Most of these recipes derived from the Indian Cooking Class Ratna Sarkar led at Wiess College. A few others have been added if they were simple enough for a beginner to prepare on a Saturday. Even easy Indian recipes take 30 minutes or more to prepare because they require a lot of chopping, stirring, or simmering. This makes Indian recipes a challenge for beginner cooks to prepare on a week night. In addition, one of the most distinctive aspects of Indian flavors is the combination of spices in every dish and the initial investment in a wide variety of Indian spices can be pricey.
- Rogan Josh (lamb)
- Ma Ki Daal (lentils)
- Pulao (rice with vegetables)
- Raita (yogurt sauce)
- Chutney (condiment)
- Seminola Halva (dessert)
- Mutter Paneer (peas and cheese)
- Naan – if you don’t have access to Pooris (Bread)
- Chicken Curry
- Saag Paneer (Spinach and Cheese)
- Tandoori Chicken, also known as Tikka Masala
- Aloo Matar (peas and potatoes)
- Oh My Gujarati Daal
- Spicy Dahl
- Basmati Rice
- Red Yam Curry
- Yellow Curry (chicken or vegetarian)