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Posts Tagged ‘Dishoom’

Rajma … spiced kidney beans

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 10 January 2024| 4 Comments »

Rajma or spiced kidney beans from Dishoom. Delicious with rice and raita.

Wine Suggestion: We found the rich, mealy textured beans paired well with Luigi Pira’s Langhe Nebbiolo. The fruity, spice and lighter nature wasn’t too serious for this dish, and the oomph from the tannins was a good counterpoint to the richness and depth in the beans.

Rajma – serves 2 to 4

  • 35ml vegetable oil
  • 5g ginger paste (see recipe below)
  • 5g garlic paste (see recipe below)
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • ¼ tsp deggi mirch chilli powder
  • 15g tomato purée
  • 1g fine salt
  • 100g onion-tomato masala (see recipe below)
  • 400g tin kidney beans
  • ½ tsp garam masala
  • 50g tomatoes, chopped
  • a good handful of coriander leaves, chopped
  • 25g butter

TO SERVE:

  • red onion, finely sliced
  • ginger matchsticks
  • coriander leaves, roughly torn
  • lime wedges

Warm the oil in a medium saucepan over a medium heat. Add the ginger and garlic pastes and cook for a few minutes, stirring, until no longer raw.

Add the cardmamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt and cook for a few minutes, or until the oil starts to separate.

Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans along with their liquid. Simmer for 15 minutes or until reduced and thickened.

Add the garam masala, tomatoes, chopped coriander and ginger and simmer for 2-3 minutes. Stir in the butter.

Serve garnished with the red onion, ginger and coriander and with lime wedges for squeezing over.

Onion-tomato masala – makes about 450g

  • 300ml vegetable oil
  • 1.2kg Spanish white onions, finely diced
  • 35g garlic paste (see recipe below)
  • 30g ginger paste (see recipe below)
  • 1¾ tsp deggi mirch chilli powder
  • 30g tomato purée
  • 2 tsp fine sea salt
  • 600g good quality tinned tomatoes

Warm a deep, heaving frying pan over a medium heat. Add the oil and warm before adding the onions. Let the onions caramelise to a deep brown, stirring regularly. Add a splash of water if they are at risk of burning. This should take 25-30 minutes.

Add the garlic and ginger paste and sauté until light golden brown, stirring all the time.

Add the chilli powder, tomato purée and salt, then sauté for 2 minutes.

Add the chopped tomatoes, stir well and cook for about 20 minutes, stirring often. The tomatoes should break down completely and caramelise a bit in the oil, you can add a splash of water if it starts to dry up.

Freeze any masala that you are not using.

Ginger and Garlic Pastes – makes about 170g (keep in the fridge covered with oil for 10 days)

  • 3 bulbs of garlic or 180g fresh root ginger
  • 25ml vegetable oil, plus extra to store

Peel the garlic or ginger and roughly chop.

Whizz the garlic or ginger with with the oil to make a smooth paste.

Store in a sterilized jar covered with oil in the fridge.

(Original recipes from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury, 2019.)

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Butter Chicken

Posted in Chicken, Food, Gluten-free, Indian, tagged , , , , , , , , , on 23 April 2023| Leave a Comment »

This is Dishoom’s Chicken Ruby and it’s by far the best recipe for butter chicken that we’ve made. There’s definitely quite a bit to do but you can marinate the chicken and make the sauce in advance, so the last bit is very easy. Serve with rice.

Butter chicken – serves 4

  • 700g skinless, boneless chicken thighs
  • 20g unsalted butter, melted
  • 50ml double cream

FOR THE MARINADE:

  • 10g fresh ginger, chopped
  • 20g garlic, chopped
  • 5g fine sea salt
  • 1 tsp deggi mirch chilli powder
  • 1½ tsp ground cumin
  • ½ tsp garam masala
  • 2 tsp lime juice
  • 2 tsp veg oil
  • 75g full-fat Greek yoghurt

FOR THE MAKHANI SAUCE:

  • 35g garlic
  • 175ml vegetable oil
  • 20g fresh ginger
  • 2 x tins chopped tomatoes
  • 2 bay leaves
  • 6 green cardamom pods
  • 2 black cardamom pods
  • 2 cinnamon sticks
  • 2 tsp fine sea salt
  • 1½ tsp deggi mirch chilli powder
  • 30g butter
  • 1 tsp garam masala
  • 20g granulated sugar
  • 1 tbsp runny honey
  • 1 tsp ground cumin
  • 1 tsp dried fenugreek leaves, crumbled
  • ½ tsp dill fronds
  • 80ml double cream

TO GARNISH:

  • coriander leaves, chopped
  • 1 tbsp pomegranate seeds

You need to marinate the chicken for 6-24 hours. To make the marinade, whizz the ingredients together in a blender to a smooth paste, then transfer to a bowl.

Cut the chicken into 4cm pieces, add to the marinade and stir to coat. Cover and marinate in the fridge.

Next make the makhani sauce.

Finely chop 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Add the chopped garlic and fry until light golden brown and slightly crispy, about 7-8 minutes. Remove with a slotted spoon and drain on kitchen paper.

Finely grate the rest of the garlic and the ginger.

Blitz the tomatoes in a blender until smooth.

Put the saucepan with the garlicky oil back over a medium-high heat and add the bay leaves, all of the cardamom pods and the cinnamon sticks. Let them crackle for a minute, stirring.

Turn down the heat and add the garlic and ginger paste. Cook for 5 minutes, allowing it to brown, but not burn.

Add the tomatoes, salt and chilli powder and bring to a fast simmer, then cook until reduced by half, stirring regularly – about 30 minutes.

Add the butter and simmer for another 5 minutes.

Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill and cook for another 15 minutes.

If you are using the sauce straight away, add the cream and simmer gently for 5 minutes. If not, allow to cool and chill in the fridge until needed. Add the cream when you reheat the sauce.

To assemble / finish:

When you’re ready for the curry, heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, then brush with the melted butter and grill for 8-10 minutes or until cooked and nicely charred.

Warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken and simmer gently for 10 minutes.

Serve the curry garnished with the chopped coriander and pomegranate seeds with steamed rice on the side.

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury, 2019.)

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Dishoom Granola

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , on 7 February 2021| 1 Comment »

This granola from Dishoom has only a hint of sweetness and is much more nutty with hints of butter and spice so it makes a great foil to any fresh or poached fruit (here with Nigella’s pomegranate-poached quinces). It’s also great with just some creamy yoghurt, we loved it. The kitchen smells incredible as it toasts!

Dishoom Granola – makes 10-12 portions

  • 200g rolled oats
  • 100g almonds
  • 80g cashew nuts
  • 75g pistachio nuts
  • 45g desiccated coconut
  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 20g sesame seeds
  • 100g acacia honey
  • 100g unsalted butter
  • 1 tsp ground cinnamon

Heat the oven to 210C/190C fan/Gas 6-7.

Line two large baking trays with baking parchment. 

Mix the oats, nuts, desiccated coconut and seeds together in a big bowl. 

Put the honey, butter and ground cinnamon into a small saucepan and heat gently until the butter is just melted. Pour over the dry ingredients in the bowl and mix well. 

Divide the mixture between the baking trays and spread evenly, just a wooden spoon to pat it down. Put one tray in the oven and bake for 10 minutes. Remove the tray from the oven and mix well, then press it down again. Bake for another 5 minutes, then remove from the oven and allow to cool completely before you stir or move it. Repeat with the other tray. 

Store in an airtight container and use within a month. 

(Original recipe from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury Publishing, 2019.)

 

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