Skip to main content
North Indian Style Pea and Paneer Curry
North Indian Style Pea and Paneer Curry

North Indian Style Pea and Paneer Curry

with Roasted Potatoes and Yoghurt

Recipe Development Team
Recipe Development TeamPublished on December 13, 2022

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!

Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Tags:
Veggie
Climate Conscious
Allergens:
Celery
Milk

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

2

Medium Tomato

15

Ginger Puree

1

North Indian Style Spice Mix

10

Vegetable Stock Paste

(Contains: Celery)

226

Paneer

(Contains: Milk)

120

Peas

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 (kJ)3293 kJ
Energy (kcal)787 kcal
Fat41.2 g
of which saturates23 g
Carbohydrate72.1 g
of which sugars26.6 g
Protein35.8 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Large Frying Pan

Cooking Instructions and Tips

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 toss to coat.

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. Cut the tomatoes into 2cm chunks

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 regularly to brown it evenly.

Spice Things Up
3

Stir the ginger puree and North Indian style spice mix 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 Peas
4

Bring to the boil, stirring to combine, then lower the heat to a simmer for 2-3 mins.

Stir in the peas and cook until piping hot, 1-2 mins.

Finishing Touches
5

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

Serve
6

When everything's ready, share the roasted potatoes between your bowls and top with the curry.

Finish with a dollop of yoghurt.

Enjoy!

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese