Studying abroad is an exhilarating adventure, but being far from home can sometimes lead to cravings for familiar flavors. For students who hail from India, the aroma and taste of traditional dishes hold a special place in their hearts. 

With these Easy Indian Recipes for Students Abroad, you can savor the comforting taste of home while mastering the art of Indian cooking. Let's embark on a culinary journey to bring your taste buds joy.

Aromatic Basmati Rice

Ingredients:

• 1 cup Basmati rice
• 2 cups water
• 1 tablespoon ghee or vegetable oil
• 2-3 whole cloves
• 2-3 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 1 bay leaf
• 1/2 teaspoon cumin seeds
• Salt, to taste

Instructions:

• Rinse the Rice: Start by rinsing the Basmati rice in cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
• Soak the Rice: Place the rinsed rice in a bowl and cover it with water. Allow it to soak for about 30 minutes. This step helps the rice cook evenly and results in fluffier grains.
• Prepare the Spices: Heat the ghee or vegetable oil over medium heat in a large pot. Add the cumin seeds and let them sizzle for a few seconds. Then add the whole cloves, crushed cardamom pods, cinnamon sticks, and bay leaf. Sauté for a minute until the spices release their aroma.
• Add the Rice: Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the spices and oil. Let it cook for about 2 minutes, stirring occasionally.
• Add Water and Salt: Pour in the water and add salt to taste. Give it a gentle stir. Allow the water to come to a gentle boil.
• Simmer and Cover: Once the water boils, reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam. Let the rice simmer for about 15-18 minutes, or until the rice is cooked and the water is absorbed.
• Fluff the Rice: Once cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to continue cooking the rice and makes it easier to fluff.
• Serve: Remove the lid and use a fork to fluff the rice gently. Remove the whole spices if desired. Your aromatic Basmati rice is ready to be served as a delicious and fragrant side dish to accompany your favorite curries or other dishes.

Flavorful Chicken Curry

Ingredients:

• 1 lb (450g) boneless, skinless chicken cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chillies, slit (adjust to your spice preference)
• 1/2 cup plain yoghurt
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chilli powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• Salt, to taste
• Fresh cilantro leaves for garnish

Instructions:

• Marinate the Chicken: In a bowl, mix the yogurt with half of the minced garlic, grated ginger, ground turmeric, and a pinch of salt. Add the chicken pieces and coat them well with the marinade. Let the chicken marinate in the refrigerator for at least 30 minutes or up to a few hours.
• Heat the Oil: Heat the vegetable oil or ghee over medium heat in a large pot or deep skillet. Add the cumin seeds and let them splutter.
• Sauté Aromatics: Add the chopped onions and sauté until they turn golden brown.
• Add Spices: Add the remaining minced garlic and green chilies. Sauté for another minute. Then, add the ground coriander, cumin powder, cinnamon powder, cardamom powder, red chili powder, and a pinch of salt. Sauté the spices for a couple of minutes until they release their aroma.
• Cook the Chicken: Add the marinated chicken to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken starts to brown.
• Tomato Puree: Add the pureed or finely chopped tomatoes to the pot. Cook the mixture until the tomatoes soften and the oil separates from the spices, about 8-10 minutes.
• Simmer: Reduce the heat to low and gently stir in the garam masala. Let the curry simmer for another 10-15 minutes, allowing the flavors to meld and the chicken to cook through. If the mixture gets too dry, add a splash of water or chicken broth.
• Adjust Seasoning: Taste and adjust the salt and spices according to your preference.
• Serve: Garnish the chicken curry with fresh cilantro leaves. Serve it with steamed rice, naan, or your choice of bread.

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Mouthwatering Aloo Gobi

Ingredients:

• 2 cups cauliflower florets
• 1 large potato, peeled and cubed
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (hing), optional
• 3 tablespoons vegetable oil or ghee
• Salt, to taste
• Fresh cilantro leaves for garnish

Instructions:

• Parboil Cauliflower and Potato: Bring a pot of water to boil. Add the cauliflower florets and cubed potato. Parboil for about 2-3 minutes. Drain and set aside.
• Heat the Oil: Heat the vegetable oil or ghee over medium heat in a large pan or skillet. Add the cumin seeds and let them splutter.
• Sauté Aromatics: Add the chopped onion and sauté until it becomes translucent.
• Add Spices: Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
• Spice it Up: Add the ground turmeric, coriander, cumin powder, red chili powder, and optional asafoetida. Mix well to coat the onions and spices with the oil.
• Tomato Magic: Add the chopped tomatoes and cook until they soften and turn into a thick paste, about 5-7 minutes.
• Add Parboiled Vegetables: Add the parboiled cauliflower florets and potato cubes to the pan. Mix well with the spices and tomatoes.
• Cook and Simmer: Reduce the heat to low, cover the pan, and let the vegetables cook for about 15-20 minutes, stirring occasionally. The cauliflower and potatoes should become tender.
• Garam Masala Finish: Sprinkle garam masala over the cooked vegetables and give it a final mix. Cook for another 2-3 minutes to allow the flavors to meld.
• Adjust Seasoning: Taste and adjust salt and spices as needed.
• Garnish and Serve: Garnish the Aloo Gobi with fresh cilantro leaves.

