Paneer curry, Bombay potatoes and samosas recipe
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 minutesAdd 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. 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. 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 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 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. 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. 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. 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 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. 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.) 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. 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 with the yogurt, pickled red onions and sev. Serve the three dishes family style at the table. Serve the three dishes family style at the table.