From crispy pakora with green chutney to slow-braised chicken and soft dal, these Indian recipes showcase a range of flavours and cooking techniques. Choose a quick lunch, a vegetable-rich side dish or a meal with rice and curry. In every dish, spices, acidity and texture make all the difference; the regional names also help you find just what you’re looking for.
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LunchRoasted carrots and spiced chickpeas are tucked into warm roti with tangy yogurt, tamarind chutney and crunchy sev. A modern, Indian-inspired lunch where sweet, sour, spicy and crisp flavors come together.
Main courseThis rogan josh slowly braises lamb until tender in a fragrant sauce of yogurt, ghee, fennel and dried ginger. Serve it with basmati rice, which soaks up the light, aromatic sauce beautifully.
LunchSoft, mildly tangy idli made from fermented rice and urad dal batter are delicious with fresh coconut chutney and spiced sambar. Start the batter a day ahead; the hands-on preparation is straightforward, and you steam the idli just before serving.
LunchWarm, golden-brown paneer in a thin paratha, with raw onion, coriander and lemon: this vegetarian kathi roll has a spicy filling with fresh, crunchy contrasts.
Main courseFirm white fish cooks briefly in a light, spiced sauce of coconut, chili and spices. Tamarind adds a tangy counterpoint; rice soaks up the sauce nicely.
Main courseA hearty, spiced chole with tender chickpeas, served with bhature that puff up in hot oil. A fresh onion salad cuts through the rich curry and completes the meal.
Main courseMarinated chicken cooks beneath a layer of fragrant basmati rice, spices and fried onions. Sealing the pot tightly keeps the steam and spiced juices in the biryani. Serve with cool cucumber raita.
Side dishFinely sliced white cabbage is quickly sautéed with mustard seeds, curry leaves and dried chili. Fresh coconut is stirred in at the end, keeping the cabbage juicy and tender-crisp while the dish stays dry enough to serve alongside rice and dal.
LunchThis Maharashtrian poha is a quick, savory lunch of soft flattened rice, spiced oil and roasted peanuts. Lemon brightens the dish, while fresh cilantro adds a green, light touch.
Main courseTender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.
Main courseThis lentil dal is on the table in about half an hour, with a simple base of onion, garlic and spices adding plenty of flavor. Everything for the dal cooks together in one pan; serve with rice if you like.