India: Just the Recipes

  India: Curry and Colonialism


Garlic Naan (Stovetop)



Ingredients

Dough

  • 2 cups all-purpose flour

  • 1 tsp sugar

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup plain yogurt

  • 2 tbsp oil or melted butter

  • 2–4 tbsp water (as needed)

Garlic Butter

  • 3 tbsp melted butter

  • 2–3 cloves garlic, finely minced

  • 1–2 tbsp chopped cilantro

Instructions

  1. Mix flour, sugar, baking powder, and salt in a bowl. Add yogurt and oil; combine. Gradually add water until a soft dough forms.

  2. Knead the dough for 5–7 minutes until smooth. Cover and rest for at least 1 hour (up to 8 hours).

  3. Divide dough into balls. Roll each into an oval or teardrop shape.

  4. Heat a cast-iron skillet over high heat. Cook naan dry until bubbles form, then flip and cook until charred spots appear.

  5. Brush immediately with garlic butter and sprinkle with cilantro. Serve warm.

Baingan Bharta (Smoky Roasted Eggplant Mash)


Ingredients

  • 2 large eggplants (baingan)

  • 2 tbsp oil or ghee

  • 1 tsp cumin seeds

  • 1 medium onion, finely chopped

  • 1 tbsp ginger-garlic paste

  • 2 green chilies, finely chopped

  • 2 medium tomatoes, finely chopped

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • ½ tsp turmeric powder

  • ½ tsp garam masala

  • Salt to taste

  • 2 tbsp fresh cilantro, chopped

  • Juice of ½ lemon (optional)

Instructions

  1. Poke eggplants with a fork. Roast over open flame (or oven at 400°F/200°C) for 15–20 mins, rotating until charred and soft. Cool, peel, and mash the flesh.

  2. Heat oil in a pan. Add cumin seeds and let splutter. Sauté onions until golden brown (5–7 mins).

  3. Add ginger-garlic paste and green chilies; cook 1 min. Add tomatoes, red chili powder, coriander powder, turmeric, and salt. Cook until tomatoes soften and oil separates (5–7 mins).

  4. Stir in mashed eggplant. Cook on low heat for 8–10 mins, mashing slightly to combine.

  5. Sprinkle garam masala, lemon juice (if using), and cilantro. Mix and serve hot with roti or naan.

Paneer Saag (Spinach-Based)



Ingredients

  • 10 oz spinach (fresh or frozen)

  • 8 oz paneer, cubed

  • 2 tbsp oil or ghee

  • 1 onion, finely chopped

  • 1 tsp ginger-garlic paste

  • 1 tsp cumin seeds

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • ½ tsp garam masala

  • ½ tsp chili powder (optional)

  • Salt to taste

  • ¼ cup cream (optional but recommended)

Instructions

  1. Blanch spinach in boiling water for 2 minutes, then shock in cold water. Blend into a smooth purée.

  2. (Optional) Lightly pan-fry paneer cubes until golden; set aside.

  3. Heat oil/ghee. Add cumin seeds until fragrant. Sauté onion until golden. Stir in ginger-garlic paste.

  4. Add coriander, turmeric, chili powder, and salt; stir 30 seconds. Add spinach purée and simmer 5–7 minutes.

  5. Add paneer and cream. Simmer 3–5 minutes. Sprinkle garam masala and serve.

Chole Bhature



Ingredients

Chole (Spiced Chickpeas)

  • 1 cup dried chickpeas (soaked overnight) or 2 cups canned

  • 2 tbsp oil

  • 1 tsp cumin seeds

  • 1 medium onion, finely chopped

  • 1 tbsp ginger-garlic paste

  • 2 medium tomatoes, pureed

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 1 tsp chole masala (or garam masala)

  • ½ tsp turmeric powder

  • 1 tsp amchur (dry mango powder)

  • Salt to taste

  • 2 tbsp fresh cilantro, chopped

Bhature (Fried Bread)

  • 2 cups all-purpose flour (maida)

  • ¼ cup semolina (sooji)

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ½ cup yogurt

  • 1 tsp sugar

  • Salt to taste

  • Water as needed

  • Oil for deep frying

Instructions

Chole

  1. Pressure cook soaked chickpeas with 3 cups water and salt for 15–20 mins (or use canned).

  2. Heat oil; add cumin seeds. Sauté onions until golden (5–7 mins). Add ginger-garlic paste; cook 1 min.

  3. Stir in tomato puree, red chili powder, coriander, turmeric, chole masala, and salt. Cook until oil separates (7–10 mins).

  4. Add chickpeas (with some cooking water). Simmer 10 mins. Stir in amchur and cilantro.

Bhature

  1. Mix flour, semolina, baking powder, baking soda, sugar, and salt. Add yogurt and knead into soft dough with water. Rest 2 hours.

  2. Divide into 8 balls. Roll each into 5–6 inch circles.

  3. Deep fry in hot oil until golden and puffed (1–2 mins per side). Drain.

  4. Serve hot bhature with chole, pickled onions, and lemon wedges.

Malai Kofta



Ingredients

Kofta

  • 1 cup paneer, grated

  • 2 medium potatoes, boiled and mashed

  • 2 tbsp cornflour

  • 1 tbsp cashew nuts, chopped

  • 1 tbsp raisins

  • ½ tsp garam masala

  • Salt to taste

  • Oil for deep frying

Gravy

  • 2 tbsp oil or ghee

  • 1 tsp cumin seeds

  • 1 medium onion, pureed

  • 1 tbsp ginger-garlic paste

  • 2 medium tomatoes, pureed

  • 10–12 cashews, soaked and blended into paste

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • ½ tsp turmeric powder

  • ½ tsp garam masala

  • ½ cup heavy cream

  • Salt to taste

  • 2 tbsp fresh cilantro, chopped

Instructions

Kofta

  1. Combine paneer, potatoes, cornflour, garam masala, and salt. Knead into dough.

  2. Shape small portions, stuff with cashews and raisins, form into balls.

  3. Deep fry until golden brown. Drain.

Gravy

  1. Heat oil; add cumin seeds. Sauté onion puree until golden (5–6 mins). Add ginger-garlic paste; cook 1 min.

  2. Stir in tomato puree, red chili powder, coriander, turmeric, and salt. Cook until oil separates (7–10 mins).

  3. Add cashew paste and 1 cup water. Simmer 5 mins. Stir in cream and garam masala; cook 2 mins.

  4. Place koftas in dish, pour hot gravy over, garnish with cilantro. Serve with naan or rice.

Butter Chicken (Murgh Makhani)



Ingredients

Marinade

  • 500g boneless chicken, cubed

  • ½ cup yogurt

  • 1 tbsp lemon juice

  • 1 tsp red chili powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • 1 tbsp ginger-garlic paste

  • Salt to taste

Gravy

  • 3 tbsp butter

  • 1 tbsp oil

  • 1 medium onion, finely chopped

  • 1 tbsp ginger-garlic paste

  • 3 medium tomatoes, pureed

  • 1 tsp red chili powder

  • 1 tsp garam masala

  • ½ tsp cumin powder

  • ½ cup heavy cream or cashew paste

  • 2 tbsp fresh cilantro, chopped

  • Salt to taste

  • 1 tsp kasuri methi (dried fenugreek leaves)

Instructions

  1. Mix chicken with marinade ingredients. Refrigerate at least 1 hour (preferably overnight).

  2. Grill or pan-sear marinated chicken until slightly charred (5–7 mins). Set aside.

  3. Heat butter and oil. Sauté onions until golden (5–6 mins). Add ginger-garlic paste; cook 1 min.

  4. Stir in tomato puree, red chili powder, cumin powder, and salt. Cook until oil separates (8–10 mins).

  5. Add chicken, garam masala, and kasuri methi. Simmer 5 mins. Stir in cream/cashew paste; cook 2–3 mins.

  6. Garnish with cilantro and serve with naan or rice.

Adai Dosa



Ingredients

  • 1 cup rice (Idli rice or raw rice)

  • ¼ cup Toor Dal

  • ¼ cup Chana Dal

  • 2 tbsp Urad Dal

  • 2 tbsp Moong Dal

  • 4–5 dried red chilies

  • 1-inch ginger, chopped

  • 1 tsp cumin seeds

  • Pinch of asafoetida (hing)

