Top 20 North Indian Food

Explore the best of North Indian food with our collection of 20 simple and delicious recipes. From flavorful biryanis to savory curries, these easy-to-follow recipes will bring the authentic taste of North India to your table. Whether you’re a cooking enthusiast or a beginner, our step-by-step instructions and helpful tips make it a breeze to recreate these classic dishes at home. Impress your family and friends with the vibrant and aromatic flavors of North Indian cooking—no complicated techniques are required. Let the culinary adventure begin!

Indulging in the Rich Tapestry of North Indian Food: A Culinary Journey

Let’s go on a yummy journey through North India! The food there is like a flavor explosion, with lots of spices, colorful dishes, and different textures. It’s not just eating; it’s like a party for your senses and your heart. Get ready for a tasty adventure

Palak Paradise

  • Palak paneer
  • kadai paneer
  • shahi paneer

Dive into the world of creamy and succulent paneer dishes that epitomize the essence of North Indian cuisine. From the wholesome Palak Paneer to the regal Shahi Paneer, each bite is a celebration of rich flavors and velvety textures in Indian food.

Tandoori Temptations
  • Chicken Tikka
  • Tandoori Roti
  • Seekh Kebabs.

The unmistakable aroma of spices and the charred perfection of tandoor-cooked delights await you. Indulge in the smoky allure of Chicken Tikka, the warmth of Tandoori Roti, and the flavorful punch of Seekh Kebabs.

Popular North Indian Recpies

North Indian cuisine is known for its rich and flavorful dishes, often characterized by the use of aromatic spices and dairy products.

Butter Chicken (Murgh Makhani) Recipe:

Top 20 North Indian Food


For Marination: Butter chicken is rich in flavor, and it is a part of North Indian food.
  • 500g boneless chicken, cut into cubes
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
For Gravy:
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 cup tomato puree
  • 1 teaspoon red chili powder
  • 1 teaspoon Kashmiri red chili powder (for color)
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 cup cashew nuts, soaked in water
  • 1/2 cup cream
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Marinate the chicken.
    • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
    • Add chicken pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least 2 hours, or overnight for better flavor.
  2. Cooking the chicken:
    • Preheat the oven to 200°C (392°F).
    • Thread the marinated chicken onto skewers and place them on a baking tray.
    • Bake for 20–25 minutes, or until the chicken is cooked and slightly charred. You can also grill or pan-fry the chicken.
  3. Prepare the grave.
    • In a pan, heat butter and oil. Add chopped onions and sauté until golden brown.
    • Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
    • Add tomato puree, red chili powder, Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Cook until the oil separates from the masala.
    • Blend the soaked cashew nuts into a smooth paste and add it to the masala.
    • Add the baked chicken pieces and cook for 5–7 minutes.
    • Pour in the cream and mix well. Adjust salt according to taste.
    • Simmer for an additional 5–7 minutes until the gravy thickens.
  4. Serve:
    • Garnish with fresh coriander leaves.
    • Serve hot with naan or steamed rice.

Amritsari Chole Bhature:

Top 20 North Indian Food

For Chole (Spiced Chickpeas):

  • Ingredients:
    • 1 cup chickpeas (soaked overnight)
    • 2 large onions (finely chopped)
    • 2 large tomatoes (pureed)
    • 2 green chilies (chopped)
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala
    • 1 teaspoon red chili powder
    • Salt to taste
    • Fresh coriander leaves (for garnish)
  • Method:
    1. Boil soaked chickpeas until tender.
    2. In a pan, heat oil and add cumin seeds. Add onions, green chilies, and ginger-garlic paste. Sauté until golden.
    3. Add tomatoes, spices, and salt. Cook until the oil separates.
    4. Add boiled chickpeas and simmer until well-cooked.
    5. Garnish with fresh coriander leaves.
For Bhature (Fried Bread):
  • Ingredients:
    • 2 cups all-purpose flour
    • 1/2 cup yogurt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • Salt to taste
    • Water (as needed)
    • Oil (for frying)
  • Method:
    1. Mix flour, baking powder, baking soda, and salt.
    2. Add yogurt and knead into a soft dough using water.
    3. Let the dough rest for 2 hours.
    4. Divide into small balls, roll out, and deep-fry in hot oil until golden.

Is North Indian food healthy?

India is a diverse land, whether it is the culture of the place, its food, or its people. Every corner of India has a surprise to offer. Indian culture gives a lot of importance to its food. Not to mention, the foods reek of its culture.

Asking if Indian food is healthy is essential, as Indian cuisines became famous around the world because of their fragrant spices and flavors. Apart from its flavor, it also has all the essential nutrients in a balanced quantity. If you love a bit of spice in your food, then Indian food must be your go-to food.

Aloo Gobi

Top 20 North Indian Food

Aloo Gobi’s roots can be traced back to the heart of North India, where traditional recipes are handed down through generations. This dish, born from a harmonious blend of locally available vegetables and aromatic spices, reflects the resourcefulness and ingenuity inherent in North Indian cooking. The beauty of Aloo Gobi lies in its simplicity. Potatoes and cauliflower, seasoned with a medley of spices, create a dish that is both comforting and flavorful. Cumin seeds sizzle in hot oil, releasing their earthy aroma, while turmeric, red chili powder, and coriander powder contribute to the vibrant hues and distinctive taste. The final touch of garam masala adds a warming note, completing the symphony of flavors.

Why was Aloo Gobi called the heartbeat of North Indian food?


Aloo Gobi is a classic North Indian dish. The flavor of Aloo Gobi is a delightful combination of earthy, nutty, and spiced notes. The dish derives its taste from the careful blend of spices and the natural flavors of the key ingredients, potatoes (aloo) and cauliflower (gobi).The addition of green chilies or red chili powder provides a subtle kick of heat to the dish.

Aloo Gobi Recpies


  • 2 medium-sized potatoes, peeled and cubed
  • 1 small cauliflower, separated into florets
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2 tablespoons oil


  • Prepare the vegetables:
    • Cut the cauliflower into medium-sized florets and soak them in warm, salted water for 10 minutes. Drain and set aside.
    • Peel and cube the potatoes.
  • Sautéing the vegetables:
    • Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
    • Add chopped onions and green chilies. Sauté until the onions turn golden brown.
  • Add spices and aromatics:
    • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
    • Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • Cooking potatoes (aloo) and cauliflower (gobi):
    • Add the cubed potatoes and cauliflower florets. Mix them well with the spices.
    • Cover the pan and cook on low to medium heat, stirring occasionally.
  • Add Tomatoes:
    • Once the potatoes and cauliflower are partially cooked, add chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate.
  • Finish with Garam Masala.
    • Sprinkle garam masala over the vegetables and mix well. Adjust salt and spice levels according to tastes


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