| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Can’t, Cook, Won’t, Cook | 4 | servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | lg | Onion; sliced |
| 2 | Garlic cloves; finely chopped | |
| 1 | Red chilli | |
| 1 | 227 g pack Paneer cheese | |
| 175 | g | Broccoli; cut into florets |
| 2 | Fresh tomatoes | |
| 1 | 400 g tin chopped tomatoes; drained | |
| 2 | tb | Balti curry paste; (2 to 3) |
| 25 | g | Ground almonds |
| 300 | ml | Natural yoghurt |
| 1 | lg | Bunc fresh coriander |
| Approx 150 ml water in a jug | ||
| 2 | tb | Vegetable oil |
| 1 | Red or white onion; sliced | |
| 250 | g | Potatoes; peeled and cut into |
| 2 1/2 | Cm cubes | |
| 1 | ts | Medium curry powder; (1 to 2) |
| Tomato puree | ||
| 1 | 225 g bag baby spinach; washed and ready to | |
| ; use | ||
| 4 | Mini naan breads |
INSTRUCTIONS
FOR THE BROCCOLI AND PANEER FOR THE SAG ALOO 1 Cook the potatoes for the sag aloo in boiling water for five minutes. For the Balti: Heat the oil in a large wok and gently fry the onion with the garlic for three minutes until softened. 2 Cut the chilli into slices and cut the cheese into cubes. Add the chilli, broccoli, chilli and paneer cheese to the pan. 3 Stir-fry for 1-2 minutes until the cheese starts to go golden. Cut each tomato into eight wedges, reserving four for a garnish. 4 Add the fresh and tinned tomatoes to the pan with the curry paste and 100ml/31/2fl oz water. 4 Simmer gently for 8-10 minutes until the broccoli is just cooked. Add more water if required. 5 For the Sag Aloo: Heat the oil in a frying pan and fry the onion for 2-3 minutes until softened. Drain the potatoes. 6 Stir the curry powder into the onions with a squirt of 1-2 tbsp tomato puree. Add the potatoes to the frying pan and fry for 1-2 minutes. 7 Gradually start adding the spinach until it has wilted, stirring all the time for about 2-3 minutes. Stir the ground almonds into the balti curry, which will help to thicken the sauce. 8 Chop the coriander to make about 2 tbsp. Add the yoghurt and coriander and heat through gently but do not boil. 9 Heat the naan read in the microwave for about 30 seconds each. Serve the curry garnished with the tomatoes, with the sag aloo and the naan. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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