RAG Demo

Tag: Medium spice

  • Seekh Kebab

    Seekh means skewer, and seekh kebabs reached North India with Central Asian and Persian cooks who roasted minced meat over open fires. In the bazaars of Lucknow, Delhi and Rampur they are cooked on long iron skewers over charcoal, the smoke drifting across the lanes in the evening, especially during Ramzan.

    The mince is kneaded with grated onion, ginger, garlic, green chilli, mint, coriander and a warm spice blend, then pressed onto skewers into long, even cylinders. Over charcoal the outside chars and crackles while the inside stays juicy. A little fat in the mince and a brush of butter while grilling keep them moist.

    They are served as a starter or a meal, with rumali roti or ulte tawe ka paratha, sliced onions, lemon and green chutney. Leftover seekh kebabs make an excellent kathi roll the next day. At home, a charcoal grill gives the best result, but a hot oven or even a heavy tawa works well. The mixture can be made in advance and kept chilled for up to a day before shaping.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseSnack
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton mince / onion / green chilli / mint

    Ingredients

    • 500 g mutton mince (with some fat), minced twice
    • 1 medium onion, grated and squeezed dry
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 green chillies, very finely chopped
    • 2 tbsp finely chopped mint
    • 3 tbsp finely chopped coriander
    • 1 tsp Kashmiri chilli powder
    • 1 tsp roasted cumin powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1/2 tsp black pepper powder
    • 2 tbsp roasted besan
    • 1 tbsp ghee
    • 1 tsp salt
    • Melted butter for basting
    • Chaat masala and lemon to finish

    Method

    1. Squeeze every bit of water from the grated onion in a cloth; wet onion makes the kebabs slide off the skewer.
    2. Combine the mince with all the ingredients except the butter and chaat masala. Knead vigorously for 5 minutes until the mixture is sticky and holds together.
    3. Cover and refrigerate for at least 1 hour; cold mince binds better on skewers.
    4. Divide into 10 portions. With wet hands, wrap each portion around a flat metal skewer and press it into an even sausage about 12 cm long. Seal the ends well.
    5. Grill over medium-hot charcoal, or in an oven preheated to 240 C on a rack, for 10 to 12 minutes, turning every 3 minutes and basting with butter, until browned with charred spots.
    6. Without skewers, shape into logs and cook on a lightly greased tawa on medium heat for 8 to 10 minutes, rolling them so all sides brown.
    7. Slide the kebabs off, sprinkle with chaat masala and squeeze lemon over.

    Tips

    • Mincing twice gives the fine texture that clings to the skewer.
    • Do not over-grill; the kebabs are done when firm but still springy to the touch.
    • Chicken mince works too – add a beaten egg white to help it bind.

    Serve with

    Rumali roti or paratha, onion rings, lemon and mint chutney.

  • Kashmiri Dum Aloo

    Dum aloo is one of the most loved vegetarian dishes of Kashmir, served at Pandit weddings and festivals and eaten through the cold winters. Kashmiri cooking traditionally uses no tomatoes and, in Pandit kitchens, no onion or garlic, so the colour comes from Kashmiri chillies and the depth from yogurt, fennel and dry ginger.

    Small potatoes are boiled, pricked all over and deep fried until a crust forms, then cooked slowly in a red, yogurt-based gravy until they soak it up. The potatoes look fiery but taste aromatic rather than very hot, with a warm, slightly sweet fennel flavour and a sheen of red oil on the surface.

    It is eaten with plain rice or with roti, often alongside other Kashmiri dishes like haak (collard greens) and nadru yakhni. It is the vegetarian star of a Kashmiri feast. The potatoes can be boiled and fried a few hours ahead, leaving only the short simmer before serving. Choose small potatoes of even size so that they cook evenly and absorb the gravy at the same rate. A spoon of the red oil from the top makes a perfect drizzle over rice.

    At a glance

    RegionJammu and Kashmir
    CuisineKashmiri
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbaby potatoes / yogurt / Kashmiri red chilli / fennel powder

    Ingredients

    • 500 g baby potatoes, similar size
    • Mustard oil for deep frying
    • 1/4 tsp hing
    • 2 green cardamom, 2 cloves, 1 small cinnamon stick, 1 black cardamom
    • 2 tsp Kashmiri red chilli powder
    • 3/4 cup thick curd, whisked
    • 1 1/2 tsp saunf powder
    • 1 tsp sonth (dry ginger) powder
    • 1/4 tsp turmeric
    • 1/2 tsp garam masala
    • 1 cup water
    • 1 tsp salt

    Method

    1. Boil the potatoes in salted water for 8 to 10 minutes until just tender. Peel while warm and prick each one all over with a fork or toothpick.
    2. Heat mustard oil in a kadai until it smokes, then lower to medium. Deep fry the potatoes for 6 to 8 minutes until golden and slightly crusty. Drain.
    3. Remove all but 3 tbsp oil from the kadai. On medium heat, add hing and the whole spices and let them sizzle for 20 seconds.
    4. Take the pan off the heat. Mix the chilli powder with 2 tbsp water and add it, then return to low heat and stir 30 seconds until the oil turns red.
    5. Add the curd gradually, stirring constantly on low heat, and cook for 4 to 5 minutes until it thickens and loses its raw smell.
    6. Add fennel powder, dry ginger, turmeric, salt and water. Bring to a simmer.
    7. Add the fried potatoes, cover and cook on low (dum) for 15 to 20 minutes, until the potatoes have absorbed the gravy and red oil floats on top.
    8. Sprinkle garam masala and serve hot.

    Tips

    • Pricking the potatoes lets the gravy seep in; do not skip it.
    • Adding chilli powder off the heat keeps it from burning and keeps the colour bright.
    • Some families add a pinch of ratan jot to the oil for an even deeper red.

    Serve with

    Plain steamed rice or phulkas.

  • Rogan Josh

    Rogan josh is the best-known dish of the Kashmiri wazwan and of Kashmiri Pandit home cooking. Rogan refers to the fat or red oil, and josh to heat or intensity. The Persian-influenced dish took two directions in the valley: Muslim cooks use onions, garlic and maval (cockscomb flower) for colour, while Pandit kitchens skip onion and garlic entirely and rely on asafoetida, yogurt and spice.

    This Pandit version gets its brilliant red from Kashmiri chillies, which are mild and fragrant, and its distinctive character from fennel powder and sonth (dry ginger), the two pillars of Kashmiri spicing. Mutton is browned in mustard oil, simmered in whisked yogurt, and cooked until tender with a thin layer of red oil floating on top.

    It is served on festive days like Shivratri (Herath) and at family feasts, always with plain steamed rice. A good rogan josh is never thick or creamy; the gravy should be thin and intensely flavoured. In Pandit homes it is cooked in large quantities for Herath and eaten over several days. The flavour deepens overnight, so it is a good dish to make ahead. Kashmiri households also serve it alongside haak and a simple radish chutney to cut through the richness of the meat.

    At a glance

    RegionJammu and Kashmir
    CuisineKashmiri
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time90 minutes
    Total time105 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / yogurt / Kashmiri red chilli / fennel powder / dry ginger

    Ingredients

    • 750 g bone-in mutton (shoulder and leg), 5 cm pieces
    • 5 tbsp mustard oil
    • 1/4 tsp hing (asafoetida), dissolved in 2 tbsp water
    • 4 green cardamom, 2 black cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves
    • 1 cup thick curd, whisked smooth
    • 3 tsp Kashmiri red chilli powder mixed with 3 tbsp water
    • 2 tsp saunf (fennel) powder
    • 1 tsp sonth (dry ginger) powder
    • 1/2 tsp turmeric
    • 1/2 tsp garam masala
    • 1 1/2 tsp salt
    • 2 cups hot water

    Method

    1. Heat mustard oil in a heavy pot until it smokes, then let it cool for 30 seconds and set the heat to medium.
    2. Add the whole spices and let them sizzle for 20 seconds. Add the mutton and salt and fry on medium-high for 10 to 12 minutes, turning, until the meat is browned and the juices have dried.
    3. Add the hing water; it will splutter. Stir for a minute.
    4. Add the Kashmiri chilli paste and stir-fry 2 minutes until the oil turns deep red.
    5. Lower the heat. Add the whisked curd a few spoons at a time, stirring constantly, so it does not curdle. Cook 8 to 10 minutes until the curd is absorbed and oil separates.
    6. Add fennel powder, dry ginger and turmeric and stir 1 minute. Pour in the hot water and bring to a boil.
    7. Cover and simmer on low for 60 to 70 minutes, stirring occasionally, until the mutton is very tender and the gravy has reduced to a thin, red sauce with oil on top. (Or pressure cook 4 to 5 whistles.)
    8. Sprinkle garam masala, rest 10 minutes and serve.

    Tips

    • Kashmiri chillies give colour without much heat; do not substitute regular chilli powder one to one.
    • Whisk the curd until completely smooth and add it slowly on low heat.
    • Bone-in meat is essential for body in the gravy, since there is no onion base.

    Serve with

    Plain steamed rice.

  • Baingan Bharta

    Bharta simply means mashed, and Punjabi baingan bharta is the smoky, rustic way village kitchens dealt with the big purple eggplants of winter. Traditionally the baingan was buried in the embers of the chulha or tandoor until its skin blackened and the flesh collapsed, then peeled and cooked with onions and tomatoes.

    Everything depends on the char. Roasting directly over flame gives the flesh a deep smoky flavour that no amount of spice can replace. The cooked bharta is soft and slightly chunky, with sweetness from onions, tang from tomatoes, the bite of raw green chilli and garlic, and the freshness of coriander. Mustard oil, if you use it, adds a pungent edge.

    It is everyday food, eaten with hot phulkas or makki di roti, a bowl of dal and some curd. In winter, bharta and bajra roti is a common Punjabi village dinner. The smoky flavour also pairs well with plain parathas, and leftovers make a good filling for a sandwich or wrap. Large, light, shiny eggplants with few seeds give the best result.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSide dish
    Prep time25 minutes
    Cook time20 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientseggplant / onion / tomato / garlic

    Ingredients

    • 1 large bharta baingan (about 600 g)
    • 1 tsp oil for rubbing
    • 3 tbsp mustard oil
    • 1 tsp cumin seeds
    • 2 medium onions, finely chopped
    • 6 garlic cloves, finely chopped
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1/2 tsp red chilli powder
    • 1/2 tsp garam masala
    • Salt to taste
    • 3 tbsp chopped coriander

    Method

    1. Wash and dry the baingan, rub with a little oil and make 3 or 4 small slits; push a garlic clove into a couple of them if you like.
    2. Place directly on a gas flame on medium. Roast 12 to 15 minutes, turning every few minutes with tongs, until the skin is charred and blistered all over and the baingan collapses when pressed.
    3. Transfer to a bowl, cover and let it steam 10 minutes. Peel off the burnt skin, discard the stem and mash the flesh roughly with a fork.
    4. Heat mustard oil until it smokes, then lower the heat to medium. Add cumin seeds, then onions, and cook 6 to 7 minutes until light golden.
    5. Add garlic, ginger and green chillies and saute 2 minutes until the garlic smells cooked.
    6. Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook 5 to 6 minutes until the tomatoes turn soft and pulpy.
    7. Add the mashed baingan and cook on medium-low for 5 minutes, stirring and mashing, so the flavours combine. Finish with garam masala and coriander.

    Tips

    • Pick a large, light eggplant with glossy skin – heavy ones are seedy.
    • No gas flame? Roast under a hot grill, turning often, for about 25 minutes.
    • Keep a few small pieces of charred skin in the bharta for extra smokiness.

    Serve with

    Hot phulkas or bajra roti with dal and curd.

  • Punjabi Kadhi Pakora

    Every region of North and West India has a kadhi, but the Punjabi version is the thickest and most substantial. It uses properly sour curd, a generous amount of gram flour and a long, slow simmer, and it is always loaded with onion pakoras that soak up the gravy. In Punjabi homes it is the go-to dish when the curd has turned too sour to eat on its own.

    The flavour is sharp and tangy, warmed by fenugreek seeds, ginger and a tempering of ghee, dried red chillies and Kashmiri chilli powder poured over the top. The pakoras are fried crisp and then turn soft and spongy in the kadhi. A properly cooked kadhi has no raw besan taste and a smooth, pourable body.

    It is eaten with plain steamed rice as kadhi chawal, usually for weekend lunch, with a pickle and papad on the side. Many families say it tastes even better the next day. Leftover pakoras are rarely wasted; they are eaten as a snack with green chutney. The kadhi also freezes well without the pakoras, so many cooks make a large pot and add fresh pakoras when reheating.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssour curd / besan / onion / fenugreek seeds

    Ingredients

    For the kadhi

    • 2 cups sour curd
    • 1/2 cup besan
    • 4 cups water
    • 1 tsp turmeric
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp salt
    • 2 tbsp mustard oil or ghee
    • 1/2 tsp methi (fenugreek) seeds
    • 1 tsp cumin seeds
    • 1/2 tsp ajwain
    • 1 onion, sliced
    • 1 inch ginger, grated
    • 2 green chillies, slit

    For the pakoras

    • 1 cup besan
    • 2 onions, thinly sliced
    • 1 green chilli, chopped
    • 1/2 tsp ajwain
    • 1/2 tsp red chilli powder
    • 1/2 tsp salt
    • A pinch of baking soda
    • Water as needed
    • Oil for deep frying

    For the tadka

    • 2 tbsp ghee
    • 3 dried red chillies
    • 1/2 tsp Kashmiri chilli powder

    Method

    1. Whisk the curd, besan, turmeric, chilli powder and salt until completely smooth, then whisk in the water to a thin, lump-free mixture.
    2. Heat mustard oil in a heavy pot on medium. Add methi seeds, cumin and ajwain; when the methi turns light brown, add onion, ginger and green chillies and saute 3 minutes.
    3. Pour in the curd mixture and stir continuously on medium heat until it comes to a boil, about 8 to 10 minutes. Constant stirring now prevents splitting.
    4. Lower the heat and simmer uncovered for 30 to 40 minutes, stirring every few minutes. The kadhi will reduce, thicken and turn glossy, with no raw besan taste.
    5. Meanwhile, mix pakora ingredients with very little water to a thick batter that just binds the onions. Drop small spoonfuls into medium-hot oil and fry 4 to 5 minutes until golden and crisp. Drain.
    6. Add the pakoras to the kadhi 10 minutes before serving and simmer gently so they absorb the gravy.
    7. For the tadka, heat ghee until hot, add red chillies, switch off and add chilli powder. Pour over the kadhi just before serving.

    Tips

    • The curd must be sour – leave it out for a day if needed. Sweet curd makes a flat kadhi.
    • If the kadhi gets too thick on standing, loosen with hot water and bring back to a boil.
    • Whisking in a little water to the pakora batter and beating it well makes softer pakoras.

    Serve with

    Plain steamed rice, with mango pickle and roasted papad.

  • Tandoori Chicken

    Tandoori chicken traces back to Kundan Lal Gujral, who cooked it in clay ovens in Peshawar before moving to Delhi and opening Moti Mahal after Partition. The tandoor itself had long been used across Punjab for bread, but roasting marinated whole chicken in it became the dish that defined Indian restaurant food around the world.

    A first marinade of lemon, salt and chilli seasons the meat to the bone, and a second thick yogurt marinade with ginger, garlic and garam masala tenderises and forms a crust. The heat of the tandoor, often above 400 C, chars the edges while keeping the inside juicy. Mustard oil adds a pungent Punjabi edge.

    It is served as a starter or as the main event at barbecues and parties, usually with sliced onion, lemon and mint chutney. Leftover pieces are the traditional base for butter chicken. A charcoal grill gets closest to the tandoor, but a very hot home oven with a wire rack and a quick finish under the grill gives a convincing char. The marinade also works well with fish, paneer and whole cauliflower.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time40 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / lemon / mustard oil

    Ingredients

    For the first marinade

    • 1 kg chicken legs and thighs, skinless, bone-in
    • 1 1/2 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp Kashmiri chilli powder

    For the second marinade

    • 3/4 cup thick hung curd
    • 2 tbsp ginger-garlic paste
    • 2 tsp Kashmiri chilli powder
    • 1 tsp garam masala
    • 1 tsp roasted cumin powder
    • 1 tsp kasuri methi, crushed
    • 1/2 tsp chaat masala
    • 2 tbsp mustard oil
    • 1/2 tsp salt

    To finish

    • 2 tbsp melted butter for basting
    • Chaat masala and lemon wedges

    Method

    1. Make 2 to 3 deep slashes in each piece of chicken, down to the bone.
    2. Rub with lemon juice, salt and chilli powder, working it into the cuts. Set aside 30 minutes.
    3. Heat the mustard oil until it smokes, then cool. Mix it with all the other second-marinade ingredients into a thick paste.
    4. Squeeze excess liquid from the chicken and coat thoroughly with the yogurt marinade. Cover and refrigerate 6 hours to overnight.
    5. Bring the chicken to room temperature for 30 minutes. Preheat the oven to its highest setting, 240 to 250 C, with a wire rack set over a foil-lined tray.
    6. Arrange the pieces on the rack with space between them. Roast 20 minutes on the upper-middle shelf.
    7. Turn the pieces, baste with melted butter and roast another 12 to 15 minutes until the edges are charred and the juices run clear when pierced near the bone.
    8. Switch to the grill or broil setting for the last 3 to 4 minutes for extra char. Sprinkle with chaat masala and serve with lemon.

    Tips

    • Hung curd is essential – thin yogurt drips off and steams the chicken instead of roasting it.
    • Cooking on a rack lets heat reach all sides, imitating a tandoor.
    • For a charcoal grill, cook over medium-hot coals, turning every 4 to 5 minutes, for about 25 minutes.

    Serve with

    Sliced onions with lemon, mint chutney and tandoori roti.

  • Matar Paneer

    Matar paneer is the paneer curry Punjabi families actually cook on a Tuesday. It is less rich than the restaurant makhani dishes and relies on a well-browned onion-tomato masala, sweet winter peas and soft paneer. When fresh peas flood the markets in December and January, it appears on dining tables several times a week.

    The gravy is medium-thick and gently spiced, with cumin, coriander, turmeric and a finish of garam masala. Peas add sweetness and pop, the paneer soaks up the masala, and a little kasuri methi or fresh coriander lifts it at the end. It should taste homely and balanced rather than creamy.

    Most households serve it with hot phulkas or plain parathas, sometimes alongside dal and rice for a full thali. It also packs well into lunch boxes and reheats without the paneer going rubbery if it was not overcooked the first time. Out of season, frozen peas work well and need only a couple of minutes in the gravy. A spoon of ghee on top of each serving is the Punjabi way to finish it.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspaneer / green peas / onion / tomato

    Ingredients

    • 250 g paneer, cut into cubes
    • 1 1/2 cups green peas (fresh or frozen)
    • 3 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 2 medium onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 1 green chilli, chopped
    • 3 medium tomatoes, pureed
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • 1 1/2 cups water
    • Salt to taste
    • Chopped coriander

    Method

    1. If using fresh peas, boil them in salted water for 4 to 5 minutes until tender and drain. Frozen peas only need a quick rinse.
    2. Heat oil in a pan on medium. Add cumin and bay leaf; when the cumin crackles, add onions and cook 8 to 10 minutes until golden brown.
    3. Add ginger-garlic paste and green chilli and saute for a minute until fragrant.
    4. Add the tomato puree with turmeric, coriander powder, chilli powder, cumin powder and salt. Cook on medium-low for 8 minutes, stirring, until the masala is thick and oil separates at the sides.
    5. Pour in the water, bring to a boil and add the peas. Cover and simmer 5 minutes so the peas absorb the flavour.
    6. Add paneer cubes, garam masala and crushed kasuri methi. Simmer uncovered 3 minutes, until the gravy reaches the consistency you like.
    7. Garnish with coriander and rest 5 minutes before serving.

    Tips

    • Grate the onions instead of chopping for a smoother gravy without blending.
    • Lightly frying the paneer cubes in a teaspoon of ghee gives them a golden crust that holds up in the gravy.
    • A pinch of sugar balances very sour tomatoes.

    Serve with

    Hot phulkas, plain parathas or steamed rice with dal.

  • Amritsari Fish

    Amritsar's fish shops, especially around Lawrence Road, have been frying fish in roadside kadais for decades, and the winter queues are part of the city's identity. Traditionally the fish was singhara or sole caught in the rivers of Punjab, cut into boneless pieces and fried in a seasoned gram flour coating.

    What sets Amritsari fish apart is ajwain. Carom seeds in both the marinade and the besan batter add a sharp, thyme-like note and help with digestion of the fried food. The coating is thin and crisp, reddish from chilli, while the fish inside stays moist and flaky. A dusting of chaat masala and a squeeze of lemon finishes it.

    It is eaten as an evening snack or a starter, wrapped in newspaper on the street or served on a platter at home with mint chutney and sliced onions. It is at its best eaten within minutes of frying. In winter many Punjabi families make it at home for guests, frying batches while everyone gathers in the kitchen.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseSnack
    Prep time40 minutes
    Cook time20 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsfish / besan / ajwain / lemon

    Ingredients

    For the first marinade

    • 500 g boneless firm white fish (sole, basa, singhara or surmai), cut into 5 cm pieces
    • 1 tbsp lemon juice
    • 1 tsp salt

    For the batter

    • 1/2 cup besan (gram flour)
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 1 tsp ajwain, crushed lightly
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 egg (optional)
    • Salt to taste
    • 3 to 4 tbsp water

    To finish

    • Mustard oil or any oil for deep frying
    • Chaat masala
    • Lemon wedges

    Method

    1. Rub the fish pieces with lemon juice and salt and set aside 15 minutes. Rinse lightly and pat completely dry with kitchen towel – this removes the fishy smell.
    2. In a bowl mix besan, rice flour, ginger-garlic paste, chilli powder, turmeric, ajwain, garam masala, lemon juice and salt. Add the egg if using and enough water to make a thick batter that coats a spoon.
    3. Add the fish pieces and coat each one well. Rest 20 minutes in the fridge.
    4. Heat oil in a kadai to about 175 C. If using mustard oil, heat it to smoking first and then let it cool slightly.
    5. Fry 5 to 6 pieces at a time on medium-high for 3 to 4 minutes, turning once, until deep golden and crisp. Avoid moving them too much in the first minute so the coating sets.
    6. Drain on a wire rack or paper. For extra crunch, fry again for 30 seconds in hotter oil just before serving.
    7. Sprinkle generously with chaat masala and serve with lemon wedges.

    Tips

    • The batter should be thick; a runny batter slides off and gives an oily finish.
    • Rice flour is not traditional in every shop but makes the coating stay crisp longer.
    • Use a firm fish that will not flake apart in the hot oil.

    Serve with

    Mint-coriander chutney, sliced onion rings and lemon wedges.

  • Chicken Tikka Masala

    Chicken tikka masala is the dish of the Punjabi diaspora. Its origins are argued over between Glasgow, London and Delhi, but everyone agrees it grew out of Punjabi cooks pairing tandoor-grilled tikka with a curry sauce for customers who wanted gravy. It is now made in Indian homes as a richer, spicier alternative to butter chicken.

    The chicken pieces are marinated in yogurt and spices and grilled until charred. The masala starts with onions fried until deep brown, then tomatoes, ginger, garlic and ground spices, with only a little cream at the end. The result is orange-red, thick and savoury, with charred chicken edges and more heat than makhani gravy.

    It works for dinner parties and weekend meals, with naan, paratha or jeera rice. The tikka can be grilled a day ahead, which makes it practical for entertaining. Grilled tikka keeps in the fridge for two days, and the masala can be cooked while the chicken rests, so dinner comes together quickly. A cucumber raita and a green salad round out the plate without making the meal heavier.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / yogurt / onion / tomato / capsicum

    Ingredients

    For the tikka

    • 600 g boneless chicken, cut into 4 cm cubes
    • 1/2 cup hung curd
    • 1 tbsp ginger-garlic paste
    • 1 1/2 tsp Kashmiri chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tbsp lemon juice
    • 1 tbsp oil
    • 1 tsp salt
    • 1 onion and 1 capsicum, cut into squares

    For the masala

    • 3 tbsp oil
    • 1 tbsp butter
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 4 tomatoes, pureed
    • 1 tsp Kashmiri chilli powder
    • 1 1/2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1/4 cup cream
    • Salt to taste
    • Chopped coriander

    Method

    1. Combine all tikka marinade ingredients, add chicken, onion and capsicum, and refrigerate at least 2 hours.
    2. Thread onto skewers and grill at 230 C for 15 to 18 minutes, turning once, until charred in spots. Alternatively sear in batches on a smoking hot cast-iron pan, 3 to 4 minutes per side.
    3. For the masala, heat oil and butter on medium. Add cumin, then onions, and cook 12 to 15 minutes until deep brown.
    4. Add ginger-garlic paste and green chillies for 1 minute, then the tomato puree and all the powdered spices with salt.
    5. Cook on medium-low 10 minutes, stirring, until the masala darkens and oil floats on the surface.
    6. Add 3/4 cup hot water and simmer 5 minutes. Add the grilled chicken and vegetables and simmer another 5 to 7 minutes.
    7. Stir in garam masala, crushed kasuri methi and cream. Simmer 2 minutes and garnish with coriander.

    Tips

    • Patience with the onions builds the depth that separates this from butter chicken.
    • Do not skip the char on the tikka; it flavours the whole gravy.
    • Add a splash of water from rinsing the marinade bowl into the gravy for extra flavour.

    Serve with

    Garlic naan, laccha paratha or jeera rice.

  • Aloo Paratha

    In Punjab, a winter morning often starts with the sound of parathas being slapped onto a hot tawa. Aloo paratha is the best known of the stuffed breads, the kind of breakfast that fuels a day in the fields, and the dhabas along the Grand Trunk Road built their reputation on huge, butter-soaked versions served to truck drivers.

    The filling is simple: boiled potatoes mashed with green chilli, ginger, coriander, ajwain, amchur and a little garam masala. The trick is a dry filling and a soft dough, so the paratha rolls thin without tearing. Cooked properly, it is crisp and flaky outside, soft inside, with the potato spread evenly to the edges.

    It is eaten hot off the tawa with a cube of white butter melting on top, a bowl of thick curd, and mango or mixed pickle. Leftover parathas travel well in tiffins, and many families make them for train journeys. Dhabas on the highway still fold a thick slab of homemade butter into the dough, which is why their parathas taste so rich.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseBreakfast
    Prep time30 minutes
    Cook time25 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / potato / green chilli / ghee

    Ingredients

    For the dough

    • 2 cups whole wheat atta
    • 1/2 tsp salt
    • 1 tsp oil
    • About 3/4 cup water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 2 green chillies, finely chopped
    • 1 inch ginger, grated
    • 3 tbsp finely chopped coriander
    • 1/2 tsp ajwain (carom seeds)
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1/2 tsp red chilli powder
    • 3/4 tsp salt
    • 1 small onion, finely chopped (optional)

    For cooking

    • Ghee or butter for roasting
    • Dry atta for dusting

    Method

    1. Knead atta, salt, oil and water into a soft, smooth dough. Cover and rest 20 minutes.
    2. Grate the boiled potatoes while still slightly warm, so there are no lumps. Mix in all the filling ingredients by hand. Taste; the filling should be well seasoned and dry enough not to stick to your fingers.
    3. Divide the dough into 8 balls and the filling into 8 portions slightly larger than the dough balls.
    4. Roll a dough ball into a 10 cm disc, place filling in the centre, bring the edges up and pinch to seal. Flatten gently and dust with flour.
    5. Roll out evenly with light pressure to about 18 cm, turning often. If filling peeks through, patch with a pinch of dry flour.
    6. Place on a hot tawa over medium-high heat. When small bubbles appear, about 30 seconds, flip. Cook the second side 30 seconds.
    7. Spread 1/2 tsp ghee on the top, flip, and press the edges with a spatula so they cook. Ghee the other side and flip again. Roast until both sides have golden-brown spots and the paratha is crisp, about 1 minute more.
    8. Serve immediately, or stack in a cloth-lined box to keep warm.

    Tips

    • Boil potatoes whole in their skins and let them steam dry; waterlogged potatoes make a sticky filling that tears the dough.
    • Do not add the onion until you are ready to stuff – salt draws water out of it.
    • Medium-high heat is key: too low and the paratha turns hard, too high and it burns before cooking through.

    Serve with

    White butter, thick curd and mango or mixed vegetable pickle.