Happy Diwali from Farmah's! 🎆 · Free delivery from €29 in Graz · €50 across Austria
Cook with us
Indian classics step by step – each with a video, the full method and the spices you need from our shop.
Recipe of the week
Green peas and paneer in a homestyle onion-tomato gravy.
Photo: Mdsmds0, CC BY-SA 4.0, via Wikimedia Commons
233 recipes
Green peas and paneer in a homestyle onion-tomato gravy.
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Mutton slow-cooked in a sealed clay pot with whole garlic bulbs, mustard oil and spices – Bihar's famous dish.
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Fried boiled eggs and potatoes in a gently spiced Bengali onion-tomato gravy with mustard oil.
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Kerala chicken curry in a dark, nutty gravy of coconut roasted with spices until brown.
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Mild, creamy chicken tikka marinated in cream cheese, yoghurt, cardamom and white pepper – oven or grill.
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Mangalorean Catholic pork curry with a deep red bafat spice powder, vinegar and plenty of onions.
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Clams tossed with a dry masala of grated coconut, kokum and spices – a Goan monsoon favourite.
View recipe →Prawns roasted in a dark masala of shallots, kokum, pepper and coconut oil – Kerala's spicy prawn dish.
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Fish simmered in a tangy, spicy tamarind gravy with fenugreek and curry leaves – best the next day.
View recipe →Fried fish in a mild, slightly sweet yoghurt sauce with whole spices – a Bengali wedding classic.
View recipe →Silky, fragrant minced lamb patties from Lucknow, pan-fried in ghee – so soft they melt in your mouth.
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Soft spiced beef meatballs in a coconut-tomato curry – a Sunday classic of Bangalore's Anglo-Indians.
View recipe →The Parsi way with scrambled eggs: very soft and creamy, with onion, tomato, green chilli and coriander.
View recipe →Crabs cooked in a fiery mustard-oil gravy with onion, garlic, cumin and green chillies, Bengali style.
View recipe →Dry mutton coated in a roasted coconut and spice masala – a Mangalorean and Udupi favourite.
View recipe →Pale, aromatic Mughlai chicken curry from Kolkata with yoghurt, cashews, kewra and white pepper.
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Punjabi street-style fried fish in a spiced gram-flour batter with ajwain – crisp outside, flaky inside.
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Mild, fragrant Kerala fish stew in coconut milk with ginger, green chillies and curry leaves.
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Crispy prawns in a spiced gram-flour batter with ajwain and chaat masala – Mumbai's fishermen-style fry.
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Lamb shanks slow-cooked overnight-style in a silky, spiced gravy with bone marrow – Old Delhi's breakfast stew.
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Chicken in a bright green masala of coriander, green chillies, garlic and lime, pan-fried until charred.
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Fish fillets coated in a pungent mustard-coconut paste, wrapped in banana leaf and steamed or pan-roasted.
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Boiled eggs in a slow-cooked, sweet-spicy onion and tomato masala with coconut oil and fennel.
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Tender squid rings roasted in a dark, peppery onion-tomato masala with coconut oil and curry leaves.
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Smoky, sour pork from Nagaland cooked with fermented bamboo shoot, ginger and fiery king chilli.
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Home-style Kerala beef curry with roasted coconut, shallots, coconut oil and curry leaves.
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Rich, tangy Goan festive pork and liver curry with vinegar and spices – made days ahead.
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Chicken roasted in ghee with a tangy, fiery paste of Byadgi chillies, tamarind and roasted spices.
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Gentle Kashmiri lamb curry in a yoghurt sauce with fennel, dry ginger and cardamom – no chilli, no tomato.
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Fiery, sweet-sour Goan prawn 'pickle' in a red chilli-vinegar masala – keeps for days.
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Layers of spiced yoghurt chicken and saffron basmati, sealed and slow-cooked 'on dum' – Hyderabad's pride.
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Dark, tangy pork curry from the Coorg hills with roasted spices and kachampuli vinegar.
