How to cook your own tasty Indian takeaway and impress your friends with Mrs Crunch’s money-saving tips

THE thought of rustling up an Indian meal may sound daunting but making your favourite takeaway yourself is easier than you think.

There are lots of advantages of a home-cooked curry.

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It can often be a lot healthier and cheaper, you can make it as hot or mild as you like and you can experiment and add in whatever meat, fish or vegetables you prefer.

Plus you can impress your family and friends.

Chicken makhani

£1.97 per person

Serves 4

6

Preparation time: 10 mins

Cooking time: 25 mins

YOU NEED:

• 1 onion
• 2 garlic cloves
• 1 red chilli
• 1 green chilli
• 750g chicken breast
• 2 tsp chilli powder
• 2 tsp ginger, ground
• 3 tsp turmeric, ground
• 3 tsp cumin, ground
• 3 tsp coriander, ground
• 50g butter
• 1 tin chopped tomatoes
• 1 chicken stock cube
• 175ml double cream
• 2 tbsp fresh coriander
• 1 lemon

METHOD: Chop the onion, crush the ­garlic and slice the chilli.

Dice the chicken breasts into chunks (around 25mm long). Blend the spices – the ginger, chilli, turmeric, cumin and ­coriander – together to make a spice mix.

Melt the butter and cook the onions for five minutes, without allowing them to brown. Add the sliced chilli and cook for two minutes. Stir in the spice mix and cook for a ­further three minutes. Add the chicken to the pan and coat well in the spice mix.

Add the tinned tomatoes and 1/3 of a tin of water, along with the crumbled stock cube. Simmer for 15 minutes.

After 15 minutes add the double cream and season to taste.

Add the juice of half a lemon and finish with fresh coriander.

TIP: If you want you can swap the chicken for a different meat such as lamb, but if you do gently simmer for another 30 minutes before adding the cream to make sure it is tender.

Perfect basmati rice

9p per person

Serves 4

6

Preparation time: 30 mins

Cooking time: 15 mins

YOU NEED:

• 200g basmati rice
• 365ml water
• 1/2 tsp salt (or to taste)
• A splash of oil (vegetable, olive oil or a bit of butter)

METHOD: Rinse the rice thoroughly with water to remove any excess starch. Soak the rice with plenty of water for 30 minutes. Drain away the water. Add the soaked rice to the pot. Add the water, salt to taste and a splash of oil.

The oil will help prevent the water from boiling over which is caused by the starch in the rice.

Bring to a boil under a medium-high heat, uncovered.

When it starts boiling, cover and lower the heat to low. Then cook for 15 minutes.

After 15 minutes, take the lid off. If there is any excess water, allow it to boil off and fluff with a fork.

TIP: Add colour by ­mixing about an eighth teaspoon of turmeric with a tablespoon of water, then add a handful of some still hot rice to your mixture. Then mix this rice back into the white rice.

Chapatis

5p per person

Makes 8

6

Preparation time: 5 mins

Cooking time: 10 mins

YOU NEED:

• 450g wholemeal plain flour
• 1 tsp salt
• 250ml cold water

METHOD: Set aside 200g of the flour and reserve for shaping the chapatis. Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.

Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough, the softer the chapatis will be.

Sprinkle a little of the reserved flour on to a flat surface or board.

Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one on to the floured board.

Roll it out into a flat disc approximately 15cm in diameter, flouring the board when necessary. Heat a griddle or a shallow frying pan. Lay the chapati on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.

Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.

TIP: You can brush them with butter after cooked for a richer taste.

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Keema peas

£2.20 per person

Serves 4

6

Preparation time: 10 mins

Cooking time: 40 mins

YOU NEED:

• 1 large onion, chopped
• 2 garlic cloves, chopped
• 4cm piece ginger, grated
• 2 green chillies
• 1 tbsp oil
• 500g lamb mince
• 2 tbsp garam masala
• 2 tsp turmeric
• 1 tbsp mild curry powder
• 2 tbsp tomato purée
• 200g chopped tomatoes, or use 2 medium fresh tomatoes
• 2 tbsp natural yogurt
• 200g frozen peas or cooked fresh peas
• 1 small bunch coriander, chopped

METHOD: Chop the onion, garlic, ginger and chillies together in a food processor.

Heat the oil in a large frying pan and fry the mixture until softened.

Add the mince and fry until it begins to brown, stirring to break up the lumps. Add the spices and fry for one min. Add the puree and fry for another two minutes.

Add the tinned tomatoes and bring to a simmer, cook for one min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 minutes.

Add the peas and cook for five mins, then stir in coriander.

TIP: If you don’t like lamb try chicken, turkey or Quorn mince instead. If you want it hotter, you can add hot curry powder. Serve with slices or wedges of lemon and sliced onions.