Whether you’re new to the kitchen or just craving some Indian flavours, this dish is a must try. It’s from my book Beyond Curry Indian cookbook. Once you try it out, you’ll realise how easy it is to whip up a delicious Indian meal in a few minutes.
My suggestion is to buy small quantities of spices. They keep fresher and more aromatic in small quantities which you need to store well in airtight containers. You need only 2 dry spices namely red chilli powder and turmeric powder. Some salt, ginger and garlic and a few spritzes of lime. And you’re set!
For more easy, delicious recipes that I have adapted to the modern kitchen with slow cooker and pressure cooker tips, and a whole host of allium free, vegan and vegetarian options- get your copy on http://www.amazon.in/dp/1623156963 (india) or http://amzn.com/1623156963 (USA) or the amazon of your country. The book covers unheard of dishes like Nagaland’s Pork and Bamboo shoot, no egg omelettes, pepper chicken, tangy stir fried radish and lots, lots more.
P.S. Do leave a review on amazon 🙂 I’d love to know what you think of the book!