Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family

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Fry the paneer in batches, turning the pieces until golden brown on each side, and transfer them to a dish lined with paper towels. Served with the suggested cauliflower and naan dishes, and a yoghurt / grated cucumber dish, which worked really well.

Everything from breads, ice-creams and chutneys to wine-pairing tips and tasty dinners, such as the delectable 20-minute coley curry, or the divine-looking lamb raan –a dinner-party spectacular.

Whether you are vegetarian, want to eat more vegetables or just want to make great, modern Indian food, this is the book for you. I halved the amount of paneer because it seemed like too much for 4 servings, and I think it turned out well.

Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas.And I love Indian food :-) I bought this book at Waterstones Cambridge and the cover was pretty damaged.

I used a mix of fresh peppers and jarred roasted peppers - also, did not use cumin and coriander seeds but rather ground, which I added to the sauteeing peppers and onions. Nightshade came home with a seemingly large cauliflower, suggesting I cut it in half because it was too much for the recipe. Simple and delicious- served as an accompaniment to the naans and roasted cauliflower from the same book - worked brilliantly, but could work with any number of Indian dishes. I might decrease the amount of chopped onion in the burger next time, but otherwise, these are perfection. This is becoming a firm favourite, I often serve this with the oven roasted chicken tikka which is an amazing combination.I found it needed several chiles, and was still not particularly spicy, although this could just be due to the chiles I used. I think that in the future I will follow my usual method for cooking the rice, however, which is to turn off the burner and let the pot sit for 10 minutes after the initial 10 minute cooking period, then remove it from the burner and let it sit a final ten minutes before opening the pot and serving. The beauty of this book is that the recipes are pretty simple, with ingredients which are easy to find and the results are always delicious.