Author: Shermin

Bund Gobi Bhaji (Stir Fried Curried Cabbage)

The Bengali name for this much underated dish is “Badhakopi Bhaji” which simply translates to “bound cabbage fry”. Using basic spices and panch phoron (Bengali five spice, also referred to as picking spices) to add depth and flavour, it’s verstile enough to fill up a wrap for a satisfying lunch or serve as side with […]

Vegetable Bhuna

This is a versatile recipe which can be prepared with your preferred combination of vegetables. I used celery, aubgerine, tomato and new potatoes, simply because they needed to be used up, but you can add petit pois, fine green beans or brocolli for a touch of green. Fresh vegetables work best, but if using frozens, […]

Kofta Curry

Prep time: 20 mins Cook time: 50 mins Serves 4-5 Ingredients For the Kofta (meatballs) 500g lamb mince 1 onion, diced 1 tsp garlic paste ginger or 2 cloves garlic, minced 1 tsp ginger paste or 1” fresh piece, finely minced 1/2 pack Najma’s Kofta Spices 1-2 chillies, finely chopped (optional) Fresh coriander leaves, chopped […]

Bengali Dal

Bengali Dal is a staple accompaniment to plain rice along with fried fish or curry served in every traditional household. It is known for it’s souplike, thin consisitency which stems from a a very simple fact that less is more. In rural homes where hard-working villagers are often living on the breadline, their income often […]

Mixed Dal Tadka

Tasty yet so simple to prepare, you can use two or more different types of lentils to create this satisfying dish, perfect with either naan, roti or rice. There’s nothing stopping you from just enjoy song a bowlful by itself… I used equal measures of red lentils and Bengal gram lentil. You could opt to […]

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Looking for culinary inspiration?Pre-measured Cooking Spices

Create authentic Indian meals with Najma's Pre-measured cooking Spices. Based on recipes prepared in Najma's Indian Cookery Classes, each kit contains the essential blended spices and herbs with the complete recipe to serve 3-4 people.