8 Restaurant Style Indian Food Recipes

In today’s article, we will see 8 Restaurant Style Indian Food Recipes

Indian food is a diverse and flavorful cuisine, featuring a variety of spices and herbs, as well as a wide range of cooking methods and dishes. Some common Indian food recipes include dishes such as biryani, dal, tikka masala, samosas, and naan. These dishes often feature a combination of rice, vegetables, and meat or lentils, and are often served with chutneys or raita (a yogurt-based condiment) to balance out the flavors. Indian cuisine also features a wide range of regional variations, with each state in India having its unique style of cooking and ingredients.

1. Dal Makhani –

Dal Makhani is a popular Indian dish made from black lentils and kidney beans. The dish is simmered for hours, resulting in a creamy, rich, and flavorful stew. Here is a basic recipe for Dal Makhani:

Ingredients:

• 1 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 3 cloves of garlic, minced
• 1-inch ginger, minced
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt, to taste
• 2 tbsp butter
• 1/4 cup cream
• Chopped fresh cilantro, for garnish

Instructions:

1. Soak the lentils and kidney beans overnight in water.
2. Drain and rinse the lentils and beans, then add them to a pressure cooker with 4 cups of water. Cook for 3-4 whistles, or until the lentils and beans are soft and cooked through.
3. In a pan, heat the butter and add cumin seeds. Once they start spluttering, add the chopped onions and fry until they turn golden brown.
4. Add the garlic and ginger, and fry for a minute. Then add the tomatoes, green chili, coriander powder, red chili powder, and turmeric powder.
5. Fry until the tomatoes turn soft and mushy.
6. Add the cooked lentils and beans to the pan and mix well. Add more water if the mixture is too thick.
7. Simmer the mixture for at least 30 minutes, or until the lentils and beans are well-cooked and the mixture is creamy.
8. Stir in the cream and cook for a further 2-3 minutes.
9. Garnish with chopped cilantro and serve hot with rice or naan.
10. Note: you can also cook this recipe using a pot and simmer it low and slow for 2-3 hours, this will give a richer and more flavorful taste.

2. Paneer Pasanda –

Paneer Pasanda is a popular Indian dish made from paneer (Indian cottage cheese) and a rich, flavorful gravy. It is typically served with naan or rice. Here is a basic recipe for Paneer Pasanda:

Ingredients:

• 250g Paneer
• 2 cups of heavy cream
• 1 cup of yogurt
• 2 cups of finely chopped onion
• 2 cups of finely chopped tomatoes
• 2 tbsp of ginger-garlic paste
• 2 tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of garam masala powder
• Salt, to taste
• 3 tbsp of ghee or oil
• 2 tbsp of cashews, soaked in water and ground to a paste
• 2 tbsp of chopped coriander leaves

Instructions:

1. Cut the Paneer into thick slices and then into rectangles.
2. Heat oil/ghee in a pan and fry the Paneer pieces until they are golden brown on both sides, then keep them aside.
3. In the same pan, add the chopped onions and fry until they are translucent.
4. Add ginger-garlic paste and fry for a minute.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Cook for 2-3 minutes.
7. Now, add the soaked and ground cashews, and cook for 2-3 minutes.
8. Add the yogurt and cream and stir well.
9. Add the fried Paneer pieces and simmer for 2-3 minutes.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.
11. Note: You can adjust the amount of cream and yogurt to your desired consistency and taste. Some people prefer more of a dryer version, some more creamy.

