Dal, sabzi, curries and rice dishes for a meat-free Indian dinner. (880 recipes)
Rotlas are hearty Gujarati flatbreads made with millet (bajra) flour. These are packed with fresh fenugreek and coriander, sesame seeds, ajwain and chilli, bound with yogurt and shallow fried. Serve with green chutney and fresh yogurt.
Easy home-made naan: a soft dough of self-raising flour, yeast and yogurt, left to rise and then cooked under a hot grill until puffed and light brown. Brush with butter or ghee if you like and serve hot with curries.
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
A quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
A colourful, mildly spiced rice cooked in puréed tomatoes and coconut milk with carrots, peas and french beans. Creamy coconut softens the tang of the tomatoes. Garnish with coriander, tomato slices and coconut, and serve with masala yogurt.
A special-occasion khichdi: rice and split green gram cooked with whole spices and onion, then layered with baby potatoes and peas in a fresh paste of coconut, green chilli, ginger, garlic and coriander, and gently baked. Serve garnished with crisp onion rings, coriander and coconut.
Thin mint-flecked chapatis folded into square envelopes around a filling of spiced soya mince, onion, coriander and grated cheese, then cooked on a hot pan until brown-speckled. They're high in protein and great for lunch boxes. Serve hot with green, red and tamarind chutneys and salad.
Uttapam are thick South Indian pancakes made from a fermented rice and urad dal batter mixed with onion, green chilli, coconut and coriander. They're topped with a sprinkle of chilli and cumin, covered and cooked until crisp underneath. Serve hot with sambhar and mint coconut chutney.
Soft, leavened naan with a fragrant topping of fresh fenugreek, coriander, green chilli and garlic pressed into the dough. Traditionally roasted in a tandoor; at home cook it on an upturned earthenware tava or under a hot grill and brush with butter. Serve with a curry or dal of your choice.
Makki ki roti is a rustic Punjabi flatbread made from maize flour bound with hot water. This version adds fresh fenugreek, onion and green chilli; leave them out for plain makki ki roti. It's naturally gluten free and traditionally served with sarson ka saag and a dab of ghee or butter.
Folded square parathas made with wholemeal flour, semolina, fresh fenugreek and roasted cumin. Spreading ghee and flour between the folds makes them crisp and flaky. Cook them slowly until well browned and serve with pickles, yogurt and a curry of your choice.
Soft, puffy bhaturas with a surprise inside: a yeast-raised dough is stuffed with grated paneer, fresh fenugreek, coriander, ginger, garlic and chilli, then deep fried until golden. Serve with chutneys and channa paneer masala.
Bhatura are big, soft, puffy fried breads made from a curd-leavened dough. This version has fresh coriander, fenugreek and tomato in the dough. Serve them straight from the pan with channa paneer masala or a curry of your choice. For masala bhatura, add chopped green chillies, coriander, onion and garam masala to the dough.
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or yogurt.
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
A Gujarati khichdi made with sprouted vaal (field beans), skinned and cooked with rice, potatoes and onions in a generous tempering of whole spices and asafoetida, seasoned with Surti garam masala. It's hearty and full of flavour. Garnish with coconut and coriander and serve hot with yogurt.
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
A light Indo-Chinese style fried rice: cooked rice tossed over a medium-high heat with shredded cabbage, french beans, carrots, celery and spring onions, seasoned simply with soy sauce. Serve with sweet and sour vegetables, sweet and sour sauce and chillies in vinegar.
A festive pulao of basmati rice with green peas, golden fried paneer cubes and cashews, cooked with whole spices, ginger and garlic. Each grain stays separate and fragrant. Garnish with more cashews and sliced chillies and serve with masala yogurt.
A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.
Chikki is an Indian brittle. This crystal version is made with plain white sugar, melted until clear and golden, with peanuts, almonds, pistachios and sesame seeds, scented with cardamom and saffron. Work quickly: the brittle sets in moments.
These gulab jambu are made with milk powder, grated carrot and a creamy semolina mixture, fried slowly until golden and soaked overnight in syrup so they're soft and juicy all the way through. The carrot gives them a lovely colour and gentle sweetness. Serve them halved, decorated with nuts and rose petals, with fresh cream.
A no-cook barfi that children love: chopped dried fruit, nuts, crushed biscuits, cornflakes and rice krispies, with mixed peel, cherries and chocolate, all bound with butter and golden syrup and pressed into a tray. It's chewy, crunchy and full of colour. Makes about 42 squares, great for lunch boxes and party trays.
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