Discover the bold flavors and vibrant spices of India with these 20 mouth-watering side dishes that are sure to spice up your meal routine. From classic Aloo Gobi to creamy Palak Paneer, each recipe has been carefully selected to showcase the diversity and richness of Indian cuisine.
Whether you’re a seasoned chef or a curious cook, this collection of spicy Indian side dishes is guaranteed to tantalize your taste buds and leave you wanting more. With a range of vegetarian and non-vegetarian options, including popular dishes like Baingan Bharta and Dal Tadka, there’s something for everyone in this comprehensive recipe guide.
In this article, we’ll dive into the world of Indian cuisine and explore the art of creating bold and aromatic flavors using spices, herbs, and other ingredients. So, let’s get started on our culinary journey and discover the secrets to making these 20 spicy Indian side dishes that are sure to become new favorites in your kitchen.
Aloo Gobi
A classic North Indian dish, Aloo Gobi is a flavorful and nutritious vegetarian recipe that combines potatoes, cauliflower, and spices.
Ingredients:
– 1 large potato, peeled and cut into small cubes
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for frying
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they are translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, and turmeric. Cook for another minute, stirring constantly.
4. Add potatoes and cauliflower. Stir well to combine with the spice mixture.
5. Cook for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally.
6. Season with salt to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 20-25 minutes
Baingan Bharta
Baingan Bharta is a popular Indian dish that’s perfect for veggie lovers and eggplant enthusiasts alike. This recipe is a flavorful and aromatic twist on traditional eggplant mash, with the added bonus of being quick to prepare.
Ingredients:
– 2 large eggplants
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
3. Peel the eggplants and mash them in a bowl with a fork.
4. Heat oil in a pan over medium heat. Add cumin, coriander, and salt.
5. Add chopped onion and cook until it’s translucent.
6. Add mashed eggplant to the pan and stir well to combine.
7. Simmer for 10-15 minutes or until the mixture thickens slightly.
8. Garnish with fresh cilantro, if desired.
Cooking Time: 45-50 minutes
Dal Tadka
Dal Tadka, a popular North Indian dish, is a flavorful and nutritious lentil curry made with split red lentils (masoor dal) and a blend of aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Drain the water and pressure cook the lentils with 2 cups of fresh water until they are tender.
3. Heat ghee or oil in a pan over medium heat. Add chopped onion, minced garlic, cumin, coriander, and turmeric powder. Cook until the onions are lightly browned.
4. Add cooked lentils, salt, and enough water to create a curry-like consistency. Simmer for 10-15 minutes.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Palak Paneer
Palak Paneer Recipe
A creamy and nutritious Indian dish, Palak Paneer is a popular vegetarian option that combines spinach puree with paneer (Indian cheese). This recipe yields a delicious and flavorful meal.
Ingredients:
– 250g paneer, cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon butter
– 1 cup cream
– Salt, to taste
– 1/4 teaspoon black pepper
Instructions:
1. In a blender or food processor, puree the spinach leaves with 1/2 cup water until smooth.
2. Heat butter in a pan over medium heat. Add the onion and cook until translucent.
3. Add the garlic and ginger; sauté for 1 minute.
4. Add the paneer cubes and cook until they are lightly browned.
5. Stir in the spinach puree, cream, salt, and pepper. Cook for an additional 2-3 minutes or until the sauce thickens slightly.
Cooking Time: 15-20 minutes
Bhindi Masala
A classic North Indian dish, Bhindi Masala is a flavorful and aromatic vegetable curry made with lady’s fingers (okra) cooked in a rich tomato-based sauce.
Ingredients:
– 250g okra (lady’s fingers), cut into 1-inch pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (400g) diced tomatoes
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Heat 2 tablespoons of oil in a large pan over medium heat.
2. Add the chopped onions and sauté until they start to brown.
3. Add the minced garlic and ginger paste; cook for 1 minute.
4. Add the okra pieces and stir well. Cook for 5 minutes or until the okra is slightly tender.
5. Add the cumin, coriander, turmeric, and chili powder; stir well.
6. Add the diced tomatoes and salt; stir to combine.
7. Reduce heat to low and simmer, covered, for 20-25 minutes or until the okra is fully cooked.
Cooking Time: 30-40 minutes
Jeera Aloo
Jeera Aloo is a popular Indian dish that combines the comfort of potatoes with the warmth of spices. This simple recipe is a great way to add some excitement to your meal routine.
Ingredients:
– 3 large potatoes, peeled and cut into small cubes
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds (jeera)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onions and cook until they are translucent.
