Author: Saleem
Bengan Ka Bartha / Aubergine Curry
Bengan Ka Bartha / Aubergine Curry
Aubergine curry in English and also called Benghan ka bartha.
This looks way more complicated than it actually is. What it is, is absolutely delicious and the smell is just wow. Definitely give this a go just for the joy of cooking it.
Ingredients
- 2 aubergines beautiful purple aubergines
- 1 tsp cumin seeds
- 1 small brown onion finely chopped
- 2-3 cloves garlic finely chopped
- 1 small piece ginger finely chopped
- ½ can chopped tomatoes
- 1 tsp salt
- ¼ tsp turmeric powder
- ½ tsp paprika powder
- ¼ tsp chilli powder
Instructions
Right, step one is where the action is, you need to chargrill the aubergine.
- You have 2 options, the easiest way is to skewer the aubergine on a long skewer and hold it straight on top of your gas flame. The alternative is to do it in the oven.
- Either way, make small incisions all over the skin before starting. Say around 10 – 15 small cuts all over.
- If holding over the gas flame, you need to keep turning it all the time so it cooks evenly. This way feels more rustic although I am not sure its any more authentic. This method takes around 10 minutes per aubergine.
- If you’re putting it in the oven, it will take around 45 minutes on 175℃
- Soon it will start smelling amazing, and eventually you might see steam coming out of the incisions you made or the skin turning black all over. That means it’s done.
Put the aubergine to one side and lets start with the sauce.
- Now heat 2-3 tablespoons of oil in a pot. Keep the heat low to medium.
- Once hot, throw in the cumin seeds and let them sizzle for around a minute.
- Now throw in the chopped onions.
- Once the onions are sautéed, throw in the garlic and ginger.
- I actually used frozen garlic and ginger cubes which work just as well. Just don’t use the stuff in jars as its preserved in vinegar and we don’t want that flavour.
- After around 5 minutes the onions should be translucent and the garlic and ginger starting to smell.
- Now throw in 1/2 can of chopped tomatoes.
- It’s time to add the spices; salt, turmeric, paprika and chilli. Mix it all up and let that cook on medium low.
While that’s happening we need to peel the aubergine. Don’t worry if you can’t get all the skin off.
- The aubergine should come out soft and we’re going to mash it up with a fork. The mushier the better.
- Don’t forget to sir the sauce while you’re mashing.
By this time the sauce has probably been going for at least 15 minutes so throw in the mashed aubergine.
- Mix everything together, lid and leave on low for 20-25 minutes.
- Throw on some garam masala and enjoy with naan or as a side.
Chicken and Chorizo Stew
Chicken and Chorizo Stew
Stews are very forgiving as long as you have chorizo in them and perfect for a cold winter.I usually make a pretty big batch as it goes quickly so half the ingredients if you need to.There are a lot of ingredients but the recipe is actually pretty simple.
Ingredients
- 4 breasts chicken butterflied
- 2-3 medium brown onions roughly chopped
- 6-8 cloves garlic finely chopped
- 200 grams chorizo thickly sliced
- 3 cans chopped tomatoes
- 4 medium potatoes chopped in small pieces
- 2 bell peppers whatever colour you prefer
- 2 cans kidney beans
- 2 cans sweetcorn
- 2 tsp salt
- 1 tsp black pepper
- 3 tsp paprika powder
- 3 tsp coriander powder
- 2 tsp cumin powder
Instructions
- First of all we're going to season and pan fry the chicken breasts on medium / high heat.
- Don’t worry about cooking it all the way through we just want to seal it from the outside.
- Now chop the fried chicken into cubes and leave to the side for later.
- Get the biggest pot you have and put it on medium heat. Heat some oil and throw in the chorizo. You don’t need much oil as the chorizo will also release fat.
- Once the chorizo starts to brown and has release some fat throw in the onions and garlic. Cook for around 5 minutes or until the onions are sautéed and translucent.
- Now throw in the chopped chicken and combine for a few minutes.
- Next throw in the canned tomatoes. I like to put them in the food processor so I don’t get bits in the stew.
- Straight after the tomatoes you want to add the spices, salt, pepper, paprika, coriander, cumin & chilli.
- Stir it all in and let that go for around 10-15 minutes. The pot should be simmering now.
- Now add whatever beans and vegetables you’re using. The chopped potatoes, carrots, bell peppers, kidney beans, sweetcorn and whatever else you like.
- Throw in a cup of boiling water, lid it, turn the heat down and leave for 45 minutes.
- Return to home-made goodness and enjoy.
Bhindi Gosht / Okra and Lamb Curry
Bhindi Gosht / Okra and Lamb Curry
Okra and Lamb Curry in English.
When I think of Pakistani cuisine, I think of Bhindi first, it is easily one of my favourite flavours. Here I am going to cook it with lamb.
There are a couple of slight variations on this where some people use tomato, I personally don’t ( unless I am cooking with beef ) because I want to maximise the okra flavour. I do add a lot of onions though as I think they compliment the okra nicely.
Depending on how much lamb you put in the flavours do complete so I personally would put in less meat. I was cooking for my son so I doubled up on the meat with this one. I also managed to overcook the lamb as you will see in the pictures. I will add a note in that section so you can avoid doing the same.
Ingredients
- 800 grams Bhindi Okra
- 2 large brown onions sliced
- 3-4 cloves garlic finely chopped
- 1 thumb ginger finely chopped
- 600 grams lamb diced
- 1 tsp paprika powder
- ½ tsp chilli powder
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 handful fresh coriander
- 1 tsp garam masala
Instructions
- The first step is to fry the okra, unfortunately you can’t get away from this step as otherwise the okra will be slimy.
- ( I wonder if you can grill them instead, might try that next time )
- Anyway, wash, dry, top and tail and chop up your okra into whatever size pieces you fancy. Just not to small – at least 1 centimetre wide and up to 3 is fine.
- Fry in oil on high in batches and put aside
- Roughly chop 1 of the onions. Sautee until translucent and then add the ginger and garlic. Fry for another 2-3 minutes.
- Next add the meat if you are using. I added around 650g of meat but that’s because I was cooking for my carnivorous son. I would recommend using half the weight in meat in relation to the okra – so around 250g-300g if you’re using 700-800g of okra.
- Throw in the paprika, chilli, salt, turmeric, coriander, cumin and cook the meat until its brown.
- I wouldn’t get too hung up on all the spices, just use what you have, this tastes just perfect with only the salt.
- At this point some people add a few chopped tomatoes, say 3-4 or half a can. I don’t but that’s personal preference. I probably would add tomatoes if I was using beef.
- Add water, around a small cup for every 300g of meat and bring to the boil.
- Now, this is where I went wrong, I pressure cooked the lamb for 30 minutes, overcooking it. That would have been fine if it was beef but lamb only needs around 10-15 minutes if using the pressure cooker.
- If you’re using a pressure cooker, lid once boiling and then turn down the heat once you hear the whistle. Wait 15 minutes for lamb and 30 minutes for beef.
- If not using a pressure cooker, just lid and simmer on low for double the amount of time.
- Once you carefully remove the lid you need to dry it out a little. As you can see in the picture, I have too much water left so I had to boil for another 15 minutes on high.
- Once you meat looks like this you can move to the next step. So not totally dry but it has a thicker sauce.
- Now throw in the pre-fried okra, another sliced onion and the chopped coriander.
- You can 1 tsp of garam masala at this stage even though I forgot to 🙂
- Lid and cook on low for another 15 minutes and you’re done.
- You can see, even if your meat isn’t completely tender in the earlier stage you are still cooking for another 30 minutes so it has plenty of time to tenderise.
- Enjoy with naan.