the secret to slow cooking

& recipes for Dal Makhani and pork vindaloo

Low maintenance and maximum flavour: slow cooking is a blessing. 

How do you take advantage of more time spent at home? Sure, you could clean the house or fix that broken light bulb that’s been bothering you for far too long. But then again, you could also take this time to whip up a culinary extravaganza and brighten up everyone's day with an unctuous meal. Happy stomach, happy home? Isn’t that how the saying goes? 

Slow cooking is a gentle, fuss free method; making light work of active cooking time and minimal washing up. The gentle cooking process allows you to infuse dishes with the heady and aromatic flavours from meat, fish and veggies. A guranteed multi-sensory experience, so look foward to the comforting smell of fragrant spices 

perfuming your home.

Indian recipes are often based around slow seepage of spices into meats beans or legumes, so before you get started, seek assistance from the spice cabinet. 

Here's our top tips for the most succesful slow cook dishes: 

1. Use the correct slow cooker - ideally you should fill the slow cooker between halfway and ⅔ of the way full

2.  Don't be afraid to be thrifty with the meat you choose. Fattier cuts of meat will release greater depth of flavour over a long period of time. The bonus is that that these are often the least expensive cuts of meat 

3. Add dairy at the end. Stir these into the slow cooker 15-30 minutes before the end of cooking to avoid curdling

4. Brown your meat - don't understimate the magical effect of braising. Start by browning the surface of the meat on a high temperature. This is the best way to achieve that deep flavour and appealing, slightly charred aesthetic  

5. Veggies that take a short amount of time to cook such as peas and mushrooms, should always be added at the end. This prevents the loss of important nutrients that can occur when vegetables are overcooked. 

dal makhani



  • Brown Mustard Seeds 2 tsp  Roti Breads

  • Cumin Seeds 2tsp

  • Kashmiri Chilli Powder 2tsp

  • Turmeric Powder 2tsp

  • Ground Coriander 2tsp

  • Dried Methi Leaves 4 

  • Urid Dal 250g

  • Butter 1tbsp 

  • Ginger Paste 2 tbsp

  • Green Chilli, diced 1 

  • White Onion 1, grated

  • Tomato Paste 3 tbsp

  • Single Cream 200ml

  • Rotis 4


Option: you could soak and cook the dal the day before if more conveninient

1. Wash and soak the urid dal in warm water for 1 hour, then strain. 

2. After you’ve soaked the dal, place them in a large, wide bottomed saucepan and pour over 2 litres of room temperature water, 1 tbsp vegetable oil, 1 tbsp of ginger paste and 1 tbsp of garlic paste. Bring to the boil, cover the pan and leave the dal to cook on a medium heat for 2 hours, or until soft

3. When the dal has been cooking for roughly 1 hour 30mins, get to work on the rest of the dish. 

4. Fill and Boil your kettle. In a non stick pan, heat 4 tbsp of oil on a medium heat and add the mustard seeds, cumin seeds and the cloves. Allow them to sizzle and pop for 1 minuteAdd the diced green chilli and fry in the oil for 1 minute. Be careful as the hot oil may splutter

5. Stir in the kashmiri chilli powder, ground turmeric, coriander and cumin and the dried methi leaves. Stir the spices and chilli well and cook for a further minute on a medium heat 

6. Pour in 200ml of water and mix well with the spices. Turn the heat to high and bring the water to the boil for 2-3 minutes

7. Stir in the grated onion and tomato paste, then simmer gently for 4-5 minutesAdd the cooked urid dal and mix into the sauce. Pour in 600ml water to loosen, then allow the lentils to simmer away gently for a further 7-8 minutes 

8. After roughly 5 minutes of simmering, add the single cream and 1 tbsp of butter, stir gently then continue with a gentle simmer for the last few minutes 

9. Heat the rotis just before serving        

Click below to get cooking! 

Pork vindaloo



For the Marinade:

  • Kashimiri Chili Powder 2tsp

  • Turmeric Powder 2tsp 

  • Ground  Coriander 2 tsp

  • Ground Cumin 2tsp 

  • Crushed Garlic 2 cloves

  • Ginger, grated 2 inch pieces

  • Cider Vinegar 3 tbsp

           For the Vindaloo

  • Diced Pork 600g

  • White Onion 2

  • Cumin Seeds 2 tsp

  • Cardamom Pods 4

  • Casia Bark 1 inch piece 

  • Crushed Garlic 2 cloves

  • Grated Ginger 2 inch piece 

  • Green Chilli 2 

  • Kashimiri Chili Powder 2tsp

  • Turmeric Powder 2tsp 

  • Ground  Coriander 2 tsp

  • Ground Cumin 2tsp 

  • Palm Sugar 2 tsp

  • Cider Vinegar 3 tbsp


1. In a mixing bowl combine the ingredients for the pork marinade. Add a drizzle of oil and a pinch of salt. Mix well to a smooth and even consistency  

2.Add the diced pork to the marinade, mix well to coat evenly and then cover the pork and refrigerate to marinate for 20 minutes

3. While the pork is marinating, chop the onion into wedges

4. Heat 4 tbsp of oil in a large pan over a medium heat and cook the onions until softened, about 5 minutes. Add the chilli powder, turmeric powder, ground coriander and ground cumin to the pan, stir well and cook for 1 minute. You could add a splash of water at this point to prevent the spices from sticking

5. Remove the pork from the marinade and carefully add to the pan

6. Next add the ginger, garlic and green chilli. Mix well and fry together for 2-3 minutes

7. Stir in the onion paste, tomato paste, palm sugar and cider vinegar then cook for 3 minutes on a medium heat.

8. Pour in 800ml of boiling water, mix well then simmer for 5 minutes

9. Finally, taste for seasoning and sprinkle over some chopped coriander. Serve with pilau rice

Click below to get cooking!