Instructions: 1 Cook the potatoes for the sag aloo in boiling water for five minutes. For the Balti: Heat the oil in a large wok and gently fry the onion with the garlic for three minutes until softened.

2 Cut the chilli into slices and cut the cheese into cubes. Add the chilli, broccoli, chilli and paneer cheese to the pan.

3 Stir-fry for 1-2 minutes until the cheese starts to go golden. Cut each tomato into eight wedges, reserving four for a garnish.

4 Add the fresh and tinned tomatoes to the pan with the curry paste and 100ml/31/2fl oz water.

4 Simmer gently for 8-10 minutes until the broccoli is just cooked.

Add more water if required.

5 For the Sag Aloo: Heat the oil in a frying pan and fry the onion for 2-3 minutes until softened. Drain the potatoes.

6 Stir the curry powder into the onions with a squirt of 1-2 tbsp tomato puree. Add the potatoes to the frying pan and fry for 1-2 minutes.

7 Gradually start adding the spinach until it has wilted, stirring all the time for about 2-3 minutes. Stir the ground almonds into the balti curry, which will help to thicken the sauce.

8 Chop the coriander to make about 2 tbsp. Add the yoghurt and coriander and heat through gently but do not boil.

9 Heat the naan read in the microwave for about 30 seconds each.

Serve the curry garnished with the tomatoes, with the sag aloo and the naan.

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