Easy Indian Dinner

Being British but relatively young, my traditional comfort food is not Roast Beef and Yorkshire Pudding but curry. Having lived out of the UK for most of my life I've had to learn to make Indian food myself and Madhur Jaffrey has been my guide.
A couple of times a month I make Indian inspired dishes, but what I really like to do is invite a few friends over, play some Indian pop music, decorate the table with colorful paisley print linens and candles and have an full Indian meal. For these parties I try not to make the same dish twice, which is really difficult because some dishes,  Lamb Rogan Josh or Sour Chickpeas for example, are so good guests clamour for them, but a few weeks ago I did an all-new menu and every dish was a winner.

On the plate clockwise from top left: Naan Bread (Wholefoods carries the best), Okra with Tomatoes, Chana Dal, Raita, Fried Fish. Also served: Gujerati Carrot Salad, Garlic pickles and Mango Chutney.

The entire meal took an hour to prepare and just over an hour's cooking time.

There isn't space here for all the recipes, and they are all easy to do but Okra and Tomatoes is super fast and also makes a great side dish for grilled fish or chicken.

    Okra with Tomatoes

    1-1/2 pounds fresh okra
    6 T. olive oil
    6 cloves garlic, minced
    2 medium-sized onions, peeled and diced
    7oz can diced tomatoes
    1 teaspoon ground coriander
    2 teaspoons ground cumin
    1/4 teaspoon turmeric   
    1-1/2 teaspoon salt, or to taste
    Freshly ground black pepper
    Juice of half a lemon

Wash, top and tail okra. Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the okra. Stir and fry for another minute. Now put in all the remaining ingredients and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until okra is tender.

The recipe for Chana Dal can be found at modernemama.

Another great thing about Indian cuisine is that it's vegetarian-friendly; substitute the fish dish for fried eggplant and you still have a satisfying, well-balanced but meat-free dinner.

Recipes adapted from Madhur Jaffrey's Indian Cooking.