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Saag Paneer

with Roasted Turmeric Potatoes

An Indian recipe that is fragrant and flavourous, saag paneer is a well-loved vegetarian dish and our variation takes just 25 minutes prep time. Winning! Saag paneer brings together wilted spinach and paneer cheese, which has a mild milky flavour that goes beautifully with tasty Indian spices like curry powder, ginger and chilli in this recipe. Bombay potatoes are the perfect sidekick to a saag paneer thanks to the traditional Indian flavours. Labelled a ‘cheat’s’ Bombay potato, these are fluffy and aromatic spuds ready in no time at all.

Allergens:
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 grams

Potatoes

2 unit(s)

Medium Tomato

15 grams

Ginger Puree

2 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

226 grams

Paneer

(Contains: Milk)

40 grams

Baby Spinach

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)2983 kJ
Energy (kcal)713 kcal
Fat36.3 g
of which saturates22.3 g
Carbohydrate67.6 g
of which sugars23.2 g
Dietary Fibre6 g
Protein32 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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. 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.

2

Meanwhile, cut the paneer into 2cm chunks. Cut the tomatoes into 2cm chunks

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the paneer and fry, stirring occasionally, until golden, 3-4 mins.

3

Stir the ginger puree and North Indian style spice and 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 ingredients for amount).

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.

5

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

6

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

Finish with a dollop of yogurt.

Enjoy!

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