25+ Traditional gluten free indian recipes For Your Healthy Meal

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gluten free indian recipes

Indian cuisine is renowned for its vibrant flavors, aromatic spices, and diverse dishes. However, if you’re following a gluten-free diet, you might think that traditional Indian recipes are off-limits. Fortunately, Indian cooking offers a plethora of naturally gluten-free options that are both delicious and satisfying. From hearty curries and flavorful flatbreads to aromatic rice dishes and savory snacks, there’s a world of gluten-free Indian recipes waiting to be explored.

In this blog article, we’ve curated a list of 25+ gluten-free Indian recipes that showcase the rich culinary heritage of India while accommodating your dietary needs.

Whether you’re a fan of spicy curries, comforting lentil dishes, or crisp snacks, you’ll find something to suit your taste.

These recipes are not only gluten-free but also packed with authentic flavors and textures that will make your taste buds dance with joy.

25+ Traditional gluten free indian recipes For Your Healthy Meal

Embracing a gluten-free lifestyle doesn’t mean you have to compromise on flavor or variety. Indian cuisine offers an array of naturally gluten-free dishes that are bursting with flavor and authenticity.

From savory curries and rice dishes to crispy snacks and indulgent sweets, the recipes featured in this article demonstrate that gluten-free eating can be both delicious and satisfying.

As you explore these 25+ gluten-free Indian recipes, you’ll discover the rich and diverse flavors that make Indian food so beloved around the world. Whether you’re a long-time fan of Indian cuisine or new to its wonders, these recipes provide a fantastic way to enjoy traditional dishes without any gluten.

So, gather your ingredients, fire up your stove, and embark on a culinary journey through the vibrant world of gluten-free Indian cooking. Enjoy every bite!

Gluten-Free Chicken Tikka Masala

Chicken Tikka Masala is a popular Indian dish featuring marinated chicken pieces cooked in a rich and creamy tomato-based sauce. This gluten-free version maintains all the traditional flavors without compromising on taste. Perfect for those who need to avoid gluten but still crave a hearty and flavorful meal.

Ingredients:

  • For the Marinade:
    • 1 lb (450g) boneless chicken thighs, cut into chunks
    • 1 cup plain Greek yogurt
    • 2 tablespoons lemon juice
    • 2 tablespoons vegetable oil
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon paprika
    • 1 teaspoon garam masala
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
  • For the Sauce:
    • 2 tablespoons vegetable oil
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon paprika
    • 1 teaspoon garam masala
    • 1 can (14.5 oz) crushed tomatoes
    • 1 cup heavy cream
    • 1 teaspoon salt (or to taste)
    • 1/2 teaspoon black pepper
    • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Marinate the Chicken:
    • In a large bowl, combine Greek yogurt, lemon juice, vegetable oil, cumin, coriander, turmeric, paprika, garam masala, salt, and pepper.
    • Add the chicken chunks and coat them well with the marinade.
    • Cover and refrigerate for at least 1 hour, preferably overnight.
  2. Cook the Chicken:
    • Preheat your grill or oven to medium-high heat.
    • Thread the marinated chicken pieces onto skewers and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred. Alternatively, bake in a preheated oven at 400°F (200°C) for 20-25 minutes.
  3. Prepare the Sauce:
    • In a large skillet, heat vegetable oil over medium heat.
    • Add chopped onions and cook until they become golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
    • Add ground cumin, coriander, turmeric, paprika, and garam masala. Cook for another 2 minutes until fragrant.
    • Pour in crushed tomatoes and simmer for 10 minutes, allowing the sauce to thicken.
    • Reduce heat to low and stir in heavy cream. Simmer for another 5 minutes.
  4. Combine and Serve:
    • Add the grilled chicken pieces to the sauce, stirring to coat them well.
    • Cook for an additional 5 minutes to allow the flavors to meld.
    • Garnish with fresh cilantro before serving.

This Gluten-Free Chicken Tikka Masala is a comforting and flavorful dish that can be enjoyed with rice or gluten-free naan bread. The tender grilled chicken paired with the rich, creamy sauce makes for a satisfying meal that adheres to gluten-free dietary needs. Perfect for a family dinner or a special occasion, this dish showcases the depth and complexity of Indian flavors without the gluten.

