Archives for posts with tag: garam masala

It’s tricky to make a dal look great in a photo. I promise that this tastes better than it looks. I used this recipe from BBC Good Food. 

The yellow split peas took double the amount of time to cook, so it’s lucky I started early. It was worth it though. I also found setting all the ingredients out at the start helped get through the recipe without forgetting anything.

[10 min prep / 70 mins cooking time / serves 4] 

1) rinse 250g yellow split peas and place in a pan with 900ml water. Boil, remove scum with a spoon and then simmer. It took 70 mins for me. I’ve read that the peas soaking overnight reduces the cooking time by 30 mins so I’ll try that next time.

2) chop/ set aside in separate bowls: 1 onion, 3 green chillies, 2 tsp minced ginger, 100ml water.

3) set aside in a ramekin: 3/4 tsp turmeric, 3/4 tsp garam masala, 1 1/2 tsp ground coriander.

4) in a blender whizz 3 cloves of garlic and 3 salad tomatoes.

5) put 3 tbsp veg oil in a large pan and fry 1 tbsp cumin seeds. Once becoming fragrant, add the onion, chilli and ginger. After 5 mins add the tomato and garlic purée, 100ml of water and the ramekin of spices. Simmer for 20 mins.

6) whisk the yellow split peas to loosen them, then add to the onion/tomato mix/spice mix and bring to the boil. Season to taste.

Serve with rice and lashings of mango chutney.

  
I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 

I got a huge packet of mince beef from Tesco for £3 and wanted to make something a bit different with is. I followed this recipe from the Food Network and it turned out pretty yummy. I also had leftovers for lunch today.

1) in a heavy pan on the hob fry 1 chopped red onion in oil.

2) add minced ginger, 2 minced cloves of garlic and the spices – ground coriander, garam masala, paprika, cayenne pepper, cumin, black pepper. Cook for 2 mins.

3) add the minced beef and brown.

4) add 2 chopped salad tomatoes and 1/2 cup of water. Simmer with a lid on for 10 mins.

5) add frozen peas and cook for 3-4 mins more. Stir in coriander at the end.

Serve up with basmati rice or flatbreads.

My boyfriend informs me that this is an Indian Saag because a Pakistani Saag is greener. Either way, I reinterpreted this Olive recipe (because I’m lazy and didn’t have some of the ingredients) and it tasted absolutely amazing. My best mate Amy always jokes that I never cook with spices, well here we are, I didn’t use a Pataks paste!

1) in a heavy pan on the hob fry a chopped onion in some olive oil. Add tsp of dried chilli, shake of cumin seed, shake of turmeric, shake of ground coriander, 2 minced garlic cloves, 1 tsp minced ginger.

2) once onions are soft, add a chopped chicken breast and stir.

3) once chicken looks like it’s cooking, add a tin of chopped tomatoes, 3/4 cup of red lentils and 1 1/2 tins of boiling water and simmer with a lid on for 20 mins.

4) add a big handful of spinach and stir it in. Add a shake of garam masala.

5) simmer for another 5 mins with the lid on, and you’re done.

This made enough for dinner last night and lunch today, which I can’t wait for. After the dire election result, it’s all that’s getting me through today.