Notes about Recipes in this book

• Paneer and vegetable skewers

  • treay on February 26, 2026

    A lovely but very mild vegetarian Indian meal. The paneer cheese and vegetables were marinated for about 2 hours. I chose to cook the skewers under the grill in the oven for about 20 minutes. Served with roti, the chutney & a salad as suggested in the recipe.

• Chicken in creamy yoghurt

  • Ro_ on September 24, 2023

    I couldn't get whole chillis of any kind, so added a dried chilli to substitute. Also added a dash of sugar at the end. This curry was OK but not that special, I think it would have been nice with some more yoghurt stirred in at the end, and maybe a squeeze of lemon to give it some oomph.

• My chicken korma

  • etcjm on March 26, 2023

    Good, not spectacular, upside - it doesn't have lots of cream and it's easy. The marinade is easy so the first bit only takes minutes, you then pick it back up again. Downside being that there are a lot of whole spices. It was also almost white in colour, I had to add some paprika because it looked so unappetising. All was eaten and it was tasty, but not sure I would do again really. I'm sure I've cooked better Kormas.

  • Ro_ on September 10, 2023

    Agree with other comment about colour being unappealing. The taste was fine, but nothing that special. I think you really need to caramelise the hell out of the onions at the start to get a good base here, because there's not a lot added after, especially since the chicken isn't browned. This won't be my go-to korma recipe.

• Green coriander chicken

  • Ro_ on September 20, 2023

    I used chicken thighs, and pulled the meat off the bone before serving. This curry feels quite healthful, using little fat, but it's not the most attractive as the coriander turns sludgy brown-green quite quickly. The flavour was OK but not that special, I don't think I'll repeat.

• Chicken with peppercorns and shredded ginger

  • Botanybird on February 07, 2018

    Excellent dish.

  • Ro_ on October 05, 2023

    I cooked this as instructed with on-the-bone chicken, but took it off the bone to serve. This was yet another "nice not great" curry from this book. All the ginger was nice, and I liked the lemon juice at the end, but it was still lacking true yumminess.

• North Indian lamb curry

  • Ro_ on October 01, 2023

    Nice, solid, simple lamb curry. The whole green chillies added more heat than I would have thought. My partner especially loved this dish. I didn't let it reduce too much and added a bit of extra water, because I wanted lots of extra sauce for the parathas I made, and that ended up working very well.

• Green fish curry

  • Ro_ on September 14, 2023

    The flavours were very mild, and I found it a little bland overall. Probably won't repeat.

• Smashed-fried potatoes

  • Ro_ on August 19, 2023

    These were really nice. I should have smashed them up a little more before the second fry, and added the full amount of seasoning at the end (the instructions seem to suggest not necessarily using all of the quantity stated, but I think this is a false interpretation)

• Five-seed potatoes

  • Leo on July 28, 2015

    Crushed the larger potatoes and it was really successful. Fenugreek seeds omitted and it was fine

• Spinach with tomatoes

  • Leo on July 28, 2015

    Used large spinach sliced and it worked well Also cooked the tomato base a bit ahead and reheated just before serving.

• Bengali-style aubergine cooked in yoghurt

  • treay on November 14, 2024

    This eggplant recipe is just delightful. It works really well as a side dish for any Indian recipe. I could eat it almost every day.

• Slightly sweet Bengal gram lentil curry

  • Victoria_from_London on July 20, 2019

    Bengal gram = chana dal. Entirely storecupboard ingredients.

  • Ro_ on October 03, 2023

    I cooked my chickpeas for nearly three hours and they still weren't going mushy and liquidy as shown in the photo. The result was a disappointing curry. The flavours weren't that great either - I definitely won't repeat.

• Lemon rice

  • Ro_ on September 18, 2020

    I had to omit the bengal and black gram as I didn't have any, but since the recipe called for them in such small quantities I think it was OK. I really enjoyed this rice dish - I didn't think it tasted massively lemony, the lemon was quite subtle, but I really liked the subtle flavours of the spices and the peanuts gave it a nice, different texture. Would be a great way to use up leftover rice from the fridge.

• Simple pilaff

  • etcjm on February 23, 2019

    This became onion pilaff as (how did this happen) I had no frozen peas.. Didn't think edamame would do the same job. Easy, did the job when I really didn't want plain rice. Can't beat Anjum's Kashmiri pilaf though but with the goat curry which was more Caribbean in flavour, thought this would be better.

• Wild mushroom pilaff

  • Ro_ on September 21, 2023

    Not my favourite mushroom pilaf recipe, although I did forget the cashews.

• Tomato, cucumber and onion raita

  • Ro_ on June 06, 2023

    This was easy to make and delicious. I served it with a massala roast chicken, and it was the perfect accompaniment doubling up as a side and a sauce. Very refreshing on a hot day.

• Cucumber and mint raita

  • Ro_ on July 10, 2023

    Nice raita recipe, this one was creamy and tasty, demands a big quantity of mint.

• Green chutney

  • treay on February 26, 2026

    A mild chutney to serve as a side dish to various Indian dishes.