Paneer and potato curry

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Paneer and potato curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Paneer and potato curry is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Paneer and potato curry is something which I've loved my entire life. They are fine and they look fantastic.

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 begin with this particular 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.

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 Make ready 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

Steps 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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