The easy Indian recipes you’re not making – but should be

It’s hard to think of a cuisine more beloved in the UK than Indian food. From the classic chicken tikka masala to the fiery vindaloo, there’s a dish that is to everyone’s taste. But cooking it has always felt like something of a mystery for many. Now, Shadi Faleel is opening the door to a world of flavour with her new book Easy Indian Food Anyone Can Make, and she is determined that these recipes are low effort and easy for everyone to try. Here are some of her favourites… Aloo tikki burger (Photo: Liz/Max Haarala Hamilton) Aloo tikki burger Serves 6 For the patties: 3 medium potatoes (450g) 750ml boiling water 1 tsp salt 1 onion, finely diced 2 green chillies, finely chopped Handful of coriander leaves, finely chopped Handful of mint leaves, finely chopped ½ tsp salt, or to taste Juice of ½ a lemon ½ tsp salt ½ tsp chilli powder 1 tsp chilli flake 1 tsp ground cumin 1 tsp chaat masala 150ml vegetable oil For the burger sauce: 110g mayonnaise 80g tomato ketchup 1 tsp chaat masala 2 tbsp hot sauce To assemble: 6 soft burger buns, halved Lettuce leaves Sliced tomatoes Sliced red onion 6 cheese slices (optional) Peel the potatoes and rinse in cold water. Cut them into quarters, then cook them in the boiling water with the salt for 10–12 minutes, until soft. Once done, mash the potatoes using a fork or masher and set aside to cool. Once cooled, add the rest of the patty ingredients, except the oil, and mix evenly until well combined. Divide the mixture into six portions, then oil your palms and shape each portion into a flat round burger patty. Put them into the fridge for 10 minutes. Heat the oil on a medium–low heat and shallow-fry the aloo tikkis for 2–3 minutes on each side, until golden and crispy. Remove from the oil and drain on kitchen paper. Meanwhile, mix together the mayo, tomato ketchup, chaat masala and hot sauce to make a creamy burger sauce. Spread the burger sauce on the inner side of each bun, then add some lettuce leaves, then the aloo tikkis. Layer with sliced tomatoes, red onion and cheese (if using). Haryali chicken tikka drumsticks (Photo: Liz/Max Haarala Hamilton) Haryali chicken drumsticks Serves 4 For the first marinade: 700g chicken drumsticks (6–7) Juice of ½ a lemon 1 tsp chilli powder 1 tsp ground cumin ½ tsp ground turmeric 1 tsp salt, or to taste For the green marinade: 1 tsp sesame seeds 4 green cardamom pods 1 tsp cumin seeds 4–5 garlic cloves, peeled 2cm ginger, peeled 6–7 almonds 100ml vegetable oil 2 tbsp natural yoghurt Handful of mint leaves (20g) Handful of coriander leaves (20g) 1 or 2 green chillies ½ tsp green food colouring 2 tbsp melted ghee, for brushing To serve: Lemon wedges Sliced red onions Natural yoghurt Cut slits in the chicken drumsticks and put them into a mixing bowl. Add the lemon juice, chilli powder, cumin, turmeric and salt, mix well, cover and set aside to marinate for 30 minutes. ‘Easy Indian Food That Anyone Can Make’ by Shadi Faleel (Photo: Liz/Max Haarala Hamilton) Soak the almonds in hot water for 10 minutes, then drain, peel and set aside. Put all the ingredients for the green marinade, except the melted ghee, into a blender and blend to a smooth paste, adding 2–3 tablespoons of water if necessary. Pour the green marinade over the marinated drumsticks, massage it in well, then cover the bowl and put it into the fridge for 30 minutes. Preheat the oven/grill to 180°C fan/200°C. Place the drumsticks on a wire grill rack, with a baking tray underneath to catch the drippings, and bake/grill for 30–35 minutes. Brush with the melted ghee about halfway through the baking/grilling, and then once again when the time is up. Serve with lemon wedges, sliced onions and yoghurt. Fried anchovies Serves 4-5 500g fresh or frozen anchovies ½ tsp each of salt and ground turmeric, for rinsing the anchovies ½ tsp salt, or to taste ½ tbsp ground fennel seed ½ tsp ground turmeric ½ tbsp chilli powder 1 tsp ground black pepper 1 tbsp garlic paste Juice of a lime 1 tbsp rice flour 1 tbsp cornflour 2 tbsp water Vegetable oil, enough to deep-fry To garnish 8–10 garlic cloves, crushed but unpeeled 15–20 fresh curry leaves To serve: Lime wedges Rinse the anchovies in cold water. Hold the anchovy body in one hand between your thumb and forefinger near the head. Then, slit the belly and remove the remaining guts. You can leave the head on or cut it off using scissors. Rinse the fish thoroughly in running water. Drain the water, add salt and turmeric, and mix well. Leave the anchovies for 10 minutes, then rinse the mixture off with clean water. This will help to get rid of any fish odour. Set aside in a sieve to drain. Put the anchovies into a wide bowl and add the salt, ground fennel seed, turmeric, chilli powder, black pepper, garlic paste and lime juice. Massage the spices into the anchovies, then cover and set aside to marinate in the fridge for 30 minutes. Shadi Faleel has written recipes everyone can make (Photo: Liz/Max Haarala Hamilton) Add the rice flour, corn flour and water and mix until well combined. Heat the oil for deep-frying to 180°C in a wide pan, then carefully drop in the anchovies and deep-fry for 3–4 minutes, flipping them once (1½ minutes on each side). You might need to fry them in batches. Once fried, remove using a slotted spoon, then transfer the anchovies to a sheet of kitchen paper to drain. Lower the heat, then drop the garlic cloves into the hot oil and deep-fry for 30 seconds. Drop in the curry leaves and deep-fry for a few more seconds, until crisp, then remove both from the pan and drain on kitchen paper. Garnish the anchovies with the fried garlic and curry leaves, and serve with lime wedges. ‘Easy Indian Food Anyone Can Make’ by Shadi Faleel (Ebury Press, £22)