Bombay aloo is a very popular potato-based vegetarian dish, traditionally featuring mustard seeds and curry leaves, and is served in a very thick sauce. This recipe will make enough for one as a main course, or two to three people as a side dish, and is one of many in...
Keema (minced meat, usually lamb or mutton) makes an interesting change to chunks of chicken or lamb in a curry or side dish, and can also be used to make kebabs and samosas. Pre-cooking the keema infuses it with flavour so it’s ready to put into a curry without...
Mint Sauce Raita Recipe: Here we have another delicious and refreshing dip to accompany poppadoms, which also goes nicely with starters such as onion bhaji and tandoori chicken. Mint sauce (or raita) is very versatile: adjustments can easily be made to taste. This...
Preamble Ingredients will only get you so far; it’s what you do with them that counts. This holds true for all forms of cuisine, but it is exceptionally important with the British Indian Restaurant (BIR) style of cooking (almost unbelievably so). The difference...
Saag Aloo: This famous spinach and potato dish is extremely popular all over India and beyond. The Misty Ricardo version veers slightly away from the traditional method in that it uses some base gravy and mix powder, but other than that it is comparable to the desi...
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