Pour in the oil and, once hot ... 6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like ...

Heat the oil in a non-stick frying pan and very gently ... Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1–2 minutes more, or until hot throughout.