Category: Curry

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Channa Dal Keema Mattar

Keema Mattar is one of my favourites. This recipe is cooked with channa dal (optional) which add delicious nuttiness and a lovely bite. I love to mop it up with hot buttery chapatis and sometimes with a fried egg on the side when I feel like I need an extra hug in the stomach department!

When I fancy something lighter I sometimes make keema lettuce wraps and sometime swap out the lamb for quorn (which also works a treat!).

There was no live cookery class this week but I shall be back next Friday, 15th May cooking up another delicious storm on my Facebook page so I hope to see you then. Until then, enjoy the below recipe!

monicasawhney

Keema Mattar with Channa Dal

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 6-7 tbsp oil for cooking
  • 2 bay leaves
  • 1 black cardamom coarsely crushed, optional
  • 2 green cardamoms coarsely crushed, optional
  • 2" “ piece of cinnamon stick
  • 1 tsp cumin seeds
  • 1 medium onion (150g) cut into small rough chunks
  • 3 cloves garlic
  • 1" ginger
  • 1 1/2 tsp salt or according to taste
  • 1 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 5 tbsp tomato passata
  • 1 tsp double concentrate tomato puree
  • 2 birds eye green chillies sliced vertically in half
  • 400g lamb/mutton/quorn mince
  • 5 tbsp peas defrosted
  • 2 small potatoes cooked, peeled and cut into bite size chunks
  • 1 1/2 tsp salt or according to taste
  • 150 g channa dal lentils soaked & boiled with salt for 45 minutes or until tender** – optional
  • 1 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp sugar
  • Large handful coriander
  • Juice of ¼ lime optional

Method
 

  1. Heat the oil in a pan. Blitz the onion, ginger and garlic, together in a food processor until coarsely ground together. Once the oil is hot, add the bay leaves, crushed cardamoms, cinnamon stick and cumin seeds to the pan.
  2. Now add the ground paste to the pan and cook on a medium heat for 6-7 minutes. Once you see the paste has turned golden in colour add 3-4 tbsp water and continue to cook for 7-8 minutes on a low/medium heat. If it ever catches, add a splash of water or a little more oil.
  3. Now add the salt, paprika, turmeric and garam masala. Cook for a minute and then add the pasata and tomato puree as well as the chillies. When you see the oil separate from the masala, add the lamb/mutton/quorn mince and cook for 4-5 minutes or until you see the colour change. Then add the peas, potato, channa dal as well as the remaining spices and sugar. Mix well.
  4. Add 1 cup of water then place a lid on top and cook for a further 10 minutes on a medium heat, stirring every few minutes.
  5. Finish with the coriander as well as the lime juice. Taste for salt/chilli and adjust accordingly.

Notes

*I cooked the dal exactly as I did for the lentils in my tadka recipe which can be found here. You can soak the channa lentils for 3-4 hours for warm water to help soften but it’s not essential. 
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Tadka Dal

I’ve made Tadka Dal hundreds of times and it’s often my “go-to” recipe when my brain is having a moment and can’t decide on what to make for dinner, or if we have ran out of everything and I haven’t got round to doing the big shop (both happen regularly).

I decided to teach how to make this hug in a bowl for this week’s LIVE Spice Club “isolation cookery lesson” and the feedback has been amazing!

Dal is not a seasonal dish. I make it all year round and it’s a staple in most Indian homes. Everyone makes it their own way and this recipe is what I would consider to be my “full fat” version. Sometimes If I’m feeling lazy or if I am incredibly hungry I will omit the onion and make the tadka with just ginger & garlic or even just ginger on its own. Sometimes if I’m in a rush I make these lentils without soaking (perfectly fine to do with red split lentils). My favourite way to eat dal is on top of some steamed basmati rice and I never use a spoon. I always eat it with my hand. Extra satisfaction guaranteed!

If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s live class, comment below or drop me a message on Instagram or Facebook. I would love to hear from you!

Tadka Dal

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Servings: 4 people
Ingredients Method

Ingredients
  

To cook the lentils:
  • 1 cup (165g) red split lentils aka masoor lentils, rinsed well until the water runs clear. Not essential but ideally allow lentils to soak in a bowl full of water for a couple of hours
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • Water
To cook the tadka
  • 3-4 tbsp ghee/butter/oil or a blend og ghee/butter & oil
  • 2 tsp cumin seeds
  • 1/4 tsp of asafoetida optional
  • 1 small onion (90g) finely diced
  • 3 cms ginger grated
  • 2 cloves garlic grated
  • 4-5 tbsp tomato passata
  • 1-2 green chillies or you can use 1/4 tsp chilli powder
  • 1/2 tsp salt or according to taste
  • 1/4 tsp paprika
  • 1/2 tsp mango powder/amchur optional Amchur/Mango Powder or Lime/Lemon juice
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • Handful fresh coriander roughly chopped

Method
 

  1. Place the lentils in a pot along with salt and turmeric and 4 cups (approx 1litre) of boiling water. Bring to a boil and then reduce the heat slightly. Cook lentils on a gentle rolling simmer for 25-30 minutes or until the lentils are soft and tender mixing every few minutes. Use a spoon to skim off any foam that forms and discard.
  2. The water & lentils should be blended together & creamy in texture once cooked. If the water reduces before the lentils are cooked, you can add a little more.
  3. Whilst the lentils are cooking, heat the ghee/oil in a separate pan. Add cumin seeds, and asafoetida. Then add the onions and cook for 2-3 minutes until soft. Now add the garlic & ginger. Allow to cook for 2-3 minutes until golden in colour. Now stir in the tomato passata and chilli.
  4. Reduce the heat. Then add salt, paprika, turmeric and mango powder, Mix well and cook for a further 2-3 minutes until the oil begins to separate from the masala.
  5. Once the lentils are cooked, add them to the pan the tadka was cooked in. Mix well and bring to a boil. If you think the dal is too thick you can add a little more water (you may need to adjust seasoning accordingly).
  6. Finish with the garam masala and fresh coriander. Taste for salt and chilli adjust accordingly. Remove from heat and serve with rice or your favourite Indian bread.
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Punjabi Murgh Masala

I can’t count the number of times I have cooked this dish; yet every time I sit down to eat it, I still get a tiny bit excited. It’s because it never disappoints. It is for that reason that I decided to teach my Punjabi Murgh Masala at my third LIVE COOKERY CLASS this afternoon. I have also decided that it deserves to be flagged under my “Spice Club Staples” recipe collection because once you have nailed how to make the masala part of this recipe, you can actually use it as a base for countless recipes, so tis a great go-to in our current climate.

The masala is also fantastic to cook in bulk, store in a jar, top with a little bit of oil & keep in the fridge. When you come home and fancy a delicious chicken/paneer/mixed veg/fish prawn masala…you know it will be ready in just a matter of minutes.

Sure you can reach for an expensive jar of a pre-made “curry” paste. But why would you when you know the fresh masala you have made from scratch in your own kitchen is (so much) tastier, has no additives/colourings, is more nutritious and not to mention cheaper. Okay my sales pitch is officially over. Now you have to try it for yourselves and let me know your thoughts!

If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram or Facebook. I would love to hear from you!

Punjabi Murgh Masala (Chicken Curry)

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Ingredients Method

Ingredients
  

For the chicken marinade:
  • 500 g skinned boneless chicken thighs cut into small pieces
  • 2 tbsp yoghurt Plain/Greek works (a full fat type is preferred)
  • 2 tbsp oil
  • 1 tsp salt
  • 3/4 tsp garam masala
For the masala:
  • 5-7 tbsp oil or ghee, or a combination of both
  • 3 bay leaves optional
  • 3 cloves optional
  • 3 green cardamom pods optional
  • 1 black cardamom optional
  • 2 medium onions (approx 175g) very finely diced
  • 1 tsp salt or according to taste
  • 3 garlic cloves grated
  • 2 " ginger grated
  • 5 tbsp tomato passata/blitzed plum tomatoes
  • 1/2 tsp double concentrate tomato puree, optional
  • 1-2 chillies finely chopped, (or you can use 1/4 -1/2 tsp chilli powder)
  • 1 tsp garam masala
  • 1 1/2 tsp coriander powder
  • 1 heaped tsp paprika
  • 2 tsp sun dried fenugreek leaves/kasuri methi, ground into a powder, optional
  • Handful fresh coriander with stems finely chopped
You will also need:
  • 1 x Foil lined oven tray
  • Jug of water (room temp is fine)
  • Pestle & Mortar if you have one. Don't worry if not!

Method
 

  1. Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Place the marinated chicken on a foil lined oven tray and spread out. Grill for approximately 10 minutes or until fully cooked (the chicken should be white all the way through and have a slight golden char all over). Remove from grill and keep aside.
  2. Heat the oil/ghee in a pan. Using a pestle & mortar, coarsely crush the cloves and cardamoms until coarsely ground. Then add to the oil along with the bay leaves. Immediately after, add the chopped onions along with 1 tsp salt. Cook for 4-5 minutes on medium heat until soft and translucent.
  3. Now add the grated garlic and ginger and mix. Continue to cook for a further 3-4 minutes until completely golden brown.
  4. At this point, add the tomato passata as well as the puree and green chilli to the pan and stir for a a minute.
  5. Now, reduce the heat. Then add the garam masala, coriander powder and paprika and mix well. Cook for a minute. When you see the oil begin to separate from the masala paste at the edges, add the grilled chicken. Add approximately ¼ cup water and bring to a boil. Reduce heat slightly, place a lid on the pan and allow to simmer for 6-8 minutes.
  6. Finish with the ground, dried fenugreek leaves and fresh coriander. Allow to simmer for a further 2-3 minutes.
  7. If you like your curry to be even more saucier, you can add a little more water (you may need to adjust the seasoning slightly if you do this)
  8. Taste for salt and chilli and adjust accordingly.