Green Moong Dal Recipe (Whole Mung Bean Curry)
Make whole green moong dal soaked briefly, pressure cooked soft and simmered in an onion, tomato and garlic masala. High protein, creamy and easy.
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
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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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Samosa Recipe (Crispy Punjabi Aloo Samosa)
Make crispy, blistered Punjabi samosa with a stiff ajwain dough, spiced potato and pea filling and slow frying at low heat. Shaping and fixes included.
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Moong Dal Recipe (Yellow Moong Dal Tadka)
Make light, creamy yellow moong dal in 30 minutes with turmeric, tomato and a garlic, cumin and red chilli tarka. Easy to digest and full of flavour.
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Urad Dal Recipe (Dhuli Urad, Punjabi Style)
Make Punjabi dhuli urad dal that stays grainy and soft, not sticky, finished with ginger, green chilli and a ghee tarka. Soak time and water ratio included.
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Dal Fry Recipe (Dhaba Style Toor Dal)
Make dhaba-style dal fry with toor dal cooked soft, then fried with onions, tomatoes, garlic and a ghee tarka. Water ratio, consistency and easy fixes.
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Baingan Bharta Recipe (Smoky Roasted Eggplant)
Make smoky baingan bharta by fire-roasting eggplant until charred, then mashing it with onions, tomatoes, garlic and green chillies. Stovetop and oven ways.
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Aloo Gobi Recipe (Dry Potato Cauliflower)
Make dry Punjabi aloo gobi with golden potatoes and cauliflower that stay whole and never mushy. Pan-roast method, spice timing and simple fixes.
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Dal Makhani Recipe (Creamy Black Lentils)
Make creamy dal makhani with whole urad and rajma soaked overnight, slow-simmered and finished with butter, cream and a smoky dhungar. Fully explained.
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Chana Masala Recipe (Punjabi Chole)
Make dark, tangy Punjabi chana masala with chickpeas, tea-bag colour, browned onions, tomatoes and amchur. Dried or canned chickpeas, with easy fixes.
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Malai Kofta Recipe (Soft Kofta in Creamy Gravy)
Make restaurant-style malai kofta with soft paneer and potato dumplings in a creamy cashew and tomato gravy. Binding tips so kofta never break when fried.
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