Feed a veggie army this will, with so much ease. A midweek dinner winner!
Paneer is made with cow’s milk but it’s curdled with lemon juice not rennet so it’s a naturally vegetarian cheese.
1 hr | serves 4 |easy street
600g charlotte potatoes
½ each red, yellow and green pepper
1 large red onion, peeled
4 ripe tomatoes
3 cloves garlic, peeled and sliced
5cm piece fresh ginger, peeled and grated
2 green chillies, thickly sliced
2 tbsp black mustard seeds
1 handful curry leaves
1 heaped tsp turmeric
for the yoghurt dressing:
½ bunch mint
½ lemon, juice
1cm piece ginger
150g natural or greek yoghurt
1 green chilli
½ bunch coriander to garnish
spinach leaves to serve
Get yee oven to 190ºC / gas 5.
Cut everything that can be into 3cm cubes/wedges. Put the potatoes in a large pan of salted water, bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for a bit.
Heat a lug of oil in a large frying pan over a medium heat. Add the garlic, ginger, mustard seeds, curry leaves and turmeric and cook for 2 minutes until fragrant. Leave to one side to cool slightly.
Tip the paneer into a large bowl, pour the spice mix over, toss together and leave for a few moments for the paneer to soak up the flavas. Add the potatoes, the rest of the veg, and the chillies, season well and stir to combine.
Pop the lot into a large baking tray and roast in the bottom of the oven for 40-45mins until all the veg are tender and the paneer is golden and crispy on the edges.
Pick the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blitz until smooth.
Garnish with the coriander and dressing and serve with the spinach leaves.
Source: We’ve veggified a Jamie Oliver recipe for this one.