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Indian: 50 Essential Recipes for Today's Busy Cook
By Adams Media
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About this ebook
Everything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste you’ve spent all day in the kitchen. But now we’ve collected fifty of our most delicious and authentic Indian recipes. Here’s all you need to get started making tasty, satisfying recipes from Chicken Tikka Masala to Mango-Saffron Chutney.
Author
Adams Media
At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.
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In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish a
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Book preview
Indian - Adams Media
Warm Spice Mix (Garam Masala Powder)
You can vary this recipe a bit — experiment with various spices until you find the combination that works for you.
Yields 2 tablespoons
Ingredients
8 cloves
4 teaspoons cumin seeds
3 green cardamom pods (whole)
2 black cardamom pods (whole)
1 (2-inch) cinnamon stick
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 bay leaf
Pinch of grated nutmeg (optional)
Heat a small skillet on medium. Add all the spices except the nutmeg, and dry roast the spices, stirring constantly. After about 5 minutes, the spices will darken and begin to release a unique aroma.
Remove the skillet from the heat, then add the nutmeg. Transfer the spice mix to a bowl and allow to cool for about 5 minutes.
Using a spice grinder, grind the spices to a fine powder. Store in an airtight jar. The spice mixture will keep for up to 3 months.
Indian Cheese (Paneer)
An extraordinary source of protein, paneer is one of the most versatile Indian ingredients. It keeps for about 1 week, refrigerated.
Yields approximately 1 cup
Ingredients
2 lemons, juiced
8 cups whole milk
Bring the milk to a boil in a large pan over medium heat. Line a sieve with several layers of cheesecloth. Set aside the sieve in a clean, dry sink.
Once the milk has reached the boiling point, remove the pan from the heat. Add the lemon juice slowly. The milk will begin to form a curd cheese. Using a wooden spoon, stir the mixture until all the milk has curdled, about 1 to 2 minutes. You will see the curd cheese, which is white, separating from the whey, a cloudy-looking liquid.
Pour the mixture into the cheesecloth-lined sieve to drain off the whey. When the cheese has cooled (about 20 minutes), fold the corners of the cheesecloth and squeeze to remove any remaining whey. To make the paneer firm, put it between 2 large plates and place something heavy (such as a large pot of water) on top to weigh it down. Once it has set for about 2 hours, remove the cloth.
Clarified Butter (Ghee)
This butter lends a nutty taste to Indian cooking. Use sparingly, as it is high in fat.
Yields about ¹⁄2 cup
Ingredients
¹⁄2 pound unsalted butter
Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a boil. The fat will start to separate and the butter will begin to foam.
Reduce the heat and simmer for about 15 minutes. Watch carefully, as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove from heat. Allow the liquid to cool to room
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