IN Top 10 traditional Indian recipes.

Ingredients

• 1 lb / 450 g chicken
• 1–2 cups prepared tomatoes
• 1–3 tbsp butter
• 1–3 cups cream
• 2 cups garam masala
• fenugreek, as needed
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the chicken and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups basmati rice
• 1 tsp–2 tbsp spices, to taste
• 1 lb / 450 g chicken
• 1–2 cups prepared vegetables
• yogurt, as needed
• 1–2 cups prepared onions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Biryani and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups lentils
• 1–2 cups prepared onion
• 1–2 cups prepared tomato
• 1 tsp–2 tbsp cumin, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1–3 tbsp ghee
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Dal Tadka and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups chickpeas
• 1–2 cups prepared tomatoes
• 1–2 cups prepared onions
• 1 tsp–2 tbsp ginger, to taste
• 2 cups garam masala
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Chana Masala and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Chana Masala warm, fresh or chilled depending on the traditional style.

Ingredients

• 1–2 cups prepared spinach
• 6–8 oz / 170–225 g paneer
• 1–2 cups prepared onion
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp ginger, to taste
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the spinach and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups rice-lentil batter
• 1½–2 cups potatoes
• mustard seeds, as needed
• 1 tsp–2 tbsp curry leaves, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Masala Dosa and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Masala Dosa warm, fresh or chilled depending on the traditional style.

Ingredients

• 2 cups flour
• 1½–2 cups potatoes
• peas, as needed
• 1 tsp–2 tbsp spices, to taste
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the flour for Samosa.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1 lb / 450 g lamb
• yogurt, as needed
• Kashmiri chili, as needed
• 1 tsp–2 tbsp spices, to taste
• 1–2 cups prepared onions
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the lamb and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g chicken
• yogurt, as needed
• 1 tsp–2 tbsp lemon, to taste
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp tandoori spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Tandoori Chicken until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 2 cups flour
• yogurt, as needed
• yeast, as needed
• baking powder, as needed
• 1–3 tbsp butter
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Naan in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.