4. Add garlic, turmeric powder, red chili powder, and salt. Cook for 1 minute.
5. Add potatoes and stir well to combine with the spice mixture.
6. Reduce heat to low and simmer for 15-20 minutes or until potatoes are cooked through.
7. Garnish with fresh cilantro leaves.
8. Serve hot with naan, rice, or roti.
Cooking Time: 20 minutes
Chana Masala
A popular North Indian dish, Chana Masala is a flavorful and comforting vegetarian option made with chickpeas cooked in a rich tomato-based sauce.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger paste, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add chickpeas, tomatoes, salt, and 1 cup water. Stir well.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sauce thickens.
6. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Vegetable Pulao
This simple and flavorful Vegetable Pulao recipe is a perfect blend of aromatic spices, fluffy rice, and mixed vegetables, making it a great option for a quick weeknight dinner or lunchbox meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (peas, cauliflower, and bell peppers)
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until the onion is translucent.
3. Add the grated carrot and mixed vegetables; cook for 2-3 minutes or until they start to soften.
4. Add cumin seeds, salt, and drained rice; stir well to combine.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Rajma Masala
A popular North Indian dish, Rajma Masala is a flavorful kidney bean curry made with aromatic spices and served over basmati rice or roti. This recipe is a simple and authentic take on the classic dish.
Ingredients:
– 1 cup dried kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, and tomatoes. Cook for 2-3 minutes or until the mixture is soft.
3. Add cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add soaked kidney beans and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beans are tender.
5. Season with salt to taste.
Cooking Time: 30-35 minutes
Lauki Chana Dal
This hearty recipe combines the comforting flavors of lauki (bottle gourd), chana dal (split chickpeas), and aromatic spices to create a satisfying meal.
Ingredients:
– 1 medium-sized bottle gourd, peeled and grated
– 1 cup split chickpeas (chana dal)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 4 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
3. Add grated lauki, chana dal, and water. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lauki is tender and the dal is mushy.
5. Garnish with cilantro leaves, if desired. Serve hot.
Cooking Time: 30-40 minutes
Masoor Dal Fry
Masoor dal fry is a popular Indian dish made with split red lentils, onions, garlic, and spices. This recipe is easy to prepare and packed with nutrients, making it an excellent addition to your meal repertoire.
Ingredients:
– 1 cup masoor dal (split red lentils)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– Vegetable oil, for frying
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and sauté until they are translucent.
4. Add minced garlic, diced tomato, turmeric powder, and salt. Cook for another 5 minutes.
5. Drain the soaked dal and add it to the pan. Stir well to combine with the spices and onions.
6. Add 4 cups of water to the pan and bring to a boil.
7. Reduce heat to low and simmer for 20-25 minutes or until the dal is cooked through.
Cooking Time: 25 minutes
Kachumber Salad
A classic Indian salad that’s perfect for hot summer days or as a light and crunchy accompaniment to any meal. This simple recipe combines the flavors of cucumber, tomato, and cilantro with a hint of spice.
Ingredients:
– 2 medium cucumbers, peeled and thinly sliced
– 1 large tomato, diced
– 1/4 cup fresh cilantro leaves, chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the cucumber slices, tomato dice, and chopped cilantro.
2. Add the chopped jalapeño pepper and mix well.
3. Squeeze the lime juice over the salad and toss gently to combine.
4. Season with salt to taste.
Cooking Time: 10 minutes
Punjabi Kadhi Pakora
A classic Punjabi delight, Kadhi Pakora is a flavorful and spicy curry made with crispy fried fritters (pako) in a rich and creamy tomato-based gravy (kadhi). This recipe serves 4-6 people.
Ingredients:
– 1 cup chickpea flour (besan)
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup lukewarm water
– Vegetable oil for frying
– For the kadhi:
+ 2 medium tomatoes, pureed
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin powder
+ 1 teaspoon coriander powder
+ 1/2 teaspoon garam masala powder
+ 1/4 teaspoon cayenne pepper (optional)
+ Salt, to taste
+ 1 cup water
– Fresh cilantro leaves for garnish
Instructions:
1. Mix chickpea flour, baking soda, and salt in a bowl.
2. Gradually add lukewarm water to form a thick batter.
3. Heat oil in a deep frying pan over medium heat.
4. Drop spoonfuls of the batter into the oil and fry until golden brown (3-4 minutes).
5. Drain the pakos on paper towels.
6. For the kadhi, heat oil in a large saucepan over medium heat.
7. Add chopped onion, minced garlic, cumin powder, coriander powder, garam masala powder, and cayenne pepper (if using). Cook until the onion is translucent.
8. Add pureed tomatoes, salt, and water. Stir well.
9. Simmer the kadhi for 10-15 minutes or until it thickens slightly.
10. Serve the crispy pakos in the flavorful kadhi, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Stuffed Bell Peppers
Add a pop of color and flavor to your meal with these simple stuffed bell peppers! This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can diced tomatoes
– 1 teaspoon paprika
– Salt and pepper, to taste
– Shredded cheese, optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef until browned, breaking it up with a spoon as it cooks.
