For me, the most enjoyable aspect of Indian food – something we indulge in twice weekly – is the sheer variety it presents. You could go for weeks on end and never eat the same dish twice. A recipe for Onion and Carrot Bhajis may not be what you were expecting, but it makes a tempting change from the usual accompaniments.
A popular street food in Mumbai, Pav Bhaji is a vegetable curry served alongside soft bread. As with most Indian recipes – street food or otherwise – it is a dish with innumerable variations. But with variation must come a certain level of consistency, and you can rest assured that Mumbai pav bhaji will regularly contain potato and peas.
Lamb curries are some of my favourites. And this recipe for Lamb Badam Pasanda is at the very top of the tree. Creamy and rich, but very simple to throw together, this cardamom-infused curry is the perfect way to enjoy such a sweet and tender meat.
The dish that provided the inspiration for kedgeree, Moong Dal Khichdi is the original Indian comfort food eaten in the home and at celebration across India. There a number of varieties of khichdi, but this recipe is about as basic as they come. Not that it suffers from its simplicity.
Despite what most Indian restaurants would have you believe, a bhuna is a curry with strong flavours, but very little sauce. Sticking with the traditional approach, the miniature pulses that make up this Brown Chickpea Bhuna are held together by a powerfully flavoured and concentrated masala. Deeply fragrant, it makes for a wonderful accompaniment to any curry.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.