Homemade Paneer Cheese makes a creamy and unique addition to this flavorful and easy to make Indian Potato Curry recipe.
If you stopped by earlier this week, you saw that we shared the process to make an easy Indian cheese, paneer. While this is a soft cheese, it holds it shape when heated, making it the perfect addition to a vegetarian curry.
The Versatility of Curry
I like to think about curries as the South/Southeast Asian version of spaghetti.
Bear with me here.
Spaghetti is such a versatile dish, and no two people’s spaghetti is the same. You can make the sauce sweeter, spicy, bright and full of basil, or deep with notes of red wine.
And that’s just the sauce.
In our house spaghetti in kind of a ‘clean out the fridge’ meal. Whatever veggies and meat we have on hand determine the direction the dish will go.
Curries are the same way.
Making Homemade Potato Curry
I don’t know if you could find THE definitive curry recipe. Every family adds their own nuances based on personal preference. And, you can throw any number of veggies and meats together into that beautiful sauce to create a warm and comforting meal.
Like today’s Aloo Paneer, potato and paneer curry.
This was the first time we have had a curry with paneer in it. And, if cheese in a curry sounds a bit strange, don’t be scared.
Since we like our curries to have a bit of warmth, the cheese creates a nice smooth, creaminess that contrasts the bold flavors of the curry and the slight heat of the dish.
Using Curry Powder To Make An Easy Curry
Most traditional Indian curries don’t use the pre-mixed curry powder that we are familiar with in the States.
The traditional recipes call for a list of spices and herbs that are toasted and mashed together to create the flavor. (Much like an Italian grandma would create her own blend of herbs to throw in her sauce.)
But, having curry powder on hand does make this dish come together a bit more quickly, and without thought, much like using an Italian herb blend for your pasta sauce.
Paneer and Potato Curry (Aloo Paneer)
- 1 tsp salted butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1 ½ lbs yellow potatoes, cut into 1” chunks
- 1 (14.5 oz) can diced tomatoes
- ½ c vegetable broth (or whey from your paneer making)
- 2 Tbsp curry powder
- ½ tsp red pepper flakes (optional)
- ½ lb paneer, cut into ½” cubes
- In a large sauté pan, heat butter. Add onions and garlic and sauté 2-3 minutes over medium high heat, until they are soft and fragrant.
- Add potatoes, tomatoes, vegetable broth (or whey), curry powder and red pepper flakes. Stir to combine and bring to a simmer. Reduce the heat to medium and simmer 15-20 minutes, until the potatoes are tender and the sauce has reduced. (If the curry seems to be drying out too fast, add a little extra broth or whey.)
- Stir in paneer cubes and serve warm with flatbread or rice.