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Tried, tested and trusted recipes from home cooks and professionals.
Pathia
A sweet and sour Persian dish of medium heat. Some curry houses may make this dish hotter however, so be careful when ordering.
Lemon is used to achieve the sour taste, while other fruits may be used to make the dish sweet. In the absence of fruit, sugar will be used to obtain the sweetness.
Spicy Tandoori Chicken
British Indian Restaurant (BIR) style curries have a large and enthusiastic following across the UK as curry lovers aim to reproduce their favourite restaurant dishes at home.
This is a great style of curry cookery and you can get some great results, but you usually need some preparation before hand to make some of the ingredients such as curry base sauce.
Turkey and Parsnip Curry
An ideal curry for Boxing day this turkey and parsnip curry is great way to use up your leftovers.
We all know that we’re going to have plenty of leftovers after the big Christmas meal so this simple recipe is a quick and easy way to prepare something delicious for family and friends and isn’t too taxing to make.
Saag Paneer Recipe from Scratch
Guest Chef Ed Holston‘s delicious recipes have featured across our site, so we were intrigued to see this new Saag Paneer Recipe, which shows you how to make this Indian classic from the beginning.
Ed is claiming it is easy, but as I have the ability to make a mess of most dishes, I think I will reserve judgement until I have had a go.
Persian Chicken
Today’s recipe comes from Persian cuisine, one that historically has had a big influence on Indian dishes.
This Persian Chicken Recipe comes to you courtesy of Opies and is great for a family dinner or for entertaining friends.
Not too spicy but still with plenty of interesting flavours we love a biryani and this version adds a nice lemony twist that you can very depending on your own personal tastes.
Authentic Keema Matar Recipe
This authentic recipe will show you how to make a traditional Keema Matter, the rich, flavoursome curry with mince and peas! It comes to you courtesy of Guest Chef Ed Holston, who has shared several curry classics with us.
Keema Matar is a particular favourite of the Editor and mince and peas are an age old combination. We see it in cuisines all over the world. For example, here in England, it’s classically used in Shepherd’s pie and in India, the combination is called Keema Matar.
Lamb Rogan Josh
This Lamb Rogan Josh Recipe, courtesy of Guest Chef Ed Holston, takes the takeaway and restaurant favourite, and elevates it to a whole new level.
This dish has a lot in common with its neighbours from elsewhere in the North of India. It’s rich and meaty, salty and very comforting. As well as being subtle in all the right ways to showcase its depth and breadth of flavour.
Lamb Rezala
Lamb / Mutton Rezala, a creamy, nutty Mughlai recipe courtesy of Guest Chef Ed Holston
Whether you use lamb or mutton, this creamy, nutty rezala recipe takes all the best bits of Mughlai cuisine, including cashews, fragrant spices and subtle sweetness, and throws in a whole load of butter and a rare punch of chilli. It really is everything a curry should be and more!
Chicken Jalfrezi
This Chicken Jalfrezi with a twist comes from Guest Chef Syed Ahmed who shares his version of the ever popular recipe, this time with chicken drumsticks.
Using some popular ingredients from companies such as Pataks, don’t be overwhelmed by the long ingredient list, watch his video and you will see that this recipe is one all of you should be able to follow and enjoy.
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