Stir well to combine and continue stirring for a couple of minutes. At this time, your pan might be looking a bit dry. That is what you are looking for as bhunas are dry curries. Lower the heat to low and cover the pan to simmer gently for 8 minutes. Lift the lid and give it another good stir and then stir in the bhuna spice blend, chilli powder and turmeric. Sounds great! If you join my FB group Curry Chit Chaat which is a group I set up to give support with my recipes you can let people k ow there how you adapted my recipe slightly. 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…

THE CURRY GUY Instant Naan Recipe | THE CURRY GUY

Next, whisk together all of the marinade ingredients, adding just enough water to make a smooth paste – about 3 tablespoons. I use a little red food colouring, too, but it adds no flavour so it is optional. Taking inspiration from the street cooking styles of the Indian subcontinent and beyond, Dan Toombs – AKA The Curry Guy – adds flavour and spice to some classic barbecue dishesBy frying the paneer first, it helps it retain it’s shape and adds another delicious layer of flavour. You could add it raw but if doing that, be sure to add the paneer just before serving. What do you serve with chilli paneer? Those recipes are very recent and are in the book that was published last week The Curry Guy One Pot. That said, I teach this same recipe in my cooking classes where a long marination time just isn’t possible.

The Curry Guy Bible | New Curry Cookbook | THE CURRY GUY The Curry Guy Bible | New Curry Cookbook | THE CURRY GUY

I hope you enjoy sharing my Indian food journey as well as the new direction of my blog and books. You are certain to find many Indian food favourites and curries from all around the world. If you have a tandoor oven, use it. That’s how I usually cook this instant naan recipe. That said, they are also very good cooked in a frying pan! Heat a dry frying pan over a medium–high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like a The idea behind the chilli paneer is all in the recipe card below but you really can make this curry just as you want it. Make this recipe your ownFour years ago I decided to cook my family only Indian food for a year and then blog the recipes. That year soon turned into two years and then three before we finely slowed down.