Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, paneer and potato curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Paneer and potato curry is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Paneer and potato curry is something which I have loved my entire life. They are nice and they look fantastic.
This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make - perfect for a midweek meal. This is designed to be a low cost recipe.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready Olive oil
- Get 200 grams paneer
- Make ready Salt and pepper
- Take 1 large onion
- Make ready 2 garlic cloves
- Make ready 1 tsp chilli flakes (half it if you don’t like very spicy food)
- Prepare 1 tbsp mild curry powder
- Get 3 medium potatoes
- Get 200 ml tinned tomatoes
- Get 250 ml vegetable stock
- Take Yoghurt (optional)
- Prepare Lime pickle (optional)
- Get Basmati rice
Since we like our curries to have a bit of warmth, the cheese creates a nice smooth, creaminess that contrasts the bold flavors. Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East. The curry consists of onion, tomatoes, some spices, milk and cardamom. You can skip the onion and make it an all tomato curry.
Instructions to make Paneer and potato curry:
- Prepare the ingredients: chop the paneer and potatoes into small cubes, finely chop the onion.
- Fry the paneer in the olive oil for couple of minutes until nicely browned. Remove from the pan and set aside.
- 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.
- 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.
- Add the paneer and heat through for 3-4 minutes.
- 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!
Don't worry the filling won't come off if you stuff it well. 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 with this special food paneer and potato curry recipe. Thank you very much for your time. I am confident you will 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, friends and colleague. Thank you for reading. Go on get cooking!
