Every country has its famous recipe or dishes, but India is the only country where every state and city has its famous dishes. Indian recipes are rich with flavor as there are all kinds of Indian recipes with flavorful tastes.
Indian recipes may feel like very spicy flavors for some people but believe me, whenever you try or eat any Indian dish, you can never stop on just one.
This article will discuss the 25 best Indian recipes that fill your day with joy and enriched flavors.
1. Tandoori Chicken
1.1 This is one of the most famous Indian Recipes. First, you need to heat the oil in a small pan over medium heat, then cook the turmeric, cumin, coriander, garam masala, and paprika, stirring until fragrant, which is approximately 2-3 minutes, and let it cool completely.
1.2 In the second step of this Indian Recipes, mix the cooled spice oil mixture with yogurt and mix garlic, salt, lemon juice, and other ingredients.
1.3 the third step starts when you cut deep slashes on leg pieces in 3-4 places. Coat the chicken in the marinade, cover, and chill or freeze for at least an hour but not more than 8 hours.
1.4 With moving on next step, you need to prepare the grill so that one side becomes quite hot over direct heat. If you are using a gas grill, then turn on one-half of the burners
1.5 For the last step of these Indian recipes, you need to take the chicken out of the marinade and put the coated chicken pieces on the grill, and cook for 2-3 minutes or until the chicken gets browned from all sides and then finally, you can move the chicken to cool side of the grill and cook for at least 20 minutes depending on the size of the chicken. The chicken will be done when its juices will run clear.
2. Mango Lassi
2.1 To make this cuisine, you will need a blender. Add 1 cup of fresh mango puree to the blender, or you can also use canned mango pulp if you can’t find sweet mangos or if they are not in season.
2.2 Now, for the next step, you need to add yogurt and use plain whole-milk yogurt
2.3 Now add milk; if you want to make the lassi a bit thin, add more milk. Then add sugar according to your taste with cardamom powder.
2.4 For the last step of this Indian recipe, blend for 60 seconds until everything gets mixed properly, and pour the lassi into the serving glass. You can also top it with some cashew pieces or saffron strands to make it a more presentable Indian recipe.
3. Chicken Tikka Masala
3.1 Start making these Indian recipes by placing the chicken thigh pieces in a medium-sized bowl. Add the spices like garlic, ginger, paprika, and salt. You can use your hands to mix all the ingredients so that chicken gets coated with spices properly
3.2 For the next step, you need to marinate the chicken by covering the bowl with plastic wrap and let the chicken marinate in the fridge for 4 to 6 hours.
3.3 Now, you need to start to cook the chicken using one tablespoon of canola oil for about 6-7 minutes, then transfer it to a plate and set aside.
3.4 For the next step, you need to clear the pan where you cooked the chicken and then cook the onion for 5 minutes and add grated ginger, garam masala, black pepper, and salt. Let these Indian spices cook for about 30 seconds to a minute.
3.5 For the final step of making these kinds of Indian Recipes, you need to prepare the sauce by using crushed tomatoes and adding yogurt. Reduce heat to medium for 4 minutes and add chicken pieces, and coat with sauce. Now you can serve it with cooked basmati rice.
4. Roasted Cauliflower
4.1 For these Indian recipes, first, you need to slice the head of the cauliflower, breaking the wedges into even, bite-sized pieces.
4.2 Now, you need to add the cauliflower to the center of the baking sheet. Now drizzle with melted butter and canola oil and toss to combine.
4.3 Now, for the next step, you will need a bowl to mix salt, paprika, pepper, and garlic powder and then sprinkle or toss to coat the cauliflower evenly.
4.4 For the final step of these Indian food Recipes, cook the cauliflower until it reaches its desired crispiness. Then you can serve it with naan or Indian Roti.
5. Coconut Milk
5.1 For these Indian Recipes, first, you need to take a fresh coconut and then break it to collect its water in a glass. Then take the grated coconut into a blender, add a cup of water, and start blending till the coconut is ground well.
5.2 For the next step, pour the contents into a pan lined with a fine strainer. Now coconut milk will be strained, then start pressing it with a spoon so that all milk gets strained
5.3 Now, you get thick coconut milk. Now take the coconut shreds back to the blender, add one glass of water, blend again, and then get the thin coconut milk. In this way, you can enjoy both variants of coconut milk
6. Butter Chicken
6.1 For this Indian recipe, First, marinate the chicken with whole spices and use your hand to coat it properly. Cool it for at least an hour but not more than 7 hours.
6.2 Heat the pan with medium heat and then drizzle some oil on the pan. Grill the marinade chicken for at least 3-5 minutes, and after getting cooked properly, set it aside for later.
6.3 Start making the sauce by stirring the crushed tomatoes and cooking for 8-10 minutes. You can always add little water to make it more liquid.
6.4 You can puree the sauce with cashews or nuts to make it a delicious meal. Finish the flavorful dish by mixing the sauce with marinated chicken, add butter or cheese or cream while you cook, and let the dish rest for 8-10 minutes.
7. Saag Paneer
7.1 First, you need to mix ghee with chili and turmeric powder. Please use fresh spinach for this one and pour boiling water, drain and cool, squeeze out mostly water and then chop it
7.2 Now blitz the onion with ginger, garlic, and green chili. Cook the paneer over medium heat for 8 minutes; add fragrant spices and fresh vegetables, and cook together.
7.3 add spinach and cook for 4 minutes by adding 100 ml of water and then add paneer and cook for 2-3 minutes so that every ingredient gets mixed up properly.
8. Rabri (Rabdi)
8.1 Boil the milk in a heavy-based pan, add cardamom and sugar, and simmer over low heat. Make sure not to stir too often, as the layer of cream should form over it.
8.2 After the layer is formed, push all of it in the center and stir below the milk. Keep stirring till one-third of the volume of milk is left.
8.3 When the color changes to beige cream and the cream pushed aside earlier takes the form of layers, remove it from heat, and when it becomes cool, serve immediately in the serving dish.
9. Chicken Biryani
9.1 To make a delicious biryani, you need to soak saffron in water to make saffron water, and with the same process, make kewra water and set them aside for later use. Now chop onion, capsicum, and other veggies according to your taste and set them aside for later use.
9.2 Now saute the onions with all the spices, Indian condiments, and fresh herbs like black cardamom, bay leaf, green cardamom, ginger garlic paste, turmeric, crushed red pepper flakes salt (according to your taste). You need to add a little amount of curd to make it mix with the sticky rice.
9.3 Now pour kewra water, saffron water, and rose water into the chicken, turn the heat to medium, and cook until the chicken gets soft. After this, you need to pour ghee so the dish gets cooked properly
9.4 Now serve hot and tasty chicken biryani with raita according to your taste, and add a little coriander leaves and fried onion to make it more presentable.
10. Shahi Paneer
10.1 In the first step, you must prepare the paste of cashews, almonds, and veggies. You can make this paste by using crushed tomatoes, green chili, curd, and coriander leaves, then whisk them properly in a bowl
10.2 prepare the gravy of onion and tomato with curd by cooking on a medium flame and adding three tablespoons of ghee.
10.3 Add the paneer cubes and milk to the gravy and cook for 3-5 minutes. You can always pour extra cashews to make this classic Indian dish look good.
11. Carrot Halwa (Gajar Ka Halwa)
11.1 Take 500 grams of fresh carrots or more according to your need and wash them with clean water. Now peel and finely grate the carrots cleanly and properly and after adding milk just the right amount, then start cooking on low flame
11.2 You can use a milkmaid to make the process much easier and keep stirring occasionally.
11.3 Add ghee and cook for another 10 minutes and garnish or mix your halwa with raisins and cashew nuts and serve the hot halwa to the whole family.
12. Makhani Dal
12.1 Soak rajma, and urad overnight in 3 cups of fresh water, depending on the quantity of rajma you are taking. Drain it and start pressure cooking in 6 cups of water with salt until the dal becomes soft.
12.2 Fry green chilies, tomato puree, and onions in a kadhai with medium flame. Fry until the mix turns golden, and remember you can always use ghee instead of oil to cook dal.
12.3 After adding bhuna chana masala, you can add the dal and rajma in the kadhai. If you want to make your dal taste and look better, then you can add fresh cream and coriander leaves, which bring its taste to the fullest.
13.1 First, prepare the balls of ras malai by boiling the milk according to your need and boiling it until a layer is on its top, then bring that layer to the center and cool it in the refrigerator.
13.2 Then, you need to prepare the milk or liquid part for ras malai by taking the milk left after removing that top layer. Add cashews and nuts to make it taste better.
13.3 Then mix those balls with the prepared milk and boil them together so they can be mixed properly.
14. Chicken Curry
14.1 You can prepare this curry in the same butter chicken style, but the main change is that you are not able to get the bigger pieces of chicken in butter chicken; you get the leg piece, but in this simple dish, you get the chunks of chicken
14.2 Make the gravy according to the butter chicken gravy recipe.
15. Pav Bhaji
15.1 First, chop off all veggies like carrots, capsicum, onion, potatoes, etc., and then make the gravy with crushed tomatoes and spices like red chili and green cardamom.
15.2 Add lemon to gravy according to your taste and add butter to make the bhaji thin and liquid cook all the vegetables properly so all veggies get mixed up properly with the gravy.
15.3 Now prepare the pavs or buns by heating them in the pan, and then you can eat your bhaji with a side dish of pav.
16. Gulab Jamun
16.1 First, boil water and sugar to make cash or syrup; add sugar to syrup according to your taste. In a bowl, pour paneer, sooji, and flour with a milkmaid and add baking soda side by side to make it softer
16.2 Divide the mixture into as many pieces as you want, roll them in a circle shape, and then fry them in oil till they take brown, golden color.
17. Rogan Josh
17.1 Wash the meat with clean water and start heating oil. Put the meat with cloves, green cardamom, and bay leaves in the cooker and start cooking.
17.2 Fry meat till it gets brown, and add red chili and saffron to the meat. Mix the curd and keep stirring till you get reddish color.
17.3 Ensure if meat is tender, then add brown and green cardamom to the meat dish and finally sprinkle simmer and cumin powder for a minute and serve
18. Sarso Ka Saag
18.1 Sarso ka saag is made with the same recipe as saag paneer, but this dish has one unique thing; in this dish, saag will be eaten with Makki roti which makes it more enriched and cultural.
18.2 Make sure you follow the given saag paneer recipe to make the gravy of sarso ka saag.
19. Kaju Katli
19.1 This dish starts by making a fine powder of cashews with the help of a grinder. Take 11/2 cups of cashews or more, according to the quantity you make. Then keep the powder aside for later.
19.2 Take a pan, pour sugar and water, and heat it on medium fire. Once it starts boiling, add some ghee to the pan, add the cashew powder you ground before, and keep stirring until the mixture becomes thick.
19.3 Now mixture takes the form of dough, which will be smooth and crack-free, try to flatten it by using the rolling pan and then cut the dough into a diamond shape with a knife or cutter.
20. Mutton Korma
20.1 Heat the oil with finely sliced onions and add mutton, salt, water, and red chili for a few minutes. Add cloves, green cardamom, garlic, and ginger and mix well.
20.2 Cover the pan and cook it on a slow fire for 30 minutes. Add fried onions, then stir properly. Now garnish with thin fried onion rings and typically served hot on cold nights as a quick meal.
21. Soya Chaap
21.1 First, you must marinate the cheap with ginger-garlic paste, red chili, salt, curd, and turmeric powder. Then mix all ingredients properly and let it mix for 45 minutes.
21.2 To prepare the gravy, blend ginger, garlic, tomatoes, and hot water for a smooth paste. Now pour the gravy into the heated pan, and then after 2-3 minutes, add cheap soya pieces. Add some water to the pan and cook it on low heat to make the sauce thick.
22. Masala Chai
22.1 Place a pan with 1/4 cup water under medium heat and add ginger and whole spices for better taste. Throw tea bags in boiling water and reduce the heat level.
22.2 Add sugar and milk when the water gets boiled properly and keep boiling it for 5 minutes. Raise the heat and cook the milk depending on how you like it.
22.3 Pour into cups through the strainer and discard spices and tea bags.
23. Malabar Fish Biryani
23.1 Take 250 gm of onion and chop them properly. Add ghee to the pan to fry the onion till it gets golden. Add turmeric powder with salt and water to the fish. Fry the fish in the pan with two spoons of oil.
23.2 Then grind the fried onion to make a mixture and add some hot oil. Crush garlic, ginger, and chilies and add to the onion mixture.
23.3 Add fried fish to the pan of onion mixture and start cooking it with yogurt and crushed tomatoes to make the gravy thin. Then add fried rice to the pan with coriander leaves and juices of lemon for a better taste.
24. Dum Aloo
24.1 First, slice the potatoes in half, deep fry them, and move them aside for later. Mix all dry powder or spices to make the paste, and then add water.
24.2 Heat the oil in the pan with medium heat and add cardamom. Pour the paste into the pan and stir it for 5-6 minutes.
24.3 Add potatoes, mix well with curd, and cook for 5 minutes. You can serve it with boiled rice, naan, etc.
25. Besan Ladoo
25.1 Melt ghee and add gram flour to kadhai on low heat. The Colour should be light brown, and let it cool. If it takes time to get cool, add sugar, so it becomes moist. It takes at least 30 minutes or more to get cooked properly.
25.2 Rub the mixture with an open palm to blend it properly. Shape the mixture into hard and tight balls and keep pressing it so that surface becomes smooth.
25.3 Decorate the top with pistachios and almonds according to your taste and store them in the air-tight jar.
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Also, check out the Best Indian Restaurants in Vancouver.
Best Places for Indian Food in Vancouver
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