Aloo Chaat Inspired Paneer Loaded Potatoes

Meanwhile, halve and peel the red onion. Slice half the onion as thinly as you can.

Pop the sliced onion into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Cut the remaining onion into roughly 2-3cm wedges. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper. 

Spread the sliced pepper, onion wedges, baby plum tomatoes and chickpeas onto a baking tray. Drizzle with oil and sprinkle over half the curry powder. Season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until soft and slightly charred, 18-20 mins.

When the potatoes have cooked for 20 mins, remove them from the oven. Sprinkle over the remaining curry powder and toss to evenly coat. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, cut the paneer into 1cm cubes.

Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper.

Meanwhile, in another small bowl, combine the yoghurt with half the garlic and half the dried mint. Season with salt and pepper.

When the vegetables and chickpeas have roasted, add the remaining garlic and butter (see pantry for amount) to the baking tray. Stir until well combined and the butter has melted.