For a more fragrant dhal, add 6 fresh curry leaves with the split peas. Any leftover curry leaves can be frozen, then used directly from the freezer as you need them.

Walnut adds crunch and body to this yoghurt based mint and coriander chutney, it's delicious served on the side of a curry.

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

These delicious homemade Indian-spiced prawn skewers are the perfect finger food to serve to dinner party guests.

In Indian cooking terms, masala literally means ground or blended spices but, informally, has come to mean a “mix” or “mixture”; a masala can be whole or ground spices, a paste or powder, or a sauce-like curry incorporating solid elements. Banana chillies, also known as wax chillies or hungarian peppers, are almost as mild as […]

Ready-made rogan josh curry paste is available from most supermarkets; adjust the amount according to taste. Note

Kachumber is an Indian salad consisting of fresh chopped tomatoes, onions, if you like, chilli peppers.

Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.

Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly

These syrup-soaked milk balls are similar to sponge cake in texture. Popular in India and Pakistan, gulab jaman are usually served in syrup spiced with cinnamon, star anise and cardamom, and flavoured with rosewater.

You can use a 300ml carton of cream in this recipe. Note

A savoury and satisfying vegetarian classic from India, with a deliciously minty rasam.

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

A rich, fragrant and authentic beef madras curry for the Indian food lovers.

There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.

This chutney is very intense, so use sparingly. Note

A grain often used for puddings and desserts, and as a thickening agent in cooking, tapioca is sourced from the root of the cassava plant (unlike sago, with which it is often confused, which comes from a variety of palm). Note

Fragrant tandoori lamb, cooked to perfect pinkness, accompanied with a fresh and healthy sambal makes an easy and complete, low carb meal.

This recipe serves 4 as a vegetarian main meal with rice, but you can also serve it as part of an Indian banquet to serve 8. Okra, also known as lady fingers, is a green, ridged, oblong pod with a furry skin. While native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

A rich, healthy and satisfying lamb and lentil curry served with wafer-thin Indian poppadoms.

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

A colourful and fragrant Indian-style chicken salad from Australian Women's Weekly.

Lift these tasty beef samosas to the next level with this fresh peach and raisin chutney.

This aromatic lamb curry is one of the signature dishes of Kashmiri cuisine. So turn up the heat on a chilly evening with our delicious version.

A crispy and delicious Indian-style tandoori chicken dish; perfect for sharing with friends and family. Serve with coriander, cucumber and mint salad and mint raita.

Tandoori powder is a flavourless mixture of yellow and red coloured powdered vegetable dye, available from Indian food stores. Substitute normal red food colouring if you like – do not use turmeric.

These tasty Indian spiced patties are great enjoyed on their own with a side salad or as a side or starter to a big Indian feast.

Microwave suitable. Note

You can use fresh plums in this recipe if you prefer, just replace the plum juice with apple or pomegranate juice and poach the plums until they are very soft but not falling apart.

Balti curry paste is a medium-hot paste containing coriander, fenugreek and mint, which gives it a distinctive mild "green" flavour.

In Indian cooking terms, masala simply means ground or blended spices (incidentally, the word has become slang for "mix" or "mixture"), so a masala can be whole spices, or a paste or a powder.

Try these delicious Indian meatball wraps with spicy tandoori yoghurt sauce, fresh veggies and mango chutney.

Clockwise from top left: lemon lentils; spiced potatoes, cauliflower and peas; tomato lamb curry; Ishmael’s egg salad Note

Sweet and spicy Indian-style masala chicken drumsticks; great for main dishes or sharing platters.

Grilled Indian-style chicken with spicy lentils from Australian Women's Weekly.

Sri Lankan curry is a strong mix spiced with cardamom, cinnamon, cloves, cumin and fenugreek amongst others, boosted here with tamarind paste to make a fragrant curry.

If you have time, marinate the steaks, covered, for several hours or overnight in the refrigerator. Note

serving suggestion S Note

A rich braised beef curry that will melt in your mouth; served with dhal.

Sit down and enjoy a steaming mug of this wonderfully spiced and sweet chai, by Australian Women's Weekly. You'll soon see why this Indian classic has gained worldwide popularity.

Chicken mulligatawny, literally meaning 'pepper water', is an English interpretation of an Indian dish.

If you don’t have all the spices on hand, you can replace them with a chai black tea bag. Just strain the bag from the syrup after cooling for 15 minutes. Use blood oranges or plain grapefruit, if ruby grapefruit is unavailable. Discard the cinnamon stick before serving. Note

Tandoori is a classic Indian spice and yoghurt recipe with a distinctive and robust flavour. The name comes from the type of clay oven, a tandoor, in which the dish is traditionally prepared. You can prepare your own tandoori, but if you're short on time, the store bought versions are excellent.

Curry leaves are commonly used as seasoning in Indian and Sri Lankan cooking, much as we use bay leaves. When fresh, they have a short shelf life and can be stored in the refrigerator for up to a week. Dried, they keep indefinitely in an airtight container. The fresher they are, the better the flavour. […]

Yellow dhal with spinach is a fragrant and delicious north Indian comfort curry.

To freeze Complete recipe up to to “Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal”. Wrap each pie in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C (160°C fan forced). Place […]

Dhansak is an Indian adaptation of a famous Parsi festive dish always consisting of several types of pulses and vegetables and served with rice.

Serve these spiced lamb skewers piping-hot with cucumber salad, cooling yoghurt dip and grilled flatbreads.

Sick of bacon and eggs? Try this delicious and light breakfast curry instead.

These patties make great sandwich fillings along with the cucumber and lettuce or even baby spinach leaves. Use your favourite sliced bread, bread rolls or wrapstyle flatbread.

Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.

This Indian pickle hails from Goa, and is delicious spread on sandwiches or mixed with rice and eaten with curries. Note

Indian-style tandoori chicken drumsticks served on a bed of coconut rice with a wedge of lemon.

We used blue-eye (trevalla) fillets in this recipe, but you can use any white fish fillets you like. You can substitute a curry paste of your choice for the vindaloo.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

Raita is a fresh yogurt salad that goes extremely well with spicy Indian dishes.

Aloo means potato and gobi, cauliflower, to an Indian cook, but this easy-to-make dry curry means delicious in anyone's vocabulary.

Serve these spicy, crunchy fritters with a dollop of yoghurt for the perfect savoury snack.

Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required. Note

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

You can also cook this recipe in a 180°C (160°C fan-forced) oven for about 2 hours. Freeze individual portions of cooled curry in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating. Note

Chana masala is a deliciously spicy vegetarian chickpea curry, best served with steamed basmati rice, yoghurt and naan.

Suitable to freeze. Note

In Indian cooking, the word masala loosely translates as ‘paste’; the word tikka refers to a bite-sized piece of meat, poultry, fish or vegetable. A jar labelled tikka masala contains spices and oils, blended into a mild paste. Note

To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning. Note

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

This slow-cooked curry is divine served with a dollop of yoghurt and warm chapatis.

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

1 week Cook naan breads, cool, wrap and freeze. 24 hours Make coriander yogurt. Combine the chicken, paste and coriander yogurt; cover, refrigerate. 4 hours Thaw naan breads at room temperature. Last Cook chicken mixture. Reheat naan breads on oven trays, covered loosely with foil, in oven at 220°C (200°C fan- forced). Assemble naan breads […]

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

Onion & spinach pakoras, also called pakodi, are fried snacks originating in India and are found across South Asia served here with a deliciously cooling cucumber raita.

This Indian curry is a rich and delicious blend of local spices from the region of Goa.

This dish goes well with steamed basmati rice, sprinkled with fresh coriander sprigs. Banana leaves are sold in bundles in Asian food shops, greengrocers and supermarkets. Foil can be used if banana leaves are unavailable. Note

You can substitute equivalent weights of peas, capsicum, mushrooms or zucchini if you prefer them to the vegetables suggested. Note

A light and refreshing vegetable curry with yoghurt from Australian Women's Weekly.

A great dish for meat-free Monday, or any other day you choose to cook a vegetarian feast, this lentil and egg curry can be bulked out with tender little cauliflower florets.

Keep uncooked fish balls, covered, in single layer on tray, in the refrigerator until required. The fish balls will firm up and the flavours of the mixture will blend together. You can also freeze uncooked fish balls in snap-lock plastic bags. Pickled green peppercorns are less pungent than black peppercorns and are frequently used in […]