Potato and paneer curry recipe | delicious. magazine
Knock together this vegetarian curry in just 30 minutes after work. Made with lots of veggies and an easy curry paste, the whole family will love this one.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 tbsp vegetable oil
- 226g pack paneer, cut into 2cm cubes
- 1 large onion, chopped
- 750g baby potatoes, cut into 2-3cm chunks
- ½ x 283g jar bhuna curry paste
- 500g carton passata
- 1 vegetable stock pot (we used Knorr)
- 200g frozen peas
- 20g coriander, chopped
- Juice 1 lime
- Natural yogurt and naan to serve
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