Paneer and Potato Curry (Aloo Paneer)
Homemade Paneer Cheese makes a creamy and unique addition to this flavorful and easy to make Indian Potato Curry recipe.
Servings: 2 - 3 people
Calories: 472kcal
Ingredients
- 1 teaspoon 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 tablespoon curry powder
- ½ teaspoon red pepper flakes (optional)
- ½ lb paneer, cut into ½” cubes
Instructions
- 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.
Nutrition
Calories: 472kcal | Carbohydrates: 50.3g | Protein: 22.8g | Fat: 24g | Saturated Fat: 14.4g | Trans Fat: 2.7g | Cholesterol: 70mg | Sodium: 239mg | Fiber: 9.4g | Sugar: 7.9g