Tag Archives: Indian

Recipe of the Week – 27th November 2017 – Asian Egg and Potato Salad

If you happen to live in my neck of the woods (Peak District, N. England), you may wonder why I’m posting salad recipes today when it’s snowy outside, but this one is different! This recipe is a combination of an egg salad and a potato and cauliflower curry, which to me shouldn’t work, but is actually really nice. I was almost expecting my children to turn there noses up at it, but instead asked if I can make it again tomorrow, which is the ultimate compliment in our house!


500g new potatoes, halved

1 small cauliflower, cut into florets

6 large free range eggs

100g green beans, halved

4 spring onions, roughly chopped

1 x 400g tin of chickpeas, drained and rinsed

6 small plum tomatoes, halved

For the Dressing;

1 tbs mango chutney

Juice of one lemon

1 tbs mayonnaise

1 tbs curry paste

Small handful of fresh coriander, finely chopped

Salt and pepper to taste


1. Place the halved potatoes in a large pan of salted boiling water, bring back to the boil, then simmer for 5 minutes. Add the cauliflower and beans, then simmer for a further 10 minutes.

2. Meanwhile, place the eggs in a large pan of boiling water and boil for 6 minutes. Drain and set in a bowl of cold water before peeling.

3. In a large salad bowl, place the halved eggs, spring onions, chickpeas and tomatoes. Add the drained potatoes, cauliflower and beans and mix together gently.

4. Mix all of the dressing ingredients together with 3 tbs water, drizzle over the salad, and serve immediately with naan bread.


Recipe of the Week – 19th August 2013 – Bhindi Bhaji with Aubergine

This has long been a favourite of mine on the rare occasions when we decide to have an Indian takeaway, but I have always avoided cooking it at home as I thought it would be too complicated, or the results would be a bit disappointing compared to the original. However this variation seemed to work really well and it was agreed that the addition of aubergines helped the transformation of it from a side dish into a main! Apologies to purists and fans of the original dish…


2 tbs sunflower oil
300g okra, cut into 3 cm pieces
1 medium aubergine, cut into 1 cm dice
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
3 large tomatoes, roughly chopped
Small handful of coriander to garnish, finely chopped
Salt and pepper


1. Heat the oil in a wok or large frying pan. Add the onions, aubergines and spices and fry gently for 5 minutes until the onions are transparent.

2. Add in the tomatoes and cook for a further 2 minutes.

3. Add in the okra, cover and gently simmer for at least 10 minutes until the okra is soft (I prefer it almost disintegrating).

4. Season well and serve with chopped coriander and flatbreads or chapatis.

Recipe of the Week – 22nd July 2013 – Chana Masala with Eggs

This is my latest variation on a yellow split pea Dhal that is a real favourite in our house. This is a Chana Masala with Chickpeas which has been slowly cooked for most of the afternoon, before adding halved boiled eggs and topped with a coriander and mint raita. This is a fantastically satisfying curry, that if you’re anything like me, will cause you to eat too much!

Serves 4


300g Yellow split peas (Chana Dal), soaked for 3 hours, then rinsed and drained
2 x 400g tins chick peas or 400g dried, pre-soaked overnight then boiled for 1 hour
6 large free-range eggs
3 tbs sunflower or vegetable oil
20g butter
2 large onions, thinly sliced
1 tsp sized piece of fresh ginger, peeled and grated
5 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 x 400g tin of good quality chopped tomatoes
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp whole cumin
2 tsp garam masala
1 tsp ground turmeric
2 tsp sugar
Small handful fresh chopped coriander
Salt and pepper to taste

For the raita;

300ml natural yoghurt
2 tbs water
1 tbs fresh chopped mint
1 tbs fresh chopped coriander
1 tbs lemon juice
Salt and pepper to taste


1. Heat the oil and butter in a large saucepan and sauté the onions until soft then add the ginger, chilli, garlic and cumin seeds and fry gently for a further 2 minutes.

2. Add all the ground spices and stir, simmering for a further 2 minutes.

3. Add the tomatoes, seasoning, and approximately 800ml water. Bring to the boil then add the Chana Dal. Simmer gently for 50 minutes then add the chickpeas. Cover and simmer on a very low heat for a further 40 minutes. Check occasionally to ensure the sauce is not too dry and add more water if required.

4. Meanwhile, hard boil the eggs (7 minutes+), allow to cool, shell and halve before adding to the cooked mixture.

5. To make the raita, simply combine all the ingredients and whisk until smooth.

6. Season the Dhal mixture thoroughly, add the chopped coriander and simmer gently for a further 5 minutes. Serve with the raita, further chopped coriander and rice and naan bread if desired.

Recipe of the Week – 24th June 2013 – Chana Dal with Aubergines


This is my take on the traditional North Indian dal curry, modified because I’m addicted to aubergines! Although purists may disagree, I find that this addition gives the dish a bit more variation, and it’s another way to get tasty veg into my children!

Serves 4


300g Chana Dal (yellow split peas), soaked for 3 hours

2 medium onions, chopped

3 cloves of garlic, finely chopped

1 tsp fresh garlic, finely chopped

1 tsp garam masala

1 tsp turmeric powder

1 tsp salt

2 green chillies chopped (optional)

4 tbsp vegetable oil

2 large fresh tomatoes, roughly chopped

1 large aubergine, cut into 1 cm dice

A small handful of fresh coriander, roughly chopped


1. Rinse the soaked Chana Dal thoroughly and place in a large saucepan of slightly salted water. Bring to the boil and simmer for 20 minutes until soft. Drain and set aside.

2. Fry the onions, garlic, ginger and chillies in a saucepan on a low heat until starting to brown, then add the garam masala, turmeric and salt and then the chopped tomatoes. Cook gently for another 2 minutes.

3. Gently fry the aubergine cubes for approximately 8 minutes until lightly brown.

4. Add the aubergines and Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.

5. When cooked, sprinkle with fresh coriander and serve rice or naan bread.