A cooling yoghurt side dish that is perfect when served alongside spicy curries. This version includes plump raisins, cashews, almonds and pistachios.
A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.
This is a very simple, quick and more importantly authentic Indian side dish of grilled aubergine and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished - but it's delicious!
Chunks of warm potato tossed with cumin, turmeric and curry powder.
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.
Fragrant basmati rice is sauteed with carrots, onions, fresh ginger, peanuts and coriander.
Masoor dhal are red lentils and this spicy red lentil dish can be enjoyed as a starter, or as a main with rice or naan.
Cauliflower and pea masala - one of the first Indian dishes I made. It is easy and quick. Fresh or frozen garden peas may be used.
I love pilau rice, so I came up with this Indian-inspired version that is a meal in itself!
A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.