a collection of deliciously easy indian recipes to

SPICE UP
YOUR WINTER
A COLLECTION OF DELICIOUSLY EASY INDIAN
RECIPES TO WARM UP YOUR WINTER
RECIPES
3
11
V E G E TA B L E KO R M A
H A R V E S T M A D R A S C H I C K E N C U R RY
5
13
SLOW COOKED LAMB SHANKS
SPICY BEEF SAMOSAS
7
15
B U T T E R C H I C K E N M E AT B A L L S
CHICKEN TIKKA DRUMSTICKS
9
17
C A U L I F L O W E R C U R RY
OVEN BAKED SPICED CINNAMON APPLES
VEGETABLE
KORMA
This vegetable Korma recipe makes a wonderful meat-free
dish. The spices in our Korma paste combine beautifully with
creamy coconut milk and cashews to bring the vegetables
to life. Simple to prepare and packed full of nutritious
ingredients, this dish is an enjoyable way to add more
vegetables into your winter meals.
TYPE OF DISH
30 MINUTES
COOKING TIME
SERVES
SPICE LEVEL
MILD
INGREDIENTS
1 tbsp. of cooking oil
1 small onion, diced
1 tbsp. grated ginger
2 potatoes, diced
4 carrots, diced
400mL can of coconut milk
(or cream)
½ jar of Patak’s Korma Paste
1 cup green peas or beans
(fresh or frozen)
4 tbsp. of ground unsalted
cashews
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VEGETABLE
KORMA

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VIDEO ONLINE
1 Heat the oil in a pan over medium heat. Add onion
and cook until tender.
2 Mix in the ginger and the Patak’s Korma Curry Paste.
Continue cooking for 1 minute.
3 Add potatoes, carrots, coconut milk and cashews.
Season with salt to taste.
4 Cook and stir 10 minutes, or until the potatoes
are tender.
5 Stir the green peas or beans into the pan.
Reduce heat to low, cover, and simmer 10 minutes.
6 Serve on a bed of rice and enjoy with Patak’s
Pappadums and Sweet Mango Chutney.
4
SLOW COOKED
INDIAN LAMB
SHANKS
Succulent, flavoursome and delicious, these Indian lamb
shanks are mouth-watering. They take a bit of time, but be
patient as they are truly worth it! So gather your friends and
family, as these lamb shanks are sure to impress everyone.
TYPE OF DISH
8 HOURS
COOKING TIME
SERVES
SPICE LEVEL
MEDIUM
INGREDIENTS
2 tbsp. cooking oil
4 lamb shanks (350 - 400g)
2 medium onions, sliced
400g canned diced tomatoes
100mL chicken stock
4 tbsp. Patak’s Rogan Josh
Curry Paste
150g cherry tomatoes
For garnish, fresh coriander,
chopped
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SLOW COOKED
INDIAN LAMB
SHANKS
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1 H
eat cooking oil and lamb shanks in a large frying pan
and fry over a medium heat for 8 to ­10 minutes, turning
occasionally to ensure browning on all sides.
2 P
lace into the slow cooker the lamb shanks, the sliced
onions, the Patak’s Rogan Josh Curry Paste, the canned
diced tomatoes and the chicken stock.
3 C
ook on low for 8 hours.
4 A
dd the cherry tomatoes 20 minutes prior to serving.
5 S
erve with roasted vegetables and garnish with freshly
chopped coriander.
6
BUTTER CHICKEN
MEATBALLS
Embrace winter with these delicious Butter Chicken
meatballs. Cooked until golden brown and served with our
rich creamy Butter Chicken simmer sauce, these meatballs are
bursting with flavour. A delicious winter dish that the whole
family will happily devour!
TYPE OF DISH
30 MINUTES
COOKING TIME
SERVES
SPICE LEVEL
MILD
INGREDIENTS
1 jar Patak’s Butter Chicken
Simmer Sauce 500mL
500g minced chicken
6 tbsp. breadcrumbs
1 spring onion, finely chopped
1 small egg, beaten
2 tsp. cooking oil
2 small garlic cloves, minced
¼ tsp. salt
1 tbsp. finely chopped
fresh coriander
Plain yoghurt
200g Basmati rice
1 tbsp. chopped almonds
BACK TO CONTENTS 
BUTTER CHICKEN
MEATBALLS
1 P
reheat oven to 210°C. Line baking
sheet with baking paper.
2 M
ix the minced chicken with 1 tsp.
Patak’s Butter Chicken Simmer Sauce,
the breadcrumbs, the green onion, the
beaten egg, the oil, the garlic and salt.
3 O
il your hands lightly and roll the
mixture into 20 meatballs.
4 A
rrange on a baking sheet and bake
for 15 to 18 minutes until browned
and cooked through.
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5 Meanwhile, heat the remaining Patak’s
Butter Chicken Simmer Sauce over
medium heat in a saucepan, until
simmering. Stir in meatballs to coat well.
6 Simmer over low heat, stirring
occasionally, for 10 to 12 minutes.
Add the coriander.
7 Drizzle with some plain yoghurt.
8 Serve with basmati rice and garnish
with almonds.
8
CAULIFLOWER
CURRY
With winter weather in full swing, it’s the best time to
break out the slow-cooker. Known as Cauliflower, or ‘Gobi’
curry, this vegetarian recipe combines the delicate nuttiness
of the Korma spices with the more tangy and spicy elements
of a Tikka Masala. Bursting with flavours and textures, this
recipe is the perfect winter warmer.
TYPE OF DISH
1 HOUR
COOKING TIME
SERVES
SPICE LEVEL
MEDIUM
INGREDIENTS
1 tbsp. cooking oil
½ large onion, grated
½ large onion, diced
1 tbsp. Patak’s Tikka Masala
Curry Paste
2 tbsp. Patak’s Korma
Curry Paste
500g cauliflower florets
(medium size)
100g canned diced tomatoes
300mL water
100mL fresh thick cream
For garnish, fresh coriander,
chopped
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CAULIFLOWER
CURRY

