Easy paneer and potato curry
This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make - perfect for a midweek meal. This is designed to be a low cost recipe. Each serving provides 518kcal, 18g protein, 61g carbohydrate (of which 9g sugars), 21g fat (of which 10.5g saturates), 4.5g fibre and 0.3g salt.
Ingredients
- Olive Oil30 ml
- Vegetable stock200 ml
Instructions
5 steps- 1
Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
- 2
Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.
- 3
Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
- 4
Meanwhile, cook the rice according to packet instructions.
- 5
Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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