Spiced Paneer & Potato Curry with Fragrant Basmati Rice
A delightful dish that combines creamy paneer, tender potatoes, and a vibrant mix of spices, served with fragrant basmati rice, perfect for family gatherings or cozy weeknight dinners.
Ingredients
For the curry
- 250 g paneer, cut into cubes Delivers a creamy and rich texture.
- 400 g baby potatoes, par-cooked Provides a tender yet firm bite.
- 1 tbsp oil or ghee Enhances the dish with a nutty aroma.
- 1 small onion, finely chopped Contributes a sweet and savory base.
- 2 cloves garlic, minced Provides a punch of aromatic flavor.
- 1 inch piece of ginger, grated Adds warmth and zest.
- 1 tsp cumin seeds Introduces earthy notes.
- 1 tsp turmeric powder Imbues the dish with a golden hue.
- 1 tsp paprika or mild chili powder For color and a gentle kick.
- 1 tsp garam masala Adds depth and complexity.
- 200 ml coconut milk Offers creaminess and sweetness.
- 100 ml tomato purée or passata Provides a rich, tangy base.
- Salt To taste, enhancing flavors.
- 0.5 juice of lemon Provides freshness and brightness.
- 2 tbsp chopped fresh herbs (parsley or cilantro) For a burst of color and freshness.
- 1 cup cooked basmati rice To soak up the luscious curry.
- Lemon wedges For serving, adds zing.
- Extra herbs for topping To elevate presentation and flavor.
Instructions
Preparation
- Cook the rice as per instructions until fluffy, then fluff with a fork and set aside.
- In a wok or large pan, heat the oil or ghee over medium heat.
- Add the cubed paneer to the hot pan and sear until golden brown, about 5 minutes. Remove and set aside.
- In the same pan, add parboiled potatoes and brown on all sides until crispy, then set aside.
- In the remaining oil, sauté the cumin seeds for about 30 seconds until fragrant.
- Add the chopped onion, minced garlic, grated ginger, and red chili (if using). Cook until onion is translucent.
- Stir in turmeric, paprika, and garam masala for about a minute.
- Pour in the tomato purée and coconut milk, stirring to combine. Simmer for about 5 minutes.
- Return the paneer and potatoes to the pan, stir to coat in the sauce, and simmer for an additional 5 to 7 minutes.
- Add fresh herbs and lemon juice, then stir to combine.
Notes
Ensure the paneer is at room temperature before cooking for better browning. Don’t overcrowd your pan while sautéing for even cooking.