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Uncategorized – Page 3 – Monica's Spice Diary – Indian Food Blog

Spicy Potato and Mushroom Curry

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!

Vegetarian Shammy Kebabs

As much time has passed, I thought I would return with a mouth watering recipe in order to make up for the hiatus at blogging! This recipe is one that has been tried and tested at many family dinner parties and always go down a storm. Before you go on, I’d recommend that you take a peek here at unclutterer, because that’s where I found half the essentials I needed. 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 or 2 challah buns
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!

Spicy Indian Black Chickpea Curry Recipe

I love chickpeas. No matter which variety (white or black,) they taste delicious and are really easy to make. In addition to that, they are super nutritious being high in protein and are a good source of dietary fibre. They are even recommended by my trainer. I love chickpeas. No matter which variety (white or black,) they taste delicious and are really easy to make. In addition to that, they are super nutritious being high in protein and are a good source of dietary fibre. They are even recommended by my trainer. In fact, if you’re on a plant based diet, we recommend this review on The Green Forks of the best pea protein powders. My trainer has been using it for some time now, and it has been showing positive results. This is a Punjabi black chickpea recipe using a masala made from onions, garlic, ginger and a variety of traditional Indian spices. Black chickpeas have a really distinctive taste and are a little nuttier in flavour compared to the white ones. A treat served with freshly made chapattis or basmati rice. Enjoy the recipe..comments and suggestions are always appreciated!

Serves 4

What we need:
1 cup raw black chickpeas (TIP: You can buy cooked black chickpeas in a tin. 2 tins is plenty for 4)
3-4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, peeled & grated
2 inches ginger, peeled & grated
1 green chilli, finely chopped (optional)
1 1/2 tsp salt (or according to taste)
1/2 tsp turmeric powder
1 tsp paprika powder
1/2 tsp coriander powder
1 tsp garam masala
Half tin plum tomatoes
Handful fresh coriander

How we do:

  • If you are using raw chickpeas, soak them overnight at room temperature. Once soaked, rinse thoroughly and place in a pressure cooker. Add water so it is 2″ above the chickpeas and add a little salt. It usually takes about 25 minutes in a pressure cooker. If you don’t have a pressure cooker, you can place the soaked, drained chickpeas in salted water in a pan so they are fully submerged. Bring to a boil then reduce to a simmer and cook for 1 hour until soft.
  • Or if you are using chickpeas from a tin, you’re good to go.
  • For the masala, in a pan heat the oil. Once hot, add the cumin seeds.
  • When they begin to sizzle add the onions and chilli. Stir and cook for 4-5 minutes. Once they become translucent and tender add the ginger and garlic.
  • Continue to stir until they turn a light golden colour. Now add the salt, turmeric powder, paprika, garam masala and coriander powder. Taste for salt and adjust accordingly.
  • Mix well and add the plum tomatoes. Mash the tomatoes with the masala and cook on medium heat for 4-6 minutes.
  • When you see the oil separating from the masala, it means it’s ready.
  • Now time to add the cooked chick peas! Add them with the masala and add 1 cup of water. Bring to boil on high heat and mix.
  • Add the fresh coriander and you’re done. Enjoy!