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.
- 2 tbsp olive oil
- 220g/8oz paneer, cubed
- 2 onions, finely sliced
- salt and black pepper
- 2 garlic cloves, crushed
- ½-1 tsp chilli flakes
- 1 tbsp mild curry powder
- 250g/9oz floury potatoes, peeled and cut into small cubes
- 200g/7oz tinned tomatoes
- 500ml/18fl oz vegetable stock (made from stock cube)
- 200g/7oz rice
Heat a saucepan or large (lidded) frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
Now 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.
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.
Meanwhile, cook the rice according to packet instructions.
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.