Quick Indian Cooking

I know. Shoddy. It’s the only word that accurately sums up the abysmal rate of new posts on this site.

The truth is I ran out of steam. Pregnant for the second time, with mini Basu turning into the Tasmanian Devil. Mega intense book launch in India following a short break with the family. And never mind the PR job.

But let me put the violin away for a moment. There are lots of positives to report. Miss Masala is now up there with “Hot Desi Masala” in Google searches. Summer has been short but brilliant fun. And I’ve been cooking loads.

Just eating it all too quickly and passing out straight after!

This is one of the recipes that proved a hit when a girlfriend came over to discuss urgent love matters. A lightweight, meal-in-one Palak Murgh or chicken curry with spinach. Of course, who thought to take a photograph or, more importantly, make a note of the recipe at the time!

So try two, I rustled it up again for a mid-week dinner ticking all above boxes. Except this time I dived in cooking sans shower cap and eating with fingers, forgetting the big client meeting the next day. I swear his nose twitched as I quickly greeted him with an air kiss. The Palak Murgh emanating from my now truly luscious locks came a close second to the aromatic but turmeric-stained fingernails I was sporting.

Still, this curry was worth every moment. Here’s to more where it came from…

PS = You can use diced chicken thighs in this recipe but the end result will not have the same depth.
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