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

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

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

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Cook for a further 2 minutes, or until there is little to no moisture left but the peas are still bright green. I halved the amount of paneer because it seemed like too much for 4 servings, and I think it turned out well. I didn’t want to leave your post unanswered though because I may have an alternative if you’re interested and decide to look for an alternative to Fresh India.

To save time, I cooked the paneer in the air fryer and that worked out well in getting the cubes nicely crispy. I found it needed several chiles, and was still not particularly spicy, although this could just be due to the chiles I used. But I particularly loved reading the short notes found at the appendix section of quintessential Indian ingredients, such as spices, herbs and leaves, vegetables and roots, pulses and grains, flour, milk, and yoghurt. Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste.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. I only used 1/3 of a jalapeno (seeded) instead of a chili, hoping it would be mild enough for my kids to eat and it wasn't hot at all. I was intimidated to attempt cooking Indian food since I've never tried before, but I love eating it! I served the cauliflower suggested which is a fabulous recipe, but I thought with this dish, competes against the flavours of the lamb and kachumber. Then add the ginger, garlic, and chili paste and leave to cook for a couple of minutes before adding the eggplant mash, cumin, ground coriander, and ¾ teaspoon of salt.

I took about 7-10 minutes to sauté the paneer, so I recommend starting that task about ten minutes before you expect the peppers to be done to help keep the cheese from cooling down too much. Dried the tofu on paper towels for about an hour, then fried until starting to get brown and crispy. In fact, I think the flavors are fairly sophisticated, but you may want to increase the spice amounts if you like more oomph or if your spices are old.

The flavor was great - I only had half of a serrano pepper, so I chopped that up and used a 15 oz can of petite diced tomatoes with chilies. Our end product differed significantly from the recipe’s photograph, with ours being a much more ‘wet’ curry. I don't bother frying onions as a garnish at the end; if anything, I'd use some crispy packaged onions, but I don't find it necessary. But, turns out we couldn't see if it lasted longer because it was so good we ate it all in a couple days!

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