TV cook Anjum Anand demonstrates to Andy Welch that Indian food does not have to be all cream, sauce and overwhelming spice!

Anjum Anand is unflappable. She can't get the hob to work - "I've never used induction hobs before" - she can't find a bowl to make her garlic and ginger paste and there are no lids for the pans. You can tell this isn't her kitchen. Still, Anjum remains calm as she prepares a meal for a group of journalists, demonstrating her incredible cooking skills, talking all the while and even managing to keep her dress clean.

"People have this misconception Indian food is greasy, everything is swimming in creamy sauce or gravy, and that all of it is really spicy, " she says.

"It's just not true. What you might find in an Indian takeaway is not what I eat at home.

"Because of this, eating proper Indian food can be a revelation for some. Dishes are often lighter than expected, with a lot of importance placed on freshness, aroma and colour."

Over the next hour or so, Anjum whips up a number of recipes - all from her new book, Anjum's New Indian, to prove her point.

While some of the ingredients might be new to us, Anjum maintains it's easy to get started, and with a few essential spices - small cardamom pods, chilli powder, cumin seeds, garam masala, mustard seeds and turmeric powder - you will be able to get by nicely.

"I don't recommend using curry powder, though, " adds Anjum, who has been dubbed the 'Indian Nigella'.

"It's too overpowering and doesn't have the right taste."

If you want to see for yourself, tune into Anjum's second TV series Indian Food Made Easy, which returned to BBC Two on Monday and runs for the next six weeks.

Anjum will travel around the UK revealing how the different regional flavours of the Indian subcontinent can be found throughout the country.

Or, if you can't wait until then, try the recipe here, which appears in Anjum's latest book. Simple to make and totally delicious Once you have eaten 'proper Indian food' as Anjum calls it, you may never go back to the takeaway again.

Anjum’s recipe for paneer-stuffed peppers This will serve four to eight people, depending on their appetite!

You need:

■ 4 large or 8 small red or green peppers, tops cut off and seeds scooped out

■ 3 tbsp vegetable oil

■ 1 tsp cumin seeds

■ 1 onion, peeled and chopped

■ 3 large tomatoes, chopped

■ 2 tsp finely chopped fresh ginger

■ 2 good handfuls of frozen peas

■ 70g green beans, chopped into small pieces

■ Salt, to taste

■ 1/4 tsp turmeric

■ 1/4-1/2 tsp red chilli powder

■ 2 tsp ground coriander

■ 1 and 1/2 tsp garam masala

■ 250g paneer (Indian cheese)

■ 5 tbsp double cream

■ Handful of fresh coriander, chopped

Method:

Preheat the oven to 190C/375F/gas mark 5. Place the peppers on a baking tray and bake for 20-25 minutes or until soft.

Meanwhile, heat the oil in a non-stick pan. Add the cumin seeds and fry until they darken, around 20 seconds. Add the onion and cook until soft and golden.

Add the tomatoes, ginger, peas, beans, salt and spices and cook until the tomatoes have softened, around 8-10 minutes.

Crumble in the paneer and add 100ml water; stir well to mix. Add the cream, check the seasoning and add a little more than you would normally as the pepper will absorb some.

Add the coriander and enough water to the pan to be able to spoon in a tablespoon of liquid with every serving.

The paneer will continue absorbing liquid, so add a little more, if necessary.

Halve the peppers. Fill the open halves with the paneer mixture, adding some of the gravy. Place under a preheated grill to brown the top before serving.