Looking for a tasty midweek dinner option? Try cooking up our Paneer with Bombay Potatoes in just 20 minutes for a balanced and tasty dinnertime.
Red Bullet Chilli
Mild Indian Style Curry Powder
Mango Chutney 40g
a) Fill a large saucepan with the boiling water from your kettle. Bring back to the boil on high heat. b) Meanwhile, chop the potato into 2cm chunks (no need to peel) and add to the saucepan with half the turmeric and a pinch of salt. c) Cook until you can easily slip a knife through, 10-12 mins, then drain in a colander and allow to steam-dry for a few seconds before returning to the pan (off the heat). Keep warm with the lid on.
Meanwhile, chop the paneer into 2cm chunks. Halve, peel and finely slice the shallot. Halve the chilli lengthways, deseed then finely chop. Chop the tomatoes in half (or leave them whole if you prefer). Heat a drizzle of oil in a large frying pan on medium-high heat, once hot add the paneer to the pan and fry until golden, stirring occasionally, 3-4 mins.
a) Stir the shallot into the paneer and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry. b) Stir in the easy ginger, mild curry powder, remaining turmeric, a pinch of chilli (careful - you can always add more later!) and the cherry tomatoes and cook for 30 seconds before stirring in the water (see ingredients for amount).
a) Bring to the boil then reduce the heat to a simmer. b) Stir the spinach in a handful at a time until wilted, 1-2 mins, then stir through the mango chutney.
a) Season the saag paneer to taste with salt, pepper and a pinch more chilli if needed. b) Stir the nigella seeds through the potatoes.
a) Serve the Bombay potatoes in bowls topped with the saag paneer. b) Finish with a sprinkle of more red chilli if liked. ENJOY!