This Special section features unique recipes which you wouldn't commonly find anywhere else. It has a mixed collection of dry and curry dishes from snacks to main-course meals.

* 1 tbsp Oil
* 3 Curry leaves
* 225 gms Paneer
* ½ tsp Rock Salt
* ½ tsp Chilli Powder
* 2 tsp Tomato Puree
* ½ tsp Ground Cumin
* ½ tsp Mustard Seeds
* ½ tsp Ground Coriander
* 4 medium Baking Potatoes


1. Preheat the oven to 180°C/350°F.
2. Make a slit in the middle of each potato. Prick the potatoes a few times with a fork, then wrap them individually in foil. Bake in the preheated oven for about 1 hour until soft.
3. Transfer the paneer into a heatproof dish and set aside.
4. In a separate bowl, mix together the tomato puree, ground cumin, ground coriander, chilli powder and salt.
5. Heat the oil in a small saucepan for about 1 minute. Add the and mustard seeds and the curry leaves.
6. When the leaves turn a shade-darker and you can smell their beautiful aroma, pour the tomato puree mixture into the saucepan and lower the heat immediately to low.
7. Add the water and mix well. Cook for a further 1-minute, then pour the spicy tomato mixture onto the paneer and blend everything together well.
8. Check that the potatoes are cooked right through. Unwrap the potatoes and divide the paneer equally between the potatoes.
9. Garnish with coraiander sprigs, mint leaves and tomato quarters.

Tip: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste.