Potato Pea Curry

Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
540g jar Balti Simmer Sauce*
1 cup vegetable stock
700g scrubbed potatoes, diced
1 cup frozen peas, thawed
200g Paneer cheese*, cut into 1.5cm cubes
2 tbsp slivered almonds, toasted, to serve

* Can be frozen at curried potato stage. Thaw, add peas and Paneer and reheat.

Method
1. Heat oil in a large saucepan, add onion. Cook over medium heat for 10 mins, until dark golden brown. Add
simmer sauce to the pan and cook, stirring, for 30 secs.

2. Pour the stock into the empty simmer sauce jar, put the lid on tightly and shake. Add to the pan along with the potatoes. Cover and bring to the boil, then reduce the heat to medium low. Simmer for about 20 mins, stirring occasionally, until potatoes are tender. Add the peas and paneer to the pan and cook for about 5 mins, until heated through.

3. Preheat the oven to 180°C or 160°C. While the curry is cooking, spread almonds onto an oven tray and cook for 4-5 mins, until golden and fragrant. Serve almonds on the side for guests to sprinkle over their curry, if desired