indian side dish

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors -- this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

Bombay Potatoes

potatoes

kosher salt, divided

turmeric

vegetable oil

black mustard seed

curry powder

garam masala

parsley leaves

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.

Add the oil, mustard seed, curry powder, garam...

Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.

Optionally garnish with parsley leaves

https://mediavine-res.cloudinary.com/video/upload/efvtofua7xnpuhule39n.mp4

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for any Indian meal!

<p>Serve these potatoes as part of an Indian buffet, or as a side dish for grilled meat</p>

Spicy potatoes

potato

olive oil

tsp mustard seed

tsp garam masala

frozen pea

<p>Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.</p>

Turmeric rice is an aromatic and flavorful side dish. It's a quick and easy one-pot yellow rice recipe that's ready in just 20 minutes with just 6 ingredients. Low fat, vegan and gluten free.

Turmeric Rice

oil ((coconut, vegetable, sunflower etc...))

½ yellow/white onion (diced)

garlic (finely diced)

cumin

½ cups (300 grams) long grain

(750 ml) vegetable stock (broth)

chopped cilantro (coriander)

Heat the oil in a large pan, then add the onion and cook for a few minutes until soft, but not brown.&nbsp;

Stir in the garlic and cook for a further minute.&nbsp;

Add the turmeric, cumin and rice and combine well.&nbsp;

Pour in the stock/broth, cover the pan, bring to a boil, reduce the heat and simmer for about 10-15 minutes or until all of the liquid has been absorbed.

Serve sprinkled with chopped cilantro/coriander

Note: be guided by the cooking time on your particular bag of rice.

https://embed.mediavine.com/videos/vqilpvo9b6mh9hqfmroy

Turmeric rice is an aromatic and flavorful side dish. It's a quick and easy one-pot yellow rice recipe that's ready in just 20 minutes with just 6 ingredients. Low fat, vegan and gluten-free.

Brinjal bhaji, also known as "aubergine bhaji", is a vegan aubergine recipe that is typically served as a starter or side dish as part of an Indian meal.

Brinjal Bhaji

aubergines/eggplants

milliliters (2 tbsp) vegetable oil

(½ tsp) cumin seeds

red chillies

onion,

milliliters (1 tsp) red chilli powder

chopped tomatoes

2.5cm (1 inch) piece of ginger, chopped

green chillies, chopped

tsp salt

(¼ tsp) garam masala

milliliters (1 tbsp) chopped fresh coriander

Cook the aubergine in the tandoor or alternatively, smear a little oil on the aubergine and roast it in a moderate oven for about 10-15 minutes. When the skin starts to wrinkle and soften, allow to cool, then peel off the skin and mash to a pulp.

Heat oil in a pan, add cumin seeds and red chillies and when they begin to crackle, add the garlic and sauté will golden brown.

Now add the onions and sauté until they too begin to turn brown.

Add the chilli powder and cumin powder and cook for half a minute.

Add the tomatoes and cook until they are mashed.

Add the ginger and green chillies and mix in the mashed aubergine pulp and stir well for two more minutes.

Add salt and fresh coriander and sprinkle the garam masala.

Mix well and turn the heat off after 30 seconds.

Serve with your peshwari naan or kashmiri naan. 

I don't cook with aubergine because I didn't know what to do with it, but I do now :)

I don't cook with aubergine often enough as my husband isn't hugely keen. I'll have to try this recipe though as it looks really fab... and you never know he might be converted!

Rubbed with garlic then brushed with lemon juice and olive oil. Grill until brown and perfect.

I've always fancied using aubergine's but never really known what to do. Can't wait to try this recipe now!

I stuff aubergine with minced lamb cooked with Ras-el-hanut in a tomato based sauce then top it with cheese and bake in the oven...it's yummy!

I only cooked with it once, years ago, and the family didn't like it, so I've not used it since.

A lovely aubergine recipe - I want a bowl just now to dive into. 

Stunning photos as ever.

Nice photos and tasty looking curry Michelle.

Try this easy peasy VEGAN Mushroom Bhaji for quick family dinner. Serve with Naan bread or Basmati rice. With minimal prep, this curry is ready in a jiffy!

Quick & Easy Mushroom Bhaji

Tbsp Sunflower Oil

300 g Mushroom (sliced)

White onion (diced)

Green Chilli (sliced)

tsp Garlic (minced)

tsp Ginger (minced)

Tbsp Tomato Puree

Cup Water (+ 1/2 cup if needed)

½ Tsp Ground Turmeric

Tsp Ground Cumin

Tsp Ground Coriander

½ tsp Chilli Powder

Tsp Garam Masala or Madras Curry Powder

Salt

tsp Fenugreek leaves (optional)

Coriander leaves

Lemon Juiced

Heat 1 Tsp oil in a frying pan and add mushrooms. Fry for  6-8 minutes over medium-high heat until the mushrooms are starting to caramelize and brown in the edges. Transfer it to a plate.

Add the remaining oil to the pan. Now add Onion, ginger, garlic, green chilli and saute for 4 -5 minutes until translucent.

Add tomato puree, spice powders, salt, 1/2 cup of water and cook for a few more minutes. Now add mushrooms, remaining 1/2 cup water, and simmer for about 3-4 minutes. Stir in lemon juice.

If you like it a little more saucy, splash some more water.

At this stage, sprinkle kasuri methi ( dried fenugreek leaves). This is an optional step.

Garnish with coriander leaves.Serve with basmati rice or naan bread.

This juicy, crunchy and fragrant Indian-style salad is a simple way to add a refreshing side dish to spicy curries. Just four ingredients!

Tomato and Onion Salad Recipe

cherry tomatoes

brown onion (,finely diced)

tbsp finely chopped fresh coriander ((cilantro))

salt

Chop each of the tomatoes into eighths and add to a bowl.

Add in the finely diced onion, chopped coriander and a pinch of salt.

Stir together and serve.

https://www.youtube.com/watch?v=dooLu6A8uw0

This juicy, crunchy and fragrant Tomato, Onion & Coriander Salad is a super simple way to add a refreshing side dish to spicy curries. 
Just 4 ingredients, plus you can make it ahead!

https://www.kitchensanctuary.com/tomato-and-onion-salad/

Ingredients for the tomato and onion salad:
16 cherry tomatoes
1/2 small brown onion, finely diced
3 tbsp finely chopped fresh coriander - (cilantro)
a pinch of salt

#IndianFood #Takeaway #CookingShow

Tomatoes

Onion, Coriander & Salt

Stir & Serve

Super Simple Refreshing Side Dish for your Curry! This is my Tomato, Onion & Coriander Salad

This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry!

🗂 Mango Chutney Recipe

tsp ghee ((or sunflower or olive oil))

onion (finely diced)

garlic (minced)

fenugreek ((optional dont worry

tsp salt

tsp cumin seeds

nigella seeds

mangos

350 ml (1 1/2 cups) white wine vinegar

400 g (2 cups) caster sugar (granulated sugar)

Add the ghee to a saucepan and heat over a medium heat.

Onion

Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent.

Garlic

Add in the minced garlic, stir and cook for another minute.

Spices

Now add in the garam masala, fenugreek, salt, cumin seeds, and nigella seeds and fry, continuously stirring, for 2 minutes until the spices start to release their fragrance.

Mangoes

Add in the chopped mangos and stir together.

Sugar

Now add in the sugar and white wine vinegar.

Stir

Stir everything together and bring to the boil.

Simmer

Turn down the heat and gently simmer, uncovered, for one and a half hours, stiring a couple of times during cooking until you&#39;ve got that signature chutney consitency.

Serve

Turn off the heat and allow to cool befor serving.

Try this easy peasy Vegan Brinjal Bhaji for a fakeaway family dinner. Serve with Naan bread or Basmati rice. With minimal prep, this curry is ready in a jiffy!

Quick & Easy Brinjal Bhaji

1½ tbsp Sunflower oil

400 g Aubergine (Brinjal) (diced)

½ tsp Ground Turmeric

170 g White onion (1 medium) (diced)

Garlic (diced)

cm Ginger (juliennes)

60 g Tomato Puree (3 Tbsp)

Water (+ 1/2 cup if needed)

tsp Ground Cumin

tsp Ground Coriander

tsp Madras Curry Powder (or Garam masala)

Tbsp Coriander leaves

Lemon

Preheat the air fryer for 4 minutes.

Toss diced aubergine with oil and turmeric, then place it on a baking tray.

Transfer the baking tray inside the air fryer basket and roast the aubergine in the air fryer for 12-13 minutes until soft and tender with crispy edges.

If using an oven, preheat it to 190 C. Roast the diced aubergine for 25-30 minutes or until you have soft and tender flesh with crispy edges.

Roast Aubergine in Air fryer/ Oven

In a pan, heat oil and add onion, green chilli, ginger, and garlic. Fry until onions are soft and translucent (about 5-6 minutes).

Add tomato puree, spices, salt, and water to the pan. Stir, cover, and cook the masala for 4 minutes.

Add the roasted aubergine and water to the masala. Stir. Cover and cook for another 3 minutes. Taste and adjust the seasoning as needed.

Squeeze lemon juice over the dish and garnish with fresh coriander.

Serve and enjoy your homemade Brinjal Bhaji!

How to make Aubergine Bhaji

Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with a nice bit of butter and chicken stock for a rich taste. Serve with any of your favourite curries.

Top 9 indian side dish recipes from across the web

The most viewed indian side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bombay Potatoes

Spicy potatoes

Turmeric Rice

Brinjal Bhaji

Quick & Easy Mushroom Bhaji

Tomato and Onion Salad Recipe

🗂 Mango Chutney Recipe

Quick & Easy Brinjal Bhaji

Pilau rice

Top 9 indian side dish recipes from across the web

The most viewed indian side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bombay Potatoes

Spicy potatoes

Turmeric Rice

Brinjal Bhaji

Quick & Easy Mushroom Bhaji

Tomato and Onion Salad Recipe

🗂 Mango Chutney Recipe

Quick & Easy Brinjal Bhaji

Pilau rice

The most viewed indian side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine