Indian Recipes

• 200g red lentils, washed and drained
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, diced
• 2 garlic cloves, finely diced
• 1 tomato, finely chopped
• 2 fresh green chillies, slit lengthways
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala, plus extra to serve
• a handful of fresh coriander leaves, chopped, to garnish
• salt

1. Put the lentils and double the volume of water in a heavy-based saucepan and bring to the boil, then reduce the heat and simmer for 30 minutes until soft and mushy, skimming the scum off the surface from time to time. You may need to add a splash of water if the dal becomes too dry.
2. Meanwhile, heat the oil in a frying pan over a high heat and add the cumin seeds. When they start to crackle, add the onion and stir for 7–8 minutes until golden. Stir in the garlic and cook for 2–3 minutes until brown.
3. Add the tomato, chillies, turmeric and garam masala to the pan, season with salt and cook for 3–4 minutes until soft. Carefully pour in the cooked lentils with the cooking liquid, stir and season to taste.
4. Serve hot, sprinkled with the coriander and garam masala, with rotis alongside.

• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely diced
• ½ teaspoon ginger-garlic paste
• 2 fresh green chillies, finely chopped
• 2 potatoes, peeled and cut into 2cm dice
• 2 fresh tomatoes, finely diced
• ½ head of cauliflower, cut into florets
• 1 teaspoon ground turmeric
• 1 teaspoon amchoor (dried mango powder) or lemon juice
• 1 teaspoon garam masala
• a small handful of fresh coriander leaves, chopped, to garnish
• salt

1. Heat the oil in a heavy-based pan over a high heat and add the cumin seeds. As soon as they darken, add the onion and fry for about 6 minutes until soft. Add the ginger-garlic paste and chillies and fry for a few seconds.
2. Tip in the potatoes. Fry for a couple of minutes, stirring frequently to prevent the mixture from sticking to the bottom of the pan, then add the tomatoes and allow to soften. Cook for a couple of minutes, then tip in the cauliflower florets, turmeric and amchoor powder (if using) and season with salt. Mix well, reduce the heat and cook for 30 minutes, sprinkling in a couple of handfuls of water if it begins to stick to the pan.
3. When the vegetables are completely done, remove from the heat, sprinkle with the garam masala, add lemon juice (if using instead of amchoor), season to taste and serve hot sprinkled with the coriander and rotis alongside.

• 3 tablespoons vegetable oil
• 2 medium onions, sliced
• 2 tablespoons ginger-garlic paste
• 2 tablespoons tomato purée
• 1 teaspoon ground turmeric
• ½ teaspoon medium-hot red chilli powder
• 1 teaspoon ground coriander
• 1 x 400g can of red kidney beans, drained and rinsed or 150g dried kidney beans, soaked, drained and cooked
• 2 tablespoons chopped fresh coriander leaves, to garnish
• salt
• boiled rice, to serve

1. Heat half the oil in a heavy-based pan over a high heat, add the onions and fry for 7–8 minutes until soft.
2. Add the ginger-garlic paste and the tomato purée and fry for 2 minutes until mushy.
3. Remove from the heat and leave to cool slightly, then transfer the mixture to a blender, pour in enough water to just cover the mixture and blitz until smooth. Set aside. This is the curry paste.
4. Heat the remaining oil in the pan over a medium heat and add the ground spices. When they sizzle, add a splash of water and cook for 1–2 minutes until the water evaporates, leaving spiced oil in the pan. Stir in the beans.
5. Add the curry paste and salt to season and mix well. Pour about 150ml water into the blender, rinse it and pour this into the curry. Bring to the boil, reduce the heat, cover and cook for about 5 minutes until well blended.
6. Season to taste and serve hot, garnished with the coriander and rice to serve.

1 pound baby spinach ¼ cup canola oil ½ teaspoon cumin seeds 2 tablespoons finely chopped garlic 2½ cups finely chopped yellow onions 1 tablespoon finely chopped fresh ginger 1 teaspoon finely chopped fresh Thai green chili ½ teaspoon ground turmeric ¼ cup heavy cream 1 teaspoon salt 1 teaspoon fenugreek leaf powder*

1. Set up a large bowl of ice and water. Bring a pot of water to a boil. In two batches, submerge the spinach in the boiling water, stirring well to just wilt it. Use a spider strainer or mesh spoon to transfer it to the ice water.
2. Drain the spinach well and transfer it to a blender. Add 1 cup water and blend into a fine, bright green puree.
3. In a large skillet, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and garlic and let the garlic brown, about 30 seconds or less. Add the onions and cook, stirring occasionally, until soft but not browned, about 5 minutes. (The garlic will make the onions look browner than they really are.)
4. Stir in the ginger, green chili, and turmeric and cook for 30 seconds. Add the spinach puree and cook, stirring constantly, for 5 minutes. Be careful; it will sputter like bubbling lava.
5. Reduce the heat to medium and add the cream, salt, and fenugreek leaf powder. Return to a boil and cook for 5 minutes. Serve hot.

PALAK PANEER Add 2 cups paneer along with the cream, salt, and fenugreek leaf powder in Step 5. ALOO PANEER Add 2 cups cooked potatoes cut into ½-inch cubes along with the cream, salt, and fenugreek leaf powder in Step 5.

