Authentic Indian Home Kitchen

Indian Home Cooking Without Vegetable Oil

Aromatic recipes from the Indian rasoi — built on golden ghee, butter, and warm spice. Real curries, fresh breads, and slow-simmered dals, just as nani cooked them.

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Indian Home Recipes

Six beloved dishes from the Indian kitchen — each cooked with ghee, butter, and the warm spice of the subcontinent.

Murgh Makhani (Butter Chicken)

Murgh Makhani (Butter Chicken)

⏱ 1 hr 15 min + marinade🍽 6 servings🔥 Medium

Tandoor-charred chicken simmered in a silky tomato-butter sauce, perfumed with fenugreek leaves and fresh cream.

Ingredients

  • 1 kg boneless chicken thigh, cubed
  • 250 g full-fat yogurt
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • Salt
  • 100 g ghee
  • 2 onions, finely chopped
  • 800 g canned tomatoes
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili
  • 1 tsp ground coriander
  • 2 tsp kasuri methi (dried fenugreek)
  • 200 ml double cream
  • 100 g unsalted butter, cubed

Instructions

  1. Marinate chicken in yogurt, ginger-garlic, spices, lemon, and salt for 4 hours.
  2. Char skewers of chicken under the broiler 12 minutes until edges blacken.
  3. Heat ghee in a heavy pot; cook onions golden, 12 minutes.
  4. Add ginger-garlic paste, chilies, and coriander; cook 2 minutes. Add tomatoes; simmer 25 minutes.
  5. Blend the sauce smooth, return to pot, and stir in cream, butter, and kasuri methi crushed between your palms.
  6. Add the charred chicken; simmer 10 minutes more. Serve with naan.
Goan Coconut Fish Curry

Goan Coconut Fish Curry

⏱ 45 min🍽 4 servings🔥 Easy

A tangy, golden Goan curry of kingfish in coconut milk and tamarind, brightened with curry leaves and green chili.

Ingredients

  • 600 g firm white fish (kingfish or hake), cut into chunks
  • Juice of ½ lemon
  • 2 tsp salt
  • 2 tsp turmeric
  • 2 tbsp virgin coconut oil
  • 1 large onion, sliced
  • 20 curry leaves
  • 2 green chilies, slit
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili
  • 2 tsp coriander seeds, ground
  • 2 tsp cumin seeds, ground
  • 400 ml coconut milk
  • 2 tbsp tamarind paste
  • Fresh coriander to serve

Instructions

  1. Rub fish with lemon, salt, and 1 tsp turmeric; rest 15 minutes.
  2. Warm coconut oil in a kadhai. Add curry leaves, then onions; cook 8 minutes until golden.
  3. Add ginger-garlic and green chilies; cook 2 minutes.
  4. Stir in remaining turmeric, Kashmiri chili, coriander, and cumin; cook 1 minute.
  5. Pour in coconut milk and tamarind; simmer 6 minutes.
  6. Slide fish into the gentle sauce; cook 6 minutes until just opaque. Scatter coriander and serve with rice.
Saag Paneer

Saag Paneer

⏱ 1 hr🍽 6 servings🔥 Easy

Soft cubes of paneer simmered in a deep emerald spinach gravy spiced with ginger, garlic, and ghee.

Ingredients

  • 800 g spinach
  • 1 bunch mustard greens (or extra spinach)
  • 60 g ghee
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 cm ginger, minced
  • 2 green chilies, chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 400 g paneer, cubed
  • 100 ml cream
  • Sea salt

Instructions

  1. Blanch greens 90 seconds; plunge into ice water and blend smooth.
  2. Melt ghee in a heavy pot; cook onions golden, 10 minutes.
  3. Add garlic, ginger, and chilies; cook 2 minutes. Stir in spices.
  4. Pour in the green purée and salt; simmer 12 minutes to mellow the bitterness.
  5. Fry paneer cubes in 1 tbsp ghee until golden on all sides.
  6. Fold paneer into the saag with cream and warm through 3 minutes. Finish with extra garam masala.
Dal Tadka

Dal Tadka

⏱ 55 min🍽 6 servings🔥 Easy

Yellow split lentils simmered until creamy, finished with a sizzling ghee tadka of cumin, garlic, and dried chilies.

Ingredients

  • 300 g toor or moong dal, rinsed
  • 1 tomato, chopped
  • 1 tsp turmeric
  • 1 tsp salt
  • 60 g ghee
  • 2 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 6 cloves garlic, slivered
  • 2 cm ginger, julienned
  • 2 dried red chilies
  • ½ tsp asafoetida
  • 1 tsp Kashmiri chili powder
  • Fresh coriander, chopped
  • Lemon to serve

Instructions

  1. Simmer dal with tomato, turmeric, salt, and 1.2 liters water until very soft, 25 minutes.
  2. Whisk to a creamy texture; loosen with hot water if needed.
  3. Make the tadka: heat ghee in a small pan. Add cumin and mustard seeds.
  4. When they pop, add garlic, ginger, and dried chilies; sizzle until golden.
  5. Off heat add asafoetida and Kashmiri chili.
  6. Pour the foaming tadka straight onto the hot dal; scatter coriander and serve with rice and lemon.
Garlic Butter Naan

Garlic Butter Naan

⏱ 2 hr🍽 8 naan🔥 Medium

Soft, blistered tandoor-style naan brushed with garlic ghee and fresh coriander.

Ingredients

  • 500 g all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 7 g instant yeast
  • ½ tsp baking soda
  • 150 g yogurt
  • 2 tbsp ghee, melted
  • 220 ml warm milk
  • For brushing: 80 g unsalted butter, 6 cloves garlic minced, handful coriander chopped

Instructions

  1. Mix flour, sugar, salt, yeast, and baking soda. Add yogurt, ghee, and milk; knead 8 minutes to a soft dough.
  2. Rise covered 1 hour 30 minutes.
  3. Divide into 8 balls and roll each into a teardrop shape.
  4. Heat a heavy skillet until smoking. Slap on a naan, cook 90 seconds until bubbles balloon up.
  5. Flip and cook 60 seconds; you want charred dark spots.
  6. Melt butter with garlic; brush each naan hot, scatter with coriander, and stack under a tea towel.
Gulab Jamun

Gulab Jamun

⏱ 1 hr 15 min🍽 16 pieces🔥 Medium

Fried milk-solid dumplings drunk on cardamom-and-rose sugar syrup — India's most beloved sweet.

Ingredients

  • 180 g full-fat milk powder (khoya)
  • 60 g all-purpose flour
  • ¼ tsp baking soda
  • 30 g ghee
  • 80 ml whole milk
  • Ghee for frying
  • For syrup: 400 g sugar, 350 ml water, 6 green cardamom pods crushed, 1 tsp rose water, pinch of saffron, 1 tsp lemon juice

Instructions

  1. Simmer syrup ingredients (except rose water) 8 minutes until lightly thickened; stir in rose water; keep warm.
  2. Mix milk powder, flour, and baking soda. Rub in ghee until sandy.
  3. Add milk a spoon at a time to make a soft, smooth dough — do not overwork.
  4. Roll into 16 small balls with no cracks. Heat ghee to 130°C (low — too hot will burn the surface).
  5. Fry gently 8 minutes, stirring constantly, until uniformly deep golden.
  6. Drop the hot jamuns straight into the warm syrup; rest 2 hours minimum to soak before serving.
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