Tarka (Main Curry Base)
This yummy base is essential to most of my curry recipes.
Video: Ale Armijos
Serves: variable - dependant upon each recipe
Preparation time: 10 minutes. Cooking time: 30 minute.
Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet
It is important to take the time to make the Tarka. The Tarka is at the heart of all the curries on this website.
Quantities of each ingredient may differ depending on the curry of choice and in some curries, some ingredients may be omitted and others added.
See each individual recipe for variations to these ingredients.
Ingredients:
Photos: Ale Armijos
Vegetable oil, ghee or butter depending on recipe
Cumin seeds
Whole cloves
Onion(s)
Tinned chopped tomatoes or fresh tomatoes skinned and chopped roughly
Chillies (green finger), chopped finely
Salt
Haldi (turmeric)
Garam masala
Garlic, crushed
Fresh ginger, peeled and grated finely
Method:
Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan and there you have it, that all important base for all North Central Indian curries...
Mung Dal
Serves: 4
Preparation time: 25 minutes. Cooking/total time: 65 minute includes prep time
Gluten free, Vegetarian, Vegan (use vegetable oil instead of ghee/butter).
Serve with rotis/paranthas, brown wholegrain rice and a side dish of one of the ‘dry’ curries.
Mung dal with side garnish of red onions and tomatoes
Ingredients:
Tarka
3 tablespoons vegetable oil (use 40g butter/ghee to give a more flavoursome/creamy dhal)
1 teaspoon cumin seeds
4 whole cloves
1 medium onion, chopped finely
200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly
2 - 3 chillies (green finger), chopped finely
2 level teaspoons salt
½ - ¾ teaspoon turmeric (haldi) - add the higher amount if using fresh tomatoes
½ teaspoon of garam masala
2 cloves of garlic, crushed
1 inch piece of fresh ginger, peeled and grated finely
Mung Dal
230g mung dal, sorted and washed (to remove stones etc)
900ml water
handful of chopped fresh coriander
garnish with a knob of butter or ghee and fresh coriander leaves
Method:
Wash and rinse the dal and place in a deep pan with c. 900ml of water. Bring to the boil, turn the heat down to a low to medium setting. Cover the pan and simmer gently for 35 minutes.
Whilst the dal is simmering, make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the tarka to the mung dal stir to combine. Bring back to the boil then turn down the heat to low/medium heat. Place the lid on the pan and simmer gently for 20 minutes stirring occasionally.
Add the chopped coriander. Bring back to the boil on gentle heat, simmer for a minute or so.
Serve piping hot garnished with fresh coriander leaves and a knob of ghee or butter with plain boiled rice and chapattis.
Notes:
Serve with a side dish of Saag Aloo/Gobi Aloo/Bhindi or Baby Bhangan Aloo.
Lobia (Black Eyed Bean) Curry
Serves: 4
Preparation time: 10 minutes. Soaking time (lobia beans): 8 hours preferably overnight. Cooking time: 55 minutes.
Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet
Serve piping hot with rotis or paranthas and plain boiled brown rice
Ingredients:
Tarka
3 tablespoons vegetable oil (use 40g butter/ghee to give a more flavoursome/creamy dish)
1 tablespoon cumin seeds
4 whole cloves
1 medium onion, chopped finely
200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly
1½ - 2 chillies (green finger), chopped finely
2 level teaspoons salt
½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes
½ teaspoon of garam masala
2 cloves of garlic, crushed
1 inch piece of fresh ginger, peeled and grated finely
Lobia
230g dried lobia, sorted to remove chaff/debris, rinsed and soaked in fresh water for at least 8 hours preferably overnight
750ml water (500 - 600ml water if using tinned lobia)
To finish off
handful of chopped fresh coriander
garnish with a knob of butter or ghee and fresh coriander leaves
Method:
Drain the soaked lobia and pressure cook inn 750ml water
In the meantime make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the pressure cooked lobia and liquid to the tarka, stir to combine. Bring back to the boil.
Turn down the heat to low/medium heat, place the lid on the pan and simmer gently for 20 minutes stirring occasionally.
Add the chopped coriander. Bring back to the boil on gentle heat and simmer for a minute or so.
Take off the heat. Serve piping hot garnished with fresh coriander leaves and a knob of ghee or butter.
Samosas (gluten free and non gluten free)
Makes - 16 Samosas
Prep: Filling 30 - 40 minutes. Making samosa 30 minutes. Frying: 25 minutes
Vegetarians, Vegans, Gluten Free. Gluten free variations shown in bold and italics
Serve with my Mint & Coriander Chutney or any other chutney
Gluten Free Samosas using White Gluten Free Chapati Flour from Eurostar Foods
Traditional Samosas using Plain Flour
Ingredients:
Filling:
2 tablespoons of vegetable oil
1 teaspoon of cumin seeds
1 small onions, finely chopped
100g frozen peas, defrosted
100g frozen sweetcorn, defrosted
250g new potatoes (or any other waxy variety), peeled, diced and rinsed.
1 clove of garlic, crushed
1 green chillies, chopped finely
1 level teaspoons salt
¼ level teaspoon garam masala
1 tables
Handful of chopped fresh coriander leaves
Pastry:
150g plain flour, plus extra for rolling out and for the edible glue)/150g gluten free white chapati flour
½ level teaspoon salt
1 tablespoon lemon juice (15ml)
1 teaspoon of vegetable oil/1 tablespoon of vegetable oil
75 ml cold water
Edible Glue:
20g plain flour/20g gluten free chapati flour
Cold water
Additional Ingredients:
flour for dusting
oil for deep fat frying
Method:
Filling:
Heat the oil in a saucepan. Add the cumin seeds and stir until they splutter (30 seconds)
Add the chopped onion and fry gently on low/medium heat stirring occasionally until they soften.
Add the peas and sweetcorn, stir and cook gently with the lid on for 5 minutes.
Add the diced potatoes, mix into the peas and sweetcorn mixture, cover the pan and allow to cook gently stirring occasionally for about 15 minutes. Remove the lid and continue to cook for a further 5 minutes or so.
Add the lemon juice and chopped coriander, mix into the filling and remove from heat. Set aside.
Pastry:
Sift the flour and salt in a bowl. Add the lemon juice and oil
Using your finger tips, mix the contents to form a breadcrumb like mixture
Add water gradually to form a dough like consistency which can be rolled out.
Cover the bowl with either cling film or a damp cloth and allow to rest for 10 minutes
Edible Glue:
Place the sifted flour into a small bowl and mix with water to form a glue like consistency. Set aside
Rolling out the Pastry:
Heat a tawa or frying pan, the turn it down to a low heat setting
Divide the pastry dough into 8 portions of equal size.
Roll out two balls into a circle each about 2 inches in diameter. Brush one side of each circle lightly with oil then spread a thin layer of sifted plain/gluten free chapati flour on one of the oiled circles.
Place the second oiled circle onto the oiled/floured circle, oil side against the flour. Pinch the circumference all round to seal the two circles together
Dust each side with dry flour and roll out to a circle with a diameter of about 8 inches.
Place on the heated tawa and heat for 15 - 30 seconds on each side - should just be warm enough so that they can be split into two again.
Remove from the tawa, cut the circular pastry in two to form two semi circles.
Whilst still warm, open each semi circle to give two semi circles of pastry (four in total from one rolled out circular pastry). Each of these semi circles of pastry will form one samosa. Place in-between a folded tea cloth (to keep them moist) until ready to make the samosa pockets.
Repeat this process until 16 semi-circles have been achieved
Making the Samosa Pockets:
Illustrations by Chantal at C For Design
Taking one of the semi-circles of pastry with the unheated side up, apply edible glue to the outside curved upper edge as shown in the first illustration above (glued areas shown in orange) .
Lift up the unglued portion closest to you and fold over loosely as depicted in illustration 2 so the outside edge is closest the ‘glued’ area. Then fold the glued area towards you and seal to form a cone shaped pocket when turned over as shown in illustration 3.
Fill the pocket with the samosa filling.
Apply edible glue to the flap as shown in orange in illustration 3
Fold the flap over the filled pocket gently and seal the edges and there you have your samosa ready to fry and enjoy. Pinch all corners of the samosa gentlyto seal if there are any gaps.
Frying the samosas:
Heat the oil in a karahi or wok/deep fat fryer on medium to high heat. To test when hot enough, drop a very small amount of the pastry into the hot oil, it should rise within a second or two
Gently slide the samosas into the oil (in batches depending on the diameter of the karahi).
Fry on medium to high heat. When the samosas rise in the oil, turn them over. Turn them over every occasionally until they are golden brown in colour on both sides.
Drain, remove from the oil and place on absorbent kitchen paper.
Repeat the frying process until all the samosas have been fried.
Enjoy piping hot on their own or with a chutney.
Gajar Halwa (Carrot Halwa) - Dairy and Vegan Versions
A creamy, rich sweet dish reserved for special occasions such as weddings. Well worth the effort. Details for the vegan version are shown in bold italics
Serves 6 - 8
Total time: 75 minutes
Suitable for: Vegetarians and those on a gluten free diet. Vegan version
Enjoy as a hot or cold dessert. I prefer it cold.
Surplus can be stored in the fridge (few days) or freezer (longer term) in an airtight container lined with baking/parchment paper.
To make a sweet potato halwa, follow the recipe as is but use 500g of sweet potato instead of carrots.
Handy Tip:
Place the milk on to boil and reduce first and then prepare the carrots, nuts etc to save prep time.
Dairy Gajar Halwa
Vegan Gajar Halwa (without saffron) Add few strands saffron for a deeper orange, optional
Ingredients:
500g carrots, grated (can use sweet potato and make sweet potato halwa instead)
1 litre of whole milk (I use organic whole milk)/1 litre of almond milk (I use Plenish as this is made using 6% almonds)
80g of brown/coconut sugar (I use coconut sugar as it has a lower glycemic index and contains some micro nutrients)
25g melted ghee (or unsalted butter)/25g of melted coconut oil
I teaspoon of crushed cardamoms
20g of sultanas
40g pistachio nuts sliced, plus extra for sprinkling on top (traditionally pistachio nuts are used but almonds can also be used plus extra for sprinkling on top)/40g sliced almonds.
a couple of strands of saffron, optional
Method
Rinse the pan with water (stops milk sticking to the bottom of stainless steel pans). Add the milk and cardamoms and bring to the boil.
If adding saffron, soak a few strands of saffron in a tablespoon of the warm milk in a bowl from above and set aside
Continue boiling on a fairly high heat (where it boils semi vigorously without boiling over) stirring occasionally until most of the milk has been absorbed/condensed (c. 45 minutes). Turn down the heat as the milk condenses to prevent it catching the base of the pan. Stir more often at this stage.
In the meantime, scrape, wash and grate the carrots.
Add grated carrots to the milk, stir and bring back to the boil on fairly high heat.
In a separate pan/small saucepan melt the ghee/coconut oil. With the heat on a medium/high setting, add the sultanas and stir through until they puff up and are lighter in colour. Take off the heat, scoop out the sultanas and keep aside.
Going back to the carrot/milk mixture, turn down the heat to medium (if not already done so) once most of the milk has condensed and simmer gently stirring for another 5 minutes or so. Add the saffron infused milk if using.
Add the sugar ghee/coconut oil, nuts and sultanas and combine. Still on medium heat, continue simmering and stirring for another 20 minutes or so until the mixture starts to leave the side of the pan.
At this point the halwa is almost ready. As soon as the halwa comes away from the pan forming a smooth ‘ball’ and leaves a clear channel when the spoon is dragged across the halwa at the base of the pan, it is ready.
Turn the mixture out into a 19cm diameter greased sandwich cake tin (or any other suitable dish) and flatten gently. Garnish with edible silver sheets with a sprinkling of nuts on top.
Allow to cool, then cut into squares/diamonds. Serve as a dessert.
Vegetable Fritters
Serve as Starters or Snacks
Makes 20
Preparation time: 15 minutes. Frying time: about 20 minutes
Suitable for: Gluten free, Vegetarian, Vegan
Enjoy piping hot as a starter to a meal or a snack or starter on their own or with a chutney.
Vegetable fritters - potatoes, aubergines, jalapeno peppers and broccoli
Ingredients:
Approximately 150g of vegetables of choice such as broccoli, tender stem broccoli, cauliflower, potatoes, jalapeno peppers and/or any other mild peppers, carrots, courgettes, aubergines
Vegetable oil for deep fat frying
Method:
Make the batter.
Vegetable Preparation:
Broccoli/Cauliflower - cut the florets from the head of the broccoli - about ½ inch wide and 1 - 1½ long. Rinse and shake off as much residual water as possible. Place on absorbent kitchen paper until ready to use.
Carrots - scrape, wash and cut into sticks about 2½ inches long and ¼ - ½ inch wide. Pat dry with absorbent kitchen paper
Courgettes - peel, wash and cut into sticks as for carrots. Pat dry with absorbent kitchen paper
Potatoes/aubergines - peel, wash and slice into thin circles (like crisps) about 3 - 5mm thick horizontally. Rinse the potatoes again to remove the starch and pat dry in-between sheets of absorbent kitchen paper.
Jalapeno Peppers - wash and dry. Slice along one the length of the pepper without cutting all the way through. Using a teaspoon, gently remove the seeds and membrane.
Putting it all together:
Place the oil in a karai or wok/deep fat fryer no more than one third full. Heat on medium to high heat. Test the oil to see if hot enough to fry by placing a drop of the batter into the oil. If the ball of batter rises within a second or two, the oil is hot enough.
Re-whisk the batter.
Dip each individual vegetable in the batter to coat thoroughly and gently place into the hot oil. The number of pieces of vegetables in the karai at any one time will depend on the circumference of the karai. Make sure there is enough room between the fritters to be able to turn them over in the oil whilst frying without breaking them.
When the fritters rise to the surface, gently turn them over. Continue turning them over every so often until they are evenly golden and crisp on both sides. Gently remove from the oil, draining any excess oil back in the karai and place on a plate lined with absorbent kitchen paper.
Repeat process from No. 3 above for the remaining vegetables.
Serve hot on their own or with a chutney
Mutter Paneer/Tofu/Aloo
Use home made paneer wherever possible as this gives a more creamy, soft texture. Tofu can be used as vegan alternative and a third variation in mutter aloo.
Serves: 4 Preparation time: 10 minutes. Cooking time: 65 minute.
Suitable for: Vegetarians and those on a gluten free diet. Vegan version can be made using Tofu
Serve with rotis or paranthas and plain boiled brown rice
Mutter Paneer top right with Mutter Tofu (vegan) below left
Ingredients:
Tarka
3 tablespoons of vegetable oil or ghee
1 teaspoon of cumin seeds
4 cloves
1 medium sized onion, chopped finely
200g tinned tomatoes or 3 medium tomatoes - skinned and chopped roughly
1½ - 2 green chillies, chopped finely
2 garlic cloves, peeled and crushed
2 level teaspoons of salt
½ - ¾ level teaspoon of turmeric (use the higher amount if using fresh tomatoes)
½ level teaspoon of garam masala
1 inch fresh ginger, peeled and grated finely
Mutter Paneer/Tofu/Aloo
380g of shelled fresh peas, rinsed and drained (fresh peas give a ‘bite’ to this dish but frozen peas can be used in the absence of fresh. Frozen peas also give a sweeter flavour)
600ml water, approximately
320g of cubed and lightly fried paneer/tofu, drained access moisture removed gently by placing between a clean tea towel and lightly fried (or 380g of peeled and cubed waxy potatoes for mutter aloo)
Handful of chopped coriander.
Method:
Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the peas to the tarka and stir to combine. Place the lid on the pan and cook gently for about 5 - 10 minutes stirring occasionally. (Add the potatoes if making mutter aloo, stir, cover the pot and cook gently for about 5 minutes)
Add 600ml water. Bring to the boil. Turn down the heat to low/medium, add the paneer/tofu (if making mutter paneer/tofu/) and bring back to simmering point. Place the lid on the pan and simmer gently for 20 minutes stirring occasionally.
Add the chopped coriander. Bring back to the boil on gentle heat, simmer for a minute or so.
Take off the heat. Serve piping hot garnished with fresh coriander leaves.
Dahi Pakora Kari (Yoghurt Pakora Curry)
Serves: 4
Preparation time for the curry itself: 10 minutes. Cooking time: 65 minute
Plus additional preparation and cooking time for the pakoras
Suitable for: Vegetarians, vegan (use vegetable oil instead of ghee/butter and plant based yoghurt instead of dairy) and those on a gluten free diet
Serve with plain boiled brown rice for a gluten free option
Ingredients:
Tarka
3 tablespoons of vegetable oil or ghee/butter
1 teaspoon of cumin seeds
6 whole cloves
1 medium sized onion, chopped finely
400g tinned tomatoes or 7 medium tomatoes - skinned and chopped roughly
2 - 3 green chillies, chopped finely
2 garlic cloves, peeled and crushed
2 level teaspoons of salt
¾ -1 level teaspoon of turmeric (use the higher amount if using fresh tomatoes)
½ level teaspoon of garam masala
1 inch fresh ginger, peeled and grated finely
Dahi Pakora Curry
750ml Water
12 small/medium pakoras
Handful of chopped coriander.
For the Dahi/Gram Flour batter:
450g/500g plain thick set yoghurt (or soya as non-dairy substitute)
40g besan (gram flour), sifted
500ml water
Method:
Pakoras:
Follow recipe for Pakoras
Dahi/|Gram Flour batter:
Place the yoghurt in a large bowl, add the sifted gram flour and water. Whisk to form thin batter like consistency. Set aside.
Curry:
Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Pour the dahi/gram flour batter through a sieve into the tarka. Stir to combine. Add the additional 750ml water and stir again to incorporate.
Turn the heat up to high and bring the contents to the boil. It’s important to watch it at this point as can readily boil over. As soon as the contents look like they are reaching boiling point, turn the heat right down to prevent boil over. Once settled, turn the heat up to medium and allow contents to reach simmering point.
Add the pakoras, bring back to simmering point. Place the lid on the pan and continue to simmer for a further 20 minutes stirring occasionally gently so as not to break the pakoras.
Add the chopped coriander. Bring back to the boil on gentle heat and simmer for a minute or so.
Take off the heat. Serve piping hot garnished with fresh coriander leaves and plain boiled rice.
Urad & Rajma Curry (Black Lentil and Kidney Beans)
Serves: 4
Preparation time: 10 minutes. Soaking time (urad dal): 8 hours preferably overnight. Cooking time: 80 minutes.
Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet
Serve piping hot with rotis or paranthas and plain boiled brown rice
Ingredients:
Tarka:
3 tablespoons vegetable oil (use 40g butter/ghee to give a more flavoursome/creamy dish)
1 teaspoon cumin seeds
4 whole cloves
1 medium onion, chopped finely
200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly
1½ - 2 chillies (green finger), chopped finely
2 level teaspoons salt
½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes
¼ - ½ teaspoon of garam masala
2 cloves of garlic, crushed
1 inch piece of fresh ginger, peeled and grated finely
230g urad dhal, sorted (to remove stones etc), rinsed and soaked in fresh water preferably overnight (8 hours mimimum)
900ml water
400g tin of kidney beans, drained and rinsed
handful of chopped fresh coriander
garnish with a knob of butter or ghee and fresh coriander leaves
Method:
Drain and rinse the soaked dhal and place in a deep pan with 900ml of water (enough water to cover the dhal plus a couple of inches above). Bring to the boil, turn down to heat to a low to medium setting. Cover the pan and simmer gently for about an hour.
Whilst the dhal is simmering, make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the kidney beans to the tarka, stir to combine and cook gently for about 5 minutes with the lid on the pan.
Once the dhal is ready add the kidney bean ‘tarka’, stir to combine and bring back to the boil adding more water if necessary.
Turn down the heat to low/medium heat, cover the pan and simmer gently for 20 minutes stirring occasionally.
Add the chopped coriander. Bring back to the boil on gentle heat.
Take off the heat. Serve piping hot garnished with fresh coriander leaves and a knob of ghee or butter.
Bhangan Bartha (Spicy Aubergine Mash)
Serves: 4
Preparation time: 10 minutes Aubergine smoking time: 50 - 60 minutes. Additional cooking time: 40 minutes
Suitable for: Vegetarians, vegans and those on a gluten free diet
Serve piping hot with: rotis or paranthas; a dal dish; rice and yoghurt (plant based if vegan).
Can also be served as a light lunch spread on toast!
Ingredients:
Tarka
6 tablespoons of vegetable oil
1 tablespoon of cumin seeds
2 medium onions, sliced finely (vertically)
100g tinned tomatoes or 1 medium/large tomato - skinned and chopped roughly
2 - 3 green chillies, chopped finely
2 garlic cloves, peeled and crushed
2 level teaspoons of salt
½ - ¾ level teaspoon of turmeric (use the higher amount if using fresh tomatoes)
½ level teaspoon of garam masala
6 - 8 aubergines (1kg of smoked flesh)
100g frozen peas, defrosted
100g frozen sweetcorn, defrosted
Handful of chopped coriander.
Method:
Preparation of the aubergines:
Turn the grill on and set it to its’ highest setting. Place the whole aubergines on a grill pan lined with aluminium foil and place under the grill to smoke for about 50 - 60 minutes turning the aubergines over half way through. The aubergines should be placed so they are about an inch away from the heat source above them - this is based on an electric grill. The skins should be partially charred and the flesh should fall away readily from the skin once ‘smoked’.
Remove and cool
Cut each aubergine lengthwise and spoon out the flesh into a bowl. Break up the flesh with a fork and set aside.
Bartha:
Make the tarka while the aubergines are smoking. Heat the oil on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Add the smoked aubergine flesh and stir to coat with the tarka. Add the peas and sweetcorn and mix through the aubergine flesh mixture.
With the lid roughly a quarter ajar cook on medium heat stirring occasionally, gently mashing the aubergine flesh (with the wooden spoon) as it cooks through. The bartha will be ready when the aubergine flesh is almost smooth and droplets of oil can be seen oozing out of the bartha when a wooden spoon is dragged along the base of the pan through the bartha (approximately 30 - 40 minutes). Towards the end of the cooking time, you may need to take the lid off completely and turn the heat up a touch whilst keeping a close eye so the bartha does not stick to the bottom of the pan
Stir the chopped coriander through the bartha and cook for a further few minutes.
Take off the heat. Serve piping hot garnished with fresh coriander leaves.
Toor Dal (Split Pigeon Peas)
Serves: 4
Preparation time: 10 minutes. Soaking time for toor dal: at least 8 hours preferably overnight. Total cooking time: 70 minutes.
Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet
Serve piping hot with Aloo Gobi , Fine Beans and Potato curries, Bhindi; rotis or paranthas and plain boiled brown rice
Toor Dal (top right) shown here with Bhindi and Plain Brown Wholegrain Rice
Ingredients:
3 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
4 whole cloves
1 medium onion, chopped finely
200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly
1½ - 2 chillies (green finger), chopped finely
2 level teaspoons salt
½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes
½ teaspoon of garam masala
2 cloves of garlic, crushed
1 inch piece of fresh ginger, peeled and grated finely
4 - 6 dried or fresh bay leaves
230g tool dhal, sorted (to remove stones etc), rinsed and soaked in fresh water preferably overnight (6 - 8 hours)
700ml water
handful of chopped fresh coriander
Juice of half a lemon
garnish with a drizzle of oil and fresh coriander leaves
Method:
Drain and rinse the soaked dhal and place in a deep pan with c. 700ml of water. Bring to the boil, turn down to heat to a low to medium setting. Cover the pan leaving very slightly ajar until the foaming settles (easily boils over at this this stage) and then cover the pan fully. The foam can be skimmed off and discarded. Simmer gently for about 45 minutes
Whilst the dhal is simmering, make the tarka. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan
Once the dhal has cooked (softened) add the tarka, stir to combine and bring back to the boil.
Add the bayleaves, place a lid on the pan and simmer gently for 20 minutes stirring occasionally.
Add the lemon juice and chopped coriander. Bring back to the boil on gentle heat.
Take off the heat. Remove the bay leaves. Serve piping hot garnished with fresh coriander leaves and a drizzle of oil with plain boiled rice and chapattis.
Notes:
I like to serve this alongside a side dish of Saag Aloo/Gobi Aloo/Bhindi Masala or Baby Bhangan Aloo.