  • 1 onion, finely chopped

  • Handful curry leaves & fresh coriander

  • Salt to taste

  • Oil or ghee for cooking

Instructions

  1. Wash rice and all lentils together. Soak with dried red chilies for 3–4 hours.

  2. Drain and grind with ginger, cumin, and hing into a coarse, thick batter (grainy pancake consistency).

  3. Stir in chopped onion, curry leaves, coriander, and salt.

  4. Heat tawa on medium. Pour ladle of batter, spread slightly thick. Make small hole in center; drizzle oil/ghee in center and edges.

  5. Cook until bottom is golden and crisp. Flip and cook other side 1–2 mins. Serve with chutney.

Tangy Tomato Chutney (for Adai Dosa)

Ingredients

  • 3–4 large tomatoes, chopped

  • 1 small onion, chopped

  • 3 cloves garlic

  • 3 dried red chilies

  • ½ tsp salt

  • Small piece tamarind (optional) Tempering

  • 1 tsp oil

  • ½ tsp mustard seeds

  • ½ tsp urad dal

  • Few curry leaves

Instructions

  1. Heat oil. Add red chilies, garlic, and onions. Sauté until onions are translucent.

  2. Add tomatoes and salt. Cook until tomatoes are soft and mushy. Cool.

  3. Blend into smooth paste.

  4. For tempering: Heat 1 tsp oil, add mustard seeds, urad dal, and curry leaves. Pour over chutney when seeds crackle.

Pani Puri



Ingredients

Puri

  • 1 cup semolina (sooji)

  • ¼ cup all-purpose flour (maida)

  • ¼ tsp baking soda

  • Salt to taste

  • Water for kneading

  • Oil for deep frying

Pani (Spiced Water)

  • ½ cup fresh mint leaves

  • ½ cup fresh cilantro

  • 2 green chilies

  • 1-inch ginger

  • 1 tbsp tamarind paste

  • 1 tsp black salt

  • 1 tsp chaat masala

  • 1 tsp roasted cumin powder

  • 4 cups cold water

  • Salt to taste

Filling

  • 1 cup boiled chickpeas or moong sprouts

  • 1 cup boiled potatoes, mashed

  • 1 tsp chaat masala

  • ½ tsp red chili powder

  • Salt to taste

  • Optional: Sweet tamarind chutney

Instructions

Puri

  1. Mix semolina, flour, baking soda, and salt. Knead into stiff dough with water. Rest 20 mins.

  2. Roll into thin 2-inch circles.

  3. Deep fry until golden and crisp. Cool.

Pani

  1. Blend mint, cilantro, chilies, ginger, and tamarind paste with 1 cup water into paste.

  2. Mix paste into 4 cups cold water. Add black salt, chaat masala, cumin powder, and salt. Chill.

Filling

  1. Mix potatoes, chickpeas/sprouts, chaat masala, chili powder, and salt.

Assemble

  1. Crack small hole in each puri. Add 1 tsp filling.

  2. Drizzle sweet chutney (optional). Dip in chilled pani and eat immediately.

Potato Samosas



Ingredients

Dough

  • 2 cups all-purpose flour

  • ½ tsp salt

  • 4 tbsp oil

  • ½ cup water (approx.)

Filling

  • 3 medium potatoes, boiled & mashed

  • ½ cup peas (optional)

  • 1 tbsp oil

  • 1 tsp cumin seeds

  • 1 tsp grated ginger

  • 1 tsp garam masala

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • ½ tsp chili powder

  • Salt to taste

  • 1 tbsp lemon juice

  • 2 tbsp chopped cilantro

Instructions

  1. Mix flour and salt. Rub in oil until crumbly. Add water to form firm dough. Rest 30 minutes.

  2. Heat oil; add cumin seeds. Add ginger, spices, and salt. Stir in potatoes and peas. Finish with lemon and cilantro. Cool completely.

  3. Roll dough into circles, cut in half. Form cones, fill with potato mixture, seal edges with water.

  4. Fry at 325°F / 165°C until golden and crisp (8–10 minutes). Drain well.


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