3. Chicken Do Pyaza –

Chicken Do Pyaza is an Indian dish made from chicken and a variety of onions. The dish is known for its rich, flavorful gravy and is typically served with rice or naan. Here is a basic recipe for Chicken Do Pyaza:

Ingredients:

• 500g chicken, cut into small pieces
• 2 cups of finely chopped onion
• 1 cup of finely chopped onion (for the gravy)
• 1 cup of finely chopped tomatoes
• 2 tbsp of ginger-garlic paste
• 2 tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of garam masala powder
• Salt, to taste
• 3 tbsp of ghee or oil
• 2 tbsp of cashews, soaked in water and ground to a paste
• 2 tbsp of chopped coriander leaves

Instructions:

1. In a pan, heat the oil/ghee and add chopped onions. Fry until they are golden brown.
2. Add the chicken pieces and fry until they are cooked through.
3. Add the ginger-garlic paste and fry for a minute.
4. Add the chopped tomatoes and cook until they turn mushy.
5. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Cook for 2-3 minutes.
6. Now, add the soaked and ground cashews, and cook for 2-3 minutes.
7. Add the remaining chopped onions and stir well.
8. Add water as needed to create the desired consistency of gravy.
9. Simmer the mixture for 10-15 minutes, or until the onions are cooked and the gravy is thickened.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.
11. Note: Do Pyaza refers to the use of a large number of onions in the dish, which gives the dish a distinct flavor. The recipe calls for two cups of chopped onions, one used for sauteing and the other for the gravy.

4. Soya Chaap Tikka Masala –

Soya Chaap Tikka Masala is an Indian dish made from soya cheap, which is a vegetarian alternative to meat made from soybeans, and a rich, flavorful gravy. It is typically served with rice or naan. Here is a basic recipe for Soya Chaap Tikka Masala:

Ingredients:

• 250g Soya Chaap
• 2 cups of finely chopped onion
• 1 cup of finely chopped tomatoes
• 2 tbsp of ginger-garlic paste
• 2 tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of garam masala powder
• Salt, to taste
• 3 tbsp of oil
• 2 tbsp of cashews, soaked in water and ground to a paste
• 2 tbsp of chopped coriander leaves
• 1 cup of heavy cream or yogurt (optional)

Instructions:

1. Cut the Soya cheap into small pieces and marinate them with red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder for 30 minutes.
2. Heat oil in a pan and fry the marinated Soya cheap pieces until they are golden brown on both sides, then keep them aside.
3. In the same pan, add the chopped onions and fry until they are translucent.
4. Add ginger-garlic paste and fry for a minute.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the soaked and ground cashews, and cook for 2-3 minutes.
7. Add the fried Soya cheap pieces and stir well.
8. Add water as needed to create the desired consistency of gravy.
9. If desired, stir in the cream or yogurt and simmer for 2-3 minutes.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.
11. Note: Soya cheap is a meat substitute made of soybeans, it can be found in Indian grocery stores or online. It is rich in protein and can be used in various dishes as a meat alternative.

5. Butter Chicken –

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish made from chicken cooked in a rich, buttery tomato-based sauce. It is typically served with rice or naan. Here is a basic recipe for Butter Chicken:

Ingredients:

• 500g boneless chicken, cut into small pieces
• 1 cup of yogurt
• 2 tbsp of ginger-garlic paste
• 2 tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of garam masala powder
• Salt, to taste
• 4 tbsp of butter
• 2 cups of finely chopped onion
• 2 cups of finely chopped tomatoes
• 2 tbsp of cashews, soaked in water and ground to a paste
• 2 tbsp of chopped coriander leaves
• 1 cup of heavy cream

Instructions:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Add the chicken pieces and marinate for at least 30 minutes.
2. Heat 2 tbsp of butter in a pan and fry the marinated chicken pieces until they are cooked through. Remove the chicken from the pan and keep it aside.
3. In the same pan, add the remaining butter and chopped onions. Fry until they are golden brown.
4. Add the ginger-garlic paste and fry for a minute.
5. Add the chopped tomatoes and cook until they turn mushy.
6. Add the soaked and ground cashews, and cook for 2-3 minutes.
7. Add the fried chicken and stir well.
8. Add water as needed to create the desired consistency of gravy.
9. Stir in the cream and simmer for 2-3 minutes.
10. Garnish with chopped coriander leaves and serve hot with rice or naan.
11. Note: Traditional Butter Chicken is usually made with tandoori chicken, which gives it a smoky flavor. But this recipe is made with pan-fried chicken which still gives a delicious taste.

6. Kadhai Paneer –

Kadhai Paneer is a popular Indian dish made from paneer (Indian cottage cheese) and a variety of spices and bell peppers, typically served with rice or naan. Here is a basic recipe for Kadhai Paneer:

Ingredients:

• 250g Paneer, cubed
• 1 cup of finely chopped onion
• 1 cup of finely chopped bell peppers (red, yellow, green)
• 2 tbsp of ginger-garlic paste
• 2 tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1 tsp of garam masala powder
• Salt, to taste
• 3 tbsp of oil
• 2 tbsp of chopped coriander leaves
• 1 cup of tomato puree (optional)

Instructions:

1. Heat oil in a pan and fry the cubed Paneer until it turns light golden brown, then keep it aside.
2. In the same pan, add the chopped onions and bell peppers and fry until they are lightly browned.
3. Add ginger-garlic paste and fry for a minute.
4. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Cook for 2-3 minutes.
5. Add the tomato puree (if using) and cook until it thickens.
6. Add the fried Paneer and stir well.
7. Add water as needed to create the desired consistency of gravy.
8. Simmer the mixture for 2-3 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or naan.

Note: Kadhai refers to the cooking vessel traditionally used to make the dish, a kadhai is a type of Indian wok that is used for deep-frying and shallow-frying. You can use a regular pan to make this recipe as well.

7. Pineapple Raita –

Pineapple Raita is a popular Indian dish made from yogurt, pineapple, and a variety of spices. It is typically served as a side dish or condiment, to balance out the flavors of a spicy meal. Here is a basic recipe for Pineapple Raita:

Ingredients:

2 cups of plain yogurt
1 cup of diced pineapple
1/2 tsp of cumin powder
1/2 tsp of red chili powder
1/4 tsp of salt
2 tbsp of chopped cilantro

Instructions:

1. In a bowl, mix the yogurt, pineapple, cumin powder, red chili powder, salt, and cilantro.
2. Stir well to combine all the ingredients.
3. Taste and adjust seasoning as needed.
4. Refrigerate for 30 minutes to allow the flavors to meld together before serving.
5. Note: You can also add some mint leaves for added flavor or some chopped nuts for texture. This Raita can also be served as a dip with some pappadums or any other Indian crackers.

8. Naan –

Naan is a type of Indian flatbread that is typically served with curries and stews. It is made from a combination of flour, yeast, yogurt, and various spices and herbs. Here is a basic recipe for Naan:

Ingredients:

3 cups of all-purpose flour
1 tsp of active dry yeast
1 tsp of sugar
1/2 tsp of salt
1/4 cup of plain yogurt
1/4 cup of warm water (more or less as needed)
2 tbsp of melted butter or ghee (optional)
1 tsp of minced garlic (optional)

Instructions:

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. Add the yogurt and warm water and mix until the dough comes together.
3. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic.
4. Cover the dough with a towel and let it rest in a warm place for at least 1 hour, or until it has doubled in size.
5. Preheat the oven to 500°F (260°C) and place a baking stone or heavy baking sheet inside to heat up.
6. Divide the dough into 8-10 equal-sized balls.
7. On a lightly floured surface, roll out each ball of dough into a thin, oval-shaped disc.
8. Optionally, brush the top of the naan with melted butter or ghee and sprinkle with minced garlic.
9. Carefully place the naan on the preheated baking stone or baking sheet and bake for 2-3 minutes, or until it puffs up and has brown spots.
10. Repeat with the remaining dough.
11. Serve hot.
12. Note: Naan can also be cooked on a skillet or griddle, instead of in the oven. Heat the skillet to high heat and cook the naan for 1-2 minutes on each side or until puffed up and browned.

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