Recipes with Green Chili
Got Green Chili in your pantry? Here are 123 recipes you can cook today.
Akki Roti
Rice flour flatbread.
Aloo Methi
Dry stir-fry of potato cubes cooked with fresh, slightly bitter fenugreek leaves.
Aloo Paratha
Traditional flatbread stuffed with spiced mashed potatoes. Serve with butter and curd.
Aloo Pyaz Paratha
Layered wheat flatbread stuffed with spiced potatoes and finely chopped onions.
Aloo Sandwich
Toasted bread sandwich stuffed with a spiced boiled potato mash.
Aloo Tikki
Crispy pan-fried potato patties served with sweet and tangy chutneys.
Avial
A thick mixture of mixed vegetables cooked in a coconut and curd paste, seasoned with coconut oil and curry leaves.
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.
Beans Carrot Poriyal
Finely chopped french beans and carrots stir-fried with coconut.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Besan Cheela
Savory gram flour pancakes with onions, chillies, and fresh coriander. Quick and healthy.
Bread Pakora
Spiced potato sandwich dipped in gram flour batter and deep-fried.
Bread Upma
Savory spiced bread cubes.
Cabbage Matar Sabzi
Finely shredded cabbage stir-fried with green peas and ginger.
Cabbage Poriyal
Finely shredded cabbage stir-fried with mustard, curry leaves, split urad dal, and fresh 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 Karahi
A vibrant, spicy stir-fried chicken curry cooked in a traditional wok (karahi) with fresh tomatoes, ginger, and green chilies.
Chilli Idli
Stir-fried leftover idli cubes with onions, capsicum, soy sauce, and green chillies.
Chilli Paneer Dry
Crispy fried paneer cubes tossed with bell peppers and onions in a spicy chili-soy sauce.
Chilli Parotta
Tossed parotta pieces with onions, capsicum, and spicy sauces, a popular Indo-Chinese fusion dinner.
Coconut Chutney
Classic side dish.
Coconut Rice
Fragrant rice mixed with freshly grated coconut and tempered with mustard, curry leaves, and cashews.
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.
Curd Rice
Creamy mashed rice mixed with fresh yogurt and milk, tempered with mustard, green chillies, ginger, and curry leaves.
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.
Dhokla
Steamed, spongy gram flour cake tempered with mustard, green chillies, and coconut.
Dhokla Khaman
Gujarati specialty steamed besan cake tempered with mustard and green chillies.
Dibba Rotti
Thick crispy pan-baked cake.
Egg Bhurji
Indian home-style scrambled eggs cooked with onions, green chillies, and fresh coriander.
Egg Dosa
Crepe topped with spiced beaten egg.
Egg Fried Rice Home Style
Quick dinner made with cooked rice, eggs, onions, and basic pepper seasoning.
Egg Kothu Parotta
Popular street food made by shredding parottas and stir-frying with eggs, onions, tomatoes, and spicy salna.
Gobi Paratha
Flatbread stuffed with spiced grated cauliflower.
Godhuma Rava Upma
Broken wheat upma.
Golgappa
Crispy hollow pooris stuffed with potatoes and chickpeas, filled with spicy mint water.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Green chili pickle (Milagai oorugai)
Fiery green chili pickle.
Hyderabadi Dum Biryani
Legendary slow-cooked Hyderabadi chicken biryani layered with fragrant basmati rice, saffron milk, fried onions, and fresh mint.
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.
Idli Upma
A quick breakfast made by crumbling leftover idlis and tempering them with mustard, green chillies, and curry leaves.
Inji Puli
Dark, sweet, sour, and spicy ginger tamarind reduction.
Kambu Kool
Nutritious and cooling pearl millet porridge mixed with sour buttermilk and raw onions.
Kanda Batata Poha
Flattened rice cooked with onions, potatoes, turmeric, and peanuts.
Kanjyum Payarum
Traditional comforting Kerala dinner of hot rice gruel served with seasoned whole green gram.
Kathi Roll Egg
Paratha wrap filled with a layer of egg, onions, green chillies, and tangy sauces.
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.
Kerala Style Vegetable Stew
Mild and aromatic vegetable stew cooked in coconut milk.
Khandvi
Silky, tightly rolled savory snacks made of cooked gram flour and buttermilk.
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.
Kootu Chow Chow
Chayote squash cooked with split yellow mung dal and coconut paste.
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.
Kozhukattai
Steamed savory dumplings.
Kuzhi Paniyaram
Savory rice batter dumplings.
Lemon Poha
Lemon flavored flattened rice.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Malabar Chemmeen Prawn Roast
Kerala style spicy prawn roast with shallots, curry leaves, crushed black pepper, fennel, tomato, and coconut oil.
Malabar Chicken Biryani
Famous layered chicken biryani made with fragrant short-grain Jeerakasala rice, fried onions, and ghee.
Mangalore Bonda
Spiced, sour yogurt and maida fritters, crispy outside and spongy inside.
Masala Dosa
Stuff dosa with spiced potato bhaji before folding.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Methi Dosa
Crepes flavored with fresh fenugreek leaves.
Mint Chutney
Mint side dish.
Mooli Paratha
Flatbread stuffed with spiced grated radish and coriander.
Moong Dal Cheela
Healthy and protein-packed yellow lentil crepes, optionally stuffed with paneer.
Moru Curry
Seasoned sour buttermilk tempered with shallots, garlic, ginger, mustard, and green chillies.
Mour Kozhambu
Ash gourd cooked in a coconut-cumin-chana dal spiced yogurt base.
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.
Mushroom Pepper Roast
Spicy button mushroom stir-fry with onions, green chillies, and crushed pepper.
Muttai Paniyaram
Egg paniyaram - savory dumplings with egg and onion.
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.
Namkeen Sevai
Vermicelli breakfast cooked with onions, peas, and mild spices.
Nellikai-mixed vegetable pickle
Medley of veggies and gooseberry.
Nellikkai Sadam
Tangy, refreshing lunchbox rice made with grated gooseberry (amla) and basic tempering.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
Oats Upma
Healthy rolled oats with vegetables.
Olan
A simple and gentle Kerala Sadya dish made of white pumpkin and red cowpeas in rich coconut milk.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Onion Uttapam
Thick rice-lentil pancake topped with onions.
Palak Corn
Sweet corn kernels cooked in a creamy, garlic-flavored spinach gravy.
Palak Paneer
Paneer cubes in a smooth, vibrant spinach gravy, seasoned with garlic and cream.
Paneer Bhurji
Scrambled paneer cooked with green peas, onions, tomatoes, and mild spices. Quick dinner.
Paneer Bhurji Toast
Spiced scrambled cottage cheese served over buttered crispy toasts.
Paneer Bread Roll
Crispy bread rolls stuffed with spiced paneer and sweet corn mixture.
Paneer Manchurian
Crispy paneer cubes tossed in a thick and savory garlic-Manchurian sauce.
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.
Pithla Bhakri
Thick, savory gram flour porridge served with rustic sorghum flatbread (Bhakri).
Poha
Light and fluffy flattened rice dish with peanuts and spices.
Poha Chivda
Crunchy, low-fat savory mix of roasted flattened rice and peanuts.
Potato Masala
Classic spiced potato side dish for Poori and Masala Dosa.
Pudalangai Kootu
Snake gourd cooked with yellow split moong dal, coconut-cumin paste, and tempered with mustard.
Pudalangai Poriyal
Snake gourd stir-fried with mustard, green chillies, split urad dal, and fresh coconut.
Qudsiyeh
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: In a saucepan, gently simmer cooked fava beans (foul mudammas) with water, ground cumin, minced garlic, and salt for 8 minutes. Partially mash with a fork to create a hearty, rustic textured stew. Step 2: Prepare creamy hummus by blending cooked chickpeas with tahini, lemon juice, garlic, cold ice water, and salt until silky smooth and aerated. Step 3: Prepare fiery Jerusalem tatbila sauce by pounding green chilies, garlic, lemon juice, olive oil, and salt in a mortar and pestle into a vibrant spicy dressing. Step 4: To assemble, spoon a generous ring of silky hummus around the edge of a wide shallow serving bowl. Ladle hot spiced fava bean stew into the center crater. Drizzle tatbila sauce generously over top, finish with extra virgin olive oil, ground cumin, sumac, fresh parsley, and whole warm chickpeas. Serve immediately with warm fluffy pita bread.
Ragi Dosa
Finger millet crepes.
Ragi Roti
Rustic flatbread made with finger millet flour, chopped onions, green chillies, and curry leaves.
Ragi Upma
Healthy semolina-style breakfast made from finger millet flour and vegetables.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Rava Khichdi
A colorful and soft rava dish made with mixed vegetables and ghee.
Rava Paniyaram
Soft instant paniyarams made with rava and yogurt.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Sabudana Khichdi
Tapioca pearl pilaf cooked with potatoes and roasted peanuts, popular during fasts.
Semiya Upma
Vermicelli upma.
Sevai Coconut
Steamed rice vermicelli mixed with freshly grated coconut and tempered.
Sevai Lemon
Steamed rice vermicelli tossed with lemon juice, turmeric, and a crunchy tempering.
Sooji Toast
Crispy bread toast topped with semolina and yogurt veggies.
Sundal Sweet Corn
Quick and healthy steamed sweet corn tossed with mustard, curry leaves, and grated coconut.
Thakkali Kurma
Spicy tomato coconut gravy, an excellent light side dish for Chapati and Idli.
Thalassery Egg Biryani
Spiced egg biryani layered with Kaima rice and topped with caramelized onions.
Urulai Kizhangu Podimas
Mashed potatoes scrambled with onions, ginger, and green chillies.
Vazhaikkai Podimas
Grated raw banana scramble with ginger, chillies, and lemon juice.
Vazhaithandu Kootu
Fiber-rich banana stem cooked with moong dal and fresh coconut.
Veg Manchurian Dry
Fried vegetable balls tossed in a thick, glossy garlic and chili soy sauce.
Vendakkai Mandi
Okra cooked in rice-washed water (mandi) with tamarind and green chillies.
Vendakkai Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
Wheat Dosa
Wheat flour crepes.
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