Tag Archives: indian

Indian Mussels Fry

Recipe adapted from http://allrecipes.co.in/recipe/11852/mussels-fry.aspx

Serves: 2

What you need:
  • 200g Frozen mussels
  • 2 Tbsp Coconut oil
  • 1 Tbsp Ginger, minced
  • 1 Tbsp Garlic, minced
  • 2 Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 5 Curry leaves
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 tsp Fennel seeds
How to put this together:
  1. Bring a pot of water to boil, add frozen mussels, leave for 1 mins. Drain.
  2. Heat oil on low heat, add minced ginger + garlic. Fry until fragrant.
  3. Add onions. Fry until translucent.
  4. Add tomatoes + green chillies + curry leaves. Fry until tomato is soft.
  5. Add tumeric powder + chilli powder + coriander powder + garam masala + fennel seeds. Fry until fragrant. Add a splash of water to prevent it from burning.
  6. Add mussels. Fry until well browned & dry.
  7. Taste & season with salt.
  8. Serve with rice or chapati

Indian Cauliflower, Carrots, and Peas

Recipe adapted from Simple Indian cookbook by Atul Kochhar

Serves: 2

What you need:
  • 300g Cauliflower, cut into small florets
  • 100g Carrots, diced
  • 100g Frozen peas
  • 2 Tbsp Oil
  • 1 tsp Black mustard seeds
  • A pinch Asafoetida (hing)
  • 2 Green chillies, slit
  • 1/4 tsp Cumin powder
  • 1/4 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Chilli powder
How to put this together:
  1. Blanch carrots with boiling water for 3 mins, drain.
  2. Blanch frozen peas with boiling water for 3 mins, drain.
  3. Heat oil on low heat, add mustard seeds + hing
  4. When the mustard seeds start to splutter, add green chillies + cauliflower florets + 1/2 tsp salt
  5. Cover and cook on low heat until the stems are soft, about 10 mins. Give them a toss every few mins.
  6. Add carrots + peas + cumin powder + coriander powder + turmeric powder + chilli powder. Mix well.
  7. Cover and cook for 5-10 mins more. Add a splash of water if it’s too dry.
  8. Taste & season with salt.
  9. Serve immediately

Mushroom Biryani (Vegan)

Adadpted from this recipe: http://www.vegrecipesofindia.com/mushroom-biryani-dum-mushroom-biryani

Serves: 2

For rice:
  • 1 cup Basmati rice, washed 3 times, and soak in water for 20 mins
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 3 Green cardamom
  • 2 pieces Mace
  • 2 tsp Salt

For mushroom curry:

  • 200 g small white mushrooms, quartered
  • 1 inch Cinnamon stick
  • 1 tsp Black cumin (shah jeera)
  • 4 Black peppercorns
  • 3 Green cardamom
  • 1 Bay leaf
  • 2 pieces Mace
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Ginger, minced
  • 200 ml Coconut milk
  • 1-2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1 tsp Coriander powder
  • 1/2 cup Fried onions, crushed
  • 4 Tbsp Oil

For layering:

  • 4 Tbsp Fried onions
  • A pinch of saffron, soaked in 2 Tbsp hot water
How to put this together:
  1. Start by making the mushroom curry : heat oil in a pan on medium heat. Add cinnamons tick + black cumin + peppercorns + cardamom + bay leaf + mace. Fry until fragrant.
  2. Add garlic + ginger. Fry until fragrant.
  3. Add mushrooms. Saute for 5 mins.
  4. Add chilli powder + turmeric powder + garam masala + coriander powder. Mix well to coat mushroom pieces. Fry for 1 min.
  5. Add crushed fried onions. Mix well. Fry for 1 min.
  6. Add coconut milk. Simmer on low for 5 mins.
  7. Add 1/2 cup water. Taste & season with salt and more chilli to taste. Simmer on low for 10 mins, or until you get a thick gravy consistency.
  8. In a pot, add all the rice ingredients + water. Bring to boil. Cook until it’s half done. Drain.
  9. In a pot, start your first layer with half the mushroom curry.
  10. Second layer is half the rice. Sprinkle half the saffron water, followed by half the fried onions.
  11. Repeat with remaining mushroom curry as the third layer.
  12. Final layer is again rice, saffron water, fried onions.
  13. Close the lid. Put on low heat for 10 mins.
  14. Turn off the heat. Leave to sit, with the lid on, for another 15 mins.
  15. Serve hot.

Eggplant Indian Curry

Roasted eggplants has lovely smokey flavour to it. Delicious.

What you need

  • 2 servings portion Basic Indian Curry Sauce (i.e. half the recipe from here)
  • 1 large Eggplant
  • Oil
  • 1/2 cup Frozen peas
  • Salt to taste

How to put this together

  1. Heat oven to 230 C
  2. Line baking tray with foil. Brush eggplant (whole) with oil. Roast for 30 mins.
  3. Soak frozen peas in boiling water
  4. In a pot, heat Basic Indian Curry Sauce with 1/4 cup water. Bring to boil, then turn the heat down to simmer.
  5. Cut open the roasted eggplant. Scoop out the soft flesh and add to the pot. Mix gently.
  6. Drain the peas and add to the pot. Mix gently.
  7. Taste & season with salt.
  8. Simmer for 10 mins. Adding water to achieve the consistency you like. I like mine quite dry.
  9. Serve immediately with chapatis

Basic Indian Curry Sauce

The key to making this sauce is to NOT rush it. You want to slowly cook the onions & tomatoes to extract flavours over low heat.

Make a large batch, and keep in the freezer

Simply re-heat the sauce with a bit of water, add meat or vegetables and simmer until cooked.

Makes: sauce for 4 servings of curry

What you need

  • 400 g Onions, chopped
  • 400 g Tomatoes, chopped
  • 4 Tbsp Oil
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Ginger, minced
  • 1/2 tsp Turmeric powder
  • 5 Tbsp Coriander powder
  • 3-5 Tbsp Red chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Salt

How to put this together

  1. Heat oil in a pan, on medium heat, add onions. Fry until translucent. Do not rush this step.
  2. Add garlic + ginger. Fry until fragrant
  3. Add tumeric powder + coriander powder + red chilli powder + cumin powder. Fry until fragrant.
  4. Add tomatoes. Fry until soft.
  5. Turn the heat down to low, and cook on low heat until the mixture has a jam consistency

Benares, Mayfair

Benares is a Michelin star restaurant, in the heart of Mayfair, serving up delicious Indian fusion dishes. Everything taste amazing. Every damn thing taste heavenly.

I love everything about this restaurant – except for the entrance process. Basically, from the moment you walk through the door, every staff you walk pass will greet you with a “namaste”, with full-on hands gesture and everything. I just didn’t know what to do, except smiling back (which they can’t see because they’re bowing their head) and saying hi. Awkward much?

Here’s the pretty dining room…

Pretty pretty pretty…

  • Mini poppadoms and three kinds of condiments – poppadoms tasted microwaved, rather than deep fried. Still yummy though
  • Amuse bouche : chickpea flour cake cube – great texture & flavour. Promising start to the meal!

  • Bhatti spiced lamb pasanda, smoked aubergine puree, grilled gem lettuce. THAT LAMB IS TO DIE FOR. arrrrggggghhhh so good
  • Oyster pakoda, with tellicherry pepper and tamarind rasam. Lovely flavour & texture combination – unfortunately, nothing is going to beat that amazing piece of grilled lamb sent straight down from heaven at this point.

  • Pan-roasted sea bream, aloo paliya, coconut and kokum sauce – the skin is cripsy, the flesh is tender, the potato is smooth, the sauce is perfectly flavoured. PERFECT.
  • Chettinad chicken supreme, leaf spinach, fennel, pepper and caramelised onion puree – chicken so moist, and look at that perfect char mark…. and the sauce…. i’m crying a little when thinking back about how perfect this dish was.

  • Tadka dal, basmati rice, tandoori naan

We were full… but my hubby convinced me we had room for dessert….

  • Gulab jamun brulee – seriously scrumptious – slices of gulab jamun lay at the bottom, covered in rich creamy custardy mixture. Perfect way to finish the meal. I would’ve licked the bowl if I was eating this at home.
  • Date and sticky toffee pudding, with bay leaf ice cream – pudding is sweet & sticky & rich, the ice cream has a lovely hint of bay leaf. Bay leaf ice cream? Who knew!

Menu, location, etc: http://www.benaresrestaurant.com/

Chettinad Chicken

Amazing flavours. Just make it.

Recipe from Rick Stein’s “India” cookbook.

Serves: 4

What you need

  • 700g chicken thighs (skinless & boneless), cut into 1.5 inch chunks
  • 1 Tbsp fennel seeds
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp black peppercorn
  • 1 Tbsp chilli powder
  • 2 Tbsp oil
  • 1 tsp fennel seeds
  • 3 x 1 inch cinnamon sticks
  • 150g shallots, minced
  • 4 cloves garlic, minced
  • 4 cm ginger, minced
  • 1 tsp sugar
  • 1 tsp salt
  • Handful curry leaves
  • 100ml water
  • Handful coriander leaves, for garnish

How to put this together

  1. Put fennel seeds (1 Tbsp) + cumin seeds + coriander seeds + black peppercorn + chilli powder into a spice grinder (I use magic bullet). Grind to a powder.
  2. Heat oil in a pan over medium heat
  3. Add fennel seeds (1 tsp) + cinnamon sticks. Fry until fragrant.
  4. Add shallots. Fry until soft & golden brown.
  5. Add chicken. Fry for a few minutes.
  6. Add garlic + ginger + sugar + salt + spice blend + curry leaves. Fry for a few minutes.
  7. Add water, and keep stirring until the chicken is cooked through and the sauce is thick & cling to the chicken.
  8. Sprinkle over chopped coriander leaves
  9. Serve with rice

Soft & Fluffy Dinner Rolls (Pav) – with KitchenAid

These make a perfect partner in Pav Bhaji

Original recipe: http://cookingshooking.com/pav-buns-recipe-eb/

What you need

  • 250g plain flour
  • 1/2 tsp salt
  • 7 g instant yeast
  • 1 Tbsp sugar
  • 2 Tbsp milk powder
  • 190 ml milk
  • 20 g butter, room temp
  • Oil

How to put this together

  1. Put plain flour in mixing bowl. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
  2. Add sugar + milk powder. Give the mixture a quick stir.
  3. Using the dough hook, start mixing on low speed
  4. Slowly add milk. Continue mixing until it forms a rough dough
  5. Add butter. Mix on medium speed for 15 mins. The dough should be quite wet & sticky.
  6. Scrape down the sides of the bowl. Cover with tea towel, and leave for 1 hour, or until double in size.
  7. Grease an 8 inch square cake tin with oil
  8. On a lightly floured work surface, tip out the dough (use a dough scraper to help).
  9. Flour your hands, and knead for a minute or so
  10. Cut it up into 16 equal portions
  11. Roll each portion into a round ball. Place them in the greased cake tin (4 x 4)
  12. Cover with tea towel, and leave for 1 hour, or until double in size.
  13. Heat oven to 200 C
  14. Bake for 13 – 15 mins, or until the top is nicely browned
  15. As soon as the baking is done, with the bread still in the tin, brush the top of the buns with oil
  16. Leave in the tin for 10 mins, then turn out to cool

Okra fry (Bhindi fry)

I’m not a big fan of okra, because it’s quite slimy, but apparently they have loads of health benefits. More importantly, my hubby loves them.

The recipe is inspired by Rick Stein’s “India” cookbook, and the flavour is just amazing (if you don’t mind the sliminess)

Serves: 4

What you need

  • 450g okra, trim off the stem, and halved length-ways
  • 2 Tbsp oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • juice of 1/2 lemon
  • 1 tsp garam masala

How to put this together

  1. Heat oil on medium heat, add onions, fry until soft and golden brown. This should take 5-7 mins.
  2. Add garlic. Fry until fragrant
  3. Add cumin powder + chilli powder + turmeric powder. Fry until fragrant
  4. Add okra + salt + lemon juice. Mix well.
  5. Cover & cook for a few minutes until the okra is almost cooked through. Add a splash of water if it’s too dry.
  6. Add garam masala, and cook, uncovered, for a few minutes.
  7. Serve immediately

Black Eyed Peas Dry Curry (Chawli)

My mother-in-law’s recipe – very very delicious!

