Diwali: Culinary ideas and recipes from Rohit Ghai – lamb curry and bharwan aloo


Michelin-starred Indo-British chef Rohit Ghai has concocted traditional homemade Diwali recipes with very special touches. He created three dishes including a lamb curry.

Bharwan Aloo in a sea of ​​sauce

Cooking time 20-25 minutes – For 4 people

Rohit said: “My first recipe is a bit complex, but it’s a fun recipe to make with others, so involve your kids, partner or friends as well. The added sauce to this Indian classic gives it the finish. ultimate and warm and will definitely impress the guests.


For the potatoes:

  • 8 large potatoes
  • 2 tablespoons of rapeseed oil
  • 100g
  • 50 g grated boiled potatoes
  • 4-5 green peppers, seeded and chopped
  • 10-15 cashews, chopped
  • 10 raisins
  • salt
  • 1 ginger cut into 1-inch pieces
  • 1/2 teaspoon lime juice

For the marinade:

  • 2 tablespoons of yogurt
  • 2 tablespoons of rapeseed oil
  • 1 teaspoon of garam masala powder
  • salt
  • 1 teaspoon of Kashmiri pepper powder
  • 1 tablespoon of fenugreek leaves to fry
  • 1 teaspoon of ginger garlic paste
  • 1 tsp lime juice

For the sauce:

  • 100 ml of rapeseed oil
  • 1 kg of tomatoes, coarsely chopped
  • 2 tablespoons of Kashmiri pepper powder
  • 50 g coarsely chopped ginger
  • 30g coarsely chopped garlic
  • 5 green cardamom pods
  • 2 to 3 green peppers, roughly chopped
  • 3 to 4 bay leaves
  • 1 tablespoon of cumin seeds
  • tsp mace powder
  • 150 g unsalted butter
  • 40 g of ginger and garlic paste
  • 1 tbsp crushed dried fenugreek leaves
  • 2 tablespoons of honey
  • 1 teaspoon of garam massala
  • 150 ml double cream
  • 2 tablespoons of chopped coriander leaves
  • 1 tablespoon of ginger, cut into julienne
  • 1 tablespoon of fresh pomegranate seeds


Prepare the potatoes:

Start by peeling the potatoes and cut them in half. Using a sharp knife and spoon, hollow out the center of each half, leaving a medium-sized hole.

Heat a little oil in a deep saucepan and fry the cored potatoes over medium heat until lightly browned.

Once golden, drain the oil then reserve the potatoes on an absorbent cloth.

Then take a large bowl and add the following ingredients: paneer, green peppers, cashews, raisins, salt, ginger and dry ginger powder. Mix all of the ingredients together and when the texture is evenly blended, stuff them into the fried potato shells, pressing down firmly to make sure you use all the cut out space. Put them aside.

Combine all the marinade ingredients in a bowl, then cover the stuffed potatoes evenly.

Skewer the marinated potatoes and cook in the Tandoor for about 6 to 8 minutes. If you are using an oven instead, set the temperature to 180 ° and also bake for 6 to 8 minutes.

Once they start to char, remove them from the Tandoor (or oven) and set aside, covered with a metal lid or plate to keep them warm.

Make the sauce:

Then heat a little oil in a pan and add the tomatoes, half of the Kashmiri pepper powder, the roughly chopped ginger and garlic, the green cardamoms, the green peppers, the bay leaves, the cumin seeds, mace and a pinch of salt.

Add 450 ml of water and cook until the tomatoes are completely decomposed, then remove from the heat and let cool. Once cool, mix the mixture and pass through a fine sieve to obtain a smooth texture paste.

Then heat the butter in a saucepan, add the mixed dough and cook until fragrant. Add the rest of the Kashmiri pepper powder and the mixed tomatoes and cook over low heat for about 30 minutes. Add the crushed dried fenugreek leaves and mix all the ingredients together. Check the seasoning, then add the honey and garam masala and cook for another minute, stirring gently. Finally, add the crème fraîche, mix well and turn off the heat.

Combine the two:

Pour the sauce into a serving dish, cut the grilled stuffed potatoes into two slices lengthwise, add the sauce and decorate with pomegranate seeds, chopped coriander and julienned ginger.

Serve with a roast or naan bread.


Makhani sauce is known around the world for its excellent flavor. Plus, when you prepare it, you can save it for your next dish as it is easily prepared in bulk and can be stored in the fridge for 3-4 days. You can also use any other vegetable or chicken with this sauce, and it can be made vegan, using dairy free products.

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Tellicherry Cauliflower with a Fried Surprise

Cooking time 15-20 minutes – For 2 people

“The crispy cauliflower makes this recipe one of my favorite Diwali dishes,” Rohit said.

“Also, you can make different variations of the recipe, as you can substitute the cauliflower with other vegetables or meat.”


For the cauliflower:

  • 1 large cauliflower
  • 1l vegetable oil
  • Tomato chutney

For the marinade:

  • 120 ml buttermilk
  • 1 teaspoon coarse Tellicherry black pepper
  • 1 teaspoon chopped green chili
  • 2 tablespoons of chopped ginger
  • 1 tablespoon of ginger garlic paste
  • 25 ml of apple cider vinegar

For garnish :

  • A few fried curry leaves
  • 2 tablespoons of chopped curry leaves
  • salt
  • 150g plain flour


Start by preparing the cauliflower. Make sure to wash it in cold water and when dry, cut it into bite-sized florets.

Next, take a large bowl and mix all the marinade ingredients (except the flour) with the cauliflower, making sure all the pieces are evenly coated with the marinade.

Cover the bowl with cling film and let stand in the refrigerator for at least 4 hours. This will allow your cauliflower to absorb the flavors of the marinade and make it more flavorful. The longer you leave it on the better, I like to make mine for up to several hours.

Plug in your deep fryer and set it to 170 ° (or take a deep pan if you don’t have a deep fryer), then take your cauliflower florets out of the fridge and coat them evenly with flour. Once your deep fryer is ready, slowly and gently start adding the florets and fry them until golden brown.

The temperature may drop once the cauliflower is in and heats the oil, that’s okay with just making sure to keep the heat around 170 °.

Fry the cauliflower for 6 to 8 minutes per side (or until golden brown). After you turn off the fryer, leave the cauliflower in there for a few minutes to make sure the batter stays intact.

Carefully remove the pieces and place them on a wire rack (with paper towels underneath) to drain off the oil, then sprinkle with salt to remove the last bit of moisture.

Serve hot.

Garnish with fried curry leaves and a side of tomato chutney.


If you’re looking for a meaty option, replace the cauliflower with chicken. I love marinating the chicken because it really absorbs the flavor of the spices. If you are looking to make this dish completely gluten free then you can go for corn or rice flour. I actually like to mix the two (60/40 ratio) for great flavor and texture.

Sumptuous lamb and coconut curry

Cooking time 45 minutes – For 3-4 people

“This curry recipe is the perfect Diwali dish, offering depth of flavor and various nutritious ingredients. Easy to prepare and delicious, I highly recommend it for a family dinner, ”Rohit said.


For the main course:

  • 500g boneless diced leg of lamb (or lamb shank)
  • 250g sliced ​​onion
  • 150g tomato puree
  • 6 tablespoons of rapeseed oil (or ghee)
  • 2 teaspoons of ginger garlic paste
  • salt as needed
  • 400 ml of water
  • Spices – whole
  • 4 whole cloves
  • 5 green cardamom seeds
  • 1 cinnamon stick
  • 4 black cardamom seeds
  • Spices – powder
  • 2 tablespoons of ground coriander
  • 1 teaspoon of Kashmiri pepper powder
  • 1 teaspoon of ground red pepper
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon mace powder
  • 1 teaspoon of garam masala powder

For garnish :

  • 1 tablespoon chopped coriander leaves
  • 1tbsp ginger, julienned
  • 1 small pot of coconut yogurt
  • Desiccated coconut


Start by cleaning your pieces of lamb. Gently wash them in cold water and place them on a clean plate, allowing them to air dry or you can also dab with a paper towel.

Heat a little oil in a heavy-bottomed pan and add all the whole spices to it. Sauté for a minute before adding the chopped onions and salt. Sauté again for a few minutes, until the onion turns a light brown color.

Then add the ginger and garlic pasta, cooking the mixture until fragrant.

Add the lamb pieces and cook them over high heat for 10-12 minutes, then add the rest of the powdered spices except the garam masala and stir for a few minutes.

Then add the tomato puree, mix well and cook over medium heat for 8-10 minutes. Make sure to cook until the oil separates from the masala (the mixture we’ve created so far) and the lamb pieces are evenly coated.

Cook for another 4 to 5 minutes then add a little water. Stir well and check the seasoning, feel free to add more salt / other spices as per your preference.

Finally, add the chopped cilantro leaves with the garam masala powder, quickly stirring the mixture.

Cook for another 25 minutes to make sure the lamb is perfectly juicy, then remove it from the heat and serve in disposable bowls.

Add a dollop of coconut yogurt on the side for a cool, creamy twist then top with the desiccated coconut, chopped fresh cilantro and julienned ginger.

Serve with rice or naan bread.


When cooking onions, always make sure to add a little salt. This helps to get the moisture out and will allow your onions to cook faster. It also speeds up the caramelization process so that you get that beautiful golden color faster.

Romy Gill MBE recently shared her definitive tips for a classic chicken curry recipe.

She said: “The secret to a good chicken curry dish is to give your chicken a lot of care and attention, as well as to prepare your meat well before cooking.”

Not to prepare is to prepare to fail, as they say, and that is true when it comes to your curry.

Romy said: “A key factor is the richness of the flavor, so it’s important to marinate your meat for at least 30 minutes.

“You can do this by simply rubbing salt and spices on the (raw) meat or coating it with lime or lemon juice.”

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