All posts tagged: curry

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Stuffed and Baked Baby Kolhapuri Aubergines

Stuffed and Baked Baby Kolhapuri Aubergines

If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Stuffed with rich coconut, pistachios and paneer before being baked in a tomato masala containing no fewer than eleven incredible spices (important: in small amounts) to create a beautifully balanced, aromatic aubergine experience. You’ve probably worked out by now that I’m a total aubergine fiend, always thinking about where my next fix is coming from. Whether it’s Slow Cooker Aubergine Makhani or the love of my life, Burnt Aubergine and Spinach Curry, I’m obsessed. Kolhapuri Vegetables and Kolhapuri Chicken are popular dishes from, you guessed it, Kolhapur, Maharashtra in India. These curries are notoriously spicy and almost always contain a killer combo of crimson Kashmiri chillies, black pepper and poppy seeds. I’ve played about with the masala recipe to come up with my own blend, which I think …

Slow Cooker Aubergine Makhani

Slow Cooker Aubergine Makhani

Beautiful, butter-soft aubergines simmered in a rich makhani sauce for three hours are what you’ll be dreaming about tonight. It’s velvety smooth and perfect with basmati rice and fluffy Garlic and Coriander Naan. I’ve recently fallen in love with my slow cooker and have been batch cooking soya mince and black bean chilli, spicy coconut daal and this delicious Aubergine Makhani. The basis my sauce is an irresistible combo of butter (it’s not a makhani without butter!), tomatoes, selective spicing and a touch of cream to finish. It makes for a perfectly-balanced sauce to coat juicy aubergine pieces. Slow cooking is a great way of making sure your aubergines remain chunky and don’t fall apart. If you’re looking for an equally delicious aubergine recipe where they are first blackened, then mashed, head this way. One of my favourite dishes to eat in Indian restaurants is Paneer Makhani or Paneer Butter Masala. If it’s on the menu, there’s a 99% chance I’ll be all over it. After trying it in a number of different restaurants, I …

Burnt Aubergine and Spinach Curry 4

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I live and breathe Gujarati food. Simple vegetarian dishes we’d eat every night when I was young are what have inspired my love of cooking today. Oroh was one of those dishes mum would cook as a midweek dinner after our evening swim at our local leisure centre. Oroh is simply a name for smoky aubergine cooked with garlic, onions, tomatoes and chillies. If you’re a fan of North Indian food, you’ll probably know it as Baingan Bharta – the Punjabi version. Oroh is the Gujarati name for it and here’s how we cook it at home. It’s really easy to be afraid of overdoing it with this dish. You might think it’s mad to add as much garlic as my recipe calls for but please do stick with it. The burnt aubergine needs flavours that can stand up to it so that the result is smoky, spicy, punchy and tangy. I learnt to cook this when I was 12 years old and it blew my mind. I thought it was insane to cook aubergines on …

Gobi Musallam

Gobi Musallam

Who said vegetarian main dishes can’t be as breathtakingly beautiful as a regal, Mughalai-style roast? Created in the same vain as Dum Aloo, Paneer Butter Masala and Shammi Kebabs, this traditional dish from Uttar Pradesh makes a big deal of the humble cauliflower by serving it whole. Yes, whole. classid=”clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D” id=ieooui> Richly spiced and cooked with yoghurt and creamy cashew paste, the whole cauliflower is treated with more respect than any vegetable could ever wish for. It is first rubbed with golden turmeric, salt and butter, and then roasted in a hot oven to concentrate its flavours and give it an incredible smoky, caramelised flavour. Finally, it’s simmered in the yoghurt and cashew sauce until it sucks up all the spices and becomes juicy and robust. Unfortunately, Gobi Musallam is an elusive dish I’ve never spotted on a restaurant menu in the UK. They obviously don’t know what they’re missing. Forget boring old Aloo Gobi, this isn’t your average cauliflower curry – this is your secret dinner party weapon you use to impress your mates …

Kashmiri Dum Aloo (3)

Kashmiri Dum Aloo

There’s nothing more comforting than meltingly-soft potatoes enveloped in creamy, spicy-sweet sauce – even when it’s dinner for one at the Modha residence. Nobody likes cooking for one, do they? For me, it’s a tedious task knowing I’m the only one who will get to sample my efforts. I’m a feeder – I come from a long line of feeders who taught one another to feed others until they could eat no more. Like my mum, I’ll make dinner by the bucket load regardless of whether I’m feeding one mouth or ten. It’s most definitely in our blood. I understand this is the case for lots of Indian girls who are told from a young age that finding the perfect husband involves filling his belly with spicy food, carbs and sugar. Either it’s the way to a heart or the way to heart problems – I forget which one. That’s not to say I started cooking to find a fella. Hell, I started cooking because I was an eight-year old chubster with a penchant for …

cardamom-tofu-curry-featured-ko-rasoi

Cardamom Tofu Curry

I stuffed myself with Palak Paneer last night. I feel terrible about it and actually had a bit of trouble sleeping. I think it’s time to give that beautiful cheese a break (at least for a little while, anyway). On The Rebound What’s a girl to do when she’s decided to cut the one true love out of her life? Then it dawned on me; I’m going to replace paneer with something similar, something I won’t feel as guilty about. Hi tofu, remember me? We used to have a healthy relationship before I lost all my inhibitions to full-fat Indian cottage cheese. Simple Infusions If you ever asked me what my favourite spice was, I think I’d probably cry. There are so many to choose from and limitless possibilities in terms of creating breathtaking new flavours. Cardamom is one of those spices that’s never really at the forefront of a curry. Well let me tell you something, it really should be given the chance. A combination of both green and black cardamoms impart musky flavours …

sev-tameta

Quick Sev and Tomato Curry (Sev Tameta nu Shaak)

  Firstly, I’m going to make an attempt at guessing what you’re thinking; “What the heck are sev and where do I get them from?” These are great questions, great questions to which I don’t have great answers. I know that’s not very helpful however, I’ll do my best to explain the deliciousness of this mysterious ingredient. Because you need to know. Sev are a Gujarati snack, closely related to ‘gathia’ in the way they’re made from chickpea flour and fried. They come in all different sizes and are classed as a ‘farsan’ or savoury snack. They’re best described as crunchy, nutty and great for sprinkling on top of cassava dishes and spiced yogurts. In this classic Gujarati recipe I’ve re-created à la KO I’ve used jinni (small) sev which is very traditional and also very cute. The tiny little strands soak up the sweet, tangy and spicy flavours of the rich tomato base.   I used cherry tomatoes because that’s what I had, but you can use any variety of fresh tomatoes you have. …

mung-bean-curry-slide

Gujarati Dry Mung Bean Curry

As promised, here is a recipe for a traditional, flavour-packed dry curry which pairs brilliantly with Gujarati Kadhi. If you know someone who is notorious for complaining about ‘boring old lentils’- or indeed you are that person, then I very much doubt you will feel the same way about this dish. Traditionally, the predominant flavours are garlic and a little cinnamon. Have I ever told you how amazing cinnamon is with lentils? I have now. The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites! Ingredients (Serves 4) 1 ½ cups mung beans 1 small pinch baking powder 1 tbsp sunflower oil 1 tsp mustard seeds 2 tsp cumin seeds ¼ tsp asafoetida (optional) 5-6 curry leaves 1 tbsp garlic, minced 2 medium hot chillies, minced 1 medium tomato, chopped ½ tsp turmeric 1 tbsp lemon juice or to taste 1 tsp cinnamon powder Salt to taste Sugar to taste ¼ …