Discover 4 Indian recipes, from quick favourites to slower weekend cooking.
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◷ 120 minmedium
Yoghurt-marinated chicken with lightly charred edges in a smooth tomato, butter and cream sauce, finished with garam masala and dried fenugreek. Served with warm naan; allow at least 1 hour for refrigerated marinating.
Oct 15
◷ 58 mineasy
Browned minced lamb, sweet peas and warming spices in a thick onion-and-tomato sauce, finished with garam masala and fresh coriander. Serve with warm chapatis; allow about an hour, longer if the sauce needs extra reduction.
Oct 12
◷ 166 minmedium
Crisp homemade pastry pockets filled with chunky potatoes, peas and warm spices, served with fresh mint–coriander chutney. Makes 12 samosas, serving 6. Allow approximately 2 hours 45 minutes, including resting, cooling and three frying batches; smaller batches or slower cooling will take longer.
Oct 6
◷ 45 mineasy
Chickpeas simmer in a thick onion-and-tomato sauce with ginger, garlic and warming spices, finished with lemon and fresh coriander. Canned chickpeas make this tangy curry practical in about 45 minutes.
Oct 2Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 26 minutes. Cooking takes 69 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, trimmed weight, plain full-fat yoghurt, peeled fresh ginger, finely grated, peeled garlic, finely grated, lemon juice. Equipment: Covered non-reactive bowl, at least 1.5 litres, Heavy-based saucepan or sauté pan, approximately 3 litres and 22–24 cm wide, 28 cm heavy frying pan, Scales, measuring spoons and fine grater, Chopping board and knife, Heatproof spatula and tongs, with clean utensils for cooked food, Digital food thermometer, Baking tray, oven gloves and oven, Clean tea towel for keeping naan warm.
Kitchen tip: A smaller frying pan needs more batches and extra time. Crowding traps steam and prevents the yoghurt-coated chicken from browning.
Preparation takes 11 minutes. Cooking takes 47 minutes. Allow 58 minutes in total. Makes 4 servings. Key ingredients: raw minced lamb, preferably 15–20% fat, onion, finely diced, fresh ginger, finely grated, garlic, finely grated, rapeseed or sunflower oil. Equipment: Heavy-based sauté pan approximately 28 cm wide, with at least 3 litres capacity, Heatproof bowl for the browned lamb, Separate frying pan for warming chapatis, Chopping board and knife, Fine grater, Sturdy spoon or spatula, Measuring jug and kitchen scales, Digital food thermometer, Clean tea towel for keeping chapatis warm.
Kitchen tip: Use a wide pan and brown only 250 g lamb at a time. If moisture pools, let it evaporate before expecting browned patches; this may take longer.
Preparation takes 67 minutes. Cooking takes 89 minutes. Allow 166 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, fine salt, for the pastry, rapeseed or sunflower oil, for the pastry, water, for the pastry; start with 125 ml, plain flour, for light dusting. Equipment: Mixing bowl, scales and measuring jug, Approximately 2-litre saucepan for potatoes, Microwave and microwave-safe bowl with a vented cover, or a small saucepan for peas, Frying pan for filling, Shallow tray for cooling the filling, Rolling pin, knife and clean covering cloth, Small blender or mini food processor, Stable, deep, heavy saucepan, approximately 6 litres capacity and 24 cm internal diameter, Oil-compatible cooking thermometer, Long-handled slotted spoon, Wire rack over a tray.
Kitchen tip: If the rested dough still cracks, knead in 5 ml water and rest covered for another 10 minutes before trying again. This adds time to the schedule.
Preparation takes 10 minutes. Cooking takes 35 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: neutral cooking oil, such as sunflower or rapeseed oil, cumin seeds, onion, finely chopped, fresh ginger, peeled and finely grated, garlic, finely grated or minced. Equipment: 28 cm (11-inch) deep frying pan or sauté pan, approximately 3 litres (3 quarts) capacity, Chopping board and knife, Fine grater, Colander, Measuring jug and measuring spoons, Wooden spoon or heatproof spatula.
Kitchen tip: Finely chop the onion so it softens within the stated cooking time; large pieces will take longer.