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Paneer curry, Bombay potatoes and chickpea samosas

Fruit and vegetables

2 red onions, sliced
2 red chillies, chopped
4 garlic cloves, finely chopped
400g tin chopped tomatoes
20g/¾oz baby spinach
1 lemon, juice only
500g/1lb 2oz new potatoes, peeled and halved
1 tsp ground coriander
4 garlic cloves, finely chopped
1 tbsp finely chopped ginger
2 red chillies, chopped
2 ripe beef tomatoes, chopped
6 spring onions, chopped
20g/¾oz fresh coriander, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped ginger
1 small hot green chilli, finely chopped
1 tbsp lemon juice
4 tbsp pickled red onions, to serve

Tins, packets and jars

400g tinned chickpeas, drained
6 spring roll wrappers

Cooking ingredients

2 tsp garam masala
1 tbsp chilli powder
2 tsp ground cumin
2 tbsp tomato purée
sea salt and freshly ground black pepper
1 tsp ground cumin
1 tsp turmeric
1 tsp nigella seeds
1 tsp garam masala
salt and freshly ground black pepper
1 tsp curry powder
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
salt and freshly ground black pepper

Biscuits, snacks and sweets

2 tbsp sev, to serve

Dairy, eggs and chilled

30g/1oz unsalted butter
250g/9oz paneer, cut into 2cm/1in pieces
120ml/4fl oz double cream
30g/1oz unsalted butter
4 tbsp Greek yoghurt
30g/1oz unsalted butter
100g/3½oz cheddar cheese, grated
400g/14oz thick Greek yoghurt, to serve

Other

150g/5½oz frozen peas
100g/3½oz frozen peas

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