Scrumptious Chana Masala

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• 1/4 teaspoon asafoetida (hing), optional
• 3 tablespoons vegetable oil or ghee
• 1 teaspoon dried mango powder (amchur), optional
• Salt, to taste
• Fresh cilantro leaves for garnish

Instructions:

• Prepare the Chickpeas: Drain and rinse them thoroughly if using canned chickpeas. If using dried chickpeas, soak them overnight, then cook until tender. Drain and set aside.
• Heat the Oil: Heat the vegetable oil or ghee over medium heat in a large pan or skillet. Add the cumin seeds and let them splutter.
• Sauté Aromatics: Add the chopped onion and sauté until golden brown.
• Add Ginger, Garlic, and Chilies: Add the grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until fragrant.
• Spice it Up: Add the ground coriander, turmeric, cumin powder, red chili powder, and optional asafoetida. Mix well to coat the onions and spices with the oil.
• Tomato Puree: Add the pureed or finely chopped tomatoes to the pan. Cook until the tomatoes soften and the oil separates from the spices, about 8-10 minutes.
• Cook the Chickpeas: Add the drained chickpeas to the pan. Mix well to coat them with the tomato-spice mixture.
• Simmer and Season: Reduce the heat to low, cover the pan, and let the chickpeas simmer for 10-15 minutes, allowing the flavors to meld. If the mixture becomes too dry, you can add a splash of water.
• Garam Masala and Amchur: Sprinkle garam masala and dried mango powder (amchur) over the curry. Mix well and cook for another 2-3 minutes.
• Adjust Seasoning: Taste and adjust salt and spices according to your preference.
• Garnish and Serve: Garnish the Chana Masala with fresh cilantro leaves.

Creamy Palak Paneer

Ingredients:

• 2 cups fresh spinach leaves, washed and chopped
• 200g paneer, cubed
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/4 teaspoon asafoetida (hing), optional
• 3 tablespoons vegetable oil or ghee
• 1/4 cup heavy cream (or substitute with cashew cream)
• Salt, to taste
• Water, as needed
• Fresh cilantro leaves for garnish

Instructions:

• Blanch the Spinach: Bring a pot of water to boil. Add the chopped spinach leaves and blanch for about 1-2 minutes. Drain the spinach and immediately plunge it into ice-cold water to retain its vibrant green colour. Once cooled, drain again and blend into a smooth paste. You can also use frozen spinach for convenience.
• Heat the Oil: Heat the vegetable oil or ghee over medium heat in a large pan or skillet. Add the cumin seeds and let them splutter.
• Sauté Aromatics: Add the chopped onion and sauté until it becomes translucent.
• Add Ginger, Garlic, and Chilies: Add the grated ginger, minced garlic, and chopped green chilies. Sauté for another minute until fragrant.
• Spice it Up: Add the ground turmeric, ground coriander, red chili powder, and optional asafoetida. Mix well to coat the onions and spices with the oil.
• Tomato Puree: Add the pureed or finely chopped tomatoes to the pan. Cook until the tomatoes soften and the oil separates from the spices, about 8-10 minutes.
• Add Spinach Puree: Add the blended spinach paste to the pan. Mix well with the tomato-spice mixture and cook for a few minutes.
• Cook the Paneer: Gently add the cubed paneer to the spinach mixture. Allow it to simmer for about 5-7 minutes, allowing the paneer to absorb the flavors.
• Creamy Finish: Reduce the heat to low and stir in the heavy cream (or cashew cream). Let the mixture simmer for another 2-3 minutes.
• Garam Masala: Sprinkle garam masala over the Palak Paneer and mix well. Simmer for a final 2-3 minutes.
• Adjust Seasoning: Taste and adjust salt and spices according to your preference.
• Garnish and Serve: Garnish the Creamy Palak Paneer with fresh cilantro leaves.

FAQs

What are some essential spices for Indian cooking?

A blend of ground coriander, cumin, turmeric, and garam masala is key to authentic Indian flavors.

Can I make these recipes vegan?

Absolutely! You can substitute dairy with plant-based alternatives like coconut milk or vegan yogurt.

Is it necessary to soak rice before cooking?

Soaking rice helps it cook evenly and results in fluffy grains. It's a crucial step for perfect Basmati rice.

How can I adjust the spice level?

Feel free to customize the spice level by adjusting the amount of chili powder or using milder spices.

Can I freeze these dishes?

Yes, most of these dishes can be frozen for future meals. Make sure to store them in airtight containers.

Where can I find Indian spices abroad?

Look for international grocery stores or shop online for Indian spices and ingredients.

Conclusion

With these Easy Indian Recipes for Students Abroad, you can recreate the flavors of your homeland right in your foreign kitchen. These recipes satisfy your taste buds and offer a taste of nostalgia and comfort. From aromatic rice to delectable curries, each dish is a testament to the rich culinary heritage of India. So, whether you're missing the warmth of home or simply exploring new cuisines, these recipes are your gateway to a world of authentic Indian flavors.