Chetna's 30-minute Indian: Quick and easy everyday meals (Chetna Makan Cookbooks)

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All fish curry is delicious, but when cooked with lentils, it makes a wonderfully creamy and hearty dish. I asked my fishmonger which fish he suggested for this, and he gave me this lovely hake. It worked a treat, but any firm white fish fillet would be just as lovely. Serve with spinach and onion pulao or plain rice. In a small pan, add the sesame seed oil and heat until it becomes smokey. Pour this onto the spices and mix well.

Add 5 tbsp of oil to a hot pan. Add the thinly sliced onions and cook for 10-15 minutes until golden. This kofta recipe is a true crowd-pleaser in Makan’s household. “It’s really flavourful, but quite light,” she explains – making it one of her children’s favourites from her new cookbook. In addition to the daily videos, she too had ambitious plans. With her children Sia, 13, and Yuv, 11 at home, they embarked on various projects, such as baking a different dessert together every day. “But all those things, as much as we loved it, the novelty started to wear off after a point,” says Makan. “Nobody wanted to work hours to have that meal. It changed. And more and more I spoke to people, it was the same with everyone, not just me.” Stir in the salt and ground spices, followed by the lentils, then pour in the coconut milk and the measured boiling water. Cover and cook over a low to medium heat for 10 minutes, until the lentils are soft. 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.This is a very well-known dish but isn’t, in fact, traditionally Indian – it was invented in the UK but still equally delicious! 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.

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 Using the scales, add 400g/ml boiling water and use the simmering basket instead of the measuring cup to cover. 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 Article content Chetna’s 30 Minute Indian is Great British Bake Off alum Chetna Makan’s fifth cookbook. Photo by Mitchell BeazleyArticle 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 the potatoes and make sure they are fully submerged in the curry. Cover again and cook for another 20 minutes.