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

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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.

This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious! Soon after the show, I started work on my first book which is all about Indian flavours in some very western bakes. The book is called ‘The Cardamom Trail’and was published in 2016. 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 Add 5 tbsp of oil to a hot pan. Add the thinly sliced onions and cook for 10-15 minutes until golden.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. Top Tip – The curry is now complete however, if you can let it rest for at least 30 minutes, the curry will be even more delicious.

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