indian sides

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

An authentic roti bread recipe, brilliant to serve with curries, making a good alternative to rice.

Roti

self-raising flour,

salt

tbsp vegetable oil,

So much of the great food we love is inspired by recipes from other countries and this Hairy Bikers Mums Know Best journey is all about uncovering both familiar and more surprising recipes that have arrived on British dinner-tables from distant shores. Mum Helen’s technique for making Guyanese Rotis is something to behold…

Helen’s Roti Skills

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

½ tsp ground turmeric

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

cumin seeds

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

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,

coriander

spring onions, roughly chopped

sunflower oil,

gluten-free chutney

This is a mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.

TANDOORI POTATOES (TANDOORI ALOO / OVEN ROASTED POTATOES)

Potatoes

Yogurt

Green chilies

Garlic

inch Ginger grated

tsp Red chile powder

tsp Dried mint leaves

tsp Turmeric powder

tsp Chat Masala

tsp Tandoori Masala powder

Onion chopped lengthwise

Salt

Chickpea flour

Vegetable oil, to drizzle while cooking

Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.

Step I

In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.

Step II

In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.

Step III

Preheat the oven to 375 degree F.

In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.

You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional)

Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Step IV

Ottolenghi’s chickpeas are for sharing – serve with flatbread for dipping, lime wedges and a herby yoghurt dressing.


Confit tandoori chickpeas

tsp cumin seeds

coriander seeds

garlic cloves,

grams/1 ounces fresh ginger, peeled and julienned

300 grams/10½oz cherry tomatoes

tomato purée

½ tsp chilli flakes

tsp red Kashmiri chilli powder (or paprika)

tsp caster sugar

olive oil

tbsp roughly chopped fresh mint leaves

tbsp coriander leaves

garlic clove, crushed

Greek-style yoghurt

pitta breads (or other flatbreads), to serve (optional)

These simple Bombay potatoes are one of the most popular Indian side dishes. Serve as part of any Indian meal, although they are particularly good with chicken or vegetable curries.

Bombay potatoes

tbsp oil

mustard seeds (brown

chilli powder

turmeric powder

This spicy, tangy Indian salad, also known as kachumber is delicious served with raan lamb or curry. 

Indian salad

225 grams/8 ounces cucumber, cut into ½cm cubes

225 grams/8 ounces tomatoes, cut into ½cm cubes

grams/3½oz red onions,

pomegranate seeds

2–3 green chillies, finely chopped

tbsp lime or lemon juice

mint

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

onion,

tbsp curry powder

tomatoes

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms.

Cucumber and mint raita

250 milliliters/8fl oz natural yoghurt

mint leaves, chopped

green chilli, de-seeded and finely chopped (optional)

A quick and easy vegetable curry suitable for vegetarians and vegans. A great one if you are watching the pennies as it's quick and cheap to make with no fancy equipment required. Eat on its own or with rice. 

Cauliflower, potato and peas sabji 

potato

tbsp vegetable oil oil

garlic cloves, finely chopped

tsp garam masala

tsp dried chilli flakes

cauliflower (about 750 grams/1lb 10 ounces), cut into small florets

150 grams/5½oz frozen peas

Traditional Punjabi cooking includes many vegetarian dishes. Saag aloo is made with saag (a variety of greens, including mustard greens), potatoes and spices. This vegan recipe uses frozen spinach: it could also be called palak aloo (palak meaning spinach). It makes a simple and inexpensive midweek meal, served with a bowl of dal and some chapatis or rice.

Each serving provides 200 kcal, 5g protein, 20g carbohydrates (of which 4g sugars), 10g fat (of which 1g saturates), 5.5g fibre and 0.9g salt.

Saag aloo

garlic cloves, sliced

bird’s-eye green chillies, finely chopped

115 grams/4 ounces onion, finely chopped

400 grams/14 ounces frozen chopped spinach

350 grams/12 ounces potatoes, peeled,

fresh root ginger,

This South Indian dish goes well with seafood and vegetables. Curry leaves are used frequently in this part of India. When you find a fresh bunch, put them to dry on a towel on top of the boiler, then place them in an airtight jar to use as needed.

Top 13 indian sides recipes from across the web

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

Top Tags

Easy Potato And Pea Samosas

Roti

Dal paratha

Red lentil pancakes

TANDOORI POTATOES (TANDOORI ALOO / ...

Confit tandoori chickpeas

Bombay potatoes

Indian salad

Easy vegetable curry

Cucumber and mint raita

Cauliflower, potato and peas sabji

Saag aloo

Lemon rice

Top 13 indian sides recipes from across the web

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

Top Tags

Easy Potato And Pea Samosas

Roti

Dal paratha

Red lentil pancakes

TANDOORI POTATOES (TANDOORI ALOO / ...

Confit tandoori chickpeas

Bombay potatoes

Indian salad

Easy vegetable curry

Cucumber and mint raita

Cauliflower, potato and peas sabji

Saag aloo

Lemon rice

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