This is a quick, easy and delicious recipe which has always been popular among my students and guests. Works really well as a side with an Indian meal. Serves: 4 Prep and Cook Time: 30 minutes You will need: 250 g large… read more
Aloo Methi – Potatoes with Fenugreek Leaves
Aloo Methi is a typical winter time vegetable dish in north India. Fenugreek is said to have protective properties against the cold and ill health and is much celebrated in Ayurveda. It has a bitter taste which is offset by potatoes beautifully. The vegetables are cooked in asafoetida and mustard oil… read more
Kurkuri Bhindi – crispy Okra
Okra was in the news recently for being one of the most hated vegetables. Most people who hate it dislike its sticky texture when cooked. In some cultures, the stickiness is prized whereas in Indian cooking there are usually methods to make it un-sticky. Kurkuri Bhindi is a dish made… read more
Gobhi Masala
Gobhi Masala is a wonderfully spicy and tangy Punjabi dish that’s just perfect with rotis or paranthas. Very typical everyday food in large parts of North India. If you want to adopt a plant based diet this would be an interesting one to have in your repertoire. Serves: 4 … read more
Aloo Gobhi – Potatoes and Cauliflower
Aloo Gobhi is found all over India under different names and with different variations on the ingredients and cooking method. Punjabis or Rajasthanis will typically add tomatoes and onions; Maharashtrians will cook it with mustard and cumin seeds and the Banias from Uttar Pradesh will often cook it only with… read more
“Instant” daal of gram flour – Pithla
Pithla, a kind of “instant” daal flavoured with fresh coriander and green chillies, was a staple at lunch times in my house when I was growing up. My mum was a pathologist and ran a laboratory so she was a busy working mother. This was a typical lunch dish because… read more
