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North Indian Style Saag Paneer

North Indian Style Saag Paneer

North Indian Style Saag Paneer

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!

Tags:

Veggie

•Climate Conscious

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 grams

Potatoes

226 grams

Paneer

(Contains: Milk)

2 unit(s)

Medium Tomato

15 grams

Ginger Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains: Celery)

40 grams

Baby Spinach

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kcal)752 kcal

Energy (kJ)3146 kJ

Fat41.2 g

of which saturates23 g

Carbohydrate65.5 g

of which sugars23.1 g

Dietary Fibre8.6 g

Protein33.4 g

Salt2.6 g

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

Utensils

•Baking Tray

•Bowl

•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 Spinach

4

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

Stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Bring on the Chutney

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 saag paneer.

Finish with a dollop of yoghurt.

Enjoy!

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