Paneer Sabzi Loaded Rotis With Yoghurt & Chutney

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Chop your potato[es] into small bite-sized pieces

Slice half your green chilli[es] into rounds and finely chop the remaining

Add your lamb keema rolls to a baking tray and put in the oven for 12-15 min or until golden and crisp

Add the diced potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-7 min or until the potatoes are fork-tender

Meanwhile, chop your paneer into strips

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

Once hot, add the sliced paneer and cook for 3-5 min or until golden, turning occasionally for even colouring

Once cooked, transfer to a plate and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped chilli (can't handle the heat? Go easy!), cumin seeds, garam masala and curry powder

Cook for 30 secs or until fragrant

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

Add the softened potato and your shredded veg mix to the pan with your vegetable stock mix and 75ml [100ml] [120ml] boiled water

Cook, covered, for 3-4 min or until the vegetables have softened

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

Cook for a further 2-3 min, uncovered, or until the paneer is warmed through and the sauce has reduced to coating consistency – this is your 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