Save time and money with delicious, home-cooked Indian meals that use just five ingredients

Cooking a delicious meal from scratch doesn’t have to be complicated. With Chetna Makan‘s newest book, you can make flavorful Indian dishes with five simple ingredients.

Chetna’s 5 Ingredient Indian combines bold flavours and straightforward cooking methods, allowing you to enjoy delicious Indian cuisine with minimal fuss. You’ll be amazed at what you can do with just five ingredients.

From salads, dals and curries to snacks and desserts, these recipes are quick, simple and suited to every taste. You’ll find:
–      Spice blends such as Chaat Masala and Tandoori Masala to build the foundations of your meals
–      Dals such as Palak Dal (Spinach Lentils) and Whole Masoor Dal (Brown Lentils)
–      Snacks such as Masala Papad and Sev (Gram Flour Noodles)
–      Main meals such as Cod Fish Curry and Tandoori Murg (Roast Chicken)

Entertain friends and family with these effortless yet impressive that bring a taste of India into your home.

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Egg Curry

Over the years, I have encountered so many variations of egg curry, which is a popular dish in India. When I first started writing about Indian food, people would often look at me with doubt when I mentioned curry made with eggs and I had to tell them just how delicious and healthy the dish is. Served with paratha (see pages 160-70), naan or just some plain roti (see page 159), I’m certain you will enjoy it.

SERVES 4

8 eggs

2 tablespoons ginger and garlic paste

400g (14oz) can of chopped tomatoes

1 teaspoon garam masala

3 tablespoons natural yogurt

Put the eggs in a saucepan of boiling water and boil for 8 minutes. Drain and set aside for a minute before peeling and cutting the eggs in half.

Heat enough oil for shallow frying in a frying pan and cook the eggs over a high heat for 1-2 minutes on each side until golden. Set aside.

Heat 2 tablespoons oil in a large, deep frying pan over a low heat. Add the ginger and garlic paste and cook for 2 minutes, then add the tomatoes along with 200ml (zil oz) water and bring to the boil. Cover and cook over a low-medium heat for 20 minutes.

Add I teaspoon salt, I teaspoon chilli powder,

½ teaspoon black pepper and i teaspoon sugar to the pan along with the garam masala and mix it all well, then add the yogurt and eggs and cook for a final 5 minutes over a low heat.

Serve hot.

Recipe published with permission from Octopus Books Ltd.