Indian Recipes Rich in Spice and Flavour
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Indian Recipes Rich in Spice and Flavour

Build layers of flavour with onions, ginger, garlic and carefully cooked spices. From creamy curries to lentil dal and fragrant rice dishes, the methods are broken down for confident home cooking.

Recipes

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1-21 of 21 recipes

Gulab Jamun as golden brown milkballs in cardamom rose syrup with pistachios
2 hr 30 min Indian

Gulab Jamun with milk powder

Gulab Jamun are slowly golden brown fried milkballs, which are placed warm in a sugar syrup scented with cardamom, rose and lemon.

Goan pork vindaloo with delicate meat pieces in red vinegar chilli sauce and coriander
10 hr 15 min Indian

Goan pork vindaloo

Goan pork vindaloo stews meat in a sour-sharp paste of vinegar, garlic, ginger, red chilies and roasted spices.

Malai Kofta with golden brown potato-paneer balls in creamy tomato-cashew sauce
1 hr 30 min Indian

Malai Kofta

Malai Kofta combines soft potato-paneer balls with a mild, creamy sauce made from tomatoes, onions, cashews, spices and cream.

Baingan Bharta from roasted eggplant with tomatoes, onions, chilli and fresh coriander
1 hr 5 min Indian

Baingan Bharta

Baingan Bharta consists of smoky roasted eggplant, which is stewed with onions, tomatoes, garlic, ginger, chilli and a few spices.

Pav Bhaji with spicy crushed vegetable pan, butter, roasted rolls, onions and lemon
1 hr 5 min Indian

Pav Bhaji

Pav Bhaji is Mumbai's spicy vegetable pan made from potatoes, cauliflower, peas, peppers and tomatoes, served with butter-roasted rolls.

South Indian Sambar with Toor Dal, vegetables, curry leaves and mustard seed in a bowl
1 hr 10 min Indian

Sambar with vegetables

Sambar is a South Indian lentil-vegetable stew with Toor Dal, Tamarinde, Sambar powder and a fragrant Tadka made of mustard seed and curry leaves.

Crispy rolled Masala Dosa with yellow potato filling, coconut chutney and Sambar
18 hr Indian

Masala Dosa with potato filling

Masala Dosa are crispy South Indian rice-lens crêpes with a spicy potato filling of mustard seed, curry leaves, ginger and turmeric.

Paneer butter Masala with paneer cubes in creamy tomato cashew sauce, cream and coriander
55 min Indian

Paneer butter Masala

Paneer Butter Masala combines soft bread with a mild, smooth sauce of tomatoes, cashew seeds, butter, cream and kasuri methi.

Rajma Masala with red kidney beans in tomato sauce, fresh coriander and basmati rice
10 hr Indian

Rajma Masala

Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices.

Tandoori Chicken from the oven with roasted spice crust, lemon clefts, red onions and mint chutney
7 hr Indian

Oven-baked tandoori chicken

Tandoori Chicken gets a spicy crust through yoghurt, lemon, ginger, garlic and spices, while chicken clubs cook juicyly in the oven.

Samosas with crispy dough, potato pea filling and chutney
1 hr 10 min Indian

Samosas

Samosas are crispy dough pockets with spicy potato-pea filling, cumin, coriander, ginger and Garam Masala. The filling must cool off before forming.

Naan bread from the pan with butter, garlic and coriander
1 hr 35 min Indian

Naan

Naan is a soft Indian flatbread made from yeast dough with yoghurt, which is baked in a very hot pan and coated with butter or ghee.

Rogan Josh with tender lamb, red spice sauce, yoghurt and coriander
1 hr 55 min Indian

Rogan Josh

Rogan Josh is an aromatic stew of cashmere, classic with lamb, yoghurt, kashmir chilli, cardamom, cloves, cinnamon and fennel.

Aloo Gobi with potatoes, cauliflower, turmeric, tomatoes and coriander
45 min Indian

Aloo Gobi

Aloo Gobi is a dry Indian potato-flower cabbage dish with turmeric, cumin, ginger, tomatoes and Garam Masala. It should not become muddy.

Biryani with basmati rice, chicken, onions, saffron, mint and coriander
1 hr 50 min Indian

Biryani

Biryani is layered with basmati rice, marinated meat or vegetables, spices, onions and saffron. The rice is only pre-cooked and steamed.

Chana Masala with chickpeas, tomatoes, spices, coriander and rice
45 min Indian

Chana Masala

Chana Masala is a strong chickpea curry with onions, tomatoes, ginger, garlic, Garam Masala, cumin and ammur or lime.

Dal Tadka with red lentils, spice tadka, coriander and rice
40 min Indian

Dal Tadka

Dal Tadka consists of softly cooked lentils and a hot spice tadka made of ghee, cumin, garlic, chilli and spices. The Tadka brings the main flavour.

Palak Paneer with green spinach sauce, fried paneer and spices
45 min Indian

Palak Paneer

Palak Paneer is an Indian spinach dish with bread, ginger, garlic, onions and spices. The spinach is short blanched and not boiled to death.

Chicken Tikka Masala with chicken pieces in tomato spice sauce and coriander
1 hr 35 min Indian

Chicken Tikka Masala

Chicken Tikka Masala combines grilled or sautéed marinated chicken with a strong tomato seasoning sauce and some cream or yoghurt.

Butter chicken with creamy tomato butter sauce, cream, coriander and rice
1 hr 30 min Indian

Butter Chicken

Butter Chicken is cooked with marinated chicken, tomatoes, butter, cream, Garam Masala and Kasuri Methi. The sauce should be mild, creamy and spicy.

Guide

Indian recipes with spice base

Indian dishes often start with spices, onions, garlic and ginger. If this base smells in fat, curries, dal, rice dishes and vegetable pans get depth without the need for too much salt later.

heat should be gradually built up. Coconut milk, yoghurt, tomatoes, lentils or rice can compensate, but they do not replace clean flavoring at the end.

In this way, the seasoning becomes rounder

  • Roast spices: Heat briefly in oil or ghee, but do not let it burn.
  • Let the sauce simmer: Curries get better when the base cooks for a few minutes.
  • Addendum to think: Rice, Naan or Raita balance strong sauces.

This is how Indian recipes taste aromatic and warm, without just looking sharp.

Combine curry, dal and rice dishes correctly

A complete plate does not need many individual dishes. A curry or dal, rice or bread and a fresh side dish such as raita or cucumber salad are usually sufficient. Lentils and chickpeas give filling vegetarian main courses.

Curry powder is not a uniform mixture. Cumin, coriander, turmeric, Garam Masala, mustard seed, chilli or fenugreek set different priorities depending on the dish. Therefore, do not automatically check the mixture and dose additional spices.

When an Indian dish gets out of balance

  • Too sharp. Reduce with yoghurt, coconut milk or more unspiced base.
  • Too flat: Check salt, acidity and roasted spices individually.
  • Too thin: Reduce without lid or crush a part of the lentils or sauce.

heat alone does not make an Indian aroma. The balance of spice base, sauce, salt and a fresh finish are decisive.

FAQ

Frequently asked questions about Indian Recipes recipes

Dal, Chana Masala, Rajma, Aloo Gobi, Palak Paneer and many vegetable curries are vegetarian or can be easily prepared vegetarian. Lentils, beans, chickpeas and Paneer provide substance.

Reduce the chilli and offer additional heat at the table. Yoghurt, coconut milk or more unspiced sauce can soften; sugar alone usually does not compensate for heat.

Commonly used are cumin, coriander, turmeric, Garam Masala, mustard seed, chilli, cardamom and fenugreek. Which of these are necessary depends on the specific dish.