Forget ringing for a takeaway or grabbing a jar of ready-made sauce. Cooking Indian food from scratch is easier than you think. Here is an easy recipe for you to try.
Ingredients:
Serves Five to Six
Softened butter, for the tin
2tbsp olive oil
1½tsp cumin seeds
1 largish onion, finely chopped
5 large garlic cloves, finely chopped
150g chard, coarsely shredded
½tsp garam masala
Salt and freshly ground black pepper
1 egg, lightly beaten
500g ricotta cheese
Handful of pine nuts
Method:
Heat the oven to 190C/gas mark 5 and place a baking tray on the middle shelf. Butter a 20cm round cake tin with a removable base. Heat the olive oil in a large non-stick saute pan. Add the cumin seeds and, once browned, add the onion and cook until golden on the edges. Add the garlic and cook for a minute or so. Stir in the chard, garam masala and some salt and cook for eight to ten minutes, or until the chard has wilted. Remove from the heat.
Beat the egg into the ricotta until well blended, then stir in the vegetable mix. Taste and adjust the seasoning, adding half a teaspoon of black pepper, or to taste. Pour the ricotta mixture into the tin, sprinkle over the pine nuts and place on the hot baking tray. Cook for 35 minutes, or until golden and set.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here