Saag Paneer
with Roasted Turmeric Potatoes
- Milk
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.
Ingredients
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
Instructions
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.
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.
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).
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.
Stir through the mango chutney, then season to taste with salt and pepper.
When everything is ready, share the potatoes between your bowls and top with the saag paneer.
Finish with a dollop of yogurt.
Enjoy!
