Paneer And Potato Curry
In this flavorful paneer curry recipe, tender chunks of paneer are cooked in a rich and aromatic tomato-based sauce with fragrant spices and soft floury potatoes, creating a comforting and satisfying dish that pairs perfectly with fluffy rice. Enjoy the vibrant flavors and textures in every bite of this delicious curry!
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 220g/8oz paneer
- 2 onions
- and saltblack pepper
- 2 garlic
- ½-1 tsp chilli
- 1 tbsp mild curry powder
- 250g/9oz floury potatoes
- 200g/7oz tinned tomatoes
- 500ml/18fl oz vegetable stock
- 200g/7oz rice
Instructions
- Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
- Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.
- Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
- Meanwhile, cook the rice according to packet instructions.
- Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 518kcal
- Carbohydrate Content: 61g
- Fat Content: 21g
- Fiber Content: 4.5g
- Protein Content: 18g
- Saturated Fat Content: 10.5g
- Sugar Content: 9g
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