Broccoli And Paneer Balti; Sag Aloo Recipe

Ingredients

• 2 Tbsp. Vegetable oil
• 1 lrg Onion
• sliced
• 2 x Garlic cloves
• finely minced
• 1 x Red chilli
• 1 x 227 g pack Paneer cheese
• 175 gm Broccoli
• cut into florets
• 2 x Fresh tomatoes
• 1 x 400 g tin minced tomatoes
• liquid removed
• 2 Tbsp. Balti curry paste
• (2 to 3)
• 25 gm Grnd almonds
• 300 ml Natural lowfat yoghurt
• 1 lrg Bunc fresh coriander Approx 150 ml water in a jug
• 2 Tbsp. Vegetable oil
• 1 x Red or possibly white onion
• sliced
• 250 gm Potatoes
• peeled and cut into
• 2 1/2 x Cm cubes
• 1 tsp Medium curry pwdr
• (1 to 2) Tomato puree
• 1 x 225 g bag baby spinach
• washed and ready to use
• 4 x Mini naan breads

Instructions

1. 1 Cook the potatoes for the sag aloo in boiling water for five min.
2. For the Balti: Heat the oil in a large wok and gently fry the onion with the garlic for three min till softened.
3. 2 Cut the chilli into slices and cut the cheese into cubes.
4. Add in the chilli, broccoli, chilli and paneer cheese to the pan.
5. 3 Stir-fry for 1-2 min till the cheese starts to go golden brown.
6. Cut each tomato into eight wedges, reserving four for a garnish.
7. 4 Add in the fresh and tinned tomatoes to the pan with the curry paste and 100ml/31/2fl ounce water.
8. 4 Simmer gently for 8-10 min till the broccoli is just cooked.
9. Add in more water if required.
10. 5 For the Sag Aloo: Heat the oil in a frying pan and fry the onion for 2-3 min till softened.
11. Drain the potatoes.
12. 6 Stir the curry pwdr into the onions with a squirt of 1-2 tbsp tomato puree.
13. Add in the potatoes to the frying pan and fry for 1-2 min.
14. 7 Gradually start adding the spinach till it has wilted, stirring all the time for about 2-3 min.
15. Stir the grnd almonds into the balti curry, that will help to thicken the sauce.
16. 8 Chop the coriander to make about 2 tbsp.
17. Add in the lowfat yoghurt and coriander and heat through gently but don't boil.
18. 9 Heat the naan read in the microwave for about 30 seconds each.
19. Serve the curry garnished with the tomatoes, with the sag aloo and the naan.