North Indian Style Pea and Paneer Curry
with Roasted Potatoes and Yoghurt
Our North Indian Style Saag Paneer is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Medium Tomato
15
Ginger Puree
1
North Indian Style Spice Mix
10
Vegetable Stock Paste
(Contains Celery)
226
Paneer
(Contains Milk)
120
Peas
40
Mango Chutney
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1
Olive Oil
100
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the paneer into 2cm chunks. Cut the tomatoes into 2cm chunks
Heat the olive oil (see pantry for amount) in a large frying pan on medium-high heat.
Once hot, add the paneer to the pan. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly.
Stir the ginger puree and North Indian style spice mix into the pan until the paneer is well coated.
Add the tomatoes and cook for 30 secs, then stir in the veg stock paste and water for the curry (see pantry for amount).
Bring to the boil, stirring to combine, then lower the heat to a simmer for 2-3 mins.
Stir in the peas and cook until piping hot, 1-2 mins.
Stir through the mango chutney, then season to taste with salt and pepper.
When everything's ready, share the roasted potatoes between your bowls and top with the curry.
Finish with a dollop of yoghurt.
Enjoy!