Gluten-Free Palak Paneer

Palak Paneer is a classic Indian dish consisting of paneer (Indian cottage cheese) cooked in a spiced spinach sauce. This gluten-free recipe offers a delightful vegetarian option that is both nutritious and flavorful, making it an excellent choice for anyone looking to enjoy Indian cuisine while adhering to a gluten-free diet.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 green chili, finely chopped (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 bunch fresh spinach (about 4 cups), washed and chopped
  • 1/2 cup water
  • 8 oz (225g) paneer, cut into cubes
  • 1/4 cup heavy cream (optional)

Instructions:

  1. Prepare the Spinach:
    • Blanch the spinach in boiling water for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking.
    • Once cool, blend the spinach into a smooth puree using a blender or food processor.
  2. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic, ginger, and green chili (if using) and cook for an additional minute.
    • Add ground cumin, coriander, turmeric, paprika, garam masala, salt, and pepper. Cook for another 2 minutes until fragrant.
  3. Combine Spinach and Paneer:
    • Pour the spinach puree into the skillet and mix well.
    • Add water and bring to a simmer. Cook for about 5-7 minutes, allowing the flavors to blend.
    • Gently fold in the paneer cubes and cook for another 5 minutes until the paneer is heated through.
  4. Finish and Serve:
    • If desired, stir in heavy cream for added richness.
    • Serve hot with rice or gluten-free roti.

Gluten-Free Palak Paneer is a delightful vegetarian dish that combines the earthy flavors of spinach with the rich, creamy texture of paneer. This recipe is not only gluten-free but also packed with nutrients, making it a healthy and satisfying choice for any meal. The creamy spinach sauce enveloping the paneer creates a comforting dish that’s perfect for any occasion, from a casual weeknight dinner to a festive gathering.

Gluten-Free Chana Masala

Chana Masala is a hearty and flavorful Indian dish made with chickpeas in a spiced tomato gravy. This gluten-free version is packed with protein and makes a nutritious and filling meal. It’s a staple in Indian cuisine and can be enjoyed on its own or with gluten-free rice or flatbreads.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup water
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until they are golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
    • Add chopped tomatoes and cook until they break down and become soft.
  2. Add Spices:
    • Add ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well blended and fragrant.
  3. Add Chickpeas:
    • Stir in the chickpeas and water. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
    • Season with salt and pepper to taste.
  4. Finish and Serve:
    • Garnish with fresh cilantro before serving.
    • Serve with gluten-free rice or flatbreads and lemon wedges on the side.

Gluten-Free Chana Masala is a flavorful and satisfying dish that highlights the versatility of chickpeas. The combination of spices creates a rich and aromatic sauce that complements the hearty chickpeas perfectly. This dish is ideal for those seeking a nutritious, gluten-free option that doesn’t skimp on taste or texture. It’s a great addition to any meal plan, providing a comforting and flavorful way to enjoy Indian cuisine without gluten.

Gluten-Free Aloo Gobi

Aloo Gobi is a classic Indian vegetarian dish featuring potatoes (aloo) and cauliflower (gobi) cooked with aromatic spices. This gluten-free version maintains the traditional flavors and is perfect for a comforting meal. It’s a versatile dish that pairs well with rice or gluten-free chapati, making it an excellent choice for anyone following a gluten-free diet.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 medium potatoes, peeled and diced
  • 1 small cauliflower, cut into florets
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat Spices:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add mustard seeds and cumin seeds. Cook until they start to pop.
  2. Cook Vegetables:
    • Add chopped onions to the skillet and cook until they are golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Potatoes and Cauliflower:
    • Add diced potatoes and cauliflower florets to the skillet. Stir well to coat the vegetables with the spices.
  4. Spice It Up:
    • Sprinkle ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using) over the vegetables. Mix well.
    • Season with salt and black pepper.
  5. Cook Until Tender:
    • Cover the skillet and cook on low heat for about 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
  6. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free chapati.

Gluten-Free Aloo Gobi is a comforting and nutritious dish that brings together the delicate flavors of potatoes and cauliflower with aromatic spices. This dish is easy to prepare and makes for a satisfying meal, whether served as a main course or as a side dish. The combination of spices provides a burst of flavor, making it a delightful addition to any gluten-free menu.

Gluten-Free Dal Tadka

Dal Tadka is a beloved Indian dish made with lentils cooked with spices and finished with a tempering (tadka) of ghee and aromatic spices. This gluten-free version is both hearty and flavorful, making it an excellent source of protein and a perfect main course for a gluten-free meal.

Ingredients:

  • 1 cup yellow split lentils (toor dal)
  • 4 cups water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons ghee or vegetable oil
  • For the Tadka:
    • 1 tablespoon ghee or vegetable oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 1 large onion, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 green chilies, slit (optional for heat)
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garam masala
    • 1/2 cup chopped tomatoes
    • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Cook the Lentils:
    • Rinse the lentils under cold water.
    • In a large pot, combine lentils, water, turmeric, and salt.
    • Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are soft and cooked through. Stir occasionally.
  2. Prepare the Tadka:
    • In a separate pan, heat ghee or oil over medium heat.
    • Add cumin seeds and mustard seeds. Cook until they start to pop.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic, ginger, and green chilies (if using) and cook for an additional minute.
  3. Add Spices and Tomatoes:
    • Add ground cumin, coriander, paprika, and garam masala. Cook for 2-3 minutes until fragrant.
    • Stir in chopped tomatoes and cook until they break down and become soft.
  4. Combine and Simmer:
    • Pour the tadka into the cooked lentils and stir well.
    • Simmer for another 5-10 minutes to let the flavors meld together.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free flatbreads.

Gluten-Free Dal Tadka is a wholesome and satisfying dish that highlights the rich flavors of Indian cuisine. The tempering adds a layer of complexity to the lentil curry, making it a comforting meal that’s both nourishing and delicious. This recipe is perfect for those following a gluten-free diet and seeking a protein-packed, flavorful dish.

Gluten-Free Rajma

Rajma is a popular North Indian dish made with kidney beans in a spiced tomato gravy. This gluten-free version maintains the traditional taste and is an excellent source of protein and fiber. It’s a hearty and satisfying dish that pairs well with rice or gluten-free breads, making it a great addition to any gluten-free meal plan.

Ingredients:

  • 1 cup dried kidney beans
  • 4 cups water (for soaking and cooking beans)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Beans:
    • Soak kidney beans in 4 cups of water overnight or for at least 8 hours.
    • Drain and rinse the beans.
    • In a large pot, add the soaked beans and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beans are tender. Drain and set aside.
  2. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until they are golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Tomatoes and Spices:
    • Add chopped tomatoes and cook until they break down and become soft.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well combined.
  4. Combine Beans and Sauce:
    • Add the cooked kidney beans to the skillet and stir to coat them with the sauce.
    • Add a little water if needed to achieve the desired consistency.
    • Simmer for 10-15 minutes to allow the flavors to meld. Season with salt and black pepper.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free bread.

Gluten-Free Rajma is a comforting and filling dish that combines tender kidney beans with a spiced tomato gravy. This dish is perfect for a hearty lunch or dinner and is a great way to enjoy traditional Indian flavors while adhering to a gluten-free diet. It’s both nutritious and delicious, making it a staple for anyone looking to incorporate more gluten-free options into their meals.

Gluten-Free Baingan Bharta

Baingan Bharta is a popular Indian dish made with roasted and mashed eggplant cooked with onions, tomatoes, and spices. This gluten-free recipe brings out the smoky flavor of the eggplant and is a delicious, hearty option for anyone following a gluten-free diet. It pairs wonderfully with rice or gluten-free flatbreads, making it a versatile and satisfying meal.

Ingredients:

  • 2 large eggplants
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Roast the Eggplant:
    • Preheat your oven to 450°F (230°C).
    • Prick the eggplants with a fork and place them on a baking sheet.
    • Roast in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
    • Let the eggplants cool, then peel off the skin and mash the flesh. Set aside.
  2. Prepare the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Tomatoes and Spices:
    • Add chopped tomatoes and cook until they break down and become soft.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well combined.
  4. Combine Eggplant and Sauce:
    • Add the mashed eggplant to the skillet and mix well with the tomato-spice mixture.
    • Cook for 10-15 minutes, stirring occasionally, to let the flavors meld together. Season with salt and black pepper.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free flatbreads.

Gluten-Free Baingan Bharta is a flavorful and satisfying dish that highlights the smoky richness of roasted eggplant. The combination of spices and tomatoes creates a deliciously complex sauce that pairs perfectly with rice or gluten-free bread. This dish is a great way to enjoy the robust flavors of Indian cuisine while adhering to a gluten-free diet.

