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

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The garlic oil flavored it nicely, it wasn't too wet, and I happen to prefer spinach with a squeeze of lemon or vinegar. I used 2 T ghee, one seeded serrano, 30g fresh ginger, and skipped the chili powder so it wouldn't be to spicy for my son, but as others mentioned, I couldn't actually taste the serrano in there. Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. I added a little ground ginger but no chilli to main pan and then added some extra fresh ginger and chilli at the end for me and DH.

Since it's wintertime, I used a can of whole Cento tomatoes, together with their sauce, in place of fresh ones. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. She’d regularly invite everyone – from my father’s banking colleagues, to local farmers – into our house in the Lincolnshire countryside to eat our Indian food with us.I think that perhaps I fried it for too long, or that the pan was too hot, so be wary of this if you (like me) don't have a lot of experience cooking paneer. Some improvement with more sugar, turmeric and salt; I think it needs more garlic, ginger and tamarind.

Dried the tofu on paper towels for about an hour, then fried until starting to get brown and crispy. It is fairly spicy--we used a jalapeno, which I seeded to be safe, and it still had a good amount of kick.East will show you how to whip up a swede laksa and a chard potato and coconut curry; how to make Kimchi pancakes or silken tofu with pine nuts. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi). This was good, but next time I will increase the amount of garlic and ginger, as I felt the flavors were a little mild. I loved this as a dal to add to my regular rotation, and look forward to having the leftovers for lunch, but my family objected to the balance of flavors — too much tomato and lacking the richness of a tarka added at the end of cooking.

Served with the suggested cauliflower and naan dishes, and a yoghurt / grated cucumber dish, which worked really well. I have wanted to try this recipe for a while since the filling looked interesting and it uses filo pastry which I had not used for samosas. Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste.

And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion.