Skip to content

Type what you have

Cook with

cumin ×
Red Quinoa and Avocado Salad
Salad American

Red Quinoa and Avocado Salad

4.6

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
  2. 2 Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
  3. 3 Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.

By Gitano

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Easy Quinoa Salad
Salad American

Easy Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
  2. 2 Meanwhile, whisk olive oil, lime juice, cumin, salt, and red pepper flakes together in a small bowl.
  3. 3 Combine quinoa, tomatoes, black beans, and green onions in a large bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.
  4. 4 Serve immediately or chill salad in an airtight container in the refrigerator for about five days.

By scrumdiddly

Marinated Black-Eyed Pea Salad
Salad American

Marinated Black-Eyed Pea Salad

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
  2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
  3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

Mexican Pasta Salad
Salad Mexican

Mexican Pasta Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  3. 3 While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.
  4. 4 Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.
  5. 5 Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

By JOSLYN H

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

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

Curry Sauce
Indian

Curry Sauce

3.9

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
  2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth

Machhere Jhol (Bengali Fish Curry)
Indian

Machhere Jhol (Bengali Fish Curry)

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
  2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
  3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

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

Bengali Chicken Curry with Potatoes
Indian

Bengali Chicken Curry with Potatoes

4.2

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
  2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

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

Indian Vegetable Rice
Dinner Indian

Indian Vegetable Rice

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
  2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Cucumber Peanut Salad
Lunch Indian

Cucumber Peanut Salad

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
  2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
  3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

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

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

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

Chicken Tikka Kebabs
Dinner Indian

Chicken Tikka Kebabs

5.0

Prep
10 min
Cook
15 min
Total
265 min

Instructions

  1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
  2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Cilantro Chutney Chicken
Dinner Indian

Cilantro Chutney Chicken

4.1

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
  3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
  4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
  5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA