Achari pheasant, spiced aubergine caviar and poppy seed aloo tikki
by Vineet Bhatia
Return to Recipe
Print
Ingredients
Game
4 pheasant breasts, skinless and boneless
Spices & Dried Herbs
3 tbsp of ginger paste
3 tbsp of garlic paste
1 tbsp of fennel seeds
3 tbsp of cumin seeds
4 cardamom pods
1 dried chilli, crushed
1 tsp fenugreek seeds
1 1/2 tbsp of turmeric
4 3/4 tbsp of green chillies, finely chopped
2 tsp garam masala
1 tbsp of ginger, chopped
1 dried red chilli
2 sprigs of curry leaves
2 tbsp of coriander stalks, chopped
6 tbsp of fresh coriander, finely chopped
8 tbsp of poppy seeds
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp chaat masala
Fruit & Vegetables
1 1/2 lemons, juiced
4 garlic cloves, chopped
300g of Désirée potatoes
2 aubergines
1 onion, chopped
4 tomatoes, chopped
1/2 tsp chilli powder
1 red onion, cut into 1cm dice
1/2 cucumber, deseeded and cut into 1cm dice
Store Cupboard
5 pinches of salt
1 tbsp of black onion seeds
1 tsp Mixed vegetable pickle
1 tbsp of mustard oil
Salad & Fresh Herbs
1 tbsp of coriander seeds
1 3/4 tbsp of fresh ginger, finely chopped
1 handful of chives
Dairy
300g of Greek yoghurt
Oils & Vinegars
1008 tbsp of vegetable oil
Fresh Meat
4 pheasant legs, skinless