Nisha Katona, founder of the Mowgli restaurant chain, shares two home-style Indian recipes that challenge the misconception that Indian cooking is time-consuming and requires many ingredients. Her aloo posto (poppy seed potatoes) and reshmi kebab (chicken kebabs) can be prepared in 20-25 minutes using simple techniques.
Aloo Posto: Poppy Seed Potatoes
This Bengali dish elevates humble potatoes into an exciting main course, typically served with warm rice and a green chilli on the side. The recipe requires soaking poppy seeds for 2 hours, then a total prep and cook time of 40 minutes.
Ingredients include 50g white poppy seeds soaked in 250ml hot water, 4½ tbsp vegetable or mustard oil, 600g potatoes peeled and cubed, ½ tsp nigella seeds, 1 dried red chilli, 1 white onion, ¼ tsp ground turmeric, ¾ tsp salt, 2 large green chillies, and 2 tbsp fresh coriander. The poppy seeds are drained (reserving 100ml soaking water), blended to a paste, then fried with potatoes and spices.
Katona notes: "With a single stove ring, 20 or so minutes of fuel, one pot, a board, a knife and a spoon for stirring, you can create magic."
Reshmi Kebab: Soft Chicken Kebabs
These gently spiced kebabs were a childhood favourite for Katona and her brothers during holidays in India. The recipe makes 8 kebabs (serving 4) and takes 20 minutes prep plus 15 minutes cook time.
Ingredients include 600g chicken mince, 1 small egg, ½ tsp salt, ½ tsp ground white pepper, 1 green chilli, 10g fresh ginger, 2 tbsp vegetable oil, a pinch of saffron soaked in 2 tbsp warm milk, 1 white onion, ½ tsp garam masala, ½ tsp ground cumin, 2 tbsp ground cashews or almonds, 2 tbsp fresh coriander, and 2 tbsp melted butter for basting. The mixture is blitzed in a food processor, shaped onto skewers, and cooked on a barbecue or in an oven at 200C (180C fan) for 10-12 minutes.
Katona recalls: "When we travelled to India for the long holidays, our timid western palates often sought them out as a culinary respite from all the bold heat around us."
These recipes are edited extracts from The Curry Bible by Nisha Katona, published by Penguin Michael Joseph at £28.
