Most Popular Indian Food In The World – Indian cuisine is recognised for its spices and tastes, rich colour, unique perfume, and delicious taste. When you visit India, you are embarking on your own gastronomic odyssey. Nevertheless, before you go, make a list of a few items you’d want to try.
We cannot cover all of the meals available in India, but this guide will describe the top 15 Indian dishes that are suitable for both newcomers to the cuisine and seasoned veterans.
1. Chicken Tikka Masala Recipe
About the Chicken Tikka Masala Recipe: This is a delicious creamy chicken meal with a rich sauce. Chicken tikka is a popular dish on the menus of many North Indian restaurants, as well as at home dinner gatherings. It is a versatile dish to make since it may be prepared in a variety of ways. Chicken tikka masala is full of fragrant aromas and is ideal for a dinner gathering this holiday season. It is best served with roti, naan, or rice.
Ingredients of Chicken Tikka Masala
- 2 Tbsp Curry or tandoori paste
- 2 tbsp Yogurt
- 2 Chicken breasts (skinned)
- 3 tbsp Single cream
- 200 gram Tomatoes
- 2 tsp Root ginger (grated), peeled
- 2 cloves Garlic (chopped), peeled
- 3 tbsp Olive oil
- 2 Bay leaves (optional)
- 1 medium Onion (chopped), peeled
- 2 medium Red chillies (seeded (if using Birdseye use only half to one), chopped
- 1/4 tsp Turmeric
- 1/4 tsp Paprika
- 1/4 tsp Salt
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Garam masala
- 25 gram Fresh coriander leaves (optional)
HOW TO MAKE IT
1.Combine the curry or tandoori paste with the yoghurt in a mixing dish, then add the chicken pieces and toss again. Place the bowl in the refrigerator for 1-2 hours.
2.Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
3. Bake the chicken pieces in an ovenproof tray for 10 minutes.
4.In the meantime, whisk together the cream, tomatoes, ginger, and garlic in a mixing dish and leave aside.
5.Heat the oil in a saucepan, then add the bay leaves (if using) and the onion and cook until the onion turns golden brown.
6.For 1 minute, mix in the chilies, turmeric, paprika, salt, cumin, coriander, and garam masala.
7.Add the chicken and cook for 5 minutes. Next add the tomato and cream mixture, cover, and simmer for another 5 minutes on low heat.
8.Depending on how tiny you diced the onions, the curry should be red and creamy, with a thick and reasonably smooth texture.
9.Cook for another minute after adding 125 ml/5 fl oz water. Remove from the heat, transfer to a serving dish, and garnish with the coriander leaves.
10.Complement with roti, naan, or rice.
2. Butter Chicken Recipe
The chicken is marinated overnight before being roasted and stewed with tomato puree, cream, butter, and a variety of masalas. This North-Indian style chicken meal is made throughout the country with similar zeal and can be served with boiled rice or naan.
Ingredients of Butter Chicken
- For the marinade:
- Raw Chicken
- 2 tsp Red Chilli Powder
- 2 tsp Ginger-Garlic Paste
- 2 tsp Salt
- 2 tsp Lemon Juice
- 1/2 cup Curd
- 1/2 tsp Garam Masala
- 1 tsp Kasuri Methi
- 2 tsp Mustard Oil
- For gravy:
- 2 tsp Oil
- 2 to taste Butter Cubes
- 3 gram Cloves
- 1 Cinnamon Stick, sliced
- 1 tsp Mace
- 7 Cardamom
- 4 Tomatoes, chopped
- 1 tsp Garlic
- 1 tsp Ginger
- 1 tsp Ginger-Garlic Paste
- 1 1/2 tsp Red Chilli Powder
- 1 tsp Kasuri Methi
- 2 tsp Honey
- 1 Green Chilli
- 2 tsp Cardamom Powder
- 1 tbsp Cream
HOW TO MAKE IT
For marination:
1.Place raw chicken pieces in a mixing dish and season with salt, red chilli powder, ginger garlic paste, and lemon juice. Combine thoroughly.
2. Chill for around 15-20 minutes.
3. Stir in the curd to the chilled mixture. Salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi, and mustard oil come next. Refrigerate for another hour after thoroughly mixing.
4.Roast the marinated chicken in the oven for 30 minutes, or until it is three-quarters done.
Prepare the chicken gravy:
1.In a pan with butter, heat 2 tsp oil.
2.Stir in the cloves, cinnamon stick, mace, and cardamom. Sauté before adding the chopped tomatoes, garlic, and ginger. Combine thoroughly, then grind thoroughly.
3.In a separate pan, melt another two cubes of butter and add the ginger garlic paste.
4.Combine the tomato puree and set aside. Now add the red chilli powder, kasuri methi, honey, and roasted chicken pieces. Let it to simmer.
5.Combine the green chilli, cardamom powder, and cream. Combine thoroughly.
6.Top with a spoonful of cream and serve.
3. Chole Bhature Recipe Recipe
About Punjabi Chole Bhature Recipe: A traditional North Indian breakfast food that is loved by everybody can now be simply prepared at home. Chole bhature, hot and tasty from the Punjabi cuisine! Learn how to make feather-soft bhaturas to go with chole or chickpeas cooked in a pool of rustic spices.
Punjabi Style Chole Bhature Ingredients: With a plethora of spices cooked with chickpeas such as bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom, we are confident you will want to make this dish again and again with crispy, hot bhaturas. To make bhatura more fluffy, fill it with paneer.
Ingredients of Chole Bhature
- For chole:
- 2 cup Chickpeas
- 2 tsp Oil
- 1 Bay leaf
- 1 Cinnamon stick
- 3-4 Cloves
- 1 tsp Whole pepper corns
- 3 Green cardamom
- 2 Black cardamom
- 1 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Cumin seeds
- 1/2 tsp Asafoetida
- to taste Salt
- 1 cup Onions, chopped
- 1 cup Tomatoes, chopped
- 1 tsp Ginger, chopped
- 1 tsp Garlic, chopped
- 1 tsp Ajwain
- 1 tsp Lime juice
- 1 Green chili, chopped
- 1 Tea bag
- 1 tbsp Butter
- For the bhaturas:
- 2 cups Refined flour
- 1/2 tsp Yeast (dissolved for 10 minutes in luke warm water)
- 1/2 cup Whole wheat flour
- A pinch of Salt
- Water (to knead)
- Oil (for frying)
HOW TO MAKE IT
To make chole, combine oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, and green and black cardamom in a skillet.
1.Add chopped onions and sauté when it browns. Mix in the ginger and garlic.
2.Combine the turmeric, chilli powder, coriander powder, cumin powder, asafoetida, and salt in a mixing bowl. Saute the items together in a pan.
3.Add a little water to the pan to de-glaze it.
4.To the masala, add the chole (soaked overnight and pressure cooked).
5.To the chole, add tomatoes, a little sugar, and salt after thoroughly stirring.
6.For the foundation, combine ajwain, chopped green chilies, and water.
7.Add a tea bag to the masala to produce the colour in the chole.
8.Slowly simmer the chole for an hour, covered.
9.Add lime juice and butter to taste.
10. Decorate the chole with coriander and butter before serving with bhaturas.
To prepare the bhaturas:
1.Combine the whole wheat flour, maida, and salt with enough water to form a dough.
2. Sprinkle with yeast. Let the yeast to work for 2-3 hours.
3. Cut it into equal halves. Form into an oval or round form.
4.Deep fried till golden brown, similar to a puri. Serve and have fun!
4. Hyderabadi Biryani Recipe
About Hyderabadi Biryani Recipe | Hyderabadi Chicken Biryani Recipe: Hyderabadi Biryani is a cuisine from the south area that has spread all across the country and even overseas. This flavorful and delightful gastronomical enchantment is a delight to devour and is frequently prepared for tea parties in north Indian households. Make it at home to make a statement at your next dinner party, and you’ll thank us afterwards!
Half-baked rice covered with fried onions, mint, cooked mutton, sealed with dough, and slow cooked ‘dum’ style.
Ingredients of Hyderabadi Biryani
- 1 Kg Meat
- 1 tbsp Salt
- 1 tbsp Ginger-garlic paste
- 1 tbsp Red chilli paste
- 1 tbsp Green chilli paste (sauteed brown onions to taste)
- 1/2 tbsp Cardamom powder
- 3-4 Cinnamon sticks
- 1 tbsp Cumin seeds
- 4 Cloves
- A pinch of Mace
- to taste Mint leaves
- 2 tbsp Lemon juice
- 250 gms Curd
- 4 tbsp Clarified butter
- 750 gms Semi-cooked rice
- 1 tsp Saffron strand
- 1/2 cup Water
- 1/2 cup Oil
- For garnishing:
- Eggs, boiled
- Carrots, sliced
- Cucumbers
HOW TO MAKE IT
1.Wash the meat. Add the meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves, and lemon juice to a pan.
2.Combine all of these components thoroughly.
3.Combine the curd, clarified butter, semi-cooked rice, saffron, water, and oil in a mixing bowl. Mix thoroughly.
4.Apply sticky dough to the pan’s sides.
5.Cook for about 25 minutes with a lid on.
6.The Hyderabadi biryani is done. Serve hot, garnished with cooked eggs, sliced carrots, and cucumbers.
5. Masala Dosa Recipe
Masala Dosa Recipe: Masala dosa is a type of packed dosa. Wrapped in a crisp rice and lentil crepe, lightly cooked potatoes with onions, spices, curry leaves, and mustard seeds. Dosas are ideally served with sambhar and coconut chutney on the side.
Ingredients of Masala Dosa
- 2 Cups rice (preferably parboiled)
- 1/2 cup black Gram (Dhuli Urad)(split and husked)
- 1/2 tsp fenugreek seeds
- 2 tsp salt
- Oil (for cooking dosas)
- For the Masala for Dosas:
- 500 gms potatoes (peeled and cubed), boiled
- 1 1/2 cups onions, sliced
- 2 green chillies (optional), finely chopped
- 2 tbsp oil
- 1 tsp mustard seeds
- 6-7 Curry leaves
- 2 tsp salt
- 1/4 tsp turmeric, powdered
- 1/2 cup water
HOW TO MAKE IT
1.Depending on the weather, wash and soak the rice in one container and the dal and fenugreek seeds in another for 5-6 hours or overnight.
2.Grind the dal mixture until it is extremely smooth. Then, smooth out the rice and combine the two batters.
3.Add salt and water to get a dropping consistency. Let to ferment overnight or longer, depending on the weather, until somewhat spongy.
4.If the sauce becomes too thick, dilute it with a little water. Brush oil over the hot tawa. Splash a little water over it while it’s extremely hot, then immediately pour batter onto it, spreading it thinly in a circular motion.
5.This will have to be done quickly and will require some practise.
6.After spreading the batter, reduce the heat to low and drizzle a little oil around the edges, allowing it to soak beneath the dosa.
7.When the sides begin to brown, slide a flat spoon underneath to let the dosa slide off the pan. Filling should be placed in the centre, and the two edges should be folded over.
8.Serve with sambhar and chutney if desired.
6. Lamb Rogan Josh Recipe
Recipe for Lamb Rogan Josh: This meal is full of flavour from many spices. Lamb marinated with cinnamon, cardamom, bay leaves, turmeric, coriander, and garam masala. A magnificent complete supper that will elevate any dinner gathering to the next level!
