Today we’ll be cooking a classic Indian recipe from a new friend of mine. Whilst we cooked today we decided to set the mood for the meal with some of my “Cook for the day”‘s favourite Indian music.

I always hate when recipes go on massive tangents before the actual recipe, so here it is first! Story later 🙂

Ingredients (Makes two servings):

• Vegetables:
  • 5 Garlic Cloves
  • 100g of Bell Peppers
  • A Carrot
  • 2 Red Onions
• Herbs and Spices
  • 1 tsp Masala Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • A pinch of Coriander leaves
  • 1 tsp Red Chilli Powder
• 200g of Passata
• Vegetable Oil
• 250g Ricotta

Method:

1. Slice the Garlic cloves into thin slices, Peppers and Onions into small chunks, and peel the Carrot before slicing into chunks also.
2. Add a generous amount of the Oil to a frying pan, as well as a pinch of Cumin. Heat until frying.
3. Add the sliced Garlic to the pan until it becomes brownish.
4. Add the Peppers and the Onion to the pan, stiring as you do so.
5. Mix in the Carrot and about half of the cut Onions.
6. Add a tablespoon of Salt to the pan to aid in the cooking of the vegetables.
7. Pour in the Passata and stir into the vegetables.
8. Stir in the Red Chilli, Garam Masala, Cumin, Masala, and Turmeric Powder.
9. Add the Ricotta to the pan and mix in.
10. Sprinkle on the Coriander to the curry.
11. Serve with Naan and a sprinkle of the remaining Onions on top!

The Story

I must say, Italy was possibly the last place I’d expect to learn a new Indian dish, but I can’t hide my joy at doing so. Here in Turin I live in student accomodation, for the first few weeks I didn’t really speak to the others who lived here, mostly because I was shy but also because I thought myself to busy to do so. Thankfully after returning from Rome I changed my mind and began to chat with them, that is when I met Arnav.

Arnav has been a very close friend whilst I’ve been staying here, often joining me on my frequent café trips. I knew when I decided to started revolutionising my website that I wanted some part of him to live through it also. I’ve seen Arnav cook some delicious looking dishes over the past couple weeks so finally asked them the other day if they’d be up for teaching me a recipe before I leave. Amazingly they agreed and that brought us to tonight!

A Bhurji is not a particularly complex meal to create, but what it lacks in difficulty it makes up for in taste. The added spice from the chilli powder made this meal exceptional and something I’ll definitely look to cook again! That being said I mostly sat back and watched the chef at work, simply noting down the ingredients and method as we went. I don’t just expect you to take my word on the tastiness of this curry though…

Chef Arnav’s thoughts

It was good! I’d give it an 8.5/10, usually we’d add cream to a meal such as this but we didn’t have any to hand. Also I’d substitute Paneer cheese for the Ricotta, but it works well as a backup anyway! A classic meal.

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This is just the first recipe for me to add to my website, as I continue to travel and to meet others I intend to harass them into showing me their recipes as I have done today. My list of interests will grow and grow as will apparently my stomach

Time to dig in!

Cassie