Palak paneer is a North Indian spinach and cheese curry that is sure to satisfy vegetarians and omnivores alike. Delicate paneer in a rich and flavourful sauce.
This is not the creamy bright green version. This is palak paneer done restaurant style. Big, bold Indian curry. Hit you over the head flavours. Not subtle. Not at all. If you are looking for the bright green version this is not it.
Saag aloo is a classic vegetarian dish. They serve it at just about every Indian restaurant around. Why not make it at home?
Chaat masala is the spice mix backbone of Indian street food. It’s tangy, salty, tart and a little bit spicy. Just the thing to wake up your tastebuds.
Chicken vindaloo is on every Indian restaurant menu because it’s seriously delicious. And you can make it just like restaurants do. At home.
It’s popular for a reason. It’s a perfect balance of hot and savoury. A little sour. With just a hint of sweet. Good eating for all curry lovers.
Vindaloo paste is a great way to get restaurant results at home. You can make Indian restaurant vindaloo curry just like they do.
Dal palak is a creamy lentil curry that adds spinach to make it something special. This is a great flavour combination you need to try.
If you like spinach. And you like lentils. Then you are going to love this dish. It makes a great side dish to any Indian meal. It’s healthy. Vegan. Low fat. High fibre. Gluten free. Inexpensive. All the check boxes ticked. And somehow still delicious.
Gobi manchurian. The ultimate cauliflower wings. Been around forever. Indian spiced cauliflower with attitude. Seriously good eating.
I don’t care what you call them. Call them Bombay potatoes. Or Bombay aloo. No matter what you call them this is one thick, glorious potato curry. Restaurant style. At home.