How to cook… Karahi Paneer

On August 30, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Named after the pot in which it is cooked Karahi Paneer is also known as Kadhai Paneer. The wide, deep circular pot is popular for cooking all over the sub-continent but especially North India and Pakistan. A karahi masala is made by dry roasting and grinding whole, aromatic spices then adding it to a tomato and onion gravy with red peppers and cream.

What you need…
• 500g paneer, cut into chunks
• 3 Tablespoons oil
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 500g Base Curry Sauce
• 0.5 red pepper, cut into chunks
• 0.5 teaspoon garam masala
• 3 Tablespoons cream
• 2 Tablespoons chopped coriander (to be added and mixed into the curry, but keep a couple for the garnish)
• salt to taste

Masala
• 1 teaspoon coriander seeds
• 0.5 teaspoon cumin seeds
• 0.5 fenugreek seeds
• 4 red, dried chillies
• 2 cardomons
• 2 cloves

How to make it…
1. Heat a pan and dry roast the ingredients for the masala until they release an aroma (about 2 minutes). Grind the ingredients and set aside.
2. Heat 1 Tablespoon ghee in pan to a low-medium heat. Add the paneer cubes and fry until they brown. This should take about 3–4 minute. Remove from the pan and set aside.
3. Heat the rest of the oil in the pan to a medium heat, add the garlic and ginger and cook for 1 minute.
4. Add the Base Curry Sauce and cook for 2 minutes.
5. Add the masala, mix well and cook for 3 minutes.
6. Add the pepper and cook for 3 minutes.
7. Add the garam masala, mix well, then add the cream, coriander and salt and cook for 3 minutes.
8. Garnish with a few coriander leaves and serve.

**CHEF’S TIP**
For the authentic experience cook and serve your curry in the same karahi.

How to cook… Manchurian Paneer

On August 30, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Manchurian Paneer is an Indo-Chinese dish that combines the flavours and cooking techniques of both India and China. The chunks of cheese are fried in a chilli batter then stir fried with garlic, ginger, pepper and spy sauce and top with spring onions. The cuisine emerged from a group of Chinese people, now numbering 2,000, in Kolkata (formerly Calcutta) and there are a number of restaurants serving the hybrid cuisine in Chinatown in the city.

What you need…
• 500g paneer, cut into chunks
• 10 Tablespoons oil
• 0.5 yellow or green pepper, cut into chunks
• 0.5 red pepper, cut into chunks
• 1 teaspoon garlic paste
• 0.5 teaspoon ginger paste
• 0.5 onion, cut into chunks
• 3 chillies, chopped
• 2 Tablespoons tomato ketchup
• 2 spring onions, chopped
• 0.5 teaspoon cracked black pepper

For the batter
• 5 Tablespoons plain flour
• 1.5 Tablespoons corn flour
• 1 teaspoon chilli powder
• pinch of salt
• water, as needed

How to make it…
1. Mix the first four ingredients of the batter then add the water bit by bit to form a thin paste.
2. Add the paneer chunks and ensure all are well coated by the paste.
3. Heat the oil to a medium-hot heat then add the paneer chunks until they brown on all sides (about 3 minutes). Turn them frequently to avoid them burning. Remove the paneer from the oil and set aside on a paper towel.
4. Turn down the heat, add the peppers and cook for 2 minutes.
5. Add the garlic and ginger and fry for 1 minute.
6. Add the onion and chillies and fry for 2 minutes.
7. Add the soy sauce, tomato ketchup and 4 tablespoons of the leftover batter paste and stir fry for 1 minute.
8. Add the paneer and fry until all the ingredients are cooked through. The peppers and onions should be softened but not mushy.
9. Sprinkle the spring onions and crack the black pepper on top and serve fresh.

**CHEF’S TIP**
This also makes an excellent and unusual starter. Just half the quantities.

**Manchurian Paneer** is one of the great Indo-Chinese dishes combining flavours from Indian and Chinese cuisine.

How to cook… Kathi Roll

On August 30, 2020March 11, 2026 By In Recipes1 Comment

Serves 4 as a snack

The famous Kathi Rolls are from the streets of Calcutta in West Bengal but they are now famous all over the world. The rolls are ideal for commuters eating on the go and would traditionally have included meat, fried onion and spices in a paratha. Today Kathi Roll has become a catch-up phrase for any spicy wrap so you are likely to find it will all sorts of fillings

What you need…
For the warm filling
• 2 Tablespoons oil
• 0.5 mustard seeds
• 0.5 cumin seeds
• 1 onion sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon turmeric powder
• 0.5 chilli powder
• 0.5 garam masala powder
• 400g chicken breast or thigh cut into small, 2cm chunks
• 0.5 teaspoon salt
• 1 Tablespoon coriander chopped (the stems are the tastiest)
• 4 paratha

For the cold filling
• 0.5 onion sliced
• 2 tomatoes, chopped
• few coriander leaves
• 4 Tablespoons Coriander Chutney

How to make it…
1. Heat the oil to a medium-high heat and fry the cumin seeds and mustard seeds for 30 seconds.
2. Add the onion and fry until it starts to brown (about 5 minutes).
3. Add the garlic paste and ginger paste and cook for 1 minute.
4. Add in the turmeric powder, chilli powder and garam masala, mix well and cook for 3 minutes. Avoid adding water if possible as you want the mix to be dry.
5. Add the chicken, salt and coriander, and stir fry until all the pieces are cooked through.
6. Open up the parathas and spread in the hot mixture in a line just off centre. You need less than you think – don’t overload it or you won’t be able to wrap it up.
7. Add the cold filling, making sure the Coriander Chutney is spread evenly, and roll the paratha to create a wrap.

**CHEF’S TIP**
If there is too much moisture in the pan after cooking the filling then drain this off before filling the parathas or the juices will soak in and they will fall apart.

How to cook… Chicken Pasanda

On August 29, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Pasanda is another dish from the famed Mughal-era, when dishes were rich and luxurious. Traditionally the dish is cooked with goat or lamb meat that is flattened, marinated then cooked in aromatic spices. This recipe uses chicken. Using a whole chicken breast makes a nice change from the bite-sized chunks found in most curry dishes and no-one can dispute that the yoghurt, nuts and pepper combination create a dish worthy of the famous royal courts from the 17th century.

What you need…
• 4 chicken breasts
• 2 Tablespoons lemon juice
• 3 Tablespoons ghee
• 2 cardamons, cracked
• 2 cloves
• 1 cinnamon stick 5cm long
• 1 onion, pureed
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cream
• 3 Tablespoons roasted sliced almonds (crush up 2 Tablespoons to be added to the curry and keep 1 Tablespoon for garnish)
• Salt to taste
• Few coriander leaves for garnish

Marinade
• 150g yoghurt
• 1 teaspoon garam masala
• 1.5 teaspoon black pepper
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt

How to make it…
1. Use a meat tenderiser or roller to flatten the chicken breasts so they are as even in thickness as possible (but don’t beat it to a pulp!).
2. Rub the lemon juice on the chicken breasts and leave for 15 minutes. This will remove the grease so the chicken absorbs the marinade fully.
3. Mix all the marinade ingredients well and cover the chicken breasts. Leave for at least 1 hour and up to 24 hours.
4. Remove the chicken breasts and shake off the excess marinade.
5. Heat the ghee to a medium heat and fry the chicken breasts for 5 minutes on each side. Set aside. Add the cardamons, cloves and cinnamon stick to the pan and fry for 30 seconds.
6. Add the rest of the ghee to the pan, then add the onion and cook for 5 minutes.
7. Add the garlic paste and ginger paste and cook for 2 minutes.
8. Add the rest of the marinade, the crushed almonds and salt, and when everything has mixed fully add the chicken, cover the pan and cook gently until the chicken breasts are cooked through fully.
9. Garnish with almonds and coriander, then add the cream on top in a swirl just before serving.

**CHEF’S TIP**
The best way to roast the almonds is under the grill but keep and eye on them as they roast very quickly.

**Chicken Pasanda**, rich with plenty of nuts.

How to cook… Tali Machli (Spicy Fried Fish)

On August 25, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a snack

Tali Machli (Spicy Fried Fish) is a popular street food snack eaten all over India but is especially popular in coastal Maharashtra. It’s lightly spiced so you don’t need a sauce, which makes it ideal for eating on the move, but it’s also delicious with your favourite chutney or pickle.

What you need…
• 500g white fish, skinned and cut into four, even-sized fillets
• 60g gram flour
• 40g rice flour
• 10 Tablespoons oil
• 0.5 teaspoon mustard seeds

Marinade
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice (or white wine vinegar)
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli flakes
• 0.5 teaspoon salt

How to make it…
1. Pat the fish fillets dry with a paper towel.
2. Mix the marinade ingredients together to form a thick paste and rub it over the fillets. Leave for 1 hour.
3. Cover the fillets in the gram flour then in the rice flour, ensuring all parts are well covered.
4. Heat the oil to a medium-high heat in a wide, pan, add the mustard seeds and fry for 30 seconds.
5. Add the fillets and shallow fry until the fish is cooked through and the batter crisp (about 3 minutes on each side).

