Mulligatawny

Mulligatawny is a curry flavoured soup of Anglo-Indian origin and translates as “pepper water” and was created by servants for the British Raj who demanded a soup course from a cuisine that had never produced one. There are lots of different variations on the theme and this is mine. Makes 4 good portions. Ingredients 2 white onions, finely chopped 1 […]

Read more

Tofu Matar

I based this tofu curry on my Aloo Matar recipe, replacing the potato with tofu, I also added some kasoori methi (dried fenugreek leaves) as I just love the stuff. If you aren’t a fan of tofu it could be replaced with paneer. Serve with rice or chapati. Serves 5. Ingredients 400g tofu, pressed for an hour and cut into 1/2 […]

Read more

Amchoor Chana

This is the second recipe I’ve made from 660 Curries, it’s also known as “Chickpeas with Mango Powder” which doesn’t sound half as appetising as Amchoor Chana, it’s quite lightly spiced but still very tasty and the large amount of amchoor powder adds a nice tangy note to it. I varied from the original recipe a bit by using tinned […]

Read more

Bombay Celeriac

I still had half of a giant celeriac left over from making my root vegetable curry again last week and as it had previously worked so well when I made celeriac chips I thought I’d have another experiment with using it to replace potatoes. I just used my normal bombay potato recipe with the potato switched for celeriac and used less oil as […]

Read more
1 3 4 5 6 7 12