Some of my favourite Indian dishes – I call this an introductory Indian menu, there are so many regions to delve in to but I think this is a flavourful mixed feast of some of the most popular Indian dishes.
Dahi Puri
A popular Mumbai street food – Break a whole in ball, add filling and crispies. Top the ball with a spoon of tamarind yoghurt and enjoy the flavour burst.
Dal Makhani
The most revered of the dals, this is a Punjabi specialty, often made for weddings and celebrations as the mix of black lentils takes a day to cook for maximum flavour and texture. Lightly smoked to mimic cooking on charcoal.
Reheat covered in microwave, or over low heat in a saucepan with lid.
Aloo Gobi
A dry dish of potato and cauliflower cooked with cumin, garam masala and bay leaf. Each region has it’s own variety, I like it with a touch of tomato and finished with a mustard seed, cumin and curry leaf tadka. This tadka inspired my Curry Bomb condiment.
Reheat covered in microwave, or over low heat in a saucepan with lid.
Palak Paneer / Chicken
Palak simply means spinach, it is cooked with black cardamom and bayleaf (don’t eat these they just add flavour), garam masala, cumin and butter. The creaminess is from blending the spinach with cashew nuts.
Reheat covered in microwave, or over low heat in a saucepan with lid.
Jeera Rice
Jeera means cumin, the most basic jeera rice is just cumin seeds in basmati rice. I make a richer version with green chili, a hint of garam masala and ghee alongside the cumin seeds.
To reheat; microwave covered, or cook in a pan over medium heat.
Spiced Apple cake with a sticky caramel glaze
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