Gluten-Free Palak Chole

Palak Chole is a nutritious and flavorful Indian dish combining spinach (palak) with chickpeas (chole) in a spiced gravy. This gluten-free recipe is both hearty and healthy, offering a delicious way to enjoy a plant-based meal. It pairs well with rice or gluten-free naan, making it a versatile option for any meal.

Ingredients:

  • 1 cup dried chickpeas
  • 4 cups water (for soaking and cooking chickpeas)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 bunch fresh spinach (about 4 cups), washed and chopped
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Chickpeas:
    • Soak chickpeas in 4 cups of water overnight or for at least 8 hours.
    • Drain and rinse the chickpeas.
    • In a large pot, add the soaked chickpeas and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chickpeas are tender. Drain and set aside.
  2. Prepare the Spinach:
    • Blanch the spinach in boiling water for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking.
    • Once cool, blend the spinach into a smooth puree using a blender or food processor.
  3. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  4. Add Tomatoes and Spices:
    • Add chopped tomatoes and cook until they break down and become soft.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well combined.
  5. Combine Spinach, Chickpeas, and Sauce:
    • Add the spinach puree and cooked chickpeas to the skillet. Mix well and simmer for 10-15 minutes to allow the flavors to meld together.
    • Season with salt and black pepper.
  6. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free naan.

Gluten-Free Palak Chole is a nutritious and delicious dish that combines the flavors of spinach and chickpeas with aromatic spices. This recipe provides a hearty and satisfying meal that fits perfectly into a gluten-free diet. Its rich, spiced gravy pairs well with rice or gluten-free bread, making it a versatile and enjoyable addition to any meal plan.

Gluten-Free Kitchari

Recipe Summary: Kitchari is a traditional Indian comfort food made with a blend of rice and lentils, seasoned with spices and herbs. This gluten-free version is easy to digest and packed with nutrients, making it an excellent choice for a soothing, wholesome meal. It’s perfect for anyone looking for a simple yet flavorful dish that adheres to a gluten-free diet.

Ingredients:

  • 1 cup basmati rice
  • 1/2 cup split yellow lentils (moong dal)
  • 4 cups water
  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 large carrot, diced
  • 1 cup chopped spinach or kale
  • 1 tablespoon fresh ginger, minced
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Rice and Lentils:
    • Rinse basmati rice and split yellow lentils under cold water until the water runs clear.
    • In a large pot, combine rice, lentils, and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the rice and lentils are tender and the mixture has a porridge-like consistency.
  2. Prepare the Tadka:
    • Heat ghee or oil in a separate pan over medium heat.
    • Add mustard seeds and cumin seeds. Cook until they start to pop.
  3. Add Spices and Vegetables:
    • Stir in ground coriander, turmeric, paprika, garam masala, salt, and black pepper. Cook for 1-2 minutes until fragrant.
    • Add diced carrot and cook for 5-7 minutes until slightly tender.
  4. Combine and Simmer:
    • Stir the spice mixture and vegetables into the cooked rice and lentils.
    • Add chopped spinach or kale and cook for an additional 5 minutes, allowing the flavors to meld together.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy as a comforting meal on its own or with a side of yogurt.

Gluten-Free Kitchari is a nourishing and comforting dish that combines rice and lentils with a blend of spices and vegetables. It’s easy to digest and provides a wholesome, flavorful meal that fits perfectly into a gluten-free diet. This versatile dish can be enjoyed as a light lunch or dinner and is ideal for those seeking a simple yet satisfying meal.

Gluten-Free Chana Masala

Chana Masala is a popular Indian dish made with chickpeas (chana) simmered in a spiced tomato gravy. This gluten-free recipe is rich in flavor and protein, making it a satisfying and nutritious option for anyone on a gluten-free diet. It’s versatile and pairs well with rice, gluten-free naan, or chapati, making it a great choice for any meal.

Ingredients:

  • 1 cup dried chickpeas
  • 4 cups water (for soaking and cooking chickpeas)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Chickpeas:
    • Soak chickpeas in 4 cups of water overnight or for at least 8 hours.
    • Drain and rinse the chickpeas.
    • In a large pot, add the soaked chickpeas and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chickpeas are tender. Drain and set aside.
  2. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Tomatoes and Spices:
    • Add chopped tomatoes and cook until they break down and become soft.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well combined.
  4. Combine Chickpeas and Sauce:
    • Add the cooked chickpeas to the skillet and mix well with the tomato-spice mixture.
    • Simmer for 10-15 minutes to allow the flavors to meld together. Add a little water if needed to achieve the desired consistency.
    • Season with salt and black pepper.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice, gluten-free naan, or chapati.

Gluten-Free Chana Masala is a flavorful and protein-packed dish that highlights the savory richness of chickpeas in a spiced tomato gravy. This recipe offers a hearty and satisfying meal that’s perfect for any occasion, whether served as a main dish or alongside other Indian favorites. Its versatility makes it a great addition to a gluten-free diet, providing both taste and nutrition.

Gluten-Free Tandoori Chicken

Tandoori Chicken is a popular Indian dish known for its vibrant color and smoky flavor, achieved through marination and grilling. This gluten-free version uses yogurt and a blend of spices to create tender, flavorful chicken that can be enjoyed as an appetizer or main course. It’s a great way to bring the flavors of Indian cuisine into your gluten-free meal plan.

Ingredients:

  • 4 chicken thighs (bone-in, skinless)
  • 1 cup plain yogurt
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Marinade:
    • In a large bowl, combine yogurt, vegetable oil, lemon juice, ground cumin, coriander, turmeric, paprika, garam masala, chili powder (if using), salt, and black pepper.
  2. Marinate the Chicken:
    • Add the chicken thighs to the marinade and ensure they are well coated.
    • Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat and Cook:
    • Preheat your grill or oven to 400°F (200°C).
    • If using a grill, cook the chicken thighs over medium heat for 20-25 minutes, turning occasionally, until fully cooked and slightly charred.
    • If using an oven, place the chicken on a baking sheet and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  4. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Serve with a side of gluten-free rice or a fresh salad.

Gluten-Free Tandoori Chicken brings the bold flavors of Indian cuisine to your table with a simple, yet delicious marinade that infuses the chicken with spice and smokiness. This dish is perfect for grilling season or for a special dinner, providing a tasty and gluten-free option that’s sure to impress. The tender, flavorful chicken pairs well with a variety of sides, making it a versatile and enjoyable addition to any meal plan.

Gluten-Free Saag Paneer

Saag Paneer is a popular North Indian dish featuring paneer (Indian cheese) cooked in a spiced spinach gravy. This gluten-free version captures the rich flavors and creamy texture of the dish, making it a delightful option for anyone on a gluten-free diet. It pairs beautifully with rice or gluten-free naan, making it a comforting and satisfying meal.

Ingredients:

  • 200 grams paneer, cubed
  • 1 tablespoon ghee or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups fresh spinach, washed and chopped
  • 1/2 cup water (for blending spinach)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Spinach:
    • Blanch the spinach in boiling water for 2 minutes. Drain and transfer to a bowl of ice water to stop cooking.
    • Once cool, blend the spinach with 1/2 cup water until smooth.
  2. Cook the Base:
    • Heat ghee or oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Spinach and Spices:
    • Add the spinach puree to the skillet and mix well.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper.
  4. Add Paneer:
    • Gently stir in the cubed paneer and cook for another 5 minutes until the paneer is heated through.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free naan.

Gluten-Free Saag Paneer is a creamy and flavorful dish that combines the richness of paneer with a spiced spinach gravy. This dish provides a satisfying and wholesome meal that fits perfectly into a gluten-free diet. Its rich, savory flavors and creamy texture make it a delightful addition to any meal, whether enjoyed as a main course or alongside other Indian dishes.

Gluten-Free Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes (aloo) and cauliflower (gobi) cooked together with a blend of spices. This gluten-free recipe highlights the natural sweetness of the vegetables while incorporating savory, aromatic spices. It’s a versatile dish that pairs well with rice or gluten-free flatbreads, making it a staple in any gluten-free meal plan.

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 2 large potatoes, peeled and diced
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped tomatoes (fresh or canned)
  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Vegetables:
    • Heat vegetable oil in a large skillet or pan over medium heat.
    • Add mustard seeds and cook until they start to pop.
  2. Add Spices and Potatoes:
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, chili powder (if using), salt, and black pepper.
    • Add diced potatoes and cook for 5 minutes, stirring occasionally.
  3. Add Cauliflower and Tomatoes:
    • Add cauliflower florets and chopped tomatoes to the pan.
    • Mix well to combine with the spices.
  4. Simmer:
    • Cover the pan and cook on low heat for 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to ensure even cooking.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free flatbreads.

Gluten-Free Aloo Gobi is a comforting and flavorful dish that brings together the best of Indian spices with hearty potatoes and cauliflower. This versatile dish is perfect for a quick weeknight meal or as part of a larger Indian spread. Its combination of spices and vegetables makes it a satisfying, nutritious option that fits seamlessly into a gluten-free diet.

Gluten-Free Rajma

Rajma, or kidney bean curry, is a beloved North Indian dish featuring kidney beans simmered in a spiced tomato gravy. This gluten-free recipe is rich, hearty, and perfect for a comforting meal. The combination of aromatic spices and tender beans creates a flavorful and satisfying dish that pairs beautifully with rice or gluten-free bread.

Ingredients:

  • 1 cup dried kidney beans
  • 4 cups water (for soaking and cooking beans)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Beans:
    • Soak kidney beans in 4 cups of water overnight or for at least 8 hours.
    • Drain and rinse the beans.
    • In a large pot, add the soaked beans and 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beans are tender. Drain and set aside.
  2. Cook the Base:
    • Heat vegetable oil in a large skillet over medium heat.
    • Add chopped onions and cook until golden brown.
    • Stir in minced garlic and ginger and cook for an additional minute.
  3. Add Tomatoes and Spices:
    • Add chopped tomatoes and cook until they break down and become soft.
    • Stir in ground cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using). Cook for 2-3 minutes until the spices are well combined.
  4. Combine Beans and Sauce:
    • Add the cooked kidney beans to the skillet and mix well with the tomato-spice mixture.
    • Simmer for 10-15 minutes to allow the flavors to meld together. Add a little water if needed to achieve the desired consistency.
    • Season with salt and black pepper.
  5. Garnish and Serve:
    • Garnish with fresh cilantro before serving.
    • Enjoy with rice or gluten-free bread.

Gluten-Free Rajma is a hearty and flavorful dish that showcases the versatility of kidney beans in a spiced tomato gravy. This recipe provides a satisfying and nutritious meal that’s easy to prepare and perfect for a gluten-free diet. Its rich, comforting flavors make it an excellent choice for a family dinner or a cozy night in.

Gluten-Free Methi Thepla

Methi Thepla is a traditional Gujarati flatbread made with fenugreek leaves (methi) and a blend of spices. This gluten-free version uses gluten-free flour to create a flavorful and aromatic flatbread that’s perfect for a snack or as part of a meal. The combination of fenugreek and spices makes it a unique and tasty addition to your gluten-free recipe repertoire.

Ingredients:

  • 1 cup gluten-free flour blend
  • 1/2 cup fresh fenugreek leaves (methi), finely chopped
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder (optional for heat)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • Water (as needed, for dough consistency)

Instructions:

  1. Prepare the Dough:
    • In a large bowl, combine gluten-free flour, chopped fenugreek leaves, ground cumin, coriander, turmeric, paprika, chili powder (if using), salt, and black pepper.
    • Add yogurt and vegetable oil to the mixture. Mix well.
    • Gradually add water, a little at a time, until a soft and pliable dough forms.
  2. Roll Out the Theplas:
    • Divide the dough into small balls.
    • On a lightly floured surface, roll each ball into a thin circle (about 6-8 inches in diameter).
  3. Cook the Theplas:
    • Heat a skillet or tawa over medium heat.
    • Place the rolled-out dough onto the skillet and cook for 1-2 minutes until small bubbles form.
    • Flip the thepla and cook the other side for 1-2 minutes, pressing gently with a spatula. Optionally, apply a little oil or ghee while cooking.
  4. Serve:
    • Serve the hot theplas with yogurt, pickles, or a side of your choice.

Gluten-Free Methi Thepla is a flavorful and aromatic flatbread that highlights the unique taste of fenugreek leaves. This gluten-free version retains the traditional flavors while accommodating dietary restrictions. It’s a versatile dish that can be enjoyed as a snack or as part of a main meal, making it a valuable addition to any gluten-free menu.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.