Are you a busy Melbourne family looking for delicious and authentic Indian recipes that are quick and easy to make? Look no further than Tales of India, your one-stop online Indian grocery store near you. With fast, same-day delivery, you can have all the ingredients you need to whip up mouthwatering Indian dishes in no time.

As a Melbourne-based family ourselves, we understand the challenges of balancing work, family life, and trying to put healthy, homemade meals on the table. That's why we've curated a collection of simple, fuss-free Indian recipes that are perfect for busy weeknights. From fragrant curries to flavorful rice dishes, these recipes are designed to save you time without sacrificing taste.

One of our go-to weeknight meals is our Chicken Tikka Masala. This creamy, spice-infused dish is a family favorite, and it's surprisingly easy to make. Simply marinate the chicken in a blend of yogurt, spices, and lemon juice, then sauté it with onions, tomatoes, and a rich, velvety sauce. Serve it over a bed of basmati rice, and you've got a complete, satisfying meal that's sure to please even the pickiest eaters.

Another quick and easy option is our Vegetable Biryani. This one-pot wonder is packed with a colorful array of vegetables, fragrant spices, and fluffy basmati rice. It's a great way to sneak in some extra veggies, and it's a crowd-pleaser for both vegetarians and meat-eaters alike.

If you're in the mood for something a little lighter, try our Lentil and Spinach Curry. This nourishing dish is brimming with protein-rich lentils, fresh spinach, and a blend of aromatic spices. Serve it with a side of warm naan bread, and you've got a delicious, balanced meal that's ready in under 30 minutes.

No matter what you're craving, Tales of India has the ingredients and recipes you need to bring the flavors of India to your Melbourne kitchen. With our fast, same-day delivery, you can have everything you need to create authentic, homemade Indian dishes without the hassle. So why not give one of our easy recipes a try tonight? Your taste buds (and your busy schedule) will thank you.

Chicken Tikka Masala

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp cayenne pepper
• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, paprika, garlic powder, ginger powder, and cayenne. Cover and marinate for at least 30 minutes (or up to 24 hours).
2. Heat the oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until browned on all sides.
3. Add the onion, garlic, and ginger to the skillet and cook for 2-3 minutes, until fragrant.
4. Stir in the diced tomatoes and heavy cream. Reduce heat to low and simmer for 10-15 minutes, until the sauce has thickened.
5. Season with salt and pepper to taste.
6. Serve the chicken tikka masala over basmati rice, garnished with chopped cilantro.

Vegetable Biryani

Ingredients:

• 2 cups basmati rice
• 3 cups water
• 1 tsp salt
• 2 tbsp oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 cups mixed vegetables (such as cauliflower, carrots, peas, and bell peppers), chopped
• 1 cup plain yogurt
• Chopped cilantro for garnish

Instructions:

1. Rinse the basmati rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, bring the 3 cups of water and salt to a boil. Add the soaked rice, cover, and reduce heat to low. Simmer for 15-20 minutes, until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the oil over medium heat. Add the sliced onion and cook for 5-7 minutes, until softened and lightly browned.
4. Add the garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne. Cook for 1-2 minutes, until fragrant.
5. Stir in the chopped vegetables and cook for 5-7 minutes, until tender.
6. Gently fold the cooked rice and yogurt into the vegetable mixture, being careful not to break up the rice grains.
7. Reduce heat to low, cover, and cook for 5-10 minutes, until heated through.
8. Serve the vegetable biryani hot, garnished with chopped cilantro.

Lentil and Spinach Curry

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups water
• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. In a large pot, combine the rinsed lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the lentils are tender.
2. In a separate skillet, heat the oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
3. Add the garlic, ginger, cumin, coriander, garam masala, turmeric, and cayenne. Cook for 1-2 minutes, until fragrant.
4. Stir in the diced tomatoes and their juices. Simmer for 5 minutes, until the sauce has thickened slightly.
5. Add the cooked lentils and the chopped spinach to the skillet. Stir to combine and cook for 2-3 minutes, until the spinach is wilted.
6. Season with salt and pepper to taste.
7. Serve the lentil and spinach curry hot, garnished with chopped cilantro. Enjoy with warm naan bread.