Everyday favourites, from a warming daal to a bowl of cardamom kheer. These home-style versions include measured ingredients and clear steps; family and regional traditions vary.
Tomato-rich chicken with ginger, green chilli and a bright coriander finish.
4 servings · About 45 minutes
Ingredients
750 g boneless chicken thighs, cut into large pieces
3 tbsp neutral oil
600 g ripe tomatoes, chopped
1 tbsp finely grated ginger, plus thin strips to finish
1 tbsp minced garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½–1 tsp red chilli powder, to taste
¾ tsp salt, then adjust to taste
2 green chillies, slit (optional)
½ tsp garam masala
Small handful fresh coriander, chopped
Method
Heat the oil in a wide, heavy pan over medium-high heat. Add chicken and cook for 5–7 minutes, turning, until lightly coloured.
Add the grated ginger and garlic; stir for 1 minute. Add tomatoes, cumin, ground coriander, turmeric, chilli powder and salt.
Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally. If the pan becomes dry before the chicken cooks, add a few tablespoons of water.
Uncover, add green chillies if using, and simmer for 5–10 minutes until the sauce clings to the chicken. Check that the chicken reaches 74°C / 165°F in the thickest pieces.
Stir in garam masala and finish with coriander and ginger strips. Serve hot with roti or naan.
Soft red lentils finished with a fragrant garlic and cumin tarka.
4 servings · About 35 minutes
Ingredients
1 cup (200 g) dry split red lentils, rinsed
3 cups (720 ml) water, plus more as needed
1 medium tomato, chopped
½ tsp turmeric
½ tsp red chilli powder (optional)
¾ tsp salt, then adjust to taste
2 tbsp ghee or neutral oil
1 tsp cumin seeds
3 garlic cloves, thinly sliced
1 dried red chilli (optional)
1 tbsp lemon juice
2 tbsp chopped fresh coriander
Method
Put lentils, water, tomato, turmeric and chilli powder in a saucepan. Bring to a boil and skim off any foam.
Lower the heat and simmer partially covered for 20–25 minutes, stirring occasionally, until the lentils collapse. Add water if needed to keep them loose.
Stir in salt and gently whisk or mash for a creamy texture. Simmer for another 2 minutes.
In a small pan, heat the ghee over medium heat. Add cumin seeds for 20–30 seconds, then garlic and the optional dried chilli. Cook until the garlic is pale gold, not dark brown.
Pour the tarka over the daal carefully; it may sputter. Stir in lemon juice, add coriander and serve with rice or roti.
A comforting mince-and-potato curry for a weeknight roti meal.
4 servings · About 50 minutes
Ingredients
500 g ground beef
2 medium potatoes (about 350 g), cut into 2 cm cubes
2 tbsp neutral oil
1 large onion, finely chopped
1 tbsp minced garlic
1 tbsp grated ginger
2 medium tomatoes, chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½–1 tsp red chilli powder
¾ tsp salt, then adjust to taste
½ cup (120 ml) water, plus more if needed
½ tsp garam masala
2 tbsp chopped fresh coriander
Method
Heat oil in a heavy pan over medium heat. Cook the onion for 8–10 minutes until golden, stirring regularly.
Add garlic and ginger and stir for 1 minute. Add beef and break it up with a spoon; cook for 6–8 minutes.
Stir in tomatoes, cumin, ground coriander, turmeric, chilli powder and salt. Cook for 5 minutes until the tomatoes soften.
Add potatoes and water. Cover and simmer over low heat for 15–20 minutes, stirring occasionally, until potatoes are tender. Add a splash of water if the pan dries out. Ground beef should reach 71°C / 160°F.
Uncover and reduce excess liquid to your liking. Stir in garam masala and coriander, then serve with roti and plain yogurt.
A slow-simmered rice pudding scented with cardamom.
6 small servings · About 1 hour, plus chilling
Ingredients
¼ cup (50 g) basmati rice
4 cups (960 ml) whole milk
⅓ cup (65 g) sugar, then adjust to taste
¼ tsp ground cardamom
2 tbsp chopped pistachios or almonds (optional)
1 tsp rose water (optional)
Method
Rinse the rice and soak in water for 20 minutes. Drain and lightly crush the grains with a spoon or pulse briefly in a small food processor.
Bring the milk to a gentle simmer in a heavy-bottomed saucepan. Add rice and reduce the heat to low.
Cook uncovered for 30–40 minutes, stirring frequently and scraping the bottom, until the grains are very soft and the milk thickens.
Stir in sugar and cardamom. Cook for another 5–10 minutes. Keep it slightly looser than you want to serve it; kheer thickens as it cools.
Remove from the heat and add optional rose water. Serve warm, or transfer to shallow containers and refrigerate within 2 hours. Add optional nuts just before serving.
