Indian cuisine is known for its rich flavors, vibrant colors, and diverse regional specialties. But one thing that’s often overlooked is the humble side dish – those delicious accompaniments to your main courses that can elevate a meal from good to great. In this article, we’ll be exploring 20 flavorful Indian side dish recipes that are sure to become new favorites in your kitchen. From comforting staples like Aloo Gobi and Dal Tadka, to innovative twists on traditional dishes like Masala Corn and Gobi Manchurian, these recipes showcase the best of Indian cooking.
Whether you’re a seasoned cook or just starting out, these side dish recipes are perfect for adding some excitement to your meals. So let’s dive in and explore the world of Indian cuisine, one delicious side dish at a time!
Aloo Gobi
Aloo Gobi is a popular North Indian dish made with potatoes, cauliflower, and spices. This recipe combines the natural sweetness of vegetables with aromatic flavors, making it a staple in many Indian households.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 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 garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2-3 green chilies, chopped (optional)
Instructions:
1. Heat oil in a deep pan over medium heat.
2. Add onions and sauté until they are translucent.
3. Add garlic, cumin, coriander, garam masala powder, and salt. Sauté for 1 minute.
4. Add potatoes and cauliflower. Stir well to combine.
5. Reduce heat to low and let it simmer for 20-25 minutes or until the vegetables are tender.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Baingan Bharta
Baingan Bharta is a popular North Indian dish that transforms roasted eggplants into a rich and flavorful mash. This recipe is a staple in many Indian households, often served with naan, rice, or as a side dish.
Ingredients:
– 2 large eggplants
– 1 onion, 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 roasting
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle with vegetable oil and roast for 30-40 minutes, or until the skin is blistered and charred.
4. Remove from the oven and let cool slightly.
5. Peel the eggplant flesh into a bowl and add the chopped onion, minced garlic, cumin, coriander, turmeric, and salt.
6. Mash everything together with a potato masher or a fork until well combined.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 40 minutes
Dal Tadka
Dal Tadka is a popular Indian lentil dish flavored with aromatic spices and finished with a crispy tadka (tempering). This recipe serves 4-6 people.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon 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
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic, cumin, coriander, turmeric powder, and salt. Cook for 1 minute.
4. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are tender.
5. Just before serving, prepare the tadka by heating oil in a small pan over high heat. Add mustard seeds and let them splutter. Then, add cumin seeds and let them crackle. Pour the tadka over the dal and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the richness of paneer (Indian cheese) with the creamy goodness of spinach. This recipe yields a flavorful and aromatic curry perfect for serving with naan, rice, or roti.
Ingredients:
– 1 cup fresh spinach leaves
– 1/2 cup paneer cubes
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon garam masala powder
– Salt, to taste
– 1/2 cup heavy cream or half-and-half
– Fresh cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine spinach, onion, garlic, cumin, and garam masala. Blend until smooth.
2. Heat butter in a large skillet over medium heat. Add the blended spinach mixture and cook for 5 minutes, stirring occasionally.
3. Add paneer cubes to the skillet and stir gently to coat with the spinach sauce.
4. Pour in heavy cream or half-and-half and simmer for an additional 5-7 minutes, or until the sauce thickens slightly.
5. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Bhindi Masala
Bhindi Masala is a popular North Indian dish that showcases the versatility of okra (lady’s fingers) cooked in a flavorful tomato-based sauce. This recipe is quick, easy, and perfect for a weeknight dinner or special occasion.
Ingredients:
– 250g okra, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until lightly browned (3-4 minutes).
3. Add garlic and cook for an additional minute.
4. Add okra and cook until it starts to soften (2-3 minutes).
5. Add tomato, cumin, coriander, garam masala powder, and salt. Stir well.
6. Reduce heat to low and simmer for 10-12 minutes or until the sauce thickens.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 15-18 minutes
Jeera Rice
A classic Indian dish, Jeera Rice is a flavorful and aromatic side dish that pairs perfectly with a variety of main courses. This simple recipe yields a fluffy and fragrant rice infused with the warmth of cumin.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin (jeera)
– Salt, to taste
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. Heat the oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until translucent, about 2-3 minutes.
3. Add the cumin and cook for an additional minute, stirring constantly to prevent burning.
4. Add the rice and water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20 minutes
Vegetable Pulao
A flavorful and aromatic rice dish, Vegetable Pulao is a popular Indian recipe that combines the simplicity of basmati rice with the burst of flavors from mixed vegetables. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (peas, carrots, corn)
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro leaves, 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 chopped onion and sauté until translucent.
3. Add minced garlic and cumin seeds; sauté for 1 minute.
4. Add mixed vegetables, salt, and soaked rice to the saucepan. Stir well.
5. Cook on low heat, covered, for 15-20 minutes or until the water is absorbed and rice is cooked.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20 minutes
Chana Masala
This popular vegetarian curry is made with chickpeas cooked in a rich and creamy tomato-based sauce, flavored with aromatic spices. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Stir in the diced tomatoes, chickpeas, water or broth, and salt.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sauce thickens.
6. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 30-35 minutes
Raita
Raita is a popular Indian condiment that provides a refreshing contrast to spicy dishes. This simple yogurt-based recipe cools the palate and adds a touch of creamy goodness to any meal.
Ingredients:
– 1 cup plain yogurt
– 1/2 cup diced cucumber
– 1/4 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– Salt, to taste
– Optional: 1-2 tablespoons lemon juice
Instructions:
1. In a bowl, whisk together the yogurt and cumin.
2. Add the diced cucumber, red bell pepper, and cilantro. Mix well.
3. Season with salt to taste.
4. If desired, add lemon juice for an extra burst of flavor.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This is a no-cook recipe.
Pav Bhaji
Pav Bhaji is a popular Indian street food dish that originated in the streets of Mumbai. This flavorful mix of mashed vegetables, spices, and bread is a comfort food for many.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (such as cauliflower, carrots, peas)
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons butter
– 4-6 pav bread slices
– Fresh cilantro, 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 chopped onion, minced garlic, and diced potatoes. Cook until the vegetables are tender.
4. Add mixed vegetables, turmeric powder, salt, and butter. Stir well.
5. Simmer the mixture for 10-15 minutes or until it thickens slightly.
6. Butter the pav bread slices and serve with the bhaji.
Cooking Time: 30-40 minutes
Masala Corn
Masala corn, a popular street food in India, is a flavorful twist on traditional grilled corn. This recipe brings the vibrant flavors of Indian spices to your backyard or camping trip.
Ingredients:
– 4 ears of corn, husked and silked
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together oil, onion, garlic, cumin, smoked paprika (if using), and garam masala powder.
3. Brush the mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning occasionally, until lightly charred and tender.
5. Season with salt to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Stuffed Paratha
A flavorful and savory Indian flatbread filled with spiced potatoes and peas, perfect as a snack or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1 cup lukewarm water
– Filling ingredients:
+ 1 large potato, boiled and mashed
+ 1/2 cup peas
+ 1 small onion, finely chopped
+ 1 green chili, finely chopped
+ 1 teaspoon cumin powder
+ Salt, to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add ghee or oil and lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 6 equal portions. Roll out each portion into a thin circle.
4. Place a tablespoon of filling in the center of each circle. Fold the dough over the filling, forming a triangle or a square shape. Seal the edges by pressing with your fingers.
5. Heat a non-stick skillet or tava over medium heat. Cook the parathas for 1-2 minutes on each side, until golden brown and puffed up.
Cooking Time: 8-10 minutes
Kachumber Salad
Kachumber salad is a popular Indian condiment made with a mixture of vegetables, herbs, and spices. This simple recipe is perfect for hot summer days when you need a light and revitalizing snack or side dish.
Ingredients:
– 1 cup chopped cucumber
– 1 cup chopped tomato
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon chaat masala
– Salt, to taste
Instructions:
1. In a large bowl, combine the cucumber, tomato, and red onion.
2. Add the chopped cilantro and mix well.
3. Squeeze the lemon juice over the salad and toss gently.
4. Sprinkle the chaat masala and salt to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 10 minutes
Papdi Chaat
Papdi chaat is a popular Indian street food snack that combines crispy fried flour breads with a tangy and sweet yogurt-based sauce, crunchy potatoes, and spicy chutneys. This recipe makes for a delicious and addictive treat.
Ingredients:
– 1 package of papdis (fried flour breads)
– 1 large potato, boiled and diced
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 1 tablespoon cumin powder
– Salt, to taste
– Chana masala powder, for garnish
– Green chutney, for serving (optional)
Instructions:
1. Cut the papdis into small pieces.
2. In a bowl, mix together yogurt, lemon juice, and cumin powder.
3. Add salt to taste.
4. Arrange papdi pieces on a plate or tray.
5. Top with diced potatoes and drizzle with the yogurt mixture.
6. Garnish with chana masala powder and serve with green chutney if desired.
Cooking Time: 10-15 minutes
Rajma Curry
This popular curry dish originated from the Indian subcontinent, made with kidney beans (rajma) cooked in a rich tomato-based sauce. The result is a flavorful and spicy meal that pairs well with basmati rice or naan bread.
