🍛 Classic Indian Recipes
1. Dal Tadka (Tempered Lentils)
2. Palak Paneer
Ingredients:
250g paneer, cubedDelishably
500g fresh spinach leavesHooked on Heat+1Sukhi’s – Irresistible Indian Cuisine+1
1 onion, chopped
2 tomatoes, chopped
2 cloves garlic
1-inch piece of ginger
1 green chili
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp garam masalaWikipedia
2 tbsp oil
Salt to taste
Instructions:
Blanch spinach leaves in boiling water for 2 minutes. Drain and blend into a smooth puree.
In a pan, heat oil and add cumin seeds.
Add chopped onions and sauté until golden.
Add garlic, ginger, and green chili; cook for 2 minutes.
Add tomatoes, turmeric, and salt. Cook until tomatoes soften.
Pour in spinach puree, mix well, and simmer for 5 minutes.
Add paneer cubes and cook for another 5 minutes.
Sprinkle garam masala before serving.
3. Vegetable Pulao
Ingredients:
1 cup basmati rice
2 cups mixed vegetables (carrots, peas, beans)
1 onion, sliced
2 cloves garlic, minced
1-inch piece of ginger, grated
2 clovesMy Heart Beets+1Serious Eats+1
1 bay leaf
1-inch cinnamon stickSerious Eats+1Delishably+1
2 green cardamom pods
2 tbsp oil or ghee
Salt to taste
Instructions:
Rinse rice and soak for 20 minutes. Drain and set aside.
In a pan, heat oil/ghee and add whole spices. Sauté for a minute.
Add sliced onions, garlic, and ginger. Cook until onions are golden.
Add mixed vegetables and sauté for 2-3 minutes.
Add drained rice and sauté for another 2 minutes.
Add 2 cups of water and salt. Bring to a boil.
Reduce heat, cover, and simmer until rice is cooked and water is absorbed.
Fluff with a fork and serve hot.
4. Dal Makhani
Ingredients:
1/2 cup whole black lentils (urad dal)
1/4 cup kidney beans (rajma)
1 onion, finely chopped
2 tomatoes, pureed
2 cloves garlic, minced
1-inch piece of ginger, gratedDelish+9Everest Nepalese & Indian Cuisine+9The Spruce Eats+9
2 tablespoons butter
1/4 cup cream
1 teaspoon cumin seeds
1/2 teaspoon garam masala
Salt to taste
Instructions:
Soak lentils and kidney beans overnight.
Pressure cook them with water and salt until soft.
In a pan, heat butter and add cumin seeds.
Add onions, garlic, and ginger; sauté until golden.
Add tomato puree and cook until oil separates.
Add cooked lentils and beans; mix well.
Simmer for 20 minutes, stirring occasionally.
Stir in cream and garam masala; cook for another 5 minutes.
Serve hot with naan or rice..
5. Kheer
Ingredients:
1/4 cup basmati rice
1 liter full-fat milkVogue+4Wikipedia+4Wikipedia+4
1/2 cup sugar
1/4 teaspoon cardamom powder
A few strands of saffron
2 tablespoons chopped nuts (almonds, pistachios)
Instructions:
Rinse rice and soak for 30 minutes.
In a heavy-bottomed pan, bring milk to a boil.
Drain rice and add to the boiling milk.
Cook on low heat, stirring frequently, until rice is soft and the milk thickens.
Add sugar, cardamom powder, and saffron; mix well.
Cook for another 5-10 minutes until the kheer reaches desired consistency.
Garnish with chopped nuts before serving.
