Chana Masala

As a rule of the thumb, you can often tell how good a curry restaurant is just by the quality of the ‘Chana Masala’. This recipe won’t disappoint & will have you paying the bill everytime.

Ingredients:

• 1 tsp coriander seed
• 1 tsp cumin seed
• 3 tbsp oil
• 2 small cooking onions (finely chopped)
• 12g garlic (pulped)
• 12g ginger (pulped)
• 1 green finger chilli (chopped)
• 400g can chopped tomatoes
• 1 400g can chick peas
• 1 400g can brown chickpeas (kala chana)
• 1 cup (250ml) water
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp chilli powder
• salt
• ½ tsp garam masala
• 1 tbsp lemon juice
• chopped fresh coriander

Method:

1. In a hot pan dry fry the coriander & cumin seed for a minute, remove  from the heat and grind in a pestle & mortar. Put to one side
2. Heat the oil in a same pan, add the onion, garlic & ginger & fry for 2-3 mins then add the green chilli, cook for a further 2 mins until the onions have softened.
3. Stir in the tomatoes & cook for 10 minutes, stirring frequently. Now add the ground coriander,cumin, turmeric & chilli powder along with the water & a good pinch of salt, stir & bring to a boil.
4. Drain the chick peas & add them to the pan, stir & cover with a lid. Simmer for 25 mins
5. Just before you are about to serve, stir in the toasted ground spices along with the garam masala & lemon juice
6. Decorate with freshly chopped coriander & serve.

Serve with rice or bread as a main course or as a side dish. Enjoy!

Serves 4

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Chicken Dhansak

Chicken Dhansak. This looks tricky, but I assure you
it’s really easy!

Step 1

• 150g Yellow Split Peas
• 50g Red Lentils
• 1 Red Onion (Chopped)
• 2 Tbsp Oil
• 1/2 Tsp Tumeric
• 2 Garlic Cloves (Crushed)
• 1 Tbsp Butter

Place all Ingredients except the Garlic & Butter into a saucepan with 1 ltr Boiling Water & 1 tsp Salt, boil gently for 40 mins then drain off any excess water. Fry the Garlic in butter for 2 mins then add the drained lentils, mix & fry for 2 extra mins. Set Aside.

Step 2

• 1 Onion
• 2 Medium Tomatoes
• 1/2 Green Pepper
• 15-20g Fresh Ginger
• 1 Garlic Clove
• 2 Green Finger Chillies
• Small Handful of Fresh Coriander
• 4 Tbsp Oil
• 1/2 Tsp Tumeric
• 1/2 Tsp Salt
• 200ml Water

Add all ingredients (chopped Roughly) to a saucepan, cover & genlty boil for 20 mins or until soft. When cooked place into a blender & whizz to a puree. Set Aside.

Step 3

• 2 Tbsp Oil
• 1 Garlic Clove (Crushed)
• 1 Onion (Finely Sliced)
• 4 Green Cardomom Pods
• 2 Bay Leaves
• 400g Chicken Breast (Cubed)
• 4 Heaped Tsp Curry Paste
• 4 Tsp Sugar
• 2 Tbsp Lemon Juice
• 1 Tbsp Tomato Puree
• Fresh Coriander (Chopped)

Heat The Oil in a pan or wok & add the Garlic, Cardomoms & Bay leaves and slowly fry until the garlic is golden. Add the Onion and fry gently until soft. Add the Curry Paste, Sugar, Lemon Juice & cook for 1 min (Stirring Continuously) then add then Vegetable Puree that you set aside, also add the Tomato Puree & cook for 3-4 mins. Add the Chicken Breast & cook for 2 mins until the Chicken has colour, add 100ml water & cook for a further 2 minutes, then turn down the heat, cover & simmer for 20 minutes. Add the cooked Lentils that you set aside earlier, stir and leave to cook for a further 5 minutes, then add the chopped coriander, stir once again (add a little water if nessasary) & serve with Basmati rice or Naan Bread. Enjoy!

Serves 4

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Tadka Dal

the Dahl:

• 250g Yellow split peas
• 50g red lentils
  
• 1½tsp salt
• ½ Small Onion (sliced)
• 1 Tomato (chopped)
• 1/4tsp Tumeric
• ½tsp Chili Powder
• 1 6″ red Chili (whole)
• 2 Bay leaves
• 1ltr Water

the tadka:

• 4 tbsp Oil
• 4 medium garlic cloves
• 1tsp Bengali 5 Spice (Panch Phoran)
• ½tsp Cumin Seed
• ½ Small Onion (Chopped)
• 2 Chillies (1x red, 1x green) deseeded & chopped
• 2 tbsp Fresh Coriander (chopped)
• 1 tbsp Butter

Dahl method: Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas), red lentils & the water. Then add the salt, turmeric, chili power, bay leaves, 6″ Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste. Add a splash more water if required.

Tadka Method: For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don’t remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4

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