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Spicy Indian scrambled eggs with onion, tomato, green chilli and coriander – ready in 15 minutes.
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Duck simmered and then roasted in a peppery onion masala with coconut milk – Kerala's Christmas dish.
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Flaked shark cooked dry with shallots, garlic, curry leaves and spices – a coastal Tamil speciality.
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Whole crabs roasted in a thick masala of shallots, tomato, pepper and coconut oil – messy and delicious.
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Big prawns in a mild, creamy coconut sauce with a hint of garam masala – Bengal's festive prawn curry.
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Rajasthan's fiery red mutton curry with mathania chillies, yoghurt, garlic and smoky ghee.
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Crisp, red, spicy fried chicken bites tossed with curry leaves and green chillies – Chennai's favourite starter.
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Dark, peppery beef slow-roasted with coconut slivers, curry leaves and fennel – a Kerala classic.
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Tangy, fiery Goan pork curry with vinegar, garlic and Kashmiri chillies – better on day two.
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A quick lemony pickle of mango ginger – a root that smells like raw mango – with green chilli and mustard.
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Whole collard leaves simmered in mustard oil with asafoetida and green chilli – the everyday green of every Kashmiri home.
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Tender bottle-gourd or pumpkin leaves stir-fried with garlic, nigella and dried chilli – a Bengali village classic.
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Nutrient-packed moringa leaves stir-fried with shallots, lentils and coconut – Tamil grandmothers' superfood.
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The pride of Andhra: tangy gongura leaves cooked with red chillies and garlic into a fiery chutney.
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Taro leaves spread with a sweet-sour-spicy gram flour paste, rolled, steamed, sliced and tempered – a Gujarati farsan classic.
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Fragrant fresh dill cooked with moong dal, garlic and green chilli – a Maharashtrian home favourite.
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Toor dal cooked with amaranth leaves, tamarind and green chilli – Andhra's everyday greens dal.
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Blanched bathua greens in spiced yogurt with roasted cumin – a cooling winter raita from North India.
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Fresh field beans in a coconut-spice gravy – Bengaluru's winter obsession during the avarekai season.
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Sweet, fresh green chickpeas in a spiced onion-tomato gravy – a short-season winter treat from central and north India.
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Green beans tossed with a crumbly steamed-lentil mix of toor and chana dal – a protein-rich Tamil Brahmin classic.
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Yardlong beans stir-fried with shallots, crushed chilli and coconut oil – Kerala's simplest, tastiest side.
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Slightly bitter cluster beans cooked dry with ajwain, garlic and amchur – a Rajasthani desert classic.
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A rich Rajasthani winter speciality of fresh turmeric root fried in ghee and cooked with yogurt and peas.
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Finely chopped beetroot stir-fried with mustard seeds, curry leaves and coconut – colourful Tamil everyday food.
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Sweet winter turnips slow-cooked in onion, tomato, ginger and jaggery – old-style Punjabi home food.
View recipe →Winter parathas stuffed with grated white radish, green chilli and ajwain – Punjab's breakfast with butter and curd.
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Gujarat's famous winter one-pot: purple yam, papdi beans, lilva, baby potatoes, eggplant and fenugreek dumplings in a green coconut masala.
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Thick slices of yam marinated in chilli and tamarind, coated in semolina and pan-fried – the Konkan coast's vegetarian 'fish fry'.
View recipe →Crispy-edged taro roots tossed with ajwain, amchur and chilli – a dry Punjabi favourite with dal and roti.
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Baby eggplants stuffed with a roasted peanut, sesame and coconut masala – Andhra's festive brinjal curry.
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Crispy fried cauliflower tossed in a garlicky soy-chilli sauce – India's favourite Indo-Chinese starter.
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Bitter gourds stuffed with a sweet-sour onion and spice filling and pan-fried until crisp – even bitter-gourd haters love it.
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A tangy Andhra dal of toor dal and yellow cucumber with tamarind and garlic tempering.
