Beetroot and paneer curry

Name: Beetroot and paneer curry
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 1 large onion, chopped; Groundnut oil; 1 tsp black mustard seeds; 1 tbsp coriander seeds; ½ tbsp cumin seeds; 1 tsp ground turmeric; 1 tsp chilli powder; 1 cinnamon stick; 2 large waxy potatoes, chopped into chunk; 500ml vegetable stock; 4 tbsp desiccated coconut; 10 fresh or dried curry leaves; 500g chopped cooked beetroot; 200g paneer; Steamed rice; Chopped coriander; Lime wedges

3 Reviews

Portion size: Serves 4
Ready in 1 hour
Difficulty: easy

Vegetarian

Save

Paneer is a fresh Indian cheese, usually made from cow’s milk. We’ve used it here in a vegetarian curry recipe, packed with bright beetroot and loads of spices. Serve with warm naan for the mop up.

Join Extradelicious to unlock Cook Mode

Ingredients

1 large onion, chopped
Groundnut oil
1 tsp black mustard seeds
1 tbsp coriander seeds
½ tbsp cumin seeds
1 tsp ground turmeric
1 tsp chilli powder
1 cinnamon stick
2 large waxy potatoes, chopped into chunk
500ml vegetable stock
4 tbsp desiccated coconut
10 fresh or dried curry leaves
500g chopped cooked beetroot
200g paneer
Steamed rice
Chopped coriander
Lime wedges

Join Extradelicious to unlock Cook Mode

Method

In a large pan, fry the onion in a little groundnut oil for 10 minutes until softened. Add the mustard seeds, coriander seeds, cumin seeds, ground turmeric, chilli powder and cinnamon. Fry for a few minutes until the mustard seeds start to pop.
Add the potatoes. Pour over the stock, desiccated coconut and curry leaves. Simmer for 30 minutes until the potatoes are tender (add more water if necessary). Stir in the beetroot.
Meanwhile, cut the paneer into large cubes and fry for 5 minutes in a little oil, turning, until golden. Tuck these into the curry for the last 5 minutes of cooking. Serve with steamed rice, chopped coriander and lime wedges to squeeze over.
Recipe continues after advertising adslot-recipe-4