On TV Tonight
- 20:00 - River Cottage: Summer's Here - River Cottage Summer, 3
- 21:00 - River Cottage: Summer's Here - River Cottage Summer, 4
- 22:00 - MasterChef: The Final Three - MasterChef
- Prep time:
- 20 min, plus 2 hours rising time
- Cook time:
- 45 min
Use Ravinder Bhogal’s delicious deep-fried bread to scoop up the sauce of his easy vegetarian curry
Method1. Using a mini-food processor or a mortar and pestle, grind the garlic, chillies and ginger into a paste.
2. Heat a little olive oil in a heavy-based saucepan and fry the onions and cumin seed until golden. Stir in the garlic paste and cinnamon and fry briefly until the spices become fragrant.
3. Add the tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt. Cook this mixture until the tomatoes have broken down and the sauce is reduced
4. Stir in the drained chickpeas and potatoes and pour over the water. Cover the dish and simmer until the potatoes are tender. Stir in the lime juice.
5. For the Bhatura bread: mix the flour and herbs in a bowl. Stir in the yogurt and the olive oil and begin to knead the mixture. Slowly add the milk, kneading until you have a soft, pliable dough.
6. Cover the bowl with a tea towel and set it aside in a warm place for at least 2 hours to rise.
7. Heat the sunflower oil in a wok for deep frying. While it is heating, roll the dough into the size of table tennis balls, flatten them out and then roll into circles just smaller than a saucer. Deep fry until puffy and golden.
8. To serve, top the curry with the freshly chopped coriander and serve with Bhatura bread.
- 4 cloves garlic
- 2 chillies
- 5 cm piece ginger
- olive oil, for frying
- 1 large red onion, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp ground cinnamon
- 1 tbsp tomato purée
- 220 g canned chopped tomatoes
- 1/2 tsp turmeric
- 1 tbsp chopped fenugreek leaves, optional (see Cook’s note below)
- pinches sugar, or to taste
- 440 g can chickpeas, drained
- 1 large potato, cut into eighths
- 600 ml water
- 1/2 lime, juice only
- chopped coriander, to serve
For the Bhatura bread
- 300 g self-raising flour, sifted
- 4 heaped tbsp chopped fenugreek leaves
- 4 heaped tbsp chopped coriander
- 100 ml plain yogurt
- 30 ml olive oil
- 100 ml warm milk
- sunflower oil, for deep frying
Tips and suggestions
- Ravinder says that the fenugreek isn’t essential here, but she loves the pungency and depth of flavour it adds to soups and stews. She buys a big bunch of it from the Indian grocer, chops it finely and stores in a freezer bag. It keeps for months and is a convenient herb to have on hand.