Paneer and potato curry
Paneer and potato curry

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, paneer and potato curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Paneer and potato curry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Paneer and potato curry is something that I have loved my entire life. They’re 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. Potato curry or aloo curry recipe stovetop & instant pot instructions.

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

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

Sweet potatoes, in particular, are an. Like today's Aloo Paneer, potato and paneer curry. This was the first time we have had a curry with paneer in it. And, if cheese in a curry sounds a bit strange, don't be scared.

Steps 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!

Since we like our curries to have a bit of warmth, the cheese creates a nice smooth, creaminess that contrasts the bold flavors. #paneer#potato# How to make paneer potato curry in Restaurant style. Try this Paneer And Potato Curry recipe, or contribute your own. 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.

So that’s going to wrap this up with this exceptional food paneer and potato curry recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!