Chetna's 30-minute Indian: Quick and easy everyday meals

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This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious! 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.

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. After having my 2 children I found my interest in baking grow, it was a perfect way for me to relax and found it very relaxing. I am a creative yet meticulous baker and find baking a perfect outlet for my creativity.

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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). 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.

In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well. Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover.Article content Chetna’s 30 Minute Indian is Great British Bake Off alum Chetna Makan’s fifth cookbook. Photo by Mitchell Beazley CRISPY PANEER CUBES I was born and brought up in a small town in Central India called Jabalpur. I then moved to Mumbai to train as a Fashion Designer in NIFT. After my college, I worked in Mumbai for a few years before moving to the U.K. in 2004. I have always been interested in food and cooking and have been greatly inspired by my mum’s cooking who has taught me everything I know about flavours. Add the tomatoes and ½ tsp salt. Stir through and cook for 5 minutes until the tomatoes have softened. 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.