Chickpea Curry, Saag Paneer and Bombay Potato

Recently I’ve been experimenting with Indian cooking and have finally perfected my side dishes! This takes around 30 minutes and will feed 3-4 people, with rice.

Chickpea Curry

Ingredients

  • 1 400g tin of chickpeas
  • 500g sweet potato, diced
  • 1 large onion, diced
  • 1 jar of tikka masala sauce
  • Garam masala
  • 2 large mushrooms, diced

Method

Fry the onion, whilst boiling the potatoes until soft.

Add the garam masala liberally to the pan.

Add the mushrooms, chickpeas and sauce. Leave to simmer for 10 minutes.

Bombay Potato

Ingredients

  • 4 large potatoes in 1cm slices, peeled.
  • 1 large tbsp tomato puree
  • 1 tsp water
  • Garam masala
  • Fresh coriander, shredded.
  • 1 small onion cut into strips

Method

Boil the potatoes until soft.

Fry the onion until clear and add the potatoes.

Add the tomato puree and water to the pan and mix thoroughly.

Spice and add a small amount of fresh coriander.

Saag Paneer

Ingredients

  • 1 standard block of paneer (I use one from ASDA/Waitrose), cut into 1 inch cubes
  • 1 bag of baby spinach, roughly chopped.
  • Garam masala
  • Milk
  • Cumin

Method

Fry the paneer in oil and spices on each side until brown.

Add the spinach and leave to wilt.

Add some more garam masala and cumin, with a splash of milk to keep from browning too much.

To serve

Serve with basmati rice, naan bread and poppadums for an indian feast.

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