I have a few tricks up my sleeve, including how to prepare potatoes that’ll melt in your mouth, as well as how to clean fresh methi (fenugreek leaves).

My first time cooking with methi

… was a disaster! Funnily enough, it was also a complete accident because I didn’t set out to make methi anything that day.

My mother was in India with my masi (her sister) so I was home with my brother, dad and Bapu (dad’s bother) who was visiting.

With dad and Bapu in our family newsagents all day, my 11-year old self thought it would be nice to prepare dinner for when they got home. My plan was to make Bhaji and Rotli, a simple curry of spinach leaves and chapatis to go with it.

First problem: We didn’t have any fresh spinach. Never mind, I thought. I’d seen my mum make Bhaji with both frozen and tinned spinach before and it was always great. To the freezer I marched.

I pulled a bag of the solid leafy greens from the freezer and got to work. I chopped the garlic, did a tadka of cumin seeds, asafoetida and fresh chillies. It was going famously. I felt like a young Tarla Dalal. Finally, a dash of salt and a little taste test…

The spoonful of Bhaji went into my mouth and then immediately came back out. Wretched. It was as bitter as Cobra Kai’s sensei Kreese in The Karate Kid.

So what went wrong?

I dug the packet of frozen spinach out of the freezer and re-read the label. ‘METHI BHAJI‘. My bubblegum brain had made a solo fenugreek leaf curry!

If this happened to me today, I’d simply chuck in a load of cooked potatoes but when I was first starting out, my instinct was to cut my losses and make something else.

My dad, Bapu and brother came home and sat down to the plan B Kadhi and rotli I had made last minute (Mrs Doubtfire style). They ate the methi bhaji, too. Dad and Bapu said it was great, my brother told me I was “a plonker”.

Did they eat it out of courtesy? Probably. Did that still mean everything to my novice cook self? Absolutely.

Where to buy fresh methi (fenugreek) in the UK

I recommend visiting your local fruit and vegetable market. South Asian food shops and greengrocers will certainly have bunches of fresh methi.

Many large supermarkets now stock fresh methi in their ethnic produce sections.

How to clean fresh methi

How to freeze fresh methi

Follow all the steps in the how-to above. Ensure the methi leaves are completely dry before packing into a freezer-safe container or bag. Freeze for 6-8 months.

Is methi the same as fenugreek?

Yes. Fenugreek is the English name for Methi (its’ name in Hindi, amongst other South Asian languages).

Can I use dried (kasoori methi) in place of fresh methi?

No. I don’t recommend replacing the fresh methi in this recipe with dried. The flavours differ a great deal. Dried methi is extremely potent and fresh has a mild, grassier flavour, so they cannot be used interchangeably.

Other recipes you may like:

• Softest-Ever Roti (Chapati/Rotli)
• Methi Thepla
• Aubergine Ravaiya
• Bateta nu Shaak
• Garlic Chutney

My star ingredient: fresh turmeric

My recipe includes juliennes of fresh turmeric for both a golden colour and a bright, citrusy flavour. They balance the earthy, caramel-bitterness of the fenugreek, while the potatoes make it a meal.

3 tips for preparing fresh turmeric

1. Wear gloves! It’s wise to glove up before you begin handling fresh turmeric. The colour will stain your hands and nails for days.
   
2. Protect your work station. As well as covering your hands, it’s a good idea to lay down newspaper or an old tea towel before you start. This will save you having to bleach them back to their normal colour.
   
3. Use a teaspoon to scrape off the skin. Just like preparing fresh ginger, the most effective and least wasteful way to peel fresh turmeric is with a teaspoon.

How to prepare potatoes for 20-Minute Aloo Methi

My cooking medium of choice may be an unconventional one, but it s a fast and easy method: Microwave!

I simply wash my potatoes, prick the skins with a fork and them microwave for 8 minutes or so, until they’re soft inside. The cooking time will vary depending on your microwave so keep an eye on them.

Once they’ve cooled, I peel them (keep the skins on if you prefer) with my fingers. They’re really easy to peel because the potatoes shrink slightly and the skin becomes loose.

What type of potatoes should I use for 20-Minute Aloo Methi?

Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

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20-Minute Aloo Methi recipe

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20-Minute Aloo Methi

Have my vegetarian 20-Minute Aloo Methi curry on the table faster than it takes to order a takeaway! This Indian potato and fenugreek leaf curry, also know as Aloo Methi ki Sabji is a weeknight staple in my home alongside roti.

Course Main Course, Side Dish

Cuisine Indian

Keyword fenugreek leaves, methi, potatoes, turmeric

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 750 g potatoes about 4 large
• 100 g fresh methi leaves only, chopped
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 4 cm piece fresh turmeric julienned
• 2 cloves garlic crushed
• 2-3 chillies slit in half lengthways
• 1/2 tsp chilli powder optional
• 1/2 tsp salt
• 1 large fresh tomato roughly diced
• 1/2 tsp garam masala optional

Instructions

• Wash the potatoes and price the skins all over using a fork. Place on a microwave-safe plate and cook in the microwave for 10 minutes or until soft. Allow to cool. Peel and cut into 2cm/1-inch pieces.
• Heat the oil or ghee in a large pan. Add the mustard seeds and allow them to crackle. Next, add the cumin seeds and asafoetida. Sauté for a few seconds and then add the slit chillies, fresh turmeric juliennes and garlic. Sauté for 30 seconds.
• Add chilli powder, fresh methi and salt. Stir to combine. Cook over a medium heat, stirring all the time for 4-5 minutes. Add the potatoes and stir well to coat the potatoes in the spices and methi. Cook for a further 2-3 minutes before adding the tomatoes. Add optional garam masala at this stage. I often prefer it without! Stir briefly and then remove from the heat.
• Serve hot with roti or paratha.

Video

Notes

• Fresh turmeric gives this curry wonderful flavour and colour. If you are unable to use fresh turmeric, add 1/2 tsp dried ground turmeric along with the chilli powder.
• Do not replace fresh methi (fenugreek leaves) with dried/kasoori methi in this recipe.
• Any variety of potato will work in this recipe, although floury potatoes for baking such as Maris Piper or King Edward produce the best results.

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Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

What is Yuba?

“Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise.

During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk.

Once it’s nice and thick, the skin is skimmed off the surface of the soy milk and dried on a cloth. The result is a chewy and pliable ‘sheet’ of bean curd that can be used in endless ways.

It’s a time-consuming process which is why buying it is a good idea! Although, homemade fresh Yuba is a melt-in-the-mouth delight. If you have time, there’s nothing quite like it.

Some of my favourite ways to use Yuba are to stir fry, braise or wrap in the form of a parcel or spring roll.

Not only is it delicious, it also makes a nice change from tofu, soya and seitan.

Where can I buy Yuba?

You can buy Yuba (also called beancurd sheets or tofu skin) in all well-stocked East Asian supermarkets.

Types of Yuba

There are a few types available and all of them are suitable for use in this recipe.

Fresh Yuba (beancurd sheets)

Usually sold in the fresh, refrigerated section. They come in thin, flexible sheets rather like fresh lasagne. The texture is a little chewy and the flavour a blank canvas for whatever ingredients you cook them with.

Slice these into a size and shape of your choice and throw straight into stir fries or soups.

Dried Yuba/Tofu Stick (beancurd sheets or rolls)

Buy these in the dried food aisle of your Asian supermarket. They require you to soak them in water for a few hours prior to use. Stir fry the sheets or use to wrap spring rolls or dumplings.

Tofu Stick pieces are a great addition to braised dishes like broccoli with soy sauce or in soups. A slow summer separates the layers of tofu stick slightly for a really delicious texture.

