Delicious UK - (03)March 2020

FORTHERUSTICGARAMMASALA

• 6 greencardamompods


• 1 cinnamon stick


• 8 cloves


• 1 tsp black peppercorns

YOU’LLALSONEED...

• Spice grinder or coffee grinder

1 Putthemeatina glassorceramic
bowlwiththeyogurtandmustard
oil,if using.Stirtocoat,thenset
asidetomarinatefor 30 minutes.
2 Meanwhile,brieflygrindthe
rusticgarammasalaspices
togetherina spiceorcoffeegrinder.
3 Poundthecuminseedsandgreen
chilliestogetherina pestleand
mortartomakea coarsepaste.
4 Heatthevegetableoilina large,
wideheavy-basedcasserole(one
witha lid).Addthepotatoesand
gentlyfryfor3-5minutesuntil
colouredontheoutside.Transfer
toa plateandsetaside.
5 Addthebayleavesandblack
cardamompodstothepaninthe
sameoilandletthemsizzlefor
30 seconds,thenaddthechopped
onionsandfryfor8-10minutes until
theystartchangingcolour.
6 Addtheginger-garlicandcumin-
chillipastes,thenfryfor3-5minutes
more.Whenyouseetheoilstartto
separatearoundtheonions,addthe
groundcorianderandturmeric,the
chillipowderandhalfthegaram
masala.Continuetocookovera low
heat,stirringcontinuouslytomake
surethespicesdon’tburn.
7 Oncetheoilstartstoseparate
again,addthemarinatedmeattothe
panwiththesalt.Slightlyincrease
theheat,thencontinueto‘bhunno’
(frytoheatthespicessufficiently
sotheiroilsarereleased)forabout
15-20minutes,untilthemeat
appearsbrownattheedgesand
thejuiceshaveevaporated.
8 Addthefriedpotatoes,remaining
garammasalaandthegheetothe
panandstirtocombine.Add1 litre
water,thenreducetheheattoa
gentlesimmer,coverandcookuntil
themeatistenderandthepotatoes
havecookedthrough(about
1 hours). Uncover the casserole

andsimmerfor15-30minutesmore

untilthesauceisthickandrich.

9 Tasteandadjusttheseasoning,

thenservewiththevegetablepilau

(below),garnishedwithcoriander.

PERSERVING462kcals,22.8gfat

(6.7gsaturated),38gprotein,

23.1gcarbs(7.9g sugars), 2.4g salt,

6.1g fibre

THESIDEDISH

Subzmutterpulao

(mixedvegetablepilau)

SERVES 6. HANDSON TIME 40 MIN

“InnorthernIndia,thisvegetable

pilauisa fixtureatHoli.The

vegetablesusedherearethosein

seasonlocallyinspring,butyou

canreplacethemwithwhatever

seasonalrootvegyoumayhave.

It’salsojustasgood with dried

fruit and nuts.”

MAKE

AHEAD

Maketotheendofstep4 up

to3 hoursahead.Remove

fromtheheat,cooland

chill.Continuefromstep5.

VIVEK’S

TIP

Soakingthericereducesits

cookingtimeandhelpsthe

grains remain whole.

• 400gbasmati rice


• 75gghee


• 1 cinnamonstick


• 3 bayleaves


• 4 blackcardamompods
  (availablefromsouschef.co.uk)


• tspcloves


• 1 tspcuminseeds


• 2 redonions,finelysliced


• 100gcauliflower, cut into
  1cm florets
  
  
  • 1 carrot,cutinto1cmcubes
  
  
  • 1 tspgroundturmeric
  
  
  • 1 tspsugar
  
  
  • 4 greenchillies,slitlengthways
  
  
  • 100gfrozenpetits pois or
    gardenpeas
  
  
  • 2 tbspraisins
  
  
  • 2 tbspfreshlychoppedcoriander
  
  
  • 2 tbspfreshlychoppedmintleaves
  
  
  • 50gcashewnuts,deepfriedand
    coarselychopped (or toasted in
    a hot pan)
  
  
  
  

1 Washthericea fewtimesunder

coldrunningwater,thensoakina

bowlofcoldwaterfor 10 minutes.

2 Heatthegheeina shallow,

hob-safecasserole(onewitha

tight-fittinglid).Addthecinnamon

stick,bayleaves,cardamomand

clovesandallowthemtocrackle

fora minuteorso,thenaddthe

cuminseeds.Asthespicesstartto

sizzle,immediatelyaddthesliced

onionsandfryfor3-5minutesuntil

theybegintochangecolour.

3 Stirinthecauliflowerandcarrot,

mixwell,thenreducetheheatand

frygentlyfor2-3minutes.Addthe

turmeric,a goodpinchofsalt,the

sugarandgreenchillies, then cook

foranotherminute.

4 Addthedrainedrice,thenstir

carefullytomixalltheingredients

together.Becarefulnottooverwork

thericeasthegrainsmaybreak.

Aftera minuteorso,mixinthe

peasandraisins(seeMakeAhead).

5 Tofinish,add1 litreboilingwater

tothericeandvegetablemixture,

thenbringbacktotheboilinthe

casserole.Stirovera medium-high

heat(gently,astoomuchvigour

maybreakthericegrains).

6 Whenthewaterhasnearlyall

beenabsorbedandyoucansee

smallholesonthesurfaceofthe

rice,sprinkleoverthecoriander

andmint,coverthepanwitha

tight-fittinglidandreducetheheat

tolowfor8-10minutes.Sprinkle

overthecashewnuts,then serve

thericewiththecurry.

PERSERVING470kcals,17.3gfat

(8.3gsaturated),10.2gprotein,

66.4gcarbs(9.4g sugars), 0.3g salt,

4.3g fibre