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Indian Thali - Shopping list
Print shopping list
This shopping list includes the following recipes
Onion bhajis
Starters & nibbles
Sweet potato chaat
Light meals & snacks
Okra curry
Main course
Coconut prawn curry with pea pilau
Main course
Chapatis
Cakes and baking
Dal makhani
Main course
Cucumber and mint raita
Other
Mango chutney
Other
Indian salad
Side dishes
Mango lassi
Drinks and cocktails
Shopping list
Fruit and vegetables
2 tsp ground
coriander
4 tbsp chopped
fresh coriander
leaves
2
garlic
cloves, crushed
15g/½oz fresh root
ginger
, peeled and finely grated
2
red onions
, thinly sliced
1 tsp
chilli
flakes
handful chopped
fresh coriander
, roughly chopped
½
lemon
, juice only
½
red onion
, thinly sliced
4 large
sweet potatoes
, scrubbed and cut into wedges
1
tomato
, finely chopped
2 small green
chillies
, finely chopped
1 tsp ground
coriander
handful chopped fresh
coriander
500g/1lb 2oz
okra
2
onions
, finely sliced
3 green finger
chillies
, roughly chopped (seeds removed if preferred)
1 tsp ground
coriander
6
curry leaves
½ tsp ground
fenugreek
bunch
fresh coriander
, chopped
7
garlic
cloves, roughly chopped
5cm/2in piece fresh root
ginger
, peeled and roughly chopped
1
onion
, chopped
3 banana
shallots
, roughly chopped
1 bird’s-eye chilli, slit lengthwise
2 tbsp
fresh coriander
leaves, finely chopped
6
garlic
cloves, finely chopped
5
garlic
cloves, finely chopped
2cm/¾in fresh root
ginger
, peeled and finely chopped
250g/9oz
onions
, finely chopped
220g/7¾oz fresh
tomatoes
, finely chopped
½-1 green
chilli
, de-seeded and finely chopped (optional)
½
cucumber
, grated or finely chopped
large handful
mint
leaves, chopped
3 unripe
mangoes
(supermarket
mangoes
are fine), about 200g/7oz each, peeled and cut into small cubes
2–3 green
chillies
, finely chopped
225g/8oz
cucumber
, cut into ½cm cubes
4 tbsp lime or
lemon juice
fresh
mint
sprigs, to garnish
50g/1¾oz
pomegranate
seeds
100g/3½oz
red onions
, cut into ½cm cubes
225g/8oz
tomatoes
, cut into ½cm cubes
400ml/14fl oz
mango
pulp
Tins, packets and jars
2 tbsp
tamarind
chutney
300g/10½oz white
basmati rice
, soaked in cold water for 30–40 minutes
1 tbsp
ghee
690g bottle organic
ata
1 large tbsp
tamarind
paste
450g/1 lb chapati flour or wholemeal
plain flour
3 tbsp
ghee
100g/3½oz dried red
kidney beans
, soaked overnight
200g/7oz dried black
urid dal
1 tsp
dried chilli
flakes
Cooking ingredients
½ tsp
chilli powder
2 tsp ground
cumin
1 tsp
garam masala
100g/3½oz gram (chickpea) flour
salt
½ tsp ground
turmeric
vegetable oil
, for deep frying
1 tsp
chaat masala
1 tbsp honey or
maple syrup
olive oil
, for drizzling
handful roasted salted
peanuts
, roughly chopped
salt
, to taste
¼ tsp
asafoetida
2–3 tbsp
olive oil
1 tsp
salt
½ tsp Kashmiri red
chilli powder
3 tbsp
coconut oil
2 tsp
coconut oil
½ block
creamed coconut
, roughly chopped
1 tsp
cumin
seeds
1 tsp
garam masala
1 tsp black
mustard seeds
½ tsp ground
paprika
1 tsp
salt
1 tsp
salt
300ml/10fl oz fish
stock
½ tsp ground
turmeric
600ml/21fl oz
vegetable stock
pinch
asafoetida
1 tsp Kashmiri
chilli powder
(or mild
chilli powder
)
½ tsp Kashmiri
chilli powder
1 tsp
cumin
seeds
1 tsp
garam masala
powder
salt
4 tbsp
tomato purée
large pinch
salt
50g/1¾oz
demerara sugar
1 tsp
fennel seeds
, crushed
1 tsp
ground ginger
½ tsp
nigella seeds
2 tbsp rapeseed or
sunflower oil
½ tsp
salt
4 tbsp white pickling
vinegar
¼ tsp
salt
4 tsp
caster sugar
Dairy, eggs and chilled
4–6 tbsp
double cream
butter
for spreading, optional
2 tbsp
butter
80ml/2¾fl oz
double cream
250ml/8fl oz natural
yoghurt
200ml/7fl oz full fat
milk
100ml/3½fl oz
single cream
400ml/14fl oz natural unsweetened
yoghurt
Meat, fish and poultry
600g/1lb 5oz raw jumbo
prawns
, peeled and deveined (defrosted if frozen)
Other
100g/3½oz frozen petits pois
naan bread
, to serve
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