Gajar Halwa

Slow-cooked carrot halwa stirred in ghee and milk until thick, sweetened with sugar and topped with cashews.

Ingredients

• 1 kg chicken thighs
• 400g idli batter
• 1 tbsp grated fresh ginger
• 1/2 tsp mustard seeds
• 3 tbsp ghee
• 2 fresh spinach, chopped
• a handful of fresh cilantro, chopped
• a drizzle of lemon wedges
• 2 cups coconut milk
• a pinch of red chili powder
• 200g ripe tomatoes
• heavy cream, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the naan bread and dried fenugreek leaves until evenly combined.

3. 3

   In a separate bowl, blend the tamarind paste with the coconut milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 45 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of plain yogurt.

8. 8

   Slice or portion into servings and serve.

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