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COOK’S TIP:
Garam is the Indian word for “warm” or “hot,” and the blend of dry-roasted, ground spices known as garam marsala (gah-RAHM mah-SAH-lah) adds a sense of “warmth” to both palate and spirit. You can find a blend in the spice aisle of any well-stocked grocery store.
LEFTOVER TIP:
The next day, put the stew into a blender and blend until smooth. Then thin it with a bit of milk, broth, or coconut milk so it becomes a soup and give it a fancy new name, like Princess Jahanara’s Wedding Soup.

serves 4
You might need to buy:
  • olive oil
  • grated fresh ginger
  • vegetable or chicken broth
  • frozen defrosted peas
  • Salt and pepper to taste
serves 10
You might need to buy:
  • Salt and Pepper
  • Heavy Cream
serves 6
You might need to buy:
  • medium red potatoes
  • olive oil
  • garlic clove
  • paprika
  • cayenne pepper
  • minced fresh parsley
serves 8
You might need to buy:
  • butter or margarine
  • potatoes
  • cheddar cheese
serves 8
You might need to buy:
  • potatoes
  • sour cream
  • cream cheese
  • salt and pepper
  • - 1/8 garlic
serves 4
You might need to buy:
  • olive oil
  • fresh rosemary
serves 10
You might need to buy:
  • whole milk
  • yukon gold potatoes
You might need to buy:
  • extra virgin olive oil
  • cornstarch/cornflour
  • coarse sea salt
  • freshly ground black pepper
  • cayenne pepper