The Best 15 Tradicional Recipes from Indian Cuisine

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Recipes from Indian Cuisine

Baingan-Bharta-Delicious-Recipes-of-Indian-Taste

Rasgulla-Delicious-Recipes-of-Indian-Taste

Paneer-and-Mango-Pancakes-Delicious-Recipes-of-Indian-Taste

Mango-Lassi-Delicious-Recipes-of-Indian-Taste

Come into the delicious recipes from Indian cuisine, where spices dance, flavors sin and every dish is diverse and traditional. Indian cuisine is a mosaic of flavors, textures and colors, shaped by millennia of history, culture, and regional influences. Each dish offers a tantalizing glimpse into India’s rich culinary heritage, from the fiery curries of the south to the fragrant biryanis of the north.

Join us as we unravel the core characteristics of Indian cuisine, exploring its bold use of spices, its emphasis on fresh, seasonal ingredients and its intricate balance of flavors. From the earthy warmth of cumin and coriander to the tangy brightness of tamarind and lime, Indian cuisine delights the senses and invites you on a journey through the diverse landscapes and cultures of the subcontinent. Whether you’re savoring a street-side snack in Mumbai or indulging in a royal feast for a maharaja, each bite is a testament to India’s culinary prowess and unparalleled ability to captivate and inspire.

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Famous traditional cuisines

Paneer Butter Masala

Paneer-Butter-Masala-Delicious-Recipes-of-Indian-Taste

Prep Time: 20 minutes          Total Time: 45 minutes

Nutrition Facts (Per Serving):

  • Calories: 350 kcal
  • Carbohydrates: 18g
  • Protein: 12g
  • Fat: 28g
  • Fiber: 4g
  • Cholesterol: 40mg

Ingredients:

  • 200g of paneer (cubed)
  • 2 medium tomatoes (pureed)
  • 1 medium onion (finely chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of butter
  • 2 tablespoons of cream
  • 2 tablespoons of cashew nuts (soaked and ground to a paste)
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of garam masala
  • 1 teaspoon of red chili powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of kasuri methi (dried fenugreek leaves)
  • 1 bay leaf
  • 2 cloves
  • 1 small cinnamon stick
  • Salt to taste
  • Fresh coriander leaves for garnish
  • ½ cup of water

Directions:

  1. Prep the ingredients:
    Begin by pureeing the tomatoes, soaking the cashews in warm water for 15 minutes, and blending them into a smooth paste. Finely chop the onions and cut the paneer into cubes. Having all your ingredients ready ensures a smoother cooking process.

  2. Heat the butter:
    In a large pan, heat 1 tablespoon of butter over medium heat. Once hot, add cumin seeds, bay leaf, cloves and the small cinnamon stick. Sauté for about a minute until the spices release their aroma and become slightly toasted. This will give your dish a deep, earthy base flavor.
  3. Add onions and ginger-garlic paste:
    Stir in the finely chopped onions and sauté them until they turn golden brown, 5-6 minutes. Once the onions are ready, add the ginger-garlic paste and cook for another 2 minutes, ensuring the raw smell of ginger and garlic disappears.
  4. Add tomato puree and spices:
    Pour in the tomato puree, then add the turmeric powder, red chili powder and coriander powder. Stir well and cook the mixture over low heat for 8-10 minutes, stirring occasionally. You’ll know it’s ready when the oil begins to separate from the masala mixture—this indicates the tomatoes are fully cooked and flavors are concentrated.
  5. Add cashew paste:
    Stir in the smooth cashew paste you prepared earlier, which will add richness and creaminess to the sauce. Let it cook for 3-4 minutes. If the sauce thickens too much, add a little water to adjust the consistency to your liking.
  6. Cook paneer:
    Gently add the paneer cubes to the sauce. Sprinkle in the garam masala and kasuri methi and add salt to taste. Stir carefully so the paneer doesn’t break apart. Allow the dish to simmer on low heat for 5-7 minutes, letting the paneer absorb the flavors from the sauce.
  7. Finish with cream and butter:
    Add the remaining tablespoon of butter to the cream. Stir well to incorporate, to create a silky, luxurious texture. Let the dish simmer for 2 minutes.

  8. Garnish and serve:
    Garnish your Paneer Butter Masala with freshly chopped coriander leaves. Serve it hot with naan, roti or a bowl of basmati rice to complete this delicious and satisfying meal.

