Exploring the diverse world of Indian side dishes opens up a journey through rich flavors and textures. These dishes enhance the main course, providing balanced and complementary tastes that elevate your meal experience. From crispy flatbreads to spicy curries, the variety of options ensures there’s something to delight every palate.
Why should you incorporate these Indian side dishes into your meals? They not only add depth and complexity but also introduce vibrant spices and ingredients that are central to Indian cuisine. Whether you are new to Indian food or looking to expand your culinary repertoire, these side dishes will enrich your dining table and transform your meals.
1) Aloo Gobi
Aloo Gobi is a popular vegetarian dish from India. It combines potatoes (aloo) and cauliflower (gobi) with spices to create a flavorful and nutritious side dish.
To make Aloo Gobi, start by peeling and cubing the potatoes into small pieces. Then chop the cauliflower into florets.
First, heat some oil in a pan. Add the cauliflower and fry it for a few minutes. Then add the potatoes and continue frying until both vegetables get a light brown color.
Next, add your spices like turmeric, cumin, and garam masala. Stir well to coat the potatoes and cauliflower with the spices.
Cover the pan and let the vegetables cook on a low flame until tender. Stir occasionally to prevent sticking.
Once done, you can lightly mash some of the potatoes to create a softer texture. Serve hot with bread or rice.
2) Paneer Tikka
Paneer Tikka is a popular Indian side dish made with chunks of paneer (Indian cottage cheese). It’s marinated in a spiced yogurt mixture and grilled to perfection.
To start, cut the paneer into cubes. In a bowl, prepare the marinade by mixing yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, and salt.
Add the paneer cubes to the marinade. Make sure they are well-coated. Let it sit for at least an hour in the fridge.
Skewer the paneer along with pieces of onion and bell pepper. Grill them in a preheated oven at about 200°C (390°F) for 15 to 20 minutes.
You can also cook them on a stovetop or in an air fryer. For stovetop, use a griddle and cook on high heat until golden.
Serve your Paneer Tikka hot with lemon wedges and mint chutney for extra flavor. This dish pairs well with naan or rice.
Paneer Tikka is an excellent choice for vegetarians and is often enjoyed as an appetizer or side dish. It’s flavorful and has a nice smoky taste.
3) Tandoori Roti
Tandoori roti is a popular Indian flatbread. It is made from whole wheat flour and traditionally cooked in a clay oven called a tandoor. The high heat of the tandoor gives the roti a distinct charred flavor and texture.
To prepare tandoori roti, you mix whole wheat flour with water to form a dough. Sometimes, a bit of yogurt or oil is added to make the dough softer. Then, the dough is divided into small balls.
Each dough ball is rolled out into a flat circle. The roti is then slapped onto the inner walls of the tandoor. The bread cooks quickly in the high heat, developing small blisters and a slightly smoky taste.
In modern kitchens, you can replicate this using a hot oven or a stovetop. Either way, tandoori roti is a versatile bread that pairs well with many Indian dishes.
Serve tandoori roti with curries, kebabs, or lentils. Its neutral flavor and chewy texture make it an excellent accompaniment to rich and spicy foods. You can also brush it with ghee or butter for added flavor.
4) Vegetable Biryani
Vegetable Biryani is a famous Indian dish that is both flavorful and fragrant. It’s made with a mix of vegetables like carrots, peas, and potatoes. Basmati rice, which is long-grain rice, is typically used to give it a unique texture.
Spices play a key role in making Vegetable Biryani delicious. Common spices include cumin, coriander, turmeric, and garam masala. These spices give the dish a rich and aromatic flavor.
Cooks often use saffron to give the biryani a beautiful golden color. It adds a subtle yet distinct taste. Some also use fried onions and fresh herbs like mint and cilantro for an extra layer of flavor.
You can serve Vegetable Biryani with a variety of side dishes, such as raita, pickle, or chutney. Raita, a yogurt-based side, helps cool down the spiciness of the biryani. Chutneys add a tangy kick that contrasts well with the rich flavors.
Preparing Vegetable Biryani can be a bit time-consuming. It involves cooking the rice and vegetables separately before layering them together. Yet, the effort is well worth it for the delicious outcome. Some even bake the layered biryani to let the flavors meld perfectly.
Vegetable Biryani is often enjoyed during special occasions and festivals. It’s a versatile dish that can be made to suit different dietary preferences, making it a favorite among many.
5) Masoor Dal
Masoor Dal, also known as red lentil dal, is a popular Indian side dish. It’s not only delicious but also packed with protein and essential nutrients. This dish has a warm and comforting flavor, making it a perfect accompaniment to rice or flatbreads.
To prepare Masoor Dal, start by rinsing the red lentils thoroughly under cool water. This helps remove any dust or debris. Once clean, let them drain while you prepare other ingredients.
In a heavy-based pan, heat some oil or ghee over medium-high heat. Add dried red chilies, garlic, and chopped onions to the pan. Cook these until the onions become soft and slightly caramelized, taking care not to burn the garlic.
Next, add the rinsed lentils to the pan along with water or broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let the lentils cook until they are soft.
Season your Masoor Dal with salt and your choice of spices, like turmeric and cumin. You can also add chopped tomatoes for extra flavor. Stir everything well and let it simmer for a few more minutes.
Serve Masoor Dal hot with rice or enjoy it with your favorite type of bread. Its simple yet rich taste will definitely be a hit at any meal.
6) Chana Masala
Chana Masala is a popular Indian dish made with chickpeas cooked in a spicy tomato-based sauce. You can find it at many Indian restaurants or make it at home.
The chickpeas are usually soaked overnight and then cooked until tender. Spices like cumin, coriander, turmeric, and garam masala are commonly used.
Many people enjoy Chana Masala with basmati rice or warm naan bread. These sides help soak up the flavorful sauce.
Adding a side of cool raita, a yogurt-based condiment, can balance the spices in the dish. Cucumber or tomato salads also make great accompaniments for a refreshing contrast.
For added texture, consider serving Chana Masala with crispy papadum or samosas. These crispy sides add another layer of flavor and crunch to your meal.
7) Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese appetizer. It features cauliflower florets battered and fried until crispy. Then, the cauliflower is tossed in a flavorful sauce.
To start, coat cauliflower in a batter made of flour, corn starch, red chili paste, ginger garlic paste, white pepper, and salt. Fry the cauliflower until golden brown.
Next, prepare the sauce using ingredients like soy sauce, ketchup, chili sauce, vinegar, and sugar. Sauté ginger and garlic until fragrant, then add onions, green peppers, and scallions.
Toss the fried cauliflower in the sauce until well-coated. Garnish with spring onion greens. Serve Gobi Manchurian hot, as a side dish with noodles or fried rice.
You can also make a healthier version using an air fryer. Simply preheat the air fryer to 390°F, coat the cauliflower in batter, and cook for 12-15 minutes, shaking halfway through.
8) Palak Paneer
Palak Paneer is a popular Indian dish made with spinach and paneer, which is a type of Indian cottage cheese. This dish combines the earthy flavors of spinach with the rich and creamy texture of paneer.
When making Palak Paneer, fresh spinach is key. It provides a vibrant green color and a fresh taste. You should use young and tender leaves, avoiding older ones as they can make the dish bitter.
The preparation begins by blanching the spinach and then blending it into a smooth puree. This puree is then cooked with onions, tomatoes, garlic, and various spices. Ingredients like cumin, turmeric, and garam masala add warmth and depth to the dish.
Paneer is cubed and either lightly fried or added directly to the spinach mixture. Cooking it lightly helps it absorb the flavors from the sauce. Some people also use tofu as a substitute for paneer for a vegan version.
Palak Paneer is typically served with Indian breads like naan or roti. It also pairs well with rice, making it a versatile addition to any meal. The balance of flavors and textures in Palak Paneer makes it a standout dish in Indian cuisine.
9) Bhindi Masala
Bhindi Masala is a flavorful Indian side dish made with okra, also known as bhindi. It’s a popular choice for its delicious taste and nutritious benefits. To prepare it, you need freshly washed and dried okra. Any moisture left on the okra can make it slimy when cooked.
Start by chopping the okra into 1 or 2-inch pieces. Heat some oil in a pan and add the chopped okra. Stir it occasionally and cook for about 8-10 minutes until it is lightly browned and tender.
Remove the okra from the pan and set it aside. In the same pan, add more oil if needed along with cumin seeds. Once the seeds start to sizzle, add sliced onions and cook until golden brown.
Next, add minced ginger and garlic, followed by chopped tomatoes. Cook the mixture until the tomatoes break down and blend with the spices. Finally, add the cooked okra back to the pan, stir, and let it cook for a few more minutes to absorb the flavors.
Serve Bhindi Masala with warm roti or as a side dish with dal and rice. It adds a delightful mix of flavors to your meal and is a great way to include more vegetables in your diet.
10) Samosa
Samosas are a popular Indian snack made with a crispy outer shell and a savory filling. You can find them filled with spiced potatoes, peas, or minced meat. They are typically triangular in shape and fried until golden brown.
Pairing samosas with the right side dishes enhances your experience. Vegetable korma, onion bhajis, and lentil dahl are great choices. For a refreshing option, try kachumber or Bombay carrot salad.
Dips make an excellent accompaniment. Mango chutney, tamarind sauce, and cilantro mint chutney add tangy, sweet, and herbal flavors. Cucumber raita offers a cooling contrast with yogurt and cucumbers.
For a complete meal, serve samosas with a comforting dish like aloo gobi or chana masala. Aloo gobi is made with spiced potatoes and cauliflower, while chana masala features spiced chickpeas in a tomato base.
If you prefer a beverage, chai tea pairs wonderfully with samosas. The warm, spiced tea complements the savory flavors.
Consider using different tempering techniques for your dips. Adding sizzling spices like cumin, garlic, and mustard seeds in hot oil can enhance their aroma and taste.
Whether enjoyed as a snack or a meal, samosas are versatile and full of flavor.
11) Mutter Paneer
Mutter paneer is a delicious, popular Indian dish made from green peas and paneer, a type of Indian cottage cheese. It features in many North Indian meals and is loved for its rich, creamy gravy.
To start making mutter paneer, you first sauté the paneer cubes in a little oil until they are golden brown. This helps to enhance their flavor and texture.
Next, you prepare the base of the gravy. Heat some oil or ghee in a pan, add cumin seeds, cardamom, cloves, cinnamon, and a bay leaf. When these spices sizzle, add ginger-garlic paste and stir until the raw smell disappears.
After that, add tomato puree and cook until the oil separates from the mixture. Mix in dry Indian spices like turmeric, coriander, cumin powder, and red chili powder. These spices form the essence of the dish.
Add green peas and water to the pan and let it simmer. You can adjust the consistency of the gravy by adding more or less water. Once the peas are tender, add the sautéed paneer cubes and let everything cook together for a few minutes.
Finish the dish by stirring in garam masala and crushed kasoori methi, which add depth and richness. Serve mutter paneer hot with naan, roti, or rice.
12) Baingan Bharta
Baingan Bharta is a flavorful dish made from roasted eggplant. The eggplant is broiled or grilled until its skin is charred, giving a smoky taste.
Once cooked, the eggplant is peeled and mashed. Then, onions, tomatoes, garlic, and spices like turmeric and red chili powder are sautéed together.
The mashed eggplant is mixed with the sautéed mixture, creating a rich and savory dish. Often, a piece of hot charcoal is used to infuse extra smoky flavor.
Baingan Bharta pairs well with Indian flatbreads like roti, naan, or paratha. You can also serve it with basmati rice for a complete meal.
This dish is a great accompaniment to various Indian meals and is loved for its unique taste and texture.
13) Pappadum
Pappadum, also known as poppadom, is a thin and crispy Indian flatbread. It’s made from lentil flour, rice flour, or chickpea flour. Pappadum is often served as a side dish or snack.
To prepare pappadum, you mix the flour with spices and water to form a dough. The dough is then rolled out into thin rounds.
You can cook pappadum by frying, roasting, or microwaving. Each method gives it a different texture and flavor. Frying makes it crispy and light, while roasting or microwaving can make it less oily.
Pappadum is usually accompanied by chutneys, pickles, or yogurt-based dips. It adds a crunchy texture to your meal. It can also be broken into pieces and used as a topping for salads or snacks.
This versatile side dish is loved for its unique texture and flavor. You can find pre-made pappadum in many stores, making it quick and easy to prepare at home.
14) Vada Pav
Vada Pav, often called the Indian burger, is a popular street food from Mumbai. This simple yet delicious dish consists of a spicy potato fritter (vada) sandwiched between a soft bread roll (pav).
You start by boiling and mashing potatoes. Add ginger, garlic, green chili paste, and coriander leaves to the mashed potatoes. Heat oil in a pan, add mustard seeds, curry leaves, and a pinch of asafoetida for extra flavor.
Shape the potato mixture into small patties and dip them in gram flour batter. Deep fry until golden brown. Split the pav, and spread green chutney on one side and tamarind date chutney on the other side. Place the vada in between.
For added spice, sprinkle some dry garlic chutney inside the pav. Serve Vada Pav hot with fried green chilies on the side. This dish is perfect as a snack or a quick meal that captures the essence of Mumbai’s bustling streets.
15) Bhel Puri
Bhel Puri is a popular Indian street food. It’s known for its tangy, spicy, and crunchy mix of ingredients. You can find it easily in most Indian cities, especially Mumbai.
To make Bhel Puri, start with crispy puffed rice as the base. Add sev, finely chopped onions, diced tomatoes, and boiled potatoes to it. These ingredients provide a variety of textures.
Include roasted peanuts and masala chana dal for added crunch. Mix in spices like salt, chaat masala, and red chili powder. Some people also like to add raw mango pieces for a tangy twist.
Prepare two types of chutneys: tamarind-date and green chutney. These chutneys give Bhel Puri its signature taste. Drizzle them over the mixture and toss well to combine.
Finally, garnish with fresh cilantro and a squeeze of lemon juice. Serve immediately to keep the puffed rice crunchy. Enjoy this tasty and quick snack anytime.
16) Dhokla
Dhokla is a popular Indian side dish that originates from the state of Gujarat. It is a steamed savory cake made from fermented rice and chickpea batter. The texture is light, fluffy, and spongy.
To prepare dhokla, mix gram flour (besan), citric acid or lemon juice, water, turmeric, and baking soda. This creates a thick batter.
Pour the batter into a greased container and steam for about 10-15 minutes. You can check if it’s done by inserting a knife; if it comes out clean, the dhokla is ready.
After steaming, prepare a tempering using oil, mustard seeds, green chilies, and curry leaves. Pour this tempering over the steamed dhokla. This adds an extra layer of flavor.
Cut the dhokla into small squares and garnish with fresh coriander and grated coconut. It is often served with green chutney or tamarind chutney.
Dhokla is enjoyed both as a snack and a side dish. It pairs well with various Indian meals and adds a unique, tangy flavor to your plate.
17) Kachumber Salad
Kachumber Salad is a refreshing, light side dish that complements many Indian meals. You’ll find it made with fresh cucumbers, tomatoes, and onions, chopped finely. This salad adds a crisp, cool element to your plate.
The vegetables are typically dressed with lemon juice and seasoned with salt and pepper. Some recipes also include cumin powder for a bit of spice. Fresh coriander leaves are often added for extra flavor and color.
Preparing Kachumber Salad is quick and simple. You just need to mix the diced vegetables in a bowl, add the seasoning, and toss well. You can serve it immediately or let it rest in the fridge for a while to let the flavors meld.
It’s important to use fresh, high-quality vegetables to ensure the best taste. If your cucumbers are bitter, you can rub them with a little salt and set them aside for a few minutes. Then, squeeze out the bitter juices before mixing them with other ingredients.
Kachumber Salad is not only delicious but also nutritious. It’s low in calories and packed with vitamins. It makes a healthy addition to any meal. This simple salad is a great way to add more vegetables to your diet.
18) Gajar Halwa
Gajar Halwa, also known as Carrot Halwa, is a delicious Indian dessert made from grated carrots. It’s a popular dish during festivals and special occasions.
You start by grating fresh carrots. Using a food processor can save time. Then, melt some ghee (clarified butter) in a heavy-bottomed pan.
Add the grated carrots to the pan and sauté them until they become slightly soft. This step helps enhance the flavor. Next, pour in whole milk and bring the mixture to a boil.
Let the carrots cook in the milk on low heat until they become tender. This process usually takes about 30-35 minutes. Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.
Once the milk reduces to about half, add some sugar and cardamom powder for sweetness and aroma. Continue to cook until the mixture thickens and the carrots are fully cooked.
To finish, fry some cashews in ghee until golden brown. Add these fried nuts to the halwa for a bit of crunch and extra flavor.
Serve Gajar Halwa warm, garnished with more nuts if you like. This rich and flavorful dessert is sure to delight your taste buds.
19) Raita
Raita is a traditional Indian side dish made primarily from yogurt. It’s a perfect accompaniment to spicy dishes, helping to cool down the palate.
There are many types of raita, including cucumber, boondi (chickpea), and mint. Each variation brings its own unique flavor to the table.
Cucumber raita, made with yogurt, fresh cucumbers, and herbs, is light and refreshing. It pairs well with dishes like biryani and pulao.
To make raita, you’ll need yogurt as the base. You can then add chopped vegetables or fruits, such as cucumbers, tomatoes, or pineapples.
Spices like cumin powder, chaat masala, and red chili powder can be added for extra flavor. Mint leaves and coriander can also be included.
You can even find vegan versions of raita by using plant-based yogurt. This makes it accessible for those with dietary restrictions.
Enjoy raita with your favorite Indian meals, whether it’s tandoori chicken, dal, or kebabs. Its creamy texture and flavorful ingredients make it a delightful side dish.
20) Rajma
Rajma is a popular North Indian dish made from red kidney beans. It’s known for its rich and thick gravy, flavored with a blend of spices. The main ingredients typically include tomatoes, onions, and various spices like cumin, coriander, and garam masala.
You prepare Rajma by soaking the red kidney beans overnight. This helps them become soft and easier to cook.
After soaking, you can cook the beans in a pressure cooker until they are tender and fully cooked. Then, you prepare a masala base with onions, tomatoes, ginger, and garlic.
Once the masala base is ready, you add the cooked beans and let them simmer in the mixture. This allows the flavors to blend well and penetrate the beans.
Rajma is often served with steamed rice, known as Rajma Chawal, making it a comforting and hearty meal. It’s also enjoyed with various Indian breads like roti or naan.
This dish is not only tasty but also packed with protein and fiber, making it a nutritious option for vegetarians.
The Role Of Indian Side Dishes
Indian side dishes play a crucial role in enhancing the overall dining experience. They add depth and balance, ensuring that each meal is a delightful combination of flavors and textures.
Enhancing The Main Course
Indian side dishes are designed to complement the main course. Think of naan or roti, which soak up gravies and stews, making every bite full of flavor. Simple sides like papadums (crispy flatbreads) add a contrasting crunch.
Some side dishes can stand out on their own, like malai kofta—vegetarian meatballs made with mashed vegetables and paneer. These side dishes provide texture and flavor that often spotlight regional spices and culinary traditions.
Balancing Flavors
Balance is key in Indian cuisine. Side dishes like raitas or chutneys help balance bold and robust flavors. A cooling yogurt-based raita can mellow out spicy curries. Spicy chutneys can add a tangy or sweet contrast.
Various dals and vegetable dishes bring different flavor profiles, contributing both protein and fiber to the meal. This combination of textures and flavors ensures every bite is interesting and satisfying.
Common Ingredients In Indian Side Dishes
Indian side dishes are known for their rich flavors and diverse ingredients. Key elements include a variety of spices, herbs, vegetables, and legumes, each bringing distinct tastes and textures to the table.
Spices And Herbs
Indian cuisine is renowned for its use of spices and herbs. Essential spices include turmeric, cumin, coriander, and chili powder. These spices not only add flavor but also enhance the color of the dishes. Garam masala is a popular spice blend made from cardamom, cloves, cinnamon, and other spices.
Herbs such as coriander leaves (cilantro) and mint are often used fresh to garnish dishes, adding a burst of freshness. Fenugreek leaves and bay leaves are also common, providing depth to the flavor profile.
Each spice and herb plays a crucial role in achieving the distinctive taste of Indian side dishes. They can be used whole, ground, or as a paste, often roasted to release their flavors.
Vegetables And Legumes
Vegetables and legumes are staples in Indian side dishes. Potatoes, cauliflower, and spinach are frequently used due to their ability to absorb flavors well. Aloo Gobi (potatoes and cauliflower) is a popular choice, seasoned with turmeric and cumin.
Legumes such as chickpeas (used in Chole), lentils (dal), and beans are vital sources of protein in vegetarian dishes. Lentils, in particular, are cooked until soft and mixed with spices to create rich, hearty dal.
Besides the staples, other vegetables like okra, eggplant, and carrots create vibrant, flavorful dishes. Paneer, a type of Indian cheese, is also a common ingredient, adding texture and protein.
These vegetables and legumes are prepared in various ways, such as roasting, frying, or boiling, to bring out the best in each ingredient.
Pairing Indian Side Dishes
When pairing Indian side dishes, it’s important to balance flavors and textures. Here, you’ll find suggestions for matching side dishes with different types of curries, as well as how they complement rice and bread.
With Different Types Of Curries
Curries come in various flavors, from mild to very spicy. Aloo Gobi pairs well with mild curries like Butter Chicken, providing a comforting, earthy taste. Malai Kofta goes nicely with spicy curries like Vindaloo, balancing the heat with its rich, creamy texture.
For vegetarian curries like Chickpea Curry (Chole), try serving Raita alongside to add a cool, refreshing contrast. Samosas are perfect with any curry as a crispy, flavorful side.
With Rice And Bread
Fragrant Basmati Rice is a staple side that pairs with almost every Indian dish. It provides a neutral base that lets curries shine. For an extra layer of flavor, you might want to try Jeera Rice, which is rice cooked with cumin seeds.
When it comes to bread, Naan is a versatile option that complements both dry and saucy dishes. Roti and Paratha are also great choices, with Paratha offering a richer taste due to its buttery layers. For a healthier alternative, consider whole wheat chapati.
