Broccoli And Paneer Balti; Sag Aloo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | 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 | T | Balti curry paste, 2 to 3 |
| 25 | g | Ground almonds |
| 300 | Natural yoghurt | |
| 1 | Bunc fresh coriander | |
| Approx 150 ml water in a jug | ||
| 2 | T | Vegetable oil |
| 1 | Red or white onion, sliced | |
| 250 | g | Potatoes, peeled and cut |
| into | ||
| 2 1/2 | Cm cubes | |
| 1 | t | Medium curry powder, 1 to |
| Tomato puree | ||
| 1 | 225 g bag baby spinach | |
| washed and ready to | ||
| use | ||
| 4 | Mini naan breads |
INSTRUCTIONS
2 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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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 174
Total Fat: 19.9g
Cholesterol: 0mg
Sodium: 2068.9mg
Potassium: 1596.1mg
Carbohydrates: 47.7g
Fiber: 14.3g
Sugar: 9.5g
Protein: 17.7g