Incredibly Delicious Indian Recipes 18.02.2016

Chapati recipe@photo

Before you head out to that pricey Indian restaurant, why not give one (or more) of these recipes a try? They don’t require a shopping list of hard-to-find ingredients, yet they are just as tasty as the dishes you can get at a sit-down place. Best of all, you can stay in and enjoy the company of loved ones!

Chapati (Indian flatbread)

Flatbread accompanies any meal, and is so easy to make!

Yields 10 Servings


  • Wheat flour, 2 c
  • Salt, 1 T
  • Canola oil, 1 T
  • Water, 1 c


  1. In a bowl, combine the ingredients and knead to make a doughy mixture.
  2. On a floured surface, knead to form smooth dough. Cover with plastic wrap; sit 1 hour.
  3. Divide dough into 10 equal portions. Roll into 5-inch disks.
  4. Heat oil in skillet over high; cook disks 1 minute each side; serve.

Aloo Lamb and Potatoes

This is definitely a stick-to-your-bones meal. With lamb and potatoes as the starring ingredients, the Indian spices lend a kick of flavor to this yummy dish!

Yields 4 Servings


  • Olive oil, 1/3 c
  • Red potatoes, 1 lb.
  • Cardamom, 1 t
  • Whole cloves, 6
  • Onions, 3
  • Lamb shoulder, 2 lbs.
  • Salt, to taste
  • Chili powder, 1 t
  • Turmeric, ¾ t
  • Garlic, 2 cloves
  • Ginger, 1 (1-in.) piece
  • Plain yogurt, 1 c
  • Cilantro, ¾ c
  • Pumpkin seeds, 1 T
  • Serrano Chile, 1
  • Garam masala, ½ t


  1. In a saucepan, heat oil over medium. Cook potatoes 12 minutes; transfer to bowl.
  2. In saucepan, cook cloves and onions 20 minutes; add to potatoes.
  3. Add lamb to saucepan; cook 10 minutes. Add chili powder, turmeric, garlic, and ginger. A ¼ cup at a time, add yogurt; cook 12 minutes, stirring occasionally.
  4. Add 2 cups water; boil and simmer 1 hour.
  5. Add potatoes and onions, cilantro, pumpkin seeds, Chile, and salt; cook 15 minutes more.
  6. Garnish with garam masala; serve.

Telangana Chicken (Indian Chicken Curry)

Indian recipes@photo

An exotic spin on the chicken stew recipe, this will be sure to please on a cold winter’s day!

Yields 2-4 Servings


  • Coconut milk, 1 ½ c
  • Plain yogurt, 5 T
  • Lime juice, 3 T
  • Garam masala, 1 T
  • Chili powder, 1 t
  • Garlic (minced), 6 cloves
  • Ginger (minced), 1 (4-in.) piece
  • Salt, to taste
  • Chicken thighs, 3 lbs.
  • Cardamom, 1 t
  • Cinnamon, 1 t
  • Canola oil, ¼ c
  • Serrano chiles, 3
  • Yellow onions (sliced), 2
  • Cilantro (chopped), 1 T


  1. Combine coconut milk, yogurt, lime juice, and spices in food processor; pulse. Sprinkle with cinnamon; cover with plastic wrap and refrigerate overnight.
  2. The next day, heat oil in a saucepan over medium heat. Cook chiles and onion 20 minutes; place in bowl and reserve. Cook chicken and refrigerated mixture in saucepan 30 minutes.
  3. Add chiles and onions; cook 5 minutes. Garnish with cilantro.

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