Khatteh Ande – Eggs in Tamarind Gravy
Shell the hard-boiled eggs and make three shallow slits on the surface of each one. This will help the eggs absorb the tamarind gravy. Set aside.
Heat the oil in a deep pan over a medium–high heat. Add the onions and stir until they start to lightly caramelise. Add the garlic and ginger, then the turmeric and chilli powder, and continue to cook, stirring frequently, for a further 4–5 minutes until the raw smell of the garlic and ginger has gone. Add the tamarind extract, water and a good pinch of salt, then reduce the heat to a simmer. Add the chopped coriander and simmer until the liquid has reduced by half.
Add the boiled eggs and cook, uncovered, over a low heat for 10 minutes. If you would like the dish to have a sweet and sour taste, you can add a good pinch of sugar at this point.
Garnish with extra coriander and serve warm!
Tamatar Ki Chutney – Tomato chutney with prunes and apricots
Warm the oil in a shallow pan over a medium–high heat. Add the dried red chillies, followed by the panchporan. When the mustard seeds in the panchporan mix start to pop, add the garlic and ginger. Fry gently for 1 minute, but do not allow the garlic and ginger to colour.
Add the chopped tomatoes, followed by the sugar and salt. Bring the tomatoes to a boil, then lower the heat to medium; the mixture should no longer be spitting but the tomatoes should still be boiling.
After 10 minutes, add the prunes and apricots. Continue to cook the chutney until there is a glaze on the surface and the tomato juice has reduced.
Taste the chutney and adjust the seasoning with salt or sugar, if necessary.
To serve, garnish with whole green chillies.
This chutney keeps for a week in the refrigerator.
Keema Mattar – Minced Beef with Peas
Dry roast the cumin seeds in a heavy-based pan over a low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a pestle and mortar.
Heat 2 tablespoons of oil in a pan over a medium–high heat. Add the cardamoms, cassia, dried chillies and bay leaves, immediately followed by the chopped onion. Stir the onion for a minute and then add the ginger and garlic pastes and stir for a further minute.
Add the minced beef and break it up with the back of the spoon to ensure it does not cook in clumps. Add the ground cumin seeds, turmeric, coriander, chilli powder and salt and cook the mince, uncovered, until all the liquid from the meat has evaporated. Add the tomato purée and the hot water and bring the mixture to the boil, then lower the heat, cover the pan and simmer for 5 minutes.
Remove the lid, add the frozen peas and cook until the mince looks quite dry. Taste and adjust the seasoning, adding more salt if required. Add the lemon juice and stir through; garnish with mint.
Optional – Butter some thick bread slices, fill with the beef, pop in a toastie machine, cook until it is golden, hot and bubbly. Serve with the chips and chutneys.
Green Chutney – Coriander and Mint Chutney
Place all the ingredients in a food processor and blend to a smooth paste.
Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl.
Serve immediately, or cover and keep in the fridge for up to 2 days.
Khatteh Ande – Eggs in Tamarind Gravy
Shell the hard-boiled eggs and make three shallow slits on the surface of each one. This will help the eggs absorb the tamarind gravy. Set aside.
Heat the oil in a deep pan over a medium–high heat. Add the onions and stir until they start to lightly caramelise. Add the garlic and ginger, then the turmeric and chilli powder, and continue to cook, stirring frequently, for a further 4–5 minutes until the raw smell of the garlic and ginger has gone. Add the tamarind extract, water and a good pinch of salt, then reduce the heat to a simmer. Add the chopped coriander and simmer until the liquid has reduced by half.
Add the boiled eggs and cook, uncovered, over a low heat for 10 minutes. If you would like the dish to have a sweet and sour taste, you can add a good pinch of sugar at this point.
Garnish with extra coriander and serve warm!
Tamatar Ki Chutney – Tomato chutney with prunes and apricots
Warm the oil in a shallow pan over a medium–high heat. Add the dried red chillies, followed by the panchporan. When the mustard seeds in the panchporan mix start to pop, add the garlic and ginger. Fry gently for 1 minute, but do not allow the garlic and ginger to colour.
Add the chopped tomatoes, followed by the sugar and salt. Bring the tomatoes to a boil, then lower the heat to medium; the mixture should no longer be spitting but the tomatoes should still be boiling.
After 10 minutes, add the prunes and apricots. Continue to cook the chutney until there is a glaze on the surface and the tomato juice has reduced.
Taste the chutney and adjust the seasoning with salt or sugar, if necessary.
To serve, garnish with whole green chillies.
This chutney keeps for a week in the refrigerator.
Keema Mattar – Minced Beef with Peas
Dry roast the cumin seeds in a heavy-based pan over a low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a pestle and mortar.
Heat 2 tablespoons of oil in a pan over a medium–high heat. Add the cardamoms, cassia, dried chillies and bay leaves, immediately followed by the chopped onion. Stir the onion for a minute and then add the ginger and garlic pastes and stir for a further minute.
Add the minced beef and break it up with the back of the spoon to ensure it does not cook in clumps. Add the ground cumin seeds, turmeric, coriander, chilli powder and salt and cook the mince, uncovered, until all the liquid from the meat has evaporated. Add the tomato purée and the hot water and bring the mixture to the boil, then lower the heat, cover the pan and simmer for 5 minutes.
Remove the lid, add the frozen peas and cook until the mince looks quite dry. Taste and adjust the seasoning, adding more salt if required. Add the lemon juice and stir through; garnish with mint.
Optional – Butter some thick bread slices, fill with the beef, pop in a toastie machine, cook until it is golden, hot and bubbly. Serve with the chips and chutneys.
Green Chutney – Coriander and Mint Chutney
Place all the ingredients in a food processor and blend to a smooth paste.
Alternatively, grind each ingredient separately using a pestle and mortar, then mix together in a bowl.
Serve immediately, or cover and keep in the fridge for up to 2 days.
