Spicing up weeknights: How Anjula Devi’s ‘15 Minute Indian’ brings bold flavours to your table

Her father’s legacy, a life-changing health scare and a mission to make Indian cooking accessible – Anjula Devi chats to Hannah Twiggs about how her vibrant recipes fit into even the busiest schedules. “Be creative, respect your traditions, but never be afraid to do things differently.” These words from Anjula Devi’s father shaped her entire approach to food. Growing up in Southall, west London, she recalls helping her father in the garden and in the kitchen. She fondly remembers the coal bunker he converted into a makeshift tandoor for cooking. “I was about 10 years old when I started to look after and cook for my siblings. Dad’s advice was ‘always experiment’. He would say, ‘so what if we add wild gooseberries to a lamb karahi? Let your Aunties talk – they’re probably doing it secretly anyway’.” This fearless spirit of invention runs through every page of her new book, 15 Minute Indian.

Devi’s mission is clear: to make Indian food accessible to everyone, even those who might be intimidated by its reputation for complexity. 15 Minute Indian offers over 90 recipes that take less than 15 minutes to prepare and are cooked in just one pan. These are dishes designed for busy weeknights, for people who want fresh, healthy meals without spending hours in the kitchen. And while the recipes are quick, they’re no less authentic.

“I use traditional spices; it’s all about the way they’re balanced,” Devi explains. “You’ll find my authenticity throughout the book – especially the recipes themselves, each of which has an anecdote or a fond memory alongside it.” Take her recipe for asparagus and cherry tomatoes. It’s one of her favourites: “It’s so fresh and vibrant. Easy to make and bursting with flavour, it’s incredibly versatile.”.

The inspiration for 15 Minute Indian came from a deeply personal place. About three years ago, Devi faced a health scare that forced her to reevaluate her diet. “I was two and a half stone overweight, and my blood pressure had spiralled out of control. After trying medication, my GP told me if I lost weight, the blood pressure would almost definitely control itself.” Rather than turn to crash diets or ready meals, Devi went back to her roots. “I reinvented a new method that used less fat and then adapted it to be made quickly with minimal ingredients and a simpler method.”.

This approach forms the foundation of 15 Minute Indian. By combining traditional spices with innovative cooking techniques, Devi has created a cookbook that prioritises flavour, health and simplicity. The recipes are lighter and fresher than the rich curries many people associate with Indian food, but they’re no less satisfying. For many home cooks, the idea of using Indian spices can feel daunting. Devi acknowledges this hesitation but insists that it’s easier than people think. “Throughout, I use spice combinations again and again, so people can better understand their taste profiles. I have worked with five spices or less in all recipes, with turmeric and chilli powder usually a given.” Her one-pan cooking technique also simplifies the process. “I ensure everything is cut up small, add the ingredients to a pan or wok in a particular order with some hot kettle water (and usually ghee or oil) then cook on a medium-high heat for a set number of minutes.”.

The result is a collection of recipes that feel approachable yet exciting. Dishes like salmon with fenugreek and ginger or garlic and chilli paneer come together quickly but deliver layers of complex flavour. For beginners, Devi’s advice is simple: “Don’t be afraid and trust the process set out in the book. I would encourage them to get back in the kitchen and enjoy learning how to cook fresh and unprocessed foods from scratch.”.

Growing up, Devi’s family didn’t rely on over-the-counter medicines. “Our medicine cabinet was our masala dabba (spice box),” she says. “Dad believed in old remedies, passed down through the generations. There’s nothing new here; the medicinal benefits of spices are well-documented. I’ve carefully blended the best combination of spices for each recipe.”. One spice she’s particularly passionate about is ajwain seeds. “A lesser-known spice, but one that I think everyone should include in their diet. Ajwain seeds are believed to help with coughs, colds, heart health and digestion.”.

It’s not just about the physical benefits, though. For Devi, cooking is a form of self-care. “At over 60 years old, I attribute my youthful appearance to the food that I eat, the spice combinations used and their natural health powers.” She even swears by a turmeric and cumin face mask for glowing skin that her mum taught her how to make. “Cumin has anti-bacterial and anti-ageing  properties.”.

One of the biggest mistakes home cooks make when preparing Indian dishes, according to Devi, is trying to replicate restaurant food. “Especially to beginners, I would say follow and trust in the recipes, then experiment once you’ve gained confidence.” She’s also keen to dispel the myth that Indian cooking has to be time-consuming or complicated. “The simplicity of this technique will give people confidence to go into the kitchen.”.