57 Best Indian Recipes that Taste Delicious

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Fish Tikka Masala

Fish Tikka Masala with Sardines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

This easy Fish Tikka Masala is a quick curry that’s filled with comforting and warming spices, a creamy tomato sauce, and spicy sardines.

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 onion, diced
• 2 teaspoons garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 15 ounce can tomatoes (diced or crushed)
• 1 cup whole milk
• 2 tins sardines (~4oz) packed in chili + oil, oil discarded (King Oscar Spanish Style Sardines Recommended)
• 1/4 cup plain yogurt (optional)
• fresh cilantro (optional garnish)
• To serve: naan, jasmine, or basmati rice ((Use cauliflower rice for low carb option))

Instructions

1. Pour oil into a large pan or wok.  Add the mustard seeds, and heat over medium heat until the seeds begin to pop (2-3 minutes).
2. Add the diced onion, garam masala, smoked paprika, and salt.  Stir onions until they begin to soften (3-4 minutes). 
3. Add tomatoes.  Cover pan, and let the tomatoes simmer over medium heat for about 5 minutes.
4. Add the milk and sardines.  Simmer another 5 minutes.
5. Taste curry, and add more salt if necessary.
6. Serve with a dollop of yogurt and fresh cilantro (optional.)  Curry pairs well with rice or naan.
7. This curry is best served right away, but leftovers can be kept refrigerated in an airtight container for up to one day.

2. Chicken Curry

Instant Pot Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [‘6’]

This delicious dish is comforting and full of flavor.

Ingredients

• 2 tablespoons coconut oil
• 2 onions (peeled and finely chopped)
• 1 cinnamon stick
• 8 cloves
• 2 pounds (1.1 kg) skinless chicken breasts (chopped into bite sized pieces)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 14.5 ounces (411g) finely chopped tomatoes
• 13.5 ounces (400ml) full fat coconut milk (divide the coconut water and the coconut cream )
• Salt
• Chili (optional and to taste)

Instructions Make the Instant Pot Curry

1. In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
2. Add the chicken pieces and brown them for a couple of minutes.
3. Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
4. Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
5. When done, allow for a complete natrual pressure release before opening.
6. Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
7. Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.

Slow Cooker Chicken Curry

1. Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
2. Add the chicken pieces and brown them for a couple of minutes.
3. Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.
4. Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
5. When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.

3. Beef Madras

Slow Cooker Beef Madras Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Yield: [‘6’, ‘6 people’]

Slow Cooker Beef Madras Curry – chunks of tender beef in a spicy, aromatic Madras sauce. Guaranteed to become your favourite Friday night curry.

Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp fennel seeds
• ½ tsp fenugreek seeds
• 4 tbsp vegetable oil
• 4 onions, diced
• 6 garlic cloves, sliced
• 1 chilli, sliced (Optional)
• 3 tsp grated ginger
• 1 Kg beef chunks – Chuck Steak or Stewing Steak
• 3 tbsp Madras curry powder (Or Madras curry paste)
• 1 tbsp Tamarind paste (Or lemon juice)
• 2 tbsp tomato puree
• ½ tsp black pepper
• 1 tsp salt
• 500 ml passata or sieved tomatoes
• 500 ml Water
• A handful fresh coriander, chopped
• 1 chilli, finely sliced

Instructions

1. Grease or spray the inside of your slow cooker with cooking spray.
2. Toast whole spices in a large frying pan on a low heat until they smell fragrant – be careful not to burn your spices. Grind your toasted spices to a powder.
3. Cook the diced onion with 2 tablespoons of oil in a covered jug or bowl in the microwave on full power for 4 minutes.
4. Add the garlic, chilli and ginger to the cooked onions and cook for a further minute on full power.
5. Whizz up the onion mixture with a stick blender to a smooth puree.
6. Heat a tablespoon of oil in your large frying pan and add the beef chunks – brown well before transferring to the slow cooker. (You may have to do this in batches)
7. Return the frying pan to a gentle heat. Add the freshly ground spices, Madras Powder or Paste, Tamarind paste, tomato puree, salt and pepper and then cook for 2 minutes.
8. Add in the onion, garlic and chilli puree, passata and water and turn up the heat, stirring constantly.
9. Bring to a gentle simmer before tranferring your Madras Sauce to the slow cooker.
10. Cook on low for 8 hours or high for 4 hours (low setting is best)
11. Serve with fresh coriander, sliced chillies and rice.

4. Mackerel Curry

Indian Mackerel Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 Servings’]

This delicious spicy mackerel curry has influences from South Indian cuisine, more specifically, Goa; it is delicious and cooks in under 30 minutes!

Ingredients

• 2 Whole Mackerel
• ½ Tsp Turmeric
• ¾ Tsp Salt
• 1 Small-Medium Shallot (35g )
• 1 Medium Tomato
• 3 Garlic Cloves
• 15 g Ginger (½ Thumb Sized Piece )
• 1 Tsp Cumin Seeds
• ½ Tsp Coriander Seeds
• 2 Cloves
• 6 Dried Red Chillies
• 6 Black Peppercorns
• 1 Blade of Mace
• 1 Tsp Dried Pomegranate Seeds
• 1 Tsp White Vinegar
• 2 Tbsp Cooking Oil
• 1 Green Chilli Pepper
• 8 Curry Leaves
• 1 Tbsp Tomato Puree
• 375 ml Water (1½ Cups )
• 1 Tsp Jaggery

Instructions

1. Remove the head and tail from the mackerel, then cut each fish into 3 portions.
2. Rub the fish with the turmeric and half a teaspoon of salt, and set aside.
3. Cut the shallot in half lengthways, then peel it and cut it into 2mm (⅛”) thick half-moon shapes.
4. Peel the garlic cloves and add them to a mini blender.
5. Peel the ginger and add it to the mini blender.
6. Add the cumin seeds, coriander seeds, cloves, dried red chillies, black peppercorns, blade of mace, dried pomegranate seeds and vinegar to the mini blender and blitz to a smooth paste. You can use a pestle and mortar for this too.
7. Heat the oil in a wok over a high heat and add the slit green chilli, curry leaves and slit green chilli and cook for 30 seconds.
8. Add the tomatoes and spice paste and cook for a minute.
9. Throw in the tomato paste and cook for a minute, stirring continuously.
10. Pour in the water, season with the remaining salt and add the jaggery and cook for 5 minutes.
11. Add the fish and cook for 3 minutes, then flip the fish and cook for another 2 minutes.
12. Serve with fresh coriander.

5. Chicken Curry with Eggplant

30-Minute Chicken Curry with Eggplant (Instant Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This easy Instant Pot chicken curry with eggplant recipe is full of Indian flavors that will have you making it again and again for quick weeknight dinners!

Ingredients

• 1 Tbsp. coconut oil (or avocado oil)
• 1 yellow onion, diced
• 1 Tbsp. minced or grated ginger
• 1 tsp. minced garlic
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 tsp. paprika
• 1 tsp. salt
• 1 tsp. turmeric
• 1 tsp. garam masala
• 1 large globe eggplant, diced into 1″ pieces
• 2 cups chopped fresh tomato (or a 14.5 oz. can of diced tomatoes with juice)
• 1 1/2 lbs. boneless skinless chicken thighs, fat removed and cut into 2″ pieces
• 1 Tbsp. fresh lime juice
• 1/4 cup fresh chopped cilantro

Instructions

1. Press the sauté button on the Instant Pot and set at highest setting. 
2. Add coconut oil and onion to pot and sauté onion for about 10 minutes until browned. 
3. Add garlic, ginger, cumin, pepper, paprika, salt, turmeric, and garam masala and stir for 1 minute. 
4. Add tomatoes, eggplant and chicken and stir to evenly coat. Secure the Instant Pot lid and close the pressure valve. Set Instant Pot to cook for 6 minutes at high pressure.
5. When Instant Pot beeps, release pressure manually. 
6. Remove lid and stir lime juice into curry. Adjust salt level to taste. Serve over rice or quinoa and sprinkle each serving with chopped cilantro. 

6. Dal

Instant Pot Dal with Red Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Yield: [‘4’, ‘4 people’]

This vegan Instant Pot Dal with Red Lentils is an easy and delicious spiced red lentil dish. It can be served alone as a soup, or as a side dish along with rice.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 teaspoons sea salt
• 1 teaspoon garam masala
• 1 teaspoon red pepper flakes (Use more or less for desired spice level.)
• 1/2 teaspoon cayenne pepper
• 2 garlic cloves, finely diced
• 15 ounce can fire-roasted tomatoes (Or use 2 medium sized tomatoes, diced)
• 1 cup red lentils (Rinse and check for pebbles)
• 2 cups water
• To serve: basmati or jasmine rice (optional)

Instructions

1. Add olive oil to the Instant Pot. Press the sauté button. Leave the adjustable temperature setting at normal.
2. When the oil begins to shimmer, add the diced onion, salt, garam masala, red pepper flakes, and cayenne. Use a long-handled wooden spoon or spatula to stir, and continue cooking until the onions have softened and the spices are fragrant.
3. Add the diced garlic, stir, and continue cooking for 1 minute.
4. Add the tomatoes, and bring to a simmer.
5. Add the lentils and water, and bring back to a simmer.
6. Press the cancel button on your Instant Pot (to turn off the sauté function).
7. Seal the Instant Pot lid, and turn the steam valve to the sealing position.
8. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 1 minute.
9. The Instant Pot will take about 10 minutes to come to pressure, and then will start counting down the cook time.The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 10 minutes. After 10 minutes, carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
10. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid. Stir dal.
11. Serve Immediately:Serve dal warm, alone or with rice.Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months

7. Veggie Curry

Instant Pot Veggie Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘4’, ‘4 servings’]

Instant Pot Veggie Curry made with coconut milk, chickpeas, delicata squash, kale, red pepper and rich and spicy curry sauce. Naturally vegan and gluten-free.

Ingredients

• 1 tablespoon avocado oil or coconut oil
• 1 large onion, diced
• 1 teaspoon mustard seeds
• ½ teaspoon salt
• 4 cloves garlic, chopped
• 2 tablespoons Indian Curry powder
• 1 teaspoon grated ginger
• ¼ teaspoon cayenne pepper
• 1 cup vegetable broth or no-chicken broth
• 1 14-ounce can light coconut milk
• 1 large delicata squash, cut into small bite-sized chunks
• 1 red bell pepper, diced
• 4 cups chopped curly kale (no stems)
• 1 14-ounce can chickpeas, drained and rinsed
• 2 tablespoons dark pure maple syrup, or brown sugar
• chopped fresh cilantro and cashews for garnish

Instructions

1. Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.
2. Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.
3. Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.
4. When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.

8. Bombay Aloo

Bombay Aloo [Bombay Potatoes] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Bombay aloo, better known as Bombay potatoes, is one of those Indian potato recipes that you order in restaurants. Why not recreate it at home? Super easy. Super delicious!

Ingredients

• 10 baby potato (waxy)
• 1½ salt (divided)
• 2 tbsp cooking oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 sprig curry leaves
• 2 dry red chilli
• 2 garlic clove (minced)
• 1 inch ginger (grated)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• 5 tbsp water

Instructions

1. Wash the unpeeled baby potatoes. In a pot of water, add 1 tsp of salt and the baby potatoes (uncut). Bring to a boil and let it cook for about 20 minutes or until ¾ cooked. Remove, peel and set aside.
2. Remove the leaves from the stalk of the curry leaves. Just hold the stem in one hand. With your other hand, push the leaves form the bottom to the top and they will all come off quickly.
3. In a large fry pan, heat up 2 tbsp of oil. Then add all the seeds; black mustard, cumin, and coriander. Toss until it starts to crackle.
4. Add the sliced red onion and the curry leaves. And fry until onions are translucent.
5. Add 2 dry red chillies, minced garlic and grated ginger. Fry until aromatic.
6. Time to add the powdered spices; turmeric, red chilli and garam masala. Continue to fry for about 3 minutes.
7. If the mixture seems very dry, add 1 tbsp of water at a time until you get the consistency you need. You’re not creating a sauce, so don’t overdo the water.
8. Add the potatoes, 1/2 tsp salt and toss well.
9. Garnish with chopped coriander and serve.

9. Butternut Squash Curry

Butternut Squash Curry (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘6’]

Loaded with seasonal ingredients and plenty of veggies, this vegan Butternut Squash Curry is the perfect recipe for dinner or meal prepping. All you need is one pot and it’s ready to enjoy in about 40 minutes!

Ingredients

• 1 tablespoon olive oil or coconut oil (or saute in water if you are not using oil)
• 1 small onion (chopped)
• 4 cloves of garlic (minced)
• 1 tablespoon ginger (minced/grated)
• 2 tablespoon red curry paste (use only 1 TB if you don’t like too much spice)
• 1 tsp yellow curry powder
• ½ tsp turmeric powder
• 5 cups butternut squash (in small cubes (fresh or frozen) – about 1 pound (600g))
• 1 15 oz can of coconut milk
• 1 20 oz can of fire roasted tomatoes ((can use crushed tomatoes if you can’t find fire roasted), drain liquid and save)
• 2 tsp maple syrup
• 1 tablespoon tamari or soy sauce
• Juice of ½ a lime
• 5 cups fresh baby spinach
• Topping: crushed cashews or peanuts (fresh cilantro, lime wedges)

Instructions

1. Add oil and onions to the pan and cook for 5 minutes
2. Add garlic and ginger and cook for 2 minutes
3. Add curry paste, curry powder, turmeric and butternut squash and cook for another 2 minutes while stirring
4. Add rest of the ingredients (except spinach and toppings), stir, cover and cook for 10-15 minutes on or until squash is tender
5. Add spinach and stir until fully wilted
6. Turn off the heat, uncover and let sit 5 minutes to thicken
7. Serve with your favorite grain and add any toppings

10. Kachumber

Kachumber Salad [Authentic Indian Salad] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

A refreshing Kachumber Salad recipe made with chopped cucumber, tomatoes, onions, and herbs — a classic Indian cucumber salad ready in 15 minutes. This simple, tangy, and spicy Indian side dish pairs perfectly with curries, biryanis, or grilled meats.

Ingredients

• 2 tomatoes (large)
• 1 red onion (small)
• 1 cucumber (medium)
• 1 green chilli (finely chopped)
• ¼ cup cilantro (chopped (coriander))
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp red chilli powder
• ¼ tsp cumin powder
• ½ lime (juiced)

Instructions

1. Chop the tomatoes, onion, cucumber and green chilli.
2. Mix them with the rest of the ingredients.
3. Garnish with some cilantro (coriander). It can also be added to the salad if you wish.

11. Coconut Flour Roti

Easy Keto Roti Recipe (coconut flour recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT33M · Yield: [‘6’, ‘6 roti’]

Easy keto roti are the perfect soft and foldable flatbread perfect for scooping up food. Can be used with keto curry recipes or keto Mexican recipes too.

Ingredients

• ½ cup coconut flour
• 2 tbsp psyllium husk
• ¼ tsp baking powder
• 1 tbsp cream cheese (softened)
• 1 tbsp butter ((use coconut oil if vegan))
• 1 cup hot water
• salt

Instructions

1. Mix all your ingredients except the water together in a large bowl with a fork or silicone spatula. Be sure to press the dry ingredients into the butter and cheese to make crumbles.
2. Next, slowly pour the hot water into the bowl while you continue to mix and knead the dough. Knead the dough for a few minutes until it is all sticking together. Cover your bowl and let the dough rest for 20-30 minutes.
3. Break your dough into 6 equal pieces and roll into small balls. Place the ball one at a time between two sheets of parchment or wax paper. Roll each ball out to your desired thickness between 1/16th and 1/8th of an inch.Use a bowl and a knife as a guide to cut your roti into a circle and clean up the edges if desired. Repeat this process until all 6 roti have been rolled out.
4. Heat a skillet over medium heat on your stove. Once the pan is hot lightly grease it with olive oil or butter. Place one roti in the center of the skillet one at a time to cook for 1-3 minutes. Then flip the roti over and cook it for another 1-3 minutes on the other side.Your roti will puff up a little bit, but not as much as traditional roti. Remove from the skillet and repeat the process until all roti is cooked. Serve warm with curries to rip and scoop your food. Enjoy!

12. Spicy Indian Tomato Soup

Spicy Indian Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT13M · Total: PT15M · Yield: 3

A warm comforting quick low-calorie soup that’s high on taste but low on calories, this spicy Indian tomato soup, my take on tamatar ka shorba, is perfect for a light late dinner

Ingredients

• 3 cups roughly chopped fresh tomatoes (450g, about 8 tomatoes)
• 1 small onion, roughly chopped (about 100g)
• 1 cup canned crushed tomatoes (300g)
• 1.5 tablespoons sunflower oil (or any plain flavourless oil)
• 1 teaspoon cumin seeds
• 3 cardamom pods
• 4 large cloves garlic crushed
• 1 inch finely grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1/8 – 1/4 teaspoon ground cayenne
• 1.5 teaspoons ground coriander
• 1/2 teaspoon ground garam masala
• 1/2 teaspoon ground black pepper
• 4.25 cups water (1 litre)
• 1/2 vegetable stock cube
• 1/2 teaspoon salt (adjust to taste)
• ½ teaspoon sugar, optional
• 1 tablespoon finely chopped cilantro

Instructions

1. Add the chopped tomatoes and onion to your blender with the canned tomatoes and blend everything well.
2. Get out your frying pan and heat the oil at a medium-high temperature. When the oil is hot, add the cumin seeds and cardamom. When the cumin start to sizzle and darken (but don’t let them darken too much – black burnt cumin seeds are very bitter), add the crushed garlic and grated ginger.
3. It’s super unscientific but sniff the cooking aroma and when the raw or uncooked smell of the garlic goes away, add the pureed tomatoes and onion. Stir quickly to avoid spattering unless you love scrubbing the back-splash after every meal.
4. Turn down the heat to medium and simmer for two minutes, stirring just enough to avoid those apocalyptic bursts.
5. Add all the remaining spices (turmeric, cayenne, ground coriander, garam masala, black pepper) and mix very well.
6. Add the vegetable stock, crumble the stock cube in and mix well.
7. Turn the heat down to low-medium and simmer for five minutes and then add salt. I usually add half a teaspoon but I have a low salt tolerance so check after adding and see if you need to add more. It also depends on how salty your stock cube is.
8. Add the sugar if using, simmer an additional 5 minutes.
9. Take off the heat and chuck in the chopped cilantro. Done!

13. South Indian Beef Fry

South Indian Beef Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M

Ingredients

• 1 lb beef (cut into smaller than stew sized nuggets)
• 2 red onions- sliced thin
• 2 inch ginger-chopped
• 10-12 cloves garlic-chopped
• 2-3 serrano peppers-chopped (if 3 peppers is too much for your spice levels, cut back to 2 or even 1)
• 1 inch cinnamon
• 4 cloves
• 1/2 tsp fennel seeds
• 1 tbsp black peppercorns
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tsp garam masala
• 2 tsp white vinegar
• salt-to season
• 3-4 tbsp coconut oil

Instructions

1. Dry grind the spices together (cinnamon, cloves, peppercorns, fennel seeds, turmeric, coriander powder and garam masala)
2. Marinate the beef in the freshly ground spices, spice powders, and vinegar preferably overnight or at minimum for 2 hours.
3. After the marination period, season with salt and cook the well-marinated beef in a pressure cooker, without adding any additional water to the same. Allow the beef to cook on a medium flame till you hear the first whistle.
4. Whilst the beef cooks or once the beef is cooked, sauté the onions, serrano peppers, ginger and garlic in a large saute pan or wok.
5. Once the onions turn golden brown, add the cooked beef and any liquid that is in the pressure cooker.
6. Check if any additional salt is required, if not, keep sautéing till all the liquid in the pan/wok dries up.
7. The beef is best enjoyed in a naan/tortilla/pita wrap with salad or with plain basmati rice/a pilaf.

14. Chicken Korma

Instant Pot Chicken Korma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Instant Pot Chicken Korma is a mildly spiced coconut chicken curry that’s delicious enough to impress guests but easy enough to make on a weeknight. Put away the jar of store-bought korma sauce and make this curry from scratch with little effort.

Ingredients

• 2 Tbsp vegetable oil (or ghee)
• 2 small bay leaves (or 1 large)
• 1 cinnamon stick (2 inches)
• 5 cardamom pods
• 5 whole cloves
• 2 1/2 cups onion (chopped)
• 2 Tbsp garlic (minced)
• 1 Tbsp ginger (minced)
• 2 Tbsp tomato paste
• 1 Tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 1 1/4 tsp salt (or to taste!)
• 1/2 tsp black pepper powder
• 2 1/2 lb boneless skinless chicken thighs ((1.13 kg) cut into 1 1/2 inch pieces)
• 1/2 cup low sodium chicken broth
• 1 1/4 cup coconut milk (divided (preferably Chaokoh or Aroy-D brand))
• 2 Tbsp cashew butter (or almond butter)
• 1/4 cup cilantro (chopped, to garnish)

Instructions Instant Pot Instructions

1. Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil or ghee.
2. Once the oil has heated up, add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds.
3. Stir in onion, garlic, and ginger and saute the onion mixture until onions are light golden brown, about 5 minutes. *
4. Add tomato paste and stir for a minute. Add a tablespoon or two of broth or water if the tomato begins to stick to the bottom of the inner pot.
5. Press Cancel. The spices will cook in the residual heat.
6. Stir in coriander, cumin, chili powder, turmeric, fennel, black pepper and salt. Deglaze with a small amount of broth if you find that the spices are burning.
7. Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
8. Add the chicken and stir to coat the chicken with spices. Scrape the bottom of the inner pot to make sure there are no brown bits stuck to the bottom.
9. Add broth and 1 cup of coconut milk and stir till combined.
10. Close the lid and pressure cook on High Pressure for 4 minutes.
11. Do a 15-minute natural release (NPR 15). [Read More: The Different Pressure Release Methods]
12. Open the lid and select Saute mode. Add the cashew butter and remaining coconut milk.
13. Heat through until thickened, stirring frequently, about 1 or 2 minutes.
14. Press Cancel and stir in chopped cilantro.
15. Serve with toasted naan or basmati rice.

Stovetop Instructions

1. Heat 2 tablespoon oil over medium-high heat in a large saucepan or dutch oven. Add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds
2. Stir in onion, garlic, and ginger and saute until onions are light golden brown, about 5 minutes. Add tomato paste and stir for a minute. Add a tablespoon or two of broth or water if the tomato sticks to the bottom of the inner pot.
3. Add coriander, cumin, chili powder, turmeric, fennel, black pepper, and salt. Stir until fragrant, about 20 seconds. Add the chicken and stir to coat the chicken with spices.
4. Add broth and 1 cup of coconut milk and stir till combined. Lower heat to medium-low, and simmer for about 20 to 25 minutes. Stir in cashew butter and ¼ cup coconut milk, and heat through. Taste the curry and only add the remaining coconut milk if needed. Garnish with cilantro.

15. Dutch Oven Shrimp Korma

Dutch Oven Shrimp Korma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [‘8’]

Treat yourself to the sublime flavors of our shrimp korma. Succulent shrimp are cooked in a creamy and fragrant sauce infused with traditional Indian spices. Whether served with rice or naan bread, this dish is a true feast for the senses.

Ingredients

• 1/2 Onion (diced)
• 3 Garlic cloves (minced)
• 1 tbsp Ginger or ginger paste
• 1 tbsp Curry Powder
• 1 tsp Garam Masala
• 1 Bell pepper (seeded and diced)
• 15 oz Coconut milk
• 16 oz Korma Sauce (we used a simmer suace for ease but you could make your own.)
• Salt & Pepper
• 1 Bay leaf
• 1 lb Shrimp (large peeled deviened shrimp)
• 1 Lime (fresh or jarred lime juice for ease)
• 1/2 cup Green Beans (or peas)
• 2 cups fresh Spinach
• Cilantro
• lime wedges

Instructions Saute the onion & spices

1. Place a Dutch oven over a campfire to preheat the pan.
2. Move the Dutch oven, if needed, to the cooler side of the grilling area to maintain an even temperature.
3. Add the onion and saute 3 to 5 minutes, until softened.
4. Add the garlic and ginger paste and cook 30 seconds.
5. Add the curry powder and garam masala, stirring to coat the onion and cook 30 seconds to 1 minute.
6. Add the bell pepper in.

Add in the Liquid

1. Whisk in the coconut milk.
2. Add in the korma sauce and stir to combine.
3. Add in a bay leaf.
4. Allow the sauce to simmer for 45 minutes, moving the Dutch oven as needed to maintain an even temperature over the fire.

Cook the Shrimp

1. Into the simmering sauce, add the shrimp and juice from one lime.
2. Add the green beans and spinach.
3. Stir as the spinach wilts and the shrimp cook. The shrimp will only take about 3 to 5 minutes to fully cook in the hot sauce.
4. With grilling gloves, remove from heat and allow to cook 5 minutes before serving.

Serve

1. Ladel the shrimp korma into browls over rice*
2. Garnish with freshly snipped cilantro and lime wedges if desired.

16. Chicken Biryani

Instant Pot Chicken Biryani is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT50M · Yield: [‘6’, ‘6 – 8’]

Learn how to cook Instant Pot Chicken Biryani (Pressure Cooker Chicken Biryani)! This popular Indian Chicken and Rice is so tasty, flavorful & comforting to eat. Quick & easy one pot meal you can make even on a busy night!

Ingredients

• 4 (736g) chicken thighs ((or chicken drumsticks))
• 2 cups (420g) basmati rice
• 1 (220g) onion (, sliced)
• 6 cloves (26g) garlic (, minced)
• 1.5 tablespoon (22.5ml) regular soy sauce
• 2 cups (500ml) unsalted chicken stock
• 2 tablespoons (30g) ghee or unsalted butter
• 2 teaspoons (9g) garam masala
• 1 teaspoon (3g) turmeric
• 3 cloves
• 3 (0.75g) bay leaves
• 1 (1.5g) star anise
• 6 (1.8g) green cardamom pods
• ½ teaspoon (3g) fine salt
• ¼ – ½ teaspoon cayenne pepper (if you enjoy spicy) ((Optional))
• Chopped cilantro

Instructions

1. Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
2. Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ – ½ teaspoon cayenne pepper to add spiciness.
3. Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
4. Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the “Burn” error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
5. Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly. *Pro Tip: For reference, add roughly 1 – 2 pinches of salt to open up the flavors & season the dish properly.
6. Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~

17. Goat Curry

Pressure Cooker Curry Goat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT80M · Yield: [‘2’, ‘2 – 4’]

Make this super tender & moist Pressure Cooker Curry Goat exploding with depths of fragrances & flavors. Prepare to be addicted to this thick and mildly spicy curry!

Ingredients

• 1.1 lbs (500g) frozen goat shoulder (, cubed)
• 8 garlic cloves (, minced)
• 2 small onions (, sliced or diced)
• 1 medium shallot (, minced)
• 1 tablespoon ginger (, minced)
• 1 medium potato (, quartered)
• 1 tablespoon cilantro (, chopped)
• 2 tablespoons olive oil
• 3 tablespoons curry powder *see tips above
• ¼ teaspoon Indian chili powder (, mild *see tips above)
• 1/2 cup (125ml) tomato paste
• 1 ¼ cup (313ml) water or unsalted chicken stock
• Kosher salt and black pepper

Instructions

1. Heat Up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button, then press Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the goat shoulder in the pot (Instant Pot: wait until the indicator says HOT). If you are using frozen goat shoulder meat, be careful.
2. Brown Goat Shoulder: Add 1 tablespoon of olive oil in the pot. Ensure to coat the oil over whole bottom of the pot. Add goat shoulder in the pot. Add in 2 pinches of kosher salt and black pepper. Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.
3. Sauté Shallot, Onion, Ginger, Garlic: Reduce the heat to medium (Instant pot: press Cancel button, then press Sauté button). Add 1 tablespoon of olive oil in the pot, then add in sliced onion, minced ginger and shallot, then stir for roughly a minute. Add the minced garlic and stir for roughly 30 seconds until fragrant.
4. Mix Curry and Deglaze: Add in 3 tablespoons of curry powder and ¼ teaspoon of Indian chili pepper, then stir for roughly 1 to 2 minutes until fragrant. Add ¼ cup (63ml) of water or chicken stock and fully deglaze the pot. Add in remaining 1 cup of water (250ml) or unsalted chicken stock.
5. Pressure Cook Curry Goat: Place all the goat shoulder with all the meat juice in the pot. Add 1/2 cup (125 ml) of tomato paste on top of the goat shoulder. Do NOT stir. Add in the quartered potatoes. Close lid and pressure cook at High Pressure for 35 to 40 minutes (See tips section above). Turn off the heat and fully Natural Release (roughly 15 minutes).
6. Garnish and Serve: Open the lid carefully, break up the potatoes to thicken the curry sauce. Stir in one tablespoon of chopped cilantro. Taste the seasoning and add in more salt to greatly enhance the flavors (Tip: we added 3 pinches of sea salt, please adjust accordingly). Serve immediately!

18. Garlic Chicken

Indian Ginger Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Vibrant in taste and color, this one-skillet Indian Ginger Garlic Chicken is anything but boring.

Ingredients

• 2 pounds boneless (skinless chicken breast)
• 2 teaspoons freshly grated ginger
• 6 cloves of garlic (divided)
• 2-3 Thai green chili
• 1/2 cup yogurt
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 small red onion (thinly sliced)
• 1 tablespoon turmeric (optional)
• 8 whole cloves
• 3 whole cardamom
• 5 tablespoons olive oil

Instructions

1. Cut chicken breast into 1-inch pieces and place in a large bowl. In a food processor, combine ginger, 4 garlic cloves, and chili and pulsate to make a paste. Mix the paste with yogurt. Stir in the salt and lemon juice. Add the mixture to the chicken and marinate for a couple of hours.
2. To a large cast-iron or nonstick skillet, add olive oil, smashed 2 garlic cloves, cloves, and cardamom. Heat the skillet over medium-low heat.
3. When the oil is hot enough and garlic and spices are sizzled through, remove them from the skillet (reserving the oil). Add onions and sauté until translucent, about 2 minutes. Add marinated chicken and turmeric (for intense yellow color).
4. Cook on medium-low heat stirring occasionally for 20-30 minutes or until juices run clear.

19. Pumpkin Curry

Indian Pumpkin Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’]

With simple spices and tomato paste in a simmering coconut milk base, this Indian pumpkin curry will take you to the heart of Indian cuisine.

Ingredients

• 2 tsp cooking oil
• 1/2 tsp cumin seeds
• 1/2 inch ginger grated
• 2 garlic cloves grated
• 1 onion chopped
• 2 tbsp tomato paste
• 1/2 tsp cayenne powder
• ¼ tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 1/2 cups cubed potatoes
• 4 cups cubed pumpkins
• salt to taste
• 1/2 cup coconut milk
• 1 1/2 cup water

Instructions

1. Wash and peel the skin of pumpkin and potatoes and cut them into bite-size cubes.
2. Heat two teaspoons of cooking oil in a large pot over medium heat. Add Cumin seeds and saute them until they start to sizzle.
3. Add grated ginger, grated garlic, and chopped onions. Continue to saute until the onions turn translucent. (1-2 minutes)
4. Add tomato paste and all the spices one by one and saute for about 40 seconds.
5. Add salt, cubed pumpkins, potatoes, and 1 1/2 cup water. Cover it with a lid and cook for 8 minutes or until the vegetables are soft on medium heat.
6. Add coconut milk and stir gently and cook for another 1 minute. Switch off the heat and garnish with cilantro.
7. Indian pumpkin curry is ready to enjoy with rice.

20. Bhindi Masala

Bhindi Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Bhindi masala is a very popular Indian okra recipe that’s made by cooking okra with tomato, onion, and a few basic Indian spices. It’s easy to make and is delicious. This simple home-style bhindi fry recipe is vegan and gluten-free.

Ingredients

• 500 grams okra
• 1 medium-sized red onion (thinly sliced)
• 1 large tomato (finely chopped)
• 1-2 hot green chili peppers (finely chopped)
• 1 teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ tablespoon coriander powder
• ¼ teaspoon garam masala
• Salt to taste
• 1.5 tablespoons mustard oil/ any cooking oil of your choice

Instructions

1. Wash okra and pat dry. Leave on a kitchen towel for a few hours to ensure that it’s completely dry.
2. When okra gets dry, chop off the head and pointed tip and then cut them into medium size pieces.
3. Heat oil in a cooking pot and add cumin seeds.
4. When the cumin seeds start spluttering, add sliced onion and cook until it starts turning brown.
5. Add turmeric powder, red chili powder, and coriander powder. Saute for a few seconds.
6. Add chopped tomatoes and green chilies. Cook for 4-5 minutes on medium flame or until the tomatoes turn mushy and are nicely cooked.
7. Next, add chopped okra. Cook on a medium flame for around 15 minutes or until okra gets nicely cooked and becomes slime free. Gently stir occasionally after every 5-6 minutes to avoid burning.
8. Once okra is cooked, add salt and mix. Cook for another minute.
9. Finally, add garam masala. Mix and switch off the stove.

21. Lamb Curry

Authentic Indian Lamb Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This authentic Indian lamb curry is incredibly flavorful and cooks quickly using the Instant Pot. It includes traditional Indian spices like cardamom, cloves, coriander, bay leaves, and turmeric. This dish is low calorie and freezes great for leftovers and meal planning.

Ingredients

• 1 tbsp olive oil
• 1 tbsp lemon juice (fresh squeezed)
• 1 tsp garam marsala
• ½ tsp coriander
• 1 tsp salt (pink himalayan)
• ½ tsp pepper
• 2 lbs Lamb (lean shoulder stew meat)
• 2 whole tomatoes (on the vine)
• ½ cup beef broth
• 1 tbsp tomato paste
• ½ cup greek yogurt (fat free)
• 1 tbsp ghee (or butter)
• ½ cup sweet onions (diced)
• 3 cloves garlic (finely chopped)
• 1 tbsp ginger (fresh grated)
• 2 whole green cardamom pods
• 2 whole cloves
• 1 whole bay leaf
• 1½ tsp turmeric
• ½ tsp garam marsala
• ½ tsp paprika
• ¼ tsp coriander
• ⅛ tsp cayenne pepper (add more if you like it spicey)
• 1 tsp salt (pink himalayan)

Instructions Instant Pot

1. First, marinate your lamb with the marinade ingredients and set to the side.
2. Then seed, peel, and dice your tomatoes reserving the juice in a bowl. Whisk in the beef broth, tomato paste, and all spices (except the cardamom pods, cloves, and bay leaf). Set to the side.
3. Put your Instant Pot onto the saute mode “normal”. Once the pot is heated, add your ghee, onions, garlic, ginger, cardamom, cloves, and bay leaf. Saute for 2-3 minutes and then add your diced tomatoes and saute for another minute. Add your lamb and stir together all ingredients, then add your reserved sauce with the tomato juice, beef, broth, tomato paste, and spices.
4. Turn off your Instant Pot and turn it onto the pressure cook setting on high for 20 minutes. Quick-release and turn off your instant pot. Let cool for a minute and then add in the Greek yogurt.

Stove Top

1. If you are cooking this on the stove, you will follow all instructions exactly the same and simmer on very low heat for 60 minutes. Then let cool and add in your yogurt.

Slow Cooker

1. If you are using a slow-cooker, add your lamb at the very bottom and top with the tomatoes, then onions, garlic, and ginger. Pour the sauce (reserved tomato juice, beef broth, tomato paste, and spices) over the top and add the cardamom, cloves, and bay leaf. Slow cook for 8 hours. Once finished let cool slightly and then add the yogurt. In the slow-cooker you can omit the ghee.

22. Indian Style Chicken Salad

Healthy Curry Chicken Salad – Gluten Free, Dairy Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup mango chutney (or chutney of choice)
• 1/2 cup dairy-free yogurt (or coconut yogurt)
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1/4 teaspoon ground cumin
• Salt to taste
• Optional: lettuce leaves for serving

Instructions

1. 1. In a bowl, whisk yogurt, chutney, lemon juice, garam masala, and cumin until smooth.
2. 2. Add shredded chicken, cucumber, red onion, and cilantro; toss to coat.
3. 3. Season with salt and adjust tang and spice as needed.
4. 4. Cover and chill 15–20 minutes to meld flavors; serve on lettuce leaves or over greens.

23. South Indian Fish Curry

South Indian Fish Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound white fish fillets (cod, tilapia, or similar), cut into chunks
• 1 tablespoon vegetable oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tomato, chopped
• 1 tablespoon tamarind paste
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon turmeric
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1. Heat oil in a pot; crackle mustard and cumin seeds.
2. 2. Add onion, garlic, and ginger; sauté until soft.
3. 3. Stir in tomato, turmeric, and chili powder; cook 3–4 minutes.
4. 4. Add tamarind paste, coconut milk, and water; bring to a simmer.
5. 5. Add fish chunks; simmer gently 6–8 minutes until cooked through.
6. 6. Season with salt; garnish with cilantro and serve with rice.

24. Chicken Kathi Rolls

Chicken Kathi Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT45M · Total: PT105M · Yield: [‘8’, ‘8 rolls’]

With several shortcuts, these chicken kathi rolls are a fabulous way to enjoy Indian street food. You can customize them with any toppings you like – make them spicy or not. Any which way, they’re delicious!

Ingredients

• 1 teaspoon ginger paste or minced fresh ginger
• 1 teaspoon garlic paste or minced fresh garlic
• 1/2 teaspoon paprika (hot, sweet, smoked or a combination) or red chili powder
• 1 teaspoon garam masala
• 1 teaspoon Tandoori masala
• 1/2 teaspoon dried fennel leaves (optional)
• 1 tablespoon freshly squeezed lemon juice
• 6 ounces plain Greek yogurt (nonfat, low, or full fat)
• 2 teaspoons oil (any type – canola, corn, grapeseed, olive, safflower, etc.)
• 2 pounds boneless, skinless chicken, either breasts or thighs, cut into 1 to 2-inch cubes
• 8 paratha or burrito (flour tortilla) shells about 8-inches in diameter
• 1-2 tablespoons oil, ghee, butter or a combination
• 4 eggs, lightly beaten
• 1/4 – 1/2 cup pickled red onions
• 1/4 – 1/2 cup chutney
• 1/4 cup chopped cilantro leaves
• lime wedges (squeeze juice over the roll before closing)
• 1/4 – 1/2 cup mixture of yogurt, minced jalapeno, dash of cumin, squeeze of lime juice, and small dollop of minced garlic or garlic paste

Instructions Chicken Kebabs

1. In a medium-sized bowl, mix all the ingredients together except for the chicken.
2. Add the chicken cubes and mix again to completely cover the cubes. Cover with plastic wrap and refrigerate for 3-4 hours.
3. Preheat the oven to 400 degrees F or start the grill. If using the oven, cover a half-sheet pan with foil with a wire rack on top. Lightly spray the rack with cooking oil.
4. Take the cubes out of the refrigerator and thread them on skewers. Allow most of the yogurt/spice marinade to remain on the cubes, but there will still be some left in the bowl. (Because it had raw chicken marinating in it, you must throw this excess out.) Place the skewers on the wire rack or the grill. Cook until done, turning occasionally. It will probably take 20-30 minutes. If using the oven you may need to turn on the broiler at the end to get crusty edges on the chicken cubes.

Making the Chicken Kathi Rolls (see video)

1. Heat one tablespoon of the oil on a grill or in a large, heavy pan. Once it is shimmering hot, add 1-2 shells (depending on size of grill) and cook on both sides, turning occasionally, until the shells are warmed and slightly puffy.
2. Lift up a shell, add a dollop of the beaten egg (about 1/2 an egg), and put the shell on top. Let the egg with the shell on top cook for a few minutes. The egg should adhere to the shell. When it’s done, lift up the shell and put it on a plate.
3. Once you have cooked the shells, lay them out with the egg-side on the top. Add the 3-4 cubes of the cooked chicken (taking the cubes off the skewers as you fill the shells) and then put on the toppings. Close each shell and enjoy!

25. Chicken Tikka Masala

Chicken Tikka Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

This Chicken Tikka Masala tastes as good as it looks! Easy to make, tastes delish and healthy to boot. What more can you ask for?

Ingredients

• 1 Tbsp Vegetable Oil
• 1 lb Chicken Breasts (Cooked into 1-inch cubes)
• 1 Small Yellow Onion (Chopped)
• 2 Garlic Cloves (Minced)
• 1/2 Tsp Ground Turmeric
• 1 Tsp Ground Cumin
• 1/2 Tsp Ground Cinnamon
• 1/2 Tsp Salt
• 1 Tbsp Fresh Lemon Juice
• 14 oz Petite Diced Tomatoes (Undrained)
• 1/3 Cup Half and Half

Instructions

1. In a large skillet over medium heat, heat oil. Add chicken and cook until no longer pink. remove chicken from skillet and set aside.
2. Add onion and garlic to skillet and cook until the onions have softened. Add remaining ingredients and mix well. Add chicken to skillet. Bring to a boil then reduce heat to low and let simmer for 10 minutes.
3. Gradually add half and half and mix until well combined.
4. Serve with Rice or Naan Bread.

26. Murgh Makhani (Butter Chicken)

Indian Butter Chicken (Murgh Makhani) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [‘4’]

In this Indian favorite, a flavorful spice, tomato, and yogurt-based sauce enrobes chicken cubes. Perfect with rice and/or naan (Indian bread.)

Ingredients

• 3 tablespoons unflavored oil (grapeseed (canola or similar), divided)
• 1 small onion and 1 shallot (both chopped (total – 1 cup))
• 2 tablespoons butter
• 2 tablespoons garlic ginger paste
• 1 bay leaf
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1-2 pinches cayenne pepper (ground hot red)
• 2 teaspoons fresh lemon juice (about 1/2 a lemon)
• 1 cup tomato sauce (8 ounces)
• 1/3 cup ground cashews
• 1 cup half and half (can substitute or 1/3 cup heavy cream + 2/3 cup nonfat milk)
• 1/4 cup unflavored yogurt (regular or Greek)
• 1/2 cup water
• 1/2 teaspoon salt (kosher or sea salt)
• 1 1/2 pounds boneless chicken breast or thighs cut into bite size pieces
• 1+ cups chicken broth (Optional – for thinning out the sauce, which tends to be thick.)

Instructions

1. Heat 1 tablespoon of the oil in a large, heavy skillet. Add the chopped onion and shallot and cook under medium-low heat for about 5 minutes, until the pieces start to become transparent.
2. Add the butter, ginger garlic paste, bay leaf, garam masala, chili powder, cumin, coriander, cayenne, and lemon juice. Cook for another 1-2 minutes, stirring to mix all the spices. Add the tomato sauce and cook, stirring frequently for 2-3 minutes more.
3. Stir in the ground cashews, dairy (half and half or cream/milk and yogurt), and salt. Simmer the sauce under a low heat for 10 minutes, stirring frequently. Cool the sauce down slightly and blend, either in a blender or with an immersion blender in a tall glass or bowl. Set aside.
4. Either clean the skillet or use another one. Add a tablespoon of oil (the second of three) and sauté half the chicken cubes on medium-high heat. Leave enough room around each cube so that they do not touch and turn them to brown on each side. Once those cubes are seared on all sides, remove them from the skillet to a plate, add the third tablespoon of oil, and sauté the rest of the chicken cubes the same way.
5. Once all the chicken cubes are finished cooking, add the sauce back into the skillet and simmer the sauce on a low heat for 20 minutes. If you prefer the sauce thinner, add in small amounts of chicken broth until you get the consistency you want.

27. Lamb Shanks

Indian-Style Keto Lamb Shanks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT140M · Total: PT150M · Yield: [‘4’, ‘4 servings’]

Perfect comfort food for a chilly evening. Slightly spicy lamb shanks, slow braised with vegetables.

Ingredients

• 4 pounds lamb shanks (Depending on size, 3-4 shanks. Preferably 4 at about 1 pound each. )
• 1 & 1/2 tablespoons garam masala
• kosher or sea salt
• freshly ground pepper
• 4 tablespoons avocado oil, coconut oil, or ghee, divided
• 2-4 cups Daikon radish, cubed (Carolyn suggests 2 cups. I would double it. )
• 2-4 cups eggplant, peeled and cubed (Again, Carolyn suggests 2 cups and I would double it. )
• 1/2 cup onion, chopped
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh cilantro leaves, chopped, for garnish – optional

Instructions

1. Preheat the oven to 300 degrees F.
2. Pat the lamb shanks dry with paper towels and rub all over with garam masala. Season generously with salt and pepper. 
3. Heat a large Dutch oven on the stovetop, then add 2 tablespoons of oil/ghee on medium heat and heat until shimmering. Add the lamb shanks and brown them on both sides, about 4 minutes per side. 
4. Transfer the lamb to a plate and add the remaining 2 tablespoons of oil to the pot. Add the cubed daikon and eggplant, and the chopped onions. Sauté until the onions are tender, about 5 minutes. Stir in the broth, tomato paste, and red pepper flakes and bring the sauce to a boil. 
5. Nestle the lamb shanks in the sauce and vegetables. Cover the pot and transfer it to the oven. Cook for 2 hours, turning the shanks over once, halfway through cooking. When done, the lamb shanks should be tender and the meat should easily come away from the bone. 
6. Serve garnished with cilantro if desired. Store leftovers in a covered container in the refrigerator for up to 3 days. 

28. Tandoori Chicken Skewers

Tandoori Chicken Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT90M · Yield: [‘5’, ‘5 servings’]

Yogurt marinated tandoori chicken skewers are so tender and go perfectly with cilantro yogurt sauce for dipping.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts (cut into approximately 1 1/2 inch chunks.)
• 1/3 cup plain low fat or full fat Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated or minced garlic
• 1 tablespoon peeled and grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne powder
• Salt and freshly ground black pepper to taste
• 1 cup low fat or full fat plain Greek yogurt
• 1/2 cup cilantro leaves
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

Instructions

1. Combine the yogurt, spices, lemon juice, olive oil, salt and pepper in a bowl. Whisk together until combined. Place chicken into a freezer bag and pour in the yogurt mixture. Seal the bag pressing out the air as you do. Massage the marinade into the chicken. Place the chicken in the refrigerator and let it marinate for 1-4 hours.
2. Preheat your grill to 400°-425° F. Thread the chicken onto metal or wooden (that have been soaked in water) skewers. Oil the grill grates and place the skewers onto them. Cook for 4-5 minutes then flip them over and grill another 4-5 minutes or until cooker through.
3. While the chicken is cooking add all of the ingredients for the cilantro yogurt sauce to a blender. Purée until smooth. Taste for seasoning and adjust as needed.
4. Serve the chicken skewers and yogurt sauce over rice or with a side of naan.

29. Butter Chicken

Instant Pot Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT42M · Yield: [‘4’]

Make this Glorious Indian Instant Pot Butter Chicken now! Creamy Hearty Butter Chicken burst with layers of flavors. You won’t be able to stop slurping the glorious rich buttery sauce. Satisfyingly easy chicken dinner.

Ingredients

• 6 (1.5lb) skinless chicken thighs
• 2 tablespoons (30g) ghee or unsalted butter
• 6 (26g) garlic cloves (, minced)
• 1 (250g) onion (, sliced)
• 1 tablespoon (15g) ginger (, minced)
• ½ cup (125ml) unsalted chicken stock ((see note))
• 1 ½ cup (370g) plain yogurt
• 1 cup (225g) tomato paste
• 2 tablespoons (24g) garam masala
• 2 tablespoons (24g) sugar
• 3 tablespoons (22g) paprika
• 1 teaspoon (2g) ground turmeric
• 1 ¼ teaspoon (2.5g) ground coriander
• 1 ¼ teaspoon (2.5g) ground cumin
• 3 tablespoons (45ml) regular soy sauce ((see notes))
• ⅓ cup (83ml) heavy cream
• ½ – 1 (20ml – 35ml) lemon juice (, fresh squeezed)
• Salt for seasoning
• Fresh cilantro

Instructions

1. Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add 2 tbsp (30g) ghee or unsalted butter. Then, brown 2 sides of the chicken thighs in Instant Pot for 3 minutes per side. Set aside the browned chicken thighs.
2. Saute Onions and Spices: Add sliced onions in Instant Pot, and saute for 4 minutes. Add minced ginger, garlic, 2 tbsp (24g) garam masala, 2 tbsp (24g) sugar, 3 tbsp (22g) paprika, 1 tsp (2g) ground turmeric, 1 ¼ tsp (2.5g) ground coriander, and 1 ¼ tsp (2.5g) ground cumin. Then, saute for another minute.
3. Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.*Amy + Jacky’s Tip – Burn Error: If your Instant Pot is more sensitive to the “BURN” notice, use 1 cup (250ml) unsalted chicken stock instead.
4. Pressure Cook Butter Chicken: Add 3 tbsp (45ml) regular soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon (20ml) in Instant Pot. Layer 1 cup (225g) tomato paste on top and do not mix! Pressure Cook at High Pressure for 6 minutes, then 10 minutes Natural Release. Pressure Cooking Time Chart:-Chicken Breasts: High Pressure 5 mins-Boneless Chicken Thighs: High Pressure 5 mins-Chicken Drumsticks: High Pressure 7 mins-Chicken Cubes: High Pressure 2 minsRemove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.
5. Make Butter Chicken Sauce: Set aside the chicken thighs in a serving bowl. Mix in 1 ½ cup (370g) plain yogurt and ⅓ cup (83ml) heavy cream. For smoother butter chicken sauce, blend sauce with an immersion blender. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt. For Reference: we added 3 pinches of salt + a tablespoon lemon juice.
6. Serve: Add chicken back in Instant Pot, then give them a quick mix. Garnish with cilantro. Serve with your favorite side dishes. Enjoy every bite of this Glorious Butter Chicken!~ 🙂

30. Aloo Gobi

Aloo Gobi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Learn how to make this popular Indian aloo gobi, spiced potatoes, and cauliflower florets. Delicious, filling & budget-friendly, this is a great dish at any Indian meal! This amazing dish will be ready in just 30 minutes!

