| 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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