Paneer, pea & potato balti
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Curries are an excellent way to introduce lots of healthy vegetables into your diet – in a very tasty way.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Onion
1 large, chopped
Garlic
2 clove(s), crushed
Coriander, Dried
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level, or cumin seeds
Vegetable stock cube
1 cube(s), make up 600ml (1 pint) vegetable stock
Tinned Tomatoes
400 g
Curry Powder
2 teaspoon(s), medium or tandoori spice blend
Potatoes, Raw
500 g, cut into chunks
Cauliflower, Raw
250 g, broken into florets
Peas, fresh, boiled
75 g
Coriander, fresh
2 tablespoon(s)
Paneer Cheese
100 g
Salt
1 pinch
Black pepper
⅛ teaspoon(s), freshly ground black
Coriander, fresh
3 sprig(s), to garnish
Instructions
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.
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