Broccoli And Paneer Balti; Sag Aloo

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.