Chole (Chickpea Curry)

Chole-(Chickpea-Curry)-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes          Total Time: 50 minutes

Nutrition Facts (Per Serving):

  • Calories: 290 kcal
  • Carbohydrates: 35g
  • Protein: 12g
  • Fat: 12g
  • Fiber: 8g
  • Cholesterol: 0mg

Ingredients:

  • 1 ½ cups of dried chickpeas (or 1 can, drained)
  • 2 medium tomatoes (pureed)
  • 1 medium onion (finely chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of oil
  • 1 teaspoon of cumin seeds
  • 1 bay leaf
  • 1 black cardamom pod
  • 2 teaspoons of chole masala (spice blend)
  • 1 teaspoon of red chili powder
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of coriander powder
  • Salt to taste
  • Fresh coriander leaves for garnish
  • ½ teaspoon of garam masala
  • 1 tablespoon of lemon juice
  • Water for boiling

Directions:

  1. Prep the chickpeas:
    If using dried chickpeas, soak them overnight and pressure cook them until soft (about 20-25 minutes). If using canned chickpeas, drain and rinse them.

  2. Heat oil and sauté spices:
    Heat oil in a large pan, then add cumin seeds, bay leaf and black cardamom. Sauté for 1 minute until fragrant.

  3. Add onions and ginger-garlic paste:
    Add finely chopped onions and cook until golden brown. Stir in the ginger-garlic paste and cook for 2 minutes.

  4. Add tomato puree and spices:
    Pour the tomato puree, turmeric, red chili powder, coriander powder and chole masala. Cook for 8-10 minutes, stirring occasionally until the oil separates from the masala.

  5. Add chickpeas:
    Add the cooked chickpeas and stir well. Pour water to adjust consistency and simmer for 10-15 minutes.

  6. Finish with garam masala and lemon juice:
    Stir in garam masala and lemon juice for a final boost of flavor.

  7. Garnish and serve:
    Garnish with fresh coriander leaves and serve hot with rice, naan or roti.

Masoor Dal (Red Lentil Soup)

Masoor-Dal-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts (Per Serving):

  • Calories: 180 kcal
  • Carbohydrates: 28g
  • Protein: 12g
  • Fat: 4g
  • Fiber: 9g
  • Cholesterol: 0mg

Ingredients:

  • 1 cup of red lentils (masoor dal)
  • 1 small onion (finely chopped)
  • 1 tomato (chopped)
  • 1 tablespoon of ginger-garlic paste
  • 1 tablespoon of oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of mustard seeds
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • ½ teaspoon of garam masala
  • Salt to taste
  • Fresh coriander for garnish
  • 3 cups of water

Directions:

  1. Rinse and cook lentils:
    Rinse the lentils thoroughly and cook them in 3 cups of water with a pinch of turmeric until soft (15-20 minutes).
  2. Prepare the tempering:
    Heat oil in a pan, add mustard seeds and cumin seeds. When they crackle, add onions and sauté until golden brown.
  3. Add tomatoes and spices:
    Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder and coriander powder. Cook until tomatoes soften and the oil separates.
  4. Combine with lentils:
    Pour the cooked lentils into the pan, mix well and simmer for 5-7 minutes.
  5. Finish with garam masala:
    Stir in garam masala and adjust salt to taste.
  6. Garnish and serve:
    Garnish with fresh coriander leaves and serve with rice or chapati.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo-Gobi-Delicious-Recipes-of-Indian-Taste

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts (Per Serving):

  • Calories: 210 kcal
  • Carbohydrates: 28g
  • Protein: 4g
  • Fat: 10g
  • Fiber: 7g
  • Cholesterol: 0mg

Ingredients:

  • 2 medium potatoes (peeled and cubed)
  • 1 small cauliflower (cut into florets)
  • 1 medium onion (finely chopped)
  • 1 tomato (chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Directions:

  1. Sauté cumin seeds:
    Heat oil in a pan, add cumin seeds and let them splutter for 30 seconds.
  2. Add onions and ginger-garlic paste:
    Stir in onions and sauté until golden. Add ginger-garlic paste and cook for 2 minutes.
  3. Add tomatoes and spices:
    Add chopped tomatoes, turmeric, red chili powder and coriander powder. Cook until the tomatoes soften.
  4. Add potatoes and cauliflower:
    Add the cubed potatoes and cauliflower florets, mixing well to coat them in the spices.
  5. Simmer until cooked:
    Cover and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
  6. Finish with garam masala:
    Stir in garam masala and salt and cook for 2 minutes.
  7. Garnish and serve:
    Garnish with fresh coriander leaves and serve with roti or rice.

