10+ Indian Recipes You’ll Love to Try at Home

Indian recipes bring a burst of flavors to your table and keep meals interesting. There’s a whole range—snacks, hearty mains, you name it.

These recipes help you play with spices and unique ingredients, giving your cooking some real personality.

Cooking Indian food? It’s not as intimidating as it sounds. Most recipes use ingredients you probably already have.

You’ll find plenty of options for vegetarians, but meat and seafood lovers aren’t left out either.

Ingredients

• Basic spices like cumin, coriander, turmeric, and garam masala
• Fresh stuff: garlic, ginger, onions, tomatoes
• For protein: lentils, chicken, or paneer depending on what you’re making

Cooking Instructions

1. Gather your ingredients and measure them out.
2. Heat oil in a pot or pan over medium heat.
3. Toss in the spices first to wake them up, then add your fresh stuff and cook until soft.
4. Add your protein or veggies and cook through.
5. Adjust the seasoning, and serve it hot.

1) Butter Chicken

Butter chicken stands out for its creamy tomato sauce and tender chicken. You start by marinating the chicken and grilling it for a smoky kick.

The sauce uses butter, tomatoes, and spices like garam masala and turmeric. Simmer it until it’s smooth and rich.

This one’s great with rice or bread. Sometimes I use store-bought tomato sauce, but fresh tomatoes cooked down work too.

Ingredients

• Chicken pieces (boneless or bone-in)
• Butter
• Tomato sauce or fresh tomatoes
• Onion
• Garlic
• Ginger
• Garam masala
• Turmeric
• Chili powder
• Cream or yogurt
• Salt

Cooking Instructions

1. Marinate chicken with yogurt and spices for about an hour.
2. Grill or cook the chicken until browned.
3. Sauté onions, garlic, and ginger in butter.
4. Add tomato sauce and spices; simmer for 10 minutes.
5. Mix in cream, then add chicken to the sauce.
6. Let it cook for another 10 minutes on low.
7. Serve hot with rice or naan.

2) Paneer Butter Masala

Paneer Butter Masala is a North Indian classic—creamy, rich, and comforting. Soft paneer cubes soak up a smooth tomato and cashew gravy.

Butter, cream, and mild spices make the sauce extra cozy. It’s a great match with naan or rice.

You’ll get that creamy-tangy balance in every bite. It’s honestly pretty easy to pull together.

Ingredients

• 250 grams paneer (cubed)
• 3 tablespoons butter
• 2 medium onions (finely chopped)
• 3 tomatoes (pureed)
• 10 cashews (soaked and ground)
• 1/2 cup cream
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Cooking Instructions

1. Heat butter in a pan and sauté onions until golden.
2. Add ginger-garlic paste and cook for a minute.
3. Stir in the tomato puree and cook until the oil separates.
4. Add cashew paste, garam masala, chili powder, and salt.
5. Pour in cream and let it simmer for 5 minutes on low.
6. Gently add paneer cubes and stir to coat. Cook for 3 more minutes.
7. Top with coriander leaves and serve hot.

3) Chana Masala

Chana Masala is all about chickpeas in a spicy tomato-onion sauce. It’s filling and packs a punch of flavor.

You’ll need onions, tomatoes, green chili, and a handful of spices. The whole thing comes together in about half an hour.

The tangy, warm taste comes from simmering the chickpeas in the sauce. It’s healthy, easy, and just plain satisfying.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained)
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1-2 green chilies, finely chopped
• 1 tbsp ginger, grated
• 2 tsp garam masala
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add cumin seeds and let them sizzle for half a minute.
3. Throw in onions and cook until golden.
4. Add ginger and green chilies, cook for a minute.
5. Add tomatoes, turmeric, coriander, and salt. Cook until tomatoes are soft.
6. Add chickpeas and garam masala, mix everything well.
7. Pour in a cup of water, bring to a boil, then let it simmer for 10 minutes.
8. Garnish with cilantro before serving.

Check out this easy chana masala guide if you want more details.