**CHEF’S TIP**
If you want to spice up the batter you can add a teaspoon of chilli powder to the marinade.

**Fried fish marinated in a spices then fried is a popular street snack in India.**

How to cook… Curried Sausages

On August 24, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Curried Sausages feels like a dish that time forgot. Almost certainly taken to Australia by emigrating Brits in the 1950s or ’60s it’s got all the nostalgia of food served up by granny. And Australia’s contribution to the curry world is great. Very simply it combined fried or baked sausages (preferably spicy) with onions, potatoes, peas and carrots, all in a mild curry sauce that is little more than curry powder, flour and water.

What you need…
• 8 pork sausages (preferably spicy)
• 2 carrots, sliced
• 2 potatoes, cut into 4cm chunks
• 1 onion, sliced
• 1 teaspoon garlic paste
• 400ml water
• 1 Tablespoon curry powder
• 2 Tablespoon cornflour
• 80g peas (frozen are good)
• Black pepper

How to make it…
1. Add half the oil and fry the sausages until they are browned evenly all over. Cut into chunks.
2. While they are frying boil the potatoes and carrots in water until they are cooked (but not too mushy). Drain and set aside.
3. In a pan add the rest of the oil to a medium heat and cook the onions until they start to soften (about 3 minutes).
4. Add the garlic and fry for 1 minute.
5. Add the water and once heated up add the curry powder and stir for 1 minute.
6. Add the cornflour and stir until the sauce thickens (about 2 minutes).

7. Add the potatoes, carrots, sausages and peas and cook until all the ingredients are cooked through. Add a little water if needed to get the consistency you prefer.
8. Add some cracked black pepper on the top and serve.

**CHEF’S TIP**
If you prefer this dish sweeter you can add a teaspoon of sugar or fruit chutney at stage 7.

**Curry Sausages**, Australia’s favourite curry dish.

How to cook… Roasted Peppers Stuffed with Chilli and Garlic Mushrooms

On August 23, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a starter or snack

Stuffed Peppers is popular dish all over India, particularly in Goa. Mushrooms are excellent when curried and go excellently with chillies and garlic. You’ll need to chop them up for stuffing but bear in mind that they shrink considerably when cooked as you don’t want them too small. There is a little bit of work hollowing out the peppers but they work well – and look great – when cut lengthways.

What you need…
• 4 peppers, preferably different colours
• 4 Tablespoon oil
• Large dob of butter
• 400g mushrooms, chopped
• 5 cloves of garlic, sliced
• 5 chillies, chopped
• salt to taste

Spice Mix
• 1 teaspoon garam masala
• 0.5 chilli powder
• 0.5 turmeric powder

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How to make it…
1. Heat an over to 200 C.
2. While it is heating up slice the side off the peppers to create an “open boat” of each, but leaving the stalks on for appearance. Cut out the pith and seeds, being careful not to cut through the pepper.
3. Brush half the the oil onto the peppers, inside and out, place on a roasting tray in the centre of the oven and cook for 25 minutes.
4. While the peppers are roasting heat the butter in a pan and fry the mushrooms for 3 minutes. Set aside.
5. Heat the rest of the oil with what’s left of the butter to a medium heat. Add the garlic and cook for 1 minute.
6. Add the chillies and add for 1 minute.
7. Add the Spice Mix with a tiny splash of water and cook for 2 minutes.
8. Add the mushrooms, mix well and warm through until the mushrooms are cooked through (about 3–4 minutes).
9. Remove the peppers and stuff them with the filling. Return them to the oven for 5 minutes.

**CHEF’S TIP**
When buying the peppers select evenly shaped ones that will sit steadily sideways.

**Roasted Peppers**, cut lengthways and leave the stalk on.

How to cook… Pakistani Fish Curry

On August 20, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Pakistani Fish Curry, also called Sindhi Fish Curry, is made by marinating pieces of white fish in yoghurt with garlic and spices. Whole spices are then fried, then onion, tomato and chillies added before the fish pieces are cooked. The dish is a popular winter dish and is traditionally cooked using pomfret, but you can use any firm, white fish.

What you need…
• 2 Tablespoons oil
• 700g firm white fish, cut into bite-sized pieces
• 1.5 medium onions, finely chopped
• 4 chillies, chopped
• coriander leaves, for garnish

For the marinade
• 100g yoghurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon chilli powder
• 0.5 teaspoon salt

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How to make it…
1. Combine all the ingredients for the marinade and mix together. Add the fish pieces and leave for 1 hour.
2. Heat the oil to a high heat and fry the cumin seeds and fenugreek seeks for 15 seconds. The seeds should sizzle immediately (you can test the oil is hot enough by trying a cumin seeds).
3. Turn down the heat, add the onion and cook until it has softened (about 5 minutes).
4. Add the chillies and cook for 2 minutes.
5. Add the fish with all the marinade and cook gently until the pieces are all cooked through. Be careful when stirring so you do not break up the fish pieces.
6. Sprinkle a few coriander leaves on top of the dish and serve.

**CHEF’S TIP**
You can also cook this using whole fish fillets but you need a large flat pan and have to cook very gently to keep the fillets intact.

How to cook… Lagan Ka Murgh

On July 13, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Lagan Ka Murgh is a Hyderabadi dish and drawing on it’s royal history is rich in ingredients and flavour. Pieces of chicken are marinated in yoghurt, garlic, ginger and spices and then added to pastes of onion and toasted almonds.

What you need…
• 800g chicken, cut into bite-sized pieces
• 1 onion, finely chopped
• water as required
• 50g sliced almonds, toasted
• 4 Tablespoons ghee
• 2 bay leaves
• 1 teaspoon tomato purée

Marinade
• 150g plain yoghurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chilli, finely chopped
• 1 Tablespoon Garam Masala
• 0.5 teaspoon salt
• 0.5 teaspoon turmeric powder
• 0.5 coriander powder
• 0.5 chilli powder

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How to make it…
1. Mix all the marinade ingredients, add the chicken and leave for 4 hours.
2. Heat the ghee in a pan to a medium heat and cook the onions until they brown. Remove and blend to a paste, using water as required.
3. Add the toasted almonds to the blender to create a smooth onion and almond paste. Set aside.
4. Reheat the remaining ghee in the pan the onions were cooked in. Add the bay leaves and fry for 15 seconds.
5. Add the chicken and all the marinade to the pan and cook for 3 minutes.
6. Add the fried onion and almond paste, the tomato paste and cook with a sealed lid until the chicken is fully cooked (about 10–12 minutes).
7. Leave the dish to rest for 5 minutes, then serve.

**CHEF’S TIP**
Unfortunately there is no nut-free version of this dish; it just isn’t the same dish without the nutty flavour.

**Lagan Ka Murgh**, plenty of yoghurt and plenty of nuts.

How to cook… Chilli Cabbage and Potato Fry

On July 9, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

This Chilli Cabbage and Potato Fry is a simple dish, using just chilli flakes to give it a kick. Cabbage is often overlooked but it makes a great accompaniment to spicy dishes. This is a Mauritian version of a popular Gujerati dish.

What you need…
• 3 Tablespoons oil
• 1 onion, finely chopped
• 1.5 chilli flakes
• 2 medium-size potato cut into small 1cm chunks
• half a cabbage, shredded
• 100ml water (about half a cup)
• 1 tomato, finely chopped
• salt, to taste

How to make it…
1. Heat the oil to a medium heat and fry the onion for 4 minutes.
2. Add half the chilli flakes and potato and stir fry until the potato chunks are starting to brown (about 3 minutes).
3. Add the cabbage and the water, cover the pan, and cook until the cabbage is soft (about 10 minutes).
4. Add the tomato and salt, mix well, and cook for 3 minutes.
5. Serve, with the rest of the chilli flakes sprinkled on the top.

**CHEF’S TIP**
This is a simple dish. Don’t be tempted to add extras to spice it up; let the simplicity do it’s stuff.

**Chilli Cabbage and Potato Fry**, for something completely different.

The Royal Curry Club

Tag: Recipes

How to cook… Karahi Paneer

How to cook… Manchurian Paneer

How to cook… Kathi Roll

How to cook… Chicken Pasanda

How to cook… Tali Machli (Spicy Fried Fish)

How to cook… Curried Sausages

How to cook… Roasted Peppers Stuffed with Chilli and Garlic Mushrooms

How to cook… Pakistani Fish Curry

How to cook… Lagan Ka Murgh

How to cook… Chilli Cabbage and Potato Fry

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