Indian cuisine, the epitome of fiery flavour and subtle spice, has acquired the adoration of multitudes. The age-old art of cooking and curating a traditional Indian meal seems challenging, but the process behind it is surprisingly simple!

The undeniable allure of the aroma of a finely spiced Indian meal brings many a tired soul to wonder which restaurant, and which takeout menu could answer their craving. What if you could bring that regal experience to your own kitchen? Here are 10 recipes of wholesome, home-cooked Indian dinners for the family that will beat any takeout menu:

Pav Bhaji

Ever present on the thriving street food carts stationed across the Indian peninsula, Pav Bhaji is a scrumptious feast for those looking for a zesty tang in meals. Two buns are served with the classic accompaniment: bhaji, made from boiled vegetables. The dish is served with raw onions, split green chillies, and garnishing of fresh coriander.

Aloo Tikki Chaat

Another favourite among street food, Aloo Tikki Chaat consists of a garnished and flavoured flat potato patty mixed and coated with wheat flour that is then shallow fried. The patty has a number of add-ons in its serving, which make it a chaat. It is served floating in a bowl of curd, topped with tamarind or imli chutney.

Paneer Tikka

Traditionally made using cottage cheese chunks (or paneer) cooked in the tandoor, this dish is a beloved appetizer. The dish can be cooked in a home oven as well. Paneer is marinated in curd, coriander powder, lemon, etc. This, along with your selection of vegetables are then skewered and baked to form this wonderful delicacy.

Baingan Bharta

A regular household item, this simple dish is an eggplant mash, spiced and garnished with coriander. The cooking begins with roasting peanuts in the spice mixture, on which a whole roasted brinjal is peeled and mashed. The resulting cooked bharta is served with rotis or parathas.

Keema Kaleji

This heady, aromatic delicacy is made from the iron-rich mutton liver. The meat is chopped into fine cubes, and after marination, mixed into a spice mixture roasting in a heavy iron wok. It is cooked with generous amounts of ghee or clarified butter that aids in digestion. The meat is cooked slowly on the flame to ensure the flavour is released and mixed well. The dish is truly rich, and dry fruits are sometimes added to it while serving.

Egg Bhurji

One of the easiest and quickest recipes out there, Anda Bhurji, is India’s take on scrambled eggs. The eggs are added to a wok with a range of ingredients from chopped green chillies to cumin seeds, onions, tomatoes, ginger, and garlic. The scramble is had with plain rotis for a light dinner.

Saffron Rice

A preparation loaded with zaayka or flavour, saffron rice is served with meat based gravies. It consists of rice boiled in water flavoured with ground kesar or saffron, and golden onions. The flavour is subtle, yet delicious.

Mutton Biryani

Although a little harder to cook, the mutton biryani is among the classic Mughal dishes. With a horde of spices, basmati rice and marinated meat is layered and slowly steamed to open up the flavours.

Stuffed Paratha with Curd

A popular breakfast dish, parathas are made by wrapping a dollop of any cooked vegetables (these can be leftovers!) into a wheat dough, rolling it, and then baking it in a pan with a little oil. These are best served hot with unflavoured curd.

Mango Lassi

Made by simply whisking fresh curd with blended mango, this classic Punjabi drink is a must-have for all Indian cuisine fans.

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