Are you eager to explore the rich culinary heritage of India? Look no further! With its diverse regions, climates, and cultures, Indian cuisine offers a vast array of mouth-watering dishes that are sure to tantalize your taste buds. Whether you’re a seasoned foodie or a novice in the kitchen, this collection of 20 easy Indian recipes is designed to delight even the most discerning palates.
From classic comfort foods like Butter Chicken with Basmati Rice and Vegetable Biryani to flavorful and aromatic dishes like Chana Masala with Naan and Palak Paneer with Roti, we’ve got you covered. With simple steps, accessible ingredients, and a dash of cultural flair, these recipes are perfect for beginners looking to add some Indian zest to their culinary repertoire.
In this article, we’ll take you on a gastronomic journey across India, highlighting the most popular and beloved dishes that are sure to become your new favorites. So sit back, relax, and let’s get cooking!
Butter Chicken with Basmati Rice
This recipe combines tender chicken cooked in a rich and creamy tomato-based sauce, served over fluffy basmati rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon ground cumin
– 1/2 teaspoon garam masala
– Salt and pepper to taste
– 1 cup basmati rice
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onions and cook until browned (5-7 minutes).
3. Add garlic, chicken, cumin, garam masala, salt, and pepper. Cook until chicken is cooked through (5-6 minutes).
4. Stir in heavy cream and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let sauce simmer for 10-15 minutes or until thickened.
6. Stir in remaining 1 tablespoon butter.
7. Serve chicken over basmati rice.
Cooking Time: 30-40 minutes
Vegetable Biryani
A flavorful and aromatic rice dish that combines a mix of colorful vegetables with the richness of basmati rice, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (e.g. bell peppers, cauliflower, peas)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender.
3. Add cumin powder, coriander powder, and salt to the pan. Stir well.
4. Add the soaked rice to the pan, stirring gently to combine with the vegetable mixture.
5. Add 2 cups of water to the pan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Chana Masala with Naan
Chana Masala is a classic North Indian dish that combines the comfort of chickpeas with the warmth of aromatic spices. This recipe pairs it with crispy naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt, to taste
– Fresh cilantro, for garnish
– Naan bread, recipe below
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, coconut milk, and salt. Simmer for 10-15 minutes or until the sauce thickens slightly.
5. Serve with naan bread and garnish with cilantro.
Naan Bread:
– 2 cups all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
– 2 tablespoons vegetable oil
Instructions:
1. Mix flour, yeast, salt, and sugar.
2. Add water and knead for 5-7 minutes.
3. Rest dough for 30 minutes.
4. Roll out to desired thickness.
5. Cook in a dry skillet over medium heat until puffed and slightly charred.
Cooking Time: 30-40 minutes
Palak Paneer with Roti
Palak Paneer with Roti Recipe: A Delicious Spinach-Based Curry with Creamy Paneer and Soft Naan Bread
Palak Paneer is a popular Indian dish that combines the creaminess of paneer (Indian cheese) with the nutrients of spinach. This recipe brings together the flavors of palak paneer with the softness of roti (Indian flatbread).
Ingredients:
– 1 cup paneer, cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter or oil
– 4-6 rotis (Indian flatbread)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat butter or oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for 1 minute.
4. Add the cumin, coriander, turmeric, and garam masala powders. Cook for 1 minute.
5. Add the spinach leaves and cook until wilted.
6. Add the paneer cubes and salt. Stir well to combine.
7. Simmer for 5-7 minutes or until the sauce thickens.
8. Serve with rotis, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Aloo Gobi with Jeera Rice
This recipe combines the flavors of potatoes, cauliflower, and spices to create a delicious and comforting dish. Serve it with flavorful jeera rice for a satisfying meal.
Ingredients:
For Aloo Gobi:
– 2 medium-sized potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
For Jeera Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 teaspoon cumin seeds (jeera)
– Salt, to taste
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they are translucent.
2. Add potatoes, cauliflower, garlic, cumin, coriander, turmeric, chili powder, and salt. Cook for 5 minutes.
3. Add 1 cup of water to the pan and bring to a boil. Reduce heat and simmer for 10-12 minutes or until vegetables are tender.
4. For jeera rice, heat oil in a separate pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add rice and water to the pan. Bring to a boil, then reduce heat and simmer for 15-18 minutes or until rice is cooked.
