Broccoli And Paneer Balti; Sag Aloo Recipe

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Servings: 4

Ingredients

Cost per serving $1.49 view details
  • 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

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 385g
Recipe makes 4 servings
Calories 418  
Calories from Fat 203 49%
Total Fat 22.99g 29%
Saturated Fat 5.85g 23%
Trans Fat 0.35g  
Cholesterol 23mg 8%
Sodium 230mg 10%
Potassium 913mg 26%
Total Carbs 44.63g 12%
Dietary Fiber 5.4g 18%
Sugars 11.24g 7%
Protein 11.15g 18%
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