Butter Paneer Sabzi Loaded Rotis With Yoghurt & Chutney

Boil half a kettle

Chop your paneer into strips

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the paneer slices to one side of the pan and your sliced onion to the other

Cook for 3-5 min or until the onion has started to soften and the paneer is golden, turning occasionally

While the paneer is cooking, slice half your green chilli[es] into rounds and finely chop the remaining

Peel and finely chop (or grate) your garlic

Once the paneer is golden, transfer to a plate, then add a knob of butter to the pan

Once melted, add your garam masala, curry powder, diced chilli (can't handle the heat? Go easy!) and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your tomato paste and ginger paste and cook for 1 min further

Add your shredded veg mix and vegetable stock mix with 75ml [100ml] [120ml] boiled water and stir it all together

Cook, covered, for 4-5 min or until the vegetables have softened

Once the vegetables have softened, add the cooked paneer to the pan with a little salt and give everything a good mix up

Cook for 1 min further, uncovered, or until the paneer is warmed through

Remove the pan from the heat and stir through half your natural yoghurt (you'll use the rest later!) – this is your butter paneer sabzi

Tip: If you like it more saucy add a splash more water!

Add your roti to a plate and pop in the microwave for 20 secs on high or until warmed