Paneer And Potato Curry

Course : Curry
Serves: 4
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4 tablespoons sunflower or soya oil
1 large onion -- finely chopped
1 pieces root ginger -- peeled and grated
4 clove garlic -- crushed
1 1/2 tablespoons 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 medium green chillies -- whole
1 medium green chilli -- seeded and sliced lengthways
1 teaspoon garam masala
2 tablespoons chopped fresh coriander

Preparation / Directions:

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 (1tsp with paneer, 1/2tsp with halloumi as the latter is salty) 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 chillies. 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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