Frozen Yuba

You can also buy beancurd sheets in the frozen aisle. Use them in the same way you’d use the fresh variety but allow you defrost at room temperature before you slice them up. This shouldn’t take too long.

I often keep both frozen and dried forms of Yuba at home to give meals a quick and convenient meat-free protein element.

What can I use instead of Yuba?

You can indeed replace the Yuba in this recipe with any protein of your choice. Tofu, tempeh, seitan, soya chunks or chickpeas.

If you prefer, use all vegetables. Mushrooms, cauliflower and broccoli are also very delicious.

Fresh basil is an essential in this recipe. It gives the dish a wonderful, peppery freshness.

You can use Thai Basil or regular sweet basil. Holy basil (Tulsi) works beautifully too but add half the amount because it can be quite fiery. Dried basil just won’t cut it in this recipe.

Find my Indo-Chinese Chilli Yuba on YouTube

How to adapt this recipe to be more or less spicy

Make this Indo Chinese-Style Chilli Yuba as spicy or as mild as you like. My recipe below is  ‘medium’ according to my tastes. Add fresh chilli according to your preference but I recommend keeping the amount of black pepper the same.

5 tips for excellent stir fries

1. Use a good wok

You will get the most flavour from a well-seasoned carbon steel wok. Ensure it is smoking hot before you add any ingredients.

If possible, buy one from your local Asian shop.

2. Be prepared

Prepare all your ingredients before you begin cooking. The cooking process should be fast so the veggies remain crunchy.

3. Pay attention to your heat source

Your heat source should be on the highest possible setting when you stir fry. Turn the heat down and the stir fry might accidentally become a stew or braise.

4. Get moving

Keep the ingredients moving at all times. A smoky char is desirable but burnt aromatics and vegetables or proteins aren’t.

5. Last minute cooking is key

Cook your stir fry at the last minute; By this, I mean immediately before serving for the freshest and most delicious results. This isn’t to say the reheated leftovers aren’t tasty the next day!

How to make a slurry for a thick and shiny Chinese-style sauce

It’s quicker and easier than you might think. Simply mix together cornflour (cornstarch) and cold water. It’s important your water is cold. Hot water will cause the starch in the cornflour to seize up and become lumpy on contact.

Other recipes you might like:

• Vegan Hakka Noodles
• Vegetable Manchurian
• Chilli Paneer
• Gyoza Bhajia

Is this Indo Chinese-Style Chilli Yuba recipe vegan?

Yes! This recipe is vegan and can be made gluten free if you swap your soy sauce for tamari or use a commercial gluten-free soy sauce brand.

Indo Chinese-Style Chilli Yuba recipe

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Indo Chinese-Style Chilli Yuba

This Indo Chinese-Style Chilli Yuba is a quick and easy vegan dish for weeknights. Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.

Course Lunch, Main Course, Side Dish

Cuisine Asian

Keyword high protein, stir fry, tofu, vegan, vegetables, vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Wok

Ingredients

• 250 g fresh beancurd skin cut into 2cm squares
• 2 red onions sliced into 2cm pieces
• 2 peppers sliced into 2cm pieces
• 2 tbsp cooking oil
• 8 large cloves garlic cut into corn-sized pieces
• 4-5 green chillies whole
• 3/4 tsp ground cumin
• 3/4 tsp ground coriander seeds
• 1 tsp ground black pepper
• 1/4 tsp salt
• 3 tbsp dark soy sauce
• 1 tbsp agave or sugar of your choice
• 1 tbsp rice vinegar
• 150 ml cold water
• 2 tbsp cornflour cornstarch
• 2 spring onions green parts only
• Handful fresh basil or Thai basil leaves
• Cooked Jasmine rice to serve

Instructions

• Heat the oil in a large wok until smoking hot. Add the garlic and chillies. Sauté briefly.
• Add the onions and peppers and stir-fry for 1-2 minutes until softened.
• Add the ground cumin, ground coriander, ground black pepper, soy sauce, agave or sugar and salt. Stir fry for a further minute.
• Throw in the yuba and vinegar. Stir fry to coat.
• Mix together the cornflour and water. Add this straight to the wok and stir fry for 3 minutes until the sauce thickens and turns glossy.
• Add the basil and spring onions and toss well. Serve immediately with cooked Jasmine rice or noodles.

Video

Notes

• Ensure the wok is smoking hot throughout the cooking process. Use the highest heat possible.

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Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone besciamella and melting mozzarella. The crowning glory is yet more cheese, sliced red onions and hot red and green chillies. A Desi touch.

The secret to amazing vegetarian lasagne

Roasting the vegetables intensifies their natural flavours. Their sweetness caramelises and they release bags of savoury goodness.

I like to mash them to a chunky texture to encourage every last bit of flavour to season the tomato sauce.

Tomatoes and onions are a natural source of “umami” and they give my rich tomato sauce plenty of savouriness, without the meat.

The soy mince does a great job of adding texture and protein to this vegetarian lasagne recipe. Brown it off in some extra-virgin olive oil to really give this vegetarian lasagne depth of flavour.

Can you freeze vegetarian lasagne?

This lasagne is great for feeding a big family, so leftovers are likely. Thankfully it freezes perfectly, too.

To freeze this lasagne: Cook the lasagne completely as directed in the recipe. Allow it to cool completely and then transfer portions to freezer-safe containers. Seal with a tight-fitting lid or wrap with cling film.

To freeze a whole lasagne: Wrap it in plenty of cling film. Make sure the dish it’s in is freezer safe. It stores well in the freezer for up to 6 months.

To reheat a whole lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F until golden and bubbly, about 35 minutes.

To reheat individual portions of lasagne: Allow the lasagne to defrost at room temperature and bake at 200°C/400°F until golden and bubbly, about 20 minutes depending on the portion size.

What to serve with vegetarian lasagne

It’s one of my favourite cold-weather comfort foods and a sure-fire crowd pleaser at Christmastime. On this occasion, I pair my veggie lasagne with all the best festive sides: sprouts, carrots, roast potatoes and parsnips.

Some of the best accompaniments for lasagne have to be garlic bread, salad and fries. A full-on carbfest is what wintry evenings call for.

Failing this, I always find some leafy greens and broccoli with garlic make for an excellent side. Or Tandoori Hasselback Potatoes. Or a simple fresh tomato salad. Let’s be real, I’d eat lasagne with just about anything!

How to make vegan lasagne

To make this veggie-friendly lasagne suitable for vegans, you’ll need to replace all the dairy components with suitable alternatives. Swap out the mascarpone for a plant-based cream cheese.

The milk can be switched for your favourite kind of non-dairy milk, such as soy milk, oat milk or almond milk. In place of butter, use olive oil or a vegan spread.

To layer and top the lasagne, try a rice-based mozzarella (there are lots of recipes online like this one) or simply buy a vegan cheese blend from your local supermarket. The options are so vast these days so please don’t feel limited.

How to make gluten-free Roasted Vegetable & Mascarpone Lasagne

Simple! Instead of using plain flour in the mascarpone besciamella, use your favourite gluten-free flour blend. Choose gluten-free lasagne sheets at your supermarket.

What is in vegetarian lasagne?

My recipe uses a medley of Mediterranean-style veggies but you can raid the fridge and use up anything you have. I like to add the following vegetables:

• Aubergine
• Courgette
• Peppers (bell peppers/capsicum)
• Cherry tomatoes
• Onions
• Garlic

However, you can also throw in mushrooms, squash, leafy greens like spinach or kale, carrots, celery and fennel. The world is your lasagne.

Do I have to add soy mince to this Roasted Vegetable & Mascarpone Lasagne?

Not at all. If soy mince or non-meat meats aren’t your thing, you can simply substitute the soy mince for more vegetables.

If you’d still like some protein, try throwing in a tin of cooked chickpeas or mashed firm tofu in lieu of soy mince. Very finely chopped mushrooms are also a delicious soy substitute.

Should you let lasagne rest before cutting it?

Yes! I know you’re probably super eager to dig in, but you should always let your lasagne rest before you cut it. Allow the lasagne to stand for 20 minutes before serving.

This will give the pasta time to become one with the sauce so it doesn’t turn to slop when you try to slice it. Don’t worry, it will still be incredibly hot inside after this time.

My lasagne-making essentials

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Roasted Vegetable & Mascarpone Lasagne recipe

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Roasted Vegetable & Mascarpone Lasagne

A hot, gooey and bubbling veggie lasagne fresh from the oven. Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone besciamella and melting mozzarella.

Course Main Course

Cuisine Italian, Mediterranean

Keyword cheese, christmas, lasagne, vegetables

Prep Time 40 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6

Author Sanjana

Equipment

• Oven-safe baking dish. I used a 30cm x 19cm x 7cm deep lasagne dish.

Ingredients

For the roasted vegetables:

• 1 courgette cut into half moons
• 1 aubergine cut into chunks
• 2 red onions peeled and cut into chunks
• 2 peppers cut into chunks
• 80 g cherry tomatoes
• 1 bulb garlic unpeeled
• 3/4 tsp salt
• 75 ml extra-virgin olive oil
• 75g soy mince soaked in hot water, rinsed well and squeezed of excess water (or use 100g frozen)

For the rest of the lasagne:

• 500 g tomato passata
• 200 ml water
• 2 tbsp extra-virgin olive oil
• 1 tsp chilli flakes
• 1 tsp dried oregano
• 1 tsp garam masala
• 10g fresh basil leaves torn
• 400 g dried lasagne sheets
• 200g g mozzarella torn
• 1/2 red onion, finely sliced
• 50 g Cheddar
• 2 chillies finely sliced
• 1 tbsp extra-virgin olive oil

For the mascarpone besciamella (white sauce):

• 50g plain flour
• 75g butter
• 800 ml full-fat milk
• 250 g mascarpone
• 1/2 tsp salt

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a large roasting tray, combine the chopped vegetables, garlic cloves in their skins, olive oil and 1/2 teaspoon of salt. Toss well to coat and roast in the oven for 40 minutes whilst you make the tomato sauce.

For the tomato sauce:

• Heat two tablespoons of extra-virgin olive oil in a large saucepan. Add the chilli flakes, dried oregano and garam masala. Sauté for 10-15 seconds and then add the soy mince. Cook the mince for 5-6 minutes until it's very lightly browned in places.
• Add the passata and water. Season with 1/4 teaspoon salt. Stir well. Bring to the boil and add the torn basil leaves. Stir and cover. Cook over a medium-low heat for 25 minutes.

For the mascarpone besciamella (white sauce):

• Melt butter in a pan. Once the butter begins to foam, add the flour and stir well. Cook the flour out over a low heat for about a minute. Do not let the flour brown. Switch the heat off.
• Stirring or whisking all the time, add the milk. Once the mixture is free from lumps, switch the heat back on to medium and add the mascarpone and salt. Whisk well until completely smooth.
• Continue to cook the sauce, stirring all the time until it has thickened. Make sure not to let the sauce catch on the bottom of the pan. It's ready when the sauce coats the back of a spoon. Switch the heat off and set the sauce aside.

To finish the tomato sauce:

• Once the vegetables have finished roasting, allow them to cool slightly. Slip the garlic cloves out of their skins and add them back into the tray. Roughly mash the vegetables. This will give us tonnes of flavour and a more uniform sauce.
• Add the mashed roasted vegetables to the tomato sauce and stir well. Taste to check the seasoning. Set aside.

To build the lasagne:

• Take a deep lasagne dish or baking tray. Add a small amount of the tomato sauce to the bottom and layer in some lasagne sheets. Top with more tomato sauce, some torn mozzarella and more lasagne sheets. Try to alternate the direction of you pasta layers so the finished lasagne has good structure.
• Cover the lasagne with some of the mascarpone besciamella and top with more lasagne sheets. Repeat the layering process, alternating between the sauces until everything has been used up. The final layer should be the white sauce. In total, I got 8 layers of pasta and used 24 lasagne sheets in my 30cm x 19cm x 7cm deep lasagne dish.
• Top the lasagne with grated Cheddar, any leftover mozzarella, red onions, chillies and a final drizzle of extra-virgin olive oil.
• Bake in the preheated oven at 200°C/400°F for 25 minutes. After this, turn the heat down to 160°C and continue to bake for a further 25-30 minutes. If the top starts browning too much, cover the lasagne loosely with aluminium foil.
• Allow the lasagne to stand for 20 minutes before serving. This will give the pasta time to become one with the sauce so it doesn't turn to slop when you try to slice it. Don't worry, it will still be incredibly hot inside after this time.

Video

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What to serve with this lasagne

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Masala Chips & Vegan Avocado Mayo

The ultimate recipe for Masala Chips & Vegan Avocado Mayo. Made from homemade chips and the perfect blend of Indian-style masalas. Serve them with my smooth and creamy avocado mayo for a vegan take on this street food favourite.

Check out this recipe

Pull-Apart Samosa Bread

My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you.

Check out this recipe

Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

Check out this recipe

Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Check out this recipe

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I welcome the combination of wholesome and floury Maris Piper potatoes and sweet potatoes. While both are delicious in their own right, something rather magical happens when you marry them together with cream and masalas.

What is Garam Masala?

Garam masala (Hindi: गरम मसाला) is a blend of warming spices, used heavily in Indian dishes, most often in North Indian recipes. Grab my Homemade Garam Masala recipe here.

The cooler climate calls and rich Mughlai and Central Asian influences on North Indian cuisine are particularly suited to the “garam” (warm) spices in garam masala.

Garam masala is a flavour protagonist for many regional Indian cuisines: Awadhi, Bihari, Punjabi, Rajasthani and Himachali to name just a few sub-cuisines of Northern India.

What is Garam Masala made from?

There is no one-size fits all answer. Almost every family will have their own preferences.

Most recipes for garam masala call for a varying blend of the following spices:

Coriander seeds, cumin seeds, fennel seeds, Indian bay leaves, cloves, cinnamon (or cassia), nutmeg, mace, peppercorns, black and green cardamom.

Some recipes call for dried chillies, while others do not.

Homemade Garam Masala vs. shop bought

There’s no denying the aromatic wave of flavour homemade garam masala brings. Add it to a curry, samosa filling or rice dish and it surpasses mediocrity and becomes a complete flavour bomb.

Having said this, I always keep a good blend of shop-bought Garam Masala in my cupboard for when I’m short of time and the homemade stuff.

I like both Jalpur Millers Garam Masala and BART Punjab Masala when it comes to the shop bought kind.

What kind of potatoes should I use for Garam Masala Potato Gratin?

Any floury potatoes, such as Maris Piper or King Edward are good choices. I like the orange-fleshed sweet potatoes for this but the white ones work fine too.

The purple variety of sweet potato can give the creamy sauce an odd colour. It tastes fine, however.

How to slice potatoes for gratin

You can prepare your potatoes by hand, simply using a sharp knife and chopping board. For even slices, use a mandoline (along with guard) to cut the potatoes into thin rounds.

Try to aim for a thickness of 1mm, but don’t worry if they are a bit thicker than this. The most important thing is that the potatoes are all uniform in size so they all cook at the same time.

Short of time? Chunk the potatoes up into wedges instead. Simple!

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Do I have to peel the potatoes?

Not at all. I do however, recommend scrubbing the white potatoes and peeling the sweet potatoes with a vegetable peeler.

Can I make this Indian-style potato gratin ahead of time?

Totally. Prepare the potatoes as instructed in the recipe. To clarify, pile the partially cooked potatoes into a baking dish, along with the cream. Cool, cover and refrigerate. Top with cheese before you bake the gratin.

Can I veganise this Garam Masala Potato Gratin?

It’s possible to replace the cream in this recipe with any plant-based cream, such as oat cream or even coconut milk. Use a vegan cheese alternative to sprinkle on top.

Is this Garam Masala Potato Gratin gluten free?

Yes. This recipe is free from wheat/gluten.

How to serve Garam Masala Potato Gratin

Once baked, allow the gratin to stand for 20-25 minutes. I know it sounds like an impossible ask but this will allow the creamy sauce to thicken and meld with the starchy potatoes.

Serve this gratin with your favourite grilled or pan-fried protein. I love it with seitan, tempeh and tofu. Although I’ve been known to eat it all by itself too!

Equipment I recommend for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Garam Masala Potato Gratin recipe

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Garam Masala Potato Gratin

This simple double potato concoction with cream and freshly-ground spices is a dish I crave often.

Course Main Course, Side Dish

Cuisine French, Indian

Keyword baked, gratin, potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 1 kg floury potatoes such as Maris Piper or King Edward
• 400 g sweet potatoes
• 400 ml double cream
• 350 ml hot vegetable stock
• 2 large cloves garlic
• 2 tbsp garam masala homemade or shop bought – recipe for homemade Garam Masala below)
• 100 g mature Cheddar
• 50 g vegetarian hard cheese Parmesan-style cheese
• 1 spring onion finely sliced

Instructions

• Preheat the oven to 180°C/360°F/gas mark 4.
• Peel the potatoes and place them whole, in a large bowl of cold water.
• Slice the potatoes into 1mm thick rounds, either by hand or using a mandoline. If using a mandoline, be sure to use the hand guard. Once all of the potatoes are sliced, quickly move on to the next step. No need to put them back in the water. If you do, all that sauce-thickening starch will be washed away.
• Pile the potatoes into a large pot. Add the garlic, cream, vegetable stock and garam masala. At this stage you can also add chillies if you like it spicy. Stir well and bring to a gentle simmer.
• Cook the potatoes and cream mixture uncovered for 10-12 minutes, or until a fork pierces a potato slice easily. Be sure not to over cook or the potatoes will turn to mush. Whilst simmering, use a spatula to tease and separate any potatoes that might have stuck together.
• Spoon the potatoes into a large baking dish. If you like, you can arrange them so the top layer looks pretty but this comfort food, not fine dining. Rustic is superb.
• Top the gratin with grated Cheddar and vegetarian Parmesan alternative (optional). Bake uncovered in a preheated oven for 45-50 minutes until the top is golden and bubbling. Garnish with sliced spring onions.
• Allow the gratin to stand at room temperature for around 20 minutes before serving. This will give the sauce and potato starches time to thicken and get to know each other.

Video

Notes

• This a deliciously creamy, potato gratin can be prepared ahead of time. Simply complete steps 2-6 and then cool, cover and refrigerate. Before serving, top with cheese and bake the gratin as directed in the recipe.
• To freeze: Once cool, wrap the fully cooked gratin tightly in cling film, then in foil. Freeze for up to 6 months. Cook from frozen in a preheated oven for 35 minutes or until piping hot.
• I find the stock and cheese salty enough to season the dish but if you like, you can add salt according to your taste.

If you like this, you’ll love my recipe for Homemade Garam Masala

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The post Garam Masala Potato Gratin appeared first on Sanjana.Feasts.

The delicate beans pair beautifully with bouncy dumplings (“Dhokli”) made from chickpea flour, turmeric and ajwain (carom seeds). Each little Dhokli has an indentation in the middle to catch the sauce, just as Orecchiette (the ear-shaped pasta) does.

Video: How to make Guvar Dhokli nu Shaak

What is Guvar in English?

Cluster beans. These long, flat beans are also called “guar”, “gavar” and “gawar” depending on regional language and dialect.

It’s a legume from which which “guar gum”, a commercial thickener (similar in application to xanthan gum) is extracted. You will find guar gum in anything from ice cream and baked goods, to salad dressings and soups. These beans are big business.

India produces around 80% of the world’s guvar and it’s especially popular in northern and western parts of the country.

How do you clean cluster beans?

It’s extremely simple! Once I bring a bumper crop of Guvar home I follow these steps:

1. Wash the cluster beans in plenty of cold water.
2. Dry them thoroughly in a clean tea towel.
3. Top and tail the beans.
4. Cut very long beans in half.

It’s important to note that young beans make preparation very simple as they don’t contain many fibrous strands.

What if you have mature beans?

If your cluster beans are more mature (large and wide), you can boil them until tender and then peel off the fibrous strands that run down the long edge of the beans.

In this recipe, I choose young beans and cook them from their raw state. If your beans are large and mature, you will need to add the pre-boiled and cooled Guvar towards the end of the cooking time.

How to cook Guvar

Cluster beans require a longer cooking time in comparison to other green beans. They can be slightly tough so be sure to cook them for an ample amount of time.

Guvar and Digestion

Important! Guvar can sometimes be difficult to digest so Ayurvedic teachings almost always advocate the addition of ajwain (carom seeds) and hing (asafoetida) alongside.

Don’t forget these two Guvar partners. They’re like the Spongebob, Patrick, and Squidward of Gujarati curry!

What is Dhokli?

Lightly-spiced wheat and sometimes gram flour dumplings. To put it simply, they’re thicker than most pasta shapes but not as robust as gnocchi.

Dhokli can be rolled in many shapes. From long strips, squares and diamonds, to discs, buttons and logs.

How you roll your Dhokli is down to personal preference and the type of dish you happen to be cooking at the time.

How to serve Guvar Dhokli nu Shaak

My preference is to eat this Gujarati curry with Rotli (chapati) and salad or simply with plain rice. I often eat Guvar Dhokli nu Shaak with a dollop of yoghurt and nothing more. Since the carbs are already there in the form of Dhokli, you really can just eat this one-pot wonder with a spoon.

The thickness of this curry depends on personal preference. for example, if you’re eating it with rice, ensure it has a little more sauce. If you serve it with Rotli, you can get away with evaporating some of the water off at the end.

How to make Gujarati Guvar Dhokli nu Shaak

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Guvar Dhokli nu Shaak

Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.

Course Main Course

Cuisine Indian

Keyword beans, curry, dumplings, gujarati, guvar, vegan

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 100 g chickpea flour (gram flour/besan)
• 50 g plain flour (all-purpose flour/maida)
• 15 g coarse semolina
• 1/2 tsp ajwain (carom seeds)
• 1 tsp crushed garlic
• 1/2 tsp chilli powder
• 1/4 tsp ground turmeric
• 1/4 tsp fine salt
• 1/8 tsp baking powder
• 2 tbsp oil (any cooking oil)
• 60 ml warm water

For the shaak:

• 400 g guvar (cluster beans)
• 2 tbsp oil (any cooking oil)
• 1/2 tsp ajwain (carom seeds)
• 1 1/2 tbsp tomato purée
• 1 tsp crushed garlic
• 1 tsp chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp asafoetida
• 1 tsp salt
• 1/2 tsp sugar
• 500 ml water
• 2 tbsp chopped coriander leaves to serve

Instructions

To make the Dhokli (Dumplings):

• In a large bowl, mix together all the dry ingredients (including garlic). Make a well in the centre and add 1 tbsp oil. Pour in the water and mix to form a shaggy dough. Use your hands to knead the dough for 5-6 minutes. It should be slightly stiff. Add the remaining 1 tbsp oil and knead it in to the dough. Cover and allow the dough to rest for 20 minutes.
• Once rested, divide the dough into two equal parts. Cover the portion you're not going to work on again so it doesn't dry out.
• Roll the dough into a long sausage shape. It should be around 2cm/0.7-inches in diameter.
• Cut the ends of the dough off and set aside. Now cut the trimmed log of dough into rounds, about 1/2cm thick. Roll the dough portions into rounds between your palms and use your thumb to make an indentation in the centre of the dough. They should look like little buttons. Set the aside and repeat this process until all the dough has been used up.

