Recipes

Garam masala

Preparation time: 10 minutes, plus 10 minutes cooling
Cooking time: 10 minutes

1 cinnamon stick 8 dried red chillies
5 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp cardamom seeds
2 tsp black peppercorns
1 tsp fennel seeds
1 tsp black mustard seeds
1 tsp whole cloves

• Dry-fry the cinnamon and chillies in a heavy-based frying pan over a low heat, stir it constantly, for 2 minutes. Add the remaining spices and dry-fry, stirring and shaking the frying pan constantly, for 8 minutes, or until they give off their aroma.

• Remove the frying pan from the heat and leave to cool. Transfer the Contents to a spice grinder and process until ground. Alternatively, use a mortar and pestle. Store it in an airtight container in the refrigerator for up to 3 months.

Paneer

Preparation time: 10 minutes, plus 3 hours standing
Cooking time: 5-10 minutes

1 litre/13/4 pints milk
2 tbsp lemon juice

• Bring the milk to the boil in a heavy-based saucepan over a low heat, then reduce the heat and simmer gently for a few minutes. Add the lemon juice, stirring constantly until the milk begins to curdle.

• Drain the mixture through a muslin-lined sieve, then rinse the contents of the sieve under cold running water. Gather up the corners of the muslin, tie them together and squeeze gently to extract any moisture.

• Hang the muslin-wrapped cheese for 1 hour to drain, then press under a heavy weight for 1 1/2-2 hours. Transfer to an airtight container and store for up to 1 week.