Mixed Vegetable Dhal Methi - for 4

80g Red Lentils
1 Large Red Onion
2 Large Cloves Garlic
1 lump ginger (size of a big conker)
1 bunch coriander leaf
1 bunch methi/fenugreek leaf
1 Red Pepper
1 Small Cauliflower
1 Courgette
4 Tomatoes
1 Pack Pessata
Cumin Seeds – 3 teaspoons
Mustard Seeds – 3 teaspoons
1 teaspoon garam masala
3 teaspoons tumeric
3 green chillis
1 pinch asofetada


1. Warm vegetable/sunflower oil but don’t let it burn.
2. Add cumin and mustard seeds. When they start to sizzle add diced onion, chillies and garlic. Do not let seeds go black or its ruined.
3. When onion soft add turmeric and cauliflower. Leave for 5 mins. Add drop of water if it’s sticking.
4. Add diced courgette and diced coriander and methi leaf, Only add a couple of handfuls of methi as it’s quite strong.
5. Add Lentils, diced ginger and diced pepper along with a pint of boiling water and a dash or two of pessata.
6. Simmer for a good half hour. Add water if it sticks.
7. Cut tomatoes in halves, add to dhal. Cook for 5 more mins.
8. Add pinch of asofetada and heaped teaspoon of garam masala.
9. Cook for 2 mins.
10. Serve with naans or rice. Add a bit of coriander leaf on top.

For yoghurt source:

3 tablespoons live plain yoghurt.
1 teaspoon of Coleman’s mint sauce.
1 pinch of chilli powder.

Mix it all up and it’s ready.

Are these tried and tested recipes or just copied and pasted from some website a litttle like the normal local rags do these days?

Mine's tried and tested every month!

Mine is tried and tested by myself and several others. Reputedly an Aargrah recipe... from someone who did some training there and is now a pub landlord.

Tonight.
Get on train.
Ring Sima's curry house.
Order;
Veg pakoras
Veg samosas
Tarka dhal side
Saag aloo side
Saag paneer main
Channa paneer main
Peas pilau rice
3 chappatis
Wait for delivery
Drink a beer while waiting
Eat

Is Seema's decent?

I think it's spot on. It feels like a real curry house, rather than a restaurant. You seem the same whiteys (©FA) there regularly which gives it a fan club vibe.

Bet big Nice is taking an interest in this thread

Excellent recipe there Tigertrot

Ok, mine stolen from a reputedly Mumtaz chef and tweaked.

2 med onions
2 tsp garlic paste
1 tsp ginger paste
1 tsp salt
.5 tsp cinnamon (Optional)
.5 tsp turmeric
1 tsp ground coriander
1.5 tsp Basaar
2 green chillies (more if you want hotter)
1 med tomato
500g diced of chicken/lamb/lamb mince

1) Dice the onion as small as possible and boil in enough water to cover them
2) When softened add the salt, garlic, ginger and spices and boil for a further - 10 mins
3) Add the raw meat and boil until cooked through
4) It looks minging but now add 4 table spoons of oil and fry the mix until the oil separates back out
5) add tomatoes and chillies to soften them slightly (you could lob in a tsp of cumin seeds at this point)
6) stick it in a bowl, sprinkle some fresh coriander on top and grab a beer and a naan/chappatis

It seems counter intuitive to boil a curry but i saw a Madhur Jaffrey programme from Bradford where the chef did just what you suggest (I don't think it was Mumtaz) & she looked aghast.
BTW the tigress reckons Friday night's curry from Seema's was our best ever. £25 for the lot, which is not bad going for Ilkley.

Ilkley! - blooming heck, I didnt think you could get a bag of chips for £25 in Ilkley nowadays

I saw the same programme. It was Mumtaz in Bradford. I made notes the best I could and put together a recipe for it. Probably one of the best curry's I've made at home and I've tried a load. You start with the ingredients in a cold pan and reduce it down. I think it's a chicken karahi (from memory). I'll post the recipe on here if anybodies interested but I'll need to remember as it's on my pc and work.

Post it please?

I've used this recipe for lamb and spinach karahi from Rick Stein's visit to the Karachi.
[urlhttp://www.stonefisk.com/doc-arc/ricksteinlambcurry.html[/url

Quote ="Scarey71"Post it please?'" Of course I will mate. I'll do it tomorrow. Have you seen this guy's website? Some very interesting recipes. Base sauce takes a bit of doing for the restaurant style dishes but once you've frozen individual portions you can whip up a curry in about 15 minutes. The chicken tikka recipe is one of the best I've tried although I wasn't keen on the chicken tikka masala. If you like trying new recipes then there are loads on here: www.greatcurryrecipes.net/

Quote ="Scarey71"Post it please?'" Of course I will mate. I'll do it tomorrow. Have you seen this guy's website? Some very interesting recipes. Base sauce takes a bit of doing for the restaurant style dishes but once you've frozen individual portions you can whip up a curry in about 15 minutes. The chicken tikka recipe is one of the best I've tried although I wasn't keen on the chicken tikka masala. If you like trying new recipes then there are loads on here: www.greatcurryrecipes.net/

From memory this is another one where they boil the spices rather than frying. There was comment on that at the time.

This is my version of the recipe that I mentioned last night. On the TV programme the chef just banged loads of ingredients in the pan at speed. I tried my best to put a recipe together from what I saw and fine tuned it over a few attempts. I recommend trying it at least a couple of times so that you can adjust the recipe to your own particular taste. I sometimes add more spice, chillies or spinach depending on my mood (usually bad at the moment).


CHICKEN KARAHI

STARTING INGREDIENTS

DICED CHICKEN BREAST
1 LARGE ONION (BLENDED)
4 CLOVES GARLIC (BLENDED)
1” CUBE GINGER (BLENDED)
1 TEASPOON SALT
1 SMALL PINCH ASAFOETIDA
200ML WATER
250G PASATA
2 TABLESPOONS NATURAL YOGURT
WHOLE FRESH CHILLIES (OPTIONAL)

2ND STAGE INGREDIENTS

4 MEDIUM TOMATOES (QUARTERED)
2 TABLESPOONS NATURAL YOGURT
1 TEASPOON CURRY POWDER
1 TEASPOON GARAM MASALA
3 TABLESPOONS OIL

HANDFULL OF CHOPPED FRESH CORIANDER TO GARNISH

METHOD

Roughly chop the onions, garlic and ginger and put in a blender. Add 50ml of the water and blitz.

In a large cold wok, add all of the starting ingredients. Turn on heat and boil on the highest heat setting. Once the curry has reduced a significant amount, add the 2nd stage ingredients. Lower heat but still keep it boiling. Cook until the oil starts to separate from the gravy. Add fresh coriander to garnish.

Personal notes:

You might think that you have too many tomatoes but they reduce down with the gravy. If the tomatoes are too large or not ripe enough, then they may not break down fully. If this is the case then I remove them from the pan before eating but you may wish to keep them in.

Don’t use too much asafetida as it can do your gut in. Tip of a teaspoon should be enough.

Had this for tea tonight. Very nice it was too. Thanks for posting

You're welcome but thank me in the morning

Only a Bradford RL site could have a post about curry recipes that has 22 replies and over a thousand views

I have sensei-Bulls recipe bubbling away on the stove and beer in the fridge... Smells the business!

Keep em coming I say!

Ha ha me too. Posting it got me in the mood. Haven't done it for ages and I forgot to bring the recipe home from work so I winged it. Totally forgot that I posted it on here, derr. Tastes good so all OK. Hope you enjoy it.

A couple of changes I made tonight which have worked.

I used 1 tablespoon of garlic paste and 1 tbls of ginger paste and added them staight to the pan instead of blitzing. I also used ghee instead of oil (because I've got loads). The curry powder I used was hot madras.

I'd also say that the whole chillies are a must.

Let me know how you got on Scarey.

Definitely gets a thumbs up! Really good!