Pantry Conversion & U.S. Grocery Cheat Sheet
| Ingredient Called For | What to Buy at a Standard U.S. Grocery Store |
|---|---|
| Ghee | Clarified butter or unsalted butter |
| Paneer | Store-bought paneer, usually found in the refrigerated or frozen international section; firm tofu works as a dairy-free alternative |
| Heavy cream | Heavy whipping cream or full-fat coconut milk |
| Plain full-fat yogurt | Whole-milk Greek yogurt |
| Garam masala | Pre-mixed garam masala from the spice or international aisle |
| Red lentils | Red lentils or split red lentils |
| Chickpeas | Canned garbanzo beans |
| Kidney beans | Canned red kidney beans |
| Basmati rice | Basmati rice from the rice or international foods aisle |
| Fresh ginger | Fresh ginger root or refrigerated ginger paste |
| Garlic | Fresh garlic or jarred minced garlic |
| Cumin seeds | Whole cumin seeds from the spice aisle |
| Ground coriander | Ground coriander |
| Turmeric | Ground turmeric |
| Tamarind paste | Tamarind concentrate or paste from the international aisle |
| Cilantro | Fresh cilantro |
| Dosa batter | Refrigerated or frozen dosa/idli batter at an Indian grocery store |
| Naan | Refrigerated or frozen naan from the bread or international section |
FAQ
Can I meal-prep these recipes for the week?
Absolutely. The lentil dal, tomato curry, chana masala, rajma, egg curry, matar paneer, korma, tikka masala, and aloo matar are especially convenient for meal prep.
For best quality, refrigerate cooked leftovers promptly in airtight containers and reheat until steaming hot. Rice is best cooled and refrigerated promptly rather than being left at room temperature for long periods.
Are these dishes freezer-friendly?
Many of the saucy dishes freeze well, including dal, tomato-based curries, chana masala, rajma, and korma. Freeze portions in airtight containers and thaw in the refrigerator before reheating.
Dishes that depend on crisp textures—such as samosas, dosa, and aloo paratha—are generally better fresh.
How do I make these recipes milder?
Start by reducing chili powder or red pepper flakes. You can always add more heat later.
For creamy curries, a little extra yogurt, cream, or coconut milk can also soften the heat while keeping the dish flavorful.
Can I make these recipes dairy-free?
Yes. Use neutral oil instead of butter or ghee, plant-based yogurt or coconut milk where appropriate, and firm tofu instead of paneer.
For recipes that use cream, full-fat coconut milk or a dairy-free cooking cream can work well.
What if I don’t have every Indian spice?
Don’t panic. You don’t need a huge spice collection to make these recipes.
Cumin, turmeric, coriander, garam masala, and chili powder will cover a large portion of the recipes in this article. If you don’t have one particular spice, use the closest substitute you already have and adjust to taste.
What’s the easiest recipe to start with?
If you’re new to Indian-inspired cooking, start with Dal Tadka, Chana Masala, Jeera Rice, or Matar Paneer. They’re forgiving, relatively quick, and don’t require complicated techniques.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works in the tandoori-style skewers and tikka masala, but be careful not to overcook it. Cut it into evenly sized pieces and cook just until it reaches a safe internal temperature.
Final Takeaway
You don’t need a complicated spice cabinet or an entire Sunday afternoon to make comforting Indian-inspired food at home.
Start with one of these quick recipes, keep a few basics—rice, lentils, canned beans, tomatoes, potatoes, yogurt, and a handful of spices—on hand, and weeknight dinner suddenly gets a lot more interesting.
The next time takeout is calling, give one of these a try first. Your kitchen might just become your new favorite Indian restaurant.