Meera sodha

Coriander Chutney Chicken (Lilli Chatni Anna Murghi Kari) from Meera Sodha's Made in India. Enjoy with samosas, on bread, with cheese or turn it into a magnificent curry by combining with chicken.

Kasoori methi, or dried fenugreek leaves, adds a touch of savoury nuttiness to the creamy tomato sauce of this easy one-pot baked paneer dish from Meera Sodha. A hearty vegetarian main course that is perfect for feeding a crowd.

Of all the store-cupboard ingredients, peanut butter reigns supreme. It adds a rich, velvet fattiness, not to mention a lovely savouriness (which is not too overpowering), and is a delicious, natural thickener, as in this ramen

You’ll need a large saute pan (mine is 28cm), pot or saucepan with a tight-fitting lid. If you do all the preparation up front, it’s just a question of putting it all into a pan ingredient by ingredient

My introduction to korma was in a curry house on Brick Lane, east London. I was 18. Until then, I had always seen korma as the curry for people who were scared of curries, but this one was different: delicate, creamy, and with the faintest hints of cardamom and pepper. Fast-forward to today, and I’m now an out-and-out korma lover. I see it for what it is, not for what it isn’t, and love the subtleties, textures and nostalgic joy of this curry house staple

Borani is an Iranian dish of supreme deliciousness, usually made with yoghurt and a vegetable, herbs and nuts. On appearances, it is what we might call a “dip”, but to do so would be to deny the borani its many colours and relegate it into rankings too low. This one, for example, contains caramelised marrow with deeply sweet and savoury roast tomatoes, all layered over yoghurt

If you have a glut of carrots that need using up, this filling and fragrant curried laksa uses a full kilo!

A round-up of Ottolenghi's ultimate recipes, spanning creamy hummus and vegetarian sides, easy one-pot chicken and creative desserts.

Meera Sodha's delicious moong dal recipe is a classic Indian comfort food dish that's easy to make, with warm, earthy flavours and budget-friendly ingredients.

There’s a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her work, of course, out of which we ate this heavenly dal. And the manner in which she introduced it: ‘I just put it all in a pot and stir it.’ It’s that simple, and now it is one of my favourite things to make and eat most weeks