Paneer curry, Bombay potatoes and chickpea samosas

1. 1

   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.

2. 2

   Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften.

3. 3

   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.

4. 4

   Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice.

5. 5

   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.

6. 6

   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.

7. 7

   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

8. 8

   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.

9. 9

   Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

10. 10

    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.

11. 11

    Serve with the yogurt, pickled red onions and sev.

12. 12

    Serve the three dishes family style at the table.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.