Cook Arford

Easy recipes from Apple Tree

Tag: Indian

Sag Aloo

Authentic enough…

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 large red chilli, halved, de-seeded and finely sliced

Fry gently. Add

  • 500g potato cut into small cubes

Fry some more. add

  • 1 tbsp chopped ginger
  • ½ tsp each black mustard seeds, cumin seeds, turmeric

Fry some more. Add a splash of water and ½ tsp salt, cover and let cook for 10 minutes until soft. Add

  • 250g spinach   leaves

Continue cooking until wilted. Done!

Lamb Keema (Balti)

This is from “This Muslim Girl Bakes” and is an authentic Pakistani recipe. We tried it and want to try it again! Serves four with sides. Start with a frying pan or wok.

  • Oil
  • 1 onion chopped

Heat the oil and fry the onion until just starting to brown

  • 3 cloves garlic, crushed and chopped
  • 2cm of fresh ginger, grated

Add to the onion and fry one more minute

  • 500g minced lamb

Add to the pan and brown

  • 1/2 tin chopped tomatoes
  • 1/2 tsp salt
  • 1 tsp chilli powder (for mild, more if you want)
  • 1/4 tsp turmeric
  • 1 tsp  ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 cup water
  • 2 small potatoes, peeled and chopped

Add these to the pan mix in a bubble away, covered for 30 minutes. Add more water if it needs it

  • handful of frozen peas

Add the peas and cook for another five minutes.

Serve with rice, naan or paratha and Josh’s Dhal like so:

Keema

 

Josh’s Dhal

Son Josh has decided to be vegan. Apparently he has halved his grocery bill! I find vegan food often lacks a bit of substance, but not this recipe. I call it Josh’s Dhal because it is always a hit when he comes home and it is great alongside a curry. So easy.

  • 1 cup yellow split peas
  • 4 cups water

Boil for 40 minutes

  • 1/2 cup red lentils

Add to your split peas and boil another 20 minutes more. Keep an eye on it, because it will probably dry out and catch. Just add some more water if it getting too thick too soon. While that is boiling, take the following:

  • 1 chilli, copped
  • 1 inch of root ginger, grated
  • 1 tsp cumin seed
  • 3 garlic cloves, sliced
  • 1/2 tsp turmeric
  • Ghee or oil

Gently fry all these to create a browned topping to put on your dhal to serve. Finally:

  • 250g spinach

Add the spinach and cook until it wilts. Add

  • 1 tsp salt
  • Juice of 1/2 lemon

When the spinach has wilted and the dhal cooked to a gloopy consistency, put it in a serving bowl and top with the spicy garlicky mix. Serve as a side for a curry or a main course with rice or Indian bread and chutney. For a vegetarian rather than vegan meal you could top with quartered hard boiled egg.

dhal-2

 

 

© 2017 Cook Arford

Theme by Anders NorenUp ↑