Filling meals with plenty of protein. (8 recipes)
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Home-made paneer is softer and creamier than shop-bought, and it takes just milk and a little citric acid. Hot milk is curdled, the whey drained off and the curds pressed into a block that slices cleanly into cubes. Use it in curries such as paneer makhani and mutter paneer, in parathas or in tikka.
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
