Category: Vegetarian

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Jeera Aloo (Cumin Potatoes)


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.
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Paneer Stuffed Okra

Okra is an interesting vegetable! It’s usually known as a veggy that people either love or loathe. I personally love it but for those who aren’t too okra happy this recipe is known to have converted those very people into okra lovers. The spiced paneer stuffing compliments the okra and really enhances the overall taste. My Mum and I recently made this dish at a recent supper club evening. I was initially a little apprehensive as I wasn’t sure how it would be received by our guests but everyone enjoyed it and it was actually the first dish to finish! Check out the recipe and let me know how it goes for you..

Serves approx 3-4

What we need:
20 medium sized okra, washed and dried
90g fresh crumbled paneer
1 1/2 tsp coriander powder
1 1/2 tsp paprika
1 1/2 tsp amchur
3/4 tsp garam masala
3/4 tsp salt
1 tbsp olive oil
Handful fresh, chopped coriander

For the masala:
2 tbsp olive oil
1 tsp cumin seeds
1 tsp kalonji (onions seeds)
1 tsp mustard seeds
Pinch of asafoetida
1 onion, diced
1/2 tsp turmeric powder
1/2 tsp salt (or according to taste)
1 big tomato cut into 8 pieces
Handful fresh, chopped coriander

How we do:

-To make the 90g of home made fresh crumbled paneer please see here
-In a bowl mix the paneer with the coriander powder, paprika, garam masala, amchur, salt and fresh coriander.
-Cut the tops of the okra off and carefully make a verticle slit in each okra.
-Stuff each okra with the paneer masala and place on a plate. (You may have to do this in two batches). Drizzle the oil evenly over the okra and cover plate with cling film. Cook each batch in the microwave for 3 minutes.
-In a non stick pan, heat the oil. Add the cumin seeds, mustard seeds, asafoetida and kalonji. When they begin to sizzle, add the chopped onion.
-Cook until slightly golden and add the turmeric powder and salt.
-Now add the stuffed okra and gently stir together for a few minutes.
-Add the fresh tomatoes and gently mix well.
-Sprinkle on the fresh coriander.

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Diwali Sweets-Part 3: Gajar ka Halwa (Carrot Pudding)

Gajar Halwa is the last recipe of my 3 part Diwali sweet series. Gajar halwa is an Indian carrot pudding and is possibly one of the easiest Indian desserts to make. It’s like comfort food for me and is perfect to eat warm on days like today when it’s grey, wet and miserable outside (if you live in Manchester). Also, being vibrant orange in colour it looks purdy on the plate. Check out the recipe below. Hope you’ve enjoyed these little sweet bites posts. I’m just glad I renewed my gym subscription at the right time of the year 🙂

Serves 4

What we need:
500g Carrots, grated
1/4 cup water
2 tbsp butter
1/4 can (100ml) Condensed milk
1 tsp Cardomom powder
Cashews/sliced pistachios for garnishing

How we do:

  • Add the carrots into a pressure cooker and add the water & steam the carrots for 2 whistles.
  • Carefully remove the lid and give the carrots a little mix.
  • Now add the butter, cardomom powder and pour in the condensed milk. Stir on a low heat.
  • Continue to cook on a low heat until everythings binds together and a pudding  type consistency forms.
  • Remove from heat and garnish with cashews and pistachios.