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THE FOODIE KITCHEN
RECIPES & COOKBOOKS
INDIAN RECIPES
Chana Masala (Chickpea Curry)
Hearty, spiced, and perfect for any night of the week.
Ingredients:
2 cups canned chickpeas, drained and rinsed
2 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder
Salt, to taste
½ cup water
Fresh cilantro, chopped
Instructions:
Heat oil; add cumin seeds and let sizzle.
Add onion, garlic, and ginger. Sauté until golden.
Stir in tomatoes and spices. Cook until tomatoes break down.
Add chickpeas, salt, and water. Simmer 10 min.
Garnish with cilantro. Serve with rice or naan.
Chef’s Tip:
Squeeze a little lemon on top before serving for brightness!
Ingredients:
2 cups canned chickpeas, drained and rinsed
2 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder
Salt, to taste
½ cup water
Fresh cilantro, chopped
Instructions:
Heat oil; add cumin seeds and let sizzle.
Add onion, garlic, and ginger. Sauté until golden.
Stir in tomatoes and spices. Cook until tomatoes break down.
Add chickpeas, salt, and water. Simmer 10 min.
Garnish with cilantro. Serve with rice or naan.
Chef’s Tip:
Squeeze a little lemon on top before serving for brightness!
Palak Paneer (Spinach with Fresh Cheese)
Creamy spinach curry with tender cubes of paneer.
Ingredients:
8 oz paneer, cubed
1 lb spinach, washed
1 Tbsp oil or ghee
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
1 tomato, chopped
½ tsp cumin seeds
½ tsp garam masala
½ tsp ground coriander
¼ cup cream or coconut milk
Salt, to taste
Instructions:
Boil spinach 1 min; drain and puree.
Heat oil; add cumin seeds. Sauté onion, garlic, and ginger until soft.
Add tomato and spices; cook 3 min.
Stir in spinach puree, salt, and cream. Simmer 5 min.
Add paneer cubes; cook 3 min. Serve with rice or naan.
Chef’s Tip:
Pan-fry paneer cubes first for extra flavor and texture.
Ingredients:
8 oz paneer, cubed
1 lb spinach, washed
1 Tbsp oil or ghee
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
1 tomato, chopped
½ tsp cumin seeds
½ tsp garam masala
½ tsp ground coriander
¼ cup cream or coconut milk
Salt, to taste
Instructions:
Boil spinach 1 min; drain and puree.
Heat oil; add cumin seeds. Sauté onion, garlic, and ginger until soft.
Add tomato and spices; cook 3 min.
Stir in spinach puree, salt, and cream. Simmer 5 min.
Add paneer cubes; cook 3 min. Serve with rice or naan.
Chef’s Tip:
Pan-fry paneer cubes first for extra flavor and texture.
Chicken Tikka Masala
Tender grilled chicken in a creamy, spiced tomato sauce.
Ingredients:
1 lb boneless chicken breast or thighs, cubed
½ cup plain yogurt
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 cup cream or coconut milk
2 Tbsp oil
Salt & pepper
Instructions:
Marinate chicken in yogurt and half the spices for at least 30 min.
Grill or broil chicken until cooked and slightly charred.
In a pan, heat oil; sauté onion and garlic. Add remaining spices, then tomato sauce.
Stir in cream. Simmer 5 min.
Add grilled chicken; simmer 5–10 min. Serve with rice or naan.
Chef’s Tip:
For a smoky flavor, char the chicken on a grill or use smoked paprika.
Ingredients:
1 lb boneless chicken breast or thighs, cubed
½ cup plain yogurt
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 cup cream or coconut milk
2 Tbsp oil
Salt & pepper
Instructions:
Marinate chicken in yogurt and half the spices for at least 30 min.
Grill or broil chicken until cooked and slightly charred.
In a pan, heat oil; sauté onion and garlic. Add remaining spices, then tomato sauce.
Stir in cream. Simmer 5 min.
Add grilled chicken; simmer 5–10 min. Serve with rice or naan.
Chef’s Tip:
For a smoky flavor, char the chicken on a grill or use smoked paprika.
Vegetable Biryani
Aromatic spiced rice layered with colorful vegetables.
Ingredients:
1 ½ cups basmati rice, rinsed
2 Tbsp oil or ghee
1 onion, sliced
2 cloves garlic, minced
1-inch ginger, grated
1 cup mixed vegetables (peas, carrots, green beans)
1 tomato, chopped
2 tsp biryani masala or garam masala
½ tsp turmeric
½ tsp chili powder
3 cups water or vegetable broth
Salt, to taste
Fresh cilantro and mint, for garnish
Instructions:
Sauté onion in oil until golden. Add garlic, ginger, and vegetables; cook 3 min.
Stir in tomato and spices; sauté 2 min.
Add rice, water, and salt. Bring to boil, then cover and simmer 15 min until rice is tender.
Fluff rice, garnish with cilantro and mint. Serve with raita or yogurt.
Chef’s Tip:
For extra richness, add a handful of toasted cashews or raisins before serving.
Ingredients:
1 ½ cups basmati rice, rinsed
2 Tbsp oil or ghee
1 onion, sliced
2 cloves garlic, minced
1-inch ginger, grated
1 cup mixed vegetables (peas, carrots, green beans)
1 tomato, chopped
2 tsp biryani masala or garam masala
½ tsp turmeric
½ tsp chili powder
3 cups water or vegetable broth
Salt, to taste
Fresh cilantro and mint, for garnish
Instructions:
Sauté onion in oil until golden. Add garlic, ginger, and vegetables; cook 3 min.
Stir in tomato and spices; sauté 2 min.
Add rice, water, and salt. Bring to boil, then cover and simmer 15 min until rice is tender.
Fluff rice, garnish with cilantro and mint. Serve with raita or yogurt.
Chef’s Tip:
For extra richness, add a handful of toasted cashews or raisins before serving.
Aloo Gobi (Potato & Cauliflower Curry)
Simple, comforting, and bursting with flavor.
Ingredients:
2 potatoes, peeled and diced
1 small cauliflower, cut into florets
2 Tbsp oil
1 onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder
Salt, to taste
½ cup water
Fresh cilantro, chopped
Instructions:
Heat oil; add cumin seeds. Sauté onion and garlic until golden.
Add tomatoes and spices; cook until tomatoes break down.
Add potatoes, cauliflower, salt, and water. Cover and cook 15–20 min, stirring occasionally, until vegetables are tender.
Garnish with cilantro. Serve with chapati or rice.
Chef’s Tip:
Add green peas for color and sweetness, or squeeze lemon before serving.
Ingredients:
2 potatoes, peeled and diced
1 small cauliflower, cut into florets
2 Tbsp oil
1 onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
½ tsp chili powder
Salt, to taste
½ cup water
Fresh cilantro, chopped
Instructions:
Heat oil; add cumin seeds. Sauté onion and garlic until golden.
Add tomatoes and spices; cook until tomatoes break down.
Add potatoes, cauliflower, salt, and water. Cover and cook 15–20 min, stirring occasionally, until vegetables are tender.
Garnish with cilantro. Serve with chapati or rice.
Chef’s Tip:
Add green peas for color and sweetness, or squeeze lemon before serving.
Masoor Dal (Spiced Red Lentil Soup)
A hearty, protein-packed vegetarian favorite.
Ingredients:
1 cup red lentils, rinsed
4 cups water or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp turmeric
½ tsp chili powder
Salt & pepper
2 Tbsp oil
Fresh cilantro, for garnish
Instructions:
In a pot, bring lentils and water to a boil. Simmer 15 min, skimming any foam.
In a pan, heat oil. Sauté cumin seeds, onion, garlic, and ginger until golden.
Add tomatoes and spices. Cook until tomatoes soften.
Stir spiced mixture into lentils; simmer 5 min more. Season to taste.
Garnish with cilantro. Serve hot with rice or naan.
Chef’s Tip:
Add a squeeze of lemon and a spoonful of ghee or coconut oil just before serving for extra flavor!
Ingredients:
1 cup red lentils, rinsed
4 cups water or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 tsp cumin seeds
1 tsp turmeric
½ tsp chili powder
Salt & pepper
2 Tbsp oil
Fresh cilantro, for garnish
Instructions:
In a pot, bring lentils and water to a boil. Simmer 15 min, skimming any foam.
In a pan, heat oil. Sauté cumin seeds, onion, garlic, and ginger until golden.
Add tomatoes and spices. Cook until tomatoes soften.
Stir spiced mixture into lentils; simmer 5 min more. Season to taste.
Garnish with cilantro. Serve hot with rice or naan.
Chef’s Tip:
Add a squeeze of lemon and a spoonful of ghee or coconut oil just before serving for extra flavor!
Ready for seconds?
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