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Egg Kulambu
Soup Indian

Egg Kulambu

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
  2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
  3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
  4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Green Curry, Pumpkin, and Coriander Soup
Soup American

Green Curry, Pumpkin, and Coriander Soup

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
  2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
  3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Red Lentil and Swiss Chard Soup
Soup Middle Eastern

Red Lentil and Swiss Chard Soup

4.9

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
  2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
  3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
  4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Garlic, Spinach, and Chickpea Soup
Soup American

Garlic, Spinach, and Chickpea Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
  3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
  4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Butternut Squash and Turnip Soup
Soup American

Butternut Squash and Turnip Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
  2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Vegan Butternut Squash Soup
Soup American

Vegan Butternut Squash Soup

5.0

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Instant Pot Lentil Soup
Soup Middle Eastern

Instant Pot Lentil Soup

4.8

Prep
10 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
  2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
  5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Moroccan Harira Soup
Soup African

Moroccan Harira Soup

5.0

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
  3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
  4. 4 Add tomato paste and cook and stir for about 1 minute.
  5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
  6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
  8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
  9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
  10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
  11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Indian-Spiced Baked Fish
Indian

Indian-Spiced Baked Fish

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
  3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Super Easy Samosa Pie
Dinner Indian

Super Easy Samosa Pie

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
  3. 3 Mix peas, pepper, and coriander into potatoes.
  4. 4 Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
  5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Lee Abramson

Creamy Indian Yogurt Soup
Indian

Creamy Indian Yogurt Soup

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
  2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Easy Indian-Style Okra
Side Dish Indian

Easy Indian-Style Okra

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
  2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

South Indian Bitter Gourd Roast
Dinner Indian

South Indian Bitter Gourd Roast

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
  2. 2 Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

By LucksMe

Indian Masala Chicken Wings
Dinner Indian

Indian Masala Chicken Wings

4.9

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
  2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Kurkuri Bhindi (Crispy Okra) in the Air Fryer
Dinner Indian

Kurkuri Bhindi (Crispy Okra) in the Air Fryer

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
  3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Quorn and Chickpea Curry
Indian

Quorn and Chickpea Curry

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
  2. 2 Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
  3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan

Bombay Potatoes
Dinner Indian

Bombay Potatoes

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
  2. 2 Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
  3. 3 Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

By Diana Moutsopoulos

Indian Chicken 65
Dinner Indian

Indian Chicken 65

5.0

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
  2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
  3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Best Potatoes Ever!
Dinner Indian

Best Potatoes Ever!

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Drain and allow to cool slightly.
  2. 2 Heat the ghee in a large skillet over medium heat. Lightly toast the cumin seeds in the ghee. Mix in the green chile peppers and ginger. Season with chili powder and coriander. Stir in the potatoes, and cook about 5 minutes. Season with amchoor and salt, and continue cooking about 15 minutes. Garnish with cilantro to serve.

By RG

Indian-Spiced Roasted Chickpeas
Appetizer Indian

Indian-Spiced Roasted Chickpeas

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
  3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Indian Kale with Chickpeas
Dinner Indian

Indian Kale with Chickpeas

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Indian Saag
Dinner Indian

Indian Saag

4.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
  2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
  3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Potato Curry
Dinner Indian

Potato Curry

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
  2. 2 Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

By Jen Schaffer

Crispy Vegetable Pakoras
Dinner Indian

Crispy Vegetable Pakoras

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
  2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
  3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
  4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Indian Carrots, Peas and Potatoes
Dinner Indian

Indian Carrots, Peas and Potatoes

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
  2. 2 Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

By MTORRES3

Easy Indian Curried Lamb
Dinner Indian

Easy Indian Curried Lamb

4.4

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

By mn