Paneer and potato curry

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, Paneer and potato curry. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Paneer and potato curry is one of the most popular of current trending foods in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They're fine and they look wonderful. Paneer and potato curry is something which I've loved my whole life.

Many things affect the quality of taste from Paneer and potato curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer and potato curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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

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.

Ingredients and spices that need to be Get to make Paneer and potato curry:

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

Instructions to make 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!

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So that is going to wrap this up with this special food How to Make Award-winning Paneer and potato curry. Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!