RED LENTIL DAHL - Creamy & dreamy

 RED LENTIL DAHL - Creamy & dreamy

This one was a bit of a surprise...the fav dish out of 5 for an Indian feast night! Sooo easy, fast and really cheap to make. It was also really nice the next day heated up.

(the pic has spiced tofu on it...I didn't add that.

This one is an absolute make again!

Ingredients

* 2 tbsp oil
* 1 white onion, diced
* 5 garlic cloves, minced
* 3 tsp fresh ginger, minced
* 1 tsp turmeric
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp paprika powder
* 1 tsp mustard powder
* 1 cinnamon stick
* 2 bay leaves
* Salt and pepper, to taste
* 300g dry red lentils
* 780ml veggie broth
* 1 can (400ml) coconut milk
* 1 can (400g) crushed tomatoes
* 2 tsp brown sugar
* Juice of 1 lime

Toppings:
* plain yoghurt
* Fresh cilantro
* Sliced green chili

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, and sauté for 4–5 minutes until fragrant.
2. Add turmeric, coriander, cumin, paprika, mustard powder, cinnamon stick, bay leaves, salt, and pepper. Stir for 1 minute to toast the spices.
3. Pour in the lentils and veggie broth. Stir, cover, and simmer for 10 minutes.
4. Add the crushed tomatoes and coconut milk. Simmer uncovered for another 10 minutes, stirring occasionally.
5. Finish with brown sugar, lime juice, and adjust salt and pepper to taste.
6. Serve the dahl in bowls topped with  yoghurt, fresh cilantro, and green chili.

Saag Aloo - Indian Spinach and Potato Curry

 Saag Aloo - Indian Spinach and Potato Curry

This is my go to curry order when we get Indian take aways.

I made this as part of a recent Indian Feast. It was VERY GREEN and really yummy. I had some left which I froze for a lunch at work...equally good reheated!.

This is the recipe I used...which as always I didn't stick to strictly.

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

• ▢ Ingredients
• 1 tablespoon olive oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 teaspoon minced ginger about ½-inch piece
• ▢ 1 tablespoon minced garlic about 3 cloves
• ▢ 1 cup onion (1 medium onion, chopped or sliced)
• ▢ 1 serrano chili (deseed or skip for mild)
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon garam masala homemade or store-bought
• ▢ 2 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon kashmiri red chilli powder (or Paprika)
• ▢ 12 oz. baby spinach
• ▢ 1 cup water adjust based on size of pot
• ▢ 2 cups russet or gold potato cubed in 1-inch pieces (1 large russet, or 2 gold)

Stove-Top Recipe - Directions

• Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop. 
• Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.
• Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
• Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
• Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed. 
• Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Indian Chicken Madras

 Indian Chicken Madras

This recipe comes from Shobna's which make really nice curry pastes and have recipes using them on the site. I made a version of this...due to not having exactly all the ingredients!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

Ingredients

 

Serves 4

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• 500g chicken breast diced

• 2 tablespoons of ghee / oil

• Pinch of asafoetida (optional)

• 1 inch ginger grated

• 2 cloves garlic grated or finely chopped

• Bay leaves (optional)

• Half a medium onion finely diced

• 2-3 tablespoons of diced tinned tomatoes

• 1 tablespoon tomato puree

• Crushed pepper

• 2 tablespoon Sobhna's Authentic Original Curry Paste

• 2 teaspoon Sobhna's Tamarind and Date Chutney

• 100ml coconut milk

• 2 tablespoon Kastoori methi (dried fenugreek leaves) (optional)

• Salt to taste

• 0.5 teaspoon Sobhna's Garam Masala

• Chopped coriander to garnish

Method

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1. Heat the ghee or oil in a pan on high heat, adding asafoetida, ginger, garlic and bay leaves once the oil is hot.

2. Add diced onion and cook for 3-4 minutes to soften, stirring continuously.

3. Once the onion are softened, add chicken and stir for 4-5 minutes.

4. Stir in tinned tomatoes, tomato puree, crushed black pepper, curry paste and tamarind chutney.

5. After 4-5 minutes add the coconut milk, and simmer on medium-high for 4-5 minutes before adding in crushed kastoori methi and salt to taste.

6. Move to a low heat until the chicken is cooked through (about 3-4 minutes) before adding garam masala.

7. Garnish with chopped coriander and serve with warm roti or naan and rice.

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Watch the full video tutorial for this recipe