20 Delicious Eid Recipes Traditional

Zesty flavors and heartwarming traditions come together in our roundup of 20 Delicious Eid Recipes Traditional! Whether you’re celebrating Eid or simply exploring the rich tapestry of Muslim culinary heritage, these dishes promise to bring joy and flavor to your table. Perfect for home cooks in North America looking to add some global flair to their feast, let’s dive into these mouthwatering recipes that are sure to impress.

Biryani with Fragrant Basmati Rice

Craving a dish that’s a riot of flavors and textures? This Biryani with Fragrant Basmati Rice layers tender meat, aromatic spices, and fluffy rice for a showstopper meal.

Ingredients

• 2 cups basmati rice
• 1 lb chicken thighs, bone-in
• 1 large onion, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 cup plain yogurt
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 4 cups water
• 2 tbsp ghee
• 1 tsp saffron strands, soaked in 2 tbsp warm milk
• Salt to taste

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Heat 2 tbsp ghee in a large pot over medium heat. Add 1 large onion, thinly sliced, and sauté until golden brown, about 10 minutes.
3. Add 2 tbsp ginger-garlic paste and sauté for 2 minutes until fragrant.
4. Add 1 lb chicken thighs, bone-in, and sear on all sides until lightly browned, about 5 minutes.
5. Stir in 1 cup plain yogurt, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook for 5 minutes until the chicken is coated and the mixture is thick.
6. Layer the drained rice over the chicken mixture. Pour 4 cups water gently over the rice.
7. Sprinkle 1/2 cup fresh cilantro and 1/2 cup fresh mint over the rice. Drizzle with saffron milk.
8. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes. Do not stir.
9. Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice gently with a fork before serving.

Outrageously fragrant and flavorful, this biryani boasts tender chicken and perfectly separate grains of rice. Serve with a side of cooling raita and a sprinkle of fried onions for extra crunch.

Beef Kebabs with Spicy Marinade

These beef kebabs pack a punch with a spicy marinade that’s **bold** and **flavorful**. Perfect for grilling season, they’re a **must-try** for anyone who loves a little heat.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, paprika, cayenne pepper, cumin, salt, and black pepper.
2. Add beef cubes to the bowl, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated beef, bell pepper, and onion pieces onto skewers, alternating between ingredients.
5. Grill kebabs for 10-12 minutes, turning every 2-3 minutes, until beef reaches an internal temperature of 145°F for medium-rare.
6. Let kebabs rest for 5 minutes before serving to allow juices to redistribute.

Now, the kebabs are **juicy** with a **smoky** char from the grill. Serve them over a bed of fluffy rice or with a side of cool tzatziki to balance the heat.

Chicken Haleem Slow Cooked to Perfection

Whip up a storm in your kitchen with this Chicken Haleem that’s slow-cooked to creamy, dreamy perfection. It’s the ultimate comfort food that packs a punch of flavors and textures, guaranteed to make your taste buds dance.

Ingredients

• 2 cups whole wheat grains
• 1 cup boneless chicken, cubed
• 1/2 cup yellow lentils
• 1/4 cup white lentils
• 1/4 cup barley
• 1/4 cup rice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup cooking oil
• 4 cups water
• Salt to taste
• 1/4 cup fried onions
• 2 tbsp lemon juice
• 1/4 cup fresh coriander, chopped
• 1/4 cup fresh mint, chopped

Instructions

1. Soak whole wheat grains, yellow lentils, white lentils, barley, and rice in water for 4 hours. Drain before use.
2. In a slow cooker, add the soaked grains, chicken, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cooking oil, and water. Stir to combine.
3. Set the slow cooker to low and cook for 8 hours, stirring occasionally to prevent sticking.
4. After 8 hours, use a hand blender to blend the mixture to a creamy consistency. Tip: For a smoother texture, blend longer.
5. Add salt to taste and cook for another 30 minutes on low.
6. Garnish with fried onions, lemon juice, fresh coriander, and mint before serving. Tip: The garnishes add a fresh contrast to the rich Haleem.
7. Serve hot with naan or steamed rice. Tip: A side of yogurt balances the spices beautifully.

Bold flavors and a velvety texture make this Chicken Haleem a showstopper. Try serving it with a drizzle of ghee and a sprinkle of chaat masala for an extra kick.

Lamb Rogan Josh with Aromatic Spices

Zesty and bold, this Lamb Rogan Josh isn’t just dinner—it’s a flavor explosion waiting to happen. Grab your spices, and let’s dive into a dish that’s as vibrant as your feed.

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 cup plain yogurt
• 1 cup water
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs lamb shoulder cubes; sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove lamb; set aside. In the same pot, add 1 large finely chopped onion; cook until golden, about 5 minutes.
4. Stir in 4 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
5. Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp cayenne pepper, and 1 tsp paprika; toast spices for 30 seconds.
6. Return lamb to pot; mix well with spices.
7. Whisk in 1 cup plain yogurt until smooth; simmer for 5 minutes.
8. Pour in 1 cup water; bring to a boil. Reduce heat to low; cover and simmer for 1.5 hours until lamb is tender. Tip: Stir occasionally to prevent sticking.
9. Season with salt; simmer uncovered for 10 minutes to thicken sauce. Tip: For extra richness, stir in a knob of butter at the end.

Tender lamb pieces bathe in a richly spiced, velvety sauce that clings to every bite. Serve over steamed basmati rice or with warm naan for scooping up every last drop.

Vegetable Samosas with Crispy Pastry

Spice up your snack game with these flaky, golden Vegetable Samosas. Packed with a savory filling and wrapped in crispy pastry, they’re a guaranteed crowd-pleaser.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 tsp salt
• 2 cups boiled potatoes, mashed
• 1/2 cup peas
• 1 tbsp ginger, minced
• 1 tbsp green chilies, minced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Oil for deep frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup vegetable oil, and 1 tsp salt until crumbly.
2. Gradually add 1/2 cup water, kneading into a firm dough. Cover and rest for 30 minutes.
3. Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds, 1 tbsp ginger, and 1 tbsp green chilies. Sauté for 30 seconds.
4. Add 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp garam masala. Stir for 10 seconds.
5. Mix in 2 cups mashed potatoes and 1/2 cup peas. Cook for 2 minutes. Cool the filling.
6. Divide the dough into 10 equal parts. Roll each into a thin circle, then cut in half.
7. Form a cone with each half, fill with 1 tbsp filling, and seal the edges with water.
8. Heat oil to 350°F in a deep fryer. Fry samosas in batches until golden brown, about 3-4 minutes.
9. Drain on paper towels. Serve hot.

Unbelievably crispy on the outside, tender and spiced on the inside. Pair with mint chutney or dunk in your favorite sauce for an extra kick.

Sweet Vermicelli Pudding for Dessert

Unlock the secret to a dessert that’s both comforting and exotic with this Sweet Vermicelli Pudding. It’s a creamy, dreamy treat that’ll have your taste buds dancing.

Ingredients

• 1 cup vermicelli noodles
• 2 cups whole milk
• 1/2 cup sugar
• 1/4 cup condensed milk
• 1/4 tsp cardamom powder
• 2 tbsp ghee
• 1/4 cup chopped nuts (almonds, pistachios)
• 1/4 tsp saffron strands

Instructions

1. Heat 2 tbsp ghee in a pan over medium heat until melted.
2. Add 1 cup vermicelli noodles to the pan. Toast until golden brown, stirring constantly to prevent burning.
3. Pour in 2 cups whole milk, stirring to combine. Bring to a gentle boil.
4. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, until vermicelli is soft.
5. Mix in 1/2 cup sugar and 1/4 cup condensed milk. Stir until sugar dissolves completely.
6. Sprinkle 1/4 tsp cardamom powder and 1/4 tsp saffron strands into the mixture. Stir well.
7. Cook for another 5 minutes on low heat, allowing flavors to meld.
8. Remove from heat. Garnish with 1/4 cup chopped nuts.
9. Let it sit for 5 minutes before serving to thicken slightly.

Now, this pudding is a textural masterpiece—creamy with a slight chew from the vermicelli. The saffron and cardamom add a floral depth that’s irresistible. Serve it warm with a drizzle of rose syrup for an extra aromatic touch.

Spicy Potato Curry for a Hearty Meal

Make your taste buds dance with this Spicy Potato Curry—packed with heat, heart, and homestyle comfort. Perfect for when you crave something bold and satisfying without the fuss.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 4 medium potatoes, cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 large diced onion, cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 2 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp cayenne pepper, toast for 30 seconds to release flavors.
5. Add 4 medium cubed potatoes, toss to coat in spices.
6. Pour in 1 can coconut milk and 1 cup vegetable broth, bring to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
8. Season with salt to taste, garnish with fresh cilantro before serving.

Dig into a bowl where creamy coconut milk meets tender potatoes, all wrapped in a spicy, aromatic sauce. Serve over steamed rice or with naan for a complete meal that’s as vibrant as it is comforting.

Butter Chicken with Creamy Tomato Sauce

Transform your dinner routine with this **Butter Chicken with Creamy Tomato Sauce**—rich, velvety, and packed with flavor. Just marinate, simmer, and savor the magic.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 4 tbsp unsalted butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• 1 tbsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Add chicken thighs, coat well, and marinate for 1 hour in the fridge.
2. Heat 2 tbsp butter in a large skillet over medium-high. Add chicken, cook for 5 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt remaining butter. Add onion, cook for 3 minutes until soft. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Pour in tomato sauce, bring to a simmer. Cook for 5 minutes, stirring occasionally.
5. Return chicken to skillet, simmer for 10 minutes until cooked through.
6. Stir in heavy cream and sugar. Simmer for 5 more minutes. Season with salt.
7. Garnish with fresh cilantro before serving.

Juicy chicken thighs soak up the creamy tomato sauce, creating a dish that’s both hearty and indulgent. Serve over steamed rice or with warm naan for the ultimate comfort meal.

Homemade Naan Bread Fluffy and Soft

Viral on every foodie’s feed, this homemade naan bread is your ticket to fluffy, soft perfection. No fancy tools needed—just your hands and a skillet.

Ingredients

• 2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 3/4 cup warm water
• 2 tbsp plain yogurt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp butter, melted

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp sugar, 1 tsp salt, and 1 tsp baking powder.
2. Make a well in the center; add 3/4 cup warm water, 2 tbsp plain yogurt, and 2 tbsp olive oil. Mix until a dough forms.
3. Knead the dough on a floured surface for 3 minutes until smooth. Tip: The dough should be slightly sticky but not wet.
4. Cover the dough with a damp cloth; let it rest for 30 minutes at room temperature.
5. Divide the dough into 6 equal parts; roll each into a ball. Tip: Use a scale for even portions.
6. On a floured surface, roll each ball into a 1/4-inch thick oval.
7. Heat a dry skillet over medium-high heat until hot, about 2 minutes.
8. Cook each naan for 1 minute per side, until puffed and golden. Tip: Press down gently with a spatula to encourage puffing.
9. Brush each naan with melted butter and sprinkle with minced garlic while still warm.

Warm, buttery, and speckled with garlic, these naans are irresistibly soft. Serve them alongside curry or use as a wrap for your favorite fillings.

Date and Nut Energy Balls for Snacking

Whip up these no-bake Date and Nut Energy Balls in minutes—perfect for a quick energy boost or a sweet treat without the guilt.

Ingredients

• 1 cup pitted dates
• 1/2 cup almonds
• 1/2 cup walnuts
• 2 tbsp cocoa powder
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Place dates in a food processor. Pulse until they form a sticky paste.
2. Add almonds, walnuts, cocoa powder, honey, vanilla extract, and salt to the food processor. Tip: For a smoother texture, chop nuts finely before adding.
3. Process all ingredients until the mixture is well combined and starts to clump together. Tip: If the mixture is too dry, add a teaspoon of water.
4. Roll the mixture into 1-inch balls using your hands. Tip: Wet your hands slightly to prevent sticking.
5. Place the balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to set.

Love the chewy texture with a crunchy nutty surprise? Roll these energy balls in shredded coconut or drizzle with melted dark chocolate for an extra decadent touch.

Egg Curry with Rich Gravy

Here’s how to whip up a killer Egg Curry with Rich Gravy that’ll have everyone begging for seconds. Hard-boiled eggs swim in a luscious, spiced tomato gravy that’s pure comfort in a bowl.

Ingredients

• 6 large eggs
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 cup tomato puree
• 1/2 cup water
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Place eggs in a pot, cover with water, and bring to a boil over high heat. Boil for 10 minutes, then transfer to ice water to cool. Peel and set aside.
2. Heat oil in a pan over medium heat. Add onion and sauté until golden, about 5 minutes.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add turmeric, cumin, coriander, and chili powder. Toast spices for 30 seconds to release flavors.
5. Pour in tomato puree and water, stirring to combine. Simmer for 10 minutes until gravy thickens.
6. Gently add boiled eggs to the gravy, coating them well. Sprinkle with garam masala and salt. Simmer for 5 minutes.
7. Garnish with fresh cilantro before serving.

Now, the curry boasts a velvety gravy that clings to each egg, offering a spicy, aromatic bite. Serve it over steamed rice or with warm naan for a meal that’s downright addictive.

Fish Tikka Grilled to Smoky Goodness

Bold flavors meet fiery grills in this Fish Tikka recipe—marinated, skewered, and charred to perfection. Get ready to transform simple fish into a smoky, spicy masterpiece with minimal fuss.

Ingredients

• 1.5 lbs white fish fillets, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garam masala
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, olive oil, ginger-garlic paste, cumin, coriander, turmeric, red chili powder, salt, black pepper, and garam masala until smooth.
2. Add fish cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated fish onto soaked skewers, leaving small gaps between pieces.
4. Grill skewers for 3-4 minutes per side, or until fish is opaque and edges are slightly charred. Avoid overcooking to keep the fish tender.
5. Remove skewers from grill and let rest for 2 minutes before serving.

Flaky, moist fish with a crispy, smoky exterior awaits. Serve these skewers over a bed of cilantro rice or with a side of mint chutney for an extra kick.

Mutton Pulao with Whole Spices

Dive into the heartwarming embrace of Mutton Pulao, where tender mutton meets fragrant rice, all hugged by whole spices. This dish isn’t just food; it’s a flavor-packed journey to comfort town.

Ingredients

• 2 cups basmati rice
• 1 lb mutton, cubed
• 2 tbsp ghee
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 black cardamom
• 4 green cardamoms
• 1 inch cinnamon stick
• 4 cloves
• 1 bay leaf
• 1 tsp salt
• 4 cups water
• 2 tbsp fresh cilantro, chopped

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Heat 2 tbsp ghee in a large pot over medium heat. Add 1 tsp cumin seeds, 1 black cardamom, 4 green cardamoms, 1 inch cinnamon stick, 4 cloves, and 1 bay leaf. Toast for 30 seconds until fragrant.
3. Add 1 large thinly sliced onion to the pot. Cook until golden brown, about 5 minutes.
4. Stir in 4 cloves minced garlic, 1 inch grated ginger, and 2 slit green chilies. Cook for 1 minute.
5. Add 1 lb cubed mutton to the pot. Brown on all sides, about 5 minutes.
6. Mix in 1 tsp salt and drained rice. Gently stir to coat the rice with spices.
7. Pour in 4 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and water is absorbed.
8. Turn off the heat. Let the pulao sit, covered, for 10 minutes. Then, fluff with a fork and garnish with 2 tbsp chopped fresh cilantro.

The pulao emerges fluffy, with each grain distinct yet perfectly cooked mutton pieces that melt in your mouth. Serve it with a side of cool raita or a sharp pickle to cut through the richness.

Chana Masala with Chickpeas

Transform your dinner routine with this bold, flavor-packed Chana Masala that’s as easy to make as it is delicious. Trust us, your taste buds will thank you.

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup water
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 large finely chopped onion and sauté for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Tip: Keep stirring to prevent burning.
5. Add 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, and 1/2 tsp chili powder. Toast for 30 seconds to release flavors.
6. Pour in 1 can diced tomatoes and cook for 5 minutes, stirring occasionally.
7. Tip: Break down tomatoes with your spoon for a smoother sauce.
8. Add 2 cans drained chickpeas, 1/2 cup water, and 1 tsp salt. Stir well.
9. Simmer uncovered for 10 minutes, allowing flavors to meld.
10. Tip: For thicker sauce, mash a few chickpeas against the pan.
11. Garnish with 1/4 cup chopped fresh cilantro before serving.

Dig into this hearty Chana Masala with its creamy chickpeas and vibrant spices. Serve over fluffy rice or with warm naan for the ultimate comfort meal.

Kheer Rice Pudding with Cardamom

Yearning for a dessert that’s both comforting and exotic? This kheer rice pudding blends creamy textures with the warm spice of cardamom. It’s a simple yet luxurious treat that’ll transport your taste buds.

Ingredients

• 1/2 cup basmati rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/2 tsp ground cardamom
• 2 tbsp sliced almonds
• 1 tbsp rose water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well.
2. In a heavy-bottomed pot, combine the rice and 4 cups of whole milk. Bring to a boil over medium heat, stirring occasionally to prevent sticking.
3. Reduce heat to low and simmer for 25 minutes, stirring frequently, until the rice is tender and the mixture has thickened.
4. Stir in 1/2 cup sugar and 1/2 tsp ground cardamom, cooking for another 5 minutes until the sugar is fully dissolved.
5. Remove from heat and stir in 1 tbsp rose water for a floral aroma.
6. Toast 2 tbsp sliced almonds in a dry pan over medium heat for 2-3 minutes until golden, then sprinkle over the pudding before serving.

Delight in the creamy, fragrant layers of this kheer, where each spoonful offers a hint of rose and crunch from almonds. Serve it chilled for a refreshing twist or warm for cozy vibes.

Aloo Gobi Potato and Cauliflower Curry

Zesty and vibrant, this Aloo Gobi brings the heat and the heart. **Toss** potatoes and cauliflower in spices, **simmer** in tomato goodness, and **dig in**—it’s that simple.

Ingredients

• 2 cups diced potatoes
• 2 cups cauliflower florets
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. **Heat** oil in a large pan over medium heat. **Add** cumin seeds, wait until they sizzle (about 30 seconds).
2. **Stir in** onion, garlic, and ginger. **Cook** until onions are translucent (3-4 minutes).
3. **Mix in** turmeric, coriander, and chili powder. **Cook** for 1 minute to toast the spices.
4. **Add** potatoes and cauliflower. **Stir** to coat with spices (Tip: Cut potatoes and cauliflower in uniform sizes for even cooking).
5. **Pour in** tomato puree and water. **Season** with salt. **Bring** to a boil.
6. **Reduce** heat to low. **Cover** and simmer until vegetables are tender (15-20 minutes). Stir occasionally (Tip: Add a splash of water if it gets too dry).
7. **Garnish** with cilantro before serving (Tip: Serve with a dollop of yogurt to balance the heat).

Mouthwatering and hearty, this Aloo Gobi boasts tender veggies in a rich, spiced tomato sauce. **Scoop** it with warm naan or **pile** it over steamed rice for a satisfying meal.

Seekh Kebabs with Minced Lamb

Let’s dive into making Seekh Kebabs that’ll steal the spotlight at any BBQ. These minced lamb skewers are packed with flavor and easier to whip up than you think.

Ingredients

• 1 lb minced lamb
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro
• 2 tbsp chopped mint
• 1 egg
• 1 tbsp vegetable oil
• Salt to taste

Instructions

1. In a large bowl, combine minced lamb, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, red chili powder, lemon juice, cilantro, mint, egg, and salt. Mix well until all ingredients are evenly distributed.
2. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours to marinate, enhancing the flavors.
3. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough to sear the kebabs.
4. Divide the lamb mixture into equal portions and mold each portion around skewers, forming long, thin kebabs.
5. Brush the kebabs lightly with vegetable oil to prevent sticking and promote even browning.
6. Grill the kebabs for about 4-5 minutes on each side, or until they’re nicely charred and cooked through.
7. Remove from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Unbelievably juicy and bursting with aromatic spices, these Seekh Kebabs are a game-changer. Serve them with a side of mint chutney or stuff them in a warm pita for an unforgettable meal.

