North Indian Style Saag Paneer
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!
The quantities provided above are averages only.
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 grams
Potatoes
226 grams
Paneer
(Contains Milk)
2 unit(s)
Medium Tomato
15 grams
Ginger Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
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 spinach a handful at a time until wilted and 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 saag paneer.
Finish with a dollop of yoghurt.
Enjoy!
