This Indian rice dish is simple, comforting and utterly delicious. If you’re looking for something a little more traditional, skip the paneer.

You’ll need 10 ingredients. The dish is gluten free, vegetarian and so easy to veganise. What’s not to love?

Wait, what’s the difference between Gujarati-Style Matar Bhaat and Pulao?

Think of it this way: Pulao is the Hindi word for a rice dish in which you sauté rice in fat with spices, then add vegetables (or any protein of your choice). You then cover it with water and a lid. Finally, cook it until all the ingredients are fragrant and tender.

Gujarati-Style Matar Bhaat adopts this very same process. You could say it’s a type of pulao — just one that has its’ own name, history and repertoire in Gujarati cuisine. It’s a Gujarati treasure. We eat it with Kadhi (buttermilk cooked with spices and gram flour) and not much else.

How to serve Matar-Bhaat

You can enjoy it the Gujarati way — drowned in Kadhi, with a side of Khichiya Papad and raw onions. Or serve it as part of a large, thali-style meal. It’s a wonderful alternative to Jeera Rice when peas are in season.

Do I have to add peas?

Yes. It’s not Matar Bhaat without the matar (peas). You can opt for raw or frozen peas. If tender fresh peas in their pods are available, use them. There’s nothing quite like Matar Bhaat made with peas and their pods.

Do I have to add potatoes and paneer?

Not at all. If you’d like something more traditional, leave the potatoes and paneer out and add in more peas. I usually serve my Matar Bhaat with Kadhi as a one-bowl dinner which is why I like to bulk it out with some extras. Feel free to add any vegetables or protein you like.

What other vegetables can I add to Matar Bhaat?

Cauliflower, mushrooms, onions, peppers, courgettes and carrots are all great vegetable-based add ins.

How can I make a vegan version of this Gujarati-Style Matar Bhaat?

Simply replace the paneer for firm tofu (press it to drain excess water and pan-fry first). In place of tofu, you can also add cashews or peanuts. Swap the ghee for oil or your favourite plant-based butter.

Why do you add so few spices?

So here’s the key difference between Gujarati-Style Matar Bhaat and your average Pulao. Gujarati-Style Matar Bhaat is very delicate in flavour. It’s designed to carry the flavours of the sharp and tangy Kadhi you ladle on top.

Steaming hot, the two dishes eaten together are harmoniously sour, sweet, spicy and comforting. You’ll notice the absence of ginger, garlic, onions and chilli in this recipe — that’s because those ingredients would typically be in the dish you pair with the Gujarati-Style Matar Bhaat.

Let the flavour of the peas, and the fragrance of the Basmati rice shine.

My essentials for this recipe

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Gujarati-Style Matar Bhaat

My special version of Gujarati Matar Bhaat with super fluffy rice, fresh peas, potatoes and paneer. Serve it with Kadhi or as part of a larger thali-style meal. It's simple, comforting and utterly delicious. If you're looking for something a little more traditional, skip the paneer.

Course Side Dish

Cuisine Indian

Keyword gujarati, peas, pulao, rice

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 225 g long-grain basmati rice
• 250 g young peas in their pods (or peas without the pods)
• 225 g paneer diced (2cm cubes)
• 125 g potatoes peeled and diced (2cm cubes)
• 50 g ghee
• 2 tsp cumin seeds
• 5 cm stick cassia bark (or cinnamon)
• 10 curry leaves
• 1 1/2 tsp salt
• 550 ml hot water

Instructions

• Place the rice in a bowl. Wash it in plenty of cold water by gently swishing it with your hand. Be careful not to break the grains. Tip the water away and repeat another 2-3 times. This will clean the rice and also remove any excess starch for fluffy, separate grains.
• After the last drain, fill the bowl of rice with water once more. Add enough so the water level is 5cm above the surface of the rice. Allow to soak for 30 minutes.
• While the rice is soaking, prepare the peas, potatoes and paneer.
• To prepare the peas, top and tail them, also removing the long, stringy membrane that runs down the length (on both sides). Pop the pods open and remove the peas inside. Snap the top and pull downwards to remove the tough membrane from inside the pods. Do this for both halves. The pods and peas are now ready to cook.
• Peel and dice the potatoes in 1-2cm cubes (according to your preference). Place in a bowl and cover with plenty of cold water. Make sure they're all fully submerged. This will prevent the potatoes oxidising and turning brown. You can keep the skins on if you like.
• If you're using shop-bought paneer, cut it into 1-2cm cubes (according to your preference) and place it in a bowl. Pour hot water directly over the paneer until it's fully submerged. This will soften the paneer up beautifully. Skip this step if you're using homemade paneer.
• After the paneer has soaked for 10 minutes, you can drain it well (along with the potatoes) and fry them in oil or ghee if you like. However, I prefer not to brown the paneer or potatoes in this recipe.
• Melt the ghee in a large non-stick pan that has a tight-fitting lid. Once melted, add the cumin seeds, cassia bark and curry leaves. Sauté over a medium-low heat for 2-3 minutes to infuse the ghee with the delicate aromas of the spices.
• Drain the soaked rice well and add it to the pan. Sauté over a medium-high heat for 3-4 minutes. Fold the rice using a large spatula to ensure the delicate grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas.
• Very gently combine the rice, vegetables and paneer. Season with salt.
• Pour in 550ml boiling water and give everything a final mix. Bring to the boil.
• Cover the top of the pan with a piece of aluminium foil – it shouldn't be touching the rice. Place the pan lid on top of the foil and press it down to seal the pot completely.
• Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes has elapsed, switch the heat off and leave the pan as it is for 20 minutes. Don't uncover it, not even for a second.
• After 20 minutes, remove the lid and carefully remove the foil to allow the steam to escape. Place the heat back on high and cook for 3-4 minutes. This will crisp up the bottom beautifully.
• The final step is to give the rice a final toss and fluff up with a fork. You can check the potatoes are cooked through by piercing them with a fork. They should be tender.
• Serve immediately with Gujarati-style Kadhi or in place of jeera rice alongside your favourite curry or daal.

Video

Notes

• Pack leftovers away in an air-tight container. Store in the fridge for up to 48 hours. Reheat thoroughly before serving.

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If you like this, you’ll love my recipe for Ruffled Vegetable Biryani

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No two samosas are ever identical in shape and colour — you could say they’re as unique as we are.

Love triangle: the significance of samosas in Indian culture

The palm-sized dumplings are iconic of street stalls and restaurant menus alike. Indian festival banquets wouldn’t be complete without them, either.

In fact, I’ve overheard murmurs of outrage at the lack of samosas at a dozen Indian weddings.

They’re expected to show up and perform like it’s their first day working a demanding job. An occasion simply isn’t an occasion without samosas. Casual events also require a samosa platter or five, too.

We snaffle them over chai with friends, and stash a few away to devour once all our guests have left after a gathering at home. Keeping a stash in the freezer is common for when last-minute guests show up.

Homemade Samosas: The filling

Although there are countless fillings to choose from, potatoes, onions and peas will always be the poster child for samosas.

The potatoes are usually boiled whole, with the skin on so the inside remains tender and fluffy. Once cooled, the skin-on spuds are peeled and roughly mashed before being united with a mixture of softened onions, spices and green peas.

Other common vegetarian fillings include: soy mince (kheema), cauliflower and peas, Tandoori Paneer, sprouted lentils, Maggi Noodles or Hakka Noodles (seriously). Some of the more modern takes on samosas are wild, but nevertheless, delicious.

Homemade Samosas: The spices

Amchur, or dried mango powder gives potato samosas a welcome tang alongside fragrant, lemony coriander seeds. These two ingredients cut through the richness of the craggy, crunchy fried exterior.

Cumin, onion, chilli and salt add the earthy flavours you crave when only a deeply savoury snack will do.

Homemade Samosas: The pastry

First impressions matter! The pastry is one of the primary indicators of a good samosa. In my opinion you can instantly tell a good samosa from a bad one by the appearance of the pastry.

My preferred method of making homemade samosas (for texture, flavour and ease) is to use the homemade “shortcrust” pastry.

Why is this pastry a great option?

• It requires no pre-cooking prior to folding and filling the samosas.
  
• This method ensures a perfectly-crispy and robust samosa every time.
  
• The pastry is stiff enough to make light work of the stuffing and folding process. This means you don’t need to spend ages fixing tears and snags in the pastry.
  
• This is a very forgiving way of making samosas. If the pastry does in fact tear at any point, just pinch the dough together to seal again.
  
• Unlike filo pastry samosas, it’s okay if this type to look rough and ready. In my opinion, the craggier the samosa the better! The rough, pitted surface of samosas made with homemade pastry is the perfect carrier for chutney.
  
  The only question that remains is whether you’re a dipper or a full-blown dunker?

What is “moarn?”

This pastry recipe begins with rubbing together flour and oil to create a rough, breadcrumb-like texture.

It’s similar to making shortcrust pastry, but uses oil in place of butter. Ghee can also be used, if that’s a flavour you like.

The technique is called “moarn” in Hindi and it facilitates the creation of a crispy pastry for deep-fried snacks like samosas and kachoris.

How does it work?

This method works by creating a protective barrier between the flour and water which hinders the development of gluten in the pastry as it is kneaded.

The dough must be kneaded until smooth and overworking the dough could lead to a soggy texture in the absence of rubbing the flour in oil.

Note that the pastry in this recipe requires no pre-cooking prior to folding and filling.

Other ways of making samosas

Another method for making samosas using homemade “samosa patti” (or samosa pastry) requires homemade dough to be rolled thinly and partially cooked on a tawa before folding. You can see this technique in my recipe for Mung Daal Samosas.

Samosas can also be made using shop-bought filo pastry, spring roll pastry or puff pastry, depending on the style you prefer.

Some newer methods involve using shop-bought wholewheat wraps to wrap the samosa filling.

How to fold The Best Vegetable Samosas

Stuck on how to fold The Best Vegetable Samosas like a well-seasoned Indian aunty? I’ve got your back.

How to fry homemade samosas

Controversially, these samosas are not fried in hot oil; they are cooked in warm oil… for 35 minutes per batch.

You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking.

Simply allow it to cool down before adding the samosas. Very few small bubbles that slowly reach the top of the oil will indicate that the oil is the perfect temperature.

Starting the cooking process in warm oil probably goes against all the laws of deep frying but when it comes to this type of samosa, this is the way to do it. This technique will not result in greasy samosas, I assure you.

Ingredients you’ll need for The Best Vegetable Samosas

• Potatoes
• Peas
• Onions
• Cumin seeds
• Fresh ginger
• Chillies
• Turmeric
• Amchur (dried mango powder)
• Ground coriander seeds
• Salt
• Water
• Flour
• Ajwain
• Oil

Recipe for Homemade Vegetable Samosas

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The Best Vegetable Samosas

Learn how to make amazing Indian vegetarian samosas stuffed with the classic combination of potatoes and peas. Includes a detailed step-by-step recipe for folding samosas with homemade pastry.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword peas, potatoes, samosas, snacks, vegan

Prep Time 1 hour hour 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 40 minutes minutes

Servings 18 samosas

Author Sanjana

Equipment

• Rolling pin
• Large pan with high sides or a wok for deep frying

Ingredients

For the filling:

• 250 g potatoes
• 100 g peas I use frozen
• 1 tbsp any flavourless oil
• 2 tsp whole cumin seeds
• 1 large onion finely diced
• 3 hot green chillies finely chopped
• 2 1/2 cm piece fresh ginger peeled and grated
• 1 tsp ground turmeric
• 2 tsp amchur dried mango powder
• 1 tsp ground coriander seeds
• 1 1/2 tsp salt
• 1 tbsp fresh coriander finely chopped

For the pastry:

• 500 g plain flour
• 2 tsp ajwain
• 1 1/2 tsp salt
• 100 ml any flavourless oil
• 280 ml warm water

For deep frying:

• 1.5 L flavourless oil such as vegetable, sunflower or rapeseed oil

Instructions

For the filling:

• Boil the potatoes in plenty of water until tender. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash using a potato masher or the back of a fork. Set aside.
• Heat the oil in a large, non-stick pan. Add the cumin seeds and allow to sizzle briefly. Add the ginger, chillies and onions. Sauté for 3-4 minutes, until translucent but not browned.
• Add the mashed potatoes, peas, turmeric, amchur, ground coriander seeds and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat. Spread the mixture onto a plate and add mix in the coriander leaves. Allow to cool completely.

For the pastry:

• Place the flour in a large bowl and mix in the ajwain and salt. Make a well in the centre of the flour. Add the oil. Using your fingertips, begin to rub the flour and the oil together to create a fine, breadcrumb-like texture, as if you were making shortcrust pastry. Add the water and combine using your hands to create a rough, shaggy-looking dough.
• Knead for 10 minutes, until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.
• Once rested, divide the dough into 9 tennis ball-sized rounds. Smooth into rounds between your palms and cover again with a damp tea towel to stop the pastry from drying out. Each round will make 2 samosas, for a total of 18 samosas. You can choose to make them larger or smaller by making fewer or more dough balls.

How to fold the samosas:

• Take one dough ball and dip each side in a small amount of flour. On a clean surface, roll it into an oblong, about 12cm wide (approx. 5-inches) and 18cm in length (approx. 7-inches). It doesn't have to be perfect.
• Cut each oblong in half, width ways. You should be left with two semicircles.
• Take one of the semicircles and place it flat on the surface in front of you, straight side facing north. Roll it with your rolling pin a few times to make it a little thinner and taller. Take the upper left corner and bring it to the centre of the semicircle. Place some cool water down the middle and bring the upper right-hand corner of the semicircle to the centre to meet the waterline. Press both sides together very gently.
• Lift the samosa pastry up and open the pocket you just created. At the same time, press the seam together a little more to ensure it is well sealed. You should have a little pouch ready for filling.
• Stuff the samosa with the cooled potato and pea filling. I used about 2 tbsp of filling per samosa.
• To create the little crease in the back of the samosa so it can stand up by itself: Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 1cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Now dab some cold water on the inner seams of the open edge of the pastry and press together and seal to close, pushing out any air as you go.
• Repeat these steps for the remaining samosas. Ensure the dough portions are always covered to ensure it doesn't dry out.
• Once all the samosas have been folded, allow them to air dry for 45 minutes, until the surface of the pastry feels rough and sandy to the touch. This is an important step to eliminate air bubbles in the pastry and to stop your samosas from getting a "gremlin" skin.

To fry the samosas:

• Heat the oil in a large pan with deep sides or a wok until warm, not hot. You should be able to comfortably touch it with your finger. If you have a cooking thermometer, it will be around 40°C/100°F. Be careful not to heat it too hot as this will result in uneven cooking. You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking. Simply allow it to cool down before adding the samosas.
• Cook the samosas in batches. I managed to get 7 in my large wok without it feeling overcrowded. Allow the samosas to cook over a medium-low heat for 35 minutes until golden and crispy. If you feel they are browning too quickly, turn the heat down. Allow the oil to cool down in between frying the samosas in batches.
• Drain the samosas on a plate lined with absorbent kitchen paper.

Video

Notes

Just-fried samosas are HOT! Allow to cool slightly before serving.

To store: Keep the samosas in an airtight container lined with absorbent kitchen paper. Refrigerate for up to 3 days.

To freeze: Keep the samosas in an airtight container lined with baking parchment. Freeze for up to 3 months. Re-fry from frozen on a medium heat to ensure samosas are piping hot.

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Nothing went to plan. I half expected that to happen because when it comes to babies, nothing is straightforward. The parents amongst you all will know that all too well. Our little guy decided he was no longer going to grow in my belly so was evicted at 37 weeks under our doctor’s advice. And superb advice it was because after a failed induction, he arrived via emergency c-section at a tiny but mighty 4lb 1oz. Yeah. He was serious about getting out of there and getting some real food on the outside. Sounds like my boy. Yep – I had a BOY!

He’s been doing some serious milk guzzling over the past 7 weeks and has put on weight like nobody’s business. Now, at 8lb, he’s alert, smiley and super adorable. You can see his mini series, Daily Cute over on my Instagram Stories.

My little Bodhi Veer is a blessing in every sense of the word. His name means enlightened and brave and it suits him down to a tee. I can’t wait to watch him grow and learn with each day.

To celebrate, we ate Matar Paneer. What else is quite as delicious and indulgent, eh?

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.

The secret to making shop-bought paneer butter-soft and like the homemade kind is soaking it in boiling hot water for 20 minutes before popping it naked, under the grill until golden. No need for oil or frying.

If paneer and peas aren’t your thing, my sauce recipe is actually a great base for any sort of curry. Cauliflower, chickpeas or mushrooms are great options too. But let’s be real, who doesn’t love cheese and peas? For a vegan version, swap out the paneer for fried tofu and omit the cream.

A blender is key to getting a super-smooth sauce and be sure to have a lid handy because it needs to simmer for 20 minutes – and it’s volcanic! Turn your back for a minute and you’ll be spending the rest of your evening scrubbing the ceiling free of orange splodges. You have been warned.

Serve with whatever you like. I chose my beloved Garlic and Coriander Naan because there is no restaurant bread greater. If you’re pushing the boat out, bust out a bowl of Pilau rice and your family and friends will love you forever.

Here’s to family ?

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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.

Course Main Course, Side Dish

Cuisine Indian

Keyword curry, paneer, peas

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 2 tbsp oil sunflower/vegetable or rapeseed
• 1 red onion peeled and cut into large chunks
• 3 cloves garlic peeled
• 80 g ground almonds
• 200 ml + 400ml hot water
• 450 g paneer cubed and soaked in boiling water for 20 minutes and then drained
• 2 black cardamom pods whole
• 2 tsp cumin seeds
• 2 bay leaves
• 2 tsp turmeric
• 2 tsp ground cinnamon
• 1 tsp chilli powder
• 2 tsp ground coriander seeds
• 1/2 tsp green cardamom pods seeds removed and ground
• 1 tsp 5-spice powder
• 680 g tomato passata
• 2 1/2 tsp sea salt
• 300 g frozen peas
• 3 tbsp double cream optional
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves kasoori methi, plus more to garnish
• Fresh coriander leaves to garnish

Instructions

• Add the ground almonds, onion and garlic to a blender along with 200ml hot water. Blend until smooth.
• Heat the oil in a large, heavy-based non-stick saucepan (one with a lid). Add the cumin seeds, black cardamom pods and bay leaves. Allow to sizzle and then add the almond mixture.
• Add the turmeric, cinnamon, chilli powder, ground coriander seeds, ground cardamom seeds and 5-spice powder. Stir to combine and cook on a medium-low heat for 10 minutes, stirring all the time to avoid it catching on the bottom of the pan. Once cooked, the paste should come away from the sides of the pan and the oil visible around the edges.
• Next, add the tomato passata and salt. Stir. Switch the heat off and allow to cool a little. Add the mixture to a blender - I used my Nutibullet. Blend until you have a super smooth sauce. Return to the pan, add 400ml hot water and cook on a medium heat for 15 minutes with the lid on (VERY IMPORTANT) otherwise the sauce with spit and bubble like a volcano.
• Meanwhile, grill the paneer until lightly golden. Carefully add it to the sauce and cook it for a further 10 minutes. Finally, add the peas, garam masala and fenugreek (rub it between your palms to release more flavour). Cook for 5 minutes and switch off the heat. Finish with cream, a sprinkling of fenugreek leaves and fresh coriander leaves. Serve with Garlic and Coriander Naan and Pilau Rice. I served a red onion, coriander and chilli bowl on the side for extra toppings.

Notes

Head on over to Instagram for a full step-by-step in my Stories.

Head on over to Instagram for a full step-by-step in my Stories.

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Love Sanjana x

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This was one of those after-school meals that, when scooped up with garam garam rotli would give you the same feelings as you get when you cuddle your mum, curl up in your cosy bed and hear your favourite song all at the same time. For me, it’s always been the epitome of comfort food.It can be done with just tomato sauce and whole cumin seeds but I’ve injected a little more richness and flavor into the sauce with a touch of coconut milk and some sesame seeds.  I love the flavour combination of sesame seeds and potatoes.Silky soft potatoes simmered in turmeric water until tender, sweet petits pois that just burst in your mouth, and a rich and spicy coconut milk sauce. I top this with crispy spring onions. To make these, I sliced six spring onions into long, super-thin strips lengthways, dusted them with a teaspoon of cornflour and fried in really hot oil until crispy and golden.Even though this is a slight upgrade on the comfort food of my childhood, all the basic elements are the same. You can’t beat the heavenly combo of peas and potatoes. But I’m a Yorkshire lass at heart, so I would say that.Potato and Pea Coconut Milk Curry
Serves 6

Ingredients

6 medium potatoes, peeled and diced in 2cm cubes
½ tsp turmeric
1 x 400g tin chopped tomatoes
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 tsp garam masala
2 red chillies, chopped finely
2 tsp salt
1 tbsp oil
2 tsp black mustard seeds
1 tbsp sesame seeds
3 large cloves garlic, crushed
2 tbsp concentrated tomato paste
1 tsp ground fennel seeds
1 x 400ml tin coconut milk
350g frozen peas
Fried spring onions, toasted sesame seeds and fresh coriander to garnish.

Method

1. Parboil the potatoes in a pan of hot water with ½ tsp of turmeric. This will give them a lovely yellow colour. When they’re almost fully cooked but not all the way, drain ad set aside.

2. In a large bowl, whisk together the chopped tomatoes, cumin, coriander, garam masala and salt.

3. In a large saucepan, heat the oil and add the mustard seeds. Wait for them to pop, and then add the sesame seeds, garlic, chillies and tomato paste.

4. Next, add the chopped tomato mixture and bring to the boil. Cook on a medium heat with the lid on for 20 minutes, stirring occasionally.

5. Add the coconut milk and whisk. Next, add the potatoes and stir to combine. Simmer with the lid on for another 10 minutes until the potatoes are tender. Add the peas and ground fennel seeds6. Bring to the boil again and cook with the lid on for a further 5-8 minutes.

7. Serve with rice and hot Homemade Chapattis – Gujarati Rotli.

I love how simple ingredients come together so perfectly in this dish but if you want to jazz it up, try adding steamed cauliflower and broccoli, or roasted aubergines and peppers. Btw. This is 100% vegan.

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This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for lunch or dinner. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes.

Traditional kati rolls come from Kolkata where they are essentially a kebab wrapped in paratha. Just like sandwiches and wraps you’ll find all over the world, from gyros to banh mi, kati rolls are a street food favourite because they lend themselves to eating on-the-go – a must in any bustling city.

My take on kati rolls combines my passion for paneer bhurji (North Indian-style spiced, scrambled paneer) and hot chapattis. I figured if I was going to fill something with pure paneer and vegetables, I’d better use a chapatti rather than ghee-filled paratha. If you’re not bothered about the extra calories, I’d recommend you go the whole hog and wrap your bhurji in hot, buttery paratha. There’s nothing quite like it.

One of my favourite places to eat in London is at Payal Saha’s The Kati Roll Company which opened after the first store in New York City's eclectic Greenwich Village was such a success. If you’ve never been to the London shop, here’s the lowdown; it’s a tiny little café-style restaurant with no more than eight tables. The walls are plastered with vintage Bollywood posters and they play filmi hits you’re more likely to bop away to at a family wedding rather than the UK’s busiest shopping hotspot. My point is that I love the Achaari Paneer Kati Rolls here – it is where the inspiration for my Paneer Bhurji Kati Rolls came from. 

If you’re up for it, try making your own Homemade Paneer. It will make a huge difference to the final texture of the paneer. However, if you’re short of time, just use shop bought – all you need to do is mash it up with a fork.

I love to cook my Paneer Bhurji in butter – it adds a delicious richness to the juicy paneer and vegetables. A squeeze of lemon juice at the end plumps up the paneer and provides the perfectly-balanced tang you’re looking for in any good paneer dish.

Paneer Bhurji Kati Rolls
(Makes 8 rolls)

450g paneer, crumbled
50g butter
1 large red onion, diced finely
1 tsp cumin seeds
2 tbsp freshly-grated ginger
2 hot red chillies, chopped finely
½  green pepper, diced finely
Handful shredded red cabbage
Handful petits pois or peas
3 spring onions, sliced at an angle
½ tsp amchur powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp salt
Juice of half a lemon
Fresh coriander, to garnish

8 chapattis or paratha
Salad leaves, to serve

Method

1. Melt the butter in a large pan and add the cumin seeds. Allow to sizzle a little bit, and then add the chopped red onions and red cabbage. Cook on a medium heat, stirring frequently until soft.

2. Next, add the ginger, chillies, pepper, petits pois, amchur powder, garam masala, turmeric powder and salt. Allow to cook for 5 minutes on a low heat.

3. Finish by adding the paneer and lemon juice. Cook this on a medium heat for around 5 minutes, stirring often. Don’t let this become too dry – you want the paneer to stay juicy for your kati rolls.

4. Garnish with fresh coriander and spring onions.

5. You can either serve the bhurji like a curry with hot chapattis or naan or you can make perfectly-portable kati rolls.

6. To make kati rolls, take a hot chapatti or paratha and put some filling inside. You can also add some fresh salad and chutney at this stage (I love Sriracha and green coriander chutney in these). Roll them up tightly and wrap with greaseproof paper.

Serve hot with cold lassi, beer or a steaming cuppa chai. 

Love Sanjana

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Two of my favourite things in the world are naan and pizza. I love them in all shapes and forms from classic peshwari naan to hybrid naan pizzas – especially when they involve cheese, green veggies and lashings of garlic. I’ll be honest, getting home from a long day at work and sitting down to a naan pizza made with shop-bought garlic and coriander naan and leftover paneer butter masala is one of the most incredible dinners ever! Don’t believe me? Try it yourself.

