Spice up your kitchen adventures with our roundup of 18 Delicious Easy Indian Recipes that promise to bring the vibrant flavors of India right to your table! Perfect for busy weeknights or when you’re craving something exotic yet simple, these dishes are a breeze to whip up. Ready to transform your meals into a feast of spices? Let’s dive into these mouthwatering recipes that’ll have everyone asking for seconds!
Butter Chicken
Absolutely no dish warms the soul like Butter Chicken, a creamy, spiced curry that’s as easy to make as it is delicious.
Ingredients
- Chicken thighs – 1.5 lbs
- Yogurt – 1 cup
- Garlic – 3 cloves
- Ginger – 1 tbsp
- Garam masala – 2 tsp
- Tomato sauce – 1 cup
- Heavy cream – 1/2 cup
- Butter – 4 tbsp
Instructions
- Marinate chicken thighs in yogurt, garlic, ginger, and garam masala for 30 minutes.
- Heat 2 tbsp butter in a pan over medium heat until melted.
- Add marinated chicken to the pan, cook for 5 minutes on each side until golden.
- Remove chicken, set aside. In the same pan, add remaining butter and tomato sauce.
- Cook sauce for 5 minutes, stirring constantly to prevent sticking.
- Return chicken to the pan, simmer for 10 minutes on low heat.
- Stir in heavy cream, cook for another 5 minutes until sauce thickens.
Just serve this Butter Chicken over steamed rice or with naan for a meal that’s rich in flavor and comfort. The creamy sauce clings perfectly to the tender chicken, making every bite a delight.
Chana Masala
Gather around for a simple yet flavorful Chana Masala that’s perfect for a quick weeknight dinner. This dish packs a punch with minimal ingredients.
Ingredients
- Chickpeas – 2 cups
- Tomato paste – 2 tbsp
- Garlic – 3 cloves
- Cumin – 1 tsp
- Turmeric – ½ tsp
- Oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Heat oil in a pan over medium heat (350°F).
- Add minced garlic and sauté until golden, about 1 minute.
- Stir in cumin and turmeric, cooking for 30 seconds to release flavors.
- Mix in tomato paste and cook for 2 minutes, stirring constantly.
- Add chickpeas and salt, stirring to coat evenly with the spice mixture.
- Pour in 1 cup of water, bring to a simmer, and cook uncovered for 10 minutes.
- Reduce heat to low, cover, and let it cook for another 5 minutes.
- Remove from heat and let it sit for 2 minutes before serving.
Keep in mind the chickpeas should be tender but not mushy. The masala is best served hot with a side of rice or naan for a complete meal.
Palak Paneer
Here’s how to make Palak Paneer, a creamy spinach and cheese curry that’s both nutritious and satisfying. It’s a staple in Indian cuisine, loved for its vibrant color and rich flavors.
Ingredients
– Spinach – 4 cups
– Paneer – 1 cup, cubed
– Onion – 1, chopped
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Green chili – 1, chopped
– Cumin seeds – 1 tsp
– Turmeric powder – ½ tsp
– Garam masala – 1 tsp
– Heavy cream – ½ cup
– Salt – 1 tsp
– Oil – 2 tbsp
Instructions
1. Blanch spinach in boiling water for 2 minutes, then plunge into ice water to retain color. Tip: Squeeze out excess water to prevent a watery curry.
2. Blend spinach into a smooth puree. Set aside.
3. Heat oil in a pan over medium heat. Add cumin seeds, let them sizzle for 30 seconds.
4. Add onion, garlic, ginger, and green chili. Sauté until onions are translucent, about 5 minutes.
5. Stir in turmeric and garam masala. Cook for 1 minute to release flavors.
6. Pour in spinach puree. Simmer for 10 minutes, stirring occasionally.
7. Add paneer cubes and salt. Gently mix to coat paneer with spinach.
8. Stir in heavy cream. Simmer for another 5 minutes. Tip: Avoid boiling to prevent cream from curdling.
9. Taste and adjust salt if needed. Tip: Let it sit for 10 minutes before serving to enhance flavors.
Zesty and creamy, this Palak Paneer pairs perfectly with warm naan or steamed rice. The paneer stays soft, while the spinach offers a velvety texture with a hint of spice.
Dal Tadka
Zesty and comforting, Dal Tadka is a staple Indian lentil dish that’s both nutritious and bursting with flavor. Perfect for a quick weeknight dinner or a hearty lunch.
Ingredients
– Yellow lentils – 1 cup
– Water – 4 cups
– Turmeric powder – ½ tsp
– Salt – 1 tsp
– Ghee – 2 tbsp
– Cumin seeds – 1 tsp
– Garlic – 2 cloves, minced
– Tomato – 1, chopped
– Green chili – 1, slit
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Rinse the yellow lentils under cold water until the water runs clear.
2. In a pot, combine lentils, water, turmeric powder, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are soft. Stir occasionally to prevent sticking.
4. Heat ghee in a small pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
5. Add minced garlic, chopped tomato, and slit green chili to the pan. Sauté for 2 minutes until tomatoes soften.
6. Pour the tempered mixture into the cooked lentils. Stir well to combine.
7. Simmer the dal for another 5 minutes on low heat to blend the flavors.
8. Garnish with fresh cilantro before serving.
Tip: For a creamier texture, mash some lentils against the side of the pot before adding the tempering.
Tip: Adjust the consistency by adding more water if the dal is too thick.
Tip: Serve with a dollop of ghee on top for extra richness.
The dal should be creamy with a slight texture from the whole lentils. The tempering adds a smoky depth, making it irresistible with steamed rice or naan.
Vegetable Biryani
Oven-baked Vegetable Biryani is a fragrant, one-pot meal that’s as nutritious as it is delicious. Perfect for weeknights or entertaining, this dish layers spiced vegetables with basmati rice for a satisfying finish.
Ingredients
– Basmati rice – 2 cups
– Mixed vegetables (carrots, peas, potatoes) – 3 cups
– Vegetable oil – 2 tbsp
– Biryani masala – 1 tbsp
– Salt – 1 tsp
– Water – 4 cups
Instructions
1. Rinse 2 cups of basmati rice under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp of vegetable oil over medium heat.
3. Add 3 cups of mixed vegetables to the pot, sauté for 5 minutes until slightly tender.
4. Stir in 1 tbsp of biryani masala and 1 tsp of salt, cook for 2 minutes to release the spices’ aromas.
5. Add the rinsed rice to the pot, gently stir to combine with the vegetables and spices.
6. Pour in 4 cups of water, bring to a boil over high heat.
7. Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes. Do not lift the lid.
8. After 20 minutes, turn off the heat and let the biryani sit, covered, for 5 minutes to steam.
9. Fluff the biryani with a fork before serving. Tip: For a golden crust, broil the biryani for 2 minutes before the final steam. Tip: Soak the rice for 30 minutes before cooking to ensure even cooking. Tip: Layer fried onions between the rice and vegetables for added texture.
Warm and aromatic, this Vegetable Biryani boasts fluffy rice and tender vegetables with a hint of spice. Serve with a side of yogurt or a crisp salad for a complete meal.
Aloo Gobi
Ready to spice up your dinner routine? Aloo Gobi, a comforting Indian dish, combines potatoes and cauliflower with aromatic spices for a flavorful vegetarian meal.
Ingredients
- Potatoes – 2 cups, cubed
- Cauliflower – 2 cups, florets
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Salt – 1 tsp
- Fresh cilantro – 2 tbsp, chopped
Instructions
- Heat oil in a large pan over medium heat (350°F).
- Add cumin seeds. Wait until they sizzle, about 30 seconds.
- Add cubed potatoes. Stir to coat with oil.
- Cover and cook for 5 minutes, stirring occasionally.
- Add cauliflower florets, turmeric, and salt. Mix well.
- Cover and cook for 10 minutes, stirring every 2 minutes to prevent sticking.
- Sprinkle garam masala over the vegetables. Stir to combine.
