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I absolutely love Indian food. It's comforting, cheap and really tasty. Bombay potatoes are no exception and are really easy to make, and only uses a few spices. I wanted to do a stripped down cheaper version of my already uploaded bombay potatoes recipe, and I am also using canned potatoes which hopefully works!

To make my bombay potatoes you will need:

• 540g can of potatoes

• 1/2 a large red onion or 1 small

• 2 tsp of ginger garlic paste

• 1 green chilli

• 1 tsp of ground coriander

• 1/2 tsp of turmeric

• 1/2 tsp of cumin seeds

• 1 tsp of garam masala

• 1 tsp of black mustard seeds

• A small bunch of fresh coriander

• Salt & oil for cooking

If you have never tried Egg Bhurji before, then you have to give it a go. It's incredibly easy, but will turn plain ordinary scrambled eggs into something a bit special. Serve the Bhurji with Roti, bread or even just on it's own! What I also love about dishes like this is they are very cost effective.

Eggs are still pretty cheap (how long for I don't know!) And the other ingredients are reasonably cheap too. Egg Bhurji is usually a breakfast dish, but you can have it any time of day really.

To make my Egg Bhurji you will need:

Serves 2 with bread

• 4 medium sized eggs

• 3 medium sized tomatoes

• 1 medium sized red onion

• 1 green chilli (or to taste)

• 1-2 tsp of ginger garlic paste

• 1/2 tsp of turmeric

• 1/2 tsp of chilli powder

• 1 tsp of garam masala

• A small handful of chopped coriander, stalks as well

• 2 tbsp of cooking oil

• 1 tsp of salt

Serve with bread rolls, roti or on it's own

Baked beans are a staple in most British households. usually slaked over the top of a jacket potato with cheese, or topped on hot buttered toast, we bloody love our baked beans here. Today though, we're getting spicy with yes you guessed it baked bean curry! A customer at work told me about this little gem she makes for her family, so this is my twist on it. Enjoy, and open the window after eating it because you'll be farting like a pack mule!

To make my low cost baked bean curry you will need:

• 1 med onion

• 1 red pepper

• 1 green pepper

• 2 tsp ginger garlic paste

• 2 tins of baked beans

• 1 tin of chopped tomatoes

• 1/2 tsp turmeric

• 2 tsp garam masala

• 2 tsp coriander powder

• 1 tsp of cumin seeds

• 1 tsp of chilli powder (more if you want it hotter)

• Chopped coriander (optional)

• Knob of butter (optional)

• Bit of lemon juice if needed

• Salt

I was browsing through tiktok a while ago and I came across a fella called Imran Ali who runs the channel ‪@whatinthechef‬. He made this amazing coconut egg curry, and I HAD to make it. My recipe has been modified slightly, but a big shout out to my man Imran for the inspiration for this awesome egg curry. Also eggs are cheap, making this a super cost effective and tasty meal. The sauce will also take another couple of eggs too if you want to stretch it out to more people. Watch the video for the full method, with all ingredients listed below.

To make my coconut egg curry you will need: Feeds 2 hungry people, or 4 with extra sides

• 8 free range med sized eggs

• 2 large tomatoes

• 1 large red onion

• 1/2 tsp yellow mustard seeds

• 1/2 tsp chilli powder

• 1/2 tsp turmeric

• 1+1/2 tsp ground coriander

• 1 tsp garam masala

• 1/2 tsp ground cumin

• 3 green cardamom pods

• 1 tsp dried fenugreek (methi)

• 2 x blocks of frozen ginger garlic (or 2 tbsp of fresh/jarred)

• 3 green chilli's

• 1 x 400g can of coconut milk

• A handful of chopped coriander

• Salt

• 2 tbsp of ghee or oil For the egg fry:

• 1 tbsp of ghee or oil

• 1/2 tsp turmeric

• 1/2 tsp chilli powder

Serve the curry with rice, roti or whatever you like really. And do what Imran says and eat with your hands.

I absolutely love chicken katsu curry, and if you've never had it before you need to make it. Flavour wise it has a similar profile to your local Chinese takeaway chicken curry, you know the one with the peas and curry sauce? If you like that, then you will love katsu curry. It's sweet, rich, mildly spiced and you could slather it on anything and it will make it taste good! As for the chicken cutlet? I'm going to show you how to get it super crispy using one special ingredient.🍛

To make my chicken katsu curry you will need: For the sauce (serves a good 4-5 people)

• 2 medium carrots

• 1 whole medium sized onion

• 4 large garlic cloves

• 1 piece of ginger about 2 inches thick

• 1 litre of chicken stock

• 1.5 tbsp of medium curry powder

• 2 tsp of turmeric

• 4 heaped tbsp of plain (all purpose) flour

• 1 tbsp of light soy sauce

• 1.5 tbsp of honey

• Salt if needed (taste as you go!) For the chicken cutlets

• 4 medium sized chicken breasts

• 5 medium sized eggs

• Panko breadcrumbs

• About 6 tbsp of plain flour

• Salt & pepper

• Sunflower or vegetable oil for frying

Serve with rice and some pickled vegetables

I recently had a craving for some prawns, but rather than my usual go-to of cooking them in garlic butter and slinging them down my neck with bread (which is also delicious) I decided to whip up a quick prawn curry instead. It's not as complicated as you might think. This prawn curry uses very few spices, and comes together really quick so is ideal for a weeknight dinner after work. The addition of coconut milk, makes this prawn curry silky smooth and creamy as well. Give it a bash!

To make my coconut prawn curry you will need:

Serves 2 people with rice

• 300g of king prawns

• 1/2 tsp of turmeric

• 1/2 tsp of chilli powder

• 2 tsp of garam masala

• 1 tsp of yellow mustard seeds

• 1/2 tsp of ground cumin

• 3 green cardamom pods

• 1/2 a large red onion (plus a little for garnish)

• 1 cube of frozen ginger garlic paste (or 2 tsp if using fresh or jarred)

• 200ml of coconut milk (not cream)

• 2 small green chilli's

• A small handful of fresh coriander

• About 2 tbsp of ghee or veg oil

Salt to taste Serve the prawn curry with rice, roti or both!

Curry night is something we all look forward to, a nice spicy feast and a good film is always a good thing. It can be expensive though especially if there's a few of you, and a couple of dishes each when ordering for a family can really mount up.

So I came up with this budget beating lamb meatball curry that costs a fraction of any takeaway. You can actually make this even cheaper if you want, by swapping the lamb mince for pork or beef. This lamb meatball curry will feed 3 people with sides maybe 4 if you have smaller appetites.

To make my lamb meatball curry you will need: For the meatballs

• 500g of lamb mince

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1/4 tsp of chilli powder

• 2 tsp ginger garlic paste

• Salt

For the sauce

• 1 large red onion

• 1 medium sized courgette

• 1x400g can of chopped tomatoes

• 2 tsp of ginger garlic paste

• 1 tsp turmeric

• 2 tsp ground coriander

• 1 tsp chilli powder

• 2 tbsp garam masala

• 1 bay leaf

• A small handful of fresh coriander stalks and leaves

• Salt

• 2 tbsp of oil for cooking

Serve with rice, roti or in this case a hoofing great naan!

Today on the channel I wanted to spice it up a little to give myself a little pep up during this absolutely abysmal cold weather we are having right now. So today, we have a beef keema curry that comes in at a very reasonable £1 per portion. Mine cost a little less though because I used reduced beef minced, but I have factored in full cost mince just in case you cannot get hold of any yellow sticker bargains. Just keep in mind to factor in the initial cost of the spices if you have to buy them and of course energy usage when cooking. I have also included some costings below for the amounts used in this recipe (as of 22/01/23)

To my make my low cost beef keema curry you will need:

• 500g of beef mince

• 1 large red onion

• 100g frozen peas

• 4 med potatoes

• 1 x 400g can of chopped tomatoes

• 1 tsp turmeric

• 2 tsp round coriander

• 1 tsp of chilli powder

• 1 tsp of ground cumin or seeds grounded down

• 1 tsp of garam masala

• 3 green cardamom pods

• 2 whole cloves

• 2 tsp of ginger garlic paste

• 2 tbsp Oil such as sunflower/rapeseed

• Salt

It's a meal in it's own right, but you can stretch it out further with some naan, roti, extra rice or whack some in a jacket spud!

I absolutely love a good curry, and I always say that if for some reason I ever became a vegetarian, then it would be Indian food I'd mostly eat. I find with a lot of vegetarian Indian food, you just don't miss the meat at all because it's so flavoursome. This is my version of a simple potato curry, that costs bugger all and tastes fab.

This comes in at around £3 or less with the amounts used, but obviously factor in the cost if you're having to make the initial purchase of buying the spices, and of course energy usage.

To make my potato curry you will need:

• About 600g of new potatoes sliced in half

• 1x400g can of chopped tomatoes

• 1 medium sized red onion (save some for garnish)

• A good handful of chopped coriander (optional)

• Half a diced red chilli (optional)

• 2 tsp of garam masala (1 for finishing the curry)

• 1 tsp of cumin seeds

• 1 tsp of ground coriander

• 1/2 tsp of turmeric

• 2 tsp of ginger garlic paste

• 2 tbsp of veg oil

• About 75ml of double cream (optional)

• Salt

You know the story, you go into your favourite curry house after a skinful, you order way too much food, and you think you need a side dish and so you order some rice, naans and some saag aloo. You inevitably end up with too much and you don't finish it. Saag aloo should be treated as a main, not a side.

Serve up with some roti and you won't want anything else trust me. Aloo palak is also a very simple curry to make, and doesn't need a tonne of different spices so you can knock this up in no time. It’s one of the easiest tastiest Indian vegan recipes, so go make it!

To make my Aloo Palak (saag aloo) you will need:

• 800g of new potatoes sliced in half

• 1 large red onion

• 4 garlic cloves

• About a 2 inch piece of fresh ginger (same amount as garlic) 2 tsp cumin seeds

• 1 tsp turmeric

• 2 tsp of garam masala (plus 2 tsp at the end of cooking)

• 1 tsp of chili powder

• 4 whole kashmiri chillies

• 1 tbsp of tomato paste

• 5 medium sized tomatoes chopped

• 200g of fresh spinach leaves

• Salt

• Ghee or oil for frying

Butter chicken or murgh makhani is one of the most ordered dishes in Indian restaurants across the world, especially here in the UK. It is arguably on par with the famous chicken tikka masala, and for good reason. Butter chicken is not a curry you'd want every day, because this puppy has a lot of butter in it, and I meant A LOT. That being said, butter chicken is a fantastic flavourful curry for a weekend treat.

The dish itself was created in 1947 by the founders of moti mahal restaurant in Delhi as a way to use up leftover chicken tikka, which is cooked a mildly spiced tomato sauce rich with butter and cream. If you have never tried butter chicken then do so now, and I promise it will become a firm family favourite. The secret to a good butter chicken is marinating the chicken over night. This gives the spices the time needed to really penetrate into the chicken and make it super tasty. I also advise that you blitz the base sauce and pass through a sieve, to make the sauce creamier and much more luxurious.

To make my butter chicken you will need:

Serves 4 people with rice/roti

For the marinade:

• 3 chicken breasts (about 600g worth)

• 1+1/2 tsp of kashmiri chilli powder

• 2 tsp of garam masala

• 1 tsp of ground coriander

• 1/2 tsp of turmeric

• 2 tsp of garlic/ginger paste

• 5 tbsp of plain natural full fat yoghurt

• Juice of half a lemon

• Pinch of salt

For the sauce:

• 3 tsp of methi leaves (fenugreek leaves)

• 5 green cardamom pods

• 3 whole cloves

• 1 tsp of ground coriander

• 1 tsp of garam masala

• 2 tsp of garlic/ginger paste

• 2 tbsp of tomato paste

• 1 large white onion

• 125g of unsalted butter

• 1 x 400g tin of chopped tomatoes

• 100-150ml of double cream (heavy cream)

• A small bunch of fresh chopped coriander (cilantro)

Serve with rice, lightly toasted roti or naan breads and get it in your face!