What’s That One Indian Dish You Can Eat Daily Without Getting Bored?

India has so much variety and amazing food.  I love it.

I spent about 8 years of my life eating poppadoms for nearly every meal.  The cauliflower, potatoes and turmeric dish is fantastic.

But, if I had to choose just one, butter chicken and rice.

That’s a tough one, I would find it really difficult to only choose one dish as there are so many that I enjoy cooking and eating.

Many of my friends hunt so I am often given wild goat and venison in exchange for homemade preserves. Goat curries are the best.

Aubergine bhaji would be high on my list but aloo gobi with chickpeas would be better all round nutritionally - protein, carbs and fibre.

I was privileged to have been taught to cook Indian food by a wonderful lady who sought refuge in the UK when Idi Amin expelled the Ugandan Indian community in the early 70’s.

I still have copies of all the recipes that she taught us and often cook them.

I buy whole spices that I toast and grind as needed.

Indian cuisine is phenomenal to me! The different flavors and spices utilized are unlike a lot of things I grew up eating.

With that said, I think it is kind of funny that the thing I like the most is Naan!

While not a dish in itself (I think?), different varieties of naan provide a sort of base canvas to experience the meal you are eating.

I'm a big softy for garlic naan from a tandoor. That is the stuff!

I honestly don't know much about Indian cuisine, although I've really liked what I tried. I do make paneer, however. I have goats and paneer is one of my staple cheeses because it's so versatile and freezes well.

I also make ghee from my goat butter. I vacuum seal the jars and it keeps very well in the pantry.

I could quite happily eat 'curry' every day! I have a very simple recipe (shared previously here: https://permies.com/t/173522/Vegetable-Casserole-Recipes#1362138) that suits any meat or vegetable, so you could have a different version (creamy chicken, beef and tomato, chickpea or aubergine, cauliflower and potato...) and not run out of ideas for ages. By varying the chilli content as well you can make it as mild or as hot as you like. To be honest, as I don't measure the spices very accurately, the resulting heat sometimes comes as a surprise! It may not be that authentic, but it is always tasty, and the leftovers are even better the next day or out of the freezer.

Saag of various sorts. I change what greens I use, and what spices, but that's my go-to way to eat greens.
Saag (Indian style curried greens) Recipe
The recipe in the first post on that thread is not what I do, I cook something more like
Saag Paneer

someone said poppadum. I could seriously eat them every meal. Every trip anywhere I can find an Indian market involves me bringing back serious amounts of them (some with cumin, some with black pepper....ah i'll take a few of each one.).
And they're made of lentils. I am sacrilegious and cook them in the microwave (no deep frying, although I wonder what they'd do in the air fryer???), so they're basically a health food. I wish I could make them, but I think that's just slightly beyond me, and instead I just relish them when I can get them.

Pearl Sutton wrote:Saag of various sorts. I change what greens I use, and what spices, but that's my go-to way to eat greens.

If my harvest of weeds is large enough, that's what I do too! -- https://permies.com/wiki/45/111863/pep-foraging/Prepare-dish-PEP-BB-foraging#1317370

I, too, am not well-versed on Indian food...at all!  Does Pad Thai count?  I LOVE it for the noodles and sweetness.  I'm hungry and sure would love some right now!

This thread inspired me to cook an Indian meal for our dinner.

While I was preparing the dishes, thought of my Indian cookery teacher telling us that we shouldn't skimp on the ghee/oil and that the spices should always be cooked with the browned onions and the ginger, garlic paste.

We served the curries with plain rice, garlic naan, raita and mango chutney.

I need to cook Indian food more often.

@Barbara, Pad Thai is a dish from Thailand.

Not exactly a 'dish",  but I made a batch of apricot jam for an Indian friend,  who offered this tip - buttered bread or toast, apricot jam, and a sprinkling of garam masala.  That's a spice mix, recipes for it vary, but all will work, and believe me, sounds weird, but it's delish!
Any excuse though - apricot jam is a favourite.

I'm not entirely sure how palak differs from saag, but the maturing greens this time of year have us making a such dishes quite frequently.  The photo below is our usual messy garden,......here a row of Swiss chard gleefully mingling with pigweed and lambsquarter.  All 3 are harvested for a palak dish featuring coconut milk and curry spices.