4) Tandoori Chicken

Tandoori chicken gets its signature smoky flavor and bold color from the marinade. You mix yogurt with spices like cumin, coriander, and chili powder, and let the chicken soak it up.

Traditionally, it cooks in a clay tandoor oven, but at home, cranking the oven high does the trick. The heat cooks the chicken fast, so it stays juicy.

Let the chicken marinate for a few hours if you can, but even a quick soak works in a pinch.

Ingredients

• Chicken pieces (legs or thighs)
• Plain yogurt
• Lemon juice
• Garlic and ginger paste
• Ground cumin
• Ground coriander
• Chili powder
• Turmeric
• Salt

Cooking Instructions

1. Mix yogurt, lemon juice, garlic, ginger, and spices for the marinade.
2. Coat the chicken and refrigerate for 2-6 hours.
3. Preheat the oven to 450°F (230°C).
4. Place chicken on a tray and broil or bake for 20-25 minutes.
5. Flip chicken halfway for even cooking.
6. Serve hot, maybe with some chutney or salad.

Need more tips? Here’s an easy tandoori chicken recipe.

5) Aloo Gobi

Aloo Gobi is all about potatoes and cauliflower cooked with onions, tomatoes, and a few spices. It’s a vegetarian favorite that’s quick to make.

The spices bring out the veggies’ flavor without making it too hot. It’s great as a main or a side with rice or bread.

Most versions stick to the basics: fresh cauliflower, potatoes, turmeric, cumin, and garlic.

Ingredients

• 2 cups cauliflower florets
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (optional)
• 2 tbsp cooking oil
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat oil in a pan over medium.
2. Toss in cumin seeds and let them sizzle.
3. Add onions and garlic, cook until soft.
4. Stir in tomatoes and cook until they break down.
5. Add turmeric, coriander, chili powder, and salt.
6. Add potatoes and cauliflower, stir to coat.
7. Cover and cook on low for 20-25 minutes until veggies are tender.
8. Garnish with cilantro before serving.

6) Palak Paneer

Palak Paneer is a classic—fresh spinach pureed and cooked with soft paneer cheese cubes. You cook the spinach until smooth, blend in spices, and add paneer.

It’s mild but still flavorful, and it’s a solid choice for a healthy meal.

Serve it with rice, roti, or naan. The creamy texture comes from blending spinach with a splash of cream or yogurt.

It’s simple and gives you a good mix of veggies and protein.

Ingredients:

• 2 cups fresh spinach
• 200g paneer, cut into cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 cup cream or yogurt
• 2 tbsp oil or ghee
• Salt to taste

Cooking Instructions:

1. Blanch spinach in boiling water for 2 minutes. Drain and blend to a smooth puree.
2. Heat oil in a pan. Add cumin seeds, then onion, garlic, ginger, and chili. Cook until soft.
3. Add turmeric and garam masala. Stir well.
4. Pour in spinach puree. Cook for 5 minutes on medium.
5. Add paneer cubes and cream or yogurt. Stir gently and cook for 3 more minutes.
6. Season with salt and serve hot with rice or bread.

7) Masala Dosa

Masala Dosa is a South Indian favorite, perfect for breakfast or whenever you’re craving something crispy. The crepe is made from fermented rice and lentil batter.

Inside, you’ll find a spiced potato filling that’s warm and satisfying.

The batter takes some time to ferment, but it’s worth it for that light, crisp dosa. Cook it on a hot griddle until golden, then add the potato filling and fold it up.

People usually serve it with coconut chutney and sambar. Those extras really round out the meal.

Ingredients

• 2 cups idli rice
• ½ cup urad dal (split black gram)
• ½ teaspoon fenugreek seeds
• ½ cup cooked potatoes
• 1 onion, sliced
• 1 green chili, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Cooking Instructions

1. Soak rice, urad dal, and fenugreek seeds for 6-8 hours.

2. Grind everything into a smooth batter and let it ferment overnight.

3. Heat oil, toss in mustard seeds, onions, and chilies.

4. Add turmeric and mashed potatoes, then mix it all up.

5. Heat a griddle, pour the batter thinly, and cook until crisp.

6. Spoon the potato filling onto the dosa, fold, and serve.

You can find a detailed guide on making Masala Dosa here.

8) Chicken Biryani

Chicken Biryani is a classic Indian dish with spiced chicken and fragrant rice. The aroma? Incredible. Layers of marinated chicken and half-cooked rice come together in one pot.

You slow-cook everything so the flavors meld. Caramelized onions and saffron milk add a little magic—extra taste, color, and that unmistakable biryani vibe.

Ingredients

• 1 kg chicken, cut into pieces
• 2 cups basmati rice
• 2 large onions, thinly sliced
• 1 cup yogurt
• 3 tbsp ginger-garlic paste
• 1/2 tsp saffron soaked in 1/4 cup warm milk
• 1/2 cup chopped cilantro
• 1/2 cup chopped mint
• Whole spices (bay leaf, cinnamon, cloves, cardamom)
• Salt and red chili powder to taste
• Cooking oil or ghee

Cooking Instructions

1. Rinse and soak the rice for 30 minutes.

2. Marinate chicken with yogurt, ginger-garlic paste, spices, and salt for an hour.

3. Fry onions until golden, then set half aside for garnish.

4. Cook the marinated chicken until tender.

5. Boil rice until about 70% done, then drain.

6. Layer chicken in a pot, pile on rice, fried onions, cilantro, mint, and saffron milk.

7. Cover tightly and let it cook on low heat (dum) for 30-40 minutes.

8. Serve hot with raita or salad.

For more details, visit this Chicken Biryani Recipe.

9) Dal Tadka

Dal Tadka is a comforting Indian dish made with lentils. You cook the lentils until they’re soft and creamy.

Then, you fry spices like cumin, garlic, and dried red chilies in oil or ghee and pour this tempering over the dal. The result? Warm, cozy, and a bit addictive.

This dish often uses split pigeon peas or a mix of lentils. It goes really well with rice or Indian bread.

Ingredients

• 1 cup split pigeon peas (tuvar dal) or mixed lentils
• 3 cups water
• 1 tsp turmeric powder
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 3 garlic cloves, finely chopped
• 2 dried red chilies
• 1 medium tomato, chopped
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Rinse lentils well. Boil with water, turmeric, and salt until soft (about 25-30 minutes).

2. Heat oil or ghee in a pan. Toss in cumin seeds, garlic, and red chilies, and fry until golden.

3. Add chopped tomato and cook until soft.

4. Pour this tempering over the cooked lentils and mix.

5. Garnish with cilantro and serve hot.

For a great example, see this Dal Tadka recipe.

10) Rogan Josh

Rogan Josh is a rich lamb curry from Kashmir, famous for its deep flavor and melt-in-your-mouth meat. You cook it slowly so the spices and yogurt make a creamy, aromatic sauce.

The lamb ends up super soft and juicy—kind of irresistible, honestly. Spices like cardamom, cinnamon, and cloves give it warmth and depth.

Yogurt brings a gentle tang and smoothness. I love it with rice or flatbreads, but you do you.

Ingredients

• 2 lbs lamb, cut into chunks
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped or made into a paste
• 1 cup yogurt
• 4 garlic cloves, minced
• 1 tablespoon ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2-3 cardamom pods
• 2-3 cloves
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat some oil in a big pot over medium heat.

2. Toss in the onion paste and let it cook until it turns golden brown.

3. Add garlic, ginger, and all those spices. Cook everything together for about 2 minutes—don’t rush it.

4. Throw in the lamb pieces. Brown them on every side; it smells amazing at this point.

5. Turn the heat down. Mix in the yogurt and sprinkle in the salt.

6. Cover the pot. Let it all simmer on low heat (about 200°F / 93°C) for 1.5 to 2 hours. The lamb should get nice and tender, almost falling apart.

7. Right before serving, top it off with fresh cilantro.

If you want a step-by-step walkthrough, this Lamb Rogan Josh recipe is pretty helpful.