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1 Cook the potatoes for the sag aloo in boiling water for five min.
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For the Balti: Heat the oil in a large wok and gently fry the onion with the garlic for three min till softened.
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2 Cut the chilli into slices and cut the cheese into cubes.
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Add in the chilli, broccoli, chilli and paneer cheese to the pan.
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3 Stir-fry for 1-2 min till the cheese starts to go golden brown.
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Cut each tomato into eight wedges, reserving four for a garnish.
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4 Add in the fresh and tinned tomatoes to the pan with the curry paste and 100ml/31/2fl ounce water.
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4 Simmer gently for 8-10 min till the broccoli is just cooked.
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Add in more water if required.
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5 For the Sag Aloo: Heat the oil in a frying pan and fry the onion for 2-3 min till softened.
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Drain the potatoes.
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6 Stir the curry pwdr into the onions with a squirt of 1-2 tbsp tomato puree.
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Add in the potatoes to the frying pan and fry for 1-2 min.
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7 Gradually start adding the spinach till it has wilted, stirring all the time for about 2-3 min.
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Stir the grnd almonds into the balti curry, that will help to thicken the sauce.
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8 Chop the coriander to make about 2 tbsp.
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Add in the lowfat yoghurt and coriander and heat through gently but don't boil.
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9 Heat the naan read in the microwave for about 30 seconds each.
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Serve the curry garnished with the tomatoes, with the sag aloo and the naan.
