To make the large batch, I use 1 kilo of flavour and a litre of liquid. Where I use only one egg in this small instant naan recipe to serve 4 to 6, for the large batch, I use three. Yes! You can freeze it wet or roll it into balls with more flour. Then place in the freezer, covered tightly. This instant naan recipe can be frozen for up to 6 months. This instant naan recipe will get you restaurant quality results, every time! Can the dough be frozen? Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately. You’ve got sweetness from the ketchup and mango chutney and a nice sourness from the mint sauce and lemon juice. As there really isn’t any hot spices in the curry, it is a good one to serve to kids and those who don’t like spicy curries.

Wipe the pan clean with a paper towel. No need to make it sparkly clean. Pour in the oil and place over a medium high heat. If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans(if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. As well as including stunning recipes like fish seasoned with tamarind and coconut and lamb braised with oranges, Madhur also shares her tips for the best accompanying foods - she gives us recipe ideas for rice, bread, chutneys, relishes and sweets - the perfect complement for any curry..No problem. Here’s a good and authentic British Indian restaurant (BIR) vindaloo recipe for you. A version of the above linked recipe for vindaloo with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’. When you are happy with how your vindaloo is looking, stir in the vinegar and add the kasoori methi by rubbing it between your fingers. When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour.

Place the flattened naan in a hot frying pan and wait until big bubbles form. If cooking over gas, you can turn the pan toward the flame to char the top some. If not, you could just flip it over but some of the bubbles will deflate. Special instructions if cooking over gas… This is a recipe from my new cookbook ‘The Curry Guy Bible’, where it is called onion pakora curry. Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well. Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly. As the dough is so soft, you shouldn’t need a rolling pin. Dip you fingers in the oil and this start patting the first dough ball to flatten it. Continue slapping it until it is thin and flat. Repeat with the remaining dough balls.I always use top quality, restaurant grade charcoal from Big K Products. In this case I used briquettes but I also highly recommend their lump wood charcoal for this style of cooking. As mentioned above, these are just like you get at most curry houses. So there is a good chance you will recognise the flavour and texture. These instant naans are really good and you might even prefer them to more authentic methods. Working ahead… I think of the fuel I use to cook as one of the ingredients. A good quality charcoal will enhance the flavour. Never use low quality charcoal that has been treated with lighting chemicals. The influence of the Indian curry has been far-reaching: Indian immigrants and traders influenced the cooking of many other great cuisines of the world, including those of Sri Lanka, Burma, Thailand, Vietnam, Japan and China. History blends with recipes in this meticulously researched book, which will prove fascinating reading for food lovers everywhere.