That’s right, we’ve whipped up the best-ever dal curry to keep you warm this winter. You can enjoy it with some fragrant basmati rice.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
½ onion, peeled and roughly chopped
3 garlic cloves, peeled and crushed
2 cm ginger, peeled and grated
1 small red chilli, finely chopped
3 tbsp curry powder
1 tsp ground smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tbsp dried curry leaves
2 potatoes, peeled and diced
400 g tin chopped tomatoes
400 ml vegetable stock
200 ml coconut cream
¾ cup red lentils
1 tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a pot. Add the onion, garlic, ginger, chilli, all of the spices, and curry leaves. Fry until fragrant, about 3 minutes.
2. Add the potatoes and fry for another 3 minutes, until golden.
3. Add chopped tomatoes, stock, coconut cream and lentils and bring to a simmer for 30 minutes, until the potatoes and lentils are soft.
4. Season with lime juice, salt and pepper and serve with rice.

Recipe, styling & photography: Anett Velsberg

Serve your dal with Vani Padayachee’s dhania murgh.

The post MK’s best-ever dal curry to warm your belly appeared first on MyKitchen.

Restaurant chef Vanie Padayachee shares her delicious mirch baingan ka salan recipe, a typical dish of the southern Indian city of Hyderabad. It’s the perfect vegetarian main, or a wonderful side to breyani.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the vegetables
Vegetable oil, to deep-fry
10 baby brinjals
1 green pepper
1 yellow pepper
1 red pepper
For the Kashmiri masala
30 green cardamom pods (seeds only)
15 cloves
5 black cardamom pods (seeds only)
4 cinnamon sticks
½ nutmeg
5 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp black peppercorns
½ tsp fenugreek seeds
For the sauce
300 g cashews
150 g coconut flour
100 g sesame seeds
200 ml vegetable oil
2 tbsp black mustard seeds
4 sprigs curry leaves
2 tbsp fenugreek seeds
5 green chillies, halved
1 tbsp ground turmeric
1 tsp salt
½ tsp Kashmiri masala
700 ml plain yoghurt
250 g tamarind paste, mixed with a little water

METHOD
For the vegetables
1. Preheat oil in a wok or pan.
2. Butterfly the vegetables (cut them open so they are spread out flat) and deep-fry until just cooked. Drain in a colander and set aside.
For the Kashmiri masala
1. Toast all the ingredients and then grind into a powder.
For the sauce
1. Dry-fry cashews, coconut flour and sesame seeds separately. Then combine them, add a little water and purée.
2. Heat the oil in a heavy-based pan. Fry the mustard seeds until they start popping.
3. Add the curry leaves and the fenugreek seeds and cook until the seeds start popping.
4. Add the chillies, turmeric, salt and Kashmiri masala, and fry for 5 minutes.
5. Add the cashew paste and cook gently for 5 minutes.
6. Add the yoghurt and simmer on low heat for 10 minutes.
7. Add the tamarind paste and cook the sauce until it splits.
8. Bring the sauce to the boil. Add the fried vegetables and simmer for a few minutes, until they have absorbed the sauce.
9. Serve your mirch baingan as is or with a side of breyani.

Recipe: Vanie Padayachee
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

You haven’t tried Indian food until you’ve tasted a traditional chicken korma curry!

The post Vanie Padayachee’s mirch baingan ka salan appeared first on MyKitchen.

Chicken korma is a traditional Indian curry that is made with yoghurt, where the meat or veggies are braised in it or the curry sauce. Enjoy this treat on a cool autumn evening!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the curry
3 tbsp vegetable oil
12 chicken pieces
6 dried rose petals
2 tbsp chopped ginger
4 garlic cloves, crushed
2 tbsp garam masala
½ tsp paprika
2 tsp ground cardamom
1 tsp salt
1 tsp turmeric
1 cup almonds
3 tbsp butter
2 onions, finely sliced
4 tbsp tomato paste
1½ cups Greek yoghurt
½ cup cream
To serve
¼ cup flaked almonds, toasted
2 tsp dried rose petals
6 rotis, warmed
Wedges of 2 lemons

METHOD
1. Heat 2 tablespoons of the vegetable oil in a pot over medium heat. Brown the chicken in batches, until almost cooked through. Remove from the pot and set aside.
2. Add the 6 rose petals, ginger, garlic, garam masala, paprika, cardamom, salt, turmeric and almonds to a food processor. Blend until smooth.
3. Add the remaining vegetable oil and the butter to the pot. Add the onions and cook until caramelised, about 5 minutes.
4. Add the blended spice mix and fry for 2 minutes, until fragrant.
5. Reduce the heat and mix in the tomato paste and yoghurt. Simmer for 3 minutes, then add the chicken.
6. Lower the heat and cook for 10 minutes, until the chicken is done. Remove from the heat, stir in the cream and season with salt and pepper.
7. Top your chicken korma with flaked almonds and rose petals and serve with warm rotis and lemon wedges.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Try something more tropical and fresh with our Jamaican chicken curry recipe.

The post Traditional Indian chicken korma curry appeared first on MyKitchen.

Crispy Indian spiced okra bites, also known as kurkuri bhindi in Hindu, are delicious deep-fried treats that make the perfect snack or appetiser for guests!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the Kashmiri masala
30 green cardamom pods (seeds only)
15 cloves
5 black cardamom pods (seeds only)
4 cinnamon sticks
½ nutmeg
5 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp black peppercorns
½ tsp fenugreek seeds
For the chaat masala
5 dried red chillies, stems removed
4 tbsp coriander seeds, toasted
2½ tbsp salt
1 tbsp dried mango powder
4 tsp ground cumin, toasted
2–3 tsp paprika
1½ tsp black pepper
½ tsp ground ginger
1 tsp dried mint
Pinch asafoetida
For the okra bites
Vegetable oil, to deep-fry
200 g okra
1 tbsp cornflour
1 tbsp chickpea flour
1½ tsp Kashmiri masala
1½ tsp salt
Lemon juice
Chopped coriander, to serve
Pinch chaat masala
Coriander-mint chutney, to serve

METHOD
For the Kashmiri masala
1. Toast all the ingredients and then grind together.
For the chaat masala
1. Grind all the ingredients together and set aside.
For the okra bites
1. Heat oil in a heavy-based pot while you prep the okra.
2. Rinse and pat the okra dry, then thinly slice diagonally.
3. In a large bowl, toss the okra with cornflour, chickpea flour, Kashmiri masala, salt and a few drops of lemon juice. Do not mix with your fingers or the spices will stick to your hands instead of the okra.
4. Deep-fry the okra until crispy. Drain on paper towel.
5. Toss with fresh coriander and chaat masala and serve with the coriander-mint chutney.

Recipe: Vanie Padayachee
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Vanie Padayachee’s spiced okra bites appeared first on MyKitchen.