Ingredients

​

For The Broccoli and Paneer

2 tbl Vegetable oil
1 lrg Onion, sliced
2 x Garlic cloves, finely chopped
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 chopped tomatoes, drained
2 tbl Balti curry paste, (2 to 3)
25 gm Ground almonds
300 ml Natural yoghurt
1 lrg Bunc fresh coriander
Approx 150 ml water in a jug

For The Sag Aloo

2 tbl Vegetable oil
1 x Red or white onion, sliced
250 gm Potatoes, peeled and cut into
2 1/2 x Cm cubes
1 tsp Medium curry powder, (1 to 2)
Tomato puree
1 x 225 g bag baby spinach, washed and ready to use
4 x Mini naan breads

​

Method :

​

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