Indian Made Easy - Amandip Uppal (2016)
Chapter 2. VEGETABLES AND LENTILS
Chana Masala
A RICH, NORTH INDIAN CHICKPEA DISH, TRADITIONALLY SERVED WITH POORIES (PUFFED-UP FRIED BREAD), BUT ANY BREAD IS PERFECT. ANY LEFT OVER AND THE SAUCE CAN BE DRIED OUT, DRIZZLED WITH FRESH TOMATO, DATE AND TAMARIND RELISH, THEN SERVED WITH FRIED PASTRIES OR STUFFED POTATO AND PEA CAKES.
SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 15 MINUTES
FRESH
1 large onion, roughly chopped
3 garlic cloves, roughly chopped
5cm piece ginger, peeled and roughly chopped
1½ green chillies, roughly chopped
2 tablespoons finely chopped coriander leaves, plus extra to garnish
4 teaspoons crème fraîche
SPICES
2 teaspoons fenugreek leaves
1 teaspoon panch phoran
1 bay leaf
2.5cm piece cassia stick
1 teaspoon ground turmeric
2 teaspoons garam masala
2 teaspoons ground cumin
PANTRY/LARDER
3 tablespoons oil
760g chickpeas, reserving 2 tablespoons
2 tablespoons tomato passata (puréed tomatoes)
1 teaspoon salt, or to taste
OPTIONAL GARNISH
1 teaspoon ghee and
¼ teaspoon chaat masala
1. Heat 1 tablespoon of the oil in a frying pan and fry the onion, garlic, ginger and green chillies for 6-7 minutes until soft and golden brown. Using a slotted spoon, place in a blender along with the 2 tablespoons chickpeas, the passata, fenugreek leaves and 180-190ml water and blitz to a smooth paste.
2. Heat the remaining oil in the same pan over a low-medium heat, add the panch phoran, bay leaf and cassia stick and fry for 30-40 seconds.
3. Pour in the chickpea paste and fry for 1 minute. Add the turmeric, garam masala, ground cumin, 1 tablespoon of the coriander and the salt and fry for a further 1 minute.
4. Mix in the remaining chickpeas and 60-70ml water, stir, then cover and simmer for 5-6 minutes. Stir in the crème fraîche and remaining coriander and cook for a further 5 minutes, or until thick and creamy.
5. Drizzle with ghee, sprinkle with chaat masala and garnish with coriander or more chaat masala and ghee.
NOTE: Combining a small amount of boiled chickpeas with caramelised onions, garlic and ginger helps create a thick, silky and smooth base. This paste can be made a day in advance.
Tarka Dhal with Spinach and Fresh Tomato
A CLASSIC, MIXED LENTIL DISH COOKED WITH WHOLE CUMIN AND GROUND SPICES, THEN GARNISHED WITH SMOKY BURNT GARLIC AND CRISPY CURRY LEAVES, GINGER AND CHILLI. EASY AND QUICK TO COOK, THIS IS PERFECT FOR FRIENDS OR FAMILY FOR SUPPER.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 45 MINUTES
FRESH
¼ onion, finely chopped
2 garlic cloves, finely chopped
1cm piece ginger, peeled and finely chopped
3 large handfuls of baby spinach, chopped
1 tomato, finely diced
SPICES
½ teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon garam masala
PANTRY/LARDER
100g yellow mung beans
50g masoor dhal
50g toor dhal
1 teaspoon salt, or to taste
3 tablespoons oil
ghee, for drizzling
OPTIONAL GARNISH
Curry Leaves, Garlic, Ginger and Red Chilli
1. Wash the mung beans and both dhals together thoroughly. Put them into a large saucepan and cover with water. Bring to the boil over a high heat, then reduce the heat to medium and simmer for 15 minutes. Using a large spoon, remove any white scum or residue.
2. Add the turmeric and salt and continue to simmer for a further 10 minutes, stirring occasionally and pressing the beans and dhal against the pan with the back of your spoon. Cook until they are soft and creamy (add a little boiling water if too thick). Turn off the heat.
3. In a separate frying pan, heat the oil over a low-medium heat. Add the cumin seeds and fry for 2-3 seconds. Turn up the heat slightly, add the onion and fry for 3-4 minutes until golden brown. Add the garlic and ginger and fry for 20 seconds.
4. Add the garam masala and fry for 1 minute, then pour in a ladleful of mung beans and dhal, swirl around the pan and pour it all back into the large pan of cooked dhal. Simmer the dhal over a low heat for 8-10 minutes.
5. Turn off the heat, add the chopped spinach and tomato, drizzle with ghee and garnish with the Curry Leaves, Garlic, Ginger and Red Chilli.
Shallots with Tamarind and Toasted Coconut
THIS IS AN INTERESTING COMBINATION OF SWEET SHALLOTS, TOASTED COCONUT AND SOUR TAMARIND, INFUSED WITH CHILLIES AND CRISPY CURRY LEAVES. THIS DISH WORKS WELL AS A SIDE DISH WITH DHALS AND MOST FLAVOURED RICE AND INDIAN BREADS.
SERVES 2-3 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
150g shallots, peeled and halved lengthways
1 teaspoon tamarind pulp
7-9 fresh curry leaves
SPICES
1 teaspoon crushed coriander seeds
1 teaspoon chilli powder
¼ teaspoon ground turmeric
1 teaspoon mustard seeds
1 dried red chilli
PANTRY/LARDER
40g desiccated coconut
3 tablespoons oil
½ teaspoon salt, or to taste
1. Heat a small frying pan over a low-medium heat and dry-roast the coconut and coriander seeds until golden brown. Add the chilli powder, then turn off the heat and place in a blender. Blitz together, adding enough water, about 3-4 tablespoons, to make a smooth paste.
2. Next, heat a separate frying pan over a medium heat and pour in 2 tablespoons of the oil. Add the shallots and keep tossing and cooking until they are slightly browned. Add the salt, 3-4 tablespoons water and the turmeric and cook for 5-7 minutes, or until soft. Add the coconut paste and tamarind pulp. Reduce the heat slightly and cook for 3-5 minutes.
3. Heat a large frying pan over a low-medium heat. Pour in the remaining oil, add the mustard seeds and toss and fry for 20 seconds. Add the curry leaves and dried red chilli and fry for 15 seconds. Finally, add the cooked shallots, gently toss everything together, then serve.
Creamy Peas and Mushrooms
A RICH AND SATISFYING DISH, IT IS PRETTY QUICK TO MAKE AND DOESN’T REQUIRE OR NEED ANY ONIONS OR CHILLIES. IT IS WONDERFUL AS PART OF ANY FAMILY MEAL OR A SIMPLE BRUNCH DISH - JUST SERVE ON THICK SLICES OF TOASTED BREAD. FRY THE MUSHROOMS AND PEAS WITH SPICES IN ADVANCE, THEN WHEN READY TO SERVE, STIR IN THE CREAM, STOCK AND GENTLY SIMMER.
SERVES 4 AS A SIDE | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES
FRESH
3 tablespoons light (single) cream
8-9 fresh curry leaves
3 garlic cloves, very finely chopped
200-250g chestnut mushrooms, cut into quarters
115g cooked peas
1cm piece ginger, peeled and cut into julienne
SPICES
large pinch of freshly grated nutmeg
1 teaspoon black mustard seeds
¼ teaspoon ground turmeric
¼ teaspoon paprika
1 teaspoon cracked black pepper
½ teaspoon garam masala
PANTRY/LARDER
2 tablespoons oil
1 tablespoon coconut milk powder
1 teaspoon salt, or to taste
100ml vegetable or chicken stock or water
OPTIONAL GARNISH
finely chopped coriander, spring onion, and green or red chilli
1. Mix together the single cream, coconut milk powder and nutmeg and set aside for later.
2. Heat the oil in a heavy-based frying pan over a low-medium heat. Add the mustard seeds and curry leaves and once they start to crackle and pop, add the garlic and mushrooms. Turn up the heat slightly and fry, stirring frequently for 5 minutes, or until the mushrooms are a rich nutty brown.
3. Next, add the peas, turmeric, paprika, pepper, garam masala and salt, and cook, stirring, for 1 minute.
4. Now pour in the reserved cream paste and the stock or water. Turn down the heat and gently simmer for 4-5 minutes. Stir in the ginger and serve garnished with coriander, spring onion and chilli.
Baigan Bharta
TO ADD A FURTHER INTENSE SMOKY FLAVOUR, COOK EGGPLANT OVER AN OPEN FIRE OR BARBECUE. THIS CAN BE DONE A DAY IN ADVANCE. ANY GOING SPARE CAN BE MIXED WITH NATURAL YOGHURT AND SERVED AT ROOM TEMPERATURE.
SERVES 4 | PREPARATION TIME: 20-30 MINUTES | COOKING TIME: 30 MINUTES
FRESH
2 large eggplant (aubergines)
3 onions, finely chopped
2-3 garlic cloves, finely chopped
1cm piece ginger, peeled and finely shredded
SPICES
1 teaspoon panch phoran (optional)
½ teaspoon ground cumin
1 bay leaf
2.5cm piece cassia or cinnamon stick
1 teaspoon fenugreek leaves
¼ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground coriander
PANTRY/LARDER
4 tablespoons oil
1 teaspoon salt, or to taste
OPTIONAL GARNISH
8 cherry tomatoes, halved or quartered and seeded if possible
1 tablespoon finely chopped coriander
FOR THOUGHT
If you have any leftovers, stir in 2 tablespoons Greek-style yoghurt, 1 teaspoon finely chopped mint and salt if needed, then serve at room temperature as a cold side dish
1. Preheat the grill to a medium-high setting. Rub or brush ½ teaspoon of the oil all over the eggplant, then using a fork, pierce a few random holes all over - this helps with the removal of the skin once cooled. Place under the grill and cook, turning frequently for about 15 minutes, or until black, smoky and charred and the flesh is buttery soft. Cool, then gently peel (discard) and shred the flesh with a knife and fork and set aside.
2. Meanwhile, heat the remaining oil in a large heavy-based frying pan over a low-medium heat. Temper the following spices gently for 40 seconds: panch phoran, if using, followed by the cumin, bay leaf and cassia or cinnamon stick.
3. Next, add the onions and fry gently for 4-5 minutes, or until soft and caramelised. Turn up the heat slightly, add the garlic and fenugreek leaves, and continue to fry for 1 minute. Stir in the turmeric, garam masala, ground coriander, ginger and salt and fry for 1 minute, then add the smoky, cooked eggplant, mix well and continue cooking, stirring frequently to avoid sticking, for 5-7 minutes. Cover with a lid and cook for a further 4 minutes. Serve garnished with tomatoes and coriander, if liked.
Cauliflower and Peas
THERE ARE SEVERAL WAYS OF MAKING THIS DISH, BUT THIS ONE IS AN EASY-GOING AND SIMPLIFIED VERSION. CONSIDER OTHER VEGETABLES SUCH AS BUTTERNUT PUMPKIN, BROCCOLI OR EVEN PANEER. IF SHORT ON TIME, PARBOIL THE CAULIFLOWER AND REDUCE THE COOKING TIME.
SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
850g cauliflower, cut into bite-sized pieces
1 green chilli, slit lengthways down the middle
200g cooked peas
SPICES
1¼ teaspoons ground turmeric
2 teaspoons crushed coriander seeds
2 teaspoons crushed fennel seeds
1 teaspoon ground cumin
PANTRY/LARDER
1 teaspoon plain flour
½ teaspoon salt, or to taste
2 tablespoons mustard seed oil or oil
90 ml tomato passata (puréed tomatoes)
OPTIONAL GARNISH
crispy curry leaves, garlic, ginger and red or green chilli
1. Place the cauliflower in a large bowl, sprinkle with the flour, turmeric, salt and 1 tablespoon of the oil and rub into the florets until they are well coated.
2. Heat the remaining mustard oil in a large frying pan or a wok over a medium heat. Add the cauliflower and green chilli and keep tossing and frying for 5-6 minutes until half-cooked and a little charred.
3. Add the crushed coriander and fennel seeds and ground cumin and fry for 1 minute.
4. Reduce the heat slightly, add the passata and cooked peas, then cover with a lid and continue to fry, stirring frequently for 6-7 minutes until cooked through.
5. Garnish with crispy curry leaves, garlic, ginger and red or green chilli, if liked.
SIX
Eggs
❶ MASALA SCRAMBLED EGGS
WHISK 8 eggs in a bowl, add 2 tablespoons light (single) cream or milk and whisk together.
HEAT 1 tablespoon oil in a heavy-based frying pan over a low heat.
ADD ½ teaspoon cumin seeds and 2.5cm piece ginger, peeled and shredded, and fry gently for 10 seconds.
ADD ½-1 teaspoon garam masala, 1 teaspoon red chilli flakes and a little salt and fry for 1 minute.
POUR in the eggs and reduce the heat. Stir gently from side to side until you get near enough to a rich creamy consistency.
DRIZZLE with 2 teaspoons ghee, and finely chopped coriander.
SERVE with plain paranthas or toasted muffins.
❷ SPICED EGGY BREAD
WHISK 6 eggs into a large wide, flat bowl.
ADD 1 teaspoon garam masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 tablespoon fenugreek leaves, 1 teaspoon red chilli flakes, 2 tablespoons finely chopped coriander and ½ teaspoon salt. Whisk everything together.
PLACE a heavy-based frying pan over a medium heat.
ADD 2 tablespoons oil and a large knob of butter. Take 4-5 thin slices of bread, dip 1 slice of bread at a time into the egg mixture pressing gently, then flip over until well coated and leave to soak for a minute or two.
PLACE your bread slice into the hot pan and fry until golden and crisp on both sides.
SERVE immediately.
❸ COCONUT EGG CURRY
HEAT the oil in a wok or heavy-based frying pan and gently fry 6 soft-medium boiled eggs for 1 minute until lightly golden. Remove and reserve.
ADD 1 tablespoon Ginger and Garlic Paste, 1 tablespoon Caramelised Onion Paste, followed by 1½ teaspoons ground turmeric, 1½ teaspoons garam masala, 1 teaspoon ground cumin and ½ teaspoon salt.
FRY for 30-35 seconds while gently tossing.
STIR in 150ml coconut milk and simmer very gently over a medium heat for 2-3 minutes.
ADD 2 sliced green chillies and 6cm piece ginger, peeled and shredded, and simmer for 5 minutes, or until the sauce has thickened. Halve the eggs and add to the sauce, yolk side up. Sprinkle with finely chopped spring onion and coriander.
SERVE with Lemon and Chickpea Rice.
❹ NARGISI EGG KOFTA
BLEND 1 small onion, finely chopped (squeezed dry in a cloth), 1 tablespoon chopped ginger, 5 finely chopped garlic cloves, a pinch of nutmeg, ½ teaspoon garam masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 teaspoon salt, ½ teaspoon chopped mint and 1 tablespoon chopped coriander.
BLITZ until finely chopped, then add 500g lamb mince and blitz again until it is a smooth paste.
DIVIDE the paste into 4 portions. Flatten and shape around 4 small soft-medium boiled eggs.
TAKE each kofta and roll in 4 tablespoons plain flour, then 1 beaten egg, and lastly, fresh breadcrumbs (3 slices of bread, crusts off). Chill for 30 minutes.
HEAT 1.5 litres oil over a low-medium heat and fry 2 koftas at a time for 8-10 minutes. Cut in half.
SERVE with fresh Tomato, date and Tamarind relish.
❺ ROAST VEGETABLES AND BAKED EGGS
PREHEAT the oven to 190°C/375°F/Gas 5.
COAT 250g cubed eggplant, 1 cubed yellow capsicum (pepper) and 1 chopped red onion with 25ml oil, 1 teaspoon salt, 1 teaspoon crushed fennel seeds and ½ teaspoon crushed dried red chillies.
PLACE all the vegetables on a heavy-based baking tray and roast for 15-20 minutes, tossing frequently.
MIX together with the Tomato and Mustard Dressing and pour everything into a shallow ovenproof dish.
MAKE 4-5 evenly spaced wells and crack 4-5 eggs, one by one into each well. Season with salt and pepper and bake for about 10-12 minutes.
GARNISH with finely chopped coriander and a pinch of toasted crushed cumin seeds.
SERVE with warm crusty bread.
❻ SPINACH AND POTATO OMELETTE
HEAT 2 tablespoons oil in a non-stick ovenproof frying pan that is about 25cm in diameter.
TOSS in 2 teaspoons whole cumin seeds, then stir in 500g cooked cubed potatoes and 3 thinly sliced spring onions and fry for 2 minutes.
CRACK 6 eggs into a large bowl, whisk and season with ½ teaspoon salt and ½ teaspoon pepper, then mix in 225g cooked chopped spinach, 1 teaspoon fenugreek leaves and ½ teaspoon red chilli flakes.
POUR the egg mixture into the frying pan. Cover and cook, without stirring, for about 6 minutes, or until the omelette is cooked but soft on top.
FINISH cooking under a very hot grill until golden brown. Cut into quarters.
SERVE with Shredded Raw Veg Salad.
Dhal Makhani
MAKE THIS MIXED LENTIL AND BEAN COMBINATION ON SPECIAL OCCASIONS, AS IT IS THE ULTIMATE STATEMENT DHAL DISH. TRADITIONALLY IT TAKES HOURS TO COOK, BUT GOOD-QUALITY, COOKED PULSES WORK JUST AS WELL. THE SMOKY GARLIC MIXED WITH THE METHI LEAVES AND CHILLIES COMBINED WITH CREAM AND BUTTER CERTAINLY MAKES THIS DISH HEAVENLY, LAVISH AND INDULGENT.
SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 25-30 MINUTES
FRESH
1 large onion, roughly chopped
4 garlic cloves, roughly chopped
2.5cm piece ginger, peeled and roughly chopped
1 small green chilli, roughly chopped
1 tablespoon finely chopped coriander
SPICES
1½ teaspoons dried fenugreek leaves
1 teaspoon cumin seeds
2.5cm piece cassia or cinnamon stick
1 bay leaf
1 black cardamom pod, slightly crushed
¼ teaspoon ground turmeric
1½ teaspoons garam masala
PANTRY/LARDER
3 tablespoons ghee or oil
100g cooked whole black urad, reserving 1½ teaspoons
100g cooked kidney beans, reserving 1½ teaspoons
2 teaspoons tomato passata (puréed tomatoes)
1 teaspoon salt, or to taste
GARNISH
1 teaspoon ghee
1½ teaspoons double cream
1 tablespoon chopped coriander
1. Heat 1 tablespoon of the ghee or oil in a large frying pan over a low-medium heat and fry the onion, garlic, ginger and green chilli for 7-8 minutes until soft and golden brown. Cool slightly, then with a slotted spoon place in a blender together with the reserved urad and kidney beans, the tomato passata, fenugreek leaves and 50ml water and blitz to a smooth paste.
2. Heat the remaining oil in a frying pan over a low-medium heat. Add the cumin seeds, cassia or cinnamon stick, bay leaf and black cardamom and fry for 20 seconds. Add the onion and bean paste and stir-fry for 2 minutes.
3. Add the turmeric, garam masala and salt and fry for 1 minute.
4. Next, add the kidney beans, black urad, coriander and 100-120ml water, then cover with a lid and continue simmering for 10 minutes, or until thick and creamy.
5. Turn off the heat and drizzle with the ghee and cream and garnish with chopped coriander.
NOTE: Combining a small amount of boiled kidney beans with caramelised onions, garlic and ginger helps to create a thick, silky and smooth base. This paste can be made a day in advance.
Steamed Green Beans in Tomato and Mustard Dressing
THESE BEANS COMPLEMENT MOST ROASTS OR BARBECUED MEATS, SALADS AND SAVOURY TARTS. THIS SIDE DISH HAS A DELICIOUS DRESSING, WHICH CAN ALSO BE USED WITH COOKED POTATOES, PEAS, BROAD BEANS OR BROCCOLI. PREPARE THE DRESSING 1-2 DAYS IN ADVANCE, THEN WHEN DRESSING THE BEANS MAKE SURE THEY ARE HOT - THAT WAY THEY WILL ABSORB ALL THE FLAVOURS.
SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
250g green beans, topped and tailed
6-7 fresh curry leaves
1 garlic clove, very finely chopped
SPICES
¼ teaspoon black mustard seeds
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon chilli powder
PANTRY/LARDER
2 tablespoons mustard seed or vegetable oil
large pinch of sugar
180ml tomato passata (puréed tomatoes)
salt, to taste
Garnish
Crispy Ginger, Onion and Garlic
1. Steam the green beans for 4-5 minutes, then drain and plunge into ice-cold water.
2. Pour the oil into a heavy-based frying pan and heat over a medium heat for 1 minute. (If using mustard oil) Add the curry leaves and black mustard seeds and fry for 30 seconds. Turn down the heat, add the garlic and fry for 2 seconds, then add the turmeric, cinnamon, black pepper, coriander, chilli powder and sugar and fry for a further 1 minute.
3. Stir in the passata and salt to taste, and cover with a lid. Turn up the heat slightly and cook for a further 5-8 minutes, stirring occasionally, until the oil starts to separate from the tomato dressing.
4. Pour the dressing over the green beans, garnish with the Crispy Ginger, Onion and Garlic and serve hot or cold.
Beetroot Curry
DELICIOUS HOT OR COLD, BEETROOT CURRY IS A FANTASTIC MAIN COURSE OR ACCOMPANIMENT. WHETHER YOU ARE A VEGETARIAN OR NOT, THIS COLOURFUL MOUTH-WATERING DISH IS A HEALTHY OPTION THAT CAN BE ENJOYED WITH A SALAD OR WITH RICE AND CHAPATI. REMEMBER TO ENSURE THAT THE BEETROOT CHUNKS ARE ROUGHLY EQUAL IN SIZE.
SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 40 MINUTES
FRESH
2 green chillies, slit lengthways down the middle
2.5cm piece ginger, peeled and roughly chopped
400-500g red beetroot
10 fresh curry leaves
1 onion, finely chopped
SPICES
4 black cardamom pods, seeds only
½ teaspoon fennel seeds
2 teaspoons black mustard seeds
½ teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
PANTRY/LARDER
30g desiccated coconut
2-3 tablespoons oil
1 teaspoon salt, or to taste
SERVE
225g natural yoghurt
1. In a mixer or grinder, place the coconut, chillies, ginger, black cardamom seeds and fennel seeds and grind firmly, adding a little water if sticking. Set aside.
2. Cut the beetroot into wedges or cubes and cook in a saucepan of boiling water for 20 minutes, or until tender, then drain and set aside.
3. Heat the oil in a large frying pan. Add the mustard seeds and as they begin to pop, add the curry leaves. Immediately stir in the beetroot, onion, chilli powder, cumin, turmeric and salt and cook for 7-8 minutes, stirring frequently. Stir in the coconut spice mix, then reduce the heat and cook for a further 5 minutes over a medium heat, stirring frequently and gradually adding water to loosen, then cook for a further 5-7 minutes.
4. Remove the pan from the heat and serve with the yoghurt on top.
Kidney Beans and patato
THE ULTIMATE IN COMFORT FOOD, AND A WARMING WINTER DISH, THIS RUSTIC DISH HAS A DENSE MASALA BASE SAUCE, WHICH IS BEST SERVED AND SOAKED UP WITH SIMPLE PLAIN RICE.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 25 MINUTES
FRESH
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2.5cm piece ginger, peeled and roughly chopped
1½ green chillies, roughly chopped
1 potato, cubed into 8 pieces
2 tablespoons finely chopped coriander, plus extra to garnish
SPICES
2 teaspoons fenugreek leaves
1½ teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons garam masala
PANTRY/LARDER
3 tablespoons oil
760g cooked kidney beans, reserving 2 tablespoons
1 tablespoon passata
1 teaspoon salt, or to taste
1 tablespoon melted ghee
1. Heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the onions, garlic, ginger and green chillies for 6-7 minutes until soft and golden brown. Cool slightly, then using a slotted spoon, place in a blender together with 1 tablespoon of the reserved kidney beans, the passata, fenugreek leaves and 2 tablespoons hot water and blitz to a smooth paste.
2. Heat the remaining oil in a frying pan over a low-medium heat, add the cumin seeds and fry for 2-3 seconds. Add the onion and bean paste and fry for 2 minutes. Add the turmeric, ground coriander, garam masala and salt and fry for 1 minute, then add the potatoes and 120-140ml hot water. Cover and simmer for 5 minutes. Next, add the kidney beans and chopped coriander and continue simmering for 4-5 minutes, or until thick, creamy and the potatoes are cooked through.
3. Drizzle with the ghee and garnish with chopped coriander.
NOTE: Combining a small amount of boiled kidney beans with caramelised onions, garlic and ginger helps to create a thick, silky and smooth base. This paste can be made a day in advance.
Stuffed Okra
IT’S THE CRISP AND FRESH TEXTURE THAT MAKES OKRA THE PERFECT VEGETABLE FOR THIS DISH. ONCE YOU GET RID OF OKRA’S NATURAL ‘SLIMY NATURE’ BY TRIMMING THE TOPS AND ADDING LEMON JUICE, THE INCREDIBLE FLAVOURS OF THE STUFFING OOZE OUT AND COMPLEMENT THE NATURAL TASTE OF THIS ‘LADIES FINGER’ (AS IT IS SOMETIMES REFERRED TO IN INDIA). STUFFED OKRA IS EQUALLY GOOD AS A SIDE DISH OR A MAIN COURSE. MAKE SURE THEY ARE SUPER-DRY BEFORE PREPARING.
SERVES 4 | PREPARATION TIME: 45 MINUTES | COOKING TIME: 20 MINUTES
FRESH
500g okra
2 teaspoons lemon juice
1 red onion, thinly sliced
1 red capsicum (pepper), cut into strips
2.5cm piece ginger, peeled and thinly sliced
SPICES
1 teaspoon red chilli flakes
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon dried pomegranate seed powder (optional)
1 teaspoon ground turmeric
PANTRY/LARDER
1 tablespoon desiccated coconut
1 teaspoon salt, or to taste
2-3 tablespoons oil
1. Wash and then wipe the okra until absolutely dry. Carefully remove the stalks (making sure not to cut too far down), then cut down the middle of each one from top to tail without cutting them all the way through.
2. Mix the red chilli flakes, ground coriander, ground cumin, pomegranate seed powder, if using, turmeric, desiccated coconut, the lemon juice and ¼ teaspoon of the salt, or to taste, into a paste. Using a small teaspoon, stuff each okra with this masala paste, and push in gently with your finger. Keep the leftover masala separately.
3. Heat the oil in a wok or large frying pan over a medium heat. Add the sliced onion and cook for 30 seconds, then add the stuffed okra and fry for 5 minutes tossing gently.
4. Cover with a lid and cook over a low heat, stirring occasionally. Add the red capsicum, sliced ginger and the remaining salt, turn up the heat to medium and stir-fry gently for 5-7 minutes. Cover again and cook for a further 5-6 minutes.
5. Stir in the leftover masala paste when the okra is almost cooked. Cover and cook over a low heat for 1-2 minutes, or until the okra is fully tender and darker in colour.
Wilted Spinach with Ginger, Garlic and Almonds
THIS IS A HUMBLE YET SURPRISING DISH THAT CAN BE MADE IN MINUTES. CHOOSE GOOD-QUALITY FRESH SPINACH OR EVEN CONSIDER USING SHREDDED KALE. THE LAVISH GARNISH TAKES THIS DISH TO ANOTHER LEVEL.
SERVES 2-4 AS A SIDE | PREPARATION TIME: 20 MINUTES | COOKING TIME: 3 MINUTES
FRESH
1 large red chilli, thinly sliced
1 tablespoon finely chopped onion
550g wilted or cooked fresh spinach, squeezed dry of all water and roughly chopped
2 tablespoons light (single) cream
SPICES
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
PANTRY/LARDER
1 tablespoon oil
salt, to taste
GARNISH
Crispy Ginger, Onion and Garlic
1 tablespoon lightly toasted flaked almonds
1 teaspoon ghee
1. Heat the oil in a frying pan over a low-medium heat, then add the onion and fry for 2 minutes until golden brown.
2. Reduce the heat, add the turmeric and fry for about 30 seconds. Stir in the red chilli, cumin and salt to taste, then sir in the spinach and cream and gently heat over a low heat for 30 seconds.
3. Garnish with the Crispy Ginger, Onion and Garlic, toasted flaked almonds and a drizzle of ghee.
Charred Broccoli with Chilli and Fennel
YOU MAY THINK THAT THIS DISH IS RELAXED, BUT DON’T BE DECEIVED - THE CHARRED BROCCOLI AND INTENSE COMBINATION OF FENNEL, CRISPY GINGER AND GARLIC MAKE AN IMPRESSIVE STATEMENT. OTHER VEGETABLES TO CONSIDER USING ARE ZUCCHINI (COURGETTE) WEDGES, SLICED SWEET POTATOES OR EGGPLANT (AUBERGINE) BATONS.
SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 6 MINUTES
FRESH
2 garlic cloves, thinly sliced
1 large red chilli, seeded (optional) and thinly sliced
600g broccoli spears, cut down the middle
2.5cm piece ginger, peeled and cut into julienne
SPICES
1 teaspoon mustard seeds
2 teaspoons fennel seeds
PANTRY/LARDER
1½ tablespoons oil
salt, to taste
GARNISH
Toasted Coconut, Pomegranate Seed and Coriander
handful of coriander leaves and stalks
1. Heat the oil in a large deep frying pan over a low-medium heat. Add the mustard seeds and fennel seeds and fry until they crackle and pop.
2. Add the garlic, chilli and broccoli and fry until the broccoli is slightly charred in colour. Reduce the heat, cover and cook for 4-5 minutes, until cooked through.
NOTE: You can also blanch the broccoli spears for 1-2 minutes in boiling salted water then drain.
