I’ve talked a lot about paneer in the past, there are already five recipes for paneer on this blog and there are many more I will share with you – that’s a promise! There aren’t many Indian people who won’t start waxing lyrical if mention paneer, and even fewer who will turn their nose up at it. (more…)
Posts Tagged ‘curry’
Chana masala, chickpea curry, is probably the best place to start if you’ve never cooked Gujarati, or even Indian food before. It’s simple to make yet so authentic, and doesn’t require lots of obscure ingredients.
For me it’s a staple, something I ate at least once a week growing up and something we eat nearly as often now. Sometimes potatoes are added but more often than not it is simply chana and rotli (chapati) sometimes with some mango pickle or yogurt.
Sour, sweet and deeply savoury Tamarind is a brilliant ingredient used widely in Indian cooking, it’s often used in chutneys, called amli, and used to fill pani puri or drizzled over the top of crunchy bhel puri. It also works really well to add something different to curry, and it goes really well with delicate, creamy fish. (more…)