This week, it's all about Indian cuisine on #TheChefsLine. Feeling inspired? Combining #MeatFreeMonday with the rich and robust flavours of Indian food we kick the week off with a vegetarian bang.
Curry o'clock
These little dumplings (gatta) are cooked in a simple but incredibly tasty yoghurt and tomato sauce. Served with plain rice, this curry is easy to make, cooks in 20 minutes and is exquisite.
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Hailing from northern India, where fresh produce grows in abundance and vegetarian fare features heavily, this mushroom tomato curry is based on a starter of onion, ginger and garlic.
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For the fried fanatics
Great as a snack or a starter, these spiced fritters strike the balance between savoury and sweet and are quick and easy to prepare.
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These crunchy fritters of onion, potato and spinach are served with a refreshing mint chutney.
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Mental for lentil
This easy, one-pot dish is flavoured with ginger, cumin and turmeric and mildly spiced with Kashmiri chilli.
Canned lentils are a great, mid-week time saver and this quick cook dhal can be pulled together from mostly pantry staples in less time than it takes for delivery to arrive.
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Egg-cellent ideas
You'll want this egg curry in your life. There are many versions in India, but perhaps the most famous is this Malayali breakfast dish from Kerala, a tangle of browned onions, curry leaves, green chillies and tomatoes. Try it with rice dosa, or some buttered toast!
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Panch phoran is a Bengali five-spice mix. You can buy it in some spice shops, but it’s easy enough to make your own, and it’s so addictive. It’s delicious in dahl, on fried cauliflower – anything really – but it’s particularly good with potatoes.
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Wrap it
18. Potato and cauliflower masala dosa
Dosa, or Thosai, originated in South India. It is traditionally a breakfast dish of a fermented crepe with a spiced potato filling, but really works anytime of the day. This full-flavoured, low-fat and high-fibre option includes dried spices for a healthy meal.
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19. Spiced rice pancake
Pancakes with simple preparation that can be conjured up in minutes. It is a fuss-free snack for the evening "tiffin" and feel free to eat them as is or fill them with whatever you are in the mood for.
A little cheese
Though this cooks like a dry curry, it is more like a salad and you can throw in whatever you might have on hand, like tomatoes, sliced red onions, arugula [rocket] or even roasted cauliflower. Place it on your dining table for a vibrant centrepiece that tastes sensational.
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Ready in 30 minutes this cheese and chilli combo is part of our Top 50 vegetarian recipes on the site, so you know it's going to be good.
Have we got your attention and your tastebuds? It's Indian week on The Chefs' Line, 6pm weeknights on SBS and 9.30pm on Food Network. Check out the program page for episode guides, cuisine lowdowns, recipes and more.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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