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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Salmon fillets simmered in a coconut milk curry with cherry tomatoes, cumin seeds, coriander, turmeric and spinach, finished with fresh herbs over rice.
Fudge-like coconut sweets made from condensed milk, butter, salt and cardamom, rolled into balls and decorated with coconut, nuts or sprinkles. Only a handful of ingredients and made for celebrations.
IndianMakes about 249 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
A tangy South Indian lentil stew of toor dal and mixed vegetables with tamarind, finished with a ghee tempering of mustard seeds, curry leaves, and chiles.
Twelve hand-formed samosas of ajwain pastry filled with spiced mashed potato and peas, fried twice until deep golden and served with tamarind dipping sauce.
A golden puff pastry spiral filled with spiced mashed potato, mixed vegetables, ginger and garam masala, glazed with mango chutney for a sweet finish — all the flavor of samosas without deep-frying.
This recipe is perfect for a weekend cooking project. There’s a lot of steps, but each one is pretty easy! Save time by using ready-made dips, or just picking one to make.
Browned sausage meat and cannellini beans simmer in a coconut milk curry spiced with curry leaves, fennel and mustard seeds. The curry is substantial enough to serve over rice or with flatbreads.
A festive milk pudding in which roasted vermicelli simmers in boiled milk with sugar, cloves and cardamom. Ghee-fried almonds, pistachios, cashews, coconut and raisins are stirred through and scattered over the top.
A festive Eid dessert of fine vermicelli simmered in sweetened milk with dates, cardamom and a crown of ghee-fried nuts and raisins. Milky, fragrant and best served warm or well chilled.
IndianServes 4 to 6608 kcalVegetarianGluten-freeEgg-freeRenal
Yogurt, paprika, garam masala and turmeric-marinated chicken roasts with baby potatoes on one pan while a tomato and cream masala sauce simmers on the stove. Pickled red onions, serrano and cilantro finish the sheet-pan tikka masala.
Bite-size chicken breasts slow cooked in coconut milk with tomato paste, red curry paste, curry powder, turmeric and ginger. Heavy cream is stirred in at the end and the butter chicken is served over basmati rice.
Chicken thighs cut into pieces and slow cooked in butter with garlic, ginger, curry powder, chilli flakes and tomato purée. Double cream stirred in for the last ten minutes gives the sauce its richness.
Chicken thighs coated in garam masala, cumin, turmeric and smoked paprika, seared, then slow cooked with onion, garlic, ginger and tomato sauce. Heavy cream softens the sauce at the end and the curry is served over rice with cilantro.
Chicken thighs slow cooked in a tomato sauce spiced with garam masala, cumin and cayenne, with diced tomatoes and a fresh jalapeño for heat. Coconut milk and cilantro are stirred in once the chicken is shredded, and the curry goes over basmati rice.
A vegan Indian sabzi of okra and thin potato slices cooked with cumin, garam masala and chaat masala. Lemon juice at the end keeps the sour-spicy flavors bright.
Chicken pieces simmered in a freshly ground masala of whole spices, poppy seeds and coconut, with a second ginger and garlic paste, chilli powder and turmeric.
Sweet potatoes, russet potatoes, carrots and tomatoes simmered in a coconut and vegetable broth base built on a puréed onion, ginger and garam masala paste, with spinach wilted in at the end.
Tender navy beans simmered with turmeric, then finished with coconut milk, yogurt and a sizzling tempering of mustard seeds, cumin and curry leaves. Lemon juice keeps the creamy South Indian soup lively.
Chicken thighs simmered with tomatoes in a sauce that opens with dried red chiles, mustard seeds, cinnamon and urad dal crackled in hot oil, served with raita and pooris.
Carrots, potatoes, cucumber and green beans cooked with turmeric and cumin seed, finished with a shallot, ginger and coconut paste, peas, curry leaves and yoghurt stirred in off the heat.
Spiced Chickpea Stew With Coconut and Turmeric is a Indian main course centred on chickpeas, prepared in a straightforward home style. Serve it as directed in the method.
IndianMain course4 to 6 servings237 kcalEgg-freeDiabetic
A one-pot pulao of basmati rice cooked with chickpeas, shredded rotisserie chicken, ginger, jalapeño and warm spices. Cilantro over the fluffed rice finishes the weeknight pilaf.
Delicate Indian crepes rolled around a warm filling of shredded coconut and jaggery scented with cardamom and nutmeg. The caramel-like jaggery keeps the coconut moist and rich.
Golden filo samosas filled with chicken mince fried with bird's-eye chillies, ginger, Kashmiri chilli and malt vinegar. The triangles fry up shatteringly crisp around the spicy filling.
Eggplant halves roasted until soft, their pulp mashed into a spiced mixture of golden onions, ginger, tomatoes, cumin, paprika, coriander and cayenne, finished with cilantro.