Gongura Pachadi Recipe (Andhra Sorrel Leaf Chutney)
Make Andhra gongura pachadi with sour sorrel leaves cooked down and ground with roasted red chillies, garlic and a mustard tempering. Keeps for weeks.
Restaurant favourites and home staples from across India: butter chicken and dal makhani from the north, dosa and sambar from the south, and the biryanis of Hyderabad, Lucknow and Kolkata. Each recipe shows exact heat, timing and a fix for the mistake most people make.
Recipes developed and tested by Farwa Zeeshan
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Pick what you want to cook
North Indian Curries17 recipes- Biryani and Rice11 recipes
- Dal and Lentils8 recipes
- South Indian8 recipes
- Pickles and Chutneys10 recipes
- Snacks and Sweets8 recipes
Start here
The recipes to cook first
Butter ChickenThe restaurant classic, done right- Hyderabadi Dum BiryaniLayered dum biryani
- 9Dal MakhaniSlow, creamy black dal
- Masala DosaCrisp fermented dosa
- 9Palak PaneerBright green, never bitter
- SamosaBlistered Punjabi samosa
Learn the technique
Guides behind these recipes
How to Make Garam Masala at HomeHow to Make Ginger Garlic PasteHow to Cook Perfect Basmati RiceHow to Make Ghee at Home5 Traditional Desi Cooking Techniques Every Cook Should Know
Quick answers
Indian Recipes FAQ
What are the most popular Indian dishes?
Butter chicken, chicken tikka masala, biryani, dal makhani, palak paneer, chana masala, masala dosa and samosa are among the most searched and cooked.
What is the difference between North and South Indian food?
North Indian cooking leans on wheat breads, dairy and rich gravies; South Indian cooking uses rice, lentil batters, coconut, tamarind and curry leaves.
Do I need special equipment for Indian cooking?
No. A heavy pan, a pressure cooker and a flat tawa cover almost every recipe here.
Which Indian recipe is easiest for beginners?
Masoor dal or chana masala: both are one-pot and forgiving.
Every recipe
All Indian recipes
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Cabbage Thoran Recipe (Kerala Coconut Stir-Fry)
Make Kerala cabbage thoran with finely shredded cabbage stir-fried with mustard, curry leaves and a crushed coconut, garlic and chilli mix. Quick and light.
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Upma Recipe (Soft Rava Upma)
Make soft, fluffy rava upma with roasted semolina, a mustard and curry leaf tempering, vegetables and the right water ratio. No lumps, ready in 20 minutes.
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Sambar Recipe (South Indian Lentil Vegetable Stew)
Make authentic South Indian sambar with toor dal, tamarind, vegetables and fresh sambar powder, finished with a mustard and curry leaf tempering.
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Cauliflower Pickle Recipe (Gobi ka Achar)
Make Punjabi cauliflower pickle with blanched dried florets, mustard oil, jaggery and vinegar. Sweet, sour and spicy winter achar with storage tips.
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Masala Dosa Recipe (Crispy Dosa with Potato Masala)
Make crispy masala dosa with fermented rice and urad batter and a mustard, curry leaf potato masala. Batter, spreading technique and the perfect filling.
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Amla Pickle Recipe (Indian Gooseberry Achar)
Make tangy amla pickle by steaming Indian gooseberries, splitting them and mixing with mustard, fenugreek and chilli in mustard oil. Keeps for months.
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Rava Dosa Recipe (Instant Crispy Semolina Dosa)
Make crispy, lacy rava dosa instantly with semolina, rice flour and a thin batter poured onto a very hot tawa. Pour technique and fixes for soft dosa.
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Ginger Pickle Recipe (Adrak ka Achar)
Make ginger pickle with young ginger, lemon juice, salt and a mustard oil tempering. Quick to make, great for digestion, and keeps well in the fridge.
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Medu Vada Recipe (Crispy Urad Dal Vada)
Make crispy, fluffy medu vada with urad dal ground thick with very little water and fried at the right heat. Shaping tips and fixes for flat, oily vada.
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