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Posts Tagged ‘Indian’

Butter Paneer

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 8 February 2025| 1 Comment »

This is baked in the oven and couldn’t be easier to make. Serve with naan breads.

Butter Paneer – serves 4

FOR THE PANEER:

  • rapeseed oil
  • 600g hard paneer, cut into large cubes
  • 6 cloves of garlic, crushed
  • 2cm x 2cm ginger, finely grated
  • 1 tsp Kashmiri chilli powder
  • ½ tbsp lemon juice
  • ¾ tsp salt
  • ½ tsp ground turmeric
  • 5 tbsp Greek yoghurt

FOR THE BUTTER SAUCE:

  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • ¾ tsp salt
  • 2 tbsp runny honey
  • 2 x 400g tins finely chopped tomatoes
  • 150ml double cream
  • 1½ tbsp kasoori methi
  • a slab of butter

Preheat the oven to 200C fan/ 220C/ gas 7.

Line a large, deep baking tray with non-stick baking paper and brush it lightly with oil.

Put the panneer cubes into a large bowl and add half the garlic, half the ginger, the chilli powder, lemon, salt, turmeric and yoghurt. Mix well to coat the paneer, then tip into the lined tray.

Bake the panner in the oven for 25 minutes or until it’s starting to blacken at the edges.

Take the tray out of the oven and stir in 3 tbsp of oil and the rest of the garlic and ginger, then add the spices for the sauce, the salt and the honey. Stir to mix well, then add the tomatoes, making sure the paneer is completely covered. Return to the oven for another 30 minutes.

Remove the tray from the oven and stir through the cream, crumble over the kasoori methi, then stir again and put back in the oven for another 10 minutes. Remove the tray from the oven and stir in the butter. Serve with hot naan breads.

(Original recipe from Dinner by Meera Sodha, Penguin: Fig Tree, 2024.)

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Tomato Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 24 September 2024| Leave a Comment »

You should be making this curry in late summer / early autumn when the tomatoes are just bursting with ripeness. It’s really only worth it if you can find amazing tomatoes, grown for flavour, rather than a consistent size and shape. We buy ours from a farm shop and you can really taste the difference.

Wine Suggestion: Tomatoes we often pair with higher acid and tannic reds like Sangiovese. However, combined with the creamy coconut and yoghurt we eased off on the acidity and chose Frasca La Guaragna Barbera d’Asti which has a mellow softness and depth. Both wine and food are comforting as the nights begin to turn colder.

Tomato Curry – serves 6

  • 5 star anise
  • 10 cardamom pods
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1kg top quality, very ripe tomatoes, lots of different sizes, shapes, and colours if you can
  • 3 tbsp olive oil
  • 2 tbsp coconut oil
  • a big sprig of fresh curry leaves
  • a large onion, finely sliced
  • 5 cloves of garlic, finely sliced
  • 1 or 2 red chillies, finely sliced
  • 40g fresh ginger, peeled and finely chopped
  • 2 x 400g tins of full-fat coconut milk
  • 50ml natural yoghurt
  • cooked brown rice, to serve
  • fresh coriander, to serve

Heat the oven to 200C fan.

Line a large baking sheet with parchment, place all the tomatoes on top and drizzle generously with the olive oil. Season well with salt and bake for 45 minutes to 1 hour. The tomatoes should be slightly caramelised but not totally collapsed.

Meanwhile, heat the coconut oil in a large heavy-based pan over a medium heat. When the oil starts to shimmer, add the spices and fry for 1 minute or until fragrant. Add the curry leaves and sizzle for a few seconds before adding the onion, garlic, chillies and ginger. Season generously with salt and mix together. Cook the onions over a low heat for about 15 minutes or until they are well softened.

Pour in the coconut milk, then rinse out both tins with a little splash of water and add that too. Simmer gently for about 40 minutes, or until thickened, then turn off the heat. Put the yoghurt into a bowl and pour in a ladle of curry sauce. Mix well, then pour the yoghurt mixture into the curry. Taste and adjust the seasoning if needed.

Gently add the baked tomatoes to the curry sauce, taking care not to break them up. Serve with brown rice and fresh coriander leaves.

(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)

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New Potato & Green Bean Istoo with Tamarind Shallots

Posted in Uncategorized, tagged , , , , , , , , , , , , , on 2 September 2024| Leave a Comment »

A gently spiced curry that reaches new heights when served with tamarind shallots. We’ll be making it again.

Wine Suggestion: We think this goes really well with a slightly honeyed, just off-dry Chenin Blanc like the Domaine Aubuisieres Vouvray Silex. With a touch of residual sugar this is rounded and smooth. And with the tart tamarind and sweet shallots it’s a joy.

New potato & green bean istoo with tamarind shallots – serves 4

  • 2 tbsp rapeseed oil
  • 10 fresh curry leaves (we buy them in the Asia market and freeze them)
  • 4cm cinnamon stick, broken in two
  • 1 medium onion, sliced
  • 2cm fresh ginger, peeled and finely grated
  • 4 cloves of garlic, crushed
  • 1 green finger chilli, slit
  • 650g baby new potatoes, quartered
  • 1 tsp each of salt and freshly ground black pepper
  • 1 x 400ml tin of coconut milk
  • 250g green beans, trimmed
  • cooked basmati rice, to serve

FORT THE TAMARIND SHALLOTS:

  • 800g banana shallots
  • 400g vine tomatoes
  • 1 tsp cumin seeds
  • ½ tsp black mustard seeds
  • 5 tbsp rapeseed oil
  • ¾ tsp salt
  • 2 tsp tamarind paste
  • 8 fresh curry leaves
  • 1 green finger chilli, slit

Heat the oil for the istoo over a medium heat in a large casserole dish. Once hot, add the curry leaves, cinnamon stick and onion. Cook for 8-10 mintues or until the onion is very soft but not coloured. Stir in the ginger, garlic and chilli and cook for another 2 minutes.

Add the potatoes, salt and pepper, then stir in the coconut milk. Fill the empty can with 100ml of water and add to the casserole. The potatoes need to be just covered so add a little more water if you need. Bring to the boil over a medium heat, then turn down and simmer for 10 minutes.

Add the green beans, then cover and simmer until the beans and potatoes are tender – about 5-6 minutes.

FOR THE TAMARIND SHALLOTS:

Preheat the oven to 180C fan/200C/gas 6 and line two large baking trays with foil.

Top and tail the shallots, then cut them in half lengthways and peel off the skin. Put the shallots onto one of the two lined trays, breaking them up a little as you go – they should be in a single layer. Halve the tomatoes and place these on the other tray.

Grind the cumin and mustard seeds together in a pestle and mortar to a coarse powder. Add the oil and salt, then pour over the shallots and tomatoes, mixing with your hands to coat the shallots.

Bake for 25 minutes, turning the trays halfway, then remove from the oven and tip the tomatoes onto the shallot tray and add the tamarind, curry leaves and chilli. Carefully mix with a wooden spoon, then bake for another 5-8 minutes, until they are starting to char here and there. Transfer to a bowl and serve with the istoo and cooked basmati rice.

(Original recipe from East by Meera Sodha, Penguin: Random House, 2019.)

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Indian Minced Lamb with Potatoes

Posted in Food, Gluten-free, Indian, Lamb, tagged , , , , , , on 21 April 2024| Leave a Comment »

This is not unlike our typical Irish mince and potatoes but it’s lightly spiced and has no carrots. Good with Indian chutney and pickles on the side.

Wine Suggestion: we thought this went delightfully with a find from a recent holiday in Spain, the Kimera Garnatxa from Navarra which was super balanced and minerally wrapped in gentle layers of warm spices.

Indian minced lamb with potatoes – serves 4 to 6

  • 3 tbsp olive oil or rapeseed oil
  • 2 cinnamon sticks
  • 1 onion, finely chopped
  • 1 tsp finely grated ginger
  • 3 cloves of garlic, finely chopped
  • 900g lamb mince
  • 3 tbsp natural yoghurt
  • 3 tbsp tomato passata
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp ground turmeric
  • 2 tsp salt
  • 300g potatoes, peeled and cut into 2 cm cubes

Put the oil into a large frying pan and put over a medium-high heat. When hot, add the cinnamon sticks and let them sizzle for a few seconds.

Add the onion, stir and fry until it starts to brown at the edges, then add the ginger and garlic and stir for 1 minute.

Add the lamb, stirring and breaking it up with a wooden spoon. Keep going until the meat has no pink bits.

Add the yoghurt, tomato, passata, cumin, coriander, cayenne pepper and turmeric. Stir for 1 minute, then add the salt, potatoes and 475ml of water. Stir and bring to the boil, then cover and lower the heat. Cook gently for 30 minutes.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)

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Grilled Masala Salmon

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , on 24 February 2024| Leave a Comment »

We’ve cooked this easy Indian salmon a load of times now. The salmon is really soft and tender and the flavours are fab! Nice with potatoes and a green salad or with other Indian dishes.

Grilled masala salmon – serves 2

  • ⅛ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp ground coriander
  • ⅛ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • 340g skinned salmon fillet
  • 2 tbsp Dijon mustard
  • 1 tbsp olive or rapeseed oil
  • 2 tsp lemon juice
  • 2 tbsp finely chopped fresh coriander

Mix the salt, cumin, coriander, turmeric and cayenne pepper together, then rub all over the salmon fillet. Cover and leave in the fridge for 1-4 hours.

Heat the oven to 180C/Gas 4, and heat the grill to it’s highest setting.

Mix the mustard, oil and lemon juice together and add the chopped coriander. Rub this all over the fish and place under the grill until the top has slightly browned, about 4 minutes. Transfer the fish to the oven and bake for about 10 minute or until cooked through.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)

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Creamy Halloumi Curry

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , on 23 February 2024| 1 Comment »

Paneer is the typical cheese for curry but halloumi works as well if this is what’s to hand. Plus this is the perfect weeknight dish as it’s so easy; we made it between two after-school activities! Serve with rice or naan bread.

Wine Suggestion: This dish works well with white wines with a degree of plushness; dry but not too crisp. Unusually, as we find most of them a little boring, we went with a Pinot Grigio. Perusini’s version though is from Collio and not the characterless Veneto versions found most commonly. Peach and tangerine flavours with a pleasant herbal spice and medium-full body, combined with good freshness and a minerally saline undercurrent.

Creamy halloumi curry – serves 2 to 3

  • 225g halloumi, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • a thumb-sized piece of ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 400g tin chopped tomatoes
  • 100ml double cream
  • 80g fresh or frozen spinach
  • 2 tsp sugar
  • 1 tbsp garam masala
  • 1 tsp nigella seeds

Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for 5 to 10 minutes or until softened.

Add the garlic and ginger and cook for another 2 minutes, then stir in the cumin, coriander and turmeric and cook for a couple of minutes more. Stir in the tomatoes and simmer for 5-7 minutes or until thickened.

Reduce the heat and add the cream, then simmer gently for another 3 to 4 minutes.

Meanwhile, heat another tbsp of oil in a frying pan over a medium-high heat. Fry the halloumi for a few minutes or until browned on all sides.

Add the browned halloumi to the curry sauce along with the spinach, sugar and garam masala and stir to combine. Simmer gently for 5 minutes or until the spinach and wilted or defrosted. Add a splash of water or extra cream if the sauce seems a bit thick, then serve with the nigella seeds sprinkled over.

(Original recipe from BBC Good Food)

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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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Black-eyed Bean and Chickpea Usal

Posted in Asian, Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , on 9 August 2023| Leave a Comment »

Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.

Black-eyed bean and chickpea usal – serves 4

  • 4 tbsp rapeseed oil
  • 2 red onions, chopped
  • 2 long green chillies, very finely chopped
  • 4 cloves of garlic, crushed
  • 2 large vine tomatoes, chopped
  • 1¾ tsp salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 x 400g tin of black-eyed beans, drained
  • 250g frozen peas, defrosted
  • 1 x 400g tin of chickpeas, drained
  • 200g mangetout
  • 1 tbsp lemon juice
  • a handful of coriander leaves, finely chopped

Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.

Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.

Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.

Add the lemon juice and coriander, then taste and season with more salt if needed.

(Original recipe from East by Meera Sodha, Penguin, 2019.)

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Salmon and Spinach Curry

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , , , on 10 June 2023| 1 Comment »

A lovely light curry from Made in India by Meera Sodha. It’s quick to make and perfect for a friday night. We served with rice.

Wine Suggestion: As this dish is quite light we think grenache based rosé is the way to go here with Chateau Pesquié Terrasses Rosé being our choice tonight. The delicate red fruits complementing the salmon really well and the open, softer nature of the grape taking on the spiciness and rounding it out.

Salmon and Spinach Curry – serves 4

  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ tsp brown sugar
  • 250g ripe tomatoes, roughly chopped
  • 4cm piece of ginger, peelend and finely grated
  • 4 clove of garlic, crushed
  • 1 fresh green chilli, finely chopped
  • ¼ tsp garam masala
  • 1 tsp ground cumin
  • 1½ ground coriander
  • ¼ tsp ground turmeric
  • ½ tsp chilli powder
  • 1¼ tsp salt
  • 500g spinach leaves
  • 400g skinless salmon fillets

Heat the oil in a large deep pan with a lid. Add the cinnamon stick, peppercorns and cloves and fry for a minute or two until fragrant.

Stir in onion and brown sugar, then cook for 10-12 minutes until golden and caramelized. Stir in the tomatoes, then cover with a lid and leave to cook for about 5 minutes, or until the tomatoes start to soften.

Add the ginger, garlic, and green chilli, then stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Cook the mixture, stirring so it doesn’t stick, for about 8 minutes. It will start to look like a paste. Add the spinach, turn the heat down and cover with the lid until wilted.

Cut the salmon into very big chunks (about 6cm x 6cm) and add them to the pan. Coat in the tomato and spinach sauce but be careful not to break them up. Cover with the lid for 5-7 minutes, or until the fish is cooked through.

Remove the cinnamon stick, check the seasoning and serve with rice.

(Original recipe from Made in India by Meera Sodha, Penguin:Fig Tree, 2014.)

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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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Black Pepper, Paneer & Cashew Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , , on 19 April 2023| 2 Comments »

A easy peasy curry for weeknights. Serve with steamed basmati.

Black pepper paneer and cashew curry – serves 4

  • 2 tbsp sunflower oil
  • 2 x 225g packs of paneer, cut into 3cm cubes
  • 2 tbsp finely grated ginger
  • 2 tbsp finely grated garlic
  • 1 tbsp freshly ground black pepper
  • 3 tbsp madras curry paste (we use Patak’s)
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin cherry tomatoes
  • 4 tbsp cashew butter (if you don’t have this you can whizz cashews a food processor to make it)
  • 1 lime, juiced
  • coriander leaves, to serve

Heat the oil in a large frying pan over a medium-high heat and cook the paneer for 5-6 minutes, until golden on all sides.

Turn the heat down ot medium-low and add the garlic, ginger and black pepper, then cook for 1 minutes before adding the curry paste and cooking for another minute.

Add the coconut milk, tomatoes and cashew butter, then season and simmer for 20 minutes until thickened. Season again add the lime juice.

Scatter coriander leaves over and serve with steamed rice.

(Original recipe by Adam Bush in Olive Magazine, March 2022.)

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Shahi Gobi Saalan – Cauliflower Curry

Posted in Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , on 5 December 2022| Leave a Comment »

A rich and delicoius curry recipe by Asma Khan.

Wine Suggestion: We think this dish goes really well with a good Pinot Gris, like the Neudorf Moutere we were tempted to open. Dry, but full of fruit, and dusty, warm spices.

Shahi gobi saalan – serves 6

  • 7 tbsp vegetable oil
  • 1 large bay leaf
  • 2.5cm piece of cassia bark
  • 2 green cardamom pods
  • 1 clove
  • 5 onions, thinly sliced
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp ground coriander,
  • 1 tsp chilli powder
  • 2 tsp salt
  • ½ tsp sugar
  • 250ml water
  • 750g cauliflower florets, cut into 5 cm pieces
  • 1-2 x 400ml tins coconut milk
  • 6 tbsp ground almonds
  • a handful of toasted flaked almonds to garnish

Heat the oil in a large heavy saucepan over a medium-high heat. Add the bay leaf, cassia bark, cardamom pods and clove. As soon as the clove starts to puff up, add the onions and cook, stirring, until starting to caramelise.

Add the garlic and ginger and cook for 1 minute, then add the coriander and chilli powder and cook, stirring, for another minute to cook out the spices. Add a splash of water if it starts to stick. Add the salt and sugar, then pour in the water. Bring to the boil, then reduce to a slow boil, then cover and simmer until the oil comes to the side of the pan.

Add the cauliflower and stir to coat in the onion mixture. Bring to the boil, then reduce the heat slightly, cover and cook for about 5 minutes or until the cauliflower is just cooked. Taste and add more salt or sugar to taste.

Add 1.5 tins of coconut milk and the ground almonds and cook, uncovered, for a few minutes. You want a thick and creamy gravy so only add the rest of the coconut milk if needed. Sprinkle the flaked almonds over to serve.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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Chana Dal

Posted in Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , on 25 September 2022| Leave a Comment »

We love dal on a friday night with some naan breads from the takeaway.

Chana dal – serves 4

  • 400g yellow split peas or chana dal
  • 4 tbsp rapeseed oil
  • 1 tbsp cumin seeds
  • 1 large onion, thinly sliced
  • 6 cloves of garlic, thinly sliced
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 tsp salt
  • ½ tsp mustard seeds
  • 2 fresh red chillies, pricked with a knife in a few places

Rinse the dal in a few changes of cold water, until the water runs clear, then put into a saucepan. Cover with 1.25 litres of cold water and bring to the boil, then simmer for about 40 minutes, or until cooked. The texture should be soft with no bite or chalky texture.

Meanwhile, heat 2 tbsp of the oil in a frying pan. Add the onion and cumin seeds and cook for gently for about 15 minutes or until caramelized. Add half the garlic and fry for another few minutes, then remove from the heat.

Add the onion mixture to the dal, along with the garam masala, chilli powder and salt. Taste and add more salt if needed.

Wipe out the frying pan, then heat the remaining oil. Add the mustard seeds and fry until they pop, then add the rest of the garlic and the red chillies. As soon as the garlic starts to turn golden, take the pan off the heat and drizzle everything over the dal, garnishing with the chillies. Stir everything together before serving with rice, chapattis or naan and pickles.

(Original recipe from Made in India by Meera Sodha, Fig Tree, 2014.)

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Barbecued Tikka Paneer with Fresh Mango Chutney

Posted in Barbecue, Cheese, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 24 June 2022| Leave a Comment »

A great combination and nice to cook something meat-free on the barbecue. Serve with naan breads – we get ours from the local takeaway. You need to get started a few hours ahead.

Wine Suggestion: Nothing complex or too heavy with this so focus on pleasurable fruit and balance. For us tonight Umani Ronchi’s organic Serrano. A Montepulciano – Sangiovese blend from Rosso Conero, in the Marches. Youthful and vibrant which suited us perfectly for a summer barbecued dinner.

Barbecued tikka paneer with fresh mango chutney – serves 4

  • 150g natural yoghurt
  • 3 tbsp tikka curry paste, we use Patak’s
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, finely grated
  • 300g paneer, cut into 18 cubes
  • 1 green pepper, cut into 18 pieces
  • 1 red pepper, cut into 18 pieces
  • 1 red onion, cut into 6 wedges
  • vegetable oil, for brushing the grill
  • a small handful of coriander leaves, roughly chopped
  • naan breads, to serve

FOR THE FRESH MANGO CHUTNEY:

  • left over red onion from the kebabs (see below)
  • 1 large mango, finely diced
  • 150g cherry tomatoes, finely diced
  • 1-2 red chillies, finely chopped
  • a few sprigs of mint, leaves finely chopped
  • 1 tsp caster sugar
  • juice of half a lemon

Put the yoghurt, curry paste, garlic, and ginger into a large bowl, season with salt and pepper and mix together. Add the paneer and peppers. Peel off the outer 2-3 layers of each onion wedge and add these too (keep the rest for the chutney), then fold everything together gently. Cover and put into the fridge for a few hours, or if short of time leave at room temperature for an hour.

To make the mango chutney, finely chop the leftover onion and put into a bowl with the mango, tomatoes, chillies and mint and stir to mix. Stir in the sugar and lemon juice to taste, then set aside.

Get your barbecue on and hot, then brush the grill with vegetable oil to prevent the kebabs from sticking.

Thread the paneer, peppers and onions onto kebab skewers and cook for 12-15 minutes or until lightly charred.

Sprinkle coriander over the skewers and serve with the mango chutney and naan breads.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

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Fresh Matar Paneer

Posted in Asian, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 1 June 2022| Leave a Comment »

This is Meera Sodha’s fresh take on Matar Paneer, which is usually a richer dish. Delicious with warm naan breads and plain yoghurt, this version could easily become a regular favourite.

Fresh Matar Paneer – serves 4 as a main or more as a side with other dishes

  • rapeseed oil
  • 550g hard paneer, cut into 1.5cm cubes
  • 6 cloves of garlic, crushed
  • 400g tin chopped tomatoes
  • 1¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 200g green beans
  • 200g mangetout
  • 200g frozen peas (defrosted), or you can use fresh of course if you have them
  • 1 red chilli, finely sliced to serve

Heat a couple of tbsp of the oil in a large frying pan. Fry the panner over a medium heat until browned and crisp all over, then remove to a plate with a slotted spoon and set aside.

Heat another tbsp of oil in the pan, then add the garlic and stir-fry for a couple of minutes (make sure the frying pan isn’t too hot when you add the garlic or it will burn). Add the tomatoes and cook for about 6 minutes or until just turning jammy. Add the salt, pepper, cumin, chilli powder and turmeric, then stir for another minute before taking off the heat.

Bring a large pan of water to the boil and add salt. Add the green beans and cook for 2 minutes, then add the mangetout and cook for another 2 minutes. Add the peas and cook for 1 more minute, then drain and leave to steam dry.

Heat the sauce, then stir in the paneer. When both are hot, stir in the veg. Sprinkle over the sliced red chilli and serve.

(Original recipe from Fresh India by Meera Sodha, Fig Tree, 2016.)

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Murgh Seekh Kabab

Posted in Barbecue, Chicken, Food, Gluten-free, Indian, tagged , , , , , , , , , , , , , on 7 May 2022| Leave a Comment »

We recently bought Ammu by Asma Khan, a book full of Indian home-cooking recipes interlaced with lovely stories about Asma’s family life. Today was its first outing and we cooked these kebabs on the barbecue because the sun was shining, and our friend Michael keeps gifting us huge jars of pickled onions that he got for a bargain price in M&S (true). Asma recommends serving with a black-eyed bean salad called Lobia – and we agree.

Wine Suggestion: Find an easy, juicy barbecue red that isn’t too heavy and you’ll be happy here.

Murgh Seekh Kabab – serves 6

  • 900g boneless, skinless chicken thighs, cut into 2.5cm pieces
  • 5cm piece of ginger, thinly sliced
  • 300g well-drained pickled onions or shallots
  • 6 tbsp ghee or vegetable oil

FOR THE MARINADE:

  • juice of 2 lemons
  • ¾ tsp sugar
  • 2 cloves of garlic, crushed
  • 3cm piece of ginger, grated
  • 1 tsp chilli powder

Ideally you should marinade the chicken and leave in the fridge for about 4 hours. Mix all of the marinade ingredients together, then add the chicken and toss to coat, then cover and put into the fridge.

Get your barbecue going, we prefer charcoal but whatever you’ve got will do.

Thread the chicken pieces, thinly sliced ginger and pickled onions onto metal kebab sticks (you can use the wooden ones but you need to soak them in cold water for about 20 minutes first to stop them burning). Grill the kebabs for about 5 minutes on each side, basting with the ghee or vegetable oil.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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Lobia – Black-eyed Bean Salad

Posted in Food, Gluten-free, Indian, Side dish, tagged , , , , , , , , , , , , on 3 May 2022| Leave a Comment »

This is an Indian side dish and a great salad that we plan to serve with many Indian meals. This time we had it with Murgh Seekh Kababs cooked on the barbecue. Asma prefers dried beans (and we’re sure she is right) but we cheated this time and used a tin of black-eyed beans instead.

Lobia – serves 4

  • 200g dried black-eyed beans (we used a 400g tin)
  • 2 cloves of garlic, chopped
  • ½ a small red onion, chopped
  • 1 green chilli, chopped
  • 1 red tomato, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp brown sugar

If using dried beans you need to soak them in cold water overnight.

The next day, drain the beans and put into a large pan, cover with cold water and bring to the boil. Cover and simmer for about an hour, or until soft. Drain and leave to cool.

If you are using a tin of beans, you can skip all of the above and just drain and rinse them in cold water.

Put the beans into a bowl, add the garlic, onion, chilli and tomato and mix together gently. Whisk the olive oil, lime juice, sugar, salt and pepper together, pour into the bowl with the beans and mix together.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022).

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Prawn, Spinach & Coconut Curry

Posted in Asian, Food, Gluten-free, Indian, Prawns, Shellfish, tagged , , , , , , , , , , , , , on 24 March 2022| 2 Comments »

This will improve your veg intake for the day and puts frozen prawns to good use. A perfect curry for mid-week. Serve with naan breads or rice and lime wedges.

Prawn, spinach & coconut curry – serves 2-3

  • 2 tbsp olive oil
  • 200g raw prawns, defrosted if frozen
  • 1 onion, diced
  • 3 large cloves of garlic, finely chopped
  • 1-2 chillies, deseeded
  • 1 red pepper, sliced
  • 2 tbsp curry paste, we like Patak’s Madras
  • 400ml tin of coconut milk
  • 80g Tenderstem broccoli, cooked until tender
  • 100g baby spinach
  • lime wedges, to serve

Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes until softened. Add the garlic and chillies and fry for another 2 minutes, then addd the sliced pepper and cook for 3 minutes until softened.

Push the veg to one side and fry the curry paste for a couple of minutes to heat through, then add the coconut milk and mix well to combine. Simmer for about 10 minutes, or until thickened, then add the prawns, broccoli and spinach. Stir well and simmer until the prawns are just cooked and the spinach wilted.

Serve with rice or naan breads and lime wedges for squeezing over.

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Mattar Paneer

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , on 21 March 2022| Leave a Comment »

Delicious Indian comfort food. Serve with warm naan bread for mopping up the sauce.

Wine Suggestion: an oaked white of your choice we think. For us it was the Les Dissidents Préjugés by Domaine Ventenac in Carbadès in Southern France, a delightfully off-beat and thoughtful wine with a style that reflects great vineyards and an inventive winemaker.

Mattar Paneer – serves 4

  • sunflower oil
  • 400g paneer, cut into bite-sized pieces
  • 2 tsp cumin seeds
  • 2 tbsp finely grated ginger
  • 4 cloves of garlic, peeled and finely chopped
  • ½ – 1 tsp medium-hot chilli powder
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 300g tomatoes, finely chopped
  • 200g frozen peas, defrosted
  • 100ml double cream or natural yoghurt
  • a handful of coriander, finely chopped
  • lemon wedges

Coat the base of a large non-stick frying pan with the oil and place over a medium-high heat. Add the paneer and fry for a couple of minutes on each side until starting to turn golden brown. Remove with a slotted spoon and drain on kitchen paper.

Add a bit more oil to the pan and cook the cumin seeds until they start to pop, then add the ginger and garlic and cook for 30 seconds or until fragrant.

Stir in the ground spices, then add the chopped tomatoes and cook for about 5 minutes, or until thick. Add the paneer, peas and 200ml water. Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer, partially covered, for 10 minutes, stirring now and then. Add the cream or yoghurt, then remove from the heat and rest, covered, for 10 minutes.

Serve sprinkled with the coriander and with a lemon wedge for squeezing over.

(Original recipe from New Kitchen Basics, by Claire Thompson, Hardie Grant: Quadrille, 2019.)

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Chicken Tikka Masala with Saffron Rice and Cucumber & Tomato Salad

Posted in Asian, Chicken, Food, Gluten-free, Healthy, Indian, tagged , , , , , , , , , , , , , , on 18 March 2022| Leave a Comment »

A healthy version of chicken tikka masala with salad and saffron rice. You will be eating the rainbow for dinner with this one.

Wine Suggestion: A new find matched this well: Umani Ronchi’s Centovie, a rosé made from Montepulciano in Abruzzo. The cherry fruit flavours and savoury, dry finish were a good compliment to the food. If you can’t find a rosé made from this grape find a nice red and chill it a little instead.

Chicken tikka masala – serves 4

  • 1 large skinless chicken crown (about 1kg), get your butcher to do this for you

FOR THE MARINADE:

  • juice of half a lemon
  • 5cm piece of ginger, finely grated
  • 4 large cloves of garlic, grated
  • 2 tbsp medium Madras curry powder
  • 2 heaped tsp smoked paprika
  • a large pinch of salt
  • 100g Greek yoghurt (you can use 0% if you wish)

FOR THE CURRY SAUCE:

  • 1 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 2 large garlic cloves, grated
  • 2.5cm piece of ginger, finely grated
  • 1 tsp ground turmeric
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 300ml water
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped
  • 150g natural yoghurt
  • 2 tbsp finely chopped coriander

FOR THE SALAD:

  • 1 small red onion, finely diced
  • 2 large tomatoes, diced
  • half a cucumber, diced
  • juice of half a lime
  • 1 tsp chaat masala

TO SERVE:

  • coriander leaves, roughly torn
  • basmati rice, cooked with salt and a pinch of saffron strands (only if you have them)

Put the chicken into a large dish and slash the breasts with a sharp knife. Mix all of the ingredients together for the marinade, then spread over the chicken. Cover with cling film and refrigerate overnight, or for at least 4 hours.

Preheat the oven to 120C fan.

Put the chicken into a roasting dish and spoon over any remaining marinade. Cook for 2 hours (this won’t cook it through).

Meanwhile, make the curry sauce. Heat the oil in a deep frying or sauté pan. Add the onions and cook for 10 minutes or until golden brown, add a splash of water if they stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute.

Stir in the tomato purée and cook for a minute, then add the tinned tomatoes and the 300ml of water. Bring to the boil, then reduced the heat to a gentle simmer and cook for 5-10 minutes. Add the chopped peppers and cook for 5 minutes, then remove from the heat.

Remove the chicken from the oven and use a blowtorch over the surface to slightly blacken the marinade in places. If you don’t have a blowtorch just pop it under a hot grill. Set aside to rest for 10 minutes.

Mix the salad ingredients together in a bowl and set aside.

Remove the chicken breasts from the bone and cut into bite-size chunks. Reheat the curry sauce, then add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in the yoghurt and chopped coriander, then season to taste.

Serve with some coriander leaves, saffron rice and the salad on the side.

(Original recipe from Lose Weight for Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)

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