Bhindi Masala (Spiced Okra)

Bhindi-Masala-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes          Total Time: 25 minutes

Nutrition Facts (Per Serving):

  • Calories: 180 kcal
  • Carbohydrates: 14g
  • Protein: 4g
  • Fat: 12g
  • Fiber: 6g
  • Cholesterol: 0mg

Ingredients:

  • 250g okra (bhindi, cut into 1-inch pieces)
  • 1 medium onion (finely chopped)
  • 1 tomato (chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of oil
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala
  • Salt to taste
  • Lemon juice to taste

Directions:

  1. Sauté cumin seeds:
    Heat oil in a pan, add cumin seeds and let them splutter for 30 seconds.
  2. Add onions and ginger-garlic paste:
    Add onions and sauté until golden brown. Stir in ginger-garlic paste and cook for 2 minutes.
  3. Add tomatoes and spices:
    Add chopped tomatoes, turmeric, red chili powder and coriander powder. Cook until the tomatoes soften and the oil separates.
  4. Add okra:
    Add the okra and stir well to coat them with the spices. Cook uncovered for 10-12 minutes, stirring occasionally, until the okra is tender and no longer slimy.
  5. Finish with garam masala:
    Stir in garam masala, salt and a squeeze of lemon juice.
  6. Serve:
    Serve hot with roti or rice.

Palak Paneer (Spinach and Cottage Cheese Curry)

Palak-Paneer-Delicious-Recipes-of-Indian-Taste

Prep Time: 15 minutes       Total Time: 35 minutes

Nutrition Facts (Per Serving):

  • Calories: 260 kcal
  • Carbohydrates: 10g
  • Protein: 11g
  • Fat: 20g
  • Fiber: 4g
  • Cholesterol: 30mg

Ingredients:

  • 200g of paneer (cubed)
  • 2 cups of spinach leaves (washed and chopped)
  • 1 medium onion (finely chopped)
  • 1 tomato (chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of oil
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • ½ teaspoon of garam masala
  • Salt to taste
  • ¼ cup of cream (optional)

Directions:

  1. Blanch spinach:
    Boil spinach leaves in water for 2-3 minutes, then drain and cool. Puree them into a smooth paste.
  2. Sauté cumin seeds:
    Heat oil in a pan, add cumin seeds and let them splutter.
  3. Add onions and ginger-garlic paste:
    Sauté onions until golden brown, then add ginger-garlic paste and cook for 2 minutes.
  4. Add tomatoes and spices:
    Add tomatoes, turmeric, red chili powder and coriander powder. Cook until the tomatoes break down.
  5. Add spinach and paneer:
    Stir in the spinach puree and paneer cubes. Simmer for 5-7 minutes.
  6. Finish with cream and garam masala:
    Add garam masala and cream for richness. Simmer for 2 more minutes.
  7. Serve:
    Serve with naan or rice.

Baingan Bharta (Smoky Mashed Eggplant)

Baingan-Bharta-Delicious-Recipes-of-Indian-Taste

Prep Time: 15 minutes      Total Time: 35 minutes

Nutrition Facts (Per Serving):

  • Calories: 180 kcal
  • Carbohydrates: 18g
  • Protein: 4g
  • Fat: 12g
  • Fiber: 6g
  • Cholesterol: 0mg

Ingredients:

  • 2 medium eggplants (baingan)
  • 1 medium onion (finely chopped)
  • 1 tomato (chopped)
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of oil
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Directions:

  1. Roast the eggplants:
    Roast the eggplants directly on the gas flame or in an oven until the skin is charred and the flesh is soft. Cool, peel the skin and mash the flesh.
  2. Sauté cumin seeds:
    Heat oil in a pan, add cumin seeds and let them splutter.
  3. Add onions and ginger-garlic paste:
    Add onions and sauté until golden. Stir in ginger-garlic paste and cook for 2 minutes.
  4. Add tomatoes and spices:
    Add chopped tomatoes, turmeric, red chili powder and coriander powder. Cook until the tomatoes soften.
  5. Add mashed eggplant:
    Stir in the mashed eggplant and cook for 5-7 minutes, mixing well with the spices.
  6. Season with salt:
    Adjust salt to taste and cook for 2 minutes.
  7. Garnish and serve:
    Garnish with fresh coriander leaves and serve with roti or paratha.

