Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, paneer and potato curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Paneer and potato curry is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Paneer and potato curry is something which I’ve loved my whole life. They’re fine and they look wonderful.
This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make - perfect for a midweek meal. Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East.
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.
The ingredients needed to make Paneer and potato curry:
- Make ready Olive oil
- Make ready 200 grams paneer
- Take Salt and pepper
- Get 1 large onion
- Get 2 garlic cloves
- Get 1 tsp chilli flakes (half it if you don’t like very spicy food)
- Prepare 1 tbsp mild curry powder
- Prepare 3 medium potatoes
- Make ready 200 ml tinned tomatoes
- Make ready 250 ml vegetable stock
- Make ready Yoghurt (optional)
- Make ready Lime pickle (optional)
- Prepare Basmati rice
Instant pot potato curry ingredients and instructions above the recipe card. For the potato curry to be flavorful, use a good garam masala or curry Sambar recipe … Paneer tikka… Eggless chocolate… Try this Paneer And Potato Curry recipe, or contribute your own. The best recipe for Punjabi Aloo Paneer 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!
Easy step by step video and detailed Aloo Paneer recipe To check out the complete RECIPE and METHOD, visit. The curry consists of onion, tomatoes, some spices, milk and cardamom. You can skip the onion and make it an all tomato curry. Don't worry the filling won't come off if you stuff it well. This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike!
So that’s going to wrap it up with this exceptional food paneer and potato curry recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
