Mastering Curries of India
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked: Creamy Dal, Chicken Biriyani, Vegetable Balti, Naan and Chutney
Creamy Black Dal
Cooking urid lentils for dal:
Ingredients – Serves 2:
To precook dal:
- 200g of split urid dal
- 2.5l of hot water
- 1tsp of salt
- 1tsp of shredded ginger
- 2 whole green chillies
Method:
- Soak the urid daal in water for an hour, strain.jugkyjbjyfkujyhgb
- Place it in a sauce pan, add hot water, salt, ginger and chillies
- Heat it all up on high heat and turn the heat down to medium when simmering
- Boil for 1hr and check if grains of lentils are tender
- Set aside to cool down
Finish the dal:
Ingredients – Serves 2:
- 1tbsp of ghee
- 3tbsp of butter
- 1 white onion, small-diced
- 1tbsp of ginger paste
- 2 cloves of garlic, crushed
- 1/2 cup of tomato puree
- 1/2tsp of chilli powder
- 0.5tsp of garam masala
- 1 cup of water
- 0.5 cup of cream
- cooked urid dal from above
- salt and pepper to taste
Method:
- Heat up a medium saucepan and gee and butter
- Add onion, ginger and garlic and saute for 2 minutes
- Add tomato paste, chilli powder and garam masala, cook for 1 minute longer
- Add water and cream, cook until reduced down and thicker
- Add pre-cooked dal, cook for five minutes, season and serve
Chicken Biryani
For a Vegetarian or Vegan alternative use cauliflower, paneer or chickpeas
Ingredients – Serves 2:
- 150g Basmati Rice
- 2 big roasted chicken thighs (recipe below)
- Juice of half a lime
- 1 Tablespoon of garlic & ginger paste
- ½ tsp chilli powder (optional)
- 1 tsp salt
- 1 ½ tsp ground cumin
- 1 tsp garam masala
- Small pot of natural or plain Greek yoghurt
- 20ml vegetable oil
- 2 mild chillies, whole
- 2cm piece fresh root ginger
- Handful of crispy ready-fried onions
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh coriander
For the chicken:
- 2 chicken thighs
- a splash of oil
- 1tsp of curry powder
- 1 clove of garlic, minced
- salt and pepper
Method:
- Preheat the oven to 190C
- Mix chicken thighs with all the other marinade ingredients
- Place the chicken on a baking tray and cook in the oven for 30 minutes
For the topping:
- 15g butter
- 2 tbsp double cream
- 1/2 tsp turmeric powder
- handful of dried raisins
Method:
- Turn oven to 180°C Fan.
- Rinse the rice 2-3 times and then let it soak for at least 30 minutes.
- Partly cook the rice – drain the rice and add to a pan of boiling water for 6 minutes. Take off the heat, drain and squeeze half a lime over the top.
- In an oven proof saucepan, lightly fry the ginger paste.
- Peel and cut the root ginger and the chillies into thin matchsticks and then combine them with the yogurt, turkey and spices. Add to the saucepan with the ginger paste. Mix well on a low heat.
- In a small pan gently heat the butter and cream, stirring in the turmeric powder.
- The yoghurt/ turkey mix will be gently bubbling, take off the heat and cover this with the rice, making sure it’s an even layer. Pour over the cream/ butter/turmeric mix and then the cranberries and if you like some extra crispy onions.
You need to seal with foil as best you can – use at least 2 layers and if you have an oven proof lid, pop this on too.
Pop into the oven for about 15 minutes. Allow to rest for a couple of minutes then mix and serve immediately, ensuring each portion has a mix of the rice and turkey.
Vegetable Balti
Ingredients – Serves 2:
- 1 white onion, diced
- 2 cloves of garlic, crushed and chopped
- 2cm of ginger, grated
- a splash of vegetable oil
- 1 red chilli, de-seeded and chopped
- 2tbsp of tomato paste
- 1cup of vegetable stock
- 2 potatoes, diced
- a few cauliflower florets
- 1/2 red pepper, square-chopped (chunky)
- 1/2 handful of green beans (topped and tailed, halved)
- 1/4 courgette, chunky-diced
- Spices:
- 1/2tsp of cinnamon
- 1/2tsp of cumin
- 1/2tsp of ground coriander
- 1tsp of garam masala
- 1 can of chopped tomatoes
- Chopped coriander for garnish, flatbread, chapatis or rice to serve
Method:
- Preaheat a medium sauce pan, add a splash of oil
- Cook onion, garlic, ginger
- Add all spices, tomato puree and cook for a minute longer
- Add all the veg and coat it by the spice mix
- Add the veg stock and chopped tomatoes, bring to simmer
- Cook for 15 minutes, until the sauce has thickened and all the veg is cooked
Chapatis
Ingredients: Serves 2
- 1 cup of chapati flour (you can also use wholemeal flour or any other wheat flour)
- 65 ml of warm water
Method:
- Prepare the dough by mixing together ½ cup of water with wheat flour. Slowly add the rest of the water kneading in between.
- Knead for 5 – 10 minutes.
- Put the dough to one side for about 45 minutes if possible and knead again and set aside until needed.
- 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 place it in foil to keep warm. Make the rest of the chapatis in the same way.
- You can butter them if you wish.
Green Chutney
Ingredients – Serves 2:
- 1 cup coriander leaves
- ½ cup mint leaves / pudina
- 2 tbsp roasted channa daal /or peanuts
- 1-2 green chilli’s
- ½ tsp cumin powder / jeera powder
- 1 tsp chaat masala
- ½ tsp sugar
- ½ tsp salt
- ½ cup water
- 1 tbsp lemon juice
Method:
- Firstly, in a blender add 1 cup coriander leaves and ½ cup mint leaves and the green chillies, blend for a minute.
- Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt.
- Blend it smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
- Once the chutney is smooth
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
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