Paneer curry, Bombay potatoes and chickpea samosas
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-freeVegetarian
This veggie trio of Indian-inspired treats brings all of the flavours and textures to the table - spicy, crunchy and creamy!
Ingredients
For the paneer curry
- 30g/1oz unsalted butter
- 250g/9oz paneer, cut into 2cm/1in pieces
- 2 red onions, sliced
- 2 red chillies, chopped
- 4 garlic cloves, finely chopped
- 2 tsp garam masala
- 1 tbsp chilli powder
- 2 tsp ground cumin
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 120ml/4fl oz double cream
- 20g/¾oz baby spinach
- 150g/5½oz frozen peas
- 1 lemon, juice only
- sea salt and freshly ground black pepper
For the Bombay potatoes
- 30g/1oz unsalted butter
- 500g/1lb 2oz new potatoes, peeled and halved
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp nigella seeds
- 1 tsp garam masala
- 4 garlic cloves, finely chopped
- 1 tbsp finely chopped ginger
- 2 red chillies, chopped
- 2 ripe beef tomatoes, chopped
- 6 spring onions, chopped
- 20g/¾oz fresh coriander, chopped
- 4 tbsp Greek yoghurt
- salt and freshly ground black pepper
For the chickpea masala samosas
- 30g/1oz unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped ginger
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 small hot green chilli, finely chopped
- 400g tinned chickpeas, drained
- 100g/3½oz frozen peas
- 100g/3½oz cheddar cheese, grated
- 1 tbsp lemon juice
- 6 spring roll wrappers
- 400g/14oz thick Greek yoghurt, to serve
- 4 tbsp pickled red onions, to serve
- 2 tbsp sev, to serve
- salt and freshly ground black pepper
Method
To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside.
Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften.
Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes.
Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice.
To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes.
Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt.
To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutes
Add the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes.
Serve with the yogurt, pickled red onions and sev.
Serve the three dishes family style at the table.