Ingredients of Lamb Rogan Josh
- 250 Gram Lamb chops or stewing lamb
- 3 tbsp Vegetable oil
- 2 pieces Cassia bark or cinnamon stick
- 2 Bay leaves
- 2 Green cardamoms
- 2 Onions, finely chopped
- 2 Garlic cloves, finely chopped
- 1 tbsp Butter
- 1/4 tsp Turmeric
- 1/4 tsp Chilli powder
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1 tsp Tomato puree
- 1/4 tsp Salt
- A pinch of Garam masala
- 1 tsp Lemon juice
HOW TO MAKE IT
1.In a heavy-bottomed pan, heat the oil.
2.Add the cassia bark, bay leaves, and cardamom pods. When the spices start to sizzle (make sure they don’t burn; if they do, dump the whole spices and restart the procedure), add the garlic and onions, followed by the butter, and cook until the onions are well caramelised.
3.This will take around 10 minutes. It may take a little longer if you’re cooking additional onions.
4.Mix in the turmeric, chilli powder, cumin, and coriander for 30 seconds. Add the tomato puree and blend well.
5.Add the lamb and cook for 5 to 7 minutes, or until it changes colour or becomes opaque.
6.Pour in 400ml of freshly boiling water, cover, and cook for 40 minutes, or until the meat is cooked.
7.Remove the cover and season with salt and garam masala. Add the lemon juice and mix well.
8.Garnish with washed and chopped coriander leaves just before serving (omit the leaves if freezing or serving the next day).
9.If you want the sauce to be thicker, simmer the curry longer.
10.If you want additional sauce, add 200 ml more water.
11.When the oil rises to the top of the pot, the curry is done.
12.Serve immediately.
7. Palak Paneer (Indian Cheese in a Spinach Gravy) Recipe
The recipe for Palak Paneer consists of cottage cheese chunks cooked in a warm pureed spinach stew. Palak Paneer, one of the most popular North Indian meals, mixes well with almost everything, including roti, naan, parantha, and even rice.
Palak Paneer Recipe Ingredients: Soft paneer cubes are cooked in a creamy spinach stew. This dish is simple to prepare and suitable for tea gatherings. It’s finest served with matar pulao and a cool cucumber raita.
Ingredients of Palak Paneer
- 500 gms Spinach, pureed
- 15-16 Paneer cubes
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 Bay leaf
- 1 tsp Ginger, finely chopped
- 1 tsp Garlic, finely chopped
- 1 cup Onion paste (boiled), grated
- 1/2 cup Tomato, pureed
- 2 tsp Salt
- 1/2 tsp Garam masala
- 1/2 tsp Red pepper, powdered
- 1/2 tsp Coriander powder
- 2 nos Black cardamom (crushed)
- 1 tbsp Cream
HOW TO MAKE IT
1.In a pressure cooker, boil spinach and crush it to produce palak puree.
2.Heat the oil in a skillet and cook the paneer cubes till golden brown.
3.Remove the paneer cubes and add cumin, then add bay leaf when it splutters.
4.Add the ginger, garlic, and onion paste when it begins to crackle. Cook until it becomes pinkish-brown.
5.Add salt, garam masala, coriander powder, and red pepper to taste. Stir until well combined.
6.Stir in the tomato puree over medium heat.
7.Sauté the spinach for 2-3 minutes.
8.Add the paneer cubes to the mix and flip it around a few times to thoroughly combine with the palak gravy.
9.Ladle some cream over the top, stir well, and serve hot.
8. Tadka Dal Recipe
Tadka Dal Recipe: A chatpat channa dal prepared in the Bengali way with mustard oil, coconut, and sabut lal mirch.
Ingredients of Tadka Dal
- 1 Cup chane ki dal (Bengal gram)
- 5 cups water
- 1 tbsp salt
- 1 tsp haldi (turmeric)
- 2 tsp ginger, chopped
- 1 tsp sugar or to taste
- 1 tbsp nariyal pieces (heaped), pan fried
- 2 tbsp sarson ka tel
- 1 tsp sarson (mustard seeds)
- 2-3 Sabut lal mirch
- Coriander leaves for garnish
HOW TO MAKE IT
1.Pick, clean, and wash the dal, then boil it in a pot with water, salt, haldi, and ginger until tender.
2.Combine the sugar and the fried nariyal.
3.Heat the oil and stir in the sarson and lal mirch.
4.Add the dal and bring to a boil, then reduce to a simmer for one minute.
5.Serve immediately, garnished with coriander leaves.
9. Mutton Tandoori Roast Recipe
Mutton marinated in a flavorful spice blend and grilled till brown. The smokey scent and sizzling sound that comes from grilling the items is very tempting. This mutton tandoori roast may be prepared in about 30 minutes.
Ingredients of Mutton Tandoori Roast
- 1/2 Cup Hung Curd
- 2 tbsp Ginger-Garlic paste
- 2 tbsp Mustard Oil
- 500 gram Mutton Pieces
- 1 tsp Tandoori Masala
- 1 tsp Red Chilli Powder
- to taste Salt
HOW TO MAKE IT
1.First, marinate the mutton pieces before beginning the dish. Combine yoghurt, ginger garlic paste, red chilli powder, tandoori masala, and mustard oil in a large mixing basin. These components should be well combined.
2.Add the mutton chunks to the marinade, making sure they are completely covered. Refrigerate them for about 15-20 minutes.
3.When finished, cook the pieces on the BBQ grill and serve! If you don’t have a Barbeque grill, lay the pieces out on a baking dish.
4.Bake for 20-30 minutes in a preheated oven at 180 C.
5.When finished, sprinkle butter over top and enjoy!
10. Chicken 65 Recipe
About Chicken 65 Recipe: This deep-fried chicken dish is always a popular choice at home or in restaurants, regardless of season or occasion; people like us will eat it anyway.
Ingredients of Chicken 65
- 20 pieces of chicken, around 12 gms each
- 1 Tbsp chili powder
- 1 tsp turmeric powder
- 1 Tbsp ginger garlic paste
- 1 tsp Garam masala powder
- 2 lemons, juice
- 1 Tbsp rice powder
- 1 Tbsp corn flour
- 1 egg, beaten
- Salt to taste
- Oil for frying
- For the garam masala:
- 1 marathi mokku or caper
- 3 star anise
- 2 mace flower
- 1/2 nutmeg, the size of a peanut
- 4 cloves
- 1 cinnamon sticks (2 inch)
- 1/2 tsp raw rice, roasted
HOW TO MAKE IT
1.Combine the chilli powder, turmeric, ginger garlic paste, lemon juice, and beaten egg with the rice flour and corn flour.
2.This will provide you with your marinade.
3.Smear the marination over the chicken pieces and let aside for 30 minutes.
4.In heated oil, fry the chicken.
5.Serve with lemon wedges and raw onion.
11. Aloo Gobi Recipe
Recipe for Aloo Gobi | Gobhi Aloo: Aloo Gobi, the common food of an Indian household, is a simple and quick dish to prepare for lunch or supper, making it a family favourite. There have been numerous variants of this meal throughout the years, but this one is the original Aloo Gobi with a blend of spices and a hefty garnishing of pomegranate seeds.
Aloo Gobi recipe ingredients: This recipe is comprised with many spices and is a delightful blend of Potato and Cauliflower. The lemon juice gives a tart note to the meal.
How to Serve Gobhi Aloo | Best Way to Eat Aloo Gobi: Although this is a terrific dish on its own, you can combine it with a basic chapati or mix it with a bowl of rice for a complete, substantial dinner.
Ingredients of Aloo Gobi
- 700 Gram cauliflower
- 2 pieces potatoes, large
- 200 gram fresh fenugreek
- 4 tbsp mustard oil
- 1 tsp black mustard sedds
- 1 tsp cumin seeds
- 12 curry leaves, blanched
- 5 gram ginger, finely chopped
- to taste salt
- 2 medium green chillies, finely chopped
- 1 tsp lemon juice
- 1 tsp mango powder, peeled
- 30 gram fresh pomegranate
HOW TO MAKE IT
1.Wash and chop the cauliflower into tiny florets.
