Synopsis
Vijaya Selvaraju shows us how to DIY some of the important staples of Indian cuisine. It's amazing how quick it is to make your own garam masala spice blend, ghee (clarified butter) and ginger and garlic paste. She makes each of these in big batches and stores them in the fridge for easy access when needed. Then she demystifies lamb rogan josh and butter chicken--two of the most well-known Indian dishes. Both marinated overnight in spices and yogurt but with very different results. The rogan josh is slow roasted into a deep brown colour and melts in your mouth. The butter chicken ends up bright yet rich with a creamy hint of sweetness as a finish. Lastly, she quickly whips up some chapati, naan bread's easier to make cousin, and serves it with a refreshing raita dip.
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