Indian Dishes

Butter Chicken Recipe - NYT Cooking

NYT Cooking: "Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.

Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy! Great with naan! #indian #palakpaneer

NYT Cooking: Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking — the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati a...

<p>This dessert combines some of the flavorings of kheer, or Indian rice pudding, with the tropical notes of coconut milk and the ultra-creamy texture of...

<p>In our take on the butter chicken we had in Mumbai, boneless chicken thighs are briefly marinated in yogurt and spices, then broiled until lightly...

Dosa are fermented lentil-and-rice crepes found throughout South Asia, and especially prominent in southern India. This griddled batter cooks up crisp, chewy, and light, with a sourdough-like tang thanks to a double fermentation.

A dosa is a thin, lightly crisp crepe made from a batter of fermented rice and lentils, and it's popular throughout South Asia. We've tested all aspects of the process, from how to ferment the rice and lentils to how to grind them and in what ratios. The result is a perfect dosa every time.

This weeknight green chile and cherry tomato quick pickle is a shortcut version of an Indian achar, from Priya Krishna and her mom Ritu's cookbook Indian-ish.

<p>This boldly flavored dish is a hybrid of two Indian classics: aloo matar (a tomatoey potato and pea curry) and the potato filling used in samosas....

Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more. Paying close attention to the ingredients and temperatures involved yields sweet, light gulab jamuns with moist interiors.

<p>Dal tarka, or simmered lentils finished with spice-infused butter, is a ubiquitous Indian dish, though some versions are more elaborate than others....

When I was growing up in Bombay, this was a very common lunch dish at our house.

<p>Vindaloo, an Indian dish of Portuguese influence, typically is associated with the state of Goa on India’s southwestern coast, but the curry is...

NYT Cooking: Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it’s always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spo...

Our take on the mild-spiced Indian classic.