Indian Food Recipes

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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 46 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. Weve got that recipe, but if you want to branch out from that traditional Indian recipe, try mixing paneer with peas, tomatoes, and fenugreek greens. Meat does show up in Indian cooking, particular amongst the countrys 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 youits 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.
Mushrooms with Fennel and Ginger
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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 very simple mushroom dish may be served with almost any Indian meal. It may also be served cold, as a salad.
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.
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.
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