Green beans in coconut sambal
Sambal goreng boontjes is one of the most loved dishes in Dutch-Indonesian homes and toko takeaways: green beans fried in a spice paste of shallot, garlic, chilli and galangal, then simmered in coconut milk with lime leaves until just tender and coated in a rich, spicy, slightly sweet sauce. It is a regular part of a rijsttafel. Traditional versions include shrimp paste (trassi); this one is vegan. A common mistake is overcooking the beans until khaki. Chef's tip: fry the spice paste until the oil separates and it smells sweet, which takes the raw edge off the chilli and garlic.
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Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
A Punjabi home favourite: red kidney beans pressure cooked until creamy, then simmered in a deep red masala of ground onion, garlic and ginger, tomatoes and yogurt, and partly mashed so the gravy turns thick and velvety. Serve hot with chapaties or boiled rice.
Steamed carrots, beans, peas and potatoes in a vivid green gravy ground from fresh coriander, spinach, mint, coconut, green chillies and whole spices. It's fresh, fragrant and spicy, and big enough for a crowd. Serve hot with naan or chopadia.
Home-made paneer mashed with peas, carrot and potato, rolled into small koftas and fried, then dropped into a mildly spiced, creamy gravy of onion, tomato, cashew and mawa. Add the koftas only just before serving so they stay soft but whole. Serve hot with naan or paratha.
Soya granules soaked until soft and cooked like a kheema with lots of browned onion, ginger, garlic, tomato, fresh fenugreek and coriander, spiced with cinnamon and clove. It's hearty and high in protein, with a texture just like mince. Serve hot with naan or bread.
Paneer two ways, fried cubes and coarsely grated, with green peas in a silky gravy of onion, tomato, yogurt and cream, flavoured with whole spices, poppy seeds and cashews and then blended smooth. It's rich and mildly spiced. Serve hot with naan.
A festive mixed vegetable curry from Kolhapur: fried potatoes, beans, carrots and paneer with peas, corn and three colours of capsicum, in a thick gravy of tomato, onion, mawa, cashew and yogurt spiced with coriander seed, cardamom and dried pomegranate. Topped with fresh cream, it's rich enough for a party. Serve hot with naan or choppadia.
Julienned carrots, baby corn, capsicum, beans and peas, blanched so they stay tender-crisp, tossed with fried potato fingers in a quick tomato gravy with curry leaves, mustard, ginger and amchur. It's colourful, a little tangy and spicy. Serve hot with naan or parathas.
A royal potato curry: halved potatoes are hollowed out, fried golden and filled with paneer, peas, cashews and raisins, then laid in a creamy, aromatic gravy of onion, yogurt, whole spices, tomato, cashew, nutmeg and mace. Make the gravy ahead and add the potatoes just before serving so they hold their shape. Serve hot with naan or paratha.
Diced potatoes, carrots, beans and peas cooked until tender in a pale, creamy gravy of yogurt, ground cashews and fresh coconut, finished with cream and chopped cashews. It's mild, rich and comforting. Serve hot with naan. You can also make it with boiled, peeled baby potatoes instead of the mixed vegetables, or with corn kernels, peas, fenugreek and a squeeze of lemon juice.
A showpiece party bake: a spiced mashed-potato base, a layer of tempered vegetables, a layer of spinach, sweetcorn and rice, then coconut chutney, all sealed under more potato and baked with sesame seeds. Serve hot with masala yogurt, tamarind and red chilli chutneys and a fresh salad.
The great Gujarati winter feast: papdi, fresh pigeon peas, baby potatoes, suran, sweet potato, small brinjals and ripe bananas, slit and stuffed with a green masala of fresh green garlic, coriander and coconut, slow-cooked with fried fenugreek muthia. It's cooked gently under a plate of water so the vegetables steam in their own juices. This makes a big pot for 20; serve hot with chapaties or puri.