• DAL
  • 1 cup moong dal
  • 3 cups water
  • ½ teaspoon ground turmeric
• MASALA
  • ¼ cup ghee
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 1 cup finely chopped tomato
  • ½ teaspoon ground turmeric
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh Thai green chili
  • ½ pound baby spinach leaves
  • 1½ teaspoons salt

1. PREPARE THE DAL: Pick over the moong dal, discarding any stones or dirt. Rinse it and put in a large heavy-bottomed saucepan with 2 cups of the water. Bring to a boil over high heat. Skim off any foam that rises to the surface. Stir in the turmeric.
2. Reduce the heat to medium-low. Cover the pot and simmer, stirring occasionally, until the dal is completely soft, about 20 minutes. Most of the water will have evaporated and the dal will be a mush. Remove the pan from the heat and leave it covered while you prepare the masala.
3. MAKE THE MASALA: In a heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Stir in the onion and garlic and cook, stirring occasionally, until the onion is golden brown, about 5 minutes. Stir in the tomato, turmeric, ginger, and green chili. Cook the masala, stirring occasionally, until the tomatoes are completely soft and all their liquid has evaporated, about 2 minutes.
4. Stir the spinach into the masala and cook until wilted, about 1 minute. Stir in the cooked moong dal, the remaining 1 cup water, and the salt. Serve warm.

• 1 tablespoon strong tea leaves or a teabag of everyday or breakfast tea
• 2.5cm piece of cinnamon stick
• 4 green cardamom pods, bruised
• 2 black cardamom pods, bruised
• 5 cloves
• 2 x 400g cans of chickpeas, drained and rinsed or 150g dried chickpeas, soaked in water overnight
• 1 teaspoon ground turmeric
• ½ teaspoon medium-hot red chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon anardana powder or 2 tablespoons lemon juice
• 1 teaspoon amchoor (dried mango powder) or 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 tablespoons ginger-garlic paste
• 2 fresh green chillies, slit lengthways
• a small handful of fresh coriander leaves, finely chopped, to garnish
• salt

1. Tie the tea leaves, cinnamon, both cardamoms and cloves in a piece of muslin to make a bouquet garni. Immerse it in a pan with 250ml water and bring to the boil. Reduce the heat and simmer for 7–8 minutes to extract the colour and flavour of the bouquet garni’s contents. If using dried, soaked chickpeas, put them in enough water to cover them, along with the bouquet garni and cook for a couple of hours, adding more water as necessary to keep the chickpeas submerged until soft. If using canned chickpeas, place them in a pan, pour in the liquid from Step 1 (discarding the bouquet garni) and bring to the boil. Season with salt and sprinkle the ground spices on top.
2. Heat the oil in the pan over a high heat, add the cumin seeds and fry for 10 seconds until they darken, then add the ginger-garlic paste and chillies and fry for 30 seconds. Pour this spiced oil over the chickpeas. Reduce the heat and cook for 4–5 minutes, stirring, until the sauce is thick and dark.
3. Season to taste and serve hot, garnished with the coriander.

• ½ pound dried red kidney beans
• ½ cup finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• ½ teaspoon finely chopped fresh Thai green chili
• 1½ tablespoons finely chopped fresh ginger
• 4 whole cloves
• 4 green cardamom pods
• ½ teaspoon cumin seeds
• 1 dried Indian bay leaf
• 1-inch cinnamon stick
• ½ teaspoon deggi mirch
• ¼ teaspoon asafetida
• 2 teaspoons salt
• 3 tablespoons tomato paste
• 1 teaspoon garam masala

1. Pick over the kidney beans, discarding any stones or dirt. Rinse them and place in a large bowl. Pour in enough water to submerge them by 4 inches and leave them on the counter uncovered to soak overnight. (Or use the quick-soak method. See Note.)
2. Drain and rinse the beans and put them a medium saucepan with 1 quart water, the onion, garlic, green chili, ginger, cloves, cardamom pods, cumin seeds, bay leaf, cinnamon stick, deggi mirch, asafetida, and salt.
3. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Cover the pot, reduce the heat to medium, and simmer until the beans are falling apart, about 45 minutes. Stir in the tomato paste and garam masala and cook for another 15 minutes, covered, still over medium heat. There should be plenty of gravy in the pot. Serve hot.

• 225g red lentils
• 2 tablespoons rapeseed oil
• optional: 12 peppercorns
• optional: 4 cloves
• 1 onion, thinly sliced
• 4 cloves of garlic, crushed
• 6cm ginger, peeled and finely grated
• ½ teaspoon chilli powder
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 300g tinned plum tomatoes

• In a sieve, rinse the lentils until the water runs clear, then drain and put into a deep, lidded saucepan. Add 600ml of cold water, bring to the boil over a medium to high heat, then cover with the lid and simmer gently for 10 to 15 minutes without stirring, until thoroughly cooked. Like pasta, cooked lentils will be tender when cooked.
• Meanwhile, put the oil into another deep, lidded saucepan on a medium heat. When it’s hot, add the peppercorns and cloves if you’re using them. Stir-fry for around a minute, or until you can smell them, then add the onion. Cook for 8 to 10 minutes, until golden.
• Add the garlic and ginger and stir-fry for a further 4 minutes before adding the chilli powder, coriander, turmeric and salt. Stir well, then add the tinned tomatoes. If they’re whole, pour them out with one hand and crush them with your other hand to break them up before they hit the pan. Cover, turn the heat down and simmer for around 8 minutes.
• The tomatoes should be looking darker and more paste-like now, with little tomato juice running from them. Add the lentils using a straining spoon, then pour in any remaining water they were boiling in, a little at a time, until you get a good consistency. For me, this is a fairly thick dal, thick enough to be eaten from a plate with bread, but you may prefer yours to be more soupy.
• Finally, cover the pan with the lid again and cook on a low heat for a further 10 minutes.
• Taste and adjust the salt, chilli or consistency as you see fit, and serve with chapattis (see here ), home-made yoghurt and some garlic pickle (see here ) or fire-bellied garlic and chilli chutney (see here ). Remember to watch out for the cloves and peppercorns.

SERVES 4

• 200g dried kidney beans (soaked overnight) or 2 × 400g tins of kidney beans
• 2 tablespoons rapeseed oil
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• 1 large onion, chopped
• 4cm ginger, peeled and grated
• 2 cloves of garlic, crushed
• 1 fresh green chilli, finely chopped
• 2 tablespoons tomato purée
• 1 teaspoon sugar
• 1¼ teaspoons salt
• 1 teaspoon garam masala
• ¼ teaspoon ground turmeric

• If using dried kidney beans that you have soaked, put them into a saucepan, cover generously with cold water and boil for 40 to 50 minutes, until tender (they should be smooth and not chalky inside). Drain, then set aside.
• Put the oil into a large non-stick pan on a medium heat. Add the cinnamon stick and cumin and allow them to infuse in the oil for 3 minutes or so, then add the onion. Stir-fry the onion for 8 to 10 minutes, until soft and golden, then add the ginger, garlic and green chilli and cook for a further minute.
• Next, add the tomato purée, sugar, salt, garam masala and turmeric,and stir. Cook for another 2 minutes. Finally, add the kidney beans and 200–250ml of warm water, adding it little by little to create the sauce. Cook for a further 5 minutes, then take off the heat.
• Serve with fresh, steaming-hot basmati rice.

• SERVES 4 TO 6
• 1 cup [212 g] red lentils
• 1/2 tsp ground turmeric
• 2 Tbsp ghee or a neutral oil
• 1 cup [60 g] packed chopped kale or spinach leaves
• Fine sea salt
• 1 in [2.5 cm] piece fresh ginger, peeled and cut into matchsticks
• 2 garlic cloves, peeled and thinly sliced
• 1/4 tsp red chilli powder
• 1/4 tsp asafetida (optional)
• Rice or flatbread, for serving

THE FLAVOR APPROACH The fat-soluble heat-creating substances in the garlic, ginger, and dried chilli powder are drawn out by heating them in hot oil. This infusion, or tadka, is then poured over the dal as the final garnish.

In addition, the oil also takes on the fat-soluble red pigment from the chillies.

Asafetida (sold as hing in Indian stores) is used as an allium substitute in Indian cooking; here it complements the garlic.

• Pick through the lentils and remove any stones or debris. Place the lentils in a fine-mesh sieve and rinse under running tap water. Cover the lentils with 2 cups [480 ml] of water in a medium bowl and soak for 30 minutes.
• Place the lentils and the soaking water with the turmeric in a medium saucepan and bring to a boil over medium- high heat. Turn the heat to low and let simmer for 10 to 15 minutes, until the lentils are cooked and completely tender. Resist the urge to stir the lentils while they’re cooking. If you notice the water getting too low while cooking, add a little more boiling water from a kettle, about 1/2 cup [120 ml] at a time. If the dal feels too watery, simmer a little longer to cook off some of the liquid. Remove from the heat and lightly whisk the lentils to break them apart. The dal will start to thicken.

Melt 1 Tbsp of the ghee in a separate medium saucepan over medium-high heat. Add the kale and season with salt. Sauté until the leaves start to wilt slightly, 3 to 4 minutes. Fold the kale into the dal.

• Taste the dal and season with salt.
• Next, make the tadka. In a medium saucepan, heat the remaining 1 Tbsp of ghee over medium-high heat. Once the ghee is hot, sauté the ginger and garlic until they just start to turn golden brown, 45 to 60 seconds. (Be careful not to let them burn or they will taste bitter. If that happens, discard and start over.) Remove from the heat and add the chilli powder and asafetida, if using. Pour the hot oil with its contents over the dal. Serve the dal warm with rice or flatbread.

• 35ml vegetable oil
• 5g ginger paste
• 5g garlic paste
• 1 black cardamom pod
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp ground cumin
• ¼ tsp deggi mirch chilli powder
• 15g tomato purée
• 1g fine sea salt
• 100g onion-tomato masala
• 400g tin kidney beans
• ½ tsp garam masala
• 50g tomatoes, chopped
• A good handful of coriander leaves, chopped
• 3cm fresh root ginger, cut into matchsticks
• 25g butter

1. Warm the oil in a medium saucepan over a medium heat. When hot, add the ginger and garlic pastes and sauté for 3–4 minutes, stirring almost constantly, until the garlic loses its raw smell.
2. Add the cardamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt, and cook for 3 minutes, or until you can see the oil start to separate around the edges.
3. Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans, along with their liquid. Simmer for about 15 minutes, until the liquor has reduced and thickened.
4. Add the garam masala, tomatoes, chopped coriander and ginger matchsticks and simmer for 2–3 minutes. Stir in the butter.
5. Serve garnished with the red onion, ginger matchsticks and torn coriander, with lime wedges for squeezing on the side.
6. Note: To make this recipe vegan, leave out the butter at the end. You can swirl in a little oil from the onion-tomato masala instead, if you wish.

• A large pinch of flaky sea salt
• 25ml lime juice (freshly squeezed)
• 1 tbsp sugar syrup (see right)
• Ice cubes
• 100ml soda water
• TO GARNISH
• Lime wedge

1.Crumble the salt into a tall glass. Add the lime juice, let it sit for a minute, then add the syrup and stir well. 2.Fill the glass with ice, then add the soda. We recommend you measure the soda to get the perfect salty-sweet balance. Stir and serve immediately, garnished with a lime wedge. Sugar syrup: Put 200g granulated sugar and 200ml water into a saucepan over a medium heat and stir until the sugar has fully dissolved. Simmer for 1 minute then take off the heat and allow to cool. Store in a covered container in the fridge and use within a week. Makes about 300ml

• 30ml orange juice, from concentrate (see note)
• 30ml vodka
• 20ml lemon juice
• 15ml jaggery reduction
• 4 dashes of orange bitters
• Ice cubes
• Orange peel twist, to garnish

1.Put the orange juice, vodka, lemon juice, jaggery reduction and orange bitters into a cocktail shaker. 2.Top up with lots of ice and shake vigorously for at least 30 seconds. 3.Strain into a martini glass and garnish with an orange peel twist. Note: It is important to use orange juice from concentrate to ensure the right balance of sugar.

To make it, you will need 400g jaggery – the darker the colour, the stronger and richer your reduction will be. Put the jaggery and 200ml hot water (cooled for 5 minutes after boiling) into a small pan and melt gently over a low heat, stirring regularly. Once melted, turn the heat up to medium-high and let bubble to reduce to a thick, dark brown caramel; this should take around 10 minutes. To test to see if the reduction is ready, drop a tiny amount onto an ice cube; it should thicken up immediately to the consistency of treacle. If it sets completely, you’ve gone too far and need to incorporate a little water (be careful, it will steam and bubble – let cool a little first). When you’re satisfied with the reduction, decant into a sterilised jar. It will keep for 1 month in a cool cupboard, or at least 6 weeks in the fridge.

• 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
• 12 slices of fresh root ginger
• 1½ tsp black peppercorns
• 12 cardamom pods
• 2 cinnamon sticks
• 5 cloves
• 50g granulated white sugar
• 500ml whole milk

1.Put the tea, ginger and spices into a saucepan, pour on 1 litre boiling water and bring to the boil. Lower the heat and simmer until you can smell the spices, about 10 minutes. 2.Add the sugar and milk, turn up the heat and bring to the boil. Allow 10 minutes, stirring occasionally. (A skin will form, but this is strained off at the end.) Taste to see if the chai is to your liking; boil a little more if you wish for a stronger flavour. Patience will be rewarded! 3.Strain, discard the solids, and serve immediately.

• 400g tin chickpeas
• 3 English breakfast teabags
• 1 medium potato (120g), halved
• 35g tomato purée
• 1½ tsp chana masala
• ½ tsp ground cumin
• ¼ tsp fine sea salt
• 1 black cardamom pod
• 2 tbsp vegetable oil
• 1 bay leaf
• 1 cinnamon stick
• 75g onion-tomato masala
• ¼ tsp garam masala
• 1 tsp tamarind paste
• 1 tsp lime juice
• FOR THE FRIED CHILLIES
• 1 tbsp vegetable oil
• 6 green chillies
• A pinch of fine sea salt
• TO SERVE
• Red onion, diced
• Coriander leaves, roughly torn
• Ginger matchsticks
• Lime wedges
• Raita
• Bhature

1. Tip the chickpeas and their liquid into a small saucepan and add an extra tinful of water. Place over a medium heat, add the teabags (don’t let them burst) and bring to a gentle simmer. Cook for 5 minutes, then take off the heat. Cover and leave to stand for 8–24 hours.
2. Simmer the potato in a small pan of salted water until just tender. Drain and leave to cool.
3. Put the tomato purée, chana masala, cumin and salt into a small bowl and mix nicely; set aside. Using a pestle and mortar, give the cardamom pod a single, firm bash.
4. Warm a large saucepan over a medium-high heat and add the oil. Add the bay leaf, crushed cardamom pod and cinnamon stick to the pan and let them crackle for 1 minute, stirring often (be careful, it may spit a little).
5. Add the tomato purée mix, stir well for 1 minute, then turn the heat to low and add the onion-tomato masala. Sauté, stirring often, until you see the oil start to leave a paste around the edges, about 5–7 minutes.
6. Drain the chickpeas, reserving the cooking liquor; discard the teabags. Add the chickpeas to the saucepan along with 150ml of the liquor. Bring to a gentle simmer and add the garam masala, tamarind paste and lime juice. Simmer for 5 minutes, stirring regularly.
7. Dice the potato (into chickpea-sized pieces) and add to the pan. Stir gently, put the lid on and turn off the heat. Set aside to let the potato warm through.
8. For the fried chillies, warm the oil in a frying pan over a medium-high heat. Add the chillies and salt, and sauté for 2–3 minutes until soft and lightly charred.
9. Serve the chole in a deep bowl, topped with red onion, coriander and ginger, with the fried chillies, lime wedges and raita on the side, and bhature to scoop everything up.

• 2 oz tequila – I like Casamigos Blanco for my margaritas, but Espalon is good for cocktails as well and really affordable.
• 1/2 oz freshly squeezed orange juice – I usually use 1/4 of an orange
• 1 oz freshly squeezed lime juice – I usually use 1 medium-sized lime
• 1 jalapeno, sliced (to taste)
• 1/4 – 1/2 oz agave nectar or sweetener of your choice
• Salt for the rim – I like Tajin, or none at all
• Lime wedges
• Ice

If you like salt on the rim, do this step first. Rub a lime wedge around the top of your glass and dip it in salt. Chile lime salt or Tajin compliments a spicy margarita very well. If you’re looking to go easy on the salt you can skip this step entirely or just do half of the rim.

To make the cocktail: muddle jalapeno slices and lime in a cocktail shaker. Adjust the amount of jalapeno depending on your spice preference – I like mine extra spicy so I always use at least 1/2 of a jalapeno. Go easy to start, you can always add more! Add agave, orange juice, and tequila. Shake and strain over ice – garnish with a lime wedge and jalapeno slices.

You can easily adjust this recipe for different margarita variations by adding different fruit juices to the mix or muddling fresh fruit in place of the jalapenos. Some ideas: fresh watermelon, mango, passionfruit, raspberries. The possibilities are endless!

• 500g potatoes, peeled
• 2½ tsp ground coriander
• 1½ tsp deggi mirch chilli powder
• 1 tsp ground turmeric
• 1 tsp freshly ground black pepper
• 1½ tsp fine sea salt
• 50ml vegetable oil
• 1 tsp cumin seeds
• ⅓ tsp asafoetida
• 15g fresh root ginger, chopped
• 8g green chillies (2–3), stems removed
• 120g drained tinned chickpeas (½ x 400g tin)
• 1 tsp garam masala
• ½ tsp dried fenugreek leaves, finely crumbled
• ½ tsp amchur
• 20g coriander leaves, chopped
• 30g butter
• 150g paneer, cut into 1cm cubes
• 40ml lime juice
• TO SERVE
• Coriander leaves, shredded
• Chopped red onion
• Full-fat Greek yoghurt
• Lime wedges
• Carrot and green chilli pickle
• Bedmi puri, optional

1. Boil the potatoes in salted water until just tender. Drain and allow to cool, then cut into small bite-sized pieces.
2. In a small bowl, mix together the ground coriander, chilli powder, turmeric, black pepper and salt. Set aside.
3. Place a large saucepan over a medium heat, add the oil and allow it to warm, then add the cumin seeds. Let them crackle for 20 seconds, then add the asafoetida and stir well. Toss in the chopped ginger and whole green chillies and stir again.
4. Add the dry spice mix and cook, stirring, for 1 minute, then pour in 700ml boiling water.
5. Add the cooked potatoes, crumbling about half of them in with your hands as you do so. Tip in the chickpeas, then turn the heat down to a lively simmer. Cook for 15 minutes, stirring regularly.
6. Add the garam masala, fenugreek, amchur and chopped coriander. Stir well and cook for a further 2 minutes.
7. Stir in the butter, paneer and lime juice, leave over the heat for 1 minute, then turn the heat off.
8. Serve the warm curry topped with coriander, chopped red onion and a spoonful of yoghurt. Accompany with lime wedges, carrot and green chilli pickle and bedmi puri if you like.

Note: If you are serving bedmi puri, prepare and roll out before you start the curry (to the end of step 4, here). Heat up the oil for deep-frying once the curry has finished simmering and deep-fry the stuffed puri just before serving.

120g carrots 2 tbsp mustard oil 1¼ tsp split mustard seeds ¾ tsp onion seeds ¾ tsp fennel seeds 12 green chillies ¾ tsp ground turmeric ½ tsp deggi mirch chilli powder 1 tsp fine sea salt 50ml rice vinegar

1. Cut the carrots into batons, approximately 4 x 1cm, and set aside.
2. Warm the oil in a small saucepan over a medium-high heat. Add the mustard, onion and fennel seeds and sauté for 20 seconds. Add the green chillies, ground spices and salt and sauté for 20 seconds.
3. Add the carrot batons and rice vinegar to the pan and stir well. Turn the heat down slightly, put the lid on and simmer for 4 minutes.
4. Transfer to a bowl or jar and allow to cool completely before serving. Ideally, let the pickle sit in the fridge for a day before serving to allow the flavours to mingle. It will keep in the fridge for 2–3 days.

• 3 cups cooked rice brown or white*
• 2 Tbsp. olive oil
• 1 red bell pepper finely diced
• 1 sweet onion finely diced
• 2 cloves garlic crushed
• ⅓ cup Lizano salsa
• ½ tsp. cumin
• ¼ tsp. paprika
• ⅛ tsp. cayenne pepper
• ½ tsp. salt to taste
• 15- oz. can black beans drained

In a large skillet over medium heat add olive oil, bell peppers, and onion. Sauté for 5-7 minutes or until veggies are tender. Add crushed garlic and continue sautéing for 1 minute. Whisk together cumin, paprika, cayenne pepper, and salt in a small bowl. Add rice, beans, and seasoning ingredients to the skillet. Stir to combine.

Pour Lizano salsa over rice and stir well. Cook for 5-10 minutes, uncovered, over low heat, or until rice absorbs the sauce.

Serve gallo pinto with cilantro and additional Lizano salsa, if desired, and enjoy!

• 1 teaspoon ground turmeric
• 1 teaspoon medium-hot red chilli powder
• 1 teaspoon ground cumin
• 1 large aubergine, thickly sliced
• vegetable oil, for shallow-frying
• 3 tablespoons rice flour
• salt

1. Mix the spices and salt to season. Rub the aubergine slices with this spice mixture and set aside for 10 minutes.
2. Heat enough oil to cover the base of a frying pan over a high heat. Test the temperature of the oil by dipping a slice of aubergine into it. If it sizzles, the oil is ready. Dip each slice of aubergine in the rice flour to coat it on both sides and place in the oil. Fry the slices in batches, for 3–4 minutes on each side, until crisp and golden. You may need to drizzle a bit more oil if the pan gets too dry.
3. Remove with a slotted spoon, drain on kitchen paper and serve at once.

• makes 6 servings
• 1 ripe pineapple (about 11/2 lb [680 g])
• 2 serrano chiles, plus 1, thinly sliced, for garnish (optional)
• 1 cup [240 ml] gin
• 1/2 cup [100 g] sugar
• 11/2 cups [360 ml] chilled water

Twist and then cut off the top of the pineapple, and cut off the stem end (discard both). Holding the pineapple in a vertical position, with a sharp knife, cut off the prickly skin with long, downward strokes. Using a small paring knife, remove any eyes (the brown hard, spiny spots). Cut 1 lb [455 g] of the pineapple into rough chunks and transfer to a blender. (Store any leftover pineapple, covered, in the refrigerator for another use.) Pulse the pineapple until puréed and transfer to a clean 1 qt [960 ml] glass jar with a tight-fitting lid. Slit open the 2 whole serrano chiles lengthwise and add them to the pineapple. Pour in the gin and add the sugar. Seal the jar and shake a few times to dissolve the sugar. Refrigerate for 1 to 2 days to allow the alcohol to extract the flavors. When ready to enjoy, line a strainer with three or four layers of cheesecloth and dampen them. Set the strainer over another jar or a large measuring cup and strain the pineapple-serrano-gin concentrate, squeezing the cheesecloth to release any liquid still trapped in the pulp. To serve, fill six tall glasses with ice. Pour 1/2 cup [120 ml] of the concentrate into each glass, top with 1/4 cup [60 ml] of the chilled water, and stir. Garnish with a few slices of serrano chile. (Store any unused concentrate in a jar, tightly covered, in the refrigerator for up to 1 week.)

Puréeing the pineapple before it’s added to the gin helps extract the fruit’s tropical flavors and also its gorgeous bright-yellow pigments. Because I don’t want this drink to be peppery hot, I simply slit open the serrano chiles lengthwise and allow them to steep in the gin along with the fruit, rather than puréeing the chiles with the pineapple. The result is a very subtle hit of chile with each sip. Because gin is prepared by infusing alcohol with juniper berries and a variety of spices (which varies by manufacturer), play around with different brands to find the one that works best for you.

• SERVES 8
• 1/2 cup [100 g] sugar
• 2 in [5 cm] piece fresh ginger, peeled and cut into thin slices
• 1 in [2.5 cm] piece cinnamon stick
• 10 whole black peppercorns
• 2 whole green cardamom pods, lightly cracked
• 1 star anise
• 21/2 cups [600 ml] fresh grapefruit juice (from 2 to 3 large pink grapefruit)
• One 41/2 cup [1 L] bottle club soda, chilled

Combine 11/2 cups [360 ml] of water and the sugar in a medium saucepan. Add the ginger, cinnamon, peppercorns, cardamom, and star anise. Bring to a boil over medium-high heat and immediately remove from the heat. Cover with a lid and steep for 10 minutes. Strain the simple syrup through a fine-mesh sieve placed over a bottle or jug. Discard the spices. You should have 11/2 cups [360 ml] of simple syrup. Refrigerate the syrup until chilled. In a large pitcher, combine the chilled simple syrup and grapefruit juice. Fill eight tall glasses with ice. Pour 1/2 cup [120 ml] of the syrup mixture into each glass, top with 1/2 cup [120 ml] of the club soda, and stir. Store any leftover syrup in an airtight container in the refrigerator for up to 1 week.

The bitterness of grapefruit is complemented by a combination of spices.

Aroma and taste molecules in the whole spices are extracted using a combination of heat and water.

Club soda and grapefruit juice both provide acidity, while the soda’s carbonation adds the textural effect of fizz by playing with our receptors (see Carbonated Beverages, page 67).

The added sugar and the sugars present in grapefruit soda help temper the bitter tastants in the grapefruit juice.

• SERVES 4 TO 6
• 1 cup [212 g] red lentils
• 1/2 tsp ground turmeric
• 2 Tbsp ghee or a neutral oil
• 1 cup [60 g] packed chopped kale or spinach leaves
• Fine sea salt
• 1 in [2.5 cm] piece fresh ginger, peeled and cut into matchsticks
• 2 garlic cloves, peeled and thinly sliced
• 1/4 tsp red chilli powder
• 1/4 tsp asafetida (optional)
• Rice or flatbread, for serving

• Pick through the lentils and remove any stones or debris. Place the lentils in a fine-mesh sieve and rinse under running tap water. Cover the lentils with 2 cups [480 ml] of water in a medium bowl and soak for 30 minutes.
• Place the lentils and the soaking water with the turmeric in a medium saucepan and bring to a boil over medium- high heat. Turn the heat to low and let simmer for 10 to 15 minutes, until the lentils are cooked and completely tender. Resist the urge to stir the lentils while they’re cooking. If you notice the water getting too low while cooking, add a little more boiling water from a kettle, about 1/2 cup [120 ml] at a time. If the dal feels too watery, simmer a little longer to cook off some of the liquid. Remove from the heat and lightly whisk the lentils to break them apart. The dal will start to thicken.
• Melt 1 Tbsp of the ghee in a separate medium saucepan over medium-high heat. Add the kale and season with salt. Sauté until the leaves start to wilt slightly, 3 to 4 minutes. Fold the kale into the dal. Taste the dal and season with salt.
• Next, make the tadka. In a medium saucepan, heat the remaining 1 Tbsp of ghee over medium-high heat. Once the ghee is hot, sauté the ginger and garlic until they just start to turn golden brown, 45 to 60 seconds. (Be careful not to let them burn or they will taste bitter. If that happens, discard and start over.) Remove from the heat and add the chilli powder and asafetida, if using. Pour the hot oil with its contents over the dal. Serve the dal warm with rice or flatbread.

• The fat-soluble heat-creating substances in the garlic, ginger, and dried chilli powder are drawn out by heating them in hot oil. This infusion, or tadka, is then poured over the dal as the final garnish.
• In addition, the oil also takes on the fat-soluble red pigment from the chillies.
• Asafetida (sold as hing in Indian stores) is used as an allium substitute in Indian cooking; here it complements the garlic.

• MAKES ABOUT 2 LB [910 G]
• 2 lb [910 g] cauliflower, broken into bite-size florets—after trimming you should have 1.7 lb [760 g]
• 1 cup [240 ml] mustard oil, extra-virgin olive oil, sesame oil, or grapeseed oil
• 1/4 cup [36 g] black or yellow mustard seeds (or both)
• 2 Tbsp cumin seeds
• 1 Tbsp red chilli powder
• 2 tsp ground turmeric
• 1 tsp asafetida
• 2 Tbsp fine sea salt
• 2 Tbsp jaggery or dark brown sugar (optional)
• 3/4 cup [180 ml] cider or malt vinegar

• Clean, wash, and sterilize a 3 qt [2.8 L] canning jar. Keep the jar dry.
• Rinse the cauliflower florets and arrange them on a clean kitchen towel to drain off any excess water. A salad spinner will also do a fantastic job of removing any excess water.
• Warm the oil in a large saucepan over medium heat. Lightly crush the mustard and cumin seeds with a mortar and pestle and add them to the hot oil. Cook for 30 seconds, until the spices just start to get fragrant. Remove from the heat and add the red chilli powder, turmeric, and asafetida. Fold in the cauliflower to coat well. Transfer the cauliflower with the oil-spice mixture to the prepared jar.
• In a medium bowl, dissolve the salt and jaggery in the vinegar. Pour this mixture over the cauliflower in the jar, seal with a lid, and shake to coat well. Leave the jar at room temperature overnight, after which the aachar will be ready to eat. This aachar can be stored in the refrigerator for up to 1 month.

• 1 tablespoon rapeseed oil
• 1 teaspoon carom seeds
• 1cm (½ inch) fresh ginger, peeled and finely chopped
• 1 green chilli, finely chopped
• 1 x 400g (14oz) tin of chopped tomatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chilli powder
• ½ teaspoon sugar
• 1 aubergine, cubed
• 1 green pepper, cubed
• 1 potato, cubed
• 100ml (3½fl oz) water

• Heat the oil in a pan and add the carom seeds. Once they start to sizzle, add the ginger and green chilli and cook for a few seconds before adding the tomatoes. Cover and cook for 15 minutes on a low heat until the tomatoes are soft and pulpy.
• Add the salt, cumin, coriander, turmeric, chilli powder and sugar and cook for a minute, stirring. Next add the aubergine, green pepper, potato and water. Cover and cook on a low heat for 10–15 minutes, or until all the vegetables are tender. Serve hot.
• This will keep in an airtight container in the fridge for 4–5 days. Reheat before serving.

• 1 small cauliflower, about 700g (1lb 9oz)
• 1 large red onion, cut into wedges
• 4 tablespoons tomato purée
• 2 tablespoons sunflower oil
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon chilli flakes
• ½ teaspoon freshly ground black pepper

• Preheat the oven to 200°C (400°F), Gas Mark 6.
• Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces too.
• Bring a large pan of water to the boil and add all the cauliflower bits. Cook for 3–4 minutes, until the cauliflower begins to soften, then drain.
• Tip the cauliflower into a roasting tray and add the onion wedges.
• In a bowl, combine the rest of the ingredients and spread this paste all over the cauliflower and onion. Rub it in well so that everything is evenly covered.
• Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm.
• This will keep in an airtight container in the fridge for 3–4 days. Reheat before serving.

• For the lentils
• 300g (10½oz) split moong dal
• 1.2 litres (2 pints) water
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• For the tadka
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 small green chillies, halved
• 10 fresh curry leaves
• 20g (¾oz) fresh coriander leaves, finely chopped

• Put the dal, water, salt and turmeric into a deep pan and bring to the boil. Simmer on a low heat for 20 minutes, until the lentils are soft and mushy.
• To make the tadka, in a small pan, melt the ghee and add the cumin seeds. Once they start to sizzle, add the green chillies and curry leaves, then, a few seconds later, the coriander.
• Immediately pour the tadka over the lentils and serve.
• This will keep in an airtight container in the fridge for 4–5 days. Reheat before serving.

• 400g (14oz) baby spinach leaves
• 200ml (7fl oz) water
• 2 tablespoons sunflower oil
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 4 cardamom pods
• 2 medium onions, finely chopped
• 2 tomatoes, finely chopped
• 2cm (¾ inch) ginger, grated
• 2 garlic cloves, grated
• 1½ teaspoons salt
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon chilli powder
• 1 teaspoon ground turmeric
• ½ teaspoon sugar
• 2 x 400g (14oz) tins of chickpeas, rinsed and drained
• 200ml (7fl oz) water

• Put the washed spinach leaves into a deep pan with the water. Cover the pan and cook on a medium-to-high heat for 10 minutes. Allow to cool slightly, then purée in a blender.
• Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the cinnamon and cardamom and, after a few seconds more, throw in the onions. Cook on a low-to-medium heat for 12–15 minutes, until the onions are deep golden in colour.
• Add the tomatoes, then cover and cook for 10 minutes, until the tomatoes are completely soft.
• Add the ginger and garlic and cook for a minute before stirring in the salt, garam masala, cumin, chilli powder, turmeric and sugar. Cook for a minute more.
• Tip in the chickpeas and the water. Cover and cook for 20–25 minutes, until the chickpeas have softened.
• Stir in the spinach purée and serve.
• You can store this in an airtight box in the fridge for 4–5 days. The spinach might change colour but it will still be stunningly delicious when warmed through.

• For the paste
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 2cm (¾ inch) fresh ginger, peeled and roughly chopped
• 4 garlic cloves, roughly chopped
• 1 small green chilli
• ¼ teaspoon black peppercorns
• For the curry
• 1 tablespoon sunflower oil
• 1 bay leaf
• 2 dried red chillies
• 1 teaspoon cumin seeds
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• 1 x 400g (14oz) tin of green jackfruit, rinsed and drained
• 1 teaspoon garam masala
• ½ teaspoon sugar

• Combine all the ingredients for the paste in a small blender and blitz until smooth. You could also use a pestle and mortar, as I sometimes do. Set the paste aside while you start the curry.
• Heat the oil in a pan and add the bay leaf, dried red chillies and cumin seeds. When they start to sizzle, add the onions and cook on a low-to-medium heat for 12–15 minutes, until deep golden brown.
• Add your spice paste, cook for 1 minute, then add the tomatoes. Cover and cook for 10 minutes, until the tomatoes are nice and soft.
• Add the salt, turmeric and jackfruit, mixing well. Cover and cook for 10 minutes, until the jackfruit has taken on all the flavours of the sauce. Stir in the garam masala and sugar and it’s ready to serve.
• Keep in an airtight container in the fridge for 4–5 days and reheat before serving.

• 1 small cauliflower, about 700g (1lb 9oz)
• 1 large red onion, cut into wedges
• 4 tablespoons tomato purée
• 2 tablespoons sunflower oil
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon chilli flakes
• ½ teaspoon freshly ground black pepper

• Preheat the oven to 200°C (400°F), Gas Mark 6.
• Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces too.
• Bring a large pan of water to the boil and add all the cauliflower bits. Cook for 3–4 minutes, until the cauliflower begins to soften, then drain.
• Tip the cauliflower into a roasting tray and add the onion wedges.
• In a bowl, combine the rest of the ingredients and spread this paste all over the cauliflower and onion. Rub it in well so that everything is evenly covered.
• Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm.
• This will keep in an airtight container in the fridge for 3–4 days. Reheat before serving.

• Serves 4 PREPARATION → 10 minutes COOKING 35 minutes
• 2 tablespoons vegetable oil
• ½ teaspoon cumin seeds
• 1 onion, finely chopped
• 1 fresh green chilli, diced
• 1 teaspoon ginger-garlic paste
• 1 tomato, finely chopped
• 1 teaspoon garam masala
• 2 potatoes, peeled and cubed
• 450g fresh spinach, washed, drained and finely chopped
• salt

1. Heat the oil in a heavy-based pan over a high heat, add the cumin seeds and fry for 10 seconds until they darken. Add the onion and chilli and fry for 5–6 minutes until soft.
2. Stir in the ginger-garlic paste and tomato and cook over a low heat for 2–3 minutes, until mushy.
3. Add the garam masala and the potatoes and season with salt. Add enough water to barely cover the potatoes and bring to the boil. Reduce the heat and simmer for 25 minutes until the potatoes are soft. Add the spinach, season to taste, heat through and serve.