Paneer and potato curry

Name: Paneer and potato curry
Cuisine: British
Ingredients: Olive oil; 200 grams paneer; Salt and pepper; 1 large onion; 2 garlic cloves; 1 tsp chilli flakes (half it if you don’t like very spicy food); 1 tbsp mild curry powder; 3 medium potatoes; 200 ml tinned tomatoes; 250 ml vegetable stock; Yoghurt (optional); Lime pickle (optional); Basmati rice

Liskin @cook_9949723

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.

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Ingredients

Olive oil
200 gramspaneer
Salt and pepper
1large onion
2garlic cloves
1 tspchilli flakes (half it if you don’t like very spicy food)
1 tbspmild curry powder
3medium potatoes
200 mltinned tomatoes
250 mlvegetable stock
Yoghurt (optional)
Lime pickle (optional)
Basmati rice

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Steps

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!