Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, paneer and potato curry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make - perfect for a midweek meal. Like today's Aloo Paneer, potato and paneer curry.
Paneer and potato curry is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Paneer and potato curry is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have paneer and potato curry using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Paneer and potato curry:
- Make ready Olive oil
- Prepare 200 grams paneer
- Get Salt and pepper
- Prepare 1 large onion
- Get 2 garlic cloves
- Make ready 1 tsp chilli flakes (half it if you don’t like very spicy food)
- Get 1 tbsp mild curry powder
- Get 3 medium potatoes
- Get 200 ml tinned tomatoes
- Prepare 250 ml vegetable stock
- Get Yoghurt (optional)
- Make ready Lime pickle (optional)
- Take Basmati rice
Sweet potatoes, in particular, are an excellent source of beta-carotene and vitamin C, and have a higher vitamin E content than any other vegetable. A light, colourful curry that is very quick and easy to make, this is packed with antioxidant-rich vegetables. Sweet potatoes, in particular, are an. Potato curry or aloo curry recipe stovetop & instant pot instructions.
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!
Instant pot potato curry ingredients and instructions above the recipe card. For the potato curry to be flavorful, use a good garam masala or Paneer butter… Veg biryani recipe… Chole recipe How… #paneer#potato# How to make paneer potato curry in Restaurant style. This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike! Its super quick, yummy and is gluten free!
So that is going to wrap it up with this special food paneer and potato curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
