Category: Dinner dishes

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Aloo Gobi

Cauliflower is so in right now. From pizza bases and buffalo wings to fried rice and nuggets, the humble cauliflower has been reinvented and is currently the trendiest vegetable around (move over kale). I’d like to point out I’ve been a fan from a young age (no bandwagon jumping here).

Cauliflower or gobi has been a regular part of my diet and in Indian cookery it’s used to make everything from curries and pakoras to pickles and paratha stuffings. Gobi Aloo is a quintessential Punjabi dish and ticks all of the boxes. With a super simple preparation and a limited number of spices, it’s unbelievably satisfying and really nutritious (without tasting like it!). Served up with some hot chapatis it’s a winner every time. Give it a go-bi! Sorry couldn’t resist…I’ll stop typing now. 

Gobi Aloo
Serves 4
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Ingredients
  1. 5 tbsp oil
  2. 1/4 tsp asafoetida/hing (optional)
  3. 2 tsp cumin seeds
  4. 2" ginger, grated
  5. 4 tbsp tomato passata
  6. 1 green chilli finely chopped
  7. 3 medium potatoes cut into bitesize chunks slightly smaller than cauliflower florets (I like to use red/desiree)
  8. 1 medium cauliflower cut into bitesize florets
  9. 1/4 cup peas
  10. 1 tsp salt or according to taste
  11. 1/4 tsp paprika
  12. 1/2 tsp turmeric
  13. 1 tsp garam masala
  14. 1/2 tsp amchur/mango powder
  15. Handful fresh coriander, finely chopped
Instructions
  1. Heat oil in a pan. Once hot add the asafoetida and cumin seeds. When they begin to splatter, add the ginger and cook for 3-4 minutes until light golden.
  2. Now add the pasata and chilli and cook for a further minute.
  3. Add the potatoes, mix and place a lid on the pan. Cook on a low/medium heat setting for approx 5 minutes.
  4. Now, add the cauliflower florets along with peas, salt, paprika and turmeric. Mix together and once again place lid on the pan.
  5. Cook on a low heat setting for 15-20 minutes, stirring occasionally.
  6. (Keep an eye on the pan -if the vegetables are catching, you can add a little more oil or a splash of water).
  7. The vegetables should be completely tender once cooked. Now add the garam masala, amchur and fresh coriander and place a lid on the pan again. Allow the flavour of the spices and fresh coriander to infuse for 10 minutes and then mix before serving.
  8. Check for salt and adjust accordingly. Finish with fresh coriander.
Monica's Spice Diary - Indian Food Blog https://spicediary.com/
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Lachha Paratha – Punjabi Layered Flatbreads

Although lachha parathas are a popular North Indian bread, the first time I ever tried them was in the South of India! I was very young but it was such a memorable meal. We had been on the road for 4 hours traveling from Chennai to Pondicherry when hunger struck. It was late but we found a roadside “dhabba” restaurant looking like it was about to close up. Being in the south we (naturally) asked (begged) for the dosa menu but alas, as it was closing time, we were told all they could prepare for us were lachha parathas and raita.

A few minutes later we had plates of crispy, buttery & flakey parathas before us and we devoured them as if we hadn’t eaten in days. To sum up how I felt, if it was possible, I would have inserted all variations of smiley emojis here. You get the drift. They were sensational.

Mum had never made them at home before but everything changed when we returned! They’re perfect for mopping up curries, as a base for wraps and rolls or even on their own with some raita and pickles. Try them and let me know what you think!

 

 

Lachha Paratha

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Ingredients
  

  • 2 cups approx. 270g plain flour plus extra flour for dusting
  • 1 tbsp oil or melted ghee
  • 1 cup water approx.
  • Oil and ghee/melted butter for cooking

Instructions
 

  • Place the flour and oil/melted ghee in a mixing bowl. Rub the oil/ghee into the flour with your hand so they are well incorporated. Now add the water gradually and begin to combine the flour and water to make a rough dough. It should be soft but not sticky. Cover with cling film and rest for 20 minutes.
  • After 20 minutes, grease your hand with oil and knead the dough for 2-3 minutes until the dough is pliable and smooth. (If it is too sticky, you can add a little dry flour and if it seems to stiff or dry, add a little water and re-knead). It should be soft, smooth and springy.
  • Heat a non-stick frying pan and fill a wide deep bowl with plain flour.
  • Divide the dough into 6 smooth round balls.
  • Press one dough ball in the flour and then turn it over and press the other side. Using a rolling pin, begin to roll out so the dough ball forms a disc approx 7-8″ wide.
  • Now, generously spread ghee or oil over the surface and sprinkle on some dry plain flour.
  • Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side. The more pleats you make, the more layers the paratha will have. You will end up with a long narrow strip.
  • Stretch it out slightly. Now roll up the strip like a Danish swirl.
  • Tuck in the end. Press flat and press both sides into the dry flour.
  • Now begin to roll out until 7-8 inches wide. Dust off any excess flour by clapping the paratha between your hands.
  • Place the paratha on the hot pan. When it changes colour and small bubbles begin to appear, turn it over and cook the other side. Lightly brush the surface with oil and turn it over.
  • Repeat on other side and cook until your paratha is golden and crispy. Remove from heat. You can finish by brushing with butter or leave it as it is.
  • Repeat with the remaining dough balls.

Notes

If you’re making them to serve on their own with raita/pickles, you can add a pinch of salt when making the dough.
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CHICKEN JALFREZI

Since I got married I have been learning my husband’s mother tongue of Bengali. I grew up speaking Hindi (and “Hinglish”); although both languages stem from the ancient language of Sanskrit, they are very different. My high school French teacher once told me I had a natural “flair for languages” but as an adult, it’s safe to say I have lost said flair!

It’s okay though. I have accepted that mastering the language is more of a long-term goal. I can say “I’m hungry” and “What’s for dinner?” – so important key phrases are in the bank. In the short-term, learning how to recreate my mother in law’s amazing Bengali dishes are more of a pressing matter (er priorities…hello?). 

Today’s recipe is not from her cookbook, but rather one that Jan, one of my cookery class students, asked me how to teach her. It’s a curry house fav in the UK and I found it fun to recreate at home. A dry, spicy chicken dish cooked with peppers and onions – it has crunch, colour and flavour all packed into one! Fun fact – the “jal” comes from the Bengali word “jhal” which means spicy (see I am learning!). Enjoy the recipe below lovely people.

 

Chicken Jalfrezi
Serves 4
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For the chicken marinade
  1. 500g skinned chicken thighs, cut into small bite-size pieces
  2. 2 heaped tbsp yoghurt
  3. 1 tbsp oil
  4. 1 tsp salt
  5. 1 tsp garam masala
  6. ½ tsp kasuri methi/dried fenugreek (optional)
For the sauce
  1. 3 tbsp ghee or oil
  2. 2 green cardamoms crushed open (optional)
  3. 1 tsp cumin seeds
  4. 1 onion, thinly sliced
  5. 1 1/4tsp salt
  6. 3 garlic cloves peeled and grated
  7. 2” ginger, grated
  8. 2 green bird eye chillies, finely chopped
  9. 3 fresh tomatoes, finely diced
  10. 1 tbsp double concentrate tomato purée
  11. ½ tsp garam masala
  12. ½ tsp coriander powder
  13. ½ tsp paprika
  14. ½ tsp turmeric
  15. 1 green pepper, thinly sliced
  16. ½ red pepper thinly sliced
  17. Handful fresh coriander
Instructions
  1. Pre-heat your grill at the maximum temperature setting. Place all "marinade" ingredients into a bowl and mix together. Now, place the marinated chicken on a foil lined oven tray.
  2. Grill chicken for 10-12 minutes until cooked (the chicken should be white all the way through once fully cooked).
  3. Remove from grill and keep aside.
  4. Heat the ghee or oil in pan on a medium heat setting. Once hot add the crushed green cardamoms and cumin seeds. When they begin to sizzle in the oil, add the onion along with ¾ tsp salt. Cook for 2-3 minutes until translucent.
  5. Now add the garlic, ginger and chilli and mix. Continue to cook for a further 2-3 minutes until golden brown.
  6. Add the chopped tomatoes and purée to the pan and stir. Cook for 2-3 minutes allowing them to completely soften.
  7. Reduce heat slightly and add the garam masala, coriander powder, paprika, turmeric and the remaining salt and mix well. When you see the oil begin to separate from the masala paste, add the grilled chicken and the sliced peppers.
  8. Mix well on a medium/high heat and cook for 3-4 minutes. Finish with a sprinkle of fresh coriander. Taste for salt and adjust accordingly. Remove from heat.
Monica's Spice Diary - Indian Food Blog https://spicediary.com/