Pure Punjabi Garam Masala recipes

 

Roasted garlic and tomato soup for two
by Safia Hothi-Bellamy of Pure Punjabi

This soup is warming and full of flavour. I like to make this soup during the winter, as tomatoes can be a little dull in taste during those months and roasting them makes even the blandest of tomatoes really delicious. The roasted garlic gives your immune system a bit of a well-needed boast at this time of year. Topped with some naan bread croutons (heart-shaped if you like!), coriander and red onion, it is a perfect meal for two.

This recipe is gluten-free, wheat-free, dairy-free, egg-free, vegetarian and vegan.

The quantities below make enough for 2 people.

You will need:

5 tomatoes, cut in half
1 small onion, cut into quarters
¼ garlic bulb,
200ml coconut milk
250ml bouillon (or vegetable stock)
125ml water
½ tsp salt
¼ tsp ground pepper
¾ tsp Pure Punjabi Garam Masala
Garnish (optional): coriander leaves, finely chopped red onion, naan bread croutons

Method:

  1. Heat your oven to 200 degrees Celsius. Put the halved tomatoes onto a tray, cut side up, and put them into the oven to cook for 1 hour,

Note: To save turning the oven on just for this dish, make it when you are cooking another dish in the oven at the same time. (i.e. Baking a cake)

  1. Half an hour into the cooking time, cut the tops off the garlic to expose the tops of each clove and add the ¼ bulb to the tray.
  2. 10 minutes later (so 40 minutes into the cooking time), add the onion to the tray.
  3. After an hour, take the tray out of the oven. Squeeze the garlic cloves out of their skins, and add them, the tomatoes and onion to a saucepan.
  4. Add the rest of the ingredients to the saucepan, and bring the mixture to the boil.
  5. Once it has boiled, simmer for 5 minutes.
  6. Liquidise the mixture and pass it through a sieve to remove the tomato seeds and skin.
  7. You can serve this soup hot or chilled. I like to serve it hot in the winter months, and chilled in the summer.
  8. Garnish with coriander, finely chopped red onion and some naan bread croutons. If you are going to be enjoying this soup with a special someone, you can cut the naan bread with a heart shaped cookies cutter (as I have).

 

Spiced pumpkin & chicken soup

by Safia Hothi-Bellamy of Pure Punjabi

This one-pot, warming, seasonal dish features some wonderful herbs and spices such as lemongrass, garlic, pepper, garam masala, ginger and coriander. With red birds eye chillis, creamy coconut milk and zingy lime juice, this is perfect for clearing blocked noses and warming you through. So curl up on the sofa, and indulge in a bowl…

This recipe is gluten-free, wheat-free, dairy-free and egg-free.

Ingredients:

2 cloves of garlic
2 inch piece of ginger
3 red birds eye chillis
2 sticks of lemongrass
1 small bunch of coriander, washed
1 tsp salt
2 – 3 tbsp sunflower oil
1 large tsp Pure Punjabi Garam Masala
1 tsp cumin seeds1 onion, cut into slices

1 pumpkin, cut into 1 inch chunks (bite size pieces)
1 litre chicken stock
4 chicken breasts, cut into pieces

200g basmati rice, washed

1 tin of coconut milk (400ml)
Juice of 3 limes

Freshly cracked black pepper (to taste)

Method:

  1. Put the garlic, ginger, chillis, lemongrass, coriander, salt, sunflower oil, garam masala and cumin seeds into a food processor and blitz until you have a paste.
  2. Heat a pan on medium heat and cook the paste in the pan for 5 minutes, you can add a little boiling water to loosen the mixture if it starts to stick to the base of the pan.
  3. Add the pumpkin pieces, and coat with the spices. Add the chicken stock and chicken pieces, and bring the mixture to the boil, then reduce the heat and simmer for 20 minutes or until the squash is soft.
  4. Add the washed rice to the pan and simmer for 8 – 10 minutes until the rice is cooked.
  5. Once the rice is cooked, add the coconut milk, and simmer for a further couple of minutes.
  6. Just before turning the heat off, add the lime juice and freshly cracked black pepper and stir through. The dish is ready to serve!

Salt dough lamb shoulder

by chef Sven-Hanson Britt (Masterchef: The Professionals finalist 2014 and former Sous Chef at The Ritz)

This salt dough lamb shoulder is a spice-infused, tender, meaty treat. The salt in the dough seasons the meat at it cooks, and the dough encases the shoulder of lamb, making the meat juicy and packed with flavour. Why not try this as a delicious alternative to a Sunday roast?!

This recipe is dairy-free, and can be made as gluten-free and wheat-free if using a GF/WF flour to form the salt dough crust.

Ingredients:

1/4 of a jar of Pure Punjabi Garam Masala
5 or 6 cloves of garlic, peeled
1 lamb shoulder (approximately weighing 2kg)

500g strong flour
225g salt
1 bunch of rosemary (strip the rosemary off the stalks – discard the stalks)
10g cumin seeds
10g coriander seeds
9 egg whites

50ml water (optional)
Method:

  1. Pre-heat your oven to 220 degrees.
  2. Put the shoulder into a roasting tray lined with baking parchment and cut 5 or 6 incisions into it. Push a clove of garlic into each slit, try to space these incisions as evenly as you can across the meat. Then, rub all of the garam masala over the shoulder.
  3. Now we’ll make the salt dough. Mix the flour, salt, rosemary, cumin seeds and coriander seeds together roughly in a bowl. Then add the egg whites, the mixture will be a bit gloopy, but this is what you want.
  4. Spread the salt dough over the top of the shoulder so that it completely encases the meat. If the dough is just too thick to spread it, then you can add a little water, till it reaches the stage where you can work with it. Make sure the entire shoulder is covered in the dough, as you don’t want any steam to be able to come through whilst it’s cooking.
  5. Put the dough-covered lamb into the oven, and cook at 220 degrees for 20 minutes. The high temperature allows the pastry to set and form a hard crust. Don’t be tempted to put the lamb into the oven before it’s reached the correct temperature.
  6. After cooking at 220 degrees for 20 minutes, turn the oven down to 120 degrees and cook for four and a half hours.
  7. Once it’s cooked, let the lamb rest, out of the oven (but still with it’s salt pastry on) for at least 30 minutes.
  8. Crack open the salt pastry (which you discard), you’ll be greeted by juicy, pull-apart lamb!

You can serve this in a warm bun with pickle and homemade coleslaw or in a buttered naan bread…delicious!

 

Spiced chickpea bruschetta

by Safia Hothi-Bellamy of Pure Punjabi

Perfect as canapes for a dinner party or as a starter. This vegetarian dish is a crowd pleaser with hearty chickpeas and light subtle spices from the garam masala. To cut down on prep time, you can prepare the toasted bread in advance, put in an air-tight container and then they are ready to be covered with the chickpea topping.

This recipe is dairy-free, nut-free, vegetarian and vegan. It is also gluten-free and wheat-free when using a GF/WF bread.

Ingredients:

1 tsp of oil (sunflower or vegetable)
1 clove of garlic, minced
¼ cup of vegetable stock
2 tomatoes, diced
1 tsp Pure Punjabi Garam Masala

1 can of chickpeas
small bunch of coriander leaves, chopped

Salt, to taste
Slices of toasted bread (either baguette or ciabatta)

Method:

  1. Put the oil in a pan on a medium heat, and add the garlic. Cook for a couple of minutes, making sure that the garlic doesn’t burn.
  2. Add the tomatoes and garam masala, and continue cooking for a couple of minutes.
  3. Add the chickpeas and vegetable stock and simmer for 5 minutes.
  4. Put the mixture into a food processor and blend, depending on your personal preference, you can either blitz till smooth or lightly pulse the mixture so that it’s a bit chunkier.
  5. Spread the chickpea mixture generously over your toasted bread and garnish with chopped coriander.