7 Indian Food Recipes For Naan-Stop Flavour

Bursting with exotic flavours, rich spices, and diverse regional influences, Indian food is a true symphony for the senses. From the fiery heat of a classic curry to the comforting creaminess of dhal makhani, each dish tells a story steeped in history and cultural heritage. So get ready to awaken your palate and embrace the irresistible allure of Indian food with these recipes.

Tikka chance on these Indian food recipes

1. Chana Masala

Chana Masala, a popular dish in Indian food cuisine, has a history rooted in the diverse culinary traditions of the Indian subcontinent. Originating from the northern regions of India, particularly Punjab, this Indian chickpea curry has been enjoyed for centuries by people of all backgrounds. This dish is a staple in Indian households, and its popularity has spread across the globe, captivating the palates of food enthusiasts worldwide. 

Ingredients:

• 2 cups chickpeas, soaked overnight and cooked until tender
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp red chilli powder
• Salt, to taste
• Fresh coriander leaves, for garnish
• Lemon wedges, for serving

Cutlery:

• Large saucepan or pot
• Skillet or frying pan
• Wooden spoon or spatula 
• Knife 
• Grater 
• Blender or food processor
• Serving bowls or plates 
• Lemon squeezer 

Instructions:

1. In a large saucepan, cook the soaked chickpeas until tender. Drain and set aside.
2. In a skillet or frying pan, heat the vegetable oil over medium heat.
3. Add the chopped onions and sauté until they turn golden brown.
4. Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for a minute or until fragrant.
5. Add the tomato puree to the pan and cook for a few minutes.
6. Sprinkle in the ground coriander, ground cumin, turmeric powder, garam masala, and red chilli powder. Mix well to coat the onions and spices evenly.
7. Add the cooked chickpeas to the skillet, stirring gently to combine them with the spice mixture.
8. Season with salt to taste and simmer the mixture for about 10-15 minutes.
9. Garnish with fresh coriander leaves.

2. Chicken Biryani

Get ready to elevate your taste buds with the irresistible flavours of authentic Indian Chicken Biryani. Originating from the Mughal era in India, Biryani was introduced by the Mughals, who were known for their love of rich and flavourful food. Over time, this Indian food dish became widely popular and spread across different regions of the country, each adding its own unique twist and local flavours.

Ingredients:

• 500g chicken, cut into pieces
• 2 cups Basmati rice, soaked for 30 minutes and drained
• 2 onions, thinly sliced
• 3 tomatoes, finely chopped
• 4 tbsp vegetable oil or ghee
• 2 tsp ginger-garlic paste
• 2 tsp Biryani masala powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder (adjust according to spice preference)
• 1 tsp garam masala powder
• 1 cup plain yoghurt
• Fresh coriander leaves, for garnish
• Fried onions, for garnish (optional)
• Salt, to taste
• Saffron strands, soaked in warm milk (for the rice layer)
• Whole spices: 2 bay leaves, 4 green cardamom pods, 4 cloves, 1-inch cinnamon stick

Cutlery:

• Knife
• Large skillet or frying pan
• Large pot with a tight-fitting lid 
• Mixing bowl 
• Wooden spoon or spatula
• Measuring spoons 
• Serving dish or platter 

Instructions:

1. In a mixing bowl, combine the chicken pieces with yoghurt, ginger-garlic paste, Biryani masala powder, turmeric powder, red chilli powder, and salt. Mix well, ensuring the chicken is evenly coated. Allow the chicken to marinate for at least 1 hour or overnight for maximum flavour.
2. In a large pot, bring water to a boil and add the soaked and drained Basmati rice (available on Shopee Supermarket). Cook the rice until it is 70% cooked, then drain and set aside.
3. In a skillet or frying pan, heat the vegetable oil or ghee (available on Shopee Supermarket) over medium heat. Add the whole spices (bay leaves, cardamom pods, cloves, and cinnamon stick) and sauté for a minute until fragrant.
4. Add the sliced onions to the pan and cook until they turn golden brown.
5. Stir in the chopped tomatoes and cook until they soften and blend into a thick gravy.
6. Add the marinated chicken to the pan, along with any remaining marinade.
7. In a separate large pot, create layers by alternating the partially cooked rice and the cooked chicken mixture. Start with a layer of rice at the bottom, followed by a layer of chicken, and continue until all the rice and chicken are used.
8. Drizzle the saffron-infused milk over the top layer of rice. 
9. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes.
10. Once cooked, gently fluff the rice with a fork. Garnish with fresh coriander leaves and fried onions (if desired).

3. Masala Dosa

Masala Dosa is a beloved South Indian food dish that’s known for its crispy golden crepe and flavourful potato filling. Originally known as “dose” or “dosai,” Masala Dosa was traditionally consumed as a breakfast or brunch option. Over time, it gained popularity across the country and eventually made its way onto the menus of Indian restaurants worldwide. Today, it stands as an iconic symbol of Indian culinary artistry and is enjoyed by food enthusiasts of all backgrounds.

Ingredients:

Dosa Batter

• 2 cups rice
• 1 cup urad dal (split black lentils)
• ½ cup poha (flattened rice)
• ½ tsp fenugreek seeds
• Salt, to taste
• Water, as needed

Potato Filling

• 4-5 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• A pinch of asafoetida
• Curry leaves, a few sprigs
• Salt, to taste
• Vegetable oil, for cooking

Serving

• Coconut chutney
• Sambar (a lentil and vegetable stew)
• Tomato chutney (optional)
• Ghee or clarified butter (optional)

Cutlery:

• Mixing bowls 
• Blender or grinder
• Large non-stick frying pan or griddle
• Ladle or spatula
• Skillet or frying pan
• Knife 
• Wooden spoon or spatula 
• Serving platter or plate

Instructions:

1. Rinse the rice, urad dal, and fenugreek seeds (both available on Oooooya) separately and soak them in water for at least 6 hours or overnight.
2. In a separate bowl, soak the poha (available on Oooooya)  for 30 minutes.
3. Drain the soaked ingredients and grind them together with water to form a smooth batter. Add salt and mix well.
4. Ferment the batter by keeping it in a warm place for approximately 8-10 hours.
5. For the potato filling, heat oil in a skillet or frying pan. Add mustard seeds and cumin seeds (both available on Oooooya). Once they splutter, add asafoetida, curry leaves, chopped onions, and green chilies. Sauté until the onions turn golden brown.
6. Add turmeric powder and mashed potatoes to the pan. Mix well, ensuring the spices coat the potatoes evenly. Cook for a few minutes, allowing the flavours to meld together. Add salt to taste and set the filling aside.
7. Heat a non-stick frying pan or griddle on medium-high heat.
8. Stir the dosa batter well. It should have a pourable consistency. If necessary, add water to adjust the thickness.
9. Pour a ladleful of batter onto the centre of the hot pan and spread it in a circular motion to form a thin, round dosa.
10. Drizzle some oil or ghee around the edges of the dosa and cook until it turns golden brown and crisp.
11. Spoon a generous amount of the potato filling onto one side of the dosa and fold it over to create a half-moon shape.
12. Gently remove the dosa from the pan and place it on a serving platter.

4. Dal Makhani 

Dal Makhani traces its origins back to the Punjab region of India, where it was traditionally prepared in Punjabi households. This dish is said to have originated in the kitchens of the Mughal Empire, where rich and indulgent recipes were crafted to please the royal palates. Over time, Dal Makhani gained popularity and became a cherished staple in Punjabi cuisine. 

Ingredients:

• 1 cup whole black lentils (urad dal)
• ¼ cup red kidney beans (rajma)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp butter
• 2 tbsp cream
• Salt, to taste
• Fresh coriander leaves, for garnish

Cutlery:

• Large saucepan or pressure cooker
• Mixing bowls 
• Chopping board and knife 
• Blender or food processor 
• Cooking pot 
• Ladle or spoon
• Serving bowls or plates
• Fresh coriander leaves
• Roti or naan bread

Instructions:

1. Rinse the black lentils and kidney beans under cold water. Soak them together in water for at least six hours or overnight.
2. Drain the soaked lentils and kidney beans and transfer them to a large saucepan or pressure cooker. Add water and cook until they become soft and tender. If using a pressure cooker, cook for about 20 minutes on medium heat.
3. In a separate pan, melt butter and sauté chopped onions until golden brown.
4. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.
5. Add the pureed tomatoes to the pan and cook until the mixture thickens and the oil separates from the sides.
6. Add the turmeric powder, red chilli powder, cumin powder, and garam masala to the pan. Stir well to combine the spices with the tomato mixture.
7. Mash the cooked lentils and kidney beans lightly with a spoon or ladle and add them to the pan.
8. Add salt to taste and simmer the mixture on low heat for 20-30 minutes.
9. Stir in the cream and cook for an additional 5 minutes to create a luscious and creamy texture.
10. Garnish with freshly chopped coriander leaves, adding a burst of freshness to your Dal Makhani.

5. Dhokla

Dhokla is known for its light and fluffy texture, tangy flavour, and tempering of mustard seeds and curry leaves. It’s a traditional Gujarati dish and has a history that dates back centuries. Traditionally, Dhokla was made using fermented rice and chickpea flour batter. Over time, the recipe evolved to include the use of fermented semolina (sooji) or gram flour (besan). 

Ingredients:

Dhokla Batter

• 1 cup gram flour (besan)
• ½ cup semolina (sooji)
• ½ cup yoghurt
• 1 tsp ginger paste
• 1 green chilli, finely chopped
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• 1 teaspoon fruit salt
• Salt, to taste
• Water, as needed

Tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 4-5 curry leaves
• 2 green chilies, slit lengthwise
• A pinch of asafoetida (hing)

Cutlery:

• Mixing bowls 
• Whisk or spoon
• Dhokla steamer or a large pot with a steamer rack
• Plate or tray 
• Knife or spatula 
• Pan
• Serving plate or platter

Instructions:

1. In a mixing bowl, combine gram flour (available on Green Earth Organic SG Official Store), semolina (available on Oooooya), yoghurt, ginger paste, chopped green chilli, turmeric powder, lemon juice, and salt.
2. Gradually add water to the mixture, whisking continuously to form a smooth and thick batter. Ensure there are no lumps.
3. Set the batter aside for 15-20 minutes to allow it to ferment and develop a tangy flavour.
4. Meanwhile, prepare the steamer by filling a large pot with water and placing a steamer rack inside. Bring the water to a boil.
5. Grease a plate or tray with oil to prevent the Dhokla from sticking.
6. Just before steaming, add fruit salt to the batter and mix gently. The batter will become frothy.
7. Pour the batter onto the greased plate or tray, spreading it evenly to form a thin layer.
8. Place the plate or tray in the steamer and cover it with a lid. Steam the Dhokla on medium heat for approximately 15-20 minutes.
9. Once steamed, remove the Dhokla from the steamer and let it cool for a few minutes.
10. Heat oil in a pan and add mustard seeds. Allow them to splutter.
11. Add sesame seeds, curry leaves, slit green chilies, and asafoetida. Stir-fry for a few seconds until fragrant.
12. Pour the tempering over the Dhokla, ensuring it is evenly distributed.
13. Cut the Dhokla into square or diamond-shaped pieces and arrange them on a serving platter.
14. Garnish with finely chopped coriander leaves and grated coconut for an extra touch of freshness.

6. Gulab Jamun

Gulab Jamun, a beloved Indian sweet, traces its origins back to the mediaeval period of Persian influence in India. The term “Gulab” translates to “rosewater,” while “Jamun” refers to a small Indian berry resembling the shape of these delectable dumplings. The Mughals, known for their opulent cuisine, introduced Gulab Jamun to India, and it soon became a favourite among royals and nobles. Over time, this Indian food recipe evolved, and it spread across the country, delighting people with its heavenly taste. 

