Punjabi dal makhani is a wondrously rich lentil curry from Northern India. This is the restaurant version. You can make it in ten minutes once your lentils are cooked. The traditional version can take a whole day.
Mint coriander chutney is a great all purpose Indian dipping sauce. Use it with samosas. Spoon it on pappadum. Dip pakora. Or use it as an ingredient in other dishes. Hariyali chicken. Lentil dishes. Even on grilled chicken – like an Indian chimichurri sauce. All sorts of possibilities.
This roasted cauliflower gratin is a mediterranean take on a gratin. It’s not completely drowned in cheese. Not swimming in a béchamel. It’s cleaner. About the taste of cauliflower. Briny olives. Some salty melted cheese goodness. A hint of heat. Sweetness from the shallots.
Balsamic roasted carrots are so simple and yet so tasty. Roasting roots vegetables concentrates their sweetness. Balsamic glaze pushes them over the top.
Need a quick vegetarian entree or side dish for an Indian dinner? Easy chana masala can be ready in under 20 minutes. Short on time but long on taste!
Kachumber is a great Indian salad waiting to be discovered. Tomatoes, cucumber, onions and the bright tastes of cilantro and mint kicked up with a little green chili. Like a Greek salad jacked up with Indian flavours. Perfect counterpoint to a curry or two.