Add the onions and cook over a medium heat for 10 minutes until lightly golden. Then stir in the coconut and cook for five minutes. After that, I went on to write my second book called ‘Chai, Chaat and Chutney’which is all about Indian street food from the 4 corners of India. I wrote this book after intensive research into the 4 cities of India to find some of the most delicious street food. This book was published in 2017. Add 5 tbsp of oil to a hot pan. Add the thinly sliced onions and cook for 10-15 minutes until golden.

Add the potatoes and make sure they are fully submerged in the curry. Cover again and cook for another 20 minutes.Soon after the show, I started work on my first book which is all about Indian flavours in some very western bakes. The book is called ‘The Cardamom Trail’and was published in 2016. Add the tomatoes and ½ tsp salt. Stir through and cook for 5 minutes until the tomatoes have softened. Trying out new techniques and challenging myself is what keeps me going. Being on Great British Bake Off 2014 has been an amazing journey and has given me the confidence to try new combinations of flavours. I will always cherish this experience and the time I spent in the tent with my fellow bakers.

This is a delicious hearty dal recipe with some added goodness of spinach and depth with lovely garlic. Enjoy it as a soup or with some piping hot rice. I am using the stunning THERMOMIX for this recipe. You can book a free demo with the team at any time. This can also be made in a pan in the same way. In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well. Put the toasted flour into a bowl with the yogurt, salt and spices and mix together well. Add the paneer cubes and gently turn in the marinade until well coated. Step 3This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious! Meanwhile prepare the rice by filling a pan halfway with water, add 4 cardamom pods, a pinch of saffron, and basmati rice. Cook until 70% done and then drain.

Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover. This Parsi recipe is super special for two reasons; I learned it during my recent trip to India and I’m cooking it for one of my very good friends. Article content Chetna’s 30 Minute Indian is Great British Bake Off alum Chetna Makan’s fifth cookbook. Photo by Mitchell Beazley CRISPY PANEER CUBESHeat a frying pan, add the flour and toast over a low heat for about 2 minutes until it starts to change colour, stirring constantly. Step 2 Heat enough oil for shallow-frying in a frying pan. Carefully add the paneer to the hot oil and cook over a medium to high heat for 1–2 minutes, turning halfway through, until golden and crispy. Serve warm with Coriander Peanut Chutney (recipe follows). For the paneer, mix the yogurt, tandoori masala and salt together in a bowl. Add the paneer cubes and gently turn in the marinade until well coated. Set aside while you start to prepare the masala.