A dish from the villages of the Punjab in north-western India, this is cooked up in open courtyards in the morning and then taken to the farmers in the fields at midday, along with breads, pickles and yoghurt or fresh buttermilk. In India, where the peas are much firmer, they are generally put in to cook at the same time as the carrots and potatoes. I have used frozen peas here. If you wish to use fresh peas, you could put them in with the carrots. However, if they seem very tender, put them in after the carrots and potatoes have cooked for 10 minutes.
2.5cm1in piece fresh ginger, peeled and cut into minute dice
2mediumtomatoesweighing about 300g (11oz), grated
1¾–2 teaspoons salt
½–1 teaspoon cayenne pepper
2teaspoonsgaram masala
¼teaspoonground turmeric
450g1lb carrots, peeled and cut into 1cm (½in) dice
450g1lb potatoes, peeled and cut into 1cm (½in) dice
165g5½oz frozen peas, defrosted
Instructies
Put 3 tablespoons oil in a wide pan or a deep frying pan and set over medium–high heat.
When hot, add the onion.
Stir and fry for 4–5 minutes or until the onion starts to brown at the edges. Add the ginger and stir for 1 minute. Add the grated tomatoes, salt, cayenne, garam masala and turmeric.
Stir and fry, still on medium–high heat, for 3–4 minutes or until the tomato mixture has thickened a bit.
Now add the carrots and potatoes.
Stir for 1 minute.
Add 120ml (4fl oz) water and stir.
Bring to a simmer.
Cover, turn the heat to low and cook gently for 15–20 minutes or until the potatoes are tender.
Add the peas, stir and cover again.
Cook for a further 4–5 minutes or until the peas are cooked through.
Only the dark, outer leaves of the cabbage were originally included in this recipe, but I often add some of the inner cabbage together with a small amount of shrimp or anchovy paste.
450g1lb bok choi, other cabbage, cabbage greens or spring greens
100g4oz red pepper
50g2oz shallots or onions
2large garlic cloves
½teaspoonshrimp or anchovy pasteoptional
¼teaspoonchilli powder
6tablespoonsvegetable oil
½teaspoonsalt
Instructies
Step One Wash the cabbage leaves and drain. Stacking several of them together, cut them crossways into long, fine 3mm ( in) wide shreds.
Step Two Core and de-seed the red pepper, then chop coarsely. Peel and coarsely chop the shallots and garlic. Put the red pepper, shallots or onions, garlic, shrimp or anchovy paste, chilli powder and 3 tablespoons water in an electric blender. Blend until a coarse paste results – it should not be too smooth.
Step Three Set a wok over a high heat. When hot, add the oil. Once the oil is hot, put in the spice paste. Stir and fry for about 5 minutes or until the oil separates and the mixture is dark red in colour. Add the cabbage and salt and cook, stirring, for 30 seconds. Cover tightly, turn the heat to medium–low and cook for 8–10 minutes or until the cabbage is just cooked. (No water should be needed, but check after 5–6 minutes and add a little if the mixture appears dry.) Turn into a warmed dish and serve at once.
Any beetroots may be used for this stew-like dish. My own favourite happens to be chioggia, a very early Italian variety. These beetroots are small and sweet, with radish-red skin and striated red and pale yellow flesh. I do not mean to sound like a garden catalogue, but these are certainly worth knowing about, if not growing. Mine are supplied by a local farmer.
Step One Peel the beetroots and cut them in 2.5cm (1in) chunks.
Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.
4tablespoonsfinely chopped fresh green corianderor parsley
generous pinch of crushed asafoetidaoptional
1fresh hot green chillifinely chopped
½teaspoonplus 1 tablespoon salt
450g1lb fresh green beans, trimmed and cut into 2.5cm (1in) lengths
6tablespoonsghee or vegetable oil
2tablespoonssesame seeds
1tablespoonwhole black mustard seeds
¼teaspooncayenne pepperoptional
Instructies
Step One Combine the coconut, coriander, asafoetida, green chilli and ¼ teaspoon salt in a bowl. Rub the mixture well with your hands. Set aside.
Step Two Add 1 tablespoon salt to 2 litres (3½ pints) water and bring to the boil in a large pot. Add the cut beans. Boil rapidly for 3 to 4 minutes or until beans are tender, but still bright green and crisp. Drain in a colander and refresh by moving the colander under cold running water. Set aside.
Step Three Heat the ghee or oil in a 25–30cm (10–12in) wide sauté pan or heavy pot over a medium heat. When hot, put in the sesame and mustard seeds. As soon as the mustard seeds begin to pop, add the cayenne pepper. Stir once and add the beans. Sauté the beans over medium–low heat for 1–2 minutes or until they are heated through and well coated with the seeds. Add ¼ teaspoon salt and stir. Now add the coconut–coriander mixture, stir once and remove from the heat. Serve immediately.
Discard the stem end of the aubergine and cut into 2.
5 cm cubes.
Grind the mustard seeds lightly in a coffee grinder.
Transfer to a bowl, add cayenne and 250 ml water, mix, and set aside.
Heat the oil in a large frying pan over medium-high heat.
Once hot, add the panchphoran and stir quickly.
Immediately add the mustard seed mixture, diced aubergine, and 1 teaspoon salt.
Stir and cook until most of the liquid is absorbed.
Add another 250 ml water, cover, and reduce heat to low.
Simmer for about 15 minutes until the aubergine is tender.
Remove the lid and increase the heat to evaporate about half the liquid.
Just before serving, whisk the yoghurt with ½ teaspoon salt until smooth and pour over the aubergine.
Heat through without boiling.
Sprinkle black pepper and ground cardamom, stir, and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:For an authentic touch, serve with steamed basmati rice or fresh naan.Wine Advice:A dry white wine such as Sauvignon Blanc or a lightly chilled Chenin Blanc pairs well with the mustardy heat of this dish.
To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
Let them cool, then grind them finely in a spice grinder.
Store extra spice mix in an airtight jar for future use.
Rub the pork cubes with ginger, garlic, salt, and turmeric.
Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Heat the oil in a large, lidded non-stick pan over medium-high heat.
Once hot, add the mustard seeds.
When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
Pour in 250 ml of water, bring to a boil, then reduce the heat.
Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
Check for salt and adjust seasoning before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed basmati rice and dark leafy greens for a balanced meal.Wine Advice:A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.
1piecefresh ginger2.5 cm long, 1 cm wide, sliced into 3 rounds
2garlic clovespeeled
½tspground cinnamon
½tspground mace
3tbspsoy sauce
1½tspsugar
½lemoncut into 4 round slices (seeds removed)
Instructies
Pat the pork chops dry and trim all but 0.
5 cm of the fat.
Heat a large frying pan over high heat.
Add the pork chops and brown them in their own fat, pressing down any areas that do not touch the pan.
Once golden on both sides, remove the chops and place them on a plate.
Turn off the heat and drain only the accumulated fat from the pan.
Heat the vegetable oil in the same pan over medium heat.
Add the bay leaves, red pepper, and cloves, stirring briefly.
Once the bay leaves change color, add the celery, onion, ginger, and garlic.
Stir-fry for 4–5 minutes until slightly browned.
Return the browned pork chops to the pan.
Add the cinnamon, mace, soy sauce, sugar, and 50 ml water.
Place the lemon slices on top of the chops.
Bring to a boil, then cover and lower the heat.
Simmer gently for 50–60 minutes, turning and mixing every 10–15 minutes, until the chops are tender.
Notes / Tips / Wine Advice:
Serving Tip:Serve with plain basmati rice and a fresh green salad. A side of natural yoghurt relish pairs well with the flavors.Wine Advice:A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich, spiced flavors of this dish.
550gboned hand of pork or shoulder of lambcut into 2.5 cm cubes
150mltinned coconut milkwell stirred
150mlwaterfor pressure cooker or 250 ml water (for frying pan)
Instructies
In a cup, mix the mustard, cumin, turmeric, chilli powder, salt, and vinegar.
Heat the oil in a large non-stick frying pan over medium-high heat.
Add the onions and fry until they turn medium brown.
Stir in the garlic and fry for 30 seconds.
Add the spice paste from the cup and fry for another minute.
Add the meat and stir-fry for about 3 minutes.
Pour in the coconut milk and the required amount of water.
If using a pressure cooker, cover and bring to pressure, then cook for 20 minutes.
If using a frying pan, cover, bring to a boil, reduce heat, and simmer for 60–70 minutes until the meat is tender.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed basmati rice or warm naan bread for a classic Goan meal.Wine Advice:Pair with a dry Riesling or a light-bodied red like Gamay to complement the spicy and tangy flavors.
450gfresh tomatoespeeled, finely chopped, and crushed
3–6 fresh hot green chillieschopped
10–15 fresh curry leavesor fresh basil leaves as a substitute
2–3 tbsp chopped fresh coriander
Instructies
Place the lamb in a bowl.
Add the ginger, garlic, cumin, turmeric, and 1 teaspoon of salt.
Mix well and let marinate for 30 minutes.
Heat the oil in a large non-stick pan over medium-high heat.
Add the onions and fry until they turn brown at the edges.
Add the lamb along with its marinade.
Stir-fry for 1 minute, then cover and reduce the heat to medium-low.
Cook for 8–10 minutes, stirring occasionally, until the meat is lightly browned.
Add the tomatoes, the remaining salt, chillies, curry leaves, and coriander.
Bring to a simmer, cover, and reduce the heat to very low.
Cook gently for about 50 minutes, stirring occasionally, until the meat is tender.
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed basmati rice, naan, or even pasta for a fusion twist.Wine Advice:A fruity red wine like Grenache or Syrah pairs well with the bold flavors of this dish.
This is the classic dish, prepared in almost every north Indian home and loved by all. To make it quickly, a pressure cooker is essential. If you use a regular saucepan it will take about 1 hour for the lamb to cook and 1½ hours for beef. You will need to increase the amount of water to 600ml (1 pint).
675gstewing beef or boned shoulder of lamb, cut into 4cm (1½in) pieces
1teaspoonssalt
1tablespoonground coriander
1teaspoonground cumin
½teaspoon chilli powder
1teaspoongaram masala
Instructies
Drop the spinach into boiling water according to the instructions on the packet and boil just until it is defrosted. Drain and squeeze out most of the water.
Coarsely chop the onions and ginger and put into the container of a food processor. Add the garlic and ‘pulse’, starting and stopping with great rapidity, until finely chopped.
Put the oil in a pressure cooker and set over high heat. When hot, put in the bay leaves, cardamom pods, cloves and cinnamon sticks. Stir once or twice and put in the finely chopped seasonings from the food processor. Stir and cook over high heat for 5 minutes. Add the beef or lamb, the spinach, 450ml (15fl oz) water, salt, coriander, cumin and chilli powder. Stir. Cover, securing the pressure-cooker lid, and bring up to full pressure. The beef will take 20 minutes, the lamb 15 minutes.