Serves: 4

What you need:

  • 1 cup dried black eyed peas, soaked in plenty of water overnight
  • 1 Tbsp oil
  • 2 onions, finely chopped
  • 1 Tbsp ginger, pounded
  • 1 Tbsp garlic, pounded
  • 2 Tbsp bottle masala powder (recipe is coming)
  • salt
  • tamarind juice
  • coriander leaves, finely chopped
How to put this together:
  1. Soak black eyed peas in plenty of water overnight. Drain.
  2. Heat oil, add chopped onion, fry until fragrant
  3. Add ginger & garlic. Fry until onions are translucent
  4. Add bottle masala powder. Fry until fragrant.
  5. Add drained black eyed peas + 2 cups water
  6. Pressure cook for 5 minutes. The beans should be soft, but not mushy soft. They should still retain their shape
  7. Season with salt + tamarind juice
  8. Simmer on low heat to reduce the liquid down to your preferred consistency. 10-15 minutes.
  9. Turn off heat, add chopped coriander leaves
Serve with basmati rice or chapati

Butter Chicken (No butter)

This recipe is adapted from two recipes from my dear friends. My hubby doesn’t normally like curries with dairy in it, but he loves this one.

The tandoori chicken is so good when it comes out of the oven you may end up eating them all before you get to curry them!

Serves 4

What you need:

  • 600g chicken thigh, cut into 1.5 inch cubes
  • 1 tsp salt
  • 2 tsp chilli powder
  • 1 Tbsp lime juice

Tandoori Mix

  • 200 g thick yogurt
  • 1 tsp black peppercorn powder
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp chilli powder
  • 2 tsp kasoori methi
  • 2 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp salt
  • 2 tsp red colour
  • 2 Tbsp ginger & garlic paste
  • 1 Tbsp oil
  • 1 Tbsp oil
  • 4 cardamom
  • 4 cloves
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 Tbsp garam masala
  • 2 can 400g chopped tomatoes
  • 1 Tbsp kasoori methi
  • 200 ml full fat milk
  • Salt
  • A pinch of sugar
  • Coriander leaves, finely chopped
  • Satay skewers, soaked in water overnight

How to put this together:

  1. Mix together salt + chilli powder + lime juice. Marinade chicken for 15 mins
  2. Mix together tandoori mix (except for oil). Coat chicken well. Drizzle with oil. Mix again. Marinade overnight.
  3. Heat oven on grill at 270C. Line a baking tray with tin foil.
  4. Skewer chicken pieces, leaving behind excess marinade. Using the tray height, arrange the skewers so that they are elevated. This will allow for the chicken to grill, rather than boil in their own juices.
  5. Grill (close to top heat) for 10 mins. You want slightly charred bits on the chicken, for added flavour.
  6. Turn over, grill the other side for 10 mins. Pour chicken juice (collected in the tray) into excess marinade
  7. Heat oil, add cardamom + cloves + bay leaves + cinnamon stick
  8. Add excess marinade + garam masala
  9. Add tomatoes. Bring to boil
  10. Add kasoori methi. Turn heat down to simmer.
  11. Add chicken pieces
  12. Taste & season with salt & sugar
  13. Add milk. Bring to boil. Taste & season. Turn off heat
  14. Add coriander leaves. Mix well.

Serve with steamed rice or chapati

Tadka Dal

Dal is one of my all time favourite dishes. It’s such a delicious comfort food. I can eat bowls and bowls and bowls of them (with rice of course).

Serves: 4-5
For dal
  • 1 cup Moong dal, soaked overnight
  • 3 cups Water
  • 1 tsp Oil
  • 1 Onion, finely chopped
  • 2 Green chilies, cut lengthwise
  • 1 Tbsp Ginger, pounded
  • 1/2 tsp Turmeric powder
  • 1/8 tsp Asafoetida/hing
  • 1/4 tsp Garam masala powder
  • 1 tsp Kasuri methi (dry fenugreek leaves), crushed
  • 1 Tbsp Coriander leaves, chopped
  • Salt
For tadka
  • 1 Tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Tbsp Garlic, pounded
  • 3 Dry whole red chilies
  • 10 Curry leaves
  • 1/2 tsp Red chili powder
How to put this together
  1. Wash the soaked moong dal a couple of times.
  2. Heat 1 tsp oil, add onions. Fry until fragrant.
  3. Add green chillies + ginger + turmeric powder + hing. Fry until fragrant.
  4. Add moong dal + water + onion mixture to pressure cooker. Pressure cook for 5 minutes. The consistency should be like a thin pumpkin soup
  5. Add garam masala powder + crushed kasuri methi. Mix with hand whisk.
  6. Season with salt. Taste
  7. Take off heat. Add coriander leaves, mix well.
  8. Heat 1 Tbsp oil on low flame in a small pan.
  9. Add cumin seeds + dry whole red chillies + garlic. Fry until the cumin seeds crackle, the garlic brown, and the chillies change colour. Be patient, don’t increase the heat – you don’t want to burn them.
  10. Add curry leaves, fry for a few seconds
  11. Add red chilli powder. Mix well and turn off heat.
To serve
Serve dal in a bowl topped with tadka. Serve with basmati rice

Tamarind, Mayfair

Waiter: “How was your meal?”

Us: “It was great! Everything was delicious!”

Waiter: “That’s good to hear. How did you find out about us?”

Us: “We googled ‘best Indian restaurants in London'”

Waiter: (laughs) “Were we number one on the list?”

Us: “Nope, but you should be”

 It’s true.

Their food & service really are one of the best we’ve had.

I cannot recommend this place enough.

From their website:

Tamarind of Mayfair is the first Indian restaurant in the world to have been recognised with a Michelin star and it remains as one of only nine to hold the accolade.

Tamarind’s dishes are derived from traditional Moghul cuisine where fish, meat and game are cooked in the authentic tandoor oven style of North West India. At Tamarind of Mayfair food philosophy is driven by a desire to present the eclectic and expansive Indian repertoire, bursting with flavour and originality, as a multi-sensory dining experience.

Tamarind of Mayfair is situated in an elegant, gold-accented dining room in Mayfair – London’s most luxurious and glamorous district, bordered by Hyde Park, Oxford Street, Green Park and Regent Street.

Here are the dishes we tried:

  • Papadoms and chutneys to keep us busy while we wait for our orders

  • Gosht dum biryani – lamb biryani sealed with pastry lid. Fantastic flavour and presentation. I still don’t know how their rice grains are so long!

 

  • Malabar Prawn Curry – Good size tiger prawns (plenty of as well) in delicious thick curry sauce flavoured with onions, chilli, fenugreek seeds, and a whole lot of flavoursome spices
  • Kadhai Gosht – Tender pieces of lamb cooked with fragrant spices, including peppers, coriander seeds and cumin seeds. Incredible flavour combination. Fantastic with bread.

  • Bread basket – a selection of naan, paratha, and stuffed naan. Yum.

  • Dessert platter – because the selection looks so good and we couldn’t decide on one to share. Good thing we chose this, as everything was delicious, especially the bebinca (Goan layered pudding)
  • Complimentary soft milk tablet, and fresh mint leaves coated with white chocolate.

 

  • Cute little surprise – goes to show how attentive they were. It was my hubby’s birthday, but I did not mention this when I made the booking. Someone must’ve seen when I handed over the birthday present. A waiter stopped me as I was going to the bathroom during the meal and asked if it was a birthday celebration. When I confirmed he said they’d have a little surprise for him. The best thing about this? Our waiter simply walked over to our table, placed this little treat on the table and wished him a happy birthday. No crowds gathering around the table singing happy birthday (which we absolutely hate). All class.

Menu, location, etc: http://www.tamarindrestaurant.com/

The Cinnamon Club, Westminster

Ok, it’s my fault. I hyped myself up again.

I heard so many good things about The Cinnamon Club that it spiked my expectations way way high. It started out really well, I was excited about how pretty the venue is, loved the mango mocktail we ordered, and was so delighted about the delicious starters that my hubby had to tell me to not expect too much, just in case it goes downhill. Aaaaaand then it went downhill (hmmm, come to think of it, maybe he jinxed it).

Let’s start from the top

  • Such a pretty restaurant – library book shelves wrap around two upper walls of this high-ceiling dining hall (this place was previously the Westminster Library). The waitress said they’re removing everything in June and will give the place a new look.
  • The restaurant is very easy to miss. We walked pass it and had to backtrack. They only had a small brass plate in the front. Pretty sign, but not at all obvious.

  • Mango Fizz – mango puree, passion fruit syrup, lemon juice, and lemonade. Very refreshing. I love fizzy fruit juice.
  • Amuse bouche – deep fried crumbed potato with coriander & mint chutney. Crispy on the outside, delicious spiced potato pieces on the inside. Yum. So far so good.

