Indian + Side Dish recipes (57)

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Aloo jeera

Recipe by: DRAGONSBANE

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Chunks of warm potato tossed with cumin, turmeric and curry powder.

Authentic Naan

Recipe by: Michelle

Reviews(5)

This authentic Indian Naan recipe goes well with Indian curries with a lot of sauce.

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Baked Bean Curry

Recipe by: Miss S

Reviews(2)

A simple dish. The recipe consists of a tin of baked beans, fresh coriander, fresh chillies and a mixture of different Indian herbs. The spicy beans go well with roti, in a sandwich, in a bap or as a side dish. An easy dish for those who like Indian food!

Banana mint raita

Recipe by: Maggie Pannell

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Serve this cooling yoghurt relish with a spicy Indian meal.

Bangan ka Bhurta (Indian Aubergine)

Recipe by: CARTHA

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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!

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Basmati Rice

Recipe by: Kristine Weatherly

Reviews(5)

Growing tired of takeaways? Make your own basmati to go with a spicy homemade curry.

Bhindi (okra curry)

Recipe by: vburrito

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This is an Indian dry curry recipe from my mum. Tastes great with parathas or rice!

Bombay potatoes

Recipe by: RG

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These potatoes taste gorgeous for lunch or dinner with chapatis, rotis or tortillas. The spices can be found at any Indian shop.

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Brussels sprouts with mustard

Recipe by: Brenda Houghton

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Spice up your sprouts with this quick-and-easy Indian recipe, ideal to serve with plainly cooked meat and poultry.

Cardamom rice

Recipe by: Brenda Houghton

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Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.

Charred Aubergine Raita

Recipe by: Nausheen Khan

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A very nice and slightly spicy raita, with a delectable smoky flavour from the chargrilled aubergine. You can eat it on top of rice, with chapati or with your favourite curry.

Chickpea and rice balls

Recipe by: Azmina Govindji

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These tasty chickpea-based balls, flavoured with garlic, chilli and lots of fresh coriander, make a delicious alternative to rice or potatoes. Cooked traditionally as an Indian dish the balls would be deep-fried, but here they are baked.

Coconut Chutney

Recipe by: Cartha

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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.

Coconut Rice

Recipe by: Megan

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This simple rice is the perfect side dish for an Indian curry. The coconut cream adds a delicious richness to plain old rice.

Coconut Sevai (Rice Noodles)

Recipe by: Vaish

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This is one of my favourite easy-to-make Indian recipes. Although I try to make it the best as I can, my gran is THE BEST at this... the smell of which reminds me of my school days!

Cucumber Raita

Recipe by: Lisa

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I like to serve this cool, refreshing raita with my Lamb Tagine, which you can find on this site. Make the salad early in the day and keep in the refrigerator to let the flavours blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavour is just not the same.

Curried barley pilaf

Recipe by: Tracy X

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This is a delicious and savoury curried barley dish. It is fabulous as a main course, or as a side dish with fish or chicken breast. It is quite simple to make and sure to impress!

Dal

Recipe by: Pyromommy

Reviews(1)

I actually learnt this in the kitchen of a seasoned Indian homecook! Traditional fragrant dish with toor dal, ginger, chilli, tomatoes, cumin and garlic.

Dal with cauliflower and carrots

Recipe by: Norma MacMillan

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Dal is one of the staples of Indian cooking. Traditionally it has a sauce-like consistency, but here chunky vegetables have been added to turn it into a more substantial dish – ideal as part of a vegetarian meal. You can vary the vegetables as you wish, as long as they are cut up quite small so that they cook quickly.

Deep-fried flatbread

Recipe by: Nithiya

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These are traditional Punjabi "bhature" - deep-fried breads made with plain flour. They are traditionally served with "channa", or chickpea curry. You can use olive oil in place of the ghee (clarified butter), but ghee has a better flavour.

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