Ingredients

• 6 teaspoons oil (split)
• 4 medium potatoes (peeled and cubed)
• 2 medium cauliflowers (leaves removed and broken into florets, slightly larger than the potato chunks)
• 1 teaspoon cumin seeds
• 2 onions (finely chopped)
• 3 teaspoons ginger garlic paste
• 1 green chili (remove seeds and finely chopped)
• 4 tomatoes (quartered)
• ½ teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 lime (juiced)
• 4 tablespoons cilantro/coriander leaves (chopped)
• ½ teaspoon Garam masala
• Salt (to taste)

Instructions

1. Heat your oil in a pan on medium-low heat and add your cubed potatoes and cauliflower florets and cook until you see them browning, approximately 8 – 10 minutes. Remove them from the pan and set them aside
2. Add oil to the same pan, and then on medium heat, add cumin seeds until you hear them crackle, then add your chopped onions and cook until the onions are translucent. Next, add ginger garlic paste, and green chili and cook for a further 2 minutes. Now, add chopped tomatoes and cook until they have started to soften
3. Now, add red chili powder, turmeric powder, coriander powder, and lime juice, and stir to combine. Place the lid on your pan and let the masala cook for approximately 3 minutes before adding the potatoes and cauliflower, stir to combine. Then, add your chopped coriander cilantro leaves, stir and add garam masala powder, stir to combine, and let the potatoes and cauliflower cook for approximately 6 minutes on low heat. Add salt to taste, replace the lid and cook for another 10 minutes, until the cauliflower and potatoes are fork tender. Garnish with coriander leaves and serve immediately. Enjoy your aloo gobi!

31. Aubergine Bhaji

Brinjal Bhaji (Aubergine Bhaji) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT18M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A quick and easy brinjal bhaji (aubergine bhaji) which is perfect served as a main or vegetable side dish alongside curries, rice and breads.

Ingredients

• 2 large aubergines (or 10-12 baby aubergines)
• 1 onion
• 1 green pepper
• 3 tbsp sunflower or rapeseed oil
• 2 cloves garlic (peeled and crushed)
• 1 red chilli (de-seeded and sliced)
• 4 tsp garam masala
• 1 tsp salt
• 1 tsp sugar (caster or light brown sugar)
• 2 tbsp tomato purée
• 80 ml water
• 1 tsp balsamic vinegar
• fresh coriander

Instructions

1. Trim the ends from the aubergines and cut into lerge chunks 3-4cm.
2. Peel and slice the onion. Trim and de-seed the pepper and cut into chunks.
3. Heat the oil in a large lidded frying pan or casserole dish. Fry the aubergine, onion and pepper over a medium heat for 6-8 minutes, stirring frequently, until softened.
4. Add the garlic, chilli, garam masala, salt and sugar. Stir well and cook for a further 2 minutes.
5. Add the tomato purée, water and balsamic vinegar. Cover the pan with a lid and simmer for 10 minutes. If the sauce is a little watery, remove the lid and simmer for a further 2-3 minutes until thick.
6. Taste and adjust seasoning as required. Finely chop the coriander leaves and stir through the brinjal bhaji, then serve alongside curries and rice dishes.

32. Vegetable Bhuna

Vegetable bhuna recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘8’]

This vegetable bhuna curry is a delicious, hearty dish that is perfect for a winter meal. The curry is made with a variety of vegetables, including butternut squash, tomatoes, and spinach, and is flavored with traditional Indian spices. The result is a rich, flavourful curry that you’ll love!

Ingredients

• 5½ cups curry base sauce (see link below)
• 3 tablespoons garlic ginger paste (see link below)
• 6 tablespoons spice mix (see link below)
• 1 butternut squash
• 11 tablespoons vegetable oil
• 6 tablespoons tomato puree (with water to dilute)
• 2 onions
• 6 Green chilli’s
• 12 Cherry tomatoes
• 4 large vine tomatoes
• 8 cups spinach
• 2 tablespoons coriander
• 3 tablespoons tamarind sauce
• 18 ounces vegetarian chicken

Instructions Preparation

1. Make sure you’ve made your curry base sauce, don’t forget that this can be made ahead – see link below
2. Prepare your garlic ginger paste, this can be made ahead, the day before or can even be frozen – see link below
3. Prepare your spice mix, this can be made in advance to speed up the cooking of your vegetable bhuna – see link below
4. Now, preheat your oven to 200C/400F
5. Then you’ll need to peel and deseed your butternut squash and chop into bite sized pieces
6. Place the pieces on a baking tray, drizzle with 2 tablespoons of vegetable oil and cook for 30 minutes
7. Next, take your tomato puree and dilute it with water, use a little at a time, you need it to be the same consistency as a good passata sauce
8. Now it’s time to prep your vegetables. Peel and chop your onions
9. Thinkly slice your green chilli’s, if you don’t like a really spicy curry then deseed the chillies, but if you like to crank the heat up then leave the seeds in
10. Cut your cherry tomatoes in half and quarter your large vine tomatoes
11. Wash your spinach
12. Chop your coriander (cilantro) stems – don’t discard the leaves, you’ll need them later
13. Now take a large frying pan and heat it over medium heat, then add in the remainder of your vegetable oil and heat the oil. We know this sounds excessive but this is how bhuna is made, trust us here
14. When the vegetable oil is ready, it’s time to add in your peeled and chopped onions. Make sure you keep stirring them for around a minute or so until they start to brown
15. Now it’s time to add the garlic ginger paste, cook it until it stops spitting, you need to stir it all of the time, you don’t want it sticking while it’s cooking
16. Next to go in the pan are your green chilli’s and coriander cilantro stems. This will cook very quickly in around 20 seconds
17. Then it’s time for your spice mix, turn the heat down and add them in, stirring constantly, you don’t want the spices to burn, stir for 30 seconds
18. Now turn the heat back up and add in your tomato puree that you’ve made into tomato sauce, stir it in and cook for 1 minute
19. Now slowly add in your curry base sauce, just a little at a time, keep stirring and cook for around 2 – 3 minutes
20. Next, add in your tamarind sauce, stir it in and lower the heat
21. Now it’s time to add in your vegetarian chicken and cooked butternut squash. Give it a good stir and let the vegetable bhuna curry simmer away for 5 minutes
22. Keep an eye on it and if it looks like it’s too thick for you, then simply add more curry base sauce
23. Now add in your cherry tomatoes, vine tomatoes and spinach, stir to incorporate the ingredients and leave it to cook for a further 3 minutes
24. Once it’s cooked, then serve in plates or bowls topped with chopped fresh coriander leaves
25. Serve with rice, naan bread or chapatis
26. Banging Bhuna – enjoy your curry!

33. Indian Scrambled Eggs

Indian Scrambled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Bring Indian seasonings to the breakfast table! This quick morning staple is packed with cumin, onion, green chiles, tomatoes, turmeric, and cilantro.

Ingredients

• 8 large eggs
• 1 tsp salt
• ¼ tsp black pepper
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 cup yellow onion (chopped)
• 2 tsp green chilies (finely chopped)
• 1 cup tomato (chopped)
• ½ tsp cayenne pepper
• ¼ tsp turmeric
• ¼ cup cilantro (chopped)
• tomato wedges and cilantro sprigs (for garnish)

Instructions

1. In a bowl, gently whisk eggs, salt and pepper. Do not beat.
2. In a large skillet, heat oil over medium-high heat and add cumin seeds. Stir in onion and green chile and saute until golden, 3 to 4 minutes.
3. Add tomato and saute, stirring continuously, for 1 minute. Stir in cayenne, turmeric and cilantro. Cook for 1 minute longer. Reduce heat to medium-low, and slowly add egg mixture.
4. Cook, stirring gently, until eggs are soft and creamy, 3 to 4 minutes. Do not overcook.
5. Serve garnished with tomato wedges and cilantro springs.

34. Chicken Shahi Korma

Chicken Shahi Korma [Murgh Shahi Korma] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT585M · Yield: [‘8’, ‘8 People’]

This recipe is a replica of our favourite dish at a Minneapolis Indian restaurant that we used to frequent. Yes, there are a LOT of ingredients, but it’s for a GREAT flavour payoff. This reheats and freezes well, which is a good thing, as it makes a lot!

Ingredients

• 4 lbs Boneless, Skinless Chicken (Thighs and or/breast meat)
• 2 Tbsp Finely Chopped Ginger
• 8 Garlic cloves (Peeled & pressed/minced)
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 4 Whole Cloves
• 1 tsp Black Peppercorns
• 5 Cardamom Pods
• 1 tsp Fennel Seeds
• 1/2 cup Unsalted Cashews
• 1 cup Chicken Broth
• 1/4 cup Olive Oil
• 1 Tbsp Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/2 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Ground Coriander
• 3 tsp Crushed Dried Chilies
• 2 tsp Garam Masala
• 1/2 tsp Ground Cardamom
• 1 Tbsp Olive Oil
• 2 Onions (Finely chopped)
• 3 Tbsp Tomato Paste
• 2 cups Coconut Milk* (Or heavy cream)
• 1 cup Plain Yogurt
• 12 oz Paneer (Cubed)
• 3/4 cup Golden Raisins
• 1/2-3/4 cup Cashews
• 1/4 cup Chopped Fresh Parsley
• 1/4 cup Chopped Cilantro

Instructions

1. Cut chicken into large cubes, place in a large bowl.
2. Put ginger, garlic, lemon juice and olive oil into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.
3. Grind cloves, peppercorns, cardamom pods, and fennel seedswith a spice mill or mortar/pestle.
4. In a blender, combine freshly ground spices with cashews, chicken broth, and olive oil, process until fairly smooth. Add sugar, cinnamon, cumin, tumeric, coriander, pepper flakes Garama masala, and ground caradmom, process till combined. Set aside.
5. In a large pan, cook chopped onions in 1 Tbsp olive oil until tender and translucent. Add chicken and tomato paste, cook until tomato paste starts to brown and/or gets very aromatic. Add chicken broth/spice mixture, along with coconut milk/heavy cream and yogurt. Stir well, reduce heat to low, simmer for about 1 hour.
6. When sauce has thickened, add paneer, raisins, cashews, parsely and cilantro. Stir well, continue to cook for another 15 minutes.
7. Serve over rice.

35. Indian Chicken Pickle

Achari Chicken or Chicken Pickle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘2’, ‘2 Servings’]

Hot, sour and slightly sweet, achari chicken or chicken pickle is a relatively dry curry that is delicious, easy and fairly quick to cook.

Ingredients

• 300 g Chicken Thigh Meat (12oz )
• ¼ Tsp Cumin
• ¼ Tsp Coriander
• ½ Tsp Salt
• 2 Medium Onions (300g Total)
• 30 g Ginger (1 Thumb-sized piece )
• 8 Garlic Cloves
• 2 Whole Green Chilli Peppers
• 1 Medium Tomato (100-125g )
• 75 ml Ground Nut Oil (⅓ Cup )
• 6 Dried Red Chilli Peppers
• ½ Tsp Brown Mustard Seeds
• ½ Tsp Cumin Seeds
• ½ Tsp Fennel Seeds
• ½ Tsp Fenugreek Seeds
• ½ Tsp Onion Seeds
• 1 Tsp Dried Pomegranate Seeds (Anardana)
• 6 Curry Leaves
• 1-2 Tbsp Tomato Puree
• 3-4 Tbsp Malt Vinegar
• 1 Tbsp Jaggery
• 75 ml Water (⅓ Cup )
• 1 Large Bunch of Coriander

Instructions

1. Slice the chicken thighs into 5cm strips approximately 7-10mm in profile.
2. Add the cumin, coriander, and salt to the chicken, then mix and allow to sit whilst you prepare the remaining ingredients.
3. Cut the onion in half, peel it, then slice it into half-moon shapes 5mm (¼”) thick.
4. Peel the garlic and ginger and pound in a pestle and mortar to form a paste.
5. Cut the green chilli peppers in half lengthways.
6. Cut the tomato into 8 wedges, then cut out the seeds and discard them. Cut the remaining flesh into a 5-7mm dice.
7. Heat the oil in a wok over a medium-high heat. When it’s hot, add the dried chillies along with the mustard, cumin, pomegranate, fennel and fenugreek seeds.
8. As soon as the seeds begin to crackle, add the curry leaves and onion, then cook for 5 minutes
9. Add the chicken, reduce the heat to medium, stir well, then cook for 5 minutes, stirring a couple of times.
10. Add the garlic and ginger paste, tomato paste, green chillies and tomato flesh, stir and cook for 2 minutes.
11. Pour in the vinegar, water and add the jaggery, then stir well and cook on low-medium for 10 minutes.
12. Roughly chop the coriander and stir it through the chicken just before serving.

36. Lemon Chicken Biryani

Lemon Chicken Biryani is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT75M · Yield: [‘8’, ‘8 servings’]

The fragrant basmati rice is flavored with a blend of spices and the juices from the chicken that cook along with it…cashews, currants and sliced almonds round out this lush one pot meal.

Ingredients

• 1 3/4 cups basmati rice
• 27 ounces just under 3 1/2 cups, chicken stock, divided
• 2 Tbsp olive oil or ghee (clarified butter)
• 8 chicken thighs (or a combination of legs and thighs)
• Salt and freshly ground black pepper
• 1 large onion (thinly sliced)
• 1 large shallot (thinly sliced)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 10 black peppercorns
• 2 black cardamom pods (seeds removed, husks discarded)
• 15 green cardamom pods (seeds removed, husks discarded)
• 1 thumb-sized knob fresh ginger (peeled and thinly sliced)
• 4 garlic cloves (peeled)
• 1/2 cup whole cashews (raw preferred)
• approximately 1/4 cup (50g ground almonds)
• 8 Tbsp Greek yogurt (whole milk)
• 1 tsp turmeric
• 1/3 cup currants
• zest and juice of 1 lemon
• 1/3 cup slivered almonds
• fresh coriander leaves
• pomegranate seeds
• lemon wedges

Instructions

1. Set the oven to 350F
2. Put the rice and 1 3/4 cups of the stock (400ml) in a saucepan and bring to a boil. Cover, turn down the heat and cook for 8 minutes, then take off the heat and set aside.
3. Coat the bottom of a large skillet with olive oil or ghee and heat on medium high until hot. Season both sides of the chicken pieces with salt and pepper, and then brown, in batches, for 5 minutes on each side. Set the chicken aside on a plate and cover with foil.
4. Add the onions and shallots to the pan, season with salt and pepper, and saute for about 15 minutes, stirring often, until softened.
5. In another dry skillet toast the spices over medium heat for a couple of minutes, keeping them moving the whole time. Take off the stove and grind them in a small food processor. Add the ginger and garlic and process together into a rough paste.
6. Add the paste to the pan with the onions, along with the cashews and saute for 3-4 minutes, stirring almost constantly so the garlic doesn’t brown.
7. Stir in the almond meal, yogurt, turmeric, currants, lemon juice and zest, along with the rice, and combine everything well. Add salt and pepper if necessary.
8. Now you will layer the rice and chicken in a large casserole dish. Start with 1/2 of the rice, and nestle down 1/2 of the chicken. Add the rest of the rice and chicken, and arrange evenly.
9. Add the rest of the hot stock (make sure it is hot) and pour over the casserole. Cover tightly.
10. Bake for 20-30 minutes, or until the chicken is cooked through. This will depend on the size of your chicken pieces. If you have a thermometer it should read 160-165F.
11. Fluff the rice a bit, rearrange the chicken, and garnish with the almonds, coriander leaves, and pomegranate seeds. I like to serve with a few lemon wedges on the side, too.

37. Dal Tadka

Dal Tadka Recipe in 25 mins (Restaurant Style!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4

Smoky garlic and toasted spices are laced through this easy creamy light restaurant-style vegan dal tadka recipe. Serve with fluffy basmati rice and soft naan or roti.

Ingredients

• 2 tablespoon sunflower oil or any flavourless oil
• 1 teaspoon cumin seeds
• 5 garlic cloves finely chopped
• 1 bay leaf (or tej patta)
• 1 cup dried lentils (split pigeon peas/split yellow lentils/toor dal)
• 1 chopped onion
• 2 chopped tomatoes
• ½ inch grated ginger
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• ¼ teaspoon cayenne pepper (or lal mirch if you can get it)
• 1/2 vegetable stock cube
• 3 cups water
• 1 tablespoon crumbled kasuri methi (optional)
• ½ teaspoon garam masala
• 1 tablespoon chopped coriander
• Juice of half a lemon
• Salt to taste ( I use 1/2 tsp)
• White basmati rice
• Fresh cilantro

Instructions

1. Add the first nine ingredients for the dal (from the lentils to the water) to a pot. Stir, making sure to scrape up any lentils that have stuck to the bottom.
2. Heat covered on high heat until at a boil then reduce the heat to medium and cover or partially cover with a lid to keep at a simmer for 15 minutes.
3. After five minutes, stirring regularly to prevent the lentils from sticking and burning. At ten minutes reduce to a low-medium heat and keep stirring for five minutes more.
4. Take off the heat and whisk briskly to break up the lentils more. Add the crumbled kasuri methi, garam masala, lemon juice, and chopped cilantro.
5. Heat the oil in pan over a medium-high setting.
6. Add in the cumin. When the seeds start to sputter, add in the bay leaf and garlic. Cook the garlic until brown but not burnt. Immediately remove from the heat and serve over the lentils, swirling it in without mixing completely.
7. Sprinkle a little more fresh chopped cilantro to serve and serve with white rice (some roti, naan, pickle, kachumber, and raita would also be AMAZING).

38. Chickpea Curry

Vegan Chickpea Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Easy and creamy vegan chickpea curry recipe with coconut milk, ginger, garlic, onion and sliced peppers. The best comforting curry recipe!

Ingredients

• 1 15 oz. Can Chickpeas
• 1 15 oz. Can Full-Fat Coconut Milk
• 3 Tbsp Curry Paste
• 1 Onion
• 3 Cloves Garlic
• 2 Tbsp Fresh Ginger
• 1 Tbsp Brown Sugar
• 1 Tbsp Soy Sauce
• 2 Tbsp Olive Oil
• 1 1/2 Tbsp Cornstarch dissolved into 3 Tbsp Water*
• Salt & Pepper (to taste)
• Fresh Lime (to serve)
• Fresh Cilantro (to serve

Instructions

1. Prepare the ingredients by chopping the onion, mincing the garlic and ginger and cutting the pepper into slices.
2. Add the chopped onion and olive oil to a large pan and cook for 3-4 minutes, stirring often as you add the remaining ingredients.
3. Add minced garlic and ginger and cook for 2 minutes. Add sliced pepper and cook another 2 minutes.
4. Add the curry paste and mix well, then add the drained chickpeas and coconut milk and cook for 5-8 minutes until thickened.
5. Remove from heat and slowly add in the cornstarch mixture, stirring in between, and then return to heat and add the brown sugar, soy sauce and salt and pepper as needed and mix well.
6. Let simmer for another minute or two and it is ready.
7. Serve over rice with fresh lime juice and chopped cilantro.

39. Courgette Curry

Zucchini Sabji (no onion, no garlic) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘4’]

Zucchini, also known as courgette, is a versatile vegetable that is easy to cook with. This simple and flavorful Indian zucchini sabji is made without onion or garlic.Ready in under 30 minutes, it comes together with pantry spices and chana dal. It’s vegan, gluten-free, and perfect for Jain or Sattvic cooking.Be sure to check out the step-by-step photos above and the video below before you get started.

Ingredients

• 3 tablespoons chickpea lentils (chana dal) (see note 1)
• 3 big ~850g) zucchini (courgettes) (see note 2)
• 2 teaspoons ground cumin
• 4 teaspoons ground coriander
• 2 teaspoons red chili powder (as mild or as hot as you like)
• ½ teaspoon turmeric
• 1 teaspoon garam masala (or curry powder)
• 2 teaspoons ~5g) powdered jaggery (see note 3)
• 2 tablespoons neutral oil
• 2 teaspoons salt
• ¾ cup warm water (see note 4)
• A handful fresh cilantro (coriander)

Instructions Prep the ingredients

1. Start by soaking the chickpea lentils in warm water, just enough to cover them (3-4 tablespoons), for 30 minutes.
2. While the lentils are soaking, wash and slice the zucchini into evenly thick half-moons. In a small bowl, mix the spices with 2 to 3 tablespoons of water to make a thick paste. Set aside.

Make zucchini sabji

1. Heat the oil in a heavy-bottomed pan over medium-high heat. When the oil is warm, add the masala paste and fry for 1 minute.
2. Next, add the soaked lentils along with their soaking water and 2 tablespoons of additional water. Cover and cook for 3-4 minutes.
3. Add the sliced zucchini and stir well. Cover and cook for 2-3 minutes. Then add the jaggery, salt, and the remaining water. Cover again and cook until the zucchini is tender but still holds its shape. The lentils should be cooked through while retaining a slight bite.
4. Garnish with fresh coriander leaves and serve warm as part of your main meal.

40. Aloo Tikki

Easy Aloo Tikki Recipe – Indian Potato Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

Sensational aloo tikki, Indian spiced potato patties are so delicious & easy to make. Perfect snack & make awesome burgers! Biting into the perfect aloo tikki is pure joy, perfect potato patties, with delicious Indian flavors, they are spiced but not spicy. Adults & kids all love them!

Ingredients

• 1 pound potatoes (Peeled, quartered and boiled)
• 1½ tablespoons cilantro leaves (chopped)
• 4 ounces peas
• 1 green chili (small, seeds removed and finely chopped)
• 1 teaspoon ginger paste
• ½ teaspoon Chaat masala
• 1 teaspoon Garam masala
• ½ teaspoon Kashmiri chili powder
• 1 teaspoon dry mango powder
• 1 teaspoon cumin powder
• 2 tablespoons cashew nuts (chopped)
• Salt and pepper (to taste)
• 1½ tablespoon corn starch
• 3 tablespoons breadcrumbs
• 4 tablespoons vegetable oil (more if needed)

Instructions

1. First, mash or grate your boiled potatoes, until they are smooth. Place the mashed potatoes in a bowl and add cilantro (coriander) leaves, peas, green chilies, ginger paste, chaat masala powder, garam masala powder, Kashmiri red chili powder, dry mango powder, cumin powder, cashew nuts, and salt, stir to combine. Next, add corn starch or rice flour, and bread crumbs, mix them into the potato mixture
2. Then, using your hands shape the mixture into even-sized balls, if the potato mixture is sticky, then add more bread crumbs, a little at a time until it is the right consistency. Now, press the potato balls in between the palms of your hands to make a patty shape, then place them on a baking tray and set them aside
3. In a medium-sized pan on medium-high heat, heat your oil, place a tiny piece of the tikki mixture in the pan to ensure that the oil is hot enough. When the vegetable oil is hot, add the tikki and shallow fry the tikki for 3 minutes each side, you want each side to be firm before flipping it. When they are cooked they should be crispy and golden brown. Place the crispy aloo tikki on kitchen paper to absorb excess oil
4. Serve immediately and enjoy!

41. Chicken Jalfrezi

Slow Cooker Chicken Jalfrezi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT210M · Total: PT230M · Yield: [‘4’]

Slow Cooker Chicken Jalfrezi – chunks of tender chicken with peppers and onion in a deliciously spicy aromatic sauce.Adapted for the slow cooker but maintaining all the elements of a traditional jalfrezi. The chicken is fried in spices and the onions are fried with fragrant cumin seeds.

Ingredients

• 2 tsp cumin seeds
• 3 tbs rapeseed/Canola oil
• 2 onions thinly sliced
• 2 tsp ground coriander
• 1 tsp turmeric
• ½ tsp dried chilli flakes
• ½ tsp fenugreek seeds
• 2 tsp Kashmiri chilli powder or paprika
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbs tamarind paste or lemon juice
• 2 tbs tomato puree
• 2 green chillies – chopped
• 4 garlic cloves – crushed
• 3 tsp grated ginger
• 4 chicken breasts (about 500g to 600g chopped into large chunks)
• 400 g passata
• 100 ml water
• 2 bell peppers thinly sliced
• 1 tsp garam masala
• 2 tbs chopped coriander/cilantro
• lemon wedges

Instructions

1. Grease the inside of your slow cooker.
2. Heat a frying pan to a medium heat, add the cumin seeds and gently toast for about a minute.
3. Add 2 tablespoons of oil to frying pan and fry sliced onion for 5 minutes before transferring to the slow cooker.
4. Add a tablespoon of oil to the frying pan, maintaining a medium heat.
5. Add the ground coriander, turmeric, chilli flakes, fenugreek seeds, Kashmiri chilli powder, salt, pepper, tamarind paste, green chillies, tomato paste, garlic and ginger. Cook through for two minutes.
6. Add the chicken pieces, coat each piece in the spice mix and fry for about five minutes. Transfer the chicken to the slow cooker.
7. Add passata and water to your slow cooker and give the jalfrezi a good stir.
8. Cook on high for 2 ½ hours or low for 4 ½ hours.
9. Add 1 teaspoon of garam masala along with the sliced red and green bell peppers. Stir well and cook on high for an hour.
10. Stir in the freshly chopped coriander before serving with lemon wedges and rice or naan breads.

42. Biryani

Biryani is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup basmati rice
• 2 cups water or chicken broth
• 1 tablespoon oil or ghee
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 pound chicken thighs, cut into bite-sized pieces
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt to taste
• 2 tablespoons chopped cilantro
• Optional: raisins or fried onions for garnish

Instructions

1. 1. Rinse the rice and cook with 2 cups water or broth until almost tender; set aside.
2. 2. In a large pot, heat oil; sauté onion until golden, then add garlic and ginger.
3. 3. Add chicken and spices; cook until the chicken is browned and cooked through.
4. 4. Layer the cooked rice over the chicken, drizzle with yogurt if using, cover, and steam for 8–10 minutes.
5. 5. Fluff the rice gently and garnish with cilantro and optional garnishes before serving.

43. Peanut Chicken Curry

Peanut Butter Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497085H32M44S · Cook: PT-497085H32M44S · Total: PT-497085H32M44S · Yield: [‘8’, ‘Serves 8’]

A flavorful curry dish with chicken, chickpeas, ginger, garam masala, peanut butter, coconut milk, lime and cilantro. Served with fluffy Jasmine rice and crispy peanuts.

Ingredients

• 2 tablespoons oil
• 1 medium yellow onion, peeled and diced
• 2 pounds boneless skinless chicken thighs, diced
• 3 cups fresh spinach
• 3-4 cloves garlic, peeled and minced
• 2-inch piece fresh ginger, peeled and minced
• 2 tablespoons garam masala
• ½ tablespoon ground turmeric
• 2 teaspoons kosher or sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper
• 2 15-ounce cans chickpeas, rinsed and drained
• 1 15-ounce can petite diced tomatoes, drained
• 1 cup unsalted chicken stock
• ¾ cup canned coconut milk (the solid top only)
• ¼ cup peanut butter
• 1 ½ tablespoons honey
• Zest and juice of 1 medium lime
• ½ cup fresh cilantro leaves, chopped, divided
• ½ cup roasted peanuts, crushed

Instructions

1. Heat oil in a Dutch oven or pot to medium heat. Add onion and saute 2-3 minutes, then add chicken and saute 6-7 minutes or until chicken is browned on the edges, stirring occasionally. Add the spinach, garlic and ginger and saute another 2-3 minutes or until spinach is wilted. Stir in garam masala, turmeric, salt, black pepper and cayenne pepper.
2. Add chickpeas, tomatoes, stock, coconut milk and peanut butter. Let simmer 10-15 minutes.
3. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
4. Serve over cooked brown or Jasmine rice and top with crushed peanuts.
5. Place all ingredients, except honey, lime juice, cilantro and peanuts, into the pressure cooker. Stir to combine. Set on high pressure, sealed, for 11 minutes.
6. Once the 11-minute timer goes off, let sit 5 minutes. Carefully use a wooden spoon to flip from sealed to venting and let the steam escape. Once finished, carefully open the lid.
7. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
8. Serve over cooked brown or Jasmine rice and top with crushed peanuts.
9. Place all ingredients, except honey, lime juice, cilantro and peanuts into the bowl of a slow cooker. Stir to combine. Cook on low 6-8 hours or high 2-3 hours.
10. Stir in honey, lime and ¼ cup chopped cilantro. Taste and adjust seasoning, if necessary.
11. Serve over cooked brown or Jasmine rice and top with crushed peanuts.

44. Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Indian Coconut Butter Cauliflower is delicious, combining vegetables with a variety of spices like red curry powder and garam masala to create a delicious vegan dinner.

Ingredients

• 1 head cauliflower (cut into florets)
• 2 1/2 cups canned coconut milk (full fat)
• 4 cloves garlic (minced)
• 2 tablespoons fresh ginger (grated)
• Kosher salt and black pepper (to taste)
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion (diced)
• 2 tablespoon garam masala
• 2 teaspoons red curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (or to taste)
• 6 oz can tomato paste
• 2 tablespoons coconut oil
• 1/4 cup fresh cilantro (chopped)
• Rice
• Naan

Instructions

1. Preheat the broiler to high.
2. Grease a large rimmed baking sheet with olive oil.
3. In a large bowl, combine the cauliflower florets, 1/2 cup coconut milk, 2 cloves of minced garlic, 1 tablespoon grated ginger, and a bit of salt.
4. Stir to combine and let marinate for 10 minutes to 30 minutes.
5. Spread the florets in an even layer on the prepared baking sheet and broil for 3-4 minutes, until the edges of the florets just start to char.
6. In the meantime, place a large cast-iron skillet over medium heat and add the olive oil. Add the onion and cook for 4-5 minutes.
7. Add the remaining garlic and ginger, and cook stirring for another 4-5 minutes.
8. Stir in the garam masala, curry powder, turmeric, cayenne, lime zest, and lime juice, and cook for about 1 minute.
9. Next, add the tomato paste and the remaining 2 cups of coconut milk. Stir to combine, and bring the sauce to a boil, cook for 5-7 minutes, until it starts to thicken. Stir in coconut oil.
10. If the sauce is too thick, add more coconut milk a little at a time.
11. Add the cauliflower florets to the pan, including the juices from the baking sheet. Toss gently to combine and cook, stirring until the sauce thickens about 5 minutes. Taste and adjust for salt and pepper.
12. Remove from the heat and sprinkle with cilantro.
13. Serve over rice with fresh warm garlic naan on the side.

45. Lemon Lentil Soup

Healthy Lemon Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This lentil soup recipe is chock full of great summer vegetables and yummy lentils. You can add whichever seasonal vegetables are your fridge and whip this up for a nutritious light summer broth.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion
• 2 garlic cloves
• 2 carrots
• 1 cup frozen corn
• 1 zucchini
• 1 cup lentils
• Juice and zest from one lemon
• 6 cups vegetable or chicken broth
• 2 cups spinach
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon cardamom
• Salt
• Pepper
• ¼ teaspoon cayenne (optional)
• ¼ teaspoon cinnamon (optional)

Instructions Chop Vegetables and Rinse the Lentils

1. Peel and chop the onion and carrots, and cube the zucchini. Then zest the lemon and peel the garlic.
2. Rinse the lentils and dry on a paper towel.

Cook the Onion and Carrots

1. Add olive oil to a preheated soup pot then, once the oil is hot, add the chopped onion and some salt and pepper. Cook for 3 minutes,  until translucent.
2. Stir in your sliced carrots and cook for another 3 minutes.
3. Add the minced garlic, or grate it directly into the pot and cook for another 30 seconds until fragrant.

Add the Seasoning for Lentil Soup

1. Once the vegetables are slightly tender, add in the cumin, cardamom, and turmeric, and the cinnamon and cayenne if you choose to use it. Coat the vegetables in the spices and cook for 30 seconds.

Add Broth and Simmer

1. Pour in the vegetable or chicken broth and stir. Bring to a simmer on medium heat.

Add Zucchini and Lentils

1. Once the broth is simmering, add the zucchini and the rinsed lentils.
2. Turn the heat down to low and cover the pan. Cook the lentils for about 8 minutes and then check for doneness.

Stir in Corn, Lemon, and Spinach

1. When the lentils are tender, stir in the frozen corn, lemon juice and zest, and the spinach. Cook for 1-2 minutes until the spinach starts to wilt.

Serve It Up

1. Remove the pan from the heat and serve up some big bowls of this comforting soup.

46. Prawn Curry

Mild South Indian Prawn Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT90M · Yield: [‘4’]

An easy and delicious mild south Indian prawn curry. Made using low fat cooking spray replacing oils or ghee so this curry comes in at an extremely low 200 calories!

Ingredients

• 350 g peeled raw large tiger or king prawns
• Low fat cooking spray
• 1 large onion (finely chopped)
• 2 tbsp ginger and garlic paste
• 1 tbsp green chilli paste
• 1 tbsp garam masala
• ½ tsp mild chilli powder
• 1 tsp ground turmeric
• 4 ripe medium sized tomatoes (finely chopped)
• 1 tsp tamarind concentrate
• 2 tsp runny honey
• 50 ml warm water
• 4 tbsp desiccated coconut
• 2 tbsp freshly chopped coriander

Instructions

1. Remove tract from prawns. Keep prawns in cold fresh water.
2. Spray the bottom of a large non-stick saucepan with the low fat cooking spray. Turn the heat on high under the saucepan, then when the oil begins to bubble, turn the heat to medium.
3. Soften the onion, stirring constantly, then add the ginger and garlic paste and green chilli paste and cook for a further minute.
4. Add the garam masala, mild chilli powder and ground turmeric and cook, stirring for another minute.
5. Add the chopped tomatoes, tamarind concentrate, runny honey and water and again cook, stirring this time for 20 minutes until the tomatoes have dissolved.
6. Allow everything to cool a little, then blitz in a food processor / blender.
7. Return to the saucepan, reheat, and stir in the desiccated coconut and then the prawns. Ensure the prawns are fully coated in the paste and cook, stirring for about 3 – 4 minutes, but no longer, just until the prawns are cooked, but not rubbery.
8. Remove to serving dishes and stir in the chopped coriander.
9. Serve with chapattis or rice of your choice.

47. Spinach Curry

Spinach Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This spinach curry is easy, healthy, and loaded with flavour. Perfect for a weeknight dinner, this vegan curry is ready in less than 30 minutes.

Ingredients

• 9 oz (250 grams) fresh spinach
• 0.5 oz (15 grams) fresh ginger, (peeled and roughly chopped)
• 3 cloves of garlic (one roughly chopped and two finely minced)
• 1 spicy green chili pepper (roughly chopped (or adjust to taste))
• 3/4 cup water (divided)
• 3 tablespoons neutral oil (sunflower, canola, vegetable, etc.)
• 1 cinnamon stick
• 2 cloves
• 3 green cardamom pods
• 1/2 teaspoon cumin seeds
• 1 small onion (diced)
• 1 medium tomato (diced)
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1 can chickpeas (drained and rinsed)
• 3/4 teaspoon salt (or to taste)

Instructions

1. If using mature spinach, cut out the thick stems and roughly chop the leaves. If using baby spinach, no prep is necessary.
2. Bring a medium pot of water to the boil. Once boiling, turn off the heat and add the spinach to blanch it. Baby spinach only needs about 30 seconds. Mature spinach may need a couple of minutes. It’s ready when it’s tender and bright green.
3. Optional: to maintain the bright green colour, transfer the blanched spinach to a bowl of ice water. Most of the time I’m too lazy and just run it under cold water in a colander.
4. Squeeze the excess water out of the spinach and transfer it to a food processor along with the ginger, the one clove of roughly chopped garlic and the chili pepper. Blend, adding water as necessary to get the processor going and blend the spinach into a puree. I used 1/4 cup (60 ml) water.
5. In a saucepan, heat the oil over medium heat. Once hot add the cinnamon, cloves, cardamom and cumin. Fry, stirring frequently, until the cumin darkens slightly in colour and the spices are very fragrant – 1 to 2 minutes.
6. Add the onion and fry until soft then add the two minced cloves of garlic and fry until soft. Now is a good time to remove the cinnamon, cloves and cardamom pods.
7. Add the tomato and fry until soft – about 3 – 4 minutes. Squish the tomato with the back of your spoon into a paste.
8. Add the garam masala and turmeric and cook for 30 seconds to bring out the flavours. Add the pureed spinach and cook for 1 – 2 minutes to cook out the raw ginger and garlic.
9. Add the chickpeas and as much water as necessary to reach the consistency that you like. I like a bit of sauce so I add about 1/2 cup (120 ml). Simmer for a couple of minutes until the chickpeas are heated through. Add salt and you can add additional garam masala is you want more spice flavour.

48. Mushroom Tikka Masala

Mushroom Tikka Masala Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

Aromatic vegetarian one pot mushroom tikka masala. You can use a regular shallow pan to make this dish.

Ingredients

• 16 ounces Mushrooms (*see Notes)
• 2 Tablespoon Yogurt
• 1 Teaspoon Cumin Seeds Ground
• 1 Teaspoon Coriander Seeds Ground
• ¼ Teaspoon Black Pepper Ground
• 1 Teaspoon Turmeric Ground
• ½ Teaspoon Cinnamon Ground
• ½ Teaspoon Cayenne Pepper Ground (or Cayenne Pepper)
• 1 Tablespoon Ginger + Garlic (*see Notes)
• 2 Tablespoon Butter (or Ghee)
• 1 Onion (chopped)
• 1 piece Bay Leave
• 1 Tomato (diced)
• 5 Tablespoon Tomato Sauce (optional)
• 3 1/2 Tablespoon Table Cream (or half and half)
• ½ cup Stock
• Salt (to taste)
• Cilantro Fresh (to garnish, aka Coriander, chopped)

Instructions

1. Clean the Mushrooms and cut into two or four, depending on the size.
2. Add to a mixing bowl, the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger, and garlic. Combine to a smooth paste.
3. Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.
4. Marinate preferably for 20 mins at least. If you are short on time, skip that step.
5. Prepare and slice onion, dice tomato.
6. Heat up a shallow pan with butter or ghee and sauté onion slices.
7. Add Bay leave and stir in diced tomato. Sauté for 1–2 minutes over a medium heat setting.
8. Pour in the tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
9. Stir in the marinated mushrooms and pour stock over the mushrooms in the pan.
10. Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10–15 minutes, or until mushrooms are cooked through.
11. Pick out and discard the bay leaf when done cooking. Season with salt.
12. Garnish with chopped fresh cilantro (coriander plant) and serve hot.

49. Naan Pizza

Naan Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’, ‘4 servings’]

Scrumptious Naan Pizza brings supper together in less than 15 minutes and is totally customizable to your unique individual tastes.

Ingredients

• 4 naan breads
• 3/4 cup pizza sauce
• 1 cup shredded mozzarella
• 2 ounces sliced pepperoni
• 6 mushrooms sliced
• 4 slices bacon cooked crispy and chopped
• chopped basil (garnish)
• 4 tablespoons Parmesan cheese (optional garnish)
• red pepper flakes (optional garnish)

Instructions

1. Preheat oven to 425 degrees.  Cover 2 large baking sheets with parchment paper.
2. Pre-bake the naan bread in the oven right on the middle rack for 2 minutes.  Flip and bake for another 2 minutes.
3. Carefully remove from the oven.  Spread each bread with about 3 tablespoon pizza sauce, top with a couple tablespoons mozzarella, pepperoni, mushrooms, and bacon.  Top with a couple more tablespoons mozzarella.
4. Bake for 5-7 minutes or until the cheese melts and lightly browns.  Top with chopped basil and if desired top with Parmesan Cheese and red pepper flakes.

50. Chickpea Spinach Curry

Chickpea Spinach Curry (Chana Palak Masala) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 6

Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.

Ingredients

• 3 tablespoon sunflower or canola oil
• 1 large onion finely chopped
• 4 cloves garlic, crushed
• 1 inch ginger, finely grated
• 1 tablespoon ground coriander
• 1/2 tablespoon ground turmeric
• 1/2 tablespoon ground cumin
• 1/4 – 1/2 teaspoon cayenne pepper or chili flakes
• 1.5 cups crushed tomatoes (400g)
• 2.5 cups cooked chickpeas (400g)
• 1/2 cup vegetable stock (120 ml)
• 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
• 1/2 – 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)
• 1 tablespoon chopped fresh cilantro leaves (coriander leaves)

Instructions

1. Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
2. Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn’t smell raw anymore.
3. Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
4. Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
5. Add 1/2 teaspoon salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
6. Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

51. Tandoori Chicken

Tandoori Chicken On Charcoal Grill – What’s Smoking is a practical addition to this collection, with a straightforward method and adaptable serving options.

This recipe for tandoori chicken on charcoal grill is quick and easy to accomplish. It makes for a great weeknight dinner, or if you are having that weekend

Ingredients

• 4 chicken thighs (bone-in, skin removed)
• 1 cup plain yogurt (or dairy-free yogurt)
• 2 tablespoons lemon juice
• 1 tablespoon paprika (or Kashmiri chili powder for color)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Optional: 1 tablespoon oil for grilling

Instructions

1. 1. In a bowl, whisk yogurt, lemon juice, paprika, cumin, coriander, turmeric, garlic, ginger, salt, and pepper.
2. 2. Add chicken; marinate 2 hours or overnight for deeper flavor.
3. 3. Preheat grill or broiler; cook chicken until fully cooked and nicely charred, about 6–8 minutes per side on the grill.
4. 4. Rest 5 minutes; serve with lemon wedges.

52. Mango Lassi

Mango Lassi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

This simple Mango Lassi Recipe will remind you of the drink you often get in Indian restaurants. You can easily make that same thing at home with a handful of simple ingredients.

Ingredients

• 1 cup mango (you can use frozen mango chunks {depending on the size of the mango it takes me about 2-3 mangoes})
• 1 cup yogurt ({you can use whatever you like from whole fat to low-fat or even Greek yogurt for a thicker tangier lassi})
• 1 tablespoon honey ( or 1-2 teaspoons of white sugar)
• 1/2 cup milk (or water {more or less to thin it out})
• 1 pinch cardamom
• Almonds (to garnish)
• Ice ( {optional})

Instructions

1. Add the mango, yogurt, milk, honey and optional cardamom or cinnamon to a blender. Blend for 1-2 minutes stopping to stir half-way during the process.
2. For a thicker drink you can add ice cubes at the end and blend again.
3. Serve with silvered almonds or another sprinkle of cardamom or cinnamon.

53. Lamb Vindaloo

Lamb Vindaloo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb lamb shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons vindaloo paste (or 1.5 tablespoons chili powder plus 1 teaspoon ground coriander and 1 teaspoon cumin)
• 1 can (14 oz) crushed tomatoes
• 1 cup chicken or vegetable stock
• 1 tablespoon white vinegar
• 1–2 teaspoons brown sugar or jaggery
• Salt to taste
• 2 medium potatoes, cubed (optional)
• Fresh cilantro for garnish
• Cooked basmati rice, to serve

Instructions

1. 1. Heat oil in a large pot over medium heat and brown the lamb on all sides.
2. 2. Add onion, garlic, and ginger; sauté until soft and translucent.
3. 3. Stir in vindaloo paste or spice mix and cook for 1 minute to bloom the spices.
4. 4. Pour in crushed tomatoes and stock; bring to a boil, then reduce to a simmer.
5. 5. Add potatoes (if using) along with vinegar and brown sugar; simmer 35–40 minutes until lamb is tender and sauce thickens.
6. 6. Season with salt; garnish with cilantro and serve with basmati rice.

54. Pheasant Curry

Pheasant Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘2’, ‘2 Servings’]

Game may not be the first meat that you think of at curry time, but this pheasant curry in a spicy, sour and creamy sauce is a great way to experiment with cooking this wonderful bird.

Ingredients

• 1 Medium Pheasant (750g )
• ¼ Tsp Cumin
• ¼ Tsp Coriander
• ¼ Tsp Kashmiri Chilli Powder
• ¼ Tsp Turmeric
• ½ Tsp Salt (plus salt to taste for the sauce)
• 35 g Tamarind pulp (40mm or 1.5″ Cube )
• 2 Garlic Cloves
• 20 g Ginger (½ Thumb-sized piece )
• 1 Small-Medium Echalion or Banana Shallot (35g)
• 1 Small-Medium Tomato (100g )
• 1 Green Finger Chilli
• 6 cardamom pods
• ½ Tsp Fennel Seeds
• 12 Curry Leaves
• 1 Blade Mace
• 1 Cinnamon Stick
• 1 Tbsp Tomato Puree
• 200 g Tin of Coconut Milk (7oz)
• 100 ml Water (⅓ Cup + 1 Tbsp )
• ½ Tsp Amchoor
• 1 Tbsp Light Brown Sugar
• 2 Tbsp Ghee
• 2 Tbsp Cooking Oil
• 75 g Green Beans (½ Cup )
• Coriander to serve

Instructions

1. Remove the leg and breast from the pheasant.
2. Mix together the cumin, coriander, chilli powder, turmeric and salt in a bowl and then use it to season the pheasant pieces.
3. Pour 35ml (2 tablespoons) of boiling water over the tamarind, mash it with a fork and allow it to sit for 5 minutes.
4. Cut the shallot in half lengthways and then dice it as finely as you can.
5. Mash the garlic cloves into a paste.
6. Grate the ginger.
7. Cut the green chilli in half lengthways.
8. Cut the tomato into a 5-7mm (½”) dice.
9. Heat the ghee in a medium (24cm or 10″) saucepan over a medium heat.
10. Add the curry leaves, green chilli, cinnamon stick, cardamom pods, fennel seeds, and mace, then cook for 1 minute.
11. Throw in the diced shallot, mashed garlic and grated ginger and cook for another minute.
12. Add the diced tomato and tomato paste and cook for 2 minutes, stirring regularly.
13. Pour in the coconut milk, water and add the brown sugar and amchoor, then mix.
14. Push the tamarind through a fine-mesh sieve into the pan, stir well, have a taste and add salt as required.
15. Heat the cooking oil in a separate frying pan over a medium heat.
16. When it is hot, add the pheasant legs and sear for 2 minutes on each side.
17. Transfer the legs to the sauce, reduce the heat to low, add a lid and cook for 9-10 minutes.
18. Sear the pheasant breast in the same pan you cooked the legs in for 1-2 minutes on each side and transfer it to the sauce and cook for 5 minutes.
19. Cut the green beans into 7.5cm (3″) lengths and add them to the curry for a final 2 minutes.
20. Serve, ensuring that you remove the mace, cardamom pods and cinnamon stick.

55. Matcha Chai Latte

Starbucks Matcha Chai Latte is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT6M · Yield: [‘2’, ‘2 Mugs’]

This easy copycat recipe makes a delicious spiced Starbucks Matcha Chai Latte recipe using only 4 ingredients and 5 minutes! It’s delicious both hot on a cold day or iced in summer and allows you to easily recreate your coffee house experience at home!

Ingredients

• 2 chai tea bags
• ¾ Cup hot water
• 2 teaspoon ceremonial matcha powder
• 2 Cups Whole Milk (For a vegan matcha chai latte, use almond milk, soy milk or coconut milk. )
• Honey/ maple syrup (if you prefer to introduce a caramel note to emphasise the spice). to taste
• Optional: ice for iced Matcha Chai Latte

Instructions A. Making the chai tea

1. Using a tea bag: Steep the chai tea bag in the hot water for 3-5 minutes. Remove the tea bag. (If you’re using chai syrup instead of a tea bag, mix the syrup with hot water till completely dissolved.)
2. Using whole spices: dry toast the cardamom, cinnamon and cloves on medium fire till fragrant. Add the ginger and water then boil for 3-5 minutes. (If you don’t boil the ginger, it may curdle the milk.) Sieve out the spices (which can be kept to make a 2nd batch of tea! Simply boil for 10 minutes with 1- 1.5 litres of water.)
3. Using Chai Syrup: stir the chai syrup into the hot water.
4. Tip on sweetening: If you are using sugar/ stevia and already know exactly how much you want to add, add it now whilst the Masala Chai is hot (it’s easier to dissolve.) If you’re making this for the 1st time, wait till the matcha and milk have dissolved then sweeten to taste with a liquid sweetener like Maple Syrup. If using Chai Syrup, you may not need extra sugar.

B. Mixing in the matcha

1. Allow the chai tea from Step A to cool to 80C/ 176F (about 10 minutes but will vary depending on the temperature where you live! If the liquid is too hot, your drink may be bitter.)
2. Next, whisk in the matcha powder (if you don’t have a whisk, use the milk frother to mix the matcha and water.)
3. See Notes on substituting matcha powder with matcha syrup.

C. Assembling the drink

1. Slowly pour the Matcha and Chai mixture from Step B into the milk. This will give you a cup of matcha chai latte with a white top- if you want the entire drink to look green, pour the milk into the Matcha Chai mixture.
2. Sweeten to taste.
3. For Hot Matcha Chai: If you want a hot matcha chai latte, heat up the milk gently in a pan or in a microwave for 1-2 minutes before adding. (This will also make it easier to dissolve any sugar.) If not, skip this step.
4. For Cold Matcha Chai: Add some ice cubes to the cup after the tea has cooled (if not the ice will dissolve and dilute your drink.)
5. See Notes if you want your Matcha Chai Latte to look like coffee-house art!

56. Instant Chai

Easy Chai Tea Powder Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Just mix this Easy Keto Chai Tea Mix into a cup of brewed tea for an instant sweet, spicy, creamy chai latte!

Ingredients

• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup heavy cream powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp each ground allspice, cardamom, cloves, nutmeg (*)

Instructions

1. Whisk together all the ingredients.

To serve

1. Pour 12 oz boiling water over 2 tea bags. Let steep until the desired strength is obtained. Stir in 3-4 tbsp instant chai tea mix. Add a few drops of vanilla if desired.

Variations

1. To make this low fat: Leave out the heavy cream powder and add almond milk after you add the mix. Start with 1 tbsp of the mix and taste.
2. To make this dairy free: Leave out the heavy cream powder and add a splash of coconut milk after you add the mix. Start with 1 tbsp of the mix and taste.

57. Quinoa Khichdi

Quinoa Khichdi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 1/2 cup red lentils, rinsed
• 1 tablespoon ghee or neutral oil
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 1/2 cup peas (frozen)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 4 cups water or vegetable stock
• Salt to taste
• 1–2 teaspoons fresh lemon juice
• Cilantro for garnish (optional)

Instructions

1. 1. Rinse quinoa and lentils; set aside.
2. 2. Heat ghee in a pot; sauté onion and carrot until softened.
3. 3. Add garlic, ginger, and cumin; cook 1 minute.
4. 4. Stir in turmeric, quinoa, and lentils; toast 1–2 minutes.
5. 5. Pour in water or stock; bring to a boil, then simmer 20–25 minutes until grains are tender and the mixture has a porridge-like consistency.
6. 6. Season with salt and lemon juice; garnish with cilantro before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.