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Ингредиенты
- 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
Инструкции
- 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 Cut the chilli into slices and cut the cheese into cubes. Add in the chilli, broccoli, chilli and paneer cheese to the pan.
- 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 Add in the fresh and tinned tomatoes to the pan with the curry paste and 100ml/31/2fl ounce water.
- 4 Simmer gently for 8-10 min till the broccoli is just cooked.
- Add in more water if required.
- 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.
- 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.
- 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.
- 8 Chop the coriander to make about 2 tbsp. Add in the lowfat yoghurt and coriander and heat through gently but don't 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.
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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% |
