Indian food that looks and tastes great...

By now I’m sure you all know just how much I love Indian food, and this week has seen two curries made in my house, the first was a delicious (and very hot) Jalfrezi and last night I made my Chicken and Cashew Curry for my friends. I just can’t get enough. Making curry at home is great, but you often miss out on all the side dishes because you either don’t know how, or can’t be bothered to make them. But let me tell you, it really is so simple and they can all be pulled together in the time your curry cooks. Check out my recipe for Bhindi Bhaji here.

So, you already know how to make the curry, and rice is rice right? Wrong! Boring plain boiled rice deserves no place at your table when you’re making an Indian meal. When I think of Indian food, I think exciting, spicy and aromatic flavours. Remember - Plain rice is for plain people! Making just a couple of small tweaks can give you wonderful fragrant rice dishes that anyone can be proud of. It will look like you have pulled out all the stops and no one need know it only took you 5 minutes longer. It can be a simple as chucking in a handful of peas and freshly chopped coriander at the last minute, or have a go at these:

Fragrant Rice

Lemon Rice - Boil the rice in half water, half chicken stock and 2 table spoons of lemon juice and grated lemon zest to serve. 

Garlic Rice - Fry a chopped onion and 3 chopped garlic cloves in a pan until golden, add the rice and liquid, cook according to packet instructions.

Mushroom Rice - Fry a chopped onion, chopped garlic clove and a few chopped mushrooms in a pan until soft, add the rice and liquid, cook according to packet instructions

So, now you've got your curry and rice down have a go at these crispy aromatic Bombay potatoes. You’re going to love them.

Bombay Potatoes

8 large new potatoes

4 tbsp butter

2 tbsp vegetable oil

1 tsp curry powder

1 tsp tumeric

1 tsp garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp black mustard seeds

Peel and chop the potatoes into small chunks, parboil them for about 10 minutes, drain and return to the pan.Add the butter and oil to the pan and place over a high heat, adding the spices once the butter has melted. Give the potatoes a good stir to ensure the spices cover all of the potatoes. The butter and oil will bubble up and almost fry the potatoes making them wonderfully crispy. Keep stirring and cooking for 10 minutes, then serve immediately with your curry.

That’s it, it’s that simple. Now you’re wondering why you didn't make these little tweaks before right. I have no doubt that these simple side dishes will really vamp up your homemade curry and allow you to throw on an impressive Indian spread for your guests.