Paneer and potato curry
Paneer and potato curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, paneer and potato curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Paneer and potato curry is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Paneer and potato curry is something which I’ve loved my whole life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook paneer and potato curry using 13 ingredients and 6 steps. Here is how you can achieve it.

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

Steps 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 is going to wrap it up for this exceptional food paneer and potato curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!