100 garlic-clove curry (Lasan nu shaak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 62) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Silver.bird22 on December 12, 2025

    I've made this numerous times, now. I don't serve it for a meal, but keep it in the fridge as a snack when I have extra flatbread. A couple of bites of this when you're not hungry enough for a full meal is so satisfying. It's a naughty kind of dish. And those giant bags of peeled garlic at Costco make it easy.

  • sosayi on October 06, 2017

    Chiming in to say that I agree with Rutabaga and Tealismyname that this is better off as an accompaniment and not a main. Very good as written, though next time I might up the tamarind a bit. Worked well with some paratha, rice, raita, and the Cauliflower, Cashew, Pea, and Coconut Curry also from this book.

  • Rutabaga on January 10, 2017

    Having recently purchased a very large bag of peeled garlic cloves, this seemed like the perfect recipe to try. In fact, I doubled it and made 200 garlic-clove curry! My husband and I both loved the flavor - very garlicky, but with dark caramel undertones, nicely balanced by the mustard seeds, cumin, coconut milk, and hint of tamarind. My five-year-old enjoyed the sauce, but found the actual garlic cloves too strong. I served it alongside naan with the chickpea workers' curry, and found those flavors and textures to be a good match. Delicious as it is, I don't think this should be served on its own as a main dish. It took a little longer than Sodha suggested for me to fully cook the garlic, probably about 30 minutes after I put the lid on the pan.

  • FJT on April 04, 2016

    I was prepared to love this one, but sadly I didn't. It was nice enough - I liked the taste, but the texture was what let it down. It's very, very soft and mushy. I served it with rice (for me) and Naan bread for my non-celiac husband and he definitely enjoyed it more than I did. The rice and the mush got to be very monotonous after six or seven mouthfuls and I desperately wanted some variation in texture. I'm glad I tried it, but I can safely say I won't be peeling 100 cloves of garlic again in a hurry!!

  • Tealismyname on March 08, 2016

    I had been meaning to make this for a while since I love garlic. I made it for a family dinner and everyone loved it. I let it simmer for a bit longer and also added some pearl onions. I bought the garlics pre peeled because I'm lazy. The garlic melts in your mouth, is definitely not too intense and really has a lovely depth and surprising sweetness. I would probably serve this as a side dish to a larger indian inspired meal. My only mistake was to make a dal to go with it that was a bit garlic heavy too.... Definitely don't make anything else with Garlic! (Seems so obvious now)

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