Gajar Ka Halwa (Carrot Pudding)

Gajar-Ka-Halwa-Delicious-Recipes-of-Indian-Taste

Prep Time: 15 minutes          Total Time: 45 minutes

Nutrition Facts (Per Serving):

  • Calories: 250 kcal
  • Carbohydrates: 28g
  • Protein: 5g
  • Fat: 12g
  • Fiber: 5g
  • Cholesterol: 30mg

Ingredients:

  • 4 medium carrots (grated)
  • 2 cups of milk
  • ¼ cup of sugar
  • 2 tablespoons of ghee (clarified butter)
  • ¼ cup of chopped nuts (almonds, cashews)
  • 1 teaspoon of cardamom powder
  • 1 tablespoon of raisins

Directions:

  1. Grate the carrots:
    Wash and peel the carrots, then grate them finely.
  2. Cook the carrots in milk:
    In a large pan, heat the milk and add the grated carrots. Cook on low heat, stirring occasionally, until the milk is absorbed.
  3. Add sugar and ghee:
    Stir in the sugar and ghee, cooking for 10-15 minutes until the mixture thickens.
  4. Add nuts and cardamom:
    Add the chopped nuts, raisins and cardamom powder. Stir well and cook for 5 more minutes.
  5. Serve:
    Serve warm, garnished with additional nuts.

Rasgulla (Cottage Cheese Dumplings in Syrup)

Rasgulla-Delicious-Recipes-of-Indian-Taste

Prep Time: 20 minutes          Total Time: 1 hour

Nutrition Facts (Per Serving):

  • Calories: 180 kcal
  • Carbohydrates: 40g
  • Protein: 4g
  • Fat: 1g
  • Fiber: 0g
  • Cholesterol: 0mg

Ingredients:

  • 1 liter of milk (full fat)
  • 1 tablespoon of lemon juice
  • 1 ½ cups of sugar
  • 4 cups of water
  • 1 teaspoon of cardamom powder

Directions:

  1. Make the paneer:
    Boil the milk and add lemon juice to curdle it. Strain through a cheesecloth and rinse with water to remove the lemon taste. Squeeze out excess water and hang it for 30 minutes.
  2. Knead the paneer:
    Knead the paneer into a smooth, soft dough. Make small balls from the dough, ensuring there are no cracks.
  3. Prepare sugar syrup:
    In a large pot, bring the sugar and water to a boil. Add the paneer balls and cook for 15 minutes on medium heat.
  4. Cool and serve:
    Let the rasgullas cool in the syrup. Serve chilled, garnished with a sprinkle of cardamom powder.

Kheer (Rice Pudding)

Kheer-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes          Total Time: 40 minutes

Nutrition Facts (Per Serving):

  • Calories: 220 kcal
  • Carbohydrates: 35g
  • Protein: 6g
  • Fat: 6g
  • Fiber: 1g
  • Cholesterol: 20mg

Ingredients:

  • ¼ cup of basmati rice
  • 4 cups of milk
  • ¼ cup of sugar
  • 2 tablespoons of chopped nuts (almonds, cashews)
  • 1 teaspoon of cardamom powder
  • 1 tablespoon of raisins
  • 1 tablespoon of ghee (clarified butter)

Directions:

  1. Wash and soak rice:
    Rinse the rice and soak it in water for 30 minutes.
  2. Boil the milk:
    Bring the milk to a boil, then simmer.
  3. Cook the rice:
    Drain the soaked rice and add it to the simmering milk. Cook on low heat for 25-30 minutes, stirring frequently, until the rice is fully cooked.
  4. Add sugar and nuts:
    Stir in the sugar, ghee, nuts, raisins and cardamom powder. Cook for 5 minutes until the kheer thickens.
  5. Serve:
    Serve warm or chilled, garnished with additional nuts.

