Indian Street Food & Curry Class Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Keema Samosa
- Cucumber & Mint Raita
- Butter Chicken Curry
- Ghee Rice
- Chapatis
Keema Samosa
Servings: 2 People
Ingredients
- 1 tbsp Vegetable oil plus extra for frying
- 1 Cardamom pods
- 25 g Onion finely chopped
- 2 cloves Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1 tsp Tomato purée
- 75 g Lamb mince
- 1/16 tsp Kashmiri chilli powder or mild paprika, pinch
- 1 tsp Fenugreek leaves kasoori methi
- 1/16 tsp Garam masala a pinch
- 1 tsp Fresh Coriander chopped
- 1/4 Green chillies bird’s-eye, finely chopped
- 1/2 Lemon juice
- 1 tsp Plain flour
- 4 sheets Spring roll pastry wrappers or Samosa sheets
- Sea salt to taste
Method
- Heat the oil in a saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly.
- Mash or grate the garlic and ginger add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously.
- Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely.
- Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.
- Unroll a single sheet of pastry over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide.
- Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry.
- Shallow fry your samosa over a high heat until they are browned. Remove the excess oil with a paper towel and serve.
Cucumber & Mint Raita
Servings: 2 People
Ingredients
- 1/2 tsp Cumin seeds
- 125 g Natural yoghurt or Dahi
- 1 cloves Garlic mashed or grated
- 1 tsp Fresh ginger grated
- 1/4 Cucumber deseeded & coarsely grated
- 1 tbsp Fresh mint chopped
- 1/4 tsp Sea salt to taste
Method
- To begin, lightly toast the cumin seeds in a dry pan until frgrant. Remove from the heat and set aside.
- Put all the ingredients into a bowl and roughly mix together.
- Ideally, place in the fridge for at least 30 minutes before serving to allow the flavours to mingle. Still delicious served straight away.
Butter Chicken
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless cut into bite-sized pieces
For the chicken marinade:
- 50 g Natural yoghurt full-fat
- 1/2 Lemon juice
- ½ Green chillies finely chopped, to taste
- ¼ tsp Garam masala
- ¼ tsp Ground Turmeric
- ¼ tsp Ground Cumin
- ¼ tsp Chilli powder
For the curry:
- 1 tbsp Ghee
- 1 Onion finely chopped
- 1 Star anise
- 1 Cinnamon stick
- ½ tsp Cumin seeds
- 1/2 cloves Garlic mashed or grated
- 1 tsp Fresh ginger grated
- ¼ tsp Ground Cumin
- ¼ tsp Garam masala
- ¼ tsp Ground coriander
- 1 tsp Tomato purée
- 100 g Chopped tomatoes
- ¼ tsp Chilli powder to taste
- 1 tsp Cashew nuts ground, optional
- Sea salt to taste
- 50 ml Double cream
- 1 tsp Fenugreek leaves kasoori methi
- 1 tbsp Fresh Coriander chopped, for garnish
Method
- Marinate the chicken with all the marinade ingredients and set aside for 15 to 20 minutes.
- In a saucepan, heat 2 tablespoons of ghee. Add the cumin seeds, star anise, cinnamon stick, cumin powder, and coriander powder. Fry for a minute until fragrant.
- Add the marinated chicken to the pan and cook until it turns slightly golden. Once done, remove and place the chicken in a bowl.
- In the same pan add 2 tablespoons of ghee and add the chopped onions. Cook until they are soft and golden brown.
- Add the tomatoes, tomato purée, ginger paste, garlic paste, salt, and ground cashew nuts.
- Pour in 100 ml of hot water and cook for about 10 minutes, or until most of the water has evaporated.
- Blend the mixture into a smooth sauce using a hand blender
- Add the cooked chicken, fenugreek leaves, and double cream. Simmer gently for about 10 minutes.
- Garnish with garam masala and chopped coriander. Serve hot with naan or rice.
Chapatis
Servings: 2 People
Ingredients
- 6 tbsp Chapati flour or wholemeal flour
- 65 ml Water warm
Method
- Prepare the dough by mixing together 1/2 the water and flour. Slowly add the rest of the water kneading for 5-10 minutes
- Put the dough to one side for about 45 minutes, knead again, split into pieces and set aside.
- Place your tawa or frying pan on a medium heat.
- Take some dough and make a ball about the size of a small apple.
- On a lightly floured surface/worktop, use a floured rolling pin to roll out the ball of dough into a thin chapati.
- Place the chapati onto the hot tawa/frying pan.
- Once it changes colour flip it over and cook both sides of the chapati. If necessary, you can flip it over again. Once cooked cover with a cloth to keep warm. Make the rest of the chapatis in the same way.
Ghee Fried Rice
Servings: 2 People
Ingredients
- 150 g Basmati rice or jasmine
- 500 ml Water
- 1 Onion
- 1 tbsp Ghee
- Sea salt to taste
Method
- Fry the onion on a medium-low heat in the ghee for 5 minutes, until soft and lightly caramelised.
- Add in the rest of the ingredients and season with salt
- Bring to the boil, reduce to a simmer and cover with a plate or lid
- Cook for 10 minutes, until the rice is cooked and the water is gone.
- Leave to stand with the lid on for five minutes before serving.
How to Fold Samosas
We hope you enjoyed the class!
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