Dal Makhani

Ingredients

• potatoes — 500g
• cauliflower — 1 head
• turmeric — 1 tsp
• cumin — 1 tsp
• garlic — 2 cloves
• naan — 4

Method

1. Cube potatoes, cut cauliflower into florets.
2. Fry garlic, turmeric and cumin.
3. Add veg, cover and cook 15-18 min, stirring occasionally, until tender.
4. Serve with warm naan.

Ingredients

• chicken thighs — 600g
• butter chicken simmer sauce — 1 jar
• rice — 2 cups
• greek yoghurt — 2 tbsp
• coriander — 1/2 bunch

Method

1. Brown chicken pieces.
2. Add sauce, simmer 15 min.
3. Cook rice.
4. Finish with yoghurt and coriander.

Ingredients

• chickpeas — 800g tin
• diced tomatoes — 400g tin
• onion — 1
• garam masala — 2 tsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Sauté onion and garlic with garam masala.
2. Add tomatoes and chickpeas, simmer 15 min.
3. Cook rice, serve curry over the top.

Ingredients

• chicken thighs — 700g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• cream — 150ml
• garlic — 2 cloves
• rice — 2 cups

Method

1. Marinate chicken in yoghurt and half the garam masala, 20 min if time allows.
2. Pan-fry chicken pieces until charred, set aside.
3. Fry garlic and remaining garam masala until fragrant.
4. Add tomatoes, simmer 10 min.
5. Stir in cream and return chicken, simmer 10 min until cooked through.
6. Cook rice, serve curry over the top.

Ingredients

• lamb shoulder — 800g
• greek yoghurt — 1/2 cup
• garam masala — 2 tbsp
• diced tomatoes — 400g tin
• onion — 2
• ginger — 1 knob
• rice — 2 cups

Method

1. Cut lamb into chunks, brown in batches, set aside.
2. Soften onion and ginger, stir in garam masala, cook 1 min.
3. Return lamb, add tomatoes and a cup of water.
4. Cover and simmer low 1.5 hours until lamb is very tender.
5. Stir in yoghurt in the last 5 min, warm through gently without boiling.
6. Cook rice, serve curry over the top.

Ingredients

• paneer — 400g
• spinach — 2 bunches
• cream — 100ml
• garlic — 2 cloves
• garam masala — 1 tbsp
• rice — 2 cups

Method

1. Blanch spinach briefly, blend to a rough purée.
2. Pan-fry paneer cubes until lightly golden, set aside.
3. Fry garlic and garam masala until fragrant.
4. Add spinach purée and cream, simmer 5 min.
5. Fold paneer through, warm through gently.
6. Cook rice, serve alongside.