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one pot x
Diwali x
 
2hr30min

This is my all time favourite curry to make; it's pungent flavour wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavours will develop and the curry will become even more delicious!

Recipe by: heymrleej

 
45min

Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.

Recipe by: Lom

 
No reviews
 
1hr15min

My husband's mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in South India. For a more traditional version, substitute curd (homemade south Indian yoghurt) for yoghurt. If you cannot find ginger garlic paste, crush together ginger and garlic in equal portions.

Recipe by: REBECCAKALAKOTA

 
1hr10min

This is a luscious, buttery Punjabi chicken curry best served with fresh coriander, naan and basmati rice.

Recipe by: ZenSojourner

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