- Cook uncovered for 2 more minutes to let flavors meld.
- Garnish with fresh cilantro before serving.
Tip: For crispier potatoes, increase heat to medium-high in the last 2 minutes of cooking. Tip: If the mixture sticks, add a splash of water. Tip: Serve with a squeeze of lemon for extra zest.
Delightfully tender yet slightly crisp, Aloo Gobi offers a harmonious blend of earthy and spicy notes. Pair it with warm naan or over steamed basmati rice for a satisfying meal.
Pav Bhaji
Just when you thought comfort food couldn’t get any better, Pav Bhaji comes along. This spicy, buttery mash of vegetables and spices is a Mumbai street food legend.
Ingredients
- Potatoes – 2 cups, boiled and mashed
- Butter – 4 tbsp
- Pav Bhaji masala – 2 tbsp
- Green peas – 1 cup, frozen
- Tomatoes – 1 cup, finely chopped
- Pav buns – 8
Instructions
- Heat 2 tbsp butter in a pan over medium heat.
- Add the tomatoes and cook until they turn mushy, about 5 minutes.
- Stir in the pav bhaji masala and cook for 2 minutes to blend the flavors.
- Add the mashed potatoes and green peas. Mix well.
- Cook the mixture for 10 minutes, stirring occasionally. Tip: For a smoother texture, mash the vegetables further with the back of a spoon.
- Adjust the consistency with a little water if too thick. The bhaji should be moist but not runny.
- Heat the remaining butter in a separate pan. Toast the pav buns until golden, about 2 minutes per side. Tip: Brush the buns with butter before toasting for extra flavor.
- Serve the bhaji hot with the toasted pav. Tip: Garnish with chopped onions, cilantro, and a squeeze of lemon for a fresh contrast.
Pav Bhaji is a riot of flavors with a creamy, chunky texture. Try serving it with a side of pickled vegetables for an extra tangy kick.
Samosa
Nowhere is the love for crispy, spicy snacks more evident than in the humble samosa. This triangular pastry, stuffed with a savory filling, is a crowd-pleaser.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Oil – 4 tbsp
- Potatoes – 2, boiled and mashed
- Peas – ½ cup
- Cumin seeds – 1 tsp
- Garam masala – 1 tsp
- Red chili powder – ½ tsp
- Water – ½ cup
Instructions
- Mix flour, 1 tbsp oil, and salt in a bowl. Gradually add water to form a stiff dough. Cover and rest for 30 minutes.
- Heat 1 tbsp oil in a pan. Add cumin seeds and sauté until they crackle.
- Add mashed potatoes, peas, garam masala, and red chili powder. Cook for 5 minutes. Let the filling cool.
- Divide the dough into 6 equal parts. Roll each into a thin oval. Cut each oval in half to make two semi-circles.
- Form a cone with each semi-circle, fill with 1 tbsp of the potato mixture, and seal the edges with water.
- Heat the remaining oil in a deep pan to 350°F. Fry the samosas in batches until golden brown, about 4-5 minutes per batch.
- Drain on paper towels to remove excess oil.
Mouthwatering samosas are best served hot with tamarind chutney or mint sauce. The crispy exterior gives way to a soft, spicy filling, making every bite irresistible.
Roti
Warm, soft, and utterly versatile, roti is a staple flatbread that pairs with almost any dish. Making it at home is simpler than you think, requiring just a few basic ingredients.
Ingredients
– Flour – 2 cups
– Water – ¾ cup
– Salt – ½ tsp
– Oil – 1 tbsp
Instructions
1. In a large bowl, mix flour and salt.
2. Gradually add water, kneading until a soft dough forms. Tip: The dough should not stick to your hands.
3. Cover the dough with a damp cloth and let it rest for 30 minutes. Tip: Resting makes the dough easier to roll.
4. Divide the dough into 8 equal parts, rolling each into a ball.
5. On a floured surface, roll each ball into a thin, round circle about 6 inches in diameter. Tip: Rotate the dough frequently to maintain an even shape.
6. Heat a skillet over medium-high heat (375°F).
7. Place a rolled roti on the skillet, cooking for 30 seconds until bubbles form.
8. Flip the roti, cooking the other side for another 30 seconds.
9. Apply light pressure with a spatula to encourage puffing, then remove from heat.
10. Brush each roti with a little oil before serving.
Light and fluffy, these rotis have a slight chewiness that complements both spicy and mild dishes. Try tearing them into pieces to scoop up curries or wrap around grilled meats for a handheld meal.
Idli Sambar
Wondering how to start your day with a nutritious and satisfying meal? Idli Sambar, a classic South Indian dish, combines soft, steamed rice cakes with a spicy, tangy lentil stew for a perfect balance of flavors and textures.
Ingredients
– Rice – 2 cups
– Urad dal – 1 cup
– Fenugreek seeds – 1 tsp
– Salt – 1 tsp
– Toor dal – 1 cup
– Tamarind paste – 1 tbsp
– Sambar powder – 2 tbsp
– Turmeric powder – ½ tsp
– Mustard seeds – 1 tsp
– Curry leaves – 10
– Oil – 2 tbsp
– Water – as needed
Instructions
1. Soak rice, urad dal, and fenugreek seeds in water for 6 hours. Tip: Soaking overnight ensures softer idlis.
2. Drain and blend to a smooth batter. Add salt and let it ferment for 8 hours. Tip: Keep in a warm place to aid fermentation.
3. Pour batter into idli molds and steam for 10 minutes. Tip: Check with a toothpick; if it comes out clean, they’re done.
4. For sambar, pressure cook toor dal with turmeric and water for 3 whistles.
5. Heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, add tamarind paste, sambar powder, and cooked dal.
6. Simmer for 10 minutes until flavors meld.
7. Serve hot idlis with sambar. Very soft idlis paired with the hearty sambar make for a comforting meal. Try garnishing with fresh coriander for an extra flavor boost.
Dosa
Haven’t tried dosa yet? This crispy, savory Indian pancake is a game-changer for breakfast or dinner. It’s simpler to make than you think.
Ingredients
– Rice flour – 1 cup
– Urad dal flour – 1/2 cup
– Salt – 1/2 tsp
– Water – 2 cups
– Oil – 2 tbsp
Instructions
1. Mix rice flour, urad dal flour, and salt in a large bowl.
2. Gradually add water, whisking to form a smooth, thin batter. Tip: The batter should coat the back of a spoon lightly.
3. Cover and let the batter ferment at room temperature for 8 hours. Tip: Fermentation is key for flavor and texture.
4. Heat a non-stick skillet over medium heat (350°F).
5. Pour 1/4 cup of batter onto the skillet, spreading it thinly in a circular motion. Tip: Work quickly for an even, crispy dosa.
6. Drizzle 1/2 tsp oil around the edges and cook until the edges lift and the bottom is golden, about 2 minutes.
7. Flip and cook for another minute until crisp.
8. Repeat with remaining batter.
Ultra-crispy with a slight tang, dosa pairs perfectly with coconut chutney or sambar. Try rolling it with spiced potatoes for a hearty meal.
Vada Pav
Bombay’s beloved street snack, Vada Pav, packs spicy, garlicky flavors into a soft bun. It’s quick, satisfying, and utterly addictive.
Ingredients
– Potatoes – 2 cups, boiled and mashed
– Garlic – 4 cloves, minced
– Green chilies – 2, finely chopped
– Mustard seeds – 1 tsp
– Turmeric powder – ½ tsp
– Salt – 1 tsp
– Oil – 2 tbsp
– Gram flour – ½ cup
– Water – ¼ cup
– Pav buns – 4
Instructions
1. Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds, let them pop.
2. Add minced garlic and green chilies, sauté for 30 seconds until fragrant.
3. Stir in mashed potatoes, turmeric, and salt. Mix well, cook for 2 minutes. Remove from heat, cool.
4. Divide the mixture into 4 equal portions, shape into balls.
5. In a bowl, mix gram flour and water to form a smooth batter.
6. Heat remaining oil in a deep pan over medium heat (350°F).
7. Dip each potato ball into the batter, coat evenly, fry until golden brown, about 3-4 minutes.
8. Slice pav buns, place a vada inside, serve immediately.
Grab a bite to experience the crispy exterior giving way to a soft, spicy center. Perfect with a side of tangy chutney or a hot cup of tea.
