Tangy Chickpeas with Fresh Fennel 4 min read If you think you need hours to create authentic Indian dishes, it’s time to think again. From fragrant curries to speedy street-food favourites, 15 Minute Indian proves big flavours don’t have to mean big effort. Indian food is often associated with […]
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4 min read
If you think you need hours to create authentic Indian dishes, it’s time to think again. From fragrant curries to speedy street-food favourites, 15 Minute Indian proves big flavours don’t have to mean big effort.
Indian food is often associated with slow cooking, rich marinades and time-intensive techniques – but what if you could enjoy those same irresistible flavours in just 15 minutes? Enter 15 Minute Indian, the ultimate kitchen companion for busy food lovers who don’t want to compromise on taste.
Credit: Courtesy of Tom Regester
Whether you’re after a quick midweek dinner or an impressive feast in a flash, this book is brimming with easy, authentic recipes that deliver on both speed and spice. Armed with a treasure trove of recipes, chef Anjula Devi passionately believes Indian food should be accessible to everyone and easy to replicate at home. With chapters dedicated to legumes, vegetables, fish, potatoes and breads, 15 Minute Indian contains over 90 fuss-free recipes that are all cooked in one pan and use minimal steps and ingredients.
Below, she shares three recipes from her new cookbook.
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Butter beans with carrots and yoghurt
Devi says: “It was very difficult trying to explain to Dad that these beans don’t contain butter!”
Serves 4
Preparation time 3 minutes
Cooking time 12 minutes
Ingredients
- 1 x 400g tin butter beans
- Large handful of fresh chives
- Small handful of fresh
- coriander
- 1 green chilli, or to taste
- 340g frozen sliced carrots
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- Chilli powder, to taste
- 2 tbsp natural yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- Fine sea salt, to taste
- 1 tsp mango powder or
- juice of ½ a lemon
Method
Fill and boil the kettle.
Drain and rinse the butter beans.
Chop the fresh chives and coriander.
Slit the green chilli lengthways.
Place a wok on a high heat, then add the following ingredients in this order: 150ml hot kettle water, carrots, ghee or oil, cumin seeds, garlic paste, ginger paste, green chilli, tomato paste, turmeric, chilli powder, butter beans and yoghurt.
Stir well, place the lid on the wok, reduce the heat to medium and cook for 7 minutes.
Remove the lid, then add ground cumin and coriander and salt to taste. Stir well and cook without the lid for a further 5 minutes, stirring occasionally.
Switch off the heat and fold in the fresh chives and coriander and the mango powder or lemon juice. Allow to sit for a minute before enjoying.
Quick rajma
Devi says: “Rajma is an Indian dish made with kidney beans and is an important staple amongst families. It’s a wonderful comfort dish and a great source of protein and fibre.”
Serves 4
Preparation time 3 minutes
Cooking time 11 minutes
Ingredients
- 2 x 400g tins kidney beans
- 2 green chillies, or to taste
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 2 tsp garlic paste
- 3 tbsp shop-bought fried onions
- 4 Kashmiri chillies, or to taste
- 1 x 400g tin cherry tomatoes
- 1 tsp ground turmeric
- Chilli powder, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- Fine sea salt, to taste
- Handful of fresh coriander
- 1 tsp garam masala
- Serve with toasted bread (optional)
Method
Fill and boil the kettle.
Drain and rinse the kidney beans.
Slit the green chillies lengthways.
Place a wok on a medium heat, then add the following ingredients in this order: 100ml hot kettle water, ghee or oil, cumin seeds, kidney beans, ginger paste, garlic paste, fried onions, Kashmiri chillies, green chillies, cherry tomatoes, turmeric and chilli powder to taste. Place the lid on the wok and cook for 6 minutes.
Remove the lid, then add the ground cumin and coriander, and salt to taste. Reduce the heat to a simmer for 5 minutes.
Meanwhile, chop the fresh coriander.
Switch off the heat, then add the fresh coriander and garam masala. Stir well before enjoying.
Tangy chickpeas with fresh fennel
Devi says: “I discovered fresh fennel much later on in life. This dish is one I discovered ‘by accident’ when I bought a fennel bulb from a farmers’ market and tried it with chickpeas.”
Serves 4
Preparation time 4 minutes
Cooking time 11 minutes
Ingredients
- 1 small bulb of fresh fennel
- 2 fresh tomatoes
- 1 green chilli, or to taste
- Handful of fresh coriander
- 2 x 400g tins chickpeas
- 2 tbsp coconut oil
- 2 tsp cumin seeds
- 2 tsp brown mustard seeds
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tbsp white wine vinegar
- 1 tsp ground turmeric
- 2 tbsp tomato paste
- 2 tbsp coconut cream
- Fine sea salt, to taste
- 1 tsp garam masala
- Juice of 1 lemon
Method
Fill and boil the kettle.
Finely slice the fennel, reserving the fronds to garnish if you wish.
Cut the tomatoes into thin wedges.
Slit the chilli lengthways and chop the coriander.
Drain and rinse the chickpeas.
Place a wok on a high heat, then add the following ingredients in this order: 200ml hot kettle water, coconut oil, cumin seeds, brown mustard seeds, garlic paste, ginger paste, green chilli, vinegar, chickpeas, turmeric, tomato paste, tomatoes, fennel and coconut cream. Place the lid on the wok and reduce the heat to medium. Cook for 8 minutes.
Remove the lid and stir well, then add salt to taste, and the garam masala. Continue to cook without the lid for a further 3 minutes.
Switch off the heat, then add the coriander, reserved fennel fronds, if using, and lemon juice before enjoying.
15 Minute Indian by Anjula Devi (Carnival, £22)
Images: courtesy of Tom Regester
Topics
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