Ingredients:
– 1 cup kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14 oz) diced tomatoes
– 1 tablespoon tomato puree
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (5 minutes).
3. Add garlic, ginger, cumin, curry powder, and salt. Cook for 1 minute.
4. Add soaked kidney beans, diced tomatoes, and tomato puree. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the sauce thickens.
6. Garnish with chopped cilantro.
Cooking Time: 45-60 minutes
Gobi Manchurian
Gobi Manchurian is a popular Chinese-inspired dish that has taken the Indian street food scene by storm. This crispy and flavorful cauliflower recipe is a must-try for anyone who loves spicy and savory flavors.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup all-purpose flour
– 1 teaspoon cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 tablespoon vegetable oil
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. In a bowl, mix together flour, cornstarch, salt, and pepper.
2. Dredge cauliflower florets in the flour mixture, shaking off excess.
3. Dip floured cauliflower in beaten egg, then roll in breadcrumbs to coat.
4. Heat oil in a wok or deep frying pan over medium-high heat. Fry coated cauliflower until golden brown (about 5 minutes).
5. Remove from oil and set aside. In the same wok, add soy sauce, vinegar, and scallions (if using). Stir-fry for 1 minute.
6. Add fried cauliflower back into the wok and toss to coat with sauce.
7. Serve hot garnished with chopped scallions and sesame seeds (if desired).
Cooking Time: 15-20 minutes
Lauki Chana Dal
This Punjabi-inspired recipe is a perfect comfort food for the cold winter months. Lauki Chana Dal, also known as Bottle Gourd and Chickpea Lentil Curry, is a popular dish in North India that warms the heart and soul.
Ingredients:
– 1 medium-sized lauki (bottle gourd), peeled and diced
– 1 cup chana dal (split chickpeas)
– 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
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute.
4. Add lauki and chana dal. Stir well.
5. Add water and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the lentils are cooked.
7. Serve hot with naan, rice, or roti.
Cooking Time: 25-30 minutes
Beetroot Thoran
This Beetroot Thoran recipe is a twist on the traditional South Indian vegetable stew, with the added sweetness of beets. It’s perfect as a side dish or as a topping for rice or roti.
Ingredients:
– 2 medium beetroot, peeled and grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard and cumin seeds; let them sizzle for 10 seconds.
3. Add chopped onion and sauté until translucent.
4. Add grated beetroot, garlic, and salt. Mix well.
5. Cook for 15-20 minutes or until the beets are tender.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Tandoori Roti
A classic North Indian flatbread, Tandoori Roti is a staple of many Punjabi and Mughlai cuisines. This recipe brings the authentic flavors of the tandoor to your kitchen.
Ingredients:
– 2 cups whole wheat flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Ghee or oil for brushing
Instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Gradually add the lukewarm water to form a smooth dough. Knead for 5-7 minutes until the dough is soft and pliable.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 6 inches in diameter.
6. Place the roti on a preheated non-stick skillet or tava over medium heat.
7. Cook for 1-2 minutes, until the roti starts to puff up and develops brown spots.
8. Brush with ghee or oil and flip over. Cook for another minute.
Cooking Time: 10-12 minutes
Tomato Onion Sabzi
A flavorful and aromatic Indian-inspired vegetable dish that’s perfect for a weeknight dinner or special occasion. This recipe is a staple in many Indian households, and for good reason – it’s incredibly easy to make and packed with flavor!
Ingredients:
– 2 large onions, thinly sliced
– 3 medium tomatoes, diced
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and sauté until they’re translucent and starting to brown (about 5-7 minutes).
4. Add the diced tomatoes, salt, and stir well.
5. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the mixture thickens slightly.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-17 minutes
Summary
Get ready to spice up your meals with these 20 authentic Indian side dish recipes! From classic combinations like Aloo Gobi and Dal Tadka to innovative twists like Masala Corn and Gobi Manchurian, there’s something for every palate. Discover the secrets to making perfect Baingan Bharta, Palak Paneer, and Chana Masala. Explore a variety of rice dishes, including Jeera Rice and Vegetable Pulao. And don’t miss the sweet treats like Raita and Kachumber Salad. Whether you’re a seasoned chef or a curious beginner, these recipes are sure to delight your taste buds!