D RECIPES

FOO

TOP TEN RECIPES

FROM

INDIA
COOKBOOK

By ChefGPT

All recipes available at

www.chefgpt.co
The table of

CONTENTS
BUTTER CHICKEN
Butter Chicken is an iconic dish from India. It
is made with rich, creamy tomato sauce and a
plethora of aromatic spices that lend the dish
its distinctive flavor. This dish stands out for
its combination of the creamy sauce with
succulent chicken simmered in it. It is sure to
please any food lover and can be served with
rice or naan.

MASALA DOSA
Masala Dosa is a traditional dish from the
South Indian state of Karnataka. It is a savory
crêpe made with a fermented batter of white
rice and black lentils, cooked on a griddle and
served with several accompaniments. It is
savory and delicious, and is a popular Indian
street food.

SAMOSA
Samosas are an Indian savory snack that has
achieved global popularity. Originating in
India, they are popular in the Middle Eastern
and Central, South and Southeast Asian
cuisines. They are usually fried or baked and
filled with a spicy potato filling of mashed
potatoes, peas, onions and spices.

TANDOORI CHICKEN
Tandoori Chicken is a traditional Indian dish
of marinated chicken simmered in a clay oven
called a Tandoor. The dish is very popular not
only in India but also in other parts of the
world. Tandoori Chicken is known for its
distinct flavor and smell, due to the special
ingredients used in its preparation.

KADHAI PANEER
Kadhai Paneer is a traditional Indian dish,
most commonly found in restaurants or home
kitchens. It consists of cubes of paneer
(Indian-style cheese) cooked with vegetables,
herbs, and spices in a tomato-based gravy.
The table of

CONTENTS
CHOLE BHATURE
Chole Bhature is a popular Punjabi dish
originated in India. It consists of spicy
chickpeas curry and fried Indian bread called
Bharata. The dish is usually served with
spoonful of yogurt and Pickle.

BIRYANI
Biryani is a traditional and popular dish from
India. It is a fragrant and flavourful mixed rice
dish that combines spices and herbs, as well
as vegetables, meat, or seafood. It is typically
cooked with basmati rice, but other types of
rice can be used as well.

ALOO GOBI
Aloo Gobi is a popular Indian dish featuring
potatoes (aloo) and cauliflower (gobi) cooked
in a flavorful tomato-based gravy. This
vegetarian dish is often served as part of a
main course, alongside lentils (daal) and rice
or flatbread (chapati/roti).

GULAB JAMUN
Gulab Jamun is a traditional Indian dessert of
soft, deep-fried dough balls drenched in a
fragrant rosewater and cardamom syrup. It is
a beloved dessert throughout India, as well as
many other neighbouring countries, and is
traditionally enjoyed at celebrations or
religious festivals.

PANI PURI
Pani Puri is a popular Indian street food
enjoyed throughout the country. It is a deep-
fried puri or puff made of unleavened dough
that's stuffed with a mixture of mashed
potatoes, onions, peas, chutney, different
spices and tamarind sauce.
Butter Chicken
DIRECTIONS

INGREDIENTS 1. Heat the vegetable oil and butter in a large

saucepan over medium heat.

- 2 tablespoons vegetable oil 2. Add the chicken cubes and cook for about 5
- ½ cup butter minutes, until just cooked through.
- 500g boneless chicken breasts, cut into
3. Add the onion and garlic and cook for about 3
cubes
minutes, until softened.
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
4. Add the ginger, turmeric, garam masala,
- 1 tablespoon minced ginger coriander, cumin, and bay leaves. Stir and cook
- 1 teaspoon ground turmeric for about 1 minute.
- 2 teaspoons garam masala
- 2 teaspoons ground coriander 5. Add the tomato puree, sugar, and salt. Bring
- 1 teaspoon cumin the mixture to a boil and then reduce the heat
to low.
- 2 bay leaves
- 1 cup tomato puree
6. Simmer for about 15 minutes, stirring
- 1 teaspoon sugar
occasionally.
- Salt, to taste
- ½ cup heavy cream 7. Add the heavy cream and stir to combine.
Simmer for another 5 minutes, stirring
occasionally.

NOTES 8. Serve the Butter Chicken with rice or naan.

You can replace the chicken with paneer
or tofu for a vegetarian version of the dish.
 Masala Dosa
- 2 cups white rice
- 1 cup split black lentils
- ¼ cup vegetable oil
- Salt to taste

INGREDIENTS
- 2 tablespoons melted ghee
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 1 teaspoon mustard seeds

For the potato filling:

- 750 grams potatoes, boiled and mashed
- 2 teaspoons chopped fresh ginger
- 2 teaspoons chopped green chillies
- 2 tablespoons finely chopped coriander
leaves
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste

DIRECTIONS
1. Soak the rice and lentils in water for 4-5 hours.
2. Drain the water, and grind the mixture into a smooth batter.
3. Add a pinch of salt and mix well.
4. Cover with a lid and leave the batter to ferment overnight.
5. Heat a griddle or tava, and spread a few drops of oil on it.
6. Pour a ladleful of the dosa batter onto the griddle.
7. Spread it in a circle with the back of the ladle.
8. Drizzle some oil over the edges and let it cook for 1-2 minutes.
9. Flip the dosa over and cook for 1 minute.
10. Meanwhile, heat the ghee in a pan and add the fenugreek and cumin seeds, along with the mustard seeds.
11. When they start to splutter, add the mashed potato and the other ingredients.
12. Mix well, and let it cook for 2-3 minutes, before taking it off the heat.
13. Place 2-3 tablespoons of the potato mixture in the middle of the dosa.
14. Fold the dosa in half, or roll it up, and serve it hot with chutney or sambar.

NOTES
If you are using store-bought dosa batter, skip steps 1-4.
 Samosa
INGREDIENTS
- 3 large potatoes, boiled
- 2 tablespoons cooking oil
- 1 small onion, finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons frozen peas
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons Cooking oil, for frying
- ½ cup All purpose flour
- Water
- 2 tablespoons sesame oil
- Vegetable oil, for frying
NOTES
Be sure to use cooking oil with a
high smoke point for frying.
DIRECTIONS
1. Peel and mash the boiled potatoes and set aside.
2. Heat the cooking oil in a pan over medium heat. Add the
chopped onion and fry until lightly golden brown.
3. Add the cumin seeds, turmeric powder, red chili powder,
coriander powder, cilantro, frozen peas and garam masala and
cook for 2-3 minutes.
4. Place the mashed potato in the pan and stir to combine it with
the other ingredients. Cook for 5 minutes, stirring frequently.
Remove from heat and let cool.
5. To make the dough, mix the all purpose flour with enough
water to make a soft and pliable dough. Add the sesame oil and
knead for another few minutes.
6. Divide the dough into 12 equal parts and roll them into balls.
7. Dust a flat surface with some flour, and roll out each ball into a
thin circle. Cut each circle in half and fill each with 1 tablespoon
of the potato filling.
8. Brush the edges of the samosa with some water and press the
edges together to seal the samosa.Repeat with the remaining
dough to make 12 samosas in total.
9. Heat the vegetable oil in a large skillet over medium-high heat.
Fry the samosas, a few at a time, until golden brown and crispy.
Serve with chutney or ketchup.

DIRECTIONS
1. In a large bowl, mix together yogurt,
lemon juice, garlic, ginger, garam
masala, cumin powder, coriander
powder, red chili powder, turmeric, and
salt until combined.
2. Add in chicken pieces and mix
everything until the chicken is
completely coated. Cover and let
marinate in the refrigerator for 4 hours.
3. Preheat a Tandoor or oven to 375°F.
4. Grease the oven or Tandoor tray with
butter and oil.
5. Place the marinated chicken pieces on
the tray. Cook for 15 minutes or until the
chicken is cooked through.
6. Serve with your choice of
accompaniments and enjoy!
Tandoori Chicken
INGREDIENTS
-2 lb chicken cut into medium
pieces
-1 cup plain yogurt
-2 tablespoons lemon juice
-2 garlic cloves, minced
-1 teaspoon ginger paste
-1 teaspoon garam masala
-1 teaspoon cumin powder
-1 teaspoon coriander powder
-1 teaspoon red chili powder
-1/2 teaspoon turmeric powder
-Salt to taste
-2 tablespoons butter
-2 tablespoons oil
NOTES
Marinating time of the chicken is
minimum of 4 hours.
 Kadhai Paneer
INGREDIENTS
- 500g paneer
- 1 onion
- 1 tomato
- 2 cloves of garlic
- 1 green chili
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 teaspoons oil
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon cumin seeds
- 1 teaspoon finely chopped green chilly
- Salt to taste
- 2 tablespoons fresh cream
- ¼ cup fresh chopped coriander
NOTES
Vegetables such as bell peppers,
potatoes, peas, or mushrooms
can also be added to the dish.
DIRECTIONS
1. Dice the paneer into cubes and set aside.
2. Chop the onion, tomato, garlic, and chili, then set
aside.
3. Heat oil in a pan, and throw in the cumin seeds.
Once they splutter, add the chopped onion, garlic, and
chili. Fry until the onions go soft and translucent.
4. Throw in the ginger paste, and mix until it is
combined with the vegetables.
5. Add the chopped tomatoes and spices - turmeric,
cumin, coriander, and garam masala. Fry for 2-3
minutes.
6. Add the paneer cubes, and fry for 2-3 minutes on
medium heat until the paneer is lightly browned.
7. Add a splash of water, reduce heat, and simmer for
2-3 minutes until the gravy thickens.
8. Add the kasuri methi, fresh cream, and green chilli,
and stir to combine.
9. Finally, add the fresh coriander. Stir, and remove
from heat.
10. Serve hot with Naan or Rice.

 Chole Bhature

INGREDIENTS DIRECTIONS

- 2 cups of chickpeas, soaked overnight

- 4 cups of water
- 2 tablespoon vegetable oil
- 1 onion, diced
- 2 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoon red chilli powder
1. Put the soaked chickpeas in a pressure cooker, add the water and cook
for about 20 minutes until completely done.
2. In a pan, heat the oil and add the onions. Saute until golden brown.
3. Add ginger and garlic paste, chilli powder, garam masala, coriander
powder and cumin powder.

- 1 teaspoon garam masala

4. Add the tomato paste and salt to taste and cook for 3 minutes.
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
5. Add the cooked chickpeas, mix well and cook for 5 minutes until the
- 1 tablespoon tomato paste
curry is thick.
- Salt to taste
- 2 cups all-purpose flour 6. In a bowl, mix together all-purpose flour, baking powder, white sugar
- 2 teaspoon baking powder and salt.
- 2 teaspoon white sugar
- Vegetable oil for deep frying 7. Slowly add lukewarm water and knead the dough till it becomes
smooth and elastic.

NOTES
8. Cover the dough with a damp cloth and set aside for 20 minutes.
Chole can be served with other
accompaniments like salads, 9. Divide the dough into small balls, flatten them and deep fry in hot oil
till they are golden brown.
pickles, raita (yogurt) or extra
green chilies. 10. Serve the Chole Bhature with a spoonful of yogurt and pickle.

 Biryani
1.5 cups basmati rice
2 tablespoons oil
2 teaspoons cumin seeds
2 medium onions, diced
INGREDIENTS

2 teaspoons garlic and ginger paste

2 tablespoons coriander powder
1 tablespoon garam masala
2 to 3 green chilies, finely chopped (or to taste)
1 large tomato, finely chopped
2 cups of your choice of vegetables (peas, carrots,
cauliflower, potatoes, etc.)
2 tablespoons plain yogurt
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste

DIRECTIONS
1. Wash and soak the rice in water for 20 minutes.

2. Heat oil in a pot over medium-high heat. Add the cumin seeds and sauté until they start to sizzle.

3. Add the onion and cook until they are golden brown.

4. Add the garlic and ginger paste, coriander powder and garam masala and stir for 1-2 minutes.

5. Add the green chilies, tomato and vegetables, stirring to mix.

6. Add the yogurt and mix everything together. Add the cilantro, then season with salt and pepper
to taste.

7. Add the drained rice and mix everything together. Pour in 1.5 cups of water (more or less
depending on desired thickness of the biryani). Stir to combine all the ingredients.

8. Cover the pot and turn the heat to low. Let the biryani simmer for 15 minutes or until the rice is
cooked, stirring occasionally.

9. When the rice is fully cooked, remove the pot from the heat and let the biryani sit covered for 10
minutes before serving.

