14 Indian Casserole Recipes

As a passionate home cook, I can’t help but be enchanted by the vibrant flavors of Indian cuisine.

Each dish is a delightful blend of rich spices that creates an unforgettable experience.

I love the thought of a warm Chicken Biryani Casserole filling my kitchen with its tantalizing aroma.

And let’s not forget the creamy goodness of Paneer Tikka Masala Casserole, perfect for any dinner gathering.

These recipes are not just meals; they are culinary adventures waiting to be explored!

Chicken Biryani Casserole

Chicken Biryani is a beloved dish that combines fragrant basmati rice with marinated chicken, aromatic spices, and herbs, creating a flavorful explosion in every bite. When transformed into a casserole, this traditional recipe becomes a convenient and delightful one-pot meal that’s perfect for family gatherings or a cozy dinner at home.

The Chicken Biryani Casserole melds all the vibrant flavors of the classic biryani with the convenience of a modern-day casserole, allowing you to enjoy this culinary delight with minimal fuss. This recipe serves 4-6 people, making it ideal for small gatherings or a hearty family meal.

The preparation involves marinating chicken, cooking it with spices, and layering it with rice, which is then baked to perfection. The result is an aromatic, tender, and flavorful dish that will leave everyone at the table satisfied. Let’s explore the ingredients and steps needed to make this delicious Chicken Biryani Casserole.

Ingredients:

• 2 cups basmati rice
• 1.5 lbs chicken (boneless, skinless thighs or breasts), cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• 1 teaspoon cumin seeds
• 2 large onions, thinly sliced
• 3 tablespoons ghee or vegetable oil
• 1 cup chopped tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint leaves
• 2-3 green chilies, slit
• 5 cups water
• Salt to taste
• A pinch of saffron threads soaked in 2 tablespoons warm milk (optional)
• Fried onions and boiled eggs for garnish (optional)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes to 1 hour in the refrigerator.

2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain and set aside.

3. Cook the Chicken: In a large pan, heat 2 tablespoons of ghee or oil over medium heat. Add cumin seeds and let them splutter, then add the sliced onions. Cook until the onions are golden brown.

Add the marinated chicken, chopped tomatoes, and garam masala. Cook on medium heat until the chicken is fully cooked and the oil starts to separate from the masala. Stir in half of the chopped cilantro and mint leaves.

4. Cook the Rice: In a separate large pot, bring 5 cups of water to a boil. Add the soaked and drained rice along with salt to taste. Cook until the rice is 70% cooked, then drain and set aside.

5. Assemble the Casserole: Preheat your oven to 350°F (175°C). In a large oven-safe dish, layer half of the semi-cooked rice, followed by the cooked chicken mixture, and top with the remaining rice.

Sprinkle the remaining cilantro, mint leaves, and slit green chilies over the top. Drizzle the saffron milk over the rice for added flavor and color.

6. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, allowing the flavors to meld together.

7. Serve: Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fried onions and boiled eggs if desired.

Extra Tips:

For an even richer flavor, you can add a few whole spices such as bay leaves, cardamom, and cloves to the rice while boiling. Make sure to taste and adjust the seasoning before baking.

To prevent the rice from overcooking, confirm it’s only partially cooked before layering. Using saffron is optional but highly recommended for its distinct aroma and color.

Finally, using a heavy-bottomed dish will help distribute heat evenly during baking, guaranteeing a perfect casserole every time. Enjoy your delicious Chicken Biryani Casserole!

Paneer Tikka Masala Casserole

Paneer Tikka Masala Casserole is a delightful fusion dish that captures the essence of traditional Indian flavors in a comforting, baked form. This casserole combines marinated paneer cubes with aromatic spices, layered with a rich, creamy tomato-based sauce, all baked to perfection.

It’s an ideal dish for those who love the robust flavors of Indian cuisine but seek the simplicity and ease of a one-dish meal. The Paneer Tikka Masala Casserole is perfect for family dinners or gatherings, offering a satisfying and flavorful experience that brings everyone to the table.

This casserole is a versatile dish that can be enjoyed with naan, rice, or as a standalone meal. The marination of the paneer in yogurt and spices is key to infusing the dish with depth and complexity. The baking process not only melds the flavors but also adds a crusty top layer that complements the creamy interior.

Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and sure to impress. Here’s how to make a Paneer Tikka Masala Casserole that serves 4-6 people.

Ingredients:

• 500 grams paneer, cubed
• 1 cup thick yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cups tomato puree
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 cup heavy cream
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• 3-4 green chilies, slit (optional)
• 1/2 cup shredded mozzarella cheese

Cooking Instructions:

1. Marinate the Paneer: In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Add the paneer cubes to the mixture, making certain they’re well-coated. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate.
2. Prepare the Sauce: Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown. Stir in tomato puree, coriander powder, and more red chili powder if desired. Cook until the oil separates from the sauce, stirring occasionally.
3. Combine Ingredients: Preheat your oven to 180°C (350°F). Add the marinated paneer to the sauce and mix gently. Stir in the heavy cream and let it simmer for 5 minutes. Adjust salt and add lemon juice.
4. Assemble the Casserole: Transfer the paneer tikka masala mixture to a baking dish. Sprinkle the shredded mozzarella cheese evenly on top. Add slit green chilies if using.
5. Bake: Place the dish in the preheated oven and bake for 15-20 minutes or until the cheese is bubbly and golden brown. Remove from oven and let it cool slightly.
6. Garnish and Serve: Garnish with fresh cilantro before serving. Enjoy this dish with naan or rice for a complete meal.

Extra Tips:

For a smokier flavor, you can grill the marinated paneer on skewers for a few minutes before adding them to the sauce. This adds an authentic tandoori essence to the dish.

If you prefer a spicier casserole, increase the number of green chilies or add some extra chili powder. Confirm the sauce is thick enough before baking; if it’s too runny, cook it longer on the stove to reduce.

The dish can also be prepared ahead of time and baked just before serving, making it a convenient option for entertaining guests.

Keema Matar Casserole

Keema Matar Casserole is a fragrant, hearty, and comforting dish that combines the rich flavors of ground meat (keema), peas (matar), and a blend of spices, all baked together in a casserole form. This dish is a wonderful fusion of traditional Indian flavors with a modern twist, making it perfect for family dinners or gatherings. The tender meat, sweet peas, and aromatic spices come together beautifully, creating a mouthwatering experience with every bite.

Keema Matar Casserole is typically made with ground lamb or beef, but you can substitute with chicken or turkey for a lighter version. The spices used are typical of Indian cuisine and include cumin, coriander, and garam masala, which lend an exotic and flavorful profile to the dish. This recipe serves 4-6 people, making it a great option for a cozy dinner party or a hearty family meal.

Ingredients:

• 500 grams ground lamb or beef
• 1 cup green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, chopped
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 2 cups cooked basmati rice
• 1 cup yogurt
• 1/4 cup heavy cream
• 2 tablespoons butter

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F) to get it ready for baking the casserole.
2. Cook the Keema Matar: Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown.
3. Add Ginger and Garlic: Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute, ensuring the raw aroma disappears.
4. Brown the Meat: Add the ground lamb or beef to the skillet, breaking it up with a spatula. Cook until the meat is browned and any excess moisture has evaporated.
5. Incorporate Tomatoes and Spices: Stir in the chopped tomatoes, coriander powder, turmeric, garam masala, salt, and black pepper. Cook until the tomatoes break down and the mixture becomes thick and aromatic.
6. Add Peas and Simmer: Mix in the green peas and cook for another 3-4 minutes until they’re tender. Remove from heat and stir in the chopped cilantro.
7. Assemble the Casserole: In a large casserole dish, spread a layer of the cooked basmati rice. Spoon the keema matar mixture evenly over the rice. In a small bowl, whisk together the yogurt and heavy cream, and pour this mixture over the top of the keema layer.
8. Bake the Casserole: Dot the top with butter pieces and cover the dish with aluminum foil. Bake in the preheated oven for 25-30 minutes until the casserole is heated through and the flavors meld together.
9. Serve and Enjoy: Let the casserole rest for a few minutes before serving. Garnish with additional cilantro if desired and enjoy your Keema Matar Casserole with a side of naan or a fresh salad.

Extra Tips:

For a richer flavor, you can marinate the ground meat with the spices and a little yogurt for an hour before cooking. This allows the spices to penetrate the meat, enhancing the overall taste of the dish.

If you prefer a spicier version, you can add more green chilies or a pinch of red chili powder. Additionally, you can prepare this casserole a day in advance, as the flavors deepen when left to sit, making it even more delicious when reheated.

Vegetable Korma Casserole

Vegetable Korma Casserole is a delightful Indian-inspired dish that combines a medley of fresh vegetables in a rich, fragrant sauce and is baked to perfection. This dish is perfect for those who enjoy bold flavors and want a hearty, satisfying meal that’s also vegetarian. The casserole format makes it easy to prepare in advance, and it’s ideal for serving at family dinners or casual gatherings.

With a creamy coconut base and a blend of spices, this casserole is sure to be a hit with everyone at the table. The beauty of the Vegetable Korma Casserole lies in its versatility. You can use a variety of seasonal vegetables to make it your own, and the level of spice can be adjusted to suit your taste. This dish isn’t only delicious but also nutritious, making it a great option for those looking to incorporate more vegetables into their diet.

Perfectly paired with rice or naan, the Vegetable Korma Casserole is a comforting and flavorful dish that brings a taste of India to your kitchen.

Ingredients for 4-6 servings:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 can (14 oz) coconut milk
• 1/4 cup plain yogurt
• 1/4 cup cashews, ground
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C) to confirm it’s ready for baking the casserole.
2. Sauté the aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. Add spices: Stir in the ground cumin, coriander, garam masala, turmeric, and red chili powder. Cook for 1 minute, allowing the spices to release their flavors.
4. Cook the vegetables: Add the diced potatoes, carrots, cauliflower, and green beans to the skillet. Stir well to coat the vegetables with the spice mixture. Cook for about 5 minutes, stirring occasionally.
5. Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the peas and cook until the vegetables are tender, about 10 minutes.
6. Add yogurt and cashews: Stir in the plain yogurt and ground cashews, mixing well to combine. Season with salt to taste.
7. Transfer to casserole dish: Pour the mixture into a greased 9×13 inch casserole dish, spreading it out evenly.
8. Bake the casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, until it’s bubbling and the top is slightly golden.
9. Garnish and serve: Remove from the oven and let cool slightly before garnishing with fresh cilantro. Serve hot with rice or naan.

Extra Tips:

When making Vegetable Korma Casserole, feel free to experiment with different vegetables based on what you have available or prefer. Bell peppers, zucchini, or even spinach can be great additions.

To make the dish vegan, simply omit the yogurt or replace it with a plant-based alternative. For an additional layer of flavor, consider toasting the cashews before grinding them. This dish can be prepared a day in advance and stored in the refrigerator; just reheat it in the oven before serving.

Enjoy this versatile and flavorful dish with your favorite side!

Lamb Vindaloo Casserole

Lamb Vindaloo Casserole is a delicious twist on the traditional Indian dish, transforming it into a comforting casserole that’s perfect for sharing with family and friends.

Originating from the coastal regions of Goa, Vindaloo is known for its bold and spicy flavors, which are wonderfully absorbed by the lamb. This casserole version combines the rich and tangy vindaloo sauce with tender lamb pieces, potatoes, and aromatic spices, all baked together to create a hearty and flavorful meal.

To create this dish, you’ll begin by marinating the lamb in a mixture of spices and vinegar to infuse it with flavor. The marination process is key to achieving the authentic taste of vindaloo. Once marinated, the lamb is cooked with a blend of onions, tomatoes, and spices to form a luscious sauce.

The casserole is then assembled with layers of the lamb mixture, potatoes, and garnished with fresh cilantro before being baked to perfection. This dish serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients (for 4-6 servings):

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tablespoons vindaloo curry paste
• 1/2 cup white vinegar
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 2 large tomatoes, chopped
• 3 large potatoes, peeled and sliced
• 1 cup beef or lamb stock
• Salt to taste
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the lamb cubes with 1 tablespoon of vindaloo curry paste, 1/4 cup of white vinegar, turmeric, cumin, coriander, and red chili powder. Mix well to coat the lamb. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Sauté the Aromatics: In a large ovenproof pot or casserole dish, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are golden brown, about 8-10 minutes.
4. Cook the Lamb: Add the marinated lamb to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add Tomatoes and Paste: Stir in the remaining vindaloo curry paste and chopped tomatoes. Cook for another 5 minutes until the tomatoes soften.
6. Simmer with Stock: Pour in the remaining vinegar and beef or lamb stock. Bring the mixture to a simmer, then reduce heat to low and cover. Let it cook for 30 minutes to allow the flavors to meld.
7. Layer the Casserole: Uncover the pot and add the sliced potatoes on top of the lamb mixture. Sprinkle with salt to taste. Cover the pot and transfer it to the preheated oven.
8. Bake: Bake for 45 minutes until the potatoes are tender and the lamb is cooked through.
9. Garnish and Serve: Remove from the oven, garnish with fresh cilantro leaves, and serve hot.

Extra Tips:

For a more intense flavor, allow the lamb to marinate overnight. Adjust the level of spiciness by varying the amount of red chili powder according to your taste preference.

You can also substitute beef or chicken for lamb if desired. Serve with naan or rice to soak up the delicious sauce. If you don’t have access to vindaloo curry paste, you can make your own by blending together red chilies, garlic, ginger, cumin, coriander, and turmeric with a bit of vinegar.

Aloo Gobi Casserole

Aloo Gobi Casserole is a delightful fusion of traditional Indian flavors with the comforting, hearty appeal of a casserole. This dish combines the earthy sweetness of cauliflower (gobi) with the rich, starchy texture of potatoes (aloo) in a creamy, spiced sauce. It’s a perfect dish for family dinners or gatherings, offering a warm and inviting aroma that fills the kitchen while it bakes.

The blend of spices like cumin, turmeric, and garam masala, combined with the soft vegetables, creates a deliciously aromatic and flavorful dish that’s bound to be a hit with both vegetarians and non-vegetarians alike.

This recipe is designed to serve 4-6 people, making it ideal for a medium-sized group. The preparation involves a bit of chopping and mixing, but the oven does most of the work, allowing you to focus on other tasks while the casserole bakes to perfection. The creamy yogurt-based sauce guarantees that the vegetables are tender and flavorful, while the breadcrumbs provide a delightful crunchy topping.

This casserole can be served as a standalone vegetarian main dish or as a side dish alongside other Indian favorites.

Ingredients (for 4-6 servings):

• 3 medium potatoes, peeled and cubed
• 1 medium cauliflower, cut into florets
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 3 tablespoons vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 cup breadcrumbs
• 2 tablespoons melted butter

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the casserole will cook evenly once placed inside.
2. Prepare the Vegetables: In a large pot, bring water to a boil and add the cubed potatoes. Cook for about 5 minutes, then add the cauliflower florets. Boil for another 5 minutes until the vegetables are just tender. Drain and set aside.
3. Cook the Base: In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
4. Add the Tomatoes and Spices: Add the chopped tomatoes to the skillet and cook until they soften. Mix in the turmeric powder, red chili powder, garam masala, coriander powder, and salt. Cook for another 2-3 minutes, stirring continuously to prevent sticking.
5. Combine Ingredients: Reduce the heat to low, and slowly add the yogurt, stirring continuously to prevent curdling. Add the boiled potatoes and cauliflower to the skillet, mixing well to coat the vegetables with the spiced yogurt sauce.
6. Assemble the Casserole: Transfer the vegetable mixture to a greased baking dish. In a small bowl, mix the breadcrumbs with the melted butter, then sprinkle this mixture evenly over the top of the casserole.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
8. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro before serving.

Extra Tips:

• For an added layer of flavor, consider roasting the potatoes and cauliflower with a bit of oil and spices before adding them to the casserole. This can enhance the overall taste and texture of the dish.
• If you prefer a spicier dish, adjust the red chili powder to your liking or add a chopped green chili to the onion mixture.
• This casserole pairs well with a side of warm naan or basmati rice, helping to balance the spicy flavors and providing a complete meal experience.

Dal Tadka Casserole

Dal Tadka Casserole is a delightful fusion of traditional Indian flavors in a comforting, baked dish. This recipe combines the hearty goodness of lentils, aromatic spices, and fragrant rice, all layered together to create a warming, satisfying meal. The spiced dal (lentil curry) is infused with a tadka, or tempering, which elevates its flavors, adding a rich depth to the dish.

Baked with a crispy topping, this casserole is perfect for family dinners or gatherings, offering a unique twist on a classic Indian recipe. This casserole isn’t only flavorful but also highly nutritious, providing a good source of protein and fiber from the lentils. The preparation involves cooking the dal with spices, layering it with rice, and topping it with a crunchy crust before baking to perfection.

It’s an excellent way to introduce Indian flavors to those unfamiliar with the cuisine or to simply enjoy a comforting meal with loved ones. Serve it with a side of yogurt or a fresh salad for a complete meal.

Ingredients (Serves 4-6):

• 1 cup Toor dal (split pigeon peas)
• 1 cup Basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 teaspoon garam masala
• Juice of 1 lemon
• 2 tablespoons chopped fresh coriander leaves
• 1/2 cup bread crumbs
• 1/4 cup grated cheese (optional)
• 4 cups water

Cooking Instructions:

1. Prepare the Dal: Rinse the toor dal thoroughly under running water. In a large pot, add the dal and 4 cups of water. Bring it to a boil, then reduce the heat to medium, cover, and let it simmer until the dal is tender (about 20-25 minutes). Skim off any foam that rises to the surface.
2. Make the Tadka: In a separate pan, heat the ghee or oil over medium heat. Add the cumin and mustard seeds, allowing them to splutter. Add the chopped onion and sauté until golden brown.
3. Cook the Aromatics: Stir in the ginger-garlic paste and cook for 1-2 minutes. Add the chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook this mixture until the tomatoes are soft and the oil begins to separate from the masala.
4. Combine Dal and Tadka: Once the dal is cooked, pour the tadka into the pot with the dal. Add the garam masala and lemon juice. Mix well and let it simmer for another 5 minutes to blend the flavors.
5. Cook the Rice: Meanwhile, rinse the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions or until fluffy and set aside.
6. Assemble the Casserole: Preheat the oven to 375°F (190°C). In a casserole dish, spread a layer of cooked rice at the bottom. Pour the dal mixture evenly over the rice layer.
7. Add the Topping: Mix the bread crumbs and grated cheese, if using, together in a bowl. Sprinkle this mixture evenly over the top of the dal layer.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 15-20 minutes or until the top is golden brown and crispy.
9. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh coriander leaves before serving.

Extra Tips:

To enhance the flavor of this Dal Tadka Casserole, you can add a pinch of asafoetida (hing) to the tadka for an authentic Indian taste. If you prefer a spicier casserole, adjust the red chili powder to your liking or add a chopped green chili to the tadka.

For a richer flavor, consider using a mix of different lentils such as masoor dal or moong dal along with toor dal. This dish pairs beautifully with a cool cucumber raita or a tangy mango pickle on the side.

Butter Chicken Casserole

Butter chicken, a beloved dish in Indian cuisine, combines tender chicken pieces with a rich, creamy tomato-based sauce. This Butter Chicken Casserole takes the classic flavors of butter chicken and transforms them into a comforting, baked meal that’s perfect for family dinners or entertaining guests. The casserole is layered with marinated chicken, a fragrant sauce, and topped with rice, making it a complete meal in one dish. This recipe brings together the authentic taste of butter chicken with the convenience of a casserole, offering an easy, delicious option for those craving Indian flavors.

The casserole concept allows the traditional butter chicken to be prepared ahead and baked to perfection, developing deeper flavors and guaranteeing a hearty meal for everyone. It retains the essential spices like garam masala, cumin, and coriander, which create a robust and aromatic profile. The creaminess from the yogurt and cream balances the spices, providing a delightful contrast that’s both comforting and flavorful. This recipe serves 4-6 people, making it ideal for a cozy family dinner or a small gathering.

Ingredients (Serves 4-6):

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 3 tablespoons butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 ounces) tomato puree
• 1 cup heavy cream
• 1 cup chicken broth
• 2 cups cooked basmati rice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, red chili powder, and a pinch of salt. Add the chicken pieces, confirming they’re well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Sauce: Preheat your oven to 350°F (175°C). In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
3. Cook the Chicken: Add the marinated chicken (along with the marinade) to the skillet. Cook the chicken until it’s lightly browned and cooked through, about 8-10 minutes.
4. Simmer the Sauce: Pour in the tomato puree, chicken broth, and heavy cream. Stir to combine, and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Assemble the Casserole: In a greased baking dish, spread the cooked basmati rice evenly. Pour the butter chicken mixture over the rice, spreading it out to cover the rice completely.
6. Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes. This will allow the flavors to meld together and the top to become slightly golden.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Extra Tips:

For an extra layer of flavor, consider adding a handful of toasted cashews or slivered almonds on top of the casserole before baking. If you prefer a spicier dish, increase the amount of red chili powder or add a dash of cayenne pepper to the marinade.

To guarantee the chicken remains tender, avoid overcooking it before baking; it will continue to cook in the oven. Ultimately, for a more vibrant color, you can add a pinch of saffron to the rice during cooking.

Palak Paneer Casserole

Palak Paneer Casserole is a delightful fusion of traditional Indian flavors with a modern twist, perfect for those who love hearty and comforting meals. This dish combines the creamy texture of paneer (Indian cottage cheese) with the rich, earthy notes of spinach (palak) and a blend of spices, all baked together to create a comforting casserole.

It’s a perfect way to enjoy the classic flavors of palak paneer in a new form, ideal for family gatherings or a cozy weeknight dinner. This recipe serves 4-6 people and offers a balanced meal packed with nutrients. The creamy paneer and nutritious spinach are layered and baked to perfection, creating a mouthwatering dish that will appeal to both kids and adults alike.

Whether served on its own or with a side of naan or rice, this Palak Paneer Casserole is sure to become a favorite in your household.

Ingredients:

• 500g paneer, cubed
• 500g fresh spinach, washed and chopped
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 3-4 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/2 cup heavy cream or coconut cream
• 1/4 cup shredded mozzarella cheese (optional)
• 2 tablespoons butter
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Spinach: In a large pot, bring water to a boil and blanch the spinach for about 2 minutes. Immediately transfer to cold water to retain its vibrant green color. Drain well and blend into a smooth puree. Set aside for later use.
2. Cook the Aromatics: Heat oil or ghee in a large skillet over medium heat. Add cumin seeds and allow them to splutter. Add onions and sauté until they turn golden brown, about 5-7 minutes. Stir in garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant.
3. Make the Tomato Base: Pour in the tomato puree and cook until the mixture thickens and oil starts to separate from the sides. This should take about 5 minutes.
4. Add Spices: Mix in the coriander powder, turmeric, red chili powder, and garam masala. Sauté for another minute to let the spices bloom.
5. Combine Spinach and Paneer: Add the spinach puree to the skillet and stir well to combine all the ingredients. Season with salt to taste. Gently fold in the paneer cubes, ensuring they’re well coated with the spinach mixture.
6. Creamy Finish: Reduce the heat to low and pour in the cream, stirring gently to combine. Allow the mixture to simmer for a few minutes until it turns creamy and rich.
7. Assemble the Casserole: Preheat your oven to 180°C (350°F). Transfer the palak paneer mixture into a greased baking dish. Top with shredded mozzarella cheese if using.
8. Bake: Dot the top with butter and bake in the preheated oven for 15-20 minutes until the cheese (if added) is melted and bubbly, and the top is slightly golden.
9. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh coriander leaves before serving.

Extra Tips:

For the best flavor, use fresh spinach and paneer. You can make paneer at home for a fresher taste, ensuring it stays soft in the casserole. If you prefer a spicier dish, increase the number of green chilies or add a pinch more red chili powder.

For a vegan version, substitute paneer with tofu and use coconut cream instead of heavy cream. Serve the casserole hot with a side of naan or basmati rice to make it a complete meal.

Chana Masala Casserole

Chana Masala Casserole is a delightful fusion of traditional Indian flavors with a modern twist. This dish combines the rich and aromatic spices of classic Chana Masala with the hearty comfort of a casserole, making it a perfect choice for family dinners or gatherings. The combination of chickpeas, spices, and a creamy sauce, baked until bubbly and golden, offers a satisfying and nutritious meal that’s sure to please both vegetarians and meat-lovers alike.

This recipe for Chana Masala Casserole serves 4-6 people and is perfect for those who enjoy the bold flavors of Indian cuisine in a convenient, all-in-one dish. The preparation involves layering chickpeas with a flavorful masala sauce and a topping of your choice, creating a dish that’s as pleasing to the eyes as it’s to the palate.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding, promising a delightful dining experience with every bite.

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 can (14 ounces) crushed tomatoes
• 1 cup coconut milk
• Salt to taste
• 1 cup cooked basmati rice
• 1/2 cup chopped fresh cilantro
• 1 cup shredded mozzarella cheese (optional)
• Lemon wedges for serving

Instructions:

1. Prepare the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds. Then, add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
2. Add the Spices: Stir in the coriander powder, garam masala, turmeric powder, and red chili powder. Cook the spices with the onion mixture for an additional 2 minutes to enhance their flavors.
3. Create the Masala Sauce: Pour in the crushed tomatoes and coconut milk. Stir well to combine, and let the mixture simmer for about 10 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Combine the Chickpeas: Add the drained and rinsed chickpeas to the skillet. Stir to coat the chickpeas evenly with the sauce. Season with salt to taste, and let the mixture simmer for another 5 minutes.
5. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased 9×13 inch baking dish, spread a layer of cooked basmati rice. Top with the chana masala mixture. If using, sprinkle shredded mozzarella cheese evenly over the top.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro and serve with lemon wedges on the side for an extra zing.

Extra Tips:

To enhance the flavors of this Chana Masala Casserole, consider making it a day ahead. The spices will have more time to meld, resulting in a richer taste when reheated.

If you prefer a spicier dish, increase the amount of red chili powder or add a chopped green chili when sautéing the onions. Additionally, for a creamier casserole, you can substitute half of the coconut milk with heavy cream.

Enjoy experimenting with different cheese options or even adding a breadcrumb topping for extra texture.

Fish Curry Casserole

Fish Curry Casserole is a delightful and aromatic Indian dish that combines the succulent flavors of fish with the rich and spicy notes of curry. This one-pot meal is perfect for family gatherings or a cozy dinner at home. The casserole is baked to perfection, allowing the flavors to meld together, resulting in a dish that’s both comforting and exotic.

The combination of fresh fish, vibrant spices, and creamy coconut milk creates a harmonious blend that’s truly irresistible. This recipe is designed to serve 4-6 people, making it ideal for sharing with loved ones.

The Fish Curry Casserole is a versatile dish that can be adapted to suit your taste preferences by adjusting the level of spiciness or using your favorite type of fish. Whether you’re a seasoned cook or new to Indian cuisine, this recipe is straightforward and rewarding, promising a satisfying meal that’s sure to impress.

Ingredients:

• 1 ½ pounds of firm white fish fillets (such as cod, halibut, or tilapia)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 can (14 ounces) coconut milk
• 2 tablespoons tomato paste
• 1 cup fish or vegetable stock
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Fish: Begin by cutting the fish fillets into bite-sized pieces. Season them lightly with salt and set aside.
2. Sauté the Aromatics: In a large oven-proof pan or casserole dish, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
3. Add the Spices: Lower the heat and add the curry powder, cumin, coriander, turmeric, and red chili powder to the pan. Stir continuously for about 1-2 minutes to toast the spices, which will enhance their flavors.
4. Create the Curry Base: Add the tomato paste to the pan and mix well with the spices. Pour in the coconut milk and fish or vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
5. Combine with Fish: Gently add the seasoned fish pieces to the curry base, ensuring they’re evenly coated with the sauce. Cover the casserole dish with a lid or aluminum foil.
6. Bake the Casserole: Preheat your oven to 350°F (175°C). Place the covered casserole dish in the oven and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Final Touches: Once the casserole is cooked, remove it from the oven. Garnish with freshly chopped cilantro leaves and serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips:

When choosing fish for this casserole, opt for firm varieties that hold their shape well during cooking, such as cod or halibut. If you prefer a milder curry, reduce the amount of red chili powder or omit it altogether.

For added texture, consider adding vegetables like bell peppers or peas to the casserole. Serve the Fish Curry Casserole with steamed rice or warm naan bread to soak up the delicious sauce. Enjoy this comforting dish with a side of yogurt or raita to balance the spices.

Egg Curry Casserole

Egg Curry Casserole is a delightful fusion of traditional Indian egg curry and the comforting nature of a casserole. This dish brings together the rich, spiced flavors typical of Indian cuisine with the hearty, baked goodness of a casserole. It’s perfect for a family dinner or a gathering with friends, offering a satisfying and flavorful experience.

With boiled eggs nestled in a spicy curry sauce, topped with a layer of cheese and baked to perfection, this dish is sure to become a new favorite.

The preparation of Egg Curry Casserole involves creating a delicious base of curry sauce, which is then combined with boiled eggs and topped with cheese before baking. The combination of spices like cumin, coriander, and garam masala provide a depth of flavor that’s both warming and aromatic. This recipe serves 4-6 people and is ideal for those who enjoy experimenting with flavors and textures in their cooking.

Ingredients:

• 8 large eggs
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/2 cup heavy cream
• 1 cup grated cheese (e.g., cheddar or mozzarella)
• Fresh coriander leaves, chopped for garnish

Cooking Instructions:

1. Boil the Eggs: Begin by boiling the eggs. Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for about 10 minutes. Once done, remove the eggs from the water and let them cool. Peel the eggs and set aside.
2. Prepare the Curry Base: Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Add the chopped onions and sauté until they’re golden brown.
3. Add Spices and Tomatoes: Stir in the ginger-garlic paste and sauté for another minute. Add the pureed tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook the mixture for about 5 minutes or until the oil begins to separate from the spices.
4. Incorporate the Eggs: Cut the boiled eggs in half and gently add them to the curry sauce. Stir in the heavy cream and garam masala, and allow the mixture to simmer for 5 minutes, letting the flavors meld together.
5. Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the egg curry mixture into a baking dish. Evenly sprinkle the grated cheese over the top.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let it cool slightly.
7. Garnish and Serve: Garnish the casserole with fresh coriander leaves before serving. Enjoy the Egg Curry Casserole with rice, naan, or your choice of bread.

Extra Tips:

To make peeling the boiled eggs easier, cool them in an ice bath immediately after boiling. This helps the shell separate from the egg smoothly.

For a spicier version, you can increase the amount of red chili powder or add finely chopped green chilies to the curry base. If you prefer a creamier texture, you may add more heavy cream to the curry sauce.

Remember to taste and adjust the seasoning as needed. Finally, this dish can be prepared a day in advance and baked just before serving, making it convenient for gatherings.

Methi Malai Chicken Casserole

Methi Malai Chicken Casserole is a delightful Indian dish that combines the rich flavors of fenugreek leaves (methi), creamy malai, and tender chicken to create a comforting and satisfying meal. This casserole is perfect for those who enjoy a fusion of traditional Indian spices with a creamy texture.

It’s an excellent choice for family dinners or gatherings, as it can be made in a large batch and served as a main dish alongside rice or naan.

The dish is a wonderful amalgamation of aromatic spices, succulent chicken pieces, and a velvety sauce made from cream and cashews. The addition of methi leaves imparts a unique bitterness that beautifully balances the richness of the sauce.

