When we make our sample curries at markets, usually Tikka Masala and Do-piaza, we short cut the recipe printed in the packs - partly to save time, and also as we usually only take one cooking pan.

This is how we do it.

 

  • For the Do-piaza first pour about five tablespoons of oil into the pan. Into the pan, add two diced, medium-sized red onions, then add the Do-piaza spices and the base sauce along with half a teaspoon of salt and half a litre of hot water. Stir the mixture and bring it to the boil, then reduce the heat so that the sauce simmers.  Meanwhile, finely chop a bunch of coriander and add it to the sauce; when it has simmered for five minutes it is ready to serve.
  • For the Tikka Masala. Put the Tikka Masala spices along with five tablespoons of oil, a tablespoon of sugar, the contents of the almond and coconut sachet, half a teaspoon of salt, a squirt  of tomato purée and half a litre of hot water in the pan. Bring the mixture to the boil then reduce the heat to a simmer. After five minutes simmering, let the sauce cool for a couple of minutes and then add 150 ml of double cream. Reheat the sauce whilst mixing the cream, and the sauce is ready.