Tuck into your Indian food and escape to India virtually with our road trip in Kerala.
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Rajasthani lamb curry (laal maas)
Maunika Gowardhan’s trip to Udaipur in Rajasthan was made really special by meeting locals from the region and discovering this stellar recipe for a traditional laal maas – a slow-cooked lamb curry with bone marrow, chillies and spices.
These juicy chicken skewers, marinated in yogurt, ginger, garlic and spices, make a great starter for an Indian-inspired feast.
Skip the takeaway and recreate this Indian classic at home. Tender, melt-in-the-mouth lamb takes the spotlight, accompanied by subtly spiced rice and saffron cream.
Serve this nourishing tarka dhal with plenty of roti for a classic Indian feast.
Chilli paneer fry
Chilli paneer is a vegetarian dish that’s a popular street food in India. This version by Maunika Gowardhan makes the perfect speedy meal for four.
Mop up saucy curries or dhals with these homemade chapatis – they’re really easy to make at home with only a handful of ingredients required.
It’s well worth making your naan from scratch for your next curry night – aim for nicely golden and blistered on the outside, and soft and fluffy inside.
Tandoori king prawns
No need to wait for barbecue season to enjoy these tandoori prawns. They’re ideal as a starter with a kachumber salad or as a dinner party canapé – juicy, flavourful and no tandoor required.
This is a great wholesome one-pot dish. It is also an excellent way to use up leftover fresh or frozen vegetables, or combine the two in this dhal.
Originating in India, this strong, hot tea is perfect for waking you up at the start of the day.
Make this pilau rice as an accompaniment for one of our Indian-style curries.
Aloo gobi with poached eggs
For a soothing midweek dinner, try Asma Khan’s twist on this popular Indian delicacy by serving it with runny poached eggs.
Coconut milk is mixed with fragrant garam masala to create a creamy, spiced sauce for fried prawns. This recipe comes from Lila Di at London’s Soho restaurant, Gunpowder.
Langarwali dhal has come to mean a hearty dark brown dhal that is slightly lighter in flavour than the more well-known dhal makhani. For the best dhal, soak the lentils overnight before cooking – they will absorb more flavour when cooked the next day.
Sindhi dhal pakwan
Try Maunika Gowardhan’s Sindhi dhal pakwan, a classic Sindhi breakfast. Enjoy it sprinkled with chopped onions and a squeeze of lemon.
In this recipe from Asma Khan of Darjeeling Express, mutton mince is mixed with cardamon, Indian bay leaves and cumin seeds to make a satisfying and aromatic dinner.
Jersey Royal bombay potatoes
Make the most out of seasonal Jersey Royals with this dish, spiced with turmeric, cumin, mustard seeds and garam masala. Great served with an egg for brunch or as a side with curry and rice.
Saag chana masala
This veggie side dish from Asma Khan of Darjeeling Express promises plenty of kick due to the addition of green and red chillies.
Maharashtrian anti dahl
olive’s Indian cooking expert, Maunika Gowardhan, shares her recipe for a classic sweet and sour vegan dahl from Maharashtra.
Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and heated up for a spicy sharing treat.
Keralan chicken and cashew curry
Also know as ‘chertha kozhi kari’, this chicken curry has classic flavours from Kerala, with ginger, green chilli, whole fragrant spices and a light, creamy gravy enriched with cashew nuts.
Goan pork balchao
Balchao is a classic curry in most Goan homes, often made with prawns. This pork version from Maunika Gowardhan is divine. Cooked with chilli, vinegar and black pepper, the resultant balchao has a rich consistency, with the spiced gravy clinging to the pork.
Dum aloo (potatoes in a thick nut gravy)
A version of this dish is cooked in almost every traditional Indian household – this particular recipe with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris.
Spiced coffee kulfi
Nik Sharma’s Indian frozen dessert is flavoured with coffee, cardamom, cinnamon and star anise. A perfect kulfi should contain ice crystals, so look out for them!
Try Maunika Gowardhan’s hearty curry that uses classic spices synonymous with west India for a lively entertaining dish.
Chettinad chicken fry
Maunika Gowardhan’s super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies. It’s adapted from the classic curry and can be prepared in much less time.
Vegetable hakka noodles
Combine noodles with lots of crunchy veggies in this Indo-Chinese dish – it makes a quick and easy side dish for four.
Try Maunika Gowardhan’s classic Indian condiment packed with plenty of spice and a slight sweet hit for a great addition to any curry.
Dishoom’s gunpowder potatoes
Dishoom’s gunpowder potatoes, using deggi mirch chilli powder, are the ideal side to any Indian feast. This recipe was created by Dishoom’s executive chef, Naved Nasir.
Packed with plenty of spice, this vegan chickpea curry has less than 200 calories. Eat it with roti for a more filling meal that the whole family will love.
Spring onion bhajis with mint and coriander chutney
Homemade mint and coriander chutney is the perfect condiment to eat with these crispy spring onion bhajis. Serve as a starter, snack or side at an Indian-themed dinner.
South Indian-style hake curry
This south Indian-inspired hake curry feeds four in under an hour and has less than 500 calories per serving – perfect for a healthy midweek meal. We have more fish curry recipes where this came from, too.
Samosas are popular Indian street food snacks, often filled with potato and veg. Our version sees tender duck wrapped in flaky pastry and served with a fresh coriander chutney.
Here, Indian cheese stars in a rich and creamy cashew and tomato curry. This vibrant Indian-style dish is an easy veggie curry recipe that’s also gluten-free. We have lot’s more great paneer recipes over here.
Vegetable and paneer dum biryani
This veggie biryani from The Curry Guy, Dan Toombs, is great served on special occasions – lift the lid at the table and enjoy the fantastic aroma as the steam fills the room.
Mutter paneer is a traditional north Indian curry. The texture of fresh peas stands up well against the paneer, but frozen is fine too. This version can be ready in just 30 minutes. It’s easy to make your own paneer – here’s how to do it.
Black dahl with paneer-stuffed naan
Lashings of butter and cream give this dahl the X-factor. The beans need time to soak, but once it’s in the oven it looks after itself.
Our version of a hearty Indian soup, packed with vegetables and chicken, and spiced with curry powder. If you’ve got a food processor, use the grater blade to speed up the prep for this recipe.
Indian-style spiced sweet potato cakes
Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. Using sweet potato keeps them lighter.
This is our take on a fiery curry from Southern India. The marinating takes time but the recipe is quick to prepare and cook. Fans of spicy chicken curries will love this. Serve with rice or naan alongside.
More like this
Southern Indian-style chicken curry
This fragrant southern Indian curry is unusual in that it gets all its heat from black pepper rather than chilli. For maximum flavour from the spices, marinate the chicken for as long as you can, then it’s a speedy curry to make.
Sesame naan bread
Make your own flatbread from scratch. The ideal accompaniment to any curry dish, this naan is kicked up a notch with the crunch of sesame seeds.
Lamb shank rogan josh
We use lamb shanks for our rogan josh – they’re seriously tender and full of flavour. No need for a takeaway when you can devour these straight from the oven.
Cheat’s butter chicken curry
We’ve created a super-easy version of this curry house classic, ready in 45 minutes. The combination of butter, almonds and yogurt magically creates a rich, creamy sauce.
Indian-inspired kofta sandwich
Upgrade your sarnie with our Indian-spiced fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down.
Cauliflower pakoras with pomegranate raita
Almost any vegetable can be used to make pakora, or even paneer, but we love this version with cauliflower. Find gram (chickpea) flour in Indian grocers and larger health food shops.
Vegan aubergine dhansak curry
Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry.
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