Achari Masala Night

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The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle. Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry its interesting texture and nutty flavour. We’re serving it here with some pooris, a rose and raisin chutney, a simple spinach dhal and a red bell pepper raita.

20 mins

1 hr 15 mins

3/5

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£8.67

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The Hindi word achar translates as pickle, and traditionally this is a curry cooked with the spices left over after making a pickle. Pickles are often flavoured with whole seeds including mustard, fennel, cumin and nigella and it’s these that give the curry its interesting texture and nutty flavour. We’re serving it here with some crunchy homemade pooris, a fragrant rose and raisin chutney, a simple spinach dhal and a red bell pepper (Shimla mirch) raita.

Recipe

20 mins

1 hr 15 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Origin

Popular Style

Indian

Country

India

Achari Ground Spices: turmeric, cumin, yellow MUSTARD, coriander, Kashmiri chilli
Dhal Ground Spices: turmeric, cumin, coriander, ginger, garlic, Kashmiri chilli
Dhal Tarka Spices: brown MUSTARD, cumin, mild chilli flakes, curry leaf
Raita Blend: red bell pepper, paprika
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
Chutney Spices: coriander, rose, chilli, ginger, green cardamon, cinnamon, cumin
Poori Blend: green chilli, ajowan, cumin, fennel
Achari Seeds: fenugreek, brown MUSTARD, fennel, cumin, nigella

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 500g diced chicken (thighs are best)
  • 1 large onion
  • 2 cloves of garlic
  • Fresh ginger
  • 2 tomatoes
  • 200g spinach (fresh or frozen)
  • 1 lemon
  • 250g natural yogurt (full fat is best) or dairy-free alternative
  • 200g red lentils
  • 100g raisins or sultanas
  • 160g self-raising flour or gluten-free alternative
  • Oil for frying (sunflower or vegetable oil is best)
  • Rice to serve

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