Light, crisp koftas of gram flour and chopped spinach dropped into a pale green kadhi of yogurt and spinach puree, spiced with a fresh-ground masala of cinnamon, cardamom, cloves and coriander seed. Add the koftas just before serving so they stay soft but hold together. Serve hot with any paratha or puri.
A thin, silky Gujarati kadhi of sour yogurt and gram flour, gently sweet with jaggery and fragrant with cinnamon, cloves, curry leaves and fenugreek seeds. Stir it all the time as it comes to the boil so it doesn't split. Serve with pigeon pea lentil khichdi or rice.
Everyday Gujarati dal: smooth, thin pigeon pea lentils simmered with tomato, peanuts, drumsticks, kokum and dried dates, sweet with jaggery and sharp with lemon, under a fragrant tempering of cloves, curry leaves and mustard. Vary it by changing the seasoning and tempering: for example, temper it with curry leaves, mustard and onions fried in oil, and finish it with green chillies, sambhar masala and kokum pieces. Serve hot with plain boiled rice.
A one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.
The South Indian classic: smooth pigeon pea dal cooked with ridge gourd and drumsticks, soured with tamarind and spiced with sambhar masala, curry leaves and mustard seeds. It's tangy, thin enough to pour and full of flavour. Serve hot sambhar with idlis, masala dhosa or uttapam.
A handi-style mixed vegetable curry: potatoes, carrots, beans, peas and long pieces of brinjal cooked in a tangy yogurt gravy with ginger, garlic and chilli, finished with cream, fresh coriander and a touch of mild curry masala. Serve hot with naan or chapaties.
A quick Gujarati and Kathiawadi favourite: ripe tomatoes cooked down into a sweet, sour and gently spiced curry, with fine jini sev stirred in at the very last moment so it stays slightly crunchy. Serve sev tomato curry hot with chapaties.
A Gujarati favourite: tender valore (Indian flat beans) cooked in a sweet, sour and spicy tomato masala with ajwain, then mixed with crisp fried methi muthia, little dumplings of wheat and gram flour full of fresh fenugreek. The muthia soak up the gravy beautifully. Serve hot with chapaties.
Rotlas are hearty Gujarati flatbreads made with millet (bajra) flour. These are packed with fresh fenugreek and coriander, sesame seeds, ajwain and chilli, bound with yogurt and shallow fried. Serve with green chutney and fresh yogurt.
A Gujarati khichdi made with sprouted vaal (field beans), skinned and cooked with rice, potatoes and onions in a generous tempering of whole spices and asafoetida, seasoned with Surti garam masala. It's hearty and full of flavour. Garnish with coconut and coriander and serve hot with yogurt.
Sweet, crunchy triangles of wholemeal dough kneaded with jaggery water and deep fried until brown. In Gujarati homes they're eaten with green gram curry or potato curry and mango pickle, a lovely sweet-savoury pairing. They keep well in an airtight tin.
A clever way to use leftover rice: cooked rice mixed with gram flour, buttermilk, onion, cabbage, carrot and green chilli into a thick batter and cooked into golden pancakes on a hot griddle. Serve hot with green chilli chutney, yogurt or a cup of tea.
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
Muli thepla are spicy Gujarati flatbreads made with grated white radish, which gives all the moisture the dough needs. Ginger, garlic, chilli and coriander make them punchy. Roll them out straight away and cook on a hot griddle. Serve with pickled green chillies and plain yogurt.
Makki ki roti is a rustic Punjabi flatbread made from maize flour bound with hot water. This version adds fresh fenugreek, onion and green chilli; leave them out for plain makki ki roti. It's naturally gluten free and traditionally served with sarson ka saag and a dab of ghee or butter.
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or yogurt.
A quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
Fresh sweetcorn is ground to a smooth paste with ginger and chilli and cooked into thin, lacy pancakes, covered so they steam and turn light brown. They're naturally gluten free and sweet-savoury. Serve hot with tomato ketchup or mint chutney.
Chapatis are the everyday Indian flatbread: thin rounds of soft wholemeal dough, cooked on a hot tava and then puffed over a wire mesh on the flame. Spread with ghee and serve with any curry or dal. Tip from the book: you can half-cook a stack of rotis ahead and do the final roasting just before serving.
A crowd-pleasing baked rice: fluffy grains mixed with steamed vegetables and three colours of capsicum cooked in a gingery tomato and yogurt masala, then covered with cheddar and baked until bubbling. Children love it. Serve it hot, on its own or with a salad.
Here the rice is 'brown' because sugar is caramelised in the oil before the rice goes in, which gives it a deep golden colour and a gentle toasty sweetness. It's layered with crisp matchstick vegetables tossed in a sharp, spicy vinegar marinade and ketchup, then baked. A good party dish; serve it with yogurt or raita.
A rich party pullao: cardamom-and-cumin rice baked in layers with crisp paneer and potato koftas simmered in a tangy tomato and curd gravy. The top is scattered with browned onions and fried cashews. Serve hot with masala yogurt.
A fresh, green pullao: sprouted green gram cooked with whole spices, mixed with rice and a vivid paste of coriander, mint, coconut and green chilli, then layered with whisked yogurt. It's light, herby and full of protein. Serve warm.
Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
A light, everyday dal of husked and whole masoor lentils cooked with onion, tomato, ginger and garlic, blended smooth and seasoned with jaggery and lemon. A simple cumin and asafoetida tempering finishes it. Serve hot masoor dal with stuffed potato paratha.
A traditional vegetarian biryani with whole baby potatoes cooked in a fragrant paste of onion, coriander seeds, poppy seeds, aniseed and warm spices, layered with saffron rice and crisp browned onions, then slowly baked. Serve hot with masala yogurt.
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
A comforting one-pot khichda of rice, green gram and pigeon pea lentils with little cubes of potato, cooked in cumin-scented ghee with ginger and green chilli. It's soft and mild, everyday food. Serve with Gujarati kadhi or plain yogurt.
A simple, fresh one-pot rice: chickpeas, beans, peas and cauliflower cooked with turmeric and green chilli, brightened with plenty of chopped mint and a squeeze of lemon. Serve hot with yogurt.
A light Indo-Chinese style fried rice: cooked rice tossed over a medium-high heat with shredded cabbage, french beans, carrots, celery and spring onions, seasoned simply with soy sauce. Serve with sweet and sour vegetables, sweet and sour sauce and chillies in vinegar.
A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.
Bhakhri is the classic Gujarati crisp flatbread: a very stiff dough of wholemeal flour and oil, rolled thick and cooked slowly while being pressed, so it turns biscuity and crisp. The edges crack because the dough is stiff, which is how it should be. Spread with butter or ghee and serve with mixed lentil curry or dry potato curry and yogurt.
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
Bhatura are big, soft, puffy fried breads made from a curd-leavened dough. This version has fresh coriander, fenugreek and tomato in the dough. Serve them straight from the pan with channa paneer masala or a curry of your choice. For masala bhatura, add chopped green chillies, coriander, onion and garam masala to the dough.
Soft, puffy bhaturas with a surprise inside: a yeast-raised dough is stuffed with grated paneer, fresh fenugreek, coriander, ginger, garlic and chilli, then deep fried until golden. Serve with chutneys and channa paneer masala.
Folded square parathas made with wholemeal flour, semolina, fresh fenugreek and roasted cumin. Spreading ghee and flour between the folds makes them crisp and flaky. Cook them slowly until well browned and serve with pickles, yogurt and a curry of your choice.
Pethi puri are little wholemeal puris with a thin layer of coarsely ground urad dal, chilli flakes and carom seeds pressed on top. Fried peethi side down, the dal cooks into a crunchy, savoury crust while the puri puffs up. Serve hot with chutneys.
A thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.
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