baisakhi

This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday supper. Most of the ingredients are from the storecupboard too. 

Easy lentil curry

olive oil

salad onion, sliced

garlic cloves, chopped

½ tsp ground turmeric

cumin seeds

curry powder

green cardamom pods

tomato purée

tin lentils,

milliliters/2fl oz hot vegetable stock

milliliters/2fl oz double cream

salt and black pepper

This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 

Saag paneer

large-leaf spinach (250 grams/9 ounces)

vegetable oil,

225 grams/8 ounces paneer cheese, cut into bite-sized cubes

tbsp butter, for frying, plus extra for mashing (optional)

onion, roughly chopped

green chillies, chopped

2–3 garlic cloves, roughly chopped

fresh root ginger, peeled and roughly chopped

salt

tsp garam masala

turmeric

tbsp polenta

Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry.

You will need a high-powered blender or food processor to make this recipe.


Dal paratha

grams/3½oz red lentils,

350 milliliters/12fl oz boiling water

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

½ tsp caster sugar

milliliters/¾fl oz milk

mint leaves, roughly chopped

flour

tsp finely chopped fresh coriander

ginger

tsp red chilli powder (or chilli flakes)

tsp coriander

tsp sunflower oil, plus extra for frying

This makes a great late evening snack or brunch dish with a kick! Make a batch and reheat for a quick early morning snack. 

Anda paratha

grams/5½oz

ghee,

mint yoghurt, chutney

eggs,

½ red onion, finely chopped

garlic clove, crushed

5–6 cherry tomatoes, roughly chopped

tbsp finely chopped fresh coriander

tsp cumin seeds, toasted

Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour!

You will need a high-powered blender or food processor to make this recipe.

Red lentil pancakes

grams/5½oz red lentils,

chickpea flour

tsp cumin

tsp turmeric

tsp red chilli powder

½ tsp baking powder

grams/2½oz Greek yoghurt,

coriander

spring onions, roughly chopped

sunflower oil,

gluten-free chutney

This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes.

This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.

Top 6 baisakhi recipes from across the web

The most viewed baisakhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy lentil curry

Saag paneer

Dal paratha

Anda paratha

Red lentil pancakes

Spinach, aubergine and chickpea cur...

Top 6 baisakhi recipes from across the web

The most viewed baisakhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy lentil curry

Saag paneer

Dal paratha

Anda paratha

Red lentil pancakes

Spinach, aubergine and chickpea cur...

The most viewed baisakhi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine