There’s nothing quite like the vibrant flavors of Indian cuisine to spice up your mealtime routine! Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something to impress at your next gathering, our roundup of 20 Spicy Indian Curry Recipes has got you covered. Dive into this flavorful journey and discover your next favorite dish that’ll bring a taste of India right to your table.
Butter Chicken
Craving something creamy, spicy, and utterly comforting? Butter chicken has been my go-to dish whenever I need a little pick-me-up, and today, I’m sharing my foolproof recipe that never fails to impress. It’s a dish that reminds me of the cozy dinners at my favorite Indian restaurant, where the aroma alone could make your mouth water.
Ingredients
- Chicken thighs – 1.5 lbs
- Yogurt – 1 cup
- Tomato puree – 1 cup
- Heavy cream – 1/2 cup
- Butter – 4 tbsp
- Garam masala – 2 tsp
- Turmeric – 1 tsp
- Cumin – 1 tsp
- Salt – 1 tsp
Instructions
- Marinate chicken thighs in yogurt, 1 tsp garam masala, turmeric, and salt for at least 2 hours, preferably overnight for deeper flavor.
- Preheat your oven to 375°F and bake the marinated chicken for 25 minutes until slightly charred. Tip: For extra smokiness, broil for the last 2 minutes.
- In a large pan, melt butter over medium heat and sauté cumin until fragrant, about 30 seconds.
- Add tomato puree and cook for 5 minutes, stirring constantly to prevent sticking. Tip: A splash of water can help if it’s too thick.
- Stir in the remaining garam masala and cook for another minute to release the spices’ aromas.
- Add the baked chicken and any juices to the pan, simmering for 10 minutes to blend the flavors.
- Pour in heavy cream, stirring gently to combine, and simmer for an additional 5 minutes. Tip: For a richer sauce, you can add a tablespoon of butter at the end.
Every bite of this butter chicken is a perfect balance of creamy and spicy, with the chicken so tender it practically melts in your mouth. Serve it over steamed basmati rice or with warm naan bread to soak up every last drop of that delicious sauce.
Chicken Tikka Masala
Many evenings, I find myself craving something hearty yet exotic, and that’s when Chicken Tikka Masala comes to mind. It’s a dish that perfectly balances rich flavors with comforting warmth, and today, I’m sharing my go-to recipe that never fails to impress.
Ingredients
- Chicken breast – 1 lb
- Yogurt – 1 cup
- Garlic – 2 cloves
- Ginger – 1 tbsp
- Garam masala – 2 tsp
- Tomato sauce – 1 cup
- Heavy cream – ½ cup
- Vegetable oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Cut the chicken breast into 1-inch pieces and place them in a bowl.
- Add yogurt, minced garlic, grated ginger, 1 tsp garam masala, and ½ tsp salt to the bowl. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Remove the chicken from the skillet and set aside. In the same skillet, add tomato sauce and the remaining garam masala. Cook for 2 minutes, stirring constantly.
- Return the chicken to the skillet, reduce heat to low, and simmer for 15 minutes. Tip: Stir occasionally to prevent sticking.
- Stir in heavy cream and simmer for an additional 5 minutes. Tip: For a thicker sauce, let it simmer a bit longer.
- Season with the remaining salt to taste.
The Chicken Tikka Masala is creamy with a slight tang from the yogurt and tomato, and the garam masala adds a warm depth of flavor. Serve it over basmati rice or with naan bread for a complete meal that’s sure to satisfy any craving.
Palak Paneer
Growing up, I always associated comfort food with the creamy, spinach-laden goodness of Palak Paneer. It’s a dish that reminds me of lazy Sunday afternoons, where the aroma of spices would fill the house, promising a meal that’s both nourishing and indulgent. Today, I’m sharing my go-to recipe that’s as simple as it is delicious.
Ingredients
- Spinach – 2 cups
- Paneer – 1 cup
- Onion – 1, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Tomato – 1, chopped
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Heavy cream – ¼ cup
- Salt – ½ tsp
- Oil – 2 tbsp
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onion, minced garlic, and grated ginger. Sauté until onions turn translucent, about 3 minutes.
- Stir in chopped tomato, turmeric powder, and salt. Cook until tomatoes soften, around 5 minutes.
- Add spinach and cook until wilted, about 2 minutes. Tip: Blanching spinach beforehand retains its vibrant green color.
- Let the mixture cool slightly, then blend to a smooth paste.
- Return the paste to the pan. Add paneer cubes and garam masala. Simmer on low heat for 10 minutes.
- Stir in heavy cream and cook for another 2 minutes. Tip: For a lighter version, substitute cream with yogurt.
- Serve hot. Tip: Garnish with a drizzle of cream and a sprinkle of garam masala for an extra touch of flavor.
The Palak Paneer turns out luxuriously creamy with the paneer soaking up all the flavors of the spinach and spices. I love serving it with a side of warm naan or over a bed of basmati rice for a complete meal that’s sure to impress.
Chana Masala
Kicking off our culinary adventure today with a dish that’s close to my heart, Chana Masala. It’s a staple in my kitchen, especially on those busy weeknights when I crave something hearty yet simple to whip up. The aroma of spices filling the air is my kind of therapy, and I bet you’ll feel the same once you try this recipe.
Ingredients
- Chickpeas – 2 cups
- Tomato – 1 cup, diced
- Onion – 1 cup, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tbsp, grated
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat oil in a large pan over medium heat (350°F).
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Stir in chopped onions and sauté until golden brown, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until aromatic.
- Mix in diced tomatoes, turmeric powder, and salt. Cook until tomatoes soften, about 3 minutes.
- Add chickpeas and garam masala, stirring well to combine all the ingredients.
- Pour in 1 cup of water, bring to a simmer, then reduce heat to low. Cover and let it cook for 15 minutes, stirring occasionally.
- Uncover and cook for an additional 5 minutes to thicken the sauce if needed.
Bursting with flavors, this Chana Masala has a perfect balance of spices and a comforting texture that pairs wonderfully with steamed rice or warm naan. For a twist, top it with a dollop of yogurt and a sprinkle of fresh cilantro before serving.
Rogan Josh
Having just returned from a trip to Kashmir, I can’t help but crave the rich, aromatic flavors of Rogan Josh. This dish, a staple in my kitchen during the colder months, brings back memories of bustling spice markets and warm, inviting kitchens.
Ingredients
- Lamb – 2 lbs
- Yogurt – 1 cup
- Ghee – 3 tbsp
- Rogan Josh spice mix – 2 tbsp
- Water – 2 cups
Instructions
- Heat ghee in a large pot over medium heat until it shimmers.
- Add lamb pieces, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Lower the heat to medium-low, stir in the Rogan Josh spice mix, and cook for 2 minutes until fragrant.
- Whisk yogurt in a separate bowl to smooth out any lumps, then gradually add to the pot, stirring constantly to prevent curdling.
- Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Tip: Check occasionally to ensure the sauce doesn’t dry out, adding a little water if necessary.
- After 1.5 hours, remove the lid and simmer for another 30 minutes to thicken the sauce. Tip: The lamb should be tender enough to fall apart with a fork.
By now, your kitchen should be filled with the intoxicating aroma of spices and slow-cooked lamb. The Rogan Josh is best served with a side of fluffy basmati rice or warm naan to soak up the rich, velvety sauce.
Malai Kofta
Whenever I think of comfort food that doubles as a showstopper, Malai Kofta comes to mind. It’s a dish that reminds me of family gatherings where the aroma of spices would fill the air, and everyone would hover around the kitchen, eager for a taste.
Ingredients
- Potatoes – 2 cups, boiled and mashed
- Paneer – 1 cup, grated
- Heavy cream – ½ cup
- Tomatoes – 1 cup, pureed
- Garam masala – 1 tsp
- Salt – ½ tsp
- Oil – 2 tbsp
Instructions
- In a large bowl, mix mashed potatoes, grated paneer, and ¼ tsp salt until well combined.
- Shape the mixture into small balls, ensuring they’re compact to prevent breaking during frying.
- Heat oil in a pan over medium heat (350°F) and fry the koftas until golden brown, about 4-5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- In the same pan, add tomato puree and cook for 5 minutes until it thickens slightly.
- Stir in garam masala and remaining salt, then simmer for another 2 minutes. Tip: Adjust the heat to prevent the sauce from burning.
- Gently add the fried koftas to the sauce, pour in heavy cream, and simmer on low heat for 5 minutes. Tip: Letting it sit for a few minutes before serving enhances the flavors.
Golden and creamy, Malai Kofta is a delight with its soft koftas swimming in a rich, spiced tomato sauce. Serve it with naan or steamed rice for a meal that’s as comforting as it is luxurious.
Dal Makhani
Over the years, I’ve come to realize that the heartiest meals often come from the simplest ingredients, and Dal Makhani is no exception. This creamy, buttery lentil dish has been my go-to comfort food on chilly evenings, and today, I’m sharing my foolproof recipe that never fails to impress.
Ingredients
- Black lentils – 1 cup
- Red kidney beans – 1/4 cup
- Butter – 4 tbsp
- Heavy cream – 1/2 cup
- Tomato puree – 1 cup
- Garam masala – 1 tsp
- Salt – 1 tsp
Instructions
- Soak black lentils and red kidney beans in water overnight. Drain before cooking.
- In a pressure cooker, add the soaked lentils and beans with 4 cups of water. Cook on high heat for 15 minutes after the first whistle, then simmer for 20 minutes.
- Heat butter in a pan over medium heat. Add tomato puree and cook until the oil separates, about 5 minutes.
- Add the cooked lentils and beans to the pan, along with garam masala and salt. Mix well.
- Stir in heavy cream and simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.
- Tip: For a smokier flavor, perform the ‘dhungar’ method by placing a piece of charcoal on top of the dal, drizzling with ghee, and covering for 5 minutes before serving.
Perfectly creamy with a rich, buttery texture, this Dal Makhani pairs wonderfully with steamed rice or naan. For an extra touch, garnish with a dollop of cream and a sprinkle of garam masala before serving.
Fish Curry
Diving into the world of comforting bowls, nothing beats the aromatic allure of a well-made fish curry. It’s my go-to dish when I crave something that’s both hearty and light, perfect for those evenings when the weather can’t decide what it wants to be.
Ingredients
- Fish fillets – 1 lb
- Coconut milk – 1 cup
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Heat olive oil in a large pan over medium heat (350°F) until shimmering.
- Add the fish fillets to the pan, searing each side for 3 minutes until golden. Tip: Don’t overcrowd the pan to ensure each piece cooks evenly.
- Sprinkle curry powder and salt over the fish, stirring gently to coat without breaking the fillets.
- Pour in coconut milk, bringing the mixture to a gentle simmer. Tip: Lower the heat if it starts to boil to prevent the coconut milk from separating.
- Cover and let it cook for 10 minutes, allowing the flavors to meld. Tip: The curry is ready when the fish flakes easily with a fork.
This fish curry turns out luxuriously creamy with a perfect balance of spices. Serve it over a bed of steamed rice or with a side of crusty bread to soak up all that delicious sauce.
Lamb Vindaloo
First off, let me tell you, there’s nothing quite like the fiery kick of a well-made Lamb Vindaloo to shake up your dinner routine. I remember the first time I tried making it at home, the aroma alone was enough to transport me straight to the bustling streets of Goa. Now, it’s a staple in my kitchen, especially when I’m craving something with a bit of heat and a whole lot of flavor.
Ingredients
- Lamb – 2 lbs, cubed
- Vinegar – ½ cup
- Garlic – 6 cloves, minced
- Ginger – 1 tbsp, grated
- Vindaloo paste – 3 tbsp
- Oil – 2 tbsp
- Water – 1 cup
Instructions
- Marinate the lamb cubes in vinegar, garlic, ginger, and vindaloo paste for at least 4 hours, preferably overnight. Tip: The longer it marinates, the more flavorful the meat will be.
- Heat oil in a large pot over medium-high heat. Add the marinated lamb and sear until browned on all sides, about 5 minutes.
- Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the lamb is tender. Tip: Stir occasionally to prevent sticking.
- Once the lamb is tender, uncover and increase the heat to medium. Cook for another 10 minutes to reduce the sauce to your desired consistency. Tip: The sauce should coat the back of a spoon when it’s ready.
Great for those who love a bit of spice, this Lamb Vindaloo boasts tender chunks of meat in a rich, tangy sauce that’s bursting with flavor. Serve it over steamed basmati rice or with warm naan bread to soak up every last bit of that delicious sauce.
Prawn Curry
Growing up in a coastal town, I’ve always had a soft spot for seafood, especially when it’s swimming in a rich, aromatic curry. This prawn curry recipe is my go-to when I crave something that’s both comforting and exotic, and I’m excited to share it with you today.
Ingredients
- Prawns – 1 lb
- Coconut milk – 1 can
- Curry powder – 2 tbsp
- Garlic – 3 cloves, minced
- Onion – 1, diced
- Olive oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Heat olive oil in a large pan over medium heat (350°F) until shimmering.
- Add diced onion and minced garlic, sautéing for 3 minutes until translucent. Tip: Stir constantly to prevent burning.
- Sprinkle curry powder into the pan, stirring for 1 minute to toast the spices and release their aromas.
- Pour in coconut milk, stirring to combine with the onion and spice mixture. Bring to a gentle simmer.
- Add prawns to the pan, ensuring they’re submerged in the curry. Cook for 5 minutes, or until prawns turn pink and opaque. Tip: Avoid overcooking to keep the prawns tender.
- Season with salt, stirring gently to distribute. Tip: Taste and adjust seasoning if necessary, but remember the prawns will absorb some of the salt.
Finished with a sprinkle of fresh cilantro, this prawn curry is a delightful balance of creamy and spicy, with the prawns offering a sweet, succulent contrast. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of that flavorful sauce.
Vegetable Korma
Unbelievably creamy and packed with flavor, this Vegetable Korma has become my go-to dish for cozy nights in. It’s a recipe that reminds me of the time I first tried it at a friend’s dinner party, and I’ve been tweaking it to perfection ever since.
Ingredients
- Vegetable oil – 2 tbsp
- Onion – 1, finely chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Turmeric – ½ tsp
- Cayenne pepper – ¼ tsp
- Tomato paste – 2 tbsp
- Coconut milk – 1 cup
- Mixed vegetables (carrots, peas, potatoes) – 3 cups, chopped
- Salt – ½ tsp
- Cilantro – for garnish
Instructions
- Heat vegetable oil in a large pan over medium heat (350°F).
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Mix in ground cumin, ground coriander, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their flavors.
- Add tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- Pour in coconut milk, stirring to combine with the spice mixture, and bring to a gentle simmer.
- Add the chopped mixed vegetables and salt, then cover and cook for 15 minutes, or until vegetables are tender.
- Garnish with fresh cilantro before serving.
Tip: For an extra creamy texture, blend half of the cooked vegetables before adding them back to the pan. The korma’s rich, velvety sauce pairs wonderfully with fluffy basmati rice or warm naan bread. I love sprinkling some toasted almonds on top for a crunchy contrast.
Aloo Gobi
Last weekend, I found myself craving something comforting yet simple, and that’s when Aloo Gobi came to mind. It’s a dish that reminds me of home, with its warm spices and hearty vegetables, perfect for any day of the week.
Ingredients
- Potatoes – 2 cups, cubed
- Cauliflower – 2 cups, florets
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Salt – 1 tsp
- Garam masala – 1 tsp
- Fresh cilantro – 2 tbsp, chopped
Instructions
- Heat oil in a large pan over medium heat (350°F).
- Add cumin seeds and wait until they start to sizzle, about 30 seconds.
- Add cubed potatoes and cauliflower florets to the pan. Tip: Make sure the vegetables are dry to avoid steaming.
- Sprinkle turmeric powder and salt over the vegetables. Stir well to coat evenly.
- Cover the pan and cook for 15 minutes, stirring occasionally to prevent sticking. Tip: If the vegetables stick, add a tablespoon of water.
- Remove the lid and add garam masala. Stir and cook for another 5 minutes until the vegetables are tender and slightly golden. Tip: For extra flavor, toast the garam masala in a dry pan for 30 seconds before adding.
- Garnish with fresh cilantro before serving.
But what I love most about Aloo Gobi is its versatility. Serve it with warm rotis for a traditional meal, or over a bed of quinoa for a modern twist. The spices meld beautifully, offering a dish that’s both flavorful and comforting.
Baingan Bharta
Yesterday, I found myself craving something smoky, something with depth, and that’s when Baingan Bharta came to mind. This dish, with its roots in Indian cuisine, is a beautiful mess of roasted eggplant and spices that somehow feels like home, no matter where you’re from.
Ingredients
- Eggplant – 1 large
- Onion – 1 cup, finely chopped
- Tomato – 1 cup, finely chopped
- Garlic – 3 cloves, minced
- Green chili – 1, finely chopped
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Salt – ½ tsp
- Oil – 2 tbsp
- Cilantro – for garnish
Instructions
- Preheat your oven to 400°F. Prick the eggplant all over with a fork, place it on a baking sheet, and roast for 45 minutes until the skin is charred and the inside is soft.
- Let the eggplant cool for 10 minutes, then peel off the skin and mash the flesh roughly with a fork.
- Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add onions, garlic, and green chili. Sauté for 5 minutes until the onions are translucent.
- Stir in tomatoes, turmeric, coriander powder, and salt. Cook for 5 minutes until the tomatoes soften.
- Add the mashed eggplant to the pan. Mix well and cook for another 5 minutes, stirring occasionally.
- Garnish with cilantro before serving.
Very few dishes offer the smoky, creamy texture of Baingan Bharta, paired with the warmth of spices. It’s perfect with a side of fluffy naan or over a bed of steamed rice for a comforting meal.
Mushroom Masala
After a long day of work, there’s nothing more comforting than diving into a bowl of something warm, spicy, and utterly satisfying. That’s exactly what this Mushroom Masala brings to the table. I remember the first time I made it; the aroma filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- Mushrooms – 2 cups, sliced
- Onion – 1, finely chopped
- Tomato – 1, pureed
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat oil in a pan over medium heat (350°F) and add cumin seeds. Wait until they start to splutter, about 30 seconds.
- Add the chopped onion and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the tomato puree, turmeric powder, and salt. Cook until the oil separates from the mixture, about 5 minutes. Tip: This is when the masala is perfectly cooked.
- Add the sliced mushrooms and garam masala. Mix well to coat the mushrooms in the masala.
- Cover and cook on low heat (250°F) for 10 minutes, or until the mushrooms are tender. Tip: Avoid stirring too much to keep the mushrooms whole.
Zesty and rich, this Mushroom Masala has a depth of flavor that’s hard to resist. Serve it over steamed rice or with warm naan for a meal that’s both comforting and exotic. The mushrooms soak up all the spices, making each bite a delightful explosion of flavors.
Egg Curry
Kicking off the day with a comforting bowl of egg curry is my idea of a perfect morning. It’s a dish that reminds me of lazy Sundays at my grandma’s, where the aroma of spices would fill the house by noon. Today, I’m sharing my go-to recipe that’s both simple and soul-satisfying.
Ingredients
- Eggs – 4
- Onion – 1, medium, chopped
- Tomato – 1, medium, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 tsp, grated
- Turmeric powder – ½ tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Red chili powder – ½ tsp
- Oil – 2 tbsp
- Salt – ½ tsp
- Water – 1 cup
- Cilantro – for garnish
Instructions
- Hard boil the eggs for 10 minutes, then peel and set aside.
- Heat oil in a pan over medium heat and sauté onions until golden brown, about 5 minutes.
- Add garlic and ginger, sauté for another minute until fragrant.
- Stir in tomatoes and cook until they soften, about 3 minutes.
- Add turmeric, cumin, coriander, and red chili powder, mixing well to combine with the onion-tomato mixture.
- Pour in water and bring the mixture to a simmer, letting it cook for 5 minutes to meld the flavors.
- Gently add the boiled eggs to the curry, spooning the sauce over them to coat evenly.
- Simmer for another 5 minutes, then garnish with cilantro before serving.
Optimal comfort comes from the creamy texture of the eggs against the rich, spiced gravy. Serve it over steamed rice or with a side of crusty bread to soak up every last bit of flavor.
Goan Fish Curry
Finally, a dish that brings the vibrant flavors of Goa right into your kitchen! I remember the first time I tried Goan Fish Curry at a tiny beachside shack; the tangy, spicy, and coconutty flavors were unforgettable. Now, I make it at home whenever I crave something exotic yet comforting.
Ingredients
- White fish fillets – 1 lb
- Coconut milk – 1 cup
- Tomato – 1, chopped
- Garlic – 2 cloves, minced
- Ginger – 1 inch, grated
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Cumin seeds – ½ tsp
- Oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat oil in a pan over medium heat (350°F) and add cumin seeds. Wait until they sizzle, about 30 seconds.
- Add minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant.
- Stir in chopped tomato, turmeric powder, and red chili powder. Cook for 3 minutes until tomatoes soften.
- Pour in coconut milk and add salt. Bring the mixture to a gentle simmer, stirring occasionally.
- Gently place the fish fillets into the simmering curry. Cover the pan and cook for 10 minutes on low heat (300°F). Tip: Avoid stirring too much to keep the fish intact.
- After 10 minutes, check if the fish flakes easily with a fork. If not, cover and cook for another 2 minutes. Tip: The curry should thicken slightly but remain pourable.
- Turn off the heat and let the curry sit covered for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.
Out of this world, the Goan Fish Curry is a harmonious blend of spicy, tangy, and creamy flavors, with the fish being tender and flaky. Serve it over steamed rice or with crusty bread to soak up every bit of the delicious sauce.
Kerala Chicken Curry
Unbelievably aromatic and packed with flavors, this Kerala Chicken Curry has been a game-changer in my weekly meal prep. It’s the kind of dish that fills your kitchen with an irresistible aroma, making it impossible for anyone to resist sneaking a bite before dinner.
Ingredients
- Chicken thighs – 2 lbs
- Coconut oil – 2 tbsp
- Onion – 1, large, thinly sliced
- Garlic – 4 cloves, minced
- Ginger – 1 tbsp, grated
- Tomato – 1, medium, chopped
- Turmeric powder – ½ tsp
- Coriander powder – 1 tbsp
- Chili powder – 1 tsp
- Coconut milk – 1 cup
- Salt – 1 tsp
- Curry leaves – 10
Instructions
- Heat coconut oil in a large pan over medium heat until shimmering.
- Add sliced onions and sauté until golden brown, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add chopped tomato, turmeric powder, coriander powder, and chili powder. Cook until the tomatoes are soft and the oil starts to separate, about 5 minutes.
- Add chicken thighs to the pan, coating them well with the spice mixture. Cook for 5 minutes until the chicken starts to brown.
- Pour in coconut milk and add salt and curry leaves. Bring to a simmer.
- Reduce heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
- Uncover and cook for an additional 10 minutes to thicken the sauce.
Kerala Chicken Curry is best enjoyed with its rich, creamy sauce and tender chicken that falls off the bone. Serve it over steamed rice or with warm, fluffy naan for a meal that’s sure to impress.
Punjabi Kadhi
Warm, comforting, and packed with flavor, Punjabi Kadhi is a dish that reminds me of home. Every time I make it, the aroma of spices fills my kitchen, transporting me back to my grandmother’s house where this dish was a staple.
Ingredients
- Yogurt – 1 cup
- Besan (gram flour) – ½ cup
- Turmeric powder – ½ tsp
- Red chili powder – ½ tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – 10
- Oil – 2 tbsp
- Water – 4 cups
- Salt – 1 tsp
Instructions
- In a large bowl, whisk together yogurt, besan, turmeric powder, red chili powder, and salt until smooth. Tip: Ensure there are no lumps for a silky texture.
