Tag: Indian

Grilled mustard broccoli

~ Sophie ~ Leave a comment

Smoky, spicy, slightly charred round the edges, and brilliantly green and tender in the middle. It’s a broccoli revolution!

  • 1 large head broccoli
  • 100g Greek yogurt
  • 1 tbsp wholegrain mustard
  • 1 tsp dijon mustard
  • 1 tsp Kashmiri chilli powder
  • 1 tsp chaat masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • Salt
  1. Trim the end off the stalk and cut the broccoli lengthways into quarters (leaving the stem on – give the broccoli stem some love, it’s delicious too!)
  2. Bring a large pan of salted water to the boil
  3. Lower in the broccoli and boil for 3 mins. Lift out with tongs and place on kitchen towel to dry out a bit
  4. In a medium bowl, stir together all the rest of the ingredients and season with a pinch of salt
  5. Gently coat the broccoli with the yoghurty-mustardy mixture, making sure every surface is covered
  6. Heat the grill to medium-high and lay the broccoli onto a baking tray lined with foil
  7. Grill for 7 mins or so, turning occasionally, until it’s cooked through and charred in spots

This is a winner on the barbecue too. Just get it up to stage 5 and then pop it onto an oiled barbecue for extra smoky flavour. In fact, I love broccoli barbecued even without the yoghurt and spices – just oil it lightly, using whatever flavourings you like (recommend garlic, lemon, oregano or soy, chilli, sesame). Cook over embery coals until charred and tender with a little bite.

Green bean curry

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So easy, so tasty. An excellent mid-week dinner when everything feels a bit too much. I love using frozen green beans for this aromatic, flavourful veggie curry because the texture reminds me of childhood and I often have them available, which makes this a good store cupboard dish. But you could just as easily use fresh ones or leftovers or pretty much any robust green veg you’ve got lurking about – just adjust the final cooking time accordingly.

  • 2 tbsp veg oil 
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds
  • 6 curry leaves 
  • 1 clove garlic, minced
  • ¼ tsp fenugreek seeds
  • 4 tomatoes, chopped
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin 
  • ½ tsp mild chilli powder
  • 300g frozen green beans
  • Salt and pepper
  • Fresh coriander, chopped
  1. Heat the oil in a pan over a medium heat and add the mustard seeds, cumin seeds, curry leaves and garlic until they crackle
  2. Stir fry for for a few seconds then add the fenugreek and tomatoes
  3. Cover and cook over a low heat for 5 mins until the tomatoes break down
  4. Add the ground spices and stir-cook for 1 min, then add the green beans, 150ml of water, salt and pepper
  5. Bring to a cheerful bubble and then leave to cook uncovered over a medium heat for 5-10 mins until the beans are soft and the sauce has thickened a bit
  6. Check the seasoning, sprinkle with fresh coriander and serve

Serve with warm parathas or naan for scooping. Cheerful comfort in a bowl!

Murgh Lasan (chicken with garlic and dill)

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The most fantastic, low-effort curry you’ll ever put in your mouth. Maximum flavour – incredible creamy spicy rich fragrant savoury deliciousness – courtesy of the fantastic Romy Gill and tweaked by me because I don’t have a big food processor and I like spinach. Feeds 4

  • 8 chicken thigh fillets, left whole
  • 8-10 cloves garlic, peeled and roughly chopped
  • 20g fresh dill, roughly chopped
  • 10g ginger, peeled and roughly chopped
  • 1 tsp ground turmeric
  • 2 birdseye chillis, roughly chopped
  • 1 onion, roughly chopped
  • 1 lime, juice and zest 
  • 1 tsp salt
  • 2 tsp ground coriander
  • 1 tin coconut milk
  • 3 tsp veg oil
  • Handful fresh coriander, chopped
  • 200g spinach
  1. Pre-heat the oven to 180C fan (200C)
  2. In a mini food processor, add the garlic, dill, ginger, turmeric, chilli, onion, lime juice and zest, salt, ground coriander and 2 tbsp coconut milk
  3. Whizz into a paste as fine as you can get it
  4. Heat the veg oil in a deep, ovenproof frying pan over a medium heat
  5. Add the paste, stir and cook for 2 mins until it goes a shade darker
  6. Then add the remaining coconut milk and stir through
  7. Fry for another 2-3 min until it’s fully combined and bubbling
  8. Add the chicken thighs and turn them over in the sauce to coat them
  9. Bring the sauce back to a bubble around the chicken
  10. Put the pan in the oven uncovered and cook for 45 mins, stirring around the chicken once or twice while it bakes
  11. While it’s in the oven, steam or stir fry the spinach until wilted. Then put into a sieve and press as much moisture out as possible
  12. When the bubbling curry comes out of the oven, stir in the spinach and scatter with coriander
  13. Serve with basmati rice or parathas

If you wanted to make this vegetarian, you could definitely cook the sauce on the hob for 30 mins over a low heat, stirring occasionally. And then just fry some paneer cubes or roast some cauli florets to stir through at the end

Split pea tarka daal

~ Sophie ~ 1 Comment

Daal? Dal? Dhal? Either way, this recipe is super-delicious, easy, cheap and immensely comforting to eat. This recipe is more traditionally made with chana daal, which are split chickpeas, but it works well with the easier-to-source yellow split peas too

  • 250g split peas
  • 3 tbsp veg oil
  • 1 tbsp cumin seeds
  • 1 onion, finely chopped
  • 1 small green chilli, finely chopped
  • 2 cm piece of ginger, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 200g tinned chopped tomatoes
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 heaped tsp ground coriander
  • 1 tsp salt
  • ½ tsp sugar
  • Small handful fresh coriander, chopped
  1. Rinse the split peas in a sieve under running water for a minute or so until the water runs clear
  2. Put into a saucepan with 750ml cold water, stir well and bring to the boil
  3. Skim off the scum (an enormously satisfying job) with a big spoon and stick the lid on
  4. Then turn the heat down and simmer for 45-50 mins, stirring occasionally and adding more water to loosen it if needed. The peas should be crushably soft when cooked
  5. Stir the cooked peas vigorously (or use a whisk) to break them down a bit, then set to one side
  6. While the peas are cooking, heat the oil in a different saucepan over a medium heat
  7. Add the cumin seeds and fry for 20 seconds until you can smell them
  8. Add the onion, chilli, ginger and garlic and cook for 5 minutes unti soft and beginning to brown
  9. Add the tomato, spices, salt and sugar. Stir together
  10. Reduce the hear and cook gently for 20 mins
  11. Tip the tomato sauce into the cooked split peas and stir in
  12. Heat the mixture to a bubble, check the seasoning and add the fresh coriander just before serving

Eat with basmati rice or parathas (I love the frozen ones from Shana for a brilliant shortcut) or just on its own in a bowl – on the sofa, in a fluffy dressing gown, watching Ted Lasso for a maximumly comforting experience.

Chicken tikka

~ Sophie ~ 2 Comments

Pretty in pink, succulent and tender. Feeds 2 generously.

  • 6 chicken thigh fillets (skinless, boneless), cut into chunky pieces
  • 5 tbsp plain yoghurt
  • Juice of ½ lemon
  • 1 tbsp tomato puree
  • 3 cloves garlic, minced
  • 2 cm fresh ginger, finely chopped/minced
  • ½ tsp salt
  • 1 heaped tsp paprika
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp mild chilli powder
  • ½ tsp garam masala
  1. Mix all the ingredients except the chicken together
  2. Mix the chicken into the marinade, turning to coat every piece
  3. Cover and refridgerate for at least 4 hours, or overnight
  4. String the marinated chicken pieces onto metal skewers
  5. Grill under a very hot grill for 10 mins, then turn and give them 10 mins on the other side

Serve with a simple salad of crunchy lettuce and cucumber, tangy raita and naan

Bombay potatoes

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A lovely, spiced, comforting dish. Eat it next to curry or just on its own.

  • 300g new potatoes, halved or quartered depending on size
  • 1 tsp turmeric
  • 2 tbsp veg oil
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 1 garlic clove, minced
  • 1 inch fresh ginger, minced
  • 3 spring onions, chopped
  • 2 tomatoes, chopped
  • Large pinch chilli flakes
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Pinch garam masala
  • Salt
  1. Bring a saucepan of water to the boil. Add a pinch of salt, turmeric and potatoes
  2. Cook the potatoes at a bubble for 15-20 mins and then drain. Leave to steam and dry a bit while you cook your spices etc
  3. In a large frying pan over a medium heat, warm the oil
  4. Fry the mustard seeds and curry leaves until they crackle (don’t let them burn) then add garlic and ginger
  5. Cook for a couple of mins before adding the spring onions, tomatoes and chilli flakes to the mix
  6. Stir in and cook for a couple of mins until the tomatoes start to break down
  7. Add cumin, coriander and a pinch of salt, and stir together
  8. Tip the potatoes in and carefully turn them in the spiced oil until they take on a little colour
  9. Stir through the pinch of garam masala and serve straight away, maybe with a little sprinkle of chopped fresh coriander

Chai tea

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Fragrant, aromatic spiced tea, traditionally drunk with milk but I prefer mine without – but with a teaspoon of sugar added.

  • 2 tbsp green cardamom pods
  • 4 whole star anise
  • 6 3-inch cinnamon sticks
  • 1 tsp fennel seeds
  • 2 tsp whole cloves
  • 2 tsp whole black peppercorns
  • 2 tsp coriander seeds
  • 6 tbsp dried ginger pieces
  • 50g loose black tea
  1. Preheat oven to 140C fan (160C)
  2. Split the cardamom pods open lengthwise with a sharp knife.
  3. Spread out cardamom, star anise, cinnamon, fennel, cloves, peppercorns, and coriander in one even layer on a small baking sheet
  4. Toast the spices in the oven for 5 mins, or until you can smell them
  5. Tip the toasted spices into a pestle and use the mortar to crush them into small pieces (although it might be easier to break up the star anise and cinnamon with your fingers). The pieces should be small enough so they fit into a teabag or infuser
  6. Mix the toasted spices, ginger pieces and black tea together in a bowl and transfer to a large glass jar to store

Dried ginger

  • Peel the ginger root using a spoon (trust me, it works amazingly!) Slice into thin pieces and place in a single layer onto a baking tray or plate. Either dry for a couple of hours in the oven set to 100C fan, turning occasionally. Or in the microwave in 1 minute bursts. It will shrink a lot and should be hard and stiff! Cool the dry ginger before storing. Use for ginger tea or chai as above.

Indian spiced shepherds pie

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A proper Anglo-Indian collision. Spiced, warm and enormously comforting. Eat with a spoon for maximum coddling.

  • 750g minced lamb
  • 1 tbsp veg oil
  • 1 tbsp butter
  • 2 onions, finely chopped
  • 2 inches fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 green birdseye chilli, finely chopped with seeds left in
  • 2 tbsp tomato puree
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 large cinnamon stick
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tsp fenugreek seeds
  • 2 shakes worcestershire sauce
  • 1 lamb stock cube
  • Salt and pepper
  • 2 tsp garam masala
  • 2 handfuls of frozen peas
  • 900g parsnips, peeled and cut into chunks
  • 1 egg, beaten
  • 50ml cream
  • Grated nutmeg
  • Sprinkle of turmeric
  • Handful fresh coriander, chopped
  • 150g spinach, briefly cooked, liquid squeezed out and chopped
  1. Heat butter and oil in a deep, thick-bottomed pan
  2. Brown the lamb mince in batches over a high heat and remove from the pan
  3. Dump in the onions, turn the heat down and saute for 7 or 8 mins until completely soft
  4. Add ginger, garlic and green chilli, cook for 3 mins
  5. Add the tomato puree and cook for another minute
  6. Tip in the bay leaf, turmeric, cinnamon stick, ground coriander, cumin, fenugreek, worcestershire sauce, stock cube, salt and pepper. Stir together
  7. Then stir in lamb and add 200ml boiling water. Scrape the brown bits off the bottom of the pan
  8. Cook for 45 mins, stirring occasionally until liquid is reduced
  9. Meanwhile, make the mash. Cook the parsnip chunks in salted boiling water for 10 mins or so until soft. Mash with egg, cream, nutmeg, turmeric, salt and pepper. Stir through coriander and cooked spinach
  10. Add garam masala and peas to the lamb mixture. Taste everything and check the seasoning
  11. Pre-heat the oven to 180C fan (200C)
  12. Tip the lamb mixture into a deep oven dish and top with the mash. Run a fork over the top to make it spiky and bake for 30-40 mins until golden and bubbling

Lamb korma

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So much more than the bland, overly-sweet takeaway version. Don’t get me wrong, that can be a happy thing in it’s own right, but this is fragrantly delicious and delicately spiced. Feeds 2 with seconds.

  • 50g ground almonds
  • 1 large green chilli, seeds removed and roughly chopped
  • 1 clove garlic, roughly chopped
  • Small chunk of fresh ginger, grated
  • 50ml water
  • 300g lamb neck fillet, trimmed and cut into pieces
  • 2 tbsp veg oil
  • 1 stick cinnamon
  • 2 cloves
  • 3 cardamom pods
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • 200ml chicken stock
  • 1 tbsp desiccated coconut
  • 1 tsp sugar
  • Salt
  • 1½ tbsp lemon juice
  • 50ml double cream
  • Flaked almonds, toasted
  1. In a mini food processor, combine the ground almonds, chilli, garlic, ginger and water into a smooth paste
  2. In a thick-bottomed pan over a medium-high heat, add the oil and brown the lamb. Then remove it with tongs and turn the heat down
  3. Add the whole spices and stir for 1 min
  4. Add the onion and cook gently for 7 mins or so until soft
  5. Add the ground spices and stir in. Cook for a further minute, then add the almond paste
  6. Stir and cook gently for a couple of minutes, then add the stock, coconut, sugar and salt
  7. Bring to the boil, turn down to a simmer and add the lamb back in, along with any juices that have leaked out
  8. Cover and simmer for 45 mins, stirring occasionally. Add a touch more water if it starts to catch
  9. Take off the heat, stir in the cream and lemon juice and serve straight away, sprinkled with flaked almonds

Eat with basmati rice or paratha, with garlic spinach on the side

Coriander chutney

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Intensely fiery, spiky and fresh green. You will want to scoop this up with popadums, samosas or just with your fingers.

  • 100g fresh coriander
  • 20g fresh mint
  • 50g peanuts
  • 2 green birdseye chillis (de-seed them if you want it less hot)
  • 1 clove garlic, chopped
  • Juice of half a lemon
  • Large pinch salt
  • 2 tsp sugar
  1. Put everything into the bowl of a mini food processor and whizz to a pesto-like consistency, adding a little water if needed. By all means use a pestle and mortar if you’d rather. It’ll just take longer and your arm might ache a bit afterwards.