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Kohlrabi and its leaves simmered in mustard oil with dried chilli and asafoetida – simple Kashmiri home food.
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Finely shredded cabbage stir-fried with coconut, mustard seeds and curry leaves – Kerala's 5-minute side.
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Green peppers stir-fried with roasted gram flour, sesame and peanuts – a quick Maharashtrian 'zunka-style' sabzi.
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Crunchy lotus stem in a delicate fennel- and cardamom-scented yogurt gravy – a Kashmiri Pandit classic.
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Young jackfruit cooked like meat in a rich onion-tomato masala – North India's vegetarian 'mutton'.
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Crunchy, fibre-rich banana stem stir-fried with moong dal and coconut – a Tamil detox favourite.
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Finely chopped banana flower cooked with potato, coconut and garam masala – a labour of love from Bengal.
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Soft pumpkin cooked with fenugreek seeds, amchur and jaggery – the sweet-sour sabzi served with puri at festivals.
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Kerala's most delicate curry: ash gourd and beans gently simmered in coconut milk with green chilli and curry leaves.
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Spiny gourd slices coated in spiced rice flour and pan-fried until crisp – a Bengali monsoon treat.
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Crunchy ivy gourd stir-fried with potato, mustard seeds and a touch of jaggery – Gujarati everyday food.
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Pointed gourd and potato in a light onion-tomato masala – the summer sabzi of Bihar, UP and Bengal.
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Small round tindas stuffed with a tangy spice mix and slow-cooked until tender – a Punjabi summer classic.
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Mild snake gourd cooked with moong dal and a coconut-cumin paste – a gentle Tamil side for rice and rasam.
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Sponge gourd and potato cooked in mustard oil with panch phoron and garlic – rustic Bihari home food.
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A light, juicy ridge-gourd curry with tomato and cumin – everyday summer food in North Indian homes.
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A sweet-sour-spicy dry dal of split field beans (val) – a Gujarati wedding and festival favourite.
View recipe →A one-pot Gujarati khichdi of broken wheat (dalia), moong dal and vegetables – light, wholesome and quick.
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Tamil Nadu's famous biryani made with tiny, fragrant seeraga samba rice, green masala, pepper and ghee.
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Fragrant Bengali khichuri of roasted moong dal and gobindobhog rice with ghee and vegetables – rainy-day and Durga Puja comfort.
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A crisp, savoury multigrain flatbread of roasted bhajani flour with onion and coriander, served with butter or curd.
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Punjab's winter icon: slow-cooked mustard greens with spinach and bathua, served with yellow cornmeal rotis and white butter.
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Bihar's protein-packed paratha stuffed with spicy sattu, garlic, mustard oil and pickle masala.
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A quick, fragrant fasting dessert of water-chestnut flour roasted in ghee with cardamom and nuts.
View recipe →Puffy buckwheat-flour puris with a simple cumin-tomato potato curry – the Navratri meal of North India.
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Crunchy sweet balls of puffed amaranth bound with jaggery – a healthy fasting snack and Sankranti treat.
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Soft, gluten-free amaranth flour parathas with potato – a classic for Navratri and ekadashi fasts.
View recipe →A creamy cardamom milk pudding made with proso millet – the old village kheer of Punjab and the hills.
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A light fasting khichdi of barnyard millet, potato and peanuts – a Navratri favourite.
View recipe →A wholesome one-pot khichdi of kodo millet, moong dal and vegetables – tribal comfort food from central India.
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Cooling curd 'rice' made with little millet, yogurt, ginger and a mustard-curry leaf tempering.
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Creamy foxtail millet and moong dal cooked with ghee, pepper and cumin – a lighter twist on Tamil ven pongal.
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Golden, crisp-outside, fluffy-inside lentil doughnuts – the South Indian breakfast and temple-festival favourite.
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Crisp, hand-patted rice-flour rotis with onion, dill, coconut and green chilli – a Karnataka breakfast.
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Pillowy steamed idlis from fermented urad dal and idli rava – South India's healthiest breakfast.
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Protein-rich savoury pancakes of soaked moong dal with ginger and chilli – Delhi's breakfast cart classic.
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Karnataka's power food: soft finger-millet balls swallowed with a tangy lentil-greens bassaru.
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Rustic pearl-millet flatbreads from Rajasthan, eaten hot with ghee, jaggery and fiery garlic chutney.
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The farmer's meal of Maharashtra: quick gram-flour pithla with rustic jowar bhakri, raw onion and green chilli thecha.
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Soft, chewy sago pearls tossed with roasted peanuts, potato and cumin – Maharashtra's favourite fasting dish.
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Comforting matta rice kanji with a dry green-gram stir-fry, pickle and papad – Kerala's soul food.
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Tangy, spicy tamarind rice with peanuts and curry leaves – the festival and temple rice of Andhra and Telangana.
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Protein-packed soya chunks in a spicy onion-tomato gravy – the student and hostel favourite all over India.
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Crisp potato patties topped with spiced dried white-pea curry, chutneys, onion and sev – Mumbai's favourite chaat.
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A peppery, warming soup-like rasam made with horse gram – Tamil grandmothers' remedy for cold days.
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Creamy black-eyed beans in a Punjabi onion-tomato masala – simple, cheap and full of protein.
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Black chickpeas in a roasted coconut gravy – Kerala's classic breakfast partner for puttu and appam.
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Long green chillies stuffed with tangy tamarind masala, dipped in besan batter and fried – Andhra's rainy-day street snack.
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Soft steamed rice-flour dumplings tossed in a mustard-seed and curry leaf tempering – a Chhattisgarh breakfast.
View recipe →Indore's famous street snack: grated sweetcorn cooked in milk with green chilli, mustard seeds and coconut.
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A rich, mild chickpea curry in spiced yogurt from the dham feasts of Himachal Pradesh.
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A nourishing millet porridge with greens and chilli from the Monpa people of Arunachal Pradesh.
View recipe →Mizoram's everyday green stew of leafy vegetables, pumpkin and beans – simple, light and healthy.
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A light Tripuri stew of bamboo shoots, vegetables and green chilli, gently thickened with rice.
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Ladakh's thumb-pressed wheat pasta simmered with root vegetables in a hearty broth.
View recipe →A warming Himalayan noodle soup with vegetables and chicken (or tofu) from the hills of Sikkim.
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Meghalaya's Khasi one-pot rice cooked with pork (or chicken), ginger, onion and black pepper.
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Manipur's beloved mash of boiled vegetables, roasted chillies and fermented fish – fiery and comforting.
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A bold, tangy tamarind curry with salted dried fish – South India's karuvadu, or Goan-style with bacalhau.
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Whole pomfret coated in red masala and semolina and pan-fried until crisp – the coastal favourite from Mumbai to Daman.
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Assam's light, tangy fish curry soured with tomato and lemon – perfect for warm days.
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Whole fried tilapia finished in a thick, spicy onion-tomato bhuna masala – everyday fish from Bangladesh.
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The pride of Bengal and Bangladesh: hilsa steamed in a sharp mustard paste with green chillies and mustard oil.
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A festive Bengali curry of fried rohu in a rich, slightly sweet onion, yogurt and garam masala gravy.
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Kolkata's Sunday classic: goat meat slow-fried in mustard oil and onion until dark, rich and tender.
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A smoky, fiery Naga-style chutney of roasted chillies, tomato and garlic – with habanero standing in for raja mircha.
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Fragrant rice tossed with a roasted curry leaf, dal and pepper powder – a Tamil lunchbox classic.
View recipe →Crispy tofu in a glossy soy-chilli sauce with peppers and spring onion – Indo-Chinese from Kolkata's Tangra.
View recipe →Crumbled paneer cooked with onion, tomato and spices – Chandigarh's favourite quick breakfast and dinner.
