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5 Indian Food Recipes That Just Taste Better The Next Day

Abhijeet posted on 27 October

Ten-Second Takeaway

There’s something scrumptiously awesome about having the leftover food the next day; the flavours in Indian food just lend to it. Here are five recipes which are best enjoyed the next day; be sure to prepare some extra for best effects.

Kosha Mangsho {Mutton Curry}

This is a traditional Bengali curry that is prepared from mutton and vegetables.


750g mutton
3 medium-sized potatoes cut into halves
1-2 tbsp. mustard oil to fry the potatoes
3-4 medium-sized onions
1 tbsp. garam masala
1.5 tbsp. meat masala


1: Marinate the mutton with garlic, ginger, turmeric, red pepper, and yogurt.
2: Grind garlic, ginger and onions and make a smooth paste.
3: Clean the mutton and marinate with yogurt, turmeric powder, coriander powder, red pepper powder, mustard oil, and ginger and onion paste and let it rest for three hours.
3: Heat the mustard oil and add turmeric powder. Temper with black pepper, bay leaves, cinnamon stick and cardamom. Add a tbsp. of sugar.
5: Add onion paste with meat masala and fry for seven minutes. Once the oil separates, add the marinated mutton. Cook on low flame for half an hour.
6: Add two and half cups of water and cover for half an hour. Once the meat is soft, rest for 15 minutes and add freshly-chopped coriander. Serve with rice.



1 tbsp. oil
1 tbsp. turmeric
½ tbsp. cinnamom
2 cups chopped onion
1 tbsp. cardamom
3 cloves garlic
1 tbsp. tomato paste
500g boneless chicken
1.5 cups chicken broth
1 tbsp. vinegar


1: Put turmeric, cardamom, cinnamon, coriander and cloves into a large pot and toast until you can smell the fragrance of the spices {about two minutes}.
2: Stir in oil, garlic, onion and ginger. Increase the heat to medium and cook until softened.
3: Put in tomato paste, add chicken and vinegar, and reduce heat to medium-low.
4: Cook for 15 minutes, and season with salt and black pepper. Serve hot.


A traditional Parsi recipe served with brown rice.


10 garlic cloves
2 ginger
1 tbsp. cumin seeds
2 cinnamon sticks
7-8 cloves
1 tbsp. coriander seeds
½ tbsp. chilli powder
1 cup pigeon pea lentils
1 large onion
¼ cup pink lentils
¼ cup green gram lentils
2 medium-sized potatoes
3 cups bottle gourd
4 tbsp. fenugreek
3 tbsp. tamarind pulp
2-3 tbsp. ghee


1: Grind garlic, cumin seeds, cinnamon, cloves, coriander and chilli powder with some water and create a paste {dhansak masala}.
2: Mix chopped veggies, tomatoes and lentils together in a pressure cooker.
3: Add 4 cups of water and pressure-cook until done.
4: Strain the lentils and veggies; mix through strainer.
5: Heat ghee in a large pan and add chopped onions and sauté until brown.
6: Add the dhansak masala and sauté for 3 – 4 minutes.
7: Add lentils and veggies mixture.
8: Simmer for 6 minutes and add tamarind pulp.
9: Simmer for additional five minutes until the smell of tamarind goes away. Serve hot with brown rice.



4 cups basmati rice
3 tbsp. garlic and ginger paste
1 finely chopped onion
2 finely chopped tomatoes
2 tbsp. cinnamon, cloves and cardamom
4 tbsp. ghee
2 cups carrots and beans
2 tbsp. garam masala
2 tbsp. finely chopped coriander
½ cup lemon juice


1: Soak the rice in a pan for two hours.
2: Heat oil in a pan over medium heat and add clove, cardamom and cinnamon, and sauté for a few minutes.
3: Add tomatoes, coriander leaves, ginger and garlic paste to the pan and stir for two minutes.
4: Add garam masala, chilli powder, carrots, beans and peas, and sauté for three minutes.
5: Pour eight cups of water and add salt. Stir and bring the mixture to boil.
6: Add rice to the mix and add lemon juice. Check to see when the rice is al dente. Serve hot.

Kadamba Saadhum


1 cup mix veggies
1.5 tbsp. sambhar masala
¼ cup pigeon peas lentil
2 tbsp. oil
¼ mustard seeds
¼ tbsp. turmeric powder
2 pinch of asafoetida
Curry leaves
½ tbsp. jaggery
1 tbsp. coriander
1 cup chickpeas lentil
I tbsp. black gram lentil
1 tbsp. fenugreek
Black pepper
1 tbsp. coconut {scraped}


1: Cut the veggies and soak tamarind in water. Remove two cups of tamarind water.
2: Cook ¼ cup of pigeon peas lentils by adding water and turmeric powder.
3: Roast fenugreek, black pepper, black gram lentil, chickpeas, coriander and red chilli.
4: In a separate pan, heat oil with mustard seeds. Add the vegetables and sauté for few minute. Add tamarind water.
5: Add cooked black gram lentil and mix well. Add the ground paste.
6: Add jaggery, mix well and let it boil for three minutes. Garnish with curry leaves.

So, now that you have food recipes that taste better the next day, it is essential to store these food items carefully, and that’s where Milton’s latest hot-pots will help. Microwavable and dishwasher-safe, these casseroles keep the food hot for up to six hours. Whether you’re travelling or feeling lazy at home, simply microwave the dish and  enjoy a delightful meal with your family.

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This story is in partnership with Milton.