Vivek Singh served up tasty Indo Chinese deep-fried chilli paneer with naan bread on Saturday Kitchen.

The ingredients for the naan bread are: 750g plain flour, 1½ tsp baking powder, 1 tbsp salt, 400ml whole milk, 1 free-range egg, 35g caster sugar and 50ml vegetable oil.

For the deep-fried paneer: 500g paneer, cut into 1cm cubes, 10g dried red chilli flakes, 40g cornflour and vegetable oil, for frying.

To finish the chilli paneer: 60ml tbsp vegetable oil, 40g garlic, finely chopped, 1 tsp chilli flakes, 20g fresh root ginger, peeled and finely chopped, 30g celery, finely chopped, 3 green chillies, sliced lengthways, 10g chilli powder, 70g tomato puree, 1 tsp salt, 2 tsp sugar, 10ml white vinegar or fresh lemon juice, 1 tbsp dark soy sauce, 1 medium red bell pepper, diced into 1cm, pinch crushed Sichuan peppercorns, 20g cornflour and 30g spring onion, chopped.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.