Aloo Paratha

Whole wheat flatbreads stuffed with spiced mashed potato, pan-fried in butter and served with yogurt and pickle.

Ingredients

• 400g paneer cubes
• 400g naan bread
• a handful of crushed green cardamom pods
• 2 tsp ground coriander
• 2 tbsp neutral vegetable oil
• a generous handful of fresh spinach
• a handful of fresh mint, chopped
• a generous spoonful of plain yogurt

Instructions

1. 1

   Gather and prep the basmati rice and chickpeas, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the curry leaves and ripe tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chickpeas, season with garam masala, and cook until just done, about 20 mins.

5. 5

   Warm the basmati rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the basmati rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with tamarind paste and finish with a sprinkle of mint.

8. 8

   Serve immediately while everything is warm.

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