Free Standard Weekday Delivery Over £40*

Over 27,000 Reviews ☆☆☆☆☆

Our Valentine's Range Is Selling Out Fast!


Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.


  1. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
  2. Add the onion and cook for 5-7 minutes until translucent.
  3. Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
  4. Cook on medium heat, stirring often, until sauce-like.
  5. Add the meat, ginger, garlic, curry leaves and 300ml/11floz of the water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
  6. Add the potatoes, salt to taste and the remaining 200ml/7floz water. Continue simmering until the meat and potatoes are perfectly cooked - about 15 minutes.
  7. Stir in the chopped coriander and lime juice.

To serve

  1. Spoon into the hollows in the bread and garnish with coriander cress.