This Indian Egg Bhurji is packed with crisp vegetables and eggs, coupled with flavorful Indian spices. Think of it as scrambled eggs taken to a entirely new level – add in a couple roti or naan bread and you’re set for a family meal.
This is how to make authentic Indian Chicken Curry, with perfectly steamed rice and a spicy curry sauce that will send your taste buds for a spin. It is one of my all-time favourite chicken curry recipe and it’s so simple to make.
A simple blend of Indian spices that will have you craving more. Traditionally called aloo masala this dish is a great appetizer or main course. A mouth watering dish you can make at home in under 30 minutes.
A great quick go to dinner idea because this dish can be made in a variety of ways you can boil, fry or bake these potatoes beforehand or toss in all the ingredients after cooking up the base. Either way the main ingredient in this dish stands out.
This tasty recipe relies on the garam masala mix we initially featured on our website so if you haven’t already done so be sure to check it out first if you don’t have any on hand. This is our go to dish at the end of the week.
A twist to a classic recipe. Thick gravy like roux that’s sweet with a spicy kick to boot. Simple steamed rice makes the perfect pairing. This curry differs from Indian curries but the taste even had my family asking for seconds, thirds & fourths until you have to whip up another batch good thing it takes about 30 minutes to make.
This dish may not be Indian I became addicted to it at an early age of course then I purchased my roux mixture instead of making it at home. My first attempt at this was when the brand I used to purchased switched their recipe. After a few failures and science experiments, came up with a simple recipe that could be made on the spot at home and fast.
As with all our recipes the amount of herbs and spices can be altered. You can even add in other ingredients I’d recommend experimenting yourself, add in some smoked tofu or green peppers. Just take a peek through your fridge or pantry.
2 tbsp Olive Oil or canola, vegetable or peanut oil
Peel & cut the carrots, potatoes, garlic, ginger & onions (Tip: Peel & cut the onions last, less crying). The beauty of this curry is the cuts don’t need to be perfect.
In a sauce pan heat up the oil on medium heat. Add in the cumin. Once the cumin starts to brown and gives off an aromatic smell add in the garlic. Within a few moments the garlic will start to brown as well. That’s the sign to add in our finely chopped onions and cook for 2 minutes.
Add in your carrots, potatoes, ginger, soy sauce, garam masala, chili powder & 3 cups of water or broth. (Tip: Add the water after the carrots and potatoes) cover and cook until you can poke through the potatoes nicely with a fork. It takes roughly 10 - 15 minutes for this step.
Once the potatoes are cooked, lower the heat to a simmer and add in the ½ a banana. Simmer for a few about 5 minutes stirring often. Soon as the roux has thickened up the curry is ready to be served.