When it comes to adding flavor and excitement to your meals, Indian cuisine has a treasure trove of options. One of the best ways to do this is by incorporating spicy side dishes that complement your main courses perfectly. From comforting veggies to savory legumes, we’ve got you covered with our collection of 18 mouth-watering recipes that will elevate your meal game.
In this article, we’ll be exploring a range of spicy Indian side dishes that are sure to tantalize your taste buds. Whether you’re a spice lover or just looking for some new inspiration in the kitchen, these recipes are perfect for any occasion – whether it’s a family dinner, a party with friends, or even just a quick lunch.
Stay tuned as we dive into the world of spicy Indian cuisine and discover the perfect accompaniments to your favorite dishes!
Aloo Gobi
This classic North Indian dish combines the flavors of potatoes, cauliflower, and aromatic spices to create a delicious vegetarian meal.
Ingredients:
– 2 medium-sized 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
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin, coriander, turmeric, and garam masala powders. Let them sizzle for a few seconds.
3. Add the chopped onion and sauté until translucent.
4. Add the diced potatoes and cauliflower florets. Cook for 5-7 minutes or until they start to soften.
5. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Baingan Bharta
A popular North Indian dish, Baingan Bharta is a flavorful and spicy curry made with roasted eggplants, onions, garlic, and tomatoes. This recipe is a simple and authentic take on this beloved dish.
Ingredients:
– 2 large eggplants
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the preheated oven for 30-40 minutes, or until they are tender and charred.
4. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Add chopped onion, minced garlic, and diced tomatoes to the pan. Cook until the onions are translucent.
6. Add roasted eggplant pulp, coriander powder, turmeric powder, and red chili powder to the pan. Stir well.
7. Season with salt to taste. Garnish with fresh cilantro.
Cooking Time: 45-50 minutes
Dal Tadka
A classic North Indian lentil dish, Dal Tadka is a flavorful and comforting accompaniment to rice or roti.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
– Tadka spices (see below)
Tadka Spices:
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1-2 dried red chilies, broken into pieces
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the lentils and blend with 4 cups of fresh water until smooth.
3. Heat ghee or oil in a large pan over medium heat.
4. Add chopped onion, minced garlic, cumin powder, turmeric powder, and salt. Cook until the onion is translucent.
5. Add the blended lentil mixture to the pan and stir well.
6. Reduce heat to low and simmer for 15-20 minutes or until the dal thickens slightly.
7. Prepare the tadka spices by heating a small amount of oil in a small pan over high heat. Add mustard seeds, cumin seeds, and dried red chilies. Let them sizzle and pop for a few seconds.
8. Stir the tadka spices into the dal and adjust seasoning if needed.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Pav Bhaji
A popular Indian street food, Pav Bhaji is a flavorful and spicy curry made with a mixture of vegetables, served with soft, buttery bread (pav). This recipe serves 2-3 people.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 medium tomato, diced
– 1 cup mixed vegetables (peas, carrots, potatoes)
– 1 teaspoon pav bhaji masala powder
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons butter
– 4-6 bread slices (pav)
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onion, garlic, and tomato. Cook until the onions are translucent.
4. Add mixed vegetables, pav bhaji masala powder, salt, and 1 cup water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the vegetables are tender.
5. Butter the bread slices and toast them lightly.
6. Serve the curry with toasted bread and garnish with chopped cilantro (optional).
Cooking Time: 25-30 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the creaminess of paneer (Indian cheese) with the richness of spinach puree. This recipe yields a delicious and creamy curry that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 250g paneer, cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon butter
– 1/2 cup cream
– 1/2 cup water
– Salt and pepper, to taste
– Garam masala powder, for garnish
Instructions:
1. In a blender or food processor, blend spinach leaves with water until smooth.
2. Heat butter in a pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the mixture is lightly browned.
3. Add blended spinach puree to the pan and stir well.
4. Add paneer cubes to the pan and stir gently.
5. Pour in cream and adjust seasoning with salt and pepper as needed.
6. Simmer for 10-12 minutes or until the sauce thickens slightly.
7. Garnish with garam masala powder and serve hot.
Cooking Time: 20-25 minutes
Bhindi Masala
A flavorful and aromatic Indian dish made with okra, onions, tomatoes, and spices, perfect for a quick weeknight dinner.
Ingredients:
– 250g okra ( bhendi), cut into small pieces
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add diced tomato and cook until they are soft and mushy.
6. Add okra pieces, coriander powder, garam masala powder, and salt. Mix well.
7. Cook for 10-12 minutes or until the okra is tender and the sauce has thickened.
Cooking Time: 15-18 minutes
Jeera Aloo
Jeera Aloo is a popular Indian dish that combines the flavors of cumin, coriander, and potatoes. This recipe is a simple and flavorful take on this classic dish.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin (jeera)
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for 10 seconds.
3. Add onion, garlic, and turmeric powder. Cook until the onion is translucent.
4. Add diced potatoes, coriander powder, and salt. Mix well.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until potatoes are tender.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25 minutes
Gobi Manchurian
A popular Indo-Chinese dish, Gobi Manchurian is a flavorful and spicy stir-fry made with cauliflower florets, onions, and a savory sauce. This recipe serves 4-6 people.
Ingredients:
– 1 head of cauliflower, broken into small florets
– 1 medium onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– Chopped scallions, for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent (3-4 minutes).
3. Add the cauliflower florets and cook for 5-6 minutes, or until they start to soften.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), and red pepper flakes. Pour the sauce over the cauliflower mixture; stir-fry for an additional 2-3 minutes, or until the cauliflower is coated in the sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions before serving.
Cooking Time: 15-20 minutes
Chana Masala
A flavorful and aromatic North Indian dish made with chickpeas, onions, garlic, ginger, and a blend of spices. This recipe serves 4-6 people.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or chicken broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown (5 minutes).
3. Add garlic and ginger; cook for another minute, stirring constantly.
4. Stir in cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
5. Add chickpeas, salt, and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
6. Serve hot over basmati rice or with naan bread.
Cooking Time: 30-35 minutes
Rajma
A classic North Indian dish, Rajma is a flavorful kidney bean curry that pairs well with basmati rice and naan bread.
Ingredients:
– 1 cup dried kidney beans (rajma)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Rinse the kidney beans and soak them in water for at least 8 hours or overnight.
2. Drain and cook the kidney beans until tender, then set aside.
3. Heat oil in a pan over medium heat. Add onions and sauté until they turn light brown.
4. Add garlic, cumin, garam masala, turmeric, and salt. Cook for 1 minute.
5. Add cooked kidney beans, water, and mix well.
6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the sauce thickens.
Cooking Time: 30-40 minutes
Tandoori Roasted Vegetables
Experience the bold flavors of Indian cuisine with this simple and delicious recipe for Tandoori Roasted Vegetables. This dish is perfect for a quick weeknight meal or as an accompaniment to your favorite Indian dishes.
Ingredients:
• 1-2 cups mixed vegetables (such as cauliflower, carrots, bell peppers, zucchini, potatoes)
• 2 tbsp tandoori masala powder
• 1 tsp olive oil
• Salt, to taste
• Fresh cilantro, for garnish
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Toss the vegetables with olive oil, salt, and tandoori masala powder until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until the vegetables are tender and lightly caramelized, flipping them halfway through the cooking time.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Methi Matar Malai
A creamy and flavorful Indian dish made with peas, fenugreek leaves, and spices.
Ingredients:
– 1 cup fresh peas (matar)
– 2 cups fresh fenugreek leaves (methi), chopped
– 2 medium onions, finely chopped
– 2 cloves 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 ghee or oil
– 2 tablespoons heavy cream or milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and sauté until translucent.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add peas and fenugreek leaves. Stir well.
5. Cook for 2-3 minutes or until the peas are tender.
6. Stir in heavy cream or milk.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Dahi Aloo
A popular North Indian dish, Dahi Aloo is a flavorful and spicy potato curry made with yogurt, potatoes, and aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/2 cup plain yogurt
– 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
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and sauté until they are translucent.
4. Add garlic and cook for another minute.
5. Add potatoes, cumin, coriander, turmeric, and chili powder. Mix well.
6. Pour in yogurt and mix until the potatoes are well coated.
7. Reduce heat to low and simmer for 15-20 minutes or until potatoes are tender.
8. Season with salt to taste.
9. Garnish with cilantro, if desired.
Cooking Time: 20 minutes
Lauki Ki Sabzi
A popular North Indian dish, Lauki Ki Sabzi is a flavorful and comforting curry made with bottle gourd, onions, garlic, ginger, and a blend of spices. This recipe serves 4-6 people.
Ingredients:
– 2 medium-sized bottle gourds (diced)
– 1 large onion (chopped)
– 3 cloves of garlic (minced)
– 1-inch piece of fresh ginger (grated)
– 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
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and sauté until they start browning.
3. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add diced bottle gourd and salt. Mix well.
5. Add water and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the gourd is tender.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 30 minutes
Masala Corn
This recipe brings together the sweetness of corn with the warmth of Indian spices to create a flavorful and aromatic dish that’s perfect for any occasion.
Ingredients:
– 1 cup fresh corn kernels (about 2 ears)
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together corn kernels, oil, cumin, smoked paprika, garam masala, salt, and cayenne pepper (if using).
3. Spread the mixture evenly on a baking sheet.
4. Roast for 20-25 minutes or until lightly browned and fragrant.
5. Remove from oven and let cool slightly.
Cooking Time: 20-25 minutes
Sarson Ka Saag
A traditional Punjabi dish, Sarson Ka Saag is a delicious and nutritious mustard green curry that’s perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 bunch of mustard greens (sarson), washed and chopped
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 cups water
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the onions and cook until they’re translucent, about 3-4 minutes.
3. Add the garlic and cook for another minute.
4. Add the mustard greens, cumin, coriander, and salt. Stir well.
5. Pour in the water and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the greens are tender.
Cooking Time: 30-40 minutes
Vegetable Korma
A flavorful and aromatic Indian-inspired dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium-sized bell peppers, diced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 medium-sized potato, peeled and diced
– 1 cup mixed vegetables (carrots, cauliflower, green beans)
– 2 tablespoons vegetable oil
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, bell peppers, and potato; cook until vegetables are tender, about 8 minutes.
3. Stir in curry powder, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add mixed vegetables and diced tomatoes; stir to combine.
5. Reduce heat to low; simmer for 15-20 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Mixed Vegetable Curry
A flavorful and nutritious curry made with a variety of colorful vegetables, perfect for a quick weeknight dinner.
Ingredients:
– 2 medium-sized bell peppers (any color), sliced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 medium-sized zucchini, sliced
– 1 medium-sized carrot, peeled and grated
– 1 can (14 oz) of coconut milk
– 2 teaspoons of curry powder
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Heat 2 tablespoons of cooking oil in a large saucepan over medium heat.
2. Add the sliced bell peppers, diced onion, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the sliced zucchini, grated carrot, curry powder, cumin, salt, and pepper. Stir well to combine.
4. Pour in the coconut milk and stir gently to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meal times with these 18 mouth-watering Indian side dish recipes! From classic Aloo Gobi and Dal Tadka, to innovative Pav Bhaji and Palak Paneer, there’s something for every occasion. Whether you’re a fan of vegetarian options like Gobi Manchurian and Chana Masala, or prefer non-vegetarian dishes like Rajma and Tandoori Roasted Vegetables, this collection has it all. Each recipe is carefully crafted to tantalize your taste buds with its unique blend of spices and flavors. So go ahead, try them out, and make your meals a flavorful fiesta!
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