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Discover · butter + ginger + complex + vegetarian

11 recipes

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In season

May produce

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Aloo Paratha

Aloo Paratha

Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes. Potatoes boil whole, peel hot, mash with cumin, garam masala, ginger, green chilli, amchoor and coriander. The dough divides into balls. Each ball flattens into a small disc; a heaped spoon of potato sits in the middle; the dough pleats up around the filling and pinches closed; flattens again carefully; rolls out gently to a 20 cm disc. Each cooks on a hot tawa or non-stick pan with ghee, 2 minutes per side, until crispy and gold.

Sides 1 hour 25 minutes Serves4
Dal Makhani

Dal Makhani

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.

Indian 3 hours 15 minutes Serves6
Lahori Chana Pulao

Lahori Chana Pulao

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked). The chickpea cooking liquor is measured and reserved as part of the rice cooking liquid. A fried-onion base is built in ghee with whole spices, ginger-garlic paste and ground spices, and the cooked chickpeas are folded in. Soaked basmati is toasted in the base, then the measured cooking liquor goes in for the steam. A scatter of fried onion and coriander finishes.

Rice 2 hours 15 minutes Serves4-6
Pav Bhaji

Pav Bhaji

Potatoes, cauliflower, peas boil until tender. A masala base softens onions and tomatoes in butter with ginger-garlic paste, then chilli powder, turmeric and pav bhaji masala. Capsicum joins. Boiled vegetables mash in roughly; everything cooks together 10-15 minutes, mashing as you go, until the bhaji turns a deep orange-red and the consistency is thick-spreadable. Finishes with extra butter, lemon juice, coriander. Pav rolls split horizontally, griddle-fry in butter with a sprinkle of pav bhaji masala till the cut sides char. Serve bhaji in shallow bowls topped with diced raw onion, lemon wedges, a coriander shower; pav on the side.

Indian 55 minutes Serves4
Rajma

Rajma

Dried kidney beans are soaked overnight and pressure-cooked (or simmered for 2 hours) until completely tender. A separate pan builds a base of onion, ginger and garlic browned with whole spices, then a tomato puree is added and cooked down with the ground spices until the oil separates. The cooked beans and a portion of their cooking liquor are folded in and simmered for 30 minutes to thicken; a few are mashed against the pan to thicken the sauce. Finished with garam masala and butter.

Indian 1 hour 45 minutes Serves4-6
Sweet Potato Pie

Sweet Potato Pie

The sweet potatoes are roasted whole until the flesh collapses and the sugars caramelise around the seam - never boiled, which dilutes them. The flesh is whipped warm with butter, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and a splash of bourbon (optional, but classical). Poured into a chilled all-butter shortcrust shell and baked low and slow until the centre sets with a faint wobble. Cooled to barely-warm and dusted with icing sugar, or topped with whipped cream.

Desserts 2 hours 45 minutes Serves8
Treacle Tart

Treacle Tart

Sweet shortcrust pastry: plain flour rubs with cold butter to breadcrumb texture; icing sugar adds sweetness; an egg yolk binds with a splash of water. Rests in the fridge 1 hour. The pastry is rolled, lined into a 22 cm fluted tart tin, pricked, chilled again, and blind-baked with baking beans for 15 min, then 5 more min uncovered. Filling: warm golden syrup, lemon zest and juice, fresh breadcrumbs from a day-old loaf, a beaten egg and a small pinch of ginger / cinnamon. Stirred together; poured into the blind-baked case. Baked at 180°C 25-30 min until set with a slight wobble. Cooled to warm; served with cold clotted cream.

Desserts 2 hours 5 minutes Serves8