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SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
  • SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad

SEPTEMBER: Friday Night Curry Discoverer - Reshmi Kebabs with Saffron Parathas and Fruit Chaat Salad
£9.00
Fulfilment Date:

A Moghul kebab with vibrant sides, perfect for summer eating...
More info

Reshmi kebabs are a dish of Moghul origin whose Persian-inspired cuisine was intricate and expensive to prepare. This was due in part to their use of costly ingredients such as meat, cream, nuts and spices. These kebabs are now eaten throughout northern India and Pakistan which is where we get the inspiration for the rest of the side dishes: dum aloo - a potato dish flavoured with tangy tamarind - a fruity chaat salad and sweet tomato chutney. Homemade buttery saffron parathas complete this incredibly colourful and flavoursome spread.
Details

Prep: 40 mins

Cook: 1 hour 5 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
  • 750g baby new potatoes
  • 1 onion
  • Fresh ginger
  • 25g bunch of coriander
  • ½ cucumber
  • 4 tomatoes
  • ½ small pineapple (or 200g ready-prepared)
  • 1 lime
  • 50ml cream (any type)
  • 50g butter
  • 25g ground almonds
  • 250g plain flour (plus extra for rolling)
  • 35g sugar
  • 1 tbsp vinegar (white wine or cider vinegar is best)
Spices included

Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida (asafoetida, gum arabic, rice flour, turmeric)
Reshmi Kebab Spices: cumin, coriander leaf, fenugreek leaf, green chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Kashmiri Chillies: Kashmiri chilli
Saffron Blend: saffron, turmeric
Dum Aloo Ground Spices: tamarind powder (tamarind, starch), amchur, cumin, turmeric, Kashmiri chilli, asafoetida (asafoetida, gum arabic, rice flour, turmeric)
Dum Aloo Seeds: cumin, brown MUSTARD, fenugreek, black cumin
Chutney Seeds: garlic, brown MUSTARD, nigella, cumin

Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place

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