Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a Some people prefer not to use mustard oil. I have given instructions how to use it but if you would prefer, you could substitute ghee. With the onions fried, stir in the garlic and ginger paste along with the chilli powder or paprika, cumin and ground coriander and fry for a further 30 seconds. The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide' -- Tom Parker Bowles, Mail on Sunday

Here you will find the recipe/s you’re looking for. If you don’t, be sure to type that recipe into my search field. The idea behind this instant naan recipe is to prepare the dough using ‘bakers measures’. This means using equal amounts of dry and liquid ingredients. If using 250g of flour, you need to use 250ml of liquid. So this naan recipe can easily be upscaled or downscaled. Stir in the garlic and ginger paste and fry for about 30 seconds and then add the ground spices. Move the spices around in the pan until the onions are nicely coated and then add the sugar and chopped tomatoes. remaining marinade. Whisk the mustard oil, yoghurt and ground spices together until smooth. The yoghurt might look like it has curdled a bit but it will all be fine in the end. When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers.

This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry. Do you have any you’d like to try that you don’t see in this section? If so, let me know. I’m always on the look out for more delicious recipes to add to my blog and books. I also take request! If you are not finding the recipe you want, please leave a comment and I will schedule it in to make.

There is a lot of profit in naans so the chefs don’t want to run out of dough. There isn’t the time to prepare more authentic recipes using dry yeast and/or yoghurt so they make the dough just like this recipe. Are these instant naans better than authentic?

If you like cooking by following photographs, I have step by step pics for you below. 

To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three. Once the lamb is cooked, remove it from the flameproof casserole dish to a clean bowl, using a slotted spoon, fish out the sliced onions and garlic, discard the lemon pieces. Cut any butcher’s string holding the lamb together and using clean hands, simply tear the meat in to bite sized chunks. Try you’re very best not to just stand there eating it all with your hands, remember, you’re cooking a biryani!

The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. I demonstrate this instant naan recipe at all of my cooking classes and it is always a big hit. For the classes, we make this small version of the recipe but I also make a large batch which we cook in the tandoor. How to you upscale the recipe? This is an instant naan recipe, however that you can make on a whim and enjoy fresh naans immediately. This spicy, indulgent curry isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one! Ingredients:Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly. Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately.