Preparation time 20 minutes, cooking time 50 minutes
2 tsp cumin seeds
1 tsp red chilli flakes
1/4 tsp black peppercorns
1 tsp fenugreek leaves
1 tbs rapeseed oil
1 large onion, sliced thinly
1 tsp pulped garlic
150 g carrot, grated
80 g unsalted butter, melted
2 medium sized eggs
3 tbs tamarind pulp
275 g natural whole milk yogurt
2 tbs fresh coriander, chopped finely
250 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
12 muffin paper cases
1 tsp caster sugar
40 g pistachios, roughly crushed
Sea salt to taste
Pre-heat the oven to 200 C, 400 F or gas mark 6 and prepare the muffin tin with 12 paper cases.
Place a small dry frying pan on a low heat, then add the key spices and warming spices. Warm very gently for 1 minute.
Remove from the heat, place in a pestle and mortar, grind to a fine powder and set aside.
Place a medium sized sauté pan on a low heat, add the oil and allow it to warm, then add the onions with a pinch of sea salt and gently brown for 5 minutes.
Add the garlic, and the ground spices and continue to cook for a further 3 minutes.
Remove from the heat, stir in the grated carrot and allow to cool.
In a large bowl, sieve together the flour, baking powder, bicarbonate of soda, caster sugar and a pinch of sea salt.
In a separate bowl, whisk together the melted butter, eggs, tamarind, and yoghurt.
Add the contents of the two bowls together, then add the contents of the sauté pan and the fresh coriander.
Fold the ingredients with a spatula until thoroughly combined.
Spoon the mixture into the muffin cases and top with the pistachios.
Bake for about 18-20 minutes.
You can check if the muffins are cooked by placing a BBQ skewer in the middle of the muffin. If it comes out clear then the muffins are cooked.
Please include book credit as follows –
Spice for Life by Anjula Devi is published by Clearview Books.
Photography by Dan Jones. Priced at £25 and available all good bookshops.