Do you ever find yourself making the same dish over and over again? In the same week? It doesn’t happen often, but sometimes you make something that’s just exactly what you want to eat and you could just eat it over and over and over… Well, this was that something for me last week. So I thought I best share the recipe in case it might be that something for someone else.
It’s just a simple curry made from cheap staples you probably have sitting around the house but it was quick to make and oh so comforting. And then there are some crowd-pleasing pakora too, I mean who doesn’t like a fritter?? If you’ve got piles of greens around this spring, or you just think you don’t like spinach or chard or some other leafy green, these might just be that something you’ve been waiting for…
Spring green pakora (fritters)
Adapted from India Snacks, makes about 6 medium pakora
- 2 cups shredded spring greens (Or other green leafy veg like spinach, cabbage, kale, etc. This is also a useful recipe for using up chard stalks – just chop them up finely and mix in with the leaves)
- 1 medium onion, finely sliced
- 1 cup gram (chickpea) flour (you can substitute regular flour if you can’t find this but it won’t be gluten-free or as tasty…)
- 1 tsp salt
- 1/2 tsp each ground cumin, coriander, turmeric and cayenne (chilli) powder (or substitute 2 tsp of curry powder if you don’t keep all these spices in your cupboard)
- 1/4 tsp baking powder
- about 150ml cold water
- Mix the chickpea flour, salt, spices and baking powder in a medium bowl.
- Add the water slowly, while whisking. The consistency should be similar to double cream – thick but liquid.
- Leave the batter to rest for about 15 minutes. Meanwhile, heat a few tablespoons of oil over high heat in a large frying pan.
- Stir the greens and sliced onion into the batter. Spoon onto the hot oil to make the patties and fry for about five minutes until browned. Then flip and cook until browned on the other side, this is usually a bit quicker.
- Drain on kitchen paper before serving with chutney, pickle or a simple yoghurt sauce.
Adapted from Madhur Jaffrey, serves 4 as a main
- 1 medium onion, finely diced
- 1 tbsp cumin seeds
- a large pinch of asafoetida (optional)
- 2 large or 3-4 medium potatoes, cut into small cubes
- 2 tsp ginger, grated or finely chopped
- 2 cloves of garlic, crushed or finely chopped
- 1-4 small green chillies, finely sliced (depending on how much spiciness you want)
- 1/2 tsp each coriander, turmeric and cayenne (chilli powder) – again, you can substitute about 1.5 tsp curry powder if this is all you’ve got to hand…
- 1 tbsp tomato paste
- 3/4 cup frozen peas
- 120ml natural or Greek yoghurt (or use a soy yoghurt to keep it vegan)
- Salt to taste
- Heat some oil in a large pot over medium-high heat.
- Add the onions, cumin seeds and asafoetida if using, and cook for 2-3 minutes until fragrant.
- Add the potatoes, ginger, garlic and the other spices. Cook for 1-2 minutes more.
- Add the tomato paste and stir to combine. Then add water until the potatoes are just covered.
- Cook for about 15 minutes or until the potatoes are cooked through and the sauce has thickened.
- Remove from the heat briefly and stir in the yoghurt and peas. Place the pot back on the heat until heated through.
- Season to taste and serve with rice – this cumin fried rice is a simple way to give it a bit more Indian flavour.