Here are some cool summer recipes by leading Indian chef, Hari Ghotra. They’re a great example of of light Indian food rather than the stereotype stodgy curries.

Hari specialises in North Indian cuisine with the aim to simplify recipes without losing authenticity. As well her upcoming appointment as Chef of Michelin-starred Tamarind’s new restaurant, Tamarind Kitchen, she is a regular contributor to Great British Chefs. Check out Hari’s website to find recipes, videos and the online shop to purchase curry kits. 

Hari Gobi Tikki (Broccoli Cakes)

  • 500g broccoli
  • 4 medium potatoes, washed with skin on
  • 1 tbsp oil
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp salt
  • 2 green chillies, finely chopped
  • 1/2 tsp turmeric
  • 1 tsp chaat masala
  • 3 spring onions
  • handful fresh coriander
  1. Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
  2. Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and set to one side.
  3. Chop the broccoli florets so they finely shredded.
  4. heat a frying pan and toast the cumin and coriander seeds until they become fragrant, remove and set to one side to cool then grind to a powder.
  5. Heat a large frying pan and add 1 tbsp oil add the shredded broccoli. Toss to start it cooking and add the coriander and cumin powder.
  6. add the salt, turmeric, green chillies and chaat masala.
  7. Remove from the heat and leave to cool. 
  8. Add some of the potatoes in and mix it all together add more potatoes until the mixture hs combined.
  9. Add the fresh coriander and the spring onions. You should end up with a lovely thick mixture. Check the seasoning adjust if required.
  10. Wet your hands, to stop the mixture sticking to your fingers and take a ball mixture. Shape into patties or tikki, roughly 7cm in diameter and about 2cm thick.
  11. Repeat until they are all made. Place in the fridge until you are ready to cook them.
  12. Heat a frying pan or tava and place the tikki on for 2-3 minutes until they turn a lovely brown colour. Turn the tikki and cook the other side too.
  13. These are very delicate so be gentle. Remove and place on a baking sheet and keep warm in the oven until you are ready to serve them.

Malabar Prawns (Prawn Curry)

  • 1 tbsp coconut oil
  • 1 tsp fenugreek seeds
  • 5 cloves of garlic, sliced
  • 7cm ginger, thinly sliced
  • 20 curry leaves
  • 2-3 green chillies, sliced diagonally
  • 7 shallots, sliced
  • 1 tsp salt
  • 400ml tinned tomatoes
  • 1 tsp turmeric
  • 1 tsp hot red chilli powder
  • 1 tsp coriander powder
  • 3 tbsp coconut powder
  • 200ml coconut milk 
  • 500g king prawns
  • handful coriander, chopped
  1. Heat oil in a pan and add the fenugreek seeds stir for a few seconds, you don’t want them to darken in colour.
  2. Add the sliced garlic and leave it to brown before adding the curry leaves, sliced ginger and sliced chillies. Stir and cook for a minute or two.
  3. Add the shallots and cook until soft and just starting to brown (about 10-15 minutes).
  4. Using a hand blender blitz the tinned tomatoes to a puree and add to the pan with some salt. Stir through and leave to cook for a few minutes.
  5. Stir in the turmeric, red chilli powder and coriander powder and stir.
  6. Mix the coconut powder with some water to make a watery paste and stir into the masala.  
  7. Leave this to boil then reduce the heat to simmer until it’s nice and thick. Add the tin of coconut milk and mix it together.
  8. Once the sauce is at the consistency that you are happy with, check the seasoning and adjust if required. Stir in the lovely raw prawns and cook until they change colour.
  9. Remove from the heat and stir in a little coriander and serve with some plain boiled rice.