These one pan Indian restaurant curry recipes get restaurant quality results!
One of the questions I get asked most is whether you can recreate curry house style curries without base sauce. Good question and it’s one I’ve been working on lately. Each of the following one pan Indian restaurant curry recipes can be made without a base curry sauce and they taste just like those you find at the best curry houses! You will also find links to popular side dishes to make your delicious curry into a feast.
One pan is all you need to make this curry house style chicken tikka masala. This mild curry is an Indian restaurant favourite. It can be made natural or bright red and all the information to do so is in the recipe.
With this one pan rogan josh recipe you can make restaurant quality lamb rogan josh quickly and easily without the need for a base curry sauce. From pre-cooking the meat to adding those rogan josh spices, all is explained.
Lamb bhuna all prepared in one pan without the need for base curry sauce. In this one pan rogan josh recipe you will see how to make the deliciously thick sauce that's perfect for scooping up with hot naans or chapattis.
Jalfrezi means quick stir fry and that is exactly what you will get with this one pan jalfrezi curry recipe. Crisp vegetable cooked in a thick sauce. Chicken jalfrezi is one of the most ordered restaurant curries and you can make it at home, but better.
Pathia curries are known for being mildly spicy, sweet and sour. Here you will find a recipe to make this hugely popular Indian restaurant style curry in one pan without the need for a base curry sauce.
One pan lamb saag! Could it be? You bet. This lamb saag recipe, like all the others on this page can be made with the protein of your choice. It's all in the sauce. Try beef, paneer, game... All will be delicious in this one pan Indian restaurant style curry.
Whether you like your chicken dhansak with or without pineapple, you can do just that with this one pan Indian restaurant dhansak recipe. Dhansak curries can be either mild or spicy. So add the right amount of chilli powder for your personal taste and be prepared to enjoy a dhansak that is better than the takeaway. It has to be because you're adjusting the spicing to your own taste after all.
You can make this chicken korma just as you want it. Smooth and creamy or thick. It's up to you. Just like the other one pan Indian restaurant curry recipes on this page, you can cook this one down to thicken or enjoy a smoother sweet and mild sauce.
Dopiaza mean two onions. So dopiaza curries at made with onions cooked in two ways. This rich Indian restaurant favourite is so good gulped down with a few cold beers. It can be made in less than 30 minutes so what are you waiting for? Make this one pan Indian restaurant curry today!
This beef Madras curry can of course be made with the protein of your choice. I chose beef because I love it in a curry. Madras curries are know for being quite spicy, just down from a vindaloo. You can of course make this one pan Indian restaurant curry classic as spicy or as mild as you like.
One of the spiciest curries out there. But this one pan Indian restaurant curry recipe can be made just as you like it. You can use the protein of your choice and also add just the right amount of spice so that it is enjoyable. The sauce is actually amazing mildly spiced or super hot.
This one pan Indian restaurant curry recipe is one of my favourites. I love garlic and chillies and this recipe has a lot of both. If you're a chicken chilli garlic curry fan, this is one you've got to try!
This one pan Indian restaurant curry recipe is for those who don't like spicy curries. There is no chilli powder or chillies added to the sauce. It's sweet, mild, nutty and creamy. If that's what you like, this is the curry for you.
Unlike the other one pan Indian restaurant curry recipes on this page, the sauce for this one is made simply by frying the onions. No blending. Though you could certainly blend the sauce just like the other recipes if you choose to do so. I just wanted to show you a simplified method.
Make these one pan Indian curry recipes your own…
All of the recipe above have been developed so that you can adjust them to your own dietary requirements and personal taste.
You can substitute the protein of your choice. So the one pan chicken jalfrezi could easily become a one pan paneer jalfrezi just by adding paneer instead of chicken.
You can also adjust the spicing and I highly recommend you do. If you like mild curries, why not try the chicken vindaloo but with fewer chillies or no chilli powder? These one pan Indian curry recipes are in your hands so make them how you want to eat them.
Will there be more one pan Indian restaurant curry recipes added to this list?
You bet! I will be adding many more. So if you have one you would like to see featured on this page, just let me know in the comments.
What is the difference between these recipes and the curry house versions?
You shouldn’t taste any difference at all. If anything, you might find these better as you have more control over the final flavour.
At curry houses, the chefs use a prepared base curry sauce for all of their recipes from the mildest korma to the spiciest phaal.
With these one pan recipes you can adjust the sauce simply by browning the onions longer or shorter. This is great when you want a rich tasing Madras or rogan josh.
Feel free to alter the recipes as you see fit. If it sounds good, do it. By adjusting the instructions to your personal preferences, your one pan Indian restaurant curry will most likely be amazing.
One last thing about these one pan Indian restaurant curry recipes…
If you try any of the one pan Indian curry recipes on this page, please get in touch. These recipes will feature in the next cookbook I’m writing. Your feedback would be very much appreciated before all goes to print.
Did the Chicken Do Piaza (My wife is veggy so had it with eggs not chicken). It was very good indeed and will be trying some others soon. Great recipe.
Monday 27th of November 2023
Great to hear, thank you for letting me know.
Monday 18th of September 2023
Would love to see a one-pan recipe for Kadhai with Pakore!
*Really* looking forward to your new cookbook of these recipes!
Wednesday 20th of September 2023
I will try and work on that.
Thanks very much.
Wednesday 5th of April 2023
Hi, where do you get your frozen curry leaves, dried leaves lack all flavor?
I am based in the UK
Friday 7th of April 2023
Most Asian shops sell them fresh and you’re right don’t bother with the dry ones.
Thursday 13th of October 2022
Friday 21st of October 2022
Thank you very much, great to hear!
Saturday 8th of October 2022
These one pot curries look great when you don’t have a base sauce. Will it work as well using frozen prepared meat - I find the meat preparation makes the dish take longer and more hassle to cook, so was thinking of preparing a batch of chicken and freezing in meal size portions - that way there’s no excuse for not knocking up a curry for dinner.
Thursday 13th of October 2022
Yes, I think that would be fine for convenience.
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