Paneer Nuggets, Sweet Potato Chips & Masala Saag Beans

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

Cut your potato[es] (skins on) into chips

Add the chips to a baking tray with your 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 your brown onion[s]

Peel and finely chop (or grate) your garlic

Cut your lime[s] 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 your paneer into bite-sized cubes

Combine your cornflour in a bowl with half your garam masala and half your 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 [195ml] [250ml] boiled water, the juice of half the lime[s] and your 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 your 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