Indian + 30 minutes to 1 hour recipes (153)

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Aloo Gobi

Recipe by: SHAHZADI

Reviews(4)

Make this authentic Indian dish at home - perfect on its own or as an accompaniment to a meat curry.

Aloo jeera

Recipe by: DRAGONSBANE

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

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Aromatic beef curry

Recipe by: Azmina Govindji

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This will satisfy even the most demanding curry addict. Lean and tender sirloin steak is quickly cooked with lots of spices, tomatoes, mushrooms and spinach, with yogurt added to give a luxurious feel. Served with cardamom-spiced rice, it makes a really healthy and nutritious meal.

Aubergine chutney

Recipe by: manju

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This aubergine chutney makes a great accompaniment to any curry.

Aubergine pickle

Recipe by: Rupert Smith

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Black onion seeds (Kalonji) give this recipe a slightly pickled taste. They can be difficult to find but are essential to the recipe. Look in a local provision store run by an Indian and you should find them. Serve as a vegatable dish with other Indian recipes.

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Authentic Naan

Recipe by: Michelle

Reviews(5)

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

Baingan Bharta (Aubergine Curry)

Recipe by: Yakuta

Reviews(1)

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.

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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Barbecued Tandoori Chicken

Recipe by: DAKOTAGIRL

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An Indian-inspired paste made from an assortment of spices is the secret to this spicy barbecued chicken recipe. No long marinating time is required; the chicken can marinate in the time it takes to get the charcoals hot.

Basic Curry Sauce

Recipe by: Amy

Reviews(1)

This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great on a jacket potato.

Beef Keema curry

Recipe by: Norma MacMillan

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This mellow curry has just a hint of chilli, so it's ideal for children who like to be a little adventurous with their food. Serve with steamed basmati rice and warm naan bread.

Beef Samosas

Recipe by: Donna-Maree Austin

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Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savoury, spicy recipe. You just can't buy better in the shops.

Besan Ladoo

Recipe by: PRECIOUS9491

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Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family love these. They can be enjoyed at any occasion, as a treat during tea time, etc. And they're easy to make, in my opinion.

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.

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.

Bunjal Chicken

Recipe by: Sheneiza Lookman

Reviews(2)

Steamed chicken in a garlic and tomato curry sauce flavoured with garam masala. Traditionally eaten with rice or roti.

Carrot Halwa

Recipe by: UDAYAA

Reviews(1)

This is a rich and creamy Indian dessert recipe with the goodness of milk, nuts and the natural sweetness of carrots.

Cashew and Coconut Prawn Curry

Recipe by: bagchibhai

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This is a very mellow tasting dish that has the rich creamy taste of the coconut sauce with the crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

Catfish Pakoras

Recipe by: Madhumita

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A Bengali lives by fish and rice. Living in North America, I had to adapt to the fact that I could not get the fish that I grew up with in India. So I learnt to eat catfish, trout, salmon and striped bass etc. Catfish is one of my favourites, as the fatty fish lends itself to a lot of moisture and it doesn't smell fishy at all - if its fresh! This is a recipe I came up with on a whim.

Cauliflower and lentil curry

Recipe by: Maggie Pannell

Reviews(2)

A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.