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Szechuan Sauce

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Szechuan Sauce

Szechuan Dosa
You are going to love this Indo-Chinese combo in this Szechuan sauce

Indo-Chinese cooking is taking off in India and luckily some of the recipes are being made here in the UK too. Personally, I think this Szechuan dosa is one that's not to be missed. All you need to do is make the dosa batter and Szechuan sauce and the rest is all easy assembly.

You could use my no-fail dosa batter recipe or take the easy route and purchase ready to eat dosa mix. I didn't have any dosa batter prepared when I made this so I used the packaged stuff. As you can see, it works fine!

 

If you enjoyed this recipe try these similar ones:

New Neer Dosas
Rava Dosas
Salmon Dosas
Chicken & Coconut Dosa
Chorizo Dosa
Breakfast Egg Dosa
Tomato, paneer & onion Dosas

Making Szechuan dosas
Soak 50g dried Kashmiri chillies in a little water for 30 minutes. That's about 30 dried chillies.
Making Szechuan sauce
Blend the soaked chillies into a paste with a little of the soaking water.
Making Szechuan sauce
Heat two tablespoons of sesame oil in a large pan and fry the garlic, ginger and spring onions.
Making Szechuan sauce
Stir in the chilli paste, soy sauce, ketchup, vinegar and a little sugar to taste if you like.
Szechuan sauce
Check for seasoning and your sauce is ready.
Szechuan dosa
Heat a non-stick pan or crepe maker over medium high heat. Your pan is ready when you splash a few drops of water on and they evaporate immediately.
Szechuan Dosa
Spread the batter thinly in a circular motion. Top with the Szechuan sauce and cheese (optional).

Yield: 4 - 6

Szechuan Dosas

Szechuan Dosas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 50g dry red chillies (medium spicy) about 30
  • 2 tbsp sesame oil
  • 4 tbsp minced garlic
  • 4 tbsp. minced ginger
  • 3 spring onions (white part only) finely chopped
  • 3 tbsp Ketchup
  • 2 - 3 tbsp dark soy sauce
  • 1 tbsp rice, coconut or white wine vinegar
  • salt to taste
  • 1 batch dosa batter - homemade or ready mix
  • 3 tbsp rapeseed oil
  • 1/2 onion

Instructions

  1. Start by making the Szechuan sauce. Soak the chillies in a little water for 30 minutes. Then blend with a little of the soaking water into a paste.
  2. Heat the sesame oil in a large frying pan over medium high heat. When hot, fry the garlic, ginger and spring onions for about a minute.
  3. Pour in the chilli paste, ketchup, soy sauce and vinegar. Taste it and add salt and sugar to taste. Fry for about a minute, stirring continuously and then set aside.
  4. Heat up your dosa pan. If using a non-stick pan, you don't need to use any oil. If using a crepe maker, rub 1/2 teaspoon rapeseed oil over the surface with the half onion.
  5. Working quickly, pour about 100ml of batter into the centre of the pan. If using a larger crepe maker, you will need a little more. Using the bottom of a cup or ladle, spread the batter, from the centre outwards in a circular motion. You want your dosa to be as thin as possible you you can use a knife or similar to scrape any thick bits off the surface.
  6. Spread the Szechuan sauce over the top. It is spicy so only use as much as you think you can handle. Top with a little Cheddar cheese if you like. It's a nice touch.
  7. When the dosa is nicely browned on the underside, roll it up to serve or keep warm while you make the remaining dosas.

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© Dan Toombs
Cuisine: Indo-Chinese
 

Kala Chana - Black Chickpea Curry

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While I was researching for my book 'The Curry Guy Veggie', I travelled to Kerala in southern India and came back with so many delicious vegetarian curries. This kala chana curry, or black chickpea curry is one of my favourites.

It's so good plain Basmati rice or any rice really. You might also like to serve it with naans and/or chapatis. 

Kala chana - black chickpea curry

What is Kala Chana?

'Kala' is the Hindi word for 'black' and 'chana' means 'chickpea'. So Kala chana is a black chickpea curry. The chickpeas are actually black but rather and dark brown but the name refers to the variety of chickpeas used in this curry. 

Black chickpeas are native to the Indian Subcontinent and are popular all over India. You probably won't find them at your local supermarket but you will easily find them at Asian shops and online. Kala chana does look a lot like the light coloured chickpeas you see everywhere but they have a tougher skin and are of course darker in appearance.

About this kala chana recipe

My first experience with kala chana was in the Punjab in northern India. There, different spicing was used and it was so good.

This recipe, however is a Keralan recipe. The spicing and curry leaves really bring out the natural flavour of the kala chana. You are going to love this!

Is kala chana good for you?

This is health food in a bowl and it doesn't even taste like the healthy option. If you are a meat lover like me, I can assure you that you won't miss the meat!

Kala chana is very high in fibre, more so than the lighter variety. Because of the high fibre content, some people find them difficult to digest when not cooked correctly.

The cumin and ginger in this recipe aid with digestion as does the long cooking time which is important for best results. You want those chickpeas to be so tender you can crush them between your fingers.

Make this chana curry recipe your own

My family like a lot of liquid in this chana curry so that naan bread or paratha can be dipped in and absorb all of the delicious sauce. If you like a thicker sauce just let it boil down for a little longer, the beans will thicken the chana curry quickly. 

You can cook that gravy down to your preferred consistency. 

If you like, you could use this recipe as a guide and adjust the spicing too. Add more or less chilli powder for example. As you're doing the cooking, the final flavour and spiciness is in your hands. 

Can you purchase pre-cooked kala chana?

Yes! The advantage of cooking your own chana is that you have all the cooking liquid to add to the curry for additional flavour. This does take extra time though.

If you purchase tinned (canned) kala chana, it's ready to add to your curry. This will reduce the cooking time by at least 30 minutes and you can make the kala chana curry in one pot!

Working ahead

Like most curries, kala chana curry will actually get better if kept in the fridge for a day or two before serving. The flavours will develop as it sits.

So you can prepare this curry 1 or 2 days early if more convenient and you will love the results.

If you are using dried chana, you can soak and then cook it a couple of days before preparing the curry.

Can this curry be frozen?

Yes. You can cook it and freeze it for up to 6 months. This is great if you have any leftovers.

What else can you serve with kala chana?

India is famous for its delicious vegetarian recipes. You could just serve this curry with rice and it would be a great meal. 

If you would like to make this into a feast, I can highly recommend making black eyed pea curry,  saag aloo, and onion rice or pilau rice to go with it.

Step by step photos

 

Making Kala Channa Curry
Tempering the spices and curry leaves.
Making Kala Channa Curry
Add the onions, chillies and dry spices.
Making Kala Masala
Stir in the garlic and ginger paste and sizzle for about 30 seconds.
Making Kala Masala Curry
Stir in the chopped tomatoes.
Making kala channa
Add the cooked black chana.
Making kala channa curry
Stir in the thick coconut milk.
Kala channa curry
Allow to reduce down until you have a thick curry. You could cook it down to taste. A runnier sauce is ok too.
Kala Channa Curry
Lots of different textures and delicious flavours in this chana curry!

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →
Yield: 4 - 6

Kala Channa Curry

Kala chana - black chickpea curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 200g (1 cup) kala chana soaked in 625ml (2.5 cups) water overnight
  • ½ teaspoon bicarbonate of soda
  • 2 tablespoons ghee or oil
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • ½ teaspoon asafoetida
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • ¼ teaspoon turmeric
  • 1 medium size onion,
  • 2 tbsp garlic and ginger paste
  • 1 to 2 green chillies
  • 2 medium tomatoes or 1 large tomato - diced
  • 200g thick coconut milk
  • salt as required
  • ½ teaspoon garam masala
  • 1 tablespoon coriander leaves

Instructions

  1. Pour the soaked chickpeas along with the soaking water and bicarbonate of soda into a saucepan. Bring to a simmer over medium high heat for about 30 minutes or until tender. Set aside.
  2. Now heat the oil/ghee over high heat in a large frying pan. When visibly hot, add the mustard seeds. When they begin to pop, reduce the heat to medium and stir in the curry leaves. When these become fragrant, stir in the asafetida, cumin, coriander powder, chilli powder and turmeric. Allow to sizzle in the oil for about 30 seconds.
  3. Add the chopped onions and fry for five minutes or until soft and translucent. Stir in the garlic and ginger paste and the chillies. Stir to combine and then add the diced tomatoes. Bring this all to a simmer and then stir in the coconut milk and the cooked chickpeas with the water.
  4. Allow to simmer until you are happy with the consistency. Season with salt to taste. To serve, sprinkle with the garam masala and coriander leaves to garnish.

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© Dan Toombs
Cuisine: Indian / Category: Vegetarian Curry Recipes

Mumbai Sandwich

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Mumbai Toasty
The famous Mumbai sandwich. Super easy to make!

 

If you haven't tried a Mumbai sandwich yet, it's time you did!

This is my version of the famous Mumbai sandwich. You can make this in minutes. Also known as the Bombay sandwich, there is little wonder people love them so much.

These street food sandwiches are hugely popular not just in Mumbai but all over India. Nowadays, there is a good chance you'll find delicious copies at western street food Indian restaurants too.

Working ahead...

This is a recipe you can really have a play with. Two of the main ingredients are masala potatoes and coriander chutney or coriander and mint chutney. I have many recipes for both on my site but have linked to those I use most often. 

Once you've made these key ingredients, you can assemble the recipe very quickly and easily.

This is a quick sandwich! So try those recipe. Use them in other things too. Have them on hand for when you need them. With a little forward planning, you could have many dishes out of just a couple recipe. 

Make this recipe your own...

Feel free to use my recipe exactly as it is or have a play with it. Add more chillies for example or completely leave them out. 

By tasting as you go, you can make the perfect mumbai sandwich for you. 

mumbai sandwich
The Mumbai sandwich. Photo from my cookbook 'The Curry Guy Veggie'.

 

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Yield: 2

Mumbai Toastie

Mumbai Toastie
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

  • 4 pieces of white bread
  • Coriander chuntey
  • Masala Potatoes
  • 4 slices of tomato
  • 4 slices of cucumbers
  • 4 slices of red bell peppers
  • 4 slices of red onions
  • 4 slices Cheddar cheese
  • Dijon mustard (optional)
  • Butter for frying

Instructions

  1. Spread the coriander chutney evenly over the bread slices. Top two pieces of the bread with a couple large spoonfuls of the masala potatoes.
  2. Top the potatoes with the veggies and cheese. Spread a little Dijon mustard over two of the bread slices (optional).
  3. Heat a pan or sandwich machine and add a generous amount of butter. Fry until lightly browned on both sides.
  4. Serve immediately.
YouTube video

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© Dan Toombs
Cuisine: Indian
I hope you enjoy this Mumbai sandwich recipe. If you do try it, please don't be a stranger. Leave a comment. I'd love to hear from you.

Plantain Chips

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Plantain chips
A tasty alternative to potato crisps. You will love these homemade plantain chips! 

I was never that excited about trying plantain chips when I went out. Perhaps it's because I'm not that crazy about bananas.

One night my family and I went out to a south Indian restaurant and they were served plantain chips as part of a starter tray including papada vada, uzhunna vada and a few delicious chutneys.

Believe me... this recipe is worth a try.

Making plantain chips for snacks.

The plantain chips will keep in an air-tight container for at least a week. They are an excellent alternative to potato crisps and a lot more interesting.

As you use the green, unripe plantains for this recipe, they are not really sweet. Sprinkle them with a little salt if you want. Very nice.

I've also seasoned them with other things like chilli powder and tandoori masala. 

The unripe plantains can be a bit difficult to peel so have a little patience. I like to slice them lengthwise but it is a lot easier to cut them into thin rounds.

If you have a mandoline, it make slicing the plantains uniformly thin really easy. This time I used a knife and they came out perfect.

Three plantains should get you the same amount of plantain chips as you would expect to find in a large bag of potato crisps.

Deep fried plantains
Look for green, unripe plantains.

Making plantain crisps
Once peeled, slice the plantains thinly, either into rounds, lengthwise or both.

Making plantain crisps
Fry until crisp. You will know when they are ready as they will feel crisp when touched with a spatula.

Making plantain crisps
I prefer the plantain crisps sliced lengthwise.

Plantain crisps
While still hot, sprinkle with salt to taste.

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Yield: 4

Plantain Chips

Plantain Chips
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes

Ingredients

  • 3 large unripe plantains
  • Oil for deep frying
  • Salt

Instructions

  1. Peel the plantains and slice them into really thin rounds or lengthwise. Heat about 10cm (4 inches) of rapeseed oil in a large wok over medium high heat. To test if the oil is hot enough, toss a couple plantain pieces in. They should sizzle and rise to the top immediately.
  2. Fry in batches for one to three minutes. The length of time it takes to cook them depends a lot on how thinly you sliced the plantains.
  3. Transfer to a wire rack to drain any excess oil. Sprinkle with a little salt to serve.

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© Dan Toombs
Cuisine: Indian / Category: Indian Starters
I hope you enjoy this homemade plantain chip recipe. If you do try it, please leave a comment. I'd love to hear from you. 
 

Garlic Naans

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Garlic naans can be made with yeast dough or instant dough made with self raising flour.

This is one of my "go to" recipes now for making garlic naans both in my tandoor oven and also in a frying pan on the hob. You can use this instant naan recipe if you want to make things much easier on yourself or use this, my yeast dough recipe which I have included in the recipe card below.

Garlic naan
Here's a garlic naan cooked on the stove top.

How easy is it to make garlic naans?

The easiest way to prepare garlic naans is using my instant naan dough recipe here. That can be prepared in about 30 minutes and you can fry the garlic while it is sitting. The yeast dough version in the recipe card takes a few hours but it's really good too. 

You will get fluffier naans using the yeast dough but the instant dough is the dough used at most curry houses. You should find both versions quite easy but the yeast dough does take longer. 

Yeast Tandoor Naan

Watch how I make my Yeast Naans on YouTube! You can also find the recipe card in the link below.

Recipe Card
YouTube video

Working ahead.

Regardless of the dough you use, you can work ahead. In fact, even the instant dough will benefit from sitting, covered overnight. 

So feel free to work ahead if more convenient. 

Step by step photos of garlic naans.

 

Making naans
Pour the frothy yeast mixture over the sifted flour, baking powder and salt.
Making tandoori naans
Mix the dough around with your hands for a couple of minutes. In will be quite sticky and difficult to work with.
Making tandoori naans
Let the sticky dough sit for a couple of minutes and then kneed it for about ten minutes. It will stretch without breaking as shown.
Making tandoori naans
Form into the best ball you can and let it sit, covered in a warm area for about an hour.
Making tandoori naans
The dough should double in size.
Making tandoori naans
Punch the dough down and then divide it into six equal sized pieces.
Making tandoori naans
Lightly dust each piece with flour and form into balls. As you can see, the dough will be soft.
Making tandoor naans.
Place the dough balls on a floured surface. Cover for another hour. It's best to use a clean cloth and not plastic like I stupidly did.
Making tandoori naans
Dust a clean surface with flour. Place a dough ball on the flour and rub oil over the top. Press it into a naan shape.
Making tandoori naans
The naan cooking!

Cooking the garlic naans...

If you would like to step by step photos of the naans cooking in a pan, please go to my stove top naan recipe. You can also cook the garlic naans in a tandoor and you'll find instructions here. 

Lightly fried garlic butter
Fry the garlic to your preference. It can be light in colour like this, or...
Golden brown garlic butter
You could fry the garlic until golden brown.
Tandoori naans
Top with garlic butter 
Cooked garlic naan
Here's a charred garlic naan I cooked in my tandoor.
Yield: 6 - 12

Easy Tandoori Garlic Naans

Garlic naan
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes

Ingredients

  • 600g plain white flour plus more for rolling out the naans
  • 1 tbsp. salt
  • 1 tsp. baking powder
  • 2 tbsp. sugar
  • 7g dry yeast
  • 420ml warm water
  • 4 tbsp. melted butter or vegetable ghee
  • 3 cloves garlic - finely chopped
  • 3 tbsp. chopped fresh coriander (optional)

Instructions

  1. Sift the flour, salt and baking powder into a large mixing bowl. Set aside.
  2. Bring 210ml water to a rapid boil. Pour it into a jug and top with 210ml cold water. This should be the perfect temperature to wake up the dry yeast. Stir in the yeast and sugar and leave to froth up for about ten minutes.
  3. When the water is nice and bubbly, make a well in the flour mixture and pour it into the well. Mix it all together with your hands for a minute or so and then leave to rest for two minutes. Then knead the dough as best you can. It will be very sticky but don't be tempted to add more flour. Form into a ball, cover and leave to rise for an hour in a warm place.
  4. When the dough has risen (it should double in size but don't worry too much if it doesn't) divide it into six equal sized pieces. Dust each with a little flour and from into smooth balls. Place on a high sided tray and cover with a clean tea towel. Let the dough balls rise for another hour.
  5. When I cook in a tandoor, I place the balls on a floured surface and work them out into naan shapes with oiled hands - as shown. When pan frying I just use flour.
  6. Roll each ball out into round or teardrop shapes. For crispy naans, roll them quite thin. For fluffier naans the discs should be about 5mm think.
  7. Heat a pan - preferably cast iron over high heat until the base of the pan is very hot. Think tandoor here! The pan should be extremely hot. Slap the naan discs around between your hands to remove any excess flour.
  8. If using an electric hob, fry on the first side until bubbles begin to form on the top. Then flip it over briefly to brown the other side.
  9. If using a gas hob, wet one side of the naan with water and then slap it down hard on the pan, water side down. This will help it stick to the pan. Fry until bubbles from on top. The naan should stick to the pan. Turn the pan over so that the gas flame browns the top. Gravity will make the bubbles larger and you will have a naan that looks just like it came out of the tandoor. Pry the naan of with a metal spatula or similar.
  10. Repeat with the other naans and wrap in foil to keep warm.
  11. TO MAKE THE GARIC GHEE TOPPING
  12. Heat the ghee or butter in a frying pan over medium heat. Add the chopped garlic and fry to your preference. Some people prefer it light and soft. Other prefer the garlic a bit crispier. Photos of each version are in the photos above.
YouTube video

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 1039mgCarbohydrates: 68gFiber: 3gSugar: 4gProtein: 10g

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© Dan Toombs
Cuisine: Indian

 

Tandoori Naans
These can also be made in a hot frying pan.

Pickled Vegetables - Indian Mixed Vegetable Pickle

By 18 Comments

This spicy mixed vegetable pickle is so good. Easy too!

Over the years I have become somewhat obsessed with making my own pickled vegetables and chutneys.

Personally, I think there are few things better than presenting your own pickled vegetables at the table when you have a curry feast.

Mixed vegetable pickle
Pickled vegetables have never tasted so good!

I always have a batch of this spicy mixed vegetable pickle in the fridge.

For that matter, the best Indian restaurants make their own pickles too rather than relying on those big brand shop bought pickles and chutneys with those oh too familiar flavours.

Why make your own vegetable pickle?

Make this spicy mixed vegetable pickle and your friends will most definitely appreciate that you've gone to some work.

You don't need to tell them that is was easy work.

You won't find a shop bought vegetable pickle that comes close to this recipe!

Isn't there a lot of salt?

Indian pickled vegetables are meant to be salty. They are after all a condiment for many different things, from papadums to dosas.

Although I could quite happily snack on this one all day on its own, it should really be eaten with something else. Rice is nice stirred into it.

No need to add salt to the rice when you try this popular mixed pickle!

So don't be turned off by the amount of salt used.

Yes, there is a lot but this is meant to be served with things that don't have a lot of salt in them. It is used instead of adding salt.

The salt and oil also help preserve the pickle.

Mixed vegetable pickle
Steam your limes to soften them.

Making spicy mixed vegetable pickle
Place all the prepared vegetables and fruit in a large bowl.

Making mixed vegetable pickle
Add the dry spices.

Making spicy mixed vegetable pickle
Make the tarka.

Personally, I think this tarka makes it. You won't believe how much flavour it adds.

Just a few spices and herbs and voila! You ave a masterpiece.

Making vegetable pickle
Pour the tarka over the vegetable mixture and stir well.

Making vegetable pickle
Ensure the vegetables are well coated with oil and place, covered with cling film in the sun or in a sunny window.

 

If you like the look of this authentic mixed vegetable pickle, you might like to try a few more. Here are a few links:


Indian Lime Pickle
Chickpea, Garlic and Carrot Pickle
Easy Lemon Pickle

 

 

Yield: 8

Spicy Mixed Vegetable Pickle

Spicy Mixed Vegetable Pickle
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 150g (1 ½ cups) cauliflower – cut into small pieces
  • 1 cup aubergine
  • 60g carrot – cut into small pieces
  • 1 red bell pepper – roughly chopped
  • 3 green chillies – thinly sliced
  • 1 mango
  • 6 cloves garlic
  • 3 limes – thoroughly washed
  • 1 teaspoon ground turmeric
  • 3 tbsp chilli powder
  • 1 tablespoon ground black mustard seeds
  • ½ tsp fenugreek powder
  • 3 tbsp flaky sea salt
  • FOR THE TARKA
  • 125ml (1/2 cup) rapeseed oil
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 dried Kashmiri chillies – broken into three pieces each
  • 10 curry leaves – finely chopped

Instructions

  1. Mix all the chopped vegetables, mango and garlic in a glass or clay mixing bowl. Quarter the limes and squeeze as much of the juice out of them as you can over the other ingredients. Heat some water in a pan with a steamer and steam the limes quarters for about 15 minutes to soften them. You can add the steamed lime quarters as they are to the bowl or cut them into even smaller pieces before adding.
  2. Using a pestle and mortar, one tablespoon of black mustard seed into a course powder. Pour this powder along with the chilli powder, turmeric, fenugreek and salt over the vegetables and fruit in the bowl. Stir well to combine.
  3. Now in a small frying pan, bring about 3 tablespoons of the oil to a bubble over high heat. Add the mustard seeds. When they begin to pop, reduce the temperature to medium high and stir in the cumin seeds, Kashmiri chillies and curry leaves. When these become fragrant, pour in the remaining oil, stir well and pour it all over the chopped vegetables.
  4. Mix really well. The vegetables should be submerged in the oil. If not, add a little more and then cover with cling film. In the summer months, you can place this outside in the sun. In colder months, place it all in a sunny window.
  5. Leave to ferment for three days, stirring every eight hours or so. Then scoop it all into a sterilized jar (see page xx) with a tight fitting lid. You can taste it now but wait for at least a week if you can. It gets better!
  6. This pickle will keep in the fridge for at least three months. Make sure that the vegetables are always covered in oil to avoid it going off.

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© Dan Toombs
Cuisine: Indian

I hope you enjoy this recipe for Indian style pickled vegetables. If you do give it at try, please leave a comment. I'd love to hear from you.

Kanchipuram Idlis

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Kanchipuram Idlis

Kanchipuram Idlis
You can use my idli batter recipe for these Kanchipuram Idlis  or instant idli batter. Both work well.

 

This is a delicious way to spice up ordinary idlis and also gives them some more texture. You can use my idli batter recipe or try an instant idli batter. You won't get the nice fermented flavour using instant batter but your Kanchipuram idlis will still be amazing. I promise! It is also a lot less work to use instant batter.

This is a good, easy recipe to make if you are having friends around. They are best served with a selection of chutneys, pickles and sambar. Everything except the actually steaming of the idlies can be done ahead of time and the steaming only takes about fifteen minutes.

For your information, one litre of idli batter should get you about 16 x 5cm diameter idlis. You will need an idli steamer and any size idlis can be made. 

 

If you enjoy these idlis try my other recipes for idlis:

Fried Coconut Idlis
Prawn Idlis
Idlis

Making Kanchipuram Idlis
Toast the lentils until light to dark brown.

Making Kanchipuram Idlis
Mix in the other dry ingredients and fry until the cashews are light brown.

Making Kanchipuram Idlis
Add this mixture with the turmeric and ginger powder to the batter.

Making Kanchipuram Idlis
Whisk well.

Making Kanchipuram Idlis
Grease and then pour the batter into the moulds to steam.

 

Making Kanchipuram Idlis
After 10 - 12 minutes, they will be puffed up and ready to eat.

Making Kanchipuram Idlis
Dig in!

Yield: 4

Kanchipuram Idlis

Kanchipuram Idlis
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 litre idli batter
  • 1 tbsp rapeseed oil or ghee
  • 1 teaspoon white urad dhal
  • 1 teaspoon channa dhal
  • 1 teaspoon cumin seeds
  • 2 green chillies – finely chopped
  • 3 tablespoons cashew – lightly crushed
  • 10 curry leaves
  • 3 tbsp chopped fresh coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground ginger powder

Instructions

  1. Heat ½ tablespoon of the oil/ghee in a large frying pan. Add the channa dhal and urad dhal and move the lentils around in the oil until lightly browned. Add the cumin seeds and sizzle for a further 30 seconds and then stir in the green chillies and cashews. Fry for a further minute or so until the cashews begin to turn light brown. Stir in the curry leaves and chopped coriander. Allow to cool slightly.
  2. Whisk the ground turmeric and ginger powder into the batter and then add the fried mixture. Using the remaining oil, lightly grease your idli moulds. You only need a film of oil in each reservoir, no oil puddles!
  3. Pour the batter into the moulds and steam for ten minutes. After ten minutes, stick a toothpick or fork into a couple of the idlis. If it comes out clean, your idlis are ready. If there is a film of batter on it, steam your idlis for a couple more minutes until your toothpick/fork comes out clean when stuck in.
  4. Remove the idlis from the steamer and allow to rest for a couple of minutes before attempting to remove them. This will make it easier to get them out of the recesses. Carefully remove the idlis from the tray with a knife or small spoon.
  5. Serve with sambar and a selection of pickles and/or chutneys.

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Cuisine: Indian

Pappada Vada

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If you’ve ever visited Kerala or eaten at a Keralan restaurant, chances are you’ve seen (or devoured) Pappada Vada, a golden, crispy snack made by deep-frying spiced papads in a flavourful rice batter.

These crunchy snacks are irresistible for anyone who loves bold South Indian flavours. I can’t get enough of them when I make them! They’re incredibly easy to make at home with just a few pantry staples. In this post, I’ll cover everything you need to know to make Pappada Vada at home!

Pappada vada on a serving plate with chutneys.

What is Pappada Vada?

Pappada Vada is a popular snack from Kerala, made by dipping urad dal papads (pappadam) in a spicy rice batter and deep frying them until crispy and golden. The batter is flavoured with chilli powder, turmeric, cumin seeds, curry leaves, and sometimes crushed garlic or ginger.

The result? A crunchy, spicy, addictive snack that’s perfect with a cup of hot chai or cold beer or two.

[feast_advanced_jump_to]

Ingredients

These are the ingredients I used to make my pappada vada. Feel free to experiment and try others as suggested below. The best papads to use are the thin Keralan style plain papads. I only had black pepper padads on hand which were a bit trickier to use but I got there in the end.

The ingredients for the recipe laid out on a counter top.
  • Basmati rice
  • Water for blending
  • Turmeric
  • Kashmiri chilli powder
  • black sesame seeds
  • Cumin seeds
  • Dried chilli flakes (optional)
  • Salt
  • Papads
  • Oil for deep frying

See recipe card for quantities.

Step by step photos

Check out my step by step photographs below. These should help ensure you get your pappada vada just right!

Blending the soaked rice in a blender until smooth.
  1. Step 1: Blend the rice with a little water until smooth. You do not need much water. I used about 70ml (1/4 cup) but you might need a drop more depending on your blender. More detailed instructions in the recipe card below.
The blended rice in a bowl showing how creamy it is.
  1. Step 2: You want to blend the rice until it is creamy smooth, like double (heavy) cream.
Adding the spices and sesame seeds to the creamy batter.
  1. Step 3: Add the spices and sesame seeds to the batter. See recipe card below for what I used and other ideas.
The spices all stirred into the rice batter.
  1. Step 4: Stir the spices and sesame seeds right into the batter.
Dipping a papad into the spiced batter.
  1. Step 5: Dip a papad into the spiced batter, ensuring that it is completely coated. It might be a bit flimsy so be careful not to tear it. Use two hands if you need to.
Frying the papad in batter in the hot oil.
  1. Step 6: Heat your oil over a medium-high heat. If you add a small piece of papad and it bubbles and rises to the top immediately, your oil is hot enough. Carefully lower the papad into the oil to start frying. Use a spatula to push it down into the oil and turn it a couple of times.
Removing the papada vada from the hot oil when cooked.
  1. Step 7: Remove the pappada vada from the oil when it has browned and become crispy. Each papada vada should take 45 to 60 seconds but use your eyes. Be sure not to burn them.
Serving the pappada vada with chutneys.
  1. Step 8: Serve the pappada vada with your favourite chutneys. Keralan chutneys are of course best and most authentic.

What goes well with pappada vada?

Pappada vada is delicious as a snack on its own but alos goes well with the following:

  • Hot chai, coffee or cold lager: I like mine with lager but for that true Keralan tea shop experience, you might like to try them with hot chai.
  • Green coconut chutney or onion-tomato chutney
  • Ginger or garlic chutney
  • As a crunchy side with rice and sambar!

Variations

  • Extra spicy: Try adding more chilli powder and/or chilli flakes for a bit more kick.
  • Curry leaves: If you have them, try chopping up about 15 curry leaves and adding them to the batter. Delicious!
  • Ginger or garlic: Finely chopped garlic and ginger are both very nice added to the batter.

Equipment

You won’t need anything fancy to make pappada vada at home, but here’s a quick checklist:

Mixing bowls – one for making the batter.

Tongs – for dipping and frying the papads safely.

Slotted spoon – to remove the fried papads from oil.

Deep frying pan or kadai – use a wide pan to accommodate the size of the papads.

Cooling rack or kitchen paper – for draining excess oil.

Storage

Short-term storage:

  • Pappada Vada stays crisp for up to 2–3 hours at room temperature. Store them uncovered to prevent sogginess.

Long-term storage:

  • If you want to make them ahead, let them cool completely and store in an airtight container lined with paper towel. They’ll stay crisp for up to 2 days, but texture may decline slightly over time.

Reheating:

Avoid microwaving—they’ll go soft and lose their crunch.

Re-crisp in a preheated oven at 180°C (350°F) for 3–5 minutes, or briefly in an air fryer.

Top Tip

Don’t oversoak – Dip the papad quickly and fry immediately to keep it crisp and light.

FAQ

Can you work ahead of time?

You can mix your spices and sesame seeds together. If you blend the batter too early, it could thicken and be difficult to use. Adding a drop of water will fix this but it's such and easy job you might like to just blend the batter right before using.

What if you add too much water to your batter?

You can easily thicken the batter so that it adheres to the papads by whisking in rice flour one tablespoon at a time until it reaches that creamy consistency.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dips to serve with poppada vada:

Yield: 20

Pappada Vada

Serving the pappada vada with chutneys.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 10 minutes

Ingredients

  • 1 ½ cups Basmati rice, rinsed and soaked in water for five hours
  • Water for blending
  • ½ teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 generous tablespoon black sesame seeds
  • 1 teaspoon cumin seeds
  • 1 tbsp dried chilli flakes (optional)
  • ½ teaspoon salt
  • More water if needed, should be batter consistency like double cream
  • 20 papads
  • Oil for deep frying

Instructions

  1. Place the soaked rice in a food processor and add just enough water to blend into a thick batter. Whisk in the rest of the ingredients. The batter should be thick enough to adhere to the papads when dipped into it. If it is too thick to easily dip, add a drop more water.
  2. Heat the oil in a large saucepan or wok until hot enough to deep fry. If you drop a piece of papad into the oil and it sizzles and floats to the top immediately, the oil is ready.
  3. Dip the first papad into the batter ensuring that it is very well coated and gently place it into the oil. Fry for about 40 seconds until the batter coating turns light brown. Transfer with a slotted spoon to a wire rack over a tray. Allow the excess oil to drip into the pan while you finish cooking the remaining papads.

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Cuisine: Indian / Category: Indian Starters

Masala Papads

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Masala papads make the perfect party snack

We have all tried pappadoms at restaurants. Usually they are served with a selection of raitas and pickles and are a great way to start off the meal. Masala papads are a similar idea but they are covered with a delicious tomato chutney.

Malala Papads

Which papads are best to use?

For this masala papads  recipe I used papads with cumin seeds which are really nice. You could use plain papads or any that you like. Black pepper papads and chilli papads are also delicious.

Can you work ahead?

If you are planning a curry feast, this is one that you can prepare a couple of days ahead of time. Just store the fried or roasted papads in an air-tight container and the masala, covered in the fridge.

Where is this recipe from?

Although I have seen masala papads on many different menus, it wasn’t until I went to Goa that I finally ordered them.

Of course, here in the UK the papads are usually fried into papadams and then served with a selection of dips. I think you’re going to like the flavour of the roasted papads, topped with this simple but taste masala!

I like to stack them up and serve them like a salad.

How do you fry papads?

Although roasting is a great and light way to prepare poppadoms, you might also like to fry them. Here is how to fry your papads for this masala papads recipe.

Can you make your own papads?

Yes! And the result is better than anything you can purchase. It's not quick and easy though.

If you would like to have a go and making your own papads, just click here.

 

 

If you loved these masala papads try these chutneys that are delicious served with papads:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making masala papads
The masala is really easy to make. Sometimes I add chopped cucumber to the blend.

Making masala papads
Lightly oil the papad on both sides before dry roasting.

Making masala papads
You will see the papad cooking through. Flip it from time to time so it roasts evenly.

Masala papads
In my opinion, these taste so much better than deep fried papadams and they're better for you.

Masala papads
Try stacking them and serving as a healthy salad.

 

Yield: 2

Masala Papads

masala papads
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 – 3 papads per person
  • 3 – 4 tbsp rapeseed oil
  • 1 large tomato – diced
  • ½ red onion – finely chopped
  • 2 – 3 green chillies – finely chopped
  • 1 - 2 cloves garlic - minced
  • Juice of one lime
  • 3 tbsp finely chopped coriander
  • ½ teaspoon chaat masala (optional)
  • Salt and pepper to taste

Instructions

  1. Mix the tomato, red onion, chillies, lime juice and coriander in a large bowl. Season with salt to taste and even add a little chaat masala if you like. Remember that most papads and chaat masala (if using) already have salt in them so it is a good idea to try one first so that you don’t over season the masala. Cover and place in the fridge while you roast your papads.
  2. Heat a dry frying pan over medium high heat. With a brush or your hand, spread a little oil over a papad on both sides. Place it in the centre of the pan and press it down with a spatula.
  3. You will be able to see the papad cooking through. When this begins to happen, flip it over and press it down again with your spatula. Continue flipping until the papad is nicely roasted on both sides and cooked through. Transfer to a wire rack and continue cooking the rest of the papads in the same way.
  4. To serve, top each papad with about two tablespoons of the masala.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 415Total Fat: 43gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 0mgSodium: 110mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 2g

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Cuisine: Indian / Category: Starter
Another option: Lightly oil your papads and place in the microwave for 40 – 60 seconds. You won’t get the same roasted flavour but they will become nice and crisp.

Tinda Masala

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Tinda Masala
Tinda masala curry takes a while to make but the end dish is worth the wait!

Tinda masala curry is one of my veggie favourites. 

I'm currently writing a vegetarian cookbook which will be published by Quadrille Publishing in April 2019. In order to ensure I include all the recipes that people want most, I asked for suggestions on Twitter and Facebook.

One veggie curry that got mentioned quite a lot, was tinda masala. To be honest, this is not one I would normally order when I'm out as there are so many other curries I know I love. Still, I decided to pay Tayyabs in Shoreditch a visit after so many people told me I had to try their tinda masala!

It was delicious! This, by the way is not their recipe. After trying it there, I decided to go to work and try to make up my own recipe for it. I think I've got pretty close but I'm still hoping that the chef at Tayyabs might just send me his recipe for the book. We'll have to wait and see.

Anyway, for now, please give my recipe a try. I don't think you'll be disappointed. I've cooked this quite a few times now. Please note that I like my tinda masala curry to be quite spicy. I added about a tablespoon more chilli powder than suggested in the recipe.

 

If you enjoy this vegetarian curry recipes check out my others:

Paneer Balti
Roasted Chickpeas in Spices
Chickpea Curry
Kala Chana Curry
Samosa Chaat

Making tinda masala
Tinda look a lot like apples but are actually gourds. You need to peel and cut them into small pieces. Remove any big seeds.

Making tinda masala
Temper the cumin seeds in the hot oil and then add the coriander stalks.

Making tinda masala
Fry the onions until soft and lightly browned. Then add the ground spices, garlic, ginger, chillies and chopped tomatoes.

Making tinda masala
Add the peeled and chopped tinda and stir them into the sauce.

Making tinda masala
Add just enough water to cover and cook for about 30 minutes, adding more water as required.

Making tinda masala
When the tinda are fork tinder, the curry is ready to serve.

 

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The Curry Guy Veggie
OVER 100 new Indian veggie recipes!

 

Yield: 4 - 6

Punjabi Tinda Masala

Tinda Masala
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 10 tindas (500g)
  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 3 tbsp coriander stalks
  • 1 onion – finely chopped
  • 2 cloves garlic – finely sliced
  • 1 tbsp garlic and ginger paste
  • 2 green chillies
  • 400g tin chopped tomatoes
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tsp cumin powder ( or to taste)
  • 1 tsp coriander powder
  • Salt to taste
  • Juice of one lemon
  • ½ teaspoon garam masala
  • 3 tbsp chopped fresh coriander

Instructions

  1. Wash and peel the tinda and cut them into small pieces. Some chefs just quarter them but I prefer to cut them into much smaller pieces. Remove any big seeds and discard them. Set aside.
  2. Heat the oil in a large frying pan. When visibly hot, stir in the cumin seeds and temper them in the oil for about 30 seconds. Now add the coriander stalks followed by the chopped onion. Fry the onion for about five minutes until translucent and soft and just lightly browned.
  3. Add the dry spices, sliced garlic cloves, the garlic and ginger paste and the chillies and fry for a further minute or so. Then add the chopped tomatoes.
  4. Now add the chopped tindas and add just enough water to cover.
  5. Bring this to a simmer. The tindas do take some time to cook through which is why I cut mine smaller for faster cooking. Add more water to the curry as required until the tindas are fork tender. Don’t rush this. Plan on about 20 – 30 minutes.
  6. When the tindas are good and tender, add salt to taste and squeeze in the lemon juice. Check for seasoning and then sprinkle the garam masala over the top. Garnish with fresh coriander to serve.

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Category: Vegetarian Curry Recipes

Keralan Lamb Stir Fry

By 6 Comments

Not only is this lamb stir fry out of this world delicious, it's such an easy dish to prepare. 

It's a great way to use up and give new life to leftover lamb roast dinner. Of course you could use raw lamb but that would take a bit longer. 

Keralan lamb stir fry
So good and ready in minutes!

About this lamb stir fry recipe...

Like many of my recipes, I found this one by chance. I was in Tooting, London, with my wife one evening and we happened upot a restaurant called Vijaya Krishna. 

Among other Keralan favourites, we ordered the Alleppey lamb stir fry and loved it. Thankfully, Chef Shabaz Ali was more than happy to share his recipe with me. He invited me into the kitchen the next day to show me how it was done.

This lamb stir fry recipe is in two of my cookbooks.

If you would like this recipe in a printed cookbook, I have you covered! I was in London for the photoshoot for 'The Curry Guy Easy' when I learned this recipe. 

I quickly omitted another recipe so I could fit this lamb stir fry in! So the recipe first appeared in The Curry Guy Easy and then later in The Curry Guy Bible. Both books are available online and at all good book shops. 

What do you serve this lamb stir fry with?

If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.

If you'd like to make naans, why not try one of these?  Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans.

You might also like to serve this lamb stir fry with easy tarka dal or slowly cooked dal makhani.

Want to start your Keralan lamb stir fry meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

Make this recipe your own...

Just like all good Indian food, it is important to taste as you go and not just blindly follow the recipe.

This recipe is perfect for my tastes but you could adjust it to your taste too. If you like more soy sauce, add it. More chillies? Why not?

Taste as you go and this will be the most amazing lamb dish you've ever tried.

Step by step photographs...

Ingredients for Indian lamb stir fry
Get all your ingredients together before you start cooking. It's easier that way.
Frying onions in the pan
Fry the onion in a little oil over medium high heat until turning golden brown. Then add the garlic/ginger paste,  chillies and curry leaves.
Frying onions, garlic, ginger, chillies and curry leaves in the pan
Stir it all up to combine and continue frying for about a minute.
Adding lamb to the pan
Add the cooked lamb and stir it in.
Adding ground spices.
Then stir in the ground spices and coat them meat.
Lamb stir fry
Pour in the soy sauce and check for seasoning. All done!
Lamb stir fry
We are talking delicious here!
Lamb stir fry wrapped in a paratha
Really good wrapped up in a paratha or chapatti.
Lamb stir fry wrapped in a chapatti with cooked lamb in background
Dig in!

If you like this easy lamb stir fry, you might like to try some of these easy recipes too...

See more BIR Curries No Base Sauce →

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →
Yield: 2 - 3

Keralan Stir Fried Crispy Lamb

Keralan Stir Fried Crispy Lamb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 - 3 tablespoons rapeseed oil
  • 1 onion - finely chopped
  • 2 - 3 green chillies - cut into thin rings
  • 1 tablespoon garlic and ginger paste
  • 10 curry leaves
  • 500g (1lb) cooked lamb leg or shoulder - cut into small pieces
  • 1 tablespoon curry powder, garam masala or mixed powder
  • 1/2 teaspoon chilli powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon dark soy sauce
  • Salt to taste
  • 2 tablespoons chopped coriander
  • Juice of one lemon

Instructions

  1. Heat the oil in a frying pan over medium high heat. When visibly hot, add the onion and fry for about five minutes until lightly browned.
  2. Add the green chillies, garlic and ginger paste and curry leaves (optional) and fry for a further 30 seconds before adding the cooked lamb.
  3. Stir this well and ad the dry spices. Fry until the meat is crispy on the outside and then add the soy sauce and salt to taste. Remember, the soy sauce is already quite salty so taste before adding more salt.
  4. Squeeze the lemon juice over the top and garnish with fresh coriander to serve.
YouTube video

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1005Total Fat: 77gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 243mgSodium: 1065mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 64g

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Cuisine: Keralan / Category: lamb Curry Recipes
Keralan lamb stir fry
So good and ready in minutes!

 I hope you enjoy this Keralan lamb stir fry recipe. If you do try it, please leave a comment. I'd love to hear from you. 

Aubergine Curry

By 4 Comments

An aubergine curry like no other! This recipe is so good.

Today I decided to cook up this aubergine curry in one of my balti pans. You could use any pan really but the balti pan got good and hot and really made the curry! It wasn't just the flavour but the presentation and the experience of serving this veggie curry in a flaming hot balti bowl that I liked. 

This recipe was featured in my cookbook 'The Curry Guy Veggie'. <-- Affiliate link)

Aubergine Balti
Quick and easy to make. So good too!

About this recipe

This aubergine curry recipe  isn't an authentic Birmingham balti though it was prepared in an authentic 'made in Birmingham' balti bowl.

To be authentic, you would need to omit the sauce in this recipe which was made with fried onions, tomatoes and water and add a base curry sauce instead.

With this aubergine curry recipe, I wanted to show you that you can use traditional Indian cooking techniques and still have a balti dinner that is right up there with the best. The curry is thick like a balti so that you can scoop it up with naans or chapatis. You don't need to cook this in a balti pan though.

Is this aubergine curry recipe difficult?

Not at all. Just follow the recipe as written and you are in for a fantastic curry.

You do need to roast the aubergines first but that is easy. Then just fry everything up and let it cook down in the sauce.

Can you adjust the flavours?

Yes. This is my interpretation of aubergine curry. You can of course add or omit ingredients to taste. 

If you prefer a spicier flavour, add more fresh chillies or chilli powder for example. Use this recipe as a guide but you can and should adjust the flavours to taste.

Can this recipe be upscaled?

This recipe makes an aubergine curry that serves two people. You can double or triple the recipe if cooking for more people. Just be careful with spicy ingredients like chilli powder. 

I don't recommend doubling or tripling the amount of spicy ingredients. Add them to taste.

How long can you store leftovers in the fridge?

You can store leftovers in the fridge for up to 4 days. Curries like this aubergine curry actually get better with time. So if more convenient, go ahead and make this a couple of days before serving and the flavours will develop. It will be even better.

Can you freeze aubergine curry?

In theory yes but you will notice some textural differences. It will still taste good. You can freeze this in an air tight container for up to 6 months. If doing so, be sure to date and label the curry so you know what it is.

 

Step by step photographs.

 

Making Aubergine balti
Roast the aubergines as described below. After roasting the aubergine in the oven, slice it in half and allow to cool slightly.
Making aubergine balti
Scoop out the flesh and chop it all up.
Making aubergine balti
Start by tempering the cumin seeds in oil for about 30 seconds
Making aubergine balti
Add the onions and fry until light brown. Then add the chillies, garlic and ginger and spices.
Making aubergine balti
Add just enough water to cover and the chopped aubergine.
Aubergine balti
Let the curry simmer down to your preferred consistency, add salt to taste and garnish with coriander.

If you like this easy aubergine curry recipe, you might like to try some of these vegetarian dishes too.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Have you tried this aubergine curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 2

Aubergine Balti

Aubergine Balti

This is a delicious aubergine curry that is really easy to prepare. Although I used a balti pan, you can cook it in any pan you have.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 aubergine (300g)
  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • 1 onion – finely chopped
  • 1 green chilli – finey chopped
  • 2 tablespoons garlic and ginger paste
  • 2 tomatoes – diced
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ½ teaspoon chilli powder
  • Salt to taste
  • 3 tbsp finely chopped fresh coriander

Instructions

  1. Pre-heat your oven to its highest setting. Rub the skin of the aubergine with about ½ teaspoon of the oil and place it on a roasting tray in the oven for about 20 minutes or until the skin blackens and blisters.
  2. Transfer the aubergine to a cutting board and slice it in half lengthwise. Scoop out all the flesh. Discard the skin and cut the flesh into small pieces. Set aside
  3. Now heat the remaining oil in a frying pan over medium high heat. When visibly hot, toss in the cumin seeds. Temper the cumin in the oil for about 20 seconds. Add the chopped onion and fry for about five minutes until it is soft, translucent and lightly browned.
  4. Stir in the chilli and garlic and ginger paste. Fry for a further minute or so and then stir in the diced tomatoes.
  5. Add the dry spices, the aubergine and just enough water to cover. Let the aubergine cook until it is soft and most of the liquid has dried up. Season with salt to taste and check for seasoning.
  6. Garnish with the chopped coriander and serve.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 583mgCarbohydrates: 40gFiber: 10gSugar: 15gProtein: 5g

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© Dan Toombs
Cuisine: British/Indian / Category: Indian Vegetarian Recipes

Uzhunna vada

By 6 Comments

Uzhunna Vada
Uzhunna vada are really easy to make and taste amazing. Crispy on the exterior and super soft inside. You've got to try this one!

Uzhunna vada are hugely popular at the many Keralan restaurants around the country. At restaurants, they are often served as a starter with other fried snacks but in Kerala they are usually served for breakfast like donuts and bagels are here. These may be deep fried but they are a lot better for you then sugary donuts and personally, I think they are one heck of a lot tastier too.

Making uzhunna vada
Soak the urad lentils for four hours. Then blend until you have a thick paste.

Making uzhunna vada
Dry roast 1 tablesoon of urad lentils. This is optional but gives the vada a tasty crunch.

Making uzhunna vada
Add the rest of the ingredients to the batter and whisk well.

Making uzhunna Vada
Wet your hand and then pick up a ball of the batter. Place it on a large spoon and form into a donut shape.

Uzhunna vada
Cooking in small batches, gently lower each vada into the hot oil and fry for about 3 minutes until crispy and brown.

Uzhunna vada
You've got to want this! Go on... make some uzhunna vada today.

 

Yield: 4 - 8

Uzhunna vada

Uzhunna vada
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients

  • 300g (1 ½ cups) plus 1 tablespoon white urad dhal lentil
  • 20 chopped fresh curry leaves
  • 3 green chillie – finely chopped
  • 1 tablespoon ginger paste or equal amount of finely chopped ginger
  • 3 tbsp. finely chopped coriander
  • ½ level teaspoon baking powder
  • ½ teaspoon table salt
  • 2 tablespoon peppercorns roughly crushed
  • Rapeseed oil for deep frying

Instructions

  1. Roast one tablespoon of the urad dhal in a dry frying pan over medium high heat until the urad dhal is nicely browned. Set aside. Soak the urad dhal lentils in water for four hours. Then, place them in a food processor and blend until you have a smooth batter. You could add a couple tablespoons of water to do this if needed.
  2. Whisk all the other ingredients into the batter including the roasted lentils. Heat about 10cm (4 inches) rapeseed oil until visibly hot and ready to fry. Place a bowl of water next to your batter as it helps to have wet hands when forming the uzhunna vada. Dip a hand in the water and then pick up about a half handful of the batter. Work it into a ball and then stick your thumb down the middle so that it looks like a donut. This can also be done - and in my opinion it is a lot easier too - by forming the vada on a large spoon as pictured.
  3. Carefully drop it into the oil and then start forming your next uzhunna vada. Work quickly and cook in small batches of about four or five. Don’t worry too much if they don’t look perfect at first. You will get better at it.
  4. Allow the uzhunna vada to fry until golden brown. They should be nice and crispy on the exterior and soft and spongy inside. Keep warm while you make the rest. Serve with coriander and coconut chutney, chilli and coconut chutney and/or sambar.

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Cuisine: Keralan / Category: Indian Starters

 

 

Rava Dosa Recipe

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Rava Dosas are easy to prepare and great any time of day.

Traditional dosas are great but they take a lot more work than this rava dosa recipe. This is a recipe you can easily whip up whenever you want. I make them all the time, usually for breakfast and they are delicious served with a couple of good chutneys.

You can literally make rava dosa in minutes so why not give this recipe a try soon? You are going to love these crispy pancakes!

 

Rava dosa
Really crispy and delicious too. Give this rava dosa recipe a try!

 

What is rava dosa?

Rava dosa is a popular and flavourful South Indian crepe that you make from a batter of semolina (rava or sooji), rice flour, all-purpose flour, and a mix of other ingredients. Unlike traditional dosas, which are made from fermented rice and urad dal (black gram), rava dosas can be prepared quickly without the need for fermentation.

Rava dosa is usually prepared for breakfast in south India but you will often see them on dinner menus at south Indian restaurants in the West too. 

What are typical ingredients in rava dosa?

  1. Semolina (Rava or Sooji): Semolina is the primary ingredient and gives the dosa its unique texture. It's a coarse flour made from durum wheat.
  2. Rice Flour: Rice flour is used to enhance the crispiness of the dosa. It also contributes to the overall texture and flavor.
  3. All-Purpose Flour: All-purpose flour (maida) is often added to the batter to improve the binding and help achieve a thin and lacy texture.
  4. Yogurt: Yogurt adds a slight tanginess to the batter and contributes to the dosa's flavor. It also helps in fermenting the batter slightly.
  5. Water: Water is used to make the batter. The consistency of the batter is typically thinner than that of traditional dosa batter.
  6. Cumin Seeds: Cumin seeds provide a mild earthy flavor to the dosa.
  7. Mustard Seeds: Mustard seeds add a slightly pungent taste to the dosa.
  8. Black Pepper: Black pepper adds a hint of spiciness to the dosa.
  9. Ginger: Fresh ginger, grated or minced, adds a warm and zesty flavor.
  10. Green Chilies: Chopped green chilies contribute heat to the dosa. Adjust the quantity based on your spice preference.
  11. Coriander Leaves: Chopped coriander leaves add a fresh and herbal note to the dosa.
  12. Onion (Optional): Finely chopped onions can be added to the batter for extra flavor and texture.
  13. Salt: Salt is an essential seasoning ingredient in the dosa batter.
  14. Oil or Ghee: Oil or ghee is used for cooking the dosa on the griddle or skillet. It adds flavor and helps in achieving the desired crispiness.

How to get rava dosa right...

You could use any non-stick pan but I prefer to make them with a tawa. Tawas have slightly raised edges and the batter tends to run into the middle giving you a fluffy, porous centre and really crispy edges.

Unlike other dosas, there is no fancy spreading required for rava dosas. The batter needs to be pourable like a thin tomato soup and you simply splatter it around your pan and then let the dosa cook.

Can you work ahead?

You can certainly prepare all the aromatic ingredients a couple of days before you cook. I don't recommend preparing the batter ahead of time though.

The reason for not preparing rava dosa batter ahead of time is that the semolina (rava) in the batter tends to absorb water and swell over time. This can result in a thicker batter, making it challenging to spread thin and lacy dosas. The texture of rava dosa relies on the batter being thin and easily pourable to achieve the characteristic crispy and porous dosa.

Step by step photographs of making rava dosa.

Making rava dosa
Mix all the batter ingredients in a large bowl and then add water until you have a really thin, soupy batter.

Making rava dosa
Drizzle the batter around the edges of the pan and let it make it's way into the centre. Do this until your pan is covered with batter.

Making rava dosa
You only need to cook one side but I often flip them. If you want, you can just fold it over.

 

If you enjoy Rava Dosa, give these alternative dosas a go!

New Neer Dosas
Salmon Dosas
Chicken & Coconut Dosa
Chorizo Dosa
Breakfast Egg Dosa
Tomato, paneer & onion Dosas
Szechuan Dosas

 

Yield: 4

Rava Dosas

Rava Dosas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 85g (½ cup) rice flour
  • 85g (½ cup) fine semolina flour
  • 30g (¼ cup) plain flour
  • 3 tbsp gram flour
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt
  • 2 tbsp finely chopped coriander
  • 2 green bird’s eye chillies – finely chopped
  • 2 teaspoons finely chopped ginger
  • ½ tsp asafoetida (optinal)
  • 5 curry leaves – finely chopped
  • 1 medium red onion – finely chopped
  • 1 tbsp plain yogurt
  • water
  • Rapeseed oil for frying
  • ½ onion (optional)

Instructions

  1. Mix all the ingredients well in a large bowl. Add the water slowly until you have a very thin batter. It is just slightly thicker than water.
  2. Heat a tawa or non stick pan over medium high heat. Spread about ½ teaspoon rapeseed oil over the surface. For additional flavour, you can spread the oil using half on onion.
  3. Use a large spoon or ladle to add the batter. You can get creative here and splatter where you see fit to come up with a delicious looking pattern.
  4. Fry until the underside is nicely browned and then flip it over to cook the other side for about 30 seconds. Flip over again and fold in half. Keep warm while you make the remaining dosas.
  5. NOTE: As the batter sits, it will become thicker as the flours absorb the water. So whisk and add more water if necessary before making each dosa. The batter will keep in the fridge for three days but be sure to whisk and add more water when needed before making each dosa.

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Cuisine: Indian
 

Masoor Dal

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Masoor Dal is one of the quickest and delicious dals you can make.

If you like dal and don't have a lot of time, then masoor dal is the one for you. You just need to rinse the lentils and then cook them for about 20 minutes. You will love the flavour of the tarka that you pour over the lentils just before serving. 

Masoor dal

What is masoor dal?

Masoor dal, also known as red lentils, is a type of lentil that is popular in Indian cuisine and other parts of South Asia. These lentils have a reddish-orange color and a mild, nutty flavor. Masoor dal is a staple in vegetarian and vegan diets due to its high protein content and versatility in various dishes.

What are the key features of masoor dal?

  1. Colour: Masoor dal comes in various varieties, but the most common one is split red lentils, which have a vibrant reddish-orange colour.
  2. Nutritional Profile: Masoor dal is a rich source of protein, fiber, and various essential nutrients, including iron, potassium, and folate. It's a healthy addition to a balanced diet.
  3. Cooking Characteristics: Masoor dal cooks relatively quickly compared to some other lentils. When you cook it you will find that it breaks down and becomes soft, making it suitable for a variety of dishes such as soups, stews, curries, and even as a base for vegetarian koftas.
  4. Versatility: You can use masoor dal in a variety of Indian and South Asian dishes. In this recipe, you will find that it blends really well with the other ingredients and becomes thick and creamy.

How do you prepare and cook masoor dal?

To prepare masoor dal, you just need to wash and then cook in water or broth until it reaches a soft, mushy consistency. I usually soak it for about 10 minutes before cooking but that step is optional. The cooking time can vary depending on whether the dal is whole or split.

In this masoor dal recipes and many others you add various spices like cumin, mustard seeds, turmeric and chili powder to enhance its flavour. This is a south Indian masoor dal recipe which calls for coconut milk and I think it really takes masoor dal up a few notches. 

How do you serve masoor dal?

You may have been served masoor dal without even knowing it. At many curry houses, it's masoor lentils they use for the tarka dal. I have a curry house version for you here.

In the West, masoor dal is usually served as a side dish but it can also be served over rice or with homemade chapatis and served as a main.

What do you serve with this dal?

You can serve masoor dal with whatever you like. If you are serving the dal as a side dish for a curry, I have hundreds of curries for you to try. Why not give some of these new one pot curry house style curries a try?

If you would like to serve your masoor dal with naans, I have you covered! Try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans.

This masoor dal is great served simply over white Basmati rice. 

Should you use vegetable oil or coconut oil for the tarka?

I use coconut oil because it adds flavour. You can use a neutral vegetable oil like rapeseed (canola) oil if you prefer.

In northern India, the tarka is often made using the same amount of ghee and the coconut milk would probably not feature. 

Can you work ahead?

Yes. Feel free to cook the masoor dal a couple of days ahead of serving. It keeps really well in the fridge for about 3 days. You can also prepare the tarka for the dal a couple of days ahead of serving.

Then just heat your dal and tarka. Pour the tarka over the dal and serve.

Is this masoor dal vegan?

Yes. It's 100% vegan dal. The addition of coconut, you will find that the coconut cream in the recipe gives it a creamy texture that is not to be missed!

Do you have any vegan curries that can be served with this dal?

Yes! You really need to try rajma, a kidney bean curry from the Punjab. Just leave out the ghee or use a vegan alternative. Black eyed pea curry and broccoli curry from Kerala are both delicious served with this dal.

Step by step photos...

Ingredients for masoor dal
Get all your ingredients together before you start cooking. It's easier that way.
Slimming the foam off the simmering lentils
Cover the soaked lentils with water and bring to a simmer. As it heats up, foam will rise to the top. Skim that off.
Simmering the lentils
Cook the lentils until soft. This should only take about 10 to 15 minutes. Add more water if needed to stop the lentils from burning to the bottom of the pan.
Adding the coconut milk and chili powder.
Stir in the chili powder and coconut milk and continue simmering to thicken some.
Preparing the tarka. Infusing mustard seeds, cumin, cinnamon, cardamom and curry leaves into hot ghee.
You can prepare the tarka while the lentils are cooking. Infuse the whole spices and curry leaves into the hot ghee for about a minute.
Adding onions, chilies and garlic to the ghee.
Stir in the chopped onions and fry for about 5 minutes. Then stir in the garlic and chilies and fry for a further minute.
Adding the tarka to the cooked masoor lentils
Once all the tarka ingredients are nice and soft, add them to the cooked lentils.
Stirring the tarka into the lentils and adding salt and pepper to taste.
Stir the tarka into the lentils and add salt and pepper to taste.
Masoor dal in a serving bowl.
Serve the lentils as a side for any curry, especially South Indian curries.
Masoor dal served over rice.
This masoori dal is also a meal in its own right. Delicious served simply over white rice.

 

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Dal Recipes are often served alongside a delicious curry or two. Here are my top Indian curry recipes you may like to try.

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Yield: 4 - 6

Keralan Masoor Dhal With Coconut

Masoor dal in a serving bowl.

This vegan masoor dal recipe from Kerala is delicious and can be prepared in under 30 minutes. It's creamy and too good not to try.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 200g masoor dhal – rinsed and soaked in water for 10 minutes
  • Water to cook
  • ½ teaspoon turmeric
  • 1 tsp Kashmiri chili powder (optional and more or less to taste)
  • 200ml thick coconut milk
  • Salt to taste
  • 3 tbsp. finely chopped fresh coriander leaves
  • FOR THE TARKA
  • 4 tbsp. rapeseed (canola) oil or coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  • 3 dried Kashmiri chillies – broken into pieces and seeds removed
  • 1 red onion – finely chopped
  • 5 cloves garlic – finely sliced
  • 3 green chillies

Instructions

  1. Rinse and then soak the lentils for about 10 minutes. Then strain the lentils and set aside.
  2. Cover the masoor lentils with fresh water in a saucepan and simmer over medium high heat until soft. This should take about 20 minutes. Skim off any foam that comes to the top. Once soft, add the turmeric, chili powder, if using and coconut milk and simmer for a further five minutes.
  3. To save time, you can make the tarka while the lentils are cooking. To make the tarka, heat the oil over medium high heat in a small frying pan. When visibly hot, add the mustard seeds. When they begin to pop, stir in the cumin seeds, curry leaves and Kashmiri chillies. Allow this all to sizzle in the oil for about 30 seconds and then add the chopped onion.
  4. Fry the onion until translucent and soft. About five minutes should do the trick. Now add the garlic and green chillies. You only want to soften the garlic so be careful not to burn it or it will become bitter.
  5. When the dhal is cooked, pour the tarka mixture over the top. Season with salt to taste and garnish with the chopped coriander. You can eat this on its own or serve over rice.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 175mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 4g

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Cuisine: Indian / Category: Indian Vegetarian Recipes
Finished masoor dal, seasoned with salt and garnished with coriander (cilantro).
> Season with salt to taste and garnish with the chopped coriander.

Black Eyed Pea Curry

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This black eyed pea curry recipe from Kerala

I learned this black eyed pea curry recipe (or black eyed bean curry) at one of my favourite Indian restaurants in Newcastle called Ury. The Keralan food that comes out of their kitchen is amazing! If you're looking for a delicious vegetarian curry recipe, this is one you simply need to try. I liked the recipe so much, it ended up in my my cookbook 'The Curry Guy Veggie'.

black eyed pea curry
YouTube video

About this Keralan black eyed pea recipe

You might already have a copy of my book 'The Curry Guy Veggie' and here I want to show you step by step how this hugely popular black eyed pea curry is prepared. While researching recipes for the book, I traveled all over Indian and also visited places much closer to home.

You will find this black eyed pea recipe very authentic and delicious. If you love a good south Indian style curry, stock up on the ingredients and make this! It's filling and you will not miss the meat.

Why should you make this curry

So many people think that vegetarian food is bland and boring. That is simply not the case. Some of the best food in the world is vegetarian and from India.

You are going to get a flavour sensation that is difficult to beat!

What do you serve with black eyed pea curry?

You can serve this curry with so many different things. Shop-bought parathas are very good but you might also like to have a go at making your own parathas. Also very good with this curry is simple Basmati rice. You should try my no-fail rice recipe here.

In Kerala, they pride themselves on their homemade poppadoms. The poppadoms are served not only as a starter but often on top of a curry to add texture. You could just purchase some papads but when you make your own poppadoms, it really takes the meal up a few levels.

Of course, you might like to serve your black eyed pea curry with another curry or two. You really should try Keralan black chickpea curry, broccoli curry and Manchurian Gobi, a delicious cauliflower dish.

What makes this black eyed pea curry so good?

It's the combination of ingredients. From toasted toasted fenugreek seeds to curry leaves and special spice blends, you are going to get it all in this one. As complex as the flavours are, you can still make this black eye pea curry in less than 30 minutes. 

Make the recipe your own

I like to use quite a few green chillies but the number of these is entirely dependent on how hot you like the black eyed pea (bean) curry. This also goes for the chilli powder, I like the bean curry to be hot but everyone has their own tastes regarding heat from chillies. 

Get to know the ingredients and have fun. In Kerala, they not only fry their curry leaves but add fresh curry leaves to garnish. This gives you two different flavour sensations. 

You really can go to town with this one. Use my recipe as a guide but feel free to adjust as you see fit.

Step by step photos...

 

tempering mustard seeds, curry leaves and fenugreek seeds in the oil
Temper the mustard seeds, fenugreek seeds and curry leaves in the hot oil for about 30 seconds.
Adding onions and chillies to the spices and curry leaves.
Add the chopped onions and chillies.
Frying the onions until they are soft and translucent
Fry the onions until soft and lightly browned.
Stirring in the garlic and ginger to make a base masala.
Stir in the garlic and ginger.
Adding turmeric, chilli powder and the black eyed peas to the pan.
In goes the turmeric, chilli powder and black eyed beans.
finishing off the black eyed pea curry.
Stir in the yoghurt, check for seasoning and serve garnished with chopped coriander.

 

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Black eyed pea curry
This bean curry is so good with chapatti or white rice. Super easy to make too.

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Yield: 4

Keralan Black Eyed Bean Curry

black eyed pea curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons coconut or rapeseed oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fenugreek seeds
  • 20 fresh or frozen curry leaves
  • 2 green chillies split lengthwise
  • 2 onions – sliced and then cut into 2.5cm pieces
  • 2.5cm (1 inch) ginger – peeled and julienned
  • 6 cloves garlic – sliced
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 3 tomatoes – diced
  • 600g cooked or tinned black eyed beans
  • 200g plain yoghurt
  • 4 tablespoons finely chopped coriander

Instructions

  1. Heat the oil over medium high heat in a wok or large frying pan. When hot, stir in the mustard seeds. They will begin to pop. When they do, stir in the fenugreek seeds and curry leaves and temper in the oil for about 30 seconds.
  2. Add the chopped onion and sliced green chillies and stir it all into the oil. You want to cook the onions for about 10 minutes until they are good and soft and lightly browned. Stir in the garlic and ginger.
  3. Sprinkle in the turmeric and chilli powder and add the diced tomatoes. Give it all a good stir and then add the black eyed beans.
  4. To finish, stir in the yoghurt one tablespoon at a time. In the photo I used my own homemade yoghurt but if using shop bought yoghurt, it is best to add it slowly so that it doesn't curdle.
  5. Serve immediately, garnished with coriander.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 272Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 593mgCarbohydrates: 49gFiber: 9gSugar: 21gProtein: 12g

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Cuisine: Kerala India / Category: Indian Vegetarian Recipes

Chana Recipe from The Curry Guy Easy Cookbook

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Channa
Chana is so good and so easy too. The perfect low cal, healthy meal.

This is such a simple and tasty chana recipe. It's so easy, if fact, it's so easy I featured it in my cookbook 'The Curry Guy Easy'.

I must make it weekly but then I love chickpeas. It also happens to be quite good for you so that's a bonus! I tried this chana curry for the first time in Manchester at a little place called Al Faisal Tandoori.

A bit about Al Faisal...

If you ever find yourself in the Northern Quarter of Manchester, you’ll find some fantastic home-style curry cafés like Al Faisal that you’ve simply got to try.

These are no-nonsense restaurants and/or takeaways that look like old greasy spoons on the outside but are immaculate and the food is out of this world.

You can still get a chana curry and rice for a fiver!

I first visited Al-Faisal Tandoori back in 1998 and little has changed. They still have the green tables with chairs that are attached and water and glasses are on every table. They are only open until 8pm and there is no alcohol on the menu but it is the perfect place for a lunch or early dinner before hitting the pubs.

The food is cooked fresh daily and you will understand from your first bite why cafes like Al Faisal are so popular.

How I got this recipe...

This simple recipe was given to me on the day I visited by owner Tariq Malik.

It was served with simply with rice and I absolutely loved it.

It just goes to show, Indian recipes don't have to be super complicated with loads of different ingredients to be amazing.

chana masala
This easy and delicious chana is from my cookbook 'The Curry Guy Easy'.

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Yield: 4

Channa

Channa
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 250g dried chickpeas – soaked in water overnight
  • 4 tablespoons rapeseed oil
  • 2 tablespoons garlic and ginger paste
  • ½ teaspoon bicarbonate soda
  • 1 generous tablespoon cumin seeds
  • ½ teaspoon ajwain seeds
  • 1 onion – finely chopped
  • ½ teaspoon chilli powder
  • Salt
  • Chopped green chillies and coriander to serve

Instructions

  1. Heat on tablespoon of the oil in a saucepan over medium high heat until visibly hot. Stir in the garlic and ginger paste and fry for about a minute. Now add the chickpeas and bicarbonate soda and cover with water. Simmer for about 70 minutes, adding a little water when necessary, until the chickpeas are tender. This is quite a thick curry so keep the water to a minimum when the chickpeas are close to fork tender.
  2. In a separate frying pan, heat the remaining oil over medium high heat and temper the cumin seeds and ajwain in the oil for about 40 seconds. Add the chilli powder and chopped onion and fry until the onion is lightly browned and soft. Pour this over your finished chickpeas and give it all a good stir.
  3. Season with salt to taste and serve with chopped green chillies and coriander which can be added to taste at the table.

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Cuisine: Indian/Pakistani / Category: Indian Vegetarian Recipes

Dhal Fry - Balti Recipe

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Balti dhal fry
You've simply got to try this balti dhal fry!

If you love a good Balti, you've got to try this Balti Dhal Fry Curry. 

I love a good balti. I don't mean those baltis served at so many restaurants where the curry is cooked in a pan and then served in an ornamental balti pan.

No! An authentic balti needs to be served flaming hot in the same pan it was cooked in. That said, this recipe is still very good served however you see fit.

The term 'Balti' is used very liberally these days.

More often than not, if you order a Balti when you go to your favourite curry house, you will be getting a 'Balti' that was cooked, as mentioned above in a pan and then transferred to a Balti Bowl for presentation.

Back when Balti became popular in the 70s and 80s, stainless steel Balti bowls were produced here in the UK. Fortunately, they are manufactured here again after a couple of decades but I'll go into that later.

The idea behind Balti was simple. Many Pakistani run restaurants in what became known as Birmingham's Balti triangle were finding business tough. They noticed that the Bangladeshi run curry houses were getting a lot more custom from the city's residents.

Pakistani restaurants, on the other hand, were only attracting customers from their local Pakistani community.

Something had to be done!

Many traditional Pakistani curries were cooked in cast iron karais. These are like woks but with two handles. The karais, which were cooked over high heat were perfect for cooking curries, both fast and also slow cooked.

The problem with cast iron karais, however is that they took way too long to heat up to the perfect heat. One chef came up with the idea of producing karais out of stainless steel.

Bangladeshi chefs had been using stainless steel pans for years because they heated up really quickly so they were able to whip up their curries, with the help of a pre-made base curry sauce in minutes.

This meant they could serve their customers faster, serve many more customers and make more money.

So specially made, stainless steel Balti bowls started being manufactured and the Balti craze began. This was a special experience for customers: a new and exciting dining experience.

The Baltis were sent out to the table in the stainless steel Balti bowls quickly.

These were served in the same pan they were cooked in, sizzling hot and usually accompanied with a huge family sized naan.

Balti curries are prepared with a thick sauce so customers could literally dip their naan into the Balti, wrap it around some sauce and whatever the main ingredient/s were and enjoy.

After a couple of decades, the excitement around going out for a balti fizzled out and the company that produced stainless steel Balti bowls ceased trading.

New Balti Bowl imports from India and China made their way to the UK but chefs complained that they just weren't as good as the Bowls they had and now protected to ensure they weren't lost.

So that is why so many restaurants no longer serve their Baltis in sizzling hot Balti bowls but I think that will change.

You can now purchase authentic Birmingham Balti Bowls from a company called The Birmingham Balti Bowl Company. Google it if you're interested. I love cooking in them. You can see on of my Balti bowls in the photo above.

Dal Recipes are often served alongside a delicious curry or two. Here are my top Indian curry recipes you may like to try.

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →
Yield: 1 - 2

Balti Dhal Fry

Balti Dhal Fry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 tablespoons coconut oil
  • 2 cloves
  • 1 2.5cm (1") cinnamon stick
  • 1/2 onion - very finely chopped
  • 2 green chillies - finely chopped
  • 1 large tomato - diced
  • 2 teaspoons chopped coriander stalks
  • 3 - 4 clove chopped garlic
  • 1 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 cup cooked dhal
  • 2 tablespoons ghee
  • 3 dried Kashmiri chillies
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • Salt and pepper to taste
  • Fresh coriander to garnish

Instructions

  1. Melt the coconut oil in a pan over high heat. When it is good and hot, stir in the cloves and cinnamon stick.
  2. Let the spices temper into the oil for about 30 seconds and then add the chopped onion. Fry for about two minutes and then add the chillies. Stir them in and add the tomatoes and coriander stalks followed by the garlic and ground spices.
  3. Stir in the cooked lentils and simmer over low heat while you make the tarka.
  4. Melt the ghee in another pan. When visibly hot, add the chillies, cumin seeds and asafoetida. Allow to sizzle for about 30 seconds and pour it all over the dhal.
  5. Season to taste with salt and pepper and garnish with fresh coriander.
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Cuisine: British/Indian / Category: Indian Vegetarian Recipes

I hope you enjoy this balti dhal fry recipe. It is one I turn to again and again. If you do try it, please leave a note in the comments below. I'd love to hear from you.

Tandoori Duck

By 2 Comments

Tandoori duck is so good made with wild duck.

Today I got to light up my new Traeger grill for the first time! This thing is amazing.

Luckily for me, the delivery of my Traeger coincided with a delivery of two freshly shot wild mallard ducks and two pheasants: a gift from my neighbour.

Tandoori Duck
Tandoori duck... So good with wild ducks!

After completing the rather tedious chore of preparing them, I mixed up a simple tandoori marinade and rubbed it deep into the flesh of the ducks. You can get away with marinating the game for as few as three hours but I let tandoori ducks soak it up overnight.

Tandoori ducks - Wild vs. Farmed

When I make tandoori duck with wild ducks, I leave the skin on. That is something I don't do with the fattier farmed ducks.

The charred skin on wild tandoori duck is delicious.

In fact, I could say this was tandoori at its best.

The smoky flavour of that the wood pellets used to fire the Traeger gave the meat a delicious flavour that really complimented the the tandoori duck and the pheasant as well.

What if I don't have a Traeger?

If you don't have a Traeger, you could still make this recipe in a conventional oven or over indirect heat on the BBQ you have. I chose to use Traeger's Big Game pellets which are a combination of hickory, red and white oak and rosemary. Talk about gorgeous.

Traeger barbecues offer a no-fuss way of achieving delicious, smoky BBQ without all the work.

You just need to plug them in, allow the pellets to start burning and then adjust the temperature for whatever you happen to be cooking. I am going to be using mine year round!

The most difficult part of this recipe for me was feathering, skinning and cleaning the birds. I suggest asking your butcher to do that for you. It's worth every penny.

Game birds
A gift from our neighbour.

Tandoori duck and Pheasant
Having marinated overnight, these were ready for the Traeger!

Tandoori game birds
In place and ready to cook.

Tandoori game birds
Halfway through cooking. No need to check as the temperature was being monitored but I couldn't help myself.

Tandoori wild duck and pheasant
All cut up, plated and ready to serve.

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If you like this tandoori duck recipe, you might like to try some of these too...

Venison rogan josh
Tandoori roast pheasant
Tandoori partridges
Game pickle curry
Rabbit curry

Yield: 4 - 6

Tandoori Wild Duck and Pheasant

Tandoori Wild Duck and Pheasant
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 x wild ducks, pheasant - feathered and skinned
  • Juice of two lemons
  • 2 tablespoons garlic and ginger paste
  • Salt
  • 2 Tablespoons tandoori masala (homemade
  • 1 teaspoon ground black pepper
  • 200g Plain Greek yoghurt - whisked
  • Lemon wedges or slices to serve

Instructions

  1. Make shallow incisions in the flesh of the ducks and peasants.
  2. Place the game birds in a large bowl and drizzle with the lemon juice. Then add the garlic and ginger paste and rub it all into the flesh.
  3. Season with about 1/2 teaspoon salt and then rub the tandoori masala into the flesh as well, getting it right into the incisions.
  4. Rub in the yogurt so that it covers the flesh and allow to marinate for three hours or overnight.
  5. When ready to cook, pre-heat your oven, Traeger or other Barbecue as hot as you can get it. The Traeger is made for indirect cooking which is what you will need to do with other BBQs.
  6. Roast the birds for 30 to 40 minutes until the internal temperature reaches 63c.
  7. Transfer to a cutting board and let rest for about ten minutes. Then serve as they are or cut into smaller pieces.
  8. Season with a little more salt if desired and top drizzle with the melted butter. I also squeezed a little more lemon juice over the top just before serving.

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Cuisine: Indian
 

I hope you enjoy this tandoori duck recipe. If you do try it, please leave a comment. I would love to hear from you.

Chickpea Fries

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Chickpea fries are gluten free and delicious!

You are going to love this recipe for spicy chickpea fries. Made with chickpea flour and aromatic spices, these crispy delights are a perfect snack choice. Packed with protein and fiber, they offer a healthier twist to traditional fries. . Let's dive into the recipe for chickpea fries!

chickpea fries
Chickpea Fritters - a wonderful accompaniment to any Indian meal

What are chickpea fries?

Also known as gram flour fries or besan fries, these are delicious snacks made from chickpea flour. A batter of chickpea flour, water, spices, and seasonings is spread out, set, and cut into fry-like shapes.

Deep-fried to a golden crispness, these chickpea fries have a nutty flavour and a crunchy texture. They can be enjoyed as starters or side dishes, paired with dips or sauces. Chickpea fries are versatile, gluten-free, and packed with protein, fiber, and nutrients. With their unique taste and health benefits, they offer a delightful alternative to traditional fries.

Are chickpea fries difficult to make?

Making chickpea flour fries is really easy! First, you'll create a flavourful batter by combining chickpea flour, water, and a variety of spices. Spread the batter onto a greased pan and let it firm up for about 30 minutes.

Then you just cut it into the shame of fries. Heat up some oil in a pan under adult supervision, and carefully fry the chickpea fries until they turn a lovely golden brown. Once they're perfectly crispy, serve them up with your favorite dipping sauces. Delight your taste buds and enjoy the culinary masterpiece you've created!

How long can you keep these fries?

Chickpea fries can be stored in an airtight container in the refrigerator for up to 2-3 days.

How do you reheat them?

To maintain their crispiness, it's best to reheat them in an oven or toaster oven instead of your microwave.

Place the fries on a baking sheet and heat them at a low to medium temperature until they are warmed through and regain their desired texture. Remember you need to let them cool a bit before digging in. With proper storage and reheating, you can enjoy the deliciousness of chickpea fries even after refrigeration.

Make this recipe your own

Serve the chickpea fritters with as much or as little chilli powder as you like. The serving dips are up to you as well. They are just as good dipped in ketchup as a healthy yogurt raita.

Can you cook these fries in an air-fryer?

Yes, chickpea fries can indeed be air fried! Air frying is a healthier alternative to deep-frying as it requires little to no oil.

Simply preheat your air fryer, arrange the chickpea fries in a single layer in the basket, and cook them at around 375°F (190°C) for 12-15 minutes, flipping halfway through. The result will be crispy and delicious with a golden exterior. Air frying is a great option if you prefer a lighter version of this tasty snack.

PRO TIPS

  1. Make sure your batter has the right consistency by gradually adding water until it's smooth and pourable. Give it a 30-minute rest to set.
  2. Fry them at around 350°F (175°C) to avoid any greasiness or uneven browning. Remember to fry them in small batches for even cooking.
  3. Don't overcrowd your pan! Cook these fries in small batches for best results.

 

 

hardened chickpea batter cut into fries
Once the chickpea dough has hardened, just cut it into chip shapes.

frying the chickpea fries
Deep fry for about 4 - 5 minutes until browned.

Chickpea fries seasoned with salt and chilli powder
Dig in!

 

If you enjoyed this chickpea recipe try these other similar ones:

Chicken and Chickpea Balti

Spicy Chickpea and Apple Soup
Chickpea Curry
Chickpea Salad

 

Yield: 4

Spicy Chickpea Fries

Spicy Chickpea Fries
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 litre water
  • 2 tablespoons cumin powder
  • 1 teaspoon salt
  • 185g (2 cups) chickpea flour
  • Oil for deep frying
  • Salt to taste
  • Chilli powder to taste
  • Lemon wedges to serve

Instructions

  1. Bring the water to a boil and add the cumin powder and salt. Stir in the chickpea flour and simmer while whisking constantly for about 3 - 4 minutes. You need to really whisk well to get all the lumps out. When ready, it should look like wet polenta.
  2. Lay a sheet of wax paper on a baking tray. Pour the gram flour mixture over the top and spread it out so that it is smooth on top and of equal thickness.
  3. Cover with plastic wrap and place in the fridge for about 30 minutes to harden.
  4. Remove from the fridge and cut into chip shapes.
  5. Heat your oil for deep frying. I usually use about 10cm (4 inches) of oil. Fry in batches for about 4 - 5 minutes until nicely browned and crispy.
  6. Serve sprinkled with a little more salt, chilli powder and lemon wedges.

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Cuisine: Indian
 

Pani Puri Tamarind Water

By 2 Comments

If you’ve ever eaten pani puri (golgappa), you know that the true magic lies not just in the crispy puris or the spiced filling but in the pani puri tamarind water and spicy green coriander and chilli water. This tangy, spicy tamarind liquid bursts in your mouth and ties the whole experience together. Without tamarind water and green pani, pani puri would just be fried shells with potatoes. With it, it becomes India’s most beloved street food snack.

In this post I will show you how to make tamarind water just like they do at the best street food stalls in India.

Tamarind water in a bottle next to a bottle of green pani.

What Is Pani Puri Tamarind Water?

Tamarind water, or imli ka pani, is a spiced, tangy liquid made by steeping tamarind pulp in water and whisking it with spices such as roasted cumin, chaat masala, and green chillies. It’s a key ingredient in pani puri, adding the sour punch that balances the heat and crunch.

But pani puri tamarind water isn’t only for pani puri. It’s also used in chaat recipes, as a dipping sauce, or as a souring agent in curries and stews.

A Little History of Tamarind in Indian Cuisine

Tamarind has been used in India for over 2,500 years. The word tamarind comes from the Arabic tamar hind, meaning “date of India.” Native to tropical Africa, the tamarind tree spread to India centuries ago, where it became integral to cooking.

In Ayurveda, tamarind was praised for aiding digestion and cooling the body. Over time, it became a staple souring agent in regional cuisines:

  • In South India, tamarind is used in rasam, sambar, and puliyodarai (tamarind rice).
  • In Bengal, it flavours chutneys and fish curries.
  • In street food across North India, tamarind pulp forms the base of chutneys and pani puri water.

So, when you sip that spicy-sour tamarind water in pani puri, you’re tasting centuries of culinary tradition.

Uses of Pani Puri Tamarind Water

Though we think of it mainly for pani puri, tamarind water has plenty of other uses:

  • Chaat: Drizzle over bhel puri, sev puri, or dahi puri.
  • Marinades: Use as a tangy base for chicken or fish marinades.
  • Curries: Add a spoonful to dals, rasam, or fish curry for depth.
  • Drinks: Some regions even make cooling tamarind sherbet with sugar and spices.
  • Dipping Sauce: Serve with pakoras or samosas for a sharp contrast. When using in this way, I usually don't add as much water to the mixture so that it is thicker.

Ingredients

High quality ingredients are essential for this pani puri tamarind water recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. I recommend getting everything measured out and ready before starting.

The ingredients for the recipe on a counter top.

See recipe card for quantities.

  • Block of tamarind
  • Ground cumin
  • Ground coriander
  • Salt (or to taste)
  • Chaat masala
  • Kashmiri chilli powder
  • Mint sauce
  • Coriander (cilantro) leaves
  • Sugar

Step by step photos

Making tamarind water for pani puri is really easy, as you will see from my step by step photos. Please sroll down to the recipe card at the bottom of the page for ingredient measurements.

Soaking the block tamarind in hot water.
  1. Step 1: Cover the block tamarind in a bowl with about 250ml (1 cups) boiling water. Allow it to sit and soften for 2 hours.

Breaking the block tamarind up by hand after soaking for 2 hours.
  1. Step 2: After two hours, use your hand to break the tamarind apart. This will thicken the water which you will dilute later.
A hand holding the seeds from the block tamarind.
  1. Step 3: As you break the block tamarind apart, you will notice that it is quite fibrous and full of seeds.
The tamarind mixture in a sieve.
  1. Step 4: Pour it all into a sieve. This might need to be done in batches. You want to press it all through the sieve, leaving the seeds and stringy fibers behind.
Running the tamarind through a sieve.
  1. Step 5: This will take some time. You want to get as much of the tamarind into through the sieve as you can for optimum flavour.
Adding the spices, mint sauce and chopped coriander to the tamarind water.
  1. Step 6: Add their mint sauce, ground spices, chopped coriander and salt and sugar to taste and whisk it all together. This is a concentrated tamarind water, perfect for freezing or storing in your fridge.
Stirring the tamarind water to combine all the ingredients.
  1. Step 7: Stir or whisk it all together. To serve, you will need to add about 750ml (3 cups) of fresh water. That’s a lot I know but you could freeze the concentrate in smaller amounts and use as needed, adding the water once defrosted.
Tamarind water in a pouring jug.
  1. Be sure to taste and adjust. You want a delicious mixture of sweet, savoury, sour and spicy.

Useful Equipment

You probably have all the equipment need to make this tamarind water. The following equipment will make your job easier.

Fine Strainer: Essential for removing tamarind fibres.

Mixing Bowl and Jug: To combine and chill the pani.

Glass Bottles or Jars: For storing tamarind water in the fridge.

Ice Cube Trays: Great for freezing portions.

Storage Instructions

Tamarind water tastes best fresh, but you can make it ahead.

Concentrate Option: Make a thick tamarind concentrate and refrigerate for up to 2 weeks. Dilute with chilled water and spices when needed.

Fridge: Store in an airtight bottle or jar for up to 2–3 days. Stir before using, as spices tend to settle.

Freezer: Freeze in ice cube trays for up to 1 month. Defrost a few cubes whenever you crave pani puri.

Top Tip

Balance is key! The best tamarind water has sourness, spice, salt, and a hint of sweetness. Taste and adjust before serving.

Final Thoughts

Tamarind water is the back bone of pani puri. Its sour-spicy punch transforms a simple potato-stuffed puri into a flavour explosion. Making it at home is simple, and the reward is enormous. You get freshness, balance, and the satisfaction of recreating India’s most loved street food in your own kitchen.

Whether you’re planning a pani puri party, adding zing to chaats, or giving your curries a lift, tamarind water is an indispensable trick in your cooking arsenal.

So next time you crave pani puri or golgappas, skip the ready-made pani mixes. Soak some tamarind and whip up this classic. One sip, and you’ll understand why it is so popular.

FAQ

My tamarind water is too sour. How do you fix that?

Add a little jaggery or sugar to balance the sharpness.

Can you use ready-made tamarind concentrate or paste?

Yes! Store-bought tamarind paste works well. Just dilute with water and adjust spicing. You will need to experiment but if you taste as you go, you'll get there.

Can you make this tamarind water less spicy?

Yes. All of the spice is in the Kashmiri chilli powder. Use less or omit it completely.

While you’re here, why not give some of these popular recipes a try?

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 10

Tamarind Water for Pani Puri

Tamarind water in a pouring jug.

There are many uses for this tamarind water, thought the most popular use for it is to add it to pani puri. This is a delicious black pani you need to try soon.

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes

Ingredients

  • 200g (7oz) block of tamarind
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp salt (or to taste)
  • 2 tsp chaat masala
  • 2 tsp chilli powder
  • 1 tbsp mint sauce
  • 3 tbsp finely chopped coriander (cilantro) leaves Sugar, to taste (optional)

Instructions

  1. Tamarind is quite fibrous and there are usually seeds in the block, so it needs to soak to break down the fibre and release the edible pulp. Place the tamarind into a large bowl and cover with hot water – about 200ml (generous 3⁄4 cup) should do.
  2. Let it sit for 2 hours. After this time the tamarind will be really soft.
  3. Using your hands, squeeze the tamarind until it melts into the water and breaks away from the seeds and fibres.
  4. Pass this brown tamarind water through a fine sieve into another bowl, pressing down as you do to get all of the delicious, sweet-and-sour pulp out.
  5. Now add 750ml (3 cups) of fresh water to the tamarind water. Stir in the rest of the ingredients. This will keep in an air-tight container in the fridge for at least 1 week. It can also be frozen.

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Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 486mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g

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Cuisine: Indian / Category: Indian Accompaniments

Roasted Corn on the Cob

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Spicy Roasted Corn on the Cob

Spice and lime grilled corn
Delicious roasted corn on the cob served on its own or as a side dish.

When I served this recipe for  lime roasted corn on the cob to friends, I ended up having to make more. They loved it that much. Luckily I had some more corn on hand!

This is such an easy recipe but flavours are out of this world. The unique and to many unrecognisable flavour of the black salt and tangy amchoor really make this recipe for roasted corn on the cob special. 

I cook this directly over the fire on my gas hob. If you don't have a gas hob, you could cook the corn on the bbq. If all else fails, you could always boil the corn for about five minutes until cooked through but you will be missing the delicious charred flavour and texture.

Make the recipe for spicy  roasted corn on the cob your own:

I would definitely recommend cooking this spicy corn on the cob directly over fire as the char flavour is what makes this recipe so great. The black salt and amcoor taste great together char grilled and the lime juice sets the char flavour off perfectly. Rub as much or as little lime juice on the cobs as you choose, I like them to be quite tangy in flavour but it is entirely up to you.

 

If you love this recipe for spicy, tangy  corn on the cob give these other similar ones a try:

Spicy Indian Sweet Corn
Vegetarian Chilli

Spice and lime corn
Limes and spices ready!

Grilled corn.
This is the way I like corn best!

Yield: 4

Spice & Lime Roasted Corn

Spice & Lime Roasted Corn
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 ears of corn
  • 1 teaspoon amchoor powder
  • 1 teaspoon ground cumin
  • ½ teaspoon black salt
  • 1 teaspoon salt
  • 5 tablespoons melted unsalted butter
  • 2 limes – quartered

Instructions

  1. Pre-heat your oven to 150c (300f). Place a tray in it with about 5 tablespoons unsalted butter and let it melt.
  2. Mix all the spices on a serving plate and prepare your limes. Set aside
  3. Fire up you gas hob or BBQ and grill the corn directly over the flame. As you hear the corn begin to crackle turn it slightly and continue doing this until you have a mixture of yellow and blackened corn kernels. .
  4. Place the cooked corn cobs in the oven pan and roll around in the melted butter. Leave in the oven while you cook the rest of your corn cobs. I usually cook two at a time.
  5. Serve hot and tell friends to dip the lime wedges in the spice blend and then rub the spices, while squeezing out the lime juice over the corn.

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© Dan Toombs
Cuisine: Indian

 

Pani Puris

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I will never forget the first time I tried pani puri. I was in Mumbai researching recipes for my book The Curry Guy Veggie and my friend, blogger Roxanne Bamboat AKA The Tiny Taster took me out for some of the city’s best street food. Those pani puris were like little flavour bombs. They were like nothing I had ever eaten before and I just couldn’t get enough of them!

If you are reading this because you’ve had the same experience and want to recreate it at home, you’re in the right place. If you haven’t tried pani puri before, then you are in for a real treat!

Pani puri on a serving dish.

What Is Pani Puri (Golgappa)?

At its heart, pani puri or golgappa is a hollow, deep-fried crisp (called a puri) filled with spiced water (pani) and various savoury fillings. You pop the entire puri into their mouth in one bite, and that’s when the magic happens! It's when you get to enjoy he explosion of textures and flavours: crispy, tangy, spicy, and refreshing all at once.

  • Puri: A tiny, puffed crisp made from semolina (sooji) or wheat flour.
  • Pani: Flavoured water, usually spiced with tamarind, mint, green chilies, black salt, and roasted cumin.
  • Filling: Traditionally boiled potatoes, chickpeas or sprouts mixed with spices.

The name varies depending on where you are:

  • Golgappa in Delhi and North India.
  • Puchka in Bengal.
  • Pani puri in Maharashtra and Gujarat.
  • Phulki in some parts of Uttar Pradesh.

Different names, often slightly different flavours but usually quite similar. I have broken this down for you below but there really is no rule. It's like saying a burger is different in California to a burger in New York. It's really more down to the chef than the location.

A Brief History of Pani Puri (Golgappa)

Street food is often rooted in history and pani puri is no exception.

  • Mythological Origins: Some stories trace pani puri back to the epic Mahabharata. According to folklore, Draupadi (some dude I know very little about) was asked to cook with limited ingredients and invented tiny puris stuffed with potato and served with spiced water.

  • Regional Evolution: Historians believe pani puri likely originated in the Magadh region of ancient India (modern Bihar). From there, it spread across India, with each state creating its own twist. Having travelled all over India, I have found the recipes in different regions to be very similar.
  • Cultural Symbol: Today, pani puri is more than just food—it’s part of Indian social life. Families gather to eat it at home, friends crowd around roadside vendors, and debates about whose city makes the best golgappa can last hours. I first served pani puri to my family after I returned from my trip to Mumbai and the conversation is always, when can we have these again!?

It’s a dish that combines innovation, resourcefulness, and community, all in one bite.

Ingredients

There are many different versions of pani puri. The ingredients I use in my recipe are pretty standard. There aren't a lot of ingredients but they all go so well together. I make my own black pani and green pani but you can also purchase them. The exact measures are in the recipe card at the bottom of this page.

The ingredients for the recipe on a counter top.

See recipe card for quantities.

Step by step photos

Once you make the fillings and flavoured waters, there really isn't much to do other than enjoy your pani puris. The following photos demonstrate how to put your pani puris together. When you serve them, they should be filled right before eating or the outer shells will get soggy and lose their crunch.

Cracking open one of the puris.
  1. Step 1: Crack open the puris using your thumb or a spoon. Be careful not to break the whole puri. You just need to make a hole in the top so that you can add ingredients to it.
Filling the puris with a selection of fillings like potato, chickpeas and yoghurt.
  1. Step 2: Add different fillings to the puris. You can make each a bit different, adding potato, chickpeas, red onions and/or yoghurt. You can eat the puris just like this or…
Tamarind water in a bottle next to a bottle of green pani.
  1. Step 3: Pour black or green pani into them. You can also dunk them into the liquids. Whatever your like. These are the ‘pani’ in pani puri.
The pani puris filled with potatoes, onion, chickpeas, yoghurt and green and black pani.
  1. Step 4:
Bundi and fine sev in a bowl.
  1. Step 5: Don’t forget to add bundi (the small gram flour balls) and/or fine sev to the pani puris. Pani puris are flavour bombs and it’s not just the amazing flavours but the different textures that make them so good.
The pani puri fillies with onions, sev, bundi, black and white pani, potatoes, chickpeas and yorghurt.
  1. Step 6: Enjoy! Be sure to eat these pani puris in one bite and do that right after adding the liquids so that they don’t get soggy.

Useful Equipment

While pani puri is simple to make, having the right tools helps:

Measuring spoons – To get the spice balance right. I use spoons more for ease than measurements but when you first start making pani puri you might like to use the to accurately measure your ingredients.

Blender or mixer grinder – To make smooth green pani.

Fine mesh strainer – If you prefer clear pani without herb bits.

Jug or pitcher – For serving the spiced water.

Bowls – To keep fillings separate.

Large serving tray – Arrange puris, fillings, and pani for a fun DIY spread.

What do you serve with pani puris?

You can serve pani puris with just about anything. I have even served them with Turkish and Mexican food even though they have nothing to do with those cuisines. If you would like to keep it Indian, try some of these and make your pani puri starter into a feast.

Curries: If you are serving a group, why not make a few other popular South Indian style curries like Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

Storage Information

Pani puri is best enjoyed fresh, but here’s how to store the components:

  • Puris: Store in an airtight container at room temperature. They stay crisp for up to 2 weeks. If they soften, re-crisp them in a hot oven (180°C / 350°F) for a few minutes.
  • Potato or chickpea filling: Keep in an airtight container in the refrigerator for 2–3 days. Bring to room temperature before using.
  • Green pani (spiced water): Store in the fridge for up to 2 days in a sealed jug or bottle. Shake or stir before serving, as herbs may settle.
  • Sweet tamarind chutney: Lasts much longer—up to 2 weeks refrigerated in a clean jar.

Tip: To save time, you can freeze concentrated green pani paste (without water) in ice cube trays. When ready, dissolve in water, adjust seasoning, and serve fresh.

Top Tip

Serve immediately – Once filled with pani, puris soften quickly. Assemble just before eating.

FAQ

How do you keep the puris crispy?

How can I make pani puri less spicy?

Reduce green chilies in the green pani and increase lemon juice or tamarind for tanginess. You can also serve sweet chutney alongside to balance heat.

Can you make the puri shells at home?

You can but there isn't really any benefit in doing so. It is a lot of work and the shop bought shells work fine. Still, if I get enough requests, I might show you how to make pani puri shells.

Pani Puris are a chaat. Here are some other chaats you might like to try.

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this pani puri recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 8 - 12

Pani Puri

Pani puri on a serving dish.

This easy recipe for pani puri uses shop-bought puri shells which is by far the best way to do it. You can make the puris but it is a lot of work without any big difference in flavour or texture. You can use my green and black pani recipes or purchase them. In that case, however, fresh is best!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 400g 150g (5 1/2 oz) room-temperature boiled potato, grated or cut into very small pieces
  • 400g (14oz) tin (can) chickpeas (garbanzo beans), drained and rinsed
  • 30 small puri shells
  • EXTRAS FOR SERVING
  • Salt
  • Chilli powder
  • Ground cumin
  • 2 lemons, cut into wedges
  • Amchoor (dried mango powder)
  • 200g (3⁄4 cup) plain yoghurt, whisked
  • Chaat masala
  • Finely chopped coriander (cilantro)
  • Tamarind sauce
  • Green pani (homemade or shop-bought)
  • Black pani (Homemade or shop-bought)
  • Fine sev or boondi

Instructions

  1. This is more of a fun assembly line than a recipe.
  2. Place the boiled potatoes (grated or cut) in a serving bowl. Do the same with the chickpeas.
  3. Prepare bowls of the other ingredients and/or come up with a few sides of your own. This can all be done ahead of time.
  4. When ready, let the pani puri party commence!
  5. Present the puri shells with all the toppings and there’s nothing more to do than say ‘dig in’!
  6. Tell people to gently break open the top of the puri shells with their finger and try them with different fillings. Some might like them with just chickpeas, chilli powder, chaat masala, yoghurt and pomegranate seeds. Others might fill them with a bit of everything before topping the tiny puri shell with the green or black pani (water) and a good sprinkling of sev or boondi and popping them into their mouth.
  7. Don’t add anything to the puri shells beforehand or the shells will get soggy.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 458Total Fat: 27gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 1mgSodium: 347mgCarbohydrates: 51gFiber: 7gSugar: 10gProtein: 9g

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Cuisine: Indian / Category: Chaats

Vegetarian Wrap

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Vegetarian Wrap

Runner bean wrap
So easy and good. Give this vegetarian wrap a try.

 

Last week I got to tick one off the bucket list when I was asked to cook with my friend Atul Kochhar at his restaurants, Indian Essence and Sindhu. What an experience!

I learned a lot and had a fantastic time. One of the dishes that Atul prepared each evening was a small beetroot chapatti topped with a spicy and very tasty runner bean mixture. Inspired, I decided to make something similar for my family when I got home. I decided on a vegetarian wrap.

I love vegetarian food but it's rare that I get really excited about a recipe. Atul's runner bean vegetarian wraps ticked all the boxes.

Here I have simplified his recipe a bit but the idea is the same. Seasonal runner beans, fried in spice tempered oil and served in a wrap. I even made my own rotis with the help of a roti maker. 

That isn't something I would normally do but it sure was a lot easier than rolling out the rotis the old fashion way. 

 

If you loved this healthy vegetarian wrap recipe try these others:
Bean Curry
Channa Saag
Lentil salad

Making runner bean wraps
Start by tempering the spices.

Making runner bean wraps
Add the curry leaves, followed by the garlic and ginger paste and runner beans.

Runner bean wraps.
Dig in! I added chilli powder, turmeric and ajwain to my wraps for colours and flavour.

 

Yield: 4

Spicy Runner Bean Wrap

Spicy Runner Bean Wrap
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 tablespoons rapeseed oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon white urid dhal
  • 1 teaspoon cumin seeds
  • 10 fresh curry leaves
  • 2 tablespoons garlic and ginger paste
  • 2 green chillies - finely chopped
  • 300g runner beans - roughly chopped
  • 5 tablespoons Greek yoghurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon runny honey (more or less to taste)
  • Hot sauce of choice
  • Fresh or shop bought rotis

Instructions

  1. Heat the oil in a large pan. When visibly hot, add the mustard seeds. When they begin to pop, stir in the cumin seeds and urid dhal.
  2. Temper the spice in the oil for about 30 seconds and then add the curry leaves. When the curry leaves become fragrant (about 30 seconds) add the garlic and ginger paste and the chopped green chillies.
  3. Stir this all up well and then add the runner beans. Fry for about two minutes and then add about five tablespoons water. Cook until the water has almost evaporated and the beans are cooked through. Season with salt to taste and keep warm.
  4. Whisk the Yoghurt, mustard and honey together. Serve the runner beans on top of hot rotis, the yoghurt mixture a little hot sauce if you like.

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Cuisine: Indian

 

Pork Mince Vindaloo

By 2 Comments

 

Pork Keema Vindaloo Wrap
Pork mince - delicious on a wrap.

 

You don't see pork mince at many curry houses but it is hugely popular in Goa and for good reason... it's delicious in a curry.

Today I decided to experiment a bit and make pork mince vindaloo wraps. I'm telling you, this is one you need to try. 

Of course you could serve this vindaloo pork mince simply over rice rolling it into a hot wrap is also quite nice. How ever you serve this pork mince recipe, I think you are going to like it. 

Make this recipe your own...

I have used my vindaloo masala to make this recipe. Vindaloos are known for being spicy. This one is too but not ridiculously so. I like to be able to taste and enjoy my food.

That said, if you don't like fiery hot curries, this one might still be a bit spicy for you. Feel free to reduce the amount of chillies used.

You can also use other meat. I like this with mince pork but you could use minced turkey, chicken, beef... what ever you wish. 

Working ahead...

This dish could be cooked and eaten immediately. You will get better results, however if you let the meat marinate for a day or so. 

This is great for those who like working ahead. Make the marinade, mix it in with the meat and let it marinate in the fridge until you are ready to cook. 

Adding vindaloo marinade to pork mince
Blend the marinade ingredients and add the marinade to the meat.

Mixing in marinade
Be sure to mix it in well!

Starting pork mince vindaloo sauce
Temper the mustard seeds in the oil. When they begin to pop, add the curry leaves.

Adding garlic flakes to mince pork curry
Sauté the chopped onions until soft and translucent. Then add the garlic flakes.

Making pork mince curry
Add the meat and brown it well. Then stir in the chopped tomatoes. Finish with the lime juice.

Here are a few other recipe you might enjoy. 

Authentic Pork Vindaloo
Curry House Style Lamb Vindaloo
Goan Masala Crab
Goan Beef Croquettes

Yield: 4

Pork Keema Vindaloo Wrap

Pork Keema Vindaloo Wrap
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • FOR THE MARINADE
  • 1 tsp chilli powder
  • 1½ tbsp ground cumin
  • 1½ tbsp ground coriander
  • ½ tsp ground fenugreek
  • ½ tsp ground cloves
  • 1 tbsp ground black pepper
  • ½ tsp ground turmeric
  • ¾ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 4 green chillies, finely chopped
  • 5 tbsp red wine vinegar
  • 2 tbsp soft brown sugar
  • 1 tbsp tamarind concentrate (or another 2 tbsp of vinegar)
  • 7 garlic cloves, smashed
  • 2.5cm (1in) piece of ginger, chopped
  • FOR THE CURRY
  • 800g (1lb 12oz) minced pork
  • 2–3 tbsp coconut or rapeseed oil
  • 1 tsp brown mustard seeds
  • 10 fresh curry leaves
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 bay leaves
  • Salt
  • Juice of one lime
  • Rotis for wrapping the meat up

Instructions

  1. Place all the marinade ingredients in a blender or spice grinder and blend to a paste.
  2. Using your hands, mix the marinade with the meat and allow to marinate for 30 minutes or overnight.
  3. When ready cook, heat the oil over high heat. When visibly hot, add the mustard seeds. When they begin to pop, stir in the curry leaves and fry for about 30 seconds until fragrant.
  4. Stir in the chopped onion and fry until soft and translucent.
  5. Then add the chopped tomatoes and the marinated meat with all the marinade. Brown the meat, stirring regularly until it is completely cooked through.
  6. Check for seasoning and add salt to taste and the juice of one lime.
  7. Serve on top of hot rotis (chapattis). I added a little grated cheese and hot sauce to mine.

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Cuisine: Indian
I hope you enjoy this mince pork vindaloo recipe. If you do give it a try, please don't be a stranger. Leave a comment. I'd love to hear from you. 
 

Mushroom Curry

By 10 Comments

This simple mushroom curry can be prepared in minutes.

I love the earthy flavour of mushrooms. Here I have used inexpensive field mushrooms but I also used a few exotic mushrooms I had on hand.

This mushroom curry is all about the spicing and those mushrooms. You can use the mushrooms of your choice and the curry always tastes amazing.

Why not try it with a good dal, naans or chapattis? You will find this mushroom curry to be an exceptional meal, anytime of day. Even breakfast! It's great served simply over Basmati rice.

mushroom curry

About this curry recipe

This is a straight forward curry recipe. You start by preparing a base masala before stirring in the mushrooms and then finishing it all off with a spoonful of yoghurt.

You'll will find this tastes amazing just as it is but feel free to adjust the spicing. Taste any curry you are preparing and adjust those flavours to taste.

How long can you keep leftovers in the fridge?

You can keep this mushroom curry in the fridge for at least 3 days. In fact, as the flavours develop, it will get even better.

Can you freeze this mushroom curry?

Yes! This curry will freeze well for up to 3 months. Just don't add the yoghurt. Although it won't hurt too much to add the yoghurt before freezing, you will get better results if you add it just before serving. 

Which variety of mushrooms work best?

They all do. Choose fresh, firm and unblemished mushrooms. Common varieties like white button mushrooms, cremini, or shiitake work well in curries.

Whichever mushrooms you choose for your mushroom curry, Be sure to wipe the mushrooms with a damp paper towel or use a soft brush to remove dirt.

Avoid washing them in water, as mushrooms are porous and can become soggy!

How should I slice the mushrooms for best results?

This is down to you. Slice the mushrooms evenly for uniform cooking. Thicker slices will have a meatier texture, while thinner slices will be more tender.

Why do you pre-cook the mushrooms before adding them to the curry?

It's a good practice to sauté the mushrooms separately before adding them to the curry. This allows them to release their moisture and develop a deeper flavour as they brown.

Set them aside and add them back later in the cooking process.

How important is the base masala?

Very! You want to add layers of flavour which is particularly important when cooking a vegetable or mushroom curry. Start by sautéing the curry leaves, whole spices, onions, garlic, and ginger in oil or ghee until the onions are aromatic and translucent.

Add spices like cumin, coriander, turmeric, chilli powder and garam masala for depth of flavour. Below you will find the spices I add but you can and should add more or less of each to taste.

Choosing the right liquid for the sauce.

In this mushroom curry recipe, you use water, chopped tomatoes and yoghurt to make the sauce. Feel free to experiment though.

If you want to go all out, you could use a combination of water, vegetable broth, and/or coconut milk to achieve your desired consistency and flavour. Coconut milk can add creaminess to the curry. If you do decide to use coconut milk, it's best to add it right before serving. It does not freeze well. 

What is the best technique for cooking mushroom curry?

Allow the curry to simmer gently to meld the flavours and ensure the mushrooms cook through without becoming overcooked or mushy. Stir occasionally.

I usually stir the mushrooms in to heat through just before serving.

Proper seasoning is essential.

Be sure to season your mushroom curry with salt and pepper to taste. A good squeeze of lemon or lime juice is optional but gives the curry a nice flavour when you add it just before serving. 

Make this mushroom curry your own.

Remember that mushroom curry is versatile, and you can customise it to your taste by adjusting the level of spice, thickness of the sauce, and choice of seasonings. Practice and experimentation will help you perfect your mushroom curry and the recipe below is a great place to start. 

Step by step photographs.

Ingredients for mushroom curry.

Frying the mushrooms in oil in a pan.
Fry the mushrooms first. You might want to do this in batches. Cook larger mushrooms before adding smaller mushrooms so they cook evenly.
Infusing the whole spices in oil.
Transfer the cooked mushrooms to a plate. Heat up the oil (add more if needed) and stir in the whole spices to infuse for about 30 seconds.
Adding chopped onions to the spices and oil.
Stir in the onions and fry for about 5 minutes or until soft and translucent.
Stirring in the garlic and ginger paste.
Stir in the garlic and ginger paste and fry for a further 30 seconds.
Adding the ground spices and chillies to the curry.
Add all the ground spices except for the garam masala and stir in the green chillies.
Adding the water or stock and the chopped tomatoes to the pan.
Pour in the water or stock and the chopped tomatoes. Bring it all to a simmer.
Adding coconut milk to the simmering sauce.
Allow the sauce to thicken some for a few minutes and then stir in the coconut milk.
Returning the mushrooms to the pan.
Return the mushrooms to the pan. They are already cooked so just heat them through. Season with salt and pepper to taste and add a the garam masala and a little lime juice too if you like.
Garnishing the mushroom curry with chopped coriander (cilantro).
Plate it up and garnish with the chopped coriander (cilantro).
Finished mushroom curry
Dig in! This is delicious served simply with white Basmati rice.

If you like this mushroom curry recipe, you might like to try some of the Indian Vegetarian favourites.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Have you tried this mushroom curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4

Easy Mushroom Curry

mushroom curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tablespoons rapeseed oil or ghee plus a little more if needed
  • 300g mushrooms – sliced
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 1 x 2.5cm cinnamon stick
  • 3 green cardamom pods – lightly bruised
  • 1 tsp cumin seeds
  • 2 medium onions – finely chopped
  • 2 tbsp garlic and ginger paste or finely chopped garlic and ginger
  • 2 green finger chillies – finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp Kashmiri chilli powder – more or less to taste
  • 225g (1/2 lb) chopped tomatoes
  • About 100ml water or unsalted vegetable stock
  • 2 tbsp plain natural yoghurt
  • Juice of one lemon or lime (optional)
  • Salt and pepper to taste
  • 1 tsp garam masala
  • 3 tbsp fresh coriander (cilantro), finely chopped

Instructions

  1. Heat 2 tablesooons oil or ghee over high heat. When visibly hot, add the mushrooms and fry for about 3 minutes. As you do, the mushrooms will release moisture. Continue frying until the moisture evaporates and the mushrooms are nicely browned. Transfer to a plate and set aside.
  2. Add more oil or ghee to the pan if needed. You want about 1 tablespoon of oil in the pan. Toss in the mustard seeds. When they begin to crackle and pop after about 30 seconds, lower the temperature to medium high and add the curry leaves, cinnamon stick, cardamom pods and cumin seeds.
  3. Sauté for a further 30 seconds and then add the chopped onion and fry it for about 5 minutes or until soft and translucent. Then stir in the garlic and ginger along with the chillies and fry for a further 30 seconds.
  4. Add the ground spices and stir them into the onion mixture. Then add the chopped tomatoes and water or stock and bring to a simmer. Let this base masala continue to simmer until you are happy with the sauce consistency.
  5. Return the mushrooms to the pan and allow them to heat through in the sauce. Stir in the yoghurt, one tablespoon at a time.
  6. Now try the curry and add salt and pepper to taste. A good twist of lemon or lime juice is also nice. Stir in the garam masala.
  7. Serve hot from the pan, garnished with the chopped coriander (cilantro).

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 9mgSodium: 403mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 4g

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Cuisine: Indian / Category: Indian Vegetarian Recipes

Naasta - Bangladeshi Vermicelli

By 7 Comments

Bangladeshi Pasta
So easy and so good too! This naasta can be made in minutes.

This simple recipe was sent to me by my friend and restaurateur Eshan 'Mo' Miah. He told me how this dish which he calls 'naasta' is a must in Bangladeshi homes when surprise guests arrive.

This 'naasta' (snack) goes a long way. You could use any fine pasta for this recipe but Mo recommends Asian vermicelli which is available at Asian grocers. I have included a photo of what to look for below.

I made this for my family the other night. The vermicelli that comes in 150g bags fed us all. I don't get it! Usually we need to cook a 500g bag of Italian pasta and even a bit more. It was really surprising how far it all went and the dish was so good too.

If you're looking for something a little different, give this a go. The flavour is fantastic and the fact you can make it in about ten minutes is a real bonus. 

Bangladeshi vermicelli
This is the pasta you're looking for.

Bangladeshi Vermicelli
Boil for about four minutes and then rinse with cold water.

Bangladeshi Vermicelli
Give the ingredients a good fry and then add the eggs.

Bangladeshi Vermicelli
It will looks scrambled like this.

Bangladeshi Vermicelli
Dig in!

Like the look of naasta? Here are a few more delicious Bangladeshi recipes you might like to try.

Bhaja Mackerel
Tajah Badam - spicy fried almonds
Chickpea and garlic pickle
Spicy Grapes

Yield: 4

Naasta

Naasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 150g Asian vermicelli
  • 3 tablespoons rapeseed oil
  • 2 cloves finely sliced garlic
  • 1 onion - finely chopped
  • 2 green chillies - finely chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 2 eggs
  • Salt to taste
  • 3 tablespoons chopped coriander
  • Lemon wedges to serve

Instructions

  1. Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.
  2. Heat the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.
  3. Add the turmeric and curry powder followed by the eggs and fry it all up until good and scrambled.
  4. Then, pour in the vermicelli and toss it around until well mixed and heated through.
  5. Season with salt to taste. garnish with the coriander and squeeze lemon juice to taste over the top to serve.

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Cuisine: Indian - Bangladeshi
 

Baked Paneer With Spicy Tomato Garlic Sauce

By 6 Comments

Baked Paneer is really good! Try this.

Today I experimented with some paneer cheese I had on hand and this is what I made. The baked paneer goes really well with the spicy tomato and garlic sauce.

 

Baked Paneer
So easy and delicious too.

About this recipe.

This is a really easy way to prepare paneer. Paneer doesn't have a lot of flavour on its own but when teamed with this simple spicy sauce it is delicious. I like to serve this baked paneer  over a little rice or wrap the hot paneer and sauce into warmed naans or chapattis.

If you really want this to taste like an Indian dish, try sprinkling dried fenugreek leaves over the top with some dried chilli flakes. This time, I decided to use up some dried oregano and thyme I had from my garden and it was so good!

Can you work ahead?

Yes. You can prepare the sauce a couple of days ahead of time. Then just divide it between a few serving bowls and bake it. Baked paneer is one you can get totally ready before heating up and serving.

If you do decide to make your baked paneer a couple of days ahead of serving, the flavour of the sauce will develop and it will be even better.

How long can you keep baked paneer in the fridge?

I recommend storing it in the fridge before baking. It's just better that way.

That said, you could heat up any leftover in the oven up to three days after serving.

Can you freeze baked paneer?

You could but I don't recommend doing so. Paneer, like all dairy products does not freeze well and the texture will change.

If you like this recipe try these other similar recipes

Chilli Paneer
Tomato and Paneer Dosa
Paneer Kebab
Paneer Masala Balti

 

Making baked paneer
Start by frying the slivered garlic in a little oil until lightly browned.

Making baked paneer
Pour in the chopped tomatoes and chilli powder to taste.

Making baked paneer
Pour the tomato sauce into the bottom of one or two oven proof dishes. Set the sliced paneer and tomatoes on top.

Making baked paneer
After 30 to 40 minutes, your panner will be browned on the exterior and soft inside.

Have you tried this baked paneer recipe?

If yes, please give it a star rating in the comments below and leave a comment. I love receiving feedback and I'm sure other users of my blog do too. Thank you.

 

 

Yield: 4

Baked Paneer With Spicy Tomato Garlic Sauce

Baked Paneer With Spicy Tomato Garlic Sauce
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 3 tablespoons rapeseed oil
  • 2 large cloves garlic - finely sliced
  • 400g chopped tomatoes
  • 1 teaspoon chilli powder (more or less to taste)
  • 200g paneer - plain or marinated for 20 minutes in oil, garlic and chilli
  • 2 large tomatoes - sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried chilli flakes
  • Salt and pepper to taste

Instructions

  1. Pre-heat your oven to 200c (400f)
  2. Heat the oil in a frying pan over medium high heat.
  3. When visibly hot, toss in the garlic slivers and sauté until lightly browned.
  4. Pour in the chopped tomatoes and chilli powder to tastes and simmer for five minutes. Add salt and pepper to taste.
  5. Pour the chopped tomatoes into one or two oven proof dishes and arrange the paneer and tomatoes as shown on top of the tomato sauce. Sprinkle the oregano and thyme over the top.
  6. Place in the oven and bake for 30 to 40 minutes until the exterior of the paneer is browned in the cheese is soft inside.
  7. Sprinkle with the dried chilli chilli flakes to serve.

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Cuisine: Indian
 

Chickpea & Potato Patties

By Leave a Comment

My chickpea patties are a great alternative to meat burgers and there is no compromise on the taste! The chickpea & potato patties  can be eaten with or without the bun, I find they are great accompaniment to any meal served without the bun.

Chickpea & Coriander Tikki
These veggie patties are great as burgers or served as small tikki with dip.

These veggie patties are super easy to make and can be served in a number of ways. I like to form the mixture into larger patties and serve them in hamburger buns as a main meal or as a side dish these meat free patties work very well.

You could serve these chickpea patties  just as you would a burger with cheese, ketchup, mustard and salad. They are also delicious served on their own with a little coriander raita or cucumber raita.

Texture is important! If you prefer the chickpea patties to be more like a beef burger, place the ingredients in a food processor and blend until quite smooth but not as smooth as hummus.

If you don't like them to be too smooth, I like to mash the ingredients with a potato masher first and then by hand. When you do it this way, you get a lot more textures which I like but the patties fall apart more easily.

Make the recipe your own:

In my ingredient list I suggest just two green chillies add a few more if you want to up the spice level. You could also use red chillies if that is all you have on hand. As mentioned earlier use a blender if you like really smooth patties but I prefer just to use a hand masher as I prefer a chunkier patty recipe. 

If you enjoy this recipe try my other vegetarian recipes:

Simple Chickpea Chaat Recipe

Roasted Corn on the Cob

Masala Dosas

Coriander Chutney

 

 

 

Making chickpea and potato tikki
Start by boiling your potato until 80% cooked.
Making chickpea and potato tikki
Get all your ingredients ready.
Making chickpea and potato tikki
Either blend in a food processor for a smoother texture or for a bit of bite, do it by hand or with a masher.
Making chickpea and potato tikki
Toast your buns on both sides with a generous amount of butter.
Making chickpea and potato tikki
Fry on both sides until lightly browned and heated through.
Making chickpea and potato tikki
For ease and a different presentation, you could also make small tikki.
Making chickpea and potato tikki
Just look at that! You won't miss the meat when you make this burger.
Making chickpea and potato tikki
Not a fan of burgers? Try these little tikki with a raita and salad.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →
Yield: 4

Chickpea & Potato Tikki or Patties

Chickpea & Potato Tikki or Patties
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 800g tinned or cooked chickpeas
  • 1 potato – boiled until 80% cooked
  • 1 large bunch chopped coriander
  • 2 green chillies – finely chopped
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder (optional)
  • Zest and juice of one lemon or lime
  • Salt and pepper to taste

Instructions

  1. Boil the potato until about 80% cooked through. It should be for tender but not fall apart tender.
  2. Grate the potato and set aside to cool slightly. For a chunkier texture, place all the ingredients in a mixing bowl and mash with a potato masher or by hand. For a smoother texture place the ingredients in a food processor.
  3. Blend or mash to your desired texture and then form into small or large patties.
  4. Fry in a little oil for about two minutes and then flip over to cook for a further two minutes until nicely browned. Season with salt and pepper to taste.
  5. Serve on buttered, toasted buns or simply on their own with raita and salad.

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Cuisine: Indian / Category: Indian Vegetarian Recipes

 

Lamb Achari

By 6 Comments

I love this authentic lamb achari recipe!

This has to be one of my all time favourite lamb curries. I must make it every month and it always goes down a treat at my house.

In my cookbook 'The Curry Guy Easy', I featured a curry house style version of this lamb achari. Although I love that too, this authentic Punjabi version is the hands down winner. In this recipe post, you will see how it's made with step by step photographs. 

Lamb Achari

What is lamb achari?

In Hindi, achar means pickle. Lamb achari is a very popular Punjabi curry made with the spices often used to make pickles such as the panch poran and dried chillies used in this recipe.

The sweet flavour of the mango chutney and sourness in the lime pickle give this curry a well rounded flavour loved by so many.

Lamb Achari

Watch how I make my Lamb Achari on YouTube! You can also find the recipe card in the link below.

Recipe Card
YouTube video

Can you use other meats in this curry?

Yes you can but I think lamb and beef are the best options. Lamb is of course the Punjabi Indian version where beef is very popular in Pakistan but they use lamb or mutton too.

Chicken is also often added as the main protein and it will work in this recipe too. 

Do you have to use meat on the bone?

No. You can use boneless lamb, mutton or beef. I like to use meat on the bone because it add flavour to the sauce. If you prefer boneless meat, go for it!

What is panch phoran?

This is made with equal parts, fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds. If you have these spices on hand, you can easily make it yourself.

It is also available, ready made at most Asian grocers and online.

Is lamb achari spicy?

It can be. Then again, it doesn't need to be. You are in control of how much chilli goes into your achari sauce. Use the recipe as a guide but also be guided by what you know you like. 

I use a very hot lime pickle when I make my lamb achari because I love the spiciness. Be sure to taste as you go.

How long can you store lamb achari in the fridge?

You can keep this curry, covered tightly in the fridge for about three days, perhaps longer depending on the freshness of your ingredients. In fact, the flavours will develop as it sits in the fridge and your curry will be even better.

To reheat it, just pour it all into a pan and heat it over a medium-high heat. You can also place it in your microwave.

Can you freeze this curry?

You sure can. This is a delicious curry to have on hand so do it! I recommend freezing before adding the yoghurt though. The yoghurt can be added when you defrost and reheat it.

If you happen to have leftovers that have yoghurt in, you can freeze that too. There really isn't enough yoghurt in the curry to worry about. Generally speaking, yoghurt doesn't freeze well.

Top Tips.

  1. Fresh ingredients: Use the freshest ingredients you can get your hands on. You'll be happy you did.
  2. Let it cook!: Many people try to rush the cooking process. That meat is ready when it's tender. Don't serve it before it is. 
  3. Taste and adjust: Always taste the curry as it cooks. You can then add more or less of the different ingredients so that it is perfect for your taste preferences.

 

Step by step photographs.

Ingredients for the curry
Get all of your ingredients prepared and at the ready before you start cooking.
Tempering the spices and dried chillies in the oil in the pan.
Temper the panch phoran in the oil with the dried Kashmiri chillies for about 40 seconds.
Adding the chopped onions to the pan.
Add the finely chopped onions and fry until soft and translucent. A sprinkle of salt will help release moisture from the onions.
Adding the garlic and ginger paste and the chopped chillies to the pan.
Add the garlic/ginger paste and chillies and fry for a further 30 seconds, while stirring continuously.
Adding chopped tomatoes and ground spices to the pan.
Stir in the chopped tomatoes and the ground spices.
The onion base in the pan.
Stir everything well to combine. It should look a bit like this.
Adding the meat to the pan.
Now add the meat and stir well to combine. You want the meat to be completely coated with the onion mixture.
Simmering the meat and adding lime pickle and mango chutney to the pan.
Add enough water to cover and bring to a simmer until the meat is tender. Then add the lime pickle and mango chutney.
Adding yoghurt to the pan.
Reduce down until you are happy with the consistency of the sauce. Then stir in the yoghurt and add the kasoori methi.
Lamb Achari
Season with salt and pepper to taste and garnish with the coriander (cilantro). Squeeze lemon juice over the top at the table.
lamb achari
Enjoy!

If you like this lamb achari recipe, you might like to try some of these too.

If you like this shalgam gosht recipe, you might like to try some of these popular recipes too.

See more lamb Curry Recipes →

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

 

Have you tried this lamb achari recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 2

Lamb Achari

Lamb achari

Lamb achari curry is so good. It's lamb cooked in pickling spices. You can make this dish easily and so easy too.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp rapeseed (canola) oil
  • 1/2 tbsp panch poran
  • 2 Kashmiri dried red chillies
  • 1/2 onion, thinly sliced
  • 1 tbsp garlic and ginger paste
  • 1 - 2 bird’s eye chillies, finely chopped
  • 70mll (¼ cup) tomato purée
  • 1 tbsp mixed powder
  • ½ tsp ground coriander

  • 1 tsp Kashmiri chilli powder
  • 300ml (1 ¼ cups) base curry sauce
  • 1 tbsp lime pickle
  • 1 – 2 tbsp plain yoghurt

  • ½ tsp dried fenugreek leaves (kasoori
  • methi)

  • ½ tsp garam masala
  • Juice of ½ lemon

  • Salt, to taste

  • finely chopped coriander
  • (cilantro) leaves, to garnish

Instructions

  1. Heat the oil in a frying pan over a medium–high heat. When
    the oil is visibly hot, add the panch poran and Kashmiri chillies. The panch poran will begin to crackle as the spices release their flavour into the oil.
  2. Toss in the sliced onion and fry until soft and translucent. A sprinkle of salt will help release moisture from the onion and cool down the pan.
  3. Add the garlic and ginger paste and bird’s eye chillies and
    fry for a further 30 seconds while stirring continuously.
  4. Pour in the tomato purée followed by the mixed powder, ground coriander, chilli powder and 250ml (1 cup) of the base curry sauce. It will sizzle and bubble, but don’t be tempted to stir unless it is obviously burning to the pan. Be sure to scrape any caramelized sauce from the side of the pan into the sauce for additional
    flavour.
  5. This is a good time to add the main ingredient of your choice. Or, you could just continue on with the recipe and add a main ingredient when you heat it back up.
  6. Stir in the lime pickle and mango chutney (if using), then add the yoghurt 1 tablespoon at
    a time. You need to stir continuously so that the yoghurt doesn’t curdle.
  7. Swirl in the dried fenugreek leaves (kasoori methi) and
    garam masala and season with salt. Squeeze the lemon juice over the top and garnish with the coriander (cilantro) to serve.
YouTube video

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 1mgSodium: 730mgCarbohydrates: 48gFiber: 7gSugar: 28gProtein: 7g

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© Dan Toombs
Cuisine: British Indian Restaurant / Category: lamb Curry Recipes

Aloo Gosht

By Leave a Comment

You are going to get restaurant quality results with this aloo gosht recipe.

There's something about cooking a dish like this aloo gosht. The slowly cooked meat and potatoes simmer away in the background, filling you house with the most amazing aroma. You only need to wait for it to cook and can do other things while it does.

One thing is certain... By the time you sit down at the table to enjoy it, you'll be gasping to dig in! It's that good.

aloo gosht

What is Aloo gosht?

Aloo gosht is an Indian and Pakistani meat and potato curry or stew. The combination of tender chunks of lamb and cooked potatoes is delicious. I like to cook the potatoes until they are almost falling apart into the sauce.

Aloo gosht is such an easy curry to make. There is only a bit of prep work and then your saucepan does most of the work. Just be sure to cook those potatoes and the meat until they are really tender. You will enjoy the curry much more so please don't rush things. 

What do you serve with aloo gosht?

Traditionally, aloo gosht is served with hot homemade naans or chapattis. You don't have to stick to any rules though. You might like to serve it over a good Indian style rice such as plain Basmati rice , onion rice or jeera rice. Whatever you decided, this aloo gosht will taste amazing with it. 

Which meat is best for this recipe?

I have used lamb shoulder meat, cut small on the bone. Doing this, you will get more flavour into the sauce but you can also use boneless pieces of lamb or beef.

Lamb should has more flavour than leg meat but it does take longer to cook until tender. Just don't rush it. The meat is ready when it's tender.

How do you cut the potatoes?

No one likes a hard potato! So these do need to be cooked until fork tender. I like large chunks of potato in my aloo gosht but often cut smaller pieces too.

The smaller pieces cook faster and thicken the sauce while the larger chunks continue to cook until tender. You could just add larger chunks if you like.

Do you have to add the yoghurt?

No. In fact although I did plan to add it to this aloo gosht, I decided not to in the end. The sauce tasted amazing and did not need the yoghurt.

Yoghurt adds a tart flavour and also works as a thickener. As I used smaller pieces of potato, the sauce did not need to be thickened so I left it out. Go ahead and add it though if you like.

How long can you keep aloo gosht in the fridge?

Like most curries, aloo gosht can be stored, covered in the fridge for at least three days. In fact, if you do make it ahead of time, the flavours will develop and it will be even better.

If you happen to have any leftovers, go ahead and keep them in your fridge for about 3 days. Then you can heat them back up in a pan over a medium-high heat or in your microwave.

If you do heat your aloo gosht up in a pan, you might need to add a drop of water to assist cooking. Then just cook it down until you are happy with the sauce consistency.

Can you freeze this curry?

If you don't add the yoghurt, no problem. It will freeze well for up to 6 months. If you have leftovers you want to freeze that have yoghurt added, you can do this too. 

Yoghurt does not freeze well so your sauce may look a bit different when defrosted and reheated but your aloo gosht will still taste amazing.

 

Step by step photographs

Ingredients set out and ready for the recipe.
Gather all your ingredients and prepare them before you start cooking.
Tempering cumin seeds in ghee.
Heat the oil/ghee in a large pan over medium high heat. When visibly hot, add the cumin seeds and temper in the oil for about 30 seconds.
Adding the onions to the pan.
Add the chopped onions and fry until lightly browned. About five minutes should do the job.
Adding garlic and ginger paste to the pan.
Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds.
Adding the ground spices to the pan.
Add the red chilli flakes, basar, if using, chilli powder, paprika, turmeric, ground coriander and ground cumin.
Stirring the spices into the onions and adding chopped tomatoes to the pan.
Stir this into the onion mixture. It will become quite fragrant after 30 seconds. When this happens, stir in the chopped tomatoes and stir well to combine.
Simmering the meat and potatoes.
Add the lamb to the pan and pour in just enough water to cover. Cover the pan and simmer for 30 minutes. Then add the potatoes and simmer for another 30 minutes.
Simmering the sauce down to thicken.
Uncover the pan and continue simmering until you have a thick sauce. Add salt and pepper to taste.
Aloo gosht
This one is so good and easy too!
Aloo gosht
Pile some on a chapatti or paratha and dig in! Enjoy!

If you like this aloo gosht recipe, you might also like to try some of these.

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

 

Have you tried this aloo gosht recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

 

Yield: 4 - 6

Aloo Gosht

Aloo gosht

I love making this curry on cold winter evenings. It's delicious and filling. You could serve it with a side dish but it can be served on its own as a one pot meal.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 5 tbsp rapeseed, vegetable oil or ghee
  • 1 tsp cumin seeds
  • 2 medium onions – finely chopped
  • 2 tbsp garlic and ginger paste
  • 1 tsp red chilli flakes
  • 1 tbsp Basar curry powder (optional)
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp paprika
  • ½ tsp ground turmeric
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 x 400ml tin of chopped tomatoes
  • 750g (1 ½ lbs.) Lamb leg cut into bite sized pieces with bone
  • 450g (1 lb.) potatoes - peeled and cut into bite sized pieces
  • 4 tbsp plain natural yoghurt, whisked and optional
  • 1 tsp garam masala
  • Salt and pepper to taste.

Instructions

  1. Heat the oil/ghee in a large pan over medium high heat. When visibly hot, add the cumin seeds and temper in the oil for about 30 seconds.
  2. Add the chopped onions and fry until lightly browned. About five minutes should do the job.
  3. Stir in the garlic and ginger paste and allow to sizzle for about 30 seconds and then add the red chilli flakes, basar, if using, chilli powder, paprika, turmeric, ground coriander and ground cumin.
  4. Stir this into the onion mixture. It will become quite fragrant after 30 seconds. When this happens, stir in the chopped tomatoes and stir well to combine.
  5. Stir in the lamb pieces and pour in just enough water or stock to cover the meat. Simmer, covered for 30 minutes.
  6. Now add the cubed potatoes and cover the pan to let both the meat and potatoes cook through. This can take another 30 minutes. Do not rush this. You want both the meat and potatoes to be really tender.
  7. When the meat is tender and the potatoes are nice and soft, take the lid off and simmer to reduce the sauce and thicken to your liking. Add a little whisked yoghurt if you like but that is optional, Season with salt to taste.
  8. Sprinkle with the garam masala and stir it in. Serve hot with naans, chapattis or rice.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 266Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 8mgSodium: 201mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 3g

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© Dan Toombs
Cuisine: Pakistani / Category: lamb Curry Recipes

Stovetop Tandoori Chicken

By 10 Comments

This stovetop tandoori chicken tikka is delicious on its own or stirred into a curry.

I am often asked if you can make smoky tandoori chicken tikka on the hob (stove top). The answer is yes!

I make stovetop tandoori chicken tikka all the time and use it in my curry house style curries.

Stovetop tandoori chicken tikka
The perfect tandoori chicken tikka, smoked as if it were cooked in a charcoal tandoor oven.

About this stovetop tandoori chicken tikka recipe...

This recipe will get you excellent results and if you use my charcoal smoking method below, it will taste deliciously smoky just like what you get at your favourite curry houses.

If you would rather cook in the oven, simply place the marinated chicken on a wire rack in an oven that has been pre-heated to 200c (400f) and roast until cooked through, turning once for about 20 minutes or until nicely charred.

20 minutes is usually enough but please check that the chicken is completely cooked through.

Which chicken cuts?

I have used chicken thighs cut into bite sized tikka but you can use any chicken pieces you like.

If you want to cook a starter of tandoori chicken legs and or thighs on the bone, this recipe will work for that too.

Whatever you are trying to achieve, this recipe will work. Small chicken tikka for curries or large pieces on the bone, it's your choice.

What do I need to make this chicken tikka?

You will need a pan with a tight fitting lid for this recipe if using the charcoal smoke method below. This is optional, however.

Forward Preparation

You could get away with just marinating the chicken for about 30 minutes.

That said, you will get much better results if you allow the tandoori chicken time to marinate. I have marinated the chicken for 72 hours and you really do taste the difference!

Will this stovetop cooking method work with your other chicken tikka recipes?

You bet! I wanted to show you how this is done on a stovetop. But any of my chicken tikka recipes can be cooked in this way. 

So are you ready to give stovetop tandoori chicken tikka a try? Go for it! These delicious chicken is so good served with homemade stovetop naans. 

How long can you keep leftovers in the fridge?

You should be able to keep any leftovers in the fridge for 3 to 4 days, wrapped tightly.

If you do have leftovers, you might like to try this mighty tandoori chicken burger!

Can you freeze leftovers?

Yes and this chicken freezes really well for up to 3 months.

Wrap it tightly and label and date it so you know what it is later.

Step by step photographs...

Ingredients for tandoori chicken tikka
Get all your ingredients together before starting. It's easier that way.
Marinating the chicken in lemon juice, garlic and ginger and salt
Marinate the chicken tikka with the lemon juice, salt and garlic and ginger paste for about 10 minutes.
Adding ground spices to yogurt and cream cheese.
Whisk the cream cheese and yoghurt until really smooth. Then add the ground spices.
Spices whisked into the cream cheese and yoghurt mixture.
Whisk the spices in until the marinade is really creamy.
Chicken tikka marinating in the marinade
Add the chicken tikka and allow to marinate for 30 minutes or longer.
Charcoal burning in the chicken tikka
When ready to cook, place two lit pieces of charcoal on a double folded piece of foil and place it in the centre of the chicken.
Chicken smoking in the pan
Drizzle the charcoal with about 1/2 tsp oil. It will begin to smoke. Cover the pan and let sit until the smoke subsides.
Chicken tikka frying
Heat a pan over medium high heat and stir in the ghee. When hot, add the chicken tikka.
Frying chicken tikka after smoking.
Allow to char on the underside and then flip over to char the other. Season with salt to taste.
Smoky stovetop tandoori chicken tikka
All done. Really easy and tastes amazing
Stovetop tandoori chicken tikka
Try this stovetop tandoori chicken tikka in you next curry house style curry.

More Chicken Tikka Recipes

See more Chicken Tikka Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

My favourite stovetop tandoori chicken recipe follows!

Yield: 4

Stovetop Tandoori Chicken

Stovetop Tandoori Chicken
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 kg (2 lbs) chicken cut into bite sized pieces
  • Juice of one lemon
  • 3/4 tsp salt
  • 2 tbsp garlic and ginger paste
  • 3 generous tbsp ghee or rapeseed oil
  • MARINADE INGREDIENTS
  • 200g Greek yoghurt
  • 1 tbsp cream cheese
  • 1 tbsp rapeseed oil
  • 1 tsp turmeric powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp red chilli powder
  • 1 tbsp tandoori masala
  • 1 tablespoons ginger and garlic paste
  • Salt to taste
  • TO FINISH
  • 1 - 2 pieces of charcoal
  • ½ teaspoon garam masala
  • 1 onion cut into thin slices
  • coriander leaves
  • 2 limes - quartered

Instructions

  1. Place the chicken in a mixing bowl and mix well with the lemon juice, garlic and ginger paste and salt.
  2. Whisk all of the marinade ingredients until you have a smooth emulsion. If you don’t mind getting your hands dirty, this can be done by hand.
  3. Pour the marinade over the chicken and rub it into the flesh.
  4. Cover with plastic wrap and marinate for at least 30 minutes or overnight. The longer the better.
  5. When ready to cook, light two pieces of charcoal and let them turn white hot.
  6. Place the chicken into a pan with a tight fitting lid and put the charcoal in the pan on a piece of folded over silver foil. Pour a one half teaspoon of oil on the charcoal and it will start smoking heavily.
  7. Allow to sit in the smoke until almost all of the smoke has subsided. About 15 to 20 minutes.
  8. Then, melt the ghee in a frying pan over medium high heat. When visibly hot, place the chicken pieces in the pan. Don’t over crowd your pan as the chicken will release water and it won’t char correctly. So do in batches if necessary.
  9. Fry on the first side for about two minutes. This should brown the chicken. Turn them over and fry again on the opposite side for another two minutes.
  10. You should now have a nice crust on both sides. Reduce the heat if needed and continue frying for about eight more minutes, turning from time to time until the chicken is cooked through.
  11. Try a small piece and season with salt to taste.
  12. Garnish a warmed plate with the sliced onion, lime quarters and coriander and serve.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 600Total Fat: 70gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 364mgSodium: 2477mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 67g

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© Dan Toombs
Cuisine: Indian / Category: Indian Recipes
Stovetop tandoori chicken
This stovetop tandoori chicken tikka recipe can also be used for other cuts of chicken such as whole chicken thighs or legs.

 

Malai Kofta Curry

By 10 Comments

Malai Kofta are delicious in any curry and they are quite easy to prepare.

If you want to make a meat curry vegetarian and you're looking for ways to do so, you simply have to try malai koftas. In this recipe you will see how they are prepared and added to a curry. You can add the malai kofta to any curry though. Try them instead of chicken in chicken tikka masala. How about trying malai kofta in a super spicy vindaloo? Your options are endless!

If you would like to make your malai kofta curry into a delicious vegetarian curry feast, you just need to cook some plain basmati or flavoured rice. Homemade naans and chapatis are always a good addition as well as any of these Indian vegetarian side dishes.

malai kofta

What are malai kofta?

Malai means cream and malai kofta often do have cream in them. In these malai kofta, grated paneer gives them their creaminess and also helps bind the koftas together. You could add a tablespoon or two of double thick cream to these malai kofta if you like too.

These vegetarian koftas are idea meat substitutes for any curry. Just add them at the end of cooking and I promise, you won't miss the meat!

How do you make malai kofta?

Malai kofta are usually prepared with grated potato, spices and some sort of binder. In this case paneer and flour help bind the malai koftas together.

You want to squeeze as much of the moisture out of your grated potatoes as possible so that they stay together when fried.

Once you have all the malai kofta ingredients together, squeeze them into neat koftas and fry for about 5 minutes until crispy brown.

How do you add malai koftas to curries?

It could not be easier to add these koftas to a curry. Simply prepare your curry sauce of choice and then add the fried malai koftas just before serving. 

Are there other ways to serve malai koftas?

Yes. You might like to make smaller koftas and serve them on toothpicks with a few dipping sauces. They make a really good starter or snack.

How long do malai koftas keep in the fridge?

You can store your malai koftas in the fridge, cooked or uncooked for about 3 days. 

If you decide to fry them and then store them in the fridge, you will need to reheat them. To do this, you could just fry them again or place your malai kofta in the microwave for a minute or so.

Can you freeze malai koftas?

Yes. In fact they freeze quite well. I recommend freezing them before you fry them in air-tight containers. 

That said, I have fried and then frozen malai koftas with good results. 

If you want to fry them, be sure to let the koftas come to room temperature before frying. 

Make this recipe your own.

You can use my malai kofta recipe as a guide. Personally, I quite like these koftas just as I wrote the recipe.

You might want to adjust the spicing. Feel free to do that. Try adding more chillies, for example. You can also omit spicy ingredients all together if you prefer. 

Can these koftas be cooked in an air-fryer?

Yes. They can be cooked in an air-fryer the same way you cook air-frier onion bhajis. Here is how it's done.

PRO TIPS

  1. Be sure to squeeze as much moisture out of the potatoes as you can. Potatoes are full of water and that water will break your malai koftas apart.
  2. Ensure your oil is hot enough. All is explained in the recipe card below. If your oil is not hot enough, your koftas will break apart so be sure to test the oil by adding a small piece of kofta to the hot oil. If it bubbles and rises to the top quickly, your oil is ready for frying.
  3. Keep your malai koftas hot! When cooking a curry, it is a good idea to fry the koftas while the sauce is simmering. Then you can add them hot from the oil to the sauce.

 

 

 

The ingredients for malai kofta
Mix all of the kofta ingredients well with your hands.
The kofta formed into balls
Form into kofta, slightly larger than golf balls.
simmering curry sauce ingredients
Once all the sauce ingredients are added, simmer until really thick.
Malai vegetarian kofta curry
Add about 600ml water and simmer to reduce by about a third. Then blend until smooth.
frying the koftas until crispy
Deep fry your koftas until browned and transfer to a paper towel to soak up excess oil.
Malai vegetarian kofta curry
To serve, place the koftas in a warmed serving bowl and cover with some of the sauce.
Malai vegetarian kofta curry
This dish is really good and only takes about 30 minutes to make from scratch.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →
Yield: 3 - 4

Malai Vegetarian Kofta Curry

malai kofta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 250g (9oz) potatoes
  • 1 tbsp rice flour
  • 1 tbsp plain (all-purpose) flour
  • (or an additional 1 tbsp rice flour, if going gluten free)
  • 200g (7oz) paneer cheese, grated
  • 1 tsp ground turmeric
  • 2 tsp chilli powder
  • 1 large handful baby spinach leaves, washed and chopped
  • 4 tbsp chopped coriander (cilantro)
  • 1/2 tsp salt
  • Rapeseed or vegetable oil, for deep frying
  • Garam masala, to serve
  • FOR THE SAUCE
  • 4 tbsp rapeseed or vegetable oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 10 almonds
  • 10 cashews
  • 2 onions, finely chopped
  • 2 green chillies, finely chopped 2 tbsp garlic and ginger paste

Instructions

  1. Start by making your koftas. Par-cook your potatoes until they are almost cooked through – it should be easy to stick a fork in but there should still be some resistance. About 10 minutes should do but watch carefully.
  2. Remove the potatoes from the water and allow to cool so that they are easier to handle, and then grate them. Squeeze as much moisture as possible from the grated potatoes and mix with the rice and plain (all-purpose) flours. Let stand for about 5 minutes.
  3. Mix the grated paneer, 1/2 tsp of the turmeric, 1 tsp of the chilli powder, the chopped spinach and coriander (cilantro) into the grated potato. To this add the salt. Form into koftas slightly larger than golf balls and set aside while you make your sauce.
  4. Heat the oil in a large saucepan over medium–high heat. When visibly hot, stir in the remaining turmeric and chilli powder and the cumin, ground coriander, almonds and cashews. Temper this all in the oil for about 30 seconds, then add the chopped onions. Fry for about 5 minutes until soft and translucent.
  5. Add the green chillies and the garlic and ginger paste and fry for a further 1 minute, then add the tomatoes. Simmer for about 5 minutes and then blend to a smooth sauce using a handheld or countertop blender.
  6. Return this to the pan and add about 400ml (1 ¾ cups) water and simmer down for about 15 minutes. Stir in the cream and continue to simmer until you are happy with the consistency. Season with salt to taste and keep warm.
  7. You can fry your koftas while the sauce is simmering if time is an issue.
  8. To cook the koftas, heat about 10cm (4in) depth of rapeseed or vegetable oil in a saucepan – you need enough oil in your pan to just cover the koftas so add more if required. The oil is hot enough for frying when a small piece broken off of one of the koftas sizzles and rises to the top immediately when thrown into the oil.
  9. Carefully place your malai koftas in the oil and fry until crispy brown on the exterior. About 5 minutes should do the trick. Don’t overcrowd your pan and do this in batches if necessary.
  10. Place the fried koftas on paper towels to soak up excess oil and then place in large or individual serving bowls and cover with the sauce. Sprinkle with garam masala and a drizzle of cream.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 329Total Fat: 27gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 8mgSodium: 730mgCarbohydrates: 18gFiber: 5gSugar: 5gProtein: 7g

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© Dan Toombs
Cuisine: Indian / Category: Indian Vegetarian Recipes

Sri Lankan Pork

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Sri Lankan Pork
So easy and so good too!

Sri Lankan recipes aren't usually baked. They are cooked on the hob or over fire. This easy baked Sri Lankan pork recipe is one I tried last year at a BBQ in Sri Lanka. I loved it! the chargrilled pork had been marinated for two days and was absolutely delicious.

I'm currently writing a series of quick and easy recipes that can be made without much effort after work. With this recipe, I have used the same marinade recipe as the one I tried in Sri Lanka but baked it instead. It tasted completely different because of the cooking method but was equally as delicious.

You can make the marinade a day early and let the meat marinate in the same pan you bake it in. All you have to do then is place it in your pre-heated oven for an hour and dinner is served.

Although I love this version of Sri Lanka pork, I love it even more done on the BBQ. So if you feel the urge to get outside and cook, I highly recommend it with this one. 

If you like this pork recipe here are a few others to give a go:

Indo-Chinese Pork Belly Bites
Thai Pork Belly Stew
Pork Lettuce Wraps
Sri Lankan Pork Curry
Thai Pork Laab
Thai Pork Skewers

Sri Lankan Pork
Pounding the meat with a meat mallet tenderises the meat and is better for marinating.
Sri Lankan Pork marinade
The marinade ingredients ready to blend.
Making Sri Lankan Pork
Ready for the oven.
Sri Lankan pork
Ready in an hour. There is so much delicious flavour in this sauce.
Sri Lankan pork
Ready to serve!

 

Yield: 6

Easy Baked Sri Lankan Pork

Easy Baked Sri Lankan Pork
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 6 tablespoons rapeseed oil
  • 8 cloves garlic - roughly chopped
  • The same amount of ginger - roughly chopped
  • 1 onion - roughly chopped
  • 3 green chillies - thinly sliced
  • 3 tablespoon tomato ketchup
  • 1 tablespoon tamarind pulp
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon coarsely ground black pepper
  • 4 tablespoons white wine vinegar
  • 2 tablespoons light soy sauce
  • Lime wedges to serve
  • 8 - 10 pork chops - pounded with a meat mallet

Instructions

  1. Place all the ingredients up to the soy sauce in a blend and blend until you have a smooth marinade.
  2. Place the pork chops in a large roasting tray and cover with the marinade. Be sure to rub the marinade thoroughly into the meat.
  3. Let marinate for at least one hour or over night.
  4. When ready to cook, preheat your oven to 200c (400f).
  5. Place the marinated meat, still covered in the marinade in the oven, covered loosely with foil and cook for 60 minutes.
  6. Serve over plain white rice with the lime wedges.

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Cuisine: Sri Lanka

Fried Cauliflower with Coconut and Almonds

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Stir fried cauliflower
This is the way to cook cauliflower! My new fried cauliflower recipe is so good.

 

 

I love fried cauliflower. When I was a kid, the vegetable  used to send me running. I brought my kids up on it so they have always liked what could be referred to as a rather boring vegetable.

This recipe fried cauliflower recipe is anything but boring. There is so much going on.

From the tempered spices to the crunchy coconut flakes and almonds, you are in for a treat with lots of different textures and flavours.

It is important to cut the florets quite small so that they cook quickly when stir fried. If you're looking for a nice side dish to enjoy with your next curry or you want a main course vegetarian dish, this one ticks all the boxes.

Making stir fried cauliflower
The tempered spices in the oil add a great flavour.
Stir fried Indian restaurant style cauliflower
I usually toast the almond slivers first as they take longer to cook than the coconut.

Make this recipe your own...

Great Indian food like this fried cauliflower should be tasted as you cook. That's what cooking is all about.

Adjust the spices and flavours as you see fit. Want more chillies? Go for it. Fewer? That's fine too. 

By tasting as you go, you will be able to ensure the end dish is perfect for your taste preferences. 

Making fried cauliflower
Watch the coconut carefully. It can burn quickly. You just want to toast it.
Indian stir fried cauliflower.
Throw in the cauliflower and you're almost finished. It only takes minutes to cook.

 

If you like the look of this fried cauliflower recipe, you might like to try some of these too. 

Broccoli Curry
Spicy Garlic Broccoli
Garlic and Mustard Roast Broccoli
Vegetable Bhaji

Yield: 4 - 6

Quick Fried Cauliflower With Coconut & Almonds

Quick Fried Cauliflower With Coconut & Almonds
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 tablespoons rapeseed oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 10 fresh or frozen curry leaves
  • 2 onions - finely chopped
  • 2 green chillies - finely chopped
  • 5 cloves garlic - cut into thin slivers
  • 1 large handful slivered almonds
  • 1 large handful coconut flakes
  • 1/2 teaspoon turmeric
  • 1 head of cauliflower - cut into small florets
  • Season with salt to taste
  • 1/2 teaspoon garam masala

Instructions

  1. Heat the oil over high heat in a large frying pan.
  2. When visibly hot, add the mustard seeds. When the mustard seeds begin to pop, lower the heat to medium and stir in the cumins seeds and curry leaves.
  3. Temper all these spices in the hot oil for about 30 seconds and then toss in the chopped onions.
  4. Fry for about five minutes until soft and translucent and then stir in the green chillies and garlic.
  5. Fry for a another minute or so and then add the slivered almonds. Toast them in the hot oil for a couple of minutes and then add the coconut flakes. Toast these with the almond flakes for another couple of minutes.
  6. Stir in the turmeric and add the cauliflower and fry for about three minutes. Then add about 100ml of water and cook, covered for about three minutes.
  7. Remove the lid and continue moving the cauliflower around in the pan until cooked through but it still has a bit of bite to it.
  8. Season with salt to taste and sprinkle with the garam masala to serve.

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Cuisine: Indian

Keema Biryani

By 4 Comments

This keema biryani can be prepared with the meat of your choice.

You are going to love this keema biryani. It's a recipe from Northern India and Pakistan. I prepared it with beef so it is more of a Pakistani version but you could also use chicken, turkey, lamb or any other minced meat you have on hand. Venison would be superb!

You will find this recipe easier than my other biryani recipes. It can really be thrown together quickly. If you have any leftover rice, you can skip making the rice and just heat your leftovers through in the sauce.

Keema biryani

About this keema biryani recipe

There are of course many recipes for keema biryani and it only takes a little imagination to make this recipe your own. I decided to play it safe and stick to a recipe I learned while in staying with a friend in Delhi but you could add other ingredients to this dish. Throw in some sweetcorn, more chillies, chickpeas... whatever you like.

I decided to add spinach to my normal recipe which makes this a keema saag biryani but you could leave that out if you like. It was nice though.

What do you serve with this biryani?

All you need is a little raita and you're on your way to keema biryani heaven. I can highly recommend serving it with this mint and coriander chutney. 

That's what is drizzled over it in the photos and it is so good.

How is this keema biryani different than other biryanis?

Most of the biryani recipes I have on my site are cooked dum style. That is, they are slowly cooked in a sealed pan.

With this keema biryani, all you need to do is cook the sauce and add some cold rice. The rice is then carefully and gently stirred into the sauce and you are left with a delicious meal in no time.

How long can you keep leftovers in the fridge?

You can store the leftovers in the fridge for at least three days. Be sure not to leave it sitting though because of the rice. You want to get it right into the fridge and cool as quickly as possible.

Can you freeze this?

Yes and it freezes really well too. You can store your keema biryani in the freezer for up to 6 months with little to know loss of flavour.

If you are doing this, be sure to freeze it in portion sizes that are convenient for you.

Step by step photographs.

Ingredients for the biryani.
Get all your ingredient together and prepared before you start cooking.

Adding panch poran to the oil in the pan.
Heat the oil over medium heat. When visibly hot, toss in the panch poran and temper the spices for about 30 seconds

Adding onions, garlic, chillies and ginger to the pan.
Sauté the onions for about five minutes until soft and translucent. Then add the garlic, ginger and chillies.

Adding ground spices to the pan.
Stir in the ground spices and fry for another minute or so.

Adding the beef to the biryani.
Brown the meat for a couple of minutes, breaking it up as you do.

Adding water to the pan.
Pour in about 500ml (2 cups) water and continue stirring. You don't want any lumps in the meat.

Adding spinach and chopped tomatoes to the pan.
Stir in the spinach, if using and the chopped tomatoes. Cover the pan and simmer on medium for about 10 minutes.

Simmering the meat in the pan.
Stir the spinach into the meat from time to time and it will blend into the sauce.

Adding the cold rice to the biryani.
Add the rice and then very gently stir it into the sauce. Do not stir to vigorously or the rice grains will split.

The finished keema biryani.
Season with salt to taste and serve hot.

Keema biryani served on a plate.
Drizzle with a good raita and enjoy.

 

If you like this keema biryani recipe you might like to try some of these too:

Pakistani Chickpea Biryani
Beef Biryani
Chicken Biryani
Railway Curry
Lamb Curry
Keralan Lamb Curry
Stir Fried Lamb
Beef Haleem

Have you tried this keema biryani recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

Yield: 4

Keema Biryani

keema biryani

I served this delicious and easy keema biryani with homemade coriander and mint raita.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 tablespoons rapeseed oil or ghee
  • 1 teaspoon panch poran
  • 2 onions - finely chopped
  • 4 cloves garlic - finely chopped
  • Equal amount of ginger - finely chopped
  • 2 red or green chillies - finely chopped
  • 2 tablespoons Kashmiri chilli powder (More or less to taste)
  • 1/2 tsp ground turmeric
  • 1 teaspoon garam masala
  • 500g (1 1/4 lbs) minced beef, lamb or chicken
  • 150g (3/4 lb.) baby spinach leaves - washed and optional
  • 200g (1/2 cup) chopped tomatoes
  • 3 cups (or so) cooked, cold basmati rice
  • Salt to taste

Instructions

  1. Heat the oil over medium heat. When visibly hot, toss in the panch poran and temper the spices for about 30 seconds and then add the chopped onions.
  2. Sauté the onions for about five minutes until soft and translucent. Then add the garlic, ginger and chillies.
  3. Fry for a further minute and then stir in the curry powder followed by the minced meat. This can be any minced meat of your choice.
  4. Brown the meat for a couple of minutes, breaking it apart with your spatula. You don't want any bit lumps of meat so really break it down.
  5. Stir in the ground spices and then add about 500ml (2 cups) water and bring it to a simmer while continuing to break the meat apart.
  6. Add the chopped tomatoes and spinach and then cover the pan. Allow it to simmer gently for about 10 minutes. Stir from time to time and the spinach will fall apart into the sauce.
  7. To finish, stir in the cold cooked rice and carefully move it around into the other ingredients. Do not stir to vigorously or the rice grains will split.
  8. Season with salt to taste and serve.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 86mgSodium: 185mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 25g

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Cuisine: Indian Restaurant Style Cooking / Category: Main
 

 

The Only Book You Need To Make Your Own Indian Takeaways!

By 17 Comments

My Indian Curry House Cookbook is Packed with so many Popular British classic curry house recipes and beautiful colour photography by Kris Kirkham throughout!

The Curry Guy Cookbook
Reserve Your First Edition Copy on Amazon UK Now!

Since I started writing my blog back in 2010, it has been the British Indian restaurant (BIR) recipes that have been the most popular. In this, my first printed cookbook, I will walk you through how to make the most popular curry house starter dishes, classic British curries, tandoori recipes and side dishes.

From mild chicken tikka masala and korma to fiery hot Madras and vindaloo, the recipes are all there.

In my cookbook, I also show you how to substitute different ingredients so that you can make the perfect curry for your taste. Most of the meat recipes can easily be made vegetarian!

You can purchase a copy on Amazon UK and learn all the curry secrets behind what makes British curries some of the most popular in the world.

"The Curry Guy" is also now available online from Waterstones!

For international orders, please check out The Book Depository and choose your currency.

Instructions are given so that you can easily make the curry of your choice. Don't want chicken tikka masala but would love to make a lamb tikka masala instead? This cookbook offers the information you need to do that with perfect results every time. Following is a list of the recipes you will be able to make from the book:

SPICE BLENDS
Garam Masala
Chaat Masala
Tandoori Masala
Tandoori Paste
Kashmiri Paste
Madras Curry Powder
Panch Poran
Cumin & Coriander Powder
Mixed Powder (This is a secret ingredient that gets truly authentic results)

PREPARED SAUCES, STOCKS & PASTES
Spice Stock
Garlic and Ginger Paste
Green Chilli Paste
Tomato Purée
Raw Cashew Paste
Fried Onions and Onion Paste

THE ESSENTIAL BASE CURRY SAUCE
Large Batch of Base Curry Sauce
Small Batch of Base Curry Sauce

CURRY HOUSE STYLE PRE-COOKED MEAT, POULTRY, PANEER & VEGETABLES
Pre-cooked Stewed Meat
Pre-cooked Stewed Chicken
Pre-cooked Lamb Keema
Pre-cooked Stewed Potatoes
Fried Paneer
Stir-fried Onions and other Veggies

STARTERS
Papadams
Bora & Podina
Meat Samosas
Vegetable Samosas
Crab Samosas
Onion Bhajis
Potato Koftas
Prawn Butterfly
Chicken Pakora
Tandoori Chicken Legs
Kashmiri Lamb Cutlets
Lamb Shami Kebabs

THE CLASSIC BRITISH CURRIES
Chicken Tikka Masala
Chicken Korma
Chicken Ceylon
Chicken Dopiaza
Chicken Chasni
Chicken Pathia
Chicken Chilli Garlic
Chicken Pasanda
Chicken Dhansak
Chicken Jalfrezi
Lamb Keema
Lamb Saag
Lamb Rogan Josh
Lamb Bhuna
Lamb Madras
Lamb Vindaloo

Chicken Balti
Lamb Karahi

GRILLING, ROASTING & BARBECUE
Tandoori Broccoli, Cauliflower and Onion
Nargisi Kofta
Tandoori Chicken Tikka
Tandoori Murgh Malai Tikka
Chicken Soola Kebabs
Lamb Seekh Kebabs
Tandoori Lobster
Tandoori King Prawns
Tandoori Whole Fish
Tandoori Salmon
Paneer Shashlik
Tandoori Paneer Chukandari

POPULAR VEGETABLE & SIDE DISHES
Vegetable Bhaji
Aloo Gobi
Bindi Masala
Saag Aloo
Muttar Paneer
Bombay Aloo
Tarka Dhal
Channa Dhal

CHEFS SPECIALS
Moti Murgh Malai
Kacchi Lamb Biryani
Lamb Nihari
Sylheti Beef
Lamb Kofta & Chickpea Curry
Grilled Lamb Chops
Sho-Coo-Tee
Butter Chicken
Kolkata Prawns
Ana Chingri

ACCOMPANIMENTS
Lime Pickle
Kachumber Salad
Kashmiri Red Chilli and Garlic Chutney
Cold Onion Chutney
Red Onion Chutney
Mint, Coriander & Mango Chutney
Mango Chutney
Tamarind Chutney
Cucumber Raita
Chickpea, Carrot & Garlic Pickle
Takeaway Style Pakora Sauce
Coriander, Garlic and Chilli Raita
Tomato, Onion & Chilli Chutney
Honey Mustard Raita
Mint Chutney

Plain Naans
Peshawari Naans
Keema Naans
Chapatis
Steamed Rice
Boiled Rice
Coloured Rice
Pilau Rice
Fried Rice

I have put my all into this book! I knew what to feature in it because of all the great and much appreciated comments on my blog. It has been a lot of fun working with my new friends at Quadrille Publishing. They have put together a cookbook that I am over the moon with and I hope you enjoy it too. As many of you know, I am always on Twitter and Facebook and will be around to answer any recipes questions you might have.

Thank you very much.

All the best,
Dan

 

Lamb Nihari from The Curry Guy Cookbook
I learned this lamb nihari recipe at Imran's in Birmingham. I love this recipe!

Prawn curry from The Curry Guy Cookbook
I do love prawn curries!

Lamb Bhuna from The Curry Guy Cookbook
On shoot day, this lamb bhuna was a real hit. It's a classic curry house recipe.

Lamb Madras from The Curry Guy Cookbook
Spicy lamb madras! If you like spice curries, you've got to try this one.

Chicken jalfrezi from the curry guy cookbook
One of my all time favourites... Chicken jalfrezi done the curry house way.

Chicken jalfrezi from The Curry Guy Cookbook
I could eat this one all over again. Chicken dopiaza. A true classic.

https://www.amazon.co.uk/Curry-Guy-Recreate-British-Restaurant/dp/1849499411
Authentic Indian rogan josh and British curry house rogan josh are quite different. I love the curry house version.

The Curry Guy Cookbook
In the summer months, I must make this sea bream recipe once a week. It's that good.

Sho-coo-tee curry from The Curry Guy Cookbook
This sho-coo-tee curry is a Bangladeshi version of the popular Goan xacuti. It's one of my favourites.

Lamb saag curry from The Curry Guy Cookbook
Wait until you try this curry house style saag!

 

OUT NOW!

The Curry Guy Cookbook
ON SALE NOW ON AMAZON.

Salmon Dosa

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Fish Dosas

Salmon dosa
This is a seafood fans dream meal. I promise. Try my fish dosas!

This is a quick and easy dosa recipe you've simply got to try if you are a big fan of fresh salmon like me. I used my coconut, tomato and chilli chutney as a base sauce for the dosa which really complements the salmon.

I prefer to eat my salmon while it is still pink in the centre. That is what you will get with this recipe. If you like your salmon fully cooked, I recommend frying or steaming it first and then adding it to the dosa.

My way, the salmon pieces cook on the underside over the hot fish dosa. Depending on the size of your pieces, you might like to turn some of them during the cooking process. I usually don't as I get really fresh salmon from my fishmonger and like it rare.

 

If you love this fish dosa give my other dosa recipes a go:

New Neer Dosas

Rava Dosas

Salmon Dosas

Chicken & Coconut Dosa

Chorizo Dosa

Breakfast Egg Dosa

Tomato, paneer & onion Dosas

 

Making salmon dosa
Follow my recipe for making and cooking the dosa batter. Then top with the sauce.

Salmon dosa
This is so good!

Salmon dosa
I turned some of the salmon pieces to cook both sides.

Yield: 10

Salmon Dosa

Salmon Dosa
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Heat your pan over medium heat. If using a temperature controlled pan, 180c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
  2. Spread about one half teaspoon of oil over the top with the half onion.
  3. When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
  4. While the dosa is cooking, spread a little coconut, tomato and chilli chutney over the top, followed by the salmon.
  5. The salmon should cook simply by sitting onto of the hot dosa, You can turn the pieces over during cooking if you want to get both sides.
  6. When the sides of the dosa begin to come away from the pan, drizzle a little oil around the sides to make them extra crispy.
  7. Garnish with a little coriander and serve as shown in the photo above or roll it into a tube shape.

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© Dan Toombs
Cuisine: Indian

 I highly recommend the coconut products supplied by Cocofina! They are a sponsor of my blog and I used their thick coconut milk and coconut oil to make the coconut, tomato and chilli chutney used in this recipe. You can get more information here.

Coconut and Chilli Chutney

By 5 Comments

Coconut, tomato and chilli chutney
This Great served at room temperature or hot.

This is the perfect chutney to serve with homemade dosas and idlis. The flavours are exciting and very tasty. I just can't get enough.

The chutney is normally served at room temperature but it is also delicious served hot. I like to spread it over dosas as they cook and then add other toppings. If you're looking for ideas, why not try my salmon dosas.

It is important to use really thick coconut milk. This is a thick chutney so the watery stuff just won't do. To make this chutney, you will first need to make my gunpowder recipe which you will find here.

I have lots of chutney recipes, check out my other ones:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making Coconut, tomato and chilli chutney
Tempering the mustard seeds and curry leaves.

Making Coconut, tomato and chilli chutney
Fry the onion and garlic until the onion is translucent and soft.

Making Coconut, tomato and chilli chutney
Blend the chillies, coconut milk, gunpowder, the onion mixture and chillies

Coconut, tomato and chilli chutney
All done! Dig in.

Yield: 300ml

Coconut and Chilli Chutney

Coconut and Chilli Chutney
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 15 fresh curry leaves
  • 1/2 onion - finely chopped
  • 5 cloves garlic - smashed
  • 1 generous tablespoon gunpowder
  • 200ml thick coconut milk
  • 3 - 10 dried Kashmiri chillies soaked in water for 30 mins
  • Salt to taste

Instructions

  1. Temper the mustard seeds over high heat in the oil. When they begin to pop, Reduce the heat to medium and add the curry leaves. Fry for a further 30 seconds.
  2. Stir in the onion and fry for a couple of minutes and then add the garlic cloves. Be careful not to burn the garlic and continue cooking until the onion is soft and translucent.
  3. Allow to cool slightly and the blend this onion mixture with all of the other ingredients up to the chillies until smooth.
  4. Taste and season with salt if needed.
  5. This will keep in the fridge for up to three days.

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Cuisine: Indian

Chicken & Coconut Dosa

By 2 Comments

Chicken Dosa

Chicken and coconut dosa
So many flavours and textures! You are going to love these chicken dosas.

 

The original idea behind this recipe was to create create a curry that could be made in 20 minutes or less. I'm happy to say I did it. If you're looking for a curry recipe that can be made quickly after work that also happens to taste fantastic, try this. It would be perfect over plain white rice.

I had some dosa batter ready so I decided to use the curry as a topping instead. To do this, I continued to reduce the chicken down over medium heat so that the sauce was nice and thick.

If you would like to try the dosa version as seen here, you will first need to make my dosa batter recipe. You can find it here.

Either way, I think you're going to like this no-fuss curry.

When I made the dosas, I topped them with salad, fried gram bhujia (those are the small, thin noodles you see in the photo below) and a spicy yoghurt dressing. All the different textures and flavours really made this dish something special.

This recipe can serve up to ten. If you have any left over, both the curry and dosa batter freeze well.

To make the yoghurt dressing: Mix 1 cup (250ml) plain natural yoghurt with the juice of two limes, your favourite hot sauce (to taste) and salt and pepper to taste.

 

If you like this chicken dosa recipe try my other great dosa recipes:

New Neer Dosas

Rava Dosas

Salmon Dosas

Chorizo Dosa

Breakfast Egg Dosa

Making chicken dosa
Tempering the mustard seeds and curry leaves.

Making chicken dosa
Frying the aromatics.

Making chicken dosas
Add the spices followed by the chopped tomatoes.

Making chicken dosa
In with the chicken!

Making chicken dosa
Finish by stirring in the coconut cream. Eat now or reduce the sauce for dosas.

Making chicken dosa
You are going to love these dosa!

Making chicken dosa
I went a bit crazy with the other fillings but it was so good!

Yield: 10

20 Minute Chicken & Coconut Curry

20 Minute Chicken & Coconut Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons rapeseed oil
  • 1 teaspoon black mustard seeds
  • 20 curry leaves
  • 2 onions - finely chopped
  • 5 cloves garlic - finely chopped
  • 1 inch (2.5cm) ginger - finely chopped
  • 2 - 5 green chillis - cut into thin rings
  • 2 tablespoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chilli powder
  • 200g chopped tomatoes
  • 4 chicken breasts - cut into bite sized pieces
  • 200ml cream coconut
  • Salt and pepper to taste
  • 1 batch dosa batter
  • Shredded lettuce
  • Fried gram bhujia
  • Yoghurt dressing (see above)

Instructions

  1. Heat the oil over medium high heat until hot. When bubbling, add the mustard seeds. When these begin to pop, toss in the curry leaves.
  2. Temper the mustard seeds and curry leaves for about 30 seconds in the hot oil and then add the chopped onions.
  3. When the onions turn translucent and soft, add the garlic, ginger and chillies.
  4. Fry for about a minute and then stir in the ground spices.
  5. Add the chopped tomatoes followed by the chicken and just enough water to cover.
  6. When the chicken is almost cooked through, stir in the cream coconut. Season with salt and pepper to taste and serve or reduce down to a thick sauce for dosas.
  7. Follow my dosa recipe here to get your dosas just right and top as photographed.

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Cuisine: Indian
 

 

 

 

 

Chorizo Dosa

By 2 Comments

This is a great dosa recipe for meat eaters! Most dosa recipes cater for vegetarians as Indian dosas work great as vegetarian food but this recipe is really good for those that enjoy their meat!

Chorizo dosa
Just wait until you bite into one of these meat dosas! So good.

 

Almost anything is good in a dosa. I have even spread them with Italian and Mexican sauces and I've never been let down once. One of my son's favourites is this Chorizo and Paneer dosa. For that matter, I love it too!

You need to pick up chorizo mince from your butcher. The harder version doesn't work quite as well. I will be sharing my own homemade chorizo recipe on the blog soon which I hope you try.

I have noticed that many of the farm shops sell soft chorizo that tastes great so that would work really well in my meat dosa recipe. 

If you are pushed for time, you could use a shop bought tomato chutney or even a good bolognese sauce for the base. Here I used my tomato, onion and chilli chutney which was a real hit. If you have any left over, you can dip the cooked dosas in it for even more amazing flavour.

Make the recipe your own:

I love chorizo but if you don't try frying a few of your favorite sausages and cutting them thinly to add to the dosas instead of chorizo. You could then just ad a tomato chutney and your favourite cheese. I use paneer but there is no reason why you have to use paneer. 

If you love this recipe give my other dosa recipes a go:

New Neer Dosas

Rava Dosas

Salmon Dosas

Chicken & Coconut Dosa

Chorizo Dosa

Breakfast Egg Dosa

Tomato, paneer & onion Dosas

Making chorizo dosas
Pour the batter into the centre of your pan.
Making chorizo dosas
Spread it out in a circular motion with a ladle or the flat bottom of a cup.
Making chorizo dosas
Add the tomato chutney and spread it all around followed by the cooked chorizo.
Making chorizo dosas
Fold the dosa up and dig in!

Chorizo & Paneer Dosa

Chorizo & Paneer Dosa
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Instructions

  1. Heat your pan over medium heat. If using a temperature controlled pan, 180c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
  2. Spread about one half teaspoon of oil over the top with the half onion.
  3. When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
  4. While the dosa is cooking, spread a little tomato, onion and chilli chutney over the top, followed by the cooked chorizo.
  5. When the sides of the dosa begin to lift, sprinkle a little oil around the circumference of the dosa. This will make the edges nice and crispy.
  6. When the bottom of the dosa is nicely browned, fold it into a tube shape or simply fold it in half to serve. Serve with a little more chutney if you like.

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Cuisine: Indian/Spanish / Category: Dosa Recipes
 

Egg Dosas

By Leave a Comment

 Egg Dosa are the perfect way to start the day off right.

If you want to make the amazing egg dosas, and I'm sure you probably do, you need to make the perfect dosa batter! I have been making dosas for years and have perfected my dosa batter so that you can make the crispiest and most delicious egg dosas around. We are talking restaurant quality here!

egg dosa

Getting your dosa batter right

As mentioned above, it is really important that you get your batter right so I'm emphasising it again here. I have given detailed instructions on this page so that you can learn to make top quality dosas in minutes rather than years, which it took me through trial and error.

With that dosa batter, you can not only make these egg dosas but the hugely popular masala dosas too!

When should you serve egg dosas?

In India, egg dosas are popular for breakfast but they are also to a lesser extent popular all day long.

You might have tried egg dosas at a dosa restaurant in the evening because in the West, dosas restaurants aren't usually open in the morning.

So to answer that question, egg dosas are delicious whenever you want to have them!

Can you make the dosa batter ahead of cooking?

Yes. In fact, it takes a couple of days to make a good, nicely fermented batter so making egg dosas is something you need to plan early.

The dosa batter will keep nicely in the fridge for about three days so you have plenty of time to plan your dosa feast. 

You can also freeze your prepared dosa batter for up to 6 months. If you do, just let it defrost and come to room temperature before you start cooking. 

Step by step photos...

Two eggs on a dosa.
Swirl your dosa batter around on the hot surface. Let it begin to cook and then add two eggs.

How do you prepare the eggs for the egg dosas?

If it is easier for you, you could whisk the eggs in a bowl before starting. I usually just break the eggs open on the dosa surface and scramble them with a fork. 

You will have an extra bowl to clean if you whisk the eggs in a bowl but you might find it easier. 

Breaking and then spreading the eggs over the dosa surface.
Spread the eggs over the dosa surface with a fork.

Decorating the egg dosa with spring onions and hot sauce, salt and pepper.
As the egg cooks, top with spring onions, salt, pepper and your hot sauce of choice (optional).

Egg dosa rolled up ready to serve.
Roll it all up. Just look at those crisp edges! You are going to be able to do the same.

Egg dosas
Serve hot with your favourite chutneys.

What do you serve with egg dosas?

There are many different popular chutneys you can serve with your homemade dosas. Why not try some of these...

Garlic chutney

Green chilli chutney

Mint and coriander chutney

Ginger chutney

Tomato Chutney

Coconut Chutney


Yield: 8

Egg Dosas

egg dosa
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • Rapeseed oil for frying
  • 1/2 onion
  • 1 batch dosa batter
  • 2 eggs per dosa
  • 1/2 teaspoon garam masala for every two eggs
  • Salt and pepper to taste
  • Red onion - finely chopped

Instructions

  1. Heat your pan over medium-high heat. If using a temperature controlled pan, 190c should do the job. If not, your pan is ready when a few drops of water evaporate immediately on contact.
  2. Spread about one half teaspoon of oil over the top with the half onion.
  3. When your pan is up to heat, pour about 200ml (3/4 cup) of batter in the centre. Use the back of a ladle or a flat bottomed cup to spread the batter outward in a circular motion until you have a thin dosa.
  4. Beat the eggs and add the garam masala and salt and pepper to taste. Spread this mixture over the dosa. It will cook on top of the hot dosa.
  5. Meanwhile, sprinkle the top with finely chopped spring onion.
  6. When the dosa begins to break away at the edges, drizzle about 1/2 teaspoon of oil around the circumference. This will made the edges nice and crispy.
  7. Once the dosa is browned on the bottom, fold it into a tube shape or simply fold the dosa in half to serve.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 93mgSodium: 97mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 4g

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© Dan Toombs
Cuisine: Indian / Category: Dosa Recipes
I hope you enjoy this egg dosa recipe. If you do give it a try, please don't be a stranger. Leave a comment. I'd love to hear from you.