Mathura Ke Dubki Wale Aloo
Dubki wale aloo is the Mathura breakfast curry, boiled potato broken into a thin gravy and eaten with kachori.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 13 of 20.
Mavinakayi Chitranna
Mavinakayi chitranna tosses rice with grated raw mango, sharp and made while the fruit is in season.
Medu Vada (Urad Dal Fritters)
Medu vada, the plain urad dal version, fries into rings that stay soft in the middle.
Meetha Sattu Sharbat
Meetha Sattu Sharbat is a North Indian roasted gram drink sweetened with jaggery and lifted with lemon, with a lightly grainy body.
Methi Matar Malai
Methi matar malai balances the bitterness of fenugreek leaves against sweet green peas in a mild cream gravy.
Methi Matar Pulao
Methi matar pulao cooks rice with fenugreek leaves and peas, the peas offsetting the bitterness.
Methi Muthiya
Methi muthiya steams fenugreek and flour dumplings, then tempers them, a Gujarati way to use bitter greens.
Methi Thepla
Methi Thepla is a thin Gujarati fenugreek flatbread made with wheat flour, gram flour, curd, spices, and a little oil.
Mint Lime Virgin Mojito
Mint Lime Virgin Mojito muddles lemon and mint with sugar syrup, black salt, ice, and chilled soda water.
Missi Roti
Missi Roti is a Rajasthani gram flour and whole wheat flatbread seasoned with onion, ajwain, kasuri methi, and coriander seeds.
Mixed Fruit Custard
Mixed fruit custard is a chilled Indian party dessert with silky vanilla custard and fresh diced fruit.
Mixed Sprouts & Corn Salad
Mixed sprouts and corn salad tosses raw sprouts with boiled corn and lemon.
Mohabbat Ka Sharbat (Watermelon Rose Drink)
Mohabbat ka sharbat mixes chilled milk, Rooh Afza, basil seeds, and tiny watermelon pieces into a floral Old Delhi-style drink.
Mooli Ki Sabzi (Mooli Bhurji)
Mooli ki sabzi cooks grated radish with its own leaves until the sharpness cooks off.
Moong Dal Halwa
Moong dal halwa roasts ground mung dal in ghee for the better part of an hour, which is what gives it its depth.
Moong Dal Kosambari
Kosambari tosses soaked mung dal with cucumber and coconut, a raw South Indian salad served at festivals.
Moong Dal Shorba (Soup)
Moong dal shorba blends cooked yellow mung into a smooth, light soup tempered with garlic and ginger.
Moonglet (Moong Dal Omelette)
Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.
Morning Honey Lemon Water
Morning Honey Lemon Water is a simple lukewarm drink with fresh lemon and honey, stirred directly in the mug for an early start.
Mughlai Ande Ka Halwa
Mughlai ande ka halwa is a rich winter egg dessert slowly roasted with milk, ghee, cardamom, saffron and nuts.
Mughlai Mutton Baida Roti
Mughlai Mutton Baida Roti is a flaky street-style roti folded around dry mutton keema and egg, then pan-fried until crisp.
Mughlai Paratha
Mughlai Paratha is a Kolkata-style stuffed maida paratha filled with spiced egg, onion, green chilli, and coriander.
Mulligatawny Soup
Mulligatawny is the Anglo-Indian soup that came from rasam, thickened with lentils and served with rice.
Mumbai Bhel Puri
Bhel puri tosses puffed rice with chutneys and sev, assembled at the moment of eating so it stays crisp.
Mumbai Street Style Masala Pav
Mumbai Street Style Masala Pav is butter-toasted pav tossed with onion, tomato, capsicum, pav bhaji masala, and coriander.
Mumbai Street Style Pav Bhaji Pulao
Pav bhaji pulao fries cooked rice with pav bhaji masala and butter, a Mumbai street invention.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Mumbai Veg Frankie
Frankie wraps spiced potato in a paratha with onion and a vinegar-sharp masala, a Mumbai street roll.
Murgh Keema Masala
Murgh keema masala cooks minced chicken down until the fat separates and the mince stays loose.
Murgh Malai Kebab
Murgh malai kebab uses cream and cheese in the marinade so the chicken stays pale and soft.
Mushroom Capsicum Fry
Mushroom capsicum fry cooks both fast over high heat so the peppers keep their bite.
Mushroom Do Pyaza
Mushroom do pyaza cooks button mushrooms with onion added in two stages, some fried down into the masala and some late so it keeps its bite.
Mushroom Galouti Kebab
Mushroom galouti uses the Awadhi melt-in-the-mouth method on mushrooms rather than meat.
Mushroom Ghee Roast
Mushroom ghee roast cooks mushrooms in ghee with the sour, chilli-heavy Mangalorean masala.
Mushroom Pulao
Mushroom pulao cooks rice with mushrooms and whole spices, kept light rather than heavily spiced.
Mushroom Pyaz
Mushroom pyaz cooks mushrooms with onion and garlic until the water they release has gone.
Mushroom Tikka
Mushroom tikka marinates whole mushrooms in spiced yoghurt and chars them.
Mutton Chapli Kebab
Chapli kebab presses mince flat with tomato and onion through it, cooked on a griddle rather than a skewer.
Mutton Dalcha
Dalcha simmers goat meat with chana dal and bottle gourd, the Hyderabadi partner to biryani.
Mutton Galouti Kebab
Galouti kebab grinds mince to a paste with raw papaya so the patty collapses on the tongue, an Awadhi speciality.
Mutton Keema Kulcha
Mutton Keema Kulcha is a stuffed Punjabi maida bread filled with dry spiced mutton mince and roasted on an iron tawa.
Mutton Keema Matar
Mutton keema matar is minced mutton cooked with green peas, onion and tomato until the fat separates and the mince stays loose.
Mutton Paya Soup (Trotters Broth)
Paya soup simmers goat trotters for hours until the broth turns rich and sets when cooled.
Mutton Rogan Josh
Mutton rogan josh is a Kashmiri curry built on mustard oil, whole spices and Kashmiri chilli, simmered until the mutton is tender and the oil rises.
Mutton Seekh Kebab
Mutton seekh kebab presses spiced mince onto skewers and grills it so the fat bastes it as it cooks.
Mutton Shami Kebab
Shami kebab grinds mince with cooked chana dal until it binds without egg, then fries the patties.
Nagpur Saoji Mutton
Saoji mutton is a fiery Nagpur curry built on a dark masala of poppy seeds, dried coconut and black pepper.
Namkeen Kaddu Ki Sabzi
Namkeen kaddu ki sabzi cooks pumpkin savoury with garlic and chilli, rather than the sweet-sour version.
Nariyal Ladoo
Nariyal ladoo binds desiccated coconut with condensed milk, needing no cooking down.
Navratan Korma
Navratan korma takes its name from nine ingredients, mixing vegetables with paneer and fruit in a mild cashew gravy.
Nawabi Murgh Kali Mirch
Murgh kali mirch cooks chicken in a pale gravy where crushed black pepper does the work of chilli.
Nawabi Rose & Fennel Shots
Nawabi Rose and Fennel Shots blend rose petals, fennel, coconut, milk, and vanilla ice cream into small fragrant dessert shots.
Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
Neer Mor (South Indian Spiced Buttermilk)
Neer Mor is a very thin South Indian spiced buttermilk with ginger, green chilli, coriander, curry leaves, and a quick mustard tempering.
Nolen Gurer Ice Cream
Nolen gurer ice cream is a Bengali no-churn ice cream flavored with date palm jaggery, milk and whipped cream.
Nolen Gurer Sabudana Payesh
Nolen gurer sabudana payesh simmers tapioca pearls in milk sweetened with date palm jaggery.
North Indian Aloo Anda Curry
Aloo anda curry simmers boiled egg and potato in one onion and tomato gravy.
North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
North Indian Chicken Do Pyaza
Chicken do pyaza cooks chicken with onion added in two stages, one browned into the base and one late for texture.
North Indian Dingri Dolma
Dingri dolma pairs mushrooms with paneer in a mild cashew gravy.