Indian recipes
Indian recipes bring spiced flavours to weeknight dinners – our chefs pick the ingredients, delivered to your door.
- Chickpeas in Rich Tandoori Sauce with Rice
- Indian-Style Butter Chicken with Basmati Rice and Yogurt
- Tikka Masala With Halloumi, Spinach and Jasmine Rice
- Indian Turkey Meatballs in Coconut Sauce with Basmati Rice
- oconut Curry with Red Lentils, Tofu, Spinach and Basmati Rice
- Ground Meat Paprika Mix with Bulgur and Sour Cream
- Creamy Coconut Curry with Spinach, Halloumi, Ginger, and Basmati Rice
- Indian Lentil Dhal with Coconut Milk, Curry Spices, and Basmati Rice
Indian food is built on layers of spice, not heat. The most important step is frying the spices: heat the dry spices – such as ground coriander, cumin, turmeric and garam masala – in oil or butter for 30–60 seconds before adding the tomato or coconut milk. This turns their flavour from dusty to rounded.
The easiest Indian recipes are chicken curry and tikka masala, lentil dahl, and chickpea and cauliflower curries. The base of the sauce is almost always finely chopped onion, garlic and ginger, gently softened for 8–10 minutes; any shortcut at this stage shows directly in the result.
Coconut milk is the easiest way to add richness and also makes the dish dairy-free. If you use yoghurt, stir it into the sauce off the heat so it doesn't curdle. Adjust the heat with the amount of chilli, not the spice mix – in a family with children, leave out the fresh chilli and serve it separately.
Serve the curry with basmati rice (1 dl of rice and 2 dl of water per person), naan bread and yoghurt raita. For a vegan version, swap the chicken for chickpeas, or the paneer for tofu. In Ruokaboksi's recipes the spices come pre-portioned, so you don't need to buy a whole spice rack at once.
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