• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Paneer And Potato Curry

  • Recipe Submitted by on

Category: Indian

 Ingredients List

  • 4 tb Sunflower or soya oil
  • 1 lg Onion; finely chopped
  • 1 1 inch cube root ginger;
  • -peeled and grated
  • 4 lg Clov garlic; crushed
  • 1 1/2 tb Ground coriander
  • 1 ts Ground cumin
  • 1/2 ts Ground turmeric
  • 8 oz Chopped fresh tomatoes
  • 10 oz Potatoes; cut into 2 inch
  • ; cubes
  • 1 lb Paneer or Cyprus halloumi
  • -cheese; cut into 2 inch
  • ; cubes
  • 2 Green chillies; whole
  • 1 Green chilli; seeded and
  • -sliced
  • ; lengthways
  • 1 ts Garam masala
  • 2 tb Chopped fresh coriander


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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