Chicken Dum Biryani
Yogurt-marinated bone-in chicken is layered with 70%-cooked basmati rice, fried onions, mint, cilantro, saffron milk, and ghee, then sealed and cooked by dum.
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12 hr 55 min
Masala Dosa
Fermented rice-and-urad batter is spread into thin crisp crepes and filled with mustard-seed, curry-leaf, onion, and turmeric potatoes.
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12 hr 50 min
Idli Sambar
Soft fermented rice-lentil idli are steamed and served with a tamarind-bright toor-dal and vegetable sambar plus coconut chutney.
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1 hr 10 min
Mumbai Vada Pav
Spiced potato batata vada are coated in gram-flour batter, fried, and tucked into soft pav with dry garlic chutney, green chutney, and fried chile.
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1 hr 10 min
Mumbai Pav Bhaji
Potato, cauliflower, peas, and peppers are pressure-cooked, mashed into a tomato-rich pav-bhaji masala, and served with butter-toasted pav, onion, cilantro, and lemon.
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1 hr 50 min
Pani Puri
Crisp hollow semolina puri are filled at the table with potato-chickpea masala, sweet tamarind chutney, and cold mint-cilantro spiced water.
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1 hr 50 min
Punjabi Potato Samosa
A short, flaky carom-seed pastry encloses dry spiced potato and pea filling, then fries slowly until blister-free and crisp.
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45 min
Mixed Vegetable Pakora
Thinly cut onion, cabbage, carrot, spinach, and potato are bound with besan and spices using their own moisture, then fried into craggy crisp fritters.
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7 hr
Tandoori Chicken
Skinless bone-in chicken is slit, marinated in strained yogurt, ginger, garlic, Kashmiri chile, warm spices, fenugreek, and lemon, then roasted and broiled to smoky char.
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2 hr 30 min
Kashmiri Lamb Rogan Josh
Bone-in lamb is browned in ghee and slowly braised with yogurt, Kashmiri chile, fennel, dried ginger, cardamom, cloves, cinnamon, and asafoetida—without tomato.
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50 min
Goan Fish Curry
Firm fish cooks gently in a tangy coconut curry ground with dried chile, coriander, cumin, turmeric, ginger, garlic, tamarind, and kokum.
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2 hr 40 min
Stovetop Butter Naan
Yogurt-leavened all-purpose-flour dough rests until soft and extensible, then cooks on a very hot cast-iron pan until blistered, puffed, and brushed with butter.
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1 hr 10 min
Gulab Jamun
Tender milk-powder dough balls fry slowly to an even brown, then soak in warm cardamom-rose sugar syrup until plump and juicy.
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1 hr 10 min
Rice Kheer
Basmati rice slowly cooks in whole milk until creamy, then receives sugar, cardamom, saffron, almonds, pistachios, and raisins.
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