Beginner's Guide to Indian Cuisine - Multiple Dishes
Common Prep Ingredients
Dal Ingredients
Lamb Curry Ingredients
Saag Ingredients
Cilantro Mint Chutney Ingredients
Dosa (Mike's Easy Way) Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ginger Garlic Paste
Peel fresh ginger and garlic. Blend equal amounts of ginger and garlic in a spice grinder with the fresh ingredient attachment until a smooth paste forms. Store in an airtight container.
Prepare Garam Masala
Heat a pan over medium-low heat. Add fennel seeds, coriander seeds, cumin seeds, cloves, black peppercorns, cardamom pods, and a broken cinnamon stick. for , shaking occasionally, until fragrant and slightly browned. Grind into a fine powder using a spice grinder. Store in an airtight container.
Dice Onions and Tomatoes
Halve and peel sweet onions, then them into medium-sized pieces. Core and fresh tomatoes to a similar size as the onions. Slice a spicy red chili if using.
Soak Lentils for Dal
Combine 1 cup mung dal and 1 cup red lentils in a container with water. Let soak for at least . This will be used for both Dal and Dosa batter.
Cook Dal Base
Heat 1 tbsp ghee in a pot over medium heat. Add 1 tsp cumin seeds and for about until fragrant and slightly colored. Add half of the onions and cook until softened and slightly (). Add 1 tbsp ginger garlic paste and cook for another until fragrant. Add half of the tomatoes and sliced chili (optional) and cook until tomatoes break down and become jammy.
Add Lentils and Season Dal
Drain half of the soaked lentils (about 1 cup) and add to the pot. Add 1 tbsp garam masala, 1 tsp paprika, 1 tsp grated fresh turmeric (or 1/2 tsp powder), and salt to taste. Add 2 cups water and stir well. Cover and cook on medium-low heat for until lentils are very soft and broken down.
Finish and Serve Dal
Stir the dal, adjusting consistency with more water if needed. Taste for seasoning and add more salt if necessary. Serve hot over rice, garnished with fresh cilantro. Freeze extra portions in ice cube trays.
Prepare Lamb for Curry
Cut 2 lbs lamb shoulder into bite-sized pieces, removing any bones. Season generously with salt and pepper.
Cook Lamb Curry Base
Heat 1 tbsp ghee in a pot over medium heat. Add 2 fresh bay leaves, 5-6 cardamom pods, 5-6 cloves, 1 tbsp cumin seeds, and 1 broken cinnamon stick. for about until fragrant. Add the remaining onions and cook until . Add 1 tbsp ginger garlic paste and cook for a few minutes. Add the seasoned lamb pieces and cook for , stirring occasionally, until lamb some fat and starts to brown.
Simmer Lamb Curry
Add the remaining fresh tomatoes and 1 cup canned crushed tomatoes (optional) and stir. Add 1 tbsp garam masala and salt to taste. Add 2 cups water to cover the lamb and stir well. Cover and on low heat for until the lamb is fork-tender and falling apart.
Serve Lamb Curry
Stir the lamb curry. Serve hot over rice, garnished with fresh cilantro.
Blanch Greens for Saag
10-12 oz fresh greens (spinach, kale, etc.) in boiling water for . Immediately transfer to an ice bath to stop cooking. Squeeze out excess water.
Blend Greens for Saag
Transfer the greens to a blender with 1/4 cup water. Blend until a smooth green puree forms.
Cook Saag Base
Heat 1 tbsp ghee in a pot over medium heat. Add 1/2 tsp whole coriander seeds and 1/2 tsp cumin seeds. for about until fragrant. Add half of the remaining onions and cook until browned. Add 1 tbsp ginger garlic paste and cook for . Add half of the remaining tomatoes and cook until jammy.
Combine and Simmer Saag
Add 1/2 can (about 1 cup) whole coconut milk (optional) and cook down for until by about a third. Add the blended spinach puree, 1 tbsp garam masala, and salt to taste. Stir well. Cook uncovered for about , stirring occasionally, until the saag thickens and the color deepens to a dark forest green.
Add Legumes and Serve Saag
Add 1 cup cooked chickpeas and 1 cup cooked white beans (optional) to the saag and stir. Taste for seasoning. Serve hot over rice. Freeze extra portions in ice cube trays.
Prepare Cilantro Mint Chutney
To a blender, add 1 bunch fresh cilantro, 1 bunch fresh mint, 1 inch piece fresh ginger, 1-2 green chilies (to taste), 1/4 cup peanuts (or cashews), 1/2 tsp cumin seeds, 1 tbsp fresh lime juice, salt to taste, 1/2 tsp sugar, and 1/4 cup ice cubes. Blend until smooth. Taste and adjust seasoning as needed. Store in a jar.
Prepare Dosa Batter (Mike's Easy Way)
To the remaining soaked lentil batter (from Dal prep), crack in 2 eggs and add 1/4 cup all-purpose flour. Mix well until combined.
Cook Dosa Pancakes
Heat 1 tbsp ghee in a non-stick pan over medium heat. Pour a ladle of batter into the pan and swirl to coat the bottom. Cook until crispy on the bottom, then flip and cook the other side until golden brown. Repeat with remaining batter. Cut into wedges.
Assemble Indian Feast
On a large plate, arrange portions of white rice, lamb curry, dal, saag with chickpeas, dosa pancakes, a spoonful of cilantro mint chutney, and a side of sauerkraut (or other pickled item).
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 10 swaps
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Store in an airtight container.
- Store
Store in a jar.
Variations
Simple ways to adapt this recipe.
- For Dal
Any type of lentils can be used (e.g., red lentils, yellow split peas).
- For SaagCustomise
Experiment with various greens like kale, Swiss chard, or mustard greens. Frozen greens can also be used for convenience and value. Consider adding roasted cauliflower or squash for extra texture and flavor.
- For Lamb Curry
Other tough cuts of lamb like lamb shank can be used.
- For Cilantro Mint Chutney
Peanuts can be substituted with cashews for a different nutty flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
Beginner's Guide to Indian Feast - 5 Dishes
Cuisine
Indian · General
Prep + Cook Time
4 hr
Difficulty Level
Medium
Beginners Guide to Indian Cuisine with Mike G
Cuisine
Indian
Prep + Cook Time
3 hr 15 min
Difficulty Level
Easy
Indian Feast: A Beginner's Guide
Cuisine
Indian
Prep + Cook Time
3 hr 40 min
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...