50+ Easy & Tasty New Year’s Indian Dinner Recipes for Every Taste

As we welcome the New Year, there’s no better way to celebrate than by gathering loved ones for a flavorful, festive meal.

Indian cuisine offers an abundance of rich, aromatic, and diverse dishes that make for an unforgettable New Year’s feast.

Whether you’re planning a grand spread with a variety of vegetarian, vegan, or meat-based options, or simply looking to add a few delicious, unique Indian flavors to your dinner table, this list of 50+ New Year’s Indian dinner recipes has something for everyone.

From hearty curries and creamy gravies to sizzling starters, biryanis, and rich desserts, these recipes bring the best of traditional and modern Indian flavors to your New Year’s celebration.

Each dish is designed to elevate your dinner, whether through the warming spices of a classic butter chicken, the tangy notes in a Goan prawn curry, or the vibrant colors of a festive paneer tikka masala.

Let this collection inspire you to create a memorable feast that rings in the New Year with joy, flavor, and warmth.

50+ Easy & Tasty New Year’s Indian Dinner Recipes for Every Taste

Indian cuisine is known for its vibrant spices, aromatic herbs, and a balance of flavors that can turn any meal into a celebration.

With this comprehensive list of 50+ New Year’s Indian dinner recipes, you’re equipped to curate a meal that caters to a variety of tastes and dietary preferences, from vegan to meat-lover options.

Each recipe is an invitation to explore and savor the diverse culinary heritage of India.

As you gather with loved ones this New Year, may these dishes add warmth, love, and unforgettable flavors to your celebration, making it a joyous beginning to the year ahead.

Cheers to a delicious and prosperous New Year!

Creamy Butter Chicken (Murgh Makhani)

Butter Chicken, also known as Murgh Makhani, is one of India’s most popular dishes, beloved for its rich, creamy sauce and tender chicken. This dish originated in Northern India and has become a global favorite. Perfect for a New Year’s celebration, Butter Chicken is comforting, flavorful, and indulgent. Serve it with naan or basmati rice to create a dish that’s sure to impress.

Ingredients:

• 500g boneless chicken, cut into pieces
• 1 cup yogurt
• 2 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1 tbsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 3 tbsp butter
• 1 cup heavy cream
• 1 cup tomato puree
• 1 tsp fenugreek leaves (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, turmeric, ginger-garlic paste, garam masala, red chili powder, and salt. Add the chicken pieces and marinate for at least 1 hour (or overnight for better results).
2. Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium heat. Cook the marinated chicken until golden brown and cooked through. Set aside.
3. Prepare the Sauce: In the same skillet, add the remaining butter, then add the tomato puree and let it simmer for about 10 minutes until the sauce thickens. Stir in the heavy cream, fenugreek leaves (if using), and cooked chicken.
4. Simmer: Let the chicken simmer in the sauce for another 10-15 minutes, until flavors are well combined.
5. Garnish: Sprinkle chopped cilantro on top, and serve hot with naan or rice.

Butter Chicken is a timeless classic that brings warmth and flavor to any celebration. This dish’s creamy texture and mild spices make it universally appealing, so it’s perfect for a New Year’s dinner. Impress your guests with this rich and aromatic dish that will have them returning for seconds!

Paneer Tikka Masala

Paneer Tikka Masala is a delightful vegetarian alternative to classic tikka dishes. Marinated paneer (Indian cottage cheese) cubes are grilled and then simmered in a spicy, tomato-based sauce. It’s a hearty, flavorful dish that’s perfect for any festive occasion, especially New Year’s. Paneer Tikka Masala pairs wonderfully with garlic naan or jeera rice, making it a fantastic addition to your dinner table.

Ingredients:

• 300g paneer, cubed
• 1 cup yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 3 tbsp oil
• 1 cup tomato puree
• 1/2 cup cream
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Paneer: In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, red chili powder, and salt. Add the paneer cubes and let them marinate for 30 minutes.
2. Cook the Paneer: Heat oil in a pan, then add the marinated paneer cubes. Grill or sauté until golden brown. Remove and set aside.
3. Prepare the Masala Sauce: In the same pan, add tomato puree and let it cook for 8-10 minutes. Stir in the cream and add the grilled paneer cubes.
4. Simmer: Cook for another 10 minutes until the sauce thickens and flavors meld together.
5. Garnish: Sprinkle fresh cilantro on top and serve with naan or rice.

Paneer Tikka Masala is a crowd-pleasing, vibrant dish that’s ideal for special celebrations like New Year’s. With its creamy, spiced gravy and tender paneer, it’s sure to be loved by vegetarians and non-vegetarians alike. This recipe is a must-try addition to your holiday dinner spread, adding a touch of warmth and festivity to the night.

Lamb Biryani

Lamb Biryani is a fragrant and flavorful dish that showcases the best of Indian spices and rice. Originating in the royal kitchens of the Mughal Empire, Biryani has since become a beloved dish across India. Made with basmati rice, tender lamb, and an array of spices, this one-pot meal is perfect for the New Year’s celebration, filling your kitchen with its delightful aroma and your table with its savory flavors.

Ingredients:

• 500g lamb, cut into pieces
• 2 cups basmati rice, soaked
• 1 cup yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 4 cups water or broth
• Fresh cilantro and mint leaves, chopped (for garnish)
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Marinate the Lamb: In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, and garam masala. Add the lamb pieces, and marinate for at least 1 hour.
2. Cook the Lamb: In a large pot, heat oil or ghee and add cumin seeds. When they sizzle, add sliced onions and sauté until golden brown. Add tomatoes and cook until softened.
3. Combine Ingredients: Add the marinated lamb, stirring until lamb is browned on all sides. Add soaked rice, water, and salt. Stir gently to combine.
4. Cook Biryani: Cover and cook on low heat for 20-25 minutes, until lamb is tender and rice is fully cooked.
5. Garnish: Sprinkle fresh cilantro and mint on top, and serve with raita or a salad.

Lamb Biryani is a luxurious dish that’s perfect for ushering in the New Year with style and flavor. The layered flavors of spices, tender lamb, and fluffy basmati rice come together beautifully in this royal dish. A single bite will transport you and your guests to the heart of India’s rich culinary heritage, making it a truly unforgettable dish for a special occasion.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a comforting, flavorful vegetarian curry that’s widely enjoyed across India. The dish combines potatoes and cauliflower in a lightly spiced gravy made with onions, tomatoes, and aromatic Indian spices. It’s an ideal dish to complement any New Year’s dinner spread, providing a hearty, healthy option that balances out heavier dishes. Aloo Gobi pairs perfectly with chapati or basmati rice, and its simple yet bold flavors are loved by all.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• Fresh cilantro, chopped (for garnish)
• Salt to taste
• 2 tbsp oil
• 1 cup water

Instructions:

1. Cook the Vegetables: In a large pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add Tomatoes and Spices: Add chopped tomatoes, turmeric, coriander, cumin powder, and red chili powder. Cook until the tomatoes soften and release their juices.
3. Add Potatoes and Cauliflower: Add the cubed potatoes and cauliflower florets. Stir well to coat the vegetables with the spices.
4. Simmer: Add water, cover, and let the curry cook for 15-20 minutes, stirring occasionally until the vegetables are tender and the flavors have blended. Adjust seasoning as needed.
5. Garnish: Sprinkle garam masala and fresh cilantro on top, and serve with chapati or rice.

Aloo Gobi is the perfect balance of comfort and flavor, making it a wonderful dish to serve for New Year’s dinner. Its versatility allows it to complement richer, spicier dishes, offering a mild, aromatic option for all guests. Whether you’re serving vegetarian or mixed dishes, this classic curry adds color, texture, and warmth to your holiday table.

Shahi Paneer

Shahi Paneer is a royal, creamy paneer dish that’s perfect for special occasions like New Year’s. The dish uses soft cubes of paneer (Indian cottage cheese) cooked in a rich, creamy gravy made with yogurt, cashews, almonds, and aromatic spices. This luxurious curry is a showstopper that adds elegance to any festive dinner. Serve it with naan, paratha, or steamed rice for a fulfilling meal that’s sure to leave your guests impressed.

Ingredients:

• 250g paneer, cubed
• 1 onion, finely chopped
• 1 tomato, pureed
• 2 tbsp cashew nuts
• 2 tbsp almonds, blanched
• 1/4 cup yogurt
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands (optional)
• 3 tbsp cream
• 2 tbsp ghee (clarified butter)
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Prepare the Nut Paste: In a blender, combine the cashews and almonds with a bit of water to make a smooth paste. Set aside.
2. Cook the Onion and Tomato: Heat ghee in a pan, and sauté the onions until golden. Add pureed tomatoes and cook until the oil separates from the mixture.
3. Add Spices and Nut Paste: Stir in turmeric, garam masala, cumin powder, and cardamom powder. Add the nut paste, mix well, and cook for a few minutes.
4. Simmer the Curry: Add yogurt and simmer the curry on low heat for about 5-7 minutes. Add cream for extra richness and then the cubed paneer. Cook gently for 5 minutes.
5. Garnish: If using saffron, soak it in warm milk and add it to the curry. Garnish with fresh cilantro, and serve with naan or rice.

Shahi Paneer is a decadent, velvety dish that brings a touch of luxury to any meal. Its rich, creamy sauce and subtle spice profile make it the perfect showstopper for your New Year’s dinner. This indulgent recipe will impress your guests and provide them with a taste of royal Indian cuisine.

Hyderabadi Dum Biryani

Hyderabadi Dum Biryani is a fragrant, flavorful rice dish that’s cooked on slow heat, allowing all the spices and flavors to meld together. Known for its royal origins, this biryani uses marinated meat (often mutton or chicken) and basmati rice, with a combination of spices, herbs, and caramelized onions. The unique dum cooking technique (slow cooking under a sealed lid) enhances the taste, making this dish an unforgettable treat. Hyderabadi Dum Biryani is a perfect centerpiece for a New Year’s feast, providing both richness and depth.

Ingredients:

• 500g chicken or mutton, marinated
• 2 cups basmati rice, soaked
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 1 tsp ginger-garlic paste
• 2 tsp garam masala
• 2 cinnamon sticks
• 4-5 cardamom pods
• 3-4 cloves
• 1 bay leaf
• Fresh mint leaves
• Fresh cilantro, chopped
• Saffron strands soaked in warm milk
• Salt to taste
• Ghee or oil for cooking
• 4 cups water or broth

Instructions:

1. Marinate the Meat: In a bowl, combine chicken or mutton with yogurt, ginger-garlic paste, garam masala, and salt. Let it marinate for at least 1 hour or overnight.
2. Fry the Onions: In a pan, heat oil or ghee and fry the sliced onions until golden and crispy. Set aside.
3. Cook the Rice: In a separate pot, bring water to a boil and add soaked basmati rice, cinnamon, cardamom, cloves, and bay leaf. Cook the rice until it’s about 70% done, then drain.
4. Layer the Biryani: In a large pot, layer the marinated meat, followed by a layer of rice, fried onions, mint, and cilantro. Repeat the layers and drizzle saffron milk over the top.
5. Dum Cooking: Seal the pot with dough or a tight lid, and cook on very low heat for 30-40 minutes, allowing the flavors to meld and the rice to cook through.
6. Serve: Once done, gently fluff the biryani and serve hot with raita or a salad.

Hyderabadi Dum Biryani is a showstopper that will steal the spotlight at your New Year’s dinner table. The slow-cooking method ensures that every grain of rice is infused with spices, and the tender meat melts in your mouth. This flavorful, aromatic biryani is a royal treat that makes any celebration feel extra special, bringing both elegance and heartiness to your meal.

Malai Kofta (Creamy Paneer Dumplings in Gravy)

Malai Kofta is an indulgent North Indian dish where paneer and potato dumplings are served in a creamy, slightly sweet tomato-based gravy. This dish is a luxurious treat that brings an air of sophistication to the dinner table, making it perfect for a New Year’s celebration. The crispy golden koftas (dumplings) soaked in the velvety gravy are sure to be a crowd-pleaser, especially when paired with naan or jeera rice.

Ingredients:

• 200g paneer, grated
• 2 medium potatoes, boiled and mashed
• 2 tbsp cornflour
• 1/2 tsp garam masala
• Salt to taste
• Oil for frying

For the Gravy:

• 1 large onion, chopped
• 3 tomatoes, pureed
• 1/4 cup cashews, soaked and ground to a paste
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/4 cup cream
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Make the Koftas: In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, garam masala, and salt. Shape the mixture into small balls and fry in oil until golden. Set aside on paper towels to drain excess oil.
2. Prepare the Gravy: In a pan, heat some oil and add the chopped onions. Sauté until golden, then add ginger-garlic paste and cook for another minute. Add tomato puree, cashew paste, turmeric, red chili powder, and garam masala. Cook until the oil starts to separate.
3. Finish the Gravy: Add water as needed to adjust consistency, then stir in the cream. Add salt and simmer for 5-7 minutes.
4. Serve: Add the fried koftas to the gravy just before serving, garnish with cilantro, and pair with naan or rice.

Malai Kofta is a rich and decadent dish that brings elegance to the table. Its creamy texture and delicate flavors make it an excellent choice for special occasions like New Year’s. Each bite of the soft kofta immersed in the silky gravy promises a burst of flavor, making this dish an unforgettable part of your celebration.

Baingan Bharta (Smoky Roasted Eggplant Curry)

Baingan Bharta is a smoky, spiced eggplant curry with origins in North India. The star of this dish is roasted eggplant, which is mashed and cooked with onions, tomatoes, and a blend of spices, giving it a deeply satisfying flavor. Baingan Bharta is perfect for New Year’s because it’s unique, healthy, and offers a complex smoky flavor that complements other rich dishes on the table. Serve it with hot rotis or parathas for an authentic experience.

Ingredients:

• 2 large eggplants
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 green chili, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp oil
• Fresh cilantro, chopped (for garnish)
• Salt to taste

Instructions:

1. Roast the Eggplant: Roast the eggplants directly over an open flame or in an oven until the skin is charred and the flesh is soft. Peel off the skin, then mash the roasted eggplant and set aside.
2. Prepare the Curry Base: Heat oil in a pan, add cumin seeds, and let them splutter. Add onions and green chili, and sauté until golden brown. Add tomatoes and cook until they turn soft.
3. Add Spices and Eggplant: Stir in turmeric, red chili powder, and garam masala. Add the mashed eggplant, mix well, and cook for another 5-7 minutes, allowing the flavors to blend. Add salt to taste.
4. Garnish and Serve: Garnish with fresh cilantro and serve with rotis or parathas.

Baingan Bharta is a unique addition to any festive spread, offering a distinct smoky flavor that sets it apart. The simplicity of the ingredients, combined with the rich, roasted flavor of the eggplant, makes it an exciting choice for New Year’s dinner. This dish provides a wonderful balance to heavier dishes, ensuring your dinner has variety and depth.

Kesar Pulao (Saffron Rice with Nuts and Spices)

Kesar Pulao, or saffron rice, is a fragrant, flavorful rice dish that’s enriched with the aromatic essence of saffron and studded with nuts and spices. This luxurious dish is often reserved for special occasions, making it a fitting choice for New Year’s. The delicate aroma and vibrant golden color make Kesar Pulao a beautiful centerpiece that pairs perfectly with both vegetarian and non-vegetarian curries.

Ingredients:

• 2 cups basmati rice, soaked for 30 minutes
• 1/2 tsp saffron strands soaked in warm milk
• 1 cinnamon stick
• 4-5 cardamom pods
• 3-4 cloves
• 1 bay leaf
• 1/4 cup mixed nuts (cashews, almonds, and raisins)
• 2 tbsp ghee (clarified butter)
• Salt to taste
• 4 cups water

Instructions:

1. Prepare the Rice: In a large pot, heat ghee and add the cinnamon, cardamom, cloves, and bay leaf. Sauté until fragrant.
2. Add Nuts: Add the mixed nuts and fry them until golden. Remove them and set aside.
3. Cook the Rice: Add soaked basmati rice to the pot, stirring gently to coat with the ghee and spices. Add the saffron-infused milk, water, and salt. Cover and cook until the rice is fluffy and fully cooked.
4. Serve: Fluff the rice with a fork, garnish with the fried nuts, and serve warm.

Kesar Pulao is an elegant, fragrant dish that adds a touch of luxury to New Year’s celebrations. The vibrant color and rich aroma from saffron make this pulao a visually stunning and delicious accompaniment to any curry. This dish, with its rich yet delicate flavors, creates a beautiful balance and completes your New Year’s dinner spread in style.

Pindi Chole (Spiced Chickpea Curry)

Pindi Chole, a classic Punjabi dish, is an intensely flavorful chickpea curry cooked with a blend of aromatic spices. Unlike other chickpea curries, Pindi Chole is thicker, darker, and packed with a smoky, earthy flavor, making it perfect for a festive occasion. With no onion or tomato, the focus is entirely on the spices, which makes this a delightful and comforting dish to serve with bhature or jeera rice.

Ingredients:

• 2 cups dried chickpeas, soaked overnight
• 1 black tea bag
• 1 bay leaf
• 1 black cardamom
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp chole masala powder
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp amchur (dry mango powder)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Cook Chickpeas: Drain the soaked chickpeas and add them to a pressure cooker with water, tea bag, bay leaf, and black cardamom. Cook until chickpeas are tender. Discard the tea bag and bay leaf, then drain and set the chickpeas aside.
2. Prepare the Masala: In a pan, heat oil, add cumin seeds, and let them splutter. Add chole masala, turmeric, red chili powder, and salt. Sauté the spices for a minute until aromatic.
3. Add Chickpeas: Add the cooked chickpeas to the pan and mix well with the spices. Sprinkle amchur powder and cook until the masala coats the chickpeas evenly. Adjust salt as needed.
4. Serve: Garnish with chopped coriander leaves and serve with bhature or rice.

Pindi Chole is a deeply flavorful dish that enhances any festive meal. Its rustic and earthy flavors bring a homely comfort, while the perfectly spiced chickpeas are satisfying and hearty. This dish is ideal for those who want a unique yet traditional dish on the New Year’s table, bringing both simplicity and sophistication to your feast.

Palak Paneer (Spinach and Cottage Cheese Curry)

Palak Paneer is a classic North Indian dish that’s both nutritious and delectable. With soft cubes of paneer immersed in a smooth, vibrant green spinach gravy, this dish brings color and health benefits to the table. Perfectly spiced yet mild, Palak Paneer is a wonderful vegetarian option that pairs beautifully with naan, roti, or steamed rice, adding a refreshing contrast to richer dishes on the New Year’s menu.

Ingredients:

• 200g paneer, cubed
• 3 cups spinach, blanched and pureed
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 green chili, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup cream (optional)
• Salt to taste
• 2 tbsp oil or ghee

Instructions:

1. Prepare the Gravy: In a pan, heat oil or ghee and add the chopped onions. Sauté until golden, then add ginger-garlic paste and green chili. Cook for a minute, then add tomato puree and cook until the oil separates.
2. Add Spinach Puree and Spices: Add turmeric and garam masala, then stir in the spinach puree. Simmer for a few minutes to blend the flavors.
3. Add Paneer and Cream: Add the paneer cubes and cream (if using) and cook for 5-7 minutes. Adjust salt to taste.
4. Serve: Garnish with a drizzle of cream or a few spinach leaves, and serve hot with your choice of bread or rice.

Palak Paneer is a beautiful, wholesome dish that stands out with its vibrant green color and creamy texture. This healthy and mildly spiced dish balances the flavors of other festive foods, making it a fantastic addition to a New Year’s spread. With its nourishing ingredients and refreshing flavor, Palak Paneer brings a lighter yet delicious option to your table.

Achari Chicken (Pickled-Spice Chicken Curry)

Achari Chicken is an aromatic chicken curry inspired by the flavors of Indian pickles. This unique dish combines tender chicken with a blend of pickling spices, giving it a tangy, spicy kick that’s absolutely delicious. Achari Chicken brings excitement to the dinner table and is an excellent choice for those who want something different and bold. Paired with steamed rice or naan, this dish will delight guests looking for a flavorful New Year’s treat.

Ingredients:

• 500g chicken, cut into pieces
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1/2 tsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp nigella seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves (for garnish)

Instructions:

1. Prepare the Pickling Spice Base: Heat oil in a pan, add mustard, fennel, fenugreek, and nigella seeds. Let them splutter and become aromatic.
2. Add Aromatics and Chicken: Add chopped onions, green chili, and ginger-garlic paste. Sauté until the onions are golden. Add chicken pieces and cook until they turn white.
3. Add Spices and Tomato Puree: Add turmeric, red chili powder, and salt. Stir in tomato puree and cook until the oil separates.
4. Simmer and Serve: Cover and cook until the chicken is fully cooked and the spices are absorbed. Sprinkle garam masala and garnish with coriander leaves.
5. Serve: Enjoy with naan, roti, or rice for an unforgettable flavor experience.

Achari Chicken is a distinctive and adventurous dish that brings the tangy essence of Indian pickles to your New Year’s table. The bold spices and rich flavors make it an exciting choice, leaving a memorable impact on your guests. This unique curry is ideal for anyone looking to celebrate with a twist, adding spice and tanginess to the New Year’s dinner spread.

Baingan Bharta (Smoky Roasted Eggplant Mash)

Baingan Bharta is a beloved North Indian dish made by roasting eggplants until smoky and then mashing them with spices, tomatoes, and onions. This dish brings a distinct depth of flavor to any dinner spread, with its smoky, earthy taste and creamy texture. Ideal for a New Year’s dinner, Baingan Bharta pairs beautifully with fresh naan or roti, adding a rustic charm to the festive table.

Ingredients:

• 2 large eggplants (baingan)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 2 tbsp oil

Instructions:

1. Roast the Eggplants: Roast the eggplants over an open flame or grill until the skin is charred, and the flesh becomes soft. Let them cool, then peel and mash the flesh.
2. Cook the Aromatics: In a pan, heat oil, add cumin seeds, and let them sizzle. Add onions and cook until golden brown. Stir in ginger-garlic paste and green chili and sauté for a minute.
3. Add Tomatoes and Spices: Add tomatoes, turmeric, and red chili powder. Cook until the tomatoes soften, and the oil begins to separate.
4. Combine and Simmer: Add the mashed eggplant and salt, stirring well to combine with the spices. Cook for 5-7 minutes, then sprinkle garam masala on top.
5. Serve: Garnish with coriander leaves and serve with naan or roti.

Baingan Bharta brings a smoky, intense flavor to the New Year’s feast, making it a standout vegetarian dish. This rustic yet delicious recipe allows the eggplant’s natural flavors to shine through, creating a comforting, flavorful experience. Its simplicity and taste make it a great addition to any festive spread, sure to be enjoyed by all.

Paneer Tikka Masala (Grilled Cottage Cheese in Creamy Sauce)

Paneer Tikka Masala is a popular dish combining marinated, grilled paneer cubes with a rich, creamy tomato-based sauce. Known for its vibrant color and indulgent flavors, this dish is a crowd-pleaser. It’s perfect for a New Year’s celebration, where you want to impress guests with something flavorful and satisfying. Pair it with naan or rice for a complete meal that everyone will love.

Ingredients:

• 250g paneer, cubed
• 1/2 cup yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp oil

For the Sauce:

• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup cream
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• Fresh coriander leaves (for garnish)

Instructions:

1. Marinate the Paneer: In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Add paneer cubes and coat well. Marinate for 30 minutes.
2. Grill the Paneer: In a pan, heat oil and grill the marinated paneer cubes until golden on all sides. Remove and set aside.
3. Prepare the Sauce: In the same pan, add more oil if needed and sauté cumin seeds until they sizzle. Add onions and cook until golden. Stir in tomato puree and cook until the oil separates. Add cream and garam masala, stirring to combine.
4. Combine and Serve: Add the grilled paneer to the sauce and simmer for 5 minutes. Garnish with fresh coriander leaves.
5. Serve: Serve hot with naan, roti, or rice.

Paneer Tikka Masala is a rich and satisfying dish that brings the perfect balance of creamy and spicy flavors. This dish is ideal for special occasions, as its vibrant colors and flavors make it memorable and delicious. Adding Paneer Tikka Masala to your New Year’s menu is sure to elevate the dining experience and leave a lasting impression on your guests.

Prawn Curry (Goan-Style Coconut Prawn Curry)

This Goan-Style Coconut Prawn Curry is a flavorful and aromatic dish that combines tender prawns with a coconut-based sauce spiced with curry leaves and tamarind. This coastal specialty is perfect for adding a taste of the sea to your New Year’s dinner, transporting your guests to the beautiful shores of Goa. The creamy coconut and tangy tamarind blend beautifully with the spices, making it a must-try for seafood lovers.

Ingredients:

• 500g prawns, peeled and deveined
• 1 cup coconut milk
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp tamarind paste
• Curry leaves
• Salt to taste
• Fresh coriander leaves (for garnish)
• 2 tbsp oil

Instructions:

1. Sauté the Aromatics: In a pan, heat oil, add curry leaves, and let them sizzle. Add onions and cook until golden brown, then stir in ginger-garlic paste.
2. Cook the Spices and Tomatoes: Add turmeric and red chili powder, followed by tomato puree. Cook until the oil separates, then stir in the tamarind paste.
3. Add Coconut Milk and Prawns: Pour in the coconut milk and bring it to a gentle simmer. Add the prawns and cook for 5-7 minutes, until they are tender and the flavors meld.
4. Serve: Garnish with fresh coriander leaves and serve with steamed rice or appams.

Goan-Style Coconut Prawn Curry is an exceptional dish that brings a tropical and exotic feel to your New Year’s feast. With the creamy coconut and tangy tamarind perfectly complementing the spices and prawns, this dish is a treat for the senses. It’s a great way to impress seafood lovers and bring a coastal twist to your celebration, leaving guests with a taste of India’s rich coastal flavors.

Note: More recipes are coming soon!