Indian-Spiced Lamb Meatloaf

Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1/2 cup small-diced red bell pepper
  
  


• 
  
  1/2 cup small-diced carrots
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 lb. ground beef
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1 Tbs. finely chopped jalapeño pepper (seeded if you like)
  
  


• 
  
  2 tsp. peeled and finely grated fresh ginger
  
  


• 
  
  2 tsp. garam masala
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. honey
  
  

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, carrots, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the beef, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Indian Lamb Curry with Green Beans and Cashews

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.

• 
  
  2 Tbs. unsalted butter or ghee
  
  


• 
  
  2 medium red onions, sliced 1/4 inch thick (about 4 cups)
  
  


• 
  
  One 1-1/2-inch piece fresh ginger, peeled and finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  6 green cardamom pods, smashed
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  2-1/2 tsp. garam masala
  
  


• 
  
  1 serrano chile, seeded and diced
  
  


• 
  
  1 fresh bay leaf
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 lb. russet potatoes (about 2 large), peeled and cut into 1/2-inch dice
  
  


• 
  
  12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)
  
  


• 
  
  1 lb. leftover roast leg of lamb, cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup toasted unsalted cashews
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  

In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.


Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.


Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.

Curried Chickpea and Summer Vegetable Stew

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  2 cups diced yellow onion
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  
  


• 
  
  1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground turmeric
  
  


• 
  
  1 small red hot chile, minced
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 15-oz. can chickpeas, with liquid
  
  


• 
  
  1-1/2 cups Fresh Tomato Sauce
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  1/4 cup plus 2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 cup unsweetened shredded coconut, lightly toasted (optional)
  
  

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.

Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.

Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.

To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

Sautéed Sausages and Cabbage with Apricot-Mango Chutney

An Indian flavor profile (coriander, cumin, and ginger) give this quick one-dish meal an exotic edge. Chicken sausages are available in many flavors at supermarkets and big-box stores; while this recipe will work with most flavors, we especially like it with sweet or hot Italian-style links.

• 
  
  1 cup cider vinegar
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  1 medium serrano chile, seeded and thinly sliced
  
  


• 
  
  4 tsp. finely grated fresh ginger
  
  


• 
  
  4 tsp. minced garlic (5 medium cloves)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 small fresh apricots, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/3 cups)
  
  


• 
  
  1 large slightly underripe mango, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/2 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 cooked chicken sausages
  
  


• 
  
  3/4 tsp. fennel seed
  
  


• 
  
  3/4 tsp. coriander seed
  
  


• 
  
  1/2 tsp. cumin seed
  
  


• 
  
  1 small yellow onion, very thinly sliced
  
  


• 
  
  1 small head green cabbage, cored and very thinly sliced (8 cups)
  
  


• 
  
  Freshly ground black pepper
  
  

Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the mixture is thickened, about 25 minutes. Season to taste with salt and let cool to room temperature.


Meanwhile, in a 12-inch nonstick skillet, heat 1 Tbs. of the oil over medium-high heat. Add the sausages and cook, turning occasionally, until well browned, 4 to 5 minutes. Transfer to a cutting board and slice each in half on the diagonal.


Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the fennel, coriander, and cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage, 1 tsp. salt, 1/2 tsp. pepper, and 1 Tbs. water and reduce the heat to medium. Return the sausages to the skillet, burying them in the cabbage mixture. Cover the pan and cook for about 3 minutes. Uncover and continue to cook until the cabbage is just barely tender and the sausages are hot. Season to taste with salt.


Serve the chutney with the sausages and cabbage.

Chicken Thighs in Tomato-Ginger Sauce

Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting. The butter swirled into the sauce may seem like an unusual addition, but it adds richness and flavor, and softens the tomatoes’ acidity. Serve with basmati rice or naan.

• 
  
  8 small, boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 Tbs. canola or vegetable oil; more as needed
  
  


• 
  
  1 medium yellow onion, finely diced
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger (from a 1-inch piece)
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  2 15-oz. cans fire-roasted crushed tomatoes
  
  


• 
  
  1 oz. (2 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  1/4 cup coarsely chopped fresh cilantro
  
  

Pat the chicken thighs dry and season with 1-1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Brown half of the chicken, flipping once, 5 to 6 minutes total. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more oil if the pan looks dry.

Reduce the heat to medium. Add the onion and a pinch of salt, and cook, stirring frequently with a wooden spoon, until golden-brown on the edges, 3 to 5 minutes. Add the garlic, ginger, garam masala, cinnamon, and cayenne and stir constantly for about 30 seconds.

Stir in the tomatoes, increase the heat to medium high, and simmer vigorously until slightly reduced, about 3 minutes. Add the chicken and any accumulated juice. Spoon the sauce over the chicken, reduce the heat, and simmer until just cooked through, 5 to 7 minutes.

Transfer the chicken to plates or a platter. Stir the butter into the sauce until incorporated and season to taste with salt. Spoon the sauce over the chicken, garnish with the cilantro, and serve.

Grilled Chicken Tandoori

Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender. Marinate the chicken for a day or two in the fridge for the most flavorful results. Chipotle powder, not typically used in tandoori recipes, adds a welcome touch of heat and smokiness. For a well-rounded meal, serve the chicken with grilled peppers and onions and steamed basmati rice.

• 
  
  4 lbs. skinless chicken parts, rinsed and patted dry   
  
  


• 
  
  1 cup plain yogurt 
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 medium cloves garlic, minced (about 1-1/2 tsp.)
  
  


• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  1 tsp. chipotle powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 lime, cut into wedges
  
  

Put the chicken in a large bowl. In a small bowl, mix the yogurt with the tomato paste, ginger, garlic, curry powder, chipotle powder, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken. Cover and refrigerate for up to two days, or let sit at room temperature while the grill heats.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the chicken, covered, until it has good grill marks, about 5 minutes. Turn and continue cooking until the chicken is browned all over and cooked through (make a nick in a couple of the thicker pieces with a paring knife), about 15 to 20 minutes total. Set on a platter, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 
  
  2 cups grated sharp Cheddar
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/2 cup Major Grey’s mango chutney
  
  


• 
  
  4 naan breads
  
  


• 
  
  12 oz. sliced turkey breast
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  1/8 tsp. ground cumin
  
  

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1/2 cup thinly sliced leeks
  
  


• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  5 cups homemade vegetable broth or low-salt chicken broth
  
  


• 
  
  3 Tbs. apple cider
  
  


• 
  
  2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1/4 cup thick whole-milk yogurt, preferably Greek
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. fresh lime juice
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Quick Chicken Vindaloo

Vindaloo is an extremely spicy Indian curry dish; our version has heat but doesn’t overwhelm. The dish goes well with jasmine rice and naan. If you've got time, make your own Homestyle Indian Naan, but if you make the vindaloo on a weeknight, store-bought naan is fine.

• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  2 tsp. hot paprika
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 3/4- to 1-inch pieces
  
  


• 
  
  8 medium cloves garlic, minced
  
  


• 
  
  4 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 medium yellow onion, thinly sliced
  
  


• 
  
  1 Tbs. grated fresh ginger
  
  


• 
  
  1 (14-1/2-oz). can diced tomatoes, drained, 1/3 cup juice reserved
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a small bowl, stir the curry powder, paprika, and 3/4 tsp. black pepper. Put the chicken in a medium nonreactive bowl, sprinkle with 1 Tbs. of the curry powder mixture, about half of the garlic, 2 Tbs. of the vinegar, and 3/4 tsp. salt; toss to coat. Set aside at room temperature.


Heat the oil in a 10- to 11-inch straight-sided sauté pan over high heat until shimmering. Add the onion and ¼ tsp. salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes. Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.


Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon. Stir in the chicken, reserved tomato juice, remaining 2 Tbs. vinegar, and 2/3 cup water. Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

Curried Chickpea and Summer Vegetable Stew

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  2 cups diced yellow onion
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  
  


• 
  
  1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground turmeric
  
  


• 
  
  1 small red hot chile, minced
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 15-oz. can chickpeas, with liquid
  
  


• 
  
  1-1/2 cups Fresh Tomato Sauce
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  1/4 cup plus 2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 cup unsweetened shredded coconut, lightly toasted (optional)
  
  

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.

Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.

Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.

To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

Indian Vegetable Curry

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

• 
  
  1 cup unsweetened coconut milk
  
  


• 
  
  12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
  
  


• 
  
  1 large carrot, sliced 1/4 inch thick on the diagonal
  
  


• 
  
  1 medium yellow onion, halved and thinly sliced lengthwise
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 tsp. hot curry powder, such as Madras
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. baby spinach (about 3 lightly packed cups)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  2 medium plum tomatoes, cut into 1/2-inch dice
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 
  
  1 15-oz. can chickpeas
  
  


• 
  
  About 1 cup olive oil
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  Kosher salt
  
  

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Palak Paneer (Spinach with Indian Cheese)

• 
  
  
  1 Recipe Paneer
  
  
  


• 
  
  9 oz. fresh spinach, chopped
  
  


• 
  
  2 green chilies, seeded and chopped
  
  


• 
  
  1/2 tsp. chopped ginger
  
  


• 
  
  pinch of salt
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  pinch of fenugreek
  
  


• 
  
  1 onion, chopped
  
  


• 
  
  1 clove garlic, chopped
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  1 cup pureed tomatoes
  
  

Cut the paneer into 2-inch square pieces, 1 inch thick and set aside.

