Family Recipes

At Laxmi, we love cooking and sharing great taste. Our Indian food recipes are inspired by family traditions, and we meticulously perfect each dish in our test kitchens in India. Specialty ingredients are readily available from local Laxmi distributors. You’ll find a variety of recipes, from those that take five minutes to five hours, designed especially for the household chef and cooking crew. Learn how to make great-tasting, authentic Indian meals with your own pots, pans, and oven.

Try our family recipes and discover taste that’s within reach!


Preparation Time – 20 Minutes
Cooking Time – 30 Minutes
Makes 24
Spice level: 3 chilies


  • 3 cups Laxmi All Purpose flour
  • 8 tbsp. Laxmi Ghee cubed and chilled
  • Kosher salt, to taste
  • 3/4 cup ice-cold water
  • 1/2 lb. russet potatoes, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 2 tbsp. canola oil, plus more
  • 1 tsp. Laxmi Cumin seeds
  • 1 small yellow onion, minced
  • 3/4 cup frozen peas, defrosted
  • 1/4 cup minced cilantro
  • 1/4 cup minced mint
  • 1/2 tsp. Laxmi Garam Masala
  • 2 small green Thai chiles or 1 serrano, minced
  • 2 tbsp. Laxmi Ginger Paste
  • Laxmi Tamarind and coconut-cilantro chutneys, for serving (optional)

Make the dough: Pulse Laxmi All-purpose flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.

Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook Laxmi Cumin Seeds until they pop, 1–2 minutes. Add onion and Laxmi Ginger Paste; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, Laxmi Garam Masala, chiles, and salt.

Form and fry samosas: Working with 1 ball at a time, roll dough into a 6″ round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1/4″ to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with our delicious House of Spices chutneys.

Chana Dal

Preparation Time – 30 Minutes
Cooking Time – 30 Minutes
Makes – 2
Spice level: 3 chilies


Soak the Laxmi chana dal in 4 cup water for 2-3 hours then wash and drain. Boil 3 cups water, Laxmi garlic paste, Laxmi turmeric and the salt in a pan. Add the Laxmi chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally. Stir the dal when cooked.

For the tempering heat Laxmi ghee in a pan and when hot add Laxmi cumin seeds. When the seeds begin to sputter add garlic. Stir well and fry till the garlic turns light brown. Add the Laxmi red chili powder and stirring it, pour it immediately over the cooked dal and cover the pot. Easy chana dal is ready to be served with Laxmi rice or bread.

Spicy Shrimp Rice

Preparation Time – 15 Minutes
Cooking Time – 35 minutes
Makes – 4
Spice level: 3 Chilies


Put the Laxmi Basmati rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes. Then take off the heat and leave to stand for 10 minutes. Meanwhile, gently soften the onions in the oil for 10 minutes or until soft. Add the Laxmi turmeric, Laxmi paprika, garlic and Laxmi chilli and cook for a couple of minutes. Add the shrimp and herbs, if using, and cook for another few minutes or until the shrimp are pink and cooked through. Stir into the rice and serve with lemon wedges.

Chicken Korma

Preparation Time – 10 minutes
Cooking Time – 40 minutes
Makes – 4
Spice level: 1 Chilies


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish. Heat oil and Laxmi butter in a skillet over medium heat. Cook onions in oil until soft. Place onion, yogurt, mango chutney, Laxmi garlic paste, Laxmi turmeric, Laxmi chili powder, Laxmi garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Lamb Biryani

Preparation Time – 25 minutes
Cooking Time – 1 hour
Makes – 8 servings
Spice level: 3 Chilies


  • 2 1/2 cups Laxmi Basmati Rice
  • 1/4 cup cooking oil
  • 8 Laxmi Whole Cloves
  • Laxmi Cardamom Pods
  • 4 Laxmi Cinnamon Sticks
  • 4 large onions, sliced thin
  • 2 tablespoon Laxmi Garlic Ginger Paste
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons chopped fresh mint leaves
  • 1-pound lamb chops
  • salt to taste
  • 3 tomatoes, chopped
  • 4 green Chile peppers, halved lengthwise
  • 2 teaspoons Laxmi Red Chili Powder
  • 2 tablespoons plain yogurt
  • 2 tablespoons lemon juice
  • 7 1/2 cups water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1/2 teaspoon Laxmi Saffron
  • 2 tablespoons warm milk

Place the Laxmi basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain. Heat 1/4 cup oil in a large skillet over medium heat; fry the Laxmi cloves, Laxmi cardamom pods, and Laxmi cinnamon sticks in the hot oil until fragrant, about 1 minute. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the Laxmi garlic and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes. Stir the tomatoes, green chili peppers, and Laxmi ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

Bring the Laxmi rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.

Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned. Layer about half the rice in the bottom of a deep pot with a lid. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice. Stir the Laxmi saffron and warm milk together in a small bowl; pour over the top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.