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). Stir in the salt and ground spices, followed by the lentils, then pour in the coconut milk and the measured boiling water. Cover and cook over a low to medium heat for 10 minutes, until the lentils are soft. Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves, followed by the onion, and cook on a low to medium heat for five minutes, until the onion starts to soften and colour. . Add the ginger, cook for a minute, then add the salt and ground spices, and mix well. Add the cauliflower and potato, and cook, stirring, over a high heat for two minutes. Pour in the coconut milk, cover and cook on a low to medium heat for 10 minutes, until the vegetables are cooked through. Article content Chetna’s 30 Minute Indian is Great British Bake Off alum Chetna Makan’s fifth cookbook. Photo by Mitchell Beazley 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.

In writing her last two books — Chetna’s Healthy Indian (2019) and Chetna’s Healthy Indian: Vegetarian (2020, both by Mitchell Beazley) — Makan dealt with a different set of constraints: minimizing her use of select ingredients, such as cream; avoiding certain cooking methods, like frying; and downsizing sweets to bite-size treats. 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. This kofta recipe is a true crowd-pleaser in Makan’s household. “It’s really flavourful, but quite light,” she explains – making it one of her children’s favourites from her new cookbook. Add the potatoes and make sure they are fully submerged in the curry. Cover again and cook for another 20 minutes. Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover.This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious! As with all her cookbooks, “what you see is what you’re going to get.” It’s important to Makan for her food to be portrayed realistically in photographs, but at the same time, be chromatic and inviting. “It needs to have a lot of colour and character, just because personally, I am like that,” she says. “So I need a lot of colour and interesting things in it to make it mine.”

In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well. Heat the oil in a pan, add the mustard seeds and urad dal and cook over a low heat for a minute. Then add the curry leaves and chillies and cook for a few seconds. Warming, light and delicious, this is a curry for when you need to put in the least effort to get the best rewards. Once you’ve tried it using this suggested selection of veg, vary it with different vegetables of your choice such as broccoli, carrots, beans and more. This is great served with spinach and onion pulao or plain rice. Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the onion and cook over a medium heat for five minutes, until softened and starting to change colour. Add the ginger, cook for a minute, then add the tomatoes and cook over a medium heat for two minutes, until they start to soften. 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.Heat 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

In addition to the daily videos, she too had ambitious plans. With her children Sia, 13, and Yuv, 11 at home, they embarked on various projects, such as baking a different dessert together every day. “But all those things, as much as we loved it, the novelty started to wear off after a point,” says Makan. “Nobody wanted to work hours to have that meal. It changed. And more and more I spoke to people, it was the same with everyone, not just me.” 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.

Coconut paneer tikka recipe

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. Add the onions and cook for 8 minutes until golden. Once the onion begins to soften, add the garlic and ginger.