This was not my favorite dish at dinner (how could it be when there was butter chicken at the table? but I had some leftovers cold for lunch today with more arugula mixed in, and thoroughly enjoyed them. Drawing from her ‘New Vegan’ Guardian column, East also features plenty of brand-new recipes inspired by a wide range of Asian cuisines, from India to Indonesia, China to Singapore, by way of Thailand and Vietnam. Since Sodha says to cut these into "your preferred fry shape," I ended up cutting them quite thin, since that's what we like. The chili powder here is a blend that has a Tex-Mex flavour and no heat so I used hot Hungarian paprika.

I thought the white bread roll serving muted the flavours and, texturally, made you miss something chewy or crunchy or meaty, presumably contra the intention of a vegetarian dish. Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. This cookbook is the story of Sodha, her family and their journey over three generations from India to Africa to England. Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you. The author includes a ton of information on ingredients, spices, even wine pairings and damage control.I didn’t want to leave your post unanswered though because I may have an alternative if you’re interested and decide to look for an alternative to Fresh India. I used cherry tomatoes, so there were lots of skins left in that I would also remove next time, or just use canned tomatoes.

Nightshade came home with a seemingly large cauliflower, suggesting I cut it in half because it was too much for the recipe.Like the other reviewer, I burned the first batch of paneer but it was still good (just a bit crunchy). Over the years, since mum taught me how to make it, it’s become my favourite dish to cook and share with friends – and for some, it has become one of their treasured dishes too”. A layered dish combining a rich and tender clove and cinnamon lamb curry, sweet caramelised onions and saffron-scented rice, this is a crowd-pleasing dish to make at the weekend. Dip your dough ball into the bowl of flour and roll into a circle roughly 4 inches in diameter (the size of a bottom of a mug). Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste.