Serves 6 ghee for deep-frying 1½ teaspoons black mustard seeds 2 teaspoons minced fresh ginger 1 teaspoon minced fresh green chili ¼ teaspoon yellow asafetida powder 2 cups tomato puree ¼ teaspoon turmeric powder 1 teaspoon ground coriander panir cheese from 2½ litres milk, pressed and cut into 1.5 cm cubes, (recipe follows) 1 large […]

Serves 4. 3 cups cauliflower florets Olive oil for roasting 150g snow peas 1 teaspoon olive oil ¼ teaspoon yellow asafetida powder ½ cup sour cream ½ teaspoon salt ½ teaspoon freshly ground black pepper ½ cup whole roasted unsalted cashews 1 teaspoon sweet chili sauce 1 tablespoon chopped fresh coriander leaves Flatbreads to serve […]

This dish originates in Punjab, northern India. However, it is well known all over India, and there are hundreds of variations of the same dish. But the same main ingredients are always there: peas and panir cheese in a spiced, minted tomato sauce. Here’s a delicious version that can be served with any meal, anytime. […]

Spinach with home-made curd cheese and cream is one of North India’s favourite vegetable dishes. There are dozens of regional varieties. Here’s a simple, quick-cooking version. Serve with rice or hot buttered chapatis. Serves 5-6 1 teaspoon chopped fresh ginger 1 fresh hot green chili, seeded and minced 1 teaspoon ground coriander ½ teaspoon sweet […]

This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris) or rice, I could eat this any time of the day and on any occasion. PREPARATION AND COOKING TIME: 15 – 20 minutes YIELD: enough for 4 – 5 persons 1/4 cup ghee or oil1/2 teaspoon black mustard seeds 1 […]

Brussels sprouts may not be everyone’s favourite vegetable, but they’re delicious combined with golden cubes of deep-fried potatoes, green peas and folded with mildly seasoned sour cream. Serve this tasty and versatile dish as part of a special banquet or feast menu, with a soup and bread for a warming winter’s meal, or with rice. […]

This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they’re great served with Puffed Fried Breads (Pooris), with capatis, or with hot Boiled Rice.DAL SOAKING TIME: overnight PREPARATION TIME: 15 minutes COOKING TIME: 1 hour YIELD: enough for 4 to 6 […]

Here’s a stunningly simple curry that transforms the humble potato into something special. Serves 4. 2 tablespoons ghee or oil1 tablespoon minced fresh ginger 1 tablespoon minced seeded green chilies 1 teaspoon black mustard seeds handful fresh curry leaves 750g just tender, cooked, peeled potatoes, diced 1 teaspoon fresh ground coriander powder ½ teaspoon fresh […]

Melange of Seasonal Vegetables, Lentils, Cashews & Basmati Rice (Khichari) Khichari is a nutritious stew featuring dal and rice. There are two main varieties thin (geeli khichari) and thick (sookha khichari). Whichever way you prepare khichari, it will soon become a delicious favourite. The following recipe is for the thicker variety. Khichari is an ideal […]