50+ Delectable Thanksgiving Indian Vegetarian Recipes for Your Menu

As Thanksgiving approaches, many of us are thinking about how to create a memorable feast that celebrates the season of gratitude and abundance.

While traditional dishes often take center stage, incorporating diverse flavors and culinary traditions can elevate your holiday meal to new heights.

This year, why not embrace the vibrant and rich heritage of Indian cuisine?

With an array of spices, fresh ingredients, and mouthwatering vegetarian dishes, Indian cuisine offers something for everyone.

In this article, we present 50+ Thanksgiving Indian vegetarian recipes that will not only impress your guests but also introduce them to the delightful tastes of India.

From hearty curries and flavorful rice dishes to refreshing salads and delectable desserts, these recipes will help you craft a festive menu that honors both tradition and innovation.

Whether you’re a seasoned cook or a culinary novice, you’ll find options that suit every skill level and palate.

So, roll up your sleeves, gather your ingredients, and let’s create a Thanksgiving spread that is as diverse and delicious as the holiday itself!

50+ Delectable Thanksgiving Indian Vegetarian Recipes for Your Menu

Thanksgiving is a time to gather with loved ones, reflect on the blessings of the past year, and enjoy a delicious meal together.

By incorporating Indian vegetarian recipes into your Thanksgiving feast, you not only introduce your guests to new flavors and textures but also create a warm and inviting atmosphere that celebrates cultural diversity.

With 50+ delightful recipes to choose from, you can mix and match dishes to create a stunning spread that showcases the best of Indian cuisine.

Whether it’s the creamy richness of Daal Makhani, the vibrant flavors of Aloo Gobi, or the refreshing bite of Pineapple Raita, these dishes are sure to leave a lasting impression on your guests.

So, as you prepare for this season of gratitude, let the aromas of Indian spices fill your kitchen and create cherished memories around the dinner table.

Happy cooking and happy Thanksgiving!

Paneer Tikka Masala

Paneer Tikka Masala is a rich and flavorful dish featuring marinated paneer (Indian cottage cheese) grilled to perfection and simmered in a creamy tomato-based sauce. This dish is a delightful combination of spices and textures, making it an excellent centerpiece for a Thanksgiving meal. Its vibrant colors and robust flavors will impress your guests and bring a touch of Indian cuisine to your festive table.

Recipe:

Ingredients:

• 250 grams paneer, cut into cubes
• 1 cup bell peppers, cut into chunks
• 1 cup onions, cut into chunks
• 1 cup yogurt
• 2 tablespoons tikka masala powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons lemon juice
• Salt, to taste
• 2 tablespoons oil
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 cup tomato puree
• 1 teaspoon garam masala
• ½ cup cream
• Fresh coriander, for garnish

Instructions:

1. In a bowl, mix yogurt, tikka masala powder, ginger-garlic paste, lemon juice, and salt to create a marinade.
2. Add the paneer, bell peppers, and onions to the marinade and let them soak for at least 30 minutes.
3. Preheat the grill or oven to medium heat. Skewer the marinated paneer and vegetables and grill for about 10-15 minutes until charred.
4. In a pan, heat oil and butter over medium heat. Add cumin seeds and let them splutter.
5. Pour in the tomato puree and cook for 5-7 minutes until the oil separates.
6. Add the grilled paneer and vegetables to the pan. Stir in garam masala and cream. Cook for another 5 minutes.
7. Garnish with fresh coriander and serve hot with naan or rice.

Paneer Tikka Masala is not just a dish; it’s an experience that captures the essence of Indian flavors. The combination of succulent paneer and the rich, creamy sauce creates a dish that is sure to satisfy all palates, from those familiar with Indian cuisine to those trying it for the first time. This dish adds a festive touch to your Thanksgiving spread and is perfect for vegetarians and non-vegetarians alike, making it a true crowd-pleaser.

Vegetable Biryani

Vegetable Biryani is a fragrant and colorful rice dish packed with mixed vegetables and aromatic spices. This one-pot wonder is not only satisfying but also visually appealing, making it a fantastic addition to your Thanksgiving feast. The layers of basmati rice and vegetables, cooked together with spices, create a symphony of flavors that will delight your guests and leave them asking for seconds.

Recipe:

Ingredients:

• 1.5 cups basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, and potatoes)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 2-3 whole cloves
• 2-3 cardamom pods
• 1 bay leaf
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 3-4 tablespoons oil or ghee
• 4 cups water
• Fresh mint and coriander leaves, for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
2. In a large pot, heat oil or ghee and add cumin seeds, cloves, cardamom, and bay leaf. Sauté until fragrant.
3. Add the sliced onions and cook until golden brown. Stir in ginger-garlic paste and green chilies, and cook for a minute.
4. Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft.
5. Add the mixed vegetables and cook for 5-7 minutes until tender.
6. Add the soaked rice and gently mix to combine. Pour in the water and bring it to a boil.
7. Reduce the heat, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
8. Once cooked, fluff the rice with a fork and sprinkle garam masala, mint, and coriander leaves before serving.

Vegetable Biryani is a dish that brings comfort and warmth, making it an ideal choice for Thanksgiving gatherings. The harmony of spices and the vibrant colors of the vegetables make it not only a feast for the taste buds but also a visual treat. Whether served alongside raita (yogurt sauce) or on its own, this biryani will surely become a favorite in your Thanksgiving repertoire. It’s a celebration of seasonal produce and spices, making it a perfect vegetarian option that everyone will love.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower, seasoned with spices that create a warm and comforting meal. The combination of tender vegetables and spices results in a dish that is simple yet incredibly flavorful. Aloo Gobi is not only a great side dish for your Thanksgiving feast but can also stand out on its own, making it a versatile option for your vegetarian spread.

Recipe:

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 medium cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2-3 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for a minute.
3. Add the chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
4. Add the diced potatoes and cauliflower florets. Stir to coat the vegetables with the spice mixture.
5. Cover and cook for 15-20 minutes, stirring occasionally until the vegetables are tender.
6. Once cooked, sprinkle garam masala and mix gently. Garnish with fresh coriander before serving.

Aloo Gobi is a comforting and hearty dish that embodies the warmth of Indian cuisine. Its simple ingredients come together to create a dish that is both flavorful and nutritious, making it an excellent addition to any Thanksgiving table. The bright yellow hues of turmeric and the freshness of coriander not only add visual appeal but also enhance the dish’s aromatic profile. Whether served as a side or a main, Aloo Gobi is bound to evoke feelings of home and comfort, inviting everyone to gather around the table and share in the joy of the season.

Chana Masala (Spiced Chickpeas)

Chana Masala is a hearty and nutritious dish made from chickpeas simmered in a fragrant tomato-based sauce with a blend of spices. This dish is not only rich in protein and fiber but also bursting with flavor, making it a wholesome addition to your Thanksgiving menu. The combination of spices gives it a delightful aroma and a satisfying taste that pairs beautifully with rice or naan, making it a crowd favorite.

Recipe:

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 2-3 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the mixture.
4. Stir in the cooked chickpeas and add a little water if necessary to reach your desired consistency. Let it simmer for 10-15 minutes.
5. Add cumin powder and garam masala, mixing well. Cook for another 5 minutes.
6. Garnish with fresh coriander and serve with lemon wedges on the side.

Chana Masala is not just a dish; it’s a celebration of flavors that will appeal to both vegetarians and non-vegetarians alike. Its wholesome nature makes it a perfect fit for Thanksgiving, providing a hearty option that balances the richness of other dishes. With its rich color and vibrant aroma, Chana Masala will undoubtedly be a highlight on your holiday table. This dish encourages sharing and conversation, embodying the spirit of Thanksgiving as friends and family gather to enjoy a meal together.

Palak Paneer (Spinach and Cottage Cheese)

Palak Paneer is a classic Indian dish that features spinach purée cooked with cubes of paneer in a spiced gravy. This vibrant green dish is not only visually appealing but also packed with nutrients, making it an excellent choice for a health-conscious Thanksgiving feast. The creamy texture of the spinach paired with the softness of the paneer creates a comforting dish that can be served with rice, naan, or parathas.

Recipe:

Ingredients:

• 250 grams paneer, cut into cubes
• 3 cups spinach leaves, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, slit
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 2-3 tablespoons oil or ghee
• Salt, to taste
• ½ cup cream (optional)
• Fresh coriander, for garnish

Instructions:

1. Blanch the spinach leaves in boiling water for 2-3 minutes, then transfer them to ice water. Drain and blend into a smooth purée.
2. In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
4. Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften.
5. Pour in the spinach purée and mix well. Cook for about 5-7 minutes, stirring occasionally.
6. Add the paneer cubes and garam masala, and cook for another 5 minutes. If desired, stir in cream for added richness.
7. Garnish with fresh coriander and serve hot with naan or rice.

Palak Paneer is a dish that brings together flavor, nutrition, and vibrant color, making it a perfect addition to your Thanksgiving celebration. Its creamy texture and rich taste make it a comforting choice that pairs well with various Indian breads and rice. Beyond its deliciousness, this dish also serves as a beautiful representation of the season’s bounty, incorporating fresh spinach and protein-rich paneer. By including Palak Paneer in your Thanksgiving feast, you invite guests to experience the warmth and richness of Indian cuisine, creating lasting memories around the table.

Dal Tadka (Spiced Lentils)

Dal Tadka is a comforting dish made from lentils cooked with spices and topped with a tempering of ghee or oil, garlic, and cumin seeds. This dish is a staple in Indian households and is known for its hearty texture and rich flavor. It’s a nutritious addition to your Thanksgiving menu, providing a perfect balance to other richer dishes while offering a warm and satisfying experience for your guests.

Recipe:

Ingredients:

• 1 cup yellow split lentils (toor dal or moong dal)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 2-3 tablespoons ghee or oil
• Salt, to taste
• Fresh coriander, for garnish
• Lemon wedges, for serving

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Cook them in a pot with 3 cups of water, turmeric powder, and salt until soft (about 20-25 minutes). Alternatively, use a pressure cooker for quicker results.
2. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add chopped tomatoes, red chili powder, and salt. Cook until the tomatoes soften and the oil separates.
5. Combine the cooked lentils with the sautéed mixture, adjusting water for your desired consistency. Simmer for 5-10 minutes.
6. Stir in garam masala and garnish with fresh coriander. Serve hot with lemon wedges.

Dal Tadka is a dish that embodies the warmth and comfort of home-cooked Indian food, making it a wonderful addition to your Thanksgiving feast. Its simplicity, coupled with the depth of flavors from the spices, creates a dish that is both satisfying and nourishing. The vibrant yellow color of the lentils and the fragrant tempering add visual appeal, making it a delightful centerpiece on your table. By serving Dal Tadka, you not only provide a delicious option for your guests but also celebrate the spirit of togetherness that Thanksgiving represents, fostering warmth and connection through the shared experience of enjoying a homemade meal.

Bhindi Masala (Spiced Okra)

Bhindi Masala is a popular Indian dish featuring tender okra sautéed with onions, tomatoes, and a blend of spices. This dish is not only quick to prepare but also packs a punch of flavor, making it an excellent side dish for your Thanksgiving feast. The combination of the crisp okra and aromatic spices creates a delightful texture and taste that complements any meal, adding variety to your table.

Recipe:

Ingredients:

• 500 grams okra (bhindi), washed and cut into 1-inch pieces
• 1 large onion, finely sliced
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 3-4 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
4. Add the cut okra and mix well. Cook on medium heat, stirring occasionally, until the okra is tender and slightly crisp (about 10-15 minutes).
5. Sprinkle garam masala and mix gently. Cook for another 2-3 minutes.
6. Garnish with fresh coriander before serving.

Bhindi Masala is a delightful dish that brings the freshness of vegetables to your Thanksgiving table. Its vibrant color and unique texture make it an appealing addition, while the spices elevate its flavor profile, making it a satisfying side dish. This dish showcases the beauty of Indian cuisine by transforming simple ingredients into a culinary experience that encourages conversation and sharing. Serving Bhindi Masala will not only delight your guests but also introduce them to the rich traditions of Indian cooking, creating a memorable holiday meal.

Kadai Paneer (Paneer in Spicy Tomato Gravy)

Kadai Paneer is a delightful Indian dish featuring paneer cooked in a spicy tomato-based gravy with bell peppers and a special blend of spices. This dish gets its name from the “kadai” or wok in which it is traditionally cooked, adding a unique flavor from the high-heat cooking method. Kadai Paneer is perfect for Thanksgiving, providing a rich and flavorful vegetarian option that pairs well with both rice and bread.

Recipe:

Ingredients:

• 250 grams paneer, cut into cubes
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 bell pepper, cut into cubes (red or green)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 3-4 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. Heat oil in a kadai or deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
4. Add bell peppers and paneer cubes. Mix well to coat them with the spices.
5. Sprinkle cumin powder and garam masala, gently mixing. Cook for another 5-7 minutes until the vegetables are tender.
6. Garnish with fresh coriander before serving hot with naan or rice.

Kadai Paneer is a dish that brings warmth and vibrancy to your Thanksgiving spread. The bold flavors and aromatic spices make it a standout option, appealing to both seasoned fans of Indian cuisine and those new to it. Its colorful presentation and robust taste create a wonderful addition to your holiday table, inviting guests to indulge in a flavorful experience. By serving Kadai Paneer, you not only celebrate the rich tapestry of Indian flavors but also create a shared moment of enjoyment as everyone gathers to savor this delightful dish.

Gobi Manchurian (Cauliflower in Indo-Chinese Sauce)

Gobi Manchurian is a popular Indo-Chinese dish that features crispy cauliflower florets tossed in a tangy and spicy sauce. This dish has gained immense popularity for its unique flavor profile that combines Indian spices with Chinese cooking techniques. It’s a great appetizer or side dish for your Thanksgiving gathering, adding a fun and fusion twist to the meal that your guests will love.

Recipe:

Ingredients:

• 1 medium cauliflower, cut into florets
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• Salt, to taste
• Oil, for frying
• 2 tablespoons oil (for sauce)
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped
• 2-3 green chilies, chopped
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon ketchup
• 1 teaspoon sugar
• Fresh coriander, for garnish

Instructions:

1. In a bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, and salt to create a batter.
2. Dip each cauliflower floret into the batter, coating well. Heat oil in a deep pan and fry the florets until golden brown and crispy. Drain on paper towels.
3. In another pan, heat 2 tablespoons of oil over medium heat. Add chopped ginger, garlic, and green chilies, sautéing until fragrant.
4. Add chopped onions and bell peppers, stir-frying until tender.
5. Pour in soy sauce, vinegar, ketchup, and sugar. Mix well and let it simmer for a couple of minutes.
6. Add the fried cauliflower and toss to coat evenly with the sauce.
7. Garnish with fresh coriander and serve hot.

Gobi Manchurian is a dish that encapsulates the joy of fusion cooking, blending Indian flavors with Chinese techniques to create something truly special. Its crispy texture and tangy sauce make it a perfect addition to your Thanksgiving meal, offering a delightful contrast to the more traditional dishes. This dish encourages a festive spirit, inviting everyone to dig in and enjoy the burst of flavors together. By incorporating Gobi Manchurian into your holiday feast, you create an atmosphere of celebration and experimentation, showcasing the versatility and richness of vegetarian cuisine.

Aloo Gobi (Spiced Potatoes and Cauliflower)

Aloo Gobi is a comforting and aromatic dish made with potatoes and cauliflower, seasoned with a mix of spices. This vibrant yellow dish, colored by turmeric, is not only visually appealing but also incredibly satisfying. It’s a staple in Indian households and is perfect for Thanksgiving, offering a warm, hearty option that pairs beautifully with both naan and rice. Aloo Gobi’s simple yet flavorful preparation allows the natural tastes of the vegetables to shine through.

Recipe:

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 3-4 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the mixture.
4. Add the cubed potatoes and cauliflower florets, mixing well to coat them with the spices. Add a little water, cover, and cook on low heat until the vegetables are tender (about 15-20 minutes).
5. Once cooked, sprinkle garam masala and gently mix. Cook for another 2-3 minutes.
6. Garnish with fresh coriander and serve hot with naan or rice.

