Making a masala from scratch is a lot easier than you think. I’ve made a few changes to a classic recipe that uses flavours from the shores of southern India. Frying the paneer in a little oil before stirring it through the masala not only makes it crispy but also adds bags of flavour.
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
Method
Secrets From My Indian Family Kitchen by Anjali Pathak is published by Hachette Australia. Hardback RRP $39.99, Ebook $19.99