4. Add chopped onion, garlic, cooked rice, diced tomatoes, paprika, salt, and pepper to the skillet. Cook until combined.
5. Stuff each bell pepper with the meat mixture and top with shredded cheese (if using).
6. Place peppers in a baking dish and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Corn Palak
Palak, a popular Indian spinach dish, gets a delicious twist with the addition of sweet corn and a hint of creaminess. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup fresh spinach leaves
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 1 cup heavy cream
– 1/4 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat butter in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and cook for 1 minute.
4. Stir in ground cumin, coriander, and salt.
5. Add frozen corn kernels and cook until thawed.
6. Add fresh spinach leaves and stir well.
7. Pour in heavy cream and water, stirring to combine.
8. Simmer for 5-7 minutes or until the sauce thickens slightly.
9. Garnish with fresh cilantro and serve hot over basmati rice or naan.
Cooking Time: 15-20 minutes
Beetroot Thoran
Beetroot thoran is a popular South Indian dish that showcases the natural sweetness of beetroot, combined with the pungency of coconut and spices. This recipe is perfect for a quick and easy lunch or dinner option.
Ingredients:
– 1 large beetroot, peeled and chopped
– 2 cups mixed greens (such as spinach, cilantro, and parsley)
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup coconut oil
– 1/4 teaspoon cumin seeds
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, and beetroot; sauté until the onions are translucent.
4. Add the mixed greens and stir well to combine.
5. Season with salt to taste.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Avial
A flavorful and nutritious Indian dish, Avial is a popular side dish made with a mix of vegetables, coconut, and spices. This recipe is a simplified version of the traditional Kerala-style Avial.
Ingredients:
– 1 cup mixed vegetables (carrots, green beans, potatoes, peas)
– 1/2 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon coconut oil
– 1 teaspoon mustard seeds
– Salt, to taste
– Fresh curry leaves, for garnish
Instructions:
1. Heat the coconut oil in a pan over medium heat.
2. Add the mustard seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it’s translucent.
4. Add the mixed vegetables, grated coconut, garlic, salt, and a splash of water.
5. Stir well, cover the pan, and cook for 15-20 minutes or until the vegetables are tender.
6. Garnish with fresh curry leaves and serve hot.
Cooking Time: 20 minutes
Poriyal
A Poriyal is a traditional South Indian dish made with sautéed vegetables and lentils, often served as a side dish or used as a filling for dosas. This recipe makes a flavorful and nutritious Poriyal using moong dal and mixed vegetables.
Ingredients:
– 1 cup moong dal
– 2 cups mixed vegetables (such as carrots, peas, potatoes, and onions)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– Optional: 1 teaspoon grated ginger, 1/4 teaspoon turmeric
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes.
2. Drain and pressure cook the moong dal until tender.
3. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
4. Add the mixed vegetables, garlic, salt, and optional ginger/turmeric (if using). Cook until the vegetables are tender.
5. Add the cooked moong dal to the vegetable mixture and stir well.
6. Serve hot with rice, dosas, or as a snack.
Cooking Time: 20-25 minutes
Kerala Olan
Kerala Olan is a popular vegetarian stew from the southern state of Kerala, India. This flavorful and nutritious dish is made with a variety of vegetables and spices, perfect for a comforting meal.
Ingredients:
– 1 cup split red gram (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and chopped
– 1 medium potato, peeled and chopped
– 1 cup mixed vegetables (such as beans, peas, and cabbage)
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrot, potato, mixed vegetables, cumin, and salt. Stir well to combine.
4. Pour in 1 cup of water and add the soaked dal. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the dal is cooked through.
5. Garnish with fresh cilantro and serve hot over rice.
Cooking Time: 30-40 minutes
Karela Sabzi
Karela Sabzi is a popular Indian dish that showcases the unique flavor of bitter gourds, also known as karelas. This simple recipe highlights the comforting and flavorful combination of roasted bitter gourds with aromatic spices.
Ingredients:
– 2 medium-sized bitter gourds
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Roast the bitter gourds by placing them on a baking sheet and drizzling with oil. Bake at 375°F (190°C) for 30 minutes or until tender.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, coriander powder, turmeric powder, and red chili powder. Cook until the onions are translucent.
4. Add roasted bitter gourds to the pan, along with salt to taste. Stir well and cook for an additional 5 minutes.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: Approximately 45-50 minutes
Summary
Discover the bold flavors and aromas of India with these 20 spicy side dish recipes. From classic dishes like Aloo Gobi and Baingan Bharta to creamy curries like Palak Paneer and Dal Tadka, this collection has something for every taste bud. Whether you’re a fan of potatoes, peas, or paneer, there’s a recipe here that will transport your taste buds to the bustling streets of India. Get ready to add some excitement to your meals with these authentic and mouth-watering recipes!
Leave a Reply