Indian

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3. Note

These delicious Indian lamb stuffed savoury pastry parcels are brilliant enjoyed as a starter to a dinner party, a light lunch or an afternoon snack.

A gorgeous Indian curry consisting of brown lentils.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Served with a cucumber yoghurt dipping sauce, these crunchy Indian fritters make fantastic finger food.

Malai kofta is a classic North Indian dish originated from the Mughlai cuisine.

Try this easy baked chicken korma for a fast, tasty family meal.

These delicious spiced lamb cutlets topped with zesty fried paneer make an excellent starter or light meal.

This easy, filling curry is delicious with steamed basmati rice and crisp papadums.

Serve this delicious vegetarian curry with rice and warmed chapatis.

A delicious Indian-style curry for spice lovers.

These cassia spiced lamb cutlets cooked on stone, pathar ka gosht, are excellent as a starter or as part of a banquet meal.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

A tandoor is a clay oven used in the north of India to cook this popular style of food, which is a “dry” curry, rather than one in a sauce. These delicious tandoori lamb cutlets come with their own little handle, perfect for dunking them in chutney and raita.

Do-piaza, literally meaning 'onions twice', is a delicious winter warmer.

There's not too much spice in this flavorsome and colourful vegetarian curry. Photography by Rob Shaw/bauersyndication.com.au

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

This spiced vegetarian curry is the perfect after work pick me up.

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!

Eat this delicious Indian spinach and potato curry with roti, naan or rice.

Tasty butter chicken just got a whole lot more tender with this melt in the mouth slow-cooker version of this popular curry.

Rich and fragrant Indian curry with tomato and lentils.

Rich and delicious Indian curry with a fresh mango salsa.

Fragrant and delicious Indian curry with soft pumpkin and spicy coconut.

Garam masala added at the last moment is a great way to make sure your curry is fragrant and beautifully spiced. This red lentil, mushroom and spinach curry makes a fabulous vegetarian dinner served with steamed rice and naan bread.

When you really fancy a curry this spicy pork vindaloo will tick all the right boxes. Creamy cucumber raita will help soothe the bite of this chilli packed classic curry.

The perfect summer supper - mild tandoori chicken with a refreshing mint raita.

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again. Note

Panang curry has a distinct peanut flavour, the addition of peanut butter helps to bring out the flavour when using a bought paste. To reduce the fat content of this recipe, use coconut milk or light coconut milk. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

To avoid burning the chicken before it’s cooked through, heat the barbecue on medium. Note

Use a mixture of cauliflower, carrots, celery, green tomatoes, cucumber and pickling onions. If the mixture seems too wet, drain away some of the liquid before bottling. Note

A creamy beef and coconut cream soup that packs a big spicy punch.

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe. Note

Regular pappadums can be substituted for ready-to-eat mini pappadums, if preferred. Break into quarters; shallow-fry. Note

Potato and onion bhaji is a spicy and delicious fast food dish from Maharashtra, India.

Serve with warm naan and yoghurt. Curry can be made 2 days ahead. Curry pastes vary in heat, so adjust amount to suit your taste. Okra, also known as bamia or lady fingers, is a green, ridged, oblong pod with a furry skin. Native to Africa, this vegetable is used in Indian, Middle-Eastern and southern […]

Chapatis are available in packets of 6 from the bakery section in supermarkets. You can substitute any variety of flour tortillas, if preferred. Note

Substitute any of your favourite vegetables if you prefer them to the ones suggested in this recipe. A hot curry paste will boost the flavour, however, you can use any curry paste you like. Note

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Kalonji seeds are also known as nigella or black onion seeds. Tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by frying briefly in a dry hot pan before use. Kalonji can be found in most Asian and Middle-Eastern food shops. Note

Recipe is based on a traditional lamb roast recipe from northern India. Note

Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.

Recipe suitable to freeze at the end of step 2. Note

A fragrant and delicious spiced lentil side dish from Australian Women's Weekly.

Lassis are yoghurt-based drinks which are an excellent cooling foil for a fiery Indian curry. Note

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

Cook the chicken the night before. Note

As easy as raita is to make, if you are in a hurry you can cheat and buy tzatziki, which is the Greek eqivalent of the Indian raita. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

Ask the butcher for lamb shoulder, as what is sold as diced lamb is sometimes from the leg and will not be as tender. Note

Chickpea flour (besan) is available from the health food aisle of supermarkets or health food stores. Note

These spicy roasted chickens are great for sharing with friends and family.

You can use any combination of berries you like or seasonal fruits such as mango or banana. Note

For this spicy traditional Indian milk tea, we used English Breakfast tea ­but try experimenting with other varieties until you find one that suits your taste. Note

Spice up your breakfast omelette with this popular Indian recipe.

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

Create the flavours and textures of a slow-cooked meal in under an hour by using your pressure cooker. This delicious chickpea and lentil soup can be ready in no time at all, perfect for a cool weeknight dinner.