There’s no shortage of recipes for “proper” Indian curries, but the definition of proper can be interpreted in numerous ways. My definition of a proper curry is the way my mum and dad have always made it. My parents, born in the Punjab region of India, made their way to the UK some 30 years ago and have been cooking Indian food as they did back home for as long as I can remember.

Strangely enough, as a youngster, I began to detest Indian food – and the repetition of burning-hot curries was enough to put off any sweet-toothed boy. I grew up in a household where curries and traditional Indian food were on the menu on a daily basis. Sick of the cuisine, I’d resort to making my own “English” food! Fast forward another 10 years or so, and I’m back enjoying mum’s curries. Having the meal once in a while is a joy, and this simple (and relatively cheap!) Indian/Punjabi dish is one of our favourites – Sian and I now find ourselves cooking it regularly as it’s oh so easy! Here’s how it’s made.

Continued…