South Asian Recipes
Explore 30 authentic South Asian dishes. Import them into your Cook Planner weekly calendar.
Amritsari Fish Fry
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut boneless firm white fish fillets into 2-inch chunks. Toss with lemon juice, ginger garlic paste, turmeric powder, Kashmiri red chili powder, crushed carom seeds (ajwain), and salt. Marinate for 15 minutes. Step 2: In a bowl, prepare the crispy batter by whisking gram flour (besan), rice flour, crushed carom seeds, ground cumin, red chili flakes, beaten egg, and chilled water into a smooth, thick coating consistency. Step 3: Heat mustard oil in a deep kadai to 180°C (350°F). Dip marinated fish chunks into the spiced batter and gently drop into the hot oil in batches. Fry for 4-5 minutes until light golden and crisp, then drain on a wire rack. Step 4: For signature street-style shatteringly crisp texture, flash-fry the fish pieces a second time at 190°C (375°F) for 90 seconds. Drain, dust generously with tangy chaat masala, and serve piping hot with mint coriander chutney, sliced red onion rings, and lemon wedges.
Banana Leaf Fish Pollichathu
Kerala coastal delicacy of whole fish marinated in red chili, turmeric, and lime, layered with caramelized shallot-curry leaf masala, wrapped in charred banana leaf, and pan-roasted.
Champaran Mutton Handi
Legendary Bihari Ahuna earthenware pot mutton slow-cooked sealed with wheat dough, infused with whole roasted garlic bulbs, mustard oil, onions, and coarse whole spices over low charcoal embers.
Chicken 65
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Marinate 500g boneless chicken cubes with yogurt, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, cornstarch, rice flour, beaten egg, and salt. Rest for 20 minutes. Step 2: Heat vegetable oil in a deep kadai to 180°C (350°F). Deep fry marinated chicken pieces in batches for 5-6 minutes until golden, crispy, and thoroughly cooked. Drain onto a wire rack. Step 3: Heat ghee in a wide skillet over medium heat. Splutter mustard seeds and cumin seeds. Add slit green chilies, sliced garlic cloves, and fresh curry leaves, sautéing for 30 seconds until crackling and fragrant. Step 4: Whisk 2 tbsp yogurt with 50ml water and a pinch of salt. Pour into the sizzling tempering to create a glossy emulsion. Add the fried chicken pieces and toss vigorously over high heat for 1 minute until every piece is coated in spicy glaze. Serve hot with sliced red onions and fresh lemon wedges.
Chicken Angara
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: Dry roast coriander seeds, cumin seeds, black peppercorns, cloves, green cardamoms, and cinnamon stick until aromatic, then grind to a fine Angara masala powder. Step 2: Marinate chicken with Greek yogurt, ginger garlic paste, Kashmiri red chili powder, crushed tomato, fried red onions, almond paste, ground Angara masala, kasuri methi, and salt for 30 minutes. Step 3: Heat vegetable oil and butter in a wide heavy pot. Add marinated chicken mixture and sauté over medium-high heat for 10 minutes until oil begins to separate. Pour in warm water, cover, and simmer for 20 minutes until chicken is tender and gravy is thick and crimson. Step 4: Heat a lump of natural charcoal over direct flame until glowing red hot. Place a small steel bowl in the center of the chicken gravy, transfer the hot charcoal into the bowl, drizzle with ghee, and immediately seal with a tight lid for 5 minutes to infuse intense smoky dhungar aroma. Discard charcoal and garnish with fresh cream and coriander leaves before serving.
Chicken Changezi
Royal Old Delhi Mughlai roasted chicken simmered in a velvety gravy of reduced milk, roasted cashews, caramelized onions, tomatoes, and aromatic dried fenugreek.
Chicken Karahi
A vibrant, spicy stir-fried chicken curry cooked in a traditional wok (karahi) with fresh tomatoes, ginger, and green chilies.
Coorg Pandi Curry
Iconic Kodava dark pork curry slow-cooked with a deeply roasted aromatic spice masala, fresh curry leaves, green chilies, and tangy sour kachampuli vinegar.
Dhaba Style Egg Curry
Golden pan-seared hard-boiled eggs simmered in a robust, smoky onion-tomato gravy flavored with whole spices, kasuri methi, ginger-garlic paste, and aromatic garam masala.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Hyderabadi Haleem
Prep Time: 30 minutes | Cook Time: 90 minutes Step 1: Wash and soak cracked wheat, chana dal, urad dal, masoor dal, and basmati rice in warm water for 1 hour. Drain and boil in 1 liter water until completely soft and mashable. Step 2: Heat ghee and vegetable oil in a large pot. Sauté sliced red onions until golden brown. Add bone-in mutton pieces, ginger-garlic paste, turmeric, Kashmiri red chili powder, coriander powder, garam masala, cinnamon stick, green cardamom, cloves, black pepper, and salt. Cook mutton with water until fall-off-the-bone tender (45-50 minutes). Step 3: Debone the mutton pieces and shred the meat thoroughly. Combine shredded meat, rich meat broth, and cooked lentil-wheat mixture in the heavy pot. Step 4: Use a heavy wooden masher (ghotni) or immersion blender to vigorously pound and blend the mixture until a silky, stretchy, homogeneous porridge forms. Simmer on low heat while stirring continuously with ghee, chopped mint, and coriander leaf. Top with crispy fried onions, toasted cashews, fresh ginger juliennes, and lime juice.
Kashmiri Shahi Dum Aloo
Baby potatoes slow-cooked in a silky, rich fennel and dry ginger infused yogurt sauce following authentic Kashmiri royal tradition.
Kathiyawadi Sev Tamatar Nu Shaak
A fiery Gujarati dhaba staple featuring juicy ripe tomatoes simmered with spices and jaggery, topped generously with crunchy thick chickpea Sev.
Kerala Chicken Roast
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: Marinate 600g chicken pieces with turmeric powder, Kashmiri red chili powder, crushed black pepper, ginger garlic paste, lemon juice, and salt for 20 minutes. Step 2: Heat coconut oil in a heavy traditional cast iron kadai or skillet over medium heat. Add thinly sliced shallots and fresh curry leaves. Sauté with a pinch of salt for 12 minutes until deeply caramelized and reddish-brown. Step 3: Add slit green chilies, minced ginger, minced garlic, coriander powder, fennel powder, and garam masala. Sauté for 2 minutes until raw aroma dissipates. Add chopped tomatoes and cook down into a glossy masala base. Step 4: Add marinated chicken pieces and sear over high heat for 5 minutes. Pour in 100ml water, cover with lid, and simmer over low heat for 15 minutes. Uncover and roast on medium-high heat while continuously tossing for 8 minutes until the gravy turns semi-dry, dark, glossy, and clings tightly to every chicken piece. Finish with fresh curry leaves, freshly ground black pepper, and serve hot with Malabar parotta or steamed rice.
Kolhapuri Spicy Chicken Sukka
A fiery, dry-marinated Maharashtra chicken dish cooked with deeply roasted dry coconut, whole aromatic spices, and caramelized onions.
Kolkata Chicken Kathi Roll
Iconic Kolkata street food wrap featuring flaky egg-layered parottas stuffed with juicy spiced chicken boti skewers, crunchy red onions, green chilies, and tangy chaat masala.
Kozhi Porichathu
Prep Time: 20 mins Cook Time: 25 mins Authentic Kerala-style crispy spiced fried chicken marinated with freshly crushed fennel, ginger, garlic, Kashmiri red chili, and aromatic curry leaves, shallow fried in coconut oil until golden and fragrant. 1. In a mortar or bowl, crush fennel seeds, garlic, ginger, and curry leaves into a coarse paste. 2. Mix with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, lemon juice, cornstarch, rice flour, and salt. 3. Coat chicken pieces thoroughly with the marinade and rest for 20 minutes. 4. Heat coconut oil in a deep skillet over medium heat. Fry chicken pieces with extra curry leaves and green chilies for 15-20 minutes until deeply golden, crispy, and cooked through. 5. Drain on paper towels and serve hot with onion rings and lemon wedges.
Laal Maas
Royal Rajasthani fiery smoked mutton curry braised in a rich reduction of soaked Mathania red chilies, garlic, ghee, yogurt, and aromatic whole spices, infused with traditional dhungar charcoal smoke.
Malabar Chemmeen Prawn Roast
Kerala style spicy prawn roast with shallots, curry leaves, crushed black pepper, fennel, tomato, and coconut oil.
Mangalorean Ghee Roast Chicken
A legendary coastal Karnataka dish featuring tender chicken cooked in a rich, roasted Byadgi chili spice paste and golden ghee with curry leaves and tamarind.
Mumbai Cheese Burst Frankie Roll
Spiced potato and paneer mash wrapped in flaky paratha with melted cheese, raw red onion, spicy green chutney, and tangy frankie masala.
Mutton Ishtu
Soothing Kerala Syrian Christian slow-simmered mutton stew cooked with tender potatoes, carrots, green chilies, and aromatic whole spices bathed in velvety fresh coconut milk tempered in coconut oil with fresh curry leaves.
Mutton Sukka Varuval
Madurai style spicy dry mutton roast tossed with caramelized shallots, curry leaves, crushed black peppercorns, and stone-ground spices.
Nadan Tharavu Roast
Traditional Kuttanad-style Kerala slow-roasted duck pieces cooked with shallots, crushed ginger, garlic, green chilies, and black pepper in pure coconut oil, simmered in thick coconut milk.
Nalli Nihari
Prep Time: 25 mins Cook Time: 120 mins Royal Mughlai slow-cooked mutton shank stew simmered gently in rich bone marrow broth infused with whole spices, fennel, mace, and dry ginger, thickened with roasted wheat flour slurry and finished with sizzling ghee tarka, ginger juliennes, and fresh cilantro. 1. Heat ghee in a heavy-bottomed pot or handi; add sliced red onions and sauté until golden brown. 2. Add mutton shanks, ginger-garlic paste, and sear on high heat until browned. 3. Stir in Kashmiri red chili powder, turmeric, coriander, nihari spice blend (fennel, cardamom, mace, nutmeg, clove), and salt. 4. Add water and bone broth, bring to a gentle boil, cover tightly, and simmer on low heat for 90-110 minutes until mutton shanks are melt-in-mouth tender. 5. Whisk roasted whole wheat flour with water into a smooth slurry, stir into the curry, and simmer for 10 minutes until rich and velvety. 6. Garnish with ginger juliennes, green chilies, fresh cilantro, and a squeeze of fresh lime juice.
North Indian Paneer Tikka Kathi Roll
Smoky grilled spiced paneer cubes wrapped in a flaky layered paratha with mint chutney and thinly sliced pickled onions.
Peshawari Chapli Kebab
Melt-in-mouth flattened spiced minced beef patties infused with coarsely crushed coriander seeds, pomegranate seeds (anardana), green chilies, fresh mint, and pan-fried with a fresh tomato slice pressed on top.
Prawn Balchao
A fiery and tangy coastal Goan curry featuring tiger prawns simmered in an aromatic masala paste of dry red chilies, cumin, cloves, toddy vinegar, and caramelized sweet onions.
Railway Mutton Curry
Prep Time: 25 minutes | Cook Time: 60 minutes Step 1: Marinate 750g bone-in mutton pieces with yogurt, turmeric powder, Kashmiri red chili powder, ginger garlic paste, and salt for 30 minutes. Step 2: Heat mustard oil in a heavy pressure cooker or Dutch oven until smoking hot, then allow to cool slightly. Fry quartered potato chunks until golden brown on all sides (5 minutes) and remove. Step 3: In the same hot oil, temper whole cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves until crackling. Add sliced red onions and sauté until deep golden brown. Stir in minced garlic, grated ginger, coriander powder, cumin powder, and fennel powder. Step 4: Add marinated mutton and sear over high heat for 10 minutes until browned. Pour in tamarind pulp and warm water. Cover and pressure cook or simmer for 40 minutes until mutton is fork-tender. Return fried potatoes and simmer for an additional 10 minutes until potatoes are soft and gravy is thick and glossy. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or paratha.
South Indian Chettinad Mushroom Chukka
A fiery Chettinad-style dry mushroom stir-fry cooked with freshly roasted whole spices, shallots, and fragrant curry leaves.
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