Indian recipes (86)

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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 Gobi ki Subzi

Recipe by: Manisha

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This is a simple and easy recipe using potatoes and cauliflower. Serve this dish with Indian breads such as thin rotis or naan - even pitta bread will do! Garnish with coriander if you'd like.

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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 Arawak BBQ Sauce

Recipe by: Wesley Murks

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This is a West Indian marinade that's been used for generations. It's best suited for fish and game, but I also like it on chicken and pork. Make sure you adjust the amount of chillies to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.

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.

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Baked beans surprise

Recipe by: woodeuses

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It's a surprise.

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!

Barbecued Indian chicken

Recipe by: Alice

Reviews(3)

This is an Indian dish, similar to tandoori chicken but not as spicy. Marinate the chicken for at least 2 to 3 hours, giving the flavours a chance to meld - it will definitely be tastier.

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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.

Basmati Rice

Recipe by: Kristine Weatherly

Reviews(5)

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

Black Pepper Goat Curry

Recipe by: Tarama

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Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Broccoli Fried Rice

Recipe by: HERCATE

Reviews(1)

You can modify this recipe to include any veggies you choose. It's a great way to use up leftover rice.

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.

Chai Latte

Recipe by: Lisa

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This is a cheat's chai tea - rather than making the tea and spice blend yourself, use your favourite brand of tea and then embellish it a little.

Chicken and Mango Curry

Recipe by: KIKI810

Reviews(1)

I love Indian food, this recipe developed after falling in love with a dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over basmati rice.

Chicken Curry with Green Pepper

Recipe by: Keri

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A lovely curry that can be adapted to the required strength! Myself and my hubby prefer 'mild' curries, so I use mild curry powder, but any strength can be used! Not many ingredients are used, so this would be good for beginners!

Chicken Hariyali Tikka

Recipe by: HEERU

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Diced chicken rubbed with a paste made from blended coriander, mint, and other distinctive flavours. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too.

Chicken Jalfrezi

Recipe by: Alia Tasleem

Reviews(3)

This is a Pakistani recipe for a spicy curry. My mum made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.