The Fast Way to Producing Delicious Paneer and potato curry

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Paneer and potato curry

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Here are the ingridients that are needed to cook a heavenly Paneer and potato curry:

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

Ready with the ingridients? Below are the sequences on serving 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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