15-minute meals: fast and healthy one-pan Indian recipes for an easy midweek supper

Preparation time 3 minutes

Large handful of fresh mint, plus extra to garnish

2 tbsp ghee or vegetable oil

400g (14oz) ready-prepared diced butternut squash and sweet potato

2 tbsp shop-bought fried onions

Serve with Yoghurt and chutney or enjoy on its own

1. Fill and boil the kettle.

2. Finely chop the tomatoes and the fresh mint.

3. Place a wok on a medium heat, then add the following ingredients in this order: 400ml (14fl oz/1¾ cups) hot kettle water, ghee or oil, butternut squash and sweet potato, tomatoes, ajwain seeds, cumin seeds, garlic paste, ginger paste, fried onions, tomato paste, chilli powder, turmeric and salt to taste. Place the lid on the wok and cook for 7 minutes.

4. Remove the lid, then add the ground coriander and capers. Stir and cook without the lid on for 3 minutes.

5. Switch off the heat and stir in the fresh mint. Place the lid on the pan and allow to sit for 1 minute. Scatter over some more fresh mint leaves and enjoy.

Preparation time 2 minutes

2 green chillies, or to taste

2 tbsp ghee or vegetable oil

1 tsp dried fenugreek leaves

Serve with Rotis, parathas or flatbreads

1. Fill and boil the kettle.

2. Slit the green chillies lengthways. Finely chop the tomatoes.

3. Use most of the kettle water to fill a saucepan and set it over the heat. Add the eggs and boil for 9 minutes.

4. Meanwhile, to a wok, add the following ingredients in this order: 100ml (3½fl oz/scant ½ cup) hot kettle water, chopped tomatoes, green chillies, ghee or vegetable oil, cumin seeds, ginger paste, garlic paste, chilli powder, turmeric, ground coriander, tomato paste, baby spinach, Greek yoghurt and salt to taste. Stir, then set the pan on a high heat, place the lid on the pan and cook for 6 minutes.

5. Remove the lid, add the fenugreek leaves, stir well and reduce the heat to low. Cook without the lid on for 5 minutes.

6. Once boiled, peel the eggs and cut each one in half. Fold the eggs into the spinach and simmer for 2 minutes.

7. While the mixture is simmering, chop the fresh dill.

8. Switch off the heat, add the lemon juice and dill to the pan and stir well before enjoying.

Preparation time 2 minutes

2 x 285g tins button mushrooms

1 green chilli, or to taste

2 tbsp vegetable oil or ghee

1 tsp brown mustard seeds

2 Slit the green chilli lengthways.

3 Finely chop the fresh chives.

4 Place a wok on a high heat, then add the following ingredients in this order: vegetable oil or ghee, brown mustard seeds, nigella seeds, fennel seeds, cherry tomatoes, turmeric, chilli powder, button mushrooms, garlic paste, ginger paste, green chilli, tomato paste, tamarind paste and salt to taste. Stir well, then reduce the heat to medium and stir-fry for 10 minutes.

5 Switch off the heat, then add the fresh chives and ground coriander. Stir well and allow to sit for 1 minute before enjoying.

Preparation time 3 minutes

1 tsp dried fenugreek leaves

Handful of fresh coriander

2 tsp toasted sesame seeds

1 Cut the salmon into bite-sized pieces. Put them in a bowl and add the fenugreek leaves, turmeric and tamarind paste. Mix well and set aside.

2 Deseed the red pepper and slice it into thin strips.

3 Place a wok on a medium heat, then add the oil, followed by the ginger paste. Stir-fry for 2 minutes.

4 Now add the red pepper, chilli powder and salt to taste. Continue to fry for 2 minutes.

5 Add the marinated salmon and fry for 5 minutes.

6 Meanwhile, pick the fresh coriander leaves from the stems.

7 Switch off the heat and add the coriander leaves and sesame seeds. Stir well and enjoy.

Preparation time 3 minutes

400g (14oz) paneer cheese

200g (7oz/1½ cups) frozen

Large handful of fresh coriander

1 Fill and boil the kettle.

3 Cut the tomatoes into wedges.

4 Place a wok on a medium heat, then add the following ingredients in this order: 100ml (3½fl oz/scant ½ cup) hot kettle water, vegetable oil, vinegar, ajwain seeds, cumin seeds, nigella seeds, onion granules, garlic paste, ginger paste, fresh tomatoes, tomato paste, turmeric, chilli powder and paneer. Place the lid on the wok and cook for 6 minutes.

5 Lift the lid, then add the frozen peas and salt to taste. Stir-fry for 4 minutes.

6 Meanwhile, chop the fresh dill and coriander.

7 Switch off the heat, then add the dill and coriander and the lemon juice. Stir well and enjoy.

Preparation time 3 minutes

2 tbsp ghee or vegetable oil

1 tsp brown mustard seeds

1 tbsp shop-bought fried onions

Large handful of fresh coriander

1 Remove the prawns from their packaging and pat dry with absorbent kitchen paper.

2 Cut each tomato into about 8 thin wedges.

3 Slit the green chilli lengthways.

4 Place a wok on a medium heat. Add the ghee or vegetable oil, followed immediately by the fenugreek seeds, brown mustard seeds, cumin seeds, fennel seeds and nigella seeds. Fry for 1 minute.

5 Now add the garlic paste, ginger paste, green chilli, fried onions, tomatoes, tomato paste, turmeric, chilli powder and salt to taste. Stir-fry for 5 minutes.

6 Meanwhile, chop the fresh coriander.

7 Turn the heat up to high, then add the prawns and mango powder. Stir-fry for 4 minutes.

8 Switch off the heat, add the fresh coriander and stir in.

TIP Remember that cooked prawns need very little time in the wok or they may turn rubbery.

15-Minute Indian by Anjula Devi is published on February 13, £22 (Carnival), available via WHSmith, Waterstones, Amazon