Aloo, Gobi doesn't need any introduction, I am sure the whole world knows about it, after our lovely Gurinder Chadha put the spotlight on the humble cauliflower and potato sabji (aka aloo gobi ) as much as football in the much famed and acclaimed 'Bend it Like Beckham'
Aubergine braised inspicytomatosauceand then smothered with Seer Moss - GarlicYogurt sauce was in my early days of blogging through a now sadly defunct blog called The Culinary Adventures of a Confessed Shakamboo, I was curious about it at the time as I was not that familiar with Afghanistan cuisine, but at the same time somewhat dismissed it as I was not overly keen on aubergines aka eggplant a key ingredientfor the recipe
Method Step 1 Heat the vegetable oil in a frying pan and cook the turkey mince over a high heat for 5 minutes until it’s starting to brown and the liquid has evaporated. Turn the heat down, add the onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic, gingerand chillies, and cook for a further 5 minutes until the onion has softened. Stir in the spices and cook for 2 minutes, then pour in the stock and simmer for 20 minutes. Add the peasand cook for 5 minutes, then add the coriander, lemon juice and season. Step 2 Toss the salad ingredients together with some seasoning, then spoon the kheema matarinto bowls and serve with the rotis andtomato salad alongside
too make sauce. fry off mushrooms andonions with garlic then add the tinnedingredientsand simmer for 20 mins. cook rice then let it cool down then fry onions mushrooms and garlic add the rice and frozen peas soya and wostershire sauceand eggs until late ready and put sauce on heat for another 10 mins 20 mins let it cool then blend
Although I grow chickpeas on my allotment plot, the Circus Garden, as shown in the photograph above, I do not have enough for both this recipe andforplanting this year’s crop in a couple of month’s time, so I have opted to use organicchickpeas supplied by Suma
Just before the pasty is due to come out of the oven, empty the tomatoesin to a saucepan. It came about simply because I had half a pound of minced/ground beef in my fridge which needed to be used up before it spoiled
I still remember the surprise and joy on one of my first holidays abroad, when a plate of tomatoes covered inoregano was served up to me and I properly tasted a tomatofor the first time – properly by which I mean the sweet and juicy flavour of a tomato what has grown on a vine smothered insunshine as it develops