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Chana masala

A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.

40 minCurries

by Badal Patel 0 views

Dal tadka

Comfort in a bowl. Split pigeon peas and red lentils are simmered until creamy, then finished with a tadka: whole spices, garlic and chilli sizzled in hot ghee and poured over at the last moment.

45 minCurries

by Badal Patel 0 views