Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains onion seeds and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

How To Cook A Chicken Curry In Ten Minutes: Indian Chef and Cookery Book author Manju Malhi shows VideoJug users a quick and easy chicken curry which is perfect when you're in a hurry. Experience our Chicken Curry in Ten Minutes recipe, and make a quick and tasty dish for all to enjoy.

A great way to get vegetables and protein into one dish.

Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian dishes. It’s packed with the goodness of spinach and loaded with protein from the paneer, a homemade cheese which doesn’t melt when heated.

Kormaa, also spelt qorma or kurma, is a mild curry that originated in India and is often made with yoghurt sauce, cream, or nuts. Korma is usually mild and typically made with coconut cream. It is especially used with chicken, although Vegetarian kormas also exist. The flavour is based on a mixture of spices: coriander, cumin, cardamom, and cloves roughly in the ratio 8:2:1:1, combined with yoghurt and/or cream kept below curdling temperature and incorporated slowly and carefully. Nuts are used but not in great quantities; almonds or cashews appear to work well.