For the curry:

• Top and tail the guvar, cutting any very large beans in half.
• Put the Instant Pot on sauté/browning mode and place the in the pot. Add ajwain and garlic. Cook for 30 seconds and then quickly add the tomato purée. Cook the paste out for 1 minute. Next, add the chilli powder, turmeric, asafoetida, salt and sugar. Stir well to combine.
• Add water and bring to the boil.
• Throw in the trimmed guvar and stir to coat. It might seem watery but remember the dhokli will need water to cook properly.
• Once the guvar has been stirred, add the dhokli and give them a very gently fold. Don't stir too much or they will break.
• Place the lid on the pot and cook on high pressure for 17 minutes exactly.
• Carefully release the steam after the cooking time is up. Open the lid and stir well. The dhokli should be cooked through and the guvar tender. Place back on sauté mode to evaporate some excess water but not too much as the dhokli will continue to absorb the water as it sits. If you remove too much, the curry will become dry.
• Garnish with fresh coriander and serve.

Video

Notes

Alternative cooking methods

Cooking instructions for other conventional pressure cookers remain the same.

To cook this curry in a regular pot/pan, follow the same instructions as above but instead of pressure cooking, the curry will need to be simmered over a low heat for 35-40 minutes. Stir often to avoid sticking. Top up with water if necessary.

Freezing

This Guvar Dhokli is suitable for home freezing. Pack the cooled curry into an airtight container and freeze for 3 months.

I like to double the Dhokli recipe and freeze the raw dhoklis on a tray. Once solid, they can be packed into a container or freezer-safe bag to add to curries from frozen.

 

Pin it for later! Guvar Dhokli nu Shaak

If you love this, you might also enjoy my Gujarati Daal Dhokli recipe

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Love Sanjana

The post Guvar Dhokli nu Shaak appeared first on Sanjana.Feasts.

Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

What does Dopiaza curry taste like?

Dopiaza is a deeply aromatic dish, with a mellow onion sweetness, tomato tang and a fresh sweep of ginger. Serve it dry style like this version, or add a splash of water to give the curry a sauce, the choice is yours. I like it dry, and almost stir-fried.

What is in Dopiaza?

Dopiaza is named for its’ use of double onions. Double onions typically refers to the double addition of onions at different stages of the cooking process. The first for flavour in the masala paste. The second addition as a vegetable for texture and crunch.

The technique and terminology has Persian roots but shoots influences many other South Indian cuisines. It is a Mughal style of cooking, rich with spices and aromas.

What is Pyaza or Piaza?

“Do” means two and “Pyaza” or “Piaza” means onions. My recipe embraces the “do” (two) of dopiaza twice. It features two different varieties of onion, which I add at two stages of the cooking process.

What type of onions are in Dopiaza?

Any you like! The typical Indian restaurant version will use white and/or red onions. My recipe for Tofu Dopiaza puts both mellow leeks and sweet red onions to work. This vegan curry will blow you away with its’ deeply savoury aromas and flavours.

Can I add something other than tofu to this curry?

Feel free to swap the tofu in this recipe with your choice of vegetables or protein. My preference is to add tofu but that doesn’t mean you have to.

You can also make use this recipe to make:

• Paneer Dopiaza (Paneer Do Pyaza)
• Mushroom Dopiaza (Mushroom Do Pyaza)
• Bhindi Dopiaza (Bhindi Do Pyaza)
• Aloo Dopiaza (Aloo Do Pyaza)
• Or any other variety of Dopiaza you want to cook! Popular non-vegetarian varieties of Dopiaza are made with chicken, lamb, mutton and prawns.

How to serve Tofu Dopiaza

My favourite way to serve this dish is simply with paratha but you can also enjoy it with naan, roti or rice.

What are the key spices in Dopiaza?

Recipes differ from cook to cook. Warm spices and a souring agent like yoghurt, dried mango or lemon give the dish its’ characteristic tang. This sour note is important as it balances the sweetness of the onions.

My recipe uses a combination of tomatoes and vegan yoghurt to achieve this effect.

Spices in my Dopiaza recipe: Bay leaves, dried red chillies, cassia bark, black stone flowers, cloves, turmeric, chilli powder, coriander seeds, dried fenugreek leaves and green cardamom.

Some recipes also include black cardamom and peppercorns, however I don’t find they are essential ingredients in this case.

What are Black Stone Flowers? (Dagad Phool)

While it’s called “flower”, Dagad Phool (in Hindi) is actually a type of fungus/dried lichen. The black petal-like shape of the fungi grows on stones. Indeed, this is why people also call it “Pathar ke phool” which means stone flower.

It has a characteristic unmistakable musky aroma. Think mellow woody perfume, but not at all like your grandad’s Old Spice. It adds background umami-ness to masalas. I find that once I start eating a dish with dagad phool in it, I can’t stop.

10 tips for restaurant-style Dopiaza

1. Be sure to use a large, metal kadai or wok. I like to use a carbon steel wok.
   
2. The kadai or wok should be smoking hot.
   
3. There’s no need to add lots oil, but some is required to help extract the oils from the spices. Use any cooking oil with a high smoke point. You can also use ghee if you’re not vegan.
   
4. Add whole spices first, then the ground spices later to ensure the ground spices don’t burn.
   
5. Cook the first addition of onions until their soft, mushy and slightly caramelised. This makes for the perfect sweet base.
   
6. Add the yoghurt and stir quickly so it doesn’t split in the sauce.
   
7. Reduce the tomatoes and yoghurt until thick and pasty.
   
8. Keep the vegetables crunchy. Try not to overcook them.
   
9. For a saucy version of the Dopiaza, add 250-350ml hot water to the paste before you add the onions and peppers.
   
10. Pan-fry the tofu first so it doesn’t break in the curry. I like the texture of pan-fried medium firm tofu.

My essential ingredients homemade Tofu Dopiaza

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Tofu Dopiaza Recipe | How to Make Tofu Dopiaza Curry

This is my favourite vegan curry recipe and one I cook often for the family. It’s the perfect balance of light and tasty, but also packs that restaurant-style punch. No dairy needed.

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Tofu Dopiaza

Kadai-fried tofu cooked dry style with two types of onions, crunchy green peppers and aromatic masalas. Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

Course Main Course

Cuisine Indian

Keyword curry, ginger, onions, peppers, tofu, vegan, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large kadai or wok

Ingredients

To pan-fry the tofu:

• 400 g medium or firm tofu
• 3 tbsp any cooking oil
• 1/4 tsp salt

For the rest of the curry:

• 50 ml any cooking oil or ghee if you're not vegan
• 300 g leeks, halved lengthways and finely sliced if leeks are unavailable, try spring onions/scallions
• 2 dried red chillies
• 2 dried bay leaves
• 5 cm piece cassia bark or cinnamon
• 3-4 pieces black stone flowers optional but recommended
• 4 cloves
• 2.5 cm piece ginger peeled and julienned
• 4 large cloves garlic peeled and crushed (about 1 tbsp)
• 390 g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp Kashmiri chilli powder optional
• 1 tsp salt
• 3 tbsp non-dairy yoghurt
• 10 small mild green peppers (the kind that look like chillies) or 1 large green capsicum cut into rings
• 2 red onions cut into quarters and then separated into petals
• 1 1/2 tsp kasoori methi

To garnish:

• 2 tbsp freshly-chopped coriander
• 2.5 cm piece ginger julienned
• Onion flowers optional (I grow them in the garden!)