3. Uncover, season with salt to taste and add the ginger. Toss through and gently cook for 20 seconds.
4. Garnish with a scattering of Toasted Coconut, Pomegranate Seed and Coriander and more coriander leaves and stalks.
Eggplant with Chilli and Pomegranate Dressing
THIS IS AN UPDATED VERSION OF ‘TAWA BAINGAN’. COOK THE EGGPLANT SLICES UNTIL CRISP AND GOLDEN, THEN COAT AND LEAVE TO INFUSE IN THE SWEET-CHILLI DRESSING. ENJOY AS A WARM SALAD OR SIDE DISH SERVED ALONGSIDE ANY HOT CURRIES, FRIED PASTRIES AND SPICED MEATS OR BAKED FISH. ALTERNATIVELY, THE DRESSING CAN BE SERVED ON THE SIDE.
SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 1 HOUR COOKING TIME: 45 MINUTES
FRESH
2-3 small-medium eggplant (aubergines), cut into medium slices lengthways (top to tail) or small ones cut in half and scored
2 shallots, finely chopped
1 garlic clove, very finely chopped
1 tablespoon finely chopped coriander
1 tablespoon finely chopped mint
2-3 tablespoons pomegranate seeds
SPICES
¼ teaspoon ground turmeric
1 tablespoon garam masala
1 teaspoon red chilli flakes
PANTRY/LARDER
3-4 teaspoons salt, or to taste
2 tablespoons oil, plus extra for brushing
1 tablespoon sugar
3 tablespoons sherry vinegar
1. Sprinkle the eggplant slices with salt, place in a colander set over a bowl and leave to stand for 30 minutes. Rinse the eggplant and pat dry.
2. Place the turmeric and garam masala in a small bowl, together with the oil and stir together to make a paste.
3. In a small saucepan over a medium heat, combine the shallots, garlic, sugar, vinegar, red chilli flakes and 3 tablespoons water. Bring to the boil and cook for 1 minute, then remove from the heat and cool completely. Stir in the coriander, mint and pomegranate seeds.
4. Rub both sides of the eggplant slices with the mixed spice paste.
5. Heat a chargrill pan to high and brush the grates or bars with vegetable oil, then cook the eggplant until charred and tender, turning over halfway through, about 8-9 minutes.
6. Arrange the eggplant slices on a platter and spoon the dressing mixture over the over top.
NOTE: Salting the eggplant removes some of its water, which makes for better searing.
Fresh Tomato and Curry Leaf
ALTHOUGH, THIS IS A SIMPLE TOMATO DISH, IT MAKES A PERFECT SIDE DISH PARTNER FOR MOST MAIN MEAT, VEGETABLE AND RICE DISHES. HOWEVER, IT CAN ALSO BE A STAND-ALONE DISH. ENJOY WITH HOT BUTTERED Naan OR TOASTED CRUSTY BREAD.
SERVES 2-4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES
FRESH
8 tomatoes, peeled, quartered and seeded
1 onion, finely chopped
3 garlic cloves, roughly chopped
8-9 fresh curry leaves
SPICES
5 whole dried chillies, soaked in 3-4 tablespoons hot water for 5 minutes
¼ teaspoon ground turmeric
1 teaspoon ground cinnamon
1½ teaspoons garam masala
large pinch freshly grated nutmeg
1 teaspoon mustard seeds
PANTRY/LARDER
2 tablespoons tomato paste (concentrated purée)
¼ teaspoon sugar
2 teaspoons coconut milk powder (optional)
2 tablespoons mustard seed oil or vegetable oil
salt, to taste
OPTIONAL GARNISH
Crispy Okra
1 tablespoon finely chopped coriander
1. Place the following into a blender and blitz to form a fine, smooth paste: 2 tablespoons of the tomatoes, the onion, garlic, soaked chillies (including the soaking water), tomato paste, turmeric, sugar, ground cinnamon, garam masala, nutmeg, coconut milk powder and 25ml hot water.
2. Heat the oil in a large frying pan over a low-medium heat. Add the mustard seeds and curry leaves and fry for 20 seconds.
3. Turn down the heat and stir in the tomato and coconut paste, and salt to taste. Keep stirring and frying for 1-2 minutes.
4. Pour in 25-35ml hot water, cover and simmer gently for 10 minutes, then add the remaining tomatoes, stir through and cook for 1 minute. Turn off the heat and garnish with Crispy Okra and coriander.