Cooking Time: Aloo Gobi: 15-18 minutes; Jeera Rice: 15-18 minutes
Masoor Dal with Steamed Rice
Masoor dal, a popular Indian lentil dish, is paired perfectly with steamed rice for a comforting and flavorful meal.
Ingredients:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat the ghee or oil over medium heat. Add the chopped onion and cook until translucent.
3. Add the soaked and drained masoor dal, garlic, and salt to the pot. Stir well.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and mushy.
5. Serve the masoor dal hot with steamed rice.
Cooking Time: 25-30 minutes
Potato Stuffed Paratha
A classic Indian flatbread filled with a flavorful potato filling, perfect as a snack or side dish.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1 cup whole wheat flour for the paratha dough
Instructions:
1. In a bowl, mix together mashed potatoes, salt, and baking powder.
2. Divide the potato mixture into 6-8 equal portions.
3. Roll out each portion of potato mixture into a small ball.
4. On a lightly floured surface, roll out the whole wheat flour dough to a thickness of about 1/4 inch.
5. Place a potato ball in the center of the dough circle.
6. Fold the dough over the potato ball to form a triangle or a square shape.
7. Press the edges to seal and use a rolling pin to flatten slightly.
8. Cook on a non-stick skillet or tava over medium heat for 30-45 seconds or until golden brown.
Cooking Time: 15-20 minutes per batch
Rajma Chawal
Rajma Chawal is a popular Punjabi dish that pairs kidney beans with fluffy basmati rice, creating a match made in heaven. This simple yet flavorful recipe is perfect for a cozy night in or as a quick lunch option.
Ingredients:
– 1 cup kidney beans (rajma)
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– 2 cups basmati rice
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the kidney beans and soak them in water for at least 8 hours or overnight.
2. Drain and pressure cook the kidney beans until tender, about 15-20 minutes.
3. Heat ghee or oil in a pan over medium heat. Add chopped onion and sauté until translucent.
4. Add minced garlic, cumin, and salt. Cook for 1 minute.
5. Stir in cooked kidney beans and adjust seasoning as needed.
6. Cook basmati rice according to package instructions.
7. Serve the kidney bean mixture over hot rice.
Cooking Time: Approximately 30-40 minutes
Pav Bhaji with Butter
Pav Bhaji, a popular Indian street food, is a flavorful and comforting dish made with mashed vegetables, spices, and toasted buns. This recipe adds an extra layer of richness with the addition of butter, making it perfect for a cozy evening or a quick snack.
Ingredients:
– 2 medium-sized tomatoes
– 1 large onion
– 2 cloves garlic
– 1 cup mixed vegetables (beans, carrots, peas)
– 1 teaspoon pav bhaji masala powder
– 1/2 teaspoon cumin seeds
– Salt to taste
– 4-6 buns (pav)
– 2 tablespoons butter
– Fresh cilantro for garnish
Instructions:
1. Heat oil in a large pan and sauté the onions, garlic, and mixed vegetables until they are tender.
2. Add the tomatoes, pav bhaji masala powder, cumin seeds, and salt. Cook until the mixture thickens slightly.
3. Toast the buns by grilling them lightly or baking in the oven for a few minutes.
4. Assemble the Pav Bhaji by spreading the vegetable mixture on each bun, followed by a pat of butter.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-25 minutes
Samosa with Mint Chutney
Samosas are crispy, savory pastries filled with spiced potatoes and peas. Paired with a refreshing mint chutney, this classic Indian snack is elevated to new heights.
Ingredients:
For the Samosas:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
Filling:
– 2 large potatoes, boiled and diced
– 1 cup peas
– 1 onion, finely chopped
– 1 teaspoon cumin seeds
– Salt to taste
For the Mint Chutney:
– 1/4 cup fresh mint leaves
– 1 small green chili, seeded
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Mix flour, baking powder, and salt in a bowl.
2. Add ghee or oil and lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into 6-8 portions. Roll each portion into a ball.
4. Flatten each ball into a thin circle. Place a spoonful of filling in the center. Fold and press edges together to seal.
5. Heat oil in a deep frying pan over medium heat. Fry samosas until golden brown, about 3-4 minutes per side.
6. For the mint chutney, blend all ingredients together until smooth.
7. Serve warm samosas with mint chutney.
Cooking Time:
– Samosas: 6-8 minutes (depending on frying time)
– Mint Chutney: 2-3 minutes to prepare
Paneer Tikka with Salad
This recipe combines the creamy flavor of paneer (Indian cheese) with the zesty flavors of spices and herbs, served with a refreshing salad. Perfect for a quick dinner or lunch.
Ingredients:
– 250g paneer, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Salad ingredients: mixed greens, cherry tomatoes, cucumber slices, carrots, and your favorite dressing
Instructions:
1. In a bowl, whisk together yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, and cayenne pepper (if using).
2. Add the paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a non-stick skillet or grill over medium heat. Remove the paneer from the marinade, letting any excess liquid drip off.
4. Cook the paneer for 3-4 minutes per side, until golden brown and slightly charred.
5. Serve the Paneer Tikka with your favorite salad ingredients.
Cooking Time: 15-20 minutes
Egg Curry with Appam
This recipe combines the creamy richness of egg curry with the soft, fluffy texture of appams, a popular South Indian breakfast staple. Perfect for a quick and satisfying morning meal.
Ingredients:
– 4 eggs
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tomato, diced
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 appams (rice and coconut milk crepe)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic and cook for an additional minute.
3. Add diced tomato and cook until it breaks down.
4. Crack eggs into the pan and scramble until cooked through.
5. Stir in curry powder, turmeric, and salt to taste.
6. Warm appams according to package instructions.
7. Serve egg curry over appam, garnished with fresh cilantro.
Cooking Time: 15-20 minutes
Vegetable Pulao with Raita
This recipe combines the flavors of aromatic basmati rice, mixed vegetables, and creamy yogurt to create a satisfying and comforting meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
For the Vegetable Pulao:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (e.g., peas, cauliflower, potatoes)
– Salt to taste
– Fresh cilantro leaves for garnish
For the Raita:
– 1 cup plain yogurt
– 1/2 cucumber, peeled and grated
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large pan over medium heat. Add onion, garlic, bell pepper, and carrot. Cook until vegetables are tender, about 5 minutes.
3. Add mixed vegetables and cook for an additional 2-3 minutes.
4. Combine cooked rice with the vegetable mixture. Season with salt to taste.
5. For the Raita, mix together yogurt, cucumber, and cilantro. Season with salt to taste.
Cooking Time: 25-30 minutes
Tomato Rasam with Idli
A classic South Indian combination, Tomato Rasam with Idli is a comforting and flavorful meal perfect for any time of the day.
Ingredients:
– 2 cups tomato puree
– 1 cup water
– 1/2 teaspoon rasam powder (or sambar powder)
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon ghee or oil
– Fresh cilantro leaves, for garnish
– Idlis (steamed rice cakes), for serving
Instructions:
1. Heat the water in a pan and add the rasam powder, turmeric powder, and salt. Bring to a boil.
2. Reduce the heat and add the tomato puree. Simmer for 5-7 minutes or until the rasam thickens slightly.
3. Stir in the ghee or oil.
4. Serve the Tomato Rasam hot with steamed Idlis.
Cooking Time: 15-20 minutes
Lentil Soup with Garlic Bread
This classic comfort food recipe combines the nutritional benefits of lentils with the richness of garlic bread, perfect for a cozy night in. With minimal prep time and simple cooking instructions, this dish is a weeknight staple.
Ingredients:
For the soup:
– 1 cup dried green or brown lentils
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
For the garlic bread:
– 4 slices of French or Italian bread
– 3 cloves garlic, minced
– 2 tablespoons butter, softened
– Salt, to taste
Instructions:
1. In a large pot, sauté onion, garlic, carrot, and celery in a little water until tender.
2. Add lentils, broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then simmer for 30-40 minutes or until lentils are tender.
3. Meanwhile, preheat oven to 350°F (175°C). Mix minced garlic with softened butter.
4. Spread butter mixture on bread slices and season with salt. Bake for 10-12 minutes or until golden brown.
Cooking Time: 45-50 minutes
Vegetable Korma with Chapati
A flavorful and aromatic Indian-inspired dish that combines tender vegetables with a rich korma sauce, served with warm chapatis.
Ingredients:
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 can (14 oz) of coconut milk
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt to taste
– 4-6 chapatis (Indian flatbread)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, bell pepper, and carrot; cook for an additional 5 minutes or until the vegetables are tender.
3. Stir in cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add coconut milk and bring to a simmer. Reduce heat to low and let sauce thicken, about 10-15 minutes.
5. Warm chapatis by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Cooking Time: 25-30 minutes
Masala Dosa with Coconut Chutney
This classic South Indian dish is a staple of street food and home cooking, with crispy rice and lentil crepes stuffed with spiced potatoes and onions. Paired with creamy coconut chutney, this duo makes for a satisfying and flavorful meal.
Ingredients:
For the dosa:
– 2 cups fermented rice and lentil batter (dosa idli)
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
For the filling:
– 2 medium potatoes, boiled and diced
– 1 small onion, finely chopped
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt to taste
– Cooking oil or ghee for brushing
For the coconut chutney:
– 1 cup grated fresh coconut
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon cumin powder
Instructions:
1. Heat a non-stick skillet or griddle over medium heat.
2. Pour in the dosa batter and spread evenly to desired thickness.
3. Cook for 2-3 minutes, until the edges start to curl.
4. Flip and cook for another 2 minutes.
5. Stuff with potato filling and serve with coconut chutney.
Cooking Time: 15-20 minutes
Moong Dal Khichdi with Ghee
Moong Dal Khichdi is a classic Indian dish made with split green gram, rice, and aromatic spices. This comforting recipe combines the nutty flavor of ghee with the creamy texture of khichdi to create a hearty and satisfying meal.
Ingredients:
– 1 cup split green gram (moong dal)
– 1 cup long-grain rice
– 2 cups water
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes.
2. Drain the water and cook the dal with 2 cups of fresh water until mushy.
3. Cook the rice separately with 2 cups of fresh water until fluffy.
4. Mix the cooked dal and rice together, adding turmeric powder, red chili powder, and salt to taste.
5. Heat the ghee in a pan and add it to the khichdi mixture.
6. Serve hot, garnished with chopped cilantro or scallions, if desired.
Cooking Time: 45 minutes
Vegetable Pakora with Tamarind Sauce
A popular Indian street food, Vegetable Pakora is a flavorful and crispy snack made by battering and frying vegetables, served with a tangy tamarind sauce.
Ingredients:
– 1 cup mixed vegetables (such as cauliflower, potatoes, onions, and bell peppers)
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1 tablespoon vegetable oil
– Tamarind sauce (store-bought or homemade)
– Chopped cilantro for garnish
Instructions:
1. Heat oil in a deep frying pan to 350°F.
2. In a bowl, mix together chickpea flour, cornstarch, baking powder, salt, and cumin seeds.
3. Dip each vegetable piece into the batter, ensuring it’s fully coated.
4. Fry the battered vegetables for 3-4 minutes or until golden brown. Drain on paper towels.
5. Serve hot with tamarind sauce and garnish with cilantro.
Cooking Time: 15-20 minutes
Sweet Lassi with Pistachios
A refreshing Indian drink, Sweet Lassi is a perfect blend of yogurt, sugar, and spices. This recipe adds the crunch and nutty flavor of pistachios to take it to the next level.
Ingredients:
– 1 cup plain yogurt
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cumin
– 1/2 cup chopped pistachios
– Ice cubes (optional)
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender, combine yogurt, sugar, cardamom, and cumin.
2. Blend until smooth and creamy.
3. Add the chopped pistachios and blend until well combined.
4. Taste and adjust sweetness or spice level as needed.
5. Pour into glasses and serve chilled. If desired, add ice cubes to chill further.
6. Garnish with fresh mint leaves, if using.
Cooking Time: 5 minutes (blending time)
Servings: 2-3
Enjoy your delicious Sweet Lassi with Pistachios!
Summary
Discover the flavors of India with these 20 easy and delicious recipes perfect for beginners! From popular dishes like Butter Chicken with Basmati Rice and Vegetable Biryani, to comforting favorites like Chana Masala with Naan and Palak Paneer with Roti, there’s something for everyone. Other standout recipes include Aloo Gobi with Jeera Rice, Potato Stuffed Paratha, and Samosa with Mint Chutney. Whether you’re a seasoned chef or just starting out, these simple and flavorful recipes are sure to delight your taste buds.
