Easy paneer and potato curry recipe
 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 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 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 ricesalt and freshly ground black pepper 2 tbsp olive oil 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 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 salt and freshly ground black pepper Method Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. 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. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. 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. 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. 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. 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. 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. Recipe tips In September 2023 this recipe was costed at an average of £3.15 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.