
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
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Floury potatoes boil in their skins, then mash dry

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…

BIR chicken karahi is a classic British-Indian-Restaurant curry inspired by Imran's of Birmingham, tender chicken pieces…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours