Category Archives: Vegetarian Indian Recipes

Indian Recipes from the Web

The other night, I was in need of a fast and easy recipe, so I did a quick web search and found an Indian-inspired dish: Butter Chickpea Curry. It had pretty good reviews, and I happened to have all the ingredients on hand (except I used plain yogurt instead of milk/cream and instead of using curry powder I used a mixture of my own spices – I never keep curry powder around). It came out pretty well and I was glad I went out on a limb and tried it.
It is rare for me to try an Indian recipe off of the web – I tend to stick with tried and true family recipes more. Somehow I feel that I’m “cheating” if I don’t make an entire Indian recipe from scratch. However, my husband even enjoyed this one, so maybe I’ll make it again! I did spice it up a bit more than the original recipe. :-)
Find the recipe here.
Do you have a favorite resource for Indian dishes? Do you ever try random web recipes?
Photo is from by stacy_j.

Yummy Indian Dhal Recipe

On nights when I have no idea what to cook, this recipe for Indian style lentils has become my faithful standby. My Mother-in-Law taught me how to make it, and I’ll always be grateful! It’s quick and simple to make, and always turns out great – well, except for that one time when I forgot I was using red chili powder from India (instead of the kind I was used to from our grocery store) and it was so spicy we had smoke coming out of our ears! So hopefully you won’t make that mistake!

  • 1 cup of lentils (yellow split peas – washed and drained)
  • 1 tsp. chili powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 & 1/2 tsp sambar powder
  • 1 medium onion, chopped
  • 1 & 1/2 tsp. garlic paste
  • 1 & 1/2 tsp. ginger paste
  • 2 small tomatoes, chopped
  • 1-2 green chilies -split in half
  • salt to taste

Fry the following ingredients in a small amount of oil in a separate skillet & keep aside:

  • 3-4 dried red chilies
  • 1 tsp. mustard seeds
  • 1-2 curry leaves

Mix all of the above ingredients in a pressure cooker.* Cover with water. Seal pressure cooker and boil on high heat until you hear two “whistles.” (about 5-7 min). Allow the pressure cooker to cool off completely before opening it.** Add some water (to bring to desired consistency) and bring to a boil with the lid removed.

Add the fried spices to the dhal mixture and stir. Serve over rice. Tastes great with ghee and mango pickle!

*If you don’t have a pressure cooker, boil the ingredients until the lentils become soft.

**Make sure to follow the directions that came on for your specific pressure cooker.

Tuesday’s Tip: What goes with Tandoori Turkey?

I got inspired by yesterday’s post about Thanksgiving dinner with an Indian twist. I began to wonder, what can I serve with the Tandoori Turkey that will stand up to the strong flavors…
After some research, here are a few ideas I’ve found to help complete Thanksgiving Indian style:
I’m definitely going to try a cranberry chutney recipe and a pumpkin curry! When I was carving pumpkins for Halloween, my MIL asked me if I was going to use any for pumpkin curry. I had never heard of such a dish, but now I think I must try it!

Indian: Deliciously Authentic Dishes

While my best source for Indian recipes has come from my Mother-in-Law & other Indian relatives, I have found an Indian cookbook that I love! It was given to me by my husband’s aunt and uncle. It is a beautiful book, cover to cover.

The recipes are basic and easy to follow – and so far, I’ve had good success with what I’ve tried. The ingredients are usually readily available in an urban area. Recipes come from all over India.

An added feature is that some of the recipes contain nutritional information and are indicated as “low-fat recipes,” which is very helpful in menu planning, plus there is a list of suppliers in the back of the book. The only thing that I don’t like about the book is that they don’t always use the Indian names for the dishes. They might call Biryani “Rice Layered with Chicken.” I suppose it must be catered towards Western cooks. But overall, it is my favorite Indian cookbook!

The recipes are easy to prepare, and for a non-Indian learning to cook Indian food, it has been a lifesaver. There are beautiful full-color photos of each dish and also of the step-by-step process. I’d recommend it to anyone who wants to impress their Indian husband/wife, or in-laws! Click here to find a copy.

Indian Cooking: Shahi Paneer

Making this Shahi Paneer recipe will make you look like a pro!


● 200 grams Paneer
● 2 Medium onions
● 1 inch Ginger
● 3-4 pieces Garlic
● 1-2 Green chilies
● 1/2 tsp white pepper pdr
● 1 tsp red chili pdr
● 3/4 tsp turmeric pdr
● 1 tsp garam masala pdr
● 3-4 tbsp cream
● 1/2 cup Milk
● 8-10 tbsp. Vegetable oil
● salt to taste


● Dry fruits (cashew nuts, raisins, makhane) 1/4 cup


To make homemade paneer:

Bring at least 4 cups of milk to a boil (in a double broiler). Add 2 tbsp lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve lined with cheesecloth. Get as much of the liquid out as possible. Set aside under a heavy weight in the refrigerator for about 1-2 hrs to press into a flat shape about 1/2 inch thick. For best results, make the paneer a day before you plan to use it in a recipe, it will then be firmer and easier to handle. cut and use as required – it will keep for about 1 week in the refrigerator.

To make Shahi Paneer:

Heat oil in a pan.

Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be careful as it splatters.

Keep the paneer pieces aside.

Sauté the dry fruits in a tbsp of oil.

Grind the onion, ginger, garlic, green chili in a blender and make a fine paste.

Fry the mixture in the remaining oil until golden brown and oil starts separating.

Add salt, red chili pdr, white pepper, turmeric pdr, garam masala. Sauté for 1-2 minutes.

Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavor to the dish. Keep the rest of the dry fruits for decorating.

Finally, add paneer pieces and 1 tbsp cream. Heat for 5 minutes.

(you can also add in a little plain yogurt or more milk if it is too thick)

Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.