The casserole is baked to perfection, allowing the flavors to meld together and create a harmonious and delicious meal. This recipe is sure to be a hit with anyone who appreciates the depth of Indian culinary traditions.

Ingredients (serves 4-6):

• 500 grams of chicken breast, cut into cubes
• 1 cup fresh methi leaves (fenugreek), finely chopped
• 1 cup heavy cream
• 2 tablespoons ghee or oil
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 3-4 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashew nuts, soaked in warm water
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Fresh cilantro, for garnishing

Cooking Instructions:

1. Prepare the Cashew Paste: Drain the soaked cashews and blend them into a smooth paste with a little water. Set the paste aside for later use.
2. Sauté the Onions: Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they become golden brown.
3. Cook the Aromatics: Stir in the ginger-garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.
4. Add the Spices: Add turmeric powder, coriander powder, and garam masala to the onions. Stir well to combine and let the spices cook for a minute.
5. Incorporate the Tomatoes: Pour in the pureed tomatoes and cook the mixture until the oil starts to separate from the masala.
6. Add Chicken and Methi: Add the cubed chicken and chopped methi leaves to the pan. Stir well to coat the chicken in the spice mixture.
7. Simmer with Cashew and Cream: Pour in the cashew paste and heavy cream. Stir well to combine, and season with salt. Bring the mixture to a gentle simmer, then lower the heat and let it cook for 10-15 minutes until the chicken is cooked through and the sauce thickens.
8. Bake the Casserole: Preheat your oven to 180°C (350°F). Transfer the chicken mixture to a greased baking dish. Place the dish in the oven and bake for 20 minutes, allowing the flavors to meld together.
9. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro before serving.

Extra Tips:

For a richer flavor, you can marinate the chicken with some yogurt, salt, and a pinch of turmeric for 30 minutes to an hour before cooking.

If fresh methi leaves are unavailable, substitute with dried fenugreek leaves (kasuri methi), but reduce the quantity as they’ve a more concentrated flavor.

Adjust the number of green chilies based on your spice preference, and consider serving this casserole with fragrant basmati rice or warm naan to complete the meal.

Mushroom Masala Casserole

The Mushroom Masala Casserole is a delightful fusion dish that combines the earthy flavors of mushrooms with the rich, spiced notes of traditional Indian masala. This comforting casserole is perfect for those who appreciate the depth of Indian spices melded with the creamy consistency of a baked dish.

Ideal for a family dinner or a special gathering, the Mushroom Masala Casserole is both satisfying and nourishing, offering a unique culinary experience that brings warmth and flavor to the table.

This recipe is designed to serve 4-6 people, making it perfect for a small group or family meal. The combination of mushrooms, aromatic spices, and a touch of cream creates a flavorful, rich dish that pairs well with a side of rice or naan bread.

Once baked, the casserole develops a slightly crispy top layer that complements the juicy, tender mushrooms and the robust masala sauce beneath.

Ingredients:

• 500 grams of button mushrooms, sliced
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• Salt, to taste
• 1/2 cup of heavy cream
• 1/4 cup of fresh coriander leaves, chopped
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of breadcrumbs

Instructions:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F) to guarantee it’s ready for baking once the casserole is assembled.
2. Prepare the Mushrooms: In a large pan over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the sliced mushrooms and sauté until they’re golden brown and tender. Remove them from the pan and set aside.
3. Make the Masala Base: In the same pan, add the remaining tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they turn golden brown. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Cook the Tomatoes and Spices: Add the chopped tomatoes to the pan, cooking until they’re soft and the oil starts to separate. Mix in the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook the mixture for 4-5 minutes to let the spices blend well.
5. Combine Ingredients: Add the sautéed mushrooms back into the pan and mix well to coat them with the masala. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens slightly.
6. Assemble the Casserole: Transfer the mushroom masala into a greased casserole dish. Sprinkle the shredded mozzarella cheese over the top followed by breadcrumbs for a crispy topping.
7. Bake the Casserole: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. Garnish and Serve: Once out of the oven, let the casserole sit for a few minutes. Garnish with chopped coriander leaves before serving.

Extra Tips:

When preparing the Mushroom Masala Casserole, verify the mushrooms are thoroughly cleaned and dried before slicing to avoid any excess moisture.

For a vegan version, you can substitute heavy cream with coconut cream and use a plant-based cheese. Adjust the level of chili powder to suit your spice tolerance, and consider adding other vegetables like peas or bell peppers for added texture and flavor.

This dish can be prepared in advance and stored in the refrigerator, making it a convenient option for meal prep.