eid al fitr

An easy little vegetable samosa recipe that makes a delicious, inexpensive lunch from storecupboard ingredients. They freeze brilliantly too, so you can batch cook and have them when you need them.

Easy Potato And Pea Samosas

vegetable oil

mustard seeds

60 grams/2½oz chopped onion

tsp finely chopped ginger

60 grams/2½oz frozen peas

tbsp coriander

tsp cumin

¼ tsp red chilli powder

½-¾ tsp garam masala

mango powder (amchoor),

salt,

water

coriander leaves

ready-made filo pastry

tbsp butter,

Easy potato and pea samosas

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 easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice.

Creamy chicken korma

brown onion, chopped

cloves

cardamom pods, crushed

skinless, boneless chicken breasts,

garlic cloves, crushed

cm/1½in piece of fresh ginger, peeled and grated

tsp coriander

¼ tsp ground allspice

1½ tsp ground cumin

tsp mild chilli powder

grams/3 almonds

250 milliliters/8fl oz chicken stock

200 milliliters/7fl oz whipping cream

almonds,

chopped coriander, to garnish (optional)

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

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

632 kcal, 50g protein,	46g carbohydrate (of which 44g sugars), 26g fat (of which 4g saturates), 7g fibre and 1.1g salt per portion.

Chicken leg tagine with prunes, apricots and roasted almonds

onions,

garlic

coriander,

parsley,

½ lemon, juice only

ginger

cinnamon

chicken legs, skinned,

saffron

chicken stock cube

150 grams/5½oz dried prunes

tbsp sugar

grams/5½oz apricots

grams/3½oz almonds, blanched,

Making your own curry paste for this lamb rogan josh recipe is the healthier way to go and it's actually really easy. Here is a fresh, flavourful curry that’s low on calories and easy to put together.
 
This lamb curry sauce provides 280kcals, 13g fat (5.5g saturated fat), 33g protein, 2g fibre, 6g carbs (of which 5g sugar) and 0.6g salt per portion.

Lamb rogan josh

fresh coriander, stalks and leaves separated

red chilli,

coriander

tsp cumin seeds,

tsp black peppercorns,

paprika

tbsp groundnut oil

cardamom pods,

bay leaves

lamb

garlic cloves,

root

100 grams/3½oz fat-free natural yoghurt

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

tsp red chilli powder (or chilli flakes)

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 turmeric

tsp red chilli powder

½ tsp baking powder

grams/2½oz Greek yoghurt,

spring onions, roughly chopped

sunflower oil,

gluten-free chutney

Amanda Saab, a social worker and home cook who lives near Detroit, riffs on her Lebanese grandmother's recipe for namoura, a cake made from semolina flour, soaked in syrup while it's still warm. When she serves it at iftar dinners during Ramadan, Ms. Saab often doses the syrup with a little bit of lavender extract. You could follow her lead, or use another floral note like vanilla or rose. The cake has no eggs, but this version gets its rich flavor and texture from aerated yogurt, which goes bubbly within minutes of being mixed with a little baking soda.

Namoura (Syrup-Soaked Semolina Cake)

granulated sugar

lemon juice

vanilla

unsalted butter

semolina flour

plain whole-milk yogurt

baking soda

29 grams slivered almonds

In a small saucepan over high heat, boil sugar and 1 cup/240 milliliters of water, stirring until the sugar is dissolved. Reduce the heat to a simmer, add lemon juice and extract, and stir to combine. Simmer until thickened into a syrup, about 2 minutes. Remove from the heat and set aside to cool.

Heat oven to 400 degrees. Coat a 9-by-13-inch baking dish with butter. Place the semolina, melted butter and sugar in a large bowl and stir until well combined; set aside.

Place the yogurt and baking soda in a medium bowl and stir to combine. Set aside until the mixture has nearly doubled in size, about 10 minutes.

Pour the yogurt mixture over the semolina mixture and mix well to combine. Transfer to the buttered baking dish and press into an even layer. Using a knife, score the surface of the namoura on the diagonal into 2-inch diamond-shaped pieces. Top each diamond in the center with an almond. Bake until golden brown, 25 to 30 minutes.

Place baking dish on a wire rack and drizzle the cooled syrup over the top of the hot namoura. Let cool to room temperature before recutting along the scored lines and serving.

This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back and let it do its thing.

Moroccan lamb tagine

cayenne pepper

tsp black pepper

1½ tbsp ground ginger

1.1kg/2½lb cubed lamb shoulder (5cm/2in chunks)

tbsp argan oil

garlic, crushed

tomato juice

x 400 grams tinned chopped tomatoes

115 grams/4 ounces dried apricots, cut in half

dates,

55 grams/2 ounces sultanas or raisins

almonds

600 milliliters/1 pint lamb stock

tbsp clear honey

tbsp flat leaf parsley, roughly chopped

 This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous.

Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt.

Slow cooker chicken and vegetable tagine

chicken thighs, skin on, bone

tsp smoked paprika

carrots,

parsnips,

peppers (any colour), seeds removed,

oregano

tin chopped tomatoes

tin chickpeas,

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.

Spinach, aubergine and chickpea curry

spinach

red onions, chopped

tinned chickpeas, drained and rinsed

garlic cloves, finely chopped

hot green chillies,

aubergine, approx. 400 grams/14 ounces,cut into 2cm (3/4in) dice

tomatoes

A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds. Similar pilaf-style rice dishes are made all across the Middle East and into Asia. Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan. Pomegranate molasses is available in Middle Eastern groceries or online. It provides a sweet-sour, fruity undertone, but you may omit it and still get good results. Try a squeeze of lime instead.

Spiced Lamb and Rice with Walnuts, Mint and Pomegranate

chickpeas

lamb shoulder,

Salt and black pepper

onion,

golden raisins

pomegranate molasses, optional

cumin

allspice

mace

cinnamon stick, 2 inches long

basmati rice,

walnut

pomegranate seeds

mint

red pepper

Thick plain yogurt,

If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)

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Top Tags

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The most viewed eid al fitr recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine