My favourite punjabi Chickpea curry (Chhole/ chana masala ) recipe in Amritsari style. Infused with indian whole spices, and black tea for that smoky flavour and colour. Slowly simmered in a rich tempering of onions, tomatoes, lots of ginger and a little garlic for a flavourful indian treat to go with bhaturas, pooris or kulcha.A perfect Sunday Brunch.
As the name suggests ” Pav bhaji” is a combination of a spicy curry of mixed vegetables cooked in a special blend of spices and loads of butter called ‘bhaji’, and it is served ‘Pav ‘ which are small white buns, shallow fried in butter.
Sautéed potatoes and fenugreek leaves(aloo methi) , with minimal spices to get a perfect, flavouful indian winter veggie.
Maa Ki dal/ Kaali dal- A traditional Punjabi recipe, using whole urad dal (maa ki dal),simmering the dal slowly with the flavours of onions, ginger , garlic, chillies, and tempering with rich tomatoes ,cream and authentic spices to add loads of flavour and richness.
No onion, no garlic, no tomato, yet flavourful dry black chickpeas. Perfect side for any meal, and yum with your pooris and halwa .
‘Cream Chicken’- Succulent chicken pieces simmered slowly in a mix of flavourful spices, and rich cream.
Fresh peas and avocado make a creamy delicious pesto sauce, for this flavourful nutty pasta.
Baby aubergines and potatoes simmered slowly in rich tomato and garlic curry.
Boiled black chickpeas / kala chana curry recipe- Kala chanas simmered in aromatic onion tomato gravy, to make a perfect healthy meal with rice or roti.
Tender red kidney beans, simmered in flavoursome onion tomato gravy, and loads of asian spices.A perfect, sumptous and a healthy meal .