- Heat oil in a deep pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves, sautéing until the seeds pop. Tip: This tempering is crucial for flavor, so don’t skip it.
- Slowly pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
- Add water and bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally. Tip: The kadhi will thicken as it cooks, so keep an eye on the consistency.
- Serve hot with steamed rice or roti.
Gloriously tangy and slightly spicy, this Punjabi Kadhi has a creamy texture that pairs perfectly with the crunch of the tempering. For a twist, try adding pakoras to the kadhi just before serving for a heartier meal.
Sambar
Sometimes, the most comforting dishes come from the simplest ingredients, and that’s exactly what sambar is all about. I remember the first time I tried this lentil-based vegetable stew; its tangy, spicy, and slightly sweet flavors instantly won me over, making it a staple in my kitchen.
Ingredients
- Toor dal – 1 cup
- Water – 4 cups
- Turmeric powder – ½ tsp
- Tamarind paste – 1 tbsp
- Sambar powder – 2 tbsp
- Vegetables (drumsticks, eggplant, carrot) – 2 cups, chopped
- Mustard seeds – 1 tsp
- Curry leaves – 10
- Oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Rinse the toor dal under running water until the water runs clear.
- In a pressure cooker, combine the rinsed dal, 4 cups of water, and turmeric powder. Cook on high heat for 3 whistles, then let the pressure release naturally.
- While the dal is cooking, soak the tamarind paste in ½ cup of warm water for 10 minutes, then strain to remove any solids.
- In a large pot, heat the oil over medium heat. Add the mustard seeds and wait until they pop.
- Add the curry leaves and sauté for a few seconds until fragrant.
- Add the chopped vegetables and sauté for 5 minutes until they start to soften.
- Pour in the tamarind water and bring to a simmer. Cook for 10 minutes.
- Once the dal is cooked, mash it lightly and add it to the pot with the vegetables.
- Stir in the sambar powder and salt. Simmer for another 10 minutes, adjusting the consistency with water if necessary.
- Tip: For a richer flavor, you can add a pinch of asafoetida with the mustard seeds.
- Tip: If you prefer a thicker sambar, let it simmer uncovered for a few extra minutes.
- Tip: Always taste and adjust the seasoning before serving, as the tanginess can vary based on the tamarind.
Unbelievably versatile, this sambar pairs wonderfully with steamed rice, idli, or even as a hearty soup on its own. The vegetables add a delightful texture, while the tamarind brings a bright acidity that balances the earthiness of the dal.
Rajma Masala
Craving something hearty and flavorful for dinner tonight? Let me share my go-to Rajma Masala recipe that never fails to impress. It’s a dish that reminds me of cozy family dinners and the comforting aroma of spices filling the kitchen.
Ingredients
- Red kidney beans – 2 cups, soaked overnight
- Tomatoes – 3, pureed
- Onion – 1, finely chopped
- Garlic – 4 cloves, minced
- Ginger – 1 inch, grated
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Red chili powder – ½ tsp
- Oil – 2 tbsp
- Salt – 1 tsp
- Water – 4 cups
Instructions
- Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onion and sauté until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture, about 5 minutes. Tip: This is when the masala is perfectly cooked.
- Drain the soaked kidney beans and add them to the cooker along with 4 cups of water. Tip: For extra flavor, you can use vegetable stock instead of water.
- Close the pressure cooker lid and cook on high heat until the first whistle, then reduce to low and cook for another 15 minutes.
- Once the pressure releases naturally, open the lid and stir in the garam masala. Simmer for 2 minutes to blend the flavors.
Ladle this rich and creamy Rajma Masala over steamed rice or with warm rotis for a satisfying meal. The beans are perfectly tender, and the spices meld together beautifully, offering a deep, comforting flavor that’s hard to resist.
Conclusion
Kickstart your culinary adventure with these 20 Spicy Indian Curry Recipes, perfect for any occasion! Whether you’re craving something mild or fiery, this roundup has you covered. We’d love to hear which dishes become your favorites—drop us a comment below. Loved what you saw? Share the spice on Pinterest and spread the flavor love!
