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Paneer and Potato Curry Recipe Ingredients
4 tablespoons Sunflower or soya oil
1 large Onion; finely chopped
1 Cube root (1 inch size) ginger; peeled and grated
4 Clov Garlic; crushed
1 1/2 tablespoon Ground coriander
1-teaspoon Ground cumin
1/2-teaspoon Ground turmeric
8 ounces Chopped fresh tomatoes
10 ounces Potatoes; cut into 2-inch cubes
1-pound Paneer or cyprus halloumi cheese; cut into 2-inch cubes
2 Green chilies; whole
1 Green chili; seeded and sliced lengthways
1-teaspoon Garam masala
2 tablespoons Chopped fresh coriander
Paneer and Potato Curry Recipe Procedure
Heat the oil over a medium heat and fry the onion, ginger and garlic until the onions are caramel brown, 6-7 minutes. Stir frequently. Add the ground coriander, cumin and turmeric. Stir and cook for 1 minute.
Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly and continue to fry for a further 2-3 minutes.
Add the potatoes, salt and 1 pint hot water. Bring to the boil, cover, reduce the heat to low and cook for 10 minutes.
Add the paneer or halloumi and both types of green chilies. Re-cover and cook for 10-15 minutes or until the potatoes are tender.
Add the garam masala and fresh coriander, cook for a minute or two and remove from the heat. Serve with boiled Basmati rice or warmed pitta or naan and a raita.
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