South Asian

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

Eggplant and onion pieces are marinated in spiced, creamy yogurt before being grilled or broiled.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, thandai is the ideal drink for Holi celebrations.

This spice mix can be used to make thandai to drink for holi, or baked into an assortment of sweets.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

This meatless dish is luxurious to eat.