Paneer and potato curry
Paneer and potato curry

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, paneer and potato curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really 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 well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Paneer and potato curry is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare Olive oil
  2. Make ready 200 grams paneer
  3. Take Salt and pepper
  4. Get 1 large onion
  5. Prepare 2 garlic cloves
  6. Prepare 1 tsp chilli flakes (half it if you don’t like very spicy food)
  7. Prepare 1 tbsp mild curry powder
  8. Make ready 3 medium potatoes
  9. Get 200 ml tinned tomatoes
  10. Prepare 250 ml vegetable stock
  11. Take Yoghurt (optional)
  12. Prepare 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.

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