Awesome Cuisine brings you quick and easy Indian Recipes that are healthy & delicious. Explore Indian Cuisine with food recipes from all parts of India.

This stir-fry delivers a proper meal in under fifteen minutes because the vegetables blanch separately before hitting the pan.

This is the fastest way I know to get tandoori flavour on a weeknight without firing up a grill or turning on the oven.

This is a pressure cooker mutton curry built on two separate ground pastes that go in at different stages, which means you get both the deep roasted spice base and the fresh coconut sweetness without muddying either flavor.

This is one of those rare stuffed vegetable recipes where the filling actually stays put and the outer shell holds its shape through frying.

This is a proper slow cooked one pot meal where lamb simmers with four types of lentils, broken wheat, and rice until everything breaks down into a thick, porridge like consistency.

This casserole layers tender lamb with soft vegetables, then tops it with a yogurt sauce and a golden egg crust.

These cutlets bring together minced mutton and mashed potatoes with a layered spice mix that includes cumin, coriander, and green chillies.

This stew uses a pressure cooker to par-cook the chicken and potatoes before they finish in the aromatic coconut milk sauce.

This is what happens when you treat brinjals like edible bowls and fill them with deeply spiced minced lamb.

This is one of those rare dishes where the meat goes into boiling water before it ever meets the pan, which cleans away impurities and gives you a cleaner, lighter finish.

This recipe builds heat and depth by layering freshly ground whole spices with yogurt-marinated lamb, then simmering everything in a tomato-onion base until the meat turns tender.

This cake uses mayonnaise instead of butter and eggs, which sounds odd until you taste how moist it stays even on the third day.

This is one of those recipes where you can walk in at six, cook the steak and pasta together, and sit down to dinner with barely any knife work.

This is a one-pan marinade and cook method that gives you tender lamb with deep spice without needing a tandoor or grill.

This is what happens when you turn ground chicken into juicy little patties packed with grated apple and carrot, then stuff them into a crispy baguette with creamy avocado and sharp sun-dried tomatoes.

This recipe uses cashew nut paste as both a marinade and a thickener, which gives the gravy a silky body without needing cream.

This soup combines soft cauliflower and macaroni in a light tomato-herb broth, finished with egg ribbons that add body without cream.

This is tandoori chicken baked under a flaky pastry lid that steams everything together in the final ten minutes.

This curry uses coconut milk to create a rich, aromatic gravy without needing cream or cashew paste.