Aloo Gobi is a dish that epitomizes comfort food in Indian cuisine, making it an excellent choice for your Thanksgiving celebration. Its simple ingredients combined with aromatic spices create a dish that is both hearty and nutritious. The beautiful color of the dish brings a festive touch to your table, inviting guests to savor each bite. Aloo Gobi not only satisfies the appetite but also warms the heart, making it a delightful addition that fosters a sense of togetherness and appreciation for homemade meals during the holiday season.

Vegetable Biryani (Spiced Rice with Mixed Vegetables)

Vegetable Biryani is a fragrant, one-pot dish made with basmati rice, mixed vegetables, and a blend of aromatic spices. This dish is not only visually stunning with its vibrant colors but also rich in flavors, making it an impressive centerpiece for any Thanksgiving feast. The slow-cooking process allows the spices to permeate the rice and vegetables, creating a comforting meal that is perfect for sharing with family and friends.

Recipe:

Ingredients:

• 1.5 cups basmati rice, soaked for 30 minutes
• 1 cup mixed vegetables (carrots, peas, green beans, etc.), chopped
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• 4 cups water
• 3-4 tablespoons oil or ghee
• Salt, to taste
• Fresh coriander and mint leaves, for garnish

Instructions:

1. In a large pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
2. Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften.
4. Stir in the mixed vegetables and cook for 5-7 minutes until they begin to soften.
5. Add soaked basmati rice and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
6. Once cooked, fluff the biryani gently with a fork. Sprinkle garam masala and garnish with fresh coriander and mint leaves before serving.

Vegetable Biryani is a dish that not only fills the stomach but also nourishes the soul, making it an ideal choice for your Thanksgiving celebration. Its rich aroma and colorful presentation make it a visual delight that will impress your guests. This dish exemplifies the beauty of cooking together, inviting everyone to partake in a shared experience of flavor and tradition. By serving Vegetable Biryani, you create a memorable meal that embodies the spirit of Thanksgiving—bringing people together to enjoy good food, good company, and gratitude for the bountiful harvest.

Pineapple Raita (Pineapple Yogurt Salad)

Pineapple Raita is a refreshing yogurt-based side dish made with diced pineapple, spices, and herbs. This cool and tangy preparation acts as a perfect counterbalance to the richness of many Thanksgiving dishes, providing a burst of flavor and a delightful crunch. Its vibrant yellow color adds a festive touch to your meal, making it a great accompaniment to heavier dishes, while also aiding digestion with its probiotic content.

Recipe:

Ingredients:

• 1 cup plain yogurt
• 1 cup fresh pineapple, diced
• 1 teaspoon sugar (optional, adjust to taste)
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt (or regular salt)
• ¼ teaspoon red chili powder (optional)
• Fresh mint leaves, for garnish

Instructions:

1. In a mixing bowl, whisk the yogurt until smooth. If you prefer a thinner consistency, add a little water and mix well.
2. Add diced pineapple, sugar, roasted cumin powder, black salt, and red chili powder to the yogurt. Mix until all ingredients are well combined.
3. Taste and adjust seasoning as needed.
4. Chill the raita in the refrigerator for about 30 minutes to let the flavors meld.
5. Garnish with fresh mint leaves before serving.

Pineapple Raita is a delightful addition to your Thanksgiving feast that brings a refreshing twist to the table. Its unique combination of sweetness and tanginess makes it a versatile dish that complements a wide range of flavors, enhancing the overall dining experience. The bright, tropical notes of pineapple paired with the creaminess of yogurt create a palate-cleansing effect, making it an ideal side dish to balance heavier options. By including Pineapple Raita in your Thanksgiving meal, you introduce a touch of lightness and joy, reminding everyone to celebrate the flavors of the season and the spirit of gratitude together.

Palak Paneer (Spinach and Cottage Cheese)

Palak Paneer is a classic Indian dish made with fresh spinach and paneer (Indian cottage cheese) cooked in a rich and creamy sauce. This vibrant green dish is not only delicious but also packed with nutrients, making it a healthy option for your Thanksgiving spread. The smooth texture of the spinach combined with the softness of the paneer creates a satisfying dish that pairs well with rice or Indian bread, adding a touch of elegance to your holiday table.

Recipe:

Ingredients:

• 250 grams paneer, cubed
• 4 cups fresh spinach leaves, washed and chopped
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 3-4 tablespoons cream or yogurt (optional, for richness)
• 3-4 tablespoons oil or ghee
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. Blanch the spinach in boiling water for 2-3 minutes. Drain and immediately transfer to ice-cold water to retain its green color. Once cooled, blend the spinach into a smooth puree.
2. In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
4. Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and oil separates.
5. Pour in the spinach puree and mix well. Simmer for 5-7 minutes, stirring occasionally.
6. Add paneer cubes and gently mix, cooking for another 5 minutes. If desired, stir in cream or yogurt for added richness.
7. Sprinkle garam masala and garnish with fresh coriander before serving hot with naan or rice.

Palak Paneer is a dish that beautifully highlights the freshness of spinach while introducing the creamy texture of paneer, making it an irresistible addition to your Thanksgiving feast. Its rich color and comforting flavors not only enhance the visual appeal of your meal but also offer a sense of warmth and satisfaction. By serving Palak Paneer, you invite your guests to enjoy a dish steeped in tradition, celebrating the nutritious bounty of the harvest season. This dish fosters connection and conversation, reminding everyone of the importance of sharing good food during special gatherings.

Chana Masala (Spiced Chickpeas)

Chana Masala is a hearty and flavorful dish made with chickpeas simmered in a spiced tomato gravy. This protein-packed dish is a staple in Indian cuisine, loved for its rich flavors and satisfying texture. Chana Masala is an excellent choice for Thanksgiving, as it not only provides a filling vegetarian option but also brings a taste of India to your holiday table. Its bold flavors and aromatic spices make it a crowd-pleaser that complements various sides.

Recipe:

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 3-4 tablespoons oil
• Salt, to taste
• Fresh coriander, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes soften and oil separates from the mixture.
4. Stir in the cooked chickpeas, along with a cup of water. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes to blend the flavors.
5. Sprinkle cumin powder and garam masala, mixing gently. Cook for another 2-3 minutes.
6. Garnish with fresh coriander and serve hot with rice or naan, along with lemon wedges.

Chana Masala is a dish that offers both comfort and nourishment, making it an ideal addition to your Thanksgiving menu. Its rich flavors and wholesome ingredients create a satisfying meal that everyone can enjoy, regardless of dietary preferences. The vibrant color and aromatic spices bring a festive touch to the table, inviting guests to indulge in the warmth of this beloved Indian classic. By including Chana Masala in your holiday feast, you celebrate the spirit of togetherness and gratitude, encouraging everyone to share their favorite moments and stories around a delicious meal.

Daal Makhani (Creamy Black Lentils)

Daal Makhani is a rich and creamy lentil dish made from black lentils and kidney beans, simmered slowly to develop deep flavors. Known for its indulgent taste and smooth texture, this dish is a staple in North Indian cuisine and is perfect for special occasions like Thanksgiving. Daal Makhani offers a delightful balance of spices and creaminess, making it an excellent accompaniment to rice, naan, or paratha.

Recipe:

Ingredients:

• 1 cup black lentils (urad dal), soaked overnight
• ¼ cup kidney beans (rajma), soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 3-4 tablespoons cream (or more, for richness)
• 3-4 tablespoons butter
• Salt, to taste
• Fresh coriander, for garnish

Instructions:

1. In a pressure cooker, add soaked black lentils and kidney beans with enough water. Cook on medium heat for 15-20 minutes or until soft. (Alternatively, boil in a pot until tender.)
2. In a separate pan, heat butter over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add the cooked lentils and kidney beans to the pan, mixing well. Simmer for 15-20 minutes, adding water as needed to reach the desired consistency.
6. Stir in cream and garam masala, cooking for another 5 minutes.
7. Garnish with fresh coriander before serving hot with naan or rice.

Daal Makhani is a dish that embodies the heart and soul of Indian cuisine, making it a perfect choice for Thanksgiving. Its rich, creamy texture and comforting flavors create an inviting atmosphere around the dinner table, encouraging guests to indulge and enjoy. This dish not only highlights the beauty of lentils but also showcases the art of slow cooking, allowing the flavors to develop and mature over time. By incorporating Daal Makhani into your holiday spread, you celebrate the essence of communal dining, fostering connections and memories that will be cherished long after the meal is over.

Note: More recipes are coming soon!