Ramadhan Iftar Prep

I tried this last year and it worked so well, I decided to do it again. I have batch cooked all the curry using fresh ingredients. The following dishes are included:

  • Keema Aloo
  • Keema Karela (bitter gourd)
  • Kofta
  • Arvi (Taro root vegetable)
  • Mixed Vegetables (Courgette, Edamame Beans and Aubergine)
  • Chicken Shorba
  • Chicken Palak
  • Chicken Cholay
  • Chicken with Courgette
  • Fish Masala
  • Mackerel and Cholay
  • Palak Paneer
  • Aloo Gosht
  • Gosht with Tinda (Indian squash)
  • Gostht with Kaddu (pumpkin)
  • Tarka Daal
  • Bhindi (Okra)

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I have set aside half for my Mum. We usually have curry 3 – 4 times per week in Ramadhan with fresh roti (chapatti). I will set aside the selected curry for defrosting and then heat in a pan (not microwave) before iftar and add fresh coriander, slices of ginger and a dash of lemon juice.

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