Top chef Chetna Makan has shared her insights into navigating Indian restaurant menus, highlighting favorite dishes and those she typically avoids, alongside offering simple, five-ingredient recipes for home preparation. Makan finds joy in the variety offered at Indian restaurants, often opting for butter chicken due to its status as a personal favorite and to experience different renditions of the classic. She also frequently orders naan or tandoori roti, appreciating the authenticity that comes from restaurants equipped with a traditional tandoor oven, a cooking method not easily replicated at home.
Makan, however, expressed a consistent avoidance of chicken korma when dining out, citing a lack of positive experiences with restaurant versions. Similarly, Peshawari naan is a dish she steers clear of, as it is often not prepared to her satisfaction. To bring these flavors home, Makan has curated a collection of straightforward and delicious recipes designed for weekend or festive meals, emphasizing minimal ingredients.
Simple Side Dishes and Spice Blends
Makan’s "Aubergine Yogurt" is a versatile side dish that can be enjoyed on its own or as a complement to a larger meal. The recipe involves cubing and salting aubergines to draw out moisture before shallow-frying until golden. These are then layered onto a seasoned Greek yogurt base and garnished with cumin, coriander, and pomegranate seeds.
For home cooks looking to elevate their dishes, Makan provides a recipe for "Sabji Masala," a foundational spice blend. This mixture combines cumin seeds, coriander seeds, ground turmeric, asafoetida, and mango powder. The seeds are dry-roasted to release their aromas before being ground into a powder, then combined with the other spices. Stored in an airtight jar, this blend can last up to six months.
Main Course Options
The "Curry Leaf Prawns" recipe is presented as a suitable dish for both lunch and dinner, pairing well with flatbreads or rice. It features sautéed onions and ginger-garlic paste infused with curry leaves, combined with a house-made sabji masala and finished with prawns cooked until just done.
"Cauliflower Sabji," a staple across India with regional variations, is described as a perfect accompaniment to dal and rice. The recipe involves cooking cauliflower florets with cumin seeds, onions, ginger-garlic paste, and the sabji masala blend until tender.
Another recommended dish is "Spinach and Indian Cheese." This preparation features spinach puréed and cooked with garlic, then combined with pan-fried paneer (Indian cottage cheese), double cream, and lemon juice. For those unable to find paneer, the recipe suggests substituting boiled and fried potatoes.
Makan also offers a "Cod Curry," suitable for various dining situations due to its approachable nature. The curry is made with onions, tomatoes, sabji masala, and coconut milk, with cod chunks gently poached in the sauce. A "Coconut Chicken Curry" is also detailed, using readily available curry powder and coconut milk, ideal for serving with plain rice.
Rounding out the savory options is "Split Yellow Lentils" (Chana Dal). This creamy lentil dish is cooked with turmeric, cumin seeds, garlic, and dill. The recipe includes an optional soaking step for the dal to reduce cooking time, resulting in a velvety texture.
The recipes are featured in Makan's book, "5 Ingredient Indian," published by Hamlyn. The book is available for purchase, with special offers for UK deliveries.