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: Keralan Chicken Curry with Gunpowder Potatoes and Naan Bread
- Dessert: Click here for a link to the Food Sorcery favourites
[P] Protein [V] Vegetables [S] Store Cupboard
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
Servings: 2 People
Ingredients
Filling
- 120 g [P] Minced lamb or pre-cooked puy lentils
- 1 [V] Spring onion sliced
- 1/2 tsp [S] Ground cumin
- ½ tsp [S] Mild curry powder madras
- 2 cloves [S] Garlic mashed or grated
- 1 [S] Red chilli finely chopped
- 1 [V] Shallot diced
- 1 [V] Lime zest
- 2 tbsp [S] Fresh Coriander chopped
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste
Method
- Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
- 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
Made for you by chef
Servings: 2 People
Ingredients
- 2 tsp [S] Cumin seeds
- 250 g [P] Natural yoghurt or Dahi
- 1 clove [V] Garlic mashed or grated
- 1 tsp [V] Ginger grated
- 1/2 [V] Cucumber deseeded & coarsely grated
- 2 tbsp [V] Fresh mint chopped
- 1/2 tsp [S] Sea salt
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
Servings: 10 Portions
Ingredients
- 200 g [S] Plain flour plus extra for dusting
- 5 tsp [S] Sunflower oil
- 100 ml [S] Warm water
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.
Keralan Chicken or Fish Curry
For a vegan or vegetarian option use 250g of paneer or 1/2 cauliflower
Servings: 2 People
Ingredients
- 350 g [P] Chicken thighs skinless and boneless or 2 fillets of Hake or 250g paneer
- ½ tbsp [S] Ground Coriander
- 1 pinch [S] Turmeric
- 1 tsp [S] Mild curry powder madras
- ¼ tsp [S] Black Pepper
- 1 [V] Onion or shallot, sliced
- 2 tbsp [S] Vegetable oil
- 1 [S] Green Chilli use birds eye chilli for more heat/spice
- 2 [S] Curry Leaves
- ½ tsp [V] Ginger grated
- 3 cloves [V] Garlic mashed or grated
- 200 ml [S] Coconut Milk 1/2 tin
- 200 ml [S] Chopped tomatoes 1/2 tin
- 1 pinch [S] Salt to taste
- 1 pinch [P] Pepper to taste
- 1/2 [V] Red pepper optional, or peas, okra
- 1 tbsp [S] Fresh coriander chopped, to garnish
Method
- In a bowl mix a splash of oil, half the garlic, salt and pepper - coat the chicken with the mix. Ideally, let marinade for a couple of hours.
- Heat a frying pan on medium heat and add a splash of oil. Lightly seal the chicken or paneer on all sides and set aside, for fish seal skin side down.
- Add more oil to the same pan, add sliced onion and sauté for five minutes, until slightly coloured.
- Add the rest of the garlic, chilli, curry leaves and ginger and cook for a further minute, followed by all the spices, this step is very important as the finished sauce is improved by cooking the spices before adding the liquids.
- Add coconut milk and chopped tomatoes, mix well, and bring to a gentle simmer.
- Place the seared chicken into the sauce and thoroughly cook
- Garnish with chopped coriander.
Gunpowder Potatoes
You’ll need a Pestle and mortar
Servings: 2 People
Ingredients
- 250 g [V] New Potatoes
- 1/4 tsp [S] Cumin Seeds
- 1/4 tsp [S] Coriander Seeds
- 1/4 tsp [S] Fennel Seeds
- 1 tbsp [S] Vegetable Oil for brushing
- 1 tbsp [P] Butter melted
- 3 [V] Spring Onions finely chopped
- 1 tbsp [S] Fresh Coriander finely chopped
- 1 [S] Green Chillies small, finely chopped
- 1 pinch [S] Salt to taste
- 1 tbsp [S] Lime Juice
- 1 tsp [S] Kebab Masala 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
Servings: 2 People
Ingredients
- 1.5 tsp [S] Dried yeast
- 1 tsp [S] Sugar
- 250 g [S] White bread flour
- 75 ml [P] Milk
- 1 [P] Egg yolk
- 1 tbsp [P] Natural yogurt
- 1/2 tsp [S] Salt
- 1/2 tsp [S] 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.
Mango Kachumber
Additional recipe to try at home
Servings: 6 Portions
Ingredients
- 1 [V] Red onion very finely diced
- 1 tbsp [S] Fresh coriander chopped
- ½ [S] Red chilli or green, finely chopped
- 1/2 [V] Cucumber
- 1 [V] Lime juice
- 1 [V] Mango pitted and cubed
Method
- Finely dice the onion, mango and cucumber
- Chop the coriander and chilli.
- Combine the onion, coriander and chilli in a bowl.
- Add the lime juice, mango cubes and cucumber
- Leave to stand for 10 minutes and stir before serving.
We hope you enjoyed the class!
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