Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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It's a very handy side dish to serve with an Indian meal, since it bakes in the oven while a pot of rice and another pan of curry simmer away on the stovetop. I did not serve this salad with papadums--we had it as an accompaniment to butter chicken and naan instead. I made this with the turkey livers from Thanksgiving and liked it very much, although the cooking directions would overcook even these larger livers.

Made In India features more than 130 authentic recipes that capture the flavor of Indian home cooking. The garlic oil flavored it nicely, it wasn't too wet, and I happen to prefer spinach with a squeeze of lemon or vinegar.My deviations: As is the MO in the Nightshade house, I used a combination of chiles, jalapeño, Serrano, and Anaheim, in both the chutney and the chicken (with a bit of red chile added as garnish). Served with the Pakistani spinach/potato curry from her Guardian column too, perfect springtime dinner. Not to mention fire-smoked aubergines, chicken livers in cumin butter masala and beetroot and feta samosas.

I thought I had discovered the reason my salmon spinach curry was bitter, but alas, no mustard seeds were used in that one. Crammed full of tasty-looking dishes from the quick chilli paneer to the intense 100 garlic-clove curry and mouthwatering whole roast masala chicken.Baked in the oven, they are best served on a bed of sharp lime-pickled onions (see here), alongside some mint and yogurt chutney (see here). However, I must say that I didn't particularly enjoy the accompanying chutney -- much too sweet for my preferences. Notes for next time: cut chicken into pieces, add more chile, and don't worry if you don't have ground almonds because they don't seem to add much.

I used whole cumin seeds and crushed them a bit myself, w Once again, I’m going to also recommend the very helpful EYB recipe notes, of which there are well over 400. Once you cook down the tomatoes there really isn’t any sauce to nestle the salmon into, so I’d recommend using less spinach or more tomatoes to avoid having to add liquid.

Definitely will go into the rotation, though, as it's kid-friendly Indian and really quite easy to make on a weeknight.