Garlic Yogurt Sauce for Kebabs

Unleash the creamy, tangy magic of this Garlic Yogurt Sauce—your kebabs will thank you. Perfect for dipping, drizzling, or dunking, it’s a game-changer in 5 minutes flat.

Ingredients

• 1 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine 1 cup plain Greek yogurt and 2 tbsp fresh lemon juice. Whisk until smooth.
2. Add 3 cloves minced garlic, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to the yogurt mixture. Stir well to incorporate.
3. Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld. Tip: This resting time enhances the garlic’s aroma.
4. Give the sauce a final stir before serving. Tip: For a smoother consistency, blend the sauce for 30 seconds.
5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: The sauce thickens when chilled; stir in a teaspoon of water to loosen if needed.

Now, the sauce boasts a velvety texture with a bold garlic punch. Try it as a spread for wraps or a zesty topping for grilled veggies.

Fruit Chaat with a Tangy Twist

Whip up this vibrant Fruit Chaat with a Tangy Twist in minutes—perfect for those who crave a sweet, spicy, and sour kick. It’s a refreshing mix that’ll have your taste buds dancing, no fancy skills needed.

Ingredients

• 2 cups mixed fruits (mango, apple, banana, grapes)
• 1 tbsp chaat masala
• 1 tbsp lemon juice
• 1/2 tsp black salt
• 1/4 tsp red chili powder
• 2 tbsp fresh cilantro, chopped

Instructions

1. Wash and dice all fruits into 1-inch cubes, ensuring uniformity for even flavor distribution.
2. In a large bowl, gently toss the diced fruits with lemon juice to prevent browning.
3. Sprinkle chaat masala, black salt, and red chili powder over the fruits. Tip: Adjust spices gradually to suit your heat preference.
4. Add chopped cilantro and mix lightly to combine all ingredients without mashing the fruits. Tip: Use a folding motion for a gentle mix.
5. Let the chaat sit for 5 minutes before serving to allow flavors to meld. Tip: Serve chilled for an extra refreshing taste.

Now you’ve got a chaat that’s bursting with textures—crisp apples, juicy grapes, and creamy bananas, all coated in a tangy, spicy masala. Try serving it in edible cups made from hollowed-out citrus halves for a fun, mess-free snack.

Gulab Jamun Sweet Syrup Soaked Dumplings

Oozing with sweetness, these Gulab Jamun dumplings are your ticket to dessert heaven. Dive into this melt-in-your-mouth treat that’s soaked in a fragrant syrup—perfect for satisfying your sugar cravings.

Ingredients

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 tsp baking soda
• 2 tbsp ghee
• 1/4 cup milk
• 1 cup sugar
• 1 cup water
• 1/2 tsp cardamom powder
• 1 tbsp rose water
• Oil for frying

Instructions

1. In a bowl, mix 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 tsp baking soda.
2. Add 2 tbsp ghee and rub into the dry ingredients until the mixture resembles breadcrumbs.
3. Gradually add 1/4 cup milk, kneading into a soft dough. Tip: The dough should not be sticky; adjust milk if needed.
4. Divide the dough into small, equal-sized balls, ensuring no cracks for smooth frying.
5. Heat oil in a deep pan over medium heat (350°F). Fry the balls in batches until golden brown, about 4-5 minutes. Tip: Keep the flame medium to cook evenly.
6. In a separate pan, combine 1 cup sugar, 1 cup water, 1/2 tsp cardamom powder, and 1 tbsp rose water. Bring to a boil, then simmer for 5 minutes until slightly thickened.
7. Soak the fried dumplings in the warm syrup for at least 2 hours. Tip: For deeper flavor, let them soak overnight.

Zesty and aromatic, these Gulab Jamuns are a symphony of textures—crisp outside, spongy inside, dripping with syrup. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.

Conclusion

Celebrate the joy of Eid with these 20 traditional recipes that bring flavors from around the world to your table. Whether you’re a seasoned home cook or trying something new, there’s a dish here for everyone to love. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the culinary cheer!

Bella Bacinos