Photo of Paneer, pea & potato balti by WW

Paneer, pea & potato balti

4 - 7
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Curries are an excellent way to introduce lots of healthy vegetables into your diet – in a very tasty way.


Calorie controlled cooking spray

5 spray(s)


1 large, chopped


2 clove(s), crushed

Coriander, Dried

1 teaspoons, level

Ground Cumin

1 teaspoons, level, or cumin seeds

Vegetable stock cube(s)

1 cube(s), make up 600ml (1 pint) vegetable stock

Tinned Tomatoes

400 g

Curry Powder

2 teaspoons, medium or tandoori spice blend

Potato(es), Raw

500 g, cut into chunks

Cauliflower, Raw

250 g, broken into florets

Peas, fresh, boiled

75 g

Coriander, fresh

2 tablespoons

Paneer Cheese

100 g


1 pinch

Black pepper

teaspoons, freshly ground black

Coriander, fresh

3 sprig(s), to garnish


  1. Spray a large saucepan with low fat cooking spray. Add the onion and garlic and cook over a medium heat for 3-4 minutes, until softened. Add the ground coriander and cumin and stir over the heat for about 30 seconds.
  2. Add the stock, tomatoes, curry powder and potatoes. Bring up to the boil, then reduce the heat and simmer for 10 minutes. Add the cauliflower and cook until tender – about 10 more minutes.
  3. Stir the peas, chopped coriander and paneer through the curry. Season to taste. Serve with some extra sprigs of fresh coriander, to garnish.


Cook’s Tip: Omit the paneer for vegans or for those with an intolerance to dairy products.