Keema Aloo Mattar Masala (Spicy Minced Lamb, Potato & Peas)

Posted on March 15, 2013 by

keema1

When I got home from work on Sunday night (that’s right I work on Sundays booo), I was starving. And of course when you’re particularly hungry you never have anything in the fridge. Well, technically I did, but the only thing I was really in the mood for making was…a reservation so I didn’t even bother to look. As my id and super-ego battled out my dinner options, it suddenly dawned on me that I had bought home some fresh lamb mince the day before. I was then overcome with a massive craving for Keema Aloo Matter Masala (a classic Punjabi spicy minced lamb, potato & peas dish). It’s an amazingly simple yet flavourful dish and tastes so good with accompanying fresh chapatis or bread to soak up all the deliciousness. If there any vegetarians reading, this recipe is great as the lamb can be replaced with minced soya. Never wanting to leave anyone out-how sweet am I? :)

Enjoy the recipe and please do comment or tweet me your thoughts!

Serves 4-6

What we need:

4-5tbsp Olive oil
1kg minced lamb
4 medium sized potatoes, boiled and quartered
1 cup peas
3 bay leaves
1/4 cinnamon stick
2 black cardamoms (optional)
5-6 whole black peppercorns
1 tsp cumin seeds
2 onions, finely chopped
2 green chillis, finely chopped
3 cloves garlic, grated
3″ fresh ginger, grated
1/2 tin plum tomatoes
2-3 tsp salt or according to taste
1.5 tsp garam masala
1 tsp turmeric powder
1 tsp paprika powder
Handful fresh coriander

How we do:
- Heat 2 tbsp of oil in a wide open pan. Once hot add the bay leaves, cinnamon, cardamoms, peppercorns and cumin seeds. When they begin to splatter, add the mince and mix well. -Add 1 tsp of salt and cook for 4-6 minutes stirring continuously. Place a lid on the pan and let it cook for a further 5-10 minutes and mix every couple of minutes. As the mince begins to cook it will change colour and will begin to darken. Once any excess moisture has been fully absorbed and the mince is fully cooked, turn off the heat.
-In a separate pan, heat 2-3 tbsp of olive oil. Once hot, add the onions, green chillis and 1 tsp salt. Cook the onions until they become semi golden/translucent. At this point add the ginger and garlic and cook for 2-3 minutes.
-Now add the garam masala, turmeric powder and paprika and cook for a couple of minutes. Add the tomatoes at this point and mash well into the masala. When the oil begins to separate add the fresh coriander and add the mince with it and add 2 cups of water. Add the potatoes and peas at this point.
-Place a lid and bring it to a boil. Reduce to simmer and let it cook for a good 10-15 minutes stirring every few minutes.
-Check for salt and adjust accordingly to your taste.
-You are officially done! Serve with hot chappatis.

keema2

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Rajasthani Spicy Potatoes

Posted on March 14, 2013 by

m1

I feel pretty blessed to have had the opportunity to travel to India so much whilst growing up. Up to the age of 16, my family and I made an annual trip to the motherland without fail! I’m also lucky that I have family that live all over India from Delhi in the north all the way to Pondicherry in the south. For those of you have visited this amazing, cultured and vibrant, country you will know how vast of a nation it is and how much everything can change as you travel from state to state. From the language to the culture and most importantly (to me anyway!) the cuisine, every region has its own stamp which marks it identity. If asked to answer, I don’t know if I could declare a favorite type of Indian cuisine of mine but with the frequency we travelled to Rajasthan (my Mum’s home state) I can safely say I have grown very found of the flavours and style of cooking this beautiful and majestic region has created! This Rajasthani potato dish is a favourite of my Mum’s and has now become one of mine too. Using fragrant ingredients such as curry leaves, mustard seeds and cumin, this dish is so deliciously satisfying served with chappatis, naan or puris. Try it out and as always, comments are appreciated :) .

Serves 4-6

What we need:
3 tbsp Olive oil
6 medium sized potatoes, boiled and cut into 1″ chunks
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Coriander seeds, crushed
Pinch of Asafoetida powder
3″ fresh ginger, grated
1 Green chilli, finely chopped
1/2 cup Yoghurt
1.5 tsp salt or according to taste
1 tsp Garam masala
1 tsp Turmeric powder
1 tsp Paprika powder
2 tbsp Tomato puree
Handful fresh coriander

How we do:

  • Place the yoghurt in a bowl. Now add the salt, garam masala, turmeric and paprika powder and mix well.
  • Heat the oil in a wide open non stick pan. Once hot, add the curry leaves, cumin seeds, coriander seeds, mustard seeds and asafoetida.
  • Once they begin to splatter slightly, add the ginger and chilli. Cook for 2-3 minutes until the ginger begins to brown.
  • Once fully golden, add the yoghurt paste gradually, a little bit at a time. Cook for 4-5 minutes, stirring continuously on a low-medium heat.
  • Now add mix in the tomato puree. Once mixed, add the potatoes , fresh coriander and 3 cups of water. Place a lid on the pan and bring to boil. Simmer for 5 minutes and turn off the heat. Check for salt and adjust according to your taste.
  • You’re all done! Tastes amazingly good with hot puris or chappatis. Enjoy.
  • m3
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Easy Mango Kulfi Recipe

Posted on January 16, 2013 by

m1

As I write this, I can see the frost hardening on my window sill and the pavement covered in a blanket of ice through my bedroom window. We are well and truly in the midst of winter here in the U.K and the temperature has decreased dramatically this week consequently resulting in it being absolutely freezing outside. That said, after dinner last night (I had home-made tadka dal and cumin rice if you were wondering), I had the biggest craving for ice cream! I was in the mood for something fruity and decided nothing apart from a creamy home-made mango kulfi would satisfy my craving! Ma and I made this for the dessert course at a recent Spice Club supper club we hosted (the photos are from said event) and it went down a treat with our guests.
This recipe is a twist on the traditional one. It’s creamier in texture and is so simple to make! Take a closer look..

Makes: 1L ice cream approx

a3

What we need:

825g mango puree (pureed fresh Alphonso mangoes are preferable if available, if not, you can get mango puree in most supermarkets)
600ml double cream
6 heaped table spoons powdered sugar
Pinch crushed cardamom
Halved pistachios and dried cranberries for garnishing (optional)

How we do:

  • Add the mango puree to a bowl and mix together with the cream, cardamom and sugar. Ensure you mix well so the mixture is smooth throughout.
  • Turn on your ice cream maker and slowly pour in the mixture. Allow it to churn until the mixture heavily thickens. The time can vary between different ice cream makers so please follow the instructions as per yours.
  • Empty into a container and place in the freezer for at least 3 hours.
  • Scoop into an ice cream glass and garnish with pistachios and dried cranberries.a1
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Classic Chicken Curry

Posted on January 11, 2013 by

cc

This classic Chicken Curry recipe really takes me back to my childhood. It reminds me of spending perfect Sundays at my Grandma’s house. Every time I make this dish it takes me back to our weekly family gatherings. Uncles, aunties and cousins would congregate at my grandma’s home every Sunday and whilst all the ladies would be busy helping to cook up a grand feast in the kitchen, all the men would be catching up on the latest business gossip or discussing the most recent sports headlines over chai (general man stuff !)

I was always in charge of kneading the chapati dough and I took my given duty very seriously, ensuring I had made enough and constantly pressing on the dough to check the consistency of it was just right. We always made a plethora of dishes, with plenty of fragrant cumin rice and rotis to go round, at least twice..it’s the Indian way! The aroma of the chicken curry dish would always pull me in immediately and I would scurry in-between family members to make sure I could land myself a generous portion before anyone else. Thinking about it, my eating habbits haven’t changed much since then..this still happens to this day!

The recipe below is for the boneless version. You can of course customise this recipe according to your preferences. I hope you enjoy it! Please let me know what you think of it below or alternatively tweet me @thespiceclub :)

Serves 4-6

What we need:
500g boneless chicken thighs (cut into 2″ cubes)
1 onion, finely chopped
1 green chilli, finely chopped
1 tbsp fresh ginger, grated
1 tbsp garlic, grated
1/2 tin plum tomatoes
1 tsp cumin
2 bay leaves
1 small piece of cinnamon
1 black cardamom (optional)
2.5 tsp salt
1 tsp paprika
2 tsp garam masala
1 tsp turmeric powder
2 tbsp yoghurt
Handful fresh coriander

How we do:

  • Place the chicken in a bowl. Add 1 tsp salt, 1/2 tsp garlic, 1 tsp ginger, 1 tsp garam masala & 2 tbsp yoghurt and mix well. If you have time, cover & leave to marinate overnight. If not, add oil to a wide pan. Once hot, add the chicken. Stir continuously & cook until the chicken is cooked & white all the way through. This should take about 10-15 minutes. Turn off & remove from heat.
  • To make the masala, heat oil in a pan. Add the cumin, bay leaves, cinnamon & cardamom. Once they begin to splutter add the chopped onions, green chilli & 1 tsp of salt. Cook the onions on medium heat until they become translucent & are soft. (This should take 5-7 mins). Now add the 1/2tsp garlic and 1 tsp ginger. Mix well & cook until the masala turns golden.
  • Reduce the heat slightly & add 1/2 tsp salt, 1 tsp paprika, 1 tsp garam masala and 1 tsp turmeric powder and mix together. Now add the tomatoes to the masala  & mash them together to make a paste.
  • Once the oil begins to separate from the masala, add the chicken  to the masala. Add 1 cup of water and bring to boil. Now add 1 tbsp yoghurt. Continue to cook for a further 5-10 minutes. Now add a handful of fresh coriander. Turn off the heat. Check for salt and adjust accordingly.
  • Best served with hot basmati cumin rice!

Untitled-1

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Spicy Vegetable Pakoras

Posted on November 4, 2012 by

Last month John Lewis got in touch to invite me to submit a recipe for their Delicious Magazine Hotpoint fridge competition. This competition is now live. I was asked to create a quick and easy recipe that can be made using ingredients and leftovers often found at the back of the fridge.

I came up with a recipe that’s a great way to use up leftover vegetables. It’s a simple recipe and makes a filling and delicious snack that tastes great with fresh, home made chutneys or as a side dish without being too heavy. In India, pakoras are particularly relished during the monsoon season with a hot cup of fragrant, cardamom chai. Living in Manchester, we’re lucky enough to experience a prolonged year round monsooon season, so I regularly indulge in making this appetising snack! This recipe is customisable and works well with whatever vegetables you may have leftover in your fridge…

Makes approx 20 pakoras

What we need:

120g gram flour (ground chickpea flour)
Water
100g of fresh spinach, roughly chopped
1 medium onion, finely diced
2 small potatoes, diced
1/2 carrot, diced
1 Green birds-eye chilli, finely chopped
1-2 tsp salt (or according to taste)
1 tsp Paprika powder
1 tsp Turmeric powder
1 tsp Garam masala powder
1 tsp Whole coriander seeds
Handful fresh coriander, chopped
Oil for frying

How we do:

  • Combine all of the vegetables with all of the spices & herbs in a large mixing bowl.
  •  Add the gram flour and gradually begin to sprinkle on the water until the mixture begins to bind together. Make sure the mixture does not become too wet-the vegetables should be evenly coated yet visible.
  • Tip: Make sure to sprinkle the water rather than pouring it into the batter to bind the ingredients together – this will ensure your pakoras are crispy and light.
  • Heat 10cms oil in a medium-sized deep frying pan or a small wok on medium heat. To check if the oil is hot enough, place one drop of batter into the oil. The batter should rise to the top but should not change colour immediately.
  • Fry small spoonfuls or clusters of the pakora mixtures in batches of 4-6 at a time for about 3-5 minutes until they are golden brown in colour.
  • Remove the pakoras from the oil with a slotted spoon. Drain off excess oil and place on paper towels. Serve hot with green coriander chutney or sweet tamarind sauce.

     

    To view John Lewis’ range of cookware products and fridges, check out their website here.

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Spicy Potato and Mushroom Curry

Posted on September 3, 2012 by

This dish is perfect if you’re looking to cook something wholesome and nutritious but don’t want to sacrifice on flavour and taste! I love the combination of vegetables in this recipe-the meatiness of the mushrooms combined with the comforting potatoes marriages together wonderfully to create a delicious and satisfying dish. I’ve also added peas to add a little bit of colour and slight sweetness. The beauty of this recipe is that how customisable it is. If you’re not a huge fan of mushrooms, you can omit them (potatoes and peas is a very popular Punjabi dish!) or you can even replace with paneer.

I cooked this dish in a pressure cooker and it literally  took5 minutes. However, it can be cooked in  a normal pan too and this is the recipe I’ve written below for you.

With Autumn around the corner and the temperature dropping slightly, served with some hot chapatis, this dish is a great “warmer-upper”! Try it out and comment or tweet at me to let you know what you think @thespiceclub.

Serves 4

What we need:
3 tbsp olive oil
3 medium potatoes, cut into bite-sized chunks
250g button mushrooms, halved
1 cup peas
1 tsp cumin seeds
Pinch of asafoetida (optional)
1 tbsp ginger, grated
1 green chilli, finely chopped
2 tbsp yoghurt
3 plum tomatoes with 2 tbsp juice
1 1/2 tsp salt
1 tsp garam masala
1 tsp paprika
1tbsp kasuri methi (optional)
1/2 tsp turmeric powder
Handful fresh coriander

How we do:

  • Heat the oil in a pan. Once hot, add the cumin seeds and asafoetida. When the seeds begin to sizzle add the ginger and chilli. Stir for 1-2 minutes until they begin to turn slightly golden. Now add the yoghurt and mix well.
  • Add the plum tomatoes and mash well. Add the salt, garam masala, paprika, turmeric, kasuri methi and fresh coriander and stir together. Cook on medium heat.
  • When the oil begins to separate, add the potatoes, mushrooms, peas and enough water to just cover the vegetables.
  • Bring to a boil. Then reduce the heat and put the lid on.  Let it cook for 15 minutes or until the potatoes become tender.
  • Best served with hot chappatis!
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Vegetarian Shammy Kebabs

Posted on July 7, 2012 by


As much time has passed, I thought I would return with a mouth watering recipe in order to make up for my hiatus of blogging! This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Shammy kebabs are usually made with minced lamb and channa dal and although this recipe is a vegetarian twist to the traditional one, they are still meaty in texture and delicious! Let me know what you think and tweet a pic to @thespiceclub with your results!

Makes 12 kebabs

What we need:

½ cup channa dal lentils
½ cup soya granules
1 slice of white bread
½ cup boiled potatoes mashed
1/4 tbsp gram flour
1 green chilli, chopped
½ cup fresh coriander, chopped
½ cup carrots, grated
2 tsp dried fenugreek leaves
2 tsp salt
1 tsp chilli flakes
2 tsp garam masala
1 tsp coriander seeds, crushed
Oil for frying

How we do:

  • Soak the channa dal lentils overnight
  • Grind the bread in a food processor to form bread crumbs and place in a mixing bowl
  • Drain the lentils (do this well so there is no excess water)and grind in a food processor
  • Add the ground lentils to the breadcrumbs. Now add the remaining ingredients to the bowl and mix well together until it begins to collect together. Knead for 2-3 minutes until you have a firm dough.
  • Separate into little balls then pat slightly to make round kebabs, approx 7cms wide and 2cms thick.
  • Heat the oil on medium. Once hot, add the kebabs one at a time and be careful not to overcrowd (I fried 3 at a time in a small wok). Once golden on one side, turn them over until golden on the other. (NB-You can also shallow fry on a flat griddle with a little drizzle of oil if you prefer)
  • Drain on a paper towel and serve hot with mint or tamarind chutney!
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