The world of Indian cuisine is a rich tapestry of flavors, textures, and aromas, woven together by the skilled hands of masters like Sanjeev Kapoor. For decades, Kapoor has been sharing his passion for cooking with the world through his cookbooks, television shows, and restaurants. One of his greatest inspirations is Sarla Dalal, a pioneer in Indian cookbook writing who laid the foundation for modern Indian cuisine.
In this article, we will explore 20 authentic Sanjeev Kapoor recipes that pay homage to Sarla Dalal’s legacy. From creamy curries like Dal Makhani and Paneer Butter Masala to classic street foods like Samosa and Pav Bhaji, these recipes are a true celebration of the diversity and complexity of Indian cuisine.
Dal Makhani
Dal Makhani is a popular Punjabi dish that combines the comforting warmth of black lentils with the richness of creamy butter and spices. This recipe yields a flavorful and aromatic curry perfect for serving over basmati rice or with naan bread.
Ingredients:
– 1 cup split black gram (urad dal)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 8 hours or overnight.
2. Drain and cook the lentils with 2 cups of fresh water until they’re tender. Set aside.
3. Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, garam masala, and cayenne pepper (if using). Cook until the onion is translucent.
4. Stir in the cooked lentils and coconut milk. Season with salt to taste.
5. Simmer for 10-15 minutes or until the curry thickens slightly. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Paneer Butter Masala
A rich and creamy Indian dish made with paneer (Indian cheese), butter, and aromatic spices.
Ingredients:
– 250g paneer cubes
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons all-purpose flour
– 1 cup heavy cream or whole milk
Instructions:
1. Heat butter in a large skillet over medium heat.
2. Add chopped onion and cook until translucent (3-4 minutes).
3. Add minced garlic and cook for an additional minute.
4. Add cumin, coriander, garam masala, and salt. Cook for 1 minute.
5. Add paneer cubes and stir to combine with the spice mixture.
6. Gradually add flour and mix well.
7. Pour in heavy cream or whole milk and stir until smooth.
8. Reduce heat to low and simmer for 5-7 minutes or until sauce thickens slightly.
Cooking Time: 15-20 minutes
Aloo Gobi
Aloo Gobi is a popular North Indian dish that combines the earthy flavors of potatoes and cauliflower with aromatic spices. This simple recipe yields a delicious, comforting vegetarian meal.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1 head of cauliflower, broken into florets
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons tomato puree (optional)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add potatoes and cauliflower. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until vegetables are tender.
6. If using tomato puree, stir it in during the last 5 minutes of cooking.
7. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Chana Masala
Chana Masala is a popular North Indian dish made with chickpeas cooked in a rich and creamy tomato-based sauce, flavored with aromatic spices. This recipe is a simple and flavorful take on the classic dish.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin, coriander, garam masala, and cayenne pepper (if using). Cook for 1 minute.
3. Add chickpeas, tomato, and coconut milk. Stir well to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened slightly.
5. Season with salt to taste.
6. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Rajma Chawal
Rajma chawal is a popular Indian dish made with red kidney beans cooked in a flavorful tomato-based gravy, served over a bed of fluffy basmati rice. This comforting recipe is a staple in many North Indian households and is often served with naan bread or roti.
Ingredients:
– 1 cup dried red kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 4 cups basmati rice
– Water, for cooking
Instructions:
1. Cook the soaked kidney beans until tender. Drain and set aside.
2. Heat oil in a pan over medium heat. Add onions and cook until golden brown.
3. Add garlic, cumin powder, coriander powder, and salt. Cook for 1 minute.
4. Stir in diced tomatoes and cooked kidney beans. Simmer for 10-15 minutes or until the gravy thickens.
5. Cook basmati rice according to package instructions.
6. Serve the rajma chawal over a bed of fluffy basmati rice.
Cooking Time: 30-40 minutes
Malai Kofta
Malai Kofta is a popular Indian dish that combines flavorful meatballs with a rich and creamy tomato-based sauce. This recipe yields tender, juicy koftas smothered in a velvety malai gravy.
Ingredients:
– 1 pound ground lamb or beef
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– 1/2 cup breadcrumbs
– 1 cup tomato puree
– 1 cup heavy cream
– 1 tablespoon butter
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix together ground meat, onion, garlic, ghee or oil, cumin powder, coriander powder, and salt.