Paneer and Mango Pancakes

Paneer-and-Mango-Pancakes-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, makes about 4 pancakes):

  • Calories: 230
  • Fat: 6g
  • Carbohydrates: 35g
  • Protein: 9g

Ingredients:

  • 1 cup of sourdough pancake batter
  • 1/2 cup of Indian paneer cheese, crumbled
  • 1 ripe mango, diced
  • 1/2 teaspoon of ground cardamom
  • Honey for drizzling

Directions:

  1. Prepare the sourdough pancake batter according to the package instructions.
  2. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
  3. Pour a ladleful of pancake batter onto the skillet.
  4. Sprinkle crumbled paneer and diced mango over the pancake.
  5. Sprinkle ground cardamom over the top.
  6. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
  7. Repeat with the remaining batter.
  8. Serve the pancakes warm, drizzled with honey.

Mushrooms and Orange Curry

Mushroom-and-Orange-Curry-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

  • Calories: 280
  • Fat: 21g
  • Carbohydrates: 20g
  • Protein: 6g

Ingredients:

  • 2 cups of mushrooms, sliced
  • 1 orange, segmented
  • 1 can of coconut milk
  • 2 tablespoons of curry powder
  • 1 teaspoon of turmeric powder
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste
  • Cooked rice for serving

Directions:

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add chopped onion and minced garlic and sauté until softened.
  3. Add sliced mushrooms and cook until they release their juices.
  4. Stir in curry powder and turmeric powder and cook for a minute.
  5. Add coconut milk and orange segments and simmer for 10 minutes.
  6. Season with salt and pepper to taste.
  7. Serve the curry hot over cooked rice.

Coconut Lemonade

Coconut-Lemonade-Delicious-Recipes-of-Indian-Taste

Prep Time: 5 minutes
Total Time: 5 minutes

Nutrition Facts (per serving):

  • Calories: 30
  • Fat: 0g
  • Carbohydrates: 8g
  • Protein: 0g

Ingredients:

  • 2 cups of coconut water
  • 1 lemon, juiced
  • 1 tablespoon of fresh ginger, grated
  • 1 tablespoon of fresh mint leaves, chopped
  • Ice cubes

Directions:

  1. Combine coconut water, lemon juice, grated ginger and chopped mint leaves.
  2. Stir well to combine.
  3. Fill serving glasses with ice cubes.
  4. Pour the coconut lemonade over the ice cubes.
  5. Garnish with mint leaves if desired.
  6. Serve immediately and enjoy the refreshing drink.

Tika Masala Pizza

Tikka-Masala-Pizza-Delicious-Recipes-of-Indian-Taste

Prep Time: 10 minutes
Total Time: 20-25 minutes

Nutrition Facts (per serving):

  • Calories: 280
  • Fat: 8g
  • Carbohydrates: 40g
  • Protein: 12g

Ingredients:

  • 1 pre-made pizza crust
  • 1 cup of chicken tikka masala, cooked
  • 1/2 cup of caramelized red onions
  • 1/4 cup of fresh cilantro leaves

Directions:

  1. Preheat the oven to the temperature specified on the pizza crust package.
  2. Place the pizza crust on a baking sheet.
  3. Spread the cooked chicken tikka masala evenly over the pizza crust.
  4. Scatter caramelized red onions over the chicken tikka masala.
  5. Bake in the preheated oven according to the pizza crust package instructions until the crust is golden brown and the toppings are heated.
  6. Remove from the oven and sprinkle fresh cilantro leaves over the pizza.
  7. Slice and serve hot.

Mango Lassi

Mango-Lassi-Delicious-Recipes-of-Indian-Taste

Prep Time: 5 minutes
Total Time: 5 minutes

Nutrition Facts (per serving):

  • Calories: 180
  • Fat: 7g
  • Carbohydrates: 23g
  • Protein: 7g

Ingredients:

  • 1 ripe mango, peeled and diced
  • 1 cup of yogurt
  • 1/2 cup of milk
  • 1/4 teaspoon of ground cardamom
  • 1 tablespoon of honey (optional)
  • 2 tablespoons of chopped almonds, for garnish

Directions:

  1. In a blender, combine diced mango, yogurt, milk, ground cardamom and honey (if using).
  2. Blend until smooth and creamy.
  3. Pour the mango lassi into serving glasses.
  4. Garnish with chopped almonds.
  5. Serve chilled and enjoy the delicious mango lassi.

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