It's simply yummy - this is an Indian aubergine recipe. I am sure you'll love it.
Stuffed parathas make a nice addition to the dinner table, or a fab lunch on the go.
Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and dal.
A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very moreish. Serve as an appetiser or starter.
These little fritters made with chickpea flour are really tasty served with a yoghurt, lime and coriander sauce. A perfect nibble for vegetarians. Leftovers can be incorporated into a delicious vegetarian curry.
A recipe for the famous Indian snack, these savoury vegetable samosas can be a challenge to make but are well worth the effort.
This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
This is an Indian dry curry recipe from my mum. Tastes great with parathas or rice!
I was tired of making the same old chickpea recipe which was bland and boring so I browsed Allrecipes and found a recipe. I changed a few steps and have added the recipe below. It was not that spicy, filling and just heavenly.
I love curries, but it is difficult to work some traditional curries into a decent vegetarian or vegan version. Obviously some are vegetarian in the first place. So I set to devising a tofu-based Balti and this is it. Like most curries cooked from scratch, they are actually not as difficult as the long list of ingredients seems at first sight.
I am on a low carb diet and needed a good substitute to potato. Loving my Indian food I thought I would try something with dal. This recipe was from me playing around in the kitchen, but it turns out that it is a very popular food during festivals in India. Who'd a thunk it!
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
This is a fragrant and flavourful chickpea curry from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a filling vegetarian meal. This recipe is much quicker to make if you use tinned chickpeas as called for here, but try it with dried - I like to think that the authentic flavour comes from doing it the hard way!
Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.
Dhal is simply the Indian word for lentils, and masoor dhal refers to the red variety. They are infused with ginger, turmeric, cayenne pepper, onion and cumin. Serve over plain or fragrant rice, or with naan.
I actually learnt this in the kitchen of this lovely Indian woman!
Make this authentic Indian vegetable dish at home - perfect on its own or as an accompaniment to a meat curry.
It's easy to make your very own paneer to use in your favourite Indian recipes. For homemade paneer all you need is milk, lemon juice and salt, and a thermometer!
This Indian dish combines fresh spinach and paneer in a creamy curry. It is absolutely wonderful with basmati rice or naan.
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.