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Indian cuisine

14 recipes

The recipes we actually cook.

Indian mains +3

Butter chicken

Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.

Prep15m
Cook20m
Serves4
Indian bases

Ginger/garlic paste

This paste is a common base for many South Asian dishes, including Indian takeaway-style cooking. Use a spoonful in soups, gravies, and on meats.

Prep10m
Indian bases

Indian takeout tomato purée

Making Indian-style dishes quickly is much easier with a few base ingredients prepared ahead of time. This takeout-style tomato purée adds depth and body to many types of curries.

Cook20–30m
Indian mains +1

Korma/qorma

This is a simple korma paste, which is combined with Base curry gravy and other ingredients to make various braised dishes.

Prep15m
Cook1h
Indian bases

Onion base for curries

Many curries have a chunky onion base (like Balti). We use this when riffing on curries, as it’s an easy build, freezes well, and adds a bunch of flavour to any gravy-like dish.

Cook1h
Indian drinks +1

Chai

This is my favourite tea towards the end of fall. It’s warming and mellow.

Prep5m
Cook15m
Serves2
Indian breads

Naan

Naan is a simple, delicious bread, best covered with garlic and ghee.

Prep30m
Cook20m
Serves4–6
Indian bases +3

Vindaloo paste

Vindaloo is my favourite curry, so I developed this paste.

Prep15m
Cook2–3m
Indian sides +3

Onion bhaji

These are delicious fritters, best served with coriander-mint and tangy tamarind date chutney.

Prep20m
Cook20m
Serves4–6