Ingredients:

Gulab Jamun Balls

• 200g khoya (reduced milk solids)
• 50g all-purpose flour
• ½ tsp baking powder
• A pinch of cardamom powder
• A pinch of saffron strands
• A few drops of rosewater
• Ghee or vegetable oil, for frying

Sugar Syrup

• 400g sugar
• 500ml water
• A few drops of rosewater
• A few saffron strands
• A pinch of cardamom powder

Cutlery:

• Mixing bowl 
• Spoon or whisk
• Deep pan 
• Slotted spoon
• Saucepan
• Serving plate or platter

Instructions:

1. In a mixing bowl, crumble the khoya until it resembles fine crumbs.
2. Add all-purpose flour, baking powder, cardamom powder, saffron strands, and a few drops of rosewater to the khoya. Mix well to form a soft dough.
3. Knead the dough gently until it becomes smooth and pliable.
4. Divide the dough into small portions and shape them into smooth balls.
5. Heat ghee or vegetable oil in a deep pan over medium heat.
6. Once the oil is hot, carefully slide a few Gulab Jamun balls into the oil and fry them until golden brown.
7. Remove the fried Gulab Jamun balls using a slotted spoon and drain excess oil on a kitchen towel.
8. To transform your Gulab Jamun into an irresistible delight, follow these steps to prepare the sugar syrup and soak the dumplings.
9. In a saucepan, combine sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves.
10. Add a few drops of rosewater, saffron strands (available on Shopee Supermarket), and a pinch of cardamom powder to the sugar syrup.
11. Reduce the heat to low and let the sugar syrup simmer for 5-7 minutes until it thickens slightly.
12. Gently place the fried Gulab Jamun balls into the warm sugar syrup. Allow them to soak for at least 30 minutes, ensuring they are fully immersed.
13. Transfer the soaked Gulab Jamun to a serving plate, allowing the excess syrup to drip off.
14. Garnish with slivered almonds, pistachios, or edible rose petals for an elegant touch.
15. Serve the Gulab Jamun warm or at room temperature, allowing the syrup to infuse the dumplings with its sweet embrace.

7. Palak Paneer

Immerse yourself in the vibrant green hues of spinach and the delicate creaminess of palak paneer! This Indian food dish originated in the North Indian region. It combines the goodness of spinach (palak) with the lusciousness of cottage cheese (paneer). This Indian food dish is believed to have originated during the Mughal era, where it was enjoyed by the royalty for its exquisite blend of flavours and health benefits. Over time, Palak Paneer has gained widespread popularity across the country and beyond, becoming a staple in Indian households and restaurants.

Ingredients:

• 300g fresh spinach leaves, washed and blanched
• 200g paneer (cottage cheese), cubed
• 2 tbsp ghee (clarified butter) or vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chilli powder (adjust to taste)
• Salt to taste
• Fresh cream for garnishing
• Fresh coriander leaves for garnishing

Cutlery:

• Cutting board 
• Knife 
• Deep pan
• Blender
• Wooden spoon or spatula
• Serving bowl or plate 

Instructions:

1. Heat ghee or vegetable oil in a deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for a minute until fragrant.
3. Add the tomato puree and cook for a few minutes until the oil separates from the masala. Then, add turmeric powder, coriander powder, garam masala, red chilli powder, and salt. Mix well.
4. Puree the blanched spinach in a blender until smooth.
5. Add the spinach puree to the pan and mix it with the masala.
6. Gently add the cubed paneer to the spinach mixture and simmer for 5-7 minutes.
7. Adjust the consistency by adding water if needed. Simmer for a few more minutes.
8. Transfer the Palak Paneer to a serving bowl or plate, garnishing it with a swirl of fresh cream.
9. Sprinkle some freshly chopped coriander leaves on top to add a burst of freshness.

More than just curry with these Indian food recipes

You’ll definitely have your crave for spice and flavours satiated with these Indian food recipes. But if you need more inspiration for your meals, here are some fish recipes and beef recipes to try out! Remember to also head over to Shopee Supermarket to snag promotions and deals on groceries you need for these Indian food recipes!