Indian takeout is one of the most loved meals in the world, but most people never try making it at home. The recipes look like they need twenty spices, a special shop and a whole afternoon. They do not. Every restaurant favourite on this page is made with the same 7 spices from a regular supermarket, plus everyday ingredients like onions, tomatoes, yogurt and garlic. Buy the 7 jars once and you can cook the whole menu.
The 7-spice starter kit
- Garam masala. A warm, ready-made blend (cinnamon, cardamom, cloves, pepper). The finishing “restaurant” flavour. Sold in most supermarkets in the spice aisle.
- Ground cumin. Earthy and savoury; the backbone of curries and marinades. Every supermarket.
- Ground coriander. Mild, citrusy and slightly sweet; it thickens and rounds out sauces. Every supermarket.
- Ground turmeric. Golden colour and a gentle earthy taste. A little goes a long way. Every supermarket.
- Kashmiri chilli powder. Deep red colour with mild heat. This is what makes tandoori and butter chicken red. Swap: 3 parts sweet paprika to 1 part cayenne.
- Cumin seeds. Whole seeds sizzled in hot oil at the start of a dish (the “tadka”). Nutty and fragrant. Every supermarket, or use 1/2 the amount of ground cumin.
- Black mustard seeds. Popped in hot oil for South Indian dishes and dal. Sharp and nutty. Indian or Asian grocery, online; yellow mustard seeds work in a pinch.
Nice to have, never required: dried fenugreek leaves (kasuri methi), amchur (dry mango powder) and a few whole spices for biryani. Every recipe marks these as optional or gives a swap.
12 restaurant favourites, one spice rack
| Dish | Ready in | Starter spices | Extras |
|---|---|---|---|
| Butter Chicken | 1 hr 20 min | 3 of 7 | kasuri methi (optional) |
| Chicken Tikka Masala | 1 hr 25 min | 5 of 7 | kasuri methi (optional) |
| Easy Chicken Biryani | 1 hr 45 min | 3 of 7 | a few whole spices and saffron (optional) |
| Palak Paneer | 40 min | 5 of 7 | kasuri methi (optional) |
| Dal Makhani | 1 hr 20 min + soaking | 3 of 7 | kasuri methi (optional) |
| Garlic Naan | 1 hr 30 min | none | none, just garlic and butter |
| Baked Samosas | 1 hr 30 min | 4 of 7 | ajwain and amchur (optional) |
| Oven Tandoori Chicken | 50 min + marinating | 5 of 7 | kasuri methi (optional) |
| Chana Masala | 45 min | 6 of 7 | amchur or lemon |
| Dal Tadka | 45 min | 5 of 7 | dried red chillies, hing (optional) |
| Aloo Gobi | 45 min | 5 of 7 | amchur or lemon |
| Masala Dosa, the Easy Way | 1 hr 10 min | 3 of 7 | curry leaves (optional) |
Pick your takeout night
A takeout night plan
New to Indian cooking? Start with chana masala and garlic naan: together they use 6 of the 7 spices and teach the basic method (golden onions, spices, tomatoes, simmer) that most of the other dishes follow. Then try butter chicken for a special night and dal tadka for an easy weeknight. Add a green chutney and mango lassi and you have a full takeout spread at home.
Questions
What spices do I need to cook Indian food at home?
You can cook most popular Indian dishes with 7 spices: garam masala, ground cumin, ground coriander, ground turmeric, Kashmiri chilli powder (or paprika with a little cayenne), cumin seeds and black mustard seeds. All are sold in regular supermarkets or online.
Can I use paprika instead of Kashmiri chilli powder?
Yes. Use 3 parts sweet paprika to 1 part cayenne pepper. It gives a similar red colour with mild heat.
Is homemade Indian food hard to make?
Most restaurant favourites follow the same few steps: brown onions, add ginger, garlic and spices, add tomatoes, then simmer with the main ingredient. Once you have made one curry, the rest feel familiar.
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