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A simple Haryanvi winter sabzi of sweet carrots and slightly bitter fenugreek leaves.
View recipe →A velvety green dish from the Garhwal hills of Uttarakhand, made with spinach and fenugreek leaves.
View recipe →A tangy Telangana curry of moringa drumsticks in tomato and roasted sesame-peanut masala.
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Andhra's summer dal: toor dal cooked with sour green mango and finished with a garlic tempering.
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Sweet, sour and hot ginger chutney from Andhra – the classic partner for pesarattu and idli.
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A quick Karnataka stir-fry of green plantain with coconut, mustard seeds and curry leaves.
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Delhi's winter street snack: roasted sweet potato tossed with chaat masala, lemon and chutney.
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Kerala's beloved pairing: soft mashed tapioca (cassava) with a fiery red mackerel curry.
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A rustic mushroom curry with mustard oil, onion and garam masala, inspired by Jharkhand's monsoon rugda.
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A crunchy, lightly cooked raw papaya and carrot salad from Gujarat – the classic partner for fafda and thepla.
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A light, homely dal from Uttar Pradesh with soft bottle gourd and nutty chana dal.
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A fiery red garlic chutney from Rajasthan – a spoonful lifts dal, bajra roti or sandwiches.
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Okra pods stuffed with a tangy spice mix and pan-fried until crisp – a Rajasthani favourite.
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The gentle bitter-sweet vegetable medley that opens every Bengali feast – with bitter gourd, sweet potato and plantain.
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A dry island stir-fry of tuna with grated coconut, shallots and curry leaves.
View recipe →A bright island curry of fish in coconut milk with lime, ginger and green chilli.
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Bihar's iconic baked wheat balls stuffed with spiced roasted gram flour, with smoky mashed vegetables.
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Odisha's wholesome toor dal cooked with vegetables and finished with roasted cumin-chilli powder.
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A beloved Bengali side dish: potatoes cooked in a creamy paste of white poppy seeds.
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Light, comforting Bengali fish curry with potatoes, panch phoron and a whiff of mustard oil.
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Maharashtra's spicy sprouted moth bean curry, topped with crunchy farsan and served with soft buns.
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Goa's festive chicken curry with roasted coconut, poppy seeds and warm spices.
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A thick, spicy Godavari-style prawn masala from Yanam, the small French-era enclave in Andhra.
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A Franco-Tamil curry from Pondicherry built on vadouvan – a sun-dried shallot and spice blend.
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A tangy coconut fish curry from India's southern tip, where Tamil and Kerala cooking meet.
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Tamil Nadu's bold, peppery chicken curry with freshly roasted spices and coconut.
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A mild, festive Kerala dish of vegetables in a coconut-yogurt sauce, finished with coconut oil.
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Karnataka's comforting 'hot lentil rice' with vegetables, tamarind and a roasted spice mix.
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Crisp, protein-rich crêpes from soaked green moong – Andhra's favourite breakfast.
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Fluffy basmati rice tossed with ghee and toasted cumin seeds – the easy side dish for every curry, made two ways.
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Punjabi-style chickpea curry in a spiced onion-tomato gravy with a tangy finish of amchur – vegan, filling and perfect with rice or bhatura.
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Tender marinated chicken in a silky tomato, butter and cashew sauce – the classic from Delhi, made with Kashmiri chilli and garam masala.
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Indian breakfast omelette with onion, tomato, green chilli and coriander.
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Melt-in-the-mouth gram-flour sweets roasted in ghee – a Diwali favourite.
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Pakistani-style chicken cooked fast in a wok with tomatoes, ginger and green chilli.
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Baby potatoes slow-cooked in a spiced yoghurt gravy.
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Mushrooms and peas in a spiced onion-tomato gravy.
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Soft Gujarati flatbreads with fenugreek leaves and spices – great for travel.
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Juicy prawns in a thick, spicy onion-tomato masala.
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Fish slices in a spicy red masala, pan-fried until crisp.
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Peppery rice and moong dal porridge with ghee, cumin and cashews.
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Spiced potato balls in crisp gram-flour batter – Mumbai's favourite snack.
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Soft, spongy steamed gram-flour cake from Gujarat.
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Red lentils cooked with tomato, ginger and a garlic tadka – in 25 minutes.
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Light, quick-cooking split mung lentils with cumin and garlic.
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Crunchy Indian salad of cucumber, tomato, onion and lemon.
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Roast and grind your own warm spice blend in 10 minutes.
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Cool yoghurt with cucumber, roasted cumin and mint.
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Sweet and sour 'imli' chutney for chaat, samosa and pakora.
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Bright green chutney for samosas, pakoras, tikka and chaat.
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Quick semolina pudding with ghee, sugar and cardamom – ready in 20 minutes.
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Winter carrot pudding slow-cooked with milk, ghee and cardamom.
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Creamy Indian rice pudding with cardamom, saffron and nuts.
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Soft milk dumplings soaked in rose and cardamom syrup.
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Refreshing salty buttermilk with roasted cumin, mint and black salt.
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Thick yoghurt and mango drink with a hint of cardamom.
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Strong black tea simmered with milk, ginger and cardamom.
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Mumbai beach snack: puffed rice with chutneys, onion and sev.
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Crisp pastry triangles filled with spiced potatoes and peas.
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Crispy onion fritters in spiced chickpea batter.
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Tangy yoghurt and chickpea-flour curry with onion fritters.
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Comforting one-pot rice and yellow lentils with ghee and cumin.
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One-pot basmati rice with vegetables and whole spices.
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Soft, bubbly naan made in a frying pan, brushed with garlic butter.
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Soft everyday whole-wheat flatbread – only flour, water and salt.
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Whole-wheat flatbread stuffed with spiced potato, cooked with ghee.
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Mumbai street food: buttery mashed vegetable curry with toasted rolls.
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Crisp fermented rice-and-lentil crêpes with spiced potato filling.
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Cooling yoghurt rice with a mustard seed and curry leaf tempering.
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Tangy South Indian rice with peanuts, curry leaves and turmeric.
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Flattened rice with onion, peanuts, turmeric and lemon – Maharashtra's breakfast.
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Savoury semolina breakfast with vegetables, mustard seeds and curry leaves.
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Fresh coconut chutney with green chilli and a mustard seed tempering.
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Thin, peppery tomato and tamarind soup from South India.
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South Indian lentil and vegetable stew with tamarind and sambar powder.
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Indo-Chinese crispy paneer tossed with peppers, soy and chilli.
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Mixed vegetables in a mild coconut and cashew sauce.
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Mild, creamy Mughlai chicken in an almond and yoghurt sauce.
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Yoghurt-marinated chicken roasted until charred – no tandoor needed.
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Tangy coconut fish curry with tamarind and Kashmiri chilli.
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Spiced minced meat with green peas – quick and filling.
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Kashmiri lamb curry, deep red and aromatic with fennel and ginger.
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Fragrant layered rice with mixed vegetables, saffron and fried onions.
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Layered basmati rice and spiced chicken, slowly steamed together.
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A simple, everyday Indian chicken curry with whole spices.
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Grilled spiced chicken in a creamy, smoky tomato sauce.
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Punjabi red kidney bean curry – comfort food with rice.
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Okra stir-fried with onions and tangy spices – never slimy.
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Smoky roasted aubergine mash with onion, tomato and spices.
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Crispy cumin potatoes – ready in 20 minutes.
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Dry curry of potatoes and cauliflower with turmeric and cumin.
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Paneer and peppers tossed in a freshly ground kadai spice mix.
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Paneer in a mild, creamy tomato and cashew sauce – a family favourite.
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Paneer cubes in a smooth, bright green spinach sauce.
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Slow-cooked black lentils and kidney beans in a buttery tomato sauce.
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Everyday yellow lentils finished with sizzling cumin, garlic and chilli in ghee.
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