2.Soak the florets for 5 minutes in salt water. Remove from the salt water and wash one more. (The purpose of this method is to clean the cauliflower. Instead, a sterilising solution can be used).
3.Set it aside in a strainer until the extra water has been drained.
4.In a dish, chop fresh fenugreek, sprinkle with salt, and press salt into the leaves with your hands.
5.After 5 minutes, rinse with running water to eliminate any signs of salt. (This is done to lessen the bitterness of the fenugreek).
6. Shake well and set away.
7.Wash the potatoes, shake dry, and cut into eight pieces lengthwise without removing the skin.
8.Fry the potatoes in cooking oil over medium and high heat until thoroughly cooked and the outside crust is crispy and brown in colour.
9. Season with salt and set aside.
10.Heat the mustard oil in a wok over high heat until it begins to smoke. Lower the heat until the smoke has stopped and the oil has reached a medium temperature.
11.Add mustard seeds, wait 2-3 seconds, then add cumin seeds and curry leaves.
12.Then toss in the chopped ginger and fenugreek leaves.
13.Raise the heat slightly and continue to toss and roast for about 4-5 minutes, or until you notice oil on the sides.
14.Add cauliflower to the above, mix, add salt, stir again, cover the wok, and leave on low heat for 3-4 minutes, stirring regularly.
15. Remove the cover, add the green chilies, and continue to roast until the cauliflower is cooked and the liquid has evaporated.
16.Increase the heat to high, add the potatoes, stir, and season with mango powder. Continue to whisk in the lemon juice. Remove from the heat after a minute.
17.Transfer to a serving dish and top with fresh pomegranate seeds.
12. Malai Kofta Recipe
Malai Kofta Curry: The most popular vegetarian food at restaurants and dinner parties, malai kofta curry is a rich, creamy, mild, and slightly sweet paneer dish that is mouth-watering and enjoyed by both children and adults. This is suitable for any special event, including festivals and tea gatherings. This Indian paneer recipe is a delicious alternative to traditional paneer meals such as matar paneer or kadai paneer. Serve with naan or paratha for a delectable complete meal.
Malai Kofta Recipe Ingredients: Tiny, round, and crispy koftas with a lovely dry fruit filling are soaked in a flavorful tomato, creamy sauce to make the perfect supper.
Ingredients of Malai Kofta
- 4 Large potatoes, boiled
- 250 gms paneer (cottage cheese)
- 50 gms maida
- 1 tbsp Coriander Leaves, chopped
- 3 Onions
- 1 tbsp ginger garlic paste
- 2 Tomatoes
- 200 ml malai or cream
- 2 tbsp raisins and cashew nuts
- 50 gms cashew nuts paste
- 1/2 tsp haldi (turmeric)
- 1/2 tsp red chilli powder
- 1/2 tsp kitchen king masala
- 1 tbsp Kasturi methi (dry Fenugreek)
- to taste salt
- 1 tbsp sugar
HOW TO MAKE IT
Prepare the koftas:
1.Refrigerate the cooked potatoes for 4 to 6 hours before cooking the koftas.
2.Mash the boiling potatoes, paneer, and maida together. The mixture should be neither too firm nor too soft. Mix in the salt and chopped coriander leaves.
3.Cut the raisins and cashew nuts into very small pieces and stir in 1/2 teaspoon sugar.
4.Prepare the oil for deep frying.
5.Roll out the dough balls and put the dry fruit mixture in the centre.
6.Fry the koftas in hot oil, and if they break, dust them with dry maida before placing them in.
Prepare the gravy:
1.In a skillet, heat the onion, ginger garlic paste, and tomato paste.
2.Combine the cashew nut paste and 2 tablespoons warm milk in a mixing bowl.
