Curries of India – Recipes

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

• 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.

• In a large bowl, whisk together flour and salt. Add oil or melted ghee. Rub the fat into the flour with your fingertips until it feels like fine breadcrumbs; this ensures the fat is evenly distributed for a softer texture.
• Make a well in the centre and pour in 4 tbsp of the warm water. Mix with your hand or a spoon until a shaggy dough forms. Gradually add water if needed. You want a soft, pliable dough that is slightly tacky but doesn't stick to your hands.
• Knead the dough on a clean surface for about 5–10minutes until it becomes smooth and elastic. Lightly coat the surface of the dough ball with a drop of oil, cover it with a damp cloth or cling film, and let it rest for at least 30 minutes. This allows the gluten to relax, making it much easier to roll out.
• Divide the dough into 4 equal-sized balls (roughly the size of a small apple or golf ball). Dust your work surface and rolling pin with a little flour. Roll a ball out into a thin, even circle.
• Heat your tawa or heavy-bottomed frying pan over medium-high heat. Place the chapati on the hot pan. Cook for about 30 seconds until tiny bubbles appear on the surface. Flip it over and cook the other side for another 30–45 seconds until small brown spots appear.
• Flip it back to the first side. Use a folded clean kitchen towel to gently press the edges of the chapati; this encourages it to puff up with steam. Once cooked, immediately remove and wrap in a clean tea towel inside a container or foil to trap the steam and keep them soft.

• 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).

• 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.