Indian

You can make this riff on the classic Indian spinach and chickpea dish in a slow cooker or on the stove in 30 minutes. It's all you.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.

Golden and fragrant, this dish is a meal on its own, or it can be served with steamed basmati rice or warm flatbread.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

Serve this fragrant, Indian-inspired side dish with all things chicken.

At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.

This vegetarian entrée with curry sauce would also be delicious served with lamb or shrimp.