Recipes with Cumin Seed
Got Cumin Seed in your pantry? Here are 64 recipes you can cook today.
Akki Roti
Rice flour flatbread.
Aloo Gobhi
Dry spiced potato and cauliflower stir-fry, a daily staple in North Indian homes.
Aloo Methi
Dry stir-fry of potato cubes cooked with fresh, slightly bitter fenugreek leaves.
Aloo Shimla Mirch
Stir-fried potatoes and green bell peppers cooked dry with coriander and turmeric.
Arhar Dal Yellow
Pigeon pea yellow dal, plain and comforting, tempered with cumin and asafoetida.
Arisi Upma
Traditional Tamil Nadu breakfast made with broken raw rice, toor dal, and pepper-cumin tempering.
Avial
A thick mixture of mixed vegetables cooked in a coconut and curd paste, seasoned with coconut oil and curry leaves.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Butter Murukku
Melt-in-the-mouth crispy rice flour snack made with soft butter.
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.
Chettinad Pepper Chicken
Fiery and aromatic South Indian chicken curry cooked with freshly roasted Chettinad spices, black pepper, curry leaves, and coconut.
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.
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.
Dal Fry
Yellow lentils cooked and then fried with spices, onions, and tomatoes, perfect with tawa roti.
Dal Khichdi
Ultimate comfort food made with rice, yellow lentils, and basic tempering.
Dal Tadka
Smooth yellow lentils tempered with ghee, cumin, garlic, and red chillies.
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.
Dibba Rotti
Thick crispy pan-baked cake.
Erissery
Sweet pumpkin and cowpeas cooked in a roasted coconut gravy.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Inji Rasam
Warm, digestive rasam loaded with fresh ginger and pepper.
Jeera Aloo
Quick and simple stir-fry of baby potato cubes tossed with cumin seeds and coriander.
Jeera Onion Pulao
Basmati rice cooked with caramelized onions and double cumin seeds, a quick dinner.
Jeera Rice
Aromatic Basmati rice seasoned with ghee and cumin seeds.
Kadhi Pakora
Sour yogurt and gram flour curry with onion fritters dipped in it.
Kalan
Traditional sour yogurt gravy cooked with yam, raw banana, pepper, and fresh coconut paste.
Kanchipuram Idli
Spiced, aromatic idlis flavored with pepper, cumin, and ginger powder.
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.
Kolhapuri Spicy Chicken Sukka
A fiery, dry-marinated Maharashtra chicken dish cooked with deeply roasted dry coconut, whole aromatic spices, and caramelized onions.
Kollu Rasam
Nutritious rasam made with horsegram extract and black pepper.
Kollu Sadam
Healthy and rustic variety rice made with horsegram and a roasted spice powder.
Kootu Chow Chow
Chayote squash cooked with split yellow mung dal and coconut paste.
Kootu Curry
Yam, raw banana, and black chickpeas cooked in a roasted coconut paste.
Kootu Senai
Yam and black-eyed peas cooked with a coconut-cumin paste.
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.
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.
Masoor Dal Tadka
Comforting red lentils cooked and tempered with cumin, onions, and garlic.
Matar Pulao
Aromatic Basmati rice pilaf cooked with sweet green peas and cardamom.
Methi Dosa
Crepes flavored with fresh fenugreek leaves.
Mour Kozhambu
Ash gourd cooked in a coconut-cumin-chana dal spiced yogurt base.
Murukku
Deep-fried spiral savory snack. Store in an airtight container.
Mutton Sukka Varuval
Madurai style spicy dry mutton roast tossed with caramelized shallots, curry leaves, crushed black peppercorns, and stone-ground spices.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
Parippu Curry
Steamed yellow lentils mashed with fresh coconut, cumin, and garlic.
Pesara Dosa
Spiced whole green gram crepes from Andhra Pradesh. Serve with ginger chutney.
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.
Pineapple Pulissery
Sweet and sour ripe pineapple buttermilk curry.
Poondu Rasam
A comforting, garlicky rasam made with crushed garlic, tomatoes, black pepper, and tamarind.
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.
Pudalangai Kootu
Snake gourd cooked with yellow split moong dal, coconut-cumin paste, and tempered with mustard.
Ragi Dosa
Finger millet crepes.
Ragi Roti
Rustic flatbread made with finger millet flour, chopped onions, green chillies, and curry leaves.
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.
Rasam
Spicy and tangy tamarind soup.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Sabudana Khichdi
Tapioca pearl pilaf cooked with potatoes and roasted peanuts, popular during fasts.
Sevai Pepper
Rice vermicelli tossed with crushed black pepper, cumin, and cashews.
Tomato Rasam
Tangy and spicy soup made of tomatoes, tamarind, crushed black pepper, cumin, and garlic.
Vazhaithandu Kootu
Fiber-rich banana stem cooked with moong dal and fresh coconut.
Veg Pulao
Mildly spiced Basmati rice cooked with mixed vegetables and whole spices.
Ven Pongal
Serve hot topped with ghee and accompanied by Sambar and Coconut Chutney.
Vendakkai Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
Wheat Dosa
Wheat flour crepes.
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