Pani Puri
Love street food? Pani Puri is a burst of flavors in a bite-sized package, perfect for sharing or savoring solo.
Ingredients
- Semolina – 1 cup
- Water – ½ cup
- Salt – ½ tsp
- Mint leaves – ½ cup
- Cilantro – ½ cup
- Green chili – 1
- Tamarind paste – 2 tbsp
- Chaat masala – 1 tsp
- Potatoes – 2, boiled and mashed
- Chickpeas – ½ cup, boiled
Instructions
- Mix semolina, water, and salt to form a stiff dough. Rest for 30 minutes.
- Roll dough thin, cut into small circles, and deep fry at 350°F until puffed and golden. Tip: Keep oil temperature steady for even cooking.
- Blend mint, cilantro, green chili, tamarind paste, and chaat masala with 2 cups water to make pani. Strain. Tip: Adjust chili for heat preference.
- Poke a hole in each puri, fill with mashed potatoes and chickpeas. Tip: Don’t overfill to prevent sogginess.
- Serve immediately with pani on the side for dipping or pouring into puris.
The crispy puris contrast with the soft filling, while the pani offers a tangy, spicy kick. Try serving on a platter for a DIY assembly at parties.
Bhel Puri
You’ve likely seen Bhel Puri at Indian street food stalls, but making it at home is simpler than you think. This crunchy, tangy snack is perfect for a quick bite.
Ingredients
– Puffed rice – 2 cups
– Chopped onion – ½ cup
– Chopped tomato – ½ cup
– Chopped cilantro – ¼ cup
– Tamarind chutney – 2 tbsp
– Green chutney – 2 tbsp
– Sev – ½ cup
– Lemon juice – 1 tbsp
– Salt – ½ tsp
Instructions
1. In a large bowl, combine puffed rice, chopped onion, and chopped tomato.
2. Add tamarind chutney and green chutney to the bowl. Mix well to coat all ingredients evenly.
3. Sprinkle chopped cilantro over the mixture and gently toss to combine.
4. Drizzle lemon juice over the mixture and add salt. Mix again.
5. Add sev last to maintain its crunch. Toss lightly.
6. Serve immediately to prevent the puffed rice from getting soggy.
Not just a snack, Bhel Puri is a burst of flavors and textures in every bite. Try serving it in small bowls for a party appetizer or enjoy it as a light meal on its own.
Masala Dosa
Gather around for a quick dive into making Masala Dosa, a crispy, savory Indian crepe that’s perfect for any meal of the day. This recipe simplifies the process without compromising on authenticity.
Ingredients
– Rice flour – 1 cup
– Urad dal flour – 1/4 cup
– Salt – 1/2 tsp
– Water – 2 cups
– Oil – 2 tbsp
– Potatoes – 2, medium, boiled and mashed
– Onion – 1, medium, finely chopped
– Green chilies – 2, finely chopped
– Mustard seeds – 1/2 tsp
– Turmeric powder – 1/4 tsp
– Curry leaves – 5
Instructions
1. Mix rice flour, urad dal flour, and salt in a bowl. Gradually add water to form a smooth batter. Let it ferment overnight for best results.
2. Heat 1 tbsp oil in a pan. Add mustard seeds, let them pop. Add onions, green chilies, and curry leaves. Saute until onions turn translucent.
3. Add turmeric powder and mashed potatoes. Mix well. Cook for 2 minutes. Set aside.
4. Heat a non-stick pan over medium heat. Pour a ladle of batter, spread it thin in circular motions. Drizzle 1/2 tbsp oil around the edges.