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1 H
eat the oil in a pan and fry the grated onion until
light golden brown.
2 A
dd the Patak’s Tikka Masala and Korma Curry Pastes
and stir fry for a few minutes.
3 A
dd the diced onion and fry for a further 3 to 4 minutes
until light golden brown.
4 A
dd the tomatoes, cauliflower florets and water.
Mix well.
5 C
ook in a casserole pot with a lid or transfer to your
slow cooker. Cook on high for 1 hour or on low for
2 to 2½ hours.
6 S
tir in the cream and serve garnished with fresh
coriander leaves.
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HARVEST MADRAS
CHICKEN CURRY
With a colourful range of seasonal flavours from sweet apple
to earthy butternut pumpkin, this spicy and hearty dish
is perfect for winter. Served with steamed basmati rice,
chopped coriander and lots of bragging rights.
TYPE OF DISH
25 MINUTES
COOKING TIME
SERVES
SPICE LEVEL
MEDIUM
INGREDIENTS
2 tbsp. of cooking oil
500g chicken breast, diced
2 onions, chopped
1 red capsicum, sliced
250g butternut pumpkin,
cut into small cubes
3 tbsp. Patak’s Madras
Curry Paste
400g can of diced tomatoes
400g cooked chickpeas
400mL can coconut milk
1 apple, cut into small cubes
For garnish, fresh coriander,
chopped
Salt & pepper to taste
BACK TO CONTENTS 
HARVEST MADRAS
CHICKEN CURRY
1 I n a casserole pot (or any large pot),
brown the diced chicken breast in
1 tbsp. of the oil. Once the chicken
is browned, remove and set aside,
it will finish cooking later.
2 In the same pot, add the remaining
oil and fry the onions, the red capsicum
and pumpkin, until slightly softened
and fragrant.
3 A
dd the Patak’s Madras Curry Paste.
Cook for a minute to release the aromas.
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4 Add the chopped tomatoes, chickpeas
and the can of coconut milk, stirring well.
5 Add back the chicken.
6 A llow the curry to simmer, uncovered,
for about 15 minutes, until the squash
is tender.
7 Add the chopped apple, add salt and
pepper to taste. Simmer another minute
or two.
8 Serve on steamed rice and garnish with
the chopped coriander.
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SPICY BEEF
SAMOSAS
Treat everyone to a lovely snack on a cold day with these
samosas. Spicy minced beef and green peas all wrapped up in
soft and buttery filo pastry. Pair them with the cooling taste of
the coriander and mint raita for something absolutely divine.
For a vegetarian alternative, replace beef with potatoes.
TYPE OF DISH
15 MINUTES
COOKING TIME
SERVES
SPICE LEVEL
HOT
INGREDIENTS
1 pack of filo pastry
(around 300g)
250g red onions, very
finely chopped
250g finely minced beef,
1 tbsp. ginger, chopped
1 tbsp. garlic, chopped
2 tbsp. Patak’s Vindaloo
Curry Paste
110g frozen peas
2 tbsp. coriander leaves,
finely chopped
2 tbsp. mint leaves, chopped
1 egg, beaten
Salt, to taste
BACK TO CONTENTS 
SPICY BEEF SAMOSAS
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P R E PA R E T H E F I L L I N G
WRAPPING
1 P
reheat oven to 180°C. Don’t roll out the
filo pastry sheets until ready to assemble
the samosas otherwise they will dry out.
1 Line two pans with baking paper.
2 H
eat the oil in a pan and fry the onion
until light golden brown.
3 A
dd the ginger, the garlic and the
minced beef.
4 A
dd the Patak’s Vindaloo Curry Paste
to pan, cook until meat is cooked.
5 A
dd frozen peas and cook until peas are
thawed and hot.
6 A
dd coriander and mint leaves and stir.
Salt to taste.
7 R
emove from heat and leave to cool.
2 Unwrap filo pastry and take about
2 to 3 layers.
3 Using scissors, cut filo pastry into
three long strips.
4 On one strip, place heaping spoonful
of filling at strip’s end.
5 Fold samosa into triangles, heading
up the strip and place on the pan.
COOKING
1 Cover the samosas with one beaten egg.
The filo will crisp up in the oven where
the egg has been applied.
2 Place in the pre-heated oven and cook for
around 15 minutes until brown and crispy.
3 Serve with Coriander and Mint Raita.
14
CHICKEN TIKKA
DRUMSTICKS
A modern twist on a classic Indian favourite; this rich and
creamy wintery dish combines fresh tomatoes, coriander and
succulent chicken drumsticks with the aromatic flavours of
our world famous Tikka Masala spice paste. Serve with spiced
Basmati rice, a drizzle of raita and crunchy oven roasted
pappadums for the perfect mid-week meal.
TYPE OF DISH
45 MINUTES
COOKING TIME
SERVES
SPICE LEVEL
MEDIUM
INGREDIENTS
8 drumsticks
¼ cup plain yoghurt
3 cloves garlic, diced
6 tbsp. Patak’s Tikka Masala
Curry Paste
1 red onion
Punnet cherry tomatoes
Dash of oil
Pinch of rock salt &
cracked pepper
CHICKEN TIKKA
DRUMSTICKS

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1 Preheat oven to 180°C.
2 D
ice the garlic and mix together with the plain yoghurt,
the cloves and the Patak’s Tikka Masala Curry Paste.
3 R
ub over the chicken drumsticks and allow to marinate
for approximately 30 minutes to 1 hour.
4 R
ough cut the red onion and sprinkle across bottom
of baking dish. Place the chicken drumsticks and add
the cherry tomatoes. Splash the oil across top. Add a
pinch of rock salt and cracked pepper.
5 Bake
in the oven for approximately 45 minutes
to 1 hour at 180°C.
6 S
erve the chicken with rice and garnish with almonds,
mint and coriander.
BACK TO CONTENTS 
16
OVEN BAKED
SPICED CINNAMON
APPLES
These oven based spiced cinnamon apples
are the perfect way to finish any Indian
meal. Traditionally called Maharani Potli,
this recipe is often found on a Diwali menu.
Bursting with sweet flavours that combine
beautifully with the spices to create a real
winter treat.
TYPE OF DISH
25 MINUTES
COOKING TIME
SERVES
SWEET LEVEL
INGREDIENTS
3 tbsp. desiccated coconut
2 tbsp. brown sugar
25g pecans, roughly chopped
2 tbsp. raisins
3 tbsp. honey
½ tsp. freshly grated cinnamon
(ground cinnamon is also fine)
½ tsp. freshly grated nutmeg
(ground nutmeg is also fine)
4 red apples, cored
4 tbsp. thick plain yoghurt
Zest of half a lemon
Fresh mint
BACK TO CONTENTS 
OVEN BAKED SPICED
CINNAMON APPLES

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1 Preheat the oven to 180ºC.
2 In
a bowl mix together the coconut, sugar, pecans,
raisins, honey, cinnamon and nutmeg.
3 Core the apples.
4 P
ut baking paper on a pan and place the apples. Spoon
a little of the dried fruit mix in the middle of the apple.
5 Bake for 25 to 30 minutes.
6 I n a bowl mix together the yoghurt and lemon zest.
Serve the apples with a dollop of yoghurt and a little
fresh mint.
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