  • Starter #1 – Tandoori cod fillet with carom seed. So much flavour on such thin layer of seasoning on the cod. Served with mango puree (looks like egg yolk) and green pea relish with a hint of wasabi.
  • Starter #2 – Spice crusted lamb fillet. These are some super tender chunks of meat, and so much flavour from being cooked in tandoori oven. Served with smoked paprika raita (yum) and coriander chutney (yum again).

  • Main #1 – Char grilled free range chicken breast with mace and cardamom, served with brown rice and mint chilli korma. Korma sauce is delicious, chicken breast is a bit dry, rice is a bit pudgy, and what is up with the presentation? It looks like something you get in a tourist-trap kinda restaurant, rather than a fine dining venue.
  • Main #2 – Spice crusted halibut with tomato tamarind sauce. Fish is again nicely grilled, the sauce is a bit too plain for my liking. Hubby enjoyed this one though. Served with steamed basmati rice (again, the presentation) and jaggery pickle.

  • Side dish of stir-fry cabbage and kale with curry leaf and coconut. Quite plain, but it grew on me. Hubby said it reminded him of a dish his mum used to make at home.
  • Multigrain roti

They also do (what appears to be) great value set menu, and a few other more expensive tasting menus.

Menu, location, etc: http://www.cinnamonclub.com/

  • Pretty buildings near the restaurant 🙂

 

Lamb Fry

I had a few Indian work colleagues when we first moved to London. These lovely Indian ladies would bring their lunchboxes, and I would bring mine, and we would have lunch together everyday. It’s amazing how fun it is to bond over food.

Their lunch boxes would not contain the typical Indian food you get in the restaurants, but rather simple vegetable or meat dish. These always look fantastic and smell amazing. They would offer me some to try, and I would ooh and aah with delight, because everything tasted divine.

One day, this lady brought in something that smelled out of this world. She said her husband made this, please try some. I took a small spoonful, and I was hooked!

I told her it’s so good! They laughed, because I say this about everything (I’m easy to please when it comes to food). She said it’s called Lamb Fry.

I asked her for the recipe – and that’s when I first heard about vahchef from vahrehvah.com. He’s like the Jamie Oliver of indian cooking – he has a ton of recipe videos on youtube, and has his own website of course.

My colleague’s husband made the dish from this vahchef’s recipe: https://www.youtube.com/watch?v=A6mXt9hPkAI

The recipe below has been tweaked from the original to our liking:

Whole Garam Masala
  • 4 bay leaves
  • 4 cloves
  • 4 inches cinnamon
  • 4 green cardamom
  • 4 black cardamom
Ingredients
  • Oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp black cumin seeds (shajeera)
  • 2 large onions, finely chopped
  • 1/4 tsp turmeric powder
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 1 kg Lamb (with bone), cut into chunky pieces. Alternatively use chicken thigh (with bone)
  • 8 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp Black peppercorns
  • 3-5 Green chillies, sliced (v. spicy Kenyan chillies)
  • 20 Curry leaves
  • 2 tsp red chilli powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • salt
  • 1/2 cup Coriande leaves, chopped
  • 1 lime
 How to put this together:
    1. Heat 1 Tbsp oil on medium heat, add Whole Garam Masala. Fry until fragrant.
    2. Add 1/4 tsp cumin seeds. When it splutters add onions + turmeric powder + ginger paste + garlic paste. Fry until onions are translucent.
    3. Add lamb or chicken. Fry until the outside is brown.
    4. Add 1 1/2 cup water, and transfer to pressure cooker. Pressure cook until meat is tender (10 mins in my pressure cooker).
    5. Pound together garlic + cumin seeds + peppercorn
    6. Heat 1 Tbsp oil on medium heat, add mixture from previous step. Fry until fragrant.
    7. Add green chillies + curry leaves. Fry until fragrant
    8. Add red chilli powder + cumin powder + coriander powder. Fry until fragrant
    9. Add meat, season with salt.
    10. Keep cooking until you’re left with thick curry sauce.
    11. Turn off heat. Add chopped coriander leaves + juice of 1/2 lemon. Mix well. Taste. Add more lemon juice to your liking.

Serve with

  • Chapati, Roti, Naan, or any kind of thin bread you can get your hands on, or
  • Basmati rice

Here’s the chicken version