Don’t forget to enter the GIVEAWAY to win two of my favorite cookware pieces from Staub. There’s a wonderful cast-iron roasting pan and a grill pan (which makes life easy if you want to grill but don’t own a grill or can’t go outside when the weather is bad). I use these often in my kitchen, and I’ve owned them for several years; they’re sturdy, reliable, and look beautiful. NOTE: In my opinion, the best accompaniment to this dish is the paratha, and the Spinach, Paneer and Za’atar Parathas from the Bonus Recipe Collection work splendidly here. Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020
1 tsp garam masala, homemade or store-bought Fine sea salt 4 Tbsp/60 ml grapeseed or other neutral oil 5¼ oz/150 g minced red onion ½ tsp ground turmeric ½ tsp red chilli powder (optional) ¼ cup/30 g chickpea flour 2 cups/480 ml fresh kefir or buttermilk ½ tsp cumin seeds ½ tsp black or brown mustard seeds 1 tsp red chilli flakes 2 Tbsp chopped cilantro or flat-leaf parsley
