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Chicken 65 (Quick and Easy Fried Spicy Chicken)
Dinner Indian

Chicken 65 (Quick and Easy Fried Spicy Chicken)

3.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
  2. 2 Heat 1 cup oil in a deep skillet over medium heat.
  3. 3 Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

By madhu

Spiced Corn
Dinner Indian

Spiced Corn

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
  2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Indian Kale and Moong Dal
Dinner Indian

Indian Kale and Moong Dal

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Soak moong dal in water for 30 minutes. Drain.
  2. 2 Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

By VegFoodlover

Green Banana Pakoras
Dinner Indian

Green Banana Pakoras

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
  2. 2 Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
  3. 3 Heat a generous amount of oil in a frying pan over medium-high heat.
  4. 4 Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

By Allrecipes Member

Pakistani Spicy Chickpeas
Dinner Indian

Pakistani Spicy Chickpeas

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
  4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal

Kobi Batata Bhaji (Indian Fried Cabbage and Potato)
Dinner Indian

Kobi Batata Bhaji (Indian Fried Cabbage and Potato)

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
  2. 2 Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

By Allrecipes Member

Lemon Lentil Rice
Dinner Indian

Lemon Lentil Rice

3.3

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
  2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

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

Dal Chakolya
Dinner Indian

Dal Chakolya

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
  2. 2 Add pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.
  3. 3 Meanwhile, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
  4. 4 Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

By Allrecipes Member

Spicy Chicken Curry
Dinner Indian

Spicy Chicken Curry

3.8

Prep
Cook
Total

Instructions

  1. 1 Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
  2. 2 In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
  3. 3 After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

By SAI

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

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker
Dinner Indian

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

4.0

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place the potatoes into the bottom of a slow cooker.
  2. 2 Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
  3. 3 Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

By CYBERGIFTS

Indian Broccoli Junka
Dinner Indian

Indian Broccoli Junka

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
  2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Indian Dahl with Spinach
Dinner Indian

Indian Dahl with Spinach

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Rinse lentils and soak for 20 minutes.
  2. 2 In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  3. 3 In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

By Gill

Wendy's Indian Butter Chicken
Dinner Indian

Wendy's Indian Butter Chicken

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
  2. 2 Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

By AJF180

Quick and Easy Indian-Style Okra
Dinner Indian

Quick and Easy Indian-Style Okra

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. Mix in asafoetida. Reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. Cook and stir until onion is tender, about 5 minutes.
  2. 2 Stir tomato and okra into the mixture. Gradually mix in chili powder, amchoor, and salt. Cook and stir about 10 minutes, until okra is tender but firm.

By Manisha Pandit

Vegetable Kottu Roti
Dinner Indian

Vegetable Kottu Roti

4.7

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
  2. 2 Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
  3. 3 Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
  4. 4 Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

By Minnie

Indian Curry Couscous with Broccoli and Edamame
Dinner Indian

Indian Curry Couscous with Broccoli and Edamame

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
  2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
  3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
  4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
  5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
  6. 6 Drizzle sesame oil atop vegetables.
  7. 7 Spoon vegetables over couscous to serve.

By namiknows

Chicken Jalfrezi
Dinner Indian

Chicken Jalfrezi

4.6

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
  2. 2 Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
  3. 3 Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

By Alia Tasleem

Baked Onion Bhajis
Dinner Indian

Baked Onion Bhajis

4.3

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Cook the onions: Heat oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Mix in chili powder, then stir in turmeric, coriander, cumin, and ginger until well combined. Remove from the heat.
  3. 3 Make the batter: Mix chickpea flour, cumin, coriander, and salt together in a bowl until well combined. Mix in onions and tomato purée, then add a little water until mixture is wet and easy to stir.
  4. 4 Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
  5. 5 Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 more minutes.

By honeyandspice

Roasted Curried Cauliflower and Onion
Dinner Indian

Roasted Curried Cauliflower and Onion

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place cauliflower florets in a large roasting pan. Pull apart onion quarters into separate layers and set aside.
  3. 3 Heat a small skillet over medium heat. Cook and stir coriander seeds and cumin seeds in the hot pan until slightly darkened, about 5 minutes. Remove from heat, crush coarsely with a mortar and pestle, and transfer to a medium bowl.
  4. 4 Add oil, vinegar, curry powder, garlic, paprika, chili powder, cumin, and salt to the crushed seeds; whisk to combine. Pour dressing over cauliflower; toss to coat. Spread in a single layer in the pan and sprinkle with pepper.
  5. 5 Roast in the preheated oven, stirring occasionally, about 20 minutes. Add onions and stir thoroughly. Continue to roast, stirring occasionally, until vegetables are tender, about 15 minutes more. Garnish with cilantro.

By CurriedGrasshopper

Vegetarian Red Lentil Coconut Curry
Dinner Indian

Vegetarian Red Lentil Coconut Curry

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Rinse lentils with cold water until water runs clear. Drain and set aside.
  2. 2 Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
  3. 3 Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
  4. 4 Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

By kitschykitch

Red Lentil Curry
Dinner Indian

Red Lentil Curry

4.5

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Wash lentils in cold water until water runs clear.
  3. 3 Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
  4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  5. 5 Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
  6. 6 Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  7. 7 Stir in tomato puree and lentils; cook until warmed through.
  8. 8 Serve and enjoy!

By Emma Maher

Coconut Curry Fish
Dinner Indian

Coconut Curry Fish

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  2. 2 Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.
  3. 3 Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

By MATHGOD

Instant Pot Indian Chicken Curry
Dinner Indian

Instant Pot Indian Chicken Curry

4.8

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter; cook until melted. Add onion; cook until soft and translucent, about 3 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, black pepper, cumin, and bay leaf.
  2. 2 Close and lock the lid. Select the poultry setting, set the timer for 15 minutes, and cook according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Fioa

Murgh Makhani (Indian Butter Chicken)
Dinner Indian

Murgh Makhani (Indian Butter Chicken)

4.9

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
  2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
  3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
  4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
  5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

By DHANO923

My Pav Bhaji
Dinner Indian

My Pav Bhaji

5.0

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
  2. 2 Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
  3. 3 Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
  4. 4 Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
  5. 5 Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
  6. 6 Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

By Allrecipes Member