INDIAN FOOD RECIPES
Mouthwatering Indian Food Recipes for Every Taste
Indian cuisine is one of the most diverse indian food recipes and rich culinary traditions in the world. With each region offering unique dishes influenced by history, culture, and geography, Indian food is a great of flavors, textures, and colors. From street foods to grand feasts, the variety of recipes in Indian cuisine is endless. If you’re an Indian food enthusiast or a newcomer eager to explore indian foood recipes, you’re in the right place!
1. Butter Chicken
Ingredients:
– 500g boneless chicken
– 1/2 cup yogurt
– 1 tablespoon ginger-garlic paste
– 1 tablespoon red chili powder
– 1 tablespoon garam masala – – 1/2 teaspoon turmeric powder
– 1/2 tablespoons butter
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1/2 cup heavy cream
– Salt to taste
Instructions:
– Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric, and salt. Let it sit for at least 30 minutes.
– Grill or pan-fry the chicken on medium-high heat until golden brown and cooked through. Set aside.
– Heat butter in a pan and sauté chopped onions until golden.
– Add pureed tomatoes and cook until the oil separates. Stir in the cream and a little water to adjust the consistency.
– Add the grilled chicken to the curry, let it simmer for 10-15 minutes, and serve hot with naan or rice.
2. Chole Bhature
What makes it special: Chole Bhature is a classic combination of spicy, tangy chickpeas (chole) served with deep-fried, fluffy bread (bhature). It’s a perfect comfort food and often served during festivals or special occasions.
Ingredients:
• For the Chole (Chickpeas):
• 1 cup dried chickpeas (soaked overnight)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1-2 green chilies
• 1 tablespoon ginger-garlic paste
• Salt to taste
• For the Bhature:
• 2 cups all-purpose flour (maida)
• 1 tablespoon semolina (sooji)
• 1 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/4 cup yogurt • Water as needed
• Salt to taste
• Oil for deep frying
Instructions:
1. For Chole: indian food recipes Pressure cook the soaked chickpeas with water until soft. In a pan, heat oil, add cumin seeds, and sauté onions, ginger-garlic paste, and green chilies until golden.
2. Add chopped tomatoes, turmeric, coriander powder, garam masala, and salt. Cook until the oil separates.
3. Add the cooked chickpeas along with some of the cooking liquid and let it simmer. Adjust the spice level with chili powder and salt.
4. For Bhature: Combine all ingredients to make a smooth dough. Let it rest for at least an hour.
5. Roll out the dough into small discs and deep-fry them until they puff up and turn golden.
6. Serve the chole with hot bhature, garnish with fresh coriander.
3. Sambar
What makes it special: Sambar is a tangy, spicy, and flavorful lentil-based stew made with vegetables and tamarind. It’s a staple in South Indian homes and is usually served with dosa, idli, or rice.
Ingredients:
• 1 cup toor dal (pigeon peas)
• 1 onion, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1 drumstick (optional), chopped
• 2 tablespoons tamarind paste
• 1 teaspoon sambar powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 2-3 dried red chilies
• Curry leaves
• Salt to taste
• Oil for tempering
Instructions:
1. Cook toor dal in a pressure cooker with water until soft and mushy.
2. In a pan, heat oil and sauté mustard seeds, dried red chilies, curry leaves, and onions until golden.
3. Add tomatoes, carrots, drumstick (if using), turmeric powder, and sambar powder. Cook for 5-7 minutes.
4. Add tamarind paste and water, then bring to a boil.
5. Add the cooked dal, mix well, and simmer for 10 minutes. Adjust salt to taste.
6. Serve hot with idli, dosa, or rice.
4.Paneer Tikka
it What makesspecial: Paneer Tikka is a popular vegetarian appetizer made by marinating cubes of paneer (Indian cottage cheese) in yogurt and spices, then grilling or baking them. It’s perfect for parties or as a starter.
Ingredients:
• 200g paneer (cubed)
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon oil
Instructions:
1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric, salt, lemon juice, and oil to form a thick marinade.
2. Add the paneer cubes to the marinade and coat them evenly. Let it marinate for at least 30 minutes.
3. Preheat the grill or oven to 180°C. Skewer the marinated paneer and grill for 15-20 minutes, turning occasionally.
4. Serve with mint chutney and a sprinkle of chaat masala.
5.Vegetable Biryani
What makes it special: Vegetable Biryani is a flavorful one-pot dish made by cooking rice with aromatic spices, mixed vegetables, and saffron. It’s often served with raita or a boiled egg.
Ingredients:
• 1 cup basmati rice
• 1 onion, sliced
• 1 carrot, chopped
• 1/2 cup peas
• 1 potato, chopped
• 1/2 cup cauliflower florets
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 tablespoon biryani masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 2 tablespoons yogurt
• 1/4 teaspoon saffron strands
• 3 cups water
• Salt to taste
• Fresh coriander leaves for garnish
• Ghee or oil for cooking
Instructions:
1. Cook basmati rice until 80% done, then drain and set aside.
2. In a pan, heat ghee or oil, add cumin seeds, and sauté onions until golden brown. Add ginger-garlic paste, vegetables, green chilies, and cook for 5 minutes.
3. Add turmeric powder, biryani masala, and yogurt, and cook until the vegetables are tender.
4. Layer the cooked rice on top of the vegetable mixture, add saffron water (soak saffron in warm milk), and cover the pan with a lid.
5. Let the biryani cook on low heat for 15-20 minutes.
6. Garnish with fresh coriander and serve with raita or a boiled egg.
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