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.
- Creamy Black Dal
- Chicken Biriyani
- Vegetable Balti
- Chapati and Green Chutney
Creamy Black Daal
Serves: People
Ingredients
To precook dal:
- 100 g Split urid dal
- 1250 ml Water
- 1/2 tsp Sea salt
- 3 g Fresh ginger 1 tsp, grated
- 1 Green chillies
Finish the dal:
- 1 tbsp Ghee
- 1/2 White onion small-diced
- 3 g Fresh ginger 1 tsp
- 1 clove Garlic minced
- 5 g Tomato purée 1 tsp
- 1/4 tsp Chilli powder
- 1/4 tsp Garam masala
- 125 ml Water
- 100 ml Double cream
- Split urid dal from above
- Sea salt to taste
- Cracked black pepper to taste
Method
Method for pre cooked Daal
- Soak the urid daal in cold water for an hour, strain.
- 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
Method for cooking the Daal
- Heat up a medium saucepan and gee and butter
- Add onion, ginger and garlic and saute for 2 minutes
- Add tomato puree, 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
Vegetable Balti
Serves: People
Ingredients
- 1 Red onion diced
- 2 clove Garlic minced or grated
- 6 g Fresh ginger 1 tbsp, grated
- 1 tsp Vegetable oil
- 1 Red chilli de-seeded and chopped
- 30 g Tomato purée 2 tbsp
- 150 ml Vegetable stock
- 350 g Maris Piper potatoes diced
- 200 g Chopped tomatoes
- 100 g Cauliflower about 4 florets
- 1/2 Red pepper square-chopped (chunky)
- 50 g Green beans topped and tailed, halved
- 1/4 Courgette chunky-diced
Spices:
- 1/2 tsp Cinnamon powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground coriander
- 1 tsp Garam masala
- 5 g Fresh Coriander 1 tbsp, to garnish
Method
- Dice potatoes into small chunks so they cook at the same rate as the other vegetables. Ensure all veg is chunky, not finely chopped.
- Heat a pan over medium heat with oil. Add the diced onion and cook for 5–7 minutes until softened and starting to turn golden. Add the ginger, garlic, and red chilli, cooking for 1 minute until fragrant.
- Add the cumin, ground coriander, cinnamon, and tomato paste to the onion mixture. Stir constantly for 60 seconds to "bloom" the spices, allowing them to release their oils. If it looks too dry, add a tiny splash of water to prevent burning.
- Add the diced potatoes, cauliflower florets, and red pepper to the pan. Stir well for 2-3 minutes to coat all vegetables in the spice paste. Pour in the canned tomatoes and vegetable stock. Bring to a boil, then immediately reduce to a low simmer.
- Stir in the green beans and courgette (this ensures they stay al-dente). Simmer uncovered for another 5–10 minutes, stirring occasionally, until the potatoes are tender and the sauce has reduced and thickened.
- Stir in the garam masala right at the end (this preserves its aroma), season with salt to taste, and garnish generously with fresh coriander.
Chapatis
Serves: People
Ingredients
- 6 tbsp Chapati flour or wholemeal flour
- 65 ml Water warm
Method
- Prepare the dough by mixing together 1/2 the water and flour. Slowly add the rest of the water kneading for 5-10 minutes
- Put the dough to one side for about 45 minutes, knead again, split into pieces and set aside.
- 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 cover with a cloth to keep warm. Make the rest of the chapatis in the same way.
Green Chutney
Serves: People
Ingredients
- 30 g Fresh Coriander 6 tbsp, chopped
- 15 g Fresh mint 3 tbsp
- 2 tbsp Channa daal or peanuts, roasted
- 2 Green chillies to taste
- ½ tsp Ground Cumin
- 1 tsp Chaat masala
- ½ tsp Granulated sugar
- ½ tsp Sea salt to taste
- 3 tbsp Water
- 1/2 Lemon juice
Method
- Firstly, in a blender add coriander, mint and green chillies, blend for a minute.
- Then add the roasted channa daal, cumin powder, chaat masala, sugar and the salt.
- Blend until smooth adding 3 tbsp of water and 1 tbsp of lemon juice. (You can add more water to adjust the consistency).
Chicken Biryani
For a Vegetarian or Vegan alternative use 250g paneer
Serves: people
Ingredients
For the chicken
- 300 g Chicken thighs skinless and boneless cut into chunks
- 100 g Natural yoghurt
- 1 tbsp Ghee
- 1 Onion small, sliced
- 2 clove Garlic minced
- 5 g Fresh ginger 2 tsp, grated to taste
- 10 g Tomato puree 2 tsp
- ¼ tsp Ground Turmeric
- ½ tsp Garam masala
- ½ tsp Ground coriander
- ½ tsp Ground cumin
- ¼ tsp Cinnamon powder
- 2 Green cardamom pods
- ¼ tsp Mild chilli powder
- 1 Green chillies roughly chopped
- Sea salt to taste
- ½ tsp Saffron
- 4 tbsp Milk
- 140 g Basmati rice
To garnish
- 10 g Fresh coriander 2 tbsp, chopped
- 5 g Fresh mint 1 tbsp, chopped
Method
- Place the chicken thighs into a bowl with the Greek yoghurt, garlic, fresh ginger, tomato puree, turmeric, garam masala, ground coriander, ground cumin, cinnamon powder, cardamom pods, mild chilli powder, green chilli and sea salt. Mix well, cover and leave to marinate for at least 2 hours, or overnight.
- Rinse the basmati rice thoroughly until the water runs clear. Place into a pan, cover with water and add the ground cumin, cardamom pod and bay leaf. Bring to the boil and cook for 5–6 minutes until just al dente. Drain well, then spread onto a tray to steam dry.
- Preheat the oven to 180°C.
- Warm the milk gently, add the saffron and leave to infuse while preparing the rest of the dish.
- Heat the vegetable oil in a pan over a medium heat. Add the sliced onions and a little sea salt, then cook slowly until deep golden and crisp. Transfer to kitchen paper.
- Heat the ghee in a heavy pan or ovenproof dish over a medium heat. Add the marinated chicken and cook for 5–6 minutes until lightly coloured on all sides.
- Turn off the heat and spread the rice evenly over the chicken.
- Drizzle over the saffron milk, then scatter over the fresh coriander, fresh mint and crispy onions.
- Cover tightly with foil and a lid, if using, then bake for 20 minutes.
- Leave to rest for 5 minutes before serving. Serve with a little Greek yoghurt.
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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