Asafoetida, also known as hing, is a spice used to add flavour to many Indian and Middle Eastern recipes such as dhal and curry. When cooked it has a smooth taste reminiscent of leeks or onions.
Spicy yellow lentils combined with tamarind pulp, green capsicum, diced tomatoes and desiccated coconut. Spiced with coriander seeds, mustard seed and red chillies.
This is a simple Indian vegetarian recipe also known as ‘Aloo Gobi ki Subzi’ that combines potatoes and cauliflower in a rich tomato based curry sauce.
This potato and spinach curry is one of my favourite dry Indian vegetarian curries. Easy to make, tastes great - makes a perfect vegetarian main or side.
A spicy vegetarian potato curry flavoured with cumin, coriander and tumeric. It goes very well with fresh roti bread or with plain cooked rice.
This potato and beetroot based curry dish is seasoned with red chilli, cumin and curry leaves. The sweetness of the beetroot works great with potatoes and the spices.
A vegan side dish called Bhindi which is flavoured with asafoetida powder, which you can find in shops that sell spices. Use it sparingly!
This is a Gujaratai dhal recipe for the serious dhal fans. An Indian style of fresh pasta - dhokri - is cooked in the dhal, kind of making it like a dhal pasta soup. This dhal should be liquid, not like the whole dhal you might be more used to.
This is a great vegetarian curry with a blend of heat and spices. It goes great with white rice or naan bread.
This is a quick variation of an Indian okra dish that my mother used to make. The spices really make it but if you don't have amchoor you can use a teaspoon of lemon or lime juice instead.
This is a sweet Indian chutney recipe which combines herbs and spices with tamarind paste and sugar.