anjum anand

These tandoori cauliflower make for a filling and flavour-packed vegetarian dish. Who said vegetables had to be boring?

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Tandoori cauliflower, my way

cauliflower (1 small head)

(50 grams) chickpea flour (besan)

cashews

garlic

(25 grams) ginger, finely grated

(60 milliliters) sunflower oil, plus extra to grease

thick Greek-style yoghurt

tsp chilli powder

tsp carom seeds (from Indian food shops – substitute with fennel seeds)

tsp each garam masala & ground cumin

creme fraiche

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863132001&=domain=del

5348771529001-5981863132001

Infused with happy memories and beautifully balanced spices, this classic Punjabi chicken curry by Anjum Anand makes a worthy addition to your own collection of time-honoured recipes. &#8216;Growing up, this was my soul food,&#8217; says Anjum. &#8216;Eating it brings back memories that are as comforting and sustaining as the delicious dish itself.&#8217; Check out Anjum&#8217;s other recipes, such as this delicious tandoori-style chicken.

Punjabi chicken curry

fresh ginger,

garlic cloves, peeled

black cardamom pods (see Know-how)

cloves

cinnamon stick

vegetable oil

bay leaf

onion,

green chillies, pricked

free-range bone-in chicken pieces, skinned

tsp coriander

tsp cumin

¼ tsp red chilli powder

½ tsp ground turmeric

1½ tsp garam masala

tomatoes,

coriander,

Chapatis basmati rice to serve

You’ll also need

Mini blender

Pestle and mortar

Whizz the ginger and garlic with a little water in a mini blender to make a smooth, fine paste. Set aside.

Put the black cardamom pods in a mortar, bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon, then grind to a powder.

Heat the oil in a large non-stick frying pan or shallow hob-safe casserole. Add the bay leaf and onion and cook until brown – about 8-10 minutes. Add the green chillies and ginger/garlic paste, then cook until just golden – 2-4 minutes.

Add the chicken and brown gently over a moderate heat. Add the spices and a pinch of salt, then stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes.

Uncover the pan, increase the heat to high and brown the masala sauce for about 10 minutes (see tip). This will add a lot of depth to the flavour. Toss and turn the chicken. Reduce the sauce until it’s more of a paste, similar to the consistency of passata, then lower the heat and continue to cook for another few minutes. The masala paste should release some droplets of oil – at this point, add enough hot water to come more than halfway up the chicken joints, then bring to the boil. Remove from the heat, add the coriander and serve with chapatis or rotis and steamed rice.

Vibrant, aromatic and full of spices, this curry is guaranteed to please.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mangalorean chicken curry

(60 milliliters) ghee oil

onions, finely chopped

chicken joints (bone in), cut into medium-sized pieces

curry leaves

chillies

coconut milk

tamarind paste

chilli powder

coriander seeds

tsp cumin seeds

tsp black peppercorns

cinnamon

fresh or frozen coconut, coarsely grated

tsp finely chopped ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850694001&=domain=del

5348771529001-5981850694001

We're willing to bet you haven't had a lamb sandwich like this before!

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mumbai roadside hot lamb sandwich

tbs sunflower oil,

red onion, finely chopped

lamb mince

garlic cloves, finely chopped

tsp ginger

green chilli, finely chopped

tsp garam masala

tomato, chopped

(100 grams) chapati flour flour

coriander, leaves picked, chopped

coriander, leaves and some stalks picked

lemon juice

mint, leaves picked

pistachios

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852196001&=domain=del

5348771529001-5981852196001

Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good, says Anjum.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Slow-cooked karnataka pork curry

(10 grams) ginger, chopped

garlic cloves, chopped

tomato, quartered

(60 milliliters) sunflower oil

brown mustard seeds

green chillies, stalks removed, pierced

pork shoulder,

tbs white wine vinegar

Coriander sprigs, rice and Indian breads, to serve

fennel seeds

black peppercorns

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This Indian spiced salad makes a great side to tandoori meat or fish - chickpeas make it a filling vegetarian lunch option

Punjabi-style chickpea salad

tbsp cumin seeds

chickpeas

tomatoes

red onion

kale

mint leaves, shredded

tsp chaat masala

tbsp extra virgin olive oil

sugar

Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.

Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

The full-flavoured crust gives a hint of heat to this Indian-style meal. Serve with sautéed greens for a keto-friendly dinner.

Cashew, chilli & lime-crusted fish

fish

lime juice

red chillies

fresh root ginger

cumin powder

Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.

Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

Top 7 anjum anand recipes from across the web

The most viewed anjum anand recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tandoori cauliflower, my way

Punjabi chicken curry

Mangalorean chicken curry

Mumbai roadside hot lamb sandwich

Slow-cooked karnataka pork curry

Punjabi-style chickpea salad

Cashew, chilli & lime-crusted fish

Top 7 anjum anand recipes from across the web

The most viewed anjum anand recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori cauliflower, my way

Punjabi chicken curry

Mangalorean chicken curry

Mumbai roadside hot lamb sandwich

Slow-cooked karnataka pork curry

Punjabi-style chickpea salad

Cashew, chilli & lime-crusted fish

The most viewed anjum anand recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine