Paneer and potato curry

Name: How to cook Paneer and potato curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Liskin

Paneer and potato curry

I always keep some paneer in my fridge so I can make this tasty curry when my fridge is quite empty. Thankfully I have plenty of #seasonsupply potatoes & onions and this is pretty much all you need to make this simple curry. I like to serve it with rice, some yoghurt to cool down the heat of the curry and some lime pickle.

Ingredient

200 grams

paneer

large onion

garlic cloves

1 tsp

chilli flakes (half it if you don’t like very spicy food)

1 tbsp

mild curry powder

medium potatoes

200 ml

tinned tomatoes

250 ml

vegetable stock

Cooking instructions

* Step 1

Prepare the ingredients: chop the paneer and potatoes into small cubes, finely chop the onion.

* Step 2

Fry the paneer in the olive oil for couple of minutes until nicely browned. Remove from the pan and set aside.

* Step 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.

* Step 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.

* Step 5

Add the paneer and heat through for 3-4 minutes.

* Step 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!

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