With Indian still one of the nation’s favourite cuisines, I’d love to offer you a recipe by Hampshire based Heena from Heena’s Curry Kitchen in Fareham. Known across Hampshire for her fresh, homemade and healthy meals delivered direct to the door, Heena only started cooking professionally when friend’s non-stop requests gave her the oomph to start her own business.
She says, “I was turning 40 and decided to cook my best dishes for all my friends, I was amazed when they shared their wonderful photos across social media, and after taking a few requests within a week I had 70 orders!”
Now, straight from Heena’s original cook book to celebrate Mother’s Day is a recipe for her incredibly popular Aloo Gobi (Cauliflower, potato and pea curry). The fresh ingredients show Mum not only that you care, but that you know your flavours too! After all, food does indeed make the heart grow fonder.
What’s more, with the huge trend for vegan and whole foods at the minute, this dish is a must-try for people of all diets and requirements.
Do let me know if you’d like to use the recipe and if I can provide any hi-res images of Heena or the dish to accompany them.
Thanks!
Gina
Chorus Communications
THINGS YOU NEED:
1 large cauliflower
1 potato
3 tablespoons olive oil
½ teaspoon salt
½ cup water
2 cups fresh or frozen peas
1 handful fresh coriander
1 tablespoon mustard seeds
1 teaspoon fenugreek seeds
½ tablespoon turmeric powder
2 tablespoons ground cumin & coriander
¼ teaspoon chili powder
PREP:
Cut the cauliflower florets into 1inch pieces
Cut potatoes in to small pieces
Lightly chop the coriander
Prepare everything else so that all ingredients are at hand and you are ready to cook
COOKING GUIDE:
Heat the oil in the pan so it’s hot, then with the lid in your hand add the mustard seeds. Put the lid on quickly and let it pop for about 30 seconds.
Add the fenugreek seeds and cover for another 30 seconds.
Put the heat on low for 1-minute then add the cauliflower, potato, salt, water, turmeric powder, chili powder and ground cumin & coriander. Stir it together, put the lid on and let it simmer on medium heat for another 10 minutes.
Add the peas and simmer for another 10 minutes with the lid on (if it begins to stick to the pan add a little water).
Take it off the heat and stir in the chopped coriander.
Serve with plain yogurt and rice or naan
Happy Cooking!