Instructions

To prepare the tofu:

• If using medium tofu, drain and pat gently with absorbent kitchen towel. If using firm tofu, drain and press firmly with absorbent kitchen towel to remove excess moisture. Some extra-firm tofu may need to be pressed between paper towels for 30 minutes or so. Just use a couple of tins of beans for weight. I use medium tofu so skip this step.
• Slice the tofu into triangles, about 1cm thick but you can cut the tofu into any shape you like. Cubes and batons are also a good choice.
• Heat the oil in a large frying pan. Pan-fry the tofu on both sides, until golden all over. A sprinkle of salt over the tofu will help draw out any moisture from the tofu.
• Place the tofu on a plate lined with kitchen towel. Set aside.

For the rest of the curry:

• Heat oil in a smoking hot wok or kadai. I like to use a carbon steel wok for the smokiness it imparts on the curry. Add the bay leaves, dried chillies, cinnamon, black stone flowers and cloves. Sauté for 10-15 seconds and then add the sliced leeks.
• Cook the leeks over a medium-low heat 10 minutes, stirring all the time, until very soft. When they begin to caramelise, it's time to add the crushed garlic and ginger juliennes. Cook for a further minute.
• Next, tip in the tomatoes and add the ground spices: coriander seeds, turmeric, cardamom, optional chilli powder and salt. Stir well. When the mixtures comes to a volcanic bubble, add the yoghurt and stir vigorously until incorporated to prevent the yoghurt splitting in the sauce. Keep the heat high the entire time.
• Continue to cook the masala for 7-8 minutes, stirring all the time, until it becomes a thick paste.
• Add the onions and peppers. Toss or fold to combine with the masalas. Stir-fry for 2-3 minutes until only slightly softened. Add the tofu to the pan. Rub the kasoori methi between your palms to crush and add this to the pan too. Use a large spatula to fold everything together and coat the tofu with the masalas. Cook 1-2 minutes to heat everything through.
• Garnish with fresh coriander leaves and ginger juliennes and serve.

Video

Notes

• If you’d like a curry with more sauce, simply add 250ml hot water to the paste before you add the onions and peppers.
• Serve this Tofu Dopiaza with paratha, roti or naan. Rice is also a great accompaniment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
• This Tofu Dopiaza freezes particularly well. Pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is reheated and piping hot before serving.

 

Pin this Tofu Dopiaza recipe for later!

If you like this, you’ll love my recipe for Vegan Kadai Tofu

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Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Check out this recipe

4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Check out this recipe

5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Check out this recipe

6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Check out this recipe

7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

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The post 10 Easy Veg Curries for Roti appeared first on Sanjana.Feasts.

This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a vegan alternative like dairy-free spread or oil.

How do I make Gobi Bhurji (Indian Scrambled Cauliflower)?

Simply grate the a whole cauliflower using a box grater. If you’re short of time, you can also grate the cauliflower using a food processor with grater attachment. I like to grate the whole head, including the stalks.

Next, sauté with onions, tomatoes and aromatic spices until tender. The light cauliflower “grains” paired with chilli heat and masalas is as delicious as it sounds. Feel free to increase or reduce the amount of chilli in the recipe according to your personal taste.

How to serve Bhurji

Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner. Have it on the table in 30 minutes flat.

What does “Bhurji” mean?

Bhurji is the Hindi word for “scramble”. Indeed, as you can scramble just about anything, the varieties of Indian Bhurji dishes are endless. Some of the most popular Bhurji dishes in India include eggs, paneer (cheese) and vegetables like this fabulous cauliflower number. Another more recent variety is Tofu Bhurji, which simply includes mashed soya bean curd.

What is the importance of Kala Namak (black salt) in this recipe?

In this egg-free recipe, Kala Namak (or black salt) creates an extra layer of flavour in the absence of eggs. It carries a sulphurous aroma that smells pungent at first sniff but this mellows once it melds with the other masalas.

In my opinion, no Bhurji is complete without a sprinkle of Kala Namak. But that’s just my taste. You add whatever you like the flavour of.

I liken the use of Kala Namak in South Asian cooking to fish sauce in South East Asian cuisine. Kala Namak is a kiln-fired rock salt, also called Himalayan Black Salt.

What can I add instead of Kala Namak?

If you don’t have black salt, a pinch of Chaat Masala will suffice, since this blend for street food already contains a small amount of black salt.

What other spices do I need to make Gobi Bhurji (Indian Scrambled Cauliflower)

There are no hard and fast rules. Bhurji is a popular dish across India and is typically eaten as a casual meal in roadside dhabas or cafés. Some people like to add Pav Bhaji masala to their bhurji, while the Parsi egg equivalent, Akuri uses notably fewer spices. I’ve gone down the middle and created a blend of spices I think pair perfectly with buttery toast.

My essentials for this recipe

Should I add Pav Bhaji Masala to my Bhurji?

I find that an addition like Pav Bhaji masala can be hit and miss as all brands are different. Spices used in various quantities will significantly alter the flavour of the final dish.

Gobi Bhurji (Indian Scrambled Cauliflower) recipe

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Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword cauliflower, curry, scramble

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g cauliflower grated
• 2 large onions finely diced
• 1 large tomato finely diced
• 2 thin green or red chillies finely chopped
• 5 cm piece ginger grated
• 2 large cloves garlic crushed
• 2 tbsp ghee or oil (vegan butter also works fine)
• 2 cloves
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground fennel seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp black salt (kala namak)
• 1/4 tsp ground kasoori methi

• 2 tbsp fresh coriander leaves finely chopped
• 2 tbsp tomato finely diced

Instructions

• Melt the butter in a large, non-stick pan. Once melted, add the cumin seeds, cloves, garlic, ginger and chillies. Sauté briefly, about 20 seconds over a moderate heat.
• Next, add the onions and tomatoes. Cook for 4-5 minutes until the onions are translucent but not brown. Stir it all the time to ensure it doesn't burn.
• Once the onions and tomatoes have cooked down, add the ground spices: turmeric, cinnamon, fennel seeds, kasoori methi, coriander seeds and black salt. Stir well to combine.
• Almost immediately, add the grated cauliflower, Mix well, until all of the cauliflower is coated in masala. Turn the heat down low and cover with a lid. Allow the bhurji to cook for 10 minutes. Stir often to ensure nothing catches on the bottom of the pan.
• The bhurji is ready once the cauliflower is tender. Garnish with diced tomatoes and freshly-chopped coriander. Serve with buttered toast or soft, buttered buns and chai.

Video

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This beautiful preparation of basmati rice and freshly-toasted spices takes serious thought, time and effort.

From soaking the rice, to frying onions, and if you’re really committed, making your own glorious Biryani Masala, this is no 30-minute meal.

Biryani is a food that you make for special occasions and sharing. It’s decadent, opulent and more of an emotion than it is a meal.

What is Ruffled Vegetable Biryani?

It’s a little twist on the original dough-sealed biryani with stunning golden filo pastry ruffles as the crowning glory. With each scoop of aromatic biryani, your friends and family can help themselves to a buttery pastry ruffle.

These scrunched up bits of filo just melt in the mouth and they’re SO simple to make (even though it looks super fancy!).

My favourite thing is that the butter from the pastry seeps down into the steamy rice to create rosy saffron steam that contrast with spices like cardamom and cloves. Indeed, this veg biryani will knock your socks clean off.

How to make Biryani Masala at home

Sure, a packet Biryani Masala mix has a place in the kitchen cupboard. It’s great for those days when you’re short of time, let’s not be snobby about it. However, there’s truly no match for a batch of homemade Biryani Masala.

I toast whole spices until the oils release and become fragrant. It’s as satisfying to make as it is to eat. Plus, everything is fresh and you get to see exactly what goes in.

My all-in-one Homemade Biryani Masala

My Biryani Masala is an all-in-one recipe. I add dried chilli, garlic and ginger to the masala so you don’t need to add their fresh counterparts when you cook your biryani.

I find this to be a welcome time saver since there are already so many other ingredients required.

How much Homemade Biryani Masala does this recipe make?

My recipe makes approximately 75g biryani masala, which is enough to make biryani for six people three times, give or take. Of course, this depends on the amount of masala you add to your dish.

My calculations are based on adding 2 tablespoons of biryani masala to a biryani for 6 people (around 225g rice and 1.5kg of vegetables or protein).

Tips for making Homemade Biryani Masala

• A dry frying pan is perfect for getting the spices nicely toasty. You don’t need to use oil for dry masalas.
• Don’t toast the spices over a high heat. A low heat will help coax the oils from the whole spices perfectly. Patience pays off.
• Keep the spices moving the whole time they’re in the pan to ensure they don’t burn. They have a tendency to catch in hotspots.
• Let the spices cool completely before you grind them.
• Store the homemade Biryani Masala in an airtight jar or container for up to six months. It’s okay to leave it beyond this date but the spices may lose some of their potency.
• I recommend making masalas in small batches so you can use them at their best.

What kind of Vegetable Biryani is this?

Absolutely not traditional is the answer. While it has all the flavours of a wonderful biryani, its presentation and method of preparation is unique.

I never claim authenticity in recipes because I believe recipes are in a constant metamorphosis, informed by our environments and tastes.

Purists will insist that there cannot be a vegetarian biryani as this dish has almost always been prepared with meat.

My opinion is that if there can be plant-based “chicken” burgers, vegan “steak” and other no-meat meats, anything is possible.

Every food has roots, or an origin of sorts. To deny the existence of something based on a belief that it shouldn’t be, doesn’t make it cease to exist. Enough chat. Let’s make biryani.

Why add pastry on top?

India’s most traditional biryanis are cooked in “Dum”. This refers to a seal of dough around the rim of a cooking pot so the food inside cooks in steam.

A seal ensures steam builds up inside the pot, plumps up the rice grains and infuses them with the flavours of spiced veg, crispy onions (in the biryani layers) and saffron.

Once you crack it open, the ‘Dum’, translated as “warm breath” will escape and you’ll be ready to pile mounds of biryani on your plate.

This Ruffled Pastry Vegetable Biryani takes inspiration from the dum method but isn’t wholly traditional. I sprinkle the biryani is sprinkled with saffron milk which, along with the rice and veg releases steam upwards.

The crispy filo pastry sits on top and since it’s spread with butter, the entire biryani soaks up the buttery drips that fall from above. It really is the veggie biryani of dreams.

Ruffled Pastry Vegetable Biryani: Troubleshooting

My biryani-making essentials (contains affiliate links)

• A wet/dry grinder with a powerful motor is your best friend when it comes to grinding your own masalas. It’s an invaluable tool for this Biryani Masala. I have a Boss one which is years old but this Premier Xpress Mixer/Grinder is amazing.
• Indeed, if you’re looking for a one-stop quick fix that’s suitable for lots of things, try a coffee grinder like this Bosch Coffee Grinder. You’ll probably only want to use it for spices though. Nobody wants biryani-flavoured coffee… or do they?
• All the spices you need for this biryani can be found here.
• I use a springform cake tin like this for my Ruffled Vegetable Biryani but a casserole pot like this one or this one is ideal.
• Indeed, you can use your favourite brand of Basmati rice for this biryani. Some of my favourites include this Dehraduni Basmati Rice or the classic Daawat Extra-Long Grain Rice.

How to make Homemade Biryani Masala and Vegetable Biryani

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Ruffled Pastry Vegetable Biryani

Aromatic vegetable biryani hidden beneath a layer of crispy, buttery filo pastry ruffles. This show-stopping vegetarian dish is inspired by "dum" cooking where pastry is used to seal a pot so the dish cooks gently in steam.

Course Main Course

Cuisine Indian

Keyword rice, vegetables, vegetarian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• 1 x 26cm (10-inch) diameter springform cake tin, 10cm (4-inch) deep or cake tin, casserole or pie dish of a similar capacity
• Frying pan or pot

Ingredients

For the rice:

• 225 g long-grain basmati rice
• 2 L hot water
• 1 tsp salt
• 2 green cardamom pods
• 5 cm cassia bark or cinnamon stick
• 3 cloves
• 1 tbsp dried rose petals (optional)

For the vegetables:

• 1 tbsp ghee or oil
• 1/2 tsp cumin seeds
• 80 g cashews
• 1 tbsp tomato purée
• 2 tbsp Biryani masala recipe below
• 150 g plain yoghurt
• 350 g potatoes cut into large chunks and fried until cooked and golden
• 200 g cauliflower florets fried until slightly golden
• 150 g carrots sliced into batons and steamed until 75% cooked
• 100 g peas I used frozen
• 100 g peppers sliced into large pieces
• 200 g paneer cubed and fried until golden
• 1 large onion sliced and fried until golden and crispy
• 150 ml water

You will also need:

• 150 ml hot milk
• 1 large pinch saffron
• 1 large onion sliced and fried until golden and crispy
• 1 tbsp fresh mint leaves
• 2 tbsp chopped coriander leaves

For the pastry top:

• 500 g filo pastry sheets
• 200 g butter melted

Instructions

To prepare the rice:

• Gently wash the rice in cold water, changing the water out 2-3 times. Soak the rice in plenty of cold water for one hour.
• Heat a large pot of water (around 2L) over a medium-high heat. Add salt, cassia bark or cinnamon, 2 cardamom pods, 3 cloves and 1 tbsp optional rose petals. Bring to a boil.
• Add the rice and bring to a boil again. Simmer over a medium heat until the rice is 80% cooked. It should break when you press a grain between your fingers, not smush. Drain in a colander and set aside.

To make the vegetable mixture:

• Heat the ghee or oil in a large frying pan or saucepan. Allow to melt, and then add some whole cumin seeds. Sizzle for 20 seconds or so, then add tomato purée, cashews and biryani masala. Cook for a further 30 seconds, and then add plain yoghurt. Stir constantly, for about 2 minutes until the paste cooks through. You'll know it's ready when the oil separates from the paste. Turn the heat down low.
• Add potatoes, carrots, cauliflower, peas, peppers, paneer and fried onions. Stir well. Pour in around 150ml water and bring to the boil. Cook for no longer than 2 minutes and then switch the heat off.

To layer the biryani:

• Grease a springform cake tin, cake tin or pie dish with plenty of oil. Spread another third of the rice mixture in the bottom of the tin. Top with half of the vegetable mixture, some fresh mint leaves, fresh coriander leaves and fried onions.
• Add another third of the rice and the remainder of the vegetable mixture. Flatten it gently – don't press it down too hard. Top with some fresh mint leaves, fresh coriander leaves and fried onions.
• Layer in the final third of rice. Pour over the saffron milk and sprinkle some fresh coriander leave on top.

For the filo pastry ruffles:

• Preheat the oven to 180°C/350°F.
• Take the first sheet of filo pasty and generously brush it with the melted butter. Keep the rest of the pastry covered with a damp tea towel to prevent it from drying out. Scrunch the pastry up from one end to the other, like a rough concertina. Take one end and wrap it around into a spiral or rosette. You don’t have to be neat — the more rustic, the better.
• Place the scrunched pastry on top of rice, starting from the outside edge. Repeat for the remaining pastry until all of the rice is covered with ruffled pastry. This pastry top will help the rice and spices gently steam in the oven whilst the surface becomes golden and crispy.
• Bake uncovered for 45-50 minutes until golden and crispy.
• Serve hot with your favourite biryani accompaniments. Raita and mirchi ka salan are my favourites.

Video

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All-In-One Biryani Masala

Aromatic masala that's perfect for any biryani preparation. Set aside your packet of biryani masala and try this beautifully-fragrant biryani masala inspired by the flavours of north India. Just add two tablespoons of masala per 1.5kg of vegetables or protein. No need to add additional ginger, garlic, chilli or salt because this masala contains it all.

Course Condiment

Cuisine Indian

Keyword biryani, masala

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Equipment

• High-powered wet/dry grinder or coffee grinder
• Frying pan or saucepan
• Container with a tight-fitting lid for storing the masala

Ingredients

• 20 cloves
• 20 black peppercorns
• 15 green cardamom
• 4 black cardamom
• 20 cm cassia bark or cinnamon sticks
• 3 dried bay leaves
• 2 blades mace
• 5 dried red chillies
• 2 tbsp dried rose petals
• 2 tbsp coriander seeds
• 3 tsp salt
• 2 tsp sugar
• 3 tsp dried garlic
• 2 tsp dried ginger
• 2 tsp cumin seeds
• 2 tsp ajwain
• 2 tsp ground turmeric

Instructions

• Heat a dry frying pan or saucepan over a low heat.
• Add all the whole spices and toss to combine. Cook over a low heat for about a minute-90 seconds.
• Add the powdered spices, salt and sugar. Toss again and cook, stirring all the time to ensure the masala doesn't burn. This shouldn't take longer than 2 minutes. Allow to cool.
• Pile the spices into a spice grinder or the bowl of a mixer/grinder (recommendations for these are included in the blog post above). Blend until the mixture becomes a fine powder. You might need to stop and stir everything once or twice to ensure all the spices are getting some blade time.
• Pile the mixture into an airtight container or jar. This biryani masala will keep well for a year but is best used within 6 months.

Video

Notes

Makes approximately 75g biryani masala. This is enough to make biryani for six people three times, depending on how much masala you like in your biryani.

Pin this Ruffled Pastry Vegetable Biryani for later!

If you like this, you’ll love my recipe for Saag Paneer

The post Ruffled Pastry Vegetable Biryani appeared first on Sanjana.Feasts.

Serve with dosa for a delicious vegan meal that’s gluten free too. It also pairs perfectly with rice, roti or paratha. I love to eat this with Neer Dosa.

What’s the difference between Kurma and Korma?

Both Kurma and Korma have roots in Mughalai cuisine. They are one in the same, adapted to local tastes over centuries. Their shared heritage means the two curries are a culinary venn diagram. At the intersection lies nuts (often cashews and almonds), seeds (often white poppy seeds) and a handful of spices. The spices include, but are not limited to: Coriander seeds, cloves, cinnamon, cardamom, mace (or nutmeg) and black peppercorns.

In the South of India, Kurma puts locally abundant coconuts to use for a rich and creamy foundation. In the North of India, yoghurt and dairy cream add the opulence and richness Mughal dishes are famous for with Korma. Both Kurma and Korma are made using meat or vegetables, and both the dishes are stew-like, mild and aromatic. They can be either white, yellow or orange in colour.

Making a creamy, flavoursome masala

Kurma by its very nature is a rich and creamy curry. I like to create a thick and luscious base for this dish using a combination of onions, cashews and something that’s not as common in Kurma — raw rice! An old trick in some households but something that’s recently amped up my South Indian-style curries.

First, I toast the rice up in the tadka (tempering) until golden. I like to blend my Kurma gravy for a smooth finish. Not only does this eliminate any chance of biting into whole spices, it also gives the cashews, rice and other aromatics a chance to get nice and familiar with one another. The result? TONNES of flavour!

Kurma: Troubleshooting

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Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword coconut, curry, south indian, vegan, vegetables

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 150 g cauliflower cut into bite-sized florets
• 150g red pepper diced
• 100 g French beans cut into pieces
• 100 g carrots cut into half moons
• 100g g sweetcorn I used a combination of corn on the cob and kernels
• 50 g peas I used frozen

For the sauce:

• 1 tbsp cooking oil I used rice bran
• 15 cashews
• 250 ml coconut milk
• 1 large onion finely chopped
• 6-7 curry leaves
• 2 green chillies slit lengthways
• 5 cm piece fresh ginger grated
• 5 cm cinnamon stick
• 2 cloves
• 4 green cardamom pods
• 1 tsp whole coriander seeds
• 1 tsp fennel seeds
• 1/2 tsp whole cumin seeds
• 1/2 tsp black peppercorns
• 1/8 tsp fenugreek seeds
• 1 tbsp Basmati rice
• 1 large tomato (approx. 150g) cut into pieces
• 1/2 tsp turmeric
• 1 1/4 tsp salt
• 250 ml water

To serve:

• 1 tbsp chopped coriander leaves
• 4 lime wedges
• 1-2 tbsp coconut milk to drizzle on top

Instructions

• Heat the oil in a pan. Add the cinnamon, cloves, cardamom, coriander seeds, fennel seeds, cumin seeds, peppercorns, fenugreek seeds, chillies, curry leaves, cashews, rice and onions. Saute for 4 minutes until the onion turns a light golden brown.
• Next, add the ginger, tomatoes and turmeric. Cook for a further 2 minutes. Pour in the water and stir well. Cover with a lid and cook for 10 minutes if cooking on the stove in a conventional pan.

  If using an Instant Pot, pressure cook on high with the vent closed for 5 minutes. Carefully remove the lid and check the cashews are tender. Allow to cool down.
• Remove the cinnamon stick and pile the mixture into a blender. Blend for 90 seconds until very smooth and creamy.
• Pour the mixture through a fine-holed mesh sieve back into the pan. Use the back of a spoon to press the mixture through and catch any whole spice pieces, tomato skins and seeds. Add 250ml water to the blender jar and rinse to ensure you're getting every last bit of sauce out. Pour this through the sieve too. Discard any skins or seeds left in the sieve.
• Return the pan to the heat. Add the coconut milk and season with salt. Add the vegetables (I used frozen peas so left these to the side until the end). Cover with a lid and cook for a further 15 minutes, until all the vegetables are tender.

  If using an Instant Pot, pressure cook on high with the vent closed for 10 minutes. Depressurise the pot and carefully remove the lid. Do this straight away or the vegetables may overcook.
• Add the peas and chopped coriander. Stir well and check the seasoning. Drizzle with coconut milk, if desired. Serve the Kurma hot with lime wedges and your favourite dosa, roti, paratha or rice.

Video

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the microwave or in a saucepan to ensure food is piping hot before serving.
• This South Indian-Style Vegetable Kurma is suitable for freezing. Store in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.

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If you like this, you’ll love my recipe for Neer Dosa

The post Vegetable & Coconut Milk Kurma appeared first on Sanjana.Feasts.