Great food is like great sex. The more you have the more you want … Check This Amazing Recipe: Easy paneer and potato curry
How to Make Easy paneer and potato curry
less than 30 mins
10 to 30 mins
- 2 tbsp olive oil
- 200–220g/7–8oz paneer
- 2 onions
- 2 garlic
- ½-1 tsp chilli
- 1 tbsp mild curry powder
- 250g/9oz floury potatoes
- 200g/7oz tinned tomatoes
- 500ml/18fl oz vegetable stock
- 200g/7oz rice
- salt and freshly ground black pepper
Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.
Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
Meanwhile, cook the rice according to packet instructions.
Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice.