Cooking Together Indian Recipes – Keema Naan, Tandoori Prawn, Chicken Rogan Josh, Gunpowder Potatoes, Slaw
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We cooked
- Starter: Vegetable Keema Naan, Tandoori Prawn
- Main – Chicken Rogan Josh, Gunpowder Potatoes, Slaw
- Dessert: Click here for a link to the Food Sorcery favourites
Vegetable Keema Naan – Starter
Ingredients – Serves 2:
- 300g red lentils
- 2 tbsp sunflower oil, plus extra for drizzling
- 2 onions, finely sliced
- 4 garlic cloves, crushed or finely chopped
- thumb-sized piece of ginger, finely chopped
- 5 curry leaves (optional)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric
- 1 dried red chilli, left whole
- 1 tbsp tomato purée
- 400g can coconut milk
- coriander leaves, sliced ginger and sliced green chilli, to serve
Method:
Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Tandoori Prawn – Starter
Ingredients – Serves 2:
- 250 gm peeled prawns
8 cloves chopped garlic
1 piece chopped ginger
1 teaspoon powdered turmeric
2 teaspoon red chilli powder
60 ml lemon juice
1 tablespoon virgin olive oil
salt as required
Method:
Mix the garlic & ginger with the prawns. Add the spices and fry in oil on a high heat.
Chicken Rogan Josh – Main
Ingredients – Serves 2:
- 1 tbsp sunflower oil
- 4 chicken thighs, skin on, bone in
- 1 brown onion, chopped
- 2 tbsp grated garlic
- 2 tbsp grated fresh root ginger
- 2 tsp ground cinnamon
- ½ tsp crushed cardamom seeds
- 2 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp mild curry powder
- 400g tin chopped tomatoes
- 4 tbsp tomato purée
- large handful fresh coriander (leaves and stalks), chopped
Method:
- Heat the oil in a wide, non-stick saucepan over a high heat. Add the chicken, skin-side down, and brown gently for 5–6 minutes. Turn the chicken over and cook for 4–5 minutes until sealed. Transfer to a plate.
Add the onion to the pan and cook over a medium heat for 10 minutes or until softened. Stir in the garlic, ginger, cinnamon, cardamom, chilli powder, cumin, ground coriander, turmeric, garam masala and curry powder. Stir and cook for 2 minutes.
Add the tomatoes and tomato purée and cook for 8–10 minutes. Stir in the chicken with 200ml/7fl oz water and mix well. Season well with salt, cover and cook gently for 35–40 minutes or until cooked through and the sauce is thick. Remove from the heat.
Stir in the chopped coriander and serve with the pilau rice and yoghurt.
Gunpowder Potatoes – Main
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
Method:
- Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.
- 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.
- Drain the potatoes and steam dry in the colander for a minute.
- 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. - Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.
- 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.
- Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.
Indian Slaw – Main
Ingredients – Serves 4:
- an eighth of a small red cabbage, finely shredded
- an eighth of a small white cabbage, finely shredded
- an eighth of a small red onion, finely sliced half moon
- half a small to medium carrot, grated
- Picked coriander leaves
- Slaw Dressing
- 1 tsp black mustard seeds
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 cup vegetable oil
- x4 tbsp white wine vinegar
- x4 generous tbsp runny/squeezable honey
- *may need a little caster sugar
- pinch of salt
Method:
- Toast the whole spices for the slaw dressing in a dry frying pan until fragrant – mustard seeds, nigella seeds, cumin and fennel seeds, and set aside.
- Students to slice and prep the cabbage, onion and carrot.
- Whisk the dressing ingredients together – vegetable oil, vinegar, honey and salt – taste, adjust, then stir through the toasted spices. Dress the prepared slaw and refrigerate before serving.
Coriander Chutney
Ingredients – Serves 2:
- ½ bunch Fresh Coriander, whole
- ½ tsp Sugar
- ¼ tsp Fresh Ginger, whole
- ½ tsp Fresh Garlic, whole
- ¼ tsp Fresh Green Chilli (Optional)
- ½ tsp Salt
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ lemon, juiced
- 60-100ml Water
- 2 tbsp Desiccated coconut flakes
Method:
- Blend all ingredients to a smooth paste.
We hope you enjoyed the class!
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