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

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.

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). 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 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. 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 3 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.

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 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. 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.

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