Indian Food Recipes, Genuine Indian Recipes

The tandoori and vindaloo at your local Indian restaurant represent only a tiny portion of the country’s rich culinary tradition. From fiery stews to cooling yogurt drinks, we’ve collected 40 of our favorite authentic Indian recipes.

As a Hindu-majority country, India has a long history of vegetarian cooking. Rice, lentils, and greens are the staple foods of much of the country. Our lime rice is a refreshing side to pair with any dish. Shredded cabbage can also be paired with lime for a great alternative to coleslaw. Want lentils instead of rice? Look to our creamy dal spiked with sour green mango. Saag paneer, stewed spinach and fresh cheese, can be found on any Indian menu in America. We’ve got that recipe, but if you want to branch out try mixing paneer with peas, tomatoes, and fenugreek greens. Meat does show up in Indian cooking, particular amongst the country’s Muslim population. Butter chicken, another classic of Indian-American menus, is great when loaded with ginger and garam masala. Chettinad pepper chicken might be less familiar to you—it’s a Chennai staple of chicken flavored with fennel seeds, curry leaves, and urad dal, the skinned split black lentils that are a popular ingredient in southern India.

Below, check the list of our 40 favorite authentic Indian recipes.

Mushrooms with Fennel and Ginger

Roasted Moong Dal with Spinach

This recipe, from Madhur Jaffrey’s A Taste of India, is part of SAVEUR’s November 2017 cookbook club. Though we’ve tested this recipe in the SAVEUR test kitchen, we present it in its original, unedited form from the book. Says Jaffrey:

This earthy dish has a delightful flavour which comes from roasting the grains of dal before cooking them in water. In Bengal, it is generally served with rice and a fried vegetable — such as Delicious Fried Morsels — as a first or second course. You may serve is as part of any Indian meal. Get the recipe for Roasted Moong Dal with Spinach »

Potatoes and Peas in Yogurt Sauce

This recipe, from Madhur Jaffrey’s A Taste of India, is part of SAVEUR’s November 2017 cookbook club. Though we’ve tested this recipe in the SAVEUR test kitchen, we present it in its original, unedited form from the book. Says Jaffrey:

Throughout India, yogurt is eaten in many forms, including those that require that it be heated. As yogurt curdles when boiled, it is first stabilized with chickpea flour. The pulse flour adds extra nutrition to the dish — a very important consideration for India’s numerous vegetarians. This recipe comes from one such Benares family of Banias or businessmen. Karhis, eaten all over India, have endless regional variations and may be served with Plain Rise or with Indian breads. Other meats and vegetables can also be served at the same meal. Get the recipe for Potatoes and Peas in Yogurt Sauce »

Pongala (Sweet Sacred Coconut Porridge)

Pongala means “to boil over,” referring to the moment the starchy water from this sweet rice dish bubbles above the lip of its clay pot. At the Attukal Pongala festival, pongala, the offering made to a Hindu deity, is cooked over fire and seasoned with jaggery (unrefined palm sugar) and coconut. Recipes can vary to include cardamom, cinnamon, banana, and raisins. Get the recipe for Indian Sweet Coconut Porridge (Pongala) »

This recipe, from Madhur Jaffrey’s A Taste of India, is part of SAVEUR’s November 2017 cookbook club. Though we’ve tested this recipe in the SAVEUR test kitchen, we present it in its original, unedited form from the book. Says Jaffrey:

This absolutely delicious dish is a great favorite with my family. The okra is stuffed very simply with coriander, cumin, and lots of amchoor, a tart, green mango powder that is sold in most Indian grocery shops. If, for some reason, you cannot find it, leave it out. Instead, sprinkle about 2 tsp of lemon juice over the top of the okra just when you are ready to cover it for the final 5 minutes of cooking. Stuffed okra is very versatile and may be served with almost any meal. Get the recipe for Stuffed Okra »

Indian Fried Banana Dumplings (Unniyappam)

These sweet, fried rice flour balls are a typical prasadam, or “offering,” sold at Hindu temples in Kerala or at local sweet shops. The runny batter, which includes banana purée, grated coconut, and jaggery syrup, is spooned into a ghee-coated appachatti pan (a specialty pan with divots), which is then heated over an open flame, cooking the batter into crispy cakes. (If you have an aebleskiver or takoyaki pan, those work too.) Fried unniyappam can be stored for up to a week and reheated in a moderate oven before serving. Get the recipe for Indian Fried Banana Dumplings (Unniyappam) »

Vada Pav (Indian Veggie Burgers)

