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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

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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!

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

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 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!

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