Put spinach, chilies, ginger, salt and a sprinkling of water in a large, heavy-based pan and cook over medium heat for about 3-4 minutes, or until cooked.  Allow to cool, squeeze dry, then transfer to a blender or food processor and process to make a puree. Set aside.

Heat the oil in a heavy-based pan over medium heat, add the fenugreek seeds and stir-fry for about 30 seconds. Add the onion and stir-fry for about 5 minutes, or until it is lightly colored.  Add the garlic and cumin seeds and fry for about 30 seconds, then add the pureed tomatoes and fry for a further 5 minutes, or until the liquid in the tomatoes has evaporated. Add the pareer and stir gently, then add the pureed spinach and cook for 2 minutes before serving. 

Bangladeshi-Style Kitchri

Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the dish and adding wonderful earthy flavor. You can substitute yellow split peas for the lentils, if you like.

• 
  
  10 oz. (1-1/2 cups) brown basmati rice
  
  


• 
  
  5-1/2 oz. yellow or orange lentils (3/4 cup)
  
  


• 
  
  2 dried or fresh bay leaves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1/4 tsp. ground turmeric
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 cups diced seedless cucumber
  
  


• 
  
  2 Tbs. finely chopped fresh mint
  
  


• 
  
  1 cup chopped shallots plus 1 Tbs. minced
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. peanut or vegetable oil
  
  


• 
  
  1 tsp. panch phoran (Bengali five-spice mix)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1 fresh serrano chile with seeds, minced
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  

Put the rice in a medium bowl with enough cold water to cover by at least 1 inch. Set aside to soak at room temperature for at least 30 minutes and up to 2 hours.

While the rice is soaking, put the lentils in a bowl of cold water. Swish the lentils with your fingers, then pour the water off; repeat 2 more times to wash it well. Transfer the lentils to a 3-quart saucepan, add 1 quart of water, and bring to a boil over high heat. Skim off any foam, and then lower the heat to maintain a simmer. Add the bay leaves, cinnamon, and half of the turmeric and cook, uncovered, stirring occasionally, until the lentils are tender and the mixture is thick yet soupy, 25 to 35 minutes. If it seems dry, add a little hot water. Remove the bay leaves and cinnamon, and stir in 1 tsp. salt. Remove from the heat; set aside.

Bring 8 cups of water to a boil in a 4- to 5-quart Dutch oven (or other wide, heavy-duty pot). Stir in 2 tsp. salt and return to a boil. Drain the rice and sprinkle it into the pot. Return to a boil and cook until al dente, about 17 minutes. Drain, return the rice to the pot, and over low heat, stir in the butter. When melted, cover and cook until the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, for about 15 minutes.

While the rice is cooking, in a medium bowl, stir together the cucumber, mint, minced shallot, lime juice, and 1/4 tsp. salt. Season to taste; set aside.

In a 14-inch wok or wide, heavy-duty 6-quart pot, heat the oil over medium-high heat. Add the remaining turmeric and the panch phoran and cook, stirring, until the mustard seeds in it have popped, about 30 seconds. Add the chopped shallots and cook, stirring occasionally, until tender and browned at the edges, 2 to 3 minutes. Add the garlic, chile, and ginger and cook, stirring, for 1 minute.

Stir in the rice, breaking up any lumps so that the grains are coated in the flavored oil. Using a silicone spatula, gently fold the lentils, half of the cilantro, and 1 tsp. salt into the rice mixture until well blended. Gently stir until the mixture is heated through and any liquid from the lentils has been absorbed by the rice, 1 to 2 minutes. Season to taste with salt, if necessary. Transfer to a large serving platter or a wide shallow bowl. Garnish with the remaining cilantro and serve with the cucumber salad.

Quick Tandoori Chicken Thighs

Fire up your grill for this Indian-inspired dinner. While the grill heats, the chicken soaks in a yogurt-and-spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.

• 
  
  1 cup plain low-fat yogurt
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. garam masala
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 skin-on, bone-in chicken thighs
  
  


• 
  
  Vegetable oil for the grill
  
  

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.

Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

Date-Mint Chutney

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

• 
  
   1  tsp. fennel seeds
  
  


• 
  
   1  tsp. unsalted butter
  
  


• 
  
   1-3/4 cups (8 oz.) pitted dates
  
  


• 
  
   1/2  cup unsweetened shredded coconut, preferably fresh (optional)
  
  


• 
  
   1/2  cup packed fresh spearmint or orange mint leaves
  
  


• 
  
  1  Tbs. extra-virgin olive oil
  
  


• 
  
   1-1/2 cups small-diced yellow onion
  
  


• 
  
   1  tsp. minced garlic
  
  


• 
  
    Kosher salt
  
  


• 
  
   1-1/2 tsp. red wine vinegar
  
  

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.

Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

Cardamom-Scented Rice Pudding

Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the rice is added. Cinnamon, cardamom, and jaggery (raw cane or palm sugar) add wonderful aromatic notes; brown sugar is a good substitute for the jaggery, if you can’t find it. Because this dish is so rich, servings should be small.

• 
  
  3-1/2 oz. (1/2 cup) kalijira rice
  
  


• 
  
  8 cups whole milk; more if needed
  
  


• 
  
  2 3-inch cinnamon sticks, broken in half
  
  


• 
  
  8 green cardamom pods
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 Tbs. packed grated dark Indian jaggery; more to taste
  
  


• 
  
  Toasted, flaked unsweetened coconut, for garnish (optional)
  
  

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain and set aside.

Pour the milk into a heavy-duty 5- to 6-quart pot and bring to a boil over mediumhigh heat, stirring occasionally. Meanwhile, tie the cinnamon sticks and cardamom pods in a piece of cheesecloth.

When the milk begins to boil, lower the heat to maintain a gentle simmer and add the spice pouch. Cook, stirring frequently, until the milk has reduced to 5 cups, about 45 minutes.

Add the rice and a pinch of salt and continue to cook, stirring gently and frequently, until the rice is very soft (but not mushy) and the pudding has started to thicken, 25 to 40 minutes. Remove the spice pouch.

Add the jaggery and stir until dissolved. Season to taste with more jaggery and salt, if necessary. Remove from the heat and let stand, covered, at room temperature for 30 minutes to thicken; it should be thick enough to pour slowly from a spoon. If a skin forms, stir it back into the pudding. Serve warm, garnished with the toasted coconut, if using.

Panch Phoran

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it’s also easy to make yourself. The recipe below can be multiplied to make any amount.

• 
  
  1/4 tsp. brown mustard seeds
  
  


• 
  
  1/4 tsp. nigella (onion) seeds
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  1/4 tsp. fennel seeds
  
  


• 
  
  1/8 tsp. fenugreek seeds
  
  

Stir the seeds together. Store the mixture in an airtight container away from direct light.

Paneer (Indian Cheese)

Paneer is a cheese made by coagulating milk using heat and acid, and then draining off the whey. It has a crumbly texture and mild flavor. It is used to make starters such as tikkas and kebabs, stuffing for breads, or is often mixed with vegetables or salads.

• 
  
  8-1/2 cups milk
  
  


• 
  
  2 Tbs. lemon juice
  
  

Heat the milk in a pan over a medium heat. When boiling, add the lemon juice. As the milk curdles the whey will separate. Strain the curdled milk through a piece of clean muslin, catching all the solids. Bring up and tie the edges of the muslin to form a pouch around the solids. Do not squeeze the muslin. Hang the pouch over a container and leave until all the water has been drained. Transfer the solids, still covered with muslin, to the sink and weigh down for 2-3 hours to produce a block of paneer that can be cut to the desired shape.

Indian-Spiced Lamb Meatloaf

Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.

• 
  
  2 Tbs. plus 1 tsp. canola or olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1/2 cup small-diced red bell pepper
  
  


• 
  
  1/2 cup small-diced carrots
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 lb. ground beef
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1 Tbs. finely chopped jalapeño pepper (seeded if you like)
  
  


• 
  
  2 tsp. peeled and finely grated fresh ginger
  
  


• 
  
  2 tsp. garam masala
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  Kosher Salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. honey
  
  

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, carrots, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.


In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.


Position a rack in the center of the oven and heat the oven to 375°F.


Add the beef, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.


Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.


Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it.


Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.


Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.