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Praveen's Spice Rack - the flavours that have made his name.
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The base of a great dish gives the depth of flavour
Praveen enjoys cooking with his own family spices
Whipping up a rosette standard storm in the kitchen!
Praveen adds the herbs that make all the difference to flavour.
Fresh Spinach to give the Palak Murgh its colour and flavour
Chicken with spinach makes an amazing dish for a dinner party
Palak Murgh is chicken with spinach, and is one of Praveen's favourite dishes
Praveen gets busy in the Tabla kitchen.
Rolling the nan bread
Through the looking glass - Gill gets Praveen at work.
The perfect accompaniments to a curry.
Palak Murgh with Beer and Nan. Sophisticated Curry!
The potato and cauliflower make this a cheap and tasty dish
A perfect little side dish, Aloo Gobi makes a delicious extra.
Aloo Gobi and Nan Bread. Snack Attack Tastic!
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Palak Murgh (Chicken with Spinach) With Aloo Gobi

From the minute I stepped through the door, the amazing aromas from the kitchen of the Tabla Restaurant hit me. Praveen, owner and head chef of Tabla was starting to cook up his Palek Chicken and Aloo Gobi and let me tell you – it smelled delicious!

I was fascinated. There's me snapping away while Praveen cooked, telling me stories of his spices which are sourced from his family spice fields in India. I also managed to pick up some fantastic cooking tips along the way.  For this dish, I now know that by adding a pinch of sugar when sautéing the spinach, it keeps its colour and is a great flavor enhancer.

Tabla also offer gift vouchers for cooking tutorials in your own home and I thought this was a novel idea. A great way to learn how to cook great Indian food and have some fun with friends.

At the end of the shoot, Praveen very kindly boxed up the dishes he’d cooked and gave me them to take away. I happily took off home with the food, reheated the dishes for lunch and what a treat. It was so delicious. I will definitely be making this at home – thanks Praveen!

Gill x

Preparation Time:
20 minutes
Cooking Time:
30 minutes
Serves: 4 - 6

Ingredients

  • 1k g diced  chicken
  • 3 onion
  • 500gms chopped tomatoes
  • 3 fresh chillies
  • 250grms of fresh Spinach
  • 2 tbls sunflower oil
  • œ tsp chilli powder
  • œ tsp turmeric powder
  • 15 g fresh ginger
  • 10 garlic cloves
  • 1 tsp cumin seeds
  • 1 tbls coriander seeds
  • 6 cloves
  • 6 dry red chilli
  • 50gmrs oil
  • one tea spoon sugar
  • ALOO GOBI
  •  1 large onion, chopped
  • 200 grms tomato
  • 4 large potatoes, cubed and boiled
  • 400gms Cauliflower
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon garlic clove, coarsely chopped
  • 1/4 teaspoon cumin seed
  • 1 teaspoon garam masala

    METHOD

    Palak Murgh (Chicken with Spinach)

    Spinach Puree:

    Blanch fresh Spinach in a dash of water with a teaspoon of sugar. Make a puree in your blender once the spinach is cooked.

    Cooking:   

    • Finely chop the onion and chillies.
    • Gently fry these in the sunflower oil in a large pan. Add the chilli powder, cumin, tumeric, garam masala, curry power, coriander seeds.
    • Add the chopped tomatoes, stir in and cook for 5 mins.
    • Add the diced chicken and spinach puree and cook in for 20min in a very slow heat.
    • It should be a rich thick meaty sauce when done so extend your cooking time as necessary.

    Aloo Gobi

    • Fry the cumin seeds, ginger, garlic  in a pan in a bit of oil.
    • Add the onion and fry until it too starts to brown.
    • Add chopped tomato.
    • Once onion and tomato turn to smooth paste add the pre boiled cauliflower and boiled potato cook for 5 min.
    • Then add garam masala and curry power cook for 15 min.
      Finish with fresh coriander.

    Nicki's Tuppenceworth

    Tabla Restaurant in Perth is one of our favourites. It was the first choice of my son for his 21st Birthday meal out, our go-to takeaway when we need a night off and of course, Perth's only Rosette Standard Indian. 

    A good curry is one of the great masterpieces of global cooking. Forget the nasty oil drenched dishes after a night on the lash. I'm talking glorious, bright spices, fresh ingredients and the wonderful aromas of passionate cooking.

    Go on, break out the pans and give it a go. Praveen's recipe is easy, tasty and well worth the little extra effort.

    Leave your comments for Praveen here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Enjoy!

    Nicki x

     

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes