10 delicious Indian dishes

1. Butter Chicken (Murgh Makhani)

Ingredients:
500g chicken breast, cut into bite-sized pieces
1 cup yogurt
1 tbsp lemon juice
2 tsp garam masala
1 tsp turmeric powder
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 green chilies, chopped
2 cups tomato puree
1 cup heavy cream
Fresh cilantro for garnish
Instructions:
In a bowl, mix yogurt, lemon juice, garam masala, turmeric, chili powder, cumin, coriander, and salt.
Add chicken and marinate for at least 1 hour.
Heat butter in a large pan. Sauté onions until golden brown. Add garlic, ginger, and green chilies, and
sauté for another minute.
Add tomato puree and cook until oil separates from the mixture.
Add marinated chicken and cook until chicken is done.
Stir in heavy cream and simmer for 5 minutes.
Garnish with fresh cilantro and serve hot with naan or rice.
2. Palak Paneer
Ingredients:
200g paneer, cubed
500g spinach leaves, washed and chopped
1 large onion, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
2 green chilies, chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
1 tsp chili powder
Salt to taste
2 tbsp cream
2 tbsp ghee or oil
Instructions:
Blanch spinach in boiling water for 2 minutes, then blend into a smooth paste.
Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a
minute.
Add tomato puree, turmeric powder, chili powder, and salt. Cook until oil separates.
Add spinach puree and cook for 5-7 minutes.
Add paneer cubes and garam masala. Cook for another 5 minutes.
Stir in cream and serve hot with roti or rice.
3. Chicken Biryani
Ingredients:
500g basmati rice
1 kg chicken, cut into pieces
2 large onions, thinly sliced
2 tomatoes, chopped
1 cup yogurt
1 tsp ginger-garlic paste
4 green chilies, slit
1 tsp turmeric powder
2 tsp chili powder
1 tbsp garam masala
1 cup mint leaves, chopped
1 cup cilantro, chopped
2 tbsp ghee
Salt to taste
2 cups fried onions
1 cup milk with saffron
Instructions:
Wash and soak rice for 30 minutes. Cook until 70% done, then drain and set aside.
Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 1 hour.
Heat ghee in a large pot. Sauté onions until golden brown. Add marinated chicken and cook until
done.
Add tomatoes, green chilies, mint, cilantro, and garam masala. Cook until tomatoes are soft.
In a large pot, layer rice and chicken alternately. Top with fried onions and saffron milk.
Cover and cook on low heat for 20-25 minutes.
Serve hot with raita.
4. Chole (Chickpea Curry)
Ingredients:
2 cups chickpeas, soaked overnight
2 large onions, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
2 green chilies, chopped
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp chili powder
2 tsp chole masala
Salt to taste
Fresh cilantro for garnish
2 tbsp oil
Instructions:
Pressure cook soaked chickpeas until soft.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a
minute.
Add tomato puree, turmeric powder, chili powder, and salt. Cook until oil separates.
Add cooked chickpeas and chole masala. Simmer for 15-20 minutes.
Garnish with fresh cilantro and serve hot with bhature or rice.
5. Masala Dosa
Ingredients:
2 cups rice
1 cup urad dal (split black gram)
1/2 tsp fenugreek seeds
Salt to taste
2 potatoes, boiled and mashed
1 large onion, finely chopped
1 green chili, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
2 tbsp oil
Fresh cilantro for garnish
Instructions:
Soak rice, urad dal, and fenugreek seeds in water for 4-6 hours. Grind to a smooth batter and let
ferment overnight.
Heat oil in a pan. Add mustard seeds and cumin seeds, and let them splutter.
Add onions and green chilies, and sauté until golden brown.
Add mashed potatoes, turmeric powder, and salt. Cook for 5 minutes. Garnish with fresh cilantro.
Heat a non-stick pan. Pour a ladleful of batter and spread in a circular motion to make a thin dosa.
Add potato filling in the center and fold the dosa. Serve hot with chutney and sambar.
6. Aloo Gobi (Potato and Cauliflower Curry)
Ingredients:
2 large potatoes, peeled and cubed
1 medium cauliflower, cut into florets
1 large onion, finely chopped
2 tomatoes, chopped
1 tsp ginger-garlic paste
2 green chilies, chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
Salt to taste
Fresh cilantro for garnish
2 tbsp oil
Instructions:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a
minute.
Add tomatoes, turmeric powder, chili powder, and salt. Cook until oil separates.
Add potatoes and cauliflower. Mix well and cook until vegetables are tender.
Add garam masala and cook for another 2-3 minutes.
Garnish with fresh cilantro and serve hot with roti or rice.
7. Rajma (Red Kidney Bean Curry)
Ingredients:
2 cups red kidney beans, soaked overnight
2 large onions, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
2 green chilies, chopped
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp chili powder
2 tsp rajma masala
Salt to taste
Fresh cilantro for garnish
2 tbsp oil
Instructions:
Pressure cook soaked kidney beans until soft.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a
minute.
Add tomato puree, turmeric powder, chili powder, and salt. Cook until oil separates.
Add cooked kidney beans and rajma masala. Simmer for 15-20 minutes.
Garnish with fresh cilantro and serve hot with rice.
8. Paneer Butter Masala
Ingredients:
200g paneer, cubed
1 large onion, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
2 green chilies, chopped
1 tsp cumin seeds
1 tsp turmeric powder
2 tsp chili powder
1 tsp garam masala
1 cup heavy cream
2 tbsp butter
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat butter in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for a
minute.
Add tomato puree, turmeric powder, chili powder, and salt. Cook until oil separates.
Add paneer cubes and garam masala. Cook for 5-7 minutes.
Stir in heavy cream and cook for another 2 minutes.
Garnish with fresh cilantro and serve hot with naan or rice.