North Indian Style Saag Paneer
with Roasted Turmeric 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
1
Ground Turmeric
226
Paneer
(Contains: Milk)
125
Baby Plum Tomatoes
7.5
Ginger Puree
2
North Indian Style Spice Mix
100
Baby Spinach
10
Vegetable Stock Paste
(Contains: Celery)
40
Mango Chutney
75
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1
Olive Oil
100
Water for the Curry
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 sprinkle over half the turmeric.
Toss to coat, then 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. Halve the baby plum tomatoes.
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 regulary to brown them evenly.
Stir the ginger puree, North Indian style spice mix and remaining turmeric 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.
Stir the spinach in a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the mango chutney, drizzle over the yoghurt, then season to taste with salt and pepper.
When everything is ready, share the turmeric potatoes between your bowls and top with the saag paneer.
Enjoy!
