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This is part of a series of really easy dishes – this one takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.
I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…
‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’
‘When the neighbours bring flat breads Dad starts cooking curry. We don’t eat curry that often, so…’
@armani_claudia @hubbubUK @EthicalHedMag @HealthistaTV Ah reminds me of my nonna! Carrying the polenta through from… https://t.co/aoCzOlur4k