Cooking Together Indian Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Momos with Mint Yoghurt
- Main: Butter Chicken Curry with Gunpowder Potatoes and Naan Bread
- Dessert: Click here for a link to the Food Sorcery favourites
Lamb Momos
Dumpling wrappers, available from Asian supermarkets or make your own, recipe below. If you don't eat meat, replace the lamb with pre-cooked Puy Lentils
Serves: People
Ingredients
- 120 g Lamb mince or pre-cooked puy lentils
- 1 Spring onion finely chopped
- ½ tsp Ground Cumin
- ½ tsp Mild curry powder madras
- 2 clove Garlic minced or grated
- ½ Red chilli finely chopped
- ½ Banana Shallot diced
- ½ Lime zest and juice
- 15 g Fresh Coriander 2 tbsp, chopped
- Sea salt to taste
- Cracked black pepper to taste
- 10 Dumpling wrappers
Method
- Mix all the filling ingredients in a mixing bowl and combine well.
- Take a dumpling wrapper and spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
- Continue to pinch along the edge of the circle and work your way all the way round.
- Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
- Quarter fill a pan than fits a bamboo steamer with water, layer the steamer with baking parchment and pierce some holes in it.
- Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked.
Cucumber & Mint Raita
Serves: People
Ingredients
- 1/2 tsp Cumin seeds
- 125 g Natural yoghurt or Dahi
- 1 clove 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.
Momo Dough
Serves: Portions
Ingredients
- 200 g Plain flour plus extra for dusting
- 5 tsp Vegetable oil
- 100 ml Water warm
Method
- Tip the flour and a pinch of salt into a bowl.
- Add the oil to the flour and combine well with your hands.
- Slowly add 100ml water and knead the dough until it is stretchy.
- Cover with cling film and leave the dough to rest.
Murgh Makhani - Butter Chicken
Serves: 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 Kashmiri chilli powder
- Sea salt To taste
For the curry sauce:
- 1 tbsp Ghee
- 40 g Butter
- ½ Onion finely chopped
- 10 g Fresh ginger 1 tsp, grated
- 1 clove Garlic mashed or grated
- ¼ tsp Ground Cumin
- ¼ tsp Ground coriander
- 10 g Tomato purée 1 tsp
- 200 g Chopped tomatoes
- ¼ tsp Kashmiri chilli powder to taste
- ½ Cinnamon stick
- 10 g Cashew nuts ground, optional
- 100 g Water hot
- Sea salt to taste
To Finish
- 50 ml Double cream
- 5 g Fenugreek leaves 1 tsp, kasoori methi
- 15 g Butter
- 5 g Fresh Coriander 1 tbsp, chopped, for garnish
- ½ tsp Honey optional, to taste
Method
- Marinate the chicken with all the marinade ingredients and set aside for 15 to 20 minutes.
For the Curry Sauce
- Heat the ghee in a saucepan over a medium-high heat. Add the marinated chicken and cook for 3–4 minutes, turning occasionally, until lightly browned. The chicken does not need to be completely cooked at this stage. Transfer it to a bowl and set aside.
- Reduce the heat to medium. Add 10g of the butter to the same pan, followed by the cumin seeds and cinnamon stick. Cook for approximately 30 seconds, until fragrant. Add the onion and cook gently for 6–8 minutes, until soft and lightly golden.
- Add the ginger and garlic and cook for 1 minute. Stir in the ground cumin, ground coriander, chilli powder and tomato purée. Cook for a further 30 seconds.
- Add the chopped tomatoes, ground cashew nuts, hot water and a little salt. Simmer gently for 10–12 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly.
- Remove the cinnamon stick. Blend the mixture with a hand blender until smooth.
- 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
- Return the chicken and any resting juices to the sauce. Simmer gently for 8–10 minutes, or until the chicken is completely cooked through. Add a splash of hot water if the sauce becomes too thick.
To Finish
- Crush the kasoori methi between your fingers and stir it into the sauce with the cream, garam masala and remaining 10g butter. Simmer gently for 2 minutes without allowing the sauce to boil rapidly.
- Taste and adjust the seasoning. If the tomatoes taste particularly acidic, stir in the optional sugar.Garnish with the chopped coriander and serve with naan or rice.
Gunpowder Potatoes
You’ll need a Pestle and mortar
Serves: People
Ingredients
- 350 g New potatoes
- 1/4 tsp Cumin seeds
- 1/4 tsp Coriander seeds
- 1/4 tsp Fennel seeds
- 1 tbsp Vegetable oil for brushing
- 15 g Butter melted
- 3 Spring onion finely chopped
- 5 g Fresh Coriander 1 tbsp, chopped
- 1 Green chillies small, finely chopped
- Sea salt to taste
- 1/2 Lime Juice, 1 tbsp
- 1 tsp Kebab masala spice mix mix
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.
Naan Bread
Serves: People
Ingredients
- 3 g Fast action dried yeast 1/2 tsp
- 4 g Granulated sugar 1 tsp
- 250 g Strong white bread flour
- 75 ml Milk
- 1 Medium Egg yolk
- 1 tbsp Natural yoghurt
- 1/2 tsp Sea salt
- 1/2 tsp Nigella seeds Optional
Method
- Sift the flour into a mixing bowl. Add the salt, sugar, seeds and yeast. Mix to combine.
- Whisk together the milk and the egg, then slowly mix into the flour.
- Add the yoghurt and bring the dough together with your hands.
- Knead for five minutes, then cover with a tea towel and leave for 30 - 60 minutes.
- Knock the dough back by flattening it with your knuckles. Divide into 6 balls.
- Roll each ball into a teardrop shape roughly 1.5 cm thick.
- Heat a frying pan over a high heat. Add the naans one at a time, until golden and puffy.
- Keep the naans warm in a tea towel until ready to serve.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let others know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