NOTES
This recipe can be easily adapted to suit vegetarians or vegans. Simply omit the meat or seafood
and use more vegetables.
Aloo Gobi is a popular Indian dish
featuring potatoes (aloo) and
cauliflower (gobi) cooked in a
flavorful tomato-based gravy. This
vegetarian dish is often served as
part of a main course, alongside
lentils (daal) and rice or flatbread
(chapati/roti).
saucepan over medium heat.
INGREDIENTS
- 2 cups potatoes, peeled
and cubed
- 2 cups cauliflower florets
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 teaspoon ground
coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground
turmeric
- 2 tablespoons vegetable oil
- Salt, to taste
Aloo Gobi
DIRECTIONS
1. Heat the oil in a large skillet or
2. Add the onion and cook until soft and
lightly golden, about 5 minutes.
3. Add the garlic and ginger, cook for
another minute.
4. Add the tomatoes, coriander, cumin,
garam masala, and turmeric and cook
until the tomatoes are soft and the
spices are fragrant, about 5 minutes.
5. Add the potatoes and cauliflower to
the skillet and stir to coat with the spice
mixture. Cover, reduce heat to low, and
cook until the vegetables are tender,
about 10 minutes.
6. Uncover, increase the heat to
medium-high, and cook for another 5
minutes or until the vegetables are
lightly browned and the liquid has
evaporated.
7. Serve hot, accompanied with rice or
flatbread.
NOTES
You may adjust the amount of spices and
seasonings to your preference.
 Gulab Jamun
* 2 cups dry cow’s milk powder
INGREDIENTS

* 4 to 5 tablespoons all-purpose flour

* 4 tablespoons clarified butter (ghee)
* 2 tablespoon yogurt
* Oil or clarified butter (ghee) for deep-frying

Syrup:
* 4 cups sugar
* 4 cups water
* 2 tablespoons rose water
* 2 green cardamom pods, crushed

1. Combine the dry milk powder, all-purpose flour and

DIRECTIONS

clarified butter in a medium bowl and mix until an even,

breadcrumb-like texture is formed.

2. Add the yogurt and knead into a soft, pliable dough. If the
dough appears too dry, add a few drops of lukewarm water.

3. To shape the gulab jamun, divide the dough into 20-25

small portions and roll between your palms to form small,
round balls.

4. In a large pan, heat the oil or ghee over medium-high heat.

When the oil is hot, reduce the heat to medium and fry the
dough balls in batches until golden-brown.

5. To make the syrup, combine the sugar and water in a large

saucepan and bring to a boil over medium-high heat. Reduce
the heat to low-medium and simmer for 8-10 minutes, or
until the syrup thickens and coats the back of a spoon.

6. Place the fried gulab jamun into the syrup, ensuring each
portion is evenly coated. Allow the gulab jamun to soak up
the syrup for 8-10 minutes, before serving.

NOTES
Gulab Jamun may also be served garnished with
almond or pistachio flakes.
 Pani Puri
INGREDIENTS
• Unleavened dough
• Potatoes
• Onions
• Peas
• Mint-Coriander
Chutney
• Tamarind Sauce

DIRECTIONS • Cumin Seeds

• Black Salt
1. Take a bowl and mix together the potatoes, onions, • Sugar
peas, 1 tablespoon of the mint-coriander chutney,
tamarind sauce, cumin seeds, black salt and sugar. • Lemon Juice
Mix well and set aside. • Oil for frying
2. Take a separate bowl and mix together the
remaining mint-coriander chutney and 3 tablespoons
of lemon juice. Set aside.
3. Heat up a skillet over medium-high heat and add oil
for frying.
4. Divide the dough into small circles and flatten into
roughly a 1-inch thick disc.
5. Place a spoonful of the potato mixture into the
center of the disc and press the edges together so that
the filling does not leak out.
6. Deep fry the puris for about 1-2 minutes or until
golden brown. Make sure to keep an eye on them so
that they don't burn.
7. When done, transfer the puris onto a plate lined
with paper towels so they can absorb any extra oil.
8. To assemble the pani puri, take a puri and make a
little hole in the center.
9. Fill the hole with the mint-coriander chutney-
lemon juice mixture and top it with a bit of tamarind
sauce.
10. Finally, serve the pani puri hot or at room
temperature.

NOTES
It is recommended to serve the pani puri fresh as
the fried puris will become hard and chewy when
stored.
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