5. Cook until the edges lift and the bottom is golden brown, about 2 minutes. Flip, cook for another minute.
6. Place 2 tbsp potato mixture on one half. Fold the other half over. Serve hot.
Just out of the pan, the dosa is crispy with a soft, spicy potato filling. Try serving with coconut chutney for an extra flavor kick.
Kheer
Kheer is a comforting rice pudding that’s both simple to make and deeply satisfying. Key to its charm are the cardamom and saffron that infuse it with aromatic warmth.
Ingredients
– Rice – ½ cup
– Milk – 4 cups
– Sugar – ½ cup
– Cardamom – ½ tsp
– Saffron – ¼ tsp
– Almonds – 2 tbsp, sliced
Instructions
1. Rinse ½ cup rice under cold water until the water runs clear.
2. In a heavy-bottomed pot, combine the rinsed rice and 4 cups milk. Bring to a boil over medium heat.
3. Reduce heat to low, simmer for 25 minutes, stirring occasionally to prevent sticking.
4. Add ½ cup sugar, ½ tsp cardamom, and ¼ tsp saffron. Stir well to combine.
5. Continue simmering for another 10 minutes, stirring frequently, until the mixture thickens.
6. Remove from heat and let it sit for 5 minutes to thicken further.
7. Garnish with 2 tbsp sliced almonds before serving.
Tip: For a richer flavor, toast the almonds lightly before garnishing.
Tip: Always use full-fat milk for the creamiest texture.
Tip: Soak the saffron in a tablespoon of warm milk for 10 minutes before adding to enhance its color and flavor.
Final note: Filled with creamy rice and fragrant spices, this kheer is a delight. Serve it chilled for a refreshing summer dessert or warm during colder months for comfort.
Gulab Jamun
Craving something sweet and indulgent? Gulab Jamun, a beloved Indian dessert, fits the bill perfectly with its soft, syrup-soaked dumplings.
Ingredients
- Milk powder – 1 cup
- Flour – ¼ cup
- Baking soda – ½ tsp
- Ghee – 2 tbsp
- Milk – ¼ cup
- Sugar – 1 cup
- Water – 1 cup
- Cardamom powder – ½ tsp
- Rose water – 1 tsp
Instructions
- Mix milk powder, flour, and baking soda in a bowl.
- Add ghee and milk to form a soft dough. Tip: The dough should not be sticky.
- Divide the dough into small balls, ensuring no cracks. Tip: Smooth balls prevent breaking during frying.
- Heat oil in a pan on medium heat (350°F). Fry the balls until golden brown. Tip: Keep the heat medium to cook evenly.
- Boil sugar and water for syrup. Add cardamom powder and rose water.
- Soak the fried balls in warm syrup for at least 2 hours.
Delightfully soft and aromatic, Gulab Jamun melts in your mouth. Serve warm with a scoop of vanilla ice cream for a contrasting texture.
Rasgulla
Make this sweet, spongy Rasgulla at home with just a few ingredients. It’s a delightful dessert that’s surprisingly simple to prepare.
Ingredients
- Milk – 1 gallon
- Lemon juice – 2 tbsp
- Sugar – 2 cups
- Water – 4 cups
Instructions
- Boil milk in a large pot over medium heat until it starts to bubble.
- Add lemon juice gradually, stirring until the milk curdles completely.
- Strain the curdled milk through a cheesecloth to separate the whey.
- Rinse the chenna (curds) under cold water to remove lemon juice taste.
- Knead the chenna for 10 minutes until smooth and roll into small balls.
- In a separate pot, boil sugar and water to make a syrup, stirring until sugar dissolves.
- Gently add the chenna balls to the boiling syrup, cover, and cook for 15 minutes on medium heat.
- Turn off the heat and let the Rasgullas cool in the syrup for 10 minutes.
Done right, Rasgullas are soft, juicy, and melt in your mouth. Serve them chilled for a refreshing treat or warm for a comforting dessert.
Conclusion
We hope this roundup of 18 delicious, easy Indian recipes spices up your kitchen adventures! Each dish is a gateway to the vibrant flavors of India, perfect for home cooks in North America looking to try something new. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the love for Indian cuisine. Happy cooking!
