3 tbsp vegetable oil100g onions, finely chopped2 x 400g tins of chickpeas, drained and rinsed115g potato, peeled and roughly chopped½ tsp kashmiri chilli powder1 heaped tsp coarsely crushed fennel see

Turn your roast into a spicy, fragrant, fuss-free masterpiece!

Quick and simple dinners that fill you up

Cosy up with an old favourite

In his new book, Karan Gokani offers real Indian home cooking with easy, enjoyable recipes that are true to the flavours of India’s rich culinary landscape.

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces