Paneer, Potato and Pea Samosa Bowls
with Mango Chutney and Yogurt Sauce- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Mustard
- Egg
- Fish
- Gluten
Ingredients: Yellow potato • Paneer (milk) (pasteurized milk, condensed whey, citric acid) • Sweet bell pepper • Yellow onion • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Green peas • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Rice vinegar (rice vinegar, sugar, salt) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro.
Ingredients
113 g
Yellow Onion, chopped
300 g
Yellow Potato
56 g
Green Peas
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
7 g
Cilantro
3 tbsp
Yogurt Sauce
(Contains: Milk)
4 tbsp
Mango Chutney
(May be present: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
300 g
Paneer Cheese
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop cilantro.
- Cut paneer into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Pan-fry for 5-6 min, turning paneer occasionally, until crispy and golden.
- Transfer to a plate and set aside.
- To the same pan, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
- Reduce heat to medium. Add Indian Spice Mix. Cook for 1 min, stirring often, until fragrant.
- Add potatoes, peas and 2 tbsp water. (NOTE: Cook in batches for 4 servings, using 2 tbsp water per batch.) Season with salt and pepper. Cook for 5 min, stirring often, until potatoes are golden.
- Meanwhile, in a small bowl, combine mango chutney and half the vinegar (use all for 4 servings).
- Divide potato mixture between bowls, then top with paneer.
- Drizzle mango chutney dressing and yogurt sauce over top.
- Sprinkle with crispy shallots and cilantro.
