Masala: Indian Cooking for Modern Living by Mallika Basu

  • Cheese in smooth spiced greens (Saag paneer) (page 20)

    from Masala: Indian Cooking for Modern Living Masala by Mallika Basu

    • Categories: Curry; Main course; Indian; Vegetarian
    • Ingredients: paneer; onions; ginger root; garlic; cumin seeds; green chillies; turmeric; chilli powder; black kale; leafy greens of your choice; Swiss chard; garam masala; single cream; coriander leaves; lemons
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Notes about Recipes in this book

  • Chicken and spinach curry (Palak murgh)

    • joneshayley on November 02, 2020

      This is lovely, lightly spiced and fragrant.

  • Easy three-spice lamb (Bhuna gosht)

    • joneshayley on November 17, 2020

      Beautiful curry, delivers flavour and comfort with little effort. Used half the quantity of lamb and added a tin of chickpeas which worked perfectly

  • Slow-cooked buttery black lentils (Ma ki dal)

    • joneshayley on November 08, 2020

      Very good, subtle flavours and velvety texture. Lovely served with roti from the book

  • Nut butter roasted cauliflower (Badami gobi musallam)

    • joneshayley on November 03, 2020

      Added less water- 250ml cold at the start and a further 250ml hot after the first 40minite roast. This resulted in a perfectly cooked cauliflower and a lovely sauce with a good consistency. The flavour of the sauce is divine and well worth repeating.

  • Vindaloo pulled pork

    • joneshayley on November 01, 2020

      This is aromatic and flavourful, though for me needs salt. I cooked this in the instant pot for 1 hour pressure, 30 min release and it was perfect fall-apart meat. Not as spicy as I’d imagined- next time I’d up the standard red chillis.

  • Lemony flattened rice and onion pulao (Kanda poha)

    • Ganga108 on October 29, 2023

      So easy to make.

  • Coconut dal

    • joneshayley on November 01, 2020

      This is beautiful. An unusual dal with distinct yet subtle flavours. Served as suggested with the vindaloo pork, but could easily be served alone with naan for a satisfying lunch. The whole family loved. I did need to add an additional handful of lentils to thicken and after the coconut milk was added it was very, very soupy.

  • Instant pillowy flatbread (Naan)

    • joneshayley on November 01, 2020

      I was so unsure about this - the dough was so so wet and this very hard to shape, and made a LOT of mess. I also needed to turn the naans to cook the underside for an additional few minutes - as they were so hard to shape I think they were too thick to cook in the stated timeframe. Regardless- they were amazing. Soft pillowy buttery and exactly like those I get from the local takeaway. I’ll definitely repeat them. Often.

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  • ISBN 10 1408886871
  • ISBN 13 9781408886878
  • Published May 31 2018
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Masala is a seminal Indian cookbook for a modern generation that reflects the way we live, cook, entertain and eat today.

Food writer Mallika Basu grew up enjoying exotic flavours from across India in an unconventional, bustling home in Kolkata – and then spent years recreating them in a London kitchen. Now she shares those recipes, techniques and shortcuts so you too can cook with real Indian flavours without compromising on taste or texture.

Embrace weekday dinners with mustard coconut and chilli-slathered baked fish, wok-friendly Goan chilli beef fry or silken kofta curry made with packs of ready-rolled meatballs. For leisurely weekends, tuck into a feast of Vindaloo pulled pork; give your Sunday roast a sumptuous twist with spicy marinades or enjoy a whole roasted cauliflower encrusted with nut butter. Brunch as Indians do with dosas and whole moong crepes; entertain with crowd pleasing do-it-yourself Calcutta kati rolls, easy-to-assemble platters of baby aubergines drenched in peanut, sesame and coconut, and much, much more.

Mallika's recipes respect the past and embrace the future in an easy and informal way that will broaden your understanding of Indian cooking, and inspire you to return to these recipes time and time again.

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