Paneer and potato curry
Paneer and potato curry

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, paneer and potato curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make - perfect for a midweek meal. Easy Aloo Paneer Curry │ Paneer Potato Curry Hi, I am Sadat Ahmed and welcome to my channel Masala World.

Paneer and potato curry is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Paneer and potato curry is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have paneer and potato curry using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Paneer and potato curry:
  1. Prepare Olive oil
  2. Take 200 grams paneer
  3. Prepare Salt and pepper
  4. Take 1 large onion
  5. Prepare 2 garlic cloves
  6. Get 1 tsp chilli flakes (half it if you don’t like very spicy food)
  7. Make ready 1 tbsp mild curry powder
  8. Prepare 3 medium potatoes
  9. Make ready 200 ml tinned tomatoes
  10. Make ready 250 ml vegetable stock
  11. Get Yoghurt (optional)
  12. Prepare Lime pickle (optional)
  13. Prepare Basmati rice

Sweet potatoes, in particular, are an. Like today's Aloo Paneer, potato and paneer curry. This was the first time we have had a curry with paneer in it. And, if cheese in a curry sounds a bit strange, don't be scared.

Instructions to make Paneer and potato curry:
  1. Prepare the ingredients: chop the paneer and potatoes into small cubes, finely chop the onion.
  2. Fry the paneer in the olive oil for couple of minutes until nicely browned. Remove from the pan and set aside.
  3. Fry the onions with some salt and pepper until golden. Then add crushed garlic, chilli flakes, curry powder and two tablespoons of water. Fry for few more minutes over a low heat and then add potato.
  4. Pour in the chopped tomatoes and stock, bring to simmer, cover with a lid and simmer gently for about 15 minutes or until the potatoes are soft. The sauce should be thickened.
  5. Add the paneer and heat through for 3-4 minutes.
  6. Serve with some basmati rice. I also like to add a bit of yoghurt and lime pickle on the side. This time I had some left over chard, so I fried it and topped the curry for some extra vegetables. Enjoy!

Since we like our curries to have a bit of warmth, the cheese creates a nice smooth, creaminess that contrasts the bold flavors. Paneer is a mild-flavoured cheese commonly used in Indian cuisine. It has a similar texture to extra-firm tofu. Get more curry recipes at Chatelaine.com. Boil, then reduce heat to medium-low.

So that’s going to wrap this up for this special food paneer and potato curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!