The Times Magazine - UK (2020-11-07)

34 The Times Magazine

ginger and sauté until lightly

golden. Add the onion and sauté

until light brown. Add the salt,

chilli powder, coriander powder,

spinach and mustard greens and

cook gently for 10 minutes.

2 Add the fenugreek leaves and

paneer. Stir in the single cream

and butter. Garnish with ginger

and fried red chilli, if using.

AJWAINI GOBHI

Serves 4

Cauliflower florets are marinated

with yoghurt and chillies and

flavoured with ajwain seeds and

garam masala, then served with

a tangy mango ginger raita to

complement the fiery spices.

• 2 tsp turmeric powder


• 2 cauliflowers


• 2 tbsp oil


• 4 tbsp Greek yoghurt, strained


• 2 tsp salt


• 1 tsp chilli powder


• 1 tsp ajwain seeds


• 1 tsp ginger paste


• 1 tsp garlic paste


• 2 tsp garam masala

1 Bring a large pan of salted water

to the boil with 1 tsp turmeric.

Cut the cauliflowers into

medium-sized florets. Blanch for

a minute, then refresh in cold

water. Put to one side.

2 Combine the oil, yoghurt, salt,

chilli powder, 1 tsp turmeric,

ajwain seeds, ginger and garlic

pastes and garam masala. Coat

the cauliflower with this mixture

and marinate for 6 hours.

3 Thread the cauliflower onto

skewers. Cook under a hot grill

until well charred. Serve hot with

mango ginger raita (recipe below).

Mango ginger raita

• 2 tsp unripe chopped green
  mango


• 2 tsp chopped fresh ginger


• 4 tbsp Greek yoghurt


• 2 tsp chopped coriander


• 1 chopped green chilli


• 2 tsp sugar


• 1½ tsp salt

Whisk the ingredients together.

TANDOORI MASALA

LAMB CHOPS

Serves 4 (page 27)

Tandoori lamb chops can be

traced back to the Mughal era.

Goat was the most popular meat

with the Muslim royals, which

they cooked in the tandoor.

• 2 x 6-rib racks of lamb


• 2 tbsp salt


• 2 tbsp mustard or corn oil


• 1½ tsp ginger paste


• 1½ tsp garlic paste


• 2 tbsp chilli powder


• 2 tbsp lemon juice

For the second marinade

• 1 tbsp salt


• 3 tbsp Kashmiri chilli powder


• 7 tbsp Greek yoghurt, strained


• 1 tbsp ginger paste


• 1 tbsp garlic paste


• 2 tbsp garam masala


• 3 tbsp oil


• 1 banana shallot, crushed


• 1in piece ginger, crushed

1 Clean and trim the lamb racks

and cut them in half to create

4 x 3-bone pieces. Cut off the

outside 2 bones on each piece to

leave a single thick chop. With a

mallet, beat and flatten the meat

to about 3in wide.

2 In a large bowl, mix together

the ingredients for the first

marinade. Add the lamb chops,

coat well and leave to marinate

for 2 hours in the fridge.

3 In another bowl, whisk together

all the ingredients for the second

marinade, apart from the shallot

and ginger. Add the marinated

lamb chops together with the

shallot and ginger and marinate

for another 6 hours in the fridge.

4 Cook the chops under a hot

grill, turning occasionally, for

10-12 minutes or until the meat

is charred. Remove from the grill,

cover with foil and leave to rest

for 10 minutes. Serve hot with

mint chutney (recipe below).

Mint chutney

• 2 bunches coriander leaves


• 1 bunch mint leaves


• 2 green chillies


• 10g garlic


• 10g chopped ginger


• 10g chopped onion


• 1-2 tbsp Greek yoghurt


• Pinch of salt


• ½ tsp sugar


• Squeeze of lemon juice

1 Chop the coriander, mint,

chillies, garlic, ginger and onion.

Wash all the chopped ingredients

in a large bowl of cold water, then

remove and add to a blender.

2 Add the yoghurt and blend

until you have a smooth green

mixture. Add salt, sugar and

lemon juice to taste. Refrigerate

for 30 minutes and serve cold. n

Gymkhana, 42 Albemarle Street,

London W1 (020 3011 5900;

gymkhanalondon.com)

Eat!

GYMKHANA

Saag paneer