Classic Indian Dishes
- Butter Chicken - Grilled morsels of marinated boneless chicken breast are simmered in a lightly spiced tomato butter cream sauce. For an easy version, follow our recipe. Baked "Butter" Chicken
- Biryani - A classic biryani is a work of art. Partially cooked basmati rice is layered with curry (either lamb, chicken or vegetable), topped with caramelised onions, raisins and nuts, sealed tightly and cooked over low heat for a long time until the rice absorbs the sauce from the curry and becomes fully cooked and dry. For a quick and easy version of biryani, follow our recipe. Chicken Biryani
- Samosa - A crisp triangular pastry shell encases a spicy filling of potatoes and peas or ground lamb or chicken. This is deep fried and served with tamarind chutney.
- Alu Gobhi - Cauliflower florets are cooked with potatoes, ginger, and spices to create a delicious dry vegetable stir-fry dish.
- Matar Paneer - Cubes of paneer (pressed cottage cheese) are simmered with peas in a spicy sautéed onion-tomato sauce, topped off with chopped fresh coriander.
- Raita - Raita is an integral part of an Indian meal as it serves to cool and refresh the palate in between bites of spicy curry! For a delicious raita with a difference follow our recipe Indian-Style BBQ Chicken.
- Dal - Indian cuisine has a repertoire of many kinds of dals (lentils), which are cooked whole, split, with skin or without skin. Dal is first boiled with salt and turmeric and then simmered gently with sautéed onions, tomatoes, spices, ginger and fresh coriander.
Spices:
Cumin Seeds
Cumin seeds are the best-known and most widely used spice in Indian cooking. Whole cumin seeds are lightly sautéed in oil to bring out their flavour. Cumin seeds are also toasted and ground for a smoky aroma.
Ground Cumin Seeds
Ground cumin seeds are used in a lot of Indian dishes. They are dark brown in colour and have a strong earthy aroma, somewhat resembling caraway seeds.
Ground Coriander Seeds
Ground coriander seeds are an essential part of Indian cooking and are used in almost every dish. They have a slightly citrus flavour and are light brown in colour. Although they are available both whole and powdered, it is best to buy them powdered in small amounts and to keep them in airtight containers, as they lose their flavour over time.
Turmeric
The characteristic colour of Indian curries is produced by turmeric, which adds a lovely yellow colour to everything it touches. It is also valued for its antiseptic and digestive properties.
Cayenne Pepper
Cayenne pepper or chilli powder is an indispensable part of Indian cuisine. Not only does it add a kick to the food, it also improves its colour. Cayenne pepper is made from powdered dried hot red chillies. It is extremely hot and care must be taken not to handle it directly with fingers or touch the face and eyes. Although most Indians like their food quite hot, you can adjust the amount according to your taste.
Dried Fenugreek Leaves
Dried fenugreek leaves are also known as kasoori methi, named after Quasur in Pakistan, which produces the world's finest fenugreek. They add a wonderful curry aroma to any food. Store them in an airtight container and crush them between your palms when adding to food.
Garam Masala
This aromatic spice mixture is an essential ingredient in almost all North Indian dishes. It is a combination of cinnamon, cloves, cardamom, bay leaves, nutmeg, cumin seeds and black pepper. Some people like to add a bit of coriander and fenugreek seeds as well. The exact combination of ingredients varies from person to person, for every family has its special secret blend. A little bit of garam masala goes a long way towards flavouring the food and it is usually added to the dish towards the end of cooking to preserve its fragrance.
