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Bureau Veritas – Indian Cooking Together

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Paneer & Vegetable Samosas, Murgh Makhani (Butter Chicken), Gunpowder Potatoes, Roasted Nepalese Chutney, Lemon Posset

Paneer & Vegetable Samosas

Samosas with chutney and green chilies from West Bengal, India

Ingredients For Dough:

  • 1 cup of plain flour or 130 g
  • ½ tsp. of ajwain seed/cumin seeds
  • ¼ tsp. of salt
  • 3 tbsp. of oil
  • water to knead the dough, around ½ cup

For the filling:

  • 150 g of sweet potatoes, roasted, peeled and mashed
  • 100 g of garden peas
  • 150g of diced paneer
  • 1 onion (chopped)
  • coriander leaves ¼ bunch
  • green chillies 1 – 2 (chopped)
  • ½ tsp. of madras
  • salt to taste
  • ¼- ½ tsp. of chilli powder
  • 1 tsp. of coriander powder
  • 1 tsp. of cumin seeds
  • oil for frying
  • 2of oil
  • ½of finely chopped ginger
  • 2 cloves of garlic, minced


For the dough:

  1. Mix together flour, cumin/ajwain seeds and the salt.
  2. Add the oil and then start mixing with your fingers. Rub the flour with the oil until the oil is well incorporated in all of the flour.
  3. Start adding water, little by little and mix to form a stiff dough. Don’t overwork the dough, it should be firm.
  4. Cover the dough with a moist cloth and let it rest for about an hour. I usually soak a sheet of kitchen roll in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.

For the filling:

  1. Heat 2 tbsp. of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and fry for a minute.
  2. Add the chopped onion and fry for about 3 minutes.
  3. Add the chopped ginger, garlic and the green chilli and fry for a minute.
  4. Add the coriander powder, madras, red chilli powder, and salt. Mix to combine.
  5. Add the green peas and fry for 1 minute.
  6. Add the roughly mashed sweet potatoes and mix everything together.
  7. Once all is well mixed, remove the pan from the heat and let the filling cool down.

Assembling and cooking:

  1. Now divide the dough into golf size balls, roll into a thin round circle.
  2. Heat a frying pan/tawa. Once heated place the rolled-out shape on the pan for a few seconds on one side only. Lift it out and set aside.
  3. Cook each of the remaining rolled circles and place in a pile.
  4. Cut through the pile to make each one into halves.
  5. Make a runny flour paste with a tablespoon of flour and water.
  6. To shape the samosas, bring the two ends of the straight edge together and pinch them to form a cone. Pinch the pointed ends to make it a perfect cone shape.
  7. Fill the samosa with the potato filling (around 1 to 2 tbsp). Don’t overfill the samosa.
  8. Now apply the flour paste again around the edges of the cone to seal it. Pinch the edges and seal the samosa.
  9. Heat the oil in a pan and deep fry until golden brown and crispy

Murgh Makhani (Butter Chicken) – Serves 4

  • 800g of chicken thighs, cut into large chunks
  • 1 white onion, diced
  • 1 red onion, diced
  • 3 cloves of garlic, roughly chopped
  • 2 inches of ginger, peeled and grated
  • 2 green chillies, chopped
  • 200g of chopped tomatoes
  • Handful of fresh cherry tomatoes
  • 120g of Greek yoghurt
  • 150g of butter
  • Splash of sunflower oil
  • 4red chillies, sliced in half
  • 1 large red pepper, de-seeded and diced
  • Small bunch of coriander, chopped
  • 250ml double cream
  • 1tsp ground fennel
  • 1tsp garam masala
  • 1tspn chilli powder
  • 1tbsp ground coriander
  • 1tsp mango powder (amchoor)
  • Salt and pepper


Splash the oil into a pan, season the chicken with salt and pepper and sauté on both sides until golden, don’t worry about cooking the chicken thoroughly at this stage.

Remove from the pan and set aside for now.

Using the same pan, add 100g butter, foam it and add all the onions, fry until golden.

Add garlic and ginger and sauté for 2 more minutes.

Add all the dry spices and cook with onions and butter for two minutes.

Add tomatoes, fresh chillies, yoghurt and bring to a gentle simmer.

Add chicken back into your pan, place lid on it and cook slowly for 15 minutes, remove the lid and mix in double cream.

Cook on medium heat without lid until the sauce has reduced down, darkened and thickened quite a bit.

Plate and put some of the remaining butter on top to melt, garnish with loads of coriander.


Roasted Spicy Tomato Chutney (Poleko Golbheda Ko Achaar)

Serves 10


4 whole tomatoes

5 cloves garlic, peeled

2 fresh green bird’s eye (or Thai) chiles, halved lengthwise

2 teaspoons kosher salt

½ teaspoon Sichuan peppercorns

½ teaspoon red chile powder

½ teaspoon fresh lemon juice

½ cup cilantro leaves, chopped


Pre-heat the oven on grill setting to 220C.

 Line a large, rimmed baking sheet with foil or parchment.

Place the tomatoes and garlic on the baking sheet and broil until cooked through and starting to blacken, 8 to 10 minutes. Combine broiled tomatoes and garlic with the remaining ingredients in a blender, and puree until smooth.




Gunpowder Potatoes

Ingredients – Serves 4:

  • – 500g Baby New Potatoes
  • – ½ tsp Cumin Seeds
  • – ½ tsp Coriander Seeds
  • – ½ tsp Fennel Seeds
  • – 1 tbsp Vegetable Oil, for brushing
  • – 25g Butter, melted
  • – 6 Spring Onions, finely chopped
  • – 5g Fresh Coriander Leaves, finely chopped
  • – 3 Green Chillies, finely chopped
  • – ½ tsp Sea Salt Flakes
  • – 2 tbsp Lime Juice
  • – 1-2 tsp Kebab Masala

You’ll also need…

  • – Pestle and mortar


  1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
  2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.
  3. Drain the potatoes and steam dry in the colander for a minute.
  4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to
    crisp and colour the other side.
  5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
  6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.
  7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.


Lemon Posset

Ingredients: Serves 3- 4 Depending on dish size

  • 300ml of double cream
  • 60g caster sugar
  • 1 juicy lemon
  • Method
  1. Squeeze the lemon
  2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. Take the pan off the heat and whisk in the lemon juice
  4. Strain this into a jug and leave to cool for 20minutes.
  5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. Refrigerate for 6 hours minimum.
  7. Serve with fruit, meringue and other toppings