North Indian Egg Ghotala
Egg ghotala is a street-style scramble of egg with onion, tomato and capsicum, mashed together in the pan as it cooks.
Indian recipes
1173 Indian recipes with the full ingredients and method on the page. Page 14 of 20.
North Indian Egg Keema Matar
Egg keema matar crumbles boiled egg into a pea and onion masala so it eats like a mince curry.
North Indian Kanji Vada
North Indian kanji vada is a Holi drink-and-snack dish with fermented mustard water and soft lentil vadas soaked until tangy.
North Indian Meethi Mathri
North Indian meethi mathri is a crisp fried biscuit dipped in cardamom sugar syrup until it sets into a white crackly glaze.
North Indian Methi Anda Curry
Methi anda curry cooks boiled eggs in a gravy heavy with fresh fenugreek leaves.
North Indian Mughlai Egg Kurma
Mughlai egg kurma simmers boiled eggs in a yoghurt gravy built on browned onion.
North Indian Namak Pare
North Indian namak pare are crisp salty maida diamonds flavored with ajwain and ghee, fried slowly for Diwali and Holi snacking.
North Indian Omelette Curry
Omelette curry fries a whole omelette, cuts it into pieces and simmers them in gravy.
North Indian Palak Anda Shorba
Palak anda shorba drops an egg into a spinach broth and lets it poach through.
North Indian Sirke Wale Pyaaz
Sirke wale pyaaz pickles small onions in vinegar until they turn pink, the standard tandoori accompaniment.
North Indian Subz Badam Shorba
Subz badam shorba blends mixed vegetables with almonds and milk into a mild Mughlai soup.
North Indian Turai Ki Sabzi
Turai ki sabzi cooks ridge gourd down in its own water with onion and tomato, needing no extra liquid.
Oats Idli
Oats idli steams a ground oats and semolina batter into idlis, ready without fermenting.
Odia Buta Dali
Odia buta dali is a mild chana dal finished with panch phoran, ginger and roasted cumin for an everyday rice meal.
Odia Chaler Payesh (Gobindobhog Kheer)
Odia chaler payesh is a creamy Gobindobhog rice kheer finished off heat with fragrant date palm jaggery, ghee-fried nuts and bay leaf.
Odia Chatu Besara
Chatu besara cooks mushrooms with potato in ground mustard, the Odia way of dressing almost any vegetable.
Odia Chhena Tarkari
Chhena tarkari is an Odia curry of fresh chhena and potato cooked in mustard oil.
Odia Dalma Broth
Dalma broth is the thinner Odia version, pigeon peas cooked with pumpkin and raw banana and tempered in mustard oil.
Odia Habisa Dal
Odia habisa dal is a simple temple-style mung dal with raw banana, elephant foot yam, ginger, cumin and ghee.
Odia Kakara Pitha
Odia kakara pitha is a semolina dumpling stuffed with moist coconut-jaggery filling, shaped into patties and fried golden.
Odia Kakudi Khadia
Kakudi khadia folds grated cucumber into yoghurt with coconut, an Odia summer dish.
Odia Khaja
Khaja fries layered pastry and soaks it in syrup, so it shatters into leaves when bitten.
Odia Machha Bara
Machha bara binds fish with potato into Odia fritters, fried until dark.
Odia Rasabali
Odia rasabali is made with shallow fried chhena patties soaked in cardamom-scented reduced milk.
Odia Santula
Santula is an Odia dish of mixed vegetables boiled and lightly tempered, cooked with very little oil.
Old Delhi Style Aslam Butter Chicken
Aslam butter chicken is the Old Delhi version, grilled chicken drowned in butter and cream with no tomato gravy at all.
One-Pot Rajma Pulao
Rajma pulao cooks kidney beans into the rice, so one pot replaces rajma and chawal.
Pahari Chicken Kebab
Pahari chicken kebab marinates chicken in a green mint and coriander paste rather than a red one.
Palak Chana Dal Sabzi
Palak chana dal cooks spinach with split Bengal gram so the dal stays whole among the greens.
Palak Corn Pulao
Palak corn pulao cooks rice with spinach and sweet corn, green and mild.
Palak Khichdi
Palak khichdi cooks rice and mung dal with spinach, which colours it through.
Palak Paneer
Palak paneer is paneer in a smooth spinach gravy, cooked briefly so the greens keep their colour.
Palak Paratha
Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.
Palak Pyaz Bhujia
Palak pyaz bhujia cooks spinach dry with onion and dried red chilli until nothing is left but the greens.
Palak Shorba (Spinach Soup)
Palak shorba blends spinach into a smooth green soup with garlic and onion.
Panchmel Dal (Dal Panchratna)
Panchmel dal cooks five different lentils together, a Rajasthani way of making one pot a complete meal.
Panchmel Khichdi
Panchmel khichdi uses five different dals with the rice, a Rajasthani way of eating a complete meal from one pot.
Paneer 65
Paneer 65 batters paneer and fries it with curry leaves and chilli.
Paneer Bhurji
Paneer bhurji crumbles paneer into a quick scramble with onion, tomato and capsicum.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Butter Masala
Paneer butter masala is a mild Punjabi curry of paneer in a tomato and cashew gravy finished with butter and cream.
Paneer Do Pyaza
Paneer do pyaza cooks paneer with onion in two stages, some softened into the gravy and some added late for bite.
Paneer Malai Tikka
Malai tikka marinates paneer in cream and cheese, so it chars without taking on chilli colour.
Paneer Matar Bhurji
Paneer matar bhurji crumbles paneer with green peas, onion and tomato into a quick dry scramble.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Paneer Tikka (Dry)
Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.
Paneer Tikka Roll
Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.
Pani Puri (Golgappa)
Pani puri fills crisp shells with potato and floods them with spiced water, eaten one at a time.
Papad Pyaz Ki Sabzi
Papad pyaz ki sabzi turns roasted papad into a curry, simmered in yoghurt with onion until it softens.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Akuri
Akuri is the Parsi scramble, eggs kept soft and loose with onion, tomato and coriander.
Parsi Chutney Eeda Pattice
Chutney eeda pattice hides green chutney and egg inside a potato cutlet, a Parsi favourite.
Parsi Kheema Per Eedu
Kheema per eedu is a Parsi dish of spiced minced meat with eggs cracked over the top and cooked until just set.
Parsi Lagan Nu Custard
Lagan nu custard bakes a set milk custard with nutmeg, served at Parsi weddings.
Parsi Patra Ni Macchi
Parsi patra ni macchi is pomfret coated in fresh coconut-coriander chutney, wrapped in banana leaf and steamed for Navroz meals.
Parsi Ravo
Parsi ravo is a soft semolina and milk pudding scented with rose water, nutmeg, almonds and fried raisins.
Parsi Sali Boti
Sali boti is a Parsi mutton curry, sweet and sour with jaggery and vinegar, served under a pile of crisp potato straws.
Parsi Tamota Eedu Broth
Tamota eedu broth is a Parsi tomato soup with an egg poached directly in it.
Parsi Tamota Per Eedu
Tamota per eedu cracks eggs over a bed of cooked tomato and lets them set, the Parsi way with almost anything.
Parsi Veg Dhansak Dal
Parsi veg dhansak dal blends pigeon peas, masoor, pumpkin, brinjal and methi into a thick tamarind-spiced dal.