In a celebration of Indian home cooking, chef and author Nisha Katona has unveiled three vibrant recipes that bring the flavors of her heritage to the modern kitchen. The dishes—poppy seed potatoes, chicken kebabs, and a spiced lentil soup—are designed to be accessible without sacrificing authenticity. Katona, known for her Mowgli restaurant chain, emphasizes the use of whole spices and fresh ingredients to create depth in quick meals.
Poppy Seed Potatoes: A Creamy, Nutty Side
The poppy seed potatoes, or khas khas aloo, are a standout side dish. Katona explains that the key is toasting the poppy seeds until fragrant before grinding them into a paste. The potatoes are parboiled, then pan-fried with mustard seeds, curry leaves, and the poppy seed paste, resulting in a creamy texture with a subtle nuttiness. “This dish is a family favorite,” Katona says. “It’s proof that simple ingredients can create something extraordinary.” The recipe serves four and takes about 30 minutes to prepare.
Chicken Kebabs: Spiced and Smoky
The chicken kebabs, inspired by street food from Lucknow, are marinated in yogurt, ginger-garlic paste, and a blend of garam masala, cumin, and chili powder. Katona recommends using thigh meat for juiciness and cooking them on a grill or in a hot pan until charred. “The secret is a little smoke,” she notes. “You can achieve that by placing a piece of charcoal directly in the pan for a minute.” These kebabs are served with mint chutney and fresh salad, making them a perfect appetizer or main course.
Spiced Lentil Soup: Comfort in a Bowl
The spiced lentil soup, or masoor dal, is a staple in Katona’s home. Red lentils are simmered with turmeric, tomatoes, and a tadka of cumin seeds and dried red chilies. The soup is finished with a squeeze of lemon and fresh coriander. “It’s the ultimate comfort food,” Katona says. “It’s also incredibly versatile—you can add coconut milk for creaminess or spinach for extra greens.” The recipe yields six servings and can be made in under 40 minutes.
Cooking Tips from Katona
Katona stresses the importance of tempering spices—a technique where whole spices are briefly fried in oil to release their flavors. She advises home cooks to invest in a good spice grinder and to store spices in a cool, dark place. “Indian cooking is about layering flavors,” she explains. “Don’t be afraid to adjust the heat or spices to your taste.” The recipes are part of her mission to demystify Indian cuisine and encourage experimentation.
Where to Find the Recipes
The full recipes appear in Katona’s latest cookbook, East by West: Simple Indian Recipes for Every Day, published by HarperCollins. The book features over 100 dishes that blend Indian traditions with Western ingredients. Katona will be hosting cooking demonstrations at select bookstores across the UK in July. For those unable to attend, the recipes are also available on her website.
