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North Indian Style Saag Paneer

North Indian Style Saag Paneer

North Indian Style Saag Paneer

with Roasted Turmeric Potatoes and Yoghurt

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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!

Tags:

Veggie

Allergens:

Milk

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)767 kcal

Energy (kJ)3208 kJ

Fat41.4 g

of which saturates23.1 g

Carbohydrate66.2 g

of which sugars23.9 g

Protein36 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

Instructions

Roast the Potatoes

1

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.

Paneer Time

2

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.

Spice Things Up

3

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).

Add the Spinach

4

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.

Finishing Touches

5

Stir through the mango chutney, drizzle over the yoghurt, then season to taste with salt and pepper.

Serve

6

When everything is ready, share the turmeric potatoes between your bowls and top with the saag paneer.

Enjoy!

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