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Tag: Medium spice

  • Keema Matar

    Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.

    Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time45 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsmutton mince / green peas / onion / tomato

    Ingredients

    • 500 g mutton keema, washed and drained
    • 1 cup green peas (fresh or frozen)
    • 3 tbsp ghee or oil
    • 1 bay leaf
    • 4 cloves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp curd, whisked
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1 cup hot water
    • Salt to taste
    • 2 tbsp chopped coriander and mint

    Method

    1. Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
    2. Add the onions and fry for 8-10 minutes until golden brown.
    3. Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
    4. Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
    5. Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
    6. Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
    7. Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
    8. Finish with garam masala, crushed kasuri methi, coriander and mint.

    Tips

    • Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
    • Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
    • Add frozen peas only in the last 3-4 minutes so they stay bright green.

    Serve with

    Hot parathas, tandoori roti or pav, with onion rings and lemon.

  • Punjabi Samosa

    The samosa reached India from Central Asia, carried by traders as the sambosa, and medieval court writers already describe it filled with meat and nuts. The potato version arrived only after the Portuguese brought potatoes to India, and Punjab's halwais made it the large, pyramid-shaped snack sold at every chai stall and sweet shop today.

    A proper Punjabi samosa has a thick, crisp, flaky crust with tiny blisters, flavoured with ajwain. The filling is coarsely mashed potato with peas, ginger, green chilli, crushed coriander seeds, amchur and garam masala, sometimes with a few cashews or raisins. They are eaten hot with green chutney and imli chutney, or crushed into chole for samosa chaat.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time40 minutes
    Total time85 minutes
    Serves6
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / potato / green peas / ajwain

    Ingredients

    For the pastry

    • 2 cups maida (about 250 g)
    • 1/2 tsp ajwain (carom seeds)
    • 1/2 tsp salt
    • 5 tbsp oil or ghee (about 60 ml)
    • About 1/2 cup cold water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 1/2 cup green peas, boiled
    • 2 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp coriander seeds, coarsely crushed
    • 1 tsp fennel seeds, crushed (optional)
    • 1 tbsp grated ginger
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1 tsp amchur
    • 1 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 10 cashews, broken (optional)

    For frying

    • Oil for deep frying

    Method

    1. Mix the maida, ajwain and salt. Add the oil and rub it in with your fingertips for 3-4 minutes until the flour holds its shape when squeezed in a fist.
    2. Add cold water a little at a time and bring together into a stiff, tight dough without kneading too much. Cover and rest for 30 minutes.
    3. For the filling, heat oil and add cumin, crushed coriander and fennel seeds. Fry for 20 seconds, then add ginger and green chillies.
    4. Add the coarsely crumbled potatoes, peas, chilli powder, amchur, garam masala, salt and cashews. Stir for 3-4 minutes on medium heat, lightly mashing. Mix in coriander and let the filling cool completely.
    5. Divide the dough into 6 balls. Roll each into a 15 cm oval about 2 mm thick and cut it in half crosswise.
    6. Wet the straight edge of a half, fold it into a cone, overlapping and pressing the seam firmly. Fill with 2 tbsp filling, leaving space at the top.
    7. Pinch a small pleat at the back, wet the open edges and press them together to seal tightly. Repeat with the rest.
    8. Heat oil to warm, not hot – a piece of dough should rise slowly after a few seconds. Fry the samosas on low heat for 12-15 minutes, then raise the heat to medium for the last 3-4 minutes until golden and crisp. Drain and serve hot.

    Tips

    • Starting in warm oil and frying slowly creates the tiny blisters; hot oil gives large bubbles and a soft crust.
    • Enough fat in the dough (the moyan) is what makes the pastry flaky and short.
    • Let the filling cool fully before shaping, or the steam softens the pastry.

    Serve with

    Green mint-coriander chutney, imli chutney and masala chai.

  • Anda Curry

    Anda curry is the weeknight standby of hostel kitchens, railway canteens and roadside dhabas, and in many homes it is the curry made when there is no time to shop. Every region has its own spin: Bengali dimer dalna adds potatoes, Kerala mutta curry uses coconut, while the north Indian style here is built on onion, tomato and ginger-garlic.

    The eggs are boiled, scored and quickly fried in turmeric and chilli so they develop a golden skin that soaks up the gravy. The masala is cooked down until the oil separates, giving a thick, medium-hot curry with a tangy tomato base and a warm finish of garam masala and kasuri methi.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietEggetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsegg / onion / tomato / ginger-garlic paste

    Ingredients

    For the eggs

    • 6 eggs
    • 1/4 tsp turmeric powder
    • 1/4 tsp red chilli powder
    • 1/4 tsp salt
    • 1 tbsp oil

    For the gravy

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamoms
    • 2 medium onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 3 medium tomatoes, puréed
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 1/2 cups hot water
    • 3/4 tsp garam masala
    • 1 tsp kasuri methi, crushed
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Boil the eggs for 10 minutes, cool in cold water and peel. Make 3-4 shallow slits on each egg.
    2. Heat 1 tbsp oil in a pan on medium heat, add turmeric, chilli powder and salt, then roll the eggs in it for 2-3 minutes until a light golden skin forms. Remove.
    3. In the same pan heat 3 tbsp oil. Add cumin, bay leaf and cardamom and let them sizzle.
    4. Add the onions and fry on medium heat for 8-10 minutes until golden brown.
    5. Add ginger-garlic paste and green chillies and fry for 1 minute. Add the tomato purée, turmeric, chilli, coriander and cumin powders and salt.
    6. Cook on medium heat for 8-10 minutes, stirring, until the masala thickens and the oil separates at the edges.
    7. Pour in the hot water and bring to a boil. Add the eggs and simmer on low heat for 5-6 minutes until the gravy reaches the desired thickness.
    8. Stir in garam masala and kasuri methi, garnish with coriander and serve.

    Tips

    • Slitting and frying the eggs helps the gravy flavour reach the inside instead of sliding off the white.
    • Add 2 boiled, halved potatoes along with the eggs for a heartier curry.
    • For a creamier finish, stir in 2 tbsp beaten curd off the heat before adding the water.

    Serve with

    Plain rice, jeera rice or hot phulkas, with sliced onion.

  • Chhattisgarhi Chawal Chila

    Chhattisgarh is called the rice bowl of India, and its kitchens turn rice into dozens of everyday dishes: fara, muthia, angakar roti, dehrori and chila. Chawal chila, the rice pancake, is the quickest of them, made for breakfast or as a light dinner in villages and towns across the state.

    The batter can be made from soaked, ground rice or simply from rice flour mixed with water. It is spread thin on a hot iron tawa, where it sets into a soft pancake with crisp, lacy edges. Chopped onion, green chilli and coriander go into the batter, and it is eaten hot with a sharp tomato or dhaniya-mirchi chutney.

    At a glance

    RegionChhattisgarh
    CuisineChhattisgarhi
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice flour / onion / green chilli / coriander

    Ingredients

    For the chila

    • 1 1/2 cups rice flour (or 1 cup rice soaked 4 hours and ground)
    • 1 1/2 cups water, approximately
    • 1 small onion, finely chopped
    • 2 green chillies, finely chopped
    • 1/2 tsp grated ginger
    • 1/2 tsp cumin seeds
    • 2 tbsp chopped coriander
    • 3/4 tsp salt
    • Oil for cooking

    For the tomato chutney

    • 2 tomatoes
    • 2 green chillies
    • 2 garlic cloves
    • 1 tbsp coriander
    • Salt to taste

    Method

    1. For the chutney, roast the tomatoes, chillies and garlic directly over a flame or on a tawa until charred. Peel the tomatoes and crush everything with coriander and salt on a sil-batta or in a mortar.
    2. Whisk the rice flour with water into a smooth, pouring batter, thinner than dosa batter. Rest for 10 minutes.
    3. Stir in the onion, green chillies, ginger, cumin, coriander and salt.
    4. Heat an iron tawa on medium-high heat and grease it lightly with oil using a cut onion or a cloth.
    5. Stir the batter, pour a ladleful from the edges towards the centre, and tilt the tawa to spread it thin. Do not try to spread it with the ladle like a dosa.
    6. Drizzle oil around the edges and cook for 2 minutes until the edges turn crisp and the surface looks dry.
    7. Flip and cook another 1 minute. Serve hot with the tomato chutney.

    Tips

    • Rice flour settles to the bottom quickly; stir the batter before every chila.
    • If the chila sticks, the tawa is not hot enough or needs better seasoning; non-stick pans also work.
    • Add a spoon of curd to the batter for a slightly tangy, softer version.

    Serve with

    Roasted tomato chutney, or green chutney and tea.

  • Dal Bafla

    Dal bafla is the Malwa cousin of Rajasthan's dal baati, eaten across Indore, Ujjain and Bhopal at weddings, community feasts and family gatherings. The difference is in the bafla itself: the wheat balls are boiled in water before being baked, which makes them softer and lighter inside than a dense baati.

    After boiling, the baflas are roasted until golden and cracked, then broken open and dunked in ghee. They are eaten with a thin, tangy toor dal tempered with cumin, garlic and red chilli, along with ladoos, chutney and raw onion. It is a heavy, festive meal best followed by a nap.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time60 minutes
    Total time90 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / toor dal / ghee / semolina

    Ingredients

    For the bafla

    • 2 cups coarse whole wheat flour (about 250 g)
    • 1/4 cup semolina
    • 1/2 tsp ajwain
    • 1/2 tsp salt
    • 1/4 tsp turmeric powder
    • 1/4 tsp baking soda
    • 3 tbsp ghee
    • 1 tbsp curd
    • Water as needed
    • 1/2 cup melted ghee for dunking

    For the dal

    • 3/4 cup toor dal
    • 1/2 tsp turmeric powder
    • 3 cups water
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 2 dry red chillies
    • 1 tbsp chopped garlic
    • 1 tomato, chopped
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp jaggery
    • 1 tbsp lemon juice
    • Salt to taste
    • Coriander to garnish

    Method

    1. Mix the atta, semolina, ajwain, salt, turmeric and baking soda. Rub in 3 tbsp ghee and the curd, then add water gradually and knead into a firm dough. Rest for 15 minutes.
    2. Divide into 8 balls, smooth them, and press a light thumb dent in the centre of each.
    3. Bring a large pot of water to a rolling boil, add a pinch of turmeric and slide in the balls. Boil for 15-18 minutes; they will sink first and float when done. Remove and drain for 5 minutes.
    4. Bake the boiled baflas at 200 C for 25-30 minutes, turning once, until golden brown with cracks on the surface. They can also be roasted on a tandoor, an appe pan or over coals.
    5. Meanwhile pressure cook the dal with turmeric and water for 3 whistles. Mash well.
    6. Heat 2 tbsp ghee, add cumin, asafoetida, red chillies and garlic and fry until the garlic is golden. Add tomato, chilli and coriander powder and cook for 3 minutes. Pour in the dal, add salt, jaggery and enough water for a pouring consistency, and simmer 5 minutes. Finish with lemon and coriander.
    7. While the baflas are hot, press each lightly to crack it open and dunk it in melted ghee for a few seconds.
    8. Serve the baflas broken into pieces, with a generous bowl of dal poured over or alongside.

    Tips

    • Coarse atta (or a mix with a little rava) gives the classic crumbly texture.
    • Bake the boiled baflas soon after draining; if they cool completely they turn chewy.
    • The amount of ghee is a matter of taste, but a proper bafla is dunked, not brushed.

    Serve with

    Raw onion, green chutney, lemon and churma or mawa bati for dessert.

  • Thukpa

    Thukpa is a Tibetan noodle soup that became everyday food across Sikkim, Darjeeling, Ladakh and Arunachal Pradesh. In Gangtok's small eateries it arrives in a deep bowl with a side of fiery chilli paste, and on a cold, wet evening few things are more welcome. Thenthuk, with hand-pulled flat noodles, is a close cousin.

    The broth is light but deeply savoury, built from garlic, ginger, onion and tomato with a touch of soy sauce, and the noodles and vegetables are cooked in it just before serving. Chicken, pork or egg are common additions; this version uses vegetables. Each person adjusts their bowl with chilli sauce, lime and spring onion.

    At a glance

    RegionSikkim
    CuisineSikkimese
    DietVegan
    CourseSoup
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientswheat noodles / cabbage / carrot / tomato / garlic

    Ingredients

    • 150 g flat wheat noodles or egg-free hakka noodles
    • 2 tbsp oil
    • 1 onion, thinly sliced
    • 1 tbsp chopped garlic
    • 1 tbsp chopped ginger
    • 2 green chillies, slit
    • 1 tomato, chopped
    • 1 carrot, cut into thin strips
    • 1 cup cabbage, shredded
    • 1/2 cup french beans, sliced
    • 1/2 cup spinach leaves
    • 1 tbsp soy sauce
    • 1/2 tsp black pepper
    • 1/4 tsp cumin powder
    • 5 cups vegetable stock or water
    • Salt to taste
    • 2 spring onions, chopped
    • Lime wedges
    • Chilli paste to serve

    Method

    1. Cook the noodles in boiling salted water until just tender, 3-4 minutes. Drain, rinse in cold water and divide between bowls.
    2. Heat oil in a deep pan on medium heat. Fry the onion for 3-4 minutes until soft and lightly golden.
    3. Add garlic, ginger and green chillies and fry for 1 minute until fragrant.
    4. Add the tomato and cook for 3 minutes until soft, then add cumin powder and black pepper.
    5. Pour in the stock, add soy sauce and salt, and bring to a boil. Simmer for 5 minutes.
    6. Add the carrot and beans and simmer for 3 minutes, then the cabbage for 2 minutes and the spinach for 30 seconds. The vegetables should stay bright and slightly crisp.
    7. Ladle the hot soup and vegetables over the noodles. Top with spring onion and serve with lime and chilli paste.

    Tips

    • Cook noodles separately and add the soup at the table – noodles left in the broth turn soft and starchy.
    • For chicken thukpa, simmer 250 g chicken on the bone in the stock for 25 minutes, shred and return.
    • A few Sichuan peppercorns (timur) crushed into the broth give the authentic tingling note.

    Serve with

    Veg momos and a spoon of red chilli paste.

  • Veg Steamed Momos

    Momos came to Sikkim, Darjeeling and the Himalayan belt with Tibetan and Newar traditions, and in Gangtok they are the default snack, sold from tiny shops and street steamers on every corner. The original filling is usually pork or beef, but vegetable momos with cabbage and onion are just as popular in the hills and across the rest of India.

    A good momo has a thin, soft wrapper that is slightly chewy, with a juicy filling seasoned simply with garlic, ginger, spring onion and a little soy sauce or salt. The real kick comes from the dipping sauce: a fiery red achar of tomatoes and dried chillies, sometimes with timur, the Himalayan Sichuan pepper.

    At a glance

    RegionSikkim
    CuisineSikkimese
    DietVegan
    CourseSnack
    Prep time45 minutes
    Cook time15 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsmaida / cabbage / carrot / onion

    Ingredients

    For the dough

    • 2 cups maida (about 250 g)
    • 1/2 tsp salt
    • 1 tsp oil
    • About 1/2 cup water

    For the filling

    • 2 cups cabbage, very finely chopped
    • 1 carrot, grated
    • 1 onion, finely chopped
    • 4 spring onions, chopped
    • 1 tbsp finely chopped garlic
    • 1 tbsp finely chopped ginger
    • 1 green chilli, finely chopped
    • 1 tsp soy sauce
    • 1/2 tsp black pepper
    • 2 tbsp oil
    • Salt to taste

    For the tomato achar

    • 3 tomatoes
    • 6 dry red chillies, soaked in hot water
    • 4 garlic cloves
    • 1/4 tsp timur or Sichuan pepper (optional)
    • 1 tbsp oil
    • Salt to taste

    Method

    1. Knead the maida with salt, oil and water into a firm but smooth dough. Cover and rest for 30 minutes.
    2. Mix the cabbage with 1/2 tsp salt, leave for 10 minutes, then squeeze out as much water as possible. This keeps the filling from going soggy.
    3. Heat 2 tbsp oil in a wok on high heat. Stir-fry garlic, ginger and chilli for 30 seconds, then add the onion, cabbage, carrot and spring onions. Toss for 2 minutes only, add soy sauce, pepper and salt, and let the filling cool completely.
    4. For the achar, char the tomatoes directly over a flame until blackened, peel, and blend with the soaked chillies, garlic, timur and salt. Heat the oil, add the purée and cook for 3 minutes.
    5. Roll the dough into a log, cut into 24 pieces, and roll each into a thin 8 cm circle with thinner edges and a slightly thicker centre.
    6. Place a heaped teaspoon of filling in the centre and pleat the edges round, pinching them together at the top to form a pouch.
    7. Oil the steamer plates and arrange the momos with space between them. Steam over rapidly boiling water for 10-12 minutes until the wrappers look translucent and are no longer sticky to touch.
    8. Serve hot with the tomato achar.

    Tips

    • Roll the edges thinner than the centre so the pleated top does not end up thick and doughy.
    • Keep the dough covered with a damp cloth while you work; dry dough cracks when pleated.
    • Brush the steamer with oil or line it with cabbage leaves so the momos do not stick.

    Serve with

    Spicy tomato achar and a bowl of clear vegetable soup.

  • Hanh Kumura (Duck with Ash Gourd)

    Duck is festive meat in Assam, especially during Magh Bihu in January and among the state's many communities who rear ducks in paddy fields and ponds. Hanh kumura pairs the rich, gamey bird with kumura, ash gourd, which soaks up the fat and spices and softens the strong flavour of the meat.

    The curry is hearty rather than fiery. Duck pieces are browned well in mustard oil with onion, ginger, garlic and whole spices, then simmered slowly until tender; the ash gourd goes in towards the end and turns soft and translucent. Black pepper and a little garam masala give warmth. It is a long, slow cook, ideal for a winter lunch.

    At a glance

    RegionAssam
    CuisineAssamese
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time90 minutes
    Total time120 minutes
    Serves5
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsduck / ash gourd / onion / ginger / garlic

    Ingredients

    For the duck

    • 1.2 kg duck, skin on, cut into medium pieces
    • 1 tsp turmeric powder
    • 1 tsp salt

    For the curry

    • 500 g ash gourd (kumura), peeled, deseeded and cut into 4 cm pieces
    • 4 tbsp mustard oil
    • 2 bay leaves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 3 medium onions, finely chopped
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 2 tomatoes, chopped
    • 1 tsp red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp freshly crushed black pepper
    • 4 green chillies, slit
    • 1 tsp garam masala
    • 3 cups hot water
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Singe off any remaining feathers over a flame, wash the duck well and rub with turmeric and salt. Rest for 20 minutes.
    2. Heat a dry heavy pot and add the duck pieces skin-side down. Cook on medium heat for 10 minutes, turning, until the fat renders and the skin browns. Pour off excess fat, keeping 1 tbsp.
    3. Add the mustard oil to the pot and heat until it smokes, then lower to medium. Add bay leaves, cardamom and cinnamon, then the onions. Fry for 10-12 minutes until golden brown.
    4. Add ginger and garlic pastes and fry for 2 minutes until the raw smell is gone. Add the tomatoes and powdered spices and cook for 5 minutes until the oil separates.
    5. Return the duck to the pot and bhuno on medium heat for 10 minutes, stirring, until the masala darkens and coats the meat.
    6. Pour in 3 cups hot water, add green chillies, cover and simmer on low heat for 45-50 minutes (or pressure cook for 6-7 whistles) until the duck is tender.
    7. Add the ash gourd and black pepper and simmer uncovered for 12-15 minutes until the gourd turns translucent and soft.
    8. Finish with garam masala and coriander, and rest 10 minutes before serving.

    Tips

    • Duck is fatty – rendering the skin first gives better flavour and a less greasy curry.
    • Do not add the ash gourd early; it releases water and turns to pulp if overcooked.
    • If you can find it, a pinch of crushed Assamese bhut jolokia gives the curry its fiery local version.

    Serve with

    Steamed joha rice or plain rice.

  • Aloo Pitika

    Pitika means mash, and Assamese cooks make it from almost anything: potato, brinjal, tomato, dried fish or masoor dal. Aloo pitika is the most common and often the first dish served on a plate of rice, alongside dal and a tenga. It is also a favourite comfort dish on rainy days with khichdi.

    The secret is pungent raw mustard oil, which gives the mash a sharp, nose-tickling edge that sets it apart from other potato dishes in India. Finely chopped raw onion and green chilli add crunch and heat, and coriander adds freshness. Some families mash in a boiled egg or a roasted dry red chilli for extra smokiness.

    At a glance

    RegionAssam
    CuisineAssamese
    DietVegan
    CourseSide dish
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / mustard oil / onion / green chilli

    Ingredients

    • 4 medium potatoes (about 500 g)
    • 1 small onion, very finely chopped
    • 2 green chillies, finely chopped
    • 2 tbsp finely chopped coriander
    • 1 1/2 tbsp raw mustard oil
    • 3/4 tsp salt
    • 1 dry red chilli, roasted (optional)

    Method

    1. Boil the potatoes in salted water or pressure cook for 3 whistles until completely soft. Drain and peel while still warm.
    2. If using the dry red chilli, roast it directly over a low flame for 10-15 seconds until it darkens and smells smoky, then crumble it.
    3. Mash the potatoes with your hands or a fork until smooth, leaving no lumps.
    4. Add the onion, green chillies, coriander, salt and roasted chilli.
    5. Pour in the raw mustard oil and mix well with your fingers so the oil is evenly absorbed.
    6. Taste and adjust salt, then shape into a mound or small balls and serve at room temperature.

    Tips

    • Mash the potatoes while warm; cold potatoes turn gluey and do not absorb the oil as well.
    • Use kachi ghani mustard oil and do not heat it – the raw pungency is the whole point.
    • Add a boiled egg mashed in for 'kani aloo pitika', a popular home variation.

    Serve with

    Rice, dal and masor tenga, or with khichdi.

  • Dhuska

    Dhuska is the signature breakfast of Jharkhand, sold hot from roadside kadhais in Ranchi, Jamshedpur and Dhanbad, and made at home for festivals and Sunday mornings. It belongs to the Adivasi and Sadan food traditions of the Chota Nagpur plateau, where rice and pulses are the everyday staples. A plate of two costs very little at a street stall.

    Rice and chana dal, sometimes with a little urad dal, are soaked and ground into a thick, slightly coarse batter, then ladled into hot oil where they puff into golden, thick discs. The outside is crisp, the centre soft and spongy. Dhuska is almost always eaten with a spicy aloo or kala chana curry, or with ghugni and green chutney.

    At a glance

    RegionJharkhand
    CuisineJharkhandi
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / chana dal / urad dal / green chilli

    Ingredients

    For the batter

    • 1 cup rice (any short or medium grain)
    • 1/2 cup chana dal
    • 2 tbsp urad dal
    • 1 inch ginger
    • 3 green chillies
    • 4 garlic cloves
    • 1/2 tsp cumin seeds
    • 1/4 tsp turmeric powder
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • A pinch of baking soda (optional)
    • Oil for deep frying

    For the aloo curry

    • 3 potatoes, boiled and cubed
    • 2 tbsp mustard oil
    • 1/2 tsp cumin seeds
    • 1 onion, chopped
    • 1 tomato, chopped
    • 1/2 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1 1/2 cups water
    • Salt to taste

    Method

    1. Rinse the rice, chana dal and urad dal and soak them together in water for 6 hours or overnight.
    2. Drain and grind with ginger, green chillies and garlic, adding as little water as possible, to a thick, slightly coarse batter like idli batter.
    3. Stir in cumin, turmeric, salt and coriander. The batter should drop thickly from a spoon. Rest for 15 minutes; add baking soda just before frying if you want them fluffier.
    4. For the curry, heat mustard oil, splutter cumin, then fry the onion for 5 minutes until golden. Add tomato and the powdered spices and cook for 4 minutes until soft.
    5. Add potatoes, salt and water, lightly mash a few pieces, and simmer for 8-10 minutes until thick. Finish with garam masala.
    6. Heat oil for deep frying on medium-high. Pour a ladleful of batter gently into the oil; it should sink and rise immediately.
    7. Spoon hot oil over the top so it puffs, fry for 2 minutes, flip and fry another 1-2 minutes until golden brown and crisp. Drain and serve hot with the curry.

    Tips

    • A batter that is too thin spreads and absorbs oil; add a spoon of rice flour to thicken it.
    • Fry one at a time until you get the hang of the ladle movement – pour from close to the oil to avoid splashes.
    • Ghugni (spiced dried peas) is the other classic accompaniment.

    Serve with

    Spicy aloo curry or ghugni with coriander chutney.