Indian food recipes are often a feast for the taste buds! Want to cook Indian? Good idea!

Spicy, creamy or ultimately spicy: as soon as you have the right spices at home, you can go in any direction with Indian cuisine! Although the flavours may be complex, it really isn’t that difficult to put a tasty Indian dish on the table.

Scents, colours and flavours from Indian food:

So, what do people eat in India? Indian cuisine is very diverse. The country is therefore very extensive, and each state has its own specialty and recipes. Indian cooking always uses a lot of herbs and spices, and generally people eat a lot of rice. Flatbreads (‘naan’) are also widely eaten. The dishes that are widely known here, including chicken korma, chicken tikka and tandoori. We enjoy all the scents, flavours and colours from Indian cuisine and hope to inspire you here too!

Want to enjoy Indian food in Hong Kong? You can find recipes for well-known and lesser-known Indian dishes here.

Indian Fish Curry

Fancy a tasty curry with fish? We have shared an Indian fish curry with rockfish, beans, baby potatoes and more.

Instructions

• Peel and chop one onion. Finely chop one clove of garlic. Cut some bell pepper into small cubes. Take 200-gram green beans and cut the ends off.
• Cut 200gram redfish fillet into cubes.
• Cut 250gram potatoes into quarters. Fry them in some oil in the pan. Add the curry paste, onion and garlic and cook for some minutes. Now add the coconut cream, water and chickpeas. Let it simmer for 15 minutes. Add the green beans and bell pepper in the last 5 minutes.
• Finally, add the fish and cook for another 6–8 minutes.

2. Kheer (Indian Rice Dessert with Saffron and Cardamom)

You probably already know rice pudding. Maybe your parents or grandmother used to make it (if they know Indian food recipes). Kheer, an Indian dessert based on rice, milk, sugar and aromatic spices and raisins that tastes luscious.

Instructions

• Take 2 tbsp milk and three threads of saffron to it. Let it heat up so that saffron releases its flavour and stir for a few minutes.
• Add 200gram rice, 500ml whole milk, 3 tbsp agave syrup, and 3 cardamom pods in the pan.
• Turn the heat low and let it boil until the mixture becomes thicker.
• When the kheer becomes thicker to your desired consistency, add 30gram of raisins and stir them. Till now, cardamom has released the flavour, so you can remove them from rice.
• Chop some pistachios and garnish the dish with nuts. Serve hot or store in the refrigerator to enjoy a cold version.

3. Samosas (Vegetarian Indian Pasties)

Dough on the outside, a tasty spicy filling on the inside! Samosas are often fried with a super tasty crust.

Instructions:

• Take 250grams of wheat flour, ½ tbsp salt, and 1 tsp turmeric powder and mix them well in a bowl. Now add some water and a few drops of oil to make a smooth dough.
• Shape the dough and cover it to rest for some time and ready to use.
• Peel and cut 3 floury potatoes into small cubes and cook them. Finally, drain the cubes of potato.
• Take 150 grams of peas and blanch them.
• Heat some oil in a frying pan and add garam masala (a blend of ground spices). Add 1 tbsp ginger paste, peas, and potato cubes and fry until cooked.
• Chop some coriander and add to the mixture. Add pepper and salt as per your taste.
• Now take the dough and make small balls. Roll them in circles and add the mixture in one half. Make sure you leave space at edges so as to fold them neatly. Fold them and fix the edges by pressing with fingers. (You can even use a little water drops to stick the edges.) Repeat the same with all samosas.
• Heat oil in a wok and deep fry samosas until golden brown.

This is all. Serve hot samosas with some tangy and chili sauce.

If you don’t feel like cooking by yourself, you can try this mouth-watering snack at the best Indian restaurants in Hong Kong.

4. Palak paneer

This time we made it into a spinach curry. Palak paneer is a well-known Indian dish with spinach and paneer (Indian cheese). A nice creamy curry!

Instructions:

• Blanch 400-gram spinach for a few minutes. Do this by boiling the spinach in water for a few minutes. Rinse with ice-cold water.
• Press the spinach well in the sieve so that all the moisture is out.
• Finely chop the spinach.
• Cut a block of paneer into cubes. Marinate the cubes of paneer in turmeric and oil — season with salt and pepper.
• Put the paneer in a frying pan and let it cook for a few minutes. Remove the cubes of paneer from pan once cooked to a golden brown.
• Take a skillet, add some oil to heat. Then add 1 finely chopped onion, ginger garlic paste, and a blend of ground spices. Fry for some time and finally add the boiled spinach to it.
• Cook all the ingredients, add fried paneer, and 125 ml coconut milk to it. Stir the mixture well and heat for some more time.

5. Chicken tikka casserole

Oven dishes remain a hit! One with an Indian touch, namely a chicken tikka casserole.

Instructions:

• Grind the herbs (pepper, garlic, ginger, spices, cumin, paprika powder, brown sugar, and turmeric), together with the yogurt, in a chopper or with a blender into a smooth sauce.
• Pour the mixture into a covered container and add the chicken to it. Leave this for at least 20 minutes; you can leave for 30–40 minutes for more better results.
• Keep the oven to preheat at 200 degrees C.
• Peel and cut 2 sweet potatoes into thin slices. Also, cut one cauliflower to it.
• Mix sweet potatoes, cauliflower, and add 1 tbsp olive oil, 1 tbsp cumin seeds to coat the vegetables well.
• Now it’s time to put the chicken on the vegetable mixture and bake it for around 20 minutes.
• After that, took out the dish and mix well. Then put it to bake for another 20 minutes.
• For garnishing, use chopped or whole cilantro. You can also pour some yogurt over it for additional taste.