Simple paneer and potato curry
A rich and flavorful paneer and potato curry simmered in spiced tomato sauce until perfectly tender. Easy to make in under 30 minutes and best served with fluffy rice for a comforting vegetarian meal.
Updated : 12 November, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
200 grams
Paneer
2
Onion
2
Garlic
0.5 teaspoon
Chilli flakes
1 tablespoon
Curry
250 grams
Potato
200 grams
Canned tomatoes
500 milliliters
Vegetable broth
200 grams
Rice
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a saucepan or large lidded frying pan over medium heat. Once hot, add the paneer cubes and fry for two minutes on each side, or until golden and lightly coloured. Remove the paneer from the pan and set aside.
Step 2
Add the chopped onions to the pan with a pinch of salt and fry gently until golden-brown. Once the onions are golden, stir in the garlic, chilli flakes, curry, and two tablespoons of water. Cook gently over low heat for two minutes, then stir in the potato pieces.
Step 3
Pour in the tomatoes and stock, bring the mixture to a simmer, cover with a lid, and cook gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
Step 4
Meanwhile, cook the rice according to the packet instructions.
Step 5
Return the paneer to the curry, stirring to coat it evenly in the rich sauce. Heat through for 3-4 minutes, then serve hot with the cooked rice.
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