HEALTHY FOODS SERIES: BOOKLET 1
10
DELICIOUS HEALTHY RECIPES SEHATE JISMANI DEPARTMENT UK
Cuisine: Indian Recipe type: Main/Starter Serves: 4
Prep time: 5 min. Cook time: 20 min. Total time: 25 min.
A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more!
Ingredients 300g potatoes, peeled and cubed one small onion finely chopped 1-2 tbsp olive oil 1 tsp garlic and ginger paste ½ tsp salt ½ tsp mustard seeds ½ tsp cumin seeds
½ tsp coarse black pepper ½ tsp red chilli powder ½ tsp turmeric powder 1 tbsp coriander cumin powder (dhania jeera) ⅓ tin of plum tomatoes liquidised Handful of fresh chopped coriander 2 fresh green chillies slit lengthways
8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti.
Notes Add a little bit of fresh lemon juice for a tangy twist!
Cuisine: Indian Recipe type: Main/Starter Serves: 4
Prep time: 5 min. Cook time: 20 min. Total time: 25 min.
A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more!
Ingredients 300g potatoes, peeled and cubed one small onion finely chopped 1-2 tbsp olive oil 1 tsp garlic and ginger paste ½ tsp salt ½ tsp mustard seeds ½ tsp cumin seeds
½ tsp coarse black pepper ½ tsp red chilli powder ½ tsp turmeric powder 1 tbsp coriander cumin powder (dhania jeera) ⅓ tin of plum tomatoes liquidised Handful of fresh chopped coriander 2 fresh green chillies slit lengthways
8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti.
Notes Add a little bit of fresh lemon juice for a tangy twist!
Bombay Aloo Cuisine: Indian Recipe type: Main/Starter Serves: 4
Prep time: 5 min. Cook time: 20 min. Total time: 25 min.
A popular and really simple curry is Bombay Aloo (aloo means potatoes). It is made using a little olive oil, a few herbs and spices along with a generous handful of fresh coriander. Served with chapatti, this simple dish will leave you wanting more!
Ingredients 300g potatoes, peeled and cubed one small onion finely chopped 1-2 tbsp olive oil 1 tsp garlic and ginger paste ½ tsp salt ½ tsp mustard seeds ½ tsp cumin seeds
½ tsp coarse black pepper ½ tsp red chilli powder ½ tsp turmeric powder 1 tbsp coriander cumin powder (dhania jeera) ⅓ tin of plum tomatoes liquidised Handful of fresh chopped coriander 2 fresh green chillies slit lengthways
8 Step Plan 1. Heat the oil in a large pan. 2. Add the onion and cook on a low heat until the onions are soft. 3. Add the mustard seeds, cumin seeds, salt, pepper, garlic and ginger paste and cook on a high heat for 1 minute ensuring the seeds don’t burn. 4. Now add the spices: chilli powder, turmeric, coriander, cumin powder and cook on a high heat for 1 minute. 5. Add the liquidised tomato and cook on a low heat for 3 minutes. 6. Add the potatoes and ½ cup of water, then simmer until potatoes are cooked. 7. Switch off the heat, add the green chillies and chopped coriander. 8. Serve with hot chapatti.
Notes Add a little bit of fresh lemon juice for a tangy twist!