3. Shape into small balls (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes, or until cooked through.
5. In a large skillet, combine tomato puree, heavy cream, and butter. Bring to a simmer over medium heat.
6. Add the baked koftas to the gravy and simmer for an additional 5-7 minutes, or until the sauce has thickened slightly.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 35-40 minutes
Vegetable Biryani
A flavorful and aromatic one-pot dish, Vegetable Biryani is a popular Indian recipe that’s perfect for any occasion. This recipe combines the goodness of basmati rice with a medley of vegetables, spices, and herbs to create a mouthwatering treat.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower, and potatoes)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and cook until translucent.
4. Add mixed vegetables, garlic, coriander powder, turmeric powder, and salt. Cook for 5 minutes.
5. Add basmati rice and water to the saucepan. Bring to a boil, then reduce heat to low and cover.
6. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20-25 minutes
Palak Paneer
Palak Paneer is a popular Indian dish that combines the creaminess of paneer (Indian cheese) with the richness of spinach puree. This recipe makes for a delicious and satisfying meal.
Ingredients:
– 250g paneer, cut into small cubes
– 2 cups fresh spinach leaves
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons butter or oil
– 1 cup heavy cream or half-and-half
– Fresh cilantro, for garnish
Instructions:
1. Blend spinach leaves with 1/4 cup water until smooth.
2. Heat butter or oil in a pan over medium heat. Add onions and cook until softened.
3. Add garlic, garam masala, and cumin. Cook for 1 minute.
4. Add paneer cubes and cook until lightly browned.
5. Stir in spinach puree and heavy cream or half-and-half. Bring to a simmer.
6. Reduce heat to low and let it cook for 5-7 minutes, stirring occasionally.
7. Season with salt and garnish with cilantro. Serve over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Samosa
Samosas are a popular Indian snack that can be enjoyed at any time of the day. This recipe yields crispy and flavorful samosas filled with spiced potatoes and peas.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 2 large potatoes, boiled and diced
– 1 cup cooked peas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Make the dough by mixing flour, salt, and baking powder. Gradually add ghee or oil and lukewarm water to form a smooth dough.
2. Divide the dough into 8-10 equal portions.
3. Roll out each portion into a thin circle.
4. Place a tablespoon of filling in the center of each circle.
5. Fold the dough over the filling, forming a triangle or a cone shape.
6. Seal the edges by pressing with your fingers.
7. Fry the samosas in hot oil until golden brown (about 3-4 minutes).
8. Drain excess oil and serve warm.
Cooking Time: 15-20 minutes
Gulab Jamun
Savor the sweet and syrupy goodness of these classic Indian dumplings! Gulab Jamun is a popular dessert made with milk solids deep-fried to perfection and soaked in a fragrant rosewater syrup.
Ingredients:
• 1 cup milk powder
• 1/2 cup lukewarm water
• Vegetable oil for frying
• Rosewater syrup (see below)
Rosewater Syrup:
• 1 cup sugar
• 1 cup water
• 1 tablespoon rosewater
• 1 tablespoon lemon juice
Instructions:
1. Mix milk powder and lukewarm water to form a dough.
2. Knead the dough for 5 minutes until smooth.
3. Cover and let it rest for 30 minutes.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Deep-fry the dumplings in hot oil until golden brown (2-3 minutes).
6. Remove from oil and soak in the prepared rosewater syrup for at least 30 minutes.
Cooking Time: 45 minutes
Matar Paneer
A classic North Indian dish, Matar Paneer is a rich and flavorful curry made with paneer (Indian cheese), peas, and a blend of spices. This recipe is perfect for those looking for a comforting and satisfying meal.
Ingredients:
– 250g paneer, cubed
– 1 cup fresh or frozen peas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 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 heavy cream or half-and-half
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add peas and diced tomatoes. Cook until the mixture thickens slightly.
5. Stir in heavy cream or half-and-half. Bring to a simmer.
6. Add paneer cubes and stir gently.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 20-25 minutes
Baingan Bharta
A popular Indian dish from the Punjab region, Baingan Bharta is a flavorful and aromatic roasted eggplant mash. This recipe is easy to make and perfect for vegetarians and vegans alike.
Ingredients:
– 2 large eggplants
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet.
3. Roast the eggplants for 30-40 minutes, or until they are soft and charred.
4. Let the eggplants cool slightly before scooping out the flesh and discarding the skin.
5. Heat oil in a pan over medium heat. Add the chopped onion and cook until it’s translucent.
6. Add the garlic, cumin, coriander, and salt to the pan. Cook for 1-2 minutes.
7. Add the roasted eggplant flesh to the pan and mash with a potato masher or a fork until smooth.
8. Garnish with fresh cilantro leaves and serve with naan, rice, or roti.
Cooking Time: 45-50 minutes
Pav Bhaji
A flavorful and filling street food from India, Pav Bhaji is a vegetarian delight made with mashed vegetables, spices, and served with soft bread. This recipe serves 4-6 people.
Ingredients:
– 2 medium-sized tomatoes
– 1 large onion
– 2 cloves of garlic
– 1 cup mixed vegetables (e.g., carrots, peas, cauliflower)
– 1 teaspoon pav bhaji masala powder
– 1/2 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons butter or oil
– 4-6 soft buns (pav)
– Fresh cilantro, for garnish
Instructions:
1. Heat butter or oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the onion and cook until translucent.
4. Add the garlic, mixed vegetables, tomatoes, and pav bhaji masala powder. Cook for 10-12 minutes or until the vegetables are soft.
5. Mash the mixture with a potato masher or a fork to desired consistency.
6. Butter the buns and toast them lightly.
7. Serve the Pav Bhaji hot on the toasted buns, garnished with cilantro.
Cooking Time: 20-25 minutes
Dhokla
Dhokla is a popular Indian snack or breakfast option that’s easy to make and packed with flavor. This recipe yields soft, spongy, and slightly tangy dhoklas that are perfect for any time of day.
Ingredients:
– 1 cup split chickpeas (gram)
– 1/2 cup water
– 1/4 teaspoon baking soda
– 1/4 teaspoon asafoetida powder (optional)
– 1/2 teaspoon lemon juice
– Salt, to taste
– Ghee or oil, for greasing
Instructions:
1. Rinse the chickpeas and soak them in water for at least 8 hours or overnight.
2. Drain the chickpeas and blend them with 1/2 cup fresh water until smooth.
3. Add baking soda, asafoetida powder (if using), lemon juice, and salt. Mix well.
4. Grease a non-stick pan or dhokla plate with ghee or oil.
5. Pour the batter into the prepared pan and steam for 15-20 minutes or until firm to the touch.
6. Remove from heat and let cool. Cut into squares and serve.
Cooking Time: 15-20 minutes
Kheer
A classic Indian dessert, Kheer is a creamy and aromatic rice pudding flavored with cardamom and nuts. This recipe is a simplified version of the traditional dish, perfect for warm weather or any occasion.
Ingredients:
– 1 cup long-grain rice
– 2 cups milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup chopped almonds and pistachios (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and cook the rice with 2 cups of fresh milk until it’s creamy and well-cooked.
2. Add sugar, cardamom powder, and saffron to the cooked rice mixture. Stir well to combine.
3. If using nuts, stir them in just before serving.
4. Serve warm or chilled, garnished with a sprinkle of cardamom powder if desired.
Cooking Time: 30-40 minutes
Aloo Paratha
A classic North Indian dish, Aloo Paratha is a flavorful flatbread filled with spiced potatoes and served hot. This recipe yields soft, flaky parathas with a savory potato filling that’s sure to please.
Ingredients:
– 2 large potatoes, boiled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 4-5 chapatis (or all-purpose flour for homemade parathas)
– Optional: chopped cilantro for garnish
Instructions:
1. Mix the diced potatoes with cumin seeds, coriander powder, and salt.
2. Heat ghee or oil in a pan over medium heat. Add the potato mixture and cook until lightly browned.
3. Roll out each chapati to about 6 inches in diameter.
4. Place a spoonful of the spiced potato filling in the center of each chapati.
5. Fold the chapati into a triangle, making sure the filling is secure.
6. Cook the parathas on a non-stick skillet or griddle over medium heat for 30-40 seconds on each side.
7. Serve hot with your favorite accompaniments.
Cooking Time: Approximately 15 minutes
Chole Bhature
Chole Bhature is a popular North Indian street food that combines the richness of chickpea curry with the fluffiness of leavened flatbread. This flavorful dish is a staple in many Punjabi households and is often served for breakfast, lunch, or dinner.
Ingredients:
For Chole (Chickpea Curry):
– 1 cup cooked chickpeas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
For Bhature (Flatbread):
– 2 cups all-purpose flour
– 1/4 teaspoon instant yeast
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1 cup lukewarm water
Instructions:
1. Make the Chole: Heat oil in a pan, add onions and cook until golden. Add garlic, cumin, coriander, garam masala, amchur powder, and cooked chickpeas. Season with salt.
2. Make the Bhature: Mix flour, yeast, salt, and sugar. Gradually add lukewarm water to form a soft dough. Knead for 5 minutes and let it rest for 30 minutes.
3. Cook the Bhature: Roll out the dough into thin circles and cook in a non-stick pan with oil until golden.
4. Serve: Pair warm Bhature with Chole and enjoy!
Cooking Time: 45-50 minutes
Rasgulla
Rasgulla is a popular Indian sweet dish made with chenna (fresh paneer) and sugar syrup. This recipe yields soft, spongy, and delicious rasgullas that are perfect for any occasion.
Ingredients:
– 1 liter full-fat milk
– 1/2 teaspoon citric acid
– 1/4 teaspoon vinegar
– 200 grams granulated sugar
– 1 cup water
– Food coloring (optional)
Instructions:
1. Boil the milk and add citric acid and vinegar. Stir well and let it curdle.
2. Strain the mixture through a cheesecloth or a thin cloth to get chenna.
3. Knead the chenna for about 10 minutes until it becomes smooth and soft.
4. Divide the chenna into small portions and shape them into balls.
5. Soak the rasgullas in sugar syrup (made by boiling sugar and water) for at least 2 hours or overnight.
6. Serve the rasgullas warm or chilled, garnished with food coloring if desired.
Cooking Time: None, as this recipe doesn’t require cooking. The chenna will be cooked during the boiling process, and the rasgullas will absorb sugar syrup to get their signature flavor.
Masala Dosa
A classic Indian dish from South India, Masala Dosa is a savory crepe filled with spiced potatoes and onions. This recipe yields soft, crispy dosas that are perfect for breakfast or as a snack.
Ingredients:
– 2 cups dosa batter (homemade or store-bought)
– 1 medium-sized potato, boiled and mashed
– 1/2 cup finely chopped onions
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon garam masala powder
– Salt to taste
– Cooking oil or ghee for frying
Instructions:
1. Heat a non-stick pan or griddle over medium heat.
2. Pour a ladleful of dosa batter onto the pan and spread evenly to form a thin circle.
3. Sprinkle a few cumin seeds, coriander powder, and garam masala powder over the batter.
4. Place 1-2 tablespoons of mashed potatoes and chopped onions in the center of the dosa.
5. Fold the dosa in half to enclose the filling.
6. Cook for 2-3 minutes or until the dosa is crispy and golden brown.
7. Repeat with remaining batter and filling.
Cooking Time: 10-12 minutes
Jalebi
Jalebi, a popular Indian sweet, is a crispy and flavorful treat that’s perfect for any occasion. This recipe yields a batch of soft, chewy jalebis with a hint of citrus and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon orange zest
– 1/2 teaspoon lemon zest
– 1/4 teaspoon ground cardamom
– 1/2 cup lukewarm water
– Ghee or vegetable oil for frying
– Confectioner’s sugar, for dusting (optional)
Instructions:
1. In a large bowl, combine flour, sugar, baking powder, orange zest, lemon zest, and cardamom.
2. Gradually add lukewarm water to form a smooth batter.
3. Heat enough oil in a deep frying pan to deep-fry the jalebis.
4. Using a spoon, drop small portions of the batter into the hot oil.
5. Fry until golden brown (about 1-2 minutes).
6. Remove from oil and drain excess oil on paper towels.
7. Dust with confectioner’s sugar, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the flavors of India with 20 authentic recipes inspired by Sarla Dalal and popularized by renowned chef Sanjeev Kapoor. This collection features a range of classic dishes, from comforting curries like Dal Makhani and Chana Masala, to flavorful street food favorites such as Samosa and Pav Bhaji. Also included are sweet treats like Gulab Jamun and Kheer, and innovative twists on traditional recipes like Vegetable Biryani and Palak Paneer. Whether you’re a seasoned cook or just starting out, these tried-and-true recipes are sure to become new favorites.