These starchy sandwiches are a popular beachside snack in Mumbai. Fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and spicy chutneys, and a garlicky powdered chile-coconut condiment. Get the recipe for Indian Veggie Burgers (Vada Pav) »

Indian Fried Banana Cakes (Mangalore Buns)

In the tropical Udupi-Mangalore region on India’s southwestern coast, you’ll find a sweet and fragrant puri made with mashed ripe bananas and cumin. The combination works better than you might expect, and these sweet, earthy doughnuts, called Mangalore buns or banana puri, are served hot, for breakfast with tea, or for a with spicy coconut chutney as a snack. It’s a tempting way to use up overripe leftover bananas, too. Get the recipe for Indian Fried Banana Cakes (Mangalore Buns) »

Indian Stir-Fry Roti (Baghari Masala Roti)

Dal Dhokli (Indian Roti and Lentil Stew)

Yamini Joshi of the League of Kitchens suggests this quick lentil stew as a way to use up leftover . The flatbread is sliced into noodle-like pieces, then simmered in the broth until tender. Freshly ground spices, spicy chiles, and tomatoes toasted in ghee make up a “tarka”—a savory finishing touch to spoon over the stew at the table.

Mandaputtu (Steamed Cardamom-Spiced Rice Flour Balls)

Local to Kerala, these chewy, lightly granular sweet rice balls are made by binding green mung bean flour and rice flour with cashews, coconut, raisins, and cardamom, using melted ghee and jaggery syrup. Their flavor profile—sweet but strongly spiced—is typical of South Indian sweets. At the Attukal Pongala festival, where they’re created as an offering to a Hindu goddess, they’re steamed in special pans with individual divots, but a bamboo steamer or steamer insert works just as well. Get the recipe for Steamed Cardamom-Spiced Rice Flour Balls (Mandaputtu) »

Salmon in Bengali Mustard Sauce

Spiced Ground Beef Patties (Shami Kebabs)

Whole Mung Bean Pancakes (Pesarattu)

Whole Mung Bean Pancakes (Pesarattu)

Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer)

Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer)

Indian Tomato Rice
Hyderabadi-Style Steamed Chicken and Rice (Kachi Yakhni Biryani)

Hyderabadi-Style Steamed Chicken and Rice (Kachi Yakhni Biryani)

Naan (Indian Leavened Flatbread)

Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. Get the recipe for Naan (Indian Leavened Flatbread) »

Pork Vindaloo (Spicy Goanese Pork Stew)

Pork Vindaloo (Spicy Goanese Pork Stew)

Malabar Mussels
Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Chettinad Pepper Chicken (Koli Milagu Masala)

Chettinad Pepper Chicken (Koli Milagu Masala)

Andhra-Style Sautéed Spinach (Palakoora Vepadu)

Red Lentils with Green Mango (Malika Masoor Dal)

Red Lentils with Green Mango (Malika Masoor Dal)

Bengali Milk Sweets (Sandesh)

Bengali Milk Sweets (Sandesh)

Malabar Fish Fry

Fried fish seasoned with turmeric and chile powder is a popular dish on India’s Malabar Coast. While small bullseye fish or sardines are traditionally used, salmon, shrimp, or snapper, as we’ve used here, also work. Get the recipe for Malabar Fish Fry »

Rajasthani White Chicken Curry (Safed Maans)

Rajasthani White Chicken Curry (Safed Maans)

Indian Vegetable Fritters (Pakoras)

Plantain with Sesame Seeds and Peppercorns (Yellu Molaghu Vazhaipazham)

Plantain with Sesame Seeds and Peppercorns (Yellu Molaghu Vazhaipazham)

Spiced Black-Eyed Peas with Curry Leaves

Samosas (Potato Dumplings with Tamarind Chutney)

Samosas (Potato Dumplings with Tamarind Chutney)

Sweet Yogurt with Saffron and Pistachios (Shrikhand)

Mango Lassi

Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as strawberries or—as in this recipe—ripe mangoes, resulting in a refreshing drink that’s as thick as a milkshake. Get the recipe for Mango Lassi »

Lime Juice with Seltzer, Black Pepper, and Sugar (Nimbu Pani)

Lime Juice with Seltzer, Black Pepper, and Sugar (Nimbu Pani)

Hyderabadi-Style Sweet Lassi

Spiced Tea (Masala Chai)
Spiced Mango Drink (Aam Panna)

Spiced Mango Drink (Aam Panna)

Tamarind and Cumin Drink (Imli Ka Pani)

Source

https://www.saveur.com/40-our-favorite-authentic-indian-recipes

Leave a Reply

Your email address will not be published. Required fields are marked *