Published on :18-Oct-2023 BY SAURABH TANWAR
Indian Main Course are one of the most populous food varieties in country India, Indian food reflects the unique blend of cultures and regional identities found throughout the country. When you’re in the mood for a meal loaded with contrasting flavors, textures and an element of novelty, the same old options just won’t cut it. Looking to cultures around the world for culinary inspiration is an exciting way to stimulate your taste buds. And while there are flavorful dishes to try from numerous countries, India is home to some of the most famous vibrant flavors and spice-forward preparations you will ever taste.
Being such a large country, Indian food cuisine is as diverse as its geography. From coastal regions serving seaside fare to mountainous areas where fresh produce is hard to come by, there’s always a new dish for you to try. Whether you can travel to the lively country and experience the local cooking firsthand or are trying to pick from a restaurant menu or cookbook, there are some dishes you’ll want to check off your Indian food cuisine bucket list. We’ve created a selection of the top Indian food to try as a way to start your journey into the many flavors available. Here are some Indian Main Course foods:
Top Indian Main Course
1. Dal Makhani
Dal makhani is sure to be a favorite for vegetarians and meat eaters alike. It turns out the same cook believed to be responsible for bringing tandoori chicken to our plates is also behind the savory lentil dish.
Recipe of making Dal Makhani:
- In pressure cooker, add 1.5 cups of washed urad dal, top it off with 2 litres of water. Drizzle some oil and ass dried mace and red chilli to the cooker. Cover and cook it on level 2 for 60 minutes.
- After 60 minutes, open the cooker, stir the dal and check if it’s cooked. With a wire whisk, mash the dal lightly to make a thick gravy.
- In a stainless steel kadai, heat some desi ghee, to which you need to add chopped ginger and garlic, red chilli powder and salt. Mix and cook the spices for a few minutes.
- Add the tomato puree and boiled dal to the kadai and mix them together adding water as required.
- Finish the dal with cubed butter, fresh cream and some kasuri methi. Serve it hot in a bowl with some more fresh cream and cubed butter.
2. Butter Chicken
Traditionally known as murgh makhani, butter chicken is a luscious dish originating in the 1950s in Northern India. Marinated chicken is cooked in a tandoor before being served in a rich, spiced tomato and butter sauce gravy. Vegetarian versions of this dish can also be found on Indian food restaurant menus with paneer instead of chicken.
Ingredients of Butter Chicken:
- For the marinade:
- Raw Chicken
- 2 tsp Red Chilli Powder
- 2 tsp Ginger-Garlic Paste
- 2 tsp Salt
- 2 tsp Lemon Juice
- 1/2 cup Curd
- 1/2 tsp Garam Masala
- 1 tsp Kasuri Methi
- 2 tsp Mustard Oil
- For gravy:
- 2 tsp Oil
- 2 to taste Butter Cubes
- 3 gram Cloves
- 1 Cinnamon Stick, sliced
- 1 tsp Mace
- 7 Cardamom
- 4 Tomatoes, chopped
- 1 tsp Garlic
- 1 tsp Ginger
- 1 tsp Ginger-Garlic Paste
- 1 1/2 tsp Red Chilli Powder
- 1 tsp Kasuri Methi
- 2 tsp Honey
- 1 Green Chilli
- 2 tsp Cardamom Powder
- 1 tbsp Cream
Recipe of making Butter Chicken:
- In a large bowl, season the chicken with salt, pepper, 1 teaspoon of chili powder, and the turmeric. Let sit for 15 minutes to marinate.
- Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
- Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt, and pepper. Cook until fragrant.
- Add the tomato sauce and bring to a simmer.
- Add the water and cream and return to a simmer.
- Return the chicken to the pot, cover, and simmer for 10-15 minutes.
- Stir in the remaining 2 tablespoons of butter and season with more salt and pepper to taste.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
3. Malai Kofta
This North Indian food is a comfort food made with kofta, fried potato-paneer dumplings, served in a rich, creamy sauce. The dumplings can come in a variety of sizes with either a lightly colored cream sauce or a spicier orange curry with tomatoes and red chilies.
Recipe of making Malai Kofta:
Kofta Preparation:
- firstly, in a large mixing bowl take 3 potato and ¾ cup paneer.
- also add 1 chilli, 2 tbsp coriander, ¼ tsp cumin powder and ½ tsp salt.
- add 2 tbsp raisins and 2 tbsp cashew to have crunchy bite in kofta.
- mix well making sure all the spices are well combined
- now add 2 tbsp maida and mix well forming a soft dough. maida helps to absorb moisture and bind the mixture well.
- prepare a small ball sized kofta by greasing hand with oil.
- deep fry on medium hot oil.
- stir occasionally, making sure the koftas are cooked uniformly.
- fry until the kofta turn golden brown and crisp.
- drain off the koftas and keep aside.
Curry Preparation for Malai Kofta:
- firstly, in a pan heat 2 tbsp oil and saute 1 onion, 1 tsp ginger garlic paste.
- saute until onions changes colour slightly.
- further add 2 tomato and saute slightly.
- now add 2 tbsp cashew and continue to saute until tomatoes soften completely.
- cool completely and transfer to a blender.
- blend to smooth paste adding water if required.
- now filter the mixture to get rid of skin and seeds.
- filter until silky smooth onion-tomato puree is attained. keep aside.
- in a large kadai heat 1 tbsp butter and 2 tbsp oil.
- saute 1 tsp cumin, 2 pod cardamom, 1 bay leaf, 1 inch cinnamon, 2 clove until it turns aromatic.
- further keeping the flame on low, add 1 tsp chilli powder, ½ tsp turmeric, ¾ tsp coriander powder and ¼ tsp cumin powder.
- saute until the spices turn aromatic.
- further add in the prepared onion tomato puree, 1 tsp salt and mix well.
- cover and cook until the mixture starts to thicken and oil separates from sides.
- now add ¼ cup cream and mix on low flame until it’s well combined.
- further, add ½ cup water and mix well adjusting consistency as required.
- get the curry to a boil, add 1 tsp kasuri methi and ¼ tsp garam masala. mix well.
- finally, pour the curry over kofta and malai kofta is ready to enjoy.
4. Saag
Saag sets itself apart from other indian food dishes by eschewing the bright oranges and reds of many Indian curries for a deep, distinctive green provided by its signature ingredient: spinach. Other leafy green vegetables such as fenugreek, mustard greens, collard greens or dill help round out the flavor of the dish. As with other styles of curry, popular versions of saag are made with meat, fish or vegetarian paneer.
Ingredients of Saag:
- 1 bunch mustard leaves / sarson ke patte
- ½ bunch spinach / palak
- 2 clove garlic, chopped
- 1 inch ginger, chopped
- ¼ onion, chopped
- 2 chilli
- ½ tsp salt
- 1 cup water
other ingredients:
- 2 tbsp cornmeal / makki ka atta
- 2 tbsp ghee
- pinch hing / asafoetida
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 1 chilli, slit
- 1 onion, finely chopped
Recipe of making Saag:
- firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
- take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
- add 1 cup water and pressure cook for 4 whistles.
- mash until coarsely ground.
- further add 2 tbsp of makki ka atta and mix well.
- cook for 5 minutes or until the mixture thickens. keep aside.
- now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
- further saute 1 onion until it turns golden brown.
- add in cooked and mashed leaves and mix well.
- continue to cook for 4-5 minutes, or until the saag is cooked completely.
- finally, enjoy sarso ka saag with makki ki roti or with chapati.
5. Aloo Gobi
Aloo gobi is a simple Indian food of spiced potatoes and cauliflower. This everyday dish can be found in a variety of styles from dry to curried, with each family and restaurant having its own recipe for the vegetarian staple.
Recipe of making Aloo Gobi:
- Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.
- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft.
- Add the spice powders – coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again. Cook until the spice powders don’t smell raw anymore – another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
- Aloo gobi all done!
6. Dal Tadka
Dal tadka is a cozy Indian food made of hearty lentils tempered in ghee or oil and spices. The comforting simplicity of dal tadka makes it one of the most popular Indian food dishes. With a largely vegetarian population, Indian food incorporates many legumes such as lentils and chickpeas as a source of protein and nutrients, making dishes like these Indian food staples.
- In a pressure cooker, add water, toor dal, urad dal, salt to taste, degi red chili powder, turmeric, asafoetida and cook it for 2-3 whistles or until the dal is soft.
- Mash it with the help of ladle
- Keep it aside for further use.
For Tadka
- In a pan, add oil, once it’s hot, add fenugreek seeds, prepared ginger garlic paste and cook for a minute.
- Add shallots and cook for 2-3 minutes or until translucent. Add curry leaves and cook.
- Add turmeric powder, degi red chili powder, coriander powder, tomatoes, water and cook well.
- Add cooked dal, add salt to taste, curry leaves and let it simmer for a while.
- Transfer the dal to a serving bowl and enjoy it!
7. Chana Masala
- 800g canned chickpeas or 720g jar giant chickpeas
- 3 onions quartered
- 3 garlic cloves
- 5cm piece of ginger
- 2-3 green chillies roughly chopped
- 1½ tbsp ghee
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder (Kashmiri if possible)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 ½ tsp amchoor powder (optional)
- 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
- 1 lemon juiced
- ½ small pack coriander leaves, to serve
8. Biryani
Biryani is a classic Indian food dish popularized by Muslim communities across India. It is similar to Persian pilaf or pulao. The spiced rice dish can be found with many variations, though generally, it consists of meat, fish and/or vegetables and rice cooked separately before being layered and cooked together so that the gravy can be absorbed into the rice.
Regional and seasonal versions of this traditional Indian food may include rich or sweet ingredients such as nuts or fruit and may be accompanied by a selection of chutneys, raita, pickles or salad.
Recipe of making veg biryani
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Heat ghee or oil in a pot. Add the whole spices and sauté until they release their aroma.
- Add sliced onions and cook until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft.
- Add mixed vegetables and cook for 3-4 minutes.
- Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
- Stir in the yogurt and cook for another 2 minutes.
- Add soaked and drained basmati rice. Gently mix to coat the rice with the masala.
- Pour in 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- Once done, turn off the heat and let it sit for 5 minutes. Fluff the biryani with a fork.
- Garnish with chopped cilantro and mint leaves.
Recipe making of non veg biryani
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a pot, heat ghee or oil. Add the whole spices and sauté until they release their aroma.
- Add sliced onions and cook until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft.
- Add your choice of meat and cook until it’s browned.
- Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
- Stir in the yogurt and cook for another 2 minutes.
- Add soaked and drained basmati rice. Gently mix to coat the rice with the masala.
- Pour in 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- Once done, turn off the heat and let it sit for 5 minutes. Fluff the biryani with a fork.
- Garnish with chopped cilantro and mint leaves.
