Indian + Bake recipes (22)

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Baked pork with coconut and lemongrass

Recipe by: Brenda Houghton

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Succulent chunks of pork, coated in a spicy yoghurt marinade, are baked then simmered in a light, lemony coconut broth. Try serving with plain boiled rice.

Bangalore Poussin

Recipe by: weekendchef

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Delicious over couscous or rice. I use a seasoned casserole, but any roasting tin will do. Given to me with permission by family friend.

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Bunjal Chicken

Recipe by: Sheneiza Lookman

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

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.

Colonial beef curry

Recipe by: Chrissie Lloyd

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The oriental spices that flavour curry – popular since colonial days – may have medicinal properties too. Turmeric, for instance, is said to improve circulation and relieve digestive problems.

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Coriander Chicken

Recipe by: YAKUTA

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This chicken has an Indian flair to it, but it is mild and will be loved by anyone who loves the flavour of coriander. Definitely worth the work! Adjust the amount of coriander - adding up to an extra bunch - to suit your tastes.

Creamy Chicken Korma

Recipe by: Jan Cutler

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Coconut and almonds give this mild korma its distinctive richness. Take a few minutes to prepare it, then leave it in the oven to cook. Serve with basmati rice or warm naan bread. Delicious!

Easy Veggie Samosas

Recipe by: pumbster

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Quick vegetarian samosas with a curried chickpea filling. You can adjust the amount of curry paste according to your taste.

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Egg omlet with cheese

Recipe by: nilesh

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Egg omlet with cheese

Fish biriyani

Recipe by: Brenda Houghton

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Spiced cod and basmati rice are baked together to make this traditional Indian one-pot dish. Try serving with grilled poppadoms and Brussels Sprouts with Mustard and Cumin (on this website).

Homemade garam masala

Recipe by: manju

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Sure, you can buy it in any shop, but there's something special about making your own garam masala. Use in all your favourite curries and Indian recipes.

Indian baked lamb

Recipe by: Brenda Houghton

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Make an Indian version of stuffed pancakes with minced lamb marinated in a tantalising mix of herbs and spices.

Indian Naan

Recipe by: Lynda McCormick

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Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.

Indian-style fish

Recipe by: Norma MacMillan

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Plaice fillets are flavoured with chilli, ginger, mint and coconut milk, then wrapped in parcels and baked in the oven. Courgettes tossed with mustard and sesame seeds and minted new potatoes are served alongside.

Makhani Chicken (Indian Butter Chicken)

Recipe by: Vijar Bhaardwaj

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This fragrant, spicy Indian butter chicken recipe is from the owner of my favourite Indian restaurant, India Cuisine. Serve with hot Indian bread.

Plain, chilli or spinach chapattis

Recipe by: Brenda Houghton

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High in fibre and easy to make, chapatti breads are a classic accompaniment to Indian meals.

Ras Malai

Recipe by: lucky

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Ras Malai consists of cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.

Spiced vegetable dhal pasties

Recipe by: Maggie Pannell

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A vegetarian version of Cornish pasties made with a spiced, wholemeal pastry crust, gets an extra exotic touch from a filling of lightly curried red lentils, potatoes and peas. Serve warm with mango chutney and a crisp, green salad.

Spiced vegetable wedges

Recipe by: Chrissie Lloyd

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Check the label: choose a curry paste with a strong flavour and low fat content.

Spicy filo triangles

Recipe by: Norma MacMillan

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Here's a quick version of the popular Indian samosas, baked rather than deep-fried for a healthy, light result. The crisp filo pastry parcels contain a curry-spiced vegetable filling, and they are served hot from the oven with a fresh mango and ginger salsa to make a scrumptious starter or light snack.

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