3.Add all of the dry masala, except the kasturi methi, to the mixture and sauté until the oil separates.
4.Add a half cup of water and continue to cook the gravy until it is done.
5.Combine cream/malai, 1 tablespoon sugar, and kasturi methi.
6.Simmer the sauce till the oil separates, then add the fried koftas to the gravy and serve hot with chapatis.
13. Kerala Fish Curry Recipe
About Kerala Fish Curry Recipe: Savor the distinct flavour of Malabari spices infusing juicy fish chunks. Kerala fish curry is a fantastic alternative for a dinner party, especially when served with steamed rice.
Kerala Fish Curry Recipe Ingredients: Tamarind essence and curry leaves are added to this fish curry dish, which is cooked with fish and coconut paste.
Ingredients of Kerala Fish Curry
- 250 gms White fish (cut into cubes)
- 1 medium Onion
- 1 medium Tomato
- 6-8 Garlic cloves
- 2 Fresh green chillies (deseeded), sliced
- 6 tbsp Oil
- 1/2 cup Fresh coconut paste
- 1/4 tsp Red chilli paste
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 2 Whole dry red chillies
- 1/2 tsp Black mustard seeds
- 8-10 Curry leaves
- 1/2 cup Tamarind extract
- 1 cup Water
HOW TO MAKE IT
1.Make an onion, tomato, garlic, and green chilli paste. Set aside.
2.Heat the oil in a skillet. Cook until the coconut paste turns golden brown.
3.Add the dry spices and simmer for about 3 minutes, stirring constantly.
4.Take off the heat and set aside.
5.In a separate saucepan, heat the remaining oil.
6.Combine the entire red chilies, curry leaves, and mustard seeds in a bowl.
7.Fry until the seeds begin to sputter.
8.Fry the onion paste till it becomes brown.
9.Combine the cooked coconut paste, tamarind essence, and a cup of water in a mixing bowl.
10.Stir well and bring to a boil.
11.Simmer for about 10 minutes after adding the fish pieces.
12.Serve immediately with boiling rice.
14. Pav Bhaji Recipe
Pav Bhaji Masala Recipe | Pav Bhaji Recipe: Pav Bhaji is a famous Indian dish, particularly in Maharashtra. It’s a tasty blend of several veggies that have been cooked and mashed together. This meal is enjoyed by individuals of all ages and is prepared in various ways in different houses. Pav Bhaji is the smartest approach to combine all of the healthful veggies without sacrificing flavour. Here’s a spicy, simple, and low-fat Pav Bhaji recipe to help you make this classic meal at home.
Pav Bhaji Recipe Ingredients | Simple Pav Bhaji Recipe: Pav Bhaji, a popular Mumbai street meal, is a concoction of many healthful veggies that you would not like if eaten separately. You can add your favourite veggies or leave out the ones you don’t like. Pav bhaji is the most delectable recipe for getting youngsters to eat as many vegetables as they desire! A feast of potatoes, tomatoes, and green peas mixed together with spices and lemon and served on buttered buns.
The Best Way to Eat Pav Bhaji: Pav bhaji is a meal that can be eaten at any time of day, whether for breakfast, lunch, or supper. It is a traditional Indian snack food. Pav bhaji tastes best when served with roasted pav buns, chopped onion, and lemon, with sliced tomatoes on the side. Don’t forget to top the Bhaji with plenty of butter!
Ingredients of Pav Bhaji
- 1 tsp Oil
- 4 cubes large Butter, finely chopped
- 1 cup Onion, chopped
- 1 tsp Ginger-garlic paste
- 1/2 cup Cauliflower, chopped
- 1/2 cup Capsicum, chopped
- 1 cup Potatoes, chopped
- 1/2 cup Peas, chopped
- 2 tsp Salt
- 3 tsp Pav bhaji masala
- 1 tsp Red chilli powder
- 1/2 cup Tomato puree
- 1 cube Butter
- 1 bunch Coriander leaves
- For Pav:
- Butter
- Pav
- Pav bhaji masala
HOW TO MAKE IT
1.Heat the oil in a skillet. Together with the onion, add cubes of butter.
2.Saute till golden brown, then stir in ginger-garlic paste. Combine thoroughly.
3.Now stir in the peas and coriander, followed by a cup of chopped potatoes.
4.To the mashed mixture, add the chopped cauliflower, salt, red chilli powder, and pav bhaji masala. Combine thoroughly.
5.Now stir in the tomato puree. To the cooked bhaaji, thoroughly combine the tomato puree, butter, and coriander leaves. Thoroughly combine.
For Pav:
1.Apply some butter to the pav.
2.Spread pav bhaji masala on top.
3.Toast it on the pan for a few minutes, or until golden brown.
4.Serve with a lemon slice, chopped onion, and green chilli on the side.
15. Handi Paneer Recipe
Handi Paneer Recipe: A tantalising dish of paneer masala is impossible to resist! Here’s a flavorful recipe for Handi Paneer, filled with a slew of spices and paneer laced with tomatoes and onions. Combine this scrumptious paneer recipe with some hot and steaming parathas to make a tasty meal or lunch for your family.
Ingredients of Handi Paneer
- 200 gms paneer
- 2 ginger, grated
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp garam masala powder
- 1 tomato
- 1/2 cup water
- 2 stalks coriander leaves
- 2 pinches powdered black pepper
- 4 tbsp refined oil
- 3 onion, chopped
- 1/2 cup beaten curd
HOW TO MAKE IT
1.In a handi, heat the oil and stir fry the chopped onions on medium heat until done. Next stir in two pieces of grated ginger, turmeric powder, chilli powder, and garam masala.
2.Add the finely chopped tomato and green chilli and simmer for about 10 minutes on low heat.
3.Add half a cup of whipped curd and simmer till dry before seasoning with salt. Bring half a cup of water to a boil.
4.Mix in the malai paneer and chopped coriander and heat till the masala is dry.
5.Add the pepper and turn off the heat. Serve in a big bowl and garnish with coriander leaves.
Great Indian Starters and Sides
Now that you’ve learned about the best foods to eat in India, let’s speak about what to order as a side dish. There are several possibilities for sides in India, and it all depends on what sort of addition you want to your meal.
A excellent side to order if you want to dine in true Indian style is raita. Raita is a chilled yoghurt dish flavoured with vegetables and spices. This side is intended to help you chill down after eating hot meals.
Indian kebabs are another delicious complement to any meal. Kebabs come in a wide range of flavours, from meats like lamb and chicken to vegetarian options like paneer, vegetable, and hara bhara, which is a kebab composed of mashed green vegetables coiled into balls.
If you want something more substantial, choose samosas, which are fried triangles packed with spicy vegetables. Samosas are a popular street meal in India, and they are frequently offered as starters in restaurants.
What Makes Indian Food Special?
What distinguishes Indian cuisine is that it defies all culinary conventions. Most Indian recipes are gravy-based and served with rice or bread rather than fork and knife. Unlike Western cuisine, Indian recipes are built on components with distinct tastes that combine to produce a distinct and complex flavour.
A classic Indian cuisine would often contain at least nine spices, including cumin, coriander, ginger, garam masala, turmeric, cinnamon, cardamom, red chilli powder, garam masala, and mustard seeds. The majority of the spices are put to a skillet with heated oil before starting a meal to help the spices “bloom” and bring out their full flavour characteristics.
Not only is Indian food delicious, but it is also mostly healthy. Although ghee, or clarified butter, is used in many meals, the major components are a blend of spices and vegetables, which are high in vitamins and provide several health advantages.
Not only is Indian food delicious, but it’s also mostly healthy. Although many recipes contain ghee, or clarified butter, the major components of most dishes are a blend of spices and vegetables, which are high in vitamins and provide several health advantages.
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