Here’s a simple recipe that celebrates my love of naan and pizza in an easy-to-eat fashion. My recipe for naan pockets uses crumbled paneer and crushed peas as a stuffing for the deliciously-light and buttery naan envelopes. They’re folded into the classic teardrop shape, brushed with a mixture of butter and turmeric, sprinkled with kalonji seeds, and then baked in a hot oven until golden.

If you’re not a fan of paneer, these are also great with a filling of grated broccoli and spinach, steamed sweet potato, and cauliflower and green chilli cooked in the exact same way as I do the paneer and peas filling.

To serve, slice the pockets in half and serve with a bowl of my spicy pizza dip which is infused with a touch of garam masala, green chillies and ground coriander.

These are the perfect party nibbles, starters for an Indian meal and a sure-fire hit with kids. I even love them for dinner, served with both the spicy pizza dip and a cooling cucumber raita.

Stuffed Naan Pockets with Spicy Pizza Dip
Makes 18-20 mini pockets

Ingredients

For the naan dough:
310g strong white bread flour
7g fast-action dried yeast
1 tsp salt
½ tsp sugar
1 tsp kalonji (nigella seeds)
1 small clove garlic
1 tbsp plain yoghurt
2 tbsp sunflower oil
135ml warm water

For the peas and paneer stuffing:
250g shop-bought paneer, cubed
130g frozen peas, thawed
1 clove garlic
2 green chillies
1 inch piece ginger, peeled
1 tsp cumin seeds
½ tsp ground black pepper
Salt to taste
1 tbsp crème fraiche
Juice of 1 lime
1 tbsp fresh coriander, chopped finely
2 tbsp sunflower oil

To brush the pockets:
Melted butter
¼ tsp turmeric
Kalonji seeds

For the spicy pizza dip:
2 large tomatoes
1 tbsp concentrated tomato paste
1 clove garlic
1 tsp garam masala
1 tsp salt
1 tsp sugar
1 tbsp fresh coriander, chopped

Method
First, make the naan dough. In a large bowl, mix together the flour, salt kalonji seeds and garlic. In a separate jug, whisk together the warm water, yeast, sugar, oil and yoghurt. Make a well in the middle of the flour mixture and pour in the liquid. Bring together using a spoon and then your hands. Knead for 10 minutes. The mixture may seem stick at first, but keep kneading and it’ll come together. Grease the bowl with come oil, cover with a damp tea towel and leave to rise in a warm place for 90 minutes.

Meanwhile, blend together all the ingredients for the spicy pizza dip in a food processor. Add the mixture to a saucepan and bring to the boil. Cover with a lid and allow to simmer on a low heat for 30 minutes.

To make the stuffing: in a food processor, blend the garlic, chillies and ginger. Remove and set aside. Next, pulse the peas a few times until coarsely chopped. Remove and set aside. Repeat the same process with the paneer. Bring the peas and paneer mixture together in a bowl. Heat a saucepan and add the oil. Sauté cumin seeds and the garlic, ginger and chilli mixture until aromatic. Add the peas and paneer mixture, black pepper, salt, crème fraiche and coriander and cook for 3-4 minutes. Remove from the heat and allow to cool.

Preheat the oven to 190°C and line a few baking trays with greaseproof paper and spritz with non-stick cooking spray.

To fold the pockets: take the risen naan dough and knock out all of the air. Take a ping pong ball-sized amount and roll into a ball. Use and rolling pin to roll into 3-inch in diameter round. Don’t add any extra flour – the oil in the dough should stop it from sticking too much. Take a tablespoon full of the cooled stuffing mix and place into the middle of the dough. Starting with the top and bottom of the dough, pull the dough around the filling, pinching the dough to seal until you get to the outer edges. Ensure the dough is well sealed without any cracks by pinching it all together until smooth.

Roll the dough gently until around 3 inches in diameter. Then use your hands to gently pull the top of the dough into a teardrop shape. Place the other side up on the greased and lined baking tray and repeat for the rest of the pockets.

Use a sharp knife to make small holes (not all the way through) in the naan pockets. Melt the butter and whisk in the turmeric – this will give them a lovely golden colour. Brush the pockets generously with the butter mixture and sprinkle on the kalonji seeds.

Bake in the preheated oven for 15 minutes or until golden all over.

Serve hot from the oven with the warm spicy pizza dip.

Love Sanjana

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Traditional Gujarati cuisine is about simple ingredients paired with simple flavours.

This is not a traditional Gujarati dish, however. Yes, I tweaked it and I’m not even sorry.

It grew out of my love of the wonderful aubergine dish ‘oroh’, a.k.a ‘baingan bharta’.

Almost every Indian region has its own version of this recipe and if that isn’t enough evidence of its popularity, its predominance in Indian restaurants all over the world is.

If you’re looking for something hot and spicy then this is the dish for you. The chances are that you will find lots of variations of this recipe the world over and every Indian family has their own aubergine secrets.

For, these are the best kind of secrets to have, of course.

Aubergines have their own special place in so many cuisines, and there are wonderful ways to make them more interesting than you may think. While Italian Nonnas roast them for hearty pastas, Greek Yayas stew them in rich tomato stews; as Japanese Oka-samas deep fry them in light tempura batter, Indian Dadimaas grill them for smoky baingan bharta. As I type, I can taste each country, culture and variation. The differences are immense but the common similarity of deliciousness always dominates.

My own personal addition to the classic Indian dish baingan bharta (or oroh) is sweet, green peas which add a delicate freshness to smoky aubergine.

Note: Don’t be afraid of the garlic in this recipe. It loves you. Embrace it and enjoy it.

Mashed Aubergine and Green Pea Curry
(serves 4-6)

Ingredients

4 large aubergines
2 large onions, chopped
3 tomatoes, chopped
3 hot red chillies, minced
5 cloves garlic, minced
2 tbsp oil
1 tsp mustard seeds
2 tsp cumin seeds
¼ tsp asafoetida
1 tsp turmeric
1 tsp cumin seed powder
1 tsp coriander seed powder
300g frozen peas, defrosted
Salt to taste
A handful of chopped coriander to garnish

Method

1. Pierce the aubergines all over with a fork. Place in the grill and grill all over until the skin has charred. Hot Tip: You could also do this on a barbecue. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set the flesh aside and discard the skins.

2. Heat the oil in a large pan and add the mustard seeds. When they have popped add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.

3. Add the tomatoes and turmeric. Cook for 4-5 minutes on a medium heat, stirring constantly.

4. Add the aubergine flesh, defrosted peas, salt, coriander seed powder and cumin seed powder. Mix thoroughly and cook for a further two minutes before removing from the heat and garnishing with chopped coriander.

Serve with naan, buttered chapattis or paratha. I would.

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The third recipe in the KO Rasoi Summer BBQ Season 2010 is a blinder. Full of fresh flavours and totally unique.

I love kofta. Some of you may already know this, having seen my recipes for Melt in the Mouth Paneer Kofta and Springtime Kofta. Some of you are yet to bear witness to my kofta obsession. This recipe combines khoya (milk solids), spinach and tarragon to create little bites of heaven to top this summery vegetable medley. Harmonious indeed.

While technically this is not an entirely barbecued dish, some elements have been slightly charred on the barbecue to bring out their delicate sweetness. I barbecued some parboiled asparagus and courgette strips and added them to sweet Summer peas, then coated them in a dressing of extra virgin olive oil, lemon juice, zest and aromatic garlic. Everything was topped off with deep fried crispy tarragon leaves. Perfect.

Tarragon has a heady anise-like flavour which pairs wonderfully with the rich, creamy khoya and fresh vegetables. Although, it is also important to remember not to add too much as it may overpower the dish. Deep frying the tarragon makes its flavour much more subtle and adds a delicate crispiness to the vegetable medley and finishes off the dish flawlessly.

This dish is an entirely new creation for the BBQ series and I really hope you like it. Bon appétit!

Tarragon Laced Khoya Kofta and Vegetable Medley
(Serves 4)

For the Kofta

1 ¼ cups khoya/mawa (milk solids), grated
1 cup plain flour
1 tbsp green banana powder (I used this for binding but you could also use potato powder)
2 hot green chillies, minced (or to taste)
¼ cup spinach, wilted, squeezed of water and chopped
¼ tsp baking powder
2 tsp tarragon, chopped
1 tsp white pepper
3 tbsp hot water (to bind into a non-sticky dough-like mixture)

Sunflower oil to deep fry

For the Vegetable Medley

3 courgettes, cut into strips with a vegetable peeler then griddled or barbecued
2 cups fresh peas, inner membranes removed and blanched
12 asparagus spears, blanched then griddled or barbecued

For the Lemon Dressing

¼ cup extra virgin olive oil
Zest of 2 lemons and juice of 1
1 clove garlic, minced
A pinch of salt and sugar

½ cup deep fried tarragon to garnish

Method

1. Bind all of the ingredients for the kofta and roll them into 1 inch balls.

2. Heat the oil in a deep pan and fry the koftas a few at a time on a low heat until golden. Drain on kitchen paper.

3. Make your dressing by whisking together all of the ingredients in a large bowl. Add the griddled or barbecued courgettes, asparagus and blanched peas. Combine thoroughly.

4. Just before serving add the reheated koftas (I reheated mine on the barbecue to get those cute little grill marks- you could use an oven or grill if you wish) and combine until they are coated in the dressing. Arrange the vegetable medley on individual plates or a platter and top with the crispy tarragon leaves.

One final note… Happy 100th post KO Rasoi. I can’t wait to see you grow and grow in the coming years!

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This dish of fluffy, buttery rice with peas alongside a bowl of kadhi encapsulates everything it means to be Gujarati. Ever been to a Gujarati wedding? If so, you’ve probably eaten this before. You’ve heard me say it a hundred and one times before but I know I’ll be saying it again and again; hot, sweet, sour, savoury, fresh and aromatic. These are the flavours of matar bhaat and kadhi and the flavours of Gujarat. I’ve eaten these dishes so many times that a fillet of Sanjana probably tastes similar. That’s not an invitation- you know very well that this is a vegetarian blog.

Well, you get the picture. Hot, sweet, sour… blah, blah, blah.

(serves 6)

Ingredients

170g fresh peas, washed and shelled with both the inner and outer membranes removed (you could also use mange tout with a handful of frozen peas)
350g white basmati rice
300g new potatoes, washed and quartered
¼ tsp turmeric
2 ½ tbsp ghee
2 tsp cumin seeds
8 curry leaves
¼ tsp asafoetida
2 tsp salt (or to taste)
700ml boiling water

Method

1. Gently wash the rice around 5 times in cold water. This will help to remove some starch and give you perfect fluffy rice. Leave the rice to soak in a bowl of cold water for 30-40 minutes and drain before you need to use it in step 3.

2. Boil the potatoes in salted water with ¼ tsp turmeric added for colour until al dente. Drain and set aside.

3. Heat the ghee in a large non-stick pan (one that comes with a lid). Add the cumin seeds, curry leaves, asafoetida and peas. Sauté for a few minutes then add the rice. Combine gently until the rice is coated in the ghee and spices.

4. Add around 700ml boiling water, 2 tsp salt and the boiled potatoes. Bring to the boil. The water should come up about ½ an inch to an inch above the surface of the rice.

5. Turn the heat to low/medium and cover the entire surface of the rice/water mixture with a piece of tin foil. The foil should just sit on top of the contents of the pan so that the steam doesn’t escape.

6. Cover the pan with a lid and leave on a low/medium heat for 10-15 mins. I would suggest checking the rice after 10 minutes. If it is almost, but not quite done, turn the heat off and put the foil and lid back on for a further 5 minutes. The rice should finish cooking perfectly in the steam.

7. Inhale the beautiful earthy, sweet scent of the steaming rice. Note: Don’t burn your face.

8. When your rice is perfectly cooked, allow it to cool for a little while and then gently separate the grains with a fork.

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After falling in love with paneer kofta, I decided that I wanted everyone to be able to enjoy my recipe for soft, delicious kofta in that silky sauce- minus the paneer. I know that paneer isn’t to everyone’s liking due to its high fat content and trust me, you will never miss the paneer in this recipe. Those with high cholesterol should steer clear of saturated fats which is why I have used angelic olive oil in this recipe. Almonds, like all nuts contain natural oils (the good kind) which contribute to the sauce’s rich and creamy consistency. I love using pureed nuts in place of cream in Indian sauces, as they deliver wonderful buttery textures and flavours. I like to call it ‘cheating the system’. Having said this, it is also important to remember that if you have high cholesterol, to always eat these good fats in moderation.

I created this Springtime Kofta recipe with spiced green bananas in a beautifully silky pea and almond sauce for those who love rich foods, but cannot eat them as much as they would like. That includes me.

This recipe is perfect for the season, with its bright colours and fresh flavours. Peas are the epitome of Spring and when pureed, they bring a beautiful lightness to the dish. You can find a little more information about kofta and their origins here.

Springtime Kofta with Spiced Green Bananas and Pureed Pea and Almond Sauce
Serves 4

Ingredients

For the Kofta

1 ¼ cups boiled and mashed green bananas- That’s around 7 small ones (Note: Always boil green bananas with the skins on, but pierce them a couple of times)
½ tbsp coarse cornmeal, soaked in ¼ cup warm water
¼ tsp cinnamon powder
1 tsp garlic, minced
2 tsp ginger, minced
1 tbsp onion, minced
1 ½ tsp whole cumin seeds
1 tbsp green mango, grated (optional)
2 medium hot green chillies (or to taste)
¼ tsp turmeric
1 tsp coriander seed powder
1 tbsp all purpose flour, plus extra for dusting
1 tsp baking powder
2 tbsp fresh coriander, chopped
Salt to taste
2 tbsp virgin olive oil (not extra virgin)

For the Pea and Almond Sauce

1 cup skinless whole almonds, blanched for 15 minutes (If you only have almonds with the skin on, blanching them for 15 minutes will allow the skins to slip off anyway- convenient, I know)
2 tsp garlic, minced and sautéd
½ cup onion, minced and sautéd
2 cups peas (I used frozen)
¼ tsp fennel powder
½ tsp cardamom powder
½ cup milk (use water for a vegan recipe)
2 medium hot green chillies (or to taste)
Salt to taste
1 tsp kasoori methi (optional)
¼ cup fresh coriander (to garnish)
½ cup chopped fresh tomatoes
2 cups water

Method
1. Combine all of the ingredients for the kofta, minus the cumin seeds, garlic, ginger, onions and chillies.

2. In a small pan heat 1 tbsp of oil and sauté the cumin seeds, garlic, ginger, onions and chillies. When this is aromatic remove it from the heat and add it to the rest of the kofta mixture.

3. Roll the kofta mixture into small oval shapes and place them on a plate dusted with flour. Refrigerate these for at least 30 minutes.

4. Brush the kofta with a little oil and place them in a preheated oven at 180 degrees Celsius, for 10 minutes. Note: Do not let them brown too much or they will begin to flatten too much. A little flattening at the bottom is normal, just re shape them a little when they’ve cooled down.

5. In a blender, puree the almonds, onions, garlic and chillies with 1 cup water.

6. Place the almond puree in a large pan and cook for around 10 minutes until it is creamy and aromatic.

7. In a blender, puree the peas with the milk and add this to the almond mixture.

8. Add around a cup of water to the sauce to adjust the consistency.

9. Add the fennel powder, cardamom powder, kasoori methi (crush this between your palms) and season with salt.

10. When you are ready to serve, assemble the dish no more than 5-10 minutes before and garnish with coriander and tomatoes.

Enjoy with naan, rice and plenty of fresh salad for a perfect springtime feast!

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