As Thanksgiving approaches, many of us begin to dream about the feast that awaits us—golden-brown turkeys, buttery mashed potatoes, rich gravies, and a cornucopia of sides.
However, why not take a step beyond the traditional and add some vibrant flavors from Indian cuisine to your holiday table?
This year, let’s explore a fusion of cultures with 50+ Thanksgiving Indian recipes that not only honor the spirit of gratitude but also bring an exciting array of flavors and textures to your gathering.
From hearty curries and aromatic rice dishes to delightful desserts, these recipes will inspire you to think outside the box and create a memorable Thanksgiving feast that your guests will rave about.
Imagine the warm spices of cardamom and cumin mingling with the sweet scent of pumpkin pie, or savoring a spicy Aloo Gobi alongside your perfectly roasted turkey.
Whether you’re looking for vegan options, gluten-free dishes, or decadent desserts, this collection of Indian recipes will have something for everyone, ensuring that your Thanksgiving celebration is both unique and delicious.
Let’s dive into these culinary delights and make this holiday a flavorful fusion of tradition and innovation!
50+ Classic Thanksgiving Indian Recipes You’ll Love
Incorporating Indian recipes into your Thanksgiving celebration not only enhances the diversity of your holiday feast but also introduces your loved ones to a rich tapestry of flavors and aromas that characterize Indian cuisine.
With 50+ Thanksgiving Indian recipes to choose from, there’s an abundance of options to suit every palate and dietary preference. As you experiment with these dishes, you’ll find that each recipe tells its own story, bringing a taste of tradition and a hint of adventure to your Thanksgiving table.
This year, step outside the ordinary and create a Thanksgiving meal that reflects the vibrant cultures and culinary heritage that inspire you.
Whether you choose to serve a spicy Paneer Butter Masala, comforting Coconut Burfi, or a tangy Mango Chutney, your holiday spread will surely be a delightful experience for everyone.
So gather your ingredients, invite your friends and family, and prepare to embark on a delicious journey that celebrates gratitude through the lens of diverse culinary traditions.
Happy cooking and happy Thanksgiving!
Spiced Mashed Potatoes (Aloo Mashed)
This Spiced Mashed Potatoes recipe is a delightful twist on the classic Thanksgiving dish. Infused with aromatic spices like cumin and coriander, these mashed potatoes bring a unique flavor profile to your holiday table. The creaminess of the potatoes paired with the warmth of Indian spices makes this dish a perfect complement to any Thanksgiving spread.
Ingredients:
- 2 pounds of potatoes, peeled and chopped
- 1/2 cup milk (or coconut milk for a vegan version)
- 4 tablespoons butter (or ghee)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Boil the Potatoes: In a large pot, add the chopped potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and set aside.
- Prepare the Spices: In a small saucepan, melt the butter (or ghee) over medium heat. Add cumin seeds and sauté until they begin to crackle. Stir in the ground coriander, turmeric, and chili powder. Cook for another minute until fragrant.
- Mash the Potatoes: In a large bowl, add the boiled potatoes and mash them until smooth. Gradually mix in the milk, followed by the spice mixture. Add salt to taste.
- Serve: Transfer the spiced mashed potatoes to a serving dish and garnish with fresh cilantro.
These Spiced Mashed Potatoes are a wonderful way to incorporate Indian flavors into your Thanksgiving meal. The spices add depth and warmth, making this dish stand out among traditional options. Whether served alongside turkey or as part of a vegetarian spread, these mashed potatoes are sure to become a favorite at your holiday gatherings. They also make excellent leftovers, perfect for enjoying in a cozy post-Thanksgiving brunch.
Cranberry Chutney with Indian Spices
This Cranberry Chutney with Indian Spices adds a refreshing zing to your Thanksgiving feast. Combining the tartness of cranberries with the warmth of spices like ginger and cinnamon, this chutney enhances your meal with a vibrant flavor. It can be served as a condiment for turkey, or enjoyed with bread and cheese.
Ingredients:
- 12 ounces fresh cranberries
- 1 cup sugar (or to taste)
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cumin
- Zest of one orange
Instructions:
- Combine Ingredients: In a medium saucepan, combine the cranberries, sugar, water, and apple cider vinegar. Stir well.
- Cook the Chutney: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and add the ginger, cinnamon, cloves, cumin, and orange zest. Stir to combine.
- Simmer: Let the chutney simmer for about 15-20 minutes until the cranberries burst and the mixture thickens. Stir occasionally to prevent sticking.
- Cool and Serve: Remove from heat and allow to cool. Transfer to a serving dish or jar and refrigerate until ready to serve.
This Cranberry Chutney with Indian Spices is a vibrant addition to your Thanksgiving menu. The balance of sweet and tart flavors, combined with warm spices, makes it a versatile condiment that complements many dishes. It’s a delightful contrast to savory items like roasted turkey and stuffing, bringing a unique flair to the traditional Thanksgiving palate. This chutney can be prepared in advance, allowing flavors to meld, making it not just a dish but a cherished memory on your Thanksgiving table.
Tandoori Roasted Vegetables
Tandoori Roasted Vegetables are a colorful and healthy option that showcases the flavors of Indian cuisine at your Thanksgiving gathering. Marinated in a spiced yogurt mixture, these vegetables are roasted to perfection, resulting in a deliciously charred and flavorful dish. They can be served as a side dish or as a vibrant centerpiece for a vegetarian feast.
Ingredients:
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, and onions)
- 1 cup plain yogurt (or a dairy-free alternative)
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ginger paste
- Salt to taste
- Fresh coriander for garnish
Instructions:
- Prepare the Marinade: In a bowl, mix the yogurt, tandoori masala, lemon juice, garlic powder, ginger paste, and salt until well combined.
- Marinate the Vegetables: Add the mixed vegetables to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Vegetables: Spread the marinated vegetables on a baking sheet in a single layer. Roast for 20-25 minutes or until the vegetables are tender and slightly charred, stirring halfway through.
- Serve: Transfer to a serving dish and garnish with fresh coriander.
These Tandoori Roasted Vegetables are a flavorful and healthy addition to your Thanksgiving feast. The marination process enhances the natural sweetness of the vegetables while infusing them with aromatic spices. This dish not only adds color to your table but also provides a nutritious option that appeals to both vegetarians and meat lovers alike. Leftover roasted vegetables can be enjoyed in salads or wraps, making them a versatile choice for post-Thanksgiving meals.
Pumpkin Curry (Kaddu Ki Sabzi)
This Pumpkin Curry, or Kaddu Ki Sabzi, is a warming and flavorful dish that beautifully showcases seasonal pumpkin. Infused with traditional Indian spices, this curry is both comforting and vibrant, making it an excellent addition to your Thanksgiving table. It’s a wonderful way to incorporate the flavors of fall while providing a unique twist on traditional pumpkin dishes.
Ingredients:
- 1 medium pumpkin, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 green chili, chopped (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat the Oil: In a large pan, heat the oil over medium heat. Add cumin seeds and sauté until they crackle.
- Add Spices: Stir in the turmeric powder, coriander powder, and green chili. Cook for about 30 seconds until fragrant.
- Cook the Pumpkin: Add the cubed pumpkin to the pan and mix well. Add salt to taste. Cover the pan and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender.
- Finish with Garam Masala: Once the pumpkin is cooked, stir in the garam masala and cook for another 2 minutes.
- Serve: Garnish with fresh cilantro and serve hot with roti or rice.
This Pumpkin Curry is a delightful way to celebrate the flavors of fall while embracing the warmth of Indian cuisine. The combination of spices enhances the natural sweetness of the pumpkin, creating a dish that is both comforting and satisfying. As a Thanksgiving side dish, it complements roasted meats and other savory items beautifully, providing a perfect balance to your meal. This curry can also be made ahead of time, allowing you to enjoy a stress-free holiday gathering with friends and family.
Pomegranate and Spinach Salad
This Pomegranate and Spinach Salad is a refreshing and colorful addition to your Thanksgiving feast. Packed with nutrients and bursting with flavors, the sweetness of pomegranate seeds pairs wonderfully with the earthy taste of spinach and a tangy dressing. This salad not only adds a burst of color to your table but also offers a healthy, vibrant option that balances the richness of traditional dishes.
Ingredients:
- 4 cups fresh spinach, washed and dried
- 1 cup pomegranate seeds
- 1/2 red onion, thinly sliced
- 1/4 cup toasted walnuts or pecans
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Combine the Salad Ingredients: In a large salad bowl, combine the fresh spinach, pomegranate seeds, red onion, and toasted walnuts.
- Add the Dressing: Drizzle the dressing over the salad and toss gently to combine. If using, sprinkle feta cheese on top.
- Serve: Serve immediately or chill for about 30 minutes to allow flavors to meld.
This Pomegranate and Spinach Salad is a delightful and healthy addition to your Thanksgiving menu. The bright flavors and textures create a refreshing contrast to heavier dishes, making it a perfect palate cleanser during the meal. Rich in antioxidants and nutrients, this salad is not only visually appealing but also offers a wholesome option for your guests. Plus, it’s easy to prepare and can be made ahead of time, making it a stress-free choice for your holiday gathering.
Biryani-Spiced Stuffing
This Biryani-Spiced Stuffing is a fusion dish that combines the beloved Thanksgiving staple with the aromatic flavors of Indian biryani. Filled with fragrant spices, vegetables, and nuts, this stuffing elevates your turkey and creates an unforgettable Thanksgiving experience. It’s a perfect way to introduce Indian flavors into a traditional holiday dish, ensuring that every bite is bursting with taste.
Ingredients:
- 6 cups stale bread, cubed (preferably a day or two old)
- 1 cup mixed vegetables (peas, carrots, and bell peppers)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1/2 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder (optional)
- 1/2 cup chopped nuts (cashews or almonds)
- 1/2 cup raisins or dried cranberries
- 1/4 cup fresh cilantro, chopped
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 tablespoons oil or butter
Instructions:
- Prepare the Vegetables: In a large skillet, heat oil or butter over medium heat. Add cumin seeds and sauté until fragrant. Add chopped onions and sauté until translucent. Stir in garlic, ginger paste, and mixed vegetables. Cook for about 5 minutes until the vegetables are tender.
- Add Spices: Mix in garam masala, turmeric, chili powder, salt, and pepper. Cook for another minute to toast the spices.
- Combine with Bread: In a large bowl, combine the sautéed mixture with the cubed bread, chopped nuts, raisins, and cilantro. Pour in the broth gradually, mixing until the bread is moistened but not soggy.
- Bake the Stuffing: Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
- Serve: Serve alongside your roasted turkey or as a flavorful vegetarian option.
This Biryani-Spiced Stuffing is a fantastic way to marry traditional Thanksgiving flavors with the vibrant spices of Indian cuisine. The aromatic blend of spices and the textures of nuts and raisins create a unique stuffing that is sure to impress your guests. Not only does it enhance the flavor profile of your turkey, but it also stands alone as a delectable vegetarian dish. This stuffing can also be made a day ahead, allowing the flavors to develop, making your Thanksgiving preparations smoother and more enjoyable.
Saag Paneer (Spinach with Cottage Cheese)
Saag Paneer is a creamy and nutritious dish made with fresh spinach and soft cubes of paneer (Indian cottage cheese). This dish is rich in flavor and texture, making it a delightful addition to your Thanksgiving feast. Not only does it provide a vibrant green color to your table, but it also offers a satisfying vegetarian option that complements various main dishes beautifully.
Ingredients:
- 1 pound fresh spinach, washed and chopped (or 10 oz frozen spinach)
- 8 oz paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup cream or yogurt
- 2 tablespoons oil or ghee
- Salt to taste
Instructions:
- Prepare the Spinach: If using fresh spinach, blanch it in boiling water for 2-3 minutes. Drain and transfer to ice water to maintain the color. If using frozen spinach, thaw it and squeeze out excess water.
- Blend the Spinach: In a blender, puree the blanched spinach until smooth. Set aside.
- Cook the Paneer: In a large skillet, heat oil or ghee over medium heat. Add the paneer cubes and fry until golden brown on all sides. Remove from the skillet and set aside.
- Prepare the Masala: In the same skillet, add cumin seeds and sauté until they crackle. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste, green chilies, and turmeric powder. Cook for 2 minutes until fragrant.
- Combine: Add the tomato puree to the pan and cook until the oil separates from the masala. Stir in the spinach puree, salt, and garam masala. Cook for 5-7 minutes on low heat.
- Finish: Add the fried paneer and cream (or yogurt) to the spinach mixture. Stir well and cook for another 2-3 minutes.
- Serve: Transfer to a serving dish and serve hot with naan or rice.
Saag Paneer is not only a crowd-pleaser but also a wholesome addition to your Thanksgiving table. The combination of creamy spinach and soft paneer creates a dish that is both comforting and satisfying. This vibrant green curry pairs wonderfully with naan, rice, or even as a side to roasted meats, enhancing the variety of flavors on your holiday spread. Additionally, it’s packed with nutrients, making it a guilt-free indulgence. Leftovers can be enjoyed with bread or rice, making it a versatile dish for the days following Thanksgiving.
Coconut and Lime Rice
Coconut and Lime Rice is a fragrant and flavorful side dish that pairs beautifully with a variety of Indian and non-Indian dishes. The combination of coconut milk, lime juice, and fresh herbs creates a light and refreshing flavor that balances heavier dishes perfectly. This rice is a fantastic way to incorporate tropical flavors into your Thanksgiving feast while offering a unique alternative to traditional rice dishes.
Ingredients:
- 1 cup basmati rice, rinsed
- 1 can (14 oz) coconut milk
- 1 cup water
- Zest and juice of 1 lime
- 1/4 cup chopped cilantro
- 1 tablespoon sugar (optional)
- Salt to taste
Instructions:
- Prepare the Rice: In a saucepan, combine the rinsed basmati rice, coconut milk, water, lime zest, sugar (if using), and salt. Stir well.
- Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff and Add Flavor: Remove from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork and stir in lime juice and chopped cilantro.
- Serve: Transfer to a serving dish and garnish with additional cilantro and lime wedges if desired.
Coconut and Lime Rice is an enticing and aromatic side dish that brings a taste of the tropics to your Thanksgiving celebration. Its creamy texture and zesty flavor create a beautiful contrast to rich gravies and meats, making it a versatile accompaniment. This dish not only elevates your meal but also adds a light and refreshing touch to balance out heavier items on the table. The rice can be prepared ahead of time and gently reheated, allowing you to enjoy a stress-free Thanksgiving with delicious flavors.
Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a hearty and nutritious dish that is perfect for a Thanksgiving celebration. This curry combines the natural sweetness of sweet potatoes with the earthiness of chickpeas, all enveloped in a fragrant spice blend. It serves as a filling vegetarian option that can be enjoyed on its own or paired with rice or bread, making it a versatile addition to your holiday menu.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- 1 cup coconut milk
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat Oil: In a large pot, heat oil over medium heat. Add cumin seeds and sauté until fragrant.
- Cook Onions and Garlic: Add chopped onions and cook until translucent. Stir in minced garlic and ginger paste, cooking for another minute.
- Add Tomatoes and Spices: Mix in the chopped tomatoes, coriander powder, turmeric powder, chili powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
- Add Sweet Potatoes and Chickpeas: Add the cubed sweet potatoes and chickpeas to the pot, stirring well to coat with the spice mixture.
- Add Coconut Milk: Pour in the coconut milk and bring to a simmer. Cover and cook for about 15-20 minutes, or until the sweet potatoes are tender.
- Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Sweet Potato and Chickpea Curry is a satisfying and nutritious dish that adds a delightful flavor to your Thanksgiving feast. The combination of sweet potatoes and chickpeas creates a filling, protein-rich option that is sure to please both vegetarians and meat lovers alike. This curry not only provides warmth and comfort but also showcases the beauty of seasonal produce. With its vibrant colors and aromatic spices, it is a dish that embodies the spirit of Thanksgiving, promoting togetherness and celebration. Leftovers make for a great lunch or dinner, ensuring that the delicious flavors can be enjoyed well beyond the holiday.
Tandoori Turkey
Tandoori Turkey is a flavorful twist on the traditional Thanksgiving turkey. Marinated in a blend of yogurt and aromatic spices, this dish offers a unique fusion of Indian and American culinary traditions. The result is a succulent turkey with a crispy exterior and tender meat, making it a showstopper centerpiece for your Thanksgiving feast. Serve it alongside traditional sides for a delightful combination of flavors.
Ingredients:
- 1 whole turkey (10-12 pounds), thawed
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons tandoori masala
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Prepare the Marinade: In a large bowl, combine yogurt, lemon juice, vegetable oil, garlic paste, ginger paste, tandoori masala, cumin powder, paprika, turmeric powder, and salt. Mix well to form a smooth marinade.
- Marinate the Turkey: Pat the turkey dry with paper towels. Carefully loosen the skin over the turkey breast and thighs and rub some marinade underneath. Rub the remaining marinade all over the turkey, including the inside cavity. Cover and refrigerate for at least 8 hours, preferably overnight.
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Roast the Turkey: Place the marinated turkey on a roasting rack in a roasting pan. Roast in the preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (75°C). Baste the turkey with the pan juices every 30 minutes for extra moisture.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. Garnish with fresh cilantro and serve hot.
Tandoori Turkey is a spectacular dish that transforms your Thanksgiving meal into a vibrant celebration of flavors. The yogurt marinade tenderizes the turkey while infusing it with aromatic spices, resulting in a dish that is both juicy and full of character. This recipe offers a memorable alternative to traditional roasted turkey and is sure to impress your guests with its unique taste and beautiful presentation. Pair it with sides like saffron rice, naan, or a fresh salad to create a harmonious feast that showcases the best of both worlds. Leftovers can be used in sandwiches or salads, ensuring that this delightful dish can be enjoyed long after Thanksgiving.
Pumpkin Curry (Kaddu ki Sabzi)
Pumpkin Curry, or Kaddu ki Sabzi, is a delicious and comforting dish that highlights the seasonal bounty of autumn. The sweetness of pumpkin is perfectly balanced with spices, creating a flavorful curry that can serve as a main or side dish. This vegetarian option is not only easy to prepare but also brings a warm, inviting color to your Thanksgiving table, making it a perfect addition to your holiday spread.
Ingredients:
- 2 cups pumpkin, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat Oil: In a large skillet, heat oil over medium heat. Add cumin seeds and sauté until they begin to crackle.
- Cook Onions: Add the chopped onions and sauté until they turn golden brown.
- Add Spices: Stir in ginger paste and green chilies, cooking for another minute. Then add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
- Add Pumpkin: Add the cubed pumpkin to the skillet, mixing well to coat the pumpkin with the spices.
- Cook the Curry: Cover the skillet and cook on low heat for about 15-20 minutes, or until the pumpkin is tender. Stir occasionally and add a little water if necessary to prevent sticking.
- Finish with Garam Masala: Once the pumpkin is cooked, sprinkle garam masala over the top and mix gently.
- Serve: Garnish with fresh cilantro and serve hot with roti or rice.
Pumpkin Curry is a delightful dish that captures the essence of fall and the spirit of Thanksgiving. The sweet and spicy flavors harmonize beautifully, making it a comforting choice that resonates with the season’s warmth. This dish not only adds vibrant color to your table but also serves as a nutritious option for your guests. It pairs well with various breads or rice, making it a versatile addition to your holiday spread. Plus, it’s an excellent way to utilize seasonal pumpkins, ensuring you celebrate the harvest in style. Leftovers can be easily reheated and enjoyed as a quick meal during the busy days following Thanksgiving.
Masoor Dal (Red Lentil Curry)
Masoor Dal is a simple yet flavorful red lentil curry that is both nutritious and comforting. This dish is high in protein and fiber, making it an excellent vegetarian option for your Thanksgiving feast. Its mild spices and creamy texture make it a versatile dish that complements a variety of sides, ensuring it’s a perfect fit for a festive gathering.
Ingredients:
- 1 cup red lentils (masoor dal), rinsed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Cook Lentils: In a saucepan, combine rinsed lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the lentils are soft and cooked through. You can mash them lightly for a creamier texture.
- Prepare the Tadka (Tempering): In a separate skillet, heat oil or ghee over medium heat. Add cumin seeds and sauté until fragrant.
- Cook Onions and Spices: Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste, green chilies, turmeric powder, coriander powder, and salt. Cook for another 2-3 minutes.
- Combine: Add chopped tomatoes and cook until they soften. Pour this mixture over the cooked lentils and stir well.
- Finish: Sprinkle garam masala over the dal, mix well, and let it simmer for another 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with rice or roti.
Masoor Dal is a hearty and wholesome dish that brings comfort to your Thanksgiving table. Its simple preparation and delicious flavors make it a favorite among both vegetarians and meat-lovers alike. The protein-rich lentils provide a satisfying meal option, while the aromatic spices create a comforting experience. This dish pairs wonderfully with rice, naan, or any bread, enhancing your Thanksgiving feast with both nutrition and flavor. Leftovers are perfect for a quick lunch or dinner, making it a practical and enjoyable dish long after the holiday celebrations are over.
Palak Paneer (Spinach and Cottage Cheese)
Palak Paneer is a classic Indian dish that combines creamy spinach with soft, flavorful paneer (Indian cottage cheese). This vibrant green curry is not only visually appealing but also packed with nutrients, making it a great addition to your Thanksgiving spread. The mild spices and rich texture make it a perfect complement to your main course, and it pairs beautifully with naan or rice.
Ingredients:
- 2 cups fresh spinach leaves, washed and chopped
- 200 grams paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons cream (optional)
- 2 tablespoons oil or ghee
- Salt to taste
Instructions:
- Blanch Spinach: Boil water in a pot and add chopped spinach. Blanch for 2-3 minutes until wilted, then drain and immediately transfer to ice-cold water. This helps retain the vibrant green color.
- Blend Spinach: Once cooled, drain the spinach and blend it into a smooth paste. Set aside.
- Cook Paneer: In a skillet, heat oil or ghee over medium heat. Add paneer cubes and sauté until they are golden brown. Remove and set aside.
- Prepare the Masala: In the same skillet, add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste, green chilies, turmeric powder, and salt. Cook for another 2-3 minutes.
- Add Tomato Puree: Add the pureed tomatoes to the skillet and cook until the oil separates from the mixture.
- Combine Spinach and Paneer: Add the spinach puree to the masala and mix well. Cook for about 5 minutes, then add garam masala. If desired, stir in cream for added richness.
- Serve: Gently fold in the sautéed paneer and simmer for another 2 minutes. Serve hot with naan or rice.
Palak Paneer is a delightful addition to any Thanksgiving table, bringing a burst of color and flavor to your feast. This dish beautifully balances the earthy taste of spinach with the creaminess of paneer, making it a hit among both vegetarians and meat-eaters alike. Its versatility allows it to be served as a main or a side dish, fitting seamlessly into your Thanksgiving lineup. This nutrient-rich dish not only enhances the meal but also provides an opportunity to introduce guests to the delightful world of Indian cuisine. Enjoy the leftovers as a tasty sandwich filling or a quick wrap for a satisfying meal in the days following Thanksgiving.
Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi is a comforting vegetarian dish made with potatoes and cauliflower, seasoned with traditional Indian spices. This colorful curry is not only easy to prepare but also provides a lovely complement to your Thanksgiving meal. With its warm spices and hearty vegetables, Aloo Gobi is sure to be a crowd-pleaser, making it an excellent choice for your holiday table.
Ingredients:
- 2 medium potatoes, peeled and diced
- 1 medium cauliflower, cut into florets
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2-3 green chilies, chopped (adjust to taste)
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Heat Oil: In a large skillet, heat oil over medium heat. Add cumin seeds and let them crackle.
- Cook Onions: Add the chopped onions and sauté until they turn golden brown.
- Add Spices: Stir in ginger paste, green chilies, turmeric powder, and salt. Cook for another 2 minutes until fragrant.
- Combine Vegetables: Add the diced potatoes and cauliflower florets to the skillet. Stir to coat the vegetables with the spices.
- Cook the Curry: Add chopped tomatoes and mix well. Cover the skillet and cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
- Finish: Once the vegetables are cooked, sprinkle garam masala over the top and mix gently.
- Serve: Garnish with fresh cilantro and serve hot with roti or rice.
Aloo Gobi is a classic Indian comfort dish that seamlessly fits into a Thanksgiving feast. The combination of tender potatoes and cauliflower, seasoned with aromatic spices, offers a satisfying side that everyone will enjoy. Its simple preparation allows you to focus on other dishes while still providing a flavorful and hearty option. This dish pairs well with rice, naan, or as part of a larger buffet, making it a versatile addition to your holiday menu. Enjoy the leftovers in wraps or as part of a veggie platter, ensuring this delightful dish remains a part of your culinary experience long after the festivities.
Coconut Burfi (Coconut Fudge)
Coconut Burfi is a delicious and sweet Indian confection made from grated coconut and sugar, often flavored with cardamom and garnished with nuts. This delightful dessert adds a sweet finish to your Thanksgiving meal, offering a delightful contrast to the savory dishes. With its rich flavor and chewy texture, Coconut Burfi is sure to be a hit with guests of all ages.
Ingredients:
- 2 cups grated fresh coconut (or desiccated coconut)
- 1 cup sugar
- 1/2 cup milk
- 1/4 teaspoon cardamom powder
- 2 tablespoons ghee (clarified butter)
- Chopped nuts for garnish (almonds, pistachios)
Instructions:
- Prepare the Mixture: In a pan, heat ghee over medium heat. Add grated coconut and sauté for about 5 minutes until fragrant.
- Add Milk and Sugar: Pour in milk and sugar, stirring continuously to combine. Cook for 10-15 minutes until the mixture thickens and starts to leave the sides of the pan.
- Add Cardamom: Stir in cardamom powder and mix well.
- Set the Burfi: Grease a plate or tray with ghee. Pour the coconut mixture into the tray and spread it evenly. Press it down with a spatula to ensure it is compact.
- Garnish: Sprinkle chopped nuts on top and press them gently into the mixture.
- Cool and Cut: Allow the burfi to cool completely. Once set, cut into squares or diamonds.
- Serve: Enjoy your Coconut Burfi as a sweet ending to your Thanksgiving meal.
Coconut Burfi is a delightful dessert that brings a touch of sweetness to your Thanksgiving table. Its rich flavors and chewy texture provide a satisfying conclusion to your meal, while the aromatic hint of cardamom adds an exotic flair. This dessert not only complements the savory dishes but also introduces a unique Indian touch to your celebration. Its simple preparation allows you to whip it up in no time, making it a fantastic choice for busy holiday cooks. Enjoy sharing this sweet treat with your loved ones, and relish the joy it brings to your Thanksgiving festivities. Any leftovers can be stored in an airtight container, ensuring you have a delicious treat to enjoy even after the holiday is over.
Note: More recipes are coming soon!
