Paneer Nuggets, Chips & Masala Saag Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with the nigella seeds, a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

While the chips are cooking, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a pot with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, boil half a kettle

Cut the paneer into bite-sized cubes

Combine the cornflour in a bowl with half the garam masala and half the curry powder (you'll use the rest later!) and mix it all together

Add the cubed paneer to the bowl and give everything a good mix up until the paneer is fully coated

Once the onion has softened, add the chopped garlic, ginger paste, remaining garam masala, remaining curry powder and tomato paste to the pot and cook for 1 min or until fragrant

Once fragrant, add 150ml [250ml] boiled water, the juice of 1/2 [1] lime and the baked beans and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min further or until the sauce has thickened

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

Once hot, add the coated paneer and cook for 5-6 min until golden, turning occasionally for even colouring

Once done, transfer the golden paneer to a plate – these are your spiced paneer nuggets

Cut the remaining lime into wedges

Wash the spinach, then pat it dry with kitchen paper

Once the beans have thickened, add the spinach to the pot and cook for 1 min further or until starting to wilt – these are your masala saag beans