Are you a spice lover looking for flavorful and aromatic dinner options? Look no further! Indian cuisine is renowned for its rich diversity and bold flavors, and we’ve got 20 mouth-watering recipes to tantalize your taste buds. From classic dishes like Butter Chicken with Basmati Rice and Palak Paneer with Garlic Naan, to innovative fusion creations like Vegetable Biryani with Raita and Fish Curry with Coconut Milk, this collection has something for every spice enthusiast.
In the following pages, we’ll take you on a culinary journey across India, exploring the flavors and techniques that make these dishes so beloved. Whether you’re a seasoned cook or just looking to spice up your meal routine, these recipes are sure to become new favorites. So go ahead, get cooking, and let the aroma of Indian spices transport you to a world of flavor!
Butter Chicken with Basmati Rice
A rich and creamy Indian-inspired dish that combines tender chicken, aromatic spices, and fluffy basmati rice. This recipe is a perfect blend of flavors and textures to satisfy your taste buds.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tbsp butter
– 2 tsp garam masala powder
– 1 tsp ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
– 1 cup basmati rice
Instructions:
1. Cook basmati rice according to package instructions.
2. In a large skillet, melt 1 tbsp butter over medium heat. Add onions and cook until golden brown (5 minutes).
3. Add garlic, chicken, garam masala, cumin, and salt. Cook for 5-7 minutes or until chicken is cooked through.
4. Stir in diced tomatoes and heavy cream. Bring to a simmer and cook for an additional 2-3 minutes.
5. Serve chicken mixture over basmati rice. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Vegetable Biryani with Raita
Experience the perfect blend of Indian spices and fresh vegetables in this hearty Vegetable Biryani recipe, served with a refreshing side of creamy Raita.
Ingredients:
For the biryani:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 red bell pepper, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
For the raita:
– 1 cup plain yogurt
– 1/2 cup grated cucumber
– 1 tablespoon chopped fresh mint leaves
– Salt, to taste
Instructions:
1. Cook the rice according to package instructions.
2. Heat ghee or oil in a large saucepan and sauté onion, garlic, carrot, potato, and bell pepper until tender.
3. Add cumin seeds, coriander powder, and salt. Stir well.
4. Combine cooked rice with the vegetable mixture.
5. For the raita, mix yogurt, cucumber, and mint leaves. Season with salt.
Cooking Time: 30-40 minutes
Palak Paneer with Garlic Naan
Experience the rich flavors of India with this simple yet satisfying recipe for Palak Paneer, a creamy spinach curry served with crispy garlic naan. In under 30 minutes, you’ll be enjoying a delicious and authentic Indian meal.
Ingredients:
For Palak Paneer:
– 1 cup paneer (Indian cheese), cut into cubes
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tablespoon butter
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 cup heavy cream
For Garlic Naan:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup lukewarm water
– 2 cloves garlic, minced
– 2 tablespoons butter, melted
Instructions:
1. Cook spinach and blend with garlic, onion, cumin, coriander, garam masala, and salt.
2. Heat butter in a pan, add paneer cubes, and cook until golden brown.
3. Add the spinach mixture to the pan and stir in heavy cream.
4. For Garlic Naan: Mix yeast with lukewarm water, then combine with flour, sugar, and salt. Knead for 5 minutes. Roll out dough and brush with melted butter.
5. Cook naan on a non-stick skillet or tava for 1-2 minutes per side.
Cooking Time: 25-30 minutes
Chana Masala and Jeera Rice
Chana Masala is a popular North Indian dish made with chickpeas, onions, and aromatic spices. Paired with flavorful saffron-infused Jeera Rice, this recipe is a perfect combination of comfort food and warm hospitality.
Ingredients:
For Chana Masala:
– 1 can chickpeas (14 oz)
– 2 medium onions
– 2 cloves garlic
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
For Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon ground jeera (cumin)
– Salt, to taste
Instructions:
1. Cook the chickpeas according to package instructions.
2. Heat oil in a pan and sauté onions until golden brown. Add garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute.
3. Add the cooked chickpeas, salt, and enough water to cover them. Simmer for 10-15 minutes or until desired consistency is reached.
4. For Jeera Rice, combine rice and water in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the rice is cooked and fluffy. Stir in saffron mixture and jeera powder.
5. Serve Chana Masala over Jeera Rice.
Cooking Time: 30-40 minutes
Lamb Rogan Josh with Steamed Rice
This classic Indian dish is a flavorful and aromatic lamb curry made with tender pieces of lamb, rich spices, and a hint of cinnamon. Serve it with fluffy steamed rice for a comforting meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
– Steamed rice, for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add lamb, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook until the lamb is browned.
3. Stir in diced tomatoes and salt to taste. Bring to a boil, then reduce heat and simmer for 1 hour or until the lamb is tender.
4. Serve with steamed rice and garnish with cilantro leaves.
Cooking Time: 1 hour
Aloo Gobi and Roti
Savor the flavors of North India with this classic combination of spiced potatoes, cauliflower, and crispy rotis. This comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 4-6 wheat flour rotis (homemade or store-bought)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, coriander, and turmeric. Cook for 1 minute.
3. Add potatoes and cauliflower. Cook for 10-12 minutes or until vegetables are tender.
4. Season with salt to taste.
5. Warm rotis according to package instructions or cook on a griddle.
6. Serve Aloo Gobi over rotis, garnished with cilantro.
Cooking Time: 20-25 minutes
Dal Tadka with Jeera Rice
This popular Indian dish is a staple of North Indian cuisine, made with red lentils cooked in a flavorful spice mixture and served with aromatic jeera rice. This recipe is a quick and easy way to enjoy the comforting taste of Dal Tadka at home.
Ingredients:
For the Dal:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
For the Jeera Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon ground cumin (jeera)
– Salt, to taste
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat oil in a pan and sauté the onion and garlic until softened.
3. Add the spice mixture and cook for 1 minute.
4. Drain the lentils and add to the pan, along with 4 cups of water.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked.
6. For the Jeera Rice, combine rice and water in a pot and bring to a boil.
7. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked.
8. Serve the Dal Tadka with steaming hot Jeera Rice and garnish with cilantro.
Cooking Time: 40-45 minutes
Malai Kofta in Creamy Gravy
This recipe is a perfect blend of creamy goodness and tender paneer, wrapped in aromatic spices. With its rich flavor profile, it’s sure to become a staple in your culinary repertoire.
Ingredients:
– 12 koftas (paneer-based) or vegetable balls
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup heavy cream
– 1 cup water
– 1 teaspoon ground cardamom
– Salt to taste
– Fresh cilantro for garnish
Instructions:
1. In a large skillet, melt butter over medium heat.
2. Add onion and cook until translucent.
3. Add garlic and ginger; sauté for 1 minute.
4. Add koftas and cook until golden brown.
5. Pour in heavy cream and water mixture; stir to combine.
6. Bring the mixture to a simmer, then reduce heat to low.
7. Cook for 10-12 minutes or until the sauce thickens slightly.
8. Season with salt and ground cardamom.
9. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Punjabi Chole with Bhature
Chole, a popular North Indian dish, is a spicy chickpea curry that pairs perfectly with a crispy bhature (fried flatbread). This recipe brings together the rich flavors of chole and the satisfying crunch of bhature for a delightful breakfast or brunch option.
Ingredients:
For Chole:
– 1 cup dried black chickpeas
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 medium tomatoes, diced
– 2 cups water
– Fresh cilantro, chopped (optional)
For Bhature:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– Warm water, as needed
Instructions:
1. Soak chickpeas overnight and cook according to package instructions.
2. Heat oil in a pan, add onions, garlic, cumin, coriander, garam masala, amchur powder, and salt. Cook until onions are golden brown.
3. Add cooked chickpeas, tomatoes, water, and chopped cilantro (if using). Simmer for 20-25 minutes or until the chole thickens.
4. For bhature, mix flour, baking powder, and salt. Add ghee or oil and enough warm water to form a dough. Knead and shape into desired forms.
5. Fry bhatures in hot oil until golden brown.
6. Serve chole with bhature and enjoy!
Cooking Time: 45-50 minutes
Fish Curry with Coconut Milk
A flavorful and creamy curry that’s perfect for a weeknight dinner or special occasion. This recipe combines the richness of coconut milk with the tender flakes of fish, all wrapped up in aromatic spices.
Ingredients:
– 1 pound firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add the onions, garlic, and ginger; cook until the onions are translucent.
2. Add the fish pieces and cook for 3-4 minutes on each side, or until they flake easily with a fork.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Simmer the curry for 10-15 minutes or until the flavors have melded together and the fish is cooked through.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Baingan Bharta with Roti
Baingan Bharta is a popular North Indian dish made by roasting eggplants over an open flame, then mashing them with spices and herbs. Serve it with warm rotis for a satisfying meal.
Ingredients:
– 2 large eggplants
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala
– Salt, to taste
– 2 tablespoons vegetable oil
– 4-6 rotis (Indian flatbread)
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) for 30-40 minutes, until charred and soft.
2. Peel off the skin, then mash the flesh with a fork or potato masher.
3. Heat oil in a pan and sauté the onion and garlic until softened.
4. Add the mashed eggplant, cumin, coriander, garam masala, and salt. Cook for 5-7 minutes, stirring occasionally.
5. Warm the rotis by wrapping them in a damp cloth and microwaving for 20-30 seconds.
6. Serve the Baingan Bharta with warm rotis and garnish with cilantro leaves.
Cooking Time: 45-50 minutes
Rajma Masala and Rice
This popular North Indian dish is a staple in many households, and with this simple recipe, you can enjoy it too! Rajma Masala and Rice is a flavorful combination of tender kidney beans in a rich tomato-based sauce, served over fluffy basmati rice.
Ingredients:
– 1 cup kidney beans (rajma)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups cooked basmati rice
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add kidney beans, cumin powder, coriander powder, garam masala, and salt. Cook for 2-3 minutes.
4. Stir in diced tomatoes and bring to a simmer. Let it cook for 10-15 minutes or until the sauce thickens.
5. Serve over cooked basmati rice. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Pav Bhaji with Butter Toast
A classic Indian street food combination that’s easy to make and utterly delicious! This recipe brings together the flavors of Mumbai’s iconic pav bhaji with the comfort of buttered toast.
Ingredients:
For Pav Bhaji:
– 2 cups mixed vegetables (peas, carrots, potatoes, cauliflower)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon pav bhaji masala
– Salt, to taste
– 2 tablespoons tomato puree
– 1/4 cup water
For Butter Toast:
– 4 slices of bread (white or whole wheat)
– 2 tablespoons unsalted butter, softened
Instructions:
1. Cook the mixed vegetables until tender. Add butter, pav bhaji masala, salt, and tomato puree.
2. Simmer the mixture for 5 minutes. Mash some of the vegetables to create a thick consistency.
3. Butter the bread slices on both sides.
4. Assemble the pav bhaji by spooning it onto the toasted bread.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Hyderabadi Chicken Dum Biryani
Experience the aromatic flavors of South Indian cuisine with this authentic Hyderabadi Chicken Dum Biryani recipe, a classic one-pot dish made with tender chicken, fragrant spices, and fluffy basmati rice.
Ingredients:
– 1 lb boneless chicken thighs, cut into small pieces
– 2 cups basmati rice
– 2 cups water
– 2 tbsp ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– Salt, to taste
– 2 tbsp lemon juice
– Fresh cilantro leaves, for garnish
Instructions:
1. Marinate the chicken pieces with salt, cumin powder, coriander powder, and red chili powder for at least 30 minutes.
2. Cook the basmati rice according to package instructions. Set aside.
3. Heat oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onions are translucent.
4. Add the marinated chicken pieces and cook until browned.
5. Add 1 cup of water, cumin powder, coriander powder, turmeric powder, and salt. Stir well.
6. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is cooked and the chicken is tender.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-45 minutes
Masoor Dal with Jeera Rice
Masoor dal, a popular Indian red lentil curry, pairs perfectly with flavorful jeera rice. This simple and comforting dish is ready in no time!
Ingredients:
For the Masoor Dal:
– 1 cup masoor dal (red lentils)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
For the Jeera Rice:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon jeera powder (cumin seeds)
– 1 tablespoon ghee or oil
– Salt, to taste
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add chopped onion and cook until translucent.
3. Add minced garlic, cumin, and salt. Cook for 1 minute.
4. Add the soaked masoor dal and 2 cups of water to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are tender.
5. For jeera rice, combine basmati rice and 2 cups of water in a separate pot. Bring to a boil, then add jeera powder, ghee or oil, and salt. Reduce heat, cover, and cook for 10-12 minutes or until the rice is cooked.
Cooking Time: 35-40 minutes
Kadai Paneer with Naan
This recipe combines the creamy richness of Kadai Paneer with the crispy, buttery goodness of homemade Naan. In this dish, soft paneer (Indian cheese) is cooked in a flavorful tomato-based sauce and served with warm Naan bread.
Ingredients:
For Kadai Paneer:
– 250g paneer, cut into small cubes
– 2 medium tomatoes, diced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup water
– Fresh cilantro leaves, for garnish
For Naan:
– 1 cup lukewarm water
– 1 tablespoon sugar
– 1/2 teaspoon active dry yeast
– 2 cups all-purpose flour
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 200°C (400°F). Roll out Naan dough and bake for 5-7 minutes or cook on a tava.
2. In a pan, heat oil and sauté onions until golden. Add ginger paste, cumin powder, coriander powder, turmeric powder, and salt. Cook for 1 minute.
3. Add diced tomatoes, paneer cubes, water, and stir well. Bring to a boil and simmer for 10-12 minutes or until paneer is fully coated in the sauce.
4. Serve Kadai Paneer with warm Naan bread and garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Goan Prawn Curry with Rice
This classic Goan prawn curry is a staple of Indian coastal cuisine, made with succulent prawns cooked in a rich and creamy tomato-based sauce, served over fluffy white rice.
Ingredients:
– 1 pound large prawns, shelled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro, for garnish
– Cooked white rice, for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic and ginger; cook for 1 minute.
3. Add prawns and cook until pink, about 5 minutes.
4. Stir in curry powder and cook for 1 minute.
5. Add diced tomatoes and coconut milk. Simmer for 10-12 minutes or until sauce thickens.
6. Season with salt to taste.
7. Serve over cooked white rice, garnished with cilantro.
Cooking Time: 20-22 minutes
Keema Matar and Paratha
This classic North Indian dish combines the flavors of minced lamb (keema) with peas and spices, served with crispy flatbread (paratha). A perfect combination for a satisfying meal.
Ingredients:
For Keema Matar:
– 1 lb minced lamb
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp garam masala
– Salt, to taste
– 2 tbsp oil
For Paratha:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or oil
– Water, as needed
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until translucent.
2. Add garlic, lamb, peas, cumin powder, coriander powder, and garam masala. Cook until the lamb is browned.
3. Season with salt to taste.
4. To make paratha, combine flour and salt in a bowl. Gradually add water to form a dough. Knead for 5 minutes.
5. Divide the dough into 6-8 portions. Roll out each portion into a thin circle.
6. Cook parathas on a hot griddle over medium heat until crispy and golden.
7. Serve keema matar with paratha.
Cooking Time:
– Keema Matar: 20 minutes
– Paratha: 5-7 minutes per batch
Dal Makhani with Tandoori Roti
Dal Makhani, a popular North Indian dish, combines the comforting warmth of black lentils with the rich flavor of creamy tomatoes. Serve it with fluffy Tandoori Roti for a satisfying meal.
Ingredients:
– 1 cup split black gram (urad dal)
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt, to taste
– Butter or cream, for garnish (optional)
– Tandoori Roti ingredients: all-purpose flour, yogurt, baking soda, salt, and oil
Instructions:
1. Rinse the lentils and soak them in water for 4 hours or overnight. Drain and cook the lentils with 2 cups of water until they’re tender.
2. In a pan, sauté the chopped onion and minced garlic until lightly browned.
3. Add the cooked lentils, diced tomatoes, garam masala powder, cumin powder, and salt to the pan. Mix well.
4. Reduce heat and let it simmer for 10-15 minutes or until the sauce thickens slightly.
5. Serve hot with Tandoori Roti.
Cooking Time: 30-40 minutes
Egg Curry with Appam
A classic South Indian combination that’s both flavorful and filling, this egg curry with appam recipe is a must-try for any food enthusiast. With the creamy egg curry served alongside soft and fluffy appams, you’ll be in for a treat!
Ingredients:
• 4 eggs
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• Salt, to taste
• 1 cup coconut milk
• 2 cups water
• Appam batter (store-bought or homemade)
• Vegetable oil or ghee, for frying
Instructions:
1. Heat oil in a pan and sauté the onion until golden brown.
2. Add the garlic and cook for another minute.
3. Add the eggs and scramble them. Set aside.
4. In the same pan, add the curry powder, cumin powder, and turmeric. Cook for 30 seconds.
5. Add the coconut milk, water, and salt. Bring to a simmer.
6. Add the scrambled eggs and stir well.
7. To cook the appams, heat a non-stick pan with a little oil or ghee. Pour in the batter and shape into desired form. Cook until golden brown.
Cooking Time: 20-25 minutes
Summary
Spice up your dinner routine with these 20 flavorful Indian recipes! From classic dishes like Butter Chicken and Palak Paneer to spicy favorites like Chana Masala and Lamb Rogan Josh, there’s something for every palate. These mouthwatering recipes also include vegetarian options like Vegetable Biryani and Dal Tadka, as well as seafood choices like Fish Curry and Goan Prawn Curry. Whether you’re in the mood for creamy curries or flavorful biryanis, this collection has it